If you grew up in Nigeria, groundnuts are not just a crop. They’re a memory, sold in “cones” of old newspaper at motor parks, eaten roasted during long road trips. Groundnuts: “Gyada” in Hausa, “Epa” in Yoruba, “Ahuekere” in Igbo, are a staple of daily life. But behind the familiar taste lies a story of economic rise, fall, and an attempted comeback.
In the 1960s, Nigeria was among the world’s top exporters of groundnuts. The famous “groundnut pyramids” of Kano symbolised the nation’s agricultural strength. Then came decades of decline, as oil wealth diverted attention from farming and global competition left Nigeria behind. Today, though, the country is quietly trying to reclaim that place on the global stage.
For the 2025 farming season, Nigeria is projected to harvest about 4.3 million metric tons of groundnuts, slightly above its five-year average. Bauchi State alone will account for 12 per cent of that total, leading a production surge across 19 northern states. The numbers place Nigeria firmly at the top in Africa, ahead of Sudan and Senegal, with global markets in Europe and Asia watching closely.
It’s not just about export bragging rights. Groundnuts are deeply woven into Nigeria’s economy and diets. They are the second-largest contributor to the country’s vegetable oil pool, supplying about 23 per cent of local production. Refined groundnut oil powers food processing industries, while its crude form still finds use in soap-making. And then there’s the street food economy: from kuli-kuli in the north to peanut soup in the east, groundnuts create jobs, snacks, and traditions.
Industry experts say Nigeria’s renewed push could reopen valuable export streams. Demand for both raw nuts and processed peanut products is strong in Asia and Europe, where they are used in everything from cooking oil to confectionery. But success won’t be automatic. For now, Nigeria exports only a fraction of what it produces, much of it consumed locally. To truly compete globally, investment in storage, processing, and quality control will be critical.
Still, optimism is growing. States like Kaduna, Benue, and Niger are contributing seven per cent each to national output, while Taraba, Kwara, and Jigawa add six per cent each. Even smaller contributors like Sokoto, at two per cent, are part of a mosaic that shows how widespread groundnut farming has become.
But for this widespread growth to translate into a global comeback, Nigeria must navigate a bumpy road ahead. Competing oils like soy and palm may undercut groundnut’s role in some industries, and global trade requires strict safety and quality standards.
If Nigeria can align its vast production capacity with modern processing and export logistics, the humble groundnut could once again stand tall, not just in roadside cones, but on the shelves of supermarkets from London to Mumbai. For now, the pyramids of Kano may be gone, but the dream of global groundnut glory is back on the table.
