As the semester resumes at the University of Jos, students are trooping back to campus, eager to dive into their academic pursuits. With long lectures and activities, it’s no surprise that snack sellers on campus are in high demand. From buns and egg rolls to doughnuts, meat pies, and local delicacies like awara and okpa, the variety of snacks on offer is a welcome convenience for students.
However, concerns about the sanitary conditions and preparation methods of these snacks have raised eyebrows. Some students have reported cases of food poisoning, diarrhoea, and stomach upset after consuming snacks from vendors. Deborah Afolabi, a student of Insurance, shared her unpleasant experience: “I bought awara from a vendor, and it was almost spoilt. I had stomach upset the whole day.”

Not everyone has had a bad experience, though. Adeyemo Gideon, a Sociology student, said he hasn’t had any issues with the snacks he’s purchased. “My strategy is to buy from certain vendors I trust. I’ve had stale snacks before, but they didn’t affect me,” he shared.

To get a vendor’s perspective, we spoke with Mrs. Blessing Danjuma, who sells a variety of snacks on campus. “I only sell fresh snacks,” she assured us. “If I have leftovers, I take them home and sell them from my shop there. My children even look forward to me bringing leftovers home because they get to take them to school the following day and eat some!” When asked about the preparation methods, Mrs Danjuma emphasized that her snacks are prepared in a clean and sanitary environment. “I take hygiene very seriously. I prepare my snacks in a well-ventilated area, and I ensure that my hands and utensils are always clean. I wash my showglass daily to make sure everything is clean.”

Mr Anthony, who sells awara, echoed Mrs Danjuma’s sentiments. “I prepare my awara in a clean environment, and I ensure that all I bring to sell in school is of good quality. I wouldn’t sell anything that’s not good to eat.” He also explained that awara, being a fermented snack, requires a specific preparation process. “Awara isn’t a fresh snack, anyways, the process of making it takes a day or two. But I assure you, my awara is always fresh after making and safe to eat.”
Another vendor, Madam. Helen, who sells meat pies and doughnuts, also emphasized the importance of hygiene in her preparation methods. “I bake my meat pies and doughnuts in a clean oven, and I ensure that all my ingredients are fresh. I wouldn’t compromise on the quality of my snacks because I also have children and I don’t want them to eat nonsense so, I can give people’s children nonsense to eat. Some vendors are dirty and unclean and sell poor snacks to children and I hope that they get sent from this environment because they are spoiling the name of those of us who are doing our best.”
Despite the concerns, snack sellers remain a vital part of campus life. Their affordable prices and convenient locations make them a quick fix for students who may not have the time or resources to eat at the university restaurants. As the semester progresses, it will be interesting to see new snacks being introduced and how vendors adapt to meet the tastes and demands of the student body.
As the university administration continues to work towards providing a safe environment for students, it’s essential to recognize the important role that snack sellers play in campus life. By promoting hygiene and sanitation practices among vendors, the university can help ensure that students have access to safe snack options.
In the meantime, students can take steps to protect themselves by choosing vendors who prioritize hygiene and sanitation, checking the expiration dates of snacks, and reporting any concerns to the university administration. By working together, the university community can create a safe and healthy environment for everyone.
Ultimately, the relationship between snack sellers and students is one of mutual dependence. While students rely on vendors for a quick bite, vendors rely on students for their livelihood. As the university community navigates this complex dynamic, one thing is clear though, snack sellers are here to stay, and their wares will continue to be a staple of campus life.
Report and Photos by Ladong Nanji Deborah (Student Lifestyle Correspondent)
Edited by Israel Fakwagh Ciboh