It was created in 1886 by the Swiss origin called Julius Maggi for low income workers with poor economic situations who could not balance their diet because meat and fish were very expensive.

In order to provide a taste of meat and fish to these poor people, Julius Maggi introduced the Maggi cube with its famous red and yellow colors on the packaging.

In 1886, after the Berlin conference, colonial masters were free to export whatever they produced to their colonies mostly in Africa.

This was how Julius Maggi thought that there would be more matket in Africa for the product. So he exported and ingeniously launched his advertising. It began to be recognized and patronized in 1910.

Prior to the introduction of Maggi to Nigerians, the local locust bean called iru in Yoruba mixed with cray fish or dried fish was the traditional means of adding flavour and deliciousness to the soup. "Ogiri" was also widely consumed. All these mixtures have much medical benefits and may have contributed to the long life span and physical fitness enjoyed by our forefathers.

Maggi was not popular in Nigeria until in the early 1970s when it started spreading very fastly in the market as neighbours introduced it to one another.

The product succeeded because maggi cube could be kept longer at higher temperatures and with the possibility of giving a better taste to the cooking whenever used. The Star, Knorr, Royco etc are different brands competing with Maggi even though people generally regard all of them as Maggi.

Africans began & continue to put it in every dish. Nigeria has continued to witness several brands of the product including the white Ajinomoto in the 1980s to 90s which medical experts condemned as capable of affecting the human liver.

Millions maggi cubes are sold every day throughout Africa so that the company created eleven factories in the region despite the public health risk of it containing 40% Salt.

Women, mostly ladies add as many cubes to their cookings to the extent of the level of sweetness they want the soup to produce. In many homes, the preparing of "moi moi", akara, beans, boiling fish etc cannot go without Maggi nowadays. With the catering relevance accorded to Maggi in many homes particularly in the South West, ladies may soon find it necessary to add Maggi to frying dodo or making akamu(pap).

However, lots of people based on medical advice have wisely abandoned Maggi and have been using the traditional "iru" or crayfish as alternatives. Consuming the Maggi cube every cooking day is akin to increasing cardiovascular risks including hypertension, diabetes and most especially stroke (cerebrovascular). The risk is higher particularly when one advances in age.

Men with high rate of Maggi consumption could retire early from "active service" or would require herbal supplements to "function" properly as a man. Waste pain and rheumatism are assisted to thrive with high Maggi consumption.

Maggi has been identified as having greater negative consequences on human health than sugar.

Unknowingly, the product is one of the primary causes of stroke in Africa.

It results from the effect of continuous mass consumption of Maggi during the active age.