By Correspondent.
The Nigeria Customs Service, Federal Operations Unit (FOU) Zone C, has intercepted a 40-foot container loaded with 13.6 tonnes of dried donkey skin valued at N3.6 billion in Owerri, Imo State.
According to a statement issued by the Customs Area Controller for FOU Zone C, Comptroller Abdullahi Balogun on Tuesday,the seizure was made possible by the vigilance and professionalism of Customs operatives who carried out a thorough examination of the container.
Balogun disclosed that the intercepted cargo,classified as dried salted donkey skin,is a prohibited export item under Nigerian law due to its negative impact on biodiversity, environmental sustainability, and the illicit trade in endangered species.
He said,”Upon examination, it was discovered that the items were packed in sacks containing 10 and 9 pieces respectively, totaling 3,022 pieces. Each piece has an average weight of 4.5 kilograms, giving an estimated total weight of 13,599 kilograms
“A 40-ft containerised donkey skin billed for illegal export and worth N3.6 billion has been intercepted by vigilant officers of the Federal Operations Unit Zone C in Owerri.
“Further investigations revealed the global price of dry salted donkey skin stands at $750 and a unit price of $166.6 per kilogram.’
He further explained that the global market price of dried salted donkey skin currently stands at $750 per piece, translating to a unit price of $166.6 per kilogram.
The Customs boss reiterated that the Comptroller-General of Customs, Bashir Adewale Adeniyi, remains committed to enforcing the Federal Government’s trade regulations and curbing the smuggling of prohibited and endangered goods.
Balogun lauded the dedication of the officers involved in the operation and issued a stern warning to individuals and criminal syndicates engaged in illegal wildlife trade to desist or face the full weight of the law.
He assured that the Service will continue to strengthen its surveillance, intelligence gathering, and enforcement efforts across all operational zones.
Edited by Dada Ahmed.
