Food colouring involves the use of any dye, pigment or substance that imparts colour when it is added to food or drink. Colouring matter in foods can be broadly classified into three groups: the synthetic, organic colouring matters; the natural colouring matter, which may be of either vegetable or animal source or the inorganic colours which may be synthetic or of mineral origin. Colour of food is an integral part of Nigerian culture. Therefore, this project focuses on development and production of colourants and dyes from natural sources. We have extracted natural colours from Roselle calyces using different solvents (acidified ethanol,water) and the extracts analysed for colour, pH, total acidity, and total anthocyanins. Physico-chemical analyses of Roselle calyces (Hibiscus sabdariffa) indicated that moisture content, protein, fat, fiber and ash were 16.446%, 5.20%, 1.20 %, 9.40 % and 7.69 %, respectively. Mineral contents of K (128.52), Na (10.9593), Ca (152.68), Mg (99.9195), Fe(0.813), Zn(0.2758), Pb (0.318) and C0(ND) were detected at different levels, total anthocyanins for aqueous extraction: 622.91mg/100g, acidified ethanol 1256mg/100g. This project is on-going.