By Nneka Nwogwugwu
As part of measures to promote the inclusion of 10% cassava flour in bread and confectioneries production, the Federal government has trained some bakers in Kano on the use of high quality cassava flour for baking.
NatureNews recalls that the federal government in reaction to the hike in wheat flour proposed that cassava flour should be used for bread production.
Speaking on the benefits of cassava flour, the Director, Federal Department of Agriculture, Federal Ministry of Agriculture and Rural Development, Mrs Karima Babaginda, noted that the agricultural policy put in place by the present Government to promote 10% inclusion of cassava flour is poised to build agribusiness ecosystem that will address the challenges in the agricultural sector.
She said, “The promotion and adoption of 10% Cassava flour in bread and confectionery making so as to reduce wheat importation of the Federal Government has been going on with mix feelings.
“The policy has huge potentials which are: To generate massive employment; save approximately large percentage in billion Naira dally in Wheat import; provide huge foreign exchange; create massive wealth among average Nigerians; and (v) eliminate hunger in the community.”
Speaking on why the 10% cassava inclusion policy implementation failed to achieve desired objectives on massive Baker’s in recent years, Babaginda noted that reasons for the failure of the policy include among others the followings:
“The enzyme intervention require the use of sophisticated equipment worth several millions of naira affordable by less than 2% of entire bakers of Nigeria;
“The bread hardens by the second day, becoming unacceptable to bakers and consumers;
“The enzyme lacked the Economic Driver- High Yield Dough-the incentive to guarantee profit to the Bakers, the engine government needs to drive this policy. Less than 0.05% out of the 450,000 Bakeries in Nigeria makes cassava bread on daily basis;
“There is need to address the health of consumers associated with the probable use of potassium bromide in bread nationwide.”
In order for the Nigerian Bakers to adopt the policy, the Director advised that there is need for more commitment for all stakeholders to achieve desired result.
She noted, “It is in this regard that the FMARD continue to advocate more strategies and efforts such as training more Bakers on the 10% Cassava inclusion policy with a view to guarantee acceptability, market, across the nation and addresses the existing Challenges.
“The impact is that consequent demand for cassava flour will have a positive multiplier effect on cassava value Chain/cassava industry and on the entire Nigerian economy.
“It is against this background that the cassava value chain has taken the initiative to organize this training which is not theoretical base training but a practical one that will encourage more adoption and utilization Of the HQCF in the bread baking. This will facilitate the use of raw materials from more money to the players in the Cassava value Chain.
“In addition, the master Bakers will learn the skills and cascade down the training to other members to promote increase efficiency in food processing activities and increase cassava roots supply.”
The training engaged experienced resource personnel from the Federal institute of industrial research Oshodi (FIIRO) and Federal University of Agriculture Abeokuta (FUNAAB).
