A scientist, Dr Olubunmi Ibidapo, has called on the Federal Government to promote the utilisation and commercialisation of local content and indigenous agricultural produce in the country.
Ibidapo, a Principal Research Officer, Department of Food Technology, the Federal Institute of Research, Oshodi (FIIRO), told the News Agency of Nigeria (NAN) on Tuesday in Lagos there was the need for urgent government intervention.
She added that lack of government support and promotion of indigenous agricultural produce was hindering the utilisation of local content.
Ibidapo said that with the continuous increase in the price of wheat globally, it was high time the Federal Government embrace and promote the inclusion of at least 10 per cent of cassava flour and wheat flour in bread making.
According to her, wheat price globally is on the increase which is as a result of Russia /Ukraine war which has actually affected food prices globally.
“Nigeria being a blessed nation, we are the largest producer of cassava in the world with 21 per cent production capacity.
“This is now the good time for us to look inwards into the utilisation of our local content and indigenous agricultural produce for bread production.
“This is to reduce cost of production, boost local content and make food available at affordable prices to the citizens.
“We can see that bread has become a stable food all over the world including Nigeria so by incorporating and substituting wheat flour with cassava flour, we can reduce the total dependence on wheat flour,” she said.
Ibidapo noted that promotion of cassava utilisation would help farmers, agro-processors as well as boost the nation’s GDP.
“The utilisation of cassava flour will help our farmers and also develop our agro-processing sector because there will be increase production of cassava flour.
“It will add value to cassava as a produce and at the same time it is going to be of economy benefit to the nation.
“The incorporation of 10 per cent inclusion of high quality cassava flour is going to help them and reduce the cost and increase the yield of production thereby in the long run, it will be of economy benefit.
“The problem is that the household utilisation of cassava is competing with the industrial utilisation because the level of our cassava production is still low and this is as a result of our agro economy processes and environment.
“The government have seen the need now for us to embrace and promote our local content and increase all our agricultural produce utilisation,” she said.
The scientist added that consumption of cassava flour in bread or other products was not harmful in any form as been insinuated in some quarters.
“We eat cassava in form of garri, lafun and fufu and since we have been eating it, have there been any record of death? No.
“Inclusion of cassava in bread making is another aspect, it is value adding to cassava.
“What we are trying to do is add more value to our cassava by incorporating it into our flour. It does not have any negative effect on our health,” she said.
Speaking on lack of legislation to support the inclusion of high quality cassava flour in wheat flour for bread making, she identified government diplomacy and bureaucracy system as the factors responsible for the delay.
She urged the National Assembly to consider the law on inclusion of at least 10 per cent cassava flour with wheat flour in bread making to reduce the cost of production for master bakers and small and medium enterprises.
“We will continue to canvass to the government that there is a need for us to harness the potential of cassava in the country by its utilisation.
“By the time we are not keeping quite on our side as scientists and industrialists that this policy can help us.
“Inclusion of cassava flour doesn’t change the taste of bread, sensory analysis of the product.Scientist urges FG to promote utilisation, commercialisation of agric local content
“By the time we keep on addressing this issue our government will shift there ground and listen to us and do the right thing,” Ibidapo said.
