Making Bread: The Missing Ingredient, July 2011
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Photo 1 of 5Credit: Anne-Mireille Nzouankeu/RNWFaced with increases in the price of flour on the global market, a group of Cameroonian farmers proposes to make bread with cassava root flour. -
Photo 2 of 5Credit: Anne-Mireille Nzouankeu/RNWThe Citizens Association for the Preservation of Public Interest (ACDIC), made up of farmers, proposes to incorporate 10 percent of cassava flour - in addition to imported whole wheat flour - in bread production. -
Photo 3 of 5Credit: Anne-Mireille Nzouankeu/RNWAccording to the association, if 10 percent of flour used to produce bread is cassava flour, the bread will become heavy and will not break into crusts. The association also proposes to incorporate 30 percent of potato flour - which is a bit sweet - into production of pastries. This could help reduce costs of sugar used in cakes. -
Photo 4 of 5Credit: Anne-Mireille Nzouankeu/RNWAdding local flour will help reduce the cost of bread as well as dependence on imports. At the same time, it will aid the development of the domestic agricultural sector. -
Photo 5 of 5Credit: Anne-Mireille Nzouankeu/RNWAccording to ACDIC studies, incorporating 10 percent of local flour into bread production will save the Cameroonian state 100 million euros net per year and could stimulate agricultural production, creating 49,000 jobs and leading to the opening of more flour production factories.
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