To reduce dependence on imported wheat flour: Chamber of commerce urges bakers to use cassava flour to boost production.

He was speaking at the close of workshop to boost the capacity of actors in the cassava sector on the introduction of 30/70 proportion for flour for bread.

Participants at the seminar comprised some 20 bakers from selected baking factories in Yaounde. While awarding certificates to the trainees, Eken urged them to start using cassava flour in the production of bread.

The participants were trained for four days. The training took place at the CCIMC Regional Delegation in Yaounde. It was within the context of the Promotional Day of the pilot incubation centre of the CCIMC.

The exercise was done in collaboration the European Union Competitiveness Support Facility for Cameroon abbreviated in French as DACC.

Taking import-substitution to another level

According to Eken, food sovereignty through support for national preference in terms of consumption is an ambition that must be pursued in line with the import substitution policy of the Head of State as outlined in the National Development Strategy, SND 2020-2030. He regretted that since 2008, imports have skyrocketed.

The demand for wheat, the CCIMC president also said, has continued to rise, making it the third most consumed cereal after maize and rice. 

He lamented that wheat has remained a veritable currency sinker. Wheat imports, he said cost the country 156 billion FCAF in 2022. 

He further disclosed that: “In 2021, Cameroon imported more than 909,497 tonnes of wheat worth some 283 million dollars”. The situation, he said, is a disservice to the country’s balance of trade.

Search for a new era

Eken expressed hope that the training of barkers to adapt to local realities in reversing the trend could mark the beginning of a new era. 

He appealed to the trainees to become real pioneers in the use of one of local flours in the production of bread. 

According to the CCIMC boss, the multiplication of economic crises on the global stage makes it incumbent for countries to moves towards seeking food sovereignty.

He said Cameroon must remain determine to reduce its dependence on in the international market controlled by few multinationals. 

Eken lamented that the situation is now being used as a weapon against other countries.

Given that Ukraine and Russia, currently at war account for 50 percent of Cameroon’s wheat imports, Eken underscored the need for accompanying measures to mitigate the consequences on the local economy.

In 2020, the CCIMC president said Cameroon imported some 860,000 tonnes of wheat including 300,000 tonnes from Russia. 

The quantity, he said, accounted for 35% of wheat imports. He put the cost of such at 150 billion FCFA. In 2021, he noted that sum of 180 billion FCFA was earmarked for the same purpose.

Promoting Made-In-Cameroon brand

He equally said the ambition of authorities to promote the Made in Cameroon, through the transformation of the agro-industrial sector through import-substitution is imperative. Eken said the policy is needed to reduce losses. 

“A comparative evaluation of prices between wheat flour and local flours based on prices on domestic markets shows that a kilo of cassava flour varies from 750 to 1,000 FCFA and that of plantain and sweet potatoes cost about 750 to 1,700 FCFA in Douala and Yaounde,” he explained. 

These prices, he regretted, are very high as compared to the price of a kilogram of wheat flour which sells at 350 to 550 FCFA. 

The CCIMC, through the incubation centre, he said, in collaboration with the University of Ngaoundere, has already introduced 15% cassava flour for bread making by 2025. 

COVID-19 and the war between Russia and Ukraine, he said, have forced them after several test to now target a 30/70 proportion.

Enter DACC Mission Head 

According to the Head of Mission DACC, Raoul Jaouna, the program is to support Cameroon the enrich itself. He talked of the need to boost competitiveness through local transformation.

“Today over 900 000 tonnes of wheat is imported to product bread whereas if we calculate it better, we can bring in 30 percent of cassava flour. As such, we will have 270 000 tonnes of cassava flour that will come in to replace wheat, this will help save much,” Jaoua stated.

Bakers’ syndicate president hails initiative

The president of the bakers’ syndicate, Jean Claude Yiepmou Kapwa, saluted the move, indicating that it is possible to use local flour like from potatoes, plantain or cassava to boost bread production.

Kapwa said the high price of wheat has affected business but sounded positive that with the training received, they “are very much ready to change the trends. We are equally limited by the demand from clients, there are many who are yet to know we can make bread of out other products”. 

Organisers said the next set of bakers will be trained in Bafoussam, Ngaoundere and Bertoua in the days ahead.