African foods: rising of wheat leads to bread made from local grains:

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Posted February 11, 2011 by Helen in African foods

Faced with rising repeated bread made from wheat, local cereals are a serious alternative. European bakers have used the World Social Forum to show their Senegalese counterparts that it was possible to incorporation of up to 50%. Fit, these breads will reduce grain imports and increase the resources of rural Senegal.

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Change eating behaviors vis-à-vis the wheat, especially in West Africa. It is the will of the Senegalese and European bakers have used the World Social Forum currently being held in Dakar for displaying products that can be done with local grains available in abundance to lower the price of bread. Marist to shop, they have indeed demonstrated their Senegalese counterparts incorporations successful at 30, 40 and 50% with grains such as millet, maize, cassava, sweet potato, etc.. A project, managed, may, according to them, allow to overcome the massive importation of wheat and make the most of local cereals.

Among the most interesting products to be introduced in sub-Saharan Africa, including Senegal, these bakers distinguish the European corn tortilla consumption of which extends into the world where it is taking market share to products made from wheat.

However, to facilitate the transition to 100% of bread wheat to local cereals, these bakers offer varieties of bread made of flour and 30% of local cereals or tubers such as cassava and local sweet potatoes. 'It might seem rather mild to want to launch production of bread containing 30% wheat flour while Pamiblé which is on the market in Dakar since 1972, renamed bread rich in the 1990s and bread Doole in April 2009, not more than 15% of millet flour and its use remains marginal ', they point out in a document given to reporters. Indeed, they say, these failed attempts to impose the local bread come largely from the inadequate control of their manufacturing process by the bakers.

President of the National Federation of Bakers of Senegal, Amadou Gaye announcement that people now have the opportunity to indicate the way forward to bakers Senegal. 'We're testing them at Fiara to see if people take ownership. The National Federation of Bakers of Senegal undertook, with local producers and processors, to put on the market soon varieties of bread made from millet and maize. This is the Senegalese who will make his choice. We'll see if people still want us to continue to suffer the tyranny of wheat or if they want to enjoy all the nutritional benefits of local grain at a lower price, 'he says.

10 billion CFA francs in rural areas.

As for his colleague, Souleymane Seck Douta, he believed one is forced to move towards the introduction of local cereals in our bread. 'It's inevitable. Until we will not do, we arrive at a time when the bread is a luxury product. By incorporating 10% of local cereals in bread, was injected 10 billion CFA francs in rural areas. And if we know that we use 300,000 tons of wheat a year, you guessed it clear that farmers can take considerable financial resources in this case. And since the state does only 7% of its budget in rural areas constituted 70% of the population, such activity can revolutionize rural areas and improve the living conditions of Senegalese. It will import less grain and this will be felt positively on the trade balance ', says the baker.

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Side of transformers grain into flour, it gives assurances on the actual availability of flour in the market. 'We work the farm to fork. There will be a contract between producers and processors to ensure that transfer prices are stable flour and bread can be cheaper for consumers, 'says Racine Diop, Director of Agrodev. Announcing that the National Fund for agricultural and food research (NAAF), affiliated with the World Bank will finance for small bakers kneading for 50 kg bags and 100 kiosks in the Dakar region during the pilot phase for the product is available in the market.