The Federal Institute of Industrial Research, Oshodi, and the Premium Breadmakers Association of Nigeria emphasized the importance of incorporating affordable, locally sourced ingredients into the bread production process, particularly highlighting cassava as a leading option.
This topic was at the center of the 2024 PBAN Members’ Day-Out event held in Lagos recently.
Dr. Jummai Tutuwa, Director-General of FIIRO, represented by Deputy Director Dr. Adetokunbo Osibanjo, explained that the institute has created composite flour innovations that mix cassava, sweet potatoes, and other local grains such as sorghum and millet with wheat to help decrease production costs and lessen dependence on imported components.
Osibanjo noted, “As the world’s largest producer of cassava, Nigeria has a significant advantage. We have demonstrated that cassava flour is a viable option, but its adoption depends on bakers’ willingness and support from various stakeholders.”
He pointed out that FIIRO has been researching cassava bread since the 1990s but expressed disappointment over the slow acceptance of this innovation.
“We are not an enforcing body; our role is to conduct research and share findings to illustrate that these alternatives are feasible,” he stated. “People must choose based on their own preferences. If Nigerians had embraced cassava bread sooner, we could have addressed many current issues.”
PBAN President Emmanuel Onuorah stressed the urgent need to lower bread production costs amidst rising economic pressures. He indicated that they are looking into local ingredients like cassava and orange-fleshed sweet potatoes, but noted challenges related to the availability and form of these ingredients, stating that they require them in dry forms to minimize storage costs.
Onuorah urged FIIRO to ensure that these alternative materials are accessible and affordable. “Our members are eager to innovate, but support from government and research institutions is essential for providing the necessary infrastructure and policies,” he asserted.
Babalola Thomas, a public and industrial officer at PBAN, highlighted the need for collaboration and consistent policy implementation, pointing out that despite 42 years since Nigeria produced its first cassava bread, discussions are still centered on feasibility.
“It is crucial for deliberate and sustained efforts to leverage our competitive advantage,” he emphasized. Thomas, who is also the Managing Director and CEO of T-Bakes Bakery, reflected on the slow progress by stating, “42 years is a significant time for a nation to master the milling of both cassava and wheat flour; discussions should have evolved beyond their current state.”
Breadmakers also urged FIIRO to enhance its collaboration with the private sector. Adebowale Adebiyi, Chairman of the PBAN Members’ Day-Out planning committee, called for FIIRO to collaborate with milling industries to reduce raw material costs and to ensure research findings reach investors and stakeholders.
A panel discussion at the stakeholders’ meeting focused on “Innovations in a Dynamic Bread Making Industry: Utilizing Local and Affordable Alternative Ingredients,” outlining strategies to reduce costs and boost productivity.
Panelists encouraged bakers to adopt scientific methods, enhance production through automation, and commit to sustainable practices. Participants included Bolaji Anifowoshe, Vice President of Commercial at Crown Flour Mill Ltd; Pearse Dorcas, Managing Director of Afost Integrated Company, the sole representative of ATS Bakery Equipment Turkey; and Cletus Chibuko, Managing Director of Edcel Limited. The discussions were moderated by Adijat Olaniyi-Olopade, Managing Director of Elevensixteen Limited (Breadworth Bakery).
The panelists advised stakeholders to consider that wheat is not cultivated in Nigeria and that viable alternatives are limited. They encouraged bakers to treat breadmaking as a scientific process rather than an arbitrary endeavor, suggesting basic maintenance practices such as testing the pH of water, measuring water used in flour, and using extraction fans to cool fresh bread instead of relying on natural drafts from open windows.
