Cameroon promotes local flour integration in bread production
Organizers said the programme aims to reduce reliance on imported wheat, raise incomes for smallholder farmers, and broaden consumer choice.
CAMEROON – The non-governmental organization Support Service for Local Development Initiatives (SAILD) has intensified its efforts to transform the national bakery sector by promoting the integration of locally produced flours.
During a two-day event titled “Local Flour Days,” held on February 26 and 27, 2026, in Yaounde, the organization launched a strategic initiative to support artisan bakeries in reducing their heavy reliance on imported wheat.
The event, hosted at the headquarters of the Citizens’ Association for the Defence of Collective Interests (ACDIC) in the Elig-Essono neighborhood, served as a platform to showcase the potential of local agricultural products.
A central highlight of the gathering was a baking contest designed to reward innovation and technical skill in using non-wheat alternatives.
The two-day program featured tasting sessions, exhibitions of bread, pastries, and viennoiseries made from cassava, plantain, and sweet potato flours, and strategic workshops on leveraging local resources for national development.
A highlight was the bread-baking contest among 10 participants, judged by experts including a nutritionist, a flour specialist, and a veteran baker on flour quality, hygiene, post-production quality, and innovation.
Gabrielle Mathan, a baker since 2019, clinched victory with her innovative loaf blending 20% sweet potato flour and sesame seeds, earning a CFA 300,000 (US$531.78) prize, trophy, and technical support from SAILD and ACDIC.
Her entry impressed both the jury and the public, who contributed 30% to the score, proving that local flours can match imported wheat in taste and texture.
This initiative is a direct response to Cameroon’s rising wheat import bill, which has become a significant economic burden.
According to data from the National Institute of Statistics, the country spent approximately CFA 214 billion (US$379.34M) on wheat imports in 2024 alone.
By promoting flour derived from cassava, sweet potatoes, and maize, SAILD aims to align with the government’s 2021 import-substitution policy, which seeks to boost food sovereignty and support national agricultural value chains.
SAILD project manager Kouang Rodrigue described the competition as a means of promoting the incorporation of local flour into bread production, noting that global conflicts had made wheat harder to obtain in recent years
Cameroon imported 887,434 tonnes of wheat in 2023, worth CFA 178.3 billion (US$316.05M), with 2024 cereal imports hitting CFA 543.7 billion (US$963.76M), including CFA 214 billion (US$379.34 M) for wheat, straining foreign reserves.
Second-place winner Sylvain Dongmo noted progress from 10% to 30% local flour integration, urging habit changes for broader adoption.
The initiative aims to foster food sovereignty, create 40,000 rural jobs annually (per late SAILD co-founder Bernard Njonga), enhance agro-value chains, and promote sustainable, nutritious consumption.
Reducing reliance on wheat strengthens economic resilience and spotlights “Made in Cameroon” products.
The project, scheduled to run through 2026, aims to establish certified supply chains that link rural flour producers directly to urban bakeries, ultimately fostering a more resilient, self-sufficient food economy in Cameroon.
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