Nigerian breadmakers push for locally sourced alternatives, focus on cassava flour

NIGERIA – The Federal Institute of Industrial Research, Oshodi (FIIRO), and the Premium Breadmakers Association of Nigeria (PBAN) have highlighted the urgent need to integrate affordable, locally sourced ingredients into Nigeria’s bread value chain, with cassava flour as a key alternative.

This was the focal point of the 2024 PBAN Members’ Day-Out, held recently in Lagos.

Representing FIIRO’s Director-General, Dr. Jummai Tutuwa, Deputy Director Dr. Adetokunbo Osibanjo, reaffirmed the institute’s commitment to innovation, spotlighting composite flour blends that incorporate cassava, sweet potatoes, sorghum, and millet with wheat to cut costs and reduce dependence on imports.

“Nigeria is the largest cassava producer globally, giving us a clear advantage.Our research proves cassava flour’s viability, but successful implementation requires the collaboration of bakers and stakeholders,” Osibanjo said.

Tracing FIIRO’s cassava bread innovation back to the 1990s, Osibanjo lamented its slow adoption.

“FIIRO is not an enforcing agency. Our role is to conduct research, provide results, and demonstrate feasibility. The choice to adopt lies with businesses and consumers.”

Emmanuel Onuorah, PBAN President, emphasised the need to tackle rising bread production costs, which have become unsustainable for many bakers amid economic pressures.

“We’re exploring local ingredients like cassava and orange-fleshed sweet potatoes. However, these ingredients must be commercially available in dry, shelf-stable forms to minimize storage and handling challenges.”

Onuorah called on FIIRO and government bodies to bridge the gap between innovation and implementation, urging them to prioritize infrastructure and policies that support the bread industry.

Babalola Thomas, PBAN’s Public and Industrial Agent Officer and CEO of T-Bakes Bakery, criticized the nation’s lagging progress.

“Forty-two years after Nigeria’s first cassava bread was produced in 1982, we’re still discussing feasibility. This delay reflects systemic failures across sectors, from research to policy execution.”

The event also featured a panel discussion titled “Innovations in a Dynamic Bread Making Industry: Using Local and Affordable Alternative Ingredients”, which explored practical ways to cut costs and enhance productivity.

Panelists included industry leaders such as Bolaji Anifowoshe of Crown Flour Mill Ltd, Pearse Dorcas of ATS Bakery Equipment, and Cletus Chibuko of Edcel Limited, moderated by Adijat Olaniyi-Olopade of Breadworth Bakery.

The panel stressed the need for bakers to adopt scientific methods in breadmaking, optimize production through automation, and maintain sustainable practices.

However, panelists acknowledged the challenges, citing Nigeria’s lack of wheat production and the limited availability of alternative ingredients.

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