PLANS?TO INCREASE cassava production in Barbados are projected to result in less wheat importation and consumption.
Minister of Agriculture Dr David Estwick told BARBADOS BUSINESS AUTHORITY: “We have looked at this project in relation to all the bakers in Barbados and we have had meetings with the bakers, the Barbados Manufacturers’ Association, and the Food Promotion Unit of the Barbados Agricultural Development and Management Company, looking to determine what is the best percentage of cassava flour that can be added to bread. [Then] we can work back to determine what quantity would be needed per year so that we can tell farmers what acreage to plant.”
Included in the plan is the processing of cassava into cassava noodles, vinegar and a whole range of other products utilising much of the innovative work done by Marion Hart, food promotion officer at the Food Promotion Unit. Hart has been developing a range of cassava dishes.
Barbados will also get technical assistance from Brazil on the project, Estwick said, adding that he was depending on bread and biscuit manufacturers to acquire the necessary technology.
However, the minister was mindful of the need to re-educate consumers as the gradual shift was made to using wheat/cassava composite flour in bread products, including biscuits.
“To create the industry, you tag it to an already established industry which is the biscuit and bread industry, which is massive.
“You are talking about developing cultural change and taste, so what we could not do was to try to change people’s taste overnight.”
The minister, who is also a medical doctor, added: “I would be very happy to see a reduction in the consumption of wheat in Barbados from a medical perspective, as wheat and its gluten content is known to be the most allergenic material known to man.
“Therefore persons who have sinus problems, who suffer with skin allergies, who are asthmatic and who have a range of other illnesses should stay away from gluten and wheat-based products.”
