CASSAVA BREAD will soon be in a bakery near you if an initiative of the Caribbean Agribusiness Association (CABA) and the Food and Agriculture Organisation (FAO) takes root.
Local bakers saw how to make bread using grated cassava and cassava flour during a demonstration by baker Rex Collymore of CABA at The Dining Club, Newton, Christ Church yesterday.
He made two batches of bread, one using 40 per cent grated cassava and another using 30 per cent cassava flour which were sampled by bakers from major local bakeries.
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