FROM NEXT MONTH, breads made with grated cassava and cassava flour will be available islandwide.
As part of a project by the Food and Agriculture Organisation (FAO) to increase the use of tubers, the FAO worked with Purity Bakeries and other small bakeries trained in how to use the cassava flour as a partial replacement in bread making.
FAO regional project coordinator Vermaran Extravon said one of the priority markets identified was the bakery market.
Analysis of the import bill showed that wheat flour was among the top five products imported in the region.
Purity Bakeries was able to develop two brands of bread – a cassava white bread containing 40 per cent grated cassava and a junior bran bread containing 40 per cent cassava mixed with wheat flour. (LK)
Please read the full story in today’s Saturday Sun, or in the eNATION edition.