The Federal Institute of Industrial Research, Oshodi (FIIRO), along with the Premium Breadmakers Association of Nigeria (PBAN), recently emphasized the importance of using affordable, locally sourced ingredients in bread production, with cassava being highlighted as a key option. This discussion took place during the 2024 PBAN Members’ Day-Out event in Lagos.
Dr. Jummai Tutuwa, the Director-General of FIIRO, was represented by Deputy Director Dr. Adetokunbo Osibanjo. He explained that FIIRO has created new types of flour that mix cassava, sweet potatoes, and other local grains like sorghum and millet with traditional wheat flour. This innovation aims to lower production costs and reduce the dependence on imported ingredients. Osibanjo pointed out that Nigeria is the world’s largest producer of cassava, which gives the country a significant advantage in this area. He mentioned that while cassava flour has proven to be a viable option, bakers need to be willing to adopt it, and support from various stakeholders is crucial.
Osibanjo also noted that FIIRO has been working on cassava bread since the 1990s, but its acceptance has been slow. He stated, “FIIRO is not a regulatory body; we conduct research and share our findings to show that using cassava is possible and practical. However, we cannot force people to change their preferences; they must choose to do so themselves.” He expressed that if Nigerians had accepted cassava bread earlier, many current challenges could have been avoided.
PBAN President Emmanuel Onuorah highlighted the pressing need to lower bread production costs, especially given the current economic difficulties. He mentioned that they are looking into using local ingredients like cassava and orange-fleshed sweet potatoes, but there are challenges in obtaining these ingredients in the right forms and quantities. For example, they need these ingredients to be available in dry form rather than wet, as wet ingredients would incur additional storage costs. Onuorah urged FIIRO to ensure that these alternative materials are both accessible and affordable.
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Babalola Thomas, the Public and Industrial Agent Officer of PBAN, emphasized the importance of collaboration and long-term policy implementation. He pointed out that it has been 42 years since Nigeria produced its first cassava bread, yet the country is still discussing its feasibility. He stressed that it is time for Nigeria to take consistent and purposeful actions to utilize its advantages in cassava production.
Thomas, who is also the Managing Director and CEO of T-Bakes Bakery, remarked on the slow progress over the past 42 years. He stated, “It’s surprising that after so many years, we are still discussing how to make cassava and wheat flour effectively. By now, we should have advanced our discussions far beyond this point.”
During the event, breadmakers called on FIIRO to strengthen its partnerships with the private sector. Adebowale Adebiyi, the Chairman of the PBAN Members’ Day-Out planning committee, urged FIIRO to collaborate with milling industries to lower raw material costs and make research findings available to investors and stakeholders.
A significant part of the meeting was a panel discussion titled “Innovations in a Dynamic Bread Making Industry: Using Local and Affordable Alternative Ingredients.” The panel explored ways to reduce costs and boost productivity in bread production. Panelists included industry leaders such as Bolaji Anifowoshe from Crown Flour Mill Ltd, Pearse Dorcas from Afost Integrated Company, and Cletus Chibuko from Edcel Limited. The discussion was moderated by Adijat Olaniyi-Olopade, Managing Director of Elevensixteen Limited (Breadworth Bakery).
The panelists advised bakers to treat breadmaking as a scientific process rather than a casual endeavor. They recommended that bakers adopt basic maintenance practices in their operations, such as checking the pH levels of water, accurately measuring water used in flour, and using extraction fans to cool freshly baked bread instead of relying on open windows for airflow. They also cautioned that since wheat is not grown in Nigeria, bakers should pace themselves and explore alternatives carefully.
