Positive feedback from cassava and sweet potato bread making venture

CARDI partnered with the Ministry of Agriculture, Fisheries and Barbuda Affairs, the Inter-American Institute for Cooperation on Agriculture (IICA) and Epicurean Bakery in Antigua and Barbuda to train stakeholders in bread – making, using sweet potato and cassava mash. Three practical sessions each targeting different stakeholders introduced the concept of using composite flour for bread making. It is estimated that cassava and sweet potato mash can replace as much as 40% of the wheat flour used in traditional bread mixes.

 

Adding value to local produce serves as a catalyst for local agricultural production and will inherently boost a country’s food and nutrition security status. Antigua like most of the Region is recording growing incidents of non-communicable diseases. Bread, a convenience food when made with composite flour presents consumers with a more nutritious healthier option.

 

The feedback from the taste tests was very positive. Project partners are targeting other bakeries on the island to host similar training in a move to scale up production. CARDI is supportive of this initiative and will continue to work with farmers to boost cassava and sweet potato production.

 

The training which took place over the period 29-31 January, 2019 targeted food and nutrition teachers, representatives of non-governmental organizations, prison officers and ministry of agriculture staff.

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