The African Agricultural Technology Foundation (AATF) has intensified efforts to deepen the adoption of cassava flour in bread production, with plans to train 1,000 cassava processors under its Cassava Mechanisation and Agro-Processing Project.

The initiative, implemented in partnership with master bakers and other stakeholders, is designed to support Nigeria’s 20 per cent cassava flour substitution policy in bread making while boosting local value addition and reducing dependence on imported wheat.

Already, more than 500 processors have benefited from the training programme, which equips participants with the technical skills required to produce high-quality cassava flour and a variety of cassava-based baked products.

Speaking during a training session held in Fasola, Oyo State, AATF Project Coordinator, Mr. Samuel Ogunleye, said the organisation was committed to strengthening the capacity of processors to meet the growing demand for cassava flour in the baking industry.

According to him, processor training remains one of the critical components of the project, as it provides the foundation for a sustainable cassava value chain capable of supporting large-scale flour substitution.

“We have trained over 500 processors so far, and our target is to reach 1,000 before the end of the project. The objective is to ensure that processors are equipped with the knowledge and skills required to produce quality cassava flour that meets industry standards,” Ogunleye said.

He explained that increased processor capacity would help address supply constraints that have historically limited the widespread adoption of cassava flour by bakeries.

Participants at the training were exposed to modern processing techniques and the production of cassava-based products such as white bread, coconut bread, fruit bread and pastries.

A trainer from the Master Bakers Association, Mr. Nura Musa, said the programme was helping to bridge the gap between cassava production and industrial utilisation.

He noted that improving processing standards and technical competence would enhance product quality and ensure a more reliable supply chain for commercial bakeries seeking to incorporate cassava flour into their operations.

Musa noted that inconsistent quality and limited technical expertise had previously hindered the integration of cassava flour into mainstream baking, but said ongoing capacity-building efforts were beginning to reverse the trend.

He added that the initiative could yield significant economic benefits by reducing Nigeria’s wheat import bill, conserving foreign exchange and creating new opportunities for farmers and rural entrepreneurs.

Some of the beneficiaries said the training had improved their productivity and expanded their market opportunities, enabling them to reposition cassava from a subsistence crop to a commercially viable industrial raw material.