The African Agricultural Technology Foundation (AATF), in collaboration with master bakers, has trained more than 500 cassava processors as part of efforts to accelerate the implementation of Nigeria’s 20 per cent cassava flour substitution policy in bread production.
The initiative is aimed at supporting the Federal Government’s policy, introduced during the administration of former President Goodluck Jonathan, which encourages the replacement of up to 20 per cent of wheat flour with high-quality cassava flour (HQCF) in bread making.

Stakeholders said the programme is not only expected to reduce the country’s dependence on imported wheat but also stimulate agro-industrial growth, create rural jobs and promote value addition across the cassava value chain.
At a training session held in Fasola, Oyo State, participants received hands-on instruction in the production of various cassava-based baked products, including white bread, coconut bread, fruit bread and pastries.

Speaking during the exercise, AATF Project Coordinator for the Cassava Mechanisation and Agro-Processing Project, Mr. Samuel Ogunleye, said building the capacity of processors was critical to ensuring a consistent supply of quality cassava flour required by bakeries.
According to him, the training remains one of the key components of the project designed to empower processors and strengthen the cassava value chain.

He disclosed that the project targets the training of 1,000 processors before its completion.
Ogunleye noted that increasing the number of skilled processors would help bridge supply gaps and support the wider adoption of cassava flour in commercial baking.

Also speaking, one of the facilitators from the Master Bakers’ Association, Mr. Nura Musa, said the initiative was helping to close the long-standing gap between cassava production and industrial utilisation.
He explained that equipping processors with modern skills would improve product quality and enhance the reliability of supply chains needed for large-scale commercial use.

Musa noted that inconsistent processing standards and limited technical expertise had historically hindered the integration of cassava flour into the baking industry.
However, he said the growing number of trained processors was beginning to address those challenges and making it easier for bakeries to adopt cassava flour without compromising product quality.

The trainer added that the economic benefits of the policy could be substantial, particularly in reducing the country’s huge expenditure on wheat imports.
He stated that increased demand for cassava would also boost local production, improve earnings for farmers and create additional income opportunities for rural communities.

Some of the processors who participated in the training said they were already experiencing positive changes in their businesses through improved skills and access to new markets.
They explained that cassava was gradually evolving from a subsistence crop into a commercially viable industrial raw material, thereby strengthening the agricultural economy and enhancing livelihoods.