Around twenty bakers and pastry chefs gathered in Yaoundé on November 12 and 13, 2025. The aim was to strengthen their knowledge of bread production using local flours.
Following the launch on October 6 of the project “Strengthening artisanal bakeries incorporating local flours in the production of bread and pastries in Cameroon,” the headquarters of the Citizen Association for the Defense of Collective Interests (ACDIC) on CEPER Street in Yaounde once again served as the venue for a capacity-building session for bakers and pastry chefs on the production of breads made from local flours.
This initiative, funded by the Agroecology Fund and implemented by the NGO Support Service for Local Development Initiatives (SAILD) in partnership with ACDIC, aims to improve the quality, consistency, and presentation of finished products, particularly bread and pastries made from local flours.
Given that the identified stakeholders have varied experience in the processing, baking, and marketing of local products, pooling their knowledge is an essential step in building sustainable and structured collaboration.
“This project was developed as part of the import substitution policy launched by the Cameroonian government in 2021. We believe that now is the right time to work on this issue, especially since there is a need for it. The aim is to strengthen artisanal bakeries, supported by national artisans, to agree on the principles and practices of incorporating local flours into the production of bread and pastries. Mainly cassava and potato flours,” said Rodrigue Kouang, Project Manager, at the opening of the session.
Boost performance
During the two-day meeting, participants focused on interactive theoretical discussions about local flours and their characteristics. The sharing of experiences through practical demonstrations was led by two national trainers known for their commitment to promoting locally produced flours in Cameroon.
Dicastro Fomekong has been working with local flours since 2015. For him, “the sector is a gold mine of opportunities to be seized. Acquiring knowledge about the use of local flours is a necessity. This will enable us to bring to market a unique product that is appreciated by consumers. Thus, large-scale production is envisaged. All of this will help reduce flour imports.”
The meeting enabled artisan bakers and pastry chefs to improve their skills in handling cassava and sweet potato flour and to learn the basics of bread production.
- Biwolé Magloire Ondoua
