February 26 and 27, 2026, were two days dedicated to local flours at Rue CEPER Elig-Essono. The event, open to the general public in Yaoundé, was an opportunity to promote the use of local flours in the production of bread and pastries.
The Local Flour Days, which aim to add value to the import substitution policy, sought to showcase the skills that exist in the processing and use of flour made in Cameroon to reduce dependence on imported wheat flour. All the activities surrounding these two days, initiated by the Support Service for Local Development Initiatives (SAILD) in partnership with the Citizens’ Association for the Defense of Collective Interests (ACDIC), converged around the theme “Local Flours, a Strategic Lever for Cameroon’s Development.”
One of the highlights of this event was the exhibition and sale of various local flours and their derivative products, which were available for free tasting. Cécile Bengono, a model producer specializing in nutrition supported by SAILD in eastern Cameroon as part of the Agroecology Plus project, was one of the exhibitors. She traveled from Mandjou to Yaoundé to introduce the public to flours produced using agroecological methods in her region.
Local gluten-free flours
Sweet potato, cassava, cassava peel, and plantain flours, which are increasingly used in the production of bread, pastries, and baked goods, were highlighted at the stand due to their potential. “The import substitution policy has given new impetus to those specializing in the production of local flours. We are more eager to produce our gluten-free bread flours and make our products available to consumers. In the specific case of cassava, we process everything from the root to the leaves. Cassava skins are used to make flour, which we use to make biscuits, cakes, and bread,” said Cécile Bengono.
The numerous visitors were seduced by the culinary delights offered during these local flour days. For Armel Essam, every bite was an opportunity to appreciate the flavors of the region. “The products I discovered here made from local flours are very different from the wheat flour products we consume every day, which cause us health problems. They are very appetizing and tastier. This is an opportunity to promote local expertise. I can only encourage this initiative and hope that it will continue,” he said.
A competition to find the best artisan baker of bread enriched with local flours and informative presentations on the economic and health benefits of these local flours also filled the days. For the organizers, it was a promotional activity aimed at encouraging participants to use and consume local flours, as well as supporting the daily work of flour producers and artisan bakers.
- Sharon Maché
