The Cameroon International Handicrafts Fair (SIARC), held from July 27 to August 5, 2026, provided an opportunity to showcase local flours. Products made from Cameroonian flours were featured prominently to highlight the potential of this industry.
“Local flours: a treasure trove, a thousand possibilities! Together, let’s showcase Cameroonian craftsmanship.” This is the message proudly displayed at one of the agri-food booths set up on the esplanade of the National Museum in Yaoundé. It’s a call to action that rings true, as the goal over the next ten days is to highlight the potential of local flours and the expertise of the Cameroonian artisans who process them. At this booth, it feels just like being in a real bakery. Artisan bakers and pastry chefs are hard at work under the watchful eyes of curious visitors. From kneading to baking, the local flour is processed right on the spot. On display is a wide range of cassava, potato, melon, and plantain flours, as well as a variety of breads, brioches, cookies, and fritters made from some of these ingredients.
Wheat Substitution in the Spotlight
Behind this initiative is the Support Service for Local Development Initiatives (SAILD), in collaboration with the Citizens’ Association for the Defense of Collective Interests (ACDIC). For this 9th edition of SIARC, the two organizations brought together five artisan bakers, all winners of the Bernard Njonga competition for best artisan baker of bread made with local flours, as well as a flour producer from the Eastern Region. “Through this first participation, we want to show that it is possible to produce high-quality bread using our own resources. Local flours have what it takes to be adopted by bakeries, in order to gradually reduce the country’s dependence on wheat imports. At this fair, we’re incorporating 20 to 30% of cassava and potato flour into our breads, but up to 50% in our brioches,” explains Viviane Téguia, an ACDIC representative. According to her, the enthusiasm observed at the booth confirms Cameroonians’ growing interest in these products.
Artisans Seeking Support
Beyond raising public awareness, the fair offers opportunities for growth.
“Even without a formal partnership, several cooperatives have reached out to us to explore collaboration on the production of local flours. The SIARC organizers themselves have shown interest by ordering breads and pastries made from cassava and potatoes for the fair’s official buffets,” Viviane notes.
For artisan bakers, SIARC stands out as a prime venue to showcase their expertise. Sylvain Dogmo is participating for the first time. Despite the exhaustion from long production days, he is delighted with the reception his products have received. “Our booth is ideally located, and orders are coming in one after another. Visitors particularly appreciate the cassava flour bread enriched with sesame seeds. At just 100 francs a loaf, they find it nourishing and substantial,” he says. However, the artisan believes that the main challenge remains access to suitable equipment. “With high-performance equipment and financial support, many of us could set up full-scale production facilities for bread made from local flours and meet the demand,” he concludes.
The project led by SAILD and ACDIC plans to subsequently provide these artisans with
appropriate equipment to boost their production capacity.
- Sharon Maché
