Bakers, Caterers demand legislation for global efficiency

Group Picture

·       COMAFAS asks for cassava initiative to reduce wheat import

The Association of Master Bakers and Caterers of Nigeria (AMBCN), during a one-day capacity building sponsored by Crown Flour Mills has demanded the need for an operational act that would enhance global professionalism practices of its members just as the Community Allied Farmers Association of Nigeria (COMAFAS) requested for the revival of cassava bread initiative so as to reduce wheat flour import and high prices occasioned by dealers.

Speaking on the occasion, the FCT chairman of AMBCN, Alhaji Ishaq Abdulraheem pointed that his association would need to obtain legislative approval that will empower them to eliminate quacks for the purpose of healthy consumption of the bread and other confestionaries saying that “what is required to shut down these unlicensed and unregulated bakeries is an act by legislation. Apart from educating the populace on the danger of consuming unregistered bread, it will be necessary to do something that will ensure that the production and distribution of these products are not disrupted by unprofessional practice. How can we be sure that these products do not contain bromated a known carcinogen which has since been banned for use in the production of bread”

Cross section of Training

Alhaji Abudlraheem lamented on the high prices of wheat flour thereby advocating for the inclusion of ten percent cassava inclusion as pursued about three years ago during the last administration and regime of Chief Olusegun Obasanjo as the President of Nigeria.

 

The Senior Manager, Crown Flour Mill, Mr. Peter Anyebe had alleged the flour dealers of being behind the high prices despite discount given in order to give reduction saying “ one of the main causes of this rise in price is the dealers; they get the bags of flour at lower prices from millers and sell at high prices. Another thing that contributes to this hike is the non-availability of foreign exchange for the miller to import wheat, miller sometimes goes to black market to get foreign exchange at a higher rate and many have to make their profits too. “If we must progress in this country, there must be continuity in our policies.

However, Mr.Abudul Yusuf the organizing secretary, COMAFAS has also lent his association weight on the need to resuscitate the ten percent cassava inclusion in wheat flour saying that “ if the initiative was revived, the money for wheat importation would be saved and used to fund national projects or tackle some pressing issues in the country. Nigeria will be earning over N255 billion annually if 10 per cent cassava flour is included in bread; Nigerian bakers are even capable of increasing the percentage of cassava flour in bread to 20 per cent”

Cross section of the Question and Answer Section

Yusuf therefore, urged the Federal Ministry of Agriculture and Rural Development (FMARD) to revive the cassava bread initiative in order to put bakers back in business, stressed that the revival of the cassava bread initiative would boost the economy and encourage cassava farmers to go into massive production.

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During the questions and answers session, other challenges facing the flour productivity were highlighted with emphasis on cost of production occasioned due to lack of electricity according to  Miss Anabel Moses who pointed that” the increase in flour price is minimal because most of us run our bakeries on diesel and firewood, which are also on the increase. If one sits down to consider what comes to us as profit after production, it would be right to say we are living from hand to mouth; but we have to take it as our own sacrifice to nation building, as we cannot stay idle or leave the country for another”

Miss Moses however advocated for high quality cassava flour inclusion in wheat saying “Mind you, we are trained to mix 10 to 20 per cent of cassava flour with wheat flour to get the desired result. While embarking on the growth of cassava, we should also intensify local growth of wheat and also make other key ingredients cheaper to have relatively low price for bread, and also to keep some of our master bakers from leaving the business for other things.