FIIRO, Breadmakers Push for Alternatives to Wheat

The Federal Institute of Industrial Research Oshodi (FIIRO) and Nigerian breadmakers have intensified efforts to promote the use of locally sourced alternatives to wheat in bread production. This move aims to reduce the country’s heavy reliance on wheat imports, which account for a significant portion of foreign exchange expenditure, and to boost local agriculture by utilizing indigenous crops.

Wheat, a staple in bread production, is largely imported into Nigeria due to insufficient domestic production. This dependence has made the bakery industry vulnerable to global price fluctuations and supply chain disruptions, driving up production costs and, consequently, bread prices. To tackle this, FIIRO and stakeholders in the bakery industry are exploring viable substitutes such as cassava, sorghum, yam flour, and other locally grown crops.

At a recent stakeholders’ meeting, FIIRO emphasized the economic and nutritional benefits of incorporating alternative flours into breadmaking. The institute showcased research and development efforts that have led to the creation of composite flours, which blend wheat with alternatives like cassava or plantain flour, while maintaining the quality, texture, and taste that consumers expect.

FIIRO’s Director-General, Dr. Jummai Adamu, highlighted the importance of this initiative for Nigeria’s economic sustainability. “Reducing our dependence on imported wheat is not just about saving foreign exchange; it’s about empowering local farmers, creating jobs, and ensuring food security,” she said. Dr. Adamu also noted that adopting these alternatives could make bread more affordable for Nigerians, particularly in the face of rising inflation.

Breadmakers, who are key stakeholders in the effort, have expressed optimism about the potential for composite flours to lower production costs. However, they also raised concerns about the consistency, availability, and scalability of alternative flour supplies. To address these challenges, breadmakers have called for government support in creating a sustainable value chain for alternative crops, from farming to processing and distribution.

The advocacy for alternatives has also received backing from agricultural groups and economists, who see it as a pathway to revitalizing Nigeria’s agricultural sector. Increased demand for crops like cassava, sorghum, and yams could provide a significant boost to local farmers, encouraging them to expand production and invest in better farming practices.

In addition to economic benefits, the shift to alternative flours could have health advantages. Many of the proposed substitutes, such as cassava and yam flour, are gluten-free and rich in nutrients, potentially offering healthier bread options for consumers.

To accelerate adoption, FIIRO is collaborating with policymakers, farmers, and bakers to establish standards for composite flour production and to conduct public awareness campaigns on the benefits of locally sourced alternatives. The institute is also urging the government to provide subsidies for the production of alternative crops and to incentivize investments in local food processing industries.

Bread is a staple food in most Nigerian households, and any changes to its production have widespread implications. The successful integration of alternative flours into breadmaking could serve as a model for reducing import dependency in other sectors of the food industry, promoting self-reliance and economic diversification.

As discussions and pilot projects progress, stakeholders are hopeful that the initiative will gain momentum, paving the way for a more resilient and sustainable bakery industry in Nigeria.