FIIRO, Flour Millers Collaborate On Cassava


The Director General/CEO of the Federal Institute of Industrial Research Oshodi, Dr. (Mrs.) Gloria Elemo recently met with the Technical Committee of the Flour Millers Association of Nigeria to discuss about the inclusion of cassava flour in bread production.

The Flour Millers Association is interested in leveraging on the expertise of FIIRO to adopt the recipe developed by the institute, for baking bread with 10 per cent cassava flour inclusion.

The collaboration is in line with the projection of the Federal Government to ensure 40 per cent cassava flour in bread production.

The Technical Committee of the Association is saddled with the task of working with FIIRO to resolve the constraints they have been able to identify in their production plan.

Speaking on behalf of the millers, Mr. Rotimi Fadipe said the Technical Committee has constituted a team to monitor the compliance of all milling companies in Lagos.

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FIIRO is expected to coordinate the activities of all stakeholders which include Cassava Growers, Processors, Millers, Master Bakers and Government, in such a way that high quality cassava flour can be made readily available in the market for the use of the millers.

The flour millers also expressed their intention to drive the policy forward in conjunction with FIIRO, given the economic impact it is expected to make in the area of job creation and higher capacity utilization by SMEs.

Dr Elemo reassured the Association that FIIRO has a well researched report on the utilization of cassava and other local crops in the production of composite bread.

She added that the cassava initiative will eventually help to lower the foreign exchange spent on the importation of wheat into the country annually.

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