Nigeria: Competitiveness of sweet potato puree in bread amid food inflation

Published 2021년 7월 19일

Tridge summary

Master bakers in Nigeria are replacing a portion of wheat flour with orange flesh sweet potato (OFSP) puree in bread and other baked goods to reduce costs and increase the nutritional value. The move is seen as an alternative to expensive cassava flour and could potentially reduce Nigeria's wheat imports. Sweet potatoes can be cultivated three times a year, requiring less resources and time compared to cassava. This change could have positive impacts on household income, poverty alleviation, and nutrition, especially with the support of the Federal Government's potato value chain development program, which aims to benefit 600 farmers in Niger state by providing improved sweet potato varieties and agricultural inputs.

Disclaimer:The above summary was generated by Tridge's proprietary AI model for informational purposes.

Original content

Sweet potato-included bread‘Cassava flour now N20,000, uncompetitive in bread’ Reducing cost and maintaining a reasonable level of profitability requires creativity, research and development of new products, raw materials and import substitution on the part of industrialists. The necessity has, therefore, compelled master bakers to adopt orange flesh sweet potato puree in wheat bread and other confectioneries to reduce cost and maximise the micronutrients of the crop. General Manager, Sano Foods Limited, Solomon Ojeleye, recently listed the nutritional benefits of OFSP puree to include “beta-carotene and fibre, with high nutritional value in Vitamin-A for eye health, Vitamin B6 for healthy metabolism and nervous system, Vitamin C for immune health and Vitamin D which plays an important role in carrying out vital functions in the body system.” Stating the economic case for the inclusion of Orange Fleshed Sweet Potato (OFSP) puree in bread and other confectioneries, Ojeleye said: ...

Source: Guardian