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Nigeria: Potato puree to reduce wheat bread cost by 20% and sugar by 5%

Updated Apr 26, 2021
Hence, bakers reduce the cost of production by N100 on every kilogramme of OFSP puree substitute in bread baking, the agro-economic analysts said. The researchers at the Federal Institute of Industrial Research Oshodi (FIIRO), the Nigerian Institute of Food Science and Technology (NIFST) and Sano Foods disclosed that the root crop, due to its availability, short-term cultivation (three to four months) and non-requirement of special enzymes, present great opportunities to bakers to ensure food affordability for Nigerians. To them, Nigeria’s wheat importation at 4.2 million metric tonnes yearly, with cost implication of $1.5 billion amid forex crisis, is unacceptable and avoidable. The country imported N2.2 trillion worth of wheat in four years, according to the Federal Ministry of Agriculture and Rural Development (FMARD) report, February, 2021). Potatoes, and especially OFSP, they said, contain appreciable levels of carbohydrates, which could adequately complement wheat grains in ...
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