Bakers and consumers have expressed disapproval at the inconsistency in the quantity of cassava being included in flour used for bread and other confectioneries.
Our correspondent learnt that while some flour mills are able to accomplish 10 per cent of cassava inclusion, others have only been able to achieve three to five per cent.
Speaking on the issue, a source in one of the mills, who did not want to be named, said there was no enough cultivation of cassava tubers to meet the demand by flour millers.
The source said, “Each company has specific tonnes of flour produced in a day and they are struggling to get enough cassava flour to incorporate into their products because the demand is more than the supply. As a result, some have decided to include three per cent while some have achieved five per cent inclusion.”
The cassava inclusion initiative, which is in line with the government’s agriculture transformation agenda, is expected to create about 1.3 million more jobs along its value chain.
The plan in 2012 initially was for 40 per cent cassava flour inclusion in the wheat flour for bread, but was later reduced to 20 per cent due to the decline in the quality of bread.
The Director-General, Federal Institute of Industrial Research, Oshodi, Mrs. Gloria Elemo, said 10 per cent to 20 per cent cassava flour inclusion was acceptable.
She added that the 15 per cent to 40 per cent cassava inclusion was suitable for confectioneries and other baked products.
The National Agency for Food, Drug Administration and Control said it would ensure the cassava inclusion policy in bread flour was properly regulated to ensure food safety. This, it hoped to achieve in collaboration with relevant research institutes.
The Head, Public Relations, NAFDAC Lagos, Mrs. Christiana Obiazikwor, said that the acceptable level of cassava flour inclusion was between two per cent and 20 per cent while confirming this in an interview with our correspondent.
A committee made up of members of the regulatory bodies and the research institutes had been constituted to ensure compliance, she added.
She said, “Although it as a controversial issue, there is a committee working on it to ensure an acceptable level of cassava flour inclusion in flour for bread.”