The Congolese government is implementing an ambitious project aimed at boosting the cassava sector in the Democratic Republic of Congo. This project, led by the Minister of Industry, Julien Paluku, aims to structure and model the sector by promoting the use of cassava flour in the manufacture of bread.
Cassava is a widely grown crop in the DRC, and bread is an essential food for many Congolese families. The idea of introducing cassava into bread making is therefore promising, but it is important to understand the nutritional advantages and limitations of this approach.
According to Professor Nkuadiolandu Adolphine, a pediatric nutritionist at the University Clinics of Kinshasa, cassava alone cannot meet the dietary needs necessary for healthy growth. Cassava mainly provides starch and sugar, but it lacks vitamins, proteins and lipids essential for a balanced diet.
It is therefore necessary to combine cassava with other nutrient-rich cereals to obtain nutritionally complete bread. Additionally, it is crucial to add special bacteria during the cassava flour manufacturing process to reduce the cyanide content, which can cause diseases such as Konzo.
However, despite these considerations, the initiative to promote cassava flour in bread making has many economic advantages. By reducing wheat imports, the DRC could achieve significant savings, while supporting local producers and creating jobs in the cassava value chain.
According to the Ministry of Industry, flour mills in the DRC currently import around 500,000 tonnes of wheat per year, which represents an annual expenditure of almost 3 million US dollars. By incorporating 10% cassava flour into bread production, it is estimated that each bag of wheat flour could save around $5, not including additional income for cassava producers and local players in the sector.
In conclusion, the project of structuring and modeling the cassava sector in the DRC with the use of cassava flour in the manufacture of bread presents both opportunities and challenges. It offers potential economic benefits while improving food security, but it also requires a balanced approach to ensure adequate nutrition. This initiative illustrates the importance of diversifying food sources and promoting local resources to promote sustainable and equitable development.