Promotion of local cereals
Heart of the project
Neglected local products
Bakers and women who produce donuts using imported wheat flour are vulnerable to the variation of the global exchange rates. Moreover, the increase in imported wheat prices makes the bakers use more chemical baking powder, which is a national nutritional threat.
In parallel, the local wheat producers sell their productions at low-income prices.
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Support 150 family farming businesses which produce corn and millet through technical training and by setting up warehouses, associative flourmills and by creating a management committee.
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Training 36 bakers and 180 women in bread making and on transforming local cereals (30% to 50% for bread, 100% for donuts and biscuits) and strengthening their entrepreneurship capacities.
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Promotion campaign of the products towards the population and politics to encourage the substitution of imported wheat by local cereals.
Expected benefits
80% of the trained women substitute daily the wheat by local cereals in their production;
50% increase of profit for the women and 20% for the bakers;
75% of the surveyed consumers appreciate the change of recipe and are ready to substitute it to the wheat-based products.
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and compost" />
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and consume local in cities" />
