BY MICHAEL NGIGUNG TAYOR
 World    production =29-30% of total  cereal production while range of cultivation(670 N-45 0 S ) storage protein =7-2...
•   Cameroon is considered Africa in    miniature due to its agro-ecological    diversity.•   According to CIMMYT classifi...
•   SODEBLE a wheat company created in 1975    was expected to produce and promote wheat    production in Cameroon.•   It ...
 Describe  the food chain of wheat in  Cameroon. -Analyze quality traits in a set of wheat  varieties selected to have l...
•   - provide important background information    on the wheat situation in Cameroon•   - Possible approaches to increase ...
 Two  Parts Part 1: Study of the wheat value chain in  Cameroon Part2: Investigation of wheat quality traits  in wheat ...
 Two  set of semi structure questionnaires used selected flour milling companies (8) 56 questionnaire for bakeries in t...
 for milling companies, simple conclusions  were drawn based on their responses. - Descriptive statistic calculations, u...
 the  flour companies were not ready to  review the quantity imported. The flour companies were not willing to  provide ...
Wheat products and consumption in Cameroon•   Wheat is process in to bread flour and    spaghetti while the bran is used f...
Company        Wheat sourceGolden Flour   France, USA, GermanyGrand Moulin   France, Canada, Germany and               USA...
Queue in Yaoundé bakery early in the morning struggling to buy bread
Marketing of bread on streets by youth as a means of livelihood
Puff-puff            Chin-chinmeat pie         fish pie
 Millershave no influence on importers No cooperation among millers Bakeries have no influence on the millers No colla...
Company       Protein   Falling   SDS          HMW-GS              content   number    sedimentatio                       ...
CIMMYT germplasm of IBWSN and HRWSN varieties have been tested in Cameroon
A local wheat variety grown in Nkongle-Cameroon by smallholderfarmers.
Gov’t  policies towards wheat production.Lack of awareness.Lack of research on wheat.Lack of neccessary infrastructures.
•   All Cameroonians consume wheat in one form or    the other•   Wheat consumed in Cameroon is imported .•   There is ste...
 The government should intensify initiatives  on wheat research The government to encourage and  empowered farmers, comm...
Thank You All
Optimizing the Baking Quality in Common Wheat: The Case of Cameroon
Optimizing the Baking Quality in Common Wheat: The Case of Cameroon
Optimizing the Baking Quality in Common Wheat: The Case of Cameroon
Optimizing the Baking Quality in Common Wheat: The Case of Cameroon
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Optimizing the Baking Quality in Common Wheat: The Case of Cameroon

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Presentation by Mr. Michael Ngigung Tayor at Wheat for Food Security in Africa conference, Oct 9, 2012, Addis Ababa, Ethiopia.

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Optimizing the Baking Quality in Common Wheat: The Case of Cameroon

  1. 1. BY MICHAEL NGIGUNG TAYOR
  2. 2.  World production =29-30% of total cereal production while range of cultivation(670 N-45 0 S ) storage protein =7-22% wild elite genotypes 17% - 28% protein Today, consumers prefer wheat-based food products Wheat has an advantage of yielding a harvest that provides long-term storage of food
  3. 3. • Cameroon is considered Africa in miniature due to its agro-ecological diversity.• According to CIMMYT classification of ME suitable for wheat production, Cameroon falls within 3 MEs.• Presently, Cameroon imports over 230000 metric tons of wheat annually.• Finally Cameroon produce no commercial wheat; why?
  4. 4. • SODEBLE a wheat company created in 1975 was expected to produce and promote wheat production in Cameroon.• It collapsed in 1988 with no achievement and the collapse has been greatly debated.• IFPRI (2007) project a global rise in wheat demand by 2020 to be about 40 percent.• The government has shown little interest in wheat production.
  5. 5.  Describe the food chain of wheat in Cameroon. -Analyze quality traits in a set of wheat varieties selected to have large variability in the main quality traits grown at two locations in Norway. -Study the interrelationships of different quality traits
  6. 6. • - provide important background information on the wheat situation in Cameroon• - Possible approaches to increase the domestic production of high quality wheat in Cameroon• - analyze local variety and flour quality use in Cameroon and propose how it can be improved upon• - provide knowledge for further studies
  7. 7.  Two Parts Part 1: Study of the wheat value chain in Cameroon Part2: Investigation of wheat quality traits in wheat lines of diverse origin
  8. 8.  Two set of semi structure questionnaires used selected flour milling companies (8) 56 questionnaire for bakeries in town and villages
  9. 9.  for milling companies, simple conclusions were drawn based on their responses. - Descriptive statistic calculations, using Excel program, were used to analyze the rest of the questionnaire
  10. 10.  the flour companies were not ready to review the quantity imported. The flour companies were not willing to provide sample of their flours for analyses Inconsistence data from some bakeries Little knowledge on baking quality by local bakeries
  11. 11. Wheat products and consumption in Cameroon• Wheat is process in to bread flour and spaghetti while the bran is used for animal feed• flour mostly for bread is also used for a variety of local products such as Puff-Puff, cakes, fish-pie, chin-chin etc• High demand for bread in Cameroon• Wheat products are a source of livelihood
  12. 12. Company Wheat sourceGolden Flour France, USA, GermanyGrand Moulin France, Canada, Germany and USASAM France, Germany, Belgium, USASITRABCAM France, Germany, Belgium, USALa Pasta France, Canada, Argentina, Germany, etcSCTB SA France, USA, Germany,
  13. 13. Queue in Yaoundé bakery early in the morning struggling to buy bread
  14. 14. Marketing of bread on streets by youth as a means of livelihood
  15. 15. Puff-puff Chin-chinmeat pie fish pie
  16. 16.  Millershave no influence on importers No cooperation among millers Bakeries have no influence on the millers No collaboration among the bakeries Bakeries rely on the experience of their workers Bakeries carry no test on flour
  17. 17. Company Protein Falling SDS HMW-GS content number sedimentatio nSGMC 11.7 420 87 null, 7+9 5+12La Pasta 10.6 369 85 Not possibleSilver Grow 10.7 294 76 1, 7+9 5+10SCTB SA 12.6 465 70 2*, 6+8 2+12SITRACAM 11.3 366 66 Not possible
  18. 18. CIMMYT germplasm of IBWSN and HRWSN varieties have been tested in Cameroon
  19. 19. A local wheat variety grown in Nkongle-Cameroon by smallholderfarmers.
  20. 20. Gov’t policies towards wheat production.Lack of awareness.Lack of research on wheat.Lack of neccessary infrastructures.
  21. 21. • All Cameroonians consume wheat in one form or the other• Wheat consumed in Cameroon is imported .• There is steady increase in wheat demand.• Wheat imported into Cameroon has less than 12% protein content.• most likely that low quality wheat will be exported to Cameroon.• increase prices means bakeries will continue to bake poor quality products to the consumers.• Finally there is need for strong collaboration and cooperation among the major miller /bakeries
  22. 22.  The government should intensify initiatives on wheat research The government to encourage and empowered farmers, common initiative groups (CIGs) and non-governmental organizations (NGOs) interested in wheat production. The various existing CIGs and NGO involved in wheat production has to group themselves together. The milling companies need to work closely with wheat farmers. Research has to focus on end-use product.
  23. 23. Thank You All
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