L
LequteMan
Guest
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.”
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Source: Punch
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.”
click here to read more
Source: Punch
