Buying Local Means 'Keeping Our Billions of CFA in the Country': Cameroonian Journalist
Buying Local Means 'Keeping Our Billions of CFA in the Country': Cameroonian Journalist
To reduce wheat imports, create entrepreneurs, and tackle rising bread prices, Cameroon has launched the third cohort of 60 young people trained in baking with local flours—made from cassava, maize, sweet potato, plantain, sorghum, and millet—offering a promising alternative to the country's wheat dependence.
Commenting on the initiative, Eddy Junior Ayissi told Sputnik Africa that in addition to this move, the government should also:
▪ subsidize equipment;
▪ offer tax exemptions;
▪ use public procurement for local bread.
Moreover, he added, the country needs to drop the term "substitute bread" and actively promote "made in Cameroon" bread across the nation.
"We can start with 5% in 2026, 10% in 2027, and 15% in 2028," he said, proposing a gradual increase of local flour in bread.
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