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BY MICHAEL NGIGUNG TAYOR
 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
Optimizing the Baking Quality in Common Wheat: The Case of Cameroon
•   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?
•   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.
 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
•   - 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
 Two  Parts
 Part 1: Study of the wheat value chain in
  Cameroon
 Part2: Investigation of wheat quality traits
  in wheat lines of diverse origin
 Two  set of semi structure questionnaires used
 selected flour milling companies (8)
 56 questionnaire for bakeries in town and
  villages
 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
 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
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
Company        Wheat source

Golden Flour   France, USA, Germany
Grand Moulin   France, Canada, Germany and
               USA

SAM            France, Germany, Belgium, USA


SITRABCAM      France, Germany, Belgium, USA


La Pasta       France, Canada,     Argentina,
               Germany, etc

SCTB SA        France, USA, Germany,
Queue in Yaoundé bakery early in the morning struggling to buy bread
Marketing of bread on streets by youth as a means of livelihood
Optimizing the Baking Quality in Common Wheat: The Case of Cameroon
Puff-puff
            Chin-chin




meat pie         fish pie
 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
Company       Protein   Falling   SDS          HMW-GS
              content   number    sedimentatio
                                  n
SGMC          11.7      420       87           null, 7+9 5+12


La Pasta      10.6      369       85            Not possible


Silver Grow   10.7      294       76            1, 7+9 5+10


SCTB SA       12.6      465       70            2*, 6+8 2+12


SITRACAM      11.3      366       66            Not possible
CIMMYT germplasm of IBWSN and HRWSN varieties have been tested in Cameroon
Optimizing the Baking Quality in Common Wheat: The Case of Cameroon
A local wheat variety grown in Nkongle-Cameroon by smallholder
farmers.
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 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
Optimizing the Baking Quality in Common Wheat: The Case of Cameroon
 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.
Thank You All

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

  • 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
  • 4. 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?
  • 5. 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.
  • 6.  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
  • 7. - 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
  • 8.  Two Parts  Part 1: Study of the wheat value chain in Cameroon  Part2: Investigation of wheat quality traits in wheat lines of diverse origin
  • 9.  Two set of semi structure questionnaires used  selected flour milling companies (8)  56 questionnaire for bakeries in town and villages
  • 10.  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
  • 11.  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
  • 12. 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
  • 13. Company Wheat source Golden Flour France, USA, Germany Grand Moulin France, Canada, Germany and USA SAM France, Germany, Belgium, USA SITRABCAM France, Germany, Belgium, USA La Pasta France, Canada, Argentina, Germany, etc SCTB SA France, USA, Germany,
  • 14. Queue in Yaoundé bakery early in the morning struggling to buy bread
  • 15. Marketing of bread on streets by youth as a means of livelihood
  • 17. Puff-puff Chin-chin meat pie fish pie
  • 18.  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
  • 19. Company Protein Falling SDS HMW-GS content number sedimentatio n SGMC 11.7 420 87 null, 7+9 5+12 La Pasta 10.6 369 85 Not possible Silver Grow 10.7 294 76 1, 7+9 5+10 SCTB SA 12.6 465 70 2*, 6+8 2+12 SITRACAM 11.3 366 66 Not possible
  • 20. CIMMYT germplasm of IBWSN and HRWSN varieties have been tested in Cameroon
  • 22. A local wheat variety grown in Nkongle-Cameroon by smallholder farmers.
  • 23. Gov’t policies towards wheat production. Lack of awareness. Lack of research on wheat. Lack of neccessary infrastructures.
  • 24. 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
  • 26.  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.