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
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
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.