Cameroon promotes ue of local flours to reduce wheat import dependence

A recent workshop in Yaoundé trained artisanal bakers from the Centre region in techniques for incorporating local flours, such as cassava and sweet potato, into bread and pastry production. The initiative, organized by the Support Service for Local Development Initiatives (SAILD), aims to reduce Cameroon’s reliance on imported wheat.

Cameroon’s import-substitution policy is anchored in the National Development Strategy 2020‑2030 (NDS30) and implemented through the Three-Year Integrated Agro-pastoral and Fisheries Import-Substitution Plan 2024‑2026 (PIISAH). The strategy seeks to stimulate local crop production, strengthen agro-industrial value chains, and reduce the country’s trade deficit.

Trade data shows that in 2024, the import value of wheat and meslin (HS Code 1001) to the EU alone reached approximately US$212.7 million, representing a significant share of Cameroon’s wheat imports. In early 2025, the government removed VAT on locally produced flours, further encouraging their use.

In August 2025, the government signed contracts with seven operational bodies worth CFA 13.55 billion to accelerate PIISAH and support local production of cereals and processed products. These efforts are expected to save around CFA 136 billion annually and reinforce domestic agro-industrial chains.

During the training, bakers were instructed on blending local flours with wheat to meet production standards set by the Standards and Quality Agency (ANOR). The initiative also aims to attract young bakers and pastry chefs to the local flour-processing sector and promote “Made-in-Cameroon” products across the country.

Tags: wheat, flour