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

• 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

Puff-puff Chin-chin

meat pie fish pie

Millers have 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

content

Falling

number

SDS

sedimentatio

n

HMW-GS

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

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

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