REPORT
Senegal: bread made from local cereals to better reduce wheat imports
Audio 01:23
A bread seller in the Sandaga market in Dakar.
(Illustrative photo) AFP/Georges GOBET
Text by: RFI Follow
2 mins
In Senegal, bread is a widely consumed product, especially during this period of Ramadan, early in the morning or in the evening, for breaking the fast... Bread mainly made from imported wheat because half comes from Russia.
While the authorities are calling for mobilization for more food sovereignty, bakers are betting on bread made from local cereals.
Report at the “Ramadan Fair” at the International Center for Foreign Trade of Senegal (CICES), in Dakar.
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With our correspondent in Dakar,
Charlotte Idrac
Very fresh, very hot… the bread made from millet, corn, peanuts or moringa, also called “nebeday” comes out of the oven.
“
The taste, the quantity, the quality… there is all that
”, says a customer.
Pape Amadou Fall is a trainer at the Fédération des Boulangers du Sénégal: “
Our objective is to reduce the share of imported wheat, even before the war, and to incorporate 20
% or 50
% of local cereals
.
»
It's a discovery for Seynabou Ndour, who came at the end of the afternoon to the bread stand of the “Foire du Ramadan”: “
It's a very good initiative.
It's consuming local and I agree
.
However, much remains to be done to popularize these breads made from local cereals, explains Pape Amadou Fall, who also indicates another constraint, namely the cost “
because millet is more expensive than wheat.
Millet costs nearly 500 CFA francs while wheat is 300 or 400 CFA francs maximum, but as we are in the process of communicating, we cannot put the price above white bread.
»
Read also: Senegal: controversy over the rise in the price of baguette bread
At 100 CFA francs for millet or corn bread (15 euro cents), 150 CFA francs for moringa bread... Abdoulaye is convinced in any case, and he is spoiled for choice: "
I'm going to try corn today 'today…
'
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Senegal
Food
Economy