{"id":23857,"date":"2019-01-31T23:15:56","date_gmt":"2019-02-01T03:15:56","guid":{"rendered":"https:\/\/antiguanewsroom.com\/?p=23857"},"modified":"2019-01-31T23:15:58","modified_gmt":"2019-02-01T03:15:58","slug":"officials-optimistic-about-the-sweet-potato-and-cassava-bread-making-initiative","status":"publish","type":"post","link":"https:\/\/antiguanewsroom.com\/officials-optimistic-about-the-sweet-potato-and-cassava-bread-making-initiative\/","title":{"rendered":"Officials optimistic about the Sweet Potato and Cassava Bread making Initiative"},"content":{"rendered":"
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Extension Officer Sereno Benjamin said that although the\ncassava and sweet potato bread-making initiative has been done before, the added\ncomponent of including a scientific taste test is critical to help determine\nthe type of success the products will have on the local market.<\/p>

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The Ministry of Agriculture, IICA, CARDI the FAO and\nEpicurean Bakery have embarked on a three day baking exercise with specific\ngroups, and today (Wed), it was the  Food\nand Nutrition Teachers` turn along with Ministry of Agriculture Staff.<\/p>\n\n\n\n

The Random survey on the public\u2019s response to the sweet\npotato and cassava bread making initiative is being conducted just outside Epicurean\nSupermarket by staff of the newly established Statistics, Research and\nInformation Technology unit within the Ministry of Agriculture which is being\nheaded by Dr. Michael Rickaille. Tomorrow is the last of this survey.<\/p>

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The freshly baked bread is said to becoming quite a hit as\nscores of persons sampled the commodities with an almost instant nod of\napproval.<\/p>

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Asked why these two crops were chosen, Mr. Benjamin explained\nthat these produce have been top choices in bread-making among consumers in\nother Caribbean countries.<\/p>\n\n\n\n

\u201cThe reason why sweet potato and cassava were chosen is that those types of bread have been made in other countries across the region and the recipe that we are using have been used and tested and have been successful in other countries in the Caribbean. Once we have gotten people to start using the sweet potato and cassava bread, then we could manipulate the products we make as well as other ingredients that we put in; for example pumpkin is another crop that we could use, but we want to establish the sweet potato and cassava bread as alternatives to the wheat flour that people use.\u201d<\/p>

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\"\"<\/figure>\n\n\n\n

According to Benjamin, once householders are on board with\nthese commodities, then the ministry is prepared to go into other alternatives.<\/p>\n\n\n\n

Benjamin said that if this is a successful undertaking, just\nto replace forty (40) percent of wheat flour import, there would be need for a\nthousand acres of land to grow sweet potato and cassava, which would augur well\nfor local farmers.<\/p>

\"\"<\/a><\/div>\n\n\n\n

\u201cSo you could imagine how significant the impact would be if\nwe go up to 50 – 60 percent displacement of wheat?  The landscape in Antigua will change in terms\nof agriculture and also, because you are doing value added, the value of the\ncommodities would be better and you would be able to reduce the glut you would\nhave at the public markets of these products.\u201d<\/p>

\"\"<\/a><\/div>\n\n\n\n

Mr. Benjamin thanked Brownie\u2019s Bakery for playing a\nsignificant role in preparing some of the ingredients for the baking session\nand Jermaine Pelle who was representing the company, said that it would be\ninteresting to see how consumers react to the sweet potato and cassava bread, as\nmost have been accustomed to flour products. He however believes it is a leap\nin the right direction.<\/p>\n\n\n\n

Senior Extension Officer Owolabi Elabanjo said that the\ninitiative forms part of the ministry\u2019s drive to push more utilization of\ncassava and sweet potatoes.<\/p>\n

\"\"<\/a><\/div>","protected":false},"excerpt":{"rendered":"

Extension Officer Sereno Benjamin said that although the cassava and sweet potato bread-making initiative has been done before, the added component of including a scientific taste test is critical to help determine the type of success the products will have on the local market. The Ministry of Agriculture, IICA, CARDI the FAO and Epicurean Bakery […]<\/p>\n","protected":false},"author":3,"featured_media":23858,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-23857","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"yoast_head":"\nOfficials optimistic about the Sweet Potato and Cassava Bread making Initiative - Antigua News Room<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/antiguanewsroom.com\/officials-optimistic-about-the-sweet-potato-and-cassava-bread-making-initiative\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Officials optimistic about the Sweet Potato and Cassava Bread making Initiative\" \/>\n<meta property=\"og:description\" content=\"Extension Officer Sereno Benjamin said that although the cassava and sweet potato bread-making initiative has been done before, the added component of including a scientific taste test is critical to help determine the type of success the products will have on the local market. 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