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Food Firms told to Innovate, Embrace Wheat Flour Substitutes

To combat the rising costs of wheat and wheat products, local food manufacturers have been advised to lessen their reliance on imported flour and use local flours instead.

To combat the rising costs of wheat and wheat products, local food manufacturers have been advised to lessen their reliance on imported flour and use local flours instead.

The request was made last Wednesday during a discussion hosted by the Private Sector Foundation of Uganda (PSFU) at the Protea Hotel in Kololo, Kampala.

The meeting took place at a time when the price of wheat commodities has increased and is still increasing, significantly affecting the lives of the populace through high pricing for food items, which negatively impacts the bakery and confectionary companies.

Nevertheless, there are many chances for innovation, particularly

The current issues have revealed information on domestic wheat production or increasing manufacture of wheat flour replacements like cassava and matooke.

With the help of numerous members of the corporate community, Lead companies, YAWs partners, and government research firms, the ministries of Trade and Agriculture have all prepared to support these breakthroughs with the necessary regulations and incentives.

The project seeks to put these discussions into action with the aid of government organizations, with input from the youth involved in cassava production and distribution.

Miss Allen Nsereko, a representative of one of the major companies, Ntake Bakery, pledged during a panel discussion that the company will work with inventors on various flour mixes to cut down on wheat imports and promote indigenous wheat production.

Allen Nsereko, Miss

Nsereko added, “Ntake Bakery recently considered replacing wheat for other goods, but the challenge is pricing.

“The alternative should be less expensive than what is currently being used,” she continued. Why should Russian wheat be less expensive than Ugandan cassava?

What more do we need to do to take advantage of chances brought about by rising wheat commodity prices to create jobs? was the panel’s assignment. featured Wanjira Kayuki Mulindwa, the managing director of TUA, Bahati Joseph, the deputy director of the Presidential Initiative on Banana Industrial Development (PIBID), Matano Kodowa, the managing director of HotLoaf, and Mrs. Rebecca Mugwanya, the chief executive officer of Orga.

“Improving our quality is crucial as we process this product. Before considering marketing it, we must make sure it is of the highest caliber, Orga CEO Mugwanya told the panel.

Chief Executive Officer of ORGA, Mrs. Rebecca Mugwanya

“We are all involved in this. The most crucial factor is that we cooperate. We are available, so reach out to us if you are a baker interested in the gluten-free market, she said.

As we work to establish over 200 franchisees across the nation, HotLoaf MD Kodowa stated that the franchise program intends to support the youth, but primarily women.

“I’d like to reiterate that PSFU sponsorship has given HotLoaf Bakeries an opportunity for the youth.”

PSFU Board Member and Sector Chair for Professional Services Sarah Kagingo advised the government ministries and agencies to increase public awareness of their services among Ugandans in need.

“I enjoyed hearing the wonderful insights you shared. Even nations in East Africa model their policies after Uganda’s, which is a cornerstone of East African policy. The implementation is the problem.

Sarah Kagingo, Victoria Sekitoleko, and the PSFU crew sample regional foods.

She argued for uniformity and involvement, saying that these may be advantageous to businesses.

“As these businesses expand and standardize, they might produce more products than our regional market can use.

As a result, we must think about other markets in the area and the rest of the world. We are here to investigate import replacement.

She added, “You have guidelines on agriculture, why allow them to gather dust on your shelves? What are you doing as the ministry of Trade to ensure people benefit from them before PSFU holds these dialogues?” Give them to the general public.

The CEO’s representative, PSFU Chief Programs and Projects Officer Damali Ssali, recommended more conversations in her closing remarks and said that having farmers present the following time will diversify the agenda and make it more engaging.

Ssali Damali

“It’s critical that the farmers be present so that we can comprehend the actual issues. We must have these conversations more regularly and frequently, but also in a more useful manner, she said.

“As PSFU, we are bridging the Public Sector and Private Sector Gap. We are currently working to address these issues and bring together various value chain participants, including millers, processors, producers, and bakers.

I want to thank the exhibitors for coming out and spending time with us to participate in these discussions, she continued.


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