SAILD launches project to empower local artisanal bakeries.

It was launched Monday October 6, 2025 in Yaounde. Funded by Agroecology Fund, the project will be implemented with the technical support of the Citizens’ Association for the Defence of Collective Interests, known its French acronym, ACDIC.

A workshop to launch the project brought together artisans, bakers and pastry chefs, producers, decision-makers and partners, to lay the foundations for a new dynamic of consuming locally, producing sustainably and strengthening food security. 

The project supervisor, who doubles as agroecology advocate at SAILD, Kouang Rodrigue, explained that the country faces growing dependence on imported wheat, exposing the baking and pastry industry to price fluctuations and global crises. 

This, he said, is against the backdrop of the country’s rich local resources such as cassava, maize, millet, sorghum and sweet potatoes, that serve as raw material for the pastry industry.

“We believe that it is very important today to reopen the debate on the involvement of local families in the production of pastry bread in Cameroon, especially in the light of the import substitution policy that has been implemented by the government since 2021,” the project supervisor said. 

“The question for us is how we can help to increase the use of local flours in the production of bread and pastries, particularly local flours made from cassava and potatoes,” he added. 

He assured that throughout the project, they will support the bakers and stakeholders to strengthen their capacities in areas related to standards, legislation and certain technical aspects of entrepreneurship. 

“We know that artisans in Cameroon face many difficulties in terms of entrepreneurship, so we will support them in this area and as far as possible, we will provide some support in terms of structuring and equipment for these artisans,” he further noted. 

Actors laud initiative

According to artisan baker, Guy-Marcel Nganta, the initiative launched by SAILD is highly welcomed as it will help them improve their capacities and conditions of production.

Besides the passion for the art of baking, he revealed that the profession requires great investment in equipment and other related challenges in the sector.

“It's difficult to make ends meet, because baking is a profession that requires a certain amount of money to set up a bakery unit as small as your own. The equipment costs millions,” he said.

He added that “the next step is that even if you manage to get mini artisanal equipment that allows you to do things, the problem is also related to training, transfer of practical and technical skills of the profession which is very costly”. 

Another bakery operator, Edoa Mélanie Judicael Peggy, said the project will be useful for her as it will allow her to improve many aspects of her enterprise which deals in the transformation of local flour made from cassava, plantain and potatoes to biscuits and other products. 

The promoter of Yene Sarl company lamented the problem of obtaining standard products when using different types of flour. 

“This difficulty is becoming increasingly acute, which currently leads us, given our level of production, to produce our own flour so that we always get the same result,” she pointed.

She then asserted that “this training can help us to standardise the flour processing process, so that we can obtain flour that is truly certified”. 

Aside reducing dependence on imported wheat, the Empowering Local Artisanal Bakeries project seeks to diversify and improve the quality of products consumed, while strengthening the skills of artisanal bakers and providing access to equipment and financing. 

This article was first published in The Guardian Post Edition No:3588 of Wednesday October 08, 2025