Composite Flour blends cassava and wheat or other grains to create a nutritious, cost-effective, and sustainable alternative for food processing. It reduces dependence on imported wheat while supporting local agricultural value chains.
Composite flour is a strategic innovation combining cassava and wheat to meet rising demand for affordable, high-quality food products in West Africa. By substituting part of imported wheat with locally produced cassava starch, composite flour improves food security, reduces foreign exchange outflows, and creates value along local agro-industrial chains.
Composite flour provides a balanced, nutritious base for bakery and pastry products, while reducing gluten content and improving dietary diversity.
Replacing up to 15–20% of wheat with cassava flour lowers wheat imports, saves foreign currency, and strengthens local agro-industrial independence.
Governments and food industries across West Africa recognize composite flour as a strategic product, driving strong demand in bread, pasta, and biscuit production.
Composite flour addresses both economic and social challenges: it makes staple food products more affordable, supports local farmers, and contributes to food sovereignty. Its dual value—nutrition and cost efficiency—positions it as a key driver of sustainable food systems in the region.
Composite flour is ideal for bread, cakes, and biscuits, offering consistent quality with improved affordability.
Blends of wheat and cassava flour provide an accessible solution for pasta and noodles, with growing consumer acceptance in West Africa.
Composite flour can be scaled into large-scale food manufacturing, enabling industrial bakeries and processors to reduce costs and ensure supply stability.
