Why local content must be included in bread production

The South-West Chairman of the Bakers and Caterers Association, Alhaji Jimoh Shittu, has said that local content must be included in the processing of bread to reduce its production cost.He said this at the inauguration of new executive members and foundation laying of the association's secretariat at Obada Oko, Ogun State, on Tuesday.Shittu said that the inclusion of cassava, wheat and other grains in the production of bread would be of multiplier effect on its selling prices.He added that the step would bring about stability in the price of the stable food and also help in checking unnecessary spending of hard earned foreign exchange on importation of flours.He advised members of the association on the need to include local contents in the baking of bread and other confectionaries.Shittu attributed climatic change as one of the factors responsible for frequent hike in prices of bread as well as fire outbreak which brought about low yield of wheat and created scarcity, as well as brought about hike in importing wheat.''In our association, we are very supportive of the Federal Government on the need for local content in baking of break because it will help the nation economically and generate employment for our people,' he said.He urged the Federal government to provide soft loan and equipment for baking, adding that the sector was a veritable means of employment generation in the country.
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