Cassava flour training conducted by Ingabo Syndicate and the International Institute of Tropical Agriculture (IITA), in partnership with the European Union, is transforming the baking industry in Rusizi District, helping small businesses reduce costs and diversify their products. One of the clearest success stories is Byiringiro Ephrem, the owner of Life Bread Kamembe Ltd, who has applied the knowledge gained from the training to improve product quality and stay afloat despite rising wheat flour prices.
“When I attended the training, I didn’t realize how much it would change my business, afterward, I decided to produce my own cassava flour using the techniques we learned. The result was excellent flour, which I even shared with a fellow baker.” Byiringiro Ephrem whispered.
The training focused on the processing and proper use of High-Quality Cassava Flour (HQCF) as a sustainable and affordable alternative to wheat. For Ephrem, the shift was timely and transformative.
Initially, he produced cassava flour himself. But as his bakery business grew, he turned to market suppliers facing challenges related to quality.
“Most of the time, the flour hadn’t been properly dried,” he explained. “It affected the final product. To avoid losses, I started adding different flavors like lemon, strawberry, and vanilla”. Ephrem said.
Even with inconsistencies in flour quality, Ephrem says his clients remained loyal. “They could smell cassava in the products, but they didn’t complain. Now that I use better-quality cassava flour, they love it even more. You can’t even tell the difference from wheat-based products.” He added.
Today, Life Bread Kamembe Ltd produces more than 10 different baked goods using cassava flour including breads, cakes, and biscuits. Ephrem attributes this success not only to the technical knowledge He gained but also to the value of shared learning during the training sessions.
“These trainings bring together people in the same business some of them still using outdated methods,” he said. “We learn from each other. Once you apply what you’ve learned, you can’t fail.”
He emphasized the importance of continuing such initiatives. “Training helps us connect, share advice, and grow together. I’d be happy if we could attend such training at least three times a year.”
As wheat flour prices continue to rise across the country, many small bakeries are struggling to survive. Ephrem says what he learned during the cassava flour training saved his business.
“Wheat is very expensive now. What I learned kept me from losing everything. Others closed, but I stayed open because I had an alternative.”
The cassava training, supported by the European Union, aims to promote local innovation, food security, and inclusive economic development through the value addition of cassava and other local crops. Ephrem’s story reflects the impact such initiatives can have when knowledge, technology, and collaboration reach the grassroots.
Byiringiro Ephrem, the owner of Life Bread Kamembe Ltd, who has applied the knowledge gained from the training to improve product quality and stay afloat despite rising wheat flour prices.
Elia Antony Dukorerimana