Barbuda baking workshop explores substituting wheat with sweet potato, cassava

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(Inter-American Institute for Cooperation on Agriculture Press Release) – The Inter-American Institute for Cooperation on Agriculture (IICA) in collaboration with the Caribbean Agriculture Research Development Institute (CARDI) held a baking workshop to produce bread with local commodities in celebration of World Food Day 2019.

Under the theme Our Actions are our Future: Healthy Diets for a #Zero Hunger World, participants in the workshop held on October 17th discussed the best benefits of using local commodities to substitute flour to bake bread and were able to compare composite bread to the regular bread.

The training session was attended by 17 participants that included Food and Nutrition students and private sector producers, as well as technicians from the Barbuda Council.  The main objective was to demonstrate to the participants alternative choices like using sweet potato and cassava. The flour to composite of raw material was calculated and divided to a 60:40 ration.

“Activities like this will help to sensitise the public the importance of preparing and eating healthy dishes, the utilisation of local commodities could contribute to the decrease of the non-communicable diseases (NCD’s) which affects Antiguan and Barbudans”, said Nadia Harris -George, Chair Person of Health and Disaster Services Barbuda Council, referring to illness such as diabetes and hypertension.

Read more at: IICA

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