Democratic Republic Of Congo Using Cassava Flour Amid Wheat Shortage

The video discusses the growing popularity of cassava-based bread in the Democratic Republic of Congo (DRC) due to the global wheat shortage exacerbated by the war in Ukraine. Professor Marie Claire Yanju at the University of Kinshasa is leading efforts to use cassava flour as an alternative, which is indistinguishable from wheat bread. The DRC, a major cassava producer, sees this as a way to boost local economies and reduce wheat import costs. The government and educational institutions are promoting cassava to enhance food security and provide economic opportunities. The video highlights the potential of cassava to address global food challenges and encourages other countries to adopt similar solutions.

What are the benefits of using cassava flour for baking in the context of rising wheat prices?

How does the Democratic Republic of Congo's production of cassava compare to other countries?

In what ways can cassava flour contribute to food security during droughts?

What is the significance of the Congolese Government's promotion of cassava flour?

What steps is Professor Marie Claire Yanju taking to promote the use of cassava flour?