Dr Nanam Dziedzoave, a Research Scientist at the Council for Scientific and Industrial Research of the Food Research Institute (CSIR-FRI), has called on bakers to patronize locally produced flour. He said the CSIR-FRI last year developed cassava, sweet potato, cowpea and corn flours as suitable substitutes for wheat flour in bakery and pastry products. Dr Dziedzoave, who is the head of the use of alternative flours baking project, said the development of the flour would facilitate the absorption of the national surplus of roots and tubers crops and generate more income for local farmers. Addressing bakers in the Ahanta West District of the Western Region at a day’s workshop, Dr Dziedzoave said the project was designed to develop the capacity of bakers and matrons in the country. It was on the use of alternative flours for baking. The workshop is being held in Mfantseman, Dangme East and the Ahanta West districts in the Central, Greater Accra and Western regions respectively for selected bakers and matrons. Dr Dziedzoave said in order to meet the Millennium Development Goals (MDGs) of reducing poverty by half in 2015, the World Bank designed the Africa Action Plan (AAP) as a centre piece of its strategy to help Africa and its regional groupings such as ECOWAS achieve the MDGs. Source: GNA