Processed and packaged products based on cassava flour


Problem that technology is supposed to solve :

- Post-harvest losses and alternative sources of flour
- Reducing the import of wheat flour
- Processing

Technical characteristics of the technology :

- Various varieties of composite flour based on cereals and cassava incorporated in bread, chips, meat pies, biscuits, cakes and fritters in proportions of 5, 10, 15, 20, 30, 40 and 50% respectively.
- 3738 processors / bakers received training for end users in composite flour in the following regions: Volta, East, Ashanti, Brong Ahafo, West and Central regions.

Economic characteristics of the technology

- Acquisition cost :

- Economic profitability :

- Comparative advantage :

Limits of the technology :