Concern over quality of wheat

LETTICIA MAGOMBO

The National Baker’s Association of Zimbabwe (NBAZ)  has expressed concern over the poor quality of wheat produced in Zimbabwe.

This, NBAZ said affect the quality of local flour  supplied to bread makers.

Speaking at the Zimbabwe wheat board pre-harvest conference, held in the capital on Wednesday, the vice president of the NBAZ , Sharon Maparura,, said:

“There is need to get the quality of local wheat right. We know that the gristing ratio is roughly 70% local wheat and 30% being imported wheat.

“We know that when foreign currency becomes a challenge we get even more local wheat going in to the flour than we would probably want. The real issue for us is the quality of the local wheat because if it is where we would like it to be we know we are going to face less challenges,” Maparura said.

She added: “So, if the flour quality is not right, we have to add enzymes, we have to put in additives. That comes at a cost. It is a cost that unfortunately the person at the end of the value chain has to pay for.”

Speaking at the same event, Yusuf Kamau, the general manager of Blue Ribbon Foods concurred.

“Bakers demand a consistent quality flour that is fit for purpose of fulfilling their consumers need while the millers have to produce this demanded quality year round and hence calling for gristing or blending of available differing wheat.”

“Our local wheat tends to produce a yellowish colour that is not attractive to bakers,” Kamau said.