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Cassava: Adding Value for Africa’s effort over the years, in collaboration with other stakeholders paid off recently in Nigeria as the biggest wheat miller in the country, Flour Mills of Nigeria unveiled a cassava-wheat composite flour which contains 10 percent High Quality Cassava Flour.
The Country Manager, CAVA II, Nigeria Prof Lateef Sanni, revealed that the new cassava-wheat composite flour, is a product of an age-long campaign by CAVA among other stakeholders to increase the use of High Quality Cassava Flour in the country.
He said: “The vision of introducing High Quality Cassava Flour into the flour market fortunately got positive responses from several stakeholders including the Federal Institute of Industrial Research, Oshodi (FIIRO), International Institute for Tropical Agriculture (IITA), Park and Shop, UTC Foods, Shoprite, Leventis, Federal University of Agriculture, Makurdi and Federal University of Agriculture, Abeokuta among other partners.
“CAVA continued its interactions with Thai Farms International, the largest producer of High Quality Cassava Flour in Nigeria, Flour Mills of Nigeria and other stakeholders. We had a couple of visits to Flour Mills of Nigeria. We also had several industrial trials on how to make composite flour using High Quality Cassava Flour and wheat flour. These trials were done with some of our partners from Natural Resources Institute led by Andrew Graffham and some other private companies that the Project Director in CAVA I, Prof Andrew Westby and Project Director of CAVA II, Prof Kolawole Adebayo are aware of.”
Equally, the Managing Director of Flour Mills of Nigeria, Mr Paul Gbededo in an interview with CAVA II, explained that, “We have realised that continuous importation of wheat is not sustainable and there has to be a way of improving local content in wheat milling. We have gone ahead in the last five years to acquire the biggest cassava tuber processing plant, which is Thai Farms International where we convert the cassava tubers into High Quality Cassava Flour. So it was inevitable that gradually we have to optimise and increase local content in wheat flour.”