Kponno

As in the rest of West Africa, the population of Togo consumes a lot of wheat bread. However, this is not very nutritious and the wheat has to be imported.

The project promotes the production and marketing of bread made from healthier local grains such as sorghum and soya, as well as flour from cassava tubers. In this way, Brücke Le Pont supports the local economy and, in particular, grain processors and bakers.

Thanks to a new, nationally recognised bakery training programme focusing on the processing of local grains, bakers are improving the quality of their bread.

At the same time, the project team is raising awareness among the authorities to promote local products and is supporting the professionalisation of bakeries and the development of new sales markets. This benefits producers and cooperatives, flour manufacturers, bakeries and sellers, as well as customers.