As the cost of wheat increases in the Democratic Republic of Congo (DRC), local producers are reimagining cassava flour as a potential alternative to wheat flour. Cassava flour, a gluten-free flour made from cassava roots, is a staple in the DRC and has a long shelf life. The flour can be used to make a variety of foods, including bread, pancakes, and muffins. While cassava flour has been available in the DRC for many years, it has not been widely used in baking due to the popularity of wheat flour. However, as the price of wheat has risen, many people are turning to cassava flour as a more affordable and accessible alternative. Local entrepreneurs are exploring new ways to process and package cassava flour to make it more attractive to consumers. By promoting cassava flour as a healthier and more sustainable option, producers hope to increase its popularity and create a new market for local farmers.

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