Across Africa, cassava flour is quickly becoming a staple in kitchens and bakeries. Its versatility and nutritional value are driving a wave of innovation in food production, from gluten-free bread to traditional dishes with a modern twist.

Recently, a network of farmers and food entrepreneurs launched a new initiative to promote cassava flour across the southern and eastern regions. This movement is not only boosting local economies but also empowering communities with new skills and opportunities.

While challenges like processing and distribution remain, ongoing investment and collaboration are paving the way for cassava flour to play a major role in the future of food.