Cereal & Grain Innovation: Developing Bakery and Extruded Cereal Products

A technical and commercial workshop focused on using local grains and cereals (e.g., rice, millet) to create value-added bakery items (bread, cookies) and extruded products (snacks, flakes). Impact: It promotes diversification of the staple crop value chain, creates new profitable food processing ventures, and offers healthier, locally sourced alternatives to imported cereal products.