Small biscuit factory shows that shifting from wheat to sweet potato flour could be a win for African bakers
IT'S a six-story climb to get to the rooftop that houses the small Bobo Biscuit Factory in Douala, Cameroon. Luckily, for those less keen on a cardio workout, there is an elevator. The mouthwatering smells quickly lead one to a 30-square-metre workshop with large glazed windows. Sunlight floods the inside of the shop, giving workers and visitors a breath-taking view over ships loading and unloading their cargo in Douala Port. Workers busy themselves stirring dough, cleaning utensils and readying ingredients. The room next door is the head office. From there, deliveries are planned and orders are received. Cardboard boxes full…