'This is where we need to be going as a country'
AN announcement by the University of the West Indies that it has forged a partnership with Continental Baking Company to produce cassava flour has been largely welcomed by Jamaica Observer online readers. The disclosure was made by Pro-Vice Chancellor and Principal Professor Archibald McDonald at the Observer's weekly Monday Exchange. Here are some edited comments:
Very interesting. It might be hard, but Jamaicans may have to acquire the taste for cassava.
@Angel Saturn: Many Jamaicans love bammy, so acquiring the taste for cassava won't be hard.
I think this is a good idea.
It's really exciting to see UWI taking its theoretical development into the commercial arena.
My grandmother used to make cassava dumplings and it was good with ackee and salt fish, and even more tasty with escoveitch fish and green banana. Nothing new here, Mass Johnny in Mollison District baked cassava bread and it was well received. Gone are those tasty days. Hopefully, UWI can bring back other indigenous products.
@Neutral Justice: My mother used to do the same thing and make starch from it too; only city people don't know these things and what we can do for ourselves!
Now Dr Tufton should have been a part of this committee.
With the Research and roll-out of this business/project in partnership with Continental Bakery, it is a win for all.
Congrats. More innovations such as this are needed.
I assume thanks are in order for Dr Chris Tufton.
Cassava flour for export SOUNDS GOOD to me.
This is where we need to be going as a country.
This is exciting and encouraging news. First we hear of a church building residential units and now a learning institution entering commercial food production. If traditional companies are slow to engage in what I consider a new thrust to move the Jamaican economy forward, then let's rally behind those who are willing to do so.
Seeing is believing. Call me a sceptic. Thanks in advance. As a lover of farming, I wish them success, and what took them so long?