keywords: Bread production, cost and return, master bakers, profitability
The rising cost of wheat importation for bread production has led to growing interest in the partial use/inclusion of high quality cassava flour (HQCF) alongside wheat flour in bread production in Nigeria, not much is known empirically about the factors affecting use (inclusion) of HQCF in bread production, and whether use of HQCF could mean higher profit (or not) for users compared to non-users. Consequently, this study examines the costs and returns on bread production, and factors influencing use of HQCF among some master bakers in Makurdi Local Government Area, Benue State. Data were collected from Forty (40) master bakers with the aid of questionnaire. Descriptive statistics, budgetary techniques, and logit regression model were the tools for data analyses. Results show that 37.5% of respondents used high quality cassava flour and that higher educational attainment would substantially enhance the likelihood of including HQCF in bread making. The gross margin (measure of profit) for both users (N42.168) and non-users (N36.622) of HQCF are not statistically different. Relatively shorter shelf-life of bread produced with HQCF, greater consumer preference for bread made with 100% wheat flour, and inadequate supply/availability of HQCF. Organizing more training workshops for bakers is likely to promote the use of high quality cassava flour.
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