Assessing the Challenges that Bread Makers Encounter in their Operations in the Tamale Metropolis of Ghana

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Assessing the Challenges that Bread Makers Encounter in their Operations in the Tamale Metropolis of Ghana

Abstract

This study assessed the challenges that bread makers encounter in their operations in the Tamale Metropolis of Ghana and made recommendations for improvement of both production and consumption. One hundred and twenty five (125) respondents were selected for the study. The findings revealed that changes in weather, differences in baking duration and the ability to monitor the oven temperatures during baking are some of the challenges faced by bakers in the Tamale Metropolis. It was concluded that even though bread offers a positive effect on the human health, consumers must take more whole grain bread as it is healthier and contains some essential nutrients that are lacking in white bread. Bread consumers should reduce their consumption of white bread and rather take more whole grain bread.

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