Global Courant
Video duration 06 minutes 50 seconds
Professor Marie Claire Yandju gives cassava a makeover to combat malnutrition and climate change.
Congo’s colonial laws prohibited bakeries from using anything other than wheat flour for baking, but new laws in 2020 allowed the use of cassava flour.
Microbiologist Marie Claire Yandju’s award-winning research focuses on detoxifying cassava, a staple food, and improving processing and techniques while developing environmentally friendly technologies. All of her efforts go towards combating widespread malnutrition and surviving climate change in the Democratic Republic of Congo.
Moimi Wezam is a director and producer in the Democratic Republic of Congo. His feature film Zero screened at international festivals and he is working on his second feature film. He also produced Diggers and Merchants for Africa Direct.
