World Bank Podcasts

Narrator: There’s a line out the door at the Sope Nabi Bakery in Thies, Senegal. The bread that’s sold here is delicious, but it’s special for another reason. It’s made of a composite flour that uses local climate-smart crop varieties. The World Bank-funded West Africa Agriculture Productivity Program or WAAPP is providing more bakers with this flour as it builds a climate-smart food system. Aifa Ndoye: “We are developing the value chain around the composite flour. We are doing it for millet and maize with an incorporation rate of 15% for bread and 50% for cake and this can help farmers get income with dry cereal. This project will also help to reduce the import of wheat because all the bread before was made by wheat 100%. Narrator: That’s Aifa Ndoye, Senior Agricultural Economist at the World Bank. She co-leads the WAAPP program in Senegal. The program develops climate-smart crop varieties—like the millet and maize that’s being used in the bread. WAAPP has delivered 160 climate-smart crop varieties, technolo