Online Reporter
Theseus Shambare in BINDURA
WHEAT farmers must now move beyond merely producing grain and prioritise value addition, including on-farm flour mills, bakeries and community processing units to boost investment, create jobs and strengthen local economies.
In recent years, Zimbabwe has been recording bumper wheat harvests, with national output rising from 426 000 tonnes (t) in 2022 to 450 000t last season, driven by improved seed varieties, irrigation and mechanisation.
Yet, raw wheat sales remain common, limiting farmers’ incomes and the country’s economic potential.
Locally, a bucket of raw wheat sells for US$6, while the same quantity processed into bread, cakes or biscuits can fetch up to US$50.
Recognising this gap, stakeholders and experts gathered at SOS Hermann Gmeinner High School in Bindura for a three-day wheat value-addition training, which ended on Friday.
The training was facilitated under the Technologies for African Agricultural Transformation (TAAT) programme.
Funded by the African Development Bank, under its Feed Africa Strategy, and implemented locally by the International Institute of Tropical Agriculture, in collaboration with the International Centre for Agricultural Research in the Dry Areas and Zimbabwe’s Department of Agricultural Research, the programme equips learners and farmers with practical skills to
turn wheat into market-ready products.
Wheat breeder at the Crop Breeding Institute Mr Jairos Masawi emphasised the importance of developing the full value chain for the cereal.
“The TAAT-Wheat Project is designed to cover every stage — from seed production to processing and marketing,” he said.
“Zimbabwe requires at least 14 000 tonnes of wheat seed annually, and by expanding access to high-quality, disease-resistant varieties, we are strengthening the seed system, boosting yields and ensuring smallholder farmers, especially women and youth, are included.
“Value addition is essential — raw wheat sells for US$6 per bucket, but processed products can fetch up to US$50, creating income, jobs and local economic growth. This is how we transform wheat into a tool for food security and rural development.”
Directorate of Research, Education and Specialist Services chief director Dr Dumisani Kutywayo emphasised the link between training and economic impact.
“Wheat is more than a staple; it is the backbone of diversified, resilient food systems.
“By teaching students and farmers to process wheat into nutritious products, we are cultivating a generation of innovators and entrepreneurs.
“When communities can process, brand and market wheat products, we not only add value but also build inclusive livelihoods and reduce reliance on imported goods,” he said.
Dr Kutywayo also highlighted the importance of crop diversification.
As rainfall becomes erratic, he said, relying solely on maize is risky.
Wheat, sorghum and millet broaden the production base and strengthen national food security, he explained.
“Training students in value addition not only improves nutrition and incomes, but also prepares them to be problem-solvers and innovators,” he added.
Lead facilitator Ms Lillian Machivenyika from Cluster Agricultural Development Services, a non-governmental organisation focused on sustainable agriculture development, said continuity of programmes is key.
“Many projects fail without proper follow-up. By engaging students early, we ensure that skills in value addition are embedded in the next generation.
“Wheat is versatile; it can be baked, brewed into beverages, made into snack bars and blended with local ingredients.
“Diversifying wheat products increases income opportunities and nutritional value, empowering youth and communities alike,” she said.
In Bindura, SOS Hermann Gmeinner High School learners are putting theory into practice, transforming wheat into market-ready products such as baobab-flavoured cakes, moringa buns, rosella muffins, pumpkin fritters and finger millet blends.
“When I started, I thought wheat was just for bread. Now I can make pasta, biscuits and cakes, and even create nutritious products that can generate income for my community,” said Upper Sixth learner Lisandra Mbofana.
To support this hands-on learning, the school planted 2,5 hectares of wheat in 2024, harvesting 12t of foundation seed.
Using improved, high-yielding, disease-resistant and drought-tolerant varieties, learners are being trained in both agriculture and entrepreneurship under Zimbabwe’s Heritage-Based Education 5.0.
SOS Hermann Gmeinner High School principal Mrs Perpetual Masarira lauded the initiative.
“This programme demonstrates that agriculture is more than farming — it is education, entrepreneurship and innovation all in one.
“Students gain practical skills that translate into real economic opportunities and communities benefit from new income streams and healthier, more diversified food options,” she said.
