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Composite flour
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As the issue of food security becomes a topic of critical importance worldwide, agriculture marketing students at the St. Vincent and the Grenadines Community College (SVGCC) have devised an innovative way that can assist in ensuring food sustainability for the future of St. Vincent and the Grenadines and promote healthier lifestyles while at the same time contributing to its economic development.

This venture is the production of composite flour which is obtained from root crops such as sweet potato, cassava, and staples such as breadfruit, banana, plantain that is created to satisfy specific functional characteristics and nutrients composition.

Today, Wednesday, April 15, from 9 a.m. the SVGCC will host a one-day exhibition at its Division of Technical Education at Arnos Vale in an effort to showcase the excellent work of its students while at the same time educating the public on how agro-processing plays a vital role in food security and the nutritional value of composite flour.

Research has shown that composite flours could be used in baby food formulas and cereals and has the potential to promote the overall use and enhancement of domestic agriculture production.

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