An architect and businessman, Adewale Ajani Isola has urged the Nigerian government to look into going into wheat production by providing an enabling environment for the private sector to thrive to satisfy the growing demand for the product in Nigeria.
Isola spoke at the opening ceremony of Dove Buka Bakers, in Lekki, Lagos, on Thursday. According to him, a larger percentage of the wheat used in Nigeria today comes from Ukraine which is a major challenge.
“Eighty percent of the raw materials for bakery are sourced locally apart from wheat which comes from Ukraine. And that’s the major challenge now because it affects the flour supply. Bread is a staple food and the government has to come in.
“Our government can go into wheat production. There is no grain that our land and weather cannot support and provide the enabling environment for interested participants through loan facilities.”
On the motivation for going into a food business despite being an architect, he said the real motivation is the desire to encourage healthy nutrition among Nigerians.
According to him, many people don’t eat healthily due to different factors. “The health of people is our focus. Many people want to eat out but are worried about the quality of food out there. There are hygiene concerns, we are just here to fill a gap by providing hygienically prepared foods at affordable prices.”
He explained that Dove Bakers prioritises quality service and is committed to satisfying its clients.
In spite of Nigeria’s gloomy economy, Isola believes food remains important to human existence. “People must eat. We are here to make our products accessible, affordable, and available,” he said.
Dove Bakers has five restaurants and caters to different levels of clients. According to the Project Consultant, Olomu Solomon, while the bread is a major food item, the outlet is also infusing local dishes.
“Bread will be part of our major food. We intend to infuse the local dishes. We’ll have five restaurants here. The one outside is fast food for pastries and drinks. The second one is the fast-casual where food is displayed and people can pick up and buy immediately and go.
“The third part is dedicated to àmàlà, a Yoruba ethnic African delicacy which is sourced locally. The fourth one is casual dining where people serve themselves and eat. The fifth one is the executive restaurant, fine dining which has a waiter and offers a three-course service restaurant.
“We also have creamy foods for ice cream. It serves two types: the hard-served with ten flavours and the soft served with two flavours,” he said.
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