Cereals provide the main staple food for millions of people, not only in
African, Caribbean and Pacific (ACP) countries, but also all around the world.
Cereals have been processed for thousands of years using traditional
technologies – not to preserve them, because cereal grains have a long shelf
life when properly dried, but to alter their eating qualities (flavour, colour and
texture) and add variety to people’s diets. When cereals are ground to flours,
they can be processed in a variety of ways and combined with hundreds of