Frequently asked questions
Common questions about Zimbabwe's flour industry, wheat production, and flour types.
How much flour does Zimbabwe produce?
Zimbabwe's milling industry consumes approximately 25,000 tonnes of wheat per month. The country's total flour production has grown significantly as domestic wheat production surged from 95,000 tonnes in 2020 to over 555,000 tonnes in 2024.
Why does Zimbabwe import wheat if it grows its own?
Zimbabwean wheat has relatively low gluten and protein content, making it unsuitable for bread production on its own. Millers blend approximately 70% local wheat with 30% imported hard wheat - primarily from Russia - to achieve the protein strength needed for bread flour. Local wheat is well suited for biscuit flour, cake flour, and pastry flour without blending.
What nutrients are added to flour in Zimbabwe?
Since June 2017, all industrially milled wheat flour must be fortified with Vitamin A, Vitamins B1, B2, B3, B6, and B12, folic acid, iron, and zinc. This is mandated under the Food and Food Standards Regulations of 2016 (Statutory Instrument 120 of 2016).
What is the difference between bread flour and cake flour?
Bread flour has higher protein content (11-13%) which creates more gluten, giving bread its structure and chew. Cake flour has lower protein (7-9%) which produces a tender, delicate crumb. Self-raising flour is cake flour with added baking powder and salt for convenience.
How many loaves of bread are baked in Zimbabwe each day?
The National Bakeries Association of Zimbabwe reports daily bread production of between 1.5 million and 1.8 million loaves.
Who are the biggest flour producers in Zimbabwe?
National Foods Holdings Limited is the largest, with its Gloria and Red Seal flour brands. Blue Ribbon Foods (owned by Tanzania's Bakhresa Group) is the second largest. Champion Foods, commissioned in 2024, is the third largest milling operation. Together with other GMAZ members, these companies produce approximately 98% of Zimbabwe's flour.
What is Gloria Flour?
Gloria is Zimbabwe's oldest and most popular flour brand, launched in 1920 by the company that eventually became National Foods. The range includes Gloria Self-Raising Flour, Gloria Cake Flour, Gloria Self Raising Cake Flour, Gloria All-Purpose Flour, Gloria High Fibre Wheat Flour, Gloria Super White Bread Flour, Gloria Standard Flour, and Gloria Biscuit Flour.
Is Zimbabwean flour exported?
Flour exports are currently small but growing. The primary opportunity is regional markets in Southern and East Africa. Wheat exports also increased from US$15,350 in 2022 to US$120,390 in 2023, and are expected to grow as domestic production continues to exceed domestic demand.
What is the extraction rate of flour?
The extraction rate is the percentage of the wheat grain that ends up as flour. White flour has a 72-76% extraction rate, meaning roughly three-quarters of the grain becomes flour. Wholemeal flour uses 85-100% of the grain, retaining more bran and germ for higher fibre content.
What happens to the parts of wheat that do not become flour?
The bran, germ, and middlings are valuable by-products used primarily in animal feed (stockfeed) and health food products. By-product revenue is an important part of mill profitability. See the by-products page for more detail.
Why was my bread more expensive this year?
Bread prices in Zimbabwe are influenced by the cost of wheat (both local and imported), fuel, electricity, labour, and foreign currency availability. Global wheat price fluctuations, shipping costs from the port of Beira in Mozambique, and domestic economic conditions all play a role.
What is the GMAZ?
The Grain Millers Association of Zimbabwe is the apex representative body for local large, medium, and small-scale grain milling companies. It coordinates wheat procurement, advocates for the industry, and represents millers in policy discussions. Its members produce approximately 98% of Zimbabwe's flour.
Looking for more detail? Explore the full site.