Guinea Races to Curb Flour Shortage as Bread Prices Surge and Bakeries Halt Production

For weeks, bakeries in several parts of Guinea have been struggling to stay open due to an acute shortage of flour—a staple ingredient essential for daily bread production. The impact has been especially severe in Nzérékoré, where numerous bakeries were forced to shut their doors entirely.

“We haven’t been able to work in recent weeks due to a lack of flour. It’s our only source of income to support our families,” said Mamadou Aliou, a baker in Nzérékoré, capturing the frustration of many who rely on breadmaking for their livelihood.

In response to the escalating crisis, the Guinean government has initiated emergency measures. A ship carrying 32,000 tons of wheat recently docked at the Port of Conakry, and unloading operations are currently underway. Authorities have confirmed that additional shipments are on the way to stabilize the supply chain.

The arrival of flour in Nzérékoré on July 26 sparked a wave of activity among local bakers. However, rationing was immediately imposed to ensure fairness, limiting each merchant to a maximum of five bags.

Despite this, the price of a single bag remains prohibitively high—ranging from 410,000 to 450,000 Guinean francs—driving up the retail price of bread and affecting consumers across the board.

Officials attribute the crisis to a combination of logistical slowdowns at the port and administrative bottlenecks in the import process. While the initial shipment has provided short-term relief, industry professionals are calling for comprehensive reforms to prevent future shortages.

Efforts to expedite the distribution of flour are ongoing, but the shortage has already taken a toll on Guinea’s food security and informal economy. With bread being a daily essential for millions, the crisis underscores the fragile nature of supply chains and the urgency of ensuring uninterrupted access to basic food items.