Don’t look for him where agriculture is concerned. His world is the bakery. You probably don’t know his name or his face. Indeed, Jean Claude Yiepmou has been active in the Cameroonian bakery world for over thirty years. He has been the National President of the Employers’ Association since 1996.
Because of his commitment to promoting local flours, he has trained a number of bakers in his union to incorporate local flours, notably cassava flour, into bread-making. The bakers trained came from three main regions of the country: Littoral, Ouest and Centre.
Speaking of incorporating local flour into bread-making. This reminds us of the genesis of the PROFALCAM project. At the COMICE Agropastoral d’Ebolowa, he tasted “bread and doughnuts enriched with cassava flour”. With his companions George Mbanda and Bernard Njonga, they will be setting up the “Bread enriched with local flour from cassava and sweet potato” project.
It would be difficult to talk about Jean Claude Yiepmou without mentioning the key role he played in the conception and creation of PROFALCAM. In fact, he was an active member of the working group set up by MINEPAT, which led to the creation of the platform in August 2022.
A pure product of the UNIECO correspondence courses, he came out of the course armed with a diploma in sales techniques with a sales force option. The latter has certainly served him well in boosting sales of his ETS New Style Boulangerie et Hébergement business.
Brave, determined and shrewd, these three traits enabled Jean Claude Yiepmou to take on many other responsibilities. Between 1978 and 1983, he managed Société Italiano Cameroun. For many years, he has represented the Chamber of Commerce on the Comite d’Appui aux Petites Entreprises Agricoles et Agroalimentaires du Cameroun. He is also a member of the Chambre d’Industrie des Mines et de l’Artisanat CCIMA and Chairman of the Supervisory Committee of the Plateforme PIPCV- Manioc.
Artisanat CCIMA