The South African Whole Grain Bread Project is dedicated to improving the physical health and social well-being of the poor, unemployed and HIV/AIDS infected citizens of South Africa by establishing community-run "containerized" micro bakeries which produce fresh, high quality, whole grain breads. Read More >
Donations for the South African Whole Grain Bread Project are accepted through Broadway Cares/Equity Fights Aids, which provides a pass-through service for gifts to SAWGBP without charge. Contributions to SAWGBP are fully tax deductible. Please follow the link below.
Historically, whole grain breads have been an important part of traditional diets around the world, leading contemporary nutritionists to advocate for the consumption of whole grains as the building blocks of a healthy diet. The SAWGBP bread is made from a proprietary blend of South African whole wheat, soy, cornmeal, seeds, and nutritional supplements, and serves as a valuable source of proteins, vitamins, minerals, enzymes and amino acids.
SAWGBP has consulted with many expert in the fields of nutrition and HIV/AIDS in the U.S and South Africa to come up with the best formula for SAWGBP bread. These include Dr. Bruce Walker Director of the Harvard University HIV/Aids program, Dr. Helga Holst, Medical Superintendent of McCord Hospital in Durban, as well as the nutrition departments at the Culinary Institute of America, and the Institute of Culinary Education. The SAWGBP collaboration with nutritionists and health professionals is an ongoing effort in order to improve SAWGBP bread and create new products which can be produced in the "container" bakeries.
