The South African Whole Grain Bread Project (SAWGBP) 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 will produce fresh, high quality, whole grain breads.

The bakeries will produce loaves of bread using a trademarked grain and flour mix. Our grain and flour mix will be milled from South African wheat, whole grains, seeds and blended with vitamins and folic acid. Increasing the nutritional value of the bread will help satisfy the dietary needs of malnourished HIV/AIDS positive individuals, and will represent a viable alternative to the minimally nutritious, government-style bread that is currently available. South Africans living with HIV/AIDS in particular, need to improve their daily basic nutrition in order to allow newly acquired retroviral drugs to work effectively.

In addition to the health objectives, SAWGBP will teach time-honored baking and business skills to unemployed South Africans. Once trained these new bakers will provide freshly baked, whole grain bread to their communities, while creating a sustainable business for themselves.

The SAWGBP intends to join the “container” bakeries in strategic partnerships with successful South African community projects, NGOs and local HIV/AIDS agencies thereby creating integrated programs for job training and nutritional planning at the local level.