The objective of the national conference on Trends and opportunities in the production, processing and consumption of staple food crops in Kenya was to communicate the findings of a two-year research project to academic peers, industrialists, policy-makers and regulatory officials. The aim of the project was to investigate the potential of utilizing sorghum and cassava to make gluten-free bread (i.e. bread from non-wheat flours) and composite bread (i.e. bread from wheat and non-wheat flours). Bread was selected as the vehicle to promote these crops because it is a ubiquitous food product...