The Presidential Initiative on Banana Industrial Development (PIBID) and its sister Banana Industrial Research and Development Centre (BIRDC) has launched the ‘Create And Cook With Tooke’ competition.
The competition is aimed at showcasing ‘Tooke flours’, which is a science based gluten free flour made by PIBID/BIRDC from Uganda’s green banana- Matooke under Rev.Prof. Florence Isabirye Muranga also lead TOOKE scientist and innovator.
The competition will bring together professional chefs and culinary enthusiasts to participate in the ultimate cookery competition, “Create & Cooke with Tooke ” which will run episodes from January to March 2026.
Subsequently, we have commenced to welcome entries from interested individual chefs and bakers, Winners will be crowned during a Grand finale dinner April 2026, that will also mark the 21st Anniversary of Presidential Initiative on Banana Industrial Development (PIBID) Participation is open to all professional chefs under the listed categories; Bakers, Pastry chefs and General chefs.
To be eligible, bakers and pastry chefs must have 5 or more years of experience while general chefs must have 3 or more years of experience.
The competition will consist of training in the use of Tooke flour in three cooking rounds; qualifying, semifinal and the final for each of the categories.
The competition will be judged on the use of Tooke flour, participants’ skill, creativity, taste and presentation.
The top three contestants for each of the categories will receive prizes and will be featured on the PBID/BIRDC website and other social media channels.
TOOKE is the flagship brand name for the banana flours and a range of banana flour confectionery products developed as part of Uganda’s Presidential Initiative on Banana Industrial Development (PIBID), established in 2005 by H.E. Yoweri Kaguta Museveni as a pilot project to industrialize the green banana.
The flour, which has passed local and international quality standards is now being promoted throughout Uganda and internationally where it’s being used in bread, cakes, biscuits and other processed products, including baby food.
It is noteworthy that the successful transition of the banana value addition initiative from research to commercialization has helped to increase incomes, create employment, diversify and improve food security as well as expand markets both local and international.
TOOKE is gluten free, slow digesting starch (SDS) and high in resistant starch, among other qualities.
Therefore, this competition will help us identify professionals in the culinary industry who will use their skill to train, market and promote the use of Tooke flour to produce quality products for local, regional and international markets.
