The Russian invasion of Ukraine has not yet finished impacting our daily lives, the daily lives of our people. Among the already visible consequences is the scarcity of wheat flour, of which Ukraine was until now the world's main supplier (50 percent). But this scarcity comes as a godsend and a great opportunity for our researchers, some of whom, like Mrs. Professor Yandju, have been working there for over thirty years! Their expertise is frequently sought internationally, but not really valued here; no one is a prophet at home! No fewer than 11 varieties derived from this cassava, which grow without much difficulty on our generous soil, in the four corners of the country, seem largely sufficient to contribute to our food self-sufficiency. Our visit, this Tuesday, April 19, 2022, in Faculty of Sciences, in the Applied Microbiology laboratory and then in the training and knowledge transfer center, behind the same faculty, left us speechless: the promotion of local products and quality control are practiced there on a daily basis. And we tasted spaghetti, breads, cakes, biscuits, etc. made from cassava (and sometimes 100 percent) please! By the way, even the quail dish (Prof Kambaji), with tomato sauce (vegetable garden, Faculty of Agronomy), etc. were of Unikin origin; really simply Unikin, simply DRC, simply delicious! Let us work to support our researchers, to popularize and promote our products, to produce them, to market them. This is how the University will play its role in providing solutions to the community's problems, while building up a nest egg to support Research.