A timely battle with wheat pests will improve the quality of wheat, flour and bread.

Gholamali Ganjali said the decrease in the level of chemical struggle in wheat fields of Sistan and Baluchestan in this year indicates that farmers’ problems in controlling the pests and diseases of this province’s important product are much lower than in previous years.

The director of the corn company and business in area 11 added: “Fusarium disease, due to the production of toxin (caustic agent fungus) in wheat grains, contaminates the wheat cluster and provokes the seeds, and finally the quality of the wheat is eliminated and the extracted flour And the production of bread has a problem that relates to digestive problems of humans and animals and cancer.

He stated: “Any organization that is part of the planting and harvesting process is responsible for the wheat process, if it carries out the duties in due time, it will affect the quality of the product as a raw material of bread, and the loss and degradation of this matter Will minimize.

Ganjali said: The average wheat age in the country is twofold, quantitative and qualitative, and a small amount of plant per unit area is reduced, but damage to flour caused by old wheat is due to the degradation of gluten-free bakery.

He commented on actions taken to control the spread of the pest: the education and promotion of relevant sciences for farmers, the prevention of land leakage, where pest damage is unlikely, the early development of early crops and the timely harvest, and ultimately pest control with one Effective and safe toxins are one of these actions.

The director of the company’s 11th Grain and Commercial Services Company said: “If training and improving the skills of workers, bakery and flour mills, improving and reforming the wheat production process, improving and refurbishing equipment and machinery of bakery mill flour mills, as well as proper mixing of wheat in storage centers Silos and mechanized warehouses, reforming transportation systems, enriching and resting flours, and the total percentage of crushing of various types of flour produced, in particular, flour, improving the process of transforming flour and bread, preparing the dough and Bread rest and other things related to flour production and preparation Bread has been considered  in all aspects of scientific knowledge, and there is no problem in the quality of flour and bread.