What is the worst bread in Iran?

Director of
the Club of Fans of Whole wheat Bread said 40 years ago, 40% of the breads were
in Sangak and 10% of the rest were Lavash, but today it is reversed, while
Lavash is the worst kind of bread.

Mohammad
Reza Khajeh, director of the Bread Club, said that the country’s actual flour
needs were 8 million tons annually, saying that while the actual needs have
been announced by 10 million, it is clear that 2 million tons of this flour are
being wasted.

Khajeh
explained about the benefits of baking bread with free flour: Free bread baking
benefits are too many, including creating a healthy competition between bakers
and making better breads, eliminating bread scrap, specialist staff training,
reducing government financial burdens, boosting employment and improving
Household income.

Referring to
the three rates of production of the country’s flour and the formation of
brokerage and speculation in this area, he said to IMNA: Currently, subsidized
state wheat of T 660, 900 and 2000 are used in baking bread! Each state-owned
flour sack distributes about 33 thousand Tomans (distributed wheat each kilo
660 tomans) between bakers of the country and at a free rate (each bag of 100
thousand tomans) is about 70 thousand tomans.

The manager
of the full bread fan club about the possibility of brokerage in the
distribution of semi-public flour, stated: Each half-state flour is currently
distributed to about 47,000 tomans between free private bakers, which at a free
rate of each bag is 100 thousand tomans, There is a 50 thousand Toman
difference that this is also the source of the dealership and trafficking in
borders and off-net sales; in this case, government subsidies are transferred
to the pockets of traffickers instead of people.

He emphasized
that a group of bakers in the country are still inclined to act in accordance
with article 44 of the constitution, adding that the batch to implement reforms
in traditional breads and eliminate waste of 30 percent of the bread demanded
the withdrawal of the government’s support to enable people to make their own
bread.

Khajeh
emphasized that this action will diversify the production of bread and leave
the sale of a single product, said that liberalization will somehow reduce both
the financial burden of the government and the public’s tastes.

He said the
creation of a healthy competition between bakers and high-quality bread was one
of the social benefits of the project, saying: “Increasing bread diversity
in the country and competing with Western countries, which produce about 300
bread models, the revival of whole wheat bread with complete flour, prevention from
diseases. According to the World Health Organization and the development of
professional bread, low-salt and controlling the growth of obesity and diabetes
in the country are some of the benefits of free flour consumption.