صحافة بلادي صحيفة إلكترونية مغاربية متجددة على مدار الساعة تعنى بشؤون المغرب الجزائر ليبيا موريتانيا تونس
Tunisia –
approvedTunisian authoritiesA new amendment has been made to the composition of the bread industry adopted in the country, in a step aimed at improving its healthy quality, while maintaining the same prices currently in effect, according to what Tunisian officials announced.
According to available data, the decision includes increasing the extraction rates of flour and semolina from 78 percent to 85 percent, which would enhance the nutritional value of bread, by increasing the percentage of bran and vitamins, which contributes to the prevention of a number of nutrition-related diseases.
In this context, Representative BTunisian National CouncilFor the regions and regions, Marwan Zayan said that this step represents a trend towards improving the quality of food consumption, highlighting that the new formula will also contribute to providing an additional stock of wheat of up to a month annually, with positive repercussions on financial balances.
The same spokesman also indicated that the decision aims to limit some practices associated with monopoly and manipulation of subsidized flour, stressing that the new bread will maintain its quality while enhancing its nutritional value.
Regarding prices, official data confirmed that they will remain unchanged, as small bread (packages) will continue to be marketed at 190 millimes, and large bread at 230 millimes.
It is expected that all bakeries will begin adopting the new formula starting April 15, as part of implementing this decision on the ground.
This measure comes within the process of reforming the grain system inTunisia, as activists in the field of consumer protection considered it an important legislative step aimed at improving product quality and ensuring the sustainability of resources.
Source:“My press”
