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Bread Wastage in Iran During 2001-2021: A Systematic Review Publisher



Birgani RA1 ; Kianirad A2 ; Takian A3 ; Pouraram H1
Authors
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Authors Affiliations
  1. 1. School of Nutritional Sciences & Dietetics, Tehran University of Medical Sciences, Tehran, Iran
  2. 2. Agricultural Planning, Economic and Rural Development Researches Institute, Agricultural Deputy, Tehran, Iran
  3. 3. School of Public Health, Tehran University of Medical Sciences, Tehran, Iran

Source: Payesh Published:2021


Abstract

Introduction: Bread as a staple food, especially wheat bread is a main source of energy consumption in large number of population in the globe as well as Iran. Some researches stated that the amount of bread wastage is about 30% in Iran. there isn’t any general research with comprehensive picture of bread wastage in Iran. Objective: It is necessary to design a systematic review study to bring holistic figure on substantial reason of bread waste for policy makers to improve the Iranian food security. Method: systematic review was performed with key words of bread wastage, quality, type, traditional, industrial production, Iran in the international PubMed, Google Scholar) and Iranian data base SID, CIVILICA ?GANJ in 2021. The inclusion criteria were: study the reason and results only for bread wastage, the relevance of the articles with the title, the language of articles English or Persian, availability the full text of articles. sensitivity analysis was employed. Results: out of 441 articles,25 articles (1 in English and 24 in Persian language) get good quality to extract the data during (2001-2021) years printed in scientific local and international sources. 48% of studies conducted in laboratories and 52% was performed in community at both consumer’s part and bakeries or Industrial producers. The most proportion of bread waste in all types was seen in bakeries that received subsides to buy flour. community investigation demonstrated the considerable effect of consumers’ knowledge in transport, preserve and bread consumption on diminish the amount of bread waste. Conclusion: According to the consumer’s behavior the willingness to pay shows upward rate for high quality breads which is the principal reason for decreasing bread waste. These consequences primarily observed in private bakeries. consequences elucidate the necessary of reform by policymakers in bread production and consumption sectors in Iran. © 2021, Iranian Institute for Health Sciences Research. All rights reserved.