Experts in the flour and bakery sector describe the proposed change in flour bran extraction standards as a multidimensional policy decision that must be evaluated from technical, public health, food safety, economic, and production infrastructure perspectives.
According to the chairman of Tehran Bakhtar Flour Company, increasing flour extraction rates (and therefore reducing bran separation) could potentially enhance the nutritional value of flour by raising fiber and micronutrient content. However, he stresses that without proper technical preparation, production process adjustments, and strict quality control systems, the policy may lead to lower bread quality, reduced consumer acceptance, and heightened food safety risks.
Officials have cited two primary goals for the reform: improving public health through greater consumption of whole-grain products, and increasing wheat utilization efficiency by producing more consumable flour per ton of wheat. While both objectives are considered legitimate, their success depends on adequate infrastructure, baker training, continuous quality monitoring, and updated food safety and fortification standards.
Industry representatives argue that the government’s underlying objective is likely to reduce national wheat consumption. Although economically rational, this aim should not override food safety and quality considerations. Simply increasing bran content without managing microbial load, mycotoxins, processing standards, and fermentation practices could create adverse effects, including reduced nutrient absorption, digestive issues for sensitive groups, shorter shelf life, and weakened gluten structure—ultimately affecting bread texture and consumer satisfaction.
In conclusion, experts emphasize that the reform should be implemented gradually, supported by pilot programs, stronger laboratory monitoring, and comprehensive supply chain training. Without these measures, the risks of the policy could outweigh its intended health and economic benefits.
