- Esfandiyari Pour, an official in the Ministry of Agriculture Jihad has talked about Iran’s wheat self-sufficiency ratio until 2026 and mentioned that The Ministry of Agriculture Jihad of Iran has more detailed plan for continuous wheat self-sufficiency which includes organizing production and process of different seeds, improving mechanized harvest, controlling the use of fertilizers, managing and controlling damaging factors such as weed and pests and planting different types of seed.
- Abdollahi, head of Nutrition Improvement Center of Iran: Regarding the fact that most Iranians suffer Vitamin D and Zinc deficiency; therefore, after enriching flour with Folic Acid and Iron, we should be working on flour fortification using Vitamin D and Zinc.
- Parviz Dargi, Marketing Expert: Telegram app has more than 20 million users in Iran with 220000 new users joining this app every day. Everyday more than 12 billion messages are sent via this app; therefore, just by looking at these numbers, as a marketing specialist, I believe that companies looking to expand in Iran’s market should absolutely use this app.
- The first phase of Pars Ofogh Hashtgerd’s concrete silo with 30000 tons storage capacity is ready to operate. The final storage capacity for this company’s silo will be 150000 tons.
- Ghanbari, CEO of GTC: During the current year, we have produced 14.5 million tons of wheat which 11.5 tons of it has been bought from the farmers. Now, Iran is capable of exporting 3 million tons of durum and wheat to other countries. There are some buyers for this amount and it shows that Iran’s wheat is of high quality.
- Customs Head of Fereydoon Kenar Port: Fereydoon Kenar port has 26 grain storages with the capacity of 100000 tons which is ready to be used and also 8 silos with the capacity of 30000 tons are under construction.
- CEO of Mana Food Industries: Iran’s durum wheat is of good quality except the high amount of dust and non-wheat objects. Some of this year’s durum shipments have more than 10 percent waste, this a very high percentage and it does not have any financial justification.
- Alapala milling machines has won The Good Design award of 2016. This award is one of the most prestigious design competitions in the world. Awards were also given to global companies such as Apple, BMW, Tesla, Mercedes and Schneider Electric. The awarded milling machines of Alapala Machine (Similago II, Aurora and Arion) will also take their place in the museum.
- Boroomand, CEO of Artin Shimi: The main reason for the difference in flour improver price in Iran’s market is because of the customers’ lack of information about the rheological specifications of flour. This lack of information leads to some producers taking advantage of it and selling products that are not suitable enough. Right now, there are improvers in the market which have been expired and do not improve flour in any way.
- Laurent Clair, Export Manager of Chopin Technologies: One percent of Iran’s population has celiac and 6 percent are sensitive to gluten; therefore, it is very important to make bread that is gluten-free.
- Escaut Valley Company from Belgium is starting its marketing in Iran. This company is one of the most prestigious companies in producing flour and bread improvers and correctors. According to Rudi De Schepper, international sales manager of Escaut Valley, this company has 25 bakeries in china and is working towards opening some bakeries in Iran too.
- Komplet, a German company working in the field of bakery improvers and premixes has started its cooperation with Gasso Company. Joachim Lehr, Export Manager of Komplet, Iranian flat bread does not have a good shelf life and this leads to producing more waste which is not good for the economy and the environment. The bread that we offer has a 3 to 7 day shelf life without using any preservatives.
- Nutrex with more than 140 years of experience has come to Iran’s market. Razi and Nutrex are trying to improve the quality of formulations and also flour in Iran. One of the future plans of Nutrex in Iran is holding educational courses and seminars for Iranian bakers.
