Holding a National Congress of Wholemeal Bread & Grain Products to Guide the Industry
Chairman of Fars Province Flour Millers Association
Mr. Mehrzad Jamshidi, Head of Fars Province Flour Millers Association and CEO of Khousheh Fars Flour Mills said: Considering that the production of wholemeal flour and the consumption of wholemeal bread had been followed up by many decision-making bodies in the last few months, as one of the main chains of bread production, which plays an important role in the implementation of this …
plan, we should have reminded the decision-makers of the need to pay attention to flour factories, their economic situation, the economic consequences of the whole flour production plan, as well as how to interact with bakers as the most important customers of flour factories. Therefore, in this regard, with the follow-ups we had from the country’s authorities, with the effective help of Shiraz University of Medical Sciences, Vice-Chancellor of Nutrition Improvement, and Nutrition Department of Shiraz University of Medical Sciences, we held the first national congress of wholemeal bread and cereal products.
Regarding the importance of the production of wholemeal flour, he said: In this congress, a scientific discussion will be held regarding the production of wholemeal flour, so that each province does not take action in this field! In fact, the purpose of this congress is to guide the flour and bread industry scientifically and professionally in the right direction.
Mr. Jamshidi called the infrastructural gaps, arbitrary decisions and lack of attention to all the circles involved in this plan as the most important crisis of the plan to produce flour and wholemeal bread and said: Due to the importance of the health of the society, the government put the plan for the production of flour and wholemeal bread on the agenda, but the implementation of this plan requires infrastructure and basic measures. One of the challenges of wholemeal flour production is the milling of wheat with moisture in Iran, which requires special sifting and milling principles so that the moisture of the flour reaches a balanced level.
