24 Hrs
Source:
تونزي تيليغراف
Tunisian State Promises on Bread Unfulfilled
The article outlines the implementation process of a project to improve the nutritional value of bread in Tunisia by increasing the fiber content in flour to 85 percent. The initiative began with a trial in December 2023 but faced delays and organizational challenges. The widespread adoption of this type of bread did not occur until August 2026. Although an official decision was issued in April 2026 along with technical adjustments, there is no precise data on the amount of high-fiber flour bread available in the market or the number of bakeries that have adopted it on a large scale. The article emphasizes the need to move from promises and regulatory measures to tangible results, ensuring that citizens can actually access a healthy, fiber-rich loaf of bread daily in bakeries.
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