Improving Bread Quality in Iran: A Policy Brief

Bazhan, M

doi:10.66224/nsft.20.5.3

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Volume 20, Issue 5 (Winter: special issue: Policy Brief 2026)

Iranian J Nutr Sci Food Technol 2026, 20(5): 13-16

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Improving Bread Quality in Iran: A Policy Brief

M Bazhan ^*

, marjanbazhan@yahoo.com

Abstract: (162 Views)

Background & Objectives: Bread is the staple food of the Iranian population, but its poor quality has become a public health challenge. This policy brief aims to analyze the barriers and provide solutions for improving the quality of the wheat‑flour‑bread chain.
Methods: This policy brief is derived from a comprehensive qualitative study involving all key stakeholders of the wheat‑flour‑bread chain, including wheat and flour producers and suppliers, standard‑setting and quality monitoring authorities (Iran National Standards Organization, Food and Drug Administration, Community Nutrition Improvement Office, Center for Environmental and Occupational Health), bakers and their :union:s, and consumers in Tehran. Data were collected through 10 focus group discussions and 34 semi‑structured interviews, and were analyzed using thematic analysis.
Findings: Based on the results, barriers to improving bread quality can be classified into three levels: low quality of wheat and flour (low gluten content, “noul” – extraction of bran and germ –, lack of segregation), bakery‑related problems (unauthorized additives, lack of training, inappropriate equipment), and governance weakness (absence of a single responsible authority, a commission‑based payment system, administratively fixed pricing). To improve bread quality in Iran, policy options such as designating a single responsible authority for integrated farm‑to‑table management, reforming the guaranteed wheat procurement system to pay for quality rather than weight, eliminating the commission‑based system, setting realistic prices in line with inflation, mandatory training for bakers, and public awareness campaigns can be adopted. Implementing these solutions can reduce waste and the financial burden on the government while ensuring the nutritional health of the population.
Conclusion: Designating a single responsible authority and reforming the economically incentive‑driven system are the keys to sustainable improvement of bread quality in Iran.
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Keywords: Bread quality, Wheat flour chain, Health policy

Full-Text [PDF 320 kb] (64 Downloads)

Article type: Brief Policy | Subject: nutrition
Received: 2026/05/24 | Accepted: 2026/01/30 | Published: 2026/06/1

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Bazhan M. Improving Bread Quality in Iran: A Policy Brief. Iranian J Nutr Sci Food Technol 2026; 20 (5) :13-16
URL: http://nsft.sbmu.ac.ir/article-1-4131-en.html

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Volume 20, Issue 5 (Winter: special issue: Policy Brief 2026)

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