Factors Influencing Wheat, Flour, and Bread Waste in Iran

ISSN： 1522-886X

Source： Journal of New Seeds, Vol.8, Iss.4, 2007-05, pp. : 67-78

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Abstract

Currently, 841 million people in the world remain hungry and malnourished and 700 million people live in 42 so called Highly Indebted Countries. Millions of tons of farm products go to waste during the cultivation, harvesting, processing, and consumption processes around the world, and still too much pressure is put on resources to produce more agricultural products. This study was designed and conducted in 2003-2004 to identify and describe factors affecting the basic 4 million tons of wheat and wheat products wasted per year in Iran. Although the research has centered on Iran, the issues can also be applied to most of the developing countries. Qualitative descriptive research was used to investigate the literature in wheat, flour, and bread waste and identify factors that influenced these wastes. A quasi-experimental research design was also utilized to determine the relationship between the impacting factors as the independent variable and waste as the dependent variable. The sample population of the study included wheat growers, millers, bakers, and consumers in four major provinces in Iran. In reviewing the related research and literature, it was found that technologically, there are factors influencing waste in wheat, flour, and bread. These factors are classified in three different technological categories: hard, semi-soft, and soft technology. Interestingly, personal characteristics of the respondents including their educational needs, especially among wheat producers, were the major factors influencing wheat, flour, and bread waste in this study. By applying the recommendations in this study, Iran can manage its waste in wheat, flour, and bread considerably and ensure self-sufficiency, save resources, reduce the unemployment rate, and most importantly, guarantee food safety, and security for the whole nation. doi:10.1300/J153v08n04_05