| Titles |
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English :
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EVALUATION OF NEW SYSTEM OF BREAD
IN BENI SUEF GOVERNORATE
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Arabic :
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تقييم منظومة دعم الخبز الجديدة في محافظة بني سويف
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| Abstract |
esults showed that, the new system of bread subsidy was
carried out at Beni suef governorate in Sept. 2014, Those
families who agreed this system reached 94.7%, 93.7 of
them are satisfied by the quality of the bread under this system,
27% of them decreased their monthly expenditure on buying
beard, Loss in bread decreased from 36% before applying this
system to 9.5% after applying it. Value of loss decreased from
248.337 million pound/year to 72.846million pound/year. Also
results showed that 57.7% of families save bread points. The
obtained results also showed that 71.3% of the sample under
study showed that there are social justice in distribution of bread
69.7%of consumers said that, they can get the bread easier. Also,
46% of consumers don’t find any problems in applying this system
in spite of absence of any control authority, on the other hand,
24% of the consumers said that the time of work for bakeries is
not suitable, 12% of consumers find bad manner in front of the
bakeries from their owners, 11% suffer from crowdness in front of
the bakeries and 8.3% of the consumers find problems during
operating the electronic card. As for bakery owners, 74% of them
said that this system improved the quality of the beard, 48% of
them said that this system improved the quality of flour, and 28%
of them said that the production capacity increased due to applying
this system, meanwhile 48% of them claiming the delaying of
financial duties 36% claimed connecting getting flour extraction
82% by certain millers, 32% had claimed the electronic card.
As for the millers 75% of the owners of millers said that getting the
bra in front of milling process is good, also 50% of them said that
this system resulted, increasing production capacity, improving
flour capacity and increasing of the process of milling. On the other
side, 75% of them claimed the disorder in the net, and the
instability in the daily distribution of flour, and the bad quality of
wheat in some cases and the high % of impurities.
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| Publication year |
2015
|
| Pages |
911-926
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| Organization Name |
Food Technology Research Institute (FTRI)
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| Author(s) from ARC |
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| Publication Type |
Journal
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