| 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 فى محافظة بنى سويف
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| Abstract |
Results 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 bread, 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 72.846 million 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 bread, 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
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| Organization Name |
Food Technology Research Institute (FTRI)
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| serial title |
Egypt. J.Agric. Res.
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| Author(s) from ARC |
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| External authors (outside ARC) |
عبد العظيم سيد عبد العظيم عبد اللطيف
معهد بحوث تكنولوجيا الاغذيه
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| Publication Type |
Journal
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