SELEEM, S., EL SHABRAWY, A. (2009). AN ECONOMIC STUDY FOR PRODUCTION AND BREAD PROCESSING IN EGYPT. Egyptian Journal of Agricultural Research, 87(1), 337-357. doi: 10.21608/ejar.2009.193194
SHAOKY A. A. SELEEM; ALAA ELDIN S. EL SHABRAWY. "AN ECONOMIC STUDY FOR PRODUCTION AND BREAD PROCESSING IN EGYPT". Egyptian Journal of Agricultural Research, 87, 1, 2009, 337-357. doi: 10.21608/ejar.2009.193194
SELEEM, S., EL SHABRAWY, A. (2009). 'AN ECONOMIC STUDY FOR PRODUCTION AND BREAD PROCESSING IN EGYPT', Egyptian Journal of Agricultural Research, 87(1), pp. 337-357. doi: 10.21608/ejar.2009.193194
SELEEM, S., EL SHABRAWY, A. AN ECONOMIC STUDY FOR PRODUCTION AND BREAD PROCESSING IN EGYPT. Egyptian Journal of Agricultural Research, 2009; 87(1): 337-357. doi: 10.21608/ejar.2009.193194
AN ECONOMIC STUDY FOR PRODUCTION AND BREAD PROCESSING IN EGYPT
Agricultural Economics Research Institute, Agricultural Research Center, Dokki, Giza, Egypt.
Abstract
Wheat is very important crop in Egypt. It is the main input for bread preparing activity, which is the main item in Egyptian meals especially for low income people. There is a lot of argue menes about the per capita consumption of wheat which was estimated at 180 K.g/Year . That level is considered the main reason for increasing wheat imports. Wheat area reached 2.5 million faddan in year 2003, Its production amounted to 6.85 million ton at 2.73 tons per faddan. The total wheat consumption was the estimated at 14.6 million ton in that year, which makes the self sufficiency ratio about 55%. Farm gate prices are the main factor affecting the what area positively. The capacity of wheat crusting mills is about 24. Tons daily, and two types of wheat planer are produced due to the extraction ratio, the first type is 82% flower, while the second is 72%. The first one is representing more than 60%, and is mainly distributed for subsidized bread , while the 72% is sold at market prices. Subsidized bread distribution is considered a problem due to the increased demand on it as its price is low 25% from the free one price). The study recommends improving the bread quality through wheat crushing costs, improve the storing conditions, and find/better ways to allocate bread subsidy
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