Bakery professionals demand fight against “random shops” to avoid product waste

With the social entry into Morocco marked by the repercussions of a suffocating economic crisis imposed by the contexts of exit from the pandemic and the Russian-Ukrainian war, the “bread crisis” is once again at the top of the priorities of government action , with the search for a balance in the strategic reserve of flour continues.

Wheat prices soared on world markets after India banned the export of staple grains; The benchmark wheat index rose 5.9% in Chicago, its highest level in two months.

Production (common wheat, durum wheat, barley) for the 2021/2022 agricultural season is expected to decrease by 32 million kantars, a decrease of 69% compared to the previous season, which saw production among record productions.

Morocco annually imports from abroad, especially from the United States of America, France, Ukraine and Canada, between 60 and 75 million quintals of cereals (common wheat, durum wheat, barley and corn).

In the context of the fall in the flour harvest in Morocco and the weakness of external supplies, professionals in the bakery and confectionery sector decided to break with the custom of the reference price for bread, arguing that “the bread is released and professionals have the right to seek a profit margin”.

Noureddine Lviv, director of the Federal Council of the Moroccan Federation of Bakeries and Sweets, said: “Bread professionals are waiting for the government to turn to the sector through a holistic approach, including regulatory laws first, including definitions and specifications. , which define systems of production, distribution, supply and sale”.

Lviv added, speaking to Hespress, that “there is a lethargy that the sector knows, of the production of random workshops and producers who work outside the legal framework and far from the eyes of the monitoring committees.”

He continued: “All this causes an inflation in the production of bread, and therefore there is an enormous waste of huge amounts of bread that goes as fodder”, referring to the issue of government support for grain importers and permission to allocate it . subsidize bread, stating that it is a “great fallacy; because the beneficiary is the mills, and then the citizen and the owners of the biscuit and pastry factories, bread and pizza factories, and others”.

He said that “the only sector that has not benefited from any rehabilitation program and any support and accompaniment dirham, despite its inclusion in the cereal chain under the Green Morocco Program, is the bakery sector. ”.

He pointed out that “professionals in the sector are suffering from the accumulation of tax arrears and from the National Social Security Fund, and nobody thought of saving these companies from bankruptcy.”