Volume 20, Issue 6 (November - December 2021)
Payesh 2021, 20(6): 687-702 |
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Allipour Birgani R, kianirad A, Takian A, Pouraram H. Bread Wastage in Iran during 2001-2021: A Systematic Review. Payesh 2021; 20 (6) :687-702
URL: http://payeshjournal.ir/article-1-1739-en.html
URL: http://payeshjournal.ir/article-1-1739-en.html
1- School of Nutritional Sciences &Dietetics. Tehran University of Medical Sciences, Tehran, Iran
2- Agricultural Planning, Economic and Rural Development Researches Institute. Agricultural Deputy, Tehran, Iran
3- School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
2- Agricultural Planning, Economic and Rural Development Researches Institute. Agricultural Deputy, Tehran, Iran
3- School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
Abstract: (2186 Views)
Objective (s): Bread as a staple food, especially wheat bread is a main source of energy consumption in large number of population in the globe as well as Iran. Some researches stated that the amount of bread wastage is about 30% in Iran. there isn’t any general research with comprehensive picture of bread wastage in Iran. It is necessary to design a systematic review study to bring holistic figure on substantial reason of bread waste for policy makers to improve the Iranian food security.
Methods: A systematic review was performed with key words of bread wastage, quality, type, traditional, industrial production, Iran in the international PubMed, Google Scholar) and Iranian scientific information data base-SID, CIVILICA، GANJ in 2021. The inclusion criteria were: focusing on bread wastage, the relevance of the articles with the title, the language of articles English or Persian, full text availability. The quality of manuscript also was evaluated
Results: Out of 441 articles ,25 articles (1 in English and 24 in Persian language) get good quality to extract the data during (2001-2021) years printed in scientific local and international sources. 48% of studies conducted in laboratories and 52% was performed in community at both consumer’s part an d bakeries or Industrial producers. The most proportion of bread waste in all types was seen in bakeries that received subsides to buy flour. community investigation demonstrated the considerable effect of consumers’ knowledge in transport, preserve and bread consumption on diminish the amount of bread waste.
Conclusion: According to the consumers’ behavior the willingness to pay showed upward rate for high quality breads which is the principal reason for decreasing bread waste. These consequences primarily observed in private bakeries. The findings elucidate the need for a reform by policymakers in bread production and behavior change in consumers in Iran.
Methods: A systematic review was performed with key words of bread wastage, quality, type, traditional, industrial production, Iran in the international PubMed, Google Scholar) and Iranian scientific information data base-SID, CIVILICA، GANJ in 2021. The inclusion criteria were: focusing on bread wastage, the relevance of the articles with the title, the language of articles English or Persian, full text availability. The quality of manuscript also was evaluated
Results: Out of 441 articles ,25 articles (1 in English and 24 in Persian language) get good quality to extract the data during (2001-2021) years printed in scientific local and international sources. 48% of studies conducted in laboratories and 52% was performed in community at both consumer’s part an d bakeries or Industrial producers. The most proportion of bread waste in all types was seen in bakeries that received subsides to buy flour. community investigation demonstrated the considerable effect of consumers’ knowledge in transport, preserve and bread consumption on diminish the amount of bread waste.
Conclusion: According to the consumers’ behavior the willingness to pay showed upward rate for high quality breads which is the principal reason for decreasing bread waste. These consequences primarily observed in private bakeries. The findings elucidate the need for a reform by policymakers in bread production and behavior change in consumers in Iran.
type of study: Systematic Reviw |
Received: 2021/09/17 | Accepted: 2021/12/10 | ePublished ahead of print: 2021/12/13 | Published: 2021/12/20
Received: 2021/09/17 | Accepted: 2021/12/10 | ePublished ahead of print: 2021/12/13 | Published: 2021/12/20
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