Tunisia Reforms Subsidized Bread Production
Tunisia has decided to modify the production of subsidized bread, a staple food consumed daily by the majority of citizens. As of early April 2026, a new joint decree between the Ministry of Agriculture and the Ministry of Commerce, published in the Official Journal, officially announces this reform.
Current Situation and Reforms
Until now, the flour used for bread was extracted from wheat at a rate of 78%. This meant that 22% of the grain was left unused, resulting in waste and bread that was less rich in fiber. The extraction rate will now increase to 85%, allowing for a greater portion of the grain to be utilized. As a result, the flour will become more complete and rich in fiber, and the bread will be slightly darker while remaining healthier. The price for consumers will remain unchanged.
Key Provisions of the Decree
The decree specifies the following:
- Semolina from durum wheat will be extracted at a rate of 70%.
- Flour for classic bread, made from soft wheat, will be extracted at a rate of 85%, with an ash content between 0.85% and 1.05%.
- Flour for refined bread and pastries will be extracted at a rate of 71%, with an ash content not exceeding 0.55%.
Impact on Cereal Resource Management
This reform will also have an impact on the management of the country's cereal resources and will contribute to reducing imports of soft wheat. Until now, several types of flour were circulating on the market at different prices. Some bakeries were diverting subsidized flour to produce special bread or pastries, resulting in significant losses.
Benefits of the New Regulation
With the new regulation, the flour intended for subsidized bread will be darker, making it easier to control and limiting diversions. The Cereal Office will also be able to adjust the extraction rates according to the needs of mills and semolina factories.
