Bread Wastage in Iran during 2001-2021: A Systematic Review

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ALLIPOUR BIRGANI RAMESH; KIANIRAD ALI; Takian Amirhossain; POURARAM HAMED

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Journal: Payesh Year:2021 | Volume:20 | Issue:6 Page(s): 687-702

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Title

Bread Wastage in Iran during 2001-2021: A Systematic Review

Author(s)

ALLIPOUR BIRGANI RAMESH | KIANIRAD ALI | Takian Amirhossain | POURARAM HAMED | Issue Writer Certificate

Keywords

bread wastageQ1

qualityQ3

typeQ1

traditionalQ1

industrial productionQ1

IranQ1

Abstract

Introduction: 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. Objective: 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. Method: systematic review was performed with key words of bread wastage, quality, type, traditional, industrial production, Iran in the international PubMed, Google Scholar) and Iranian data base SID, CIVILICA, GANJ in 2021. The inclusion criteria were: study the reason and results only for bread wastage, the relevance of the articles with the title, the language of articles English or Persian, availability the full text of articles. sensitivity analysis was employed. 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 and 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 consumer’ s behavior the willingness to pay shows upward rate for high quality breads which is the principal reason for decreasing bread waste. These consequences primarily observed in private bakeries. consequences elucidate the necessary of reform by policymakers in bread production and consumption sectors in Iran.

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APA: Copy

ALLIPOUR BIRGANI, RAMESH, KIANIRAD, ALI, Takian, Amirhossain, & POURARAM, HAMED. (2021). Bread Wastage in Iran during 2001-2021: A Systematic Review. PAYESH, 20(6 ), 687-702. SID. https://sid.ir/paper/415302/en

Vancouver: Copy

ALLIPOUR BIRGANI RAMESH, KIANIRAD ALI, Takian Amirhossain, POURARAM HAMED. Bread Wastage in Iran during 2001-2021: A Systematic Review. PAYESH[Internet]. 2021;20(6 ):687-702. Available from: https://sid.ir/paper/415302/en

IEEE: Copy

RAMESH ALLIPOUR BIRGANI, ALI KIANIRAD, Amirhossain Takian, and HAMED POURARAM, “Bread Wastage in Iran during 2001-2021: A Systematic Review,” PAYESH, vol. 20, no. 6 , pp. 687–702, 2021, [Online]. Available: https://sid.ir/paper/415302/en

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