Decision to Expand the Use of Local Grains in Baked Goods

As Part of the Dietary Transition Program Towards Whole Wheat Flour
Investment Magazine – Exclusive

The first workshop of the Dietary Transition Program for Baked Goods—from refined white flour to whole wheat flour and local grains—concluded with the approval for flour mills to reduce the extraction rate of wheat flour to 88% as an initial phase, aiming to eventually reach 100% whole wheat flour production.

The workshop, held today in Sana’a and organized by the Ministry of Economy, Industry, and Investment, was chaired by Minister Eng. Moein Hashem Al-Mahaqari. It brought together representatives from chambers of commerce and industry, private sector companies, the Bakers and Ovens Syndicate, bakery and pastry production facilities, restaurants, and the Consumer Protection Association.

Minister Al-Mahaqari stated that the measure is part of a national plan to gradually move away from white flour due to its negative health impacts. He affirmed the ministry’s commitment to providing the technical and coordination support needed to expand the use of whole wheat and locally grown grains.

He noted that the program will be implemented through two key tracks:

• The first, an immediate track, involves generalizing the production of baked goods using whole wheat flour and adjusting extraction rates to suit local product requirements.
• The second, a long-term track, focuses on supporting bakeries and ovens in adopting local whole grains in their production lines.

The minister emphasized that the shift aims to improve public health, particularly in light of growing medical warnings about the risks associated with white flour consumption, such as obesity, diabetes, cardiovascular diseases, and digestive disorders.

He also highlighted the economic and social dimensions of the program, including reducing dependency on imported grains and encouraging local grain cultivation, given the diverse and high-quality seasonal grain production across Yemen’s governorates.

Al-Mahaqari stressed the importance of a gradual rollout of the initiative, aligned with efforts to ensure product affordability and availability, as well as the launch of comprehensive media campaigns to raise public awareness of the benefits of returning to a healthy, locally based dietary model inspired by Yemen’s traditional food heritage.

During the workshop, participants reviewed several studies and field trials conducted by milling and bakery companies on the use of wheat flour with varying extraction rates. The workshop also showcased successful experiences from pastry and sweets production facilities using local grains, as well as restaurants offering traditional items such as rashoush and malouh made with whole wheat flour.

At the conclusion of the event, participants agreed to convene a second, expanded workshop with the involvement of the Ministries of Agriculture, Health, and Information, as well as public and private media institutions. The aim is to develop a comprehensive national media plan to raise awareness of the dangers of white flour and promote the consumption of whole grains as part of the Yemeni diet.

The workshop was attended by several ministry officials, including Consumer Protection Director Khaled Al-Kholani and Operations Director Najib Al-Adhri, along with the Director General of the Chamber of Commerce and Industry and the President of the Yemeni Consumer Protection Association.