local grains

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.

Investment Magazine / exclusive

Yemen is moving to approve an executive plan to switch to using local grains instead of white flour, and in this regard, the Minister of Economy, Industry and Investment, Engineer Moeen Hashem Al-Mahakri, discussed an action plan aimed at encouraging citizens to use bakery products made from local grain flour.