Evaluation of a few effective factors on bread and flour wastage in Mashhad's bakeries

Iranians population formatted one percent of world's population but they use 2.5 percent of world's wheat. One of the most important reasons for lacking of wheat in Iran is wheat wastage from production to consumption. The aim of this research is to estimate the amount of bread and flour wastage in Mashad’s bakeries. To stratify the bakeries according to the other research classification method was selected. Bakeries were divided in to three main categories of their products consist of traditional, bulky and mechanized breads. According to 1613 bakeries in Mashed, 54 bakeries were selected that divided in to 3 groups, 10 bakeries from group 1, 9 bakeries from group 2 and 35 bakeries from group 3. Questionnaires were completed by face to face interview. The result shows that the bread and flour wastage in traditional, bulky and mechanized were 2.6, 2.5, and 3.7 Kg/day. According to the statistic 0.46 percent of incoming flour was waste in the form of bread and flour in the bakeries. The result shows that bread and flour wastage in bulky bread were lower than traditional and mechanized bakeries. But customer satisfaction was lower than the others. It is recommended that to do more researches about bulky bread and decrease in price of them and programming to acquainted bakeries to the real price of flour and farmers troubles.