Arab Bread Day 2023

On behalf of Mr. Mounir Tabet, Deputy Executive Secretary of ESCWA, Ms. Reem Al-Najdawi (ESCWA) inaugurated the conference and emphasized the importance of bread in achieving Arab food security from the perspectives of health and sustainability. Then, Mr. Haitham Al-Jaffan, President of the Arab Federation of Food Industries, highlighted on the significance of celebrating Arab bread day and its role in unifying our traditional dietary habits. Syrian Minister of Agriculture, His Excellency Mr. Mohammed Hassan Qatana, provided an overview of wheat and grain production in the country, discussing the balance between imports and consumption. Finally, Lebanese Minister of Agriculture, His Excellency Mr. Abbas Hajj Hassan, shared a video message emphasizing the importance of bread production, wheat and grain production, and the necessity of regional cooperation. After welcoming the participants, Mr. Abdullah Nassereddin, Advisor to the Minister, emphasized the need to enhance self-sufficiency, empower the agricultural sector, and reduce reliance on wheat and grain imports.

The first session began with a presentation by Ms. Estelle AlJammal on the current status and opportunities of the Arab bread in the face of resource scarcity in the Arab region. The current situation of bread and wheat in the Arab region and the challenges faced in wheat and grain production and their impact on food security in the region were discussed. Promising opportunities that should be taken into account in the Arab region were also highlighted. The interventions followed by Mr. Nasr Al-Obaid, Mr. Ahmed Al-Hajj, Mr. Imad Al-Tarawneh, Mr. Bassam Abu Ghalyoun, Mr. Rabee Zreikat, and Ms. Mirna Sarkis addressed topics related to ensuring the availability of wheat and bread in the Arab region. Studies and research on available seed varieties in the region were presented, as well as strategies to address challenges related to wheat storage methods, whether in traditional silos and their impact on Arab food security and supply chains. Some promising experiences in the production and consumption of local wheat and the production of healthy bread relying on local raw materials were showcased. Ms. Reem Najdawi chaired the session.

Participants in this session included Ms. Lara Nasr al-Din, Ms. Munira Al-Hashimi, Ms. Shurooq Al-Mouraqtan, Mr. George Khayat, and Ms. Nada Nehme. The discussions focused on addressing the health challenges related to Arab bread and emphasized the importance of incorporating nutritional elements in it to ensure consumer health and, consequently, food security. The session also emphasized the importance of maintaining high production standards during the process of transforming wheat or other grains into bread as a food product. There was a focus on wheat consumption and the necessity of prioritizing standard safety measures at all stages of the wheat and bread supply chain, with an emphasis on the importance of quality control and monitoring to ensure safe and healthy consumption. The session was chaired by Mr. Fadi Jabr.

Mr. Mohammed Al-Ni emphasized the necessity of Arab collaboration to unify efforts in addressing the challenges facing the region. Ms. Nada Al-Ajizi highlighted the importance of the two projects implemented by the League of Arab States related to eliminating hunger and addressing food loss and waste. Mr. Abdul Latif Al-Amin discussed topics related to strategies and approaches to mitigate the challenges facing wheat and the impact of international conflicts on Arab food security.

During the closing session, the organizers emphasized the importance of implementing the key messages and recommendations. Despite resource scarcity in the Arab region, there is still potential to enhance sustainable production in some countries to ensure safe, healthy, and sustainable bread. The recommendations emphasized regional cooperation and the revitalization of the bread production industry. They also focused on enhancing the nutritional value of bread, promoting organic agriculture to boost production, strengthening professional capacities, establishing schools for workforce training in the field, and addressing the growing consumption through raising awareness about bread production from whole grains.