With Ramadan across the nook, the standard of the flour consumed in Morocco is on the coronary heart of an acrimonious arms-wrestling between Moroccan bakers and millers.
The Moroccan Federation of Bakeries and Pastry Outlets (FNBP) has stated that the flour utilized in Morocco is unfit for human consumption. Dismayed by the feedback, millers have prompt they’re the victims of exaggeration and over-generalization.
Mohamed El Giri, the president of the FNBP, lifted the bitter debate to its highest level when he stated this week that “the flour consumed by Moroccans will not be even appropriate as fodder for livestock.”
El Giri’s feedback earned the wrath of the Nationwide Federation of Flour Mills (FNM), who has threatened to take authorized motion in opposition to what they take into account as wildly inaccurate and “defamatory allegations.”
In statements to a neighborhood outlet, FNM Director-Common Abdellatif Izem took problem with FNBP’s “irresponsible” remarks. “If the flour was not good, Moroccans wouldn’t purchase it,” he stated. Whereas he conceded that “some issues happen in storage,” he was adamant that such issues, that are primarily “because of humidity,” should not the direct duty of millers.
He added that Morocco’s “flour manufacturing business has laboratories and flour is produced provided that it meets all of the requirements. There are 15 forms of flour and the standard differs from one product to a different. If an issue happens in a single place, we should always not generalize.”
Learn additionally: Morocco’s ONSSA: Mint Leaves Are Not Secure for Consumption
However Izem’s protection didn’t impress El Giri, who maintained in an interview with the identical native outlet that it’s well-documented that plenty of Moroccan mills promote “outdated flour.”
In line with El Giri, earlier experiences by each the Moroccan Courtroom of Auditors and the Nationwide Workplace of Sanitary Security of Meals Merchandise (ONSSA) had established “the existence of repeated violations of the requirements of enrichment of meals for prime consumption.” Moroccan millers’ use of “delicate wheat and durum wheat merchandise enriched with iron don’t meet the requirements supplied by legislation,” he argued.
He additionally proposed the importation of flour as one strategy to resolve Morocco’s problem of low-quality flour. “Since Morocco imports 50% of cereals, we suggest to the State to import flour as a substitute of cereals as a result of its high quality will probably be higher, and its value will probably be decrease,” he stated.
The controversy comes simply over per week earlier than Ramadan, the Islamic holy month when consumption of bread and different wheat and cereal-based meals sometimes will increase.
It stays to be seen how Moroccan authorities and the society at massive will react to the continuing controversy between bakers and millers. Within the meantime, although, that is hardly the primary time that the standard of Moroccan flour has been known as into query.
In 2014, Morocco’s Minister of Public Affairs and Governance, Mohammed El Ouafa, sparked an identical controversy when he stated that the bread consumed in Morocco is “dangerous for the well being of Moroccans.”
Most lately, earlier this 12 months, Morocco’s Federation of Shopper Rights (FMDC) introduced it had recognized carcinogenic merchandise in Moroccan bread.
Ringing alarm bells in regards to the high quality of cereals utilized in Morocco, FMDC particularly took problem with the usage of fiber-free flour within the manufacturing of bread and the shortage of rigorous high quality management utilized by millers.