Health Concerns Raised Over Moroccan Bread Quality and Ingredients

In its press release, the Moroccan Federation of Consumer Rights (FMDC) indicates that the bread on the national market is genetically modified and contains a significant amount of starch. The excess of starch, added to the other elements used for its manufacture such as salt and sugar, chemical yeast, chlorine, expose consumers to various diseases such as colon cancer, obesity, depression, eczema, etc., denounces the press release.

The FMDC also deplores the lack of rigorous and regular control over the entire bread production chain, from wheat cultivation to its transformation, not to mention the points of sale and distribution.

To better regulate the sector, the FMDC calls on farmers and producers to set up a pesticide use register. As for the owners of mills, bakeries and grain depots, it calls on them to have a health accreditation and to implement a health control system for imports.

The FMDC also condemns the use of fiber-free flour and sugar in bread making. It also demands the formalization of salt quantities and the revision of the legal framework for bread making. In short, the FMDC demands that Moroccan bread be manufactured under good conditions, and in compliance with health standards.