Subsidized fiber-rich baguette: A reality or an illusion in Tunisia?

Tunisia officially launched a subsidized, fiber-rich baguette on April 3, intended to improve the nutritional quality of a staple food. However, nearly three months later, the new bread is virtually nonexistent in most Tunisian bakeries, raising questions about the project's implementation.

The initiative, part of a larger plan started in 2017, involves using flour with a higher extraction rate. This process yields a bread richer in fiber, which is associated with reduced risks of cardiovascular diseases, hypertension, and metabolic disorders, unlike the refined white flour used in the traditional baguette.

Initially, a few bakeries, particularly in the Bardo region, began producing and selling the fiber-rich bread. This experiment, however, was short-lived, and the product quickly disappeared from shelves. Bakers have offered various explanations for its absence. Some claim they must first deplete their existing stocks of white flour before switching to the new type. Others report that their supply of the higher-extraction flour remains limited, with no clear reason provided.

Beyond supply chain issues, some professionals also point to consumer reluctance. The darker color and slightly different taste of the fiber-rich baguette have reportedly not appealed to a segment of the clientele, who have been accustomed to the traditional white baguette for decades. The current scarcity of this healthier bread option leaves many consumers questioning whether the project is stalled or doomed to fail, with no official explanation forthcoming.