The article to be written:
The country has been going through an exacerbated bread crisis since the President of the Republic declared on July 27 that he wanted subsidized bread accessible to all Tunisians. This statement has caused a real controversy among bakers, especially those who are considered “modern” or “unclassified”. Some of them have even announced the suspension of their production. Indeed, these bakeries produce different special breads in addition to the subsidized baguette, which has raised accusations of inflating prices or mixing flour to avoid selling the subsidized baguette at the symbolic price of 190 millimes.
This situation has created real chaos in the bakery sector, with endless queues in front of bakeries from the early hours of the morning. Consumers are frustrated that they cannot find the subsidized baguette in many bakeries, and complain about the poor quality of products offered as a replacement. A lack of trust has developed between customers and bakers, creating widespread confusion.
Faced with this situation, the government has decided to take strict measures against unclassified bakeries. Stocks of flour and semolina have been redirected to traditional bakeries, which only produce the subsidized baguette. This aims to better control production and ensure a regular supply of this subsidized bread, considered “the only bread for all Tunisians” according to the president.
This decision led to a strike by some unclassified pastry bakeries, which stopped production pending the introduction of this “unique bread”. Classified bakers, meanwhile, have to meet growing demand and work at full capacity to supply the subsidized bread.
However, this situation also raises questions about the sustainability of the flour supply. With 95% of wheat imported and the country’s financial difficulties, it is legitimate to wonder how long the State will be able to maintain this supply. In addition, traditional bakeries have been waiting for more than a year and a half for the reimbursement of their compensation, which increases their financial precariousness.
In conclusion, the bread crisis in Tunisia is a hot topic that arouses strong reactions from bakers and consumers. The search for a balance between subsidy and production control remains a challenge for the government. It is important to find sustainable solutions in order to ensure a regular supply of quality bread for the entire Tunisian population