Egypt's Bold Bread Reform: Corn and Sorghum as Wheat Alternatives

Egypt plans to reduce wheat imports and cut bread subsidy costs by introducing corn and sorghum into its bread production. The move, part of efforts to tackle financial challenges, faces opposition from bakers concerned about quality and cost issues. The plan aims to increase self-sufficiency.

Egypt is embarking on an ambitious strategy to cut wheat imports and trim down expenditures on subsidized bread by incorporating corn and sorghum as ingredients, industry insiders revealed. This initiative, though potentially saving millions, meets resistance from bakers fearing financial losses and compromised bread quality.

The government, facing escalating debt and inflation, argues that the bread subsidy program is a significant budgetary burden. By April 2025, it plans to mix corn with wheat flour, potentially conserving one million metric tons of wheat annually, according to insiders in the baking sector.

The transition to corn and sorghum could yield substantial hard currency savings if locally sourced, reducing dependency on imported Russian wheat. However, bakers and millers remain skeptical, highlighting concerns over the altered bread texture and increased labor costs.