In Sri Lanka, a new kind of bread is about to be marketed which could save the country millions of US dollars in its annual food import bill.
In Sri Lanka, a new kind of bread is about to be marketed which could save the country millions of US dollars in its annual food import bill. It has come out of a research programme carried out to find ways of making developing countries less dependent on imported food.
SYNOPSIS: The Ceylon Institute of Scientific and Industrial Research pioneered the research for a new bread recipe that uses rice. Sri Lanka has enjoyed bumper rice crops in the last few years, but the popularity of traditional all-wheat bread has meant that Sri Lanka imports 600,000 tons of wheat each year with the government subsidising wheat flour at 72 million US Dollars annually.
The new recipe adds a twenty per cent mixture of rice flour and a chemical additive to the usual all-wheat recipe. Experiments continue to try and find a bread that has a taste and texture acceptable to the public.
The government thinks that the scheme could save Sri Lanka thirty one million US dollars in foreign exchange. Samples of the new brand are regularly taste tested at cabinet meetings.
So far the bread has been well received and bakeries throughout the country are expected to start producing it for the commercial market soon.
And if the bread catches on in Sri Lanka, other countries dependent on great quantities of imported wheat will be able to substitute rice for wheat, cut down on wheat imports and save valuable foreign exchange dollars. Rice has always been the staple starch died in Sri Lanka. As the country develops bread has become a time saving substitute. This new programme serves the needs both of the homemaker and the politicians, trying to balance the countries books.