Understanding Bread Consumption and Waste Patterns in Algeria and Tunisia: Insights into Consumer Practices and Challenges

Abstract

Background: Bread consumption and the corresponding issue of food waste represent critical aspects of food security in the North African region, where bread remains a fundamental dietary staple. Aims: This study was designed to systematically examine bread purchasing habits, consumption patterns, and associated wastage behaviors among populations in Algeria and Tunisia, with the ultimate objective of identifying key determinants and potential areas for targeted intervention strategies. Methods: A cross-sectional study was conducted employing an online survey administered between September and December 2023. The study population comprised 636 respondents: 316 Algerian participants (62.8% female, 64.9% aged 25–60 years, 76% with university education) and 320 Tunisian participants (76.3% female, 76.2% aged 25–60 years, 90% with university education). Results: Survey results indicated that municipal bakeries were the predominant source of bread for Algerian respondents (40.3%), while Tunisian respondents primarily favored modern bakeries (54.5%). Bread purchasing frequency was higher in Tunisia, with 51.3% purchasing bread daily, compared to 33.8% in Algeria. Both cohorts predominantly purchased 5–6 loaves per day, a quantity significantly influenced by household size and demographic characteristics (p < 0.05). Moreover, cleanliness and hygiene emerged as the most critical purchasing criteria for both Algerian (86.4%) and Tunisian (84%) respondents. Other significant priorities included taste and flavor, valued by 77.3% of Algerians and 75% of Tunisians, and bread freshness, prioritized particularly among Algerians (59.7%). Tunisian consumers, however, prioritized raw material quality (62.2%) over factors such as proximity and product diversity. Consumption patterns revealed a significant reliance on French-style baguettes (67.5% in Algeria, 60.3% in Tunisia) and highlighted cultural differences in meal consumption. Lunch was the primary occasion for bread consumption in both Algeria (62%) and in Tunisia (57.1%). Interestingly, bread wastage, while limited, was attributed to sensory deficiencies, including staleness, suboptimal taste, and poor texture. Inaccurate quantity estimation and subsidized bread prices were identified as leading causes of waste in both countries. Despite the majority of respondents reporting the storage of leftover bread, occasional discarding remained prevalent, with 6.5% of Algerian respondents and 5.8% of Tunisian respondents consistently discarding stored bread. Significant associations were identified between demographic factors and bread wastage behaviors in both countries (p < 0.05). Conclusions: This study underscores the importance of enhancing bread quality, augmenting consumer awareness regarding optimal purchasing and storage practices, and aligning subsidy mechanisms with sustainable consumption practices to effectively reduce bread waste, thus contributing to national food security objectives.