Improving the Quality of Yemeni Bread [Archives:2003/693/Local News]

Ismail Al-Ghabiri
More than 50 Yemeni agricultural researchers from the various research stations of the General Organization for Agricultural Research and Guidance, and Centers of Food and Post-Harvest Education reviewed in Aden last week a number of unique researches dealing with improving the quality of Yemeni bread by adding the grain bran.
This comes in compliance with a decision by the Council of Ministers calling for improving the quality of Yemeni bread. Techniques of implementing such methods as well as production and artificial coloring of bananas, storing of dates and similar commodities which can maintain their physical and chemical characteristics for extended periods were also discussed.
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