عنوان مقاله [English]
Undoubtedly bread is a necessary commodity which exists in all Iranian consumption templates and its wastage causes huge loss in financial sources. In this study, the wastage of Tafton bread in Zabol and its effective factors are investigated through the data gained by 200 distributed question form in Sistan region of Iran in the year 2006. Results show that the wastage degree of bread per household in Zobol is 14% of total daily consumption. Also, results show that, quantity of shopped bread has a direct relation to this wastage when the times of referring to bakery and the time of consuming have indirect effect on the wastage of bread. In addition, local breads have less wastage compared with the breads sold in bakery. Research findings showed that, improvement of the quality of delivered flour to bakeries, increasing the working time of bakeries in order to providing the fresh bread for whole of the day and finally increasing the referring times of citizens to bakery are the other suggested ways for reducing the wastage of bread.
JEL Classification: R0