THE FUTURE OF STAPLE FOODS: THE CASE OF BREAD IN EGYPT

Abstract

ABSTRACT Staple foods are core components of our diets. In this paper, I look at the outlook for one of the world’s most widely eaten staples—bread—in a country which has one of the highest rates of consumption: Egypt. I examine, first, the wheat from which bread is made, looking at developments in Egyptian wheat farming, including efforts to breed new varieties, introduce water-saving planting techniques, and expand cultivation into the desert, as well as changing patterns of wheat imports. Second, I address shifts in the nature of bread in Egypt, examining alterations in the composition, size, and price of the government subsidized bread. Finally, I probe the question of whether Egyptians might eat less bread in the future. Through this analysis, I show how staples offer an apt lens through which to think about the cultural, ecological, and political dimensions of food and its future geographies.