Morocco: Is bread dangerous to health?
Some Moroccan bakeries add sugar to bread dough without informing their customers. The practice has been acknowledged by professionals interviewed in Rabat and denounced by consumer associations.
Bakers explain that they use granulated sugar to achieve a golden color more quickly and prevent the bread from appearing dry or unattractive. This justification was reported by Hespress, which interviewed several professionals in the sector.
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The Moroccan Federation for Consumer Rights is mainly concerned about the lack of information. Its president, Bouazza Kherrati, particularly highlights the risk for people who need to monitor their sugar intake, including diabetics.
A golden color obtained more quickly
According to Bouazza Kherrati, some professionals add sugar to speed up the browning of the bread. It may then appear sufficiently baked because of its color, even though its inside may not yet be completely baked.
The National Federation of Bakeries and Pastry Shops distances itself from this practice. Its deputy president states that proper kneading, sufficient resting time and good fermentation make it possible to obtain quality bread without resorting to added sugar.
He nevertheless acknowledges that some units operating outside organized channels continue to use sugar to speed up production.
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For consumer associations, the problem therefore lies as much in the addition of sugar as in the lack of information: a customer may currently buy bread believing they know its composition, even though an additional ingredient has been added without their knowledge.
