BBM Magazine Issue-Sayı: 35 November/December - Kasım/Aralık 2019

CONSUMPTION RESEARCH • TÜKETİM ARAŞTIRMASI 74 BBM / NOVEMBER-DECEMBER 2019 • KASIM-ARALIK 2019 food products. Bread is bought by 99.8% of British households, and the equivalent of nearly 11 million loaves are sold each day. Ap- proximately 60-70% of the bread eaten in UK is white and sandwiches are thought to account for 50% of overall bread consumption. Average bread purchases are the equivalent of 60.3 loaves per person per year. According to the gov- ernment’s National Diet and Nutrition Survey, median bread consumption per person is approximately 90 grammes per day, higher for men (113g) than for women (76g). Large bakeries, which produce wrapped and sliced bread, account for 85% of UK bread production. In store bakeries within supermarkets produce about 12% of bread, with the remainder accounted for by high street bakeries. Around 15% of the wheat used by UK flour millers is im- ported - representing around 750,000 tonnes. UK millers import German, French, US and Canadian wheat. The average UK wheat harvest is around 15 million tonnes of wheat, so there is enough quantity to meet the UK mill- ing industries tonnage requirement. However, it is not all of the quality required by millers, and as such some wheat is imported. Canadian wheat is generally imported for bread- making purposes, because it has excellent characteristics and gluten strength which work well in a blend with UK wheats. French wheat is generally used in the manufacture of French style products where softer flours are required. German wheat usage fluctuates according to the quality of the British crop - if there is not enough high quality British wheat available in one year (owing to weather conditions), more German wheat will be imported. UK mills can produce enough flour to meet domestic requirements, but some flour is imported (approximately 1% of sales), often for provenance. France (around 20,000 tonnes per year) is the country of origin for the biggest pro- portion of flour imports. And approximately 5% of UK flour is exported. The main destination is the Republic of Ireland (about 180,000 tonnes per year). BREAD PURCHASING HABITS CHANGE Forty-four per cent of Brits have changed the types of bread they buy, according to Delifrance’s Prove It: The Great British Bakery Report 2019. The latest edition of the annual report found that, of the proportion who had changed their buying habits, 60% buy wholemeal/wholegrain loaves, and 50% buy seeded. It also found that uptake of the wellness and health trends was evident in bread buyers of all ages, with whole- meal/wholegrain and seeded breads most popular across the spectrum. Consumers said they would eat more bread if there were healthier options (40%), more flavour choices Bİrleşik Krallık’ta yıllık buğday üretimi, iklim şartlarına bağlı olarak 11 ila 16 milyon ton arasında değişmektedir. Yemlik buğdayda ortalama verim hektar başına 8,5 ton, ekmeklik buğdayda ise bu orandan biraz daha azdır. Yemlik ve ekmek- lik buğday çeşitleri arasındaki verim farkı, daha yüksek verim sağlayan yeni buğday türlerinin tercih edilmesiyle kapanmıştır. Ülkede her yıl yaklaşık 5 milyon ton buğday öğütülerek un haline getirilmektedir. 1,3 ila 1,5 milyon tonluk kısmı ise nişasta ve biyoetanol üreticileri tarafından kullanılmaktadır. 2018/19 sezonunda kişi başına düşen un tüketimi 59 ki- logram olarak hesaplanmıştı. Birleşik Krallık’ta üretilen unun %60’ı ekmek, kalan yüzde 40’ı ise diğer gıda maddelerinin elde edilmesinde kullanılmaktadır. İngiltere’de evlerin %99,8’ine ekmek girmekte ve her gün 11 milyon somun ekmek satılmaktadır. Ülkede yenilen ek- meğin %60-70’i beyaz ekmektir ve bunun büyük kısmını da sandviç ekmeği oluşturmaktadır. Yılda kişi başına düşen