As part of ongoing government efforts to secure essential services and strengthen food security, the Syrian General Establishment for Bakeries (SGEB) launched a comprehensive program rehabilitating and developing bakeries across several governorates.
Strategic Objectives and Integrated Efforts
The Syrian bakery and grain establishments are pursuing interconnected strategic objectives aimed at ensuring food security and service stability nationwide. These efforts focus on improving efficiency and productivity through the modernization of production lines, the introduction of new technologies, and increasing output while enhancing bread quality.
A central priority of this strategy is maintaining stable bread supplies and meeting daily consumption needs across all regions, with particular attention given to recently liberated areas to ensure equitable service coverage.
Developing Infrastructure and Expanding Production Capacity
The SGEB is currently implementing multiple projects to expand production capacity and improve service quality. In Latakia, Director Khalid Zaidan announced the start of work to install two new production lines at the Dmsarkho bakery in the countryside.
This initiative falls within a public–private partnership framework aimed at upgrading infrastructure and raising operational efficiency. Zaidan noted that the expansion will increase output, improve work conditions, and contribute to the stable production of high-quality bread for citizens.
In Damascus, rehabilitation and restoration works at the Ibn al-Ameed five bakeries surpassed 80% completion. Director-General Muhammad al-Sayyadi confirmed that the facility has undergone full refurbishment, including the modernization of its entire production line.
Additionally, in cooperation with the World Food Program (WFP), rehabilitation work has begun at the Wahda bakery in Damascus. Sayyadi explained that the project includes the complete restoration of the bakery’s structure and the installation of a new automated production line equipped with advanced machinery and modern technology.
He affirmed that all rehabilitation and equipment installation works are progressing according to schedule and reiterated the Establishment’s commitment to implementing its nationwide bakery rehabilitation plan to ensure production stability and meet citizens’ needs reliably.
Securing Flour Supplies in Liberated Areas
Parallel to rehabilitation efforts, the Syrian General Establishment for Cereals has dispatched convoys carrying over 412 tons of flour to the countryside of Hasakah governorate, as part of efforts to support local bakeries and secure bread supplies.
Director-General Hassan al-Othman stated the flour was distributed according to assessed local needs: 51.4 tons to Shaddadi, 110 tons to Yarubiyah, 118.19 tons to Hawl, 35 tons to Tel Barak, and 97.5 tons to Tel Hamis.
Othman emphasized these shipments aim to ensure sufficient flour reserves for bakeries, guaranteeing uninterrupted bread production. He added that supply operations are ongoing and conducted daily across all recently liberated areas. Together, these measures reflect a coordinated national effort to stabilize bread production, strengthen food security, and improve essential services for citizens throughout Syria.
