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The World Bread Day marked on October 16th, for the purpose of celebrating the bread as a key aliment for mankind, especially for the world's hunger problem and to raise awareness for healthy eating.

For all that it represents, growth, sharing, health, ... bread is, for us, essential to life. It is our food, our strength, that deserves to be praised!

History of bread

The first record of bread dates approximately 4000 years b.C., when the Egyptians performed the fermentation of a wheat dough. Bread was the food of the people. The Egyptians kneaded the bread with their feet, using species of wheat of inferior quality. Top quality wheat was reserved for the rich.

It was the Romans who spread the consumption of bread throughout Europe. It was usual to make a cross in the bread dough and pray for it to grow sufficiently, which gave rise to a cut that is still seen in today's bread. Until Middle Ages the number of breads was a measure of payment.

For Christians, bread is a sacred food: a symbol of God's body, of life and of sharing.

The date

Established in 2000 in New York by the International Union of Bakers and Bakers-Confectioners, the World Bread Day follows the World Food Day, which is also marked on the same date.

Established in November 1979 by member countries at the 20th Conference of the United Nations Food and Agriculture Organization, World Food Day marks the day of the founding of the United Nations Food and Agriculture Organization (FAO).

According to the Portuguese Nutrition Association, "bread is a food with a regular presence on the table of Portuguese families”.

The aliment

Bread is the most popular and one of the most versatile aliments in the world, making part of of many meals and inspiring many recipes.

Currently, there is a wide range of breads with different shapes and produced from different cereals (wheat, rye, corn, barley, spelt, whole wheat), water that varies from locality to locality, ingredients such as salt, yeast , fats, sugar and other additional ingredients (fruits, aromatic herbs, seeds and oleaginous fruits), which give it different nutritional contents and organoleptic characteristics, impressing the 5 human senses.

Some diets exclude bread for different reasons, namely the relative amount of carbohydrates or the existence of yeasts. However, nutritionists recommend a balanced diet with the inclusion of bread as part of a varied diet.

The National Health Organization advises the inclusion of 4 to 11 servings of cereals, tubers and starchy fruits on the Mediterranean food wheel, in the various daily meals.

Whether in the morning with breakfast, in the afternoon with lunch or snack or at night with dinner, bread has a key part in nutrition.

Definitions of bread:

(source: www.apn.org.pt)

  • fresh bread: bread consumed within a period of less than 24 hours following completion of the baking process. It is produced in a continuous process in which the dough has not been submitted to any conservation process (freezing for example).
  • long duration bread: any bread that doesn´t fit in the definition of fresh bread
  • traditional bread: bread which ingredients, recipe and baking process remains the same for, at least, 30 years.
  • artisanal bread: bread obtained according to regulated craft activity (Law Decree n.º 41/2001, of 9th of february, with redaction given by Law Decree n.º 110/2002, of 16th of april).
  • organic bread: any kind of bread which ingredients has been obtained by organic production (in accordance to the rulls established in the Regulations (CE) n.º 834/2007, of 28th june, 2007).
  • breadcrumbs: product obtained by the industrial milling of the bread (it is prohibited its manufacture with leftover bread from consumer establishments.


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