iMMAP - Wheat to Bread Facilities Mapping Post Earthquake - Round 3 Q1 2023 NWS


iMMAP conducted an exceptional mapping and monitoring study of the public and private wheat-flour to bread processing and production facilities across Northwest Syria (NWS). This round was conducted in the aftermath of the earthquake that struck Türkiye and NW Syria on the 6th of February and aimed to assess its impact on the bread production facilities and the availability of bread in the region.

In collaboration with USAID_BHA partners, Northwest Syria (NWS) Food Security and Livelihood (FSL) Cluster members, Implementing Partners (IPs) and NWS Bread and Bakery Technical Working Group (BBTWG) members, the study aims to:

  • Map the wheat-flour to bread value chain actors, plans and achievements in NWS.
  • Assess the level of structural and operational damages of the bread production facilities following the earthquake.
  • Assess the capacity and functionality of the wheat-flour to bread processing facilities in NWS.
  • Assess availability, accessibility and affordability of flour and bread in NWS.
  • Identify production gaps to meet the bread needs of the local population.
  • Identify the main wheat-flour to bread production challenges and the needed support to overcome them.
  • Provide a clear end-to-end view of the bread supply chain in NWS.

Key Findings

The study assessed a total of 297 bakeries across 11 districts, with the highest number of bakeries in Afrin, A’zaz, Harim, and Idleb districts. Of the bakeries assessed, 81% (n=242) were operational, while 19% reported non-operation.

The main reasons reported for non-operation were the high operational costs, limited access to support, and the inability to compete with supported bakeries. Al Bab district in Aleppo governorate recorded the highest percentage of non-operational bakeries at 54%, mainly due to a lack of access to support and competition with supported bakeries.

Additionally, several bakeries reported the lack of flour distribution from the Local Council. The study also found that 27% of non-operational bakeries, mainly located in Afrin and A’zaz districts, temporarily closed following the earthquake due to partial destruction of buildings and equipment, as well as a lack of financial liquidity to operate.

For more information on the damages sustained by bakeries, iMMAP has created an interactive dashboard to capture the bread production facilities status following the earthquake.


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