Deir Ezzor-SANA
The Syrian Corporation for Bakeries opened today the “Sabikhan Reserve” bakery in the city of Subikhan in the eastern countryside of Deir Ezzor and put it in service with a daily production capacity of 3 tons, after rehabilitating it from the damage it sustained as a result of terrorist acts.
The director of the Foundation’s branch, Engineer Ibrahim Al-Assaad, confirmed to SANA reporter that the opening of the bakery comes within the framework of achieving geographical and numerical distribution at the governorate level, as the public sector bakeries are distributed in all regions to reduce overcrowding, indicating that the bakery includes one production line and operates under the management system, with a maximum production capacity of 14 tons. Work with a daily allowance of 3 tons, which can be increased according to need.
In turn, Director of Internal Trade and Consumer Protection Bassam Al-Hazaa said that the bakery contributes to relieving pressure and crowding from other bakeries, pointing out that consumer protection patrols will follow up the production process in terms of quality, quality, weight and sales through authorized persons.
The head of the Subaikhan City Council, Ali al-Dassam, explained that the bakery owned by the council was rehabilitated in cooperation with Oxfam International, and the work included maintenance of the building as a result of terrorist acts and the installation of a modern production line, pointing out that the opening of the bakery contributes to securing bread for citizens in the city of Subaikhan, which has a population About 65 thousand people and there are two bakeries and two other supplies.
A number of citizens noted the importance of opening the bakery, which comes within the framework of securing the basic needs of the people returning to their cities and villages after their liberation from terrorism at the hands of the Syrian Arab Army.
The number of operating bakeries in Deir ez-Zor governorate is 62 bakeries for the public and private sectors, producing about 180 tons of bread per day.
Ibrahim Zalli