Food subsidy programs are a key component of Egypt’s social policy. Recently, the Egyptian government introduced a number of reforms to address the targeting and quality of subsidized bread. These policies focused on addressing loss of subsidized flour through the different supply chain processes, compromised quality and the need for the rationalization of consumption. This thesis provides an analysis of these new reforms. The study relies on qualitative research methods through structured and semi-structured in-depth interviews with several ranks in the supply chain including those in the Ministry of Supply and Internal Trade as well as various consumers of subsidized food products. The study applied the strengths, weaknesses, opportunities and threats (SWOT) analysis on the newly applied systemic reforms. Findings demonstrate that the new system improved and resolved most of the previous system’s problems; however, the new system has some weaknesses that should be dealt with rapidly. Most of these problems are pertaining to administrative and procedural issues. Thus, a set of recommendations have been suggested in order to deal with the current weaknesses of the new system.
Public Policy & Administration Department
MA in Public Administration
Barsoum, Dr. Ghada
Committee Member 1
Ali, Dr. Hamid
Committee Member 2
Abdel Halim, Dr. Khaled
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(2015).Bread subsidy policies in Egypt: A SWOT analysis of recent systemic reforms [Master’s thesis, the American University in Cairo]. AUC Knowledge Fountain.
Ahmed, Hossam El Din Fawzy. Bread subsidy policies in Egypt: A SWOT analysis of recent systemic reforms. 2015. American University in Cairo, Master's thesis. AUC Knowledge Fountain.