Table 3.

current contribution of bakers in implementing the national strategy of salt reduction

	Total n (%)	Artisanal bakeries n (%)	Industrial bakeries n (%)	p-value
In your opinion, should you regulate the dosage of salt in bread?
Yes	379 (87.7)	218 (85.8)	161 (90.4)	0.149
No	53 (12.3)	36 (14.2)	17 (9.6)
Have you been informed of the process of progressive reduction of salt content in bread at the rate of 10% per year for 3 years since 2015?
Yes	0 (0)	0 (0)	0 (0)	N/A
No	432 (100.0)	254 (100.0)	178 (100.0)	N/A
Being committed to the process of salt reduction?
Yes	0 (0)	0 (0)	0 (0)	N/A
No	432 (100.0)	254 (100.0)	178 (100.0)	N/A
What motivate you to reduce the salt content in bread?*
Were any taste issues reported by consumers?*
What were the main barriers toward reducing the salt content in bread?*
What obstacles do you encounter in bakery to reduce the salt in bread?*

^*No answers were obtained because no bakery is committed in the salt reduction process; the p-values were determined using the Chi2 test (the chi-square value was corrected for cells with a theoretical frequency <5