Table 4.

future commitment of bakers in implementing the national strategy of salt reduction

	Total n (%)	Artisanal bakeries n (%)	Industrial bakeries n (%)	p-value
Do you think you can commit to gradually reducing salt in bread over the next 2 years
Yes	387 (89.6)	222 (87.4)	165 (92.7)	0.076
No	45 (10.4)	32 (12.6)	13 (7.3)
What difficulties would you be afraid of encountering in reducing the salt content in bread
No barrier	401 (92.8)	226 (89.0)	175 (98.3)	0.770
Loss of consumer	31 (7.2)	28 (11.0)	3 (1.7)

The p-values were determined using the Chi2 test (the chi-square value was corrected for cells with a theoretical frequency <5)