French people are reportedly eating fewer baguettes1 than ever before. In 1900， the average Frenchman ate three or more baguettes a day. In 1970， that number went down to one. But now， on average， Frenchmen are eating half of a baguette every day.

Even though France has the highest density of independently-owned bakeries in the world， there are fewer bakeries operating now than there were in 1950.

The Bakers and Millers Government Lobby has started a national campaign to try and get more people to buy and eat baguettes with a slogan saying，“Hi there. Have you picked up the bread？”

There are two kinds of French bread. One is the designated traditional French baguette that is made from flour， salt， water and leavening2 oils with no additives. The other is faster to make， cheaper and more popular， accounting for 75% of bread sold in France.

A spokesperson from the French Bread Promotion Group said the baguette is losing ground to rival products like cereal at breakfast， biscuits at tea time， pasta and rice at other meals. But the Telegraph reports that nearly 98% of people in France still eat bread of some kind daily.

據(jù)報(bào)道，法國(guó)人食用長(zhǎng)棍面包的量比以前少了。1900年，平均每個(gè)法國(guó)人每天吃3根或3根以上的長(zhǎng)棍面包。到了1970年，這個(gè)數(shù)字下降到1。但現(xiàn)在，法國(guó)人平均每天只吃半根。

在法國(guó)，盡管私營(yíng)面包店的密度全世界最高，但是與1950年相比，面包店數(shù)量還是減少了。

面包師與磨坊業(yè)政府院外游說(shuō)團(tuán)體開(kāi)展了一個(gè)全國(guó)性運(yùn)動(dòng)，嘗試讓更多人購(gòu)買和食用長(zhǎng)棍面包，他們的口號(hào)是：“你好，買面包了嗎？”

法國(guó)面包一般有兩種：一種是傳統(tǒng)的法國(guó)長(zhǎng)棍面包，由面粉、鹽、水以及發(fā)酵油做成，沒(méi)有其他任何添加物；另一種做法則簡(jiǎn)單得多，而且更便宜，受眾更廣，占法國(guó)面包銷售量的75%。

“法國(guó)面包宣傳協(xié)會(huì)”的發(fā)言人說(shuō)，相比早餐的麥片粥、下午茶的餅干以及其他正餐的面食和米飯，長(zhǎng)棍面包的競(jìng)爭(zhēng)力大不如前。但是英國(guó)《每日電訊報(bào)》網(wǎng)站報(bào)道，接近98%的法國(guó)人每天仍然吃面包。