Bakers told to sustain industry via innovation

The United States Wheat Associates (USW) is calling the bakery industry to keep up with innovation and product-quality improvements to sustain a thriving local industry.

This is the call made by USW assistant regional vice president in Southeast Asia Joseph Sowers yesterday during the formal opening of the first “Bakery World” exhibit in Cebu at the J Center Mall organized by the Mandaue Chamber of Commerce and Industry (MCCI).

According to Sowers, the Philippine bakery industry always offer good business potential, as Filipino’s diet is largely influenced by Spanish and American cultures, who are largely bread eaters.

However, despite this brisk outlook of the bakery industry in the Philippines, local players have to catch up with the innovation and evolving preference of the market, by investing in product development, introducing innovation and expanding product lines.

Most importantly, the industry should be more conscious in hygiene standard.

Consumption of wheat bread and other wheat-based baked goods and biscuits has grown significantly in the last five years in the Philippines with 26 percent growth.

Despite inflation jitters, Sowers recommended that local bakers should continue to invest, consumers will continue to see value in baking products.

The first “Bakery World” which is participated by close to a hundred bakery brands, and supplementary industries was officially opened yesterday at will culminate on October 7, 2018.

The three-day exhibition is also joined by different bakers’ association all over the Philippines, as well as bakers’ group from Korea, Malaysia, Singapore and Taiwan, namely: Bacolod Negros Occidental Bakers Association, Philippine Society of Bakers, Davao Bakers Club, Cebu Baking Society, Mindanao Cake Decorating Society, Philippines Association of Flour Millers, Philippine Baking Institute, Korea Bakers Association, Malaysia Bakery and Sugar Craft Industry and Taipei Bakery Association.