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Bakery Business’ 9th essay to commence at World Trade Centre on Nov 19
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Monday, 17 November, 2014, 08 : 00 AM [IST]
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Akshay Kalbag, Mumbai
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fiogf49gjkf0d Almost a decade ago, a need was identified - to plug the gap for professional sourcing in the bakery, patisserie and chocolate industries. Bakery Business, whose ninth essay is slated to commence on November 19, 2014, was born out of it.
Hospitality First would organise the three-day event, which would take place at Mumbai’s World Trade Centre between 10:30am and 6:30pm.
Pradeep Gopalan, director, Hospitality First, said, “Its theme continues to remain the same - staying relevant to the sourcing needs of an industry that is rapidly expanding and evolving,” he added.
Gopalan said the exhibition would not feature any country pavilions.
“Over the past eight editions of the show, it has been growing consistently at the rate of 25-30 per cent year-on-year,” he added.
About the show
Gopalan said, “Bakery Business is more than a mere trade fair or exhibition. It is one of the most comprehensive business events in India.”
“It does not only address the business needs of a small bakery round the corner, but also those of a large industrial baker. The versatility of the show, through its various fringe programmes, addresses the diverse needs of the industry,” he added.
“Over the years, we believe that the Bakery Business trade fair has transformed the way the industry has been perceived,” Gopalan stated.
“Today, the bakery sector can claim to have a dedicated annual platform, which it can call its own, and proudly carry out business transactions. This was missing a decade ago,” he added.
Exhibitors
Gopalan informed that over 170 leading exhibitors from across India would showcase their offerings at the exhibitors this year.
“They would represent the indigenous equipment sector and the global bakery, patisserie, chocolate, accessories and packaging industries,” he added.
“Almost all the exhibitors are from India. However, there are two companies representing the Philippines and Spain,” Gopalan informed.
“Several of the Indian exhibitors now represent globally-renowned equipment or ingredient brands. So the best of bakery technology, which is relevant and affordable to the evolving Indian bakery sector, would be on display here,” he added.
Visitors
“We are estimating anywhere between 7,500 and 8,000 trade visitors from across the country,” Gopalan said.
“From the benefit perspective, the event would expose industry professionals to over 170 of the leading companies from India and overseas, who would showcase the latest technology and ingredients in the bakery, patisserie and chocolate industries,” he added.
Concurrent events
“It would comprise a host of specialised events, including the sixth essay of the India Bakery and Pastry Challenge and the fourth edition of the Professional Home Baker’s Challenge,” he added, stating that there would also be a Live Bakery Theatre and Knowledge Seminars.
In addition, there would be live Bakery Master Classes, in association with KitchenAid. The venue for the Master Classes is Expo Centre and the Live Bakery Theatre would take place on the first floor of World Trade Centre.
The first of these – titled ‘How to Make Mouth-watering Mediterranean Flavours’ – would take place between 1:30pm and 3:30pm on November 20, 2014.
Sandeep Pande, executive chef, Renaissance Mumbai Convention Centre Hotel and Lakeside Chalet Marriott Executive Apartments, would prepare orange oil crème brulee, lemon zest and pistachio crackle, lavender honey-flavoured ricotta, classic focaccia, sweet crusted ham and pepper focaccia.
Between 11:30am and 1:30pm the following day, there would be a Master Class titled ‘Baking with Healthy and Delicious California Walnuts’ at the aforementioned venue. Apple would be the live bakery kitchen partner for this Master Class.
Bakery Business Knowledge Series
Managing Multiple Bakery Outlets
Between 2pm and 4pm on November 19, 2014, Expo Centre, Live Bakery Theatre on the first floor of World Trade Centre would host the first of the three Knowledge Seminars, titled ‘Managing Multiple Bakery Outlets’.
It would be presented by Nilesh Karkhanis, chef and bakery consultant, and is ideal for standalone bakeries who are in the process of expanding, as well as chains looking at specialised insights into managing businesses as well as production challenges in their multiple outlets.
Scaling Up Your Business – Strategic, Real-time, Digital
This is the second of the three, and would be co-presented by Hospitality First and The Indus Entrepreneurs (TiE), Mumbai. It would take place at Centrum, Centre 1, on the first floor of World Trade Centre, between 11am and 4pm on November 20, 2014.
At this seminar, leading lights of the bakery industry would speak about building the right strategy while scaling one’s business, and adopting a practical approach with hands-on experience.
During their presentations, which would be divided into two sessions, these professionals would combine strategy and implementation.
The first session would focus on ‘Key areas to focus on how to scale your business’ and ‘Scaling – The three most important things’.
The speakers for this session are Venkatesh Iyer, managing director and chief executive officer, Goli Vada Pav, and Sneh Jain, founder, The Baker’s Dozen.
While the former would present the topic from a strategy perspective, the latter would offer a practical view.
The topics for the second session are ‘Zero-cost marketing’ and ‘What is digital marketing?’
The speakers for the same are Anaggh Desai, co-founder, 1+99 Experience Consulting (who would present it from a strategy level); Lavin Mirchandani, founder, Mirc Media, and Gaurav Gurbaxani, founder, Online Business (who would speak about it from the practical point of view).
LPG – An environment-friendly, convenient and economical fuel option for bakery business
This is the third session. Presented by Indian Oil Corporation Ltd (IOCL), it would take place at Centrum, Centre 1, on the first floor of World Trade Centre, between 11am and 2pm on November 21, 2014.
It would focus on the following aspects: LPG (liquefied petroleum gas) – Basics and grades; Techno-commercial aspects and system design philosophy for using LPG; Cost comparisons of fuels – Various fuels, pricing, VAT (value-added tax); calorific value; equivalent quantities; energy and price comparison, and ideal for uses of high-speed diesel-fired ovens.
The speakers are Manish Grover, chief LPG manager (strategies), Indian Oil Corporation Ltd head office, Mumbai; Surendra Kulkarni, director, Primove Engineering Pvt Ltd (IOCL’s business associate), and either Arun Kumar or Nadeem Ur Rehman, Mosaic Enterprises (IOCL’s business associate).
Bakery trends
When quizzed about the size of the Indian bakery sector, Gopalan said, “As per recent studies conducted by market research firms in India, the bakery sector in the country is estimated to touch the Rs 483 billion-mark in the next five years.”
“As far as the trends the industry is witnessing are concerned, there is a major shift and positiveness to the adoption of technology, a growth in value-based and dietary products, import of high-end technology to meet the growing production requirements to ensure product consistency, improvement in taste and growth in the market demand,” he added.
“There is a significant recognition by manufacturers of equipment and ingredients to offer more real-time solutions to bakers, keeping in mind the changing needs and awareness of highly-evolved and discerning consumers,” Gopalan stated.
“Today’s customer is hugely influenced by what he/she sees on the hundreds of food channels on television,” he added.
“As a result, expectations have gone up significantly. Against this digital impact and penetration in the non-metropolitan cities, markets are being redefined, and Tier-II and III cities are emerging as attractive business destinations,” Gopalan said.
Challenges & solutions
“The primary challenge the bakery sector faces is the need for an organised effort to tackle the issues plaguing the industry,” Hospitality First’s director stated.
“It is directly affected by a combination of factors, including the Food Safety and Standards Regulations (FSSR), 2011, imports hitting a brick wall, the shortage of skilled manpower and the absence of a clear policy,” he added.
However, Gopalan said bakery was the largest segment in the processed food sector, and offered numerous opportunities for employment.
“The National Skill Development Agency is an ambitious initiative of the Centre, and a professional certifying body is the need of the hour for the bakery sector,” he added.
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