BakeryBiz, Nov-Dec, 2020
The Green Revolution brought in the scale in agriculture through automation, while the White Revolution revolutionised the world of dairy by marketing milk as the healthiest option available. If the baking industry plays its cards right, we could be in for a Bread Revolution. Now is the opportunity.
For over a decade, 2020 had remained a focus year for all kinds of targets. From the governments across the globe, to conglomerates, entrepreneurs, and individuals, everyone had a 2020 target which they aimed for – India aimed at moving up the economic ladder, Dubai targeted its revival through Expo 2020, Tokyo wanted to regain its position as a sporting host with Olympics, and there were so many more aspirations that got shattered (read postponed or cancelled).
2020, a year that is going to stay etched in our memories for all the wrong reasons, started with a bang. Little did we know, what the year had in store for the world. COVI D-19 spread across the globe like a wildfire, still uncontrollable. Initially, we in India considered this to be an alien disease that would not enter our terrain. The virus soon started showing up in all parts of the nation, and no hopes, clanging of bells and plates, despair, or lighting of lamps was enough to drive the virus away. Lockdowns did help in keeping the spread of this deadly virus in some check, but along with that brought about an economic illness too.
Just like most of the other segments, the bakery industry too had to suffer its share. Fortunately, the production of bread, being one of the essential items, did not see a blockage due to the lockdown and kept many bakery businesses going during the tough times. The resilience in the people resulted in changing patterns of food consumption. There was a demand for bread, as a staple even in India, because the bread had a longer shelf life, which in turn resulted in agility from the manufacturers stepping up the bread production. There was a growth in bread sales (story on page 27).
Besides the regular bread, brown bread and multigrain bread started getting favoured by the customers who looked at it as a healthy eating practice, resulting in immunity building – the mantra to build resistance against the virus. Baked goods like biscuits, baked with added fibre, diabetic-friendly,
low cholesterol, and metabolism-boosting qualities have been preferred over the ones made with plain flour.
However, not every bakery owner has been lucky. Many have had to pull down their shutters permanently due to lack of business and their inability to take care of their fixed expenses for keeping their business alive. Big learning that comes from here is for the bakers (holds true for every business) to maintain liquidity for such scenarios, which can erode all your profits and take away your savings too.
Responsiveness has been taken to another level with clean and hygienic conditions inside the bakeries and manufacturing units. Proper maintenance of machines and hygiene control in production has led to more trust in baked products, it’s processes, packaging, etc. Automation has set its foot into the bakery business and would only grow stronger from its current standpoint.
Manpower concerns were heard from across the country with the migrant labourers heading back home in search of safety and food. Some organisations which had been taking good care of their employees reaped the benefits and did not suffer, but for others, it was a nightmare. Another learning here, the success of your organization is highly dependent on your partners and employees, so they must be taken good care of at all times.
With a hope that this Covid situation fades away just as quickly as the entire pandemic had unfolded, we at Bakery Biz wish for you and your business a healthy, safe and progressive future.
