i

BAKERY INDUSTRIES IN INDIA

IMPORTANT CHALLENGES AND

ISSUES

By

Dr. Ashok V. Giri

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ii

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ISBN: 978-93-86518-17-0

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Publishing Year: 20th

May 2016

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Printed in India

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About the Author

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Dr. Ashok V. Giri

M.Com, B.Ed, M.Phil. G.D.C.& A. Ph.D.

(Marketing)

Dr. Ashok V. Giri is having an excellent

academic career. He has 27 years of

teaching experience in various subjects in

Commerce at graduate level as well as post

graduate level. Right now he is working as

Associate Professor in MES, Garware College of Commerce,

Karve Road, Pune-411004. He is recognized Research guide for

M.Phil and Ph.D course at Savitribai Phule pune University. He

has attended number of national and international conferences and

Published 66 Research Papers in various reputed research Journals.

He has been invited for presenting his research papers by Central

Queensland university, Sydney, Australia and F H wien University

of applied sciences, Vienna, Austria (Europe). He is the winner of

number of prestigious awards like Best Teacher Award (twice)

from Pune Municipal Corporation, Best ANO Award (6 Times)

from Group Commander Pune NCC Group, DDG Jammu &

Kashmir, Group Commander Ranchi Jharkhand Group, NGOs and

other educational and social related fields.

He is working since 2001 in the capacity of Head of

National Cadet Corps Department, MES, Garware College of

Commerce, Karve Road, Pune-411004. He has attended various

NCC camps including 12 NIC camps at National level and in all

NIC he won winner ship Trophy for Maharashtra.

He has organized several industrial study visits for

students. Such as District industries centre, Mitcon, Garware wall

ropes ltd, Telco, Mapro industries Ltd., Videocon industries Ltd.,

sahyadri industries Ltd, Satara.

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He has organized and conducted several study visits for

Environment science students namely Kaas Pathar Satara,

Ralegansiddhi as ideal Village of famous social activists – “Anna

Hajare” and Aadarsh gram Hivare Bazaar “Shri Popatrao Pawar”

for water conservation and rural development.

He has organized Various Trekking Camps for NCC

students on different forts such as Rajgad, Raigad, Rohideshwar,

Torna, kenjalgad and Purandar as well as various tree plantation

programs conducted by him. He also organized various pleasure

trips for students in Kokan area of Maharashtra.

He has initiated and conducted various social rallies like

Anti Tobacco Rally, Anti Gutaka Rally, Anti Smoking and Liquor

Rally, Anti Drunk and Drive ralley, 125 Km bicycle rally for

spreading the awareness about tree plantation, village surveys,

Traffic control in Pune city, security assistance in Ganpati

immersion procession and Dnyaneshwar and Tukaram maharaj

Palkhi Vari etc.

He has worked as support Executive on the organizing

committee of Pune international Marathon from 2004-2012.

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About the book

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This book has excellent conceptual framework of Bakery

Industries in India Important Challenges and Issues and will be of

use to most readers who are seeking for a structured knowledge or

understanding of the Bakery industry. This book is quite

impressive because it offers a balanced approach and conceptual

information in a highly readable format. The case studies

incorporated in this edition have been made more relevant to the

Bakery Industry.

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Contents

Chapter -1 :: Introduction 1-16

1.1 Introduction

1.2 History of Bakery Industry in the World

1.3 The Global Scenario

1.4 World Bakery Products Trade and Demand

1.5 The Indian Scenario

Chapter -2 :: Importance and Background 17-32

2.1 Introduction

2.2 Importance and Background of Bakery Industry

2.3 Importance of Bakery Industry

2.4 The Mill, The Bake House and The Bakery

2.5 The Profession of Baking and Regulation

2.6 The Rise of Wheat Bread

2.6 Changes in The Modern Era And New Trends in Modern Baking

Chapter - 3 :: History of Bakery Industry in the World 33-56

3.1 Present, Past and Future of Bakery Industry in the World

3.2 Growth of Bakery Industry In The World

3.3 Medieval Times

3.4 The Industrial Age (1700 – 1887)

3.5 The Twentieth Century

3.6 Worldwide Development of Bakery industries

3.7 Development of Bakery Industries in India

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Chapter- 4 :: World History of Food and Bakery

Products 57-132

4.1 History Of Food

4.2 The Agricultural Age

4.3 The Industrial Age

4.4 The Information Age

4.5 Grains Of Truth About Wheat Flour

4.6 Food History – Bread

4.7 English Bread And Yeast Cookery

4.8 Types Of Bakery Products

4.9 Confectionery

4.10 History And Growth Of Cakes

4.11 Various Important Aspects of Bakery Industry

4.12 Important Duties of Bakers

Chapter- 5 :: Growth and Development of Bakery

Industry in India

133-156

5.1 Growth And Development

5.2 Bakery Industry In India

5.3 Current Position of Bakery Industry

5.4 Transmission of the Religious Culture

5.5 Challenges in Bakery Industry

5.6 Development of Bakery Industry in Various Part of India

Chapter- 6 :: Bakery Industry Production Aspect 157-182

6.1 Production Aspect

6.2 The Basic Ingredients Of Bakery Products

6.3 Types Of Bakery Products

6.4 Key Decisions Related With Production Aspect

6.5 Important Aspects

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6.6 Bakery Industry - Finance Aspect:

6.7 For Starting Of A Bakery Industry Unit, The Following Are Considered

As Fixed Assets

6.8 Estimating the Working Capital Requirement

6.9 Available Sources of Finance

6.10 Management Of Earnings

6.11 Bakery Industry Marketing Aspect

6.12 The Nature and Features of Bakery Products

Chapter- 7 :: Bakery Industries Important 183-188

Challenges and Issues

7.1 Important Challenges And Issues

7.2 Competition In Bakery Industry

7.3 Workers In Bakery Industry

7.4 Role of Associations of Bakery Products Manufacturers

7.5 Credit Facility and Liquidity Position

Chapter- 8 :: Observations and Recommendations 189-202

8.1 Observations

8.2 Recommendations

Bibliography 203-210

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1

Chapter

Introduction

1.1 Introduction

Food is a necessity of every human being. Providing of the food, clothing

and shelter is the first aim of every Government, that’s why government

has given more stress on the production of food in first five-year plan

(1951-1956). The Government of India thought that it would be a

misnomer to think to talk of economic development of the country

without providing adequate food to every existing as well as incoming

individual’s in the country. In effect in 1992 the per capital net

availability of food grains has reached 653.9 grams per day as compared

to 340.9 grams per day in the year 1950. The secular growth rate in the

agriculture production for the period of 1950-51 to 1991-92 exceed by

3.99 per annum. During the same period food production had more than

doubled from 6.39 crores tones, while the population growth less that

double from 45 crores in 1961 to 78.69 crores in 1991. This sufficient

process that the government of India had made available of food grains

to every Indians.

It is the cultural and traditional method of Indian people to eat to

cooked food. In urban as well as rural houses cosine buys females has

been the practice and convention from ages. The new food grains

processed for cooking purposes. Thus, the culinary culture has been the

specialty of the Indians. Due to the rapid growth and industrialization

have phased in and are growing in India to sustain the demand of various

products by the consumers at large for at least twelve thousand years

man has making various types of bread, but in India it is of recent origin.

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Bakery Industries in India Important Challenges and Issues

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As would be observed that the number of bread making units big and

small have come into existence almost in every city and towns of India.

Along with the establishments of bakery products manufacturing units, a

complete and comprehensive channel of distribution on has emerged.

However, it would be seen that so far no detailed study has been

made in respect of the problems of this industry. In view of this fact of

systematic attempt is made to explore the facts regarding installation,

finance, production, labour, marketing and distribution aspects of the

bakery industry and its role in the nation‟s economy. The study of small

scale bakery products manufacturing units should be considered

important from the point of view of its place in every common man‟s life

in general and creation of employment opportunities for today and in

future.

1.2 History of Bakery Industry in the World

Baked goods have been around for thousands of years. The art of baking

was developed early during the Roman Empire. It was a highly famous

art as Roman citizens loved baked goods and demanded for them

frequently for important occasions such as feasts and weddings etc. Due

to the fame and desire that the art of baking received, around 300 BC,

baking was introduced as an occupation and respectable profession for

Romans. The bakers began to prepare bread at home in an oven, using

mills to grind grain into the flour for their breads. The oncoming demand

for baked goods vigorously continued and the first bakers' guild was

established in 168 BC in Rome. This drastic appeal for baked goods

promoted baking all throughout Europe and expanded into the eastern

parts of Asia. Bakers started baking breads and goods at home and

selling them out on the streets.

This trend became common and soon, baked products were

getting sold in streets of Rome, Germany, London and many more. This

resulted in a system of delivering the goods to households, as the demand

for baked breads and goods significantly increased. This provoked the

bakers to establish a place where people could purchase baked goods for

themselves. Therefore, in Paris, the first open-air bakery of baked goods

Dr. Ashok V. Giri

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was developed and since then, bakeries became a common place to

purchase delicious goods and get together around the world. By the

colonial era, bakeries were commonly viewed as places to gather and

socialize. World War II directly affected bread industries in the UK.

Baking schools closed during this time so when the war did eventually

end there was an absence of skilled bakers. This resulted in new methods

being developed to satisfy the world‟s desire for bread. Methods like:

adding chemicals to dough, premixes and specialised machinery.

Unfortunately, these old methods of baking were almost completely

eradicated when these new methods were introduced and became

industrialised. The old methods were seen as unnecessary and financially

unsound, during this period there were not many traditional bakeries left.

Middle Ages

Baking is a luxury few are able to enjoy. But for those who can afford a

wood-burning stove and to heat it, you would start with bread. The better

the quality, the higher up the social order you are.

“Ovens were not a standard fixture in any household, so bread-

baking never really entered the home in the medieval period,” says Dr

Pennell.

“It was a niche, commercial activity. For example, you had

bread-bakers in London.”

Prof Walter adds: “The rich ate fine, floured wheat bread. But if

you were poor you cut your teeth on rye and black bread.

“Only the very wealthy had the cakes we tend to think of today.

But they were much heavier – 10 to 20lbs.

“This was subsistence-focused baking, with an emphasis on

bread and pies.

“If you were wealthy, your baked goods would be rich in exotic

colour. But if you were poor, you were grateful if you could afford meat

for your pie.”

Bakery Industries in India Important Challenges and Issues

4

15th century

Britain sees an explosion of expensive spices, such as saffron. Sweet

dough, with lots of cream and butter, start to be enjoyed by those who

could afford it.

The wigg - a small bun made with sweetened dough and herbs

and spices – becomes popular.

But mince pies are made with minced beef or mutton, and

biscuits “are the equivalent of Ryvita – pretty nasty stuff,” says Prof

Walter.

Meanwhile, gingerbread is made with breadcrumbs.

16th and 17th centuries

Baking is transformed by globalisation, which heralds an explosion of

treacle and currants. Plump cake and bready dough with lots of butter,

cream and raisins become popular.

“Economic growth prompted an emerging middle class, and

baking „trickled down‟,” says Prof Walter.

“Amid growing wealth and social change, people could think

about eating things other than bread, and imitate the upper-class diet.

“Baking became more accessible, and so more people baked

cakes and biscuits.

“By the late 17th century sugar was cheap, and so you saw the

emergence of mince pies as we know them, made with sugar and spices.

“And with the refinement of flour you see the development of

gingerbread as we know it.”

Dr Pennell adds: “From the 16th century you had the onset of

cookery literature, in which you start to see recipes for things we might

recognise today as small, yeasted cakes and buns.

“They would be eaten as part of the dessert course, to help you

digest the rich meal you had eaten beforehand.

Dr. Ashok V. Giri

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“You also started to see the emergence of kitchen equipment,

such as the „cake hoop‟ – that is, a cake tin. The tin was lined with

buttered paper.

“But cakes were made with ale and were very solid. The

modern-day equivalent, in terms of the yeast-bread-based dough, would

be a lardy cake.

“Seed cakes were also popular.”

Pastries too were considered fashionable in the late 17th century.

“The English prided themselves on their pastry-making,” says Dr

Pennell.

“It was considered a skill all good housewives should have.

“London cookery schools were teaching pastry-making. It was a

fashionable skill.”

18th century

Cake making soars in popularity, but the industrial revolution from 1760

sees a return to more stodgy baked goods.

“This was when cake making really took off,” says Dr Pennell.

“The Art of Cookery, written by Hannah Glasse and published in

1747, contained a catalogue of cake recipes.

“Integral to this was the development of the semi-closed oven.

The development of baking is as much to do with technology as it is

taste.”

Fast-forward to the industrial revolution and Britain sees “a

return to heavy baking, where the working class eats bread and jam,”

says Prof Walter.

“But at Easter, Christmas and other seasonal occasions, a richer

diet would be available to even the poorer members of society.

“Merchants and shopkeepers can afford ovens, and to bake.”

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