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i
BAKERY INDUSTRIES IN INDIA
IMPORTANT CHALLENGES AND
ISSUES
By
Dr. Ashok V. Giri
IDEA PUBLISHING WWW.ideapublishing.in
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
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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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