Carlos Aguirre Acosta, president of ANPROPAN, points out that artisan bakers require more technology. From August 22 to 25, the international bread industry fair MEXIPAN 2012 will be held at the WTC in Mexico City.
This event has a very important impact on the food industry, without a doubt, the industry is growing despite the global and local economic situation in which the country finds itself. She even had to look for new areas that are integrated into the bakery business, offering her customers complementary services such as pastries, pizza and ice cream.
This means that professionals and managers in the craft and industrial sectors of bakeries, pastry shops, pastry shops, pastry shops, pastry shops, hotels, pizzerias, restaurants, industrial canteens, catering, hospitals and cafeterias, must look for new ways of doing business.
“Mexipan 2012 is aimed at the bakery, confectionery, chocolate and ice cream sector in Mexico. It is a biennial event organized by ANPROPAN, which is 22 years old and will celebrate its 12th edition this year,” said Carlos Aguirre Acosta, president of ANPROPAN.
He said that the event will show new achievements and market trends, as well as technologies, raw materials, machines, equipment and services, through the offer of more than 200 domestic and international exhibiting companies, on an area of more than 16 thousand square meters.
“We will have thirteen different exhibitor countries. We highlight the Brazilian pavilion, which will have ten companies related to the bakery industry and a new business concept of the Brazilian bakery,” he said.
He added that more than 30,000 professional visitors from the sector are expected, who will be able to attend high-level courses, “which include five courses from the industry’s leading international chefs”.
Regarding the baking industry in the country, the presenter commented that from a technological point of view, in the case of artisanal bakers, they must look for modernization.
“Today they have to invest in equipment and accessories, production lines that really allow them to be more efficient in their processes. This is basically for those artisan bakeries, large groups and even supermarkets, as they are faced with quality standardization, cost optimization and difficult to obtain qualified labor”, he concluded.