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Ninth Bakery Business concludes; IOCL’s seminar on LPG Day 3 highlight
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Saturday, 22 November, 2014, 08 : 00 AM [IST]
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Libin Chacko Kurian, Mumbai
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fiogf49gjkf0d The ninth edition of Bakery Business concluded in Mumbai on November 21, 2014. One of the third and final day’s highlights was Indian Oil Corporation Ltd’s (IOCL) seminar on the use of liquefied petroleum gas in the bakery industry. It was titled ‘LPG as an environment-friendly, convenient and economical fuel option for the bakery business’.
Fuel industry experts met bakery entrepreneurs to discuss the efficiency of each fuel. They spoke about the issues related to the fuels and their applications in the bakery industry. Entrepreneurs in the bakery business expressed their concerns and shared the challenges they faced in using LPG as a permanent fuel for the bakery industry.
Surendra Kulkarni, IOCL’s fuel consultant and business associate, said, “The bakery business is one of the segments with the highest potential in the food processing industry. The usage of fuel is one of the most important challenges faced by the people in the industry. Currently, diesel is the most popular fuel in the bakery industry.”
“Traditional fuels had a lot of problems, including inconsistency of products. LPG was the solution to many such issues, because it was more efficient than diesel. It requires less maintenance, is versatile, cost-effective and environment-friendly. Therefore it is perceived as one which can ensure better profitability for the bakery sector,” he added.
Sadhana Khera Mittal, deputy general manager, IOCL, said, “Bakery is a Rs 4,000-crore business with a lot of entrepreneurship opportunities. LPG is a green fuel for bakery. With a higher caloric value, efficiency and consistent quality, it could be a better option for bakery industry than diesel or natural gas. LPG offers better handling and ease of storage and transportation, and has less environmental impact.”
Pradeep Gopalan, director, Hospitality First, said, “We arranged two competitions, two live demonstrations and three seminars over three days to ensure the visitors’ participation and help them to solve challenges. This was the ninth edition of Bakery Business. Since it started in 2006, it has grown at a rate of thirty per cent, and the exhibition floor area has increased.”
“The numbers of visitors and exhibitors have also increased significantly. This shows the increased enthusiasm of people to engage in the bakery business,” he added. Savio Fernandes, executive pastry chef, JW Marriott, conducted a master class on California walnuts. A live competition, titled India Bakery and Pastry Challenge, was conducted on the last day of the event.
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