Bakeries were, along with restaurants, part of the businesses that, despite the risks and limitations, did not stop operating even in the most critical days of confinement due to the pandemic.
The artisans and master bakers became part of the group of those who supported the battle against the pandemic on the front line and allowed their product to not be missing on the Ecuadorian table on a daily basis.
Historically, bakeries have become a social engine. Meeting point and part of the neighborhood’s identity are, in many cases, the place where neighborhood relations are generated and strengthened. Its relevance is also economic, since the bakery sector contributes to the production gear with annual sales of $ 306 million and the creation of 20,000 direct jobs.
In Ecuador, the average annual consumption of bread per person is 27 kilograms, little, compared to other countries in the region such as Chile and Argentina, which are around 80 kilograms per year. From this perspective, the country’s bakery sector has significant growth potential.
In line with this opportunity, for Holger Aguirre, Commercial Manager of Bakery and Horeca at La Fabril, it is essential to provide artisans and professionals in the sector with tools and knowledge that allow them to improve their production processes and innovate according to new trends and consumption habits, even more so in a context of post-pandemic economic reactivation.
During the most complex phase of confinement, Línea Maestro de La Fabril established processes to guarantee the supply of raw materials, while, in the reactivation phase, it focused its efforts on training in biosafety and the use of digital tools.
In 2021, the support and joint work with the bakers will be strengthened not only through product innovations, but also through virtual training, the creation of an online bakery school, as well as support and advice for the strengthening of associations.
According to Aguirre, another key factor to boost the sector is to promote the purchase and consumption of local products from small and medium-sized businesses. “From Línea Maestro we know that the best way to recognize and thank the bakers’ work is to support them.” (I)