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Premium bread makers’ body berths to ensure quality control

Sliced bread. Photo credit: Livestrong

The Premium Breadmakers Association of Nigeria (PBAN) has come on stream to ensure quality control in the food and beverage industries.

During a maiden press conference in Lagos of the body that was incorporated on January 3 this year, the president, Tosan Jemide, said: “We intend to collaborate with regulatory agencies in the food and beverage sub-sector of the economy, flour millers, sugar refiners, bread and confectioneries distributors, manufacturers and importers of baking materials, bread consumers and other relevant stakeholders to take the industry to a greater height. We also intend to work with the relevant authorities and stakeholders in the cassava flour project, which seems to have lost some steam.

“We will pay attention to the quality of the bread our members produce for public consumption by working with NAFDAC and other regulatory bodies to ascertain the quality of what we churn out to the market. We shall ensure quality assurance with consumers’ health being paramount in our mind.

“We will ensure that the equipment used by our members are in line with international best practices and comply with extant environment and safety regulations to forestall emission of carbon into the atmosphere, thereby helping to control ozone layer depletion.”

He continued: “The association will build a synergy with relevant stakeholders in the bakery industry and ensure there is no dumping of unwholesome baking materials that would constitute health hazard to Nigerians by partnering with NAFDAC, SON, federal, state and local agencies to expose individuals or organisations who choose to circumvent the system for personal gains.

“PBAN boasts of very knowledgeable, well-educated and highly exposed self-starting entrepreneurs from diverse fields of endeavour, with a strong desire to grow a world-class and globally-acclaimed bread and bakery industry here in Nigeria. The body will strive to professionalise the workforce in the industry by training and re-training staff in modern, safe and healthy ways of baking bread.

“We will engage critical stakeholders in the bread-making value chain on behalf of members to ensure they get a fair deal in pricing and sustainability.”

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