Bakery Supply Chain Diversification
The combined forces of Brexit, Britain’s change in flour self-sufficiency rates and Covid-related disruptions to Irish Bakery supply chains, has increased the importance of building agility into your supply chain. To support client companies in this area, Bord Bia is organising a webinar on Bakery Supply Chain Diversification taking place on November 4th from 10.00 -11.15am.
Margaret McCarthy of Bord Bia’s Prepared Consumer Foods team will be joined by:
Dr Peter Haarbeck, VGMS, The German Milling Association, who will share a presentation on the capabilities of the German milling industry, outlook, industry structure, and their interests in the Irish bakery market to include route to market breakdown.
John O’Neill, a bakery procurement consultant will share advice on the business processes and best practice around supply chain diversification.
Remy Medina ex-bakery buyer for multiple Continental retailers will advise on some of the key trends driving bakery sales in European export markets, and what Continental buyers look for in new bakery suppliers.
