Shop the world market for baking
Munich, Germany — the “cosmopolitan city with a heart” — will transform into a city with a passion for the baking industry when it hosts the triennial iba 2012, World Market for Baking. Preparations for iba are in full swing as bakers and pastry chefs from around the world make plans to attend this international trade fair, which will be held Sept. 16-21 at the city’s International Congress Centre.
Demand from exhibitors for space in the 12 trade fair halls is high, and virtually all prominent companies from the global baking scene have already registered, according to organizers. Jerry Kallman Jr., president of Kallman Associates, Waldwick, NJ, and US representative for iba 2012, noted that it is almost sold out of space for the show, and those intending to visit the show should book hotel rooms as soon as possible.
The day before the trade fair starts the inaugural iba Summit, which is organized by ZDB, the German Bakers’ Confederation, will take place. Its focus will be a dialogue on current topics within the industry, and experts from around the globe will present their take on current challenges. For example, Klaus Töpfer, vice-president of the charity Welthungerhilfe and former head of the UN Environment Programme (UNEP), will discuss the future of world nutrition. Additional speakers will address topics such as consumer trends, innovative business models and marketing strategies. New technologies and process control will also be discussed.
“iba is a brand that stands for success and provides the sector with a tremendous boost,” said Peter Becker, president of ZDB and the International Union of Bakers. “In 2012, this will be further enhanced by the iba Summit, which will provide a new strong component for the supporting program. The meeting has been designed by professionals for professionals. As such, the iba Summit offers a unique opportunity to gather information. Furthermore, between sessions, it will encourage a lively exchange of ideas between colleagues from around the world.”
Simultaneous interpreting will be provided for the entire summit. The conference languages will be German and English. Advance summit ticket sales are under way and priced at $990 (€750). Further information and registration forms are available via telephone at (+49) 089 949 55-152; fax at (+49) 089 949 55 159 or email at firstname.lastname@example.org.
At the trade fair, exhibitors from around the world will be showcasing their newest developments such as convenience foods, production technologies, raw ingredients, and process and sales optimization technologies. Innovations seen at iba will set the standards for the entire sector for the next three years, according to organizers. “The above-average registration rate has given us a real boost,” said Dieter Dohr, CEO and president of the trade fair organizer GHM Gesellschaft für Handwerksmessen mbH. “We are very optimistic that we will achieve our ambitious targets for iba 2012. After all, it is only at iba that the entire sector will be demonstrating its potential.”
Attendees who want to visit German bakeries firsthand and train in specific areas can participate in iba seminars and exclusive bakery tours.
Lochham half-day seminars will demonstrate a cross-section of Bavarian baking techniques and baked goods made in this region of Germany. Presentations will last between 3.5 and 4 hours and are offered twice daily from 8:30 a.m. to 12:30 p.m. and from 2 to 6 p.m. throughout the trade fair. Beginning with a brief introduction to raw ingredients, production techniques and product styles, the seminar moves on to demonstrating current Bavarian baking technology and how different Bavarian baked goods are made.
On request, smaller do-it-yourself projects can be incorporated into the proceedings. Each participant also will receive a selection of baked goods to take away with them.
The seminar will focus in particular on baked foods from around Bavaria such as sourdough breads, mixed wheat-and-rye breads and smaller baked foods including Maurer-Laiberl, Riemische, Pfennigmuggerl, Sternsemmel, Kaisersemmel and Brezn (pretzels).
However, unless you know German, it is wise to bring someone who can interpret. Depending on the group size, a place at this seminar will cost from $92.50 (€70) per person. Early booking is advised.
As in previous years, the event will offer tours of bakeries in Munich and the surrounding areas. The visiting group will determine the size of the business to be toured. Groups must arrange for their own interpreter if necessary and transportation to the tour venues. If the option is available at the time, an adviser from the Landesinnungsverband (state guild association) will accompany the group. If this option is unavailable, the Landesinnungsverband will brief the bakery owner in advance.
These bakery tours are free to groups of visitors. They do, however, need to be booked in advance, and reservations can be made through the Landesinnungsverband.
Contact (+49) 089 544 21 30 for information about seminars and bakery tours. For information about the show itself, go to www.iba.de/en.
Dates for this year’s trade show allow visitors the opportunity to combine iba attendance with a trip to Oktoberfest — the world’s largest public festival — which begins Sept. 22, the day after iba closes, and runs for 16 days. However, iba will offer all exhibitors and attendees a taste of Oktoberfest across the six days of the trade fair in its Munich Oktoberfest tent where everyone will be able to enjoy a Maß
(a 1-liter mug) of beer and roasted chicken while listening to Bavarian brass music. The tent also offers a place for post-show conversations with colleagues and customers.