Photo credit: USW.
The National Chamber of the Baking and Similar Industries of Mexico (CANAINPPA) celebrated its 80th anniversary in April, and U.S. Wheat Associates (USW) joined more than 140 industry stakeholders from across Latin America for the three-day celebration. USW helped sponsor the event to demonstrate and emphasize the long-standing relationship that U.S. wheat farmers have with the Mexican millers and bakers.
“On behalf of U.S. wheat producers, I would like to congratulate CANAINPPA on their 80th anniversary as an organization,” said Mitch Skalicky, USW regional vice president for the Mexican, Central America, Caribbean region. “It is truly a great achievement of which the organization should be very proud. U.S. Wheat has worked with CANAINPPA since 1980, a little more than halfway through your journey, and we wish you all the best for a dynamic and successful future in the Mexican baking industry.”
A keynote speaker during the event was Dr. Glenn Gaesser of Arizona State University, who serves on the scientific advisory board for the Grain Foods Foundation. His presentation, titled “Grain Foods, Bread and Health,” focused on scientific studies on whole, enriched, and refined grains and how those findings differ from common consumer misperceptions.
His main takeaways included scientific backing that grain foods make meaningful contributions to the nutrient density of diets for both children and adults, particularly ready-to-eat cereals, breads, rolls and tortillas. He also detailed how both whole and refined grain foods play an important role in delivering shortfall nutrients like folate, thiamine and iron to the population – and that removing these enrichments from the diet would further exacerbate nutrient inadequacies.
Finally, he reviewed meta-analyses that demonstrated that refined grain intake is not associated with an increased risk of diabetes or cardiovascular disease.
Beyond sharing scientific insights into the nutritional value of wheat, USW also took the opportunity to honor the long-standing partnership between U.S. farmers and Mexican bakers. As an event sponsor, USW gifted CANAINPPA with a restored photo from the organization’s first convention in 1986, as well as a video presentation featuring remarks from USW leaders and an early 1990s broadcast that promoted wheat consumption in Mexico.
“Your commitment to excellence has helped elevate wheat-based foods in households across Mexico,” said Mike Spier, USW president and chief executive officer, in prepared video remarks. “We’re proud to stand with you as partners in our shared mission to provide safe, reliable and nutritious wheat-based foods for Mexican consumers.”
The celebration also looked toward the industry’s future. As part of its 80th anniversary, CANAINPPA inaugurated the “Antonio Ordoñez Ríos” training center. Named in honor of the founder of the organization. He also founded the “La Espiga” bakery, which revolutionized the bakery model in Mexico by introducing self-service. The center aims to promote the talent of thousands of bakers, who bring bread to tables across the country.
“On behalf of all U.S. wheat farmers, I want to express gratitude for the long-term partnership we have shared with bakers in Mexico,” said Jim Pellman, USW chairman and North Dakota wheat farmer, in prepared video remarks. “Many of our family farmers have been in operation for 80 years or longer, so we appreciate what it takes to reach this milestone. Please accept our congratulations as we look forward to continuing our partnership with our friends in Mexico.”
Read more from USW here.