National Baking makes massive shift in wheat bran bread production

WESTERN BUREAU:

Jamaica’s largest bread producer, National Baking Company Limited, has witnessed a transformation in their soft bread production line, shifting from 78 per cent straight white to 80 per cent wheat bran and 20 per cent white.

Equally remarkable is the evolution of their hard-dough bread, which 30 years ago was 97 per cent white, but today nearly a 50-50 blend. The company is on a trajectory of ensuring a healthier nation.

“I never thought I would see the day when Jamaicans embrace bran hard dough. It’s unbelievable, but we are making smarter dietary choices,” National’s chairman and managing director, Butch Hendrickson, told stakeholders during a plant announcement and birthday celebration recognising patriarch Karl Hendrickson at the Hilton Rose Hall Hotel in Montego Bay yesterday morning.

The company has invested J$6.7 billion in its first state-of-the-art bread plant in Montego Bay, set to be partially powered by robots. It is a move that has been welcomed by Prime Minister Andrew Holness, who noted that the plant will significantly boost employment, both directly and indirectly. He anticipates that around 80 new employees will be hired, if not more.

Notably, the integration of technology in the facility is expected to enhance productivity by replacing repetitive and routine tasks, said Holness, excited by the announcement that robotics will be used to make bread-making more efficient.

“This technological integration will demand a higher level of training for the workforce, resulting in a skilled team capable of handling more advanced technical responsibilities. This shift not only translates into higher-paid jobs but also aligns with the company’s philosophy of prioritising the well-being of its workers and consumers. This commitment to putting people first is a hallmark of enlightened industrialism, ensuring that the workforce is well equipped to meet evolving needs,” he told the gathering, which included a large number of government ministers and Opposition Leader Mark Golding.

This philosophy, Holness said, extends beyond the immediate benefits to the workforce; it reflects a broader perspective on the value of people.

“Jamaica’s greatest asset is its people, who cumulatively create value, often described as the national brand,” he said.

DEVELOPING HEALTHIER ALTERNATIVES

His comments were bolstered by Hendrickson’s promise of continually working on developing healthier alternatives, aiming for success as they reduce sugars and increase grains. At the core, he said it was not acceptable for future generations of his own family to consume products that don’t meet their standards.

“Therefore, such items will not be produced or distributed by our company,” he stated boldly.

More importantly, the company assured the residents of Montego Bay it will be good neighbours to the residents of Catherine Hall, where the new plant is currently under construction, while being a responsible corporate citizen in Jamaica. Efforts to minimise noise in their operations are underway and they have committed to reducing environmental impact by using ultra low sulfur diesel (USLD), even when their vehicles don’t require it.

“The additional expense is a step we are willing to take. We’re incorporating electric delivery vehicles whenever possible,” was the promise from Hendrickson.

In fact, he boasted of a strict policy against using air horns in any of their trucks, owing to their contribution to noise.

Hendrickson posited that he believes in not adding to the environmental soundscape, as their commitment extends to using only battery-powered material equipment in their warehouses and maintaining a no-idle policy with all vehicles.

If their vehicles are immobile, the engines must be turned off.

“Our trucks will continue to adhere to speed limits wherever possible. The construction of our factory includes provisions for solar panels, which will be installed progressively. We are expanding our use of biodegradable packaging, often sourced from the EU and, surprisingly, China. All polyethylene bags have been biodegradable for the past 12 years,” he said.

“Every bread tray we use is recycled, sent to be redone in the USA. We strive to operate without causing disturbance. Our aim is to be seen and not heard. Our firm commitment is to adopt environmental practices that meet or exceed global standards,” he added.

Continuing, he said: “We anticipate making Catherine Hall available by 2025, aligning with our broader company strategy. This strategy also includes the construction of a new distribution centre in Mandeville, which is already underway.”

Founded in 1927, the company continues its journey towards sustainability and responsibility. The plant, scheduled for completion in 2025, boasts a vast 120,000 square footage and has the capacity to produce over 3,600 loaves per day.

janet.silvera@gleanerjm.com