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Job Opportunities
and Business Support (JOBS)
has commissioned this sub-sector
study and baseline survey with the objective to formulate
non-financial programs for promotion and development of small and
medium scale enterprises in the country to create job opportunities
for the poor.
The main
objectives of the sub-sector study and baseline survey on bakery
sub-sector are to identify its strengths and weaknesses, and to
asses the key needs and growth potential of this sub-sector.
It is recognized that the Portuguese merchants introduced bread and
biscuits in this region. The British patronized the development of
bakeries in the sub-continent. Late Haji Md. Yousuf was the first
local entrepreneur to established a bakery, in Dhaka city named
'Yousuf Bakery'.
Bakery
products like bread, biscuits and cakes have no become the integral
part of our social life due to rapid urbanization and increased
economic activities. The characteristics of bakery products depend
on the raw materials used, methods of preparing and taste. Although
basic bakery products are bread, biscuit and cake, but the varieties
are numerous.
Moreover,
large number of bakery producers are also producing different
varieties of kitchen products (vegetable roll, singara, somosa,
etc.) and sweet products for catering the demand of snack and fast
food shops, which are growing like mushrooms in all big cities of
the country.
The number of bakeries in the country is over 7000. A field based
survey carried out by Bangladesh Small and Cottage Industries
Corporation (BSCIC) in 1991, estimated the number of small scale
bakeries in the country at 6,992. Moreover, there are around 700 to
800 small scale bakeries operating in Dhaka to cater the demand
around 8.0 million people.
There is also 25 to 30
medium and large scale semi-automatic and automatic bread and
biscuit factories located mainly in and around Dhaka district. 3 to
4 automatic biscuit factories are also engaged in exporting a small
portion of their products.
As the investment size
of the bakeries in the country is small, therefore , almost all of
them are individually owned. The entrepreneurs and the workers in
this sub-sector are not formally trained. They acquire the skilled
through on-the-job experience. Most of the process of bakery
production involves large number of semi-skilled and un-skilled
workers, which is widely available in the country.
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