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RUSSIA: "RURAL BAKERY" PROJECT Information at: htt

RUSSIA: "RURAL BAKERY" PROJECT
Information at: https://panaderos.info/?p=8818
In Russia, where baking represents 11% of the national food industry and with a low infrastructure and with little territorial accessibility, it has motivated the ROSPiK - Russian Guild of Bakers and Pastry Chefs- to develop a pilot project of "RURAL BAKERY" that will be will launch in 2023 in the Novgorod region. The initiative to develop the bakery market, which was prepared by the Russian Guild of Bakers and Confectioners, was officially supported by the Federation Council and the Ministry of Agriculture of Russia. Information in your language at: https://panaderos.info/?p=8818

THE GOVERNMENT OF CANTABRIA RECEIVED ACIPAN Inform

THE GOVERNMENT OF CANTABRIA RECEIVED ACIPAN
Information at https://panaderos.info/?p=8814
The President of the Government of Cantabria, Miguel Ángel Revilla, has made a commitment with the Cantabrian Association of Bakery Trade and Industry (ACIPAN) to establish contacts with the different ministries to promote support measures for the sector of bread makers and related products and to promote the consumption of bread from Cantabria. Eduardo Villar and the ACIPAN authorities also met with the president of the Popular Party, María José Sáenz de Buruaga, who announced that her party will demand in the Parliament of Cantabria that direct aid be enabled for these companies to alleviate the "unbearable" increase "of production costs. Information in your language at https://panaderos.info/?p=8814

FRANCE: 1ST EDITION - NATIONAL COMPETITION FOR THE

FRANCE: 1ST EDITION - NATIONAL COMPETITION FOR THE BEST ALMOND CAKE
The 1st edition organized by the CNBPF has finished and these are the results revealed in CHÂTEAU ROYAL D'AMBOISE - Hervé BODET (Center-Val de Loire Region) - Eric ORGET (Haute-France Region) - ÉdFrédéric BÉLIARD (Great East Region) The CNBPF has congratulated the winners and all the candidates, members of the jury and organizers for their participation! As well as thanks to Château Royal d'Amboise for their welcome!

BREAD INITIATIVE PLATFORM MEETING A meeting of th

BREAD INITIATIVE PLATFORM MEETING
A meeting of the "BREAD INITIATIVE" platform was held by videoconference, which brings together the European Confederations of Traditional and Artisan Bakery (CEBP), Industrial Bakery (AIBI), Flour Makers (EFM), Yeast Manufacturers (COFALEC) and Ingredient Manufacturers (FEDIMA). The General Secretary of CEOPPAN and the CEBP, José Mª Fernández del Vallado, intervened in it, and it has been a preparatory session for the issues on which to jointly lobby next year.

WITH FRENCH PRIDE In the UNITED STATES, the Presi

WITH FRENCH PRIDE
In the UNITED STATES, the President of France, Emmanuel Macron, announced the inclusion of LA BAGUETTE in Unesco's intangible heritage. President Emmanuel Macron delivered a speech to the French community in the United States on Thursday and spoke about the inclusion of the baguette in UNESCO's intangible cultural heritage: "The French baguette: an inimitable product, a know-how that is transmitted from hand to hand."
CONFÉDÉRATION NATIONALE DE LA BOULANGERIE PÂTISSERIE FRANÇAISE CNBPF

GERMANY: THE PRICE OF CHRISTMAS COOKIES INCREASES

GERMANY: THE PRICE OF CHRISTMAS COOKIES INCREASES
Read the note at: https://panaderos.info/?p=8809
As has been happening for some time, the concern for the baker is that Christmas is coming and prices continue to rise. Christmas cookies, very expensive. Butter, sugar and eggs are especially expensive this year. Then there are the high energy costs. Therefore, bakers have to adjust cookie prices or even do without Christmas cookies altogether. The baker must calculate accurately to try not to lose money. Because food and energy prices have risen sharply and bakers have to pass these costs on to their customers, at least to a certain extent. The report in your language at https://panaderos.info/?p=8809

INTERNATIONAL IMPACT FOR THE ACHIEVEMENT OF FRENCH

INTERNATIONAL IMPACT FOR THE ACHIEVEMENT OF FRENCH BAKERS
https://panaderos.info/?p=8802
All the bakers in France are celebrating this historic event. The baguette has been nominated as INTANGIBLE CULTURAL HERITAGE OF HUMANITY, and this is celebrated. And it is celebrated all over the world, because as UIBC President Günther Koerffer says, “this is a great day for all bakers in the world”. The support received from President Emmanuel Macron for this achievement is also mentioned.
For all these reasons, the world's main media outlets dedicate spaces to publicize this fundamental event for French bakers. In the note the publications of CBS News, OUEST FRANCE, LE FIGARO and the UNITED NATIONS report, see them in your language at https://panaderos.info/?p=8802

MESSAGE FROM THE UIBC PRESIDENT UIBC President GÜ

MESSAGE FROM THE UIBC PRESIDENT
UIBC President GÜNTHER KOERFFER, having achieved this great nomination for the emblematic product of French bakery, has conveyed his message to the Bakers of France: “This is not just a great day for French bakers alone. This is a great day for all the bakers in the world. The baguette, one of the best known breads, has been proclaimed a World Heritage Site by UNESCO. We are very grateful to Dominique Anract and his team at CNBPF for the incredible work they have done to achieve this success and help bakers around the world to have our wonderful profession recognized as a major part of our global heritage. Baking without borders is today more relevant than ever to bring to the whole world the idea that Bread is peace.
Gunther Koerffer
UIBC President

THE BAGUETTE TODAY NEWS WORLDWIDE The world's mai

THE BAGUETTE TODAY NEWS WORLDWIDE
The world's main media outlets dedicate spaces to publicize this fundamental event for French bakers. CBS News headlines today: "250 GRAMS OF MAGIC AND PERFECTION" The traditional and highly regarded long loaf of crusty French bread, the baguette, has been officially recognized as part of the world's cultural heritage by the United Nations agency, UNESCO. The baguette, one of the quintessential staples of French life, has been given special protection status. France's long, crunchy and delicious sliced bread was added to UNESCO's Intangible Cultural Heritage list on Wednesday, inscribing the "artisan know-how and culture of baguette bread" behind French bread as an integral part of human culture. and protecting your cooking process. The French delegation celebrated the vote by raising baguettes in the air. The agency added the prized delicacy to its list of 600 other items from more than 130 countries, including Neapolitan pizza making, the "Mediterranean diet" and Arabic coffee. Also included in the Intangible Cultural Heritage of Humanity list this year were traditional tea making in China and Kun Lbokator, a type of traditional martial art in Cambodia. The inclusion of the baguette "celebrates the French way of life," said UNESCO head Audrey Azoulay, according to Reuters, adding: "The baguette is a daily ritual, a structuring element of the meal, synonymous with sharing and conviviality. ". "It is important that these social skills and habits continue to exist in the future." "It's a great day for the artisan baker and we are very proud of this product that symbolizes the French," Anne Aldeguer of the French Bakers Confederation told CBS News. She and she shows it off in the following video: https://www.cbsnews.com/video/french-baguettes-honored-for-their-delicious-role-in-worlds-cultural-heritage/

THE FRENCH BAGUETTE, UNESCO INTANGIBLE CULTURAL HE

THE FRENCH BAGUETTE, UNESCO INTANGIBLE CULTURAL HERITAGE
https://panadeross.info/?p=8797
The BAGUETTE, the gastronomic symbol of France, has achieved recognition by UNESCO as an intangible cultural heritage and this is a celebration for all French bakers, since it represents recognition for the artisan bakeries that have been closing in the country in recent years. Gallic. It is the baguette, with its crunchy crust and soft crumb, an emblem in the world of French daily life, it is the craftsmanship and culture of the baguette that have been distinguished by the organization.
UNESCO announced, this Wednesday, November 30, the inclusion of the French baguette in the intangible cultural heritage of humanity. More precisely, as this UN institution indicates: “THE CRAFTSMANSHIP AND THE CULTURE OF THE BAGUETTE. ». The report in your language at https://panaderos.info/?p=8797

GIANCARLO CECCOLINI IS THE NEW PRESIDENT OF THE IT

GIANCARLO CECCOLINI IS THE NEW PRESIDENT OF THE ITALIAN FEDERATION
The FEDERAZIONE ITALIANA PANIFICATORI PASTICCIERI E AFFINI elected new authorities and GIANCARLO CECCOLINI was elected as the new President. An hour before the great demonstration of Italian bakers, the delegates of the provincial associations of Italian bakers met in an Extraordinary Assembly to elect the new federal president and two new members of the Executive Committee. Less than half an hour was enough to elect GIANCARLO CECCOLINI, the only candidate, as President, and the two new members of the executive committee, LEONARDO SPADONI (Bakers Association of Rome) and ALBERTO SALA (Bakers Association of Piacenza). Although initially there were three candidates for the Executive Committee, the two were subsequently elected, but also the president of the Pordenone bakers, ENRICO BELLOTTO, withdrew from the candidacy before the vote in favor of Alberto Sala thus giving a strong signal of unity in the category. In the same meeting, thus completing the composition of the Executive Committee, the new President CECCOLINI appointed, as required by statute, the interim vice president in the person of FRANCO MUCI. Upon taking office, the new President expressed: “At such a difficult time, I ask for everyone's contribution to overcome the crisis that is hitting the category hard. A result that can only be achieved by working together and convinced of the vitality of our sector”

A GREAT DAY FOR THE ITALIAN BAKERY https://panader

A GREAT DAY FOR THE ITALIAN BAKERY
https://panaderos.info/?p=8793
As has happened in different European countries, also in Italy, bakers are expressing great concern about the increases in their costs, both in inputs and energy, which seriously jeopardize the continuity for many. The FEDERAZIONE ITALIANA PANIFICATORI PASTICCIERI E AFFINI has also mobilized and expresses satisfaction with the results, saying “The national demonstration on Sunday, November 27 fully fulfilled its purpose: bakers from all over Italy, from north to south, from Puglia to Piedmont, from Veneto to Campania, from Emilia Romagna to Abruzzo, from Lombardy to Lazio gave life to a lively, intense day in which the bakers were the protagonists with their problems, their stories, the difficulties. The entire report at https://panaderos.info/?p=8793

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