BBM Magazine Issue-Sayı: 25 March/April - Mart/Nisan 2018

BBM / MART-NİSAN 2018 • MARCH-APRIL 2018 INTERVIEW • RÖPORTAJ 48 our expectation. We have a substantial market share. We want Turkish people to taste this value of Kastamonu through e-trade. On order, we cook tailor-made bread within 72 hours and deliver this order anywhere in Turkey. This bread can last up to 10 days. Our food engineer continues to check every step of the production. We ap- ply all the quality certifications we have received at all production stages. 50-GRAM-BREAD CAN PREVENT WASTE Mr. Umar, you are also the President of the Milled Cereal Products and Bakery Products’ Committee at the Istanbul Chamber of Industry. What can you say about waste and consumption of bread in Turkey? How can this waste be prevented? Some nutritionists and dietitians advise people not to eat bread while some others advise them to eat three slices or two slices or one slice. There is too much dis- information that makes people hesitant on what to eat. As Undano, we advise people to eat bread in an under- standing of ‘less is more.’ So far, I have not seen any- body being poisoned from bread. I believe that people can consume bread, baklava, and rice. I don’t think that it will cause harm if consumed with restrainedly. In the new era, we want Turkish people to be at peace with bread. We will change the misconception on bread through of- fering einkorn bread to all Turks. One of the most impor- tant problems in the sector is overproduction and over- supply. Since the price of bread is cheap in Turkey, there is too much waste. Around 5 million loaves of bread are wasted daily. People will change their perception when the price reaches its real price. Secondly, we can pre- vent the waste by producing quality bread, production planning as well as consumption of packaged bread. Conscious consumer values bread. People waste bread since they don’t buy bread as much as they eat. I believe that if restaurants, catering firms, schools and hospital offer small loaves of 50 grams, this waste can be pre- vented to a certain extent. A PRICE HIKE IS NECESSARY FOR THE SECTOR TO SURVIVE What is the biggest problem that you are facing with as a sector? As a Parliament Member of the Istanbul Chamber of Industry and the President of the Milled Cereal Products and Bakery Products’ Committee representing 282 firms including mills, flour facilities, and bread factories, I can say that for a baker all inputs have increased during the last two years. Labor, raw materials, and shipping costs have increased. Prices of all inputs including flour, yeast, energy, and packages are based on Euro and USD. There has been a substantial cost increase. A price hike is necessary for the sector to survive. temiyle bütün Türkiye’ye tattırmak istiyoruz. Ekmeğimizi sipariş üzerine kişiye özel olarak yaklaşık 72 saatte üretip Türkiye’nin her yerine gönderiyoruz. Bu ekmeğin 10 gün dayanma süresi var. Gıda mühendisimiz üretimin her aşa- masında kontrollerine devam ediyor. Aldığımız bütün ka- lite sertifikalarını üretimin tüm aşamalarında uyguluyoruz. 50 GRAMLIK EKMEKLER İSRAFI ÖNLER Mehmet Bey aynı zamanda İstanbul Sanayi Odası (İSO) Öğütülmüş Tahıl Ürünleri ve Unlu Mamuller Komi- tesi başkanısınız. Türkiye’nin ekmek tüketimi ve ekmek israfıyla ilgili neler diyeceksiniz? Bu israfın önüne nasıl geçilebilir? Beslenme uzmanları ve diyetisyenler; kimisi ekmek yenmesin, kimisi 3 dilim, kimisi 2 dilim, kimisi de 1 dilim yensin diyor. Yani öyle bir çelişki doğuyor ki insanlarda ne yiyeceğini şaşırdı. Biz Undano olarak diyoruz ki ekmeği “azı karar, çoğu zarar” mantığıyla tüketsinler. Bugüne ka- dar ekmek yediği için zehirlenen kimseyi görmedim. Ben insanımızın ekmeği de baklavayı da pirinci de yemesinden yanayım. Ölçülü yendiğinde bir zararının olacağını düşün- müyorum. Yeni dönemde halkımızın ekmekle barışır hale gelmesini istiyoruz. Undano markası ile ürettiğimiz Siyez Ekmeğini tüm Türkiye’ye tattırarak yanlış olan ekmek algısını değiştireceğiz.