Bread Organizations Fall Apart…Who Should Regulate the Bread Industry?
What can rightly be described as a battle for supremacy is reported to be raging between the Sierra Leone Association of Bread Bakers (SLABB) at 26 Garrison Street, and the Sierra Leone Union of Bread Bakers (SLUBB) at Abacha Street in Freetown.
The battle is reported to be adversely affecting the bread baking industry in the country as there is yet no legally recognized organization to regulate the industry.
According to our investigation, importers of bread flour are capitalizing on the ugly situation to be importing sub standard flour and selling at inconsistent prices.
Our investigation further reveals that the controversy between the two bread organizations erupted when SLABB discovered that SLUBB did not comprise more of bread bakers but had more of bread flour importers. This triggered the formation of SLABB with the aim of ensuring that standard bread flour is brought into the country and prices are stabilized.
In an interview with this press, the SLABB National Coordinator, Abdulai Barrie, confirmed that most local bakeries across the nation producing eighty percent of the bread are below regional standards with no modernized flour mixing chamber, no proper scaling system and no proper manage structures.
Such lapses, he went on, have been responsible for appalling working conditions and massive child labor in the bakeries and for the frequent palavers between the bakers and the sellers of our country’s second staple food.
The SLABB National Coordinator observed that the apparent disunity between SLABB and SLUBB is possibly the reason why the All Works of Life (AWOL) has never awarded bread bakers even though they produce the country’s second staple food.
The SLABB boss disclosed plans to be organizing workshops for bakery owners to train them on the dangers of child labor in bakeries, the essence of proper management structures and the production of bread according to 21st century standards.
By Donstance Koroma
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