From October 20 to 22, the Quito Exhibition Center You’ll be filled with that warm aroma of freshly baked bread or cake that beckons you to bite into, and that sweet comfort that a cup of coffee or steaming hot chocolate brings. The third edition of Expo Sweet expects to receive, after the pandemic, more than 20,000 people linked to the gastronomic sector or entrepreneurs who want to get involved in this industry. In addition, it is open for family groups or friends.
Its organizers confirm the participation of more than 90 companies, between national and internationalof different products, such as confectionery premixes, yeasts, flours, whipping creams, flavorings, colorings, sugar, butter, margarines, ovens, blenders, essences, machinery for ice cream parlors, cafeteria, packaging machinery, personalized packaging, coffee, chocolate, dairy and finished products.
Admission is free for visitors previously registered on your website. Otherwise, the entrance fee will be $3 (adults); children up to 12 years of age and senior citizens do not pay. You can visit the fair from 10:00 to 20:00the three days.
Doris Campbell, Director of Operations at Expo Sweet, He offered more details about the event.
What is the objective of this new edition and what novelties does it bring?
To have a commercial platform to gather the supply and demand of the bakery, pastry chef, pastry chef, ice cream maker, chocolatier and coffee sector. These sectors always need suppliers of raw materials, inputs, equipment and machinery; and this exhibition gives them the possibility of having at least 92 exhibiting companies as options in this edition so that they can get exactly those types of materials that bakers and pastry chefs need.
Additionally, We have given a lot of focus to the topic of chocolate, since today Ecuadorian chocolate is bum; the fact that we are a country of origin of cocoa. Y We want to show, through certain exhibitors, the benefits that it offers to the sector, since chocolate is also an important input, especially for the confectionery sector.
What activities can be enjoyed?
Every day we have specialized professional, practical and theoretical conferences. In the practical conferences, starting at noon, they will address, for example, sourdough bread, 3D pastry, creations of pizzabread fermentation processes to improve yield issues and at the same time there will be live cooking. On Friday the 21st our Wonders of the World themed chocolate sculpture competition; and also that day we have the cake design competition cake designs live with the Star Wars theme, which will start at 4:00 p.m.. On Saturday, the jury will deliberate and the winners will be awarded.
Who can attend this fair?
Although it is true that this platform is focused on those who want to innovate their equipment, (for example, to acquire) an oven or a blender, It is also for anyone who wants to go to know and possibly start in this business. We are going to have machines from the simplest, for example, to make ice cream, which is an ice cream machine soft, and right there you will find the supplier of the cones and palettes.
From your point of view, what is the biggest innovation or support that this industry needs today?
There are two very important points. The first is that they need to become more technical. Many people in this industry or this sector they are artisans who have learned perhaps empirically from their family core or have been certified as artisans, but the objective is that can acquire more knowledge that will lead them to innovation.
And point two, which has possibly hit the sector, is the price of wheat flour: as a result of the war and the pandemic, it has become an expensive input. But, if they are trained or take advantage of other possibilities, they will be able to land their products on alternate inputs, such as barley or quinoa flour or chia. So they can innovate and enter new market niches while they contribute to the food health of our country.
Source: Eluniverso
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