Filipino-Chinese Bakery Association, Inc.
Established in 1966, the Filipino-Chinese Bakery Association, Inc. (FCBAI) has been in existence for the past 50 years, or more than a quarter of a century. The passage of time in the normal development of an enterprise ought to be, as it is, on the part of FCBAI, marked with multifarious achievements. In light of the various uncertainties experienced by our society and country in the past 35 years, these achievements would appear all the more remarkable. The steadfast determination of the pioneering leaders of the FCBAI had made these commendable progress possible, and had earned recognition not only from the Filipino-Chinese baking industry, but likewise from our industry peers nationwide, as well as from the National Food Authority.Rooted From Our Spanish Colonial Days
The evolution of the baking industry into an essential food industry has its beginnings during our Spanish colonial days. More than 300 years of colonization and religious influence had at the same time brought in the culture of the “pan de sal”, such that even if rice and not flour as our primary grain, the “pan de sal” had become the predominant food on our breakfast table.
These Latin-influenced food items were invariably monopolized by Spanish bakers, and the trade, naturally, by Spanish entrepreneurs. It was only in the era of American occupation that the Chinese had made inroads into the bakery business, first, by Cantonese Chinese, and eventually, by Fukienese Chinese. From a meager foothold, the Chinese had, by dint hard work, slowly and steadily developed and expanded to a point that it had effectively displaced the Spanish domination of the industry in the period immediately prior to the passage of the Retail Nationalization Law.
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