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In my capacity as President of Laban Konsyumers Inc. (LKI), I called for efforts to stabilize food prices as producers seek higher prices for their goods, citing global supply chain disruptions of raw materials and higher shipping costs, which have allegedly increased import costs.
Price stability touted amid bid to charge more for food bworldonline.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from bworldonline.com Daily Mail and Mail on Sunday newspapers.
BusinessWorld August 5, 2021 | 12:32 am By Reporter FOOD COMPANIES are considering price hikes as global supply chain disruptions increase import costs, an industry group said. Philippine Chamber of Food Manufacturers, Inc. (PCFMI) Legislative Committee Chair Helen Grace Baisa said that the industry has been burdened with additional costs in importing raw materials and finished food products amid delays in the supply chain. Business groups in recent months have been flagging logistics disruptions and container shortages as industries catch up with demand from economies bouncing back from the effects of the coronavirus pandemic. “The logistics issue has been there, but since the pandemic, shipping line and destination charges increased by four times on top of surcharges implemented locally,” Ms. Baisa said in English and Filipino in a phone interview last week. ....
Adobo under fire? Not quite: it's diplomacy bworldonline.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from bworldonline.com Daily Mail and Mail on Sunday newspapers.
Published July 11, 2021, 8:00 AM If you think the Philippine National Standards (PNS) only applies to manufactured industrial products, think again. The Department of Trade and Industry – Bureau of Philippine Standards (DTI-BPS) has established the Technical Committee on Filipino Dishes (BPS/TC 92) to develop Philippine National Standards (PNS) on popular Filipino dishes such as Adobo, Sinigang, Lechon, and Sisig. In trying to come up with the standards, the DTI said this is important because there are several variations in the cooking techniques of these popular Filipino cuisines in different regions of the country. BPS Director Neil Catajay underscored that development of standards on Filipino dishes will pave way towards a more distinguished Filipino food culture while establishing the common ground for food businesses. “Standardizing the basic cooking technique for Philippine Adobo will help ordinary citizens, foodies, and food businesses determine and ....