Identification of standards gaps in the bakery and confectionery industries (IDE-STABACO)

Abstract

The Identification of Standards Gaps in the Bakery and Confectionery Industries (IDE-STABACO) project examined the level of awareness, adoption, and implementation of food safety and quality standards within Uganda's bakery and confectionery sector. The study employed a cross-sectional approach involving literature review, stakeholder consultations, interviews, surveys, and compliance assessments across the bakery value chain. Findings revealed significant challenges, including low awareness of standards, inadequate implementation of Good Manufacturing Practices (GMP), limited technical capacity, poor hygiene, insufficient regulatory compliance, lack of skilled personnel, and high certification costs. The project simplified and translated key bakery standards into Luganda and Swahili and developed graphical training materials to enhance understanding and compliance. The study recommends strengthening regulatory enforcement, expanding awareness and capacity-building initiatives, improving infrastructure, and fostering collaboration between government, industry, and research institutions to improve food safety, product quality, and competitiveness in Uganda's bakery sector.