“If we, as the flour industrialists, want to be persistent in the top spots that we gained with our great effort and want to turn this short story into novels, we should comprehend the trend in the world’s baked goods’ sector, move forward and meet our customers’ requests beyond their expectations. This can be realized only by applying new and different designs into flour.”

Erhan Ozmen CEO of Ozmen Flour Honorary President of Association of Southeastern Flour Industrialists (GUSAD)

Miller Magazine touched upon a very important topic for Turkish flour industrialists in its December issue with its cover on “the World flour market and trade.” I congratulate the magazine wholeheartedly.

As known, Turkish flour industrialists have gained the top spot in the world flour trade for the last 6 years thanks to the industrialists’ investments and works for many years. Turkey has gained a respectful and effective place in the world flour trade by holding 24 percent of the trade with 14 million tons per year.

However, despite the rapid changes in world food trends for 2020 and beyond, I see and worry that the sector does not discuss increasing the variety of products and redesigning its contents with common strategies and roadmaps.

“As a phenomenon, design is a concept that goes beyond its own weight and importance at every point of our lives,” says Dear İsmail Gülle, the President of TİM (Turkish Exporters Assembly).

Don’t say: “What’s flour got to do with design?” When a person utters “Design,” only apartment, table or glass should not come to the mind. In fact, this has been changed long ago. All of us see and experience this reality.

The design has become a way of life. Whatever we do, we should add value to our work. That is, we should come up with a different product from the others. Value addition and development depend on how we design the work we do. As Turkish flour industrialists, we are at the top of the world flour trade. If we want to maintain this power, we should add design and increase the value. There is such a trend in the world that, all we know about food and feeding has been changing. Vitamin and minerals to be added into flour, flour produced out of natural seeds, flour with fiber, flour with protein and so on… Differences to be created with food security, packaging, and storing conditions…

In consequence, serving white beans on cooked rice in the past was different. But today, serving the white beans together with a sprig of sweet basil is totally different. If we, as the flour industrialists, want to be persistent in the top spots that we gained with our great effort and want to turn this short story into novels, we should comprehend the trend in the world’s baked goods’ sector, move forward and meet our customers’ requests beyond their expectations. This can be realized only by applying new and different designs into flour.