Source: Philippine Home Economics: An Educational Instrument for Self-learning and Laboratory Study by: US Wheat Associates History of Bread

Source: Philippine Home Economics: An Educational Instrument for Self-learning and Laboratory Study by: US Wheat Associates In early development, man was a hunter of meat.

Source: Philippine Home Economics: An Educational Instrument for Self-learning and Laboratory Study by: US Wheat Associates Wild grains kept him alive on the trail.

Source: Philippine Home Economics: An Educational Instrument for Self-learning and Laboratory Study by: US Wheat Associates When man discovered that wild grain seed would bear in a climate and site of his own choosing, he realized that he could live with other men, with less dependence on his hunting ability.

Source: Philippine Home Economics: An Educational Instrument for Self-learning and Laboratory Study by: US Wheat Associates At first, man satisfied his hunger by eating raw grain seeds. Next he learned to grind the seeds between two stones to make flour.

Source: Philippine Home Economics: An Educational Instrument for Self-learning and Laboratory Study by: US Wheat Associates Then, more than 8,000 years ago, the Swiss Lake Dwellers learned how to mix flour and water into a dough.

Source: Philippine Home Economics: An Educational Instrument for Self-learning and Laboratory Study by: US Wheat Associates They poured the mixture on heated stones to bake it.

Source: Philippine Home Economics: An Educational Instrument for Self-learning and Laboratory Study by: US Wheat Associates It was flat, hard on the outside and soft on the inside.

Source: Philippine Home Economics: An Educational Instrument for Self-learning and Laboratory Study by: US Wheat Associates But the same means of baking bread prevailed through the civilization of the Babylonians, Chaldeans, Assyrians, and Egyptians.

Source: Philippine Home Economics: An Educational Instrument for Self-learning and Laboratory Study by: US Wheat Associates In about 3,000 B.C., in some unknown manner the raised loaf of bread was discovered. Perhaps and this is the accepted version of the first “leavened” or raised bread.

Source: Philippine Home Economics: An Educational Instrument for Self-learning and Laboratory Study by: US Wheat Associates A baker in the Royal Egyptian household set aside some dough made of wheat flour and forgot about it. His dough soured and expanded.

Source: Philippine Home Economics: An Educational Instrument for Self-learning and Laboratory Study by: US Wheat Associates The frightened baker kneaded it into newly made dough and baked it on hot stones.

Source: Philippine Home Economics: An Educational Instrument for Self-learning and Laboratory Study by: US Wheat Associates His first trial was successful. The royal household liked his bread and he kept his job.

Source: Philippine Home Economics: An Educational Instrument for Self-learning and Laboratory Study by: US Wheat Associates Almost 5,000 years later, in the 17 th century, a scientist found out what saved the Egyptian baker’s job.

Source: Philippine Home Economics: An Educational Instrument for Self-learning and Laboratory Study by: US Wheat Associates Through the microscope lens, yeast cells were seen and identified in bread dough and the process by which bread dough raises was revealed. Saccharomyces cerevisiae (baker’s yeast)

Source: Philippine Home Economics: An Educational Instrument for Self-learning and Laboratory Study by: US Wheat Associates The flat bread baked in the Valley of the Nile was a mixture of water, grain, meal and sugar.

Source: Philippine Home Economics: An Educational Instrument for Self-learning and Laboratory Study by: US Wheat Associates When the dough was put aside, wild yeast cells in the air settled on the dough.

Source: Philippine Home Economics: An Educational Instrument for Self-learning and Laboratory Study by: US Wheat Associates The wild yeast spores and the sugar combined, breaking up or fermenting the sugar. Air bubbles were formed, causing airlike pockets which puffed up the dough.

Source: Philippine Home Economics: An Educational Instrument for Self-learning and Laboratory Study by: US Wheat Associates Then the heat from the baking stones caused further rising action, and when cooled, the bread retained its exaggerated shape.

Source: Philippine Home Economics: An Educational Instrument for Self-learning and Laboratory Study by: US Wheat Associates The First Bakers

Source: Philippine Home Economics: An Educational Instrument for Self-learning and Laboratory Study by: US Wheat Associates Public bakeries were established in Greece sometime between 200 and 300 B.C.

Source: Philippine Home Economics: An Educational Instrument for Self-learning and Laboratory Study by: US Wheat Associates They were started by freed men who originally were slaves brought to Greece for manual work, or they were men born of slave labor and eventually given their liberty. Once given freedom, they followed the same jobs they performed in bondage. Baking was one of these jobs.

Source: Philippine Home Economics: An Educational Instrument for Self-learning and Laboratory Study by: US Wheat Associates As the Roman Empire formed, absorbing Greece, the conquerors also absorbed the baking industry.

Source: Philippine Home Economics: An Educational Instrument for Self-learning and Laboratory Study by: US Wheat Associates A baker’s guild, a union of owners, was established to set standards for quality and employment.

Source: Philippine Home Economics: An Educational Instrument for Self-learning and Laboratory Study by: US Wheat Associates The bakers of Rome became so important that legislators began regulating their trade about 200 B.C. when a relief law was passed demanding a free donation of grain to people unable to earn a livelihood.

Source: Philippine Home Economics: An Educational Instrument for Self-learning and Laboratory Study by: US Wheat Associates The law stated that the grain must be ground and baked for bread. In effect, the bakers became civil servants, unable to leave their jobs under threat of punishment.

Source: Philippine Home Economics: An Educational Instrument for Self-learning and Laboratory Study by: US Wheat Associates The brave ones deserted their shops, moving to other cities and taking other jobs.

Source: Philippine Home Economics: An Educational Instrument for Self-learning and Laboratory Study by: US Wheat Associates Baking Emerges

Source: Philippine Home Economics: An Educational Instrument for Self-learning and Laboratory Study by: US Wheat Associates So began the Dark Ages in Europe with the Moslems only encouraging sea trade for their benefit and the Huns continuing their harassment in Northern Europe.

Source: Philippine Home Economics: An Educational Instrument for Self-learning and Laboratory Study by: US Wheat Associates By this time, wheat had practically disappeared. The best bread that bakers could produce was a black variety made of rye or barley.

Source: Philippine Home Economics: An Educational Instrument for Self-learning and Laboratory Study by: US Wheat Associates However, the Crusaders altered all of Europe during the last years of the 11 th century. As they drove the Moslems back to Asia, they also reestablished commerce. Baking again became an honored profession.

Source: Philippine Home Economics: An Educational Instrument for Self-learning and Laboratory Study by: US Wheat Associates Farmers were encouraged to grow wheat for bread. The bakers reorganized guilds and became powerful.

Source: Philippine Home Economics: An Educational Instrument for Self-learning and Laboratory Study by: US Wheat Associates Wheat Arrives in the Philippines

Source: Philippine Home Economics: An Educational Instrument for Self-learning and Laboratory Study by: US Wheat Associates Unlike rice, wheat is not indigenous to this country.

Source: Philippine Home Economics: An Educational Instrument for Self-learning and Laboratory Study by: US Wheat Associates Its cultivation was only introduced by the Spanish missionaries in the early 17 th century intended mainly for making eucharistic wafers.

Source: Philippine Home Economics: An Educational Instrument for Self-learning and Laboratory Study by: US Wheat Associates Earlier accounts indicated that wheat was planted in the provinces of Batangas, Laguna, Cavite and the Cagayan Valley.

Source: Philippine Home Economics: An Educational Instrument for Self-learning and Laboratory Study by: US Wheat Associates Wheat has been consumed in the Philippines since the days of the Spanish galleon trade with Mexico.

Source: Philippine Home Economics: An Educational Instrument for Self-learning and Laboratory Study by: US Wheat Associates There is even some evidence that wheat consumption predates that period going back to the days of the Chinese traders a thousand years ago.

Source: Philippine Home Economics: An Educational Instrument for Self-learning and Laboratory Study by: US Wheat Associates The American occupation in the Philippines have the country importing flour from the United States. This activity continued to increase in volume until the late fifties.

Source: Philippine Home Economics: An Educational Instrument for Self-learning and Laboratory Study by: US Wheat Associates By 1958, when the first Philippine flour mill began its operation. The country became the world’s second largest flour importer.

Source: Philippine Home Economics: An Educational Instrument for Self-learning and Laboratory Study by: US Wheat Associates Since 1958 flour imports practically ceased and were quickly replaced by wheat imports.

Source: Philippine Home Economics: An Educational Instrument for Self-learning and Laboratory Study by: US Wheat Associates The United States wheat dominance results from having more wheat classes to offer at competitive prices better satisfy the varied and increasingly sophisticated flour demands of the baking industry.

Source: Philippine Home Economics: An Educational Instrument for Self-learning and Laboratory Study by: US Wheat Associates In the early 1960’s, the baking trade in the Philippines was rated about the same level as baking was in the U.S.

Source: Philippine Home Economics: An Educational Instrument for Self-learning and Laboratory Study by: US Wheat Associates The quality of baked goods was not conducive to increase consumption. Because of outmoded bakeshop techniques, flour quality far exceeded the Filipino bakers’ ability to use it properly

Source: Philippine Home Economics: An Educational Instrument for Self-learning and Laboratory Study by: US Wheat Associates In 1962, U.S. Wheat Associates, Inc. established an office in the Philippines with the intent of developing the market for U.S. Wheat.

Source: Philippine Home Economics: An Educational Instrument for Self-learning and Laboratory Study by: US Wheat Associates In so doing, it paved the way for the advent of an improved baking industry. Today, the quality of baked goods has improved considerably, thus increasing their consumption.

Source: Philippine Home Economics: An Educational Instrument for Self-learning and Laboratory Study by: US Wheat Associates Other worthy changes in the baking industry are evident, and many of these changes are direct results of the activities of U.S. Wheat with the cooperation of the allied industries.

Source: Philippine Home Economics: An Educational Instrument for Self-learning and Laboratory Study by: US Wheat Associates The years witnessed the construction and operation of eight flour mills scattered all over the country

Source: Philippine Home Economics: An Educational Instrument for Self-learning and Laboratory Study by: US Wheat Associates Operating Flour Milling Companies in the Philippines Name of FirmLocationStart of Operation 1. Republic Flour MillsPasig, RizalOctober, Wellington Flour MillsPasig, RizalFebruary, Liberty Flour MillsMandaluyong, RizalApril, General Milling CorporationMactan, CebuJune, Philippine Flour MillsHondagua, QuezonJuly, Pillsbury-Mindanao Flour MillsIligan CitySeptember, Universal Robina CorporationPasig, RizalOctober, Pacific Flour Mills, Inc.Tabango, BatangasJuly, 1976

Source: Philippine Home Economics: An Educational Instrument for Self-learning and Laboratory Study by: US Wheat Associates End of Presentation