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refLections ABA WORKS TO MITIGATE THE IMPACT POLICY ISSUES HAVE ON YOUR BUSINESS, DEVELOP SOLUTIONS, AND BRING LEADERS TOGETHER TO STRENGTHEN THE INDUSTRY... On behalf of the ABA Board of Directors and staff, we are pleased to present the 2014 ABA Return on Investment (ROI) Report. The industry continues to face an avalanche of legislative and regulatory issues that impact your bottom line — issues such as food safety, nutrition and labeling policy, health care and labor, worker safety, environmental policy, and commodity speculation. ABA diligently addressed these issues, from opposing food safety registration fees that could cost your company as much as $185,000 per year and compliance measures that could cost $15,000 - $20,000 per depot, to opposing the onerous Hours of Service rules and pressing for changes in the EPA corn-based ethanol mandate — all victories for the baking industry. As illustrated on the following pages, ABA has been working to promote and protect our industry through educating and informing policy makers on issues that are important to your business, bringing the industry together through unique education and networking programs, and reinforcing the vital role the baking industry plays in our economy. This past year’s accomplishments would not have been possible without our dedicated members working together toward improving the industry at ABA’s multiple committee meetings and networking events. Member participation is the key to ABA’s success and the more members at the table, the stronger our voice will be with policy influencers on Capitol Hill. The collective capacity of our members is an industry force. There is no better example than ABA’s efforts to push back on FDA’s ill-advised efforts on trans fat. This past year saw the largest and most successful International Baking Industry Exposition (IBIE) in its history. Boasting more than 21,000 bakers and suppliers from around the world, over 800 of the industry’s leading exhibitors, and an expanded educational program, IBIE delivered on its promise to bring the most innovative ideas and products to the industry. The proceeds from IBIE allow ABA, as IBIE’s co-owner, to reinvest in the industry. With a keen focus on policy priorities and strong member engagement, ABA will continue to advance the baking industry. Thank you for your continued support and confidence in ABA and its mission. Best wishes for a happy and productive year,

ABA President & CEO Robb MacKie 2

ABA Chairman Rich Scalise, Hearthside Food Solutions

706,000 American Jobs

WHAT IS ABA? The voice of the wholesale baking industry Representation of bakers in Washington, D.C. An advocate for more than 700 baking facilities and their suppliers OUR MISSION To be the leading voice for the baking industry OUR VISION To grow and enhance the baking industry through public policy advocacy, education, and networking opportunities

$102B — Baking Industry’s Economic Impact 2013-2014 ABA Return on Investment Report


Advocates for the baking InduStry







ETHANOL POLICY 2013-2014 ABA Return on Investment Report


PROTECTING the industry Bakers are bombarded with proposed changes in nutrition and labeling — proposals that could be costly to bakers. ABA is constantly educating policymakers to ensure their decisions are cost-effective and based on sound science. ABA pushes federal agencies to promote a positive perception of baked goods to consumers. DIETARY GUIDELINES 2015 ABA is leading the “Grain Chain” in promoting the healthy benefits of grains to the Dietary Guidelines Advisory Committee (DGAC). The Grain Chain is meeting with agency representatives and members of Congress who are influential to the completion of the 2015 Dietary Guidelines to educate them on the importance of whole and enriched grains in the American diet. To speak on behalf of the Grain Chain, ABA secured Joanne Slavin, RD, PhD, and Professor for Nutrition Science at the University of Minnesota. The insight and counsel of Dr. Slavin, a member of the 2010 DGAC, have been invaluable. Delivering expert testimony before DGAC, she emphasized support for the current guidelines (six servings with half being whole grains) and the nutritional benefits of whole and enriched grains. Slavin highlighted opportunities with vitamin D and grains as an important source of fiber and iron. Her testimony also emphasized the need for additional research before changing current sodium recommendations. ABA will continue its work to ensure grains remain the largest “plate portion” of the new MyPlate icon.

Reps of ABA and the Wheat Food Council visit Rep. Virginia Foxx (R-NC-5) on Capitol Hill to discuss the 2015 Dietary Guidelines.


ABA is leading the food industry coalition—the Nutrition Facts Panel Alliance—as it continues to educate FDA on the impact of health claim changes on bakery products and provide guidance on labeling policy via regularly scheduled discussions with FDA officials. ABA believes there are positive opportunities for bakers to promote the healthy benefits of their products but also a few areas that could be problematic. Key issues for the baking industry include new requirements for added sugar labeling, the definition of fiber, potential changes to the size of the nutrition facts panel, and serving size changes that could discourage innovation. FDA’s intention is to better inform consumers with science-based information regarding their food choices; however, both proposals could affect bakers who are responsive to customers’ preferences. Labeling changes cost the industry millions of dollars. Additionally, the new proposals could potentially affect consumers’ perception of the industry’s products. 6


ABA Defends Use of PHOs

ABA is pushing back hard on misguided policy initiatives such as FDA’s attempt to eliminate partially hydrogenated oils without considering viable alternatives. Losing PHOs would be especially significant to bakers for many reasons. Partial hydrogenation is used to produce mono and diglycerides and other emulsifiers, as well as some types of interesterified oils and fat coatings used to make encapsulated colors and flavors, seasonings, and salt. The baking industry has already voluntarily reformulated most baked goods to reduce or eliminate trans fats over the past 10 years. ABA is currently taking many steps to respond to FDA on this critical issue to the baking industry.

USDA RESPONDS TO ABA’S PUSH FOR GRAIN FLEXIBILITY As a result of pressure by ABA, USDA granted permanent flexibility to allow more grains into school meals.

ABA’s efforts were in response to USDA’s new school meal standards that restricted grain-based products served in schools. ABA led the Grain Chain in meetings with USDA and key congressional leaders stressing ongoing implementation hurdles that bakers face for whole grain buns and rolls.

Additionally, ABA testified to the House Education and Workforce Committee on bakers’ concerns regarding the limitation of the new school meals standards and competitive food requirements.


The need for biotech wheat is becoming more and more apparent in order to increase productivity and feed a growing global population sustainably. ABA is working with leading U.S. wheat organizations to add biotechnology to the tools used by breeders to improve wheat varieties. ABA supports the potential development and launch of a biotech wheat into U.S. markets. ABA is engaged in the Coalition for Safe Affordable Food, which supports a federal GMO labeling solution. ABA is encouraging biotech providers to develop biotech traits with a nutrition benefit that would appeal to consumers. However, developing biotech traits with nutritional value is technically difficult and therefore unlikely to be in the first varieties released. Since 2001, ABA’s position on biotech wheat has remained the same: it embraces new technologies and believes in preserving the customer’s choice so that the industry can deliver wholesome, quality products that meet customers’ preferences. 2013-2014 ABA Return on Investment Report



After years of intensive efforts on Capitol Hill, ABA successfully promoted decreased acreage within the Conservation Reserve Program (CRP), a government program that pays farmers to idle lands in the 2014 Farm Bill. With additional lands to farm, farmers will be able to better meet the ever-growing global demand for wheat. Increasing the U.S. wheat supply will take pressure off of bakers’ bottom lines as prices increase when supply is low. Over the past seven years, ABA has been able to push Congress to decrease acreage by 15 million acres.

Although the next farm bill is five years away, ABA is already working with members of Congress to ensure that the industry has a voice on commodity and agricultural policies that impact bakers.


In 2013, due to ABA’s ongoing engagement with the Commodity Futures Trading Commission (CFTC), ABA was once again invited to be a member of the CFTC’s Agricultural Advisory Committee. ABA has a seat at the table so that the baking industry’s voice is heard regarding CFTC actions on the commodity markets. ABA submitted comments in favor of CFTC’s new position limit rule and supported an amicus brief supporting the CFTC’s appeal of a previous position limit rule.


ABA is vigorously opposing a case brought forward by Big Sugar to prevent Mexican sugar from being imported into the United States. ABA believes this is an egregious overreach by the U.S. sugar industry as it is placing blame for failed U.S. sugar policies on Mexican growers who are lawfully following carefully negotiated, and now tenuous, trade agreements.


Bakers and other food manufacturers came closer than ever before at reforming the archaic U.S. sugar program. The current program forces bakers, other food manufacturers and consumers to pay a yearly $3.5 billion dollar subsidy to sugar growers, all while creating a tight market for a key baking ingredient. Although the votes did not fall the way we had hoped, the momentum gained over the past year is something to take pride in. ABA will continue to take advantage of the momentum gained during the reform debate and urge Congress to reform the sugar program. 8

sustainability REDUCING THE INDUSTRY’S CARBON FOOTPRINT ABA is working diligently to help bakers reduce the industry’s carbon footprint. In 2012, ABA signed a Memorandum of Understanding with EPA to promote increased energy efficiency for the baking industry. To date, 104 member bakeries are engaged in the ENERGY STAR® Challenge in an effort to reduce their energy use by 10 percent over the next five years. ABA recently developed a new ENERGY STAR® tool for commercial bakeries, “Energy Efficiency Improvement and Cost Savings Opportunities for the Baking Industry — An ENERGY STAR Guide for Plant and Energy Managers.” This guide was designed to help our members reduce energy and water consumption in a cost-effective manner while maintaining the quality of bakers’ manufactured products.

Pictured right: ABA’s EEC Chairmen Jerry Hancock of Flowers Foods (left) and Jim McKeown of Bimbo Bakeries USA with ABA Policy Director Rasma Zvaners.

Engaging the Grain Chain to reach out to the Sustainability Consortium and Walmart has led to greater understanding and appreciation of the data that retailers are seeking in their supply chain surveys. ABA engagement with the National Association of Wheat Growers and the North American Millers Association has led to a better appreciation by all for the role we each play in the Grain Chain.

Addressing food safety KEEPING USER FEES OFF THE TABLE

ABA continues to lead efforts to mitigate the impact of the Food Safety Modernization Act (FSMA) and its numerous rules. ABA’s leadership on this issue continues to keep food user fees out of any budget package to date, saving bakers $185,000 annually. ABA has urged FDA to request those funds through the congressional budget process, rather than seeking any new food taxes or regulatory fees on consumers and bakers (food manufacturers).


ABA’s leadership, through the legislative and regulatory process, led to a successful exemption for depots and warehouses, saving bakers approximately $15,000 - $20,000 per depot.

Savings: $185K Annually

Savings: $10K—$15K per facility


ABA leads by helping bakers understand the regulatory burdens associated with FDA’s implementation of FSMA. ABA is tracking 51 new rules that impact the baking industry. ABA has weighed in with FDA on seven rules to date to educate the agency on the impact the rules have on the baking industry and will continue to seek opportunities to voice bakers’ concerns. 2013-2014 ABA Return on Investment Report


ABA PAC holds Meet and Greet with Rep. Shelly Moore Capito (R-WV-2).


ABA holds Meet and Greet with Rep. Rodney Davis (R-IL-13)

jul ABA reappointed as a member of CFTC Ag Advisory Committee.

ABA holds Meet and Greet with Rep. Tom Cotton (R-AR-4).

ABA weighs in with USDA on grains in school meals.

ABA hosts PAC roundtable with Rep. Brett Guthrie (R-KY-2).


ABA meets with FDA to push for warehouse and depot exemption.



CFTC Chairman Mark Wetjen speaks at ABA CAPC Conference.

ABA holds ELDC Industry Leadership Forum at IBIE.

ABA hosts first annual Bakers’ Dozen Awards Reception.

nov COMBAT efforts lead to multiple arrests in N.J. and Md. 10

ABA shares concerns about the new HOS rules with DOT.

Industry celebrates Lee Sanders’ 20 years of service.


Robb MacKie testifies in support of lowering the corn-based ethanol mandate in the 2014 RFS.

The Grain Chain meets with 2015 Dietary Guidelines Advisory Committee — reinforces benefits of whole and enriched grains.

ABA celebrates Healthy Baby Month.

dec Rep. Diane Black (R-6-TN) visits McKee Foods Corp.


American Bakers PAC and Food Marketing Institute host luncheon fundraiser for Sen. Tim Scott (R-SC).

w h

feb ABA PAC hosts Meet and Greet with Senate candidate Steve Daines (R-MT).

USDA allows more grains in the new National School Lunch Program.

ABA defends use of partially hydrogenated oils before FDA.

ABA scores Hours of Service victory with help from Sen. Susan Collins (R-ME).

mar ABA urges ITC to drop case against Mexican sugar industry.

Jun ABA and Grain Chain discuss the 2015 Dietary Guidelines on Capitol Hill.

2014 ABA Convention

may apr

ABA hosts Meet and Greet with Rep. Mark Meadows (R-NC-11).

ABA urges federal agencies to use sound science in approach to sodium reduction.

2013-2014 ABA Return on Investment Report



Chaired by Steve Avera of Flowers Foods, the American Bakers Political Action Committee (PAC) works diligently to elect pro-business, free enterprise candidates to the U.S. Congress and executive branch. American Bakers PAC is entirely funded through voluntary, personal contributions from individuals who belong to authorized ABA member companies.


PAC Chair Steve Avera of Flowers Foods

Fundraising Dinner Exceeds $150,000, Sets New Record with 220 Attendees This year’s American Bakers PAC Dinner featuring Steve Forbes, Chairman of Forbes Media, was the most successful PAC fundraising event to date. Forbes captivated the audience with his analysis of the economic climate, healthcare reform, and opportunities for pro-business wins in the 2014 election. Steve Forbes of Forbes Media

PAC VIP CONTRIBUTORS MEET WITH BUSINESS AND POLITICAL LEADERS The American Bakers PAC Roundtable, held at the ABA Convention each year, gives VIP contributors the opportunity for a private roundtable discussion with the featured PAC speaker. Participants can ask questions and discuss issues affecting their bakeries. 12

er in the food industry Thanks to the generous support of ABA baker and allied members, the American Bakers PAC has achieved outstanding strides in fundraising over the last five election cycles. The 2014 election cycle fundraising now exceeds $300,000. American Bakers PAC is one of the few trade associations that sends PAC contributions directly to ABA members to present, which means American Bakers PAC dollars in your hands. DJ Lecrone of LeMatic, Inc. meets Rep. Tim Wahlberg (R-MI-7) and presents a PAC check.






$300,000 $202,000

$250,000 $145,000

$200,000 $150,000 $100,000 $ 50,000 $

0 2005-06



WHAT IS A CRONUT? A cronut is a croissant-doughnut pastry made by frying a laminated dough in grape seed oil. The fried pastry is then sugared, filled, and glazed.

ABA CONGRESSIONAL MEET & GREET PROGRAM ABA hosts food industry and business community roundtables for up and coming freshmen members in the U.S. House of Representatives. These members are chosen based on their ABA-member facility presence in their districts and their committee assignments. These events lead to meaningful relationships between the representative, his/her staff, and ABA. Rep. Mark Meadows (R-NC-11) speaks with industry representatives at a Meet and Greet held at the ABA office.

THE ABA PLANT VISITATION PROGRAM — IS YOUR COMPANY A PARTICIPANT? ABA also arranges for members of Congress, or candidates, to visit ABA members’ bakeries or allied facilities. This is a critically important opportunity to network and educate current and potential policymakers on what it means to operate a successful bakery or allied operation.

Rep. Peter Roskam (R-IL-6) visits the Pepperidge Farm facility in Downers Grove, Ill.

RISE TO ACTION: ABA’S GRASSROOTS ACTION CENTER Have you visited ABA’s members-only resource Write your member of Congress, access key voting records, and stay on top of the latest political news all in one place. 2013-2014 ABA Return on Investment Report


HUMAN RESOURCES OPPORTUNITIES IN THE PATIENT PROTECTION AND AFFORDABLE CARE ACT The Human Resources (HR) Committee has been working hard to ensure that ABA members are up to speed on new regulatory proposals created by the Patient Protection and Affordable Care Act (PPACA) and are aware of possible opportunities created by the new law. Although ABA is advocating for reform or repeal of PPACA, it is here for the foreseeable future. ABA is working hard to ensure that members are prepared for the challenges ahead. Instead of being sour about having to comply with the lemon of a law, ABA is looking for ways to make lemonade. The HR Committee has explored the use of private exchanges as tools for insuring bakers’ workforces. In addition, the HR Committee has spent countless hours discussing the intricacies of the pay-or-play mandate and how individual members can best comply with this new requirement.


ABA supported efforts in the U.S. House of Representatives to shift the definition of a full-time employee back to someone who works 40 hours a week. PPACA changed this definition, defining someone who works 30 hours a week as a full-time employee.

TACKLING OTHER HR/LABOR ISSUES ABA’s HR Committee continues to oppose NLRB’s ambush election proposal, and ABA, along with other business organizations, has successfully prevented the Department of Labor from moving forward with onerous new persuader regulations. If changed, these new regulations may prevent companies from using outside counsel when drafting communications to employees. ABA learned of an amendment that would have prevented bakers from utilizing independent distributors and promptly mobilized to prevent its passage. As a result of the pressure, the senators who sponsored this amendment withdrew it.

ABA 2013 SALARY AND BENEFITS SURVEY The 2013 survey is more robust than past surveys. It includes data from more locations across the country, as well as data that compares salary information between baking industry positions and comparable positions within general U.S. manufacturing. Be sure to contact ABA to learn how to use this information to benefit your company.



The HR Committee has put a heavy focus on improving talent management strategies over the past year. This has culminated to moving forward with a skills gap research project, which aims at providing solutions to fill the expected skills gap over the next decade. Multiple bakers, along with other baking industry organizations, will be engaged in this project. This project will be completed in 2015.

Hours of SErvice headway ABA PUSHES TO SUSPEND HOURS OF SERVICE PROVISIONS After a year’s worth of intense efforts to scale back the Federal Motor Carriers Safety Administration (FMCSA) Hours of Service (HOS) rules, ABA won a major victory on behalf of the wholesale baking industry this past June with passage of an amendment that suspends two provisions unworkable in the new HOS regulation. The HOS rules limited time truck drivers could be on duty and behind the wheel between the hours of 1:00-5:00 a.m., forcing the industry to deploy more equipment and resources during peak commuter driving hours, adversely impacting safety for both drivers and customers. The rules are problematic for bakers trying to keep stores supplied with fresh baked goods seven days a week. The recently passed amendment will allow FMCSA an additional year to complete and issue its findings on a Commercial Motor Vehicle Driver Restart Safety Study.

ABA will continue to work with members of Congress and FMCSA to ensure the baking industry’s concerns are heard as the bill moves forward.

FMCSA’s Associate Administrator Larry Minor met with ABA’s Logistics Committee last fall.

BAKERS’ EFFORTS LEAD TO MAJOR TRAY THEFT ARREST Tray loss has been a significantly costly issue for the baking, beverage, and dairy industries for decades — the baking industry alone has suffered $500 million in losses in the past two years. Last year, COMBAT (Control of Missing Baskets and Trays), a nonprofit organization formed solely to raise awareness and discourage bakery tray theft, efforts paid off when Maryland passed a bill that strengthened penalties for theft of plastic trays and set forth harsher sentencing guidelines. This victory created a model for tray loss laws nationwide.

JR Paterakis, H&S Bakery, Inc., is a leader in spearheading COMBAT efforts.

COMBAT efforts to date have resulted in major arrests in Maryland and New Jersey that recovered three million dollars worth of plastic assets and the shutdown of a major illegal plastic recovery operation. ABA will continue to work with COMBAT to put an end to this multimillion dollar issue for the baking industry.

2013-2014 ABA Return on Investment Report


fostering leadership ABA’S EXECUTIVE LEADERSHIP DEVELOPMENT COMMITTEE — DEVELOPING THE NEXT GENERATION OF LEADERS ABA understands how important strong leadership is to the future of the baking industry. ABA’s Executive Leadership Development Committee’s (ELDC) mission is to develop the next generation of leaders and help rising executives grow professionally by encouraging active participation in public policy discussions, educating members on the role of ABA and its activities, and fostering leadership and management skills. ELDC is chaired by Jesse Amoroso of Amoroso’s Baking Co. and Morgan Murphy of Mother Murphy’s Labs. Industry Leaders Share Insight at ELDC Leadership Forum During IBIE Key leaders of the baking industry addressed over 250 attendees at the ELDC Baking Industry Leadership Forum held during IBIE at the Las Vegas Convention Center. Industry leaders shared their views on core strengths needed by effective leaders; identifying and managing talent, strategy, and innovation; the value of participating in ABA to build valuable networks and unite the industry, and much more.


Looking ahead, ELDC will host a Public Policy Forum Sept. 17-19 in Washington, D.C. The Forum will include leadership development speakers, Capitol Hill lobbying visits, and industry education.

Mike McKee, McKee Foods Corp.; Paula Marshall, The Bama Companies, Inc.; Miles Jones, Dawn Food Products; and Fred Penny, Bimbo Bakeries USA; served on the panel moderated by ELDC Co-Chairs Connie Vaughan, McKee Foods Corp.; and Pete Frederick, Grain Craft.

“If you’re going to be a leader in any organization, you have to be willing to take risks and drive change.” “As Washington becomes more involved in the day-to-day operations of our businesses, we must come together, through membership in the ABA, to make our voices heard collectively as an industry on Capitol Hill.” — Fred Penny, President, Bimbo Bakeries USA


Exciting Live Demos!

More than 80 Education Sessions!

Over 800 Exhibitors!

45+ Innovation Showcase Entries!

100 Countries Represented!

45 B.E.S.T. in Baking Entries

The Cake Boss Buddy Valastro!

2013-2014 ABA Return on Investment Report


connecting Industry ABA Members Voted... Education, Face Time, Insight

Industry Leadership, Consensus Building

“Coming to meetings lets you put your finger on the pulse of the industry and gives you a sense of what’s going on.” — Peggy Lewis, Lewis Bakeries, Inc.

Business and Political Speakers


Advocacy and Networking with Colleagues — Top Benefits of Membership

ABA leadership ABA BOARD OF DIRECTORS CHAIRMAN OF THE BOARD * Richard Scalise, Chairman and CEO Hearthside Food Solutions FIRST VICE CHAIRMAN * Fred Penny, President Bimbo Bakeries USA SECOND VICE CHAIRMAN * Allen L. Shiver, President and CEO Flowers Foods TREASURER * Erin Sharp, Group Vice President, Manufacturing The Kroger Co. IMMEDIATE PAST CHAIRMAN * Howard R. “Robin” Alton III President and CEO Pan-O-Gold Baking Company

Marc Albers, President and COO United States Bakery Bradley K. Alexander, President Flowers Bakeries John C. Campbell II, Vice President Chattanooga Bakery, Inc. Chad Coester, Vice President, U.S. Grocery Manufacturing Safeway, Inc., Manufacturing Division Chris Foley, Senior Vice President and General Manager of Fresh and Frozen Bakery Pepperidge Farm, Inc.

Cordia Harrington, CEO Tennessee Bun Company

AIB CHAIRMAN Donald A. Thriffiley, Jr. KAT Management Group, LLC

Brian LeComte, Treasurer Gold Medal Bakery

ATBI PRESIDENT Richard McGrath, Senior Vice President Lockton Companies, Inc.

R. Jack Lewis, Jr., President Lewis Bakeries, Inc.

BEMA REPRESENTATIVE Dale, J. “DJ” LeCrone, President LeMatic, Inc.

Lawrence Marcucci, President Alpha Baking Company Paula Marshall, CEO and President The Bama Companies, Inc.

ABA GENERAL COUNSEL James Hamilton, Partner Bingham McCutchen LLP

James A. Martin, President Martin’s Famous Pastry Shoppe, Inc.

*Indicates Executive Committee Member

Kevin McDonough, President Interbake Foods Mike McKee, President and CEO McKee Foods Corporation William Paterakis, President and CEO Northeast Foods Joseph M. Turano, President Turano Baking Company * Robb MacKie, President and CEO American Bakers Association * Lee Sanders, Senior Vice President, Government Relations and Public Affairs, and Corporate Secretary American Bakers Association ALLIED AT LARGE REPRESENTATIVE Miles Jones, Co-Chairman Dawn Food Products, Inc.

ABA STAFF Robb MacKie President and CEO Christopher Clark, CAE Vice President, Operations Christina Donnelly Execut­ive Assistant to the President and CEO for Special Projects Mike Goscinski Manager, Government Relations and Public Affairs Teresa Grant Director of Finance

Matt Grogg Director, Meetings and Education, and IBIE Housing and Transportation Manager

Helen Nelson Receptionist, Administrative Assistant, and Notary Public

Kelly Knowles Senior Director, Political Affairs

Lee Sanders, CAE Senior Vice President, Government Relations and Public Affairs and Corporate

Kelly Kotche Director, Membership and Marketing, and IBIE Registration Manager Cory Martin Director of Government Relations


Rasma Zvaners Policy Director

2013-2014 ABA Return on Investment Report


Profile for Kelly Kotche

Aba return on investment report 2014  

The ABA Return on Investment report highlights the association's past year's activities and accomplishments on behalf of the baking industry...

Aba return on investment report 2014  

The ABA Return on Investment report highlights the association's past year's activities and accomplishments on behalf of the baking industry...

Profile for kkotche