Millers' delegation in Mexico City: exploring wheat milling, baking and innovation
The European Flour Millers delegation travelled to Mexico City from 28 Sep to 1 Oct for a fact-finding study tour dedicated to wheat milling, bakery markets, wheat supply chains and innovation. Mexico represents one of the most relevant international case studies for European flour millers due to its large consumption of wheat-based foods, its dynamic bakery sector and its significant reliance on imported wheat. The programme combined meetings with industry representatives, visits to milling and baking facilities, and discussions with leading experts on wheat breeding and research.
Understanding the wheat market
Mexico is one of the world's major bakery and flour markets. Domestic wheat production does not fully meet demand, making wheat quality, milling performance, logistics and sourcing key strategic considerations for the sector. The delegation explored how Mexican millers and bakers respond to evolving consumer demand while managing the challenges associated with imported wheat supplies and diverse quality specifications. Discussions focused on market trends, operational challenges and the future development of wheat-based food products.
Engagement with the Mexican milling and baking sector
The study tour began with exchanges with representatives of the Delegation of the European Union to Mexico, the National Chamber of the Baking Industry (CANAINPPA) and the National Chamber of the Wheat Milling Industry (CANIMOLT). These discussions provided participants with an overview of the Mexican food sector, regulatory environment and current developments affecting wheat milling and baking industries.
Participants then visited Pastelería Ideal, one of Mexico City's most iconic bakery businesses. Founded in 1927, the company has grown from a small family bakery into a landmark institution of Mexican baking. The visit provided valuable insight into traditional Mexican bakery products, consumer preferences and retail presentation.
From industrial baking to flour milling
A key objective of the programme was to understand the relationship between flour milling and downstream food manufacturing. Participants therefore visited major industrial baking and biscuit production facilities.
At Grupo Bimbo's Azcapotzalco bakery plant, delegates received an overview of the industrial bakery sector, product innovation and large-scale production processes. As one of the world's leading baking companies, Grupo Bimbo offered valuable perspectives on market trends and customer expectations.
The visit to Cuétara, one of Mexico's best-known biscuit manufacturers, highlighted the specific requirements of biscuit production and the role of flour quality in achieving consistent product performance. Participants discussed manufacturing processes, product development and market evolution within the biscuit segment.
The milling component of the study tour centred on visits to facilities operated by Grupo Trimex, the largest flour milling company in Mexico. Delegates visited a Trimex flour mill in Cuautitlán and later Molinera La Espiga, gaining first-hand insight into milling operations, wheat sourcing and flour production adapted to the needs of Mexican bakers and food manufacturers.
Grupo Trimex processes more than 7,500 tonnes of wheat per day through a nationwide network of production facilities, making it a particularly relevant example of large-scale milling operations in a market heavily dependent on imported wheat.
Innovation and the future of wheat
The study tour concluded with a visit to the International Maize and Wheat Improvement Center (CIMMYT) in El Batán. CIMMYT is one of the world's most influential agricultural research institutions and hosts the largest global gene bank for wheat and maize. Delegates received presentations on wheat breeding programmes, genetic resources, quality traits and future challenges affecting wheat production worldwide.
Discussions focused on how research and innovation can contribute to resilient, productive and sustainable wheat supply systems while continuing to meet the needs of millers, bakers and consumers.
