Baking & Snack - March 2006 - 51

Eastern Roots,
Western Potential
With product quality, customer satisfaction, processing flexibility
and business savvy serving as benchmarks, Pasco of America
measures success by more than just bottom-line returns.
BY STEVE BERNE
elebrating its 10th anniversary on Feb. 6 was a
triumph for Pasco of America, Portland, OR.
This milestone comes after a decade of major
shifts in consumer eating habits and food preparation preferences, an acceleration in globalization of
tastes and consumer awareness of ingredient quality.
Through support from its parent company, Shikishima
Baking, Nagoya, Japan, the company continues to not
only succeed but also to excel in innovation, process
flexibility and business philosophy.
"Because most of our business is in the food service
sector, we are not yet a household name," said Dan West,
US sales manager. "We consider ourselves an 'invisible
manufacturer,' and most of our customers prefer it that
way because they see the relationship as their competitive
edge in the marketplace."
Trends in food service operations during the past seven years have shifted from scratch baking to par-baked
to frozen dough, according to Mr. West. "Reducing labor
requirements, improving consistency, reducing product
costs and liability issues all while offering greater flexibility to product ideas are benefits our customers cite when
doing business with us."

C

There are conflicting opinions when considering using
par-baked or frozen dough. While there is a market for
both types of products, frozen dough offers certain benefits over par-baked that Pasco customers find appealing,
noted Mr. West. "Perhaps the biggest advantage for frozen
dough is the flexibility it allows bakers, in-store operators
and others," he said. "There is a slightly higher learning
curve for frozen dough, but end products have better quality and are more consistent. We like to say that the art is left
to the customer, while the science is performed by Pasco."
THE NEXT STEP. If sales are any indication of success,
Pasco's consistent year-on-year growth during the past
decade and its current sales of more than $10 million solidify its mark in the frozen dough business. According to
Yuki Ishimoto, president of Pasco, the company is ready
to take the next step - expanding its presence in the US
market even further and filling plant capacity.
"Our current output only requires 50% of our potenᮡ A modern facade adds attractive appeal for potential customers

even though the company tries to maintain its status as an invisible
partner to its US customers.
PASCO OF AMERICA

March 2006 / BAKING & SNACK / 53



Baking & Snack - March 2006

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