Molini d'Italia International 2023

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The Italian milling industry: a cutting edge reality Mission and objectives of the European Flour Millers

An overview on sustainability in the milling sector

A real permanent School for Milling Industry Technicians

THE ITALIAN MAGAZINE FOR THE MILLING INDUSTRY

Molinid’Italia

PROPRIETOR

EDITORIAL DIRECTOR

Andrea Valente

President Italmopa

EDITOR-IN-CHIEF

Claudio Vercellone

TECHNICAL DIRECTOR

Lorenzo Cavalli

President ANTIM

SCIENTIFIC BOARD

Carlo Brera

Food safety

Marina Carcea

Research Centre for Food and Nutrition (CREA - Rome)

Giuseppe Maria Durazzo

Food law

Maurizio Monti

Milling technique

Luigi Pelliccia

Head of Federalimentare Market and Research Department

Giovanni Battista Quaglia

Food technology

EDITORIAL BOARD

Piero Luigi Pianu

Tullio Pandolfi

Laura Pierandrei

INTERNATIONAL RELATIONS

Alfredo Tesio

EDITORIAL STAFF

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ADVERTISING MANAGER

Massimo Carpanelli carpa@avenue-media.eu

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Associazione Industriali Mugnai d’Italia

Our new yet demanding challenge

MOLINI D’ITALIA INTERNATIONAL WAS CREATED TO PROMOTE AN EXCHANGE WITH THE MILLING SECTOR OF OTHER COUNTRIES THROUGH A SHARED LANGUAGE

Over the last few years, Molini d’Italia - the official magazine of Italmopa (the Italian Milling Industry Association) and, since January 2014, also of ANTIM (the National Association of Milling Industry Technicians) -

by Andrea Valente President Italmopa

has offered to its readers some utterly significant news. Founded back in 1950, Molini d’Italia has progressively established itself as a landmark both for the Italian milling industry - the most sizeable in Europe with more

than 11 million tons of wheat annually processed - and for those who entertain economic or institutional relations with the milling sector. Promptly adapting to the new publishing needs, the magazine has first developed a digital version that has widened its circulation - by now far-reaching - and then fully embraced the international challenge.

Molini d’Italia International, within this framework, represents a new yet demanding challenge, but also, from the awareness of the need to overcome national borders, the wish to foster an exchange with the milling sector of other countries through a shared language. This widening of perspectives is first and foremost a cultural one

for a sector such as the milling one, which is all too often tied to its ancient traditions, but is increasingly required to be active in the international arena. Within this framework, Molini d’Italia International fully represents the special features of the Italian milling sector, which is certainly at the forefront of innovation and has long been committed to seizing challenges and opportunities offered worldwide. My wish therefore, is for this first step towards the magazine’s internationalisation to be successful, conducive to further development of the magazine’s ambitious yet realistic agenda, also supported by its high editorial quality.

Have a good reading!

Andrea Valente

THIS NUMBER FULLY REPRESENTS THE SPECIAL FEATURES OF THE ITALIAN MILLING SECTOR

What is Italmopa

Italmopa - the Italian Milling Industry Association - is the only professional association representing the milling industry in Italy, in two sections, soft wheat millers and durum wheat millers. Italmopa has the following mission: to ensure the general protection of the Italian soft wheat and durum wheat milling industry and promote its technical and economic development; to represent its members in their relations with public institutions and with economic and political organisations and trade unions, whether national, european or international, and to protect their interests; to provide information, assistance and consultancy services for its members in legal regulatory matters (national, EU and international), technicaleconomic and trade union matters; to carry out communication activities

to promote and in the interest of the represented categories. Italmopa therefore carries out all activities aimed at protecting the wheat milling industry as well as representing, defending and coordinating the interests and rights of its members.

To achieve its objectives, Italmopa offers its members a wide range of services, such as: concrete and practical consultancy services and assistance in economic, regulatory, legal and trade union matters; sending updated information on topics of interest to the sector; statistical processing and databases on market trends; creation

by Editorial Staff

of technical publications such as manuals, guidelines, yearbook etc.; collective training initiatives such as events, conferences, technical seminars, and webinars; promotion of the quality and image of national flour and semolina on foreign markets; support for the internationalization of its members.

Italmopa website

Italmopa’s official website (www. italmopa.com), divided into specific sections for easy consultation, is an important showcase for everyone who

Associazione Industriali Mugnai d’Italia

wants to understand the Association better. The website, which is constantly updated, contains the main information regarding the organization and activity of the Association. Furthermore, member companies can access a reserved area through which they can consult, at any time, all the communications prepared by the Association on topics of interest to the sector.

Molini d’Italia: since 1950, the magazine of the milling industry

Italmopa’s official magazine and reference for ANTIM, the National Association of Milling Industry Technicians, Molini d’Italia has been the magazine par excellence for the milling industry and cereal supply

chains since 1950. Published monthly - print version and digital version available on the website www. moliniditalia.it - the magazine is aimed at all stakeholders in the cereal supply chain and all the institutional interlocutors of the milling industry.

Editorial Staff

What is ANTIM

ANTIM, the National Association of Milling Industry Technicians, celebrated its 30th birthday at the end of 2020 (it was born in 1990). The Association, which on its foundation had about 15 members, today boasts over 130 members, and the lists of its members include figures such as miller foremen, flour milling business owners, plant testers, quality control managers, students of sector schools, managers of leading manufacturers in the industry, and representatives of machinery construction companies.

ANTIM operates throughout Italy and includes the following bodies:

• The Assembly

• The President

• The Executive Board

• The Treasurer

• The Secretary

• The Vice President

The Assembly consists of:

1) Ordinary Members including head millers from all over Italy, company owners, milling plant testers, laboratory and quality control managers and managers of leading manufacturers in the industry.

2) Honorary Members, including the Director of the Grain Farming Institute, the Director of the Grain Department (Istituto Superiore di Sanità).

3) Supporting Members, all companies producing technology for the milling sector and several milling companies.

The Association now

The President chairs the Board of Directors and the Assemblies and he is their legal representative. The current President is Lorenzo Cavalli. The Executive Board is composed as

by Editorial Staff

follows: the President, the Vice President (Massimo Zorzetto), the Treasurer (Gerardo Calvello), the Secretary (Radamez Gobbo) and three Board members (Gianluca Allodi, Mauro Caputo and Luigi Seragni). An Association that is therefore able to rely on the acknowledged skill of leading professionals operating in and for the Italian milling sector. These years of activity of ANTIM have featured a number of events of a strictly technical nature, often hosted by the main national milling concerns as well as by leading manufacturers who have opened their gates to ANTIM members on several occasions. These events are able to attract not just ANTIM members

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but also all those who are interested in the topics dealt with from time to time, issues that are always of great significance and timeliness.

Lorenzo Cavalli, production manager at Molini Valente, has been at the helm of ANTIM since January 2015 as its President. We have met up with him to ask him a few questions.

Mr. Cavalli, you are faced with a demanding term as President of ANTIM. Where are you going to start from?

«I believe I should start from the Association’s mission, that is, giving to all millers an opportunity to gather, get to know one another, exchange information and experience. And also, raise awareness on our work and, in a certain sense, “be a school”. I would like all colleagues to feel at ease, turning conventions into an opportunity to ask questions and above all, to receive answers. My experience shows that the most interesting queries are often put at coffee breaks rather than during the lectures. The Association’s mission

is to create a climate of friendship and cooperation».

What are your objectives to be achieved at ANTIM within 2023? «What is lacking is a generational turnover for technicians; this issue had been around for many years without reaching any conclusion. Finally, as of this year, in collaboration with Italmopa, ANTIM has launched a training course for milling industry technicians, which will train young

people in the various tasks of the milling industry. The course will last one year and is organised in collaboration with the Cisita Parma training centre and the University of Parma, where the teachers come from. The course will cover all topics of interest to the milling industry, i.e. commodity science, laboratory, milling, the use of flour or semolina, breadmaking, etc. It required a big effort in terms of organization; however, by persevering we reached our goal. My invitation goes out to all the people who are looking at this fascinating job: join us, because you will have to carry on a key work for the Italian industry».

The Italian milling industry is undoubtedly synonymous with excellence for its ability to produce infinite types of very high quality flours. What is the secret of this success?

«The Italian milling tradition is very old and owes much of its success and excellence to flour product producers. Let me explain: pasta and bakery industries in Italy are the best in the world and they have always asked for outstanding products. Millers have always had to be up to their standards by being perfectly prepared, always up-to-date and able to suggest new products to anticipate and address market needs. In short, as we all known, Italian food is synonymous with excellence and variety: to meet such high demands, we need to set our work to excellence».

Do your projects also include consolidation with an international outlook?

«Yes, I would like to build relationships with other trade associations from other countries to give members the opportunity to exchange technical information... I hope it will be possible to organise a joint conference with other trade associations in the future as it was the case in Italy by joining forces with the Italmopa Youth Association or the National Association of Maintenance Workers, etc.».

Editorial Staff

Lorenzo Cavalli, President of ANTIM

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Food consumption and exports going through tough economic times

DESPITE A GRADUAL DECELERATION, PRICES WILL STILL BE SUBJECT TO VOLATILITY EXPOSURE

by Luigi Pelliccia Head of Federalimentare Market and Research Department

If the Western economy was hit by the pandemic in 2020, the 2022 economy was characterised by kickbacks related to the shock of the Russian-Ukrainian conflict. Since its inception at the end of February 2022, the rise in the prices of energy commodities and part of foodstuffs has dramatically accelerated, injecting a new virus, i.e. inflation, which reached +9.2% in the EU last December. There has certainly been no lack of crises since the turn of the century. On the contrary, it can be said that the net

reduction of Italian production levels, triggered by the financial crisis in 2008 and the sovereign debt crisis ten years ago, made the Italian production structure more competitive and resilient, so that it was able to overcome those events. In fact, we should bear in mind that domestic industrial production lost 20.6 points in the 2007-2022 comparison, while the food industry grew by 8.2 points. This gap speaks volume about the difficult changes that the Italian manufacturing perimeter has

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gone through in the past decade, not to mention the resilience it showed last year, despite everything. Nevertheless, the food industry has managed to capitalize significantly on growth and competitiveness in recent years, both in the domestic and international markets, to the benefit of the country as a whole. However, this countercyclical capital was eroded by the events in 2022, especially in the SME segment. In fact, after the important results achieved in the long run, last year the food industry was hit by a “perfect storm”, due to simultaneous hikes in the prices of several raw materials and energy; items for which Italy largely and necessarily depends on foreign countries.

The food industry production

Two phenomena have thus emerged, in striking contrast to the recent history of the industry. The first - after decades during which food prices had always had a moderating effect, growing substantially less than inflation (or even equalling it occasionally), last February, for “processed food”, they reached a +16.2% peak, against a +9.2% level of inflation. The second - last year, the food market, which has always been characterised by a significant stability, in close connection with the anti-cyclical aspect of this industry, registered an average reduction in food sales of -4.2% in volumes, against a parallel increase in value of +4.5% (due to price inflation). This resulted in a completely

unusual 8.7 point spread between the two deltas. As a result, food industry production inevitably slowed down in the late months of 2022, closing the year with a +1.2% trend. However, apart from macro data, the economic balance of companies found itself highly affected by the reduction of unit margins, accompanied in many cases by the double-digit push of food discount stores and the progressive expansion of white brands. In a nutshell, savings as the consumer’s guiding star.

The costs of the food sector

We should bear in mind that, unlike other manufacturing sectors, the food sector’s cost pressure was faced on the market with the great bargaining power of the large-scale retail trade,

THE FOOD MARKET: SHARP DROP IN FOOD SALES

which exerted downward pressure on processing profits, especially with reference to SMEs with no recognised and important brand. It is also true that the large-scale retail trade itself has taken, for its part, widespread responsibility for this downward pressure, in order to cool down the market as little as possible. However, it is a fact that the flattening of profitability has had a much bigger impact on processing, which in the vast majority of cases is characterised by a far lower turnover than the large-scale retail trade and by far higher energy consumption levels. On the shelves, the highest peaks for consumer prices in December included sugar, which reached +50.8%, and edible seed oils +47.5%, followed by butter +42.7%, rice +38.2%, preserved milk +35.2%, and margarine +29.9%. It should be noted that - once again proving that strong tensions still exist - five out of these six products showed a further strengthening of their growth rate in December. However, pending new possible negative outbreaks, food market prices should have peaked in early 2023. That is to say that the cooling down of the economy, together with the partial reduction of energy

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costs, should trigger a truce and then a gradual deceleration of food prices. Therefore, these phenomena should come together with a stop in the demand erosion and its stabilisation. However, it should be noted that food prices will be held hostage to the low levels of raw material stocks that affect many sectors, so they will still be exposed to volatility.

Food consumption trends

In this scenario, food consumption at home in 2022 is expected to have reached 180 billion, largely due to the price boost. The “eating out” share (as a conservative estimate) of around 80 billion should be added to this, between the quantity recovery, as a postpandemic rebound, and once again the price impact, although this was slightly less impactful than food consumption at home. The result is a conservative estimate of overall food consumption of around 260 billion, which is above (at last) the 250 billion figure calculated by Istat for pre-pandemic 2019 food consumption. However, in this period,

savings were the top selection criteria in the consumer purchasing behaviour. Not surprisingly, the food discount segment grew at double-digit rates, while white labels marked a further acceleration. This has resulted in a further polarisation of consumption and stagnation in the market area of highend and high-added value products, the flagship of the national “food and beverage” sector.

Food exports

Exports strengthened their role in supporting the economic situation of this sector. As a result, the year ended with exports reaching EUR 49.2 billion in the food industry and EUR 59.1 billion in the agri-food industry, with growth rates of +19.0% and

+16.0% respectively. The biggest boost for the food industry (thanks to the combination of absolute export share and growth rate) came from the US market. After all, this is the market with the greatest potential. Its trend was around +19% at the end of the year. It must also be said that the US market is now on its way to catching up with Germany, taking its historical role as the leading outlet for Italian food exports within a few years. In a nutshell, in 2022 the US market was more strategic than ever in compensating for the quality and quantity shortcomings of domestic demand.

Conclusions

It must be said that, in this rather fluid and complex scenario, some basic pitfalls still remain for the export sector. They come mainly from two sides. The first is represented by the labelling rules that are issued more and more frequently, often aiming at instrumentally curbing our products’ competition, basically undermining their image and appeal. The traffic light labels linked to Nutriscore and the recent Irish initiatives on wine labelling are emblematic. In the long run, they could turn out to be more dangerous than the duty policies themselves, which are, at least, more transparent. The second pitfall is related to the reopening of an old issue, which creates vulnerability in our productive structure, i.e. the agrifood balance deficit. In fact, the latest

HAS GROWN AT DOUBLE-DIGIT RATES

ALSO LABELLING RULES AMONG THE PITFALLS FOR THE EXPORT SECTOR

data show that the final agri-food balance 2022 closed with a deficit of 2.2 billion, which clearly reverses the surplus of 3.1 billion recorded in 2021. In particular, the primary segment balance just “exploded” during that period along with the prices of some commodities, reaching a 19 billion deficit, up sharply from 13.3 billion reached in 2021. The deficit of the agri-food balance reappeared after three years in which the balance had finally turned into positive. This is rather disappointing. In fact, this shows that the previous turnaround had been volatile and that supply chain weaknesses are still latent, with the risks associated with strong foreign exposure on the supply side. Therefore,

as this is the case for energy, bilateral agreements with individual countries and areas can help stabilise sources and protect the long-term competitiveness of this sector.

In conclusion, at the beginning of 2023 the trend related to the national “climate of confidence” index seemed revealing of the current interim phase. The consumer confidence index fell from

102.5 to 100.9, while the composite business confidence index rose from 107.9 to 109.1. The consumer’s psychological drive is therefore still inertial and negative, while the premonitory urge of businesses has already turned positive. And - without a doubt - this is an encouraging factor.

Luigi Pelliccia

by

«From promoting the benefits of cereal-based foods to supporting the milling industry in Europe»

FRANCESCO VACONDIO TELLS WHAT ARE THE MISSION AND THE OBJECTIVES OF THE EUROPEAN FLOUR MILLERS

Editorial Staff

The General Assembly of European Flour Millers, which took place in Venice (Italy) on 26-28 May 2022, unanimously elected its new president, Francesco Vacondio, chief executive officer of Molini Industriali (Modena, Italy), for a two-year term (2022-2024). Gary Sharkey (UK) of Hovis, who has ended his term as President, and Jan Cordesmeyer (Germany) of Hemelter Mühle, have been elected Vice Presidents, while Bernard Valluis (France) was chosen Honorary President.

With some 47 million tonnes of soft wheat, rye and oats processed each year to produce some 35 million tonnes of flour, the European flour milling industry is the largest single food user of EU domestic wheat, rye and oats.Today, its European Association is composed of 28 national associations, representing some 3,800 companies which produce 600 different types of flour to meet increasingly specific consumer demands. We met Francesco Vacondio to ask him some questions.

Francesco Vacondio, President of European Flour Millers

Mr. President, can you remind us what are the mission and the objectives of the European Flour Millers?

«The European Flour Millers is the organization representing the interests of the European milling industry. Its mission is to promote the benefits of grain-based foods and to support the development of the milling industry in Europe. The objectives of the European Flour Millers are as follows: contribute to improving the competitiveness of the sector; promoting food safety, food security and sustainability throughout the flour supply chain, whilst avoiding an excessive regulatory burden; securing competitive access to agricultural raw materials in the quality and quantity required, including the management of extreme price volatility; contribute to maintaining a sufficient export activity and level of protection against flour imports; defending and promoting

the wholesome and healthy image of bread and the vital role of the flour miller in the local supply chain to feed and nourish the European consumers. Overall, the European Flour Millers is dedicated to promoting the interests of the milling industry in Europe, and ensuring that consumers have access to high-quality, safe, and nutritious grainbased products».

Which are currently the major vulnerabilities affecting the EU milling industry and, on the contrary, what are its strengths?

«As with any industry, the EU milling industry has both vulnerabilities and strengths. Here is an overview of some of the major vulnerabilities and

A VULNERABILITY FOR THE EUROPEAN MILLING INDUSTRY IS THE FLUCTUATION IN WHEAT PRICES

strengths of the EU milling industry. Vulnerabilities: one of the major vulnerabilities facing the EU milling industry is regulatory challenges. The industry is subject to a range of regulations, including food safety regulations, environmental regulations, and trade regulations. Compliance with these regulations can be costly and time-consuming, and failure to comply can lead to fines and other penalties. Fluctuating wheat prices: another major vulnerability for the EU milling industry is the fluctuation in wheat prices. Wheat

is the primary input for flour milling, and its price can vary significantly depending on weather conditions, global demand, and other factors. These fluctuations can make it challenging for mills to plan their production and pricing strategies. Competition: the EU milling industry is highly competitive, with many players operating in the market. This

competition can lead to price pressure and make it difficult for smaller players to compete.

Strengths: quality standards. The EU milling industry is known for its highquality standards. The industry adheres to strict regulations for food safety and quality, and is known for producing high-quality, safe, and nutritious flour

THE EU MILLING INDUSTRY HAS MADE TECHNOLOGICAL ADVANCES IN RECENT YEARS

Gary Sharkey, Vice President of European Flour Millers

Jan Cordesmeyer, Vice President of European Flour Millers

and other grain-based products. Technological advances: the EU milling industry has made significant technological advances in recent years. This has led to increased efficiency, improved product quality, and reduced environmental impact.

Sustainability: the EU milling industry is committed to sustainability. Many mills have implemented sustainable farming practices, efficient resource use, and waste reduction measures to reduce their environmental impact. Overall, the EU milling industry faces several vulnerabilities, but it also has many strengths. The industry’s commitment to quality, technological advances, and sustainability should help it remain competitive and resilient in the face of challenges».

Italian soft wheat flour export has been on an upward trend during the last decade. What are the reasons behind this success?

«There are several reasons behind the success of Italian soft wheat flour exports in the last decade.

Quality: Italian soft wheat flour is known for its high quality, thanks to the use of specific varieties of wheat and traditional milling techniques. This high quality is recognized by customers worldwide, who are willing

ITALIAN MILLERS OFFER A WIDE RANGE OF SOFT WHEAT FLOUR PRODUCTS

to pay a premium for Italian flour. Tradition and expertise: the Italian milling industry has a long tradition and expertise in producing high-quality soft wheat flour, which has been passed down from generation to generation. This expertise, combined with the use of modern milling technology, allows Italian millers to produce flour with consistent quality.

Strong branding: Italian soft wheat flour has a strong brand image, which is associated with quality, tradition, and excellence. The branding of Italian flour has been supported by many initiatives promoting Italian wheat and flour on international markets, by the individual companies and by the Italian association. Wide range of products: Italian millers offer a wide range of soft wheat flour products, including organic, whole grain, and specialty flours, which cater to the diverse needs of customers worldwide.

Overall, the success of Italian soft wheat flour exports can be attributed to a combination of factors, including quality, tradition, branding, product range, and efficient supply chain. These factors have enabled Italian millers to establish a strong reputation for their products on international markets, which has helped to drive the upward trend in exports over the last decade».

Editorial Staff

Bernard Valluis, Honorary President of European Flour Millers

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Sustainability in the milling sector: where are we?

A BRIEF OVERVIEW OF THE STATE OF ITALIAN MILLS ON THE “GREEN” CHALLENGE

by Editorial Staff

In the scenario in which climate change brings more frequent natural disasters caused by the choices made by man and industry, the latter have found themselves having to and wanting to be more proactive towards “green” topics. Over the years, companies’ motivation has actually evolved from a regulatory “obligation” to a desire to distinguish themselves from their competitors in order to be chosen by various stakeholders. Indeed, the adoption of sustainable strategies allows companies to improve their reputation and increase the added value of their products. At the same time, success lies in the effective and timely implementation of sustainable policies and subsequent communication to consumers, with the ultimate goal

of creating permanent links with them. Drawing up reports on a company’s environmental performance and its positive and negative aspects also tends to have a positive impact on a company’s reputation. In fact, this is a way to provide stakeholders with additional information, thus increasing their trust in that company. Therefore, the reasoning proceeds by logical steps: a company that is influenced by stakeholders’ expectations about “green” topics, changes its production, distribution and communication policies in order to meet their demands or expectations; this causes the brand’s reputation to increase. Increased reputation, in turn, generates several effects, including increased funding. In fact, investors consider companies with

a higher reputation to be more solid because, assuming that risks are smaller, they tend to be more willing to invest in them.

Sustainability through raw materials’ traceability

In this context, the agricultural sector is considered as one of the main contributors to climate change and represents the main threat to biodiversity due to dependence on plant protection products, the transformation of natural habitats to make room for crops and the use of large amounts of water for irrigating fields. As it is well known, cereals and in particular wheat are the staple food of the Italian diet. In Italy, thanks to skilled artisans and milling industries, flour and flour products are transformed into typical products of the Mediterranean diet such as bread, pasta and pizza. These products are appreciated worldwide, not only in Italy. In the wake of what has been written above, consumer tastes have changed in recent years and research to produce new products with different types of flour has required new production flexibility. In addition, consumers are increasingly attentive to wheat origin and quality and this is

possible only through traceability of the entire supply chain. In the digital age, when digitalization is widely applied also to the processing industry, efficient and flexible production requires the adoption of automation and digitalization processes within the plant. This certainly implies an increase in energy efficiency and production quality, energy savings and waste prevention, but not only. In fact, the implementation of these solutions makes it possible to obtain reliable information and trace the history of a product, from raw material to final production. For the milling sector, and for the food industry in general,

keeping up with this transformation is a daily challenge. The milling industry must turn towards new production methods and new products; in this way, it is also easier to adapt to changing consumer lifestyles. To achieve these goals, advanced technologies must be

THE ENVIRONMENTAL IMPACT OF MILLING IS LIMITED TO ELECTRICITY AND WATER

applied. For example, today traditional or manual processing is supported by data management, automation systems as well as the Internet of Things. However, in addition to constant innovation and the development of new types of flours and flour products, it is essential to meet food safety requirements and avoid “crosscontamination” during the production process. In fact, food intolerances are on the rise and this is why companies must be very careful during production: traceability from raw materials to finished products is the only way to guarantee food safety. The milling sector also needs contaminant mitigation solutions, reliable information as well as real-time quality monitoring. It is also crucial to guarantee and certify the origin of raw materials to avoid possible counterfeiting.

Sustainability and energy efficiency

As it is well known, milling is generally a very simple and clean production process, in which the environmental impact is limited to electricity consumption and the use of water in the wheat conditioning stage before

the actual grinding stage. Although the milling industry and the cereal supply chain represent a virtuous sector in terms of environmental protection and preservation, it is possible to make the transformation process more sustainable. If action is

taken also in the upstream phase of grinding for instance. In recent years, several sustainable supply chains involving primary production - first and second processing stages - have been created in Italy. Also in the light of the European Green Deal and the Farm to Fork strategy, which aim at reducing environmental impact, fighting against climate change, and protecting and increasing biodiversity. Going back to processing, to produce sustainable flour and semolina it is important to start from monitoring the consumption of energy sources and water to

SUSTAINABILITY IS NOT A CYCLICAL BUT A STRUCTURAL FACTOR

avoid waste, analyse the suction of processing dust to reduce losses and malfunctions, and the purification of waste water coming from cleaning and conditioning operations. Again, once the environmental impact generated by flour and semolina production is clear, it is possible to intervene to reduce the impact with actions that lead to energy savings in the plant and, in the specific case of a mill, with activities that could involve energy-efficient electric motors, compressors, and refrigeration systems. Staying competitive, ensuring quality and flexibility without compromising on sustainability, is not an easy task. However, today

success means integration of plants and processes through digital and connected technologies. It is no longer about producing “only” flour that is hygienically safe and good, but it is about creating food that is also good for the planet.

Investing in sustainability: a cost or added value?

As recently stated by Ismea president Professor Angelo Frascarelli, in the nottoo-distant future a non-sustainable company will no longer exist, for sustainability is not a cyclical factor but a structural one. After all, it is

AMONG THE GOALS STANDS OUT THE CREATION OF VALUE FOR COMMUNITY AND ENVIRONMENT

consumption that shows the way forward, so each company chooses the most convenient path, from mandatory standards that are expected to grow to voluntary paths. In recent years, there has been a significant increase in initiatives concerning sustainability in general, and environmental sustainability in particular, both for transformation processes and the entire supply chain. It is worth emphasising how sustainability is inevitably bound to affect companies and other players in the supply chain from an economic point of view. Productivity, ecological transition, tradition and innovation are words that must go hand in hand. Yet, how do innovation and Italian tradition meet? What can the circular economy mean for the milling industry? Well, it is worth looking at all those efficiency

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systems, including the recovery and enhancement of waste from which biomolecules can be recovered, thus creating added value.

The Italian situation

Millers are well aware of the potential impact - positive or negative - that mills can have on the surrounding environment. This is why several milling plants have embarked on the sustainability journey for some years now. However different methods are, they are generally communicated through the sustainability report, which is a document that helps to bring out the social and environmental values of the business. Its purpose is to show the company’s non-financial impacts on those with whom it comes into contact. For years now, almost all companies have been meeting the requirements of the main national and international standards for sustainable management and traceability of the supply chain, which can lead to important certifications such as ISCC PLUS, ISO 22005 and Organic Agricultural Product. In order to obtain these certifications, relationships with trusted suppliers are valued, such as farmers’ cooperatives, agricultural and storage facilities consortia, or sometimes brokers operating on a national and global level. The development of real “protected” supply chains, i.e. virtuous lines of production that aim

at creating value for the community and the environment, comes precisely from these relationships. A further path taken by several Italian companies is the implementation of actions to fight against climate change, such as the creation of wooded areas with high biodiversity and biomass accumulation capacity. While not all mills have been able to take such action, most have acted and are still acting on improving the energy efficiency of their mills, as well as on the production of renewable energy, for instance by installing small photovoltaic systems. CO2, of course, but companies are also aware that their environmental impact must also take into account another fundamental resource: water. How? Through a smart irrigation system, for instance. However,

as it was previously mentioned, even waste can be reused: waste from production, weed seeds, straw and not threshed wheat grains flows into a special machine where, once ground and mixed, it is reused to produce animal feed.

Last, but only as a matter of positioning in the production phase, is the packaging; almost all companies have turned to sustainable packaging designed to reduce their ecological footprint and impact on the planet without giving up its main functions, from maintaining the healthiness of the product to the convenience of transport. Moreover, this issue is strongly emphasised by the European Union, which aims at reaching the ambitious goal of 100% eco-sustainable packaging by 2030. However, the use of sustainable packaging is not only a European goal, but also an important factor in the purchasing choices of Italian consumers.

However, in this quick presentation the human factor should be borne in mind. In fact, mills have always made every efforts to ensure the well-being and protection of their workers. They have provided workers with the best possible working environment, not only in terms of safety and respect for work ethics, but also in terms of involving people in company life, in order to reach sustainability not only in economic terms, but also in environmental and social terms.

Editorial Staff

The Italian milling industry is a cutting edge reality

In Europe, and today perhaps in the World as well, “eating Italian” has taken on the meaning of eating well, not just in terms of type of food but also as a way of sitting at the table to be stirred by food, and share these feelings with others. In this sense, being invited to lunch or dinner is a time for sharing a lifestyle which goes far beyond sharing food. When one thinks of Italian food, one’s mind fills with memories of bread, pizza, pasta, slow-leavened products such as Christmas-time Pandoro and Panettone and Easter-time Colomba; in other words, food products that are symbols of “Made in Italy”, obtained from the transformation of wheat.

An overview at the sector

by Italmopa

Italy boasts an ancient milling tradition of excellence. Although the milling

process, based only on processes of a physical nature, has basically been unchanged for over a century, thanks to the extensive use of automation the new century’s Italian milling industry is a technologically advanced sector, abreast of complex challenges throughout the food supply chain. A sector that holds the acknowledged leadership in the European Union, by processing over 11 million tonnes of wheat each year to produce soft wheat flour and durum wheat semolina of well-established quality and absolute safety in terms of hygiene and health. The Italian milling sector is certainly facing a number of challenges, first and foremost, although not solely, concerning proper and consistent procurement of high-quality raw materials. It should be noted that national production covers 65% of the durum wheat milling

ITALIAN MILLING TRADITION IS ANCIENT, BUT NOW IS ALSO A TECHNOLOGICALLY ADVANCED SECTOR, ABREAST OF COMPLEX CHALLENGES THROUGHOUT THE FOOD SUPPLY CHAIN

sector and 40% of the soft wheat milling sector. The production of highquality flour and semolina therefore stems from the ability of Italian entrepreneurs to skilfully select and mix national and foreign raw materials and process them according to original recipes and technologies.

Critical issues

On the demand side, the main critical issue appears to be attributable to stagnation or a slight reduction in domestic consumption, especially of

bread, fortunately offset by a positive trend in exports. The challenges certainly appear to be complex as well as numerous, but Italian millers are fully capable of tackling them, both thanks to their skills and to the sector’s long and glorious history. Being a miller means being passionate about one’s enterprise, developing a product, watching it grow, placing it on the market. A whole set of actions that make up a challenging yet thrilling activity.

Italmopa - the Italian Industrial Millers Association - recently conducted an

in-depth study into the structure of the Italian milling industry. The results reveal a detailed picture of the current structure of the durum and soft wheat milling industry in Italy, but also assesses the evolution of the sector over the last years. According to the study, there are, in Italy, 293 milling plants with a capacity exceeding 10 tonnes/24 hours. The total milling capacity adds up to 50,418 tonnes/24 hours, of which 29,355 tonnes/24 hours are from soft wheat mills and 21,063 tonnes/24 hours are from durum wheat mills. The amount of soft wheat and

durum wheat annually processed by the milling industry is equal to, according to the results of the study, 11,200,000 tonnes.

The size of the milling plants

Another significant factor is the size of the milling plants, which have an average milling capacity of 156 tonnes/24 hours for soft wheat mills and 207 tonnes/24 hours for the durum wheat milling industry. Looking at the compartments on their own, we find that the evolution of the Italian soft wheat milling industry has seen a progressive decrease (albeit slow, in light of the challenges that the industry has had to face over the past few years) when it comes to the number of active plants. There are 190 soft wheat milling plants currently in Italy. A number significantly down on surveys conducted in 2000, 2010 and 2015.

The milling plants able to process soft wheat grain into flour numbered 356 in 2000, 259 in 2010 and 233 in 2015. That means that 166 soft wheat mills have closed down in about 20 years, a reduction of 47% compared to numbers in 2000. The current milling capacity of 29,355 is up compared to 2015, when it was at 28,169 tonnes/24 hours. The Emilia Romagna Region with 5,828 tonnes/24 hours represents 19.9% of the domestic milling capacity, more than Veneto (4,967 tonnes/24 hours or 16.9% of domestic production) and

ITALIAN ENTREPRENEURS SKILFULLY SELECT AND MIX NATIONAL AND FOREIGN RAW MATERIALS

Lombardia (3,843 tonnes/24 hours or 13.1% of domestic production).

The comparison between the number of mills and the total transformation capacity is especially interesting: restricting ourselves to the most representative regions, the average daily capacity is less than 100 tonnes in

Piedmont, Marches, Abruzzi, Campania and Sicily in part because in these regions there is a high percentage of mills with a transformation capacity under 50 tonnes/24 hours. Only 48 of the 190 Italian soft wheat mills (or 25%), nationally speaking, have a production capacity in excess of 200 tonnes/24 hours, and 84 mills have a capacity over 100 tonnes/24 hours. On the other hand, the number of mills with a transformation capacity of less than 50 tonnes/24 hours - some 33% of the total number of soft wheat mills in Italy - is particularly significant when you consider the reduction recorded over the past few years (in 2000, they represented 47% of the total number of milling plants).

Production volumes

A close examination of production volumes, about 4,000,000 tonnes of flour in Italy, shows that average production volume per mill is about 21,050 tonnes a year, a level that is significantly lower than the average production volumes of mills in the United Kingdom, Germany and Spain but higher than that of France and Poland. With regards to the durum wheat milling industry, the information gathered confirms that, here too, there has been a consistent reduction in the number of active plants in Italy: there are significantly fewer durum wheat

mills today than there were according to the surveys done in 2000, 2010 and 2015. Specifically, compared to general data gathered, in 2000 there were 187 plants. In 2022, the durum wheat mills active in Italy amounted to 102 plants. When looking at individual regions, Sicily ranks at the top of the list in Italy with 37 milling plants, more than Apulia (22) and Basilicata (7). Yet is it important to highlight that, in 2000, there were 98 plants in Sicily, 22 in Apulia and 13 in Basilicata.

The total milling capacity in 2022 was 21,063 tonnes/24 hours, slightly higher than the amount registered in 2010 (20,375 tonnes/24 hours), but less than that recorded in 2000 (22,250 tonnes/24 hours). Apulia, with 7,086 tonnes/24 hours, represents about 33.6% of the total domestic capacity, more than Campania (with 2,084 tonnes/24 hours or 9.9% of domestic capacity) and Sicily (with 1,814 tonnes/24 hours or about 8.6% of domestic capacity). If we take a closer look at the details of the actual sizes of the plants surveyed, 31 plants out of the 102 in Italy have a capacity greater than 200 tonnes/24 hours (that is, about 30%). Nonetheless, they represent about 81% of the total transformation capacity. Most of the active mills fall into the 10 to 50 tonnes/24 hours category, with 49 of them producing less than 50 tonnes/24

hours. Italy is therefore characterized by a high number of small-sized mills, most of them in Sicily, a number which has, nonetheless, suffered a significant reduction over recent years and bears witness to a decline in the industry which has affected, first and foremost, this type of business.

MILLS, A LINK BETWEEN AGRICULTURE AND CONSUMPTION

Conclusions

Generally speaking, the Italian milling industry, in both of the grinding divisions, appears to be undergoing a slow but progressive rationalisation, with a structural reduction of the number of plants and, in particular, of those in the lower daily output bracket. This reduction, which is important in

THE EVOLUTION OF THE ITALIAN SOFT WHEAT MILLING INDUSTRY HAS SEEN A PROGRESSIVE DECREASE

terms of percentage even in a limited time span, contrasts with the much less emphasised variations in production capacity which, in the hard division, appear to be on the increase. Among the main factors leading to the sector rationalisation, it is necessary to cite in particular:

• The trouble in properly planning individual raw material purchasing strategies due to increasing market instability;

• The increase in some costs that are, at times, unbearable for many companies, including energy which, as we all know, weighs heavily on the company balance sheet;

• The need to comply with increasingly stringent obligations regarding both health and environment;

• The reduction in domestic demand and the resulting production overcapacity that often creates bitter competition among operators in the sector;

• The recurring cases of customer insolvency, due also to how difficult is it to obtain credit.

PRODUCTS OF SOFT WHEAT AND DURUM WHEAT GRAINS

Promoting the distinctive features of Italian flour and semolina

by Italmopa

ITALMOPA LAUNCHED TWO PROGRAMMES APPROVED AND CO-FINANCED BY

EUROPEAN COMMISSION

Since 2021 Italmopa has been active in promoting the distinctive features of Italian flour and semolina in three target markets: India, USA and Canada. Two programmes presented by Italmopa were approved and cofinanced by European Commission using the funds available under Regulation (EU) 1144/2014 for information provision and promotion measures concerning agricultural products implemented in the internal market and in third countries.

The first programme

Launched in 2021, the first programme is directed to the Indian market and aims to promote the consumption of Italian soft wheat flour in the target market, by raising awareness of the benefits of its use both for traditional Indian dishes and for Italian products (such as pizza, bread, cakes and pastries etc.) as well as the high levels of food safety that distinguish European and Italian products. The campaign builds on the opportunity offered by an increasingly receptive Indian market, where there is a growing trend towards the purchase of packaged flour rather than locally-milled unpackaged flour as well as increased attention to food safety.

In a land of many-splendoured flavours and food specialities, with so many local ingredients and tastes, it might seem surprising to be recommending, and more than that, promoting, a flour from so far away: Italy, to be exact. And yet, there is a very good reason: the excellence of the promoted product. The high quality of Italian soft wheat flour, with its long history and traditions, combined with the technological excellence of the modern Italian milling industry, gives reliable and dependably excellent results for not only the world of flour-based Indian specialities, but also for Italian and European specialities which have become part of Indian cuisine and diet, as well as innovative and fusion dishes that may have originated in Europe but are now stamped with the indelible taste and

exotic ingredients of the Indian subcontinent. Therefore, capitalizing on the image, quality, safety, traceability, sustainability and uniqueness of Italian soft wheat flour, the programme is increasing the visibility and awareness as well as the sales of Italian wheat flour in India through a cohesive “Enjoy - It’s from Europe” campaign, underpinned by the theme “Pure Flour from Europe”. Italy is the third country in terms of exports of soft wheat flour to India with a value of 108,000 EUR at the end of 2021, preceded by Sri Lanka (892,000 EUR) and the United Arab Emirates (about 400,000 EUR). The Italian market share, in terms of flour imports to India, was 6.6% at the end of 2021 (compared to only 2.8% in 2019).

Definitive data available for the first 10 months of 2022 show a doubling of exports of Italian soft wheat compared to the same period in 2021; if this trend is confirmed, conceivably, the export value would reach at least 150,000160,000 EUR, representing an increase of 50% compared to 2021. The programme, now almost at the end of its second year of implementation, comprises of the organization of numerous field activities (the participation in international trade fairs, press events, cooking workshops aimed at chefs and students, online chef contests and InStore promotions all in India as well as study visits and press/ educational tours in Italy) aimed at three target groups (distribution professionals/ HoReCa channels, opinion leaders and final consumers) which are supported by the dissemination of campaign messages through the dedicated website, social media, an advertising campaign in Indian trade and consumer magazines and collaboration with important food influencers and bloggers in India.

The second programme

Launched in 2022, the second programme aims first and foremost

to stimulate the export of organic European wheat flours and organic semolina to Canada and the USA, two of the countries in the world with the highest demand for organic products, thus also favouring the upstream supply chain that shall foster land conversion from agricultural crops grown by conventional production towards organic production. Both markets have a significant local production of “organic and non-organic” flours (less so in the case of semolina) but the fame of European wheat flours and semolina as well as their association with popular and highly-regarded Italian dishes and final products (pizza, pasta, bread, cakes and pastries) represent an excellent driving force for promoting a greater penetration in the two North American markets.

The Italian exports

In 2020, Italian exports of organic wheat flour to the United States amounted to approximately 1.5 million EUR (the third largest exporting country to the United States after Canada and India), which increased to 2 million EUR in 2021 and over 3 million EUR in the first 11 months of 2022 with a marked increasing trend. As regards Italian exports of organic wheat flour to Canada, in 2020 they amounted to around 300,000 EUR (the third largest exporting country for exports to Canada after the United States and India), substantially stable in 2021 and almost 400,000 EUR in the

first 11 months of 2022, also in this case with a marked increasing trend. The trend in the two countries is positive with a greater acceleration in the United States where the level of exports of both conventional and organic Italian wheat flour has an even greater weight.

As in the case of India, the campaign strategy is directed to three target groups (food sector professionals,

opinion makers and final consumers) and uses different communication channels aiming to convey the high quality that characterises European organic wheat flours and semolina in order to make them a conscious choice in the two target markets, increasing their sales at the same time.

The campaign will also count on the current growing trends in the consumption of conventional and, above all, organic flour and semolina recorded in the two target markets to effectively reach the target groups and obtain an immediate and lasting result regarding the reputation of the promoted products and their market share.

The messages chosen for the campaign aim to communicate in contents and images the quality, food safety (traceability), taste, versatility and above all environmental sustainability of European organic wheat flours and semolina. As in the case of India, the field activities (participation in international trade fairs, press events, workshops and InStore promotions in the target markets and press/ educational tours in Italy) are supported by the dissemination of campaign messages through the dedicated website, social media, advertising campaigns in trade and consumer magazines and collaboration with important food influencers and bloggers. Italmopa

IN 2022 ITALIAN EXPORTS OF ORGANIC WHEAT FLOUR TO THE UNITED STATES ARE ON THE RISE

Towards a school for milling industry technicians

by Cisita Parma

Areal permanent School for Milling Industry Technicians: this is the purpose of the initiatives promoted by Italmopa (Association of Italian Millers), ANTIM (Italian Association of Milling Industry Technicians), Unione Parmense degli Industriali (a local association belonging to Confindustria) and the University of Parma. The project stems from a memorandum of understanding signed in 2020 by the entities involved, with Cisita Parma as the training body chosen to implement the activities; it is designed to launch and strengthen an innovative and vocational training offer covering product and process technologies as well as organisational and management models in the milling industry. This projet is addressed both at young people and adults interested in entering this professional sector, and at people already employed in this industrial field in a perspective of constant updating.

The desire to promote the creation of a permanent school for milling industry technicians comes from a real current and, above all, future need for highly specialised technical and professional profiles within Italmopa itself, the trade association that represents the milling industry in Italy, in line with the Italian Association of Milling Industry Technicians (ANTIM). As a matter of

fact, on the one hand, the companies in the sector have a real professional need - both current and future - for specialised profiles in the management of the main departments that make up the mill, and on the other hand, technicians and bakery professionals currently employed in those companies also need continuous updating programmes. On top of it all, no training opportunities that can meet the reported needs are regularly available or accessible in Italy, which led Italmopa to promote a path aimed at launching a specifically designed and highly vocational training offer. This project is also strongly supported by the Unione Parmense degli Industriali, which represents the business structure that is strongly oriented on the agro-industrial sector in an area that includes important companies of the Italian milling sector. The first concrete initiatives implemented to achieve these objectives were the courses successfully organised over the last two years by Italmopa in collaboration with Cisita Parma.

The courses

The first course, held between 2020 and 2021, was entitled “Milling Technology & Merchandise. Processes, Charts,

IN THE LAST TWO YEARS TWO COURSES WERE ORGANIZED IN PARMA WITH LECTURERS SELECTED AMONG THE TOP EXPERTS IN THE SECTOR

MILLING

ITALIAN EXCELLENCE SINCE 1930

In 90 years we have never changed our mind, just some details.

PARTISANI MILL

EPO-1000A

Industrial stone mill with electronic management.

Tradition, passion, innovation Three values that have made Partisani a reference point both in Italy and internationally in the production of stone grinding mills and plants. The continuous search for quality and the attention to customer needs are the basis of every project and the cornerstones of a history that is almost 90 years long.

Products” and included theory classes, also held by videoconference, and educational visits to industrial plants. Designed with the goal of providing up-to-date knowledge and skills on milling techniques and technology, with reference to the most recent innovations in the relevant production field, this training course was directed to technical managers, production managers, professionals with specific experience in the sector, as well as university lecturers and researchers. It was a national training activity in which leading experts in the sector were involved. The topics covered ranged from technologies and milling diagrams for durum and soft wheat to silage techniques, suction and pressure aeraulic systems, from cereal commodity science to biotechnology,

chemistry and process analysis of flours and doughs. The second course for “Milling Industry Technician”, promoted, like the previous one, by Italmopa, ANTIM, Unione Parmense degli Industriali and the University of Parma, was launched in the autumn of 2022, offering a specific focus on innovative milling techniques and technologies. The training activity was entrusted to lecturers selected among the top experts in the sector and was aimed at technical managers, production managers, quality control managers as well as professionals with specific experience in the sector. The course is characterised by a modular approach that includes a common path to provide general knowledge on milling technology and relevant legislation, followed by two

MILLING COMPANIES ARE ALWAYS LOOKING FOR SPECIALISED PROFILES

specialised paths: one dedicated to analysis and quality control, the other to production planning and plant maintenance. Here too, the training activity includes lectures, also held by videoconference, and exercises, practical cases and workshops, as well as educational visits to plants in the area.

Endings

«In this context - as Alberto Sacchini, Director of Cisita Parma, underlinesin addition to the success achieved in terms of participation and appreciation of the contents of the two courses, these training activities represent a valuable opportunity to support companies in the milling sector, responding to their needs and developing new highly specialised skills for the sector, while also offering new opportunities both to young people and adults interested in entering this professional sector, and to people already employed in the relevant industrial».

Parma

Cisita

CONCRETE SILO CREATION FOR THE WAREHOUSING OF FLOURY PRODUCTS

UPHOLSTERY OF CELLS AND SILOS BY FOOD CERTIFIED RESINS

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INDOOR AND OUTDOOR PAINTING OF INDUSTRIAL FACTORIES

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The “Mill Open Day”

THE INITIATIVE ORGANIZED BY ITALMOPA AND DESIGNED TO

THE MILLING SECTOR

by Editorial Staff

In 2018 Italmopa designed and launched the “Mill Open Day”, a noncommercial initiative for information and educational purposes at its third edition this year.

This event aims at spreading knowledge on the transformation process of soft and durum wheat for the production of flour and semolina, through visits to the mills associated with Italmopa that, from Trentino-South Tyrol to Sicily, take part in the initiative by opening their doors to the public.

Through the “Mill Open Day” the Association aims at explaining the wheat milling process. It is a mechanical process that has remained substantially unchanged over the centuries, but today it relies on cutting-edge technologies capable of guaranteeing the production of flour products that meet all users’ needs, and have top qualities in terms of hygiene and health.

After a successful first experience, held in 2018 with the participation of softwheat mills only, and an even more successfully second edition in 2019, with the participation of durum-wheat mills as well, and above all after a long and forced stop due to pandemic restrictions, the Association will propose this important event again, which is part of a broader and more structured activity developed by Italmopa over the past few years, with the goal of promoting clear, transparent and balanced communication and fight fake news and misinformation on matters within its competence.

This activity makes use of the most

ILLUSTRATE

up-to-date and immediate channels: from social media (Facebook and Twitter in particular), at a time when they are confirmed as the most widely used sources for documentation (not always trustworthy though), to the portal www.infofarine.it, which gives comprehensive and qualified information, understandable even to non-experts through a simple and

clear language, thanks also to the contributions of an authoritative scientific committee.

Who is it for?

In view of all this, the “Mill Open Day” was designed to welcome not only representatives from Italian and local institutions, but also students, families,

foodbloggers, suppliers, customers or merely curious people, in other words all types of visitors who might be potentially interested in getting to know this sector.

This is the spirit that has always accompanied the member companies that decide to open their doors to the public, giving visitors the opportunity to concretely check the seriousness and professionalism with which they have always carried out their work. The commitment to the “Mill Open Day”‘s success is aimed at ensuring that this event can become, over time, a reference for the Italian milling sector, as well as an awaited and profitable opportunity to exchange ideas and tell the story of this job of excellence with professionalism, dedication and transparency. In fact, the Italian milling sector is a flagship of the Italian food industry and at the top of the European Union, which confirms how it manages to perfectly combine tradition and innovation. An excellence that we intend to continue to describe through the “Mill Open Day” in the clearest and most transparent way possible, so that consumers can make increasingly informed choices in the future.

Editorial Staff

TECHNOLOGIES FOR THE STORAGE INDUSTRY

Technobins srl operates since 1995 in the sector of plant for the storage of granular and powdery products in general and in particular:

• Cereals and oil seed

• Flour and semola

• By products (bran, husk, etc)

• Feed

• Pasta

Technobins supplies all types of metal silos and operate for the supply of silos and steel structures to end customers or to main contractors. We also supply turnkey plant complete of mechanisation and electrical automation.

Technobins has a long experience in the installation of square and round bins integrated in industrial buildings, including the supporting steel structure, cladding and roof cover.

Technobins srl

42048 Rubiera (Reggio Emilia) Italy

Phone: +39-0522-943002

Email: info@technobins.it

www.technobins.it

RAM Elettronica: solutions designer

Since 1974, the Italian Company realizes electrical installations and custom-made software for the milling industry.

RAM Elettronica operates in more than 53 countries worldwide and guarantees a 24/7 remote assistance.

Some of the services provided for the electrical installations are: engineering consultancy; design MT/BT; installation and maintenance of MV/LV electricity substations; power center; electrical lines BT; driving force installations; indoor/outdoor lighting systems; revamping and retrofitting; on-board

electrical plants; energy savings solutions; etc.

Talking about automation, RAM develops supervision systems on different operating systems: Siemens SIMATIC WinCC Runtime; Rockwell FactoryTalk View; Wonderware InTouch e SystemPlatform.

Thanks to the synergy with engineering consulting companies and universities, RAM has developed solutions for various industrial sectors: Inspection system to detect imperfections in long or short pasta production; temperature detection and monitoring system for

electrical equipment; in-line moisture control system. These are some of the innovative projects proposed by RAM that is increasingly attentive to the needs of its clients.

In 2023, RAM team will be present in 2 main international events: Djazagro (in Algers from 5 to 8 June) and Gulfood Manufacturing (Dubai from 7 to 9 November).

The future of the milling industries is based on their ability to keep pace with technological innovation, this is why, choosing a partner like RAM will give value to your future.

Plant engineering

Automation

Innovation