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grain quality parameters Strategies to improve the resilience of durum wheat to drought stress The actions to safeguard and benefit the Italian milling sector

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Molinid’Italia

PROPRIETOR Associazione Industriali Mugnai d’Italia

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

Luigi Pelliccia Head of Federalimentare Market and Research Department

Giovanni Battista Quaglia Food technology

EDITORIAL BOARD

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2025 / YEAR 3

EDITORIAL

ITALIAN FLOURS AND SEMOLINAS INCREASINGLY APPRECIATED ABROAD 7 by Andrea Valente FEATURES Market economy THE CONJUNCTURAL EVOLUTION OF FOOD AND MILLING INDUSTRY 11 by Luigi Pelliccia

Laboratory techniques METHODS OF ANALYSIS TO DETERMINE GRAIN QUALITY 19 by Clara Fares Research CLIMATE CHANGE: STRATEGIES TO IMPROVE DURUM WHEAT RESILIENCE 31 by Mariapina Rocco and Ilva Licaj

Milling industry ITALMOPA’S ACTIONS TO SUPPORT THE ITALIAN MILLING SECTOR 45 by Italmopa

Milling production THE TREND IN THE ITALIAN MILLING INDUSTRY 55 by Italmopa DEPARTMENTS

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Italian flours and semolinas increasingly appreciated abroad

by Andrea Valente Italmopa’s President

THE POSITIVE TREND IN EXPORTS CONFIRMS THEIR EXCEPTIONAL QUALITY AND VERSATILITY

The positive trend in the export of soft wheat flours and durum wheat semolinas produced by Italian mills continues also in 2024. Based on foreign trade data released by Italian Institute of Statistics, in fact, last year the export volume of our soft wheat flours and durum wheat semolinas recorded - compared to 2023 - an increase of 15% for soft

wheat flours and 1% for durum wheat semolinas.

This trend, now consolidated over time, unequivocally confirms the unmatched quality and great versatility of the flours and semolinas produced by the national milling industry. Flours and semolinas that, as we recall, are, not coincidentally, the main ingredient in iconic Made in Italy food products

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FLOURS AND SEMOLINAS ARE THE MAIN INGREDIENTS IN ICONIC

MADE IN ITALY FOOD PRODUCTS

such as pasta, pizza, bread, and confectionery or pastry items, known and appreciated all over the world. This is undoubtedly a result that is not entirely unexpected but still extraordinary, making us particularly proud, and highlighting once again the unparalleled and now widely recognized ability of Italian millers to select and blend the best grains, regardless of their origin or country, to create “tailor-made” flours and semolinas - fully meeting the different needs of both the domestic and international markets - and in responding to the increasingly discerning demands of consumers, especially regarding sustainability in production and food safety. Therefore, this recognition is for the immense competence, preparation, and professionalism of not only our millers but also all those who, daily, within the mills, contribute with

great passion to transforming a quality raw material into a product, flour or semolina, of absolute excellence.

To all of them, our most sincere thanks are due, deservedly and properly.

Andrea Valente

Horizon was born from the meeting of thirty years of experience in the industrial and milling sector with the desire to design and develop innovative and efficient machines, created to meet in a personalized way all the management needs of product flow, thus facilitating the management of the production chain. In order to achieve this objective, it has equipped itself with numerous development, certification and diagnosis tools, with constant investments in human resources, software and hardware, essential for efficient management.

The core business is the development of machines for weighing, controlling and regulating cereal humidity, controlling and regulating product flow, but thanks to the company’s profound know-how it is possible to supply batch and continuous mixing systems as well as transport and the study of complete systems.

The conjunctural evolution of food and milling industry

by Luigi Pelliccia Head of Federalimentare Market and Research Department

RESILIENCE AND CHALLENGES IN THE ITALIAN FOOD INDUSTRY

2024 data seems to have stabilized, allowing for a summary assessment of the conjuncture in the food industry, specifically the milling sector. The TABLE 1, based on 16 parameters, allows for evaluations and comparisons both for 2024 and the last five years. It shows that the production dynamics of the food industry are clearly advantaged compared to the total industry, both in the 2019-2024 period, with a rewarding differential of 10.8 points, and in the last year, with a differential of 5.0 points. The sector’s ability to go against the grain (practically alone in this in the national industrial landscape) is emphasized. On the other hand, the milling sector’s production push appears to have slowed over the five years, with a decline of

-7.6%, which contrasts with the +4.6% growth of the overall food industry. However, it shows a significant rebound in the 2024-2023 comparison (+6.2%), well above the parallel growth of the food industry (+1.7%).

Exports

Another confirmation of the strong performance of the food sector compared to the overall industry comes from exports. Over the past five years, the food sector has a growth differential in value of 27.7 points, thanks to a progress of +55.7%, nearly double that of the broader industrial aggregate (+28.0%). The sector’s growth momentum has even increased in the last year, with a specific differential of 9.3 points.

The milling sector is no exception in this regard. Over the five years, it achieved export growth in value of +65.0%, compared to the +55.7% of the overall food sector. The milling industry has also kept pace in the last two years, with a +8.3%, close to the +8.6% of the total food industry.

Producer prices

Regarding producer prices, the food industry’s dynamics appear to be perfectly aligned and balanced with those of the total industry, both over the five-year period and in the last two years. Over the longer time span, the sector’s price increase is 4.3 points lower than the total industry’s. However, in the last two years, this gap has essentially reversed. The producer prices in the milling sector are perfectly aligned over five years with those of the overall food industry, with a +25.4%, almost identical to the +25.3% of the food industry, while showing a decrease of -8.4% in the two-year period, which is notably larger than the marginal -0.2% of the total food sector. This sharp decrease has likely facilitated the recent strong performance of the sector.

Market trends

Now, let’s look at the market. Over the five years, the prices of processed food appear to have stabilized with a dynamic (+25.3%) almost aligned with the production prices of the sector (+24.4%). In any case, retail prices of

THE MILLING SECTOR BOUNCES BACK IN 2024 WITH A 6.2% GROWTH

processed food are penalized over the five years, with an additional increase of 7.1 points compared to inflation for the period, which corresponds to an average annual increase of 1.4 points. The same comparison for 2024 essentially mirrors this gap, with a +2.3% compared to an average inflation of 1.0% for the year. Food sales in value show a growth of +18.3% over the five years, 13.5 points higher than the parallel growth of nonfood sales (+4.8%). However, sales in volume are down for both categories, with food sales declining at a rate of -5.4%, which is 2.2 points worse than the non-food sales (-3.2%). There are clear differences between the value and quantity dynamics of food sales compared to non-food sales. Over the five years, the gap is 23.7 points in the food sector, while it narrows significantly to 8.0 points in the nonfood sector. In 2024, the inflationary pressure on food prices is easing but continues, with a gap between the two dynamics of 2.5 points, compared

Note: 2024 data is based on available year-end data, ranging from 9 months for export to 11 months for prices. Source: Federalimentare processing based on Istat data

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to only 0.5 points for non-food items. This confirms that food prices have continued to experience higher price dynamics than inflation, while non-food items have remained below it, better defending their market share. This phenomenon highlights the additional crisis in long-term domestic food consumption. It is related to the negative influence of a specific, high inflation dynamic, which exceeds general inflation, combined with the

of euros)

poor purchasing power of consumers. These two factors have substantially affected the rigidity of domestic food consumption, which has been characteristic in recent years. An era has come to an end.

Added value/Revenue ratio

Another important phenomenon must be highlighted. Looking at the added value of the food industry over the 2019-2023 period, we see a growth of +17.3%, while the total industry grows by +22.5%, with a margin of over five points. Recent years show a clear reversal on this front. The added value/revenue ratio of the sector has decreased from 20.2% in 2019 to 17.6% in 2023, after a modest 16.7% in 2022 (TABLE 2)

This suggests that 2024 may see a further downturn in this parameter. It is worth mentioning that the decline in food sector added value occurred despite the sector’s clear advantage in production dynamics over the five years compared to the total industry, as noted earlier. This exacerbates the phenomenon. On the other hand, the lack of purchasing power among Italian consumers, reflective of a country burdened by weak productivity, has affected both the food and nonfood sectors. Therefore, the cause of these declines lies in the specific and additional inflation that has hit the food and beverage sector.

The stimulus to support volumes and quality has primarily come from foreign markets. The sector has grown abroad, with exports in 2024 expected to reach

Source: Istat and Federalimentare processing

TABLE 2 FOOD INDUSTRY - VALUE ADDED AND TURNOVER 2019-2023 (millions

HIGH INFLATION AND POOR PURCHASING POWER INFLUENCE THE DOMESTIC FOOD CONSUMPTION

approximately 56.5-57.0 billion euros, representing nearly 29% (a record percentage) of an estimated annual turnover of 197 billion euros. In short, internal growth has faded. The sector has continued to grow mainly due to the recognition of its exceptional quality and specialty heritage beyond national borders. Domestically, the 53,000 Italian food companies face giant supermarket chains, with top players like Conad and Selex reaching turnover around 21 billion euros, and Coop at 16 billion euros. These chains, along with others, increasingly rely on private-label brands to strengthen margins, diluting the

image and identity of the products, yet failing to bring food inflation closer to general inflation. It should also be noted that in recent months, the gap between food and general inflation has narrowed. This raises hopes that in 2025, a more stable and closer alignment between the two inflationary trends, combined with slightly better GDP growth, could lead to a less strained domestic food

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market. There will be no “turnarounds”, but at least there is hope for a halt to the volume decline in sales, along with some signs of recovery. Above all, the core identity of every production, the added value, must emerge from the corner and regain the role and expanding spaces it deserves in the sector, even in the domestic market.

Luigi Pelliccia

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Methods of analysis to determine grain quality

ALL PARAMETERS THAT ESTABLISH THE OVERALL VALUE OF THE COMMODITY MUST BE ANALYSED IN LABORATORY

by Clara Fares

Council for Agricultural Research and Economics, Research Centre for Cereals and Industrial Crops (CREA-CI), Foggia (Italy)

The concept of food quality is multi-faceted, in that it involves the various players in the entire agrifood chain, and therefore takes on different characteristics depending on the user. In the wheat chain (soft and durum), the main evaluation parameter for the farmer is productivity, associated with a good protein content and high hectolitre weight of the kernels. For the miller, semolina or flour yield are crucial, and also, the absence of pathogenic fungi that alter the structure of the caryopses and/or release mycotoxins. Finally, for the pasta producer, it is essential that semolina has a certain protein content with certain quality characteristics and a strong yellow colour, while for the baker, the flour strength value (W) is crucial.

Quality parameters are measured using physical, chemical and rheological analyses whose periodic revision and/ or standardisation is entrusted to national (UNI) or international bodies (AACC, ICC, AOAC, ISO). The main analysis methods used to determine

the quality of durum and soft wheat are described below. All, or almost all, the parameters involved in determining the overall quality of the commodity must therefore be analysed in laboratories. A first group of analyses is commodity analyses. In fact, the product

characteristics are crucial in defining the type of product.

The analyses carried out when receiving the samples are strictly defined by the following parameters: moisture, hectolitre weight, kernels hardness, ash content and protein content. The

FOR THE MILLER THE ABSENCE OF PATHOGENIC FUNGI

IS A KEY PARAMETER

determination of the total fibre and starch content of the flour are added to these analyses. Analyses for the determination of ash, protein, fibre and starch content are carried out on flours obtained by wholemeal obtained in a laboratory mill equipped with a 0.5 mm sieve. They may also be performed on semolina or flour.

The moisture parameter

This parameter indicates the water content of the test sample and is measured according to the gravimetric method. It is expressed as a percentage and is obtained by measuring the difference between the wet weight of the sample and after drying at 130 °C in an oven for a period that varies depending on the particle size of the sample. It is a parameter regulated by law (Law no. 580 and subsequent

modifications). The official reference methods are: ICC 110/1; UNI EN ISO 712; OJ 285 15-11-1967.

Hectolitre weight

This parameter measures the filling level of wheat kernels and is therefore considered a reliable indicator of product quality since a high hectolitre weight corresponds to a high flour or semolina yield. It is expressed in kilograms and is measured using special wheat weighing scales (the Shopper is the most common) equipped with

containers of variable volume from 250 to 1,000 cc. Reference methods: UNI EN ISO 7971 (1,2,3) and OJ 285 15-111967.

Kernel hardness

This parameter is used to classify soft wheat and plan its milling method. It is measured according to NIR (Near Infrared Reflectance) on flour (reference method AACC 39-70A), or SKCS (Single Kernel Characterisation System). The SKCS system is based on the force required to crush the kernels and is

expressed as an index ranging between 1 and 120 that increases with increasing hardness.

Ash content

This parameter measures the amount of minerals found in the sample following muffle incineration at 550 °C of the organic component; it is expressed as a percentage of dry matter. It is a good indicator of the flour refining degree, as the mineral component is located in the peripheral layers of the kernels, while the endosperm contains very low amounts. The reference methods for analysis are: ICC 104/1; AACC 08-12; UNI EN ISO 2171.

Protein content

Protein content plays a key role in quality assessment and is based on the determination of the nitrogen content of flour. The official analysis method is the Kjeldahl method, which involves mineralisation of organic nitrogen into ammonium sulphate, followed by alkalinisation and distillation of released ammonia and finally, quantitative determination by titration. Another method is the Dumas method, based on nitrogen combustion (mineralisation) and subsequent quantification by thermal conductivity.

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THE MINERAL COMPONENT IS LOCATED

IN THE PERIPHERAL LAYERS OF THE CARYOPSES

This method, along with the NIT (near infrared transmittance) and NIR (near infrared reflectance) techniques, is very interesting in terms of automation and little or no environmental impact. The reference methods for Kjeldahl are: ICC 105/2, UNI EN ISO 29483, AACC 46; for Dumas: ICC 167, AACC 46. The value is expressed as a percentage of dry matter, by multiplying the nitrogen value by a ratio that varies according to the matrix origin (plant or animal).

Soluble and insoluble fibre

Total fibre encompasses all the polysaccharides and lignin found in plants and is composed of two fractions: soluble fibre (pectins, pentosans, beta glucans) and insoluble fibre (cellulose, hemicellulose and lignin). The method is based on enzymatic digestion with alpha amylase, protease and amyloglucosidase, precipitation of the insoluble residue with ethanol and subsequent gravimetric determination (after determining traces of protein and ash in the precipitated residue). The reference methods for the determination

of total, soluble and insoluble fibre are: OAOC 985.29 and 991.43; AACC 3205.01 and 32-07.01. They are expressed as a percentage of dry matter.

The determination of starch

The determination of starch can be carried out by exploiting the optical

property of deflecting polarised light or on hydrolysis to glucose. The first method involves heat treating the sample with diluted HCl and after sedimentation and filtration, measuring the rotational power of the solution using a polarimeter (ICC 122/1 and 123/1). There are other methods involving the use of specific kits that

are based on enzymatic hydrolysis and subsequent determination of glucose (AOAC Method 996.11). In a nutshell, this method involves starch gelatinisation at high temperatures, which in the presence of heat-stable α-amylase produces a range of linear and branched dextrins, which are then quantitatively hydrolyzed to glucose with the amyloglucosidase enzyme. The released glucose is measured by a spectrophotometer with a glucose oxidase/peroxidase reagent (GOPOD). It is expressed as a percentage of dry matter. Another group of analyses defines the rheological characteristics of doughs and therefore it is performed on flours or semolina. After wheat samples arrive at the laboratory, they are moistened for a certain time and then ground by using different laboratory mills in order to obtain semolina or flour. The main analyses are: Gluten index, Chopin’s Alveograph, Farinograph and Amylograph. Other specific analyses are the Falling number (especially for soft wheat) and the determination of Yellow Index (durum wheat semolina).

Gluten quantity and quality

The unique functional properties of wheat doughs are mainly related to the protein quantity and quality. The quality is given by gliadins and glutenins, which account for about 80% of the total proteins and have the ability to interact with each other during kneading in order to develop a protein complex, called gluten. The quality of gluten proteins is one of the most important factors defining the viscoelastic properties of wheat doughs, such as extensibility and elasticity. Extensibility ensures volume expansion of the dough mass during leavening, while elasticity allows control of the desired shape. Unlike gliadins, glutenins have the opportunity to form intermolecular disulphide bonds allowing the creation of large protein networks. The quantitative determination of gluten is carried out on different types of flour (wholemeal or refined). It is obtained by mixing 10 g of sample with a salt solution (NaCl) and subsequent washing

THE AMYLOGRAPHIC TEST DETERMINES THE CHARACTERISTICS OF THE STARCH IN FLOUR

with the same buffer salt solution to remove the starchy component and soluble (non-gluten) proteins. The result can be expressed as a percentage of wet or dry gluten. In the latter case, the extracted gluten is dehydrated in a heated plate and after weighing, the result is expressed as a percentage of dry matter. The reference methods are: AACC 38-12A and ICC 155.

Gluten Index

The determination of gluten quality is achieved with laboratory equipment that evaluates the ability of gluten to withstand certain physical forces. In the case of the Gluten Index, centrifugal force is applied and expressed as the ratio between the amount of gluten passed through the centrifuge basket and the

amount of total gluten. The reference methods are: AACC 38-12 A and ICC 158.

Alveographic test

It is a method for measuring the strength, elasticity and toughness of the dough, three fundamental parameters to classify flour according to its use. The alveographic test is carried out on the dough obtained by mixing the flour or semolina with a NaCl salt solution with fixed hydration. The dough is then subjected to deformation by air insufflation, so that a bubble is formed to the breaking point. During the bubble development, a trace is recorded from which the three above-mentioned measurements are obtained. W indicates the flour or semolina strength, which corresponds to the area under the trace (alveogram) and indicates the dough’s resistance to deformation; high W values indicate flours capable of withstanding long processing and leavening phases. The P value, represented by the alveogram height, expresses dough toughness; the L value representes the alveogram length and it indicates dough extensibility. The P/L ratio, which

represents the balance between the two values (toughness and extensibility), is very important for flour classification. Reference methods: AACC 54-30 A; ICC121; UNI 10453 (semolina).

Farinograph test

The farinograph measures the water absorption of the flour and the rheological properties of the dough, i.e. its resistance to mechanical stress during kneading. During the test, a trace is recorded from which important parameters are deduced and used to qualify the flour. “Water absorption” is the main parameter and indicates the maximum amount of water the flour can absorb to produce a stable dough of optimum consistency (500 UB). It is expressed as a percentage. “Development time” indicates the time, expressed in minutes, to reach optimum of the dough (500 UB); generally long development times indicate stable flours. “Stability” indicates the time during which the dough mantaines the

EXAMPLE OF SOFT WHEAT FLOUR CLASSIFICATION ACCORDING TO ALVEOGRAPHIC PARAMETERS PARAMETERS

optimun dough consistency, i.e. when the curve remains above 500 UB. Finally, the “Falling degree” indicates the loss of consistency of the dough after a predetermined time interval. Reference methods: AACC54-21; UNI 10790; ICC 115/1; ISO 5530.

Amylographic test

This analysis is used to measure the gelling characteristics of the starch in cereal flours, including gluten-free cereals. The amylographic test is used to determine the characteristics of

starch flours by subjecting a mixture of flour and water at preset time intervals in which the suspension is first heated and then cooled. During heating, the gelatinisation degree of the starch is measured (Maximum Viscosity), while during cooling, retrogradation (Setback) is measured. The official reference methods are: AACC 22-10; ICC 126/1; UNI 10872; ISO 7973. Falling number is an indirect measure of the activity of the α-amylase enzyme in a mixture of flour and watere after heating. The analysis measures the time it takes for a small probe to penetrate the gel produced by the heated flourwater suspension. If the α-amylase activity is very high, the penetration speed of the probe will be high because the viscosity is low due to the transformation of starch into glucose by the enzyme. It is a useful analysis when pre-germination is suspected, a phenomenon that can occur when harvesting and storing wheat with high humidity (>15%). Reference methods: AACC 56-81; ICC 107/1; UNI-EN-ISO 3093.

Yellow index or colour is a very important quality parameter for the semolin and pasta marketing pasta, appreciated if it is yellow colour. It can be measured chemically or using reflection colourimeters directly on semolina without chemical extraction. This widespread technique is much easier to perform than the chemical method. Chemical determination implies the extraction of carotenoid pigments and subsequent quantification (µg/g s.s.) with a spectrophotometer. The official reference methods are: AACC 14-50; ICC 152; UNI EN ISO 11052.

Clara Fares

Climate change: strategies to improve durum wheat resilience

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by Mariapina Rocco and Ilva Licaj Department of Science and Technologies (DST), University of Sannio, Benevento (Italy)

Climate change causes significant alterations in global temperatures and weather patterns over time, a phenomenon accelerated by human activities, which have increased greenhouse gas emissions, contributing to global warming. The Mediterranean basin, in particular, stands out as one of the most vulnerable regions to climate change, experiencing the highest temperature increases and the lowest precipitation levels. One of the most significant impacts of climate change is drought stress,

characterized by prolonged periods of anomalous dry conditions. Over the past ten years, drought stress has posed a major challenge for agriculture, resulting in reduced yield and quality of crops, with repercussions on food availability and, consequently, on human health.

Durum wheat and its pivotal role in food security

Durum wheat (Triticum turgidum ssp. durum) is a cereal crop of critical global significance, serving as a primary source of food in various forms, such as pasta, couscous, and different types of bread. It is particularly important in Mediterranean regions, where it serves as a key staple in the local diet. Nevertheless, durum wheat production is highly vulnerable to drought and extreme temperatures. In addition, the anticipated 25% increase in the global population over the next 30 years, which is expected to reach approximately

10 billion people, further intensifies the challenge of ensuring global food security.

Despite advances in genetic improvement techniques that have contributed to increased wheat productivity, the current rate of yield enhancement in wheat crops, including durum wheat, is insufficient to meet future demand projections. To address these challenges, a study was conducted by Licaj et al. (2023) with the objective to investigate the drought stress response in various wheat varieties, providing a deeper understanding of the adaptive mechanisms employed by certain varieties under water-limited conditions.

Roots analysis using Smartroot software to enhance drought tolerance

Drought stress alters the anatomical, morphological, and physiological

DROUGHT

ALTERS

ANATOMICAL, MORPHOLOGICAL, AND PHYSIOLOGICAL FUNCTIONS

processes in wheat cultivars, which in turn affect cellular functions within the roots, ultimately influencing root architecture. Root architecture plays a critical role in plant growth and development, particularly under water scarcity conditions. Roots, being in direct contact with soil, are the first to detect the presence or absence of water, responding by adapting their structure, particularly in terms of root length and branching. These adaptations help reduce water loss and maintain metabolic processes during periods of water stress, enhancing plant survival.

1 Images obtained using SmartRoot software reveal variations in the root architecture of the Saragolla and Svevo cultivars under both hydrated and water-limited conditions

FIGURE

Saragolla in the presence of water

Saragolla in water scarcity

Svevo in the presence of water

Svevo in water scarcity

SMARTROOT ACQUIRES AND QUANTIFIES THE ROOT ARCHITECTURE OF WHEAT

Although it is well-established that a deep, extensive, and branched root system is vital for drought resistance in crops, the precise root characteristics that most significantly influence plant performance under water-limited conditions, are still not fully understood. Based on that, the study conducted by Licaj et al. (2023) investigates the responses of roots’ drought-tolerant and -sensitive wheat cultivars, aiming to identify the most effective strategies adopted by durum wheat seedlings under abiotic stress (drought). This is particularly relevant even in the context of increasing global wheat demand driven by population growth. As outlined by Licaj et al. (2023), the study was focused on root architecture plasticity under drought stress in

FIGURE 2 Scanning electron microscope (SEM) images illustrate the root cells of the Saragolla and Svevo cultivars under both well-watered and water-limited conditions

Saragolla in the presence of water

Svevo in the presence of water

Saragolla in water scarcity

Svevo in water scarcity

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THE GOAL IS A MORE SUSTAINABLE AND RESILIENT AGRICULTURAL FUTURE

two wheat cultivars: a traditional Southern Italian variety, Saragolla, and a modern variety, Svevo. To analyze root morphology, SmartRoot software was utilized - an advanced tool designed for capturing and quantifying root structure through digital imaging techniques such as scanning or photography. This software provides detailed measurements of root architecture, offering valuable

insights into root responses under stress conditions. The findings from the study revealed notable differences in the morphological plasticity between the two cultivars. The traditional cultivar, Saragolla, displayed enhanced drought tolerance, maintaining a stable root structure under stress and exhibiting deeper, more extensive root systems. Additionally, Saragolla had longer primary roots, a higher number of lateral roots, and denser root hairs compared to the modern cultivar, Svevo. These adaptations suggest greater efficiency in water and nutrient uptake for Saragolla cultivar, which are considered to be essential for plant survival and productivity under drought conditions.

The use of AI in drought stress scenarios applied to basic research

Artificial Intelligence (AI), with its advanced methodologies, is emerging as one of the most promising technologies in the fields of agriculture and plant physiology. The strength of this technology lies in its ability to process and analyze vast amounts of data from diverse sources, uncovering patterns and trends that may otherwise elude

human analysis. Crop improvement and environmental stress management, such as water stress, are among the most relevant applications of AI within both plant physiology and agriculture. However, despite its potential and ongoing advancements, it is crucial to adopt a critical approach toward the application of AI in these areas. The study by Licaj et al. (2023) illustrates the practical application of AI algorithms in investigating the response of wheat varieties to drought stress, focusing on two primary objectives: forecasting which wheat varieties are most resilient to stress and discerning the complex interrelationships between plant anatomical traits and their stress response. The research utilized root anatomical data obtained via scanning electron microscopy (SEM) to train AI algorithms, allowing for precise classification of root samples according to their respective wheat variety. The AI algorithms demonstrated a high level of accuracy in determining whether a root sample belonged to Saragolla or Svevo. The results revealed significant behavioral differences between the two varieties under drought conditions, with Saragolla showing greater drought tolerance. These findings contribute valuable insights to plant stress physiology and

open the door for further research using more advanced AI techniques. Future studies could leverage more complex algorithms, including Deep Learning and Reinforcement Learning, to achieve even more detailed and accurate models of plant behavior under environmental stress.

Advanced approach: Artificial Intelligence in root analysis

The application of Artificial Intelligence (AI) in plant physiology and agriculture offers significant advantages by

integrating different data sources and analyzing complex, multidimensional variables. This approach provides deeper insights into plant behavior, with implications for improving crop management and resilience, especially under water stress conditions. For example, AI algorithms can predict which morphological or physiological traits in cultivars are most responsive to drought stress, potentially leading to more informed agricultural practices. However, the effectiveness of AI models hinges on the quality of input data and the assumptions on which the

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algorithms are based. If the training data are not representative or the algorithms are not appropriately calibrated, results may be skewed or inapplicable to different agricultural contexts. This issue is particularly pertinent in agriculture, where environmental and genetic factors vary significantly.

Moreover, while AI can identify correlations between plant traits and stress responses, interpreting these correlations biologically is essential to developing effective agronomic strategies. AI models cannot always

explain the underlying mechanisms driving these responses, making the integration of biological expertise critical. Future applications may extend AI to field data collection via sensors, allowing for highly regionspecific datasets and optimized cultivar selection. This approach could surpass the limitations of Agriculture 4.0 by providing more adaptable and precise tools for managing environmental variability. Current patent developments in this area are expected to lead to more integrated solutions involving experts in agronomy, plant biology, and

environmental science. The anticipated benefits include increased crop productivity, reduced chemical use, and lower operational costs for farmers. By enabling more precise, targeted management of resources, AI could reduce waste and optimize plant growth conditions. However, these advantages depend heavily on data quality, the precision of AI models, and their reliable application to real-world agricultural settings.

In conclusion, while AI offers great promises for improving agricultural practices and plant physiology, its successful application requires careful consideration of local conditions, data integrity, and economic feasibility. Future research must integrate technological, biological, and agronomic expertise to ensure scientifically sounded and practically viable solutions.

Mariapina Rocco and Ilva Licaj

REFERENCE

Licaj, I., Felice, D., Germinario, C., Zanotti, C., Fiorillo, A., Marra, M., Rocco, M.; An artificial intelligenceintegrated analysis of the effect of drought stress on root traits of “modern” and “ancient” wheat varieties, Frontiers in Plant Science, Vol. 14, 2023.

Italmopa’s actions to support the Italian milling sector

AMONG THE SEVERAL INITIATIVES, THE “COURSE OF MILLING INDUSTRY TECHNICIAN” AND THE “OPEN MILLS DAY”

by Italmopa

The milling industry needs to be understood in its complexity.

For this reason, Italmopa, confirming its ongoing commitment to implementing actions to safeguard and benefit the entire national milling sector, proposes, even in 2025, several significant initiatives. First, the third training course for “Milling Industry Technician” established within the Technical School for Milling Industry Technicians and aimed at addressing the needs expressed by companies in the sector regarding staff training. Secondly, the organization of the fourth edition of the “Open Mills Day”, the result of an intensive coordination activity between Italmopa and the associated milling companies, which aims to raise

awareness among the general public about a sector that is fundamental to Italy’s food industry.

The third course for “Milling Industry Technician”

The basic course for “Milling Industry Technician”, the third training initiative promoted by Italmopa in collaboration with Antim (National Association of Milling Industry Technicians), Unione Parmense degli Industriali, and Cisita Parma training organization as part of the School for Milling Industry Technicians, was held from February 27 to April 11, 2025, with the goal of responding even more accurately and effectively to the specific needs

THE ITALIAN MILLING SECTOR SUFFERS FROM A LACK OF TRAINED STAFF

expressed by Italian milling companies regarding staff training.

The training module, which includes in-person classes, interactive sessions, and educational visits to nearby milling plants, is the result of a rather complex and detailed review of the content proposed in the previous two courses, carried out by a Technical Committee coordinated by Italmopa and consisting of Italmopa and Antim company experts and a supervisor.

The efforts of the Technical Committee have led to the development of a particularly comprehensive proposal: 12 teaching subjects, spread over 112 hours, and involving carefully selected, highly recognized instructors. This initiative is of undeniable utility and aims to address the industry’s objective difficulties in training its employees. Looking forward, it sets even more ambitious goals, such as identifying and training staff to be included in

milling companies’ teams, addressing the issue of skills mismatches and the increasingly challenging search for new collaborators, which unfortunately also affects the milling sector.

The upcoming course, and more generally, the establishment of a real school dedicated to training Technicians for the Milling Industry, thus represents a concrete response to a problem that, if

ignored, and compounded by the limited appeal of the primary food processing industry on the workforce, could worsen in the coming years.

The floor to Gianluca Allodi, the course supervisor

The design work for this third training course began with the definition of a

working group by Italmopa and Antim. The group’s purpose was to design a new course, starting from the experience gained in the previous courses held in recent years.

Within the group, we first asked who the course should be aimed at, and from there, we defined the subjects to be taught, the content of the practical activities, the composition of the teaching staff, the timing and the organization of the course, which has been developed in collaboration with Cisita Parma. This course is dedicated to persons already employed by milling companies, particularly production staff in need of professional training, and aims to enhance, through theoretical and practical lessons by industry specialists, the participants’ knowledge and skills regarding the management of the milling process in terms of understanding the milling technology of durum and soft wheat, production plants, processing machines, and their control, adjustment, and maintenance procedures. In addition to the technical/ technological aspects, the course also covers topics related to the qualitative, merchandise, and rheological characteristics of the raw material and

TRAINING IS THE KEY TO IMPROVE THE PERFORMANCE OF MILLS

finished products, as well as legislative requirements concerning food safety and plant safety. Moreover, from a supply chain perspective, looking at what happens upstream in the field, the course addresses topics related to the characteristics of different wheat varieties, the use of certified seeds, agronomic techniques, wheat pests/ contaminants, the implications of adverse weather conditions on cereal merchandise characteristics, and storage and preservation methods and techniques.

Looking downstream, it covers the technical/technological aspects related to the production of main bakery finished products, with a focus on both industrial and artisanal breadmaking processes, and evaluates the effect of using different types of flour on the

quality of the finished product (bread), assuming the same baking process. The course can also be considered a prerequisite for further specialized courses related to the role of Milling Industry Technician.

Finally, the course’s educational path highlights the essential function of connecting the agricultural world with the industrial world that is performed by the mill, along with all its implications. The milling process handles an agricultural product with all its inherent qualitative variability and contamination, transforming it into an industrial product while consistently maintaining strict quality standards and the high hygienic requirements demanded by pasta and bakery industries.

The view of Lorenzo Cavalli, President of the Italian Milling Technicians (Antim)

The shortage of trained personnel is an increasing problem in many Italian production environments. The transformation of cereals into flours and other food products requires specific technical skills to ensure the quality of

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semolinas and flours and the efficiency of operations. The lack of adequately trained professionals can lead to a number of difficulties, such as:

• Decrease in product quality because insufficiently trained staff may not be able to properly monitor milling, storage, and raw material treatment processes, compromising the quality of flours and other derivatives.

• Problems in plant management because managing milling plants requires a good knowledge of both machinery and processing techniques. The lack of qualified personnel can lead to malfunctions or inefficient use of resources.

• Another risk of inadequate training is related to workplace safety. Milling plants present significant health risks if not properly managed.

• The milling sector is going through a period of great innovation, with the introduction of new technologies such as automated systems and artificial intelligence. A shortage of qualified personnel can slow down the adoption of such technologies and compromise the competitiveness of companies.

To solve this shortage, many companies are investing in training programs and collaborating with schools or technical institutes. However, the main challenge remains attracting talent to a sector that is often not perceived as innovative or attractive. Antim dedicates at least two annual conferences to training and is actively present at conferences and roundtables on the milling sector. Training activities refer to various types of educational or professional development activities for the milling sector, that is, the transformation of wheat into flour. These activities may include:

• Technical training through conferences or courses on how to optimize milling processes, improve machine efficiency, manage flour quality, and reduce operational costs.

• Regulations and food safety: updates on local regulations - such as ISO certifications and HACCP - food safety, and hygiene.

• Innovation and sustainability: updates on new technologies, innovations in

the milling process, and sustainable practices to reduce environmental impact and improve resource management.

• Management and leadership to develop human resource management, production planning, and organization.

• Quality analysis: continuous training on the organoleptic characteristics of flour and finished products, with a focus on quality and customer satisfaction.

• Training on new products and market trends through seminars and workshop to learn how to produce special flours - such as whole wheat and gluten-free flours - adapting to food market trends.

In these 35 years of activity, Antim has realized that these training moments are crucial to updating skills and improving the performance of milling companies, ensuring high quality, safety, and competitiveness in the market. The goal of the National Association of Milling Industry Technicians is continuous training to improve technical and professional skills, keeping informed its members, that represented

almost all 300 mills currently operating in Italy, and supporting members updated. Despite the work done by the association, training remains insufficient, which is why, in collaboration with Italmopa, a school for milling industry technicians has been in the works for years.

After two courses aimed at furthering the training of instructors, held partly in person and partly online due to the pandemic, the third course for aspiring millers was held at the end of February. Qualified and experienced industry instructors conducted theoretical and practical lessons over seven weeks, covering everything from wheat cultivation to baking, including the entire transformation process and quality control of flours. This is an important step for our sector, which has required considerable financial and organizational efforts from companies that have strongly supported and wanted this project. These training courses will undoubtedly have followups, given the interest they have generated with many registrations. A key starting point that can and should be improved over time is to give young

people the opportunity to enter the workforce in our sector and allow companies to have a pool of technicians to address the shortage of qualified personnel.

“Open Mills Day 2025”

In 2018, Italmopa created and launched “Open Mills Day”, a non-commercial event with an informational and educational character, which this year reaches its fourth edition.

This event aims to give the public a closer look at the transformation process of soft and durum wheat into flour and semolina - a process that has remained largely unchanged over the centuries but now benefits from cutting-

edge technologies - through visits to the mills associated with Italmopa that participate by opening their doors to the public.

After three great successful editions, the first in 2018 with the participation of soft wheat mills only, and the ones in 2019 and 2023 that also included durum wheat mills, the fourth edition of “Open Mills Day” is scheduled for the next May 2025. This event will further boost Italmopa’s broader information campaign aimed at promoting clear, transparent and balanced communication, as well as combating fake news and misinformation about the milling sector. During “Open Mills Day”, participating mills will welcome not only institutional representatives

“OPEN MILLS DAY” IS AN EAGERLY AWAITED EVENT FOR THE SECTOR

at the national and local levels but also students, families, food bloggers, suppliers, clients, and simple visitors - all potential individuals interested in learning about this industry and having the opportunity to verify the professionalism and seriousness with which milling companies operate. The intense coordination work carried out by Italmopa and the participating companies for organizing the event aims to make “Open Mills Day” a valuable opportunity for exchange and an occasion to showcase a profession of exceptional quality with professionalism, dedication and transparency. We highlight that the Italian milling sector, which is at the top of the European Union and a showcase of Italian food industry excellence, is generally perceived as traditional but also shows a strong inclination for innovation, perfectly combining both aspects. One of the many peculiarities of the sector that we want to share through “Open Mills Day”.

Italmopa

The trend in the Italian milling industry

INCREASING THE PRODUCTION OF SOFT WHEAT MILLING, WHILE THE DURUM WHEAT MILLING SHOWS A SLOWDOWN

According to the latest report of Italmopa, in 2023 the Italian milling industry was characterized by a positive trend in production volumes for soft wheat milling, while a contraction was recorded in durum wheat milling sector. The sharp reduction in the prices of flour and milling by-products, as a result of the return of major production costs after the peaks reached in 2022, negatively impacted on the 2023 turnover of the sector, which amounted to 4,975 billion euros, with

a contraction of 18.5% compared to the 2022 turnover, calculated at 6,102 billion euros.

Soft wheat milling sector

Regarding the soft wheat milling sector, there was an overall increase in production volumes of flour compared to 2022 estimated at 2.1% (from 4,062 to 4,146 million tonnes). The positive trend also involved the main commercialization channel, that of baking and substitute products, by Italmopa

which had experienced a constant downward trend in recent decades: the production of flour for the baking and substitute products sector thus registered an encouraging overall growth of 1.5%, driven particularly by demand from large-scale retail. The production of flour destined for the confectionery sector remained substantially stable, despite a contraction in demand for holiday sweets. Positive trends continue particularly in demand from both the pizza channels (fresh and frozen) and export, due to the increasing

ENCOURAGING INCREASE OF FLOUR PRODUCTION FOR THE BAKING SECTOR

appreciation of our flour quality and versatility abroad. Instead, there was a decrease in the volume of flour sold on store shelves, confirming a reduction following the hoarding behaviors that

occurred during the early stages of the Covid emergency.

According to Italmopa, the turnover of the soft wheat milling sector for 2023 - considering the average reduction in the price of flour (-14.5%) and milling by-products (-22.7%) compared to 2022, resulting primarily from the cost of the raw material (soft wheat, -25.6% compared to 2022) as well as energy and logistics costs - is expected to be around 2,555 billion euros, a 14.7% decrease compared to the 2022 turnover, which was calculated at 2,997 billion euros.

Durum wheat milling sector

For the durum wheat sector, a contraction of approximately 1.5% in semolina production was estimated for 2023 compared to 2022. This reflects lower demand from the pasta industry, the main outlet for durum wheat milling, due to a slowdown in both domestic demand and exports of

durum wheat pasta. The turnover for the durum wheat sector is expected to decrease to 2,420 billion euros, compared to 3,105 billion euros in 2022 (-22.1%), resulting not only from the previously highlighted demand decline but also from the reduction in the average prices of semolina, particularly due to the significant drop in durum wheat prices compared to the peaks

THE LOWER DEMAND FROM PASTA INDUSTRY SLOWS DOWN THE SEMOLINA PRODUCTION

observed in 2022. The volumes of flour produced by the national milling industry are expected to amount to 8,151,000 tonnes in 2023, reflecting a 0.3% increase compared to 2022 (8,128,000 tonnes), while the total volume of products from the Italian milling industry, including by-products, is expected to reach 11,608 million tonnes (11,583 million tonnes in 2022).

Flour and semolina exports

In 2024, Italian common wheat flour exports again recorded a very flattering result, standing at 329,881 tonnes with a percentage growth, in volume, of 15.3% compared to 2023. This increase involved both EU countries, which absorbed 169,761 tonnes of Italian flours, and third countries to which the volume of our exports now reaches

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QUALITY AND VERSATILITY OF ITALIAN FLOURS ARE VERY APPRECIATED ABROAD

138,817 tonnes. Also in 2024, France is confirmed as the first destination country for our common wheat flour exports, preceding, in order, the United States, Germany, Spain, the United Kingdom, Poland, Denmark, Austria, Israel, Ireland, Australia, Romania, the Netherlands, Switzerland, the United Arab Emirates, Greece, Belgium and Portugal. But our flours now reach 122 countries around the world.

Also for durum wheat semolina, 2024 closes with a positive balance compared to 2023 in terms of volume of our exports; they stood at 134,369 tonnes with a leap of 1.9% compared to the previous year, of which 71,616 tonnes were destined for EU countries and 62,752 tonnes for third countries. Saudi Arabia became the top destination country for our durum wheat semolina exports, followed by Germany, France, Belgium, the United Kingdom, Liechtenstein, Mali, the United States, Israel and Denmark.

The overall export figures for soft and durum wheat flour show, once again,

a positive trend in terms of volume. The now consolidated growth trend confirms, beyond a reasonable doubt, the unquestionable quality and great versatility of the flours and semolina produced by the Italian milling industries. These are products at the heart of the Made in Italy food industry, obtained thanks to the extraordinary

ability of Italian millers to select and blend the best grains, regardless of their origin, in order to obtain flours and semolina that fully meet the multiple needs of the market and the increasingly attentive demands of consumers.

Italmopa

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• CERTIFIED ECOLOGICAL SANDBLASTING

Ocrim celebrates 80 years of success

2025 is the year that marks an extraordinary milestone for Ocrim: 80 years of history. Ocrim was born in 1945 in Cremona, with the dream of helping the milling sector to recover and grow, as the whole world was suffering from the wounds of the war that had just ended. That dream came true and today it has become a reality that embraces the entire milling world and spreads new knowledge for unique growth. Ocrim is proud to celebrate this important anniversary with all of you - our collaborators, partners and customerswho have accompanied the company on this journey.

The motto for this anniversary, “The Future is Now”, perfectly represents Ocrim’s soul and path. In these eight decades, it has built its success thanks to passion, commitment and the continuous pursuit of excellence.

Ocrim has always looked ahead, without ever losing sight of its roots. It is this combination of tradition and innovation that has allowed Ocrim to grow and become a point of reference in the milling sector.

The official anniversary image belowwith fireworks and Ocrim’s eightieth anniversary logo - was chosen to tell you about the human and corporate soul of the Ocrim family. This special logo symbolizes the celebration of a journey that has been possible thanks to all those who believed in Ocrim. Every project completed, every innovation introduced, every challenge faced has brought the company this far. Reaching 80 years of activity does not only mean looking to the past, but also - and above all - projecting with determination towards the future. Today, as then, the goal is to continue to innovate. Ocrim is investing in

Human Capital, advanced technologies, sustainability and automation to make plants increasingly high-performance and in line with the needs of the customers and the planet. For Ocrim, the future is already here, and it is something that must be built day after day.

This anniversary is also a special moment to reflect on Ocrim’s values: quality, reliability, team spirit. These are the pillars that guide the company and will continue to do so in the years to come. Thanks to these values it is possible to face the challenges of a constantly evolving world with confidence and determination. Ocrim will continue to write its history, to leave its mark on the milling sector and to build an even brighter future. Today Ocrim celebrates 80 years of success, knowing that the best is yet to come.

AXOR lightens the burden of pasta producers with flexible solutions

With more than 170 project references and offering pasta production technologies with high efficiency in line with the needs of production facilities, Italian AXOR provides flexible solutions to maximize the production efficiency of its business partners. With its production lines for different pasta cuts, turnkey projects and engineering solutions, AXOR analyses the needs of producers and offers the most efficient plan for them. Pasta production facilities can produce pasta with different shapes and ingredients based on different types of raw materials. At this point, analysing the needs plays a critical role in the complete planning of production lines

and processes. In its R&D center, AXOR is able to perform quality control tests for the specific needs of pasta producers and thus offer the most efficient plan for producers. Thanks to the consultancy offered by AXOR for project designs, pasta producers can minimize cost and time losses in their investments and achieve successful results in their projects.

AXOR enables pasta producers to use their capital in the most efficient way by providing a project plan that provides cost advantage and efficiency to optimize the processes in existing or to be established factories.

AXOR offers full line services in line with the needs of pasta producers

with its specialized engineering. Offering flexible engineering solutions for all processes from automation to process control in pasta production facilities, AXOR can make the production processes of enterprises efficient.

AXOR serves as a solution partner in the turnkey projects of pasta producers. Providing services from the construction of production facilities to the preparation of automation systems with more than 170 project references worldwide, tailor-made solutions which provided by AXOR, prevent problems and time losses that pasta producers may encounter in producers’ new investments.

An example of AXOR equipment: E.N.A. short-cut pasta line

Tecalit celebrated 40 years since its founding

Tecalit is a company specialized in the design and construction of plants for the production of all types of pasta, snack pellets, couscous, gluten-free and instant pasta. From its early years in the market, the company established itself as a leader capable of bringing innovation to the sector.

In 1984, Tecalit introduced its first pasta press with microwave dryer advanced technology. This machinery is still in operation today, demonstrating the reliability and durability of Tecalit’s plants. In 1986, as market demands increasingly focused on health, Tecalit designed and built a new plant with innovative technology for the production of organic pasta. This focus on food sector trends has been one of the company’s distinctive features since its foundation.

The 1990s marked a period of expansion for Tecalit, with the opening of markets

in Eastern Europe and Russia, followed by several Asian countries. This growth was driven by advancements in technology, financial globalization, and significant legislative changes. In this context of changes and opportunities, Tecalit embarked on a journey of innovation, growth, and sustainability. Starting in the 1990s, Tecalit took on the task of producing a new line for nests, with drying spirals, which allowed the production of special pasta without waste. It was possible thanks to the entry of the sons of Pietro Guidolin - the founder of Tecalit - into the company: Pierpaolo, management engineer, and Adriano, food technologist, which have strengthened management at a technical and technological level. During the 1990s, was expanded the product range with long pasta lines for linguine, spaghetti, bucatini, tagliatelle and lasagna.

From 2000 onwards, the programming and development office paved the way for the production of high-capacity pasta lines, reaching up to 6,000 kg/ hour. Market has been expanded in North America and Central Asia, with particular interest for India. Complete “turnkey plants”, including ancillary accessories such as thermal power plant, storage silos (for flour and dry pasta), packaging systems and much more. Tecalit also introduced innovative technology for gluten-free pasta production with the exclusive BT-Cooker system for long pasta and short-cut pasta. In these 40 years, Tecalit has grown thanks to the skills and experience of its collaborators and its unwavering commitment to serve its customers. Looking to the future with confidence, Tecalit continues to uphold the high standards of Italian excellence in production machinery.

From the left: Adriano Guidolin, Stefania Pettenon, Pietro Guidolin and Pierpaolo Guidolin, the founders of Tecalit

Landucci: a century of evolution between tradition and innovation

In 2025, Landucci celebrates an extraordinary milestone: 100 years of activity. A century of challenges, transformations and achievements that have made the company a global reference in the production of pasta dies and machinery. This anniversary is not only an opportunity to remember the past, but also a stimulus to look forward, with new investments and projects that launch Landucci towards the future.

Founded in 1925, the company began as a small family business, the result of the wit and determination of those who believed in the value of their work. In an Italy in full transformation, Landucci has been able to assert itself thanks to the quality of its products and its ability to adapt to changes in the sector. Over the years, it has maintained a clear vision: innovate without losing sight of tradition. This approach has allowed it to expand and introduce

From the left: Federica, Lando, Angela, Luca, David and Alessandro Landucci

cutting edge technologies, improving production efficiency and ensuring increasingly higher quality standards. Today, Landucci machinery and dies are used all over the world, with customers on all continents and in more than ninety countries. The reliability of the solutions proposed and the ability to respond to the specific needs of each customer have consolidated its reputation, making it synonymous with excellence.

Behind this success, however, there is not only technology and innovation, but people above all. Technicians, designers and specialized operators work with passion and expertise, ensuring that each product meets the highest quality standards. Landucci corporate culture is based on a combination of experience

and dedication, values that are handed down from generation to generation. In recent years, sustainability has become a priority. The search for solutions to reduce energy consumption and minimize the environmental impact of production processes and final products is one of the challenges that the company has embraced with determination. The goal is to combine innovation and responsibility, developing technologies that respond not only to productivity needs, but also to those of the planet.

2025 will not only be a year of celebrations, but also an opportunity for renewal. Landucci has planned numerous events dedicated to partners, customers and collaborators; moments of meeting to share achievements,

experiences and future prospects. It is within this framework of renewal that Landucci is pleased to announce the opening of a new production unit to meet the growing market demands and the increasing need for both dies and inserts as well as machinery. In fact, both our range of production machines, such as cutting equipment and bow-ties machines, and maintenance equipment, including diewashers and stickwashers, are constantly being updated to ensure greater versatility and ease of use in pasta factories worldwide. With a century of history behind, the company continues its journey with the same spirit that has guided it from the very beginning: combining tradition and innovation to build the future of pasta production.

AL.MA. www.alma-pasta-machinery.com 38 - 40

ANSELMO GROUP www.anselmoitalia.com 16

ASB www.asbautomation.com 8 AXOR www.axor-italia.com 12

B&B SILO SYSTEMS www.bebsilos.com 22

BAVUSO www.bavusoimpianti.it 58

BORGHI www.borghigroup.it 18 CEGLIA www.cegliacostruzioni.it 62 CIMAS www.cimasitalia.it 32

www.colombopietro.it 50 CUSINATO www.cusinato.com 20

DEFINO & GIANCASPRO www.defino-giancaspro.com 4 DOLZAN www.dolzan.com 34 ELICA ASM www.elica-asm.com 30 FAVA www.fava.it 36 - 37 GROUP PACK www.group-pack.com 2 - 3

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2000 www.istsort.com 6

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SUD www.molitecnicasud.it 56

PROJECT www.newproject-italia.it 46 OCRIM www.ocrim.com InsIde cover - 1

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