How Innovation is Transforming Cowpea Farming in Africa COMMODITY
COWPEA
Top 10 cowpea Producers in Africa
potential of sorghum in Africa's food security
3 | Issue No.13 | Mar - Apr 2025
FOUNDER & PUBLISHER
Francis Juma
SENIOR EDITOR
Martha Kuria
EDITOR
Wangari Kamau
Martin Mucha
CONTRIBUTORS
Nate Blum
Dr Alyaa Homoud
BUSINESS DEVELOPMENT
DIRECTOR
Virginia Nyoro
BUSINESS DEVELOPMENT
ASSOCIATE
Vivian Kebabe
HEAD OF DESIGN
Clare Ngode
ASSOCIATE DESIGNER
Emmaculate Ouma
ACCOUNTS
Jonah Sambai
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A Deep Dive into Grains: Seed Security, Milling Technology & Africa’s Food Future
There would be no milling of grains if we ignored where these grains come from. The seed sector is a foundational pillar that directly influences the quality and availability of grains, ultimately impacting milling efficiency. In our 13th issue of Milling Middle East & Africa magazine, we take a deep dive into this vital upstream component of the industry—the seed sector—featuring the International Seed Federation (ISF).
With over a century of experience, ISF brings invaluable insights that benefit every player along the grain value chain. From seed distribution and trade, to farmers, researchers, policymakers, and finally our millers, this issue offers a rare glimpse into the origin of the grains we process. Michael Keller, Secretary General of ISF, shares an in-depth perspective on the challenges Africa must address to transform its seed systems into engines of food security, climate resilience, and farmer empowerment.
And that’s just the beginning. This issue is packed with expert insights carefully curated to benefit all stakeholders across the grains, milling, and baking sectors.
Have you ever wondered why millers ‘soak’ their wheat before milling, even though they require it to be pre-dried by farmers? We explore the science behind tempering—a strategic hydration process that optimizes the wheat kernel’s outer bran and inner endosperm absorption characteristics. Learn about the innovators driving faster and smarter tempering solutions for modern milling.
As the industry moves toward more sophisticated technologies to meet growing nutritional needs, Joy Muthaura, Senior Business Executive at Sanku, discusses the importance of flour fortification. She breaks down why every household should consume fortified flour to ensure nutritional security. “Our approach is designed to help millers, particularly those who might otherwise be left behind, to fully participate in national fortification efforts and contribute to improving community health,” she notes. This conversation is a mustread.
In our Country Focus section, we turn to Ghana, a West African nation known for its vibrant culture and stable democracy. In recent years, Ghana has faced climate shocks that threaten food security and economic stability. Despite 57% of its land being classified as agricultural, the country still relies heavily on grain imports. However, adopting to the climatic changes, Africa as a continent is embracing indigenous grains like cowpea, one of Africa’s oldest cultivated crops. Thriving in arid regions from West to East Africa, cowpea feeds over 200 million people and supports countless smallholder farmers. Its resilience to drought and degraded soils makes it an essential crop in the fight against climate change and food insecurity.
Special thanks to Mr. Nate Blum, CEO of the Sorghum United Foundation, for his compelling insights on the potential of sorghum in enhancing Africa’s food security. Having collaborated with farmers across the continent, Blum highlights sorghum’s dual benefit—its role in food security and its capacity to improve nutrition.
This issue also introduces a new section ‘Equipment Focus’ which shines a spotlight on companies providing innovative solutions for the milling, grains, and baking sectors. Book the space to showcase how your technologies are helping the industry evolve.
Everyone desires to cruise, going round the world in the comfort of a cruise ship. But what remains constant is we must snack. The baking sector is very vital in this space. Having Sipho Alwaba Makwela, a South African artisan baker grace our baking MEA sector is amazing. Get to know more on how he grew from an appreciate baker to now heading the baking section in the most prestigious MSC Cruises.
Finally, this issue provides a roundup of the latest developments in the baking, milling, grains, and cereals sectors, featuring expert insights and news updates.
We hope this edition inspires innovation, collaboration, and progress in the dynamic world of grains, milling, baking and agriculture as a whole.
Martha Kuria, Senior Editor, MMEA.
NEWS UPDATES
Grains, oilseed prices slide further in 2025: World Bank
GLOBAL - Prices of major grains and oilseeds, wheat, maize, soybeans, and their derivatives, are projected to decline throughout 2025 as global supplies
rebound and demand remains weak, according to the World Bank’s latest Commodity Markets Outlook. Trade tensions, favourable weather, and subdued energy prices are key drivers.
Wheat prices, which fluctuated in early 2025, have eased due to improved harvests in key exporting nations. Further price declines into 2026 are expected, constrained by trade uncertainty and slow consumption growth.
Maize prices, which surged earlier due to South American droughts, are now falling. Better weather in Argentina and Brazil has boosted supply prospects, while weaker oil prices have dampened U.S. demand for maize-based ethanol. A 2% drop in maize prices is forecast for both 2025 and 2026.
Soybean markets are softening significantly. Prices dropped 5% in Q1 and
are projected to fall 17% in 2025, driven by a 6% increase in global production and improved yields. China’s tariffs on U.S. soybeans have further weighed on U.S. prices. As China accounts for 60% of global soybean imports, its reduced buying has broad implications.
Soybean oil prices remain 10% higher year-on-year due to tight supplies of palm and sunflower oil, but are expected to dip by 3% in 2025. Soybean meal prices fell 7% in Q1 and are forecast to decline 16% for the year, reflecting increased crushing and weaker feed demand.
“Commodity prices are stabilising, but volatility is at a 50-year high,” said Indermit Gill, World Bank Chief Economist. “Developing economies must restore fiscal discipline, attract private capital, and liberalise trade to withstand these shocks.”
SALIC launches National Grain Supply Company to enhance Saudi food security
SAUDI ARABIA - The Saudi Agricultural and Livestock Investment Company (SALIC), a Public Investment Fund (PIF) entity, has launched the National Grain Supply Company (SABIL) to oversee Saudi Arabia’s strategic grain reserves, with a storage capacity exceeding 2.7 million tonnes. This marks SALIC’s first domestic venture into grain operations and a key move to fortify the Kingdom’s food security infrastructure.
SABIL, unveiled on April 15 under the Ministry of Environment, Water and Agriculture, will operate 14 silo branches across Saudi Arabia, including major ports such as Jeddah Islamic Port, King Abdulaziz Port in Dammam, Yanbu Commercial Port, and Jazan Port. The company is tasked with managing the full logistics chain for imported wheat—from arrival at ports to storage and distribution to milling firms.
This initiative reflects a strategic expansion of SALIC’s mandate to secure sustainable food sources. While SALIC has historically focused on global agricultural investments since its 2011 inception, SABIL strengthens the local supply chain with advanced logistics capabilities.
SABIL CEO Abdulrahman bin Saud Al Owais stated that the company will drive operational excellence and foster value chain integration. SALIC Group CEO Sulaiman Abdulrahman
AlRumaih added that SABIL’s infrastructure will also offer commercial services to the private sector, enabling collaboration in food logistics.
The launch aligns with the transformation of the General Grains Organization into the General Food Safety Authority (GFSA), which will retain procurement oversight during the transition, while operational control shifts to SABIL.
According to the USDA, Saudi Arabia is projected to import 3.2 million tonnes of wheat in 2025/26, with domestic output at 1.5 million tonnes. Beginning stocks of 4.09 million tonnes underline the critical role of effective storage and distribution.
APPOINTMENTS
Forafric
Global appoints Khalid Assari as Chairman
MOROCCO - Morocco-based agribusiness leader Forafric Global PLC has appointed Khalid Assari as Chairman of the Board, effective April 4, 2025, succeeding Saad Bendidi. Assari recently served as CEO following the retirement of Mustapha Jamaleddine on December 31, 2024.
With a robust background in agribusiness and leadership roles at Caisse de Dépôts (CDG Group), Assari holds an MBA in Finance from Old Dominion University, Virginia.
“I am honored to take on the role of chairman and look forward to working closely with the board and leadership team to advance Forafric Global’s mission and strategic goals,” he stated.
Assari takes the helm during a transformative phase for Forafric, as the company pushes forward with strategic initiatives to enhance operations and financial stability. In February 2025, Forafric announced a major restructuring plan focusing on soft wheat and Moroccan operations. Key measures include divesting non-core assets, namely operations outside Morocco, those focused on durum wheat, and selected Moroccan logistics, expected to raise between US$80 million and US$100 million to boost working capital.
Forafric currently runs 12 industrial units and two logistics platforms, supplying flour, semolina, pasta, and couscous to over 45 countries. As part of its growth strategy, the company recently expanded its wheat processing capacity by 370 TPD through two new flour mills, a 120 TPD unit at Sanabil and a 250 TPD unit at Moulins De Had Soualem, both installed by Alapala.
Additionally, a 10-year lease signed in May 2024 for a facility in Morocco’s Meknes-Fes region adds another 600 TPD, further cementing Forafric’s role in advancing food security across Africa.
INVESTMENTS
CIMMYT,
KALRO launch US$1M wheat research facility to boost Kenya’s wheat production
KENYA - The Kenya Agricultural and Livestock Research Organization (KALRO), in partnership with the International Maize and Wheat Improvement Center (CIMMYT), has launched a Ksh 1.3 billion (US$1 million) wheat rust research facility in Njoro, Nakuru County. The facility is expected to significantly reduce Kenya’s 80% dependence on wheat imports by enhancing disease resistance, accelerating wheat breeding, and improving yields.
Equipped with advanced screening tools and a cold room for seed storage, the facility will fast-track the development of disease-resistant wheat varieties. Dr. Bram Hovartz, CIMMYT Director General, emphasized that the center will boost capacity to deliver resilient seeds, helping farmers combat emerging wheat diseases.
Dr. Felister Makini, KALRO Deputy Director for Crops, highlighted the urgency of curbing wheat shortages through certified seeds and modern breeding techniques. She warned against seed recycling, noting its role in weakening yields and increasing disease risks.
“Kenya imports nearly 80% of its wheat needs. With these facilities, we are building capacity to not only screen for diseases but also develop and distribute new, more productive and resilient wheat varieties,” she noted.
Over the past decade, CIMMYT has screened 700,000 wheat accessions globally and developed more than 250 varieties. “Our new strains can yield 6 to 8 tonnes per hectare—nearly twice the output of older varieties,” said Dr. Sridhar Bhavani, CIMMYT’s Wheat Improvement Lead for East Africa.
The Njoro facility will also serve as a regional breeding hub under the Wheat Improvement Network for Africa, supporting over 16 countries with high-yielding, climate-resilient wheat varieties.
To ensure farmers benefit directly, KALRO has opened a “Mkulima Shop” providing access to certified seeds. Addressing GMO concerns, Dr. Makini clarified that all breeding efforts at the facility are conventional. The new research hub represents a major step toward Kenya’s wheat self-sufficiency and agricultural resilience amid growing climate challenges.
Africa Logistics Expo 2025 to launch in Nairobi, Kenya
KENYA - FW Africa, organiser of Eastern Africa’s leading food and FMCG industry trade shows, has announced the launch of the Africa Logistics Expo 2025, a new event focused on the region’s rising demand for sustainable, efficient, and tech-driven logistics, mobility, and supply chain solutions.
The inaugural edition will take place from July 2–4, 2025, at the Sarit Expo Centre in Nairobi, Kenya, and will be co-located with the 10th edition of the AFMASS Food Manufacturing Expo. Together, the events are expected to attract over 8,000 visitors and delegates, and more than 150 exhibitors showcasing innovations that power modern supply chains.
The Africa Logistics Expo will bring together key decisionmakers from transportation, warehousing, packaging, digital logistics, and green mobility sectors. It arrives as African economies seek to enhance cross-border trade efficiency, sustainability, and supply chain integration.
FW Africa CEO Francis Juma described logistics as “the backbone of industrial progress,” noting its vital role in enabling growth across industries such as food, personal care, and agriculture.
The Expo comes amid strong growth in the Middle East and African logistics market, which generated US$471.5 billion in 2024 and is projected to reach US$680.3 billion by 2030, growing at a CAGR of 6.3%. A high-level Africa Logistics Summit will accompany the exhibition, focusing on emerging technologies, trade facilitation, policy alignment, and scaling African logistics for global competitiveness.
Held alongside the established AFMASS Expo, known for featuring global brands like Isuzu, Honda, and Atlas Copco, the new event offers unmatched cross-sector networking and business opportunities.
Organisations looking to showcase their technologies, products and services are invited to reserve exhibition booths and sponsorship packages at www.africalogisticsexpo.com.
China halts U.S. corn, soybean purchases as trade tensions flare
CHINA - China has ceased placing new orders for U.S. corn and soybeans since January 16, 2025, just days before President Donald Trump’s second inauguration, raising alarms across the U.S. agricultural sector.
The move coincides with a fresh escalation in U.S.-China trade tensions, following Trump’s imposition of tariffs up to 145% on Chinese goods. In retaliation, Beijing announced tariffs reaching 125% on U.S. imports and vowed to "fight to the end," according to official Chinese statements.
This disruption threatens U.S. exports to what was once their largest soybean buyer. In 2024, the U.S. shipped over 27 million tonnes of soybeans to China, worth US$12.8 billion. The halt in new orders signals a sharp downturn, with Brazil stepping in to fill the gap. As of March 2024, Brazilian soybeans accounted for over half of China’s total imports, bolstered by competitive pricing and stable harvests.
A recent Chinese trade delegation’s visit to Brazil underscores Beijing’s pivot toward South America for more reliable supplies. The American Soybean Association (ASA) expressed concern about the long-term damage to U.S. farming. ASA President Caleb Ragland warned of severe impacts this growing season and broader fallout from a prolonged "Trade War Two."
Compounding U.S. exporters’ woes, Trump’s 90-day tariff reprieve excludes China, maintaining full tariffs on its goods while lowering them to 10% for other nations.
Meanwhile, China is boosting domestic grain production to reduce reliance on imports. A new report from the Chinese Agriculture Outlook Committee forecasts record grain output of 709 million tonnes in 2025, up from 706.5 million in 2024, citing improved yields and expanded cultivation.
Sayga Flour Mills commissions 2,000
SUDAN - Sayga Flour Mills, a subsidiary of Sudan’s DAL Group, has launched a new high-capacity flour milling complex in Port Sudan with a production capacity exceeding 2,000 metric tons per day— making it the largest facility of its kind along Africa’s east coast.
The project was developed in partnership with Swiss milling technology leader Bühler Group and completed in under eight months, despite Sudan’s ongoing political and logistical challenges. Construction was led by Shandong Dejian International Economic and Technical Cooperation Co., Ltd., which implemented slipforming techniques to complete the 8,000-square-meter main building—an innovation first for the region.
The facility houses two production lines, each capable of processing over 1,000 tons of wheat daily. It will produce
MARKETUPDATE
tons/day
both bakery and consumer-grade flours, addressing growing food supply needs in Sudan and neighboring countries. The mill is equipped with Bühler’s latest technology, ensuring high output efficiency and product quality.
Operations at Sayga’s existing Port Sudan mill faced minimal disruption during the transition, with fewer than
Turkish milling machinery
mill in Port Sudan
eight days of downtime. This seamless shift was made possible by coordinated efforts between Sayga, DAL Group, and Bühler engineers.
Established in 1996, Sayga has been a major player in Sudan’s food sector. It earned ISO 9001:2000 certification in 2001 and HACCP accreditation for its pasta plant in 2009.
This investment strengthens Sudan’s food production capacity and aligns with national goals to reduce wheat import dependence. In 2023, DAL Group secured US$50 million from British International Investment to import 280,000 tons of wheat, ensuring supply chain resilience.
Bühler and DAL are already planning new milling projects in Sudan and Mozambique, reinforcing their commitment to regional food security and innovation.
exports grew by 5% in 2024
TURKEY – According to Zeki Demirtaşoğlu, Chairman of the Turkish Milling and Sector Machinery Manufacturers Association (DESMÜD), the Turkish milling machinery sector increased its export volume by 5%, reaching US$3.7 billion.
Demirtaşoğlu stated that their initial target was to achieve a 10-15% growth in exports, but they fell short due to global inflation and market contractions. Nevertheless, he praised the 5% increase, from US$3.5 billion to US$3.7 billion, as a significant milestone for the industry.
Demirtaşoğlu listed several challenges negatively affecting the country’s milling machinery exporters, including issues in production, transportation, and financing, along with geopolitical tensions and dollar shortages.
He also pointed to long-term, low-interest loans provided by countries like China and Germany, which have intensified global competition. He highlighted that 2024 has been particularly challenging for international trade and logistics.
“The crises in the Gulf of Aden, the Suez Canal, and the Panama Canal have significantly disrupted maritime trade. Additionally, the ongoing conflicts in Ukraine, Russia, Israel, Palestine, and Syria have been key factors contributing to market contraction in the sector.” Demirtaşoğlu said.
Despite these challenges, Turkish milling machinery
manufacturers have improved their production quality by leveraging Industry 4.0 and 5.0 technologies, noted Demirtaşoğlu.
He acknowledged that Turkey continues to produce hightech machines for the global market. However, the Chairman of DESMÜD expressed concern that one of the most significant risks the industry will face in 2025 is the continuation of wars and geopolitical tensions.
In particular, ongoing transport challenges and potential crises in critical waterways like the Suez and Panama canals could adversely affect global trade. He also mentioned that the strategic decisions made by the new U.S. President Trump will influence the sector, highlighting that U.S. global policies will be crucial in shaping world trade.
Harvest Group launches operations in Kenya
KENYA – Geneva-based commodities trading giant Harvest Group SA has officially launched operations in Kenya, marking a major step in its Africa-focused expansion strategy. The move follows its first successful shipment of soybean meal from India in December and the rollout of a scalable, cashand-carry distribution model. Kenya was selected for its stable regulatory environment, robust infrastructure, and high digital connectivity, making it an ideal gateway to key COMESA markets such as Uganda, Rwanda, South Sudan, and the Democratic Republic of Congo.
Harvest Group aims to transform supply chains and improve access to high-quality agricultural commodities across East and Central Africa. Mombasa Port plays a central role in its logistics network, enabling repackaging of goods into locally preferred 40-50kg bags before transportation via the standard gauge railway (SGR) to Nairobi, now a major wholesale hub.
“Our decision to expand into Kenya reflects a long-term commitment to the African continent,” said Almaz Alsenov, founder of Harvest Group. “Africa offers dynamic growth opportunities compared to stagnating European markets.”
The company supplies wheat, corn, soybean meal, vegetable oils, and barley, and seeks to raise market standards by improving product quality and availability. Commodities are available in various formats, from single bags to full truckloads, stored in strategic warehouses.
Kenya’s advanced mobile infrastructure underpins the firm’s logistics and sales operations, including QR code-based systems for customer identification and efficient product retrieval. Harvest Group also plans to expand warehouse capacity nationwide to enhance accessibility.
By introducing superior-grade commodities, the company hopes to positively influence regional farming practices and support food security. “Improving agricultural efficiency is vital for food security and for strengthening African economies,” Alsenov added.
INVESTMENTS
ANDRITZ to build high-capacity feed mill for Alwadi Poultry Farms in Saudi Arabia
SAUDI ARABIA- Global technology group ANDRITZ has secured a significant contract from Alwadi Poultry Farms Company to deliver a complete, high-capacity feed plant in Riyadh Province to bolster the Kingdom’s self-sufficiency in animal feed production. Set to begin operations in 2026, the facility will produce 90 tons per hour of poultry and ruminant feed, supporting the growing demands of the Kingdom’s livestock industry.
The plant will feature two poultry feed lines (60 TPH) and one ruminant feed line (30 TPH), aligned with Alwadi’s strategy to improve feed quality and strengthen its vertically integrated operations. ANDRITZ will supply the complete feed production line, including essential machinery such as hammer mills, mixers, pellet mills, and crumblers, with key components manufactured in Europe to ensure reliability. The contract also includes installation supervision, commissioning, and local after-sales support.
“With our long and distinguished history in the poultry sector, Alwadi Company has gained unparalleled experience,” said Mr. Khalid Alsanie, General Manager of Alwadi Poultry Farms Company.
“This experience has earned us the trust of our partners and consumers, and for many generations, our company has been a cornerstone of the poultry industry, built on a legacy of quality and a steadfast commitment to excellence.”
Alwadi Poultry Farms, established in 1975, is a leader in the Saudi poultry sector, with operations spanning breeding, hatcheries, feed production, and processing. This new facility will significantly enhance Alwadi’s production capacity and contribute to Saudi Arabia’s Vision 2030, which aims to achieve self-sufficiency in poultry and livestock production. Michael Lierau, Senior Vice President of ANDRITZ Feed & Biofuel, expressed pride in the partnership, underscoring the role of both companies in promoting food security and agricultural development in the region.
Cimbria unveils CycloForce Fan: doubling airflow, cutting energy use by 50%
ITALY – Cimbria, one of the world’s leading manufacturers in the processing, handling and storage of grain has unveiled the CycloForce Fan, a groundbreaking innovation that doubles airflow while reducing energy consumption by up to 50%. This advancement is part of Cimbria’s Cyclofan technology, aimed at enhancing the efficiency and cost-effectiveness of grain drying processes.
According to Cimbria, the CycloForce Fan’s design minimizes maintenance and operational disruptions, ensuring sustained profitability and improved operational safety. It is versatile and can be used for a wide range of crops, from cereal grains to specialty products.
“With up to 92% dust separation efficiency, this technology maintains optimal drying conditions while effortlessly meeting environmental standards,” the company stated.
Additionally, the CycloForce Fan contributes to reducing CO2 emissions, offering a tangible pathway to a smaller carbon footprint. Its robust, low-maintenance design further minimizes waste.
Cimbria’s introduction of the CycloForce Fan represents a significant step forward in the evolution of grain drying technology, offering grain handlers an effective solution to enhance efficiency, reduce energy consumption, and meet environmental standards.This development comes as Cimbria recently celebrated 50 years of impactful partnership with the grains industry in Kenya.
During the celebrations in November 2024, Cimbria highlighted that the company’s journey has been marked by collaboration and innovation, significantly contributing to the region’s agricultural and economic growth.
The company had earlier showcased its advanced solutions to a delegation of Kenyan ministers and officials during their visit to Copenhagen. The solutions, tailored to Kenya’s unique climate, aim to enhance food security by efficiently processing and safely storing grains, seeds, and foods.
Additionally, Cimbria, in collaboration with EIFO, supports financing for processing and storage projects, promoting sustainable agriculture across Kenya and the broader African continent.
DIVESTMENTS
Bunge exits U.S. corn milling after 45 years with sale to Grain Craft
USA – Bunge Global SA is divesting its North American dry corn milling operations, spanning six facilities and approximately 600 employees, to Grain Craft, the third-largest flour miller in the U.S., in a move signalling Bunge’s continued strategic shift away from regional assets.
The financial terms of the deal, announced on April 15, were not disclosed. The transaction includes dry corn milling plants in Crete, Nebraska; Atchison, Kansas; and Danville, Illinois, as well as dry masa production sites in Muleshoe, Texas; Red Oak, Iowa; and Worthington, Indiana.
The acquisition also includes a transload and packaging facility in Querétaro, Mexico. Pending regulatory approval and customary closing conditions, the acquired division will continue to be headquartered in St. Louis. The acquisition represents a major expansion for Chattanooga-based Grain Craft, which currently operates 15 flour mills with a total daily milling capacity of 147,000 cwts.
According to Pete Frederick, president and CEO of Grain Craft, the addition of Bunge’s corn milling assets marks a “transformational acquisition” that broadens the company’s portfolio beyond traditional wheat flour.
Grain Craft, which also owns Central Milling, an organic flour subsidiary, is positioning itself to serve an expanded range of industries, including baking, food service, pizza, and tortilla production. For Bunge, the deal marks the end of a 45-year legacy in U.S. corn milling. The company entered the sector in 1979 with the acquisition of Lauhoff Grain Co. in Danville, Illinois.
That acquisition made Bunge the largest dry corn miller in the world at the time. “We carefully considered how this regional business fits with our long-term plans. We’ve decided to focus on areas more closely aligned with our global operations. We are thankful for the dedication of our corn milling team,” said Julio Garros, co-president of Agribusiness for Bunge.
iGRAIN, Bali Group forge long-term partnership to enhance grain storage solutions
INDIA – Denmark-based iGRAIN has entered into a longterm license cooperation agreement with India’s Bali Group, in a significant move to advance grain storage technology.This partnership allows Bali Group to manufacture and profit from iGRAIN’s advanced grain monitoring technologies, integrating them into their high-quality silos.
Bali Group, with over 25 years of experience, is a leading manufacturer and turnkey supplier of grain storage silos in India.The company has delivered approximately 3.4 million tons of storage capacity to date, specializing in state-of-the-art silo solutions that ensure optimal moisture control for various free-flowing grains. Their collaborations with international partners from Japan, America, Canada, and Italy have enriched their engineering expertise and adherence to global standards.
With this partnership, Bali seeks to integrate iGRAIN’s cutting-edge grain monitoring systems, thereby enhancing grain storage solutions across various markets. iGRAIN offers a comprehensive portfolio that includes temperature, moisture,
EXPANSION
CO₂, and volatile organic compounds (VOC) monitoring systems.
Their All-In-One Sensor Cables combine multiple sensors into a single cable, providing efficient and cost-effective grain storage management. These technologies are designed to reduce post-harvest losses by detecting potential issues, such as infestations and spoilage, at an early stage.
According to the company, as grain storage becomes increasingly challenging due to climate variability and rising risks of spoilage, this advanced system offers farmers and grain managers a reliable, automated solution for maintaining ideal storage conditions.
The Aeration Control Module integrates seamlessly with iGRAIN’s Dashboard Manager, Smart App, and PLC/SCADA systems, making it a versatile and effective tool for safe crop storage and management.
This partnership, therefore, reflects a broader trend of iGRAIN forming strategic alliances to expand its global reach.
Roff Milling expands into Zambia to strengthen regional maize milling industry
ZAMBIA – Roff Milling, a renowned South African manufacturer of maize milling equipment has inaugurated its new branch in Kitwe, Zambia.
Building on over 30 years of maize milling expertise, Roff Milling is committed to serving the region with high-quality equipment and personalized service. This strategic expansion, launched on March 13, 2025, aims to enhance service delivery to local farmers, entrepreneurs, and millers in Zambia and neighboring maize-producing countries.
According to the company, the decision to establish a presence in Zambia was driven by the country’s significant maize production and its central location within the region. By situating the new branch in Kitwe, Roff Milling can now offer more efficient and cost-effective services to its extensive customer base, including markets in Malawi, southern regions of the Democratic Republic of Congo, Tanzania, Angola, and Zimbabwe.
The Kitwe facility, located within the secure Vibhav Business Park, encompasses spacious offices and a warehouse. To ensure uninterrupted operations, it is equipped with a robust battery backup system and a Starlink connection for reliable internet connectivity.
Available equipment includes hammer mills, grain crushers, mixers, small mills like the Posho and MK2 roller mill, and
complete milling systems such as the SP-1.
Michael Bowa, the Managing Director of Roff Milling Zambia, has been instrumental in overseeing mill installations since 2020 and played a critical role in the branch’s establishment.
Reflecting on the expansion, Charl Marais, Managing Director of Roff Milling, stated that with this new branch, the company would be closer to our customers and are committed to delivering innovative solutions tailored to their needs.
“Zambia has always held a special place in my heart. Ever since my early travels in the ’90s, I’ve admired the resilience and ingenuity of the Zambian people in tackling Africa’s challenges, “he noted.
Keller warns, is the proliferation of counterfeit and fake seeds. This is not a marginal issue—it’s a multi-million-dollar crisis that undercuts farmer confidence and sabotages yields.
“Imagine investing all your income into seeds, and then seeing nothing grow,” he says. “This is the reality for too many farmers in Africa who fall victim to fake seeds.” With counterfeit seeds flooding markets, particularly in regions with limited regulatory oversight, the risk to farmers is enormous. For instance, in countries like Ghana and Uganda, farmers have been swindled by fake maize seeds that fail to germinate or perform poorly under local conditions. This not only leads to financial loss but also diminishes trust in the seed system.
Keller calls for urgent regulatory reforms and better traceability systems, but also emphasises the importance of education and awareness at the farmer level. “You can’t fix this just with laws. Farmers must understand how to verify their seed sources, what certification means, and how
to demand quality. If they don’t know what to look for, they’re easy targets.”
To combat this, ISF has been working with local authorities and NGOs to establish farmer education programs and strengthen seed certification processes. These initiatives are crucial in raising awareness and building trust among African farmers, many of whom lack access to formal agricultural education. Keller advocates for partnerships with local communities and agricultural extension services to ensure farmers are equipped with the knowledge to distinguish high-quality, certified seeds from counterfeit products.
SEED EDUCATION: THE MISSING LINK
Beyond legal reforms, Keller sees a much deeper structural gap: a lack of knowledge. Many smallholder farmers across the continent remain disconnected from extension services or updated agronomic information. “Information is the seed before the seed,” he says. “If you don’t have good information, you’re not going to get good results—even with the best genetics.”
To close this gap, ISF is investing in on-theground, participatory seed education programs. Through programs like the Seed Resilience Initiative in Rwanda, ISF alongside their partner, Fair Planet, has helped farmers adapt to changing climates and improve yields by testing hybrid varieties in local environments. The organization has worked on a resilience initiative where hybrid varieties of tomato, onion, and pepper are tested and introduced in collaboration with local farmers. Through such initiatives, ISF is fostering a new generation of farmers who are more knowledgeable about the seeds they plant and the potential benefits of new seed varieties. These programs emphasize hands-on learning, where farmers participate in field trials, observe the growth patterns of different seed varieties, and make informed decisions based on the results.
“We bring the seeds to trial plots, not just the theory,” Keller explains. “Farmers observe, learn, and then choose what to adopt. This way, we’re not just handing out inputs—we’re co-creating knowledge.” This approach not only empowers farmers but also increases their confidence in adopting new technologies and practices.
THE PUBLIC VS. PRIVATE FALSE DIVIDE
A persistent myth in African agricultural discourse is that public seed systems are inherently good, and private seed systems
Michael Keller, General Manager, International Seed Federation
inherently bad. Keller finds this dichotomy counterproductive.
“This public vs. private argument is not beneficial to the farmer,” he asserts. “We need both sectors working together. Public research institutions often develop excellent varieties, but they lack the logistics and resources to scale them. That’s where the private sector can step in—not as a competitor, but as a partner.”
He points to successful examples where public-sector genetic materials, including those from CGIAR centres, have been adapted and scaled by private companies for local conditions. In countries such as South Africa and Kenya, where public-private partnerships have led to the commercialisation of drought-tolerant maize varieties, the collaboration has significantly improved yields for farmers in arid regions.
“The goal should be simple: get good seeds into farmers’ hands, fast. And for that, we need everyone at the table.” This partnership model fosters innovation and ensures that farmers are not limited to one source of seed, but can benefit from a diverse array of options, all with the goal of improving productivity and sustainability.
PRESERVING BIODIVERSITY WITHOUT PARALYSING INNOVATION
One of the ironies in the seed debate is the assumption that modern breeding erodes
biodiversity. Keller sees this differently.
“All innovation starts with biodiversity,” he notes. “Seed banks—local and global—are the foundation of all new breeding programs. Without them, we wouldn’t have the raw materials needed for innovation.”
He stresses that maintaining genetic diversity isn’t in opposition to seed commercialisation. In fact, many private seed companies invest in conservation and multiplication of diverse varieties, ensuring they’re not lost to time or climate change. In Africa, where diverse climatic conditions present unique challenges, this investment in genetic diversity becomes even more critical. With climate change exacerbating droughts and floods, the genetic diversity preserved in seed banks is a lifeline for future resilience.
“It’s not either-or. We preserve and innovate. That’s how agriculture moves forward.” By maintaining a balance between innovation and conservation, Keller believes that seed systems can evolve without losing the vital genetic resources necessary for long-term sustainability.
INTELLECTUAL PROPERTY AND INNOVATION: A CASE FOR FAIR INCENTIVES
Seed innovation is expensive and slow. Keller says it can take 7 to 10 years and millions of
ONE OF THE GRAVEST THREATS TO SEED SECURITY ACROSS AFRICA IS THE PROLIFERATION OF COUNTERFEIT AND FAKE SEEDS
ISF Boad Members at KALRO
Wheat Tempering Revolution
How New Technologies are Reshaping Flour Milling Efficiency and Quality
Lit passes through a sophisticated series of processes within the milling industry. The process involves the transformation of raw cereal grains into flour through cleaning, conditioning or tempering, grinding, and sifting operations. Among these, tempering is a critical pre-milling phase that has remained largely traditional for decades.
This crucial stage, often overlooked by those outside the industry, involves the addition of water to wheat kernels before milling, aiming to achieve a targeted moisture content typically ranging between 15.5% and 17%. For decades, the science behind tempering has remained relatively unchanged, requiring lengthy resting times of 12 to 48 hours, depending on the wheat variety and mill requirements. However, the modern era of precision food processing is rewriting this chapter with the introduction of cutting-edge
technologies that promise to revolutionise how wheat is tempered. Vibrational dampening, ultrasonic moisture penetration, pre-milling debranning, enzyme conditioning, and AIoptimised control systems are now enabling mills to reduce tempering times by up to 70%, boost flour extraction rates by between 2.5% and 4.2%, and slash energy consumption by nearly a fifth.
CRACKING THE KERNEL: THE SCIENCE BEHIND SUCCESSFUL WHEAT TEMPERING Wheat tempering is much more than simply soaking grain in water. It is a highly strategic hydration process that manipulates the distinct absorption characteristics of the wheat kernel’s outer bran and inner endosperm layers.
Scientifically, when water is applied, the bran quickly absorbs moisture, becoming supple
IN NUMBERS
MODERN TEMPERING TECHNOLOGIES CAN CUT
PROCESSING TIME
Building on these gains, manufacturers like ABC Machinery and PINGLE Flour Machinery have further advanced the art of dampening through high-speed, intensive dampening machines. These systems combine rotary impellers and internal mixing vanes to integrate water into wheat kernels within mere seconds. According to the International Association of Operative Millers (IAOM), intensive dampening systems have been shown to improve moisture uniformity by 25–30%, reduce microbial growth risks by minimising stagnant resting periods, and enhance baking quality parameters by 7–9%. Such efficiencies are crucial for large-volume mills striving to meet tight production schedules without sacrificing the integrity or safety of their flour products.
SHEDDING THE SHELL: THE HIDDEN POWER OF PRE-MILLING DEBRANNING
Another leap forward has come from the reintroduction and refinement of debranning, a pre-conditioning step wherein the outermost 3–5% of the wheat kernel is gently abraded away
can reduce tempering times by up to 40%, increase flour extraction rates by 2.5–3.5%, and significantly lower the ash content in finished flour by as much as 0.06%. Beyond the numbers, debranning offers critical advantages for food safety by removing external contaminants such as pesticide residues, fungal spores, and microbial colonies residing on the bran.
HEATING THE PROCESS: HOW TEMPERATURE CONTROL SUPERCHARGES CONDITIONING
Temperature-controlled conditioning has also emerged as a powerful ally in the quest for faster, more uniform tempering. Maintaining grain temperatures between 24°C and 28°C during the conditioning process dramatically enhances moisture diffusion rates. Bühler Group’s MoisturePro systems, featuring preheated water delivery, insulated bins, and infrared kernel temperature sensors, exemplify this approach. According to Bühler’s internal case studies, mills leveraging temperature control achieved 20% faster moisture
equilibration, 5% higher batch-to-batch flour consistency, and energy savings of 10–15%. This approach is particularly vital when working with hard wheat varieties, such as Durum, that otherwise require extended tempering times and present risks of moisture unevenness.
HYBRID SYSTEMS REDEFINE SPEED AND PRECISION
Looking even further into the future, several technologies are pushing the boundaries of what was once thought possible. Hybrid systems that combine dampening with rapid drying cycles are being piloted in industrial settings, offering a sophisticated solution for controlling kernel moisture content with pinpoint precision. Bühler’s Dampener-Dryer Series and Omas' Leonardo platforms use flash conditioning combined with gentle hot-air streams to stabilise wheat moisture levels in a fraction of the traditional time. Mills utilising hybrid systems have reported processing time reductions of up to 60%, alongside improvements in wet gluten content and reductions in microbial load, a critical factor for food safety certification in global markets.
THE ULTRASONIC LEAP: A QUANTUM SHIFT IN MOISTURE PENETRATION
Perhaps the most exciting frontier lies in ultrasonic tempering. By deploying high-frequency sound waves to create microcavitations in the water surrounding wheat kernels, ultrasonic
systems from companies like Anutec AG and Telsonic AG are achieving moisture penetration efficiencies never before seen. A landmark study from ETH Zurich demonstrated that ultrasonic tempering could reduce moisture equilibration times from a typical 12–18 hours down to just 20–30 minutes. Importantly, this method preserves kernel integrity without introducing mechanical stresses, a factor that is paramount for achieving high-end flour qualities demanded by artisanal and speciality bakers worldwide.
ENZYME ENGINEERING: BIOTECH’S NEW ROLE IN ACCELERATED TEMPERING
Enzyme-assisted conditioning, although still emerging, promises another layer of innovation. Biotechnology giants such as Novozymes and DSM Food Specialities are developing tempering enzymes, specialised amylases and proteases, that modify kernel cell walls at a microscopic level, facilitating better moisture absorption and easier separation of bran and endosperm. Early experimental data show that enzymeassisted tempering can improve flour extraction by 2–3%, enhance water absorption by up to 10%, and deliver superior dough machinability, leading to higher loaf volumes and better crumb structures in finished baked goods.
THINKING MACHINES: HOW AI IS TRANSFORMING THE ART OF TEMPERING
The integration of artificial intelligence into the tempering process is fast becoming a game changer. Bühler’s SmartMill platform and Alapala’s Intelligent Milling Suite are equipping mills with real-time analytics, predictive controls, and machine learning algorithms that continuously optimise every aspect of wheat conditioning. According to Bühler’s 2024 SmartMill whitepaper, AI-managed systems have improved moisture uniformity across kernels to an astonishing 99.2%, boosted production throughput by up to 28%, and reduced energy usage by nearly a quarter. Predictive maintenance capabilities have also slashed unplanned downtime by up to 30%, providing an unprecedented level of operational resilience for industrial millers.
A FUTURE TEMPERED FOR EXCELLENCE
From an economic perspective, the cumulative impact of these technologies is profound. Industry analyses estimate that modernising tempering operations can increase flour extraction rates by 2.5–4.2%, reduce total energy costs by 18–22%, cut processing times by as much as 70%, and improve flour whiteness by up to 5%. For large-scale milling operations, these enhancements translate into millions of dollars in additional revenue each year, driven by higher product yields, reduced wastage, lower production costs, and access to premium flour markets.
As the global milling industry stands at this crossroads, it is becoming increasingly clear that the future of wheat tempering will be defined by a convergence of physical, chemical, and digital sciences. MMEA
Grain Changing lives with every
Joy
Muthaura,
Senior Business Executive at Sanku, advocates for
Nutrition Equity Through Flour Fortification
BY MARTHA KURIA
Milling Middle East & Africa Magazine (MMEA) sat down with Joy Muthaura, a trailblazing miller and food nutrition expert, to discuss the transformative impact of flour fortification in Africa.
MMEA: Joy, before we get into the technicalities, tell us who you are. What’s your background, and how did you end up in the milling industry?
Joy: I hold a degree in Medical Microbiology from Jomo Kenyatta University of Agriculture and Technology (JKUAT). I thought I would spend my career in medical research, but the daily emotional toll of hospital work pushed me to seek another way to improve lives.
I pivoted to food science, starting as a milk grader at Daima Dairy. My real ‘aha’ moment came at UNGA Limited. While running qualitycontrol tests—fat, moisture, mineral content—I fell in love with the mill floor. Watching grain transform into quality flour felt like witnessing science and engineering in motion, and I knew I’d found my calling.
MMEA: Entering a male-dominated technical field like milling must have come with challenges. What was that experience like?
Joy: It was daunting at first. When I said I
cut down costs significantly by over 20%, making high quality nutrient premix more affordable and accessible.
This local production ensures consistency in quality and availability, especially for small and medium scale millers who can’t afford to wait weeks for shipments. The factory plays a significant role in supporting our expansion into new countries and new tiers of millers; for instance, it enables us to also serve larger-scale millers alongside small and medium-sized ones.
We are already in Ethiopia where we are working with the Government in the implementation of the mandatory food fortification policy. Our goal is to reach 100 million people with nutritious food by 2030.
MMEA: How does Sanku collaborate to strengthen fortification programs across Africa?
We don’t work in silos. Sanku partners with governments, NGOs, and the private sector to implement fortification policies and scale impact. We work closely with national alliances, such as the Kenya National Food Fortification Alliance, which is led by the Ministry of Health (MOH), and the Tanzania Food Fortification Alliance, which we co-chair with the Ministry of Industry. We also support implementation of fortification in Ethiopia through Memoranda of Understanding with the Government and private entities. We also collaborate with actors like the World Food Programme (WFP), and initiatives like Millers for Nutrition (M4N) and the Fortified Whole Grain Alliance (FWGA).
MMEA: Which countries in Africa would you say are leading in flour fortification?
Joy: South Africa and Nigeria have made tremendous progress. They have robust policy frameworks, clear standards, and a lot of collaboration between government, civil society, and industry players.
Tanzania is also a success story. Just a few years ago, only the large-scale millers, fewer than 10, were fortifying flour. Today, that number has grown tremendously to include more than 1000 small and medium scale mills. In 2015, a baseline study by the Government of Tanzania in partnership with the Global Alliance for Improved Nutrition (GAIN) determined that only 2.5% of households in Tanzania consumed fortified flour. Soon after Sanku launched operations in Tanzania, installing 70 dosifier machines in small mills across the Morogoro region, an external evaluation in 2017 by Helen Keller International (HKI) determined that fortified flour in households rose to 72%.
A 2018 follow-up study by the Center for Disease Control and Prevention (CDC) in the same Morogoro region recommended fortifying maize flour at small and medium scale mills as a promising strategy for increasing household consumption of micronutrients in Tanzania among 66% of households. And that increased consumption of folic acid among women of reproductive age has been associated with reducing the likelihood of having a baby born with lifelong deformities. But continued scaleup is needed to ensure that fortified maize flour is available throughout the year for vulnerable communities. It is against this backdrop that Sanku has been scaling up access to fortified food across the Eastern African region. We remain deeply committed to rapidly and cost-effectively expanding this proven intervention across Tanzania, Kenya, and Ethiopia, with ambitious plans to extend our reach throughout Eastern and Southern Africa. Our goal is to ensure that every mother and child across Africa has access to vital nutrients essential for improving health and breaking the cycle of malnutrition.
Other countries making strides include Rwanda, Burundi, Zimbabwe, Malawi, and Ethiopia, which recently introduced mandatory flour fortification. Across the continent, more than 46 African countries are adopting this life-saving practice, and over 125 countries globally have adopted this practice. The momentum is strong.
MMEA: Final thought; what’s your vision for the future of flour fortification in Africa?
Joy: An Africa where no child goes blind from vitamin A deficiency, no mother battles anaemia, and no baby is born with folic-acid–related defects, because every staple food is fortified. We’ve eliminated goitre with iodised salt; we can do the same for micronutrient deficiencies with flour. That means supportive policy, smart enforcement that celebrates compliance, and collaborative platforms like Millers for Nutrition.
Sanku will keep scaling—mill by mill, grain by grain— proving that fortification can be mainstream, affordable, and sustainable.
MMEA: Thank you, Joy. This has been an enlightening and empowering conversation.
Joy: Thank you. I’m always happy to share and inspire change. Let’s keep fighting hidden hunger together. MMEA
Ghana
Grain Industry at the Crossroads of Climate Change Feeding
BY MARTHA KURIA
Ghana, a West African nation celebrated for its vibrant culture and stable democracy, has in the recent past found itself at a pivotal moment, forcing it to adapt swiftly to climate stress or risk deepening food insecurity and economic volatility.
With a population nearing 34 million as per Worldometers' 2025 data, its economy is significantly driven by agriculture, contributing about 20% to the GDP and employing nearly 45% of the workforce. About 136,000 km2 (53,000 sq mi) of the country’s land, covering approximately 57% of the country's total land area of 238,539 km2 (92,100 sq mi) is classified as "agricultural land area" out of which 58,000 km2 (22,000 sq mi) is under cultivation and 11,000 hectares under irrigation. Ghana's agriculture is predominantly rain-fed and centred on staple food crops, cash crops, and livestock production. Among the most important commodities grown in the country, corn (maize) stands out as the leading staple, both in terms of volume and significance for food and feed, followed by rice, millet and oilseeds.
MAIZE: THE GOLDEN GRAIN POWERING GHANA
Maize is the cornerstone of Ghana’s food security and accounts for over 50% of total cereal production. Trade dynamics around maize remain generally favourable, with Ghana largely self-sufficient and relying on minimal imports during offseasons. However, maize production has experienced notable fluctuations over the past decade. It peaked at 3.62 million tonnes in the 2023/24 season from a cultivated area of 1.3 million hectares, before plummeting to 2.62 million tonnes in 2024/25. This sharp drop, representing an 18% decrease compared to the five-year average, was driven by a 13% reduction in the area under cultivation.
From 2014/15 to 2018/19, annual maize production
season are forecast at 950,000 metric tons, marking a 20% increase compared to the USDA’s previous estimate.
BUILDING A FLOURISHING FLOUR MILLING SECTOR ON IMPORTED WHEAT
Wheat occupies a unique and somewhat precarious position in Ghana’s grain sector, as it is not commercially cultivated within the country. Despite cultivating no wheat commercially, Ghana has a vibrant flour milling sector serving bakeries, food manufacturers, and households across the country. The industry, however, is dominated by five major commercial
wheat flour mills, including Takoradi Flour Mill, Irani Brothers, Golden Spoons Ltd, Ghana Agro Food Company (GAFCO) and Olam Ghana.
This industry consumes up to 855,000 metric tons (MT) of wheat annually, primarily sourced from Russia, Canada, and the European Union. For the marketing year (MY) 2024/2025, the U.S. Department of Agriculture (USDA) forecasts Ghana’s wheat imports at 850,000 MT, slightly higher than the 848,000 MT estimated for MY 2023/2024, as importers contend with rising global wheat prices. In 2023 alone, Ghana imported approximately 900,000 MT of wheat, driven by rapid urbanisation, changing dietary preferences, and the growth of the bakery and processed food industries.
Ghana’s heavy reliance on imported wheat, however, leaves Ghana highly vulnerable to global supply shocks. The RussiaUkraine conflict, for example, disrupted global supplies and inflated wheat prices by nearly 40% (FAO, 2023), reverberating through Ghana’s milling and bread markets. According to Euromonitor International, Ghana’s processed foods market, heavily dependent on flour inputs, is projected to grow at 5% annually through 2027, fueled by convenience food demand and increasing female workforce participation.
However, to reduce its dependency on imported wheat, the country has taken a major step forward. Through the Crops Research Institute of the Council for Scientific and Industrial Research (CSIR-CRI), Ghana has initiated a research program aimed at developing wheat varieties suited to its local climate, an important move toward reducing its dependency on wheat imports.
REDISCOVERING MILLET AND SORGHUM FOR A RESILIENT FUTURE
Beyond maize, rice, and wheat, Ghana’s agricultural landscape includes traditional grains like millet and sorghum, which have
historically sustained communities, particularly in the northern savannah regions. These grains are integral to Ghanaian diets, featuring in local dishes like tuo zaafi and beverages like pito.
The combined annual production of sorghum and millet was approximately 350,000 MT, with sorghum at about 244,000 MT in 2023/2024, up from 196,000 metric tons the previous year. However, despite a stable cultivated area of 170,000 hectares, production is expected to drop to 210,000 metric tons in 2024/2025. These crops are drought-tolerant, require low inputs, and adapt well to marginal lands, making them increasingly relevant in the face of climate change. Trade in millet and sorghum is primarily informal, often crossing borders into neighbouring countries. However, growing demand from Ghana’s brewing industry, which uses locally produced sorghum-based beers, is creating more structured market opportunities.
OILSEEDS: THE QUIET GIANTS DRIVING DIVERSIFICATION
Oilseeds, particularly soybeans and groundnuts (peanuts), are becoming increasingly important for Ghana’s agricultural diversification and food security. Soybean production has surged, driven by demand for poultry feed, fish feed, and
edible oil, reaching about 250,000 MT, mainly concentrated in the Northern, Upper East, and Upper West regions. Consumption has kept pace with production, supported by a vibrant feed milling industry and the increasing popularity of soy-based foods.
MY2024/25 total domestic consumption demand for soybeans is forecast at 225,000 MT, up by about 14% from the MY2023/24 estimate (198,000 MT). In response to the growing domestic and export demands, MY2024/25 soybean production forecast has been raised by 16% over the preceding year’s estimate. USDA forecasts MY2024/25 soybean meal (SBM) imports at 60,000 MT. For groundnuts, production was estimated at 540,000 MT, a key commodity crucial for smallholder farmers, used in cooking, oil extraction, and snack production locally.
ANIMAL FEED: FUELING GHANA’S PROTEIN AMBITIONS
Ghana’s animal feed sector is rapidly emerging as a key pillar of the country’s agricultural economy. According to the World Bank, per capita meat and poultry consumption in Ghana is expected to grow at an average rate of 4% annually through 2027, fueled by rising incomes, accelerating
PROJECTED MAIZE PRODUCTION DECLINE IN 2025 IN NUMBERS 36%
Rice production in Ghana 2014/2015
- 2024/2025
PRODUCTION (1000 TONS)
MARKETING YEAR
urbanisation, and government-led campaigns encouraging the consumption of locally produced meats over imports.
In 2023, Ghana’s compound feed consumption surpassed 1 million metric tonnes (MT), with the poultry sector accounting for nearly 70% of total demand. Poultry remains the dominant consumer of animal feed, driven by growing demand for eggs and broiler meat. The feed industry is largely reliant on locally grown maize and soybeans, which serve as the core ingredients in most formulations.
However, the sector continues to grapple with challenges, particularly in the availability of essential feed additives and high-protein supplements, many of which are still imported. This dependence increases production costs and reduces competitiveness.
According to the Ghana National Association of Poultry Farmers, domestic feed production is projected to grow by 6% annually, aligning with rising livestock production targets set under the government's “Rearing for Food and Jobs” initiative. Nonetheless, investment in modern feed technologies, better quality control, and local production of additives will be crucial for longterm growth.
GHANA’S PATH TO FOOD SECURITY
Ghana has intensified efforts to achieve food security through ambitious agricultural reforms and innovation, as it seeks to reduce its reliance on costly grain imports that drained over US$320 million in wheat alone in 2023, according to TradeMap 2024. To address this vulnerability, the government is driving programs like Planting for Food and Jobs (PFJ), which has significantly increased maize and rice yields, while the National Rice Development Strategy (NRDS) targets 60% rice self-sufficiency by 2025, a milestone that could ease pressure on foreign reserves and rural livelihoods.
Among the strides achieved by the country is the Ghana Commodity Exchange (GCX), operational since 2018, which has been transforming grain trade by ensuring fair pricing and reducing post-harvest losses. Simultaneously, infrastructure development under the One District One Factory (1D1F) initiative has established 15 new grain-processing plants, supported by warehouse receipt programs that enhance storage and credit access. USAID (2023) projects these interventions could reduce post-harvest losses from 30% to 15% by 2028.
However, structural hurdles such as high agricultural lending rates, averaging 29% (Bank of Ghana, 2023), coupled with weak rural infrastructure and cheap imports, continue to challenge domestic producers. Yet, research and private-sector collaboration offer promising solutions. Trials of droughtresistant wheat varieties by SARI could lead to local cultivation by 2025, while rising demand for fortified flours is driving millers to expand operations. With flour milling capacity set to grow by 20% over five years, according to the IGC 2024 report, Ghana is gradually positioning itself as a key agricultural hub in West Africa.
Breeding
a Better Future
How Innovation is Transforming Cowpea Farming in Africa
BY WANGARI KAMAU
Did you know that Africa produces more than 90% of all cowpeas in the world? Even more impressive, Nigeria alone accounts for nearly half of that global output. Once regarded as a modest “poor man’s meat,” the cowpea is reclaiming its rightful place at the heart of Africa’s agricultural transformation.
According to the International Institute of Tropical Agriculture (IITA), the name cowpea likely originated from its early use as livestock feed in the United States. Domesticated in Africa as early as 2500 BCE, Vigna unguiculata (L.) Walp. is one of the continent’s oldest cultivated crops. Cowpeas now thrive across the drylands of West to East Africa, where they play a crucial role in feeding over 200 million people and supporting millions of smallholder farmers. Their ability to grow in hot, drought-prone environments makes them an indispensable crop in the face of climate change, food price volatility, and soil degradation.
With their high protein content (24–25% by dry weight), dietary fibre, and essential vitamins and minerals, especially iron and folate, cowpeas help address widespread nutritional deficiencies. They also supply key amino acids, like lysine and tryptophan, which are often lacking in cereal-based diets, making cowpeas a critical complement to staple foods during lean seasons or in low-income households.
Globally, interest in cowpeas is increasing alongside the rapid growth of the plant-based protein market, valued at over US$22 billion in 2024 and projected to grow at 14.1% annually through 2030. Cowpea-specific revenues are also on the rise, with projections indicating a 5.3% compound annual growth rate to surpass US$10.5 billion by the end of the decade.
NIGERIA LEADS IN COWPEA PRODUCTION AND CONSUMPTION IN AFRICA
Nigeria is the undisputed leader in cowpea production and consumption, contributing an estimated 4.1 million tons annually, more than 58% of global output. Despite this dominance, domestic demand continues to outpace supply,
with the country registering a national deficit of over 0.5 million tons per year. To fill the gap, Nigeria regularly imports cowpeas from neighboring countries, including Niger, Cameroon, and Burkina Faso.
The widespread appeal of cowpeas in Nigeria is closely tied to the successful development and adoption of improved varieties. A recent study found that four out of every ten cowpea farmers in the country are cultivating improved varieties, many of which trace their origins to the genebank of the International Institute of Tropical Agriculture (IITA). These varieties have been linked to increased yields and improved farmer livelihoods while maintaining on-farm biodiversity. IITA has played a pivotal role in cowpea improvement efforts since the 1970s, and its genebank now holds the largest and most diverse collection of cowpeas in the world, with over 15,000 unique samples from 88 countries. More than 50 nations, including Nigeria, have released improved varieties developed through IITA’s research.
Beyond Nigeria, cowpea production remains concentrated in West and Central Africa, which together account for over 95% of global output. Key producers include Niger, Burkina Faso, Ghana, Cameroon, Kenya, Uganda, and Tanzania. Yet despite this regional dominance, yields across many countries
remain relatively low compared to the crop’s potential. Productivity is often constrained by limited access to quality seeds, suboptimal agronomic practices, and persistent threats from pests and diseases.
TRADITIONAL AND EMERGING COWPEA CONSUMPTION PATTERNS
Cowpeas are consumed in diverse forms across Africa. In West Africa, they are typically boiled, fried into fritters such as akara or kose, or milled into flour for traditional dishes. In East Africa, especially in Kenya and Tanzania, the young leaves—known as kunde—are widely consumed as a leafy vegetable. In addition to human consumption, cowpeas are used as livestock feed and green manure, contributing to soil fertility and sustainable farming systems.
Global trends are also shaping the cowpea market. As health-conscious consumers seek out natural, nutritious, and plant-based food ingredients, manufacturers are turning to
legumes like cowpeas to meet demand for clean-label products. Food producers in the bakery, snack, and confectionery sectors are incorporating cowpea-derived ingredients to enhance texture, flavour, and nutritional value. The growing interest in vegan and flexitarian diets is accelerating this trend, especially in developing markets such as Asia Pacific, where plant-based protein sources are gaining popularity. With rising urban populations, shifting dietary habits, and expanding economic opportunities, cowpeas are emerging not only as a traditional staple but as a globally relevant ingredient in the future of food.
RESEARCH INITIATIVES PROVIDING SOLUTIONS FOR COWPEA CHALLENGES
Despite cowpea’s growing importance across Africa and beyond, its production remains vulnerable to a host of challenges, none more damaging than the legume pod borer (Maruca vitrata). This destructive pest can cause yield
AFRICA PRODUCES MORE THAN
90% OF ALL COWPEAS IN THE WORLD
losses of up to 80%, targeting flowers and pods and severely impacting both the quantity and quality of harvests. Traditional methods of control, primarily reliant on chemical pesticides, are increasingly unsustainable due to their cost, environmental impact, and health risks.
Alongside pest pressure, farmers face other persistent constraints, including parasitic weeds like Striga, plant diseases, low soil fertility, and the effects of climate change. While cowpeas are naturally drought-tolerant, prolonged water stress and extreme weather continue to limit productivity. Many smallholders also lack access to improved seed varieties and modern inputs, relying instead on traditional varieties that are less resilient.
this GM cowpea carries an insecticidal gene contributed by Bayer on a humanitarian basis. It directly targets the pod borer, enabling farmers to reduce pesticide use while increasing yields. Projections suggest that cultivating GM cowpea on one million hectares could save Nigeria an estimated US$40 million annually in pesticide costs and generate an additional US$112 million in yield-related gains—clear evidence of the technology’s economic and environmental value.
GHANA APPROVES GM COWPEA VARIETY SONGOTRA-T
US$ 10B ESTIMATED GLOBAL COWPEA REVENUE BY 2035
These challenges have sparked a wave of innovation across the continent. From genetically modified pest-resistant varieties to conventional breeding and climate-smart farming practices, research institutions and public-private partnerships are working to equip farmers with the tools they need to overcome production barriers and improve livelihoods.
In Nigeria, where demand for cowpeas consistently outpaces supply, the Sampea 20-T variety represents a critical step toward reducing import reliance. Developed under the leadership of the African Agricultural Technology Foundation (AATF) through a global partnership,
A major breakthrough has emerged from a 20-year collaborative effort involving the Commonwealth Scientific and Industrial Research Organisation (CSIRO) and partners across Ghana, Nigeria, Burkina Faso, Australia, and the United States. This work culminated in the development of Songotra-T, a genetically modified cowpea variety approved for commercial release in Ghana in 2024. Building on Nigeria’s earlier adoption of Sampea 20-T in 2020, Songotra-T offers built-in resistance to the pod borer and has shown strong performance in field trials, averaging 2,534 kg/ ha, well above conventional yields. Economic analysis indicates a 464% return on investment, highlighting the variety’s potential to improve farmer incomes while reducing dependency on pesticides.
Ghana’s approval of Songotra-T also signals a significant shift in regional attitudes toward agricultural biotechnology. Once met with IN NUMBERS
1
NIGERIA – 4.1 MILLION METRIC TONS
Accounting for nearly half of the continent’s output, Nigeria retains its position as Africa’s top cowpea producer with 4.1 million metric tons in 2022, despite a slight 1.88% dip from 2021. Long-term growth remains steady, with an 8.83% rise over three years and 6.68% over five.
BURKINA FASO – 0.829 MILLION METRIC TONS
Burkina Faso recorded 829,200 metric tons in 2022, up by a remarkable 82.31% from the previous year. The country also achieved a 49.18% increase over five years, signalling sustained progress in cowpea production. This boom has been driven by increased adoption of improved seed varieties and greater investment in legume farming.
2 3 5 4
TOP 10 COWPEA PRODUCERS IN AFRICA – 2022/2023 MARKETING YEAR
NIGER – 2.9 MILLION METRIC TONS
Niger ranked second with 2.9 million metric tons of cowpea in 2022, posting a staggering 73.05% year-on-year rebound, its strongest in recent memory. This followed a sharp drop in 2021 due to drought and insecurity. With a fiveyear growth of 46.36%, Niger is steadily closing the gap with Nigeria..
GHANA – 0.320 MILLION METRIC TONS
Ghana produced 320,000 metric tons of cowpeas in 2022, reflecting a modest annual increase of 6.65% but impressive threeand five-year gains of 25.97% and 51.30%, respectively. Production is projected to reach 375,000 metric tons in 2023/24, driven by expanded acreage and improved practices.
MALI – 0.250 MILLION METRIC TONS
Mali produced 250,300 metric tons of cowpeas in 2022, marking a moderate 8.52% increase over the previous year. Longer-term growth is more striking, with a 70.02% rise over five years. However, challenges such as insecurity and limited infrastructure continue to weigh on the sector’s expansion potential..
6
SUDAN – 0.183 MILLION METRIC TONS
Sudan produced 183,500 metric tons of cowpea in 2022, reflecting an 11.35% year-on-year increase. The country’s five-year growth of 11.22% signals steady progress despite recurring economic and climatic challenges. It highlights Sudan’s gradual improvement in cowpea production, particularly in semi-arid regions.
7
CAMEROON – 0.182 MILLION METRIC TONS
Cameroon produced 181,600 metric tons of cowpeas in 2022, representing about 2% of global output. While annual growth dipped slightly by 0.60%, the country registered a modest five-year increase of 0.98%. Production remains constrained by agro-climatic, abiotic, and biotic challenges.
9
8
SENEGAL – 0.152 MILLION METRIC TONS
Cowpea, Senegal’s second most-produced legume after peanuts, is vital during the lean season when food stocks run low. In 2022, production fell sharply by 36.36% to 152,200 metric tons, likely due to erratic rainfall and shifting investment priorities. Despite this dip, the country’s five-year growth remains strong at 44.94%.
TANZANIA – 0.149 MILLION METRIC TONS KENYA – 0.131 MILLION METRIC TONS
Tanzania’s 2022 cowpea production stood at 148,800 metric tons, a 3.70% decrease from the previous year. However, over the past three years, output has risen by 16.38%, even though five-year data shows a 16.21% decline. This mixed performance reflects both the crop’s growing appeal and persistent regional production challenges.
10
Kenya closed the top ten with 131,100 metric tons in 2022, reflecting a steep 47.61% annual decline and a 41.04% drop over three years. Production had been affected by reduced acreage and erratic weather, despite strong demand. However, recent data from KNBS shows a rebound in 2023, with area planted rising to 249,400 hectares and production increasing to 171,800 metric tons.
Primary Source: Tridge
The Potential of Sorghum in
Africa’s Food Security
“A Community-Based Approach to Nutrition”
BY NATE BLUM, CEO OF THE SORGHUM UNITED FOUNDATION
Over the past few years, there has been a growing desire to strengthen the recognition of Africa’s food security. Africa, in particular, grapples with various challenges such as climate change, economic instability, and population growth. Suffice it to say that while food availability is a crucial aspect, it is just as important to address nutrition security.
After all, food security does not guarantee that what we eat is going to be nutritious or provide the necessary nutrients for a healthy and active life. But there is a solution, that is sorghum, offering not only food security but also the innate ability to improve nutrition across African communities. The Sorghum United Foundation, a global non-profit is on a mission to transform food systems through
the power of sorghum and other climate-resilient crops mission to empower communities, promoting food security, environmental resilience, and economic growth. Their vision is a world where resilient food systems secure prosperity for future generations, with sorghum and millet at the heart of sustainable agriculture.
HARNESSING THE POWER OF SORGHUM FOR A HEALTHIER, PROSPEROUS FUTURE
Sorghum has emerged as a key player in advancing Africa’s food security by enhancing farming systems, promoting nutrition, and supporting sustainable local economies. Nate Blum, CEO of BlüMilo and the Sorghum United Foundation, is at the forefront of this movement. A passionate advocate for sustainable agriculture, Blum has dedicated his career to
advancing education, markets, and economic opportunities around sorghum and millet, aiming to reduce rural economic disparities and bolster food security.
Blum’s expertise spans agricultural production, marketing, and value-added sorghum processing. His global experience across 40 countries includes representing the sorghum and millet sectors at the United Nations FAO and contributing to the UN Sustainable Development Goals. A notable achievement was his leadership in hosting the Independent Food Systems Summit in 2021, fostering dialogue on sustainable food practices.
Previously, Blum served as Executive Director of the Nebraska Grain Sorghum Board and Producers Association (2019–2023), where he drove major policy and industry initiatives. He also advises the U.S. Trade Representative through the USDA Ag Trade Advisory Committee and supports the UN Committee on Food Security via the Private Sector Mechanism.
Blum is widely recognized as a thought leader, featured by outlets like BBC, MSN, and The Hindustan Times, and frequently speaks at
global sustainability conferences. A University of Nebraska graduate and Nebraska LEAD Program alumnus, he combines strategic leadership with a strong commitment to community and education.
FOOD SECURITY VS. NUTRITION
SECURITY: A NUANCED CHALLENGE
“Food security ensures that our bellies are full, but it doesn’t always ensure that the food we consume is nutritious”
While there is a subtle distinction between food security and nutrition security, this distinction is worth noting. Simply providing food is one thing but ensuring that it contributes to health and development is another.
In reality, many foods that are found in grocery stores are highly processed, with little to no essential nutrients. Additionally, according to the World Health Organization (WHO), over 30% of children under five suffer from stunting, a condition that severely affects growth and development.
Unfortunately, for those without the right kind of nutrition, children who experience stunting early on in life face challenges that
SORGHUM IS DROUGHT RESISTANT, ABLE TO THRIVE IN ADVERSE CONDITIONS, AND HIGHLY ADAPTABLE ACROSS DIFFERENT CLIMATES IN AFRICA.
NATE BLUM CEO SORGHUM FOUNDATION
BAKING SNACKS &
MIDDLE EAST & AFRICA
From Apprentice to
International Head Baker
How Sipho Alwaba Makwela, a South African artisan baker, rose to international success
BY MARTHA KURIA
Starting his journey in a small bakery in Knysna, South Africa, Sipho Alwaba Makwela has risen to become Head Baker at MSC Cruises, a global cruise line, a testament to passion, perseverance, and craftsmanship. Here, he shares his inspiring career journey with Milling Middle East & Africa.
MMEA: We appreciate the chance to engage with you for this interview. Can you share your educational and professional journey into artisan baking? Makwela: Thank you for the opportunity. My baking career started in 2006 at Ile de Pain in Knysna, South Africa. I had just studied Hospitality and Catering at Port Elizabeth College when I got an opportunity to practice as a junior baker under Chef Markus. I learned the art of shaping and baking artisan breads like sourdough, rye, ciabatta, focaccia, and brioche from scratch, experiences that laid a solid foundation for my journey. I later pursued a Diploma in Food Preparation and Culinary Arts from the South African Chefs Academy in 2016. All this time, I have been practising baking at different levels both locally and internationally. With over 15 years of professional experience across Africa, Europe, and the United States, I have cultivated expertise not only in artisan breads and pastries but also in food safety and hygiene standards, equipping me for leadership roles such as my current position with MSC Cruises.
MMEA: What drove your interest in bakery technology, and how did you decide to specialize in this field?
Makwela: I have always been deeply fascinated by both the theoretical and scientific elements of baking. Understanding the chemistry behind dough development motivated me to master this craft. My early experiences working with organic flours further fueled my commitment to specialize in artisanal bakery production. I realized early on that baking offered the perfect blend of creativity and precision, a combination I was passionate about pursuing professionally.
MMEA: How did you end up becoming a Head Baker in your current role?
Makwela: Experience, passion, and perseverance guided me here. After honing my skills across several prestigious bakeries like Vovotelo, Woodstock’s Artisan Bakery, and Bentleys Bread Co. in South Africa, and later internationally with Viking Cruises and The Stanley Hotel and Suites, I gradually built up my leadership skills and technical expertise. Over the years, I embraced roles that enhanced my ability to manage teams, implement quality control systems, and oversee large-scale bakery operations. These skills naturally led me to my current position as Head Baker with MSC Cruises, where I oversee the production of baked goods for thousands of guests daily.
MMEA: What are the most challenging obstacles you encounter in your career, and how do you overcome them?
Makwela: The baking industry is physically intense and demands a significant time commitment. Balancing work-life harmony, especially while working on cruise ships or large hotel chains, has been challenging. I have overcome these hurdles by maintaining a strong positive mindset, prioritizing time management, seeking help when necessary, and focusing
and
MMEA: Can you share a particular project or achievement that you consider a turning point in your career as a professional baker?
Makwela: One of the major turning points in my career was in 2010 when I headed a team that opened one of the first artisan bakeries in Johannesburg, South Africa. The experience taught me how to set up bakery operations from scratch, lead a team, and introduce customers to the value of authentic artisan breads and pastries. This project not only boosted my confidence but also marked my transition from a hands-on
on teamwork. Having a supportive team culture is crucial for sustaining motivation
performance.
Enzyme Technology in Baking
BY MARTIN MUCHA
The global baking enzymes market was valued at over USD 600 million in 2024 and is projected to grow at a CAGR of 6.5% through 2030, according to recent industry reports. This surge underscores the transformative role enzyme technology is playing in modern baking. By enabling cleaner labels, improving the texture and shelf life of products, and offering natural alternatives to synthetic additives, enzymes have reshaped the production of bread, cakes, cookies, and other baked goods. The aroma of freshly baked bread — soft, chewy, with a golden crust — is no longer solely a result of traditional
craftsmanship; it is now equally a testament to the sophisticated application of enzymes. As consumers increasingly demand natural, sustainable, and preservative-free foods, bakers are turning to enzymes as a powerful, scientific tool that supports both industrial efficiency and artisanal quality.
UNDERSTANDING ENZYMES IN BAKING
Enzymes are natural biological catalysts, primarily protein molecules, that accelerate chemical reactions without themselves being consumed or permanently altered. In baking, enzymes are responsible for breaking down
ENZYMES HELP MANUFACTURERS REFORMULATE BAKERY PRODUCTS TO ELIMINATE CONTROVERSIAL CHEMICAL DOUGH IMPROVERS WITHOUT SACRIFICING QUALITY
complex molecules within flour and dough, leading to improved dough handling, enhanced flavor, extended shelf life, and superior texture in the final baked product. Unlike chemical additives, enzymes are classified as processing aids because they perform their function during the preparation and baking processes but are not present in the finished product in an active form.
Originally, baking enzymes were sourced from natural organisms such as barley, certain fungi like Aspergillus oryzae, and bacteria such as Bacillus subtilis. However, with advancements in biotechnology, modern production now relies heavily on microbial fermentation and recombinant DNA technology, allowing for the creation of highly specific, consistent, and purified enzymes at scale. The shift toward enzyme-based solutions accelerated following regulatory and consumer pressures to eliminate chemical additives like potassium bromate and azodicarbonamide, which have faced bans or severe restrictions in regions such as the European Union and parts of the United States.
ROLE OF ENZYMES IN BAKING
One of the primary challenges faced by bakers is achieving consistent dough quality, especially given the variability in flour types caused by differences in wheat origin, milling processes, and protein content. Enzymes offer critical assistance here by standardizing dough characteristics. For example, enzymes such as xylanases, amylases, and proteases optimize the dough’s elasticity, reduce stickiness, and improve gas retention, ultimately leading to doughs that are easier to mix, knead, shape, and bake. This is particularly vital in high-speed industrial bakeries where
dough handling efficiency directly impacts throughput and product quality.
Texture is another crucial area where enzymes exert a profound impact. The texture of baked goods significantly influences consumer satisfaction, with qualities like a fine crumb structure and moist mouthfeel being highly prized. Enzymes enhance the gluten and starch networks within the dough, resulting in improved loaf volume and crumb softness. For instance, the action of amylase enzymes breaks down starch into fermentable sugars, nourishing yeast during fermentation and leading to greater gas production, a better rise, and a more aerated structure. Studies have shown that breads formulated with fungal amylase can experience a 10–15% increase in loaf volume compared to control samples, while also maintaining freshness for longer periods.
Enzymes also play a vital role in extending the shelf life of baked goods, a major concern given that bread staling — driven by starch retrogradation — significantly limits product longevity. Maltogenic amylases, derived from organisms like Bacillus stearothermophilus, are especially effective in slowing down starch firming, extending bread freshness by an additional two to five days compared to conventional formulations. This ability to naturally extend shelf life reduces the need for artificial preservatives such as calcium propionate, aligning with the growing consumer demand for clean-label products.
Furthermore, enzymes offer a crucial solution for meeting the surging demand for natural and transparent ingredients. Surveys indicate that around 73% of consumers actively check ingredient lists before purchasing, favoring products free from artificial chemicals. Enzymes help manufacturers reformulate bakery products to eliminate controversial chemical dough improvers without sacrificing quality. Major brands like Grupo Bimbo and Nestlé have already integrated enzyme technology into their bakery lines to achieve cleaner ingredient declarations, underscoring the commercial importance of this trend.
TYPES OF ENZYMES USED IN BAKING
Among the various types of enzymes utilized in baking, hydrolases such as amylases stand out as the most essential. Amylases hydrolyze starch molecules into smaller sugar units during dough preparation and early baking stages, which not only enhances yeast fermentation but also improves crust coloration through the
Maillard reaction. Amylases can be sourced from cereals, fungi, and genetically optimized bacterial strains, with fungal α-amylases, in particular, prized for their thermostability. Leading manufacturers such as Novozymes, DSM-Firmenich, and DuPont (now IFF Nourish) dominate the market for baking amylases, offering specialized products like Novozymes' Sensea® Bake range and IFF's POWERBake® series, which are designed to enhance crumb softness, boost bread volume, and delay staling by producing low molecular weight dextrins that interfere with starch retrogradation.
Proteases form another key group of enzymes used extensively to break peptide bonds within gluten proteins, thus modulating dough strength and extensibility. The addition of proteases makes doughs softer and more manageable, an important feature especially when working with high-protein flours or dense wholegrain blends. Fungal proteases, such as those offered by AB Enzymes in their VERON® product line and by Amano Enzyme Inc., are frequently used in bread formulations to reduce mixing time, optimize dough rheology, and enhance flavor by releasing amino acids. In the production of cookies and biscuits, proteases contribute significantly to achieving the desirable spread by weakening the gluten network, thus preventing dough shrinkage after shaping.
Hemicellulases, particularly xylanases, complete the trio of the core baking enzymes. These enzymes target hemicellulose components like arabinoxylans, common in whole-grain flours, breaking them down to improve dough water absorption, elasticity, and overall strength. Enhanced performance with xylanase supplementation leads to improved loaf volume and a softer crumb, which is particularly critical in the production of high-fiber and multi-grain breads. Companies like DuPont/IFF, Kerry Group, and Dyadic International are known for producing advanced xylanase formulations that work effectively across a range of flour qualities. Their products often target glycosyl hydrolase families GH10 and GH11 enzymes, which offer broad substrate specificity and the ability to function even in the
presence of complex bran structures.
Other emerging players such as Puratos, through its S500 improver range containing enzymatic systems, and Corbion, with its Pristine® and UltraFresh® enzyme solutions, are also contributing to the diversification and specialization of enzymebased baking aids. These developments ensure bakers have access to enzymes that are not only efficient but also tailored to specific applications like gluten-free baking, reduced sugar formulations, and clean-label product development.
ENZYMES AS THE FUTURE OF SUSTAINABLE BAKING
Looking ahead, the evolution of enzyme technology shows no signs of slowing down. Modern biotechnology, coupled with advances in computational protein design, is opening up new possibilities for creating enzymes with enhanced thermostability, broader pH adaptability, and targeted functionality for different flour types, including gluten-free alternatives such as rice, corn, and tapioca flours.
One notable emerging trend is the development of multienzyme cocktails tailored to solve complex formulation challenges, such as achieving a desirable structure in glutenfree bread or reducing sugar content without sacrificing texture. Enzyme production itself is also becoming more sustainable, with companies exploring fermentation techniques that use agricultural byproducts as feedstocks, reducing the environmental footprint of enzyme manufacturing.
The future of enzyme technology also points toward the growing personalization of baking solutions. As demand for high-protein, low-carb, allergen-free, and fortified bakery products rises, enzyme systems will become increasingly specialized to meet these nuanced market segments. Furthermore, as consumers continue to prioritize health, sustainability, and transparency, enzymes will remain pivotal in enabling bakers to meet these expectations without compromising on the sensory qualities that define an exceptional baked product.
A study published in the Journal of Food Engineering revealed that precision filling systems can cut raw material waste by up to 30%, translating to substantial cost savings and improved sustainability. By ensuring each product is filled to exact specifications, bakeries not only reduce costs but also enhance customer satisfaction through consistent product quality.
ROBOTIC FILLING SYSTEMS: AUTOMATING COMPLEXITY
Robotic systems are reshaping how bakeries handle intricate and multi-layered products. These intelligent systems provide precise control over filling placement, particularly in complex or decorative bakery items. With advanced sensors and AI-based programming, robotic fillers deliver accuracy unmatched by manual methods.
Research featured in the International Journal of Automation Technology highlights the increasing adoption of robotic systems for handling soft, delicate components without damaging their structure. Moreover, robots reduce human error, improve workplace safety, and free up skilled labor for more creative or supervisory roles, optimizing labor efficiency across the board.
QUICK FREEZING TECHNOLOGIES: EXTENDING SHELF LIFE AND QUALITY
Among the most impactful innovations in bakery production is Individual Quick Freezing (IQF). This technology freezes each item rapidly and separately, minimizing ice crystal formation that can compromise texture and taste. As detailed in Food Research International, IQF preserves cell structure, ensuring products maintain freshness and integrity during long storage or distribution periods.
For bakeries supplying products over vast geographical regions, IQF allows early production with confidence in quality retention. Studies show that IQF can extend the shelf life of filled bakery items by months, significantly reducing spoilage, improving inventory management, and aligning with sustainable production goals.
CLEAN-LABEL INNOVATIONS: MEETING CONSUMER AND REGULATORY EXPECTATIONS
Consumer preference for transparency and natural ingredients has accelerated the cleanlabel movement in bakery fillings. Cleanlabel formulations eliminate artificial colors, flavors, and preservatives, replacing them with
natural enzymes, plant-based stabilizers, and fermentates.
A review in Trends in Food Science & Technology notes that consumers now prioritize products that clearly disclose ingredient origins. This has led to the development of fillings stabilized by natural agents like pectin, agar, and carrageenan, which maintain the necessary texture and shelf stability without synthetic additives. Fermentation-based preservatives offer an effective, chemical-free solution to microbial growth, further enhancing product appeal to health-conscious consumers.
Additionally, fruit and vegetable-based fillings not only meet clean-label criteria but also boost the nutritional value of baked goods, opening up opportunities in health-driven market segments.
DRIVING OPERATIONAL EFFICIENCY
Collectively, these innovations are streamlining bakery operations. Precision and robotic filling reduce product loss and labor intensity, quick freezing ensures freshness and logistical flexibility, and clean-label ingredients respond directly to shifting consumer preferences and tightening regulations.
Looking ahead, the baking industry is poised to integrate more artificial intelligence and predictive analytics into its filling systems. These advancements will further refine production accuracy, minimize downtime, and support sustainability goals through smarter resource management. Innovations in energyefficient equipment and recyclable packaging are also expected to play a key role in shaping the next phase of bakery evolution.
In summary, advanced filling technologies are transforming the baking industry profoundly. Precision filling machines enhance product consistency and production speed, robotic systems manage complex product designs efficiently, quick freezing ensures prolonged freshness and distribution effectiveness, and clean-label innovations meet evolving consumer and regulatory demands. The continued investment in these areas will be instrumental in driving bakery sector growth, sustainability, and consumer satisfaction well into the future.
PRECISION FILLING MACHINES HAVE BECOME INDISPENSABLE IN MODERN BAKERIES,
OFFERING ACCURATE, HIGH-SPEED DISPENSING OF FILLINGS
Kellanova South Africa holds forum to promote nutrition, innovation, and healthier breakfast choices
SOUTH AFRICA – Kellanova, known for brands such as Kellogg’s Corn Flakes, Coco Pops, All-Bran, Granola, Rice Krispies, Special K, Pringles, and Noodles, has reaffirmed its dedication to public health and nutritional innovation in South Africa.
On March 20, 2025, the company hosted the Breakfast and Nutrition Forum at The Venue Green Park in Sandton, bringing together parents, industry leaders, and nutrition experts to discuss the pivotal role of breakfast in addressing dietary gaps and empowering families with informed nutritional choices.
In her keynote address, Zandile Mposelwa, Corporate Affairs Director at Kellanova, emphasized the company’s “Better Days Promise,” a commitment to creating better days for 4 billion people by the end of 2030.
This initiative focuses on advancing sustainable and equitable access to food, addressing issues such as well-being, hunger, sustainability, equity, diversity, and inclusion. The forum featured a panel discussion moderated by Dr. Katlego Lekalakala, which explored various aspects of nutrition and consumer preferences.
A consensus emerged from the discussions highlighting the essential role of breakfast cereals in the South African diet. When consumed with milk, cereals significantly contribute to daily carbohydrate, protein, fiber, and calcium intake. The importance of fiber for digestion, heart health, and overall well-being was underscored, along with the critical role of micronutrient fortification as a public health strategy.
Kellanova’s commitment to promoting healthier eating habits is evident through its continuous innovation and product improvement. By utilizing high-quality ingredients and the latest technologies, the company aims to provide nutritious, tasty, and convenient products that meet consumer needs. According to Kellanova, this dedication aligns with research from global health organizations, including the WHO, which recognize breakfast as vital to balanced nutrition and cognitive function.
UAE snack bar market projected to rise on increasing demand for healthy snack alternatives
UAE – The UAE snack bar market was valued at approximately US$140M in 2022 and is expected to grow at a Compound Annual Growth Rate (CAGR) of 5.6% during the forecast period from 2023 to 2028, according to a report by Verified Market Research. This growth aligns with the global snack bar market, which, according to a report by Market.us, is projected to reach around US$40.7B by 2034, up from US$21.7B in 2024, with a CAGR of 6.5% during the forecast period from 2025 to 2034.
A snack bar is a pre-packaged, ready-to-eat food product designed for on-the-go consumption. These products come in various forms, including granola bars, energy bars, protein bars, and cereal bars, each tailored to specific dietary preferences or nutritional needs.
The increasing demand for healthy snack alternatives, along with a growing health-conscious population in the UAE, is driving the market’s expansion.Factors contributing to the growth of the UAE Snack Bar Market include busy lifestyles, rising disposable incomes, and a heightened demand for convenient snacks. The market is expected to see a surge in the consumption of protein bars, energy bars, and organic snack bars, appealing to health-conscious consumers in search of nutritious options.
According to the report, new product innovations and expanded distribution channels will fuel its expansion in the coming years. Key players in the market include Al Ain Dairy, Al Rawabi Dairy Company, Emirates Macaroni Factory, Fine Hygienic Holding, National Food Products Company (NFPC), Halwani Brothers, Ajman University of Science and Technology, Funky Monkey, Arabian Food Industries, and Sweetway International.
Best Biscuits Maroc completes expansion of its Had Soualem factory
MOROCCO – Best Biscuits Maroc (BBM), one of the largest manufacturers of baked goods in Morocco, has announced an expansion of its Had Soualem factory which is expected to increase production capacity by 50%. With the extension, the total operating space of Best Biscuits’ production units will reach 15,000 square meters, creating 700 direct jobs and an estimated 3,500 indirect jobs once the facility is fully operational.
Best Biscuits Maroc manufactures products under the Excelo brand, and the expanded facility will produce Excelo’s chocolate biscuits, wafers, and sponge cakes.The chocolate biscuit brands include Palermo, Marko, and Biggy, while the wafer brands are Capri and Silvia. The main sponge cake brand is Mary Trini.
This expansion is the third major investment made by parent company Anouar Invest in Best Biscuits since 2015. The extension process began in 2022, with the overall cost exceeding MAD 420 million (approximately US$45.2M).
During the ceremony, Minister Mezzour emphasized that this development exemplifies Morocco’s industrial progress and the national strategy to reduce reliance on imported goods. He praised the initiative as a model of effective publicprivate collaboration, contributing to the country’s industrial independence and creating high-quality employment opportunities.
The inauguration also served as the backdrop for the signing of a new investment agreement between BBM and the Ministry of Industry and Trade.Valued at MAD 275 million (approximately US$74 million), this deal will fund the construction of another production facility focused entirely on innovation in wafer, biscuit, and sponge cake manufacturing.
The event attracted top government officials, including Industry and Trade Minister Ryad Mezzour, BBM President El Hachmi Boutgueray, and various local dignitaries.
PepsiCo phases out its artificial ingredients to meet consumer preferences
USA – PepsiCo, a global leader in the food and beverage industry, announced that it has already been phasing out artificial colours and reducing other ingredients in its products to meet consumer preferences.
During a conference call with analysts on PepsiCo’s fiscal 2025 first-quarter results, Ramon Laguarta, CEO of PepsiCo, mentioned that the company has been at the forefront of transforming the industry by focusing on reducing sodium, sugar, and using healthier fats.
“We’ve been leading the transformation of the industry now for a long time on sodium reduction, sugar reduction and better fats,” Laguarta said. According to PepsiCo, 60% of the company’s food business does not have any artificial colours, so they were undergoing that transition.
“For example, brands like Lay’s will be out of artificial colors by the end of this year, and the same with Tostitos — some of our big brands. So we’re well underway,” he added. The company emphasised confidence in the scientific safety of their products, while acknowledging the growing consumer interest in natural ingredients.
The news comes after Robert F. Kennedy Jr., secretary of the USA Department of Health and Human Services, and Marty Makary, commissioner of the Food and Drug Administration, launched measures to eliminate all petroleum-based synthetic dyes from the US food supply and steer food companies to natural alternatives.
Plans call for the FDA to phase out the six remaining synthetic dyes for food — Green No. 3, Red No. 40, Yellow No. 5 and No. 6, and Blue No. 1 and No. 2 — by the end of 2026.
Corbion launches natural mold inhibition tailored for bakers
NETHERLANDS
– Corbion has announced that it will be launching Verdad Essence, a cultured wheat solution that offers natural mould inhibition without compromising taste, texture, or shelf life. This new innovation provides bakers with a powerful, effective alternative to artificial preservatives, facilitating the creation of cleaner ingredient lists and extended freshness.
Corbion claims that Verdad Essence can seamlessly integrate into existing formulations for a variety of baked goods, including bread, buns, tortillas, and flatbreads. This helps bakeries maintain the artisanal appeal and freshness that keep customers returning.
“Bakers need reliable solutions that meet clean-label expectations while ensuring product quality and consistency. With Verdad Essence, we’re providing a natural way to fight mould and extend shelf life without sacrificing the flavors and textures that consumers love,” said David Charest, Senior Vice President of Functional Ingredients and Solutions at Corbion.
In conjunction with this launch, Corbion has enhanced its Natural Mold Inhibition Model (CNMIM), a predictive tool developed from 70 years of expertise in preservation. The upgraded model compares the effectiveness of various standard and natural solutions against 11 types of mould, enabling bakers to make informed decisions about their formulations, reduce costly trial and error in product development, and minimize waste.
“Bread is the second most wasted food in the world. Reducing food waste and ensuring freshness go hand in hand, and our customers rely on us to provide sciencebacked solutions that help them achieve both. At Corbion, we are committed to preserving what matters: the quality of baked goods, the efficiency of bakery operations, and the sustainability of our food system,” added Charest.
Innophos expands Levair portfolio with new egg replacer
USA – Innophos, a manufacturer of specialty phosphates, chelated minerals, and other ingredients for the food & beverage, industrial, health, and pharmaceutical industries, has expanded its Levair portfolio by introducing Levair Egg Replace, a new solution designed for commercial bakeries.
Levair Egg Replace is intended to completely or partially substitute egg yolks and dried whole eggs. It can be used in a variety of applications, including cakes, doughnuts, muffins, and sponge cakes.
“Our new technology seamlessly integrates into bakery formulations, ensuring consistent quality and performance,” said Erhan Yildiz, senior manager of product development at Innophos.
He added that this innovation allows manufacturers to reduce costs and maintain a stable supply chain while preserving the functionality of eggs. For consumers, this translates to consistent pricing, reliable supply, and highquality baked goods, delivering value at every level.
Earlier this year, Innophos also launched LEVAIR® ESL for Bread, a new technology that significantly extends the shelf life of bread. According to the company, this solution enables commercial bakeries to increase profitability by enhancing distribution and streamlining operations.
Extending bread’s shelf life allows bakeries to centralize their inventory in warehouses, which broadens their customer reach and increases efficiency through longer production runs. Several companies are increasingly introducing egg replacers. For example, Crespel & Deiters Group Food USA launched Lory Stab, a stabilizing compound aimed at replacing eggs and dairy in baked goods.
Corbion released Vantage 12E for egg reduction and Vantage 11E for complete egg replacement. Additionally, Louis François introduced OvoFree, a new egg replacer, while BreadPartners launched Naturell Soleil, a complete egg substitute for all yeastraised doughs. These improvements not only boost profitability but also support sustainability goals by reducing food waste within the food industry.
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