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Building Grain Resilience through Local Processing: Is the Industry Ready?
The grain industry continues to navigate a landscape defined by volatility, ranging from unpredictable weather patterns and geopolitical disruptions to shifting consumer demands and rising input costs. In such an environment, resilience is no longer optional; it is a strategic imperative for stakeholders across the value chain.
One of the clearest pathways to building this resilience lies in localizing grain processing. Across Africa and other emerging regions, there is a growing realization that strengthening domestic milling capacity is not just about food security, it’s about economic empowerment. Processing locally available grains, such as maize, sorghum, millet, and soybeans, helps reduce post-harvest losses, shortens supply chains, and enhances the relevance of products to local markets. It also creates jobs, supports rural economies, and lays the groundwork for more stable food systems.
Yet, local processing cannot succeed in isolation. The role of milling equipment suppliers is critical. As demand shifts toward smaller and mid-scale milling operations, technology providers must develop solutions that are cost-effective, adaptable, and designed for local conditions. Whether it is roller mills optimized for non-wheat grains or grain handling systems suitable for decentralized networks, suppliers who understand these needs will be best placed to support market growth.
In this 14th issue of Milling Middle East & Africa Magazine, these themes come to the fore. We feature Grainpulse Limited, whose integrated grain, feed, and milling operations in Uganda exemplify the kind of innovation required to thrive under current conditions. The company has leveraged local sourcing, a move that demonstrates Africa's potential for selfsufficiency in local manufacturing. However, getting insights from Nouran Ezzeldin of Granos Oros, who, while applauding efforts in countries that have achieved self-sufficiency in staple grains, is realistic about limitations, “Even if wheat production increases, Egypt’s consumption levels are too high
for us to depend on the domestic supply fully.”
Bringing the Grain Ecosystem Under One Roof
As the industry evolves, it is essential to create spaces for conversation, collaboration, and commercial engagement. Events like the AFMASS Food Manufacturing Expo are one such opportunity. It converges the full spectrum of grain-economy stakeholders, creating platforms where millers, equipment suppliers, ingredient manufacturers, feed producers, regulators, and financiers share innovations, benchmark technologies, and forge partnerships. Slated for July 2–4, 2025, at the Sarit Expo Centre in Nairobi, Kenya, the expo seeks to bring these actors together, transforming isolated supply-side capabilities into collaborative systems. Now in its 10th edition in the Eastern African region, the expo remains a key meeting point for the food, milling, baking, and grain storage sectors worldwide. Notably, the Africa Milling Expo section of the event will showcase the latest milling technologies, grain handling systems, storage solutions, and quality control innovations. It will provide a platform for equipment suppliers to connect directly with millers and processors, as well as for industry professionals to gain insights into best practices and emerging trends.
We encourage all industry players to participate in this important gathering and continue investing in systems that drive sustainable growth in the grains, milling, and baking sectors.
Finally, this issue provides a comprehensive roundup of the latest developments in the baking, milling, grains, and cereals sectors, featuring expert insights and the latest news updates.
Enjoy your read!
Martha Kuria, Senior Editor, FW Africa Publications.
Global grain output set to hit record over 2B tonnes in 2025/26 – IGC
GLOBAL - The International Grains Council (IGC) has projected global grain production to reach a record 2.375 billion tonnes in the 2025/26 season, a 3% increase from the previous year. This rise is largely driven by strong maize harvests in the European Union, Argentina, and the United States, along with solid wheat and soybean outputs across key regions.
The forecast, shared at the IGC’s 62nd Council Session in London, reflects continued momentum in the grains sector. Total use is expected to grow by 2% year-on-year to 2.372 billion tonnes. Global grain stocks are forecast to rise slightly to 585 million tonnes, marking the first increase in four
TRAINING
years, supported by improved inventories in major exporting countries. Trade volumes are also set to increase. The Council projects grain trade will reach 428 million tonnes, fuelled by higher wheat shipments and steady maize exports. Rice and soybean trade are expected to remain firm, with global rice trade forecast at 59 million tonnes. Chaired by Mr. Hamed Oussama Salhi of the Algerian Embassy in London, the Council used the June 12 session to address key trade policy concerns, especially the growing impact of non-tariff barriers.
Members called for enhanced cooperation on sanitary and phytosanitary (SPS) measures and reiterated support for a rules-based trading system. The IGC also renewed the Grains Trade Convention for two more years, supporting ongoing data-sharing and analysis. Strategic outreach under the Algerian chairmanship included launching an Arabic edition of the Grains Market Report and expanding dialogue with prospective new members.
A partnership with the India Middle East Agri Alliance was also unveiled to improve trade transparency between South Asia and the Middle East. The IGC will release a five-year supply and demand outlook in January 2026, covering grains, oilseeds, rice, and pulses.
IAOM MEA launches fully funded milling technology scholarship in Morocco
MOROCCO - The International Association of Operative Millers- Middle East and Africa (IAOM MEA), in partnership with the National Flour Milling Federation (FNM) and Essa Al Ghurair Investment (EGI), has unveiled a fully funded scholarship program aimed at equipping aspiring milling professionals with advanced technical training. Slated to begin on January 12, 2026, the six-month intensive course in Advanced Milling Technology will be hosted at the Centre for Study and Research in the Cereal Industry (CERIC) in Casablanca, Morocco. Applications are open until August 16, 2025. The initiative is designed to strengthen technical capacity across the grain milling sector in the MEA region, providing a new generation of millers with essential skills in a rapidly evolving industry.
According to IAOM MEA, the program will cover full tuition, daily lunch, practice materials, local insurance, industrial visits, and recreational activities throughout the course. Founded in 1896, IAOM is a global professional body serving grain milling professionals. The MEA region is one of its most active chapters, with a strong focus on technical training, knowledge exchange, and regional cooperation. “This scholarship represents a powerful collaboration between key players in the milling
industry to build human capital in regions where technical skills are urgently needed,” IAOM MEA said. Essa Al Ghurair Investment, a leading agribusiness firm with significant operations in flour milling and trading, brings strategic insight to the partnership. FNM, an advocate for technical standards and workforce development, also plays a central role. The CERIC curriculum will combine theory, technical modules, and field exposure, producing graduates aligned with international milling standards. The program is open to candidates across the Middle East and Africa, especially young professionals seeking to enter or advance in grain milling.
Zimbabwe’s corn output to hit 1.3M tonnes in 2025/26
ZIMBABWE - Zimbabwe’s corn production is forecast to more than double in the 2025–26 marketing year, reaching an estimated 1.3 million tonnes, according to the latest report from the Foreign Agricultural Service (FAS) of the U.S. Department of Agriculture (USDA).The rebound follows a prolonged drought that slashed the previous season’s harvest to 635,000 tonnes. FAS attributes the recovery to a stronger La Niña pattern, which brought improved rainfall in the latter half of the growing season. The favourable weather supported crop development and boosted yields, offering relief to a sector strained by climate volatility and input shortages.
Despite the gains, Zimbabwe is projected to remain a net importer of corn, with imports expected at 1 million tonnes in 2025/26, a 300,000-tonne drop from the previous season. Yet, the USDA notes that this figure is still historically high due to strong domestic demand, forecast to rise by 8% year-on-year to 2.2 million tonnes. Most imports are expected from South Africa, which will have around 1.5 million tonnes available for export.
Access to sufficient grain remains a concern. Communal farmers, who cultivate about 60% of the country’s corn acreage, contribute less than 40% of total output due to persistently low yields. Most lack irrigation access, making over 90% of corn production dependent on rainfall. “Farmers have limited access to irrigation technologies; subsequently, more than 90% of corn production is reliant on rainfall,” FAS said. “The ability of farmers to optimize production is further hindered by macro-economic challenges and relatively high input costs.” To support producers, the government has kept maize import tariffs at zero and continues to purchase grain through the Grain Marketing Board, targeting strategic reserves of 500,000 tonnes.
Uganda plans to revive Uganda Grain Milling Company (UGMC)
UGANDA - The Grain Council of Uganda (TGCU) has welcomed the government’s decision to revive the Uganda Grain Milling Company (UGMC), calling it a timely intervention that will enhance the export of Ugandan grains and pulses. Mr. Robert Mwanje, chairman of TGCU, stated that the revival of the company as a regulatory body will help the government understand the challenges faced by stakeholders in the grain sector and reduce the export of unprocessed grain.
“We must discourage the export of raw grain, as it results in lost jobs. With the government’s involvement, they will help ensure quality control, guaranteeing that only aflatoxin-free grain is milled and exported,” he added. Mr. Mwanje made these remarks following the first-ever Grain Millers’ Summit, held last week at the Uganda Manufacturers Association grounds in Lugogo, Kampala.
At the summit, State Minister for Finance in charge of Investment, Evelyn Anite, confirmed that the government would revive UGMC under a new name—the National Commodity Company. She said the initiative is part of broader efforts to organize farmers, improve post-harvest handling, and ensure proper warehousing and grain quality management. “We export grain worth US$1.1 billion to neighboring countries. This is food that eventually reaches people’s tables. We must ensure the grain is clean and properly handled,” said Ms. Anite, noting that warehousing funds have been earmarked under the Parish Development Model.
UGMC was once showcased as a model for value-added processing, producing bread, animal feed, and flour, and storing grain in silos for food security. It declined during the 1990s privatization era and was eventually sold to the defunct Greenland Bank. Maj. Gen. David Kasura, permanent secretary in the Ministry of Agriculture, called the revival a wise decision to address issues in aggregation, quality assurance, and packaging for better market access.
Bühler to host food extrusion workshop in Nairobi, Kenya
KENYA - Bühler, the Swiss-based global leader in food technology and process solutions, will host its flagship Food Extrusion Workshop from July 15 to 18, 2025, at the African Milling School and Bühler’s customer site in Nairobi, Kenya.
The four-day course will offer a comprehensive overview of extrusion technology, a key process in modern food and feed production. Designed for operations supervisors, engineers, and R&D professionals, the training blends theoretical instruction with practical, hands-on sessions using Bühler’s twin-screw extruder. Delivered in English, the workshop will deepen participants’ knowledge of extrusion principles, covering screw elements, energy inputs, and screw configuration for various product types. Advanced modules include steam addition, vacuum degassing, co-extrusion, remote-cut technology, colouring, coating, drying, and toasting.
Technical demonstrations will feature products such as ready-to-eat cereals, snacks, texturised plant proteins, modified flours, and extruded breadcrumbs. Participants will also explore analytical methods for raw material assessment and the transformation of starch and protein during extrusion. Theoretical sessions will cover fortified rice and wet texturised plant proteins, reflecting growing interest in sustainable, plantbased foods.
Attendance costs US$900 (excl. VAT), with an early bird rate of US$850 for registrations by June 10, 2025. The fee includes course materials, daily lunches, a networking dinner, and transport between the hotel and training site. Accommodation, airport transfers, and travel costs are separate. Participants must bring safety shoes and glasses. The workshop underscores Bühler’s broader commitment to innovation and industry development.
In March 2025, Bühler also hosted an aquaculture technical roundtable, highlighting species-specific feed design, processing impacts on feed quality, and the use of local byproducts to reduce costs—reinforcing its leadership in feed technology and capacity building.
INVESTMENTS
Imas completes construction of feed mill for Nurym Group
TURKEY - Imas has successfully completed a 20-ton-per-hour (tph) feed mill for Nurym Group in Shymkent, Kazakhstan, which commenced operations in April. This facility is one of the largest feed mills in the country, producing 480 tonnes of feed daily for cattle, poultry, and small ruminants.
Founded in 1989 in Anatolia, Turkey, Imas is a subsidiary of Ittifak Holding. It operates under the Milleral brand, supplying grain milling machinery and turnkey plants globally. With over 500 references in more than 100 countries, Milleral continues to deliver high-performance solutions in flour and semolina milling.
For this project, Imas provided comprehensive turnkey services, including plant design, process engineering, manufacturing, installation, commissioning, and user training. The steel building was fully designed, manufactured, and erected by Imas as part of the project. Training covered both machinery and plant operations, as well as the use of feed laboratory equipment.
The plant process starts with an intake system connected to steel storage silos. Raw materials are ground, mixed, conditioned, pelleted, treated with molasses, cooled, optionally crumbled, then passed through a vibratory sieve. Finished products are packed into 25 kg sacks. A high-capacity Viteral series pellet press (VPP) was installed, with processing capability of up to 30 tph. It can include a touchscreen panel for managing critical parameters like time and temperature.
Additional equipment includes a Viteral paddle mixer (VMX) and a Viteral hammer mill (VHM). The VHM reaches up to 50 tph thanks to specialized pre-crushing blades and a fixed hammer system.The feed mill is managed through a central automation system that monitors the entire process from intake to packaging, offering real-time data on production, yield, and consumption. Imas’s after-sales team can provide remote technical support through this system.
MERGER
Cimbria launches SEA.XL optical sorter to boost purity in nut industry
ITALY - Cimbria, one of the world’s leading manufacturers in grain processing, handling, and storage, has unveiled SEA. XL, an AI-powered optical sorting machine tailored for the nut processing industry. The innovation promises enhanced purity, productivity, and profitability. Equipped with dualvision hyperspectral technology and intelligent material detection, the SEA.XL raises the bar in sorting accuracy and resource efficiency for nuts such as pistachios and hazelnuts.
With SEA.XL, Cimbria is redefining quality control and contamination removal. At the core of its performance is the AI-driven BRAIN intelligence and a dual-vision system that combines high-definition RGB full-colour cameras with hyperspectral infrared imaging. This enables the SEA.XL to detect and remove contaminants, including shells, stones, glass, plastics, and metals, based on shape, colour, and chemical composition.
Among its key advantages is adaptability. A single SEA. XL unit can process multiple nut types and input variations without hardware changes. This is enabled by an extensive foreign material detection library and multi-frequency infrared scanning. This versatility reduces downtime and boosts uptime, supporting processors to scale and diversify efficiently. SEA. XL is designed for integration into existing facilities, offering 2 to 6 chute configurations for high-volume throughput with minimal operator input.
Models SEA.XL 2, 4, and 6 can be tailored to fit different production needs. Compact and durable, the system suits modern processing demands. Features like vibrating plates with optional aspiration, auto-cleaning systems, and a 21.5-inch touchscreen interface offer full process control. A multilingual interface and detailed reporting simplify operations and reduce training needs. SEA.XL also supports sustainable practices by maximising yield and minimising waste. It meets CE, UL, and CSA standards, ensuring compliance with global food safety and quality requirements.
Cargill partners Biotech Farms to strengthen animal feed production in the Philippines
PHILIPPINES - Cargill has partnered with Biotech Farms Inc. to establish a dedicated animal feed production line at the Biotech Agro-Industrial Complex in Tantangan, South Cotabato, reinforcing its presence in one of the Philippines’ key agricultural regions. The strategic collaboration aims to improve feed supply chain efficiency and service delivery to livestock producers across Mindanao, an area with a fastgrowing base of animal farmers and agribusinesses in need of reliable feed solutions.
“This is about serving our Mindanao customers better, with the reliability, responsiveness, and quality they deserve,” said Sonny Catacutan, senior managing director for Cargill Animal Nutrition & Health Philippines. “The Tantangan Plant gives us a stronger presence in a region essential to the future of the local agricultural industry. It allows us to enhance service to our customers and live our purpose of nourishing the world starting with every bag of feed,” he added.
Selected through a rigorous process aligned with Cargill’s global standards, the Tantangan feed mill is equipped with modern milling technologies, a dedicated monthly output, and a high-performance system designed to meet growing demand. With production now operational, the facility enhances Cargill’s ability to deliver customized, safe, and sustainable nutrition solutions at scale.
“This partnership is a testament to our shared mission of empowering Mindanao’s farmers with innovative, sustainable solutions,” said Rey Chiang, CEO of Biotech Farms. Since 2001, Biotech has been advancing Philippine agriculture through precision farming, renewable energy, and circular economy practices. The company specializes in swine and poultry production, feed manufacturing, and rice milling, producing over 500 tonnes of feed daily.
The partnership supports both companies’ long-term goals to improve livestock productivity while promoting environmental stewardship and strengthening community resilience.
MERGER
Construction set for Sanku’s nutrient premix factory in Ethiopia
ETHIOPIA - Sanku, a social enterprise working to combat hidden hunger through food fortification, has officially marked a key milestone in Ethiopia with the official land handover for its upcoming nutrient premix factory. The facility, to be built in the Kilinto Special Economic Zone, will significantly enhance local capacity to combat hidden hunger. Having launched operations in Ethiopia in September 2024, Sanku has already reached over six million people with access to fortified flour.
The new factory aims to scale that reach to 40 million Ethiopians. Once operational, the facility will produce 3,000 tonnes of nutrient premix annually, enough to serve up to 200 million people across the continent. The event, held on June 17, brought together high-level attendees including Sanku Co-
EXPANSION
founder and Board Chair Dave Dodson, Co-founder and CEO Felix Brooks-church, and members of the Sanku Ethiopia team.
Also present were government officials and partners from the Industrial Parks Development Corporation Ethiopia (IPDC), culminating in the signing of a landmark agreement between Sanku Fortification Ethiopia PLC and IPDC. Kamil Ibrahim, IPDC’s Chief Operating Officer, underscored the project’s alignment with Ethiopia’s health and productivity goals. “The Corporation is committed to supporting this initiative, which contributes to building a healthier and more productive society,” he said.
“This facility is more than infrastructure, it’s a strategic investment in food systems, local economies, and the health of future generations,” said Felix Brooks-church. The Ethiopia project builds on Sanku’s growing regional footprint. The organization recently partnered with the Fortified Whole Grain Alliance (FWGA) to strengthen access to fortified foods across Eastern Africa.
The collaboration has already facilitated key distribution connections in Rwanda, enabling fortified flour access for over 300,000 people. “By working with FWGA and local partners, we’re laying the foundation for nutrition solutions that benefit communities long-term.
Bunge-Viterra merger secures final regulatory nod from
USA - The US$18 billion merger between Bunge Global SA and Viterra Ltd. is now set to close “on or around July 2,” following final regulatory approval from China’s State Administration for Market Regulation. The approval clears the last hurdle in one of the agribusiness sector’s most consequential mergers, originally announced in June 2023.
With China’s green light, Bunge has secured all required regulatory consents, including conditional approvals from Canada and the European Union. Under the deal, Bunge will assume Viterra’s US$9.8 billion in debt. Shareholders of the Glencore-owned trader will receive approximately 65.6 million shares of Bunge stock valued at US$6.2 billion, plus US$2 billion in cash. “This approval underscores the strategic rationale behind bringing Bunge and Viterra together to create a premier global agribusiness company,” said Greg Heckman, CEO of Bunge.
He added that as one team, the merger will accelerate their shared vision for growth and help connect farmers to consumers to deliver essential food, feed, and fuel. The merger brings together two leading crop trading and processing firms, positioning the new entity to compete with industry giants such as Archer Daniels Midland (ADM) and Cargill. The combined company will significantly expand its grain handling
China
and oilseed processing capabilities to better serve a global food chain challenged by climate change, geopolitical risk, and shifting trade flows.
Rotterdam-based Viterra, majority-owned by Glencore PLC since 2012, confirmed that “all regulatory closing conditions have been satisfied.”Delays in securing approvals had pushed back the original timeline. In February, Heckman said Bunge was preparing for closure, including required asset divestments in Europe and talks with Chinese regulators.“Teams of both companies have put in countless hours of planning to ensure smooth integration,” he said.
Limited GrainPulse
Driving Uganda’s Agribusiness
Transformation through Full-Circle Solutions
BY MARTHA KURIA
Uganda’s agricultural sector remains the cornerstone of its economy, employing more than 70% of the population and contributing 24% to the national GDP. However, like much of sub-Saharan Africa, the sector has long grappled with systemic challenges such as low productivity, inadequate value addition, and disjointed supply chains. Grainpulse Limited, an agribusiness company, emerged in this context, evolving from a humble grain supplier into one of Uganda’s most prominent integrated agribusinesses. Today, the company operates across a wide value chain that includes fertilizer blending, grain milling, animal feed production, and coffee processing. In an exclusive interview with Milling Middle East and Africa Magazine, Oudtshoorn, CEO of Grainpulse Limited, discusses the company’s impact, rooted in innovation, sustainability, and farmer empowerment.
MEET THE CEO
Though relatively new to the helm, just three months into his role at the time of this interview, Oudtshoorn brings a grounded, practical outlook. His leadership blends strategic ambition with a clear-eyed understanding of Uganda’s challenges and opportunities. Originally from finance background, Oudtshoorn is clear that Grainpulse is not just in the business of selling agricultural inputs. Backed by a dedicated team, including Business Development Manager Abaho Karuhanga, the new leadership is focused on strengthening partnerships and driving farmercentric growth “We are not traders. We buy directly from the farmer and close the loop by
processing and reselling in a form that adds value back to the community.” This farmer-first philosophy defines Grainpulse’s operations. “We aim to offer full-circle agricultural solutions, from selling the farmer quality fertilizer, to buying their maize, milling it, and then selling back our own flour brand,” he explains.
FROM SAVANNAH COMMODITIES TO GRAINPULSE: PIONEERING FERTILIZER BLENDING IN UGANDA
Grainpulse Limited was founded out of passion to provide solutions that will positively transform the lives of farmers in Uganda. It initially started as Savannah Commodities, primarily involved in the sourcing and processing of both coffee and grain in 2000. A pivotal moment came in 2018 when Savannah then decided to make a significant investment in Uganda’s first & only fertilizer blending facility with an annual capacity of 300 kMT together with K+S, the world’s third largest potash producer based in Kassel, Germany. Together, Savannah and K+S merged with Grainpulse Limited. Today, Grainpulse is Uganda’s leading integrated agri-business with capabilities across soil testing and agronomic advisory, crop-specific and custom fertilizer blending, farmer training and extension services and crop off-take services through which we buy back grains like maize, barley, sorghum, beans and coffee. The company was founded with a vision of being the leading provider of food & nutrition security for every household in Africa; and the mission of formalizing and commercializing local agriculture by providing superior agronomic solutions, and value chain
expansion. Today, we have become a significant player in the agriculture sector by offering end-to-end solutions to both smallholder and commercial farmers locally.
By importing raw materials and customizing blends for specific crops and regions, Grainpulse offers Ugandan farmers scientifically formulated products that match their soil and crop needs.
“One of our biggest milestones is that we’ve created a market for blended fertilizer in Uganda,” Oudtshoorn says. “Before us, it was all straight fertilizer. Now we’re offering cropspecific formulations tailored to local soils and growing conditions.”
Their blends include formulas for maize, beans, soybeans, coffee, tomatoes, bananas, sorghum, millet, Irish potatoes, cassava, and sunflowers. Each product is available in 10kg, 25kg, and 50kg bags, making it accessible to farmers at different scales. This approach helps farmers maximize yields and reduce input wastage.
Despite the milestone, Oudtshoorn notes that the facility’s current utilization hovers around 20%, leaving a vast potential for maximum utilisation. “There’s huge potential,” says Karuhanga. “But first, we have to overcome cultural resistance and misinformation. Many Ugandan farmers still believe fertilizer degrades soil.” Grainpulse tackles these misconceptions head-on through
an extensive network of demonstration plots and farmer training sessions. The company also offers free soil testing and agronomic support and collaborates with the Ministry of Agriculture and international partners under programs such as the Agricultural Cluster Development Project (ACDP).
The company’s demonstration plots, often a quarter of an acre in size, are used to show farmers the difference in yield and crop health between traditional and modern practices. These plots are complemented by three-season training programs, covering pre-planting, in-season, and post-harvest best practices. “We run on-site demos that show, for example, tomatoes grown with fertilizer versus those without,” Karuhanga explains. Seeing is believing. That’s how we’re driving adoption.” The result has been a steady increase in fertilizer adoption, with Grainpulse now commanding approximately 30% of the local fertilizer market.
GRAINPULSE LIMITED TAPS INTO LOCAL MAIZE MILLING TO STRENGTHEN FOOD SECURITY IN UGANDA
Grainpulse Limited has strategically expanded into maize milling as part of its circular agricultural model that supports smallholder farmers, enhances food safety, and increases local food availability. While best known for its fertilizer blending operations, the company’s maize flour brand “JJimu,” is steadily gaining traction among consumers in Uganda’s local markets.
The company’s maize milling plant, located in the Mukono district, processes up to 1,000 tonnes monthly. While this capacity positions it as a smaller player compared to larger millers in Uganda, the company's focus is deliberate, targeting local distribution through its own 28 rural hubs and direct-to-institution sales such as schools and hospitals. “We are not targeting retail chains,” explained CEO Oudtshoorn. “Instead, we are more focused on providing local communities with aflatoxin-free flour, which aligns with our mission to improve food safety and nutrition.”
Recent investments in automation have helped streamline Grainpulse’s milling plant, reducing both labor costs and energy consumption. Grainpulse offers both fortified and unfortified maize flour, responding to rising consumer demand for nutritious, value-added products. “We want to give the consumer a choice,” said the CEO, emphasizing that quality and affordability must go hand-in-hand.However, the company
Grainpulse Fertiliser Brands
Oudtshoorn CEO GrainPulse Limited
is not currently planning to venture into wheat milling, citing Uganda’s limited wheat production and the logistical complications of wheat importation.
ROOTED IN QUALITY AND SAFETY
Quality assurance is central to Grainpulse’s milling operations. The company uses an inhouse laboratory in Mukono to test every batch of Maize and other grains delivered, as well as our finished flour and animal feed products delivered to farmers, with strict rejection policies in place for aflatoxin-contaminated grains. This proactive approach is especially relevant given the lax regulation of aflatoxins in Uganda’s informal milling sector, and growing concerns about food safety in East Africa.
Grainpulse sources maize entirely from Ugandan farmers, often working through intermediaries or cooperatives. Some of the maize is supplied in cob form, a practice that allows better control of quality during processing. Although the company currently mills only maize, it provides storage services for grains like soybeans used internally for animal feed production.
OVERCOMING TRADE BARRIERS IN EAST AFRICA
Despite having a superior maize flour product, acknowledged by international buyers like the World Food Programme, the company has faced barriers in exporting to neighboring Kenya, where demand for maize flour is high. “It’s not the quality that’s the issue,” Oudtshoorn said. “It’s trade policies and transport costs that make cross-border business challenging.”
GRAINPULSE SCALES UP ANIMAL FEED PRODUCTION WITH PREMIUM, LOCALLY SOURCED INGREDIENTS
Grainpulse Limited has steadily emerged as a key player in Uganda’s commercial animal feed sector, leveraging its in-house grain supply chain and quality control infrastructure to deliver premium feed products under the “halisi” brand.
Launched in 2021, Grainpulse’s animal feed division currently produces approximately 2,500 tonnes of feed per month, focusing primarily on poultry (broilers and layers), pigs, and dairy cattle. “It’s still a young segment of our business, but it’s growing rapidly,” said Karuhanga. “We saw a gap in the market for consistent, high-quality, aflatoxin-free feed.” Halisi, the flagship brand,
GRAINPULSE'S ANNUAL FEED OUTPUT IN NUMBERS
30,000T
was developed with a regional outlook. “We wanted a name that resonated across the East African Community,” Karuhanga explained, noting that Uganda, Kenya, and Tanzania share linguistic and agricultural commonalities. Although most of Grainpulse’s animal feed is sold locally through its network of hubs and agents, there are ongoing plans to scale up exports, particularly to Kenya where demand for Ugandan poultry and livestock products continues to rise.
LOCAL STRENGTH, GLOBAL STANDARDS AMID REGULATORY AND TRADE HURDLES
The feed plant is fully integrated with the company’s maize milling and grain aggregation systems, allowing optimal utilization of by-products such as bran and germ. Soybeans, another key ingredient, are also locally sourced and processed in-house. Near-infrared spectroscopy and wet chemistry techniques are used at their laboratory to assess nutritional content and aflatoxin levels in both raw inputs and finished feed products.
However, barriers such as non-tariff trade restrictions and high transportation costs have slowed regional expansion. “We’ve benchmarked our product quality against the best in Kenya,” Karuhanga added. “We believe halisi can compete, but policy needs to catch up with market potential.” Grainpulse is positioning itself as a reliable local alternative to imported feeds from Europe and Asia. By investing in consistent quality,
traceability, and farmer training, the company is addressing key challenges in Africa’s historically informal animal feed sector.
The feed business also complements Grainpulse’s wider goal of agricultural sustainability. “We’re not just selling feed,” noted Oudtshoorn. “We’re promoting healthier livestock, better yields for farmers, and ultimately improved food and nutrition security.” Efforts are also underway to make operations more environmentally sustainable. Biomass from maize cobs is already being used to fuel dryers for coffee and feed production, and further green energy investments are being considered.
COFFEE PROCESSING AND EXPORT: ADDING VALUE TO UGANDA’S SIGNATURE CROP
Coffee is Uganda’s most important agricultural export, and Grainpulse has positioned itself as a key player in this sector. At its Kampala-based Bugolobi facility, the company processes coffee beans for export to Europe and other international markets. A growing emphasis on organic certification and sustainable practices has allowed Grainpulse to tap into premium markets and support farmers in transitioning to higher-value, environmentally friendly production systems. “Organic is the buzzword in Europe,” Oudtshoorn said. “Whatever that means, we are adapting by supplying organic fertilizers and supporting coffee farmers to meet those standards.”
A CIRCULAR AGRIBUSINESS MODEL
Grainpulse’s model is unique in Uganda because it integrates every part of the agricultural value chain. The company supplies farmers with inputs, trains them on best practices, purchases their harvests, processes the commodities, and sells the final products.
This closed-loop system creates a dependable market for farmers and ensures product quality throughout the chain. It also allows for value addition at multiple stages, contributing to rural employment and economic development. Social inclusion is another key area. Grainpulse supports youth and women through its agent network, promotes local entrepreneurship by partnering with agro-dealers, and provides employment to over 110 staff, alongside 50+ casual laborers. The integrated nature of the business ensures job creation across multiple sectors.
In terms of community engagement, the company supplies affordable maize flour to schools and hospitals and continues to roll out CSR initiatives such as farmer field schools and access to soil testing. “It’s not about charity,” Oudtshoorn said. “It’s about enabling people to build their own sustainable futures.”
Grainpulse is also engaged with NGOs and development agencies, having previously partnered with Uganda’s Ministry of Agriculture and IFAD under the Agricultural Cluster Development Project. These collaborations helped expand reach into 57 districts and included support for household food security and diversified cropping. MMEA
Grainpulse Employees at Work
MODERN
FPrecision
Grinding
for a Growing World Roller Milling SYSTEMS
BY MARTHA KURIA
or thousands of years, humans relied on stone mills to process grains. Although effective, these traditional methods had significant limitations. Milling was rudimentary, often involving the pounding or grinding of grain kernels between stones to produce coarse flour. The process was labourintensive, inefficient, and generated substantial heat through friction, potentially degrading the flour’s nutritional quality and resulting in inconsistent particle sizes.
The demand for more efficient and precise flour production led to the development of roller milling, marking a pivotal shift in the history of food processing, offering millers enhanced control over the grinding process and significantly improving the quality, consistency, and efficiency of flour production.
EVOLUTION OF GRAIN ROLLER MILLS
The rise of roller milling began in the late 1860s, drawing its foundation from the Hungarian milling system. Between 1870 and 1872, Wisconsin inventor John Stevens pioneered a transformative design featuring parallel steel rollers operating at differential speeds. This innovation significantly increased milling efficiency, enabling production to rise from
MODERN ROLLER MILLS ARE DESIGNED FOR PRECISION, WITH EACH COMPONENT ENGINEERED FOR FUNCTION AND EFFICIENCY
approximately 200 to 500 barrels per day without the need for additional power.
The adoption of steam power further accelerated the spread of roller mills, supporting the rapid transition to automated systems. This evolution was showcased at Britain’s first International Exhibition of Flour Milling Machinery in 1881, a response to growing demand for refined white flour and increased imports of hard wheat from North America. In Africa, large scale milling remained at infant until 1988, when ‘what is termed as the first small-scale commercial roller mill in the world’, known as the MM500, was established in South Africa by Maize Master. Designed by Andries Greyling (Snr), the mill was a significant development for the African continent, offering an affordable and profitable option for entrepreneurs to add value to their products.
By the early 20th century, electrified, continuous roller mills reached throughputs measured in thousands of tons per day. Today, roller mills operate through a series of break, sizing, and reduction passages. A recent study by HTF Market Intelligence reported that the global flour milling machines market is projected to surge from US$0.9 billion in 2025 to US$1.6 billion by 2032, growing at a robust compound annual growth rate (CAGR) of 8%. This growth reflects the adoption of modern milling systems, with roller mills taking the lead.
ENGINEERING THE PERFECT MILL
Modern roller mills are designed for precision, with each component engineered for function and efficiency. Feed rolls regulate the flow of grain into the break rolls, which are fluted to grip and shear the kernel. Subsequent smooth rollers continue reducing the endosperm into flour while sifters and purifiers sort the output by particle size. Modern roller mills often incorporate variable speed drives that allow operators to adjust speeds during operation based on grain conditions and desired output characteristics. This flexibility enables millers to respond quickly to changes in grain moisture content, hardness, or other factors that affect the grinding process.
One of the most notable innovations in recent years is the implementation of automated roll gap adjustment. This technology allows millers to calibrate their machines remotely, maintaining optimal grinding conditions even when switching wheat varieties or blends. Paired with flow-rate sensors and force measurement, this enables consistent flour quality
across shifts and locations.
TECHNOLOGIES LEADING THE WAY
Digitalization and energy efficiency are central to the new era of milling. Bühler’s Arrius system, an integrated grinding solution combining roller mill, motor, gearbox, and control system in one compact unit is among the leading drivers in modern milling systems. Its plug-and-play design simplifies installation, reduces energy use by up to 10%, and improves food safety with a sealed, hygienic structure. Meanwhile, the Arrakis mill builds on Bühler’s Airtronic legacy, offering automatic scrapers, centralized lubrication, and remote monitoring for enhanced operational oversight.
Turkish milling equipment giant Imas has made headlines with its Multimilla roller mills, integrating new-generation torque motors into both the feeding and grinding sections. Launched at IDMA 2024, this beltless system reduces energy consumption by up to 25% and eliminates lubrication needs, addressing both cost and cleanliness concerns. Similarly, Omas Industries of Italy is advancing torque motor technology through its Leonardo roller mills. These feature direct-drive motors and a kinetic energy recovery system (KERS) that captures mechanical and thermal energy during braking. Installed at Ag Com's facility in Pennsylvania, the Leonardo system has significantly cut energy use and labour requirements, allowing the plant to run with just one or two operators per shift. For Ocrim, the Turkish equipment supplier recently launched rollermill – RMI, a combination of
4 concepts: simplicity, reliability, competitiveness and italianity. The result is a machine where the innovation and the development coexist in the production process. The concepts of this new rollermill are the same, sturdy and reliable of the RMX model but with an industrial engineering work to offer the machine at maximum levels.
In the UK, Henry Simon Milling, under the Satake umbrella, has introduced the HSRM roller mill for precise and effective grinding operation for wheat, maize (corn) and various grains. This is a new generation roller mill equipped with Advanced Sensor Technology, which enables the tracking of the machine status in real-time and records data for optimum machine operating conditions. Key features include central lubrication, quick roll change capability, and the patented Advanced Sensor Technology, which provides real-time monitoring and optimization of grinding pressure. Stainless steel contact surfaces support allergen control and food safety compliance, which is critical for organic and freefrom-grain applications.
ESTABLISHED PLAYERS ADAPTING TO NEW DEMANDS
Many traditional manufacturers continue to
redefine performance standards through focused innovation. ECOMILL, a company with over 100 years of experience, offers roller mills capable of processing between 400 and 12,000 metric tons per year. Their machines stand out for their ability to handle a broad spectrum of grains, including wheat, rice, rye, buckwheat, and oats. Noteworthy innovations from ECOMILL include a proprietary damping screw conveyor designed for efficient grain tempering and an Aeros centrifugal dresser that minimizes vibration, reduces energy consumption, and features a compact design.
Alapala, a Turkish global milling giant, has deployed over 3,000 units of its Similago II roller mill, featuring a chassis made from thick special carbon steel, which provides exceptional resistance to vibration and wear. This robust design has made it a preferred choice for flour, semolina, and maize mills worldwide. Scherer Inc., based in the U.S., on the other hand, offers custom roller mills and precision-engineered replacement rolls, serving not only traditional grain and feed markets but also soy and mineral processors. Their rapid turnaround and focus on particle size precision have positioned them as a trusted partner for customized milling solutions.
REMOTE MONITORING & IOT CONNECTIVITY SUPPORT REAL-TIME DIAGNOSTICS AND CONTROL, ENSURING THAT MILLS CAN RESPOND TO OPERATIONAL DEMANDS AS THEY ARISE
Similarly, Zaccaria, Brazil’s nearly 100-year-old milling equipment maker, provides turnkey roller mill solutions for corn, rice, pulses, and wheat.
SMARTER MILLS, CLEANER SYSTEMS
Innovation in roller milling extends beyond grinding mechanics. Yenar, another Turkish firm, has introduced the rollCare Profile Measurement Device, a smart tool that uses laser technology to monitor the condition of mill rolls, either during fluting or directly inside the roller mill. This allows for predictive maintenance and improved scheduling, reducing downtime and extending equipment life.
These advancements are underpinned by industry-wide shifts toward sustainability, digitization, and hygienic design. Modular roller mills now allow for flexible plant layouts and phased upgrades. Energy-efficient motors, including directdrive and torque-based systems, cut power consumption and simplify maintenance. Remote monitoring and IoT connectivity
support real-time diagnostics and control, ensuring that mills can respond to operational demands as they arise.
THE ROAD AHEAD: MILLING IN THE AGE OF AI
As the global population edges closer to 10 billion, the demand for efficient, scalable, and sustainable food production becomes urgent. Modern roller milling systems stand at the crossroads of this challenge, quietly but powerfully transforming how the world’s grain is turned into its most essential food staple. In addition, beyond traditional white flour, the demand for whole grain, fortified, and gluten-free flour is rising following increasing consumer awareness of healthy foods.
In tandem with flour micronization, roller mills are increasingly being integrated with flour analysis tools. These systems measure protein quality, starch damage, and enzyme activity in real-time, ensuring the flour meets tight industrial and nutritional specs. This is especially relevant for food manufacturers requiring consistent input for automated production lines. To meet this need, the next frontier for roller milling is full digital integration, an Industry 4.0 approach where mills operate as interconnected, intelligent systems. Predictive algorithms will not just anticipate wear and tear but adjust operating parameters autonomously. Sensors will continue to improve in resolution and sensitivity, and cloudbased platforms will enable remote diagnostics and support, reducing downtime across geographies.
Sustainability, too, is a critical focus. With mounting pressure to reduce carbon footprints, equipment manufacturers are designing systems that minimize water use, maximize energy recovery, and allow for better by-product utilization. Bran, germ, and off-grade flour are being repurposed into value-added food or feed products, ensuring minimal waste from every kernel processed.
Redefining
Trade Commodity
Nouran Ezzeldin on navigating a male-dominated industry with a mission to reshape commodity trade in MENA
BY MARTHA KURIA
When Nouran Ezzeldin first considered a career in commodity trading, she was well aware she was stepping into a world where women were rarely seen, let alone heard. Yet, rather than being deterred, this reality became her motivation. “Commodity trading wasn’t a typical path for women, especially not in our region. But that’s exactly what drew me in,” Ezzeldin recalls.
Her fascination with how agricultural commodities shape economies, combined with a keen awareness of Africa and the Middle East’s untapped potential, set her on a unique professional journey. Today, as the Founder and CEO of Granos Oros for Agribusiness Solutions and Export, Ezzeldin stands as a testament to what can be achieved with vision, resilience, and determination. Sharing her journey with Milling Middle East & Africa Magazine, Ezzeldin takes us through how she managed to breaks barriers in the male-dominated commodity trade industry.
FROM TEACHER TO TRADER: EZZELDIN’S UNCONVENTIONAL PATH
Ezzeldin’s career trajectory is anything but typical. She graduated from the Arab Academy for Science and Technology, specializing in tourism, a field far removed from the world of commodities. Her first job was as a teacher for early years, a role she described as more challenging than her current position.
Her entry into the grain industry was serendipitous. Hired initially as a translator for a grain trading company, Ezzeldin’s talent for business development and marketing quickly became apparent. She soon found herself leading the company’s
import department, successfully managing their grain imports for the first time. This experience ignited her passion for the industry and led her to consider starting her own business in commodity trading.
BUILDING TRADE, EARNING TRUST: THE MISSION OF GRANOS OROS
Ezzeldin’s curiosity about trade systems and the pivotal role of agricultural commodities in shaping economies set her on a path that would see her not only entering the industry but claiming her space within it. With her husband, a sea captain, as her partner, she launched Granos Oros for Agribusiness Solutions and Export. a boutique agribusiness consulting and trading firm.
Her mission is to bridge the gap between international
suppliers and local demand across Africa and the MENA region. From wheat and corn to soybean meal and vegetable oils, Granos Oros offers tailored market entry strategies, brokerage services, and strategic trade facilitation. “It’s not just trade; it’s trust, built transaction by transaction,” she asserts, emphasizing the firm’s focus on intelligence-based consulting and long-term partnerships.
Remarkably, her company is just a year old, yet it has already made significant strides including bringing global grain conferences to Egypt, particularly, the upcoming Global Grain MENA in July 3-4 2025. According to her, launching Granos Oros as a solo founder in a high-stakes sector meant to prove herself daily. Trust, she notes, isn’t easily earned in this industry. However, consistency, transparency, and sharp execution have brought tangible results. Key milestones include establishing a strong presence in Egypt, expanding into Libya and North Africa, and speaking on major agribusiness stages form Geneva to Dubai, Istanbul and Romania. Ezzeldin credits her husband, both life and business partner, and blessings from God. “Despite the challenges of being a woman in this industry, I’ve never felt alone, because God has always been with me, guiding my steps, opening doors, and surrounding me with the right people.”
For women eyeing a future in commodity trading, Ezzeldin’s message is clear: “Go in knowing that you deserve a seat at the table, and if that table doesn’t exist yet, build your own.” She emphasizes the importance of learning the
industry’s language, maintaining professionalism, networking relentlessly, and believing in the unique impact women can bring to the sector.
“Being one of the few women in this industry comes with pressure, but also with pride,” she shares. Each challenge, whether skepticism from industry peers or the complexities of cross-border trade, has only fueled her resolve. “Every barrier I’ve faced only pushed me to grow stronger, louder, and more determined.”
AFRICA’S COMMODITY TRADE: OPPORTUNITIES, CHALLENGES, AND GLOBAL SHIFTS
Africa, Ezzeldin observes, is a continent brimming with opportunity but hampered by structural complexity. Vast natural resources and a burgeoning population are offset by infrastructure gaps and fragmented policies. Yet, there is momentum: regional integration is improving, intra-African trade is on the rise, and the private sector’s role is expanding.
Key commodities driving demand include food security staples like wheat, corn, and soybeans, with increasing consumption of sunflower meal and soybean meal due to the expansion of livestock and poultry sectors. On the export side, specialty crops such as sesame, pulses, and sorghum are gaining traction. “What stands out is political will, where leaders are pro-trade and pro-integration, the results follow,” she adds. Regional blocs like Economic Community of West African States (ECOWAS) and East African Community
(EAC) are working toward harmonized customs procedures and digitized systems, which Ezzeldin sees as positive signs. However, inconsistencies across borders and weak logistical infrastructure continue to challenge efficient trade.
Recent global tariff regimes and trade restrictions have also exposed the fragility of Africa’s supply chains. Export bans, price volatility, and logistics disruptions have prompted a continent-wide reevaluation of sourcing strategies. “It’s been a wake-up call,” says Ezzeldin, stressing the need for more resilient systems and stronger institutional support for exporters, who often operate without sufficient safety nets.
To strengthen resilience, she advocates for diversifying sourcing and distribution, investing in grain reserves, and building regional trade corridors. Egypt, for example, continues to rely on imports of wheat and soybeans, primarily from Russia, Ukraine, and increasingly Romania. However, there is a clear move toward source diversification to protect supply chains from future disruptions.
“Export bans, price volatility, and logistics breakdowns have forced us to rethink sourcing strategies and build resilience,” she says. While Egypt maintains a somewhat balanced model, 40% of grain imports are state-managed and 60% are in the hands of private players. Governments and the private sector must collaborate, fostering innovation, reducing bureaucracy,
and investing in data and logistics to transform responses to global shocks.
INFRASTRUCTURE, POLICY, AND THE ROAD AHEAD
“Unfortunately, many African traders operate without policy support, access to finance, or insurance safety nets. To be competitive globally, we need stronger institutions, trade diplomacy, and supportive frameworks,” she urges. Ezzeldin calls for investments in logistics that match those in production, and for policy frameworks like the African Continental Free Trade Area (AfCFTA) to move from promise to practical implementation. If implemented well, AfCFTA could revolutionize intra-African trade by eliminating unnecessary border delays, standardizing documentation, and creating a single, unified market, reducing Africa’s vulnerability to global externalities.
Looking ahead, Ezzeldin foresees a shift toward local value addition, green sourcing, and digital marketplaces. Technologies like AI and blockchain are already revolutionizing the sector, enabling smaller African traders to access global markets and driving greater transparency and efficiency. For sustained competitiveness, she urges a focus on infrastructure, innovation, and regional integration.
BEYOND SELF-SUFFICIENCY
Ezzeldin remains pragmatic about Africa’s push for selfsufficiency. While applauding efforts in countries like Ethiopia to become wheat self-sufficient, she is realistic about limitations. “Even if wheat production increases, Egypt’s consumption levels are too high for us to fully depend on domestic supply. Imports will remain part of our food security equation,” she states.
She argued that while increased local production is beneficial for food security, it is unlikely to eliminate the need for imports or enable significant intra-African grain trade in the near future. Exporting staple grains like wheat or rice remains a challenge due to domestic demand and government restrictions. The reality is that for many African countries, grain imports will continue to play a stabilizing role in African trade.
A VISION ROOTED IN IMPACT
Though still in its early years, Ezzeldin hopes that Granos Oros for Agribusiness Solutions and Export has ambitious plans to expand across Africa, Gulf region and eventually globally. She attributes her rapid success to hard work and divine blessing, expressing hope that her business will achieve global reach in the coming years.
Ultimately, she hopes her journey will inspire more women and African entrepreneurs to lead in spaces where they were once told they didn’t belong. “I want Granos Oros to be remembered not just as a company, but as a force for inclusion, integrity, and transformation in agribusiness.”
“What bloomed from my battles proves ease was never the goal, that’s the wild, unstoppable magic of being a woman.” MMEA
FOCUS on Türkiye
BY MARTHA KURIA
Türkiye, (formally Turkey) with a total area of 779 45 km², lies between Europe and Asia, has long been recognized as a vital agricultural powerhouse. Its strategic location, diverse climate, and rich soils have shaped a dynamic grains sector that not only feeds its population but also supplies the world. Agriculture remains central to Türkiye’s economy, contributing approximately 7% to its GDP and employing nearly 20% of the workforce, according to United Nations data. The country ranks 8th globally in agricultural output.
Driving Global Grain Markets through Innovation
Cereals, particularly wheat and barley, dominate the landscape, supported by other key crops such as maize, rice, rye, millet, and oats. Globally, Türkiye ranks 17th in total grain production, contributing 1.3% to the world’s output. Despite this modest share, it holds a 2.4% stake in the US$281 billion global grain trade, with US$6.6 billion in export value. However, recent projections paint a mixed picture for the country’s grain output. According to the latest weather data from the Turkish State Meteorological Service, precipitation levels across the country from October-December 2024 were down 16 percent
from the historical average and 28 percent below the same period the previous year. Looking ahead to 2025, forecasts by the Turkish Statistical Institute (TurkStat) and the Ministry of Agriculture and Forestry suggest a further 4.1% decline in overall grain production, down to 37.4 million tons.
WHEAT SECTOR FACES PRODUCTION DIP AMID DROUGHT, SHIFTING TRADE POLICIES
Turkey’s wheat sector, which occupies a central position in the country’s agricultural landscape, is facing renewed pressure from climatic and policy-related challenges. Data from the Turkish Statistical Institute shows that in the 2020–2021 season, Turkey accounted for 3.2% of the global wheat cultivation area, with wheat representing 44% of the country’s total cultivated grain land.
Despite a modest increase in the harvested area, reaching 7.35 million hectares, wheat production for the 2025–2026 season is expected to fall to 18.5 million tonnes, down from 19 million tonnes a year earlier. This decline is attributed primarily to a significant drop in yield following one of the driest fallto-winter periods in 65 years, which has severely affected major wheat-producing regions in Central and Southeastern Anatolia.
Farmer decisions around wheat cultivation are closely tied to the Turkish Grain Board’s (TMO) purchasing policies. TMO plays a key role in market regulation by procuring both local and imported wheat on behalf of the government. For the 2024/25 marketing year, TMO announced procurement
DESPITE A MODEST INCREASE IN THE HARVESTED AREA, REACHING 7.35 MILLION HECTARES, WHEAT PRODUCTION FOR THE 2025–2026 SEASON IS EXPECTED TO FALL TO 18.5 MT
prices of 9,250 Turkish Lira per metric tonne (US$289/MT) for milling wheat and 10,000 TL/MT (US$313/MT) for durum wheat, providing a degree of price stability amid otherwise volatile conditions.
Domestic wheat consumption is projected to remain steady at 19.4 million tonnes. Food-grade wheat, which accounts for approximately 90% of total use, continues to dominate consumption patterns, though demographic changes and rising income levels are gradually shifting preferences away from bread toward a more diverse range of food products. Nonetheless, with a population exceeding 87 million, Turkey remains among the highest consumers of bread on a per capita basis globally.
IN NUMBERS
NATION'S CORN ALLOCATED TO ANIMAL FEED
Wheat production in Turkiye 2016-2025
Marketing Year
To cater for the increasing appetite, the USDA forecasts wheat imports to rise significantly, reaching 8 million tonnes in the 2025–26 marketing year, double the volume imported in the previous year. The increase is largely attributed to the lifting of restrictions related to the inward processing regime (IPR), a trade policy tool that allows duty-free wheat imports for processed product exports. Earlier in 2024, imports had dropped by 40% during the first half of the year due to the temporary suspension of the IPR
TÜRKIYE’S BARLEY MARKET ADJUSTS TO FEED SECTOR DEMANDS
Barley, the world’s second-most cultivated grain after wheat, plays a pivotal role in livestock nutrition and brewing in Turkey. While a modest portion is processed into malt for beer and other beverages, the about 85% is consumed by the livestock industry, which continues to expand in response to rising global demand for meat and dairy.
In 2024/25 marketing year, however, barley production fell sharply from 8
million tonnes to approximately 7 million tonnes. A combination of prolonged dry weather and shifting farmer preferences was attributed to this contraction. According to USDA projections, the harvested area shrank by 7%, falling to 3.5 million hectares. For 2025/2026, production is forecast to further decline 11% year-on-year, landing at just 6.65 million tonnes.
Despite this drop, domestic consumption is expected to hold steady at 7.4 million tonnes, reflecting sustained demand from the animal feed sector and modest growth in the licit brewing segment. To cushion against the production shortfall, the government continues to support farmers through subsidies and the promotion of drought-resistant barley varieties.
Imports for the 2025/26 marketing year are projected to soar to 900,000 tonnes to bridge the gap between dwindling supply and steady demand. This represents a significant leap from the revised 2024/25 import estimate of 170,000 tonnes.
TÜRKIYE BOOSTS CORN IMPORTS AMID RISING FEED DEMAND
Corn stands as Türkiye’s third most significant grain crop, trailing only wheat and barley. With approximately 80% of the nation's corn allocated to animal feed, the remainder supports a thriving starch, oil, and food processing industry. But as consumption surges and climate challenges
loom, Türkiye finds itself at a critical inflection point, caught between rising demand and dwindling water resources. In marketing year (MY) 2025/26, corn area harvested is projected to increase to 610,000 hectares, as farmers shift from crops like cotton and vegetables, driven by high market prices, exceeding 10,000 TL/MT (US$270/MT) in March 2025.
This expansion comes despite government efforts to reduce corn cultivation in water-scarce regions. Türkiye's corn consumption is projected to rise to 9.8 million metric tons (MMT) in MY 2025/26. This growth is largely driven by the expanding needs of the country’s integrated poultry sector, one of the largest in Europe. As the world’s eighth-largest chicken meat producer, Türkiye is forecast to increase poultry output by 8% in 2025, according to USDA’s Production, Supply and Distribution (PSD) data. This, in turn, is fueling greater demand for compound feed, particularly corn-based rations.
To address supply pressures and stabilize prices, the government introduced a 1 millionton corn import quota effective through June 30, 2025, with a reduced 5% customs duty. Imports
are limited to 8,000 tons per shipment, with a seven-day gap between deliveries. After the deadline, the tariff reverts to 130% to protect local producers during harvest.
TURKIYE BETS ON SUNFLOWER AS OILSEED IMPORTS SOAR
In marketing year (MY) 2025/26, Turkiye’s total oilseed production, comprising sunflowerseed, cottonseed, and soybean, is projected to edge up slightly to nearly 2.9 million metric tons (MMT). This modest year-on-year increase is largely driven by a significant rise in sunflowerseed output, which is expected to compensate for a decline in cottonseed production.
Faced with economic and climatic pressures, Turkish farmers are increasingly pivoting away from cotton in favor of sunflowerseed and other row crops. The anticipated expansion in sunflower cultivation is expected to boost production by around 15%, reaching approximately 1.55 MMT in MY 2025/26. This marks a solid recovery, though output still falls short of long-term averages. Soybean production, on the other hand, is expected to remain static at 150,000 metric
Barley production in Turkiye 2016-2025 SOURCE:
Marketing Year
tons, as harvested acreage shows no notable growth. Despite this, domestic demand for soybeans continues to climb. Total soybean consumption is forecast to increase modestly to around 3.73 MMT, reflecting a steady rise in demand from Turkiye’s dynamic animal feed sector, particularly poultry and, increasingly, aquaculture. With local output unable to meet industrial and nutritional needs, Turkiye is set to break records in soybean imports in MY 2025/26. Likewise, the country will continue to rely heavily on foreign supplies of sunflowerseeds, sunflower oil, and sunflower meal to meet its
growing requirements.
TÜRKIYE’S GRAIN SECTOR GEARS UP WITH INNOVATION AND STORAGE UPGRADES
Türkiye is fast becoming a strategic powerhouse in the global grain ecosystem, underpinned by a robust storage network and forward-looking investments in innovation and technology. The Turkish Grain Board (TMO) currently manages 4.5 million tonnes (Mt) of silo capacity, with an additional 2.5 Mt handled through licensed private warehouses, bringing the country’s total grain storage to over 10 Mt, according to the FAO.
To futureproof this capacity, TMO launched modernization projects worth TRY 10 billion (US$370 million) in 2023. These initiatives aim to upgrade existing storage infrastructure and incorporate automation systems, improving efficiency, traceability, and safety across the national grain supply chain.
Complementing this public investment, privately-owned port silos in strategic coastal cities, Mersin, Izmir, and Samsun, further reinforce Türkiye’s role as a critical gateway in the Black Sea grain trade. In parallel with storage modernization, Türkiye is setting the stage for a transformative leap in grain and food technologies. The Association of Milling and Sector Machinery Manufacturers (DESMÜD) has announced a bold initiative: a US$5 million Grain and Grain Products Innovation Centre to be established in the Sincan district of Ankara. Spanning a 4.5-acre site secured through a 25-year protocol with the Ankara Metropolitan Municipality, construction is slated to begin in 2025, with completion expected within three years.
“The facility will feature cutting-edge R&D laboratories and high-level training programs to elevate our grain machinery industry to global standards,” stated DESMÜD President Zeki Demirtaşoğlu. As a grain machinery hub, Demirtaşoğlu
projects that within a decade of operation, exports from Türkiye’s grain machinery sector will also more than double, growing from US$3.7 billion to an estimated US$8 billion. This leap would significantly enhance the sector’s contribution to the national economy and solidify Türkiye’s position as a toptier exporter of grain technologies.
TURKIYE’S REIGN IN GLOBAL FLOUR TRADE
For over a decade, Turkey has stood as the world’s leading wheat flour exporter. On average, Türkiye processes and exports between 7.5 and 8 million tons of grain-based products annually, reaching nearly every corner of the globe. It is the world’s largest exporter of wheat flour, commanding a 22% global market share, and the second-largest pasta exporter with 13%. Türkiye also ranks first in bulgur exports (255,000 tons annually), fifth in biscuit exports (about 200,000 tons), and continues to expand its reach into new markets.
In 2023, Turkey exported wheat flour worth US$1.47 billion, commanding a 21.2% share of the global wheat flour market, which was valued at US$6.96 billion, according to the Turkish Statistical Institute. However, recent shifts in production dynamics and trade policies have seen Turkey's flour exports dip to US$1.159 billion in 2024, a 20.9% decline, with volumes falling from 3.648 million tonnes to 3.022 million tonnes.
The country has over 550 operational flour mills with a combined processing capacity of 33 million tonnes. Its pasta sector includes 25 plants producing nearly 2.9 million tonnes per year, operating at 85% capacity utilization. Additionally, more than 140 factories across the country manufacture bulgur, semolina, cookies, and crackers, reinforcing the depth and breadth of the country’s grain-processing industry.
Speaking at a press briefing, Deputy Trade Minister Mahmut Gürcan affirmed Turkey’s continued leadership in the global flour trade. He acknowledged, however, that the year-on-year decline in export volumes and revenues poses new challenges for the sector. To curb the export downturn and address the decline in flour shipments, Turkish authorities recently replaced the full wheat export ban with a new allocation system. Under this model, processors will be permitted to import only 15% of the volume they export, with the remaining 85% to be sourced from TMO’s domestic grain reserves. The strategy aims to maintain export momentum while protecting domestic supply chains and price stability.
On the pasta export front, Turkey continues to hold its ground. From June 2024 to January 2025, pasta exports totaled over 940,000 tonnes, nearly identical to figures from the same period the previous year. Somalia, Ghana, and Togo emerged as leading destinations. MMEA
What’s Your Wheat
Really Costing You?
Unlocking Value beyond the Wheat Price
BY FABIEN VARAGNAC
In volatile global wheat markets, price is often the first — and sometimes only — factor buyers consider when sourcing grain.
But in the world of flour milling, where profitability hinges on yield and consistency, the cheapest wheat on paper can quickly turn out to be the most expensive in practice.
For millers in the Middle East and Africa, who frequently rely on imports and face strong competitive pressure, it’s time to rethink the way we define wheat value. This article explores how focusing on milling yield, consistency, and overall cost-in-use can significantly impact your bottom line — and why wheat price per ton is only part of the story.
PRICE ISN’T EVERYTHING
Let’s be clear: price matters. A US$5–10/ton difference can swing a procurement decision — especially for high-volume buyers. But what happens if that cheaper wheat delivers 2% less flour, or requires more tempering, or results in out-of-spec batches that increase rejection rates or require expensive corrections?
In real-world conditions, milling yield variation of 3 to 4 percentage points is very possible. On a crop like 2024/25, one wheat may yield 823 kg of flour per ton, while another only reaches 785 kg. If your wheat costs US$250/ton, that 38 kg difference translates into a $14.70 swing in cost per ton of flour — often more than the original price gap.
MILLERS DON’T SELL WHEAT. THEY SELL FLOUR.
This is the core idea behind cost-in-use analysis: what really counts is how much usable flour your wheat can produce — and at what operational cost.
To get the true cost-in-use of your wheat you have to include:
- Dockage: 2% dockage means you’re paying for material that will be removed during cleaning. That’s a US$5.21/t hidden cost.
- Moisture: Initial moisture before tempering increases wheat weight but doesn’t contribute to flour output. Just 1.5% extra moisture can add US$4.10/t of flour.
Together, these factors can add $10–15/t or more to your real flour cost — potentially outweighing the benefits of a lower wheat price.
THE POWER OF CONSISTENCY
In addition to yield, consistency across a wheat batch is a major driver of cost efficiency. Why? Because inconsistent wheat forces millers to compromise:
- Variable ash content can lead to quality rejections or force mills to lower extraction rates to meet spec — reducing flour output.
- Unstable performance increases reliance on correctors and technical improvers — all of which eat into margins and can result in inconsistent flour quality and unhappy customers.
- Mismatched tempering times reduce overall yield. A mix of soft, medium, and hard wheat tempered uniformly will result in none of them reaching their optimal extraction rate, leading to an overall lower yield.
As shown in the illustration below, even commercial wheat samples can show high variability — making proper tempering impossible and significantly reducing extraction rates.
Even a 1% drop in yield from inconsistency alone can add US$3–6/t to your cost of flour. In practice, a highly heterogeneous wheat batch can lead to yield losses as high as
Let’s take a real-world example, in early April, if you were looking for a 12.5% grist for delivery of a full Supramax in Durban, the cheapest option would have been Argentina 12.5%. But if you adjust your cost in use based on wheat milling properties and heterogeneity impact, you would realize that a blend of 2 grades of HRW (Ord and 12.5) would save you around $5/t of flour, resulting in total savings of nearly $300,000 on a full Supramax cargo.
THE TAKEAWAY: COST-IN-USE IS KING
Millers across the Middle East and Africa operate in highly competitive markets, often under cost pressure and logistical constraints. In this context, smart sourcing is not about chasing the lowest price — it’s about maximizing flour output, minimizing risk, and ensuring stability in performance.
So before closing your next wheat purchase, ask yourself:
- What’s the likely flour yield?
- How consistent is the wheat quality?
- What’s the impact of this wheat on my entire process — from cleaning and tempering to mill settings and additive usage?
The best wheat is not always the cheapest on paper. It’s the one that delivers the best value in each and every bag of flour you deliver to the market. MMEA
The Soybean Balancing Act
Fueling MEA’s Food Systems with Foreign Soybeans
BY WANGARI KAMAU
Soybeans have come a long way from their origins as a traditional crop in East Asia to become a cornerstone of modern agriculture and global trade. Once confined mainly to regional cultivation and consumption, the oilseed gained international prominence in the 20th century, especially after large-scale production took root in the United States. Today, soybeans are one of the world’s most strategically important crops, with global production estimated at 420 million metric tons in the 2024/25 season, according to the United States Department of Agriculture (USDA). Brazil, the United States, and Argentina lead the charge, accounting for the vast majority of this output.
Valued for its rich nutritional profile, approximately 40 % protein and 20 % oil, soybean supports diverse uses across human food, livestock feed, edible oil, industrial products, and even medicinal applications. Agronomically, it belongs to the legume family and contributes to soil health through nitrogen fixation, reducing the need for synthetic fertilisers in crop rotations.
In Africa and the Middle East, soybean production remains relatively small, yet the crop's importance is growing fast. Soaring demand for poultry, aquaculture inputs, and processed foods is positioning the regions as key importers and emerging processors in the global soybean economy.
PRODUCTION REFLECTS SMALL BUT SIGNIFICANT GAINS
While the Middle East and Africa (MEA) region contributes less than 1% of global soybean output, local production is gradually gaining ground. This growth is being fueled by rising domestic demand, particularly from the livestock, aquaculture, and food processing sectors, as well as targeted government policies that promote soybean cultivation.
South Africa remains the region’s top soybean producer, thanks to advanced farming systems and significant acreage under cultivation. After a drought-hit season in 2023/24, output forecast rebounded to 2.33 million metric tons in 2024/25, with a further rise to 2.47 million tons expected in
2025/26. Nigeria follows closely, producing 1.4 million tons in the current marketing year. The country is steadily expanding its cultivation area to meet the growing demand for feed, and output is projected to reach 1.5 million tons next season.
Zambia is quickly establishing itself as a key production hub, with output climbing to 770,000 tons in 2024/25, up from 475,000 tons just two years prior, on the back of expanded acreage and improved seed availability. Benin is also emerging as a soybean success story, producing 652,000 tons this year and targeting 700,000 tons in 2025/26, supported by farmer training and access to certified seed. Egypt, although a smaller producer, has made notable progress, increasing output to 85,000 tons from 56,000 tons in 2023/24, thanks to an expansion in cultivated areas.
GROWTH ACROSS WEST AND EAST AFRICA
In Ghana, soybean production continues to rise, reaching 358,000 tons this season and is expected to grow slightly to 360,000 tons. This marks a significant improvement from the five-year average of 280,000 tons, driven by strong demand from the poultry sector. Uganda remains East Africa’s dominant producer, accounting for over 90% of the sub-
region’s soybean output. Production is steady at 150,000 tons, but yields remain low at under one ton per hectare.
MIDDLE EASTERN PRODUCTION REMAINS MODEST
In the Middle East, Iran and Turkey lead in soybean production, each contributing 170,000 and 150,000 metric tons, respectively. However, both countries remain heavily reliant on imports to meet domestic needs, especially Turkey, where demand approaches two million tons annually. Despite these gains, the region’s soybean sector still faces significant challenges. Limited mechanisation, climate variability, and underdeveloped input systems continue to constrain yields and slow broader adoption. Even so, the gradual upward trend in production signals a growing regional commitment to reduce import dependence and capture more value from this essential crop.
IMPORTS FEED THE SYSTEM
As soybean production in the Middle East and Africa (MEA) edges upward, the region remains heavily reliant on imports to meet surging demand. Population growth, rapid urbanisation, and a shift toward protein-rich diets are fueling the need for high-protein feed ingredients,especially soybean meal, which has become central to the poultry, aquaculture, and livestock industries in countries like Egypt, South Africa, and Turkey. Rising incomes and a growing middle class are reshaping food consumption patterns, with increased intake of meat, dairy, and processed foods driving up soybean consumption across the region.
According to the U.S. Soybean Export Council, the Middle East alone imports more than 2.1 million metric tons of U.S. soybeans annually. Egypt, Algeria, Saudi Arabia, and Nigeria are among the region’s top importers, sourcing both whole soybeans and processed derivatives. Many
of these countries are also investing in domestic crushing capacity to convert raw imports into meal and oil, efforts that are helping to support local food industries, strengthen feed systems, and reduce dependence on international supply chains.
Still, this heavy reliance on foreign suppliers leaves MEA economies vulnerable to global market shocks. Trade disruptions, weather events in exporting nations, and freight cost spikes can ripple through regional markets, triggering price volatility and supply bottlenecks. The recent U.S.-China trade war, for instance, redirected global soybean flows and exposed import-dependent countries to sudden shortages and inflated prices.
Looking ahead, demand is unlikely to slow. According to Research and Markets, the MEA soybean market is projected to grow at a compound annual rate of 5.52% from 2025 to 2030. This growth is being driven not only by demographic trends but also by the expansion of food systems and increased investment in downstream processing. Bridging the gap between consumption and supply, however, will require more than just infrastructure; it will also necessitate strategic coordination, targeted
policy support, and regional cooperation.
PROCESSING POWER AND MARKET EVOLUTION
While soybean cultivation remains limited in many MEA countries, processing capacity is expanding rapidly, transforming imported beans into critical feed and food products. Saudi Arabia stands out as a regional leader in this transformation. Despite growing virtually no soybeans, the Kingdom, backed by its Vision 2030 agenda and major players like ARASCO and AlWatania, has established one of the region’s most advanced crushing networks. This infrastructure underpins the fast-growing poultry and dairy industries, which heavily depend on soybean meal as a key feed component.
Other countries are following suit. Egypt, Turkey, and Nigeria have expanded their domestic crushing capacity through government subsidies, private sector investment, and rising consumer demand. This has helped reduce import costs and stabilise supply chains for feed producers and food manufacturers.
These investments are part of broader national strategies aimed at enhancing food security and promoting job creation. Governments are
UGANDA
REMAINS EAST AFRICA’S
DOMINANT PRODUCER, WITH OVER 90% OF THE SUBREGION’S SOYBEAN OUTPUT.
aligning soybean processing with industrial diversification goals, positioning soy as a catalyst for economic growth. In Nigeria and South Africa, agricultural development plans increasingly include infrastructure upgrades, farmer training, and improved seed systems to support both cultivation and processing. Meanwhile, countries like Morocco and Ethiopia are exploring value-added applications, such as biofuels and protein isolates, to tap into niche markets with strong growth potential.
As processing becomes more central to the region’s soybean economy, innovation is accelerating. Drought-tolerant seed varieties are boosting yields, while digital supply chain tools and direct sales channels are improving efficiency and market access. Responding to growing demand for plant-based and health-focused products, manufacturers are also introducing more soy-based offerings, including meat alternatives and fortified dairy substitutes, creating new domestic markets.
Processed soybeans now dominate the regional landscape not just for their ease of storage and distribution, but because they deliver the highest economic value. Countries with robust crushing infrastructure are better positioned to weather global price volatility and build more resilient supply systems. Yet challenges remain. In markets like Nigeria and Ghana, tensions persist between edible oil processors and exporters competing for limited supplies. Striking a balance between domestic needs and export ambitions is critical. Some governments are testing policy tools such as export quotas, buffer stocks, and differentiated tariffs to manage supply more strategically. Others are investing in contract farming and aggregation hubs to link farmers and processors more reliably, ensuring steady industry supply while securing market access for producers.
BUILDING A RESILIENT SOYBEAN SECTOR IN MEA
Despite impressive strides in soybean production, processing, and trade, the Middle East and Africa (MEA) region continues to face challenges related to climate risks, infrastructure gaps, and import dependency. Yet, a growing wave of innovation, driven by public and private sector initiatives, is beginning to shift the trajectory toward greater resilience and self-reliance.
Rainfall unpredictability and water scarcity are disrupting planting cycles. Still, countries are responding with climatesmart strategies, including the use of drought-tolerant varieties, improved irrigation systems, and weather advisory tools. Productivity challenges are being addressed through access to better seed, farmer training, and regional seed harmonisation efforts. Simultaneously, infrastructure upgrades and digital tools are enhancing logistics and market access, particularly in countries such as Ghana and Tanzania.
As soybeans become ever more central to food and feed systems in MEA, the urgency to diversify protein sources is growing. Innovations like insect-based protein, particularly black soldier fly (BSF) meal, are gaining traction, not to replace soy, but to complement it. These alternatives can ease pressure on imports and enhance the sustainability of animal feed systems. MMEA
1 SOUTH AFRICA –2,330,000 METRIC TONS
South Africa remains the region’s top soybean producer, driven by advanced farming systems and expansive cultivation. Output rose from 1,840,000 tons in 2023/24, a season hit by prolonged drought, and is projected to reach 2,470,000 tons in 2025/26, driven by expanded acreage.
3
ZAMBIA – 770,000 METRIC TONS
Soybean production in Zambia has surged, with acreage growing from 375,000 hectares in 2022/23 to 604,000 hectares in 2023/24, lifting output from 475,000 to 760,000 tons. Production is expected to hold at 770,000 tons in 2025/26.
TOP 10 SOYBEAN PRODUCERS IN THE MIDDLE EAST AND AFRICA – 2024/2025 MARKETING YEAR
2
NIGERIA – 1,400,000 METRIC TONS
Nigeria continues to play a key role in the continent’s soybean sector. The country has steadily expanded its cultivation area to meet rising demand from the growing domestic and regional feed industries. Output is forecast to rise to 1,500,000 tons in 2025/26, as hectarage increases from 1,350,000 to 1,400,000 hectares.
4
BENIN – 652,000 METRIC TONS
Benin has recorded remarkable growth in soybean production, up from 521,000 tons in 2023/24. Improved access to certified seed and farmer training has bolstered output. With increased government support, production is projected to rise to 700,000 tons in the next season.
5
GHANA – 358,000 METRIC TONS
Soybean production in Ghana continues to benefit from strong demand from the poultry sector. Output is expected to edge up to 360,000 tons in 2025/26 as more land is cultivated. This is a notable jump from the five-year average of 280,000 tons.
6
ETHIOPIA – 250,000 METRIC TONS
Ethiopia’s soybean industry is on a steady growth path, with production set to rise from 250,000 to 260,000 tons in 2025/26. This reflects a clear improvement from the fiveyear average of 225,000 tons, supported by expanded cultivation and broader use of improved seed varieties.
9
TURKEY – 150,000 METRIC TONS
Production in Turkey increased from 140,000 tons in 2023/24 to 150,000 tons, driven by expanded acreage. Output is expected to remain unchanged in 2025/26. The country still relies heavily on imports to meet its nearly two million-ton demand.
7
IRAN – 170,000 METRIC TONS
Iran remains one of the few Middle Eastern countries with substantial soybean production, maintaining output at 170,000 tons. No change is expected in 2025/26, as priority is given to wheat, rice, and barley.
8
UGANDA – 150,000 METRIC TONS
Uganda’s output remains steady at 150,000 tons, underpinned by consistent demand from processors and regional buyers, and stable acreage. Production is expected to stay flat in the coming year. Yields, however, remain low at under 1 ton per hectare.
10
EGYPT – 85,000 METRIC TONS
Egypt closes the list with 85,000 tons of soybean production, matching its 2023/24 output, which had risen from 56,000 tons following an increase in cultivated area from 20,000 to 30,000 hectares. Production is expected to remain stable in the coming season.
Innovation in Optical Sorting of
Aflatoxins are mycotoxins produced by fungal strains capable of contaminating cereals, particularly corn, oilseeds, and nuts. Optimal conditions for fungal growth occur directly in the field under water or heat stress or during transport and storage phases. Recognized as one of the most potent carcinogens, aflatoxins are banned by European legislation, which has set contamination limits close to zero in the human and animal food chain.
CIMBRIA’S TECHNOLOGICAL INNOVATION: FLUORESCENCE OPTICAL INSPECTION COMBINED WITH RGB COLOR SORTING
At Cimbria, we have developed an innovative system for direct verification of aflatoxin contamination, based on advanced optical vision technology that uses the fluorescence of the grain. Aflatoxins emit fluorescence in the ultraviolet wavelength range, allowing precise identification of mycotoxins during the sorting process.
The true innovation of the system lies in its ability to integrate UV technology with RGB vision. This approach enables simultaneous analysis of the external color of the grain and its fluorescence, offering advanced optical sorting and ensuring a particularly pure final result. The presence of RGB cameras also allows the detection of other types of mycotoxins that do not exhibit fluorescence, thus expanding the range of control.
Our customers have the flexibility to activate or deactivate the two functions, managing different sorting modes for various crops using a single machine. This versatility is essential for optimizing production processes and ensuring product quality.
The quality and effectiveness of the process are proven in the sorting of both yellow and white corn, with hourly capacities of up to 30 tons per optical sorter.
Major players in the national and international markets have already adopted our optical sorting machines in both milling and cereal storage sectors, highlighting a cutting-edge and responsible choice. In a context where food safety is crucial and rigorous controls along the entire food chain are imperative, Cimbria technology represents a strategic ally to achieve this goal.
Cimbria, an expert at your side. MMEA
BAKING SNACKS &
MIDDLE EAST & AFRICA INNOVATIONS &
P.48
MOHAMED KELLA AL HATAB BAKERY
Where Fermentation Meets
Innovation
Mohamed Kella’s Perspective on the Future of Baking
BY MARTHA KURIA
Mohamed Kella’s career tells the story of bread as both craft and science. As a bakery technologist with a global footprint, he has spent over 15 years turning fermentation into innovation. In this Q&A with Milling MEA Magazine, he unpacks the challenges of scaling tradition, the future of clean-label baking, and why understanding dough by hand still matters in a data-driven world.
MMEA: Could you tell us about your background and how you became a professional baker?
KELLA: Thank you for the invitation, I’m honored to share my journey. I’m a French bakery technologist with over 15 years of experience across artisan and industrial sectors. I began in traditional French bakeries, where I learned the foundations of dough, fermentation, and flavor. I trained at the École de Boulangerie et de Pâtisserie de Paris between 2010 and 2013, which laid the technical foundation for my career. One of my formative roles was at Poilâne in Paris and London, where I baked sourdough bread using traditional wood-fired ovens, an experience that deepened my respect for craftsmanship.
Over time, my career took me across the UK and the
Netherlands, where I transitioned into R&D, large-scale production, and strategic product launches. Today, I’m based in Riyadh, Saudi Arabia, where I serve as R&D Manager-Bakery at Al Hatab Bakery, driving bakery innovation and sustainable development in an industrial context.
MMEA: What drove your interest in bakery technology?
KELLA: My fascination started with fermentation, the quiet magic of flour and water transforming into bread. But I quickly became intrigued by the science behind it. I wanted to understand what makes dough behave, how ingredients interact, and how to reproduce artisanal quality at scale. Bakery technology allowed me to bridge that gap between craft and science.
MMEA: How did you end up in your current role?
KELLA: Each step in my career shaped the next. In the UK, I launched Jason’s Sourdough and learned how to industrialize artisan bread. As Global Sourdough Lead at AB Mauri, I developed sourdough solutions tailored to different regions and production needs. Running my own bakery taught me the day-to-day realities. All of that prepared me to contribute meaningfully in Saudi Arabia, where I'm now blending technical skill with market insight.
MMEA: What are the most challenging obstacles you encounter in your career, and how do you overcome them?
KELLA: The toughest challenge is delivering clean-label, highquality products within tight operational and economic limits. Ingredients vary, processes are demanding, and consumer expectations are high. I rely on structured testing, line validation, and deep understanding of ingredient behavior to overcome those challenges. It’s a balance of science, creativity, and problem-solving.
MMEA: Can you share a particular project or achievement that you consider a turning point in your career?
KELLA: One defining turning point was my Bread Sommelier project, which allowed me to synthesize years of international experience into a single creative and technical expression. I developed four innovative breads rooted in Saudi terroir, using dates, local fermentation methods, and functional health ingredients for this certification. Before that, launching Jason’s Sourdough in the UK was also transformative: a bold effort to industrialize an artisan product without losing its soul. And at AB Mauri, I led global sourdough strategy, designing fermentation systems for industrial bakeries. These milestones
not only tested my skills but reshaped my approach to product development and storytelling through bread. And in Saudi Arabia, my 'Desert Bloom' project focused on date derivatives in bread, aligning tradition with nutrition and modern needs.
MMEA: What key innovations or developments in bakery technology have you witnessed or been involved in during your career?
KELLA: I’ve had the opportunity to work on exciting innovations that respond to both industrial needs and consumer expectations. One key area has been the development of sourdough fermentation systems using selected strains of lactic acid bacteria not only for flavor, but also as a natural tool to enhance shelf life, reduce the need for emulsifiers for example, and improve digestibility. I’ve also contributed to enzyme-based clean-label improvers and observed the rise of stress-free lamination systems that preserve dough integrity at scale. Today with the right tools, flour functionalities can also be mapped with great precision. Altogether, these advances point toward a smarter, more natural, and health-conscious approach to industrial baking.
MMEA: Looking forward, what areas of bakery technology do you believe will experience the most growth?
KELLA: Four key areas stand out in my experience:
1. Advanced fermentation systems – There’s growing demand for artisan-style breads at industrial scale, without the downtime of long fermentation. Starter cultures, readyto-use sourdoughs, and dried ferments have become essential to achieve flavor and texture consistency while increasing process efficiency.
2. Functional local and upcycled ingredients – Local Ingredients like dates, millet, and spent grains for example not only support sustainability goals but also bring a unique regional identity to bakery products. The challenge lies in making these ingredients technically consistent and compatible with industrial processes.
3. Clean-label enzyme and improver systems – Enzymes such as amylases and hemicellulases for example, combined with natural fibers, allow us to achieve volume, softness, and extended shelf life without synthetic additives.
4. Smart analytical tools – New Technologies have enhanced how we analyze flour behavior, enabling precise formulation adjustments and better flour selection.
MMEA: What personal or professional qualities do you believe have been most instrumental in your success as a professional baker?
KELLA: Curiosity and precision. I’m endlessly interested in how things work and committed to doing them well. Also, clear communication, translating technical ideas to practical action
is what makes a technologist valuable.
MMEA: In your career, have you had the opportunity to work on international projects or collaborate with experts from different regions? If so, how did that global perspective influence your work?
KELLA: Yes, France, the UK, the Netherlands, Brazil, Spain, Italy, and Saudi Arabia. Each place taught me something: tradition, scale, precision, innovation. Working globally showed me that constraints drive creativity, and that the best solutions often emerge when you’re forced to rethink the obvious.
MMEA: How do you envision the future of your career?
KELLA: I want to build an innovation center where tradition meets modern science, exploring local ingredients, clean-label reformulation, and sensory-driven product development. And I want to mentor the next generation. The future will demand more transparency, more sustainability, and more creativity.
MMEA: Are there any lessons or advice from your career journey that you would like to share with aspiring young bakers in the field?
KELLA: Start with your hands. Understand the dough before you touch the data. Be humble. Learn the fundamentals and question everything with curiosity. Baking is a lifelong craft, it rewards patience and passion.
MMEA: Have there been any setbacks or failures
in your career that ultimately taught you valuable lessons or led to new opportunities?
KELLA: One of the most defining lessons came from a product I once launched too quickly, without enough market testing. The bread was technically sound, but it didn’t resonate with consumers the way I expected. I had focused on the product, not enough on the positioning. That experience taught me the importance of understanding the market: running sensory panels, gathering real feedback, and aligning technical excellence with customer needs. Since then, every product I’ve developed begins with listening first, because even the best bread won’t succeed if it doesn’t connect with the people it’s made for.
MMEA: Looking back on your career journey, is there a specific accomplishment or achievement that you are particularly proud of and would like to highlight?
KELLA: Seeing Jason’s Sourdough become one of the UK’s most respected sourdough brands was deeply rewarding. It showed that with the right vision, it’s possible to keep soul and scale aligned. That project shaped my philosophy as a technologist.
MMEA: Thank you so much for heeding our call. Any closing remarks?
KELLA: Thank you for the opportunity to share my story. Baking is more than a profession, it’s a craft, a science, and a cultural legacy. I hope the next generation sees it not as tradition vs. technology, but as a chance to use both to create something lasting and meaningful.
The of Baking Frozen Technology
Scientific Innovations Behind Better Bread
BY DR ALYAA HOMOUD, PhD
In today's fast-paced, convenience-driven food culture, frozen bakery products have emerged as a powerful solution to deliver fresh-tasting, high-quality bread across global markets. Yet, behind the simple joy of biting into a fluffy, golden-crusted loaf lies a complex network of food science and engineering. This article delves deep into how cutting-edge research is redefining the frozen bread landscape, making it smarter, tastier, and more reliable.
WHY IS FREEZING TECHNOLOGY GETTING ESSENTIAL DOUGH?
Frozen semi-finished dough offers huge logistical and economic advantages. It dissociates production from consumption, enabling centralized manufacturing and just-in-time baking. From artisan baguettes in Paris to steamed buns in Shanghai, the promise of "oven-fresh" at any hour is transforming the retail and hospitality sectors.
Globally, countries like Switzerland and the Netherlands lead the adoption curve, with over 50% of their bakery goods involving frozen dough processes. Russia, while newer to the field, is poised for rapid growth, with annual expansion projections exceeding 10% (Terentyev & Labutina, 2022). In addition to economic incentives, freezing allows for better inventory management, product consistency, and waste
reduction across bakery supply chains.
THE HEART OF THE LOAF: UNDERSTANDING WHEAT STARCH AND GLUTEN STRUCTURE
The integrity of frozen dough is fully linked to the physicochemical behavior of wheat starch and gluten. Starch constitutes up to 75% of wheat flour and interacts dynamically with gluten during dough formation and freezing. The size, distribution, and type of starch granules influence gluten matrix porosity, hydration, and freeze-thaw tolerance.
Yang et al. (2024) dissected these dynamics by formulating dough with different ratios of A-Type (15–40 μm) and B-Type (<11 μm) starch granules:
• A-Type granules, large and disk-shaped, fill voids in the gluten matrix at low concentrations, strengthening the dough. However, at higher concentrations (e.g., A40), they disrupt network continuity, forming large gaps and reducing mechanical strength. Their bulky morphology. Besides slow down uniform hydration and leads to structural fragility during thawing.
• B-Type granules, smaller and more spherical, enhance the formation of a tight gluten structure. Their distribution reduces poverty and improves freezing stability. In trials, B-type starch additions increased the specific volume of
frozen bread, suggesting better gas retention and network cohesion.
The whole wheat starch had a more complex impact. As its concentration increased (W15 to W45), hydrophobic interactions weakened, and free sulfhydryl content dropped. These molecular-level changes translated into a softer, less elastic dough, more prone to dehydration and texture loss during frozen storage.
These findings demonstrate that both granule morphology and starch-protein interactions must be considered to engineer doughs optimized for freezing.
ICE: FRIEND OR FOE? THE IMPACT OF TEMPERATURE FLUCTUATIONS
Frozen dough stability is deeply affected by ice crystal behavior. Zhao et al. (2025) explored the influence of state/phase transitions across thawed, rubbery, and glassy states. In their 4-week study, bread dough stored under glassy conditions (low temperature with minimal fluctuation) preserved gluten network integrity and starch order far better than those stored in rubbery or thawed states.
• At temperatures above the melting onset (Tm'), recrystallisation formed large, damaging ice crystals. These pierced the gluten matrix, disrupting elasticity and causing water migration. Baked bread from these samples showed up to 38.6% reduction in specific volume and higher crumb hardness.
• In the glassy state, molecular motion was minimized. Tightly packed water molecules reduced the risk of recrystallization. Even with mild temperature fluctuations (T2), gas retention, yeast activity, and starch structure remained stable.
Interestingly, while viscoelasticity declined across all conditions, yeast gassing production was higher in mildly fluctuating glassy states due to better metabolic conditions and water mobility. This suggests a nuanced balance where slight fluctuation might favor yeast without compromising matrix stability.
These insights underscore the importance of maintaining strict cold chain integrity, ideally below Tg', to safeguard frozen dough quality.
STEAMED BUNS AND THE POWER OF PROCESS
The steamed bun, or baozi, presents a unique frozen dough model. Yang et al. (2022) analysed the effects of fermentation stage and presteaming duration on freeze-thaw resilience:
• Unfermented dough had the lowest stability. Yeast activity decayed rapidly, reducing gas production. This led to dense, dry buns after thawing and steaming. However, increasing yeast concentration to 2% mitigated volume loss over short storage durations.
• Pre-fermented dough (30-minute fermentation) balanced gas formation and matrix setting. The gluten structure developed enough to support internal pressure, while the yeast remained viable post-thaw. Bread texture was soft, and volume was well-maintained across 90 days.
• Par-steamed dough, cooked partially for 10–20 minutes, formed stable disulfide bridges between glutenin and gliadins. This semi-cooked matrix resisted ice damage, trapped moisture effectively, and yielded superior sensory scores after 120 days of frozen storage.
Moisture migration data confirmed these observations. In par-steamed samples, internal crumb moisture remained stable, while prefermented samples showed surface dehydration. Image analysis (ImageJ) of crumb structure revealed that par-steamed dough had the lowest cell density but highest average pore size—an indication of superior gas retention and elasticity.
Overall, the study advocates for par-steaming as a premium strategy to achieve artisanal quality in frozen steamed buns.
GLOBAL IMPLICATIONS AND FUTURE OUTLOOK
The evolution of frozen bakery technology is now being driven not just by logistics but by scientific precision. Innovations in starch selection, protein chemistry, and freezing kinetics enable manufacturers to fine-tune dough recipes for diverse climatic and retail conditions.
Moreover, with increasing consumer awareness of clean labels and artisanal quality, frozen products must mimic fresh-baked attributes without reliance on artificial enhancers. Technologies like cryo-protectant additives, controlled proofing systems, and NMR-based moisture monitoring are beginning to find mainstream applications.
Soon, we can expect frozen dough production to integrate AI-driven predictive models, smart packaging for thermal indicators, and biodegradable insulation systems that sustain product integrity while reducing environmental impact. This confluence of food science, data analytics, and sustainability will define the next generation of baked goods.
THE INTEGRITY OF FROZEN DOUGH IS FULLY LINKED TO THE PHYSICO CHEMICAL BEHAVIOR OF WHEAT STARCH AND GLUTEN
Cutting Costs,
Not Quality
Novonesis’ Biosolutions for Modern Bakeries
BY MARTHA KURIA
The baking industry is facing new challenges as consumer preferences shift toward healthier, more affordable, and sustainable products. To explore how innovation is addressing some of these demands, Milling Middle East & Africa Magazine was privileged to speak with Adam Diggle, Head of the Global Baking Business Unit at Novonesis. Adam shares insights on consumer trends, the science behind Novonesis’ latest baking solutions, and how these innovations are helping bakeries worldwide deliver better products.
MMEA: Could you introduce yourself and your role at Novonesis?
My name is Adam Diggle, the Head of the Global Business Unit for Baking at Novonesis. My role is to ensure the right strategic direction for growing the baking business, which includes selling products where they have the most impact, ensuring the right offerings for today and the future, and staying top of mind for mills and bakeries globally.
MMEA: What consumer trends have you observed in the baking sector over the years?
Over the last 15 years, consumer purchasing preferences have remained relatively stable: taste and texture are the top priorities, followed by affordability, health, convenience, and sustainability. However, recent years of inflation have made affordability more important for many consumers, especially those in lower income groups. Higher income consumers tend to focus more on health, while lower income consumers prioritize taste, texture, and affordability.
MMEA: How does Novonesis address the challenge of providing affordable and high quality products, especially for low-income countries?
Balancing affordability and quality is a challenge for many bakeries. Optiva LS Prime is designed to help bakeries reduce recipe costs by managing added sugar. By reducing sugar costs,
bakeries can make bread, a stable essential, more accessible to consumers with limited budgets.
MMEA: Can you explain the science behind Optiva LS Prime and how it works in baking?
Optiva LS Prime allows bakers to add less sugar to recipes by converting some of the starches in flour into sugars during the dough and baking phases. This process not only reduces the need for added sugar but can also improve dough properties, such as water retention and yeast performance, especially in recipes with higher sugar content. Bakers may need to adjust water or flour levels to maintain texture, but flour is generally less expensive than sugar, making this a cost-effective solution.
MMEA: How does Optiva LS Prime compare to other sugar reduction solutions, such as non-nutritive sweeteners?
Non-nutritive sweeteners can alter the taste and texture of baked goods, which may not appeal to all consumers. Optiva LS Prime, on the other hand, helps retain the familiar taste and texture while reducing recipe costs, making it a preferable option for consumers who value affordability and traditional sensory qualities.
MMEA: What are the limitations of Optiva LS Prime?
The main limitation is related to the starting sugar content in the recipe. If a recipe starts with 15% added sugar, only about 50% can be removed without affecting taste, as the enzyme converts starch to glucose rather than sucrose. In recipes with 5% sugar, up to 100% can be removed without impacting taste or texture. Additionally, Optiva LS Prime works best in bread products with a pH of 4–6 and is less effective in cakes with higher pH due to baking powder.
MMEA: Is Optiva LS Prime commercially available, and are there any testimonials or results from its use?
Yes, Optiva LS Prime is available at a commercial scale, and the first commercial orders have already been fulfilled. While specific customer names cannot be disclosed, users typically see recipe cost savings of 2–5%, depending on sugar prices in their region.
MMEA: How does Optiva LS Prime align with Novonesis’ sustainability and R&D goals?
More than 80% of our revenue comes from biosolutions that align with the United Nations Sustainable Development Goals. Optiva LS Prime contributes by making food more affordable and reducing sugar consumption, making stable, traditional goods available at an affordable cost, globally. At Novonesis, we continue to invest in innovations that improve sensory experience, reduce food waste, and lower the cost of main baking ingredients like flour and sugar.
MMEA: Are there plans to expand the Optiva line to
address other baking challenges?
Yes, the Optiva line is expanding. For example, Optiva products can already help reduce the need for added gluten and fat, both of which are costly ingredients.
MMEA: What is the future of enzymes and biosolutions in baking, according to Novonesis?
Novonesis sees great opportunities in enzymes, yeast, and cultures for improving the sensory experience, affordability, and health profile of baked goods. The innovation space is broader than just enzymes, and we’re committed to advancing all aspects of biosolutions in baking.
MMEA: How does Novonesis support bakers in adopting new solutions globally, including in Africa? Novonesis operates application centers worldwide, testing solutions under local conditions and recipes. The company partners with local formulators who understand regional baking practices, ensuring effective implementation. In Africa, approaches differ by market: in more industrialized countries like South Africa, the focus is on industrial bakeries, while in less urbanized regions, efforts center on improving flour quality and broader market adoption.
MMEA: What message do you have for bakers seeking to reduce production costs while maintaining product quality?
If bakers want to maintain the same delicious taste and texture while reducing their dependency on sugar costs, Optiva LS Prime offers a practical solution. Novonesis encourages bakers to consider this innovation for cost-effective, high-quality baked goods.
MMEA
Adam Diggle Head of Global Baking Business Novonesis
GEA
launches energy-efficient electric industrial oven –E-Bake G2
GERMANY – GEA, a leading supplier of food and pharmaceutical processing technology, has introduced the E-Bake G2, a next-generation electric industrial baking oven designed to enhance energy efficiency, reduce emissions, and optimize baking precision. Built exclusively for electric operation, the E-Bake G2 eliminates gas integration, significantly cutting CO₂ emissions. The oven features a modular design that enables individual control of each baking zone, allowing manufacturers to fine-tune baking parameters to match product requirements. This enhances energy use and ensures consistent baking results.
The compact oven reduces internal volume to limit heat loss while positioning heating elements closer to products for better thermal efficiency. Its micro-convection technology ensures even heat distribution and minimizes temperature gradients, while a new arrangement of electric resistances supports targeted heat application, delivering up to 40% energy savings compared to previous gas-fired models.
GEA offers several heating configurations for the E-Bake G2: Radiant Electric (RE), Convective Electric (CVE), Combined Radiant + Air Turbulence (ConRad), and hybrid setups. These provide flexible thermal profiles and redundancy for varied product types. Each module of the oven includes a compact airflow system for precise heat flux control, supporting consistent critical-to-quality parameters like texture, moisture, and color. Maintenance is streamlined with removable bottom plates, multiple access doors, and a reduced distance between service points. Installation is simplified with preassembled modules and integrated electrical cabinets, cutting installation time by up to 70% for a standard 90-meter-long oven.
The E-Bake G2 features GEA’s Kinetic Edge design, reducing material usage by 64% through a lighter frame and fewer components. This sustainable design supports easier recycling and aligns with circular economy principles.
INVESTMENTS
Edita Food Industries plans entry into Côte d’Ivoire
EGYPT - Edita Food Industries S.A.E., a leading player in Egypt’s packaged snack food market and dual-listed on the Egyptian Exchange (EFID.CA) and London Stock Exchange (EFID.L), has hinted at plans to expand into Côte d’Ivoire. According to CEO Hani Berzi, no agreement has been reached yet, and the intended entry is part of a broader exploration of new markets.
This year, Edita is spending EGP 1 billion (US$20M) to increase manufacturing in Morocco, Iraq, and Egypt. This includes expanding operations in new markets and boosting local capacity. The company’s export strategy underpins its regional growth. By year’s end, exports may contribute 15–20% of total revenue, up from about 11% in 2024. Growth is driven by local industrial activity and foreign investment. In addition to shipping to the United States and other international markets, Edita is targeting West Africa from its Moroccan factory.
As a member of Egypt’s food export councils, Berzi projects national food exports could reach US$12–13 billion this year, up from US$10.7 billion in 2024. The company recently reported its Q1 2025 results, with revenue rising 9.1% year over year to EGP 4.3 billion (US$86.4M), and net profit hitting EGP 381 million (US$7.6M). Edita’s value-driven strategy and pricing response to the March 2024 devaluation lifted gross margins from 30.6% to 31.6%. Net profit margin improved to 8.9% from 7.3% in the previous quarter, driven by easing inflation and cost efficiencies.
The cake segment remained the largest contributor at 53.7% of revenue, growing 14.3% y-o-y. Wafers and rusks rose by 11.8% and 13.3%, respectively. Biscuit revenues surged 224.8%, backed by strong volume growth.
Nestlé Zimbabwe boosts production capacity with US$7M investment
ZIMBABWE – Nestlé Zimbabwe has commissioned a fourth roller dryer at its Harare plant, boosting its cereal production capacity by over 35%. The investment aligns with Zimbabwe’s Vision 2030 and National Development Strategy 1, which prioritize industrial growth, job creation, and food security.
The new dryer will enhance the production of Nestlé CEREVITA, a key product with growing demand in local and regional markets such as Zambia, Malawi, and Mozambique. Nestlé Zimbabwe currently produces an average of 730 tonnes of cereal per month, a figure expected to rise significantly.
Nicole Roos, Managing Director and Chairperson of Nestlé East and Southern Africa Region (ESAR), described the investment as part of the company’s “Africa for Africa” strategy. “By sourcing from local farmers, investing in local talent, and manufacturing locally, we are creating a virtuous circle that benefits communities and strengthens food systems,” she said.
With a presence in Zimbabwe spanning over 60 years, Nestlé directly and indirectly employs more than 400 people. It also partners with over 350 local suppliers and 18 smallholder farmers, reinforcing its local supply chain engagement.
Zimbabwe’s Minister of Industry and Commerce, Hon. N.M. Ndhlovu, praised Nestlé’s contribution to national development. “This commissioning reflects Nestlé’s resilience and dedication to Zimbabwe’s growth. The impact will be seen through job creation and increased exports,” he noted.
The Harare plant is one of the few cereal production facilities of its kind in the region and is part of Nestlé’s broader US$40 million investment to scale up cereal and coffee production in ESAR. The facility was recently named First Runner-Up for Manufacturing Exporter of the Year 2025 by the Zimbabwe National Chamber of Commerce.
MGPI appoints Martin Roper as new chairman
USA – MGP Ingredients, Inc. has announced that Martin Roper has been elected as chairman of the board of directors, just over a month after joining the board. Roper is the CEO and board member of Vita Coco Co., and also serves on the board of Fintech, a provider of solutions for beverage alcohol retailers and distributors. He previously served as CEO of The Boston Beer Company and held board positions at LL Flooring Holdings, Inc. and Bio-Nutritional Research Group, Inc.
“Martin’s appointment comes at a critical juncture for the company as we continue our evolution into a premier branded spirits organization. His deep industry expertise, fresh perspective, and strong track record of value creation in the public markets will be highly valuable as MGP enters its next phase of growth,” said Brandon Gall, interim president, CEO, and CFO.
Roper expressed gratitude for the opportunity, noting it was an honor to assume the role during such a dynamic period, and committed to advancing MGP’s strategic goals and enhancing shareholder value. In addition, Jennifer Lowry was named chair of the Audit Committee, Todd Siwak will chair the Nominating and Governance Committee, and Tom Gerke will lead the Human Resources and Compensation Committee.
For Q1 ending March 31, MGP reported a net loss of US$2.99 million and total sales of US$121.65 million, down 29% from US$170.65 million the prior year. The Ingredients Solutions segment saw gross profit decline 60% to US$2.45 million, with sales dropping 26% to US$26.48 million. Mark Davidson, vice president and corporate controller, attributed the decline to lower sales of specialty wheat starches and an unfavorable price mix for specialty wheat proteins.
Lesaffre acquires 70% of Biorigin to expand yeast-based ingredient solutions
BRAZIL – French fermentation specialist Lesaffre has acquired a 70% stake in Biorigin, the natural ingredient division of Brazilian agribusiness group Zilor, finalizing a strategic joint venture to enhance yeast-based solutions for the food and feed markets. The deal, announced in October 2024, merges Lesaffre’s global fermentation expertise with Biorigin’s sugarcane-derived natural ingredient portfolio. The partnership aims to deliver clean-label, sustainable solutions across human, pet, and livestock nutrition sectors.
Lesaffre gains deeper access to Latin America and Biorigin’s R&D infrastructure, including a São Paulo-based research center with laboratories and a pilot plant. In turn, Zilor leverages Lesaffre’s international network and innovation capabilities to advance the reach of yeast derivative products. Zilor will retain control over its ethanol and brewer’s spent yeast production units in Lençóis Paulista and Macatuba, including products for pet and livestock nutrition.
A key asset in the partnership is Biorigin’s carbon-neutral plant in Quatá, São Paulo, which uses biomass energy. This facility will support expanded manufacturing while aligning with sustainability and transparency goals. Brazil’s abundant natural inputs, such as sugar, water, and renewable energy, further reinforce the plant’s environmental credentials. This move reflects a broader trend in agritech, where cross-border partnerships are critical to advancing sustainable innovation and meeting evolving consumer expectations.
According to MarketsandMarkets, the global yeast market is projected to grow from USD 4.2 billion in 2023 to USD 6.4 billion by 2028, fueled by rising demand for natural ingredients and alternative proteins. In a related development, Lesaffre also completed its acquisition of DSM-Firmenich’s yeast extract business in October 2024. The US$129 million deal followed a strategic realignment by DSM-Firmenich to exit selected segments of its portfolio.
Tiger Brands achieves US$1Billion in revenues for H1 2025
SOUTH AFRICA
– Tiger Brands has reported results for the first half of 2025, covering the six months ending March 31, with revenue from continuing operations rising 1.9% and operating margin improving by 210 basis points to 9.6%.
Total revenue reached R18.482 billion (US$1.029 billion), with R16.680 billion (US$929.8 million) attributed to its core business. Underlying volume growth, excluding discontinued operations, rose by 2.6%.
The culinary segment saw a 5.0% revenue increase, aided by promotional efforts to regain local market share, although operations in Mozambique continued to face challenges. Revenue in the grain business remained flat, while the milling and baking segment reported a modest 0.4% revenue growth, primarily driven by price inflation. However, the personal care and home care divisions experienced a 4.8% revenue decline due to intensified competition and supply issues.
Tiger Brands improved its cash position through the disposal of non-core businesses such as Carozzi, Baby Wellbeing, and Maize operations, and expects to finalize the sale of Langeberg & Ashton Foods. The company has cut stock-keeping units (SKUs) by 23% since FY24, enabling sharper focus on core categories. Its Cameroonian subsidiary, Chococam, identified as non-core, is also up for sale alongside King Food. Chococam saw revenue decline year-on-year due to a stronger rand, though local currency performance showed a 1.1% volume increase and 2.6% revenue rise. Strategic priorities include enhancing affordability, rejuvenating brands to grow market share, and building partnerships in modern trade and food service. Tiger Brands remains cautious amid geopolitical instability, macroeconomic headwinds, and increased competition, and will continue innovating with health-focused products, varied pricing tiers, and packaging to support margin growth.
Arrakis.
A reassuring, familiar face – but with a host of new features and improvements. Same footprint. Same trustworthiness. State-of-the-art hardware and software for smoother production and enhanced operational efficiency. This is the all new Arrakis.
