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June 2021

YOUR GLOBAL PARTNER

In this issue:

RICE SPECIAL

Rice fortification: Globally combatting malnutrition and supporting immune health • A revolution in rice parboiling technology LIN

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LLE ER S OF U K F L OU R MI

EM B

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OS

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TED M

ILLIN G MAG A

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• Corn-based Vs wheatbased broiler diets

Proud supporter of

R E CENT P O LL , MIL

A I N WA S V O T E D # 1 M

• Flour, Covid-19 & Brexit

• Summer grain storage tips

IN A

D GR

Milling and Grain . Volume 132 . Issue 06 . June 2021

RS

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• Similarities in rice production between Japan and China

Download the Milling and Grain app to your smart phone

Volume 132 Issue 06

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VOLUME 132 ISSUE 06

June 2021

Perendale Publishers Ltd 7 St George’s Terrace St James’ Square, Cheltenham, Glos, GL50 3PT, United Kingdom Tel: +44 1242 267700 Publisher Roger Gilbert rogerg@perendale.co.uk International Marketing Team Darren Parris darrenp@perendale.co.uk Fred Norwood Tel: +1 405 834 2043 fredn@perendale.com Asia Marketing Team Dante Feng Tel: +886 227930286 dantef@perendale.com Latin America Marketing Team Iván Marquetti Tel: +54 2352 427376 ivanm@perendale.com Pablo Porcel pablop@perendale.com Oceania Marketing Team Jasmine Parker jasminep@perendale.com Nigeria Marketing Team Nathan Nwosu Tel: +234 8132 478092 nathann@perendale.com Egyptian Marketing Team Mohamed Baromh Tel: +20 100 358 3839 mohamedb@perendale.com Turkey, Eurasia and Middle East Marketing Team Mehmet Ugur Gürkaynak Tel: +90 537 3646457 mehmetg@perendale.com Managing Editor Vaughn Entwistle vaughne@perendale.co.uk Editorial Manager Peter Parker peterp@perendale.co.uk Sub-editor Andrew Wilkinson andreww@perendale.co.uk Editorial Assistant Levana Hall levanah@perendale.co.uk International Editors Dr Roberto Luis Bernardi robertob@perendale.com Professor Wenbin Wu wenbinw@perendale.com Mehmet Ugur Gürkaynak mehmetg@perendale.com

62 - Corn-based vs wheat based broiler diets ISSUE HIGHLIGHTS

8

NEWS

10-32 production between Japan and China - part 2

FEATURES

44 Flour, Covid-19 & Brexit

46 Rice fortification: Globally combatting malnutrition and supporting immune health

48 Similarities in rice

50 A revolution in rice parboiling technology

56 Argonauta: A book heralding from Augeo in Italy, a place internationally renowned for its culture

PRODUCT FOCUS

40

CASE STUDY

96

62 Corn-based Vs wheatbased broiler diets

66 Effectively reducing the risk of swine fever 70 Sustainable and organic protein passes pig test

76 Pursuing sustainable feed production

STORAGE

82 Summer grain storage tips 86 88

Joint sack packaging norms to be developed further Bin level measurement transformed by IoT

Design Manager James Taylor jamest@perendale.co.uk Circulation & Events Tuti Tan tutit@perendale.co.uk Development Manager Antoine Tanguy antoinet@perendale.co.uk

millingandgrain.com ISSN No: 2058-5101 ©Copyright 2019 Perendale Publishers Ltd. All rights reserved. No part of this publication may be reproduced in any form or by any means without prior permission of the copyright owner. More information can be found at www.perendale.com Perendale Publishers Ltd also publish ‘The International Milling Directory’ and ‘The Global Miller’ news service Grain & Feed Milling Technology magazine was rebranded to Milling and Grain in 2015

FACES

110 People news from the global milling industry

EVENTS

98 Event listings, reviews and previews

TRAINING

34 Industry training news

COLUMNS

10 The Global Miller 28 Mildred Cookson 32 The Rex Wailes collection

8 PUBLISHER Roger Gilbert

92

MARKETS

108 INTERVIEW Arnaud Petit

COVER IMAGE: Rice fortification: Globally combatting malnutrition and supporting immune health - see more on page 46


Other forms of food proteins Despite the various restrictions we are currently living under in these changing times - all brought about by the Covid-19 pandemic - we are becoming more globally connected.. That sounds like a true juxtaposition of terms. How, might you ask, does a restriction on movement produce greater connectivity? The answer is simple - we humans are highly adaptable and inventive when faced with a crisis. The internet and the limited service it was introduced to deliver in its early days was never meant to replace actual face-to-face business discussions nor the business decision-making processes. Yet it has. Travelling, meeting, entertaining and experiencing local cultural cuisine, etc was all part of doing business across the world. And the process of winning business was an enjoyable and gratifying experience, especially if it involved moving new technology and process improvements between continents and between countries. But all that changed, almost overnight, in early 2020. Airlines cancelled flight schedules, long quarantine periods were introduced for arriving passengers - by sea and by air - and more restrictive policies on who may be entitled to travel were introduced randomly to contain or minimise a country’s exposure to the virus. Air travel has been a particularly important means of spreading the virus and while studies show that aircraft environments are not in themselves hot areas for transmission, the same might not be said of the enclosed and crowded spaces leading up to or between connecting flights. It has been extremely difficult for our industry in particular to replace those vital face-to-face connections that support ongoing flour and feed production worldwide. The range of regional and international exhibitions and conferences, where you would meet and come into close contact with hundreds of industry colleagues and

Roger Gilbert

potential customers, have either cancelled or been postponed (with some being postponed multiple times) over the past 12 months. Some are not planning to return for a further year or so at best. These cancellations and postponements have a negative impact on the continued development of our milling industries in many countries, and in particular in those countries aiming to catch up in either production output, the adoption of more efficient technologies, in training and/or learning more about where their future development should take place and to remain competitive and efficient. National and international events brought us together and gave us the meeting points around which to base our visits to nearby countries and companies. We sorely miss them. However, all is not lost. Many supply organisations already had subsidiaries and agents in those countries they market too. As a result, more focus has been placed on local representatives developing continued business. And that’s being convincingly supported by electronic and digital communications. Almost all of us are now familiar with virtual conferencing, online exhibition attendance, one-to-one meetings and, dare I say it, working from home. We have a greater appreciation of the individuals we are now communicating with; the conditions and pressures they are under yet continue to do their jobs diligently. We all spend more time working and we appreciate the commitment and understanding of our clients and customers even more so and we accept the unavoidable delays that these new working practices may cause and we value the positive responds we receive to our communications. We are no longer separated by time, we are all working on the 24-hour clock. It doesn’t matter any longer what time of day it is or even what day of the week it is. Our work continues regardless. So when I say we have a juxtaposition between the lack of travel and greater connections, the pandemic has made us appreciate our suppliers, customers and colleagues more sincerely. And we are prepared to work with them more closely because we are physically further apart.

RICE

THE INTERNET OF THINGS

A revolution in rice parboiling technology

Bin level measurement transformed by IoT

By simply logging into a website, using an App or Software as a Service (SaaS), puts real-time data in front of staff who need it in order for them to make timely decisions regarding bin inventory management which is available anywhere, anytime.

With 8 to 10 minutes household cooking time, parboiling rice means unbelievable water, power and production cost savings

PAGE 50 ENERGY

PAGE 88

FOOD

STORAGE

FEED

PROCESS

PROTEIN

Pursuing sustainable feed production

Sustainable and organic protein passes pig test

Using advanced technology to reduce, monitor and control energy usage

In cooperation with Aarhus University and Danish Agro, the microbial Uniprotein® product from Unibio has been tested as feed for piglets at TestPig, the Danish Pig Advisory Center in Herning.

PAGE 76

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Milling

News

Welcome to the June edition of Milling & Grain magazine, a statement that I’m sure leaves us all wondering where the first half of this year has gone.

Alexander Führen, Digital Transformation Specialist at Bygora in Germany talks about his company’s new trading platform for novel proteins In his role, he represents the company and is responsible for its relationships with key partners. He also leads the innovation team and is a main decision maker within the company. While Bygora is based in Munich, Germany and has offices in Austria it is rapidly becoming a global platform for easing the supply constraints around specialised proteins. Bygora is the world's first digital B2B marketplace specialised in the international trade of novel proteins. The platform offers digitalisation tools for both suppliers and buyers of novel proteins and reduces trading cost and complexity for both sides. It aims to keep its leading position as the innovator in the industry and is working on full digitalisation of the whole supply chain of novel proteins including insects, algae, single cell organisms and many more … mymag.info/e/ 1135

Whilst we are all scratching our heads, let us begin by starting with a positive outlook. As markets around the world continue to lick their Covid-19 wounds, confidence is seemingly being restored, as is hope that supply lines will once again return to normal, with a recent USDA report offering much cause for optimism. The report indicates that global corn production is forecast up, driven by the United States, Argentina, Brazil, and Ukraine. If these estimates are realised, then Brazil and Ukraine will have record production, with Argentina at record-tying production and the United States at a near record. The USDA also forecasts an increase in global wheat production, with larger crops in the European Union, the United Kingdom, Morocco, Argentina, Ukraine, and the United States. Overall consumption is also up with larger food, seed, and industrial (FSI) use as well as larger feed and residual use. Food consumption continues to rise due to population growth and changing diets, especially in South Asia and China. In an especially rice heavy edition of Milling and Grain magazine this month, we send our regards to the people of China, who are mourning the loss of Yuan Longping, a great agronomist who passed away at the age of 90 on May 22. Dubbed the father of hybrid rice, Yuan Longping helped China to feed nearly one fifth of the world's population with less than nine percent of the world's arable land. According to a Xinhua news agency report, the annual planting area of hybrid rice in China has exceeded 16 million hectares, or 57 percent of the total planting area of rice, which is helping feed an extra 80 million people a year. What is particularly moving about Yuan’s story is his seemingly singleminded dedication to the good of the common man. Throughout his working life he would be found toiling and sweating in the fields, talking with peasants and experimenting with hybrid rice strains, whilst he donated much of the rewards that he received to promoting scientific research. The hybrid varieties he developed have been grown in over 40 countries, including the US, Brazil, India, Vietnam, the Philippines and Madagascar. A beautifully worded quote from China refers to Yuan's two hopes – to enjoy the cool shade under tall rice plants, and to grow hybrid rice all over the world to solve global food scarcity: "He's entered a world of dreams, where rice stalks are higher than Chinese parasol trees and each rice kernel is bigger than a peanut. Wearing a straw hat, he sits under the tall rice plants and enjoys the gentle breezes." Thank you for all of your hard work Yuan Lingpang, 安息 Ānxí

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Milling News

Reducing the incidence of poultry ‘wooden breast’ with repeatable success

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concern for poultry producers globally, wooden breast is a degenerative condition affecting chicken breasts that ultimately impacts meat quality and can cost the industry millions of US$ each year. New research from Novus International, recently published in Frontiers in Physiology, explains how combinations of feed additives can impact this financially damaging myopathy. Strategies to reduce wooden breast do exist; these are broadly growth rate-related and antioxidant-based approaches. The results from these methods vary and sometimes can impact performance such as growth rate, slaughter weight and breast yield. However, an ideal solution is one that offers repeatable success in reducing incidence of wooden breast without sacrificing performance in broiler birds. The study, led by Novus Research Scientist Dr Vivek Kuttappan, evaluated the effect of various dietary interventions on the incidence of wooden breast, particularly when birds are exposed to oxidative stress. “Although the exact reason is unclear, it’s well known that incidence of wooden breast is associated with oxidative stress in broiler birds,” Dr Kuttappan says. “So, we wanted to see if combinations of feed additives such as highly bioavailable sources of trace minerals and dietary antioxidants that address tissue oxidative stress could make an impact.” Poor quality fat or heat stress can instigate oxidative stress in

animals, potentially leading to conditions such as wooden breast. Knowing that, Novus researchers took birds experiencing oxidative stress associated with feeding oxidised fat and heat stress and evaluated how Novus’s Mintrex® trace minerals (zinc, copper and manganese), which are marketed for their bioavailability, along with or without a dietary antioxidant and organic selenium impacted the meat quality. In the study, birds fed a diet with oxidised fat, a combination of Mintrex® Zn, Mintrex® Cu, and Mintrex® Mn, along with a dietary antioxidant showed reduced oxidative stress in muscle tissue and significantly increased normal/woodenbreast-free fillets by 22 percent (33 percent vs 11 percent when compared to control birds). Where heat stress was concerned, adding Mintrex® trace minerals alone to the diet showed significant increases (13 percent) in the incidence of normal fillets (21 percent vs eight percent when compared to control birds), and reduced other poultry carcass quality defects such as tibial head lesions, skin scratches and breast blisters. Researchers observed a higher magnitude of increase in normal fillets (38 percent vs eight percent compared to control birds) when Mintrex® was combined with the antioxidant and organic selenium. “The combination of Mintrex® trace minerals, organic selenium and dietary antioxidants resulted in the effective reduction of wooden breast severity, plausibly through the reduction of oxidative stress in tissue,” Dr Kuttappan said. “This may be due to the activation of various endogenous antioxidant enzymes and reducing dietary sources of oxidative stress.” (Original study can be found at https://www.frontiersin.org/ articles/10.3389/fphys.2021.663409/full )

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Zinpro® marks 50th anniversary with Founding Day celebration

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inpro Corporation, one of the leading providers of animal nutrition solutions, marked its Founding Day thanks to generous support from employees and customers over the past 50 years. Hundreds of Zinpro employees came together virtually in recognition of the company’s 50th anniversary during a global town hall event broadcast from headquarters, and each region of the company has planned its own unique anniversary celebrations. “Today we recognise the bold vision and determination that have led this company from its humble Minnesota roots to the global, family-owned business it is today,” says Rob Sheffer, president and CEO of Zinpro. “Zinpro’s founders had an incredible passion for improving animal health and wellbeing through mineral nutrition – and it’s a passion shared by our customers all over the world. “We are excited to continue this partnership for the next 50 years and beyond, helping to drive better animal health outcomes, greater resource efficiency and sustainability, and ultimately business success for our customers.” Using zinc to improve animal nutrition and performance Zinpro was incorporated in 1971 by Dean and Mary Anderson as a small organic trace mineral company and began marketing their first product, ZINPRO 40 (ZINPRO zinc methionine). Dean Anderson had the vision to use. This process delivered the mineral to the animal’s bloodstream through a unique pathway for absorption – the amino acid transporter – and resulted in exceptional uptake. The early discovery was advanced through further studies and peer-reviewed research and established Zinpro as an authority on science-driven animal nutrition. Zinpro began quickly developing additional trace mineral products and marketing its solutions on a global scale. Today, Zinpro is a large global animal nutrition solution provider for ruminants, poultry, swine, equine, aquaculture, companion animals and even humans. The company remains family-owned with a team of worldclass animal scientists and 11 regional offices worldwide selling its products in more than 70 countries. Zinpro recently commemorated its semi-centennial milestone with a bold rebrand that represents the company’s passion and renewed commitment for the future: Advancing Performance Together™. This exciting new brand identity showcases Zinpro’s solution and performance-based approach to help improve the health and wellbeing of people and animals.


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Milling News

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AFIA awards honour feed industry “Greats” he American Feed Industry Association (AFIA) has announced four awards honouring those who have supported the animal food industry over the past year and throughout their careers. The AFIA congratulates all AFIA members for receiving the AFIA 2021 Member of the Year Award: Rurik B “RB” Halaby, formerly with AgriCapital Corporation, for receiving the 2021 Distinguished Service Award. Bill McLean, of The Essmueller Company, for receiving the 2021 AFIA-Kansas State University Feed Manufacturing Lifetime Achievement Award. Steve Kopperud, of SLK Strategies, for being named posthumously an AFIA Honorary Board Director. “At every turn, this past year has tested our industry’s ability to perform our essential work of producing safe and nutritious animal food, but we have emerged more resilient than ever, thanks in part to the calibre of our people, several of whom we are recognising today,” says AFIA President and CEO Constance Cullman during the AFIA’s annual Board of Directors meeting held virtually on Thursday. “We congratulate and thank Steve, RB and Bill for their dedication to the betterment of our industry throughout their careers and our over 650 member companies for their commitment and perseverance during these challenging times.” AFIA member of the year In an unprecedented move, the AFIA named its entire membership as the recipient of its 2021 Member of the Year Award, for their essential work throughout the Covid-19 pandemic. The Member of the Year Award is typically presented to an AFIA member who exhibits outstanding support in achieving the organisation’s goals and objectives throughout the year. “This year, all AFIA members went above the call of duty to identify challenges, share lessons learned and ‘lean in’ to support one another,” says Ms Cullman. “We may be a small industry, but we are certainly a mighty one, and I cannot thank the employees at our over 650 member companies enough for overcoming the many personal and professional obstacles to see to it that the country’s domestic livestock and pets were fed and our grocery store shelves remained stocked. “Not only that, their commitment to their local communities shined through as they found ways to give back through millions of dollars in food and pet food donations, support of healthcare workers and more. Our members are truly remarkable!” AFIA distinguished service award The AFIA honoured Mr Halaby with the 2021 Distinguished Service Award for his contributions to the feed industry. The Distinguished Service Award is AFIA’s highest honour and is given to the elite members of the US animal food industry who have provided outstanding support to the AFIA and the entire animal food industry throughout

16 | June 2021 - Milling and Grain

their careers. Mr Halaby has been very involved in the AFIA and the Institute for Feed Education and Research (IFEEDER), serving on the AFIA Board of Directors and Executive Committee twice during his career, as well as on the planning committee for the 2010 Executive Leadership Summit. Mr Halaby was one of the first individual gold-level donors to IFEEDER, as he understood how important it is to not only to donate to the industry, but to have agriculture’s voice be heard in consumer conversations. He is known to be engaging and passionate about building bridges across various aspects of agriculture. AFIA-KSU feed manufacturing lifetime achievement award The AFIA honoured Mr McLean with the AFIAKansas State University Feed Manufacturing Lifetime Achievement Award for his lifelong support and advocacy of the feed industry. The award recognises and honours U.S. animal food industry retirees, or those who are no longer serving the industry or allied industries, who have made significant contributions to the animal food manufacturing business in the U.S. throughout their careers. Individuals are nominated in the areas of business, science and technology. The AFIA and KSU first presented the award in 1995 and only 21 individuals have received the award to date. Mr McLean spent his entire career at The Essmueller Company, starting with the company in 1971 as a member of the sales department to becoming owner and president in 1986. Mr McLean has supported the industry for many years, serving on the AFIA Equipment Manufacturers Committee for over 25 years and on the AFIA Board of Directors. He is widely regarded as a mentor to many professionals in the industry, addressing graduating agriculture students on international business as a guest lecturer at KSU. AFIA Honorary Board Director The AFIA honoured Mr Kopperud, who died in October 2020, as an Honorary Board Director for his service to the animal food industry over his 35-year career. This is the first time this honour has been given. Mr Kopperud served as the senior vice president of legislative affairs at the AFIA for more than 20 years and as a government affairs consultant for almost 15 years, before semi-retiring in 2019. He founded the Animal Industry Foundation, now the Animal Agriculture Alliance, in the 1980s as a forum for producer and industry organisations, dedicated to providing information on the vital role ranchers and farmers play in promoting animal welfare and act as a unified voice for agriculture in advancing positive animal welfare policy to the public and other industries. In honour of this award, the AFIA made a donation to a scholarship created in his honour at his alma mater, the University of Minnesota Hubbard School of Journalism and Mass Communication.


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Milling News

Bühler partners with TAM Systems

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he feed processing market is expected to witness significant growth by 2027, driven by massive growth in feed ingredients, new product launches, and the adoption of new processing technologies. Bühler Group and TAM Systems are poised to support this forecast with a new Reseller Partnership. The partnership will make Bühler's equipment portfolio more accessible to a greater number of feed processors; a portfolio that is designed and engineered using innovative technologies and digital advances that can revolutionise agriculture, whilst also increasing yields within environmental boundaries. TAM is an employee-owned agricultural construction company that

specializes in grain storage, handling, drying and conditioning equipment. TAM is known for its customer service, with expertise in delivering tailored solutions and vigorous ongoing customer support. A mission and value that Bühler shares. “This is a partnership that will enable us to better respond to the customer of today, and where the industry will be tomorrow,” says Dianne D Campbell, Bühler’s Channel Sales Manager for the US and Canada. “TAM brings tremendous value in the Mid-Atlantic region as a trusted authority in the agricultural and grain handling markets with a rich history of building long-term relationships with customers, by offering first-class sales and service. We are incredibly excited

to have them as a partner.” As a channel partner, TAM will provide local design, sales, and service expertise and decrease turnaround time to support customers in the region. The partnership also aims to eliminate waste, not only in the manufacturing and construction environment, but also in the design of new and existing facilities, as well as processing operations. This supports Bühler’s global sustainability goal to reduce energy requirements and waste by 50 percent in customer value chains. “Combining Bühler’s impeccable reputation for manufacturing processing equipment, with TAM Systems’ top-notch expertise and customer relations, will result in TAM and Bühler offering customers in the US Mid-Atlantic region quality solutions and excellent support,” Ms Campbell says.

Milling and Grain - June 2021 | 19


Milling News

Transform farming ‘making the climate crisis worse’ to protect the environment urges UK Think Tank

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ow the UK has left the EU’s agricultural schemes, the government should seize the opportunity to transform farming to protect the environment and secure the livelihoods of farmers, says a new Institute of Public Policy Research (IPPR) report. Instead of the current farm subsidies that support the status quo, IPPR argues that the new system the government is developing should better encourage and reward farmers for taking responsible action that cuts pollution and enhances natural landscapes. In the UK, agriculture contributes at least 10 percent of greenhouse emissions and is the leading cause of biodiversity loss. Farmers will need to be supported to play a leading role in the UK’s net zero ambitions, but earlier this month it was revealed that the environment department had no plans for how to lower farming emissions yet. As well as the climate and nature crises, farmers are facing their biggest upheaval in 50 years as the UK leaves the EU payment schemes and forges new trade deals. The sector is also grappling with a rapidly ageing workforce. The think tank argues that now is the opportune moment for the government to support farmers to face these multiple challenges with a new deal for farming. To ensure all policies are fair to farmers and rural communities, the government must actively involve them in shaping the transition to a cleaner, healthier and more sustainable farming future. IPPR’s proposals for a fair transition include: Financial support – The government’s plans for paying farmers for managing their farms in a way that benefits the environment, such as planting trees and hedgerows to capture carbon, managing soil better, improving biodiversity and preserving key species and animal breeds, must be clarified and improved. There is a clear risk that as currently proposed, the scheme would only support business as usual. Financial support schemes need to be designed to be accessible to the majority of farmers, but with sufficient incentives to progress and meet even more ambitious environmental targets. Funding farms - Public money shouldn’t be used to fund farms that aren’t providing a benefit to the public Advice - Plenty of advice, training and support should be provided to help farmers plan for the future and meet more ambitious targets Rural life – Support communities with more investment in housing, clean transport options and ensuring superfast

20 | June 2021 - Milling and Grain

broadband connections Future farmers – Support more young people and people from more diverse backgrounds to get into farming by encouraging community ownership of farms and land sharing schemes when existing owners retire Trade - New trade deals should set high standards for animal welfare and the preservation of nature. They should also protect British farmers by not allowing unfettered access to UK markets for food produced to lower environmental standards Luke Murphy, head of the IPPR Environmental Justice Commission says, “Farmers will need to play a vital role if the UK is to reach net zero, but right now farms are making the climate crisis worse. “If farming is to be at the vanguard of the battle against climate change and for the recovery of nature, then responsible farming must be profitable, it has to offer good livelihoods for farmers and workers and for farms of different types and sizes. “To see this realised, the government must step up to support current and future farmers through the many changes they are facing.” Fraser Hugill, a farmer and independent farm advisor based in North Yorkshire says, "My take home message from the report is a need to make better connections between farmers and consumers so our supply chains reward nature and climate friendly farming. “Government must provide a fit for purpose environmental scheme that supports greener more equitable farming that is not undermined by exporting our environmental responsibilities to other parts of the world." Marcus Nyman, senior research fellow at IPPR and senior policy officer at RSPB says, “With over 70 percent of UK land used for farming, agriculture will have a critical role if we are to have any hope of tackling the climate and nature crises or meeting the UK’s ambition to be a world leader on the environment. “But the more we ask UK farmers to deliver, the more we should be supporting them along the way – through public money, advice and support and what we buy in the weekly shop. That’s not only fair but also in all of our interests. “Making the best use of our land – whether for growing food, capturing carbon, restoring habitats or a combination of all three – can’t be done without putting farming communities at the heart of our plans.”


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Milling News

Dr Syed Shah

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Evaluating the impact of bio-stimulants on crop growth he bio-stimulant market has exploded in recent years, offering an answer to reduced chemical inputs and big healthy crops, but do they actually do what it says on the container? Dr Syed Shah, regional agronomist for NIAB, the National Institute of Agricultural Botany in the UK, has made it his mission to get under the skin of these purportedly natural enhancers. Having undertaken a number of research trials for NIAB he has written three papers on the subject which he will be sharing in the AHDB Theatre at the Cereals Event in Lincolnshire, UK on June 30, 2021. Established in 1919 to assess the merits of varieties and seed quality, NIAB has grown in size, expanding its cropping and research expertise to the extent that it is now a major international research organisation in plant science, crop evaluation and agronomy. “Bio-stimulants tend to work in controlled environments, but does that translate in field conditions?” he asks. To answer this question, Dr Syed Shah carried out trials in winter wheat and spring barley on different soil types from 2018 to 2020, with mixed results – sparking interest in further scientific research. So what exactly are bio-stimulants? According to the European Biostimulants Industry Council (EBIC) they are materials whose function is to stimulate the plant’s natural processes to benefit nutrient uptake, efficiency, stress tolerance and yield. They may contain seaweed extracts to promote root growth, humic substances, or chitosan to improve the plant’s defence responses. Anti-transpirants reduce water loss, while amino acids and growth-promoting bacteria stimulate root and leaf biomass. There are also non-pathogenic fungi and mycorrhizal fungi soil improvers. Bio-stimulants can be applied as seed, soil or foliar treatments and there is reasonable evidence that they improve plant growth and yield. The biggest issue is that they are currently unregulated in the UK, so as long as manufacturers don’t claim to have any direct impact on pests or diseases, effects don’t have to be independently trialled, explains Dr Shah. “There are no specific guidelines in the EU or UK and there are significant differences across Europe about how they are authorised.”

However, this is due to change: From July 2022 biostimulants will fall under the same regulatory framework as all other types of fertiliser and manufacturers will need to prove the effects claimed on the label. The supporting data can be based on glasshouse or controlled lab conditions, but that data might not be relevant or repeatable in the field conditions. “Some bio-stimulants have shown to improve crop colour (dark green), above ground biomass and root growth, but will this translate into yield? Companies may show data that demonstrates an effect which may not be repeatable in independent trials – so ask for independent data.” This is where NIAB’s trials come in. Dr Shah has conducted trials at East Malling, Hereford and Cirencester. On crops given a robust fungicide programme he found little benefit – but where fungicides were reduced the bio-stimulants had significant positive effects in reducing disease levels and increased yield. Crops on the drought-prone Cirencester soils responded particularly well. “Bio-stimulant treatments with lower fungicide inputs had significantly higher green flag leaf area compared with reduced fungicide plots,” he explains. “In a high disease pressure year, fungicide will perform better, but based on these trials, it can be concluded that biostimulants have a place under low or zero fungicide input systems. “Soil bacteria and mychorrhizal fungi have also proven to have a significant effect on yield, but we do need to do further research and trials to identify when and how to use biostimulants for maximum effect.” Visitors to Cereals, which takes place from June 30-July 1, 2021 in Lincolnshire, will also be able to speak with exhibitors specialising in bio-stimulants, to find out what’s new to the market. These include UPL’s new bio-fungicides Iodus and Thiopron, the bio-stimulant Vitalroot and bio-seed treatment Sylas. “Sustainability is clearly on the agenda,” says Vaughn Stansfield, UK manager at UPL. “As an industry, we are looking to move forward in a sustainable manner, but it needs to be done profitably and these two things aren’t mutually exclusive.” Milling and Grain - June 2021 | 23


Milling News

IFEEDER Board committed to advancing feed industry’s sustainability journey

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nimal agriculture has an important voice in the heightened conversations on climate change and sustainability, says Lara Moody, the executive director of the Institute for Feed Education and Research (IFEEDER) in the USA.

The Institute held its annual Board of Trustees meeting in mid-May to review the public charity’s accomplishments over the past year, discuss strategic priorities for the upcoming fiscal year and install new trustees and board leadership. The board supports incorporating a strategy focused on “Within the animal food industry, important innovations advancing solutions and being a resource for the animal food and game-changing solutions are being advanced to ensure a healthy environment and clean air and water while ensuring a industry’s sustainability journey, it says. A key project for the board this year includes developing a road map for industry safe and nutritious food supply,” she adds. members to determine their environmental footprints, pursue “To ensure industry efforts are recognised and utilised climate change mitigation strategies and communicate to achieve the desired outcomes, the IFEEDER Board is continuous improvement efforts. committed to filling research and knowledge gaps as well as As part of the business meeting, the trustees recognised developing tools to advance sustainable actions.” Tim Belstra, of Belstra Milling Company for his leadership as chair for the 2020-21 IFEEDER fiscal year and installed Scott Druker, PhD of Church & Dwight Company as the new chair for the 2021-22 fiscal year. The IFEEDER board voted to accept the nomination of John Metzger, of Elanco Animal Health, as its vice chair for the 2021-22 fiscal year. With the installation of three new trustees (note asterisks* below), the IFEEDER Board of Trustees now includes: Tim Belstra of Belstra Milling Company; Partha Bora* of Wilbur-Ellis; Leah Dorman*, DVM of Phibro Animal Health Corporation; Scott Druker, PhD of Church & Dwight Company; Kevin Halpin, PhD of International Ingredient Corporation; Steve Lerner, PhD of Chr. Hansen Animal Health and Nutrition; Joe Lucas of CJ Bio America; … because that’s what we do, too. On every single Mark Lueking of Cargill FILIP cleaner, we monitor every detail throughout the Animal Nutrition; Ashley entire manufacturing process. We know that our McDonald* of National proven quality will guarantee effective sieve cleaning Cattlemen’s Beef Association within your plansifters. And that, in turn, will ensure and John Metzger of Elanco a high yield from your passages. Animal Health. The IFEEDER board Efficient. Quality. Cleaning. recognised and thanked outgoing Board members for their support and service: Eduardo Galo of Novus International; Michael Goble of Diamond V; Chad Risley, PhD of Berg+Schmidt FILIP GmbH • Müllereibürsten • Anemonenweg 4 • D-33335 Gütersloh Telephone: +49 (0)5241 29330 • Telefax: +49 (0)5241 20321 America and A. Wayne SIEVE CLEANERS E-mail: info@filip-gmbh.com • www.filip-gmbh.com Rod of The F.L. Emmert Company.

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Milling News

‘New system’ to keep animals healthy without antibiotics

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vonik has developed science-based system solutions for the gut health of broiler chickens, laying hens and weaned to growing-finishing pigs. This integrated approach makes it possible to keep animals healthy without the use of antibiotics, and to produce meat and eggs in a sustainable and economically profitable manner. Evonik’s new system solutions for gut health include a tailored combination of its feeding concepts, amino acids, probiotics, services and consulting, depending on the individual needs and challenges of the customer. The approach means the customer receives better economic, animal welfare and sustainability results whatever their circumstances. "The challenges for farmers in increasing productivity while maintaining healthy animals are manifold and can only be overcome with comprehensive solutions," says Dr Torben Madsen, head of the Sustainable Healthy Nutrition product line at Evonik. "Our new gut health system solutions provide the basis for solving those challenges." The intestinal microbiota, that is the totality of microorganisms in the digestive system, is at the centre of the solution. Maintaining its sensitive balance depends on various factors. Among these, feeding is an important aspect that can stabilise or unbalance the microbiota. Environmental conditions such as heat stress or piglets at weaning from breast milk also impact the microbial balance. Ultimately, antibiotics or pathogens have an immediate effect

on the microbiota. As a result, morphological and functional changes occur in the gut that negatively affect digestion and thus nutrient absorption. This leads to reduced animal growth or even increased mortality. "It is important to understand these complex gut systems and target them individually with the right solutions," says Dr Xu Wang, product manager for Gut Health Solutions at Evonik Animal Nutrition. "Our products and services make a significant contribution to this and we are more than happy to introduce our customers to our system solutions.” The new gut health system solutions, which are all based upon scientific studies, were presented to the professional public for the first time in May via a digital platform. Two presentations covered: Key challenges in broiler gut health - Nadia Yacoubi, research manager for Poultry Nutrition, Evonik Holistic approach to enhance gut health - John Htoo, Director Technical Consultancy, Evonik

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Milling News

Daisy Rodriguez

Gina Tumbarello

Kori Chung

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Lacie Dotterweich

Mallory Gaines

Shakera Daley

Recognition for AFIA’s exemplary staff

he American Feed Industry Association (AFIA) has announced promotions for six of its staff who have gone above and beyond in serving AFIA’s members and making the association’s programmes and processes more efficient and impactful. “For more than 100 years, the AFIA has taken great pride in being the ‘trusted resource’ for the total animal food industry, thanks in large part to our on-demand staff expertise,” says AFIA President and CEO Constance Cullman. The following individuals have new titles: • Kori Chung - formerly AFIA’s legislative and regulatory assistant, is now AFIA’s public policy and certification specialist

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• Shakera Daley - formerly AFIA’s accounting and administrative coordinator, is now AFIA’s accounting and administrative specialist • Lacie Dotterweich - formerly AFIA’s communications coordinator, is now AFIA’s manager of communications and social media • Mallory Gaines - formerly AFIA’s manager of market access and trade policy, is now AFIA’s director of market access and trade policy • Daisy Rodriguez - formerly AFIA’s coordinator of meetings and events, is now AFIA’s registration and events specialist • Gina Tumbarello - formerly AFIA’s director of international policy and trade, is now AFIA’s senior director of international policy and trade


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New City Flour Mills from King Street

Trials and Tribulations overcome by a Miller (part 2) by Mildred Cookson, The Mills Archive, UK

Milling journals of the past at The Mills Archive

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obert John Read rose to prominence in the first two decades of the 20th century. His earlier milling experiences, covered in my previous article, demonstrated his ability and determination to overcome a succession of disasters and mishaps not uncommon in the late 19th century. In 1896, Robert John as he was widely known bought St Swithins Mills in Norwich and it did not take him long to expand the business, remodeling the mills on several occasions. In 1906 he started producing self-raising flour and this became a staple part of his business, which later became known as The City Flour Mills. In 1910 Read bought Horstead Mills from Kings College, Cambridge.

The great flood in Norwich

Sadly in 1912 another disaster overtook him, this was the great

New City Mills riverside view

28 | June 2021 - Milling and Grain

flood in Norwich. Nine feet of water flooded into the mill and boiler house causing untold damage, but worse was to happen to the bakery that had been set up to supply bread to the British army who were on maneuvers in the area, which was partly washed away down river. Robert John Read was one of the leaders in the foundation of the East Anglian Flour Millers Association and their chairman in 1911 and 1912. He was elected as Vice-President of the National Association of British and Irish Millers in 1913 and their President in 1914, with their annual convention that year held in Norwich. During the 1914-1918 war the mill suffered a broken crankshaft that completely wrecked the steam engine. As a temporary measure an electric motor was installed and this actually worked so well that electric drives were then permanently used in the mill. Production was increased at Horstead for a period to maintain supplies. The plansifter floor


Sadly, after overcoming all the obstacles put in his way, on 3 October 1920 Robert John died. The business was converted to a limited liability company in 1921 with three directors: RJ (Jack) Read, Hector Read, and FG Turner.

Working through the World Wars

An article in Milling (12 June 1926) describes in detail how, just prior to the War, capacity had been increased to eight sacks per hour. In 1923 Henry Simon installed a new wheat cleaning plant with additional bins for wheat and a large concrete warehouse for the mill products to be stored. Three years later Simon remodeled the mill with new Simon rolls, and their “Alphega-Plansifter” system. By 1930, it was realised that further expansion was no longer possible, so premises were purchased further down the river with wharves large enough for steamers to come alongside. Known as the Albion Mills, the premises were originally a worstead spinning mill, then a biscuit factory and on conversion were renamed as the New City Flour Mills. Mr Reads’ first move was to erect a maize flaking plant, starting production of “Recero” flaked maize in June 1932. This product quickly took off and within two years the plant was quadrupled in size. A 1,000-ton concrete silo was erected between the maize mill and the flour mill. The latter then had a new ten-sack plant installed by Simon, enabling flour production to start in September 1935. Further property was purchased again in order to construct a 1000-ton interlaced wood silo to deal with English wheat. The offices and provender departments were then moved and the transition from St. Swithins mills was complete.

Read's Norwich Mills ca 1925 Horstead Mills

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Milling News During World War II the first bombs to fall on Norwich came within 100 yards of the City Flour Mills. The mills escaped, suffering no damage. Continuing to run seven days a week, with only a break at Christmas and Easter Bank Holiday, the constant air raid warnings, with their wailings affected production for a time until the company joined others to find a solution to this problem. A crash warning system from the Bracondale lookout tower was arranged to identify real threats and stoppages then became less frequent Bracondale Beacon is an early 17th century tower built of brick and flint rubble, which was three stories tall with a flight of 20th century steps. At the top a crenelated parapet and below ground level was a barrelvaulted cellar. The tower was listed Grade II* in 1954.

Robert John Read (1851-1920)

Confining their production output to local districts, within 25 miles of Norwich, the flour was carried to customers in Foden lorries and motor wagons, sadly replacing the horse drawn wagons, proudly owned by the founder of the firm. Due to increased competition and limited space to expand, the City Flour Mills closed its doors for the last time in 1993. Robert John Read’s story and his legacy is a lasting tribute to the character of the man who started out with a humble post mill and went on with perseverance and determination to succeed in spite of all setbacks. His two sons followed in his footsteps successfully running the family’s business. An attractive, short film about Mr Read’s Flour mill is available free to view here: https://player.bfi.org.uk/free/film/ watch-reads-flour-mill-1993-online

Receiving national recognition

Throughout the war the employees made every effort to ensure the vital supply of flour. This was recognised by one of the Company employees representing the Milling Industry at the Thanksgiving Service in St Paul’s Cathedral at the end of the War.

30 | June 2021 - Milling and Grain

www.millsarchive.org


The Rex Wailes Collection Hallam Ashley (1900-1987) and Horstead Mill

by Mildred Cookson, The Mills Archive Trust, UK

Last month I introduced the close working relationship of Rex with photographer Hallam Ashley, with Mr Ashley an exact contemporary of Rex. In 1929 he married and settled in Norwich, where he was to live for the rest of his life. In the 30s he became well known as a photographer, taking pictures in exhibitions around the world, as well as a growing number of archaeological sites, excavations and similar subjects – much of this for the Castle Museum at Norwich. He was elected a fellow of the Royal Photographic Society in 1935. During WW2, Mr Ashley volunteered for the RAF and worked in the photographic section. When the War ended, he began photographing buildings for the National Buildings Record (later the National Monuments Record), which would become his main source of work until the 1980s. His interest in mills continued, working alongside Rex and with an emphasis on mills in East Anglia. In 2010 the Mills Archive collaborated with English Heritage to publish a tribute to him entitled “Traditional crafts and industries in East Anglia: the photographic legacy of Hallam Ashley”. Typical of Mr Ashley’s work was a series of images of millers practising traditional crafts such as dressing the bed stone (something I used to do for 30 years!). The photograph of Jack Drayton is particularly evocative as it is annotated on the reverse; “This was the last occasion on which this one remaining pair of stones was dressed as the mill was burnt out within a few months." The mill in question was Horstead mill, owned by the Norwich firm of RJ Read. See more in my article on the company in this issue of Milling & Grain. The mill was sited on the River Bure near Coltishall. There had been a mill on the site since before the Domesday Book in 1086. This mill was built in 1789 to replace an earlier 16th century mill. The mill burned down in January 1963 and was never restored. The mill pond is now a popular site for angling and wild swimming. The two other Ashley photographs underline not only the commercial cost but also the loss of an aesthetic and heritage treasure. The Mills Archive is proud of its role in safeguarding such important records of our milling history, and we continue to value the interest and support we receive from Milling and Grain and its readers.

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32 | June 2021 - Milling and Grain

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Mill

TRAINING

The American Feed Industry Association (AFIA), has relaunched its Feed Facility of the Year (FFY) program after a brief hiatus due to the coronavirus pandemic with new changes expected to enhance the program for the future.

Additives for flour optimisation Designed specifically with head millers, Q&A managers and application specialists in mind, the additives for flour optimisation course from Bühler is available in English, German and Spanish.Taking place in Bühler’s facility in Uzwil, Switzerland, like with many of Bühler’s courses, this edition is available upon request. Additives for cost-effective flour optimisation is a hands-on course at Bühler’s Bakery Innovation Center in Uzwil, Switzerland, where their experts will help you to develop your knowledge of how to use additives to enhance or to stabilise your products and profitability. The course is overseen by Stefanie Hardtmann, Head of Bakery Innovation Center, Uzwil, Switzerland and her team, who bring many years of experience in baking technology. This course is ideal for you if you are already active in milling or industrial baking and want to develop your skills and knowledge in additives. The course covers: • Grain and flour – characterisation and key analytics of its constituents. • Flour ingredients – their various properties and performance. • Evaluation of baked goods – sharing experiences from many different product areas. • Application of additives in baked goods (yeast-raised products). Using Bühler’s laboratories and pilot plant you will get the opportunity to apply theories in practical applications; providing many opportunities to link theory with practical experience. Please contact Bühler so they can have a look what they can arrange for you. You can do this by emailing their training expert Mr Vivian Stricker at: bic@buhlergroup.com

Human capital is the key to success in changing markets. Take advantage of the full potential of your plant by having your operators and maintenance crews trained. The next courses at our Milling Academy: Oat processing August 9 - 13, 2021 Milling for executives August 9 - 13, 2021 Sortex in grain milling August 23 - 27, 2021 Advanced automation & digitalization August 30 - September 3, 2021 Wheat milling for operators August 30 - September 10, 2021 Register now: buhlergroup.com/academy

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34 | June 2021 - Milling and Grain

Feed Facility of the Year relaunched Of note, AFIA will be providing awards for each program category, to be recognised at AFIA events in front of industry colleagues, discontinuing the overall award. “With Covid-19 making plant visits difficult to conduct, we decided to pause the Feed Facility of the Year program for 2020 and use the time off to re-evaluate our program and adjust it to better fit the needs and desires of our membership,” said Gary Huddleston, the AFIA’s director of feed manufacturing and regulatory affairs. The AFIA has been recognising excellent feed manufacturing facilities since 1985. In 2016, it created four distinct manufacturing categories to be more inclusive of industry facilities. The FFY program will continue by separating each category into its own individual program: liquid feed, commercial dry, premix and ingredient, and integrator.


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TRAINING Grain Cooling Equipment for Bulk Storage Dr Claus Braunbeck

As this year continues to proceed at such alarming speed, it may come as a surprise to many of us, in the northern hemisphere at least anyway, that summer will soon be upon us. With the only real clues being that the trees are now bearing the green colour of new growth.

Online Milling School - Spring 2021 Edition Round up of sessions 1, 2 & 3 With the new growth of spring comes new opportunity - and no opportunity could be more enticing than a proud and bountiful new edition of the Online Milling School. Returning as hosts are accomplished agribusiness executive Yiannis Christodoulou and industry journalist and publisher Roger Gilbert, with both men bringing their fast-becoming-famous blend of knowledge, professionalism and good humour. As well as being able to bathe in the vast experience of the panels of industry professionals, the virtual audience is also able to ask them any questions at the conclusion of each episode in special assigned Q&A sessions. These panel interactions can often go on for a full hour, as each speaker conveys their unique take on how our industry really works. So with no further ado, let us embark on another Online Milling School mission to uncover the many nuances and idiosyncrasies which make learning about the many machinations of our industry such a rewarding experience.

Online Milling School | Spring 2021 Edition Session 1: Raw Material Receiving Raw material receiving and storage - Mr Ryan Celis

Following a warm and thorough introduction to this edition, OMS stalwart Mr Ryan Celis gets the series under way by discussing what happens during the various stages of the receiving operation. Topics covered by Mr Celis include the type of materials handled and how they are tested. Attendees were also shown a typical receiving flowchart which looked at how things are handled once they have been received, how they are conveyed and then the manner in which they are stored. Mr Celis also presented a series of slides which featured examples of both good and bad warehouse practices, whilst he spoke about the advantages of always choosing good practice over bad.

Grain silo management - Mr Pablo A Fernandez Moriana

Next to address the assembled virtual audience is Mr Pablo A Fernandez Moriana, Head of Business Unit – Grain Storage SEA & Oceania for Bühler Group. Covering the subject of grain silo management, Mr Moriana examines the many problems that silo operators might encounter as well as major factors that affect the storability of grain. Mr Moriana describes grain management as being food safety and that it is a matter of combining protective and preventive measures, with protective measures to be used once the problem has started. Mr Moriana recommends insulation, pest control, fumigation, as well as taking a look at best practices for silo loading and unloading as being the most important steps that can be taken towards establishing a solid silo management regime.

Completing the trio of speakers for the first session in this edition of the Online Milling School is Dr Claus Braunbeck, Frigortec’s Sales Manager in Asia. He begins by first discussing what we understand by the phrase grain cooling conservation, which he describes as concerning the grain cooling process and the associated energy consumption. He then continues by looking at the various ways that grain can be spoiled by poor cooling or storage including kernels baked to the walls of the silo or baked into a monolith-like mass. Other than avoiding the previously mentioned disasters, Dr Braunbeck states that the advantages of grain conservation by cooling include risk-free long-term storage without quality loss, protection from insects and their damage, protection from fungi and their mycotoxin as well as affording operation that is completely independent of external weather conditions.

Online Milling School | Spring 2021 Edition Session 2 - Grinding Operations Basic principles and correct setup of hammer mills Mr Ryan Celis

The second session in this series sees Mr Ryan Celis introducing the basic principles and correct setup of hammer mills. Whilst also taking a look at hammermill grinding principles and design considerations, Mr Celis also investigates the various factors that affect the grinding process. These factors can be divided into mechanical and product factors - with the latter including material moisture and density, as well as its size and shape.

Grinders: roller mills and hammer mill selection Mr Olaf Naehrig

Next to speak to the assembled virtual audience is Mr Olaf Naehrig from Amandus Kahl. Examining the subject of selecting the correct grinders, roller and hammer mills, Mr Naehrig begins by stating that making the right choices leads to a reduction in feed losses due to selective feed intake, as the feed structure will be more homogenous. Mr Naehrig continues by examining the various available grinding configurations or concepts with the first grinding concept involving single component grinding with roller mill prior batch weighing, whilst the second grinding concept utilises parallel grinding with roller mill and hammer mill. The third grinding concept described by Mr Naehrig uses step grinding with roller mill and hammer mill, whilst the fourth uses step grinding with 2 roller mills for mesh feed. Mr Naehrig then concludes by introducing a new drive concept, a process that is enabled by single driven rollers that Mr Naehrig describes as being a flexible, compact and energy saving design.

Maintenance and air supply systems for hammer mills Mr Ryan Celis

Following the conclusion of Mr Naehrig’s address, Mr Celis returns to discuss hammer mill maintenance procedures and their air supply systems, whilst also covering the topic of how to dynamically balance the hammer mill rotor, as well as looking at the subject of hammer mill screen maintenance. According to Mr Celis, one set of Hammers should wear out between two and four sets of screens. He also states that replacement screens should be equal thickness and open area as the originals and the screen hole stagger should also be correct, whilst screens should also be frequently replaced, with rotation also changed in order to ensure both edges wear evenly. Mr Celis also states that air filter maintenance is also of key importance, with frequent inspections and maintenance of bag filters and controls especially so. Failure to do this will lead to increased costs, including excessive use of electrical power, and may also lead to machinery malfunctions, he concludes. Milling and Grain - June 2021 | 37


Online Milling School | Spring 2021 Edition Session 3 - Batching operations Batching process, weighing & scales equipment - Part A Mr Ryan Celis

The Power of Phytogenics! • Increases feed intake and supports digestibility • Helps to maintain flavor profile across diet changes • Beneficial for all stages of growth and development • No negative side effects or withdrawal periods • Increases profitability

In the third session of the spring edition of the online milling school, Mr Ryan Celis gets proceedings under way with part A of his two part assessment of the batching process, which includes an examination of equipment used for weighing and other scales equipment. Following a thorough introduction to the relevant terminology, Mr Celis then discusses the main objectives of optimised batching. These are to achieve the desired particle size and product granulation during the grinding process as required by the formula (for post-grind systems), as well as to achieve a homogeneous mix during the mixing process.

Batching process, weighing & scales equipment - Part B Mr Ryan Celis

In the second part of Mr Celis' examination of the batching process, he investigates the batching sequence for major and minor ingredients. Minor ingredients include dical limestone salt and lysine, whilst major ingredients include corn/wheat, SBM and DDGS. According to Mr Celis, the number of scales, and the introduction of double scales increases speed and capacity of batching. The more scales operating in parallel, and with less dosing bins per scale, the quicker batching.The design of the scales must match the plant design, number, size and lay-out of bins.

Micro dosing of powder ingredients - Mr Marco Prati

Completing the trio of speakers in this edition of the online milling school is Mr Marco Prati, the managing director of PLP Systems in Italy. Discussing the subject of micro dosing of powder ingredients, Mr Prati states that most of the micro ingredients utilised in animal feed mills are mixed to obtain a homogeneous blend, whilst ingredients in feed can have additional weight ranges from a few grams up to dozens of kilograms. According to Mr Prati, there are two ways of using the minor products which includes those produced in a dedicated premix plant and those that are micro-dosed using a single component directly in the feed mill plant. Automation is also a fundamental element of micro dosing and according to Mr Prati, it’s the key for an accurate dosing and a quick batch production.

Places still available

Limited space is still available on the Online Milling School Spring edition, so for more information visit www.onlinemillingschool.com – good luck!

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38 | June 2021 - Milling and Grain

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Product Spotlight - The Insectomat 5k

Insect detection device for grains

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f you are responsible for the running and maintenance of a busy grain store, you probably dread the idea of having to deal with a pest infestation, and take a great deal of care to avoid it. Time and money is spent making sure a store is clean before the grain is delivered, and controls and measures are taken to create an environment that makes it hard for insects and pests to successfully thrive and wreak havoc. It's normally worth the extra expense, because it costs less than cleaning a large amount of infested grain, but in reality is that really enough?

Prevention is better than cure Experience suggests a grain store will test for insects when a bulk delivery arrives, by sieving a relatively small sample of between 500g to 1kg, and assessing the screenings by eye. But realistically, how reliable is this method? It greatly depends on the size of the sample, and the number of insects present in the load...

Made in Britain, Trusted Worldwide. We are

Pellet Durability Testers.

Only a ten percent chance of that sample containing an insect If you extract a 5kg bulk sample from the load, and screen only a 500g sub sample for the presence of insects, you would only have a ten percent chance of that sample containing an insect, because you are only testing a small representation of the entire load! If that 500g sub sample is the one with a single insect, you then have to rely on the operators actually spotting it (providing they have sieved sufficiently to shake the insects from the grain). If they don't notice it, or have tested a sample without an insect, they would in effect have just accepted a delivery full of insects!

NHP200 Series 2

NHP100

Portable, manual pellet tester.

Laboratory based, automatic pellet tester.

Major insect infestations are expensive to treat in stored grains This is a situation which is all too common and can easily occur if a large enough sample of the bulk load is not tested before the point of intake… Not only would it to be incredibly lengthy and expensive to clean the infested grain and fumigate the storage area, but it would mean you also wasted the money spent taking precautions to avoid it in the first place, and may be unable to achieve the best price for the stored grain in a timely manner. No one wants to hand sieve 5kg of grain, it would take too long and would be tiring for the operator, and of course “time is money!” But, put simply the more you test, the better representation you have of the entire load and consequently, the risk of infestation is reduced. There is one simple and inexpensive solution to this time consuming mass testing need. Tekpro have solved this problem with the Insectomat 5k, which can complete the task in around 2 minutes... To access further free information on the Insectomat 5k including a video of it in action, or to find out how you could join the ever growing number of companies already trusting Insectomat equipment to check their bulk grains for insects, scan the following QR code:

Discover more www.samplex.co.uk


Micro-dosing (MDP) from PLP Systems

PRODUCT FOCUS June 2021

In every edition of Milling and Grain, we take a look at the products that will save you time and money in the milling process. The myMAG link will take you directly to the company's product information page

The micro dosage system is used for premix plants, for dosing feed additives in feed mills and for dosing in the feed sector and in operations such as chemical production. Micro dosing for powders (MDP), is a system with a standard concept but the size, capacities and logical function can be designed and adapted to suit the needs of your customers. The batch dosing can range from a few grams up to 1000kg. The system is normally used as a batch dosing scale, dosing each powder individually into the weighing hopper. Other types of configuration are possible such as loss in weight, continuous dosing and volumetric dosing. All parts in contact with the product are constructed in stainless steel and the MDP has been designed in order to achieve a smooth operational work process and a simple maintenance schedule.

www.plp-systems.com mymag.info/e/1133

Gericke overcomes the challenge of continuous oral solid manufacturing (OSD)

Akana Hammer Mills – Amandus Kahl

Gericke have developed a novel semi continuous feeding and blending process, referred to as mini batch blending, that combines the benefits of continuous manufacturing with the simplicity of a traditional batch process. Suitable for throughput rates below 1kg/h and up to 20kg/h without scale up, this machine is designed for overall batch sizes below 1kg and for minimal use of API for process development especially during early phase development. The equipment also affords a much simplified process control without the need for a start-up or transient state. It can also be easily integrated into an existing process, whilst it also features a simplified control strategy without the need for Residence Time Distribution (RTD) modelling. The Gericke Mini Batch Blender is available as a standalone unit or fully integrated into a full range of machines from Gericke.

Designed specifically for the crushing of individual products and for creating product mixtures, the special feature of Akana hammer mills is its high throughput. With Amandus Kahl mills, feed components, feed mixtures, all grain types and similar soft to medium-hard products can all be ground. As well as being applicable for different products, AKANA hammer mills are also easy to operate. By landing a direct blow on the product, the most efficient crushing is reached by the hammer mill. The particle size is determined by the screen hole diameter and the mill speed, whilst the product only leaves the grinding chamber when it is smaller than the screen hole diameter. Due to the use of different screen perforations, beater designs, arrangements and speeds, the mills can be adapted to the customer requirements, for example on structure and fineness.

www.gerickegroup.com

www.akahl.de mymag.info/e/1132

Kice Industries announces a new baghouse filter to join their product line

4B launches an ATEX version of the MilliSpeed

Kice Industries has announced a new baghouse filter to join its product line, the Kice GR Filter, which contains a patented method for controlling and activating the reverse air cleaning system. It has a standard temp rating of 150 degrees F with a max temp option up to 300 degrees F (149°C). The filter also has low energy requirements with a 7.5hp reverse air-cleaning blower. “We are excited for this new and improved design which will result in lower energy consumption and extended filter bag life,” says Drew Kice, President and CEO, Kice Industries. “It will provide a more reliable cleaning mechanism for filtering and it will solve some long-standing challenges in this market. “We’ve been testing for two to three years and think our customers will appreciate the user-friendliness of the design,” says Mr Kice.

4B has just launched an ATEX version of its popular Milli-Speed, a loop powered 4 - 20 mA analogue output speed switch for PLC, DCS or stand-alone controllers. The Milli-Speed switch is designed to detect belt slip, belt underspeed, stop motion, low speed or zero speed on bucket elevators, conveyors, airlocks, mixers, fans, grinders and many other rotating machines. An inductive sensing device located in the nose of the MilliSpeed enclosure, it will detect a ferrous metal target and can be attached to a bolt head or a secondary device, such as 4B’s Whirligig® sensor mount. The Milli-Speed is fully encapsulated in a polycarbonate body that is corrosion and abrasion resistant, dust-tight and waterproof (IP67). Its approvals for explosive atmospheres include: ATEX, IECEx and CCCEx; Zones 20, 21 & 22 for dust and Zones 0, 1 & 2 for gas. www.go4b.co.uk

www.kice.com 40 | June 2021 - Milling and Grain

mymag.info/e/1131


FOCUS

SPECIAL FOCUS

Powerful air purifier removes 99.99 percent of coronavirus

FrigorTec presents the Deviro, a mobile air purifier. In the highest of three selectable filter stages, the Deviro removes up to 99.995 percent of the coronavirus and particles from ambient air with an H14 HEPA filter. With a noise emission level of 49dB, the device is very quiet, meaning the air purifier is suitable for use in offices and as well as workshops. FrigorTec is headquartered in Amtzell near Ravensburg in Germany. The company specialises in air conditioning and filtering for highly complex industrial and commercial applications. According to FrigorTec its engineers developed the powerful air purifier during a development period of eight months.

Long-term protection

Professional air purifiers significantly reduce the risk of virus infection via aerosols, including SARS-CoV-2. A series of studies has proven this claim many times. They also eliminate other viruses and particles. When purchasing an air purifier, two criteria are particularly important. First, studies such as the one conducted by Münster University Hospital (UKM) in Germany in February 2021 show that for effective protection, air purifiers must be equipped with H14 HEPA filters. Second, the device must be capable of an air exchange rate greater than five times per hour in the room in which it is used. The Deviro satisfies both criteria, according to FrigorTec Managing Director Ralph Kolb: “Deviro, our new air purifier, has three filter stages. In the highest stage, it fulfils the applicable standard for H14 filters with an air exchange rate of six times per hour in rooms of just over 100 cubic metres.” Consequently – and due to its very quiet operation – as Mr Kolb says, “It is ideally suited for use in large conference rooms, training rooms, switchgear and technical rooms, canteens and classrooms.”

Operating costs are another criterion for air purifiers

According to Kolb, in the medium term it always pays to procure a professional device: “In terms of costs, the device’s filter service life is key. As the H14 HEPA filter is not exactly cheap to replace, the price of a professional air purifier such as our Deviro will be amortised within 24 months as compared to supposedly more affordable devices.” The new Deviro air purifier is available online at frigortecshop.com. FrigorTec also offers interested companies, authorities and schools free consultation for planning and commissioning. FrigorTec manufactures and sells solutions for grain cooling, crane air conditioning, hay drying, insect heat treatment and air purification. With service and sales locations in Germany and international subsidiaries, the manufacturer is active worldwide. Spun off from the cooling product segment of Sulzer AG in 2005, the company generates approximately Euro 18 million annually and currently has 60 employees. Milling and Grain - June 2021 | 43


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FLOUR, COVID-19 & BREXIT

UK flour milling industry continues to raise itself despite ongoing challenges

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by Nick Donovan, Commercial Director at Allied Mills UK & Chairs the UK Flour Millers Communication committee t was a year of worst-case scenarios. Yet despite Covid and Brexit, the UK’s flour milling industry has excelled itself in 2020, says Nick Donovan. The scene is a dockside warehouse at night. Outside, a shifty-looking man in a baseball cap waits impatiently in a car. “We’re collecting the stuff now!” he says urgently, as a second man emerges from the building, carrying a large sack over his shoulder. “Hurry up! Move!” We cut to a scene of the two men carefully weighing out quantities of white powder from the sack, a third man samples it. “That’s good stuff,” he nods appreciatively. “You’d get serious money for that.” The dealer shakes his head. “We're not going to rip the customer off. We're only going to charge £1.59 for two kilos.” It could be the opening of a gritty gangster movie – except it’s not. The “dealers” are staff at the Super-Valu supermarket in Dundalk, Ireland, and the white powder is flour. The 50-second spoof video emerged in March last year, and immediately went viral because it brilliantly lampooned the media-fuelled panic about reported flour shortages in the first weeks of the Covid pandemic. In fact, there never was a shortage of flour. The reason some supermarket shelves

44 | June 2021 - Milling and Grain

were briefly empty was due to packaging issues, combined with a sudden explosion in home baking which saw a 92 percent increase in sales of grocery flour in March compared with the previous year. The issues – which involved a temporary shortage of smaller retail bags, which in normal times make up just four percent of the market – were quickly resolved and by early April the nation was contentedly baking banana bread once again. Meanwhile bulk supplies of flour continued to be delivered, uninterrupted, to bakeries and food manufacturers as they had been throughout the height of the lockdown. Business as usual? Hardly. But in a year of unprecedented challenges, the resilience of the UK flour milling industry and the contribution of the people who work in it has been exceptional and the figures bear this out.

Continued resilience despite gloomy predictions

According to the latest survey by the Agriculture and Horticulture Development Board (AHDB), UK flour production in 2020 was down by just one percent on the previous year, and slightly higher than in 2017 and 2018. This is quite something, considering the gloomy predictions based on the closure of the hospitality trade and the reduced demand in prepared sandwiches due to


F people working from home. And let’s not forget that although the UK produces around 90,000 tonnes of standard flour each week, at the start of the pandemic only 12 of the 50 mills in the country were geared towards retail. At the same time, the craze for home baking had seen demand double to four million bags of flour per week (I’m not joking about banana bread – the BBC Food website saw a 540 percent increase to its banana bread recipe in March 2020). To meet the extra demand, round-the-clock production became standard procedure – and I’m not just talking about the likes of Allied Mills, which has mills in Tilbury, Manchester and Belfast and supplies the group bakeries throughout the country, supporting household bread brands such as Kingsmill, Sunblest, Burgen and Allinson’s. Back in April I was heartened to read about the Wessex Mill in Oxfordshire, a family business which had begun running a 24-hour operation for the first time in its 125-year history. This four-fold increase in production was achieved despite losing about 15 per cent of their staff to self-isolation. In order to replenish their workforce, father and daughter team Paul and Emily Munsey set about recruiting local people who were out of work because of the lockdown, including builders and chefs. Meanwhile they, like many other independent flour producers, ramped up their online business to ensure customers did not go short. In Wessex Mill’s case, record traffic forced them to close their site down and only open for 10 minutes a day. It’s a story which was repeated across the country. The Traditional Corn Millers Guild, which represents about 35 traditional mills across the UK from Orkney to south-west England, saw extra flour production increase by 200 and 500 per cent. Meanwhile industry body UK Flour Millers (then known as nabim) teamed up with retailers to create a nationwide “retail flour network” of sellers, able provide the public with bags over 3kg, which were normally supplied to caterers and businesses. The resulting map meant people could now search for local bakeries, wholesalers and supermarkets where the larger bags were available for the general public to buy. UK Flour Millers also set up an early warning system, which enabled its members to flag emerging problems before they became critical. This provided vital time for issues to be addressed, both from the industry’s own resources and, where necessary, with the support of government or other parts of the food chain.

Weathering the perfect storm

In what could be seen as a perfect storm, the flour milling industry’s Covid-related issues were compounded in 2020 by the small matter of Brexit. And while millers had more pressing issues to deal with than the ongoing wrangling between Whitehall and Brussels, the spectre of a No Deal outcome loomed ever larger as the clock ticked down towards the December 31 deadline. In fact, UK Flour Millers director Alex Waugh and his team had been working closely with government officials ever since the Referendum in 2016 – although as Alex admits, “We’d voted to leave, but nobody actually knew what that meant, or indeed what the UK’s objectives were in leaving.” Whatever the outcome, protecting the industry’s interests remained paramount. “We wanted to continue to have access to tariff-free wheat from the European Union and access to high quality wheat from around the world also on a tariff-free basis,” Alex says. “We also wanted to be able to continue to sell flour and products made for flour, without tariffs into the European Union.” Behind the scenes monthly meetings continued throughout 2020, although of course they were now being conducted via the medium of Zoom and Microsoft Teams. And it is testament to their doggedness that the deal has resulted in a minimum of disruption for the flour milling industry. There are still kinks to be ironed out, of course, with one of the more bizarre consequences of the new relationship between the UK and the EU is that pepperoni pizzas have to be given the all-clear by a qualified vet before they are exported to the continent – but that’s another story. But as with Covid, the absolute worst-case scenarios have been avoided. Indeed, that is the story of 2020. And while we’re not out of the woods yet, millers can be proud that they passed the sternest of tests with flying colours. Another slice of banana bread anyone? Milling and Grain - June 2021 | 45


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RICE FORTIFICATION: Globally combatting malnutrition and supporting immune health

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by Yannick Foing, Global Lead Nutrition Improvement, DSM, Holland

utrition plays a vital role in ensuring optimal immune health globally; a challenge that has become even more prominent in light of Covid-19. The World Health Organization’s (WHO) recent dietary guidance, in the context of the pandemic, states that good nutrition is crucial for health, especially in times when the immune system might need to fight back. However, the recommended amounts of essential micronutrients are not always easily obtained through a diversified diet alone. The pandemic is likely to disrupt food systems worldwide, particularly impacting vulnerable population groups like women and children. The lack of accessible and affordable nutritious food in some regions means that people are not able to optimally support their immune system through nutrition, leaving them more susceptible to infection and at a greater risk of suffering serious repercussions from contracting Covid-19. The public and private sectors have an opportunity to work together and ensure that all people, including the most vulnerable, have access to nutrient-rich food that can help them stay healthy and thrive. The question now is, how can public and private sector partnerships combat malnutrition and support immune health on a global scale?

46 | June 2021 - Milling and Grain

The benefits of rice fortification

Food fortification has been shown to be one of the most successful, safe and cost-effective ways of improving the nutritional intake of large population groups worldwide, without needing to alter consumer behavior or expectations. These initiatives can also help accelerate progress towards achieving the UN Sustainable Development Goals (SDGs) two and three (Zero Hunger and Good Health and Wellbeing, respectively). Many of the world’s most commonly consumed foods, such as rice, flour and oil, offer high energy value, but these products are not a good source of nutrients. For example, vitamins A, B6, B12, D, E, folic acid, iron, magnesium and zinc are particularly important for immune health but appear in limited volumes in many of these staple foods by the time they reach the consumer. Rice is the most consumed food in the world but standard varieties of the grain lose many of their naturally occurring vitamins and minerals during processing. This means that even though rice provides adequate calories, it falls short of vital nutrients needed for optimal immune health. The WHO therefore recommends fortifying rice as a public health strategy with a range of micronutrients, including iron, folic acid and vitamin A. Rice fortification is also currently mandatory in a variety of countries including Costa Rica, Nicaragua, Panama, Papua New Guinea, the Solomon Islands, the Philippines and in parts of the US. Some countries, such as India and Peru, have also introduced, or are in the process of launching, standards for rice fortification. The most robust method of fortifying rice is through hot extrusion. It involves grinding and mixing rice flour obtained from broken grains with added nutrients such as fibers and amino acids to form a fortified dough, which is then passed through an extruder and mixed in with the non-fortified rice at a low additional rate of typically one percent. This method offers three main benefits: stability, acceptability and flexibility. Through embedding the nutrients into the grains, the stability of the fortified rice kernels is increased and there is no need to further educate consumers on how to cook these products at home without removing the added nutrients. The process also allows the fortified rice to maintain the same


F taste, texture and visual appeal, helping to ensure consumer acceptance and improve cohesion between fortified and non-fortified rice products. Finally, hot extrusion is a viable fortification method for many of the rice varieties on the market, including the most common products such as jasmine rice. This means that rice producers can provide more choice by offering the nutritionally dense product in a range of rice types. The hot extrusion method can also be customised in line with the nutritional and health needs, such as energy and immunity support, of the target consumer demographic. Hot extrusion is an affordable and effective way to improve the nutritional value of rice, whilst also ensuring that all people have access to fortified rice, which is a crucial part of the effort to improve nutrition, health and immunity globally. So, how can the public and private sectors introduce fortified rice into consumer diets around the world?

Implementing large-scale nutrition programs

Nutrition interventions utilising fortified rice have the power to show impressive benefits for both the individual and society as a whole. From large-scale public health nutrition strategies, and school feeding and workforce nutrition programs, to accessible commercial products, fortified rice can be implemented into the daily diets of millions of people across the world. This change can help to support their immune systems, helping to keep the world’s growing population healthy, with school feeding programs a great example of nutrition interventions in action. Millions of school children are chronically lacking the nutrients they need for optimal physical and cognitive health and development. The World Food Programme (WFP) estimates that around 305 million primary school kids in low- and middle-income countries currently benefit from school feeding initiatives. However, 73 million children across 60 countries still live in extreme poverty with no access to national school feeding programs, and school closures due to the Covid-19 pandemic are likely to have further increased the number of malnourished children globally. Together, the public and private sectors can implement nutritional interventions by providing fortified foods, such as rice, via school meals. This allows governments to quickly improve the nutritional and health status of children to support their immune systems and ensure optimal cognitive and physical development, as well as provide parents with an incentive to send their children to school consistently. Much like in schools, most of today’s workers eat at least one catered meal at work every day. In low- and middle-income countries, this largely consists of staple foods such as rice, making it the perfect environment for implementing large-scale fortification programs. Adding fortified rice into the everyday meals of workers can help to ensure they receive both the calories and micronutrients they need for optimal immune health, as well as mental and physical performance. This contributes to improved productivity and reduced absenteeism due to illness. Large-scale nutrition initiatives, such as workforce nutrition and school feeding programs, offer great potential for improving nutrition and immune health on a global scale. By introducing these solutions, the public and private sectors can help to decrease healthcare costs, boost local economies and create brighter lives for all.

Delivering optimal and affordable nutrition for all

DSM has decades of experience in rice fortification, helping its public and private sector allies to develop and implement effective nutrition programs that have a real impact on populations worldwide. As a purpose-led, end-to-end partner, DSM also supports the implementation of education and behavioral change strategies, both on a local and global level, to raise awareness about the benefits of rice fortification. They also work with their customers and partners globally to develop inclusive and sustainable business models that encourage the development of high-quality, affordable and safe nutritional solutions, as well as their accessibility for people everywhere, including the most vulnerable populations. For more information about how partnering with DSM can help you to innovate in the rice fortification market and improve immune health worldwide, visit www. nutritionimprovement.com Milling and Grain - June 2021 | 47


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Similarities in rice production between Japan and China part 2 by Yoshito Matsumoto, Manager, China Marketing, Satake Corporation

Part one of this two part series can be found on pages 52-54 of the April edition of Milling Grain magazine (use the link or QR code to see the article). Part 1 focuses on the development of the rice market in Japan and China through the 20th and into the 21st century. Part 2 considers the evolution of rice as a product, the marketing strategies used and how this affects the consumer.

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n my previous article, I wrote that economic disparity between Japanese farmers and those engaged in other industries arose as the country’s economy boosted during the 1970s and that the situation continues, even now. In this article, I would like to explore the rice industry from a little closer to the consumers view. As people working in corporate offices became busy with a rapid economic growth during the 1970s, the demand for faster meals has continued to emerge, with one iconic example of this being instant cup noodles. People working in companies now don't have to line up in the employee cafeteria because they can eat noodles by simply pouring hot water on them and then waiting for three minutes. The invention of the cup noodles had a tremendous impact on Japanese eating style. Simultaneously, the trend was seen by rice producers and sellers with a mixture of envy and pain. However, there were also people who soon realised that they needed to do something new with the staple food rice, focusing on the convenience aspect, just like the cup noodle has. Japanese have a long culture of eating boxed lunches (Bento) and rice balls (Musubi). They prepare lunch in the morning at home and take it to the company, school, and so on. Of course, people ate cold rice before microwave became available. What shed light to the situation was the convenience store.

The emergence of the convenience store in Japan

In 1974, Japan’s first convenience store opened in Tokyo. The convenience store is a shop that sells literally everything from ice cream to batteries. Among the over three thousand products that a convenience store carries, Musubi and Bento stand out as products that one can buy at the store with distinctive characteristics. If you look at a convenience store during lunch time in Tokyo, you can find many office workers who buy Bento and Musubi for their short lunch break. In the evening, students buy Bento for dinner. The menu is updated about once every three months to differentiate between convenience store chains. Bento and/or Musubi are definitely magnet-like products to attract customers to the store. 48 | June 2021 - Milling and Grain

mymag.info/e/1134

The Japanese convenience stores demanded five essential qualities to the Bento or Musubi at the beginning of this trend; good taste, the same taste at any given time, the same taste at all locations, the same taste at different serving temperatures, and the same taste after heat is re-applied. The convenience store chain contracted with specific ricecooking centers to provide their stores with standard taste and quality. Since taste is based on a sensory evaluation, it was required for the cooking centers to train many staff capable of judging the taste on-site. Furthermore, in order to set a quantitative indicator, they introduced taste measuring equipment. Appearance and interior indicator were also introduced to inspected white rice regularly. Logistic network was also established to deliver Bento several times a day from the near-by rice cooking center so fresh Bento could be supplied. Thus, convenience stores received support from the upstream rice-cooking industry to meet their consumer’s demands.

Meeting convenience store demands for rice

The rice-cooking industry also requested that their upstream, the rice milling industry, adjust their process in order to meet the demands of convenience store customers. The requirements the rice milling industry received


F were a little different to the ones they receive from their normal customers, rice sellers. For example, glossy finish on rice surface was no longer the important requirement. More important requirement was to remove the excess bran on surface of the rice. It would cause the rice to be burned, resulting in deteriorated taste and complaints from consumers. Equipped with the request from rice-cooking industry, the Japanese rice millers became aware for the first time that their processes geared to their customer were not necessary a required quality of rice to the consumers. The convenience store industry has not only changed the Japanese eating style, it has also affected the rice-cooking industry, the rice-milling industry and even the rice farmers - who are now required to provide best quality rice, not quantity. The force behind the convenience store industry was the consumers.

Increasing living standards & disposable income

Is this strong consumer influence seen only in Japan? Maybe for now, but I can predict that the same will happen in many countries in Asia, particularly China, where living standards are rising whilst disposable incomes are increasing. In Japan, consumers' demands for the rice have changed over time from affordable rice, to tasty rice, to safe rice, to convenient rice, with the focus now shifting to functional rice. Whilst there seems to be slight differences among countries, I strongly believe the steps of consumer demands or the requirements will apply to many places. This article explains demands by consumers in Japanese market and changes in the market close to consumers by showing just one example of the relationship between convenience stores and the rice industry. There are several other cases I desire to introduce to you at another opportunity, such as rinse-free rice, packed rice, GABA rice, etc. Satake develops and provides equipment and facilities to all sectors connected to convenience store chains, rice cooking industry, rice milling industry, and rice farmers. Since convenience stores were introduced in Japanese market, Satake has been providing solutions to the related industry and its research and development continues in Japan and various regions around the globe.

Milling and Grain - June 2021 | 49


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A revolution in rice parboiling technology

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With 8 to 10 minutes household cooking time, parboiling rice means unbelievable water, power and production cost savings by Joachim Sontag, Sontag Consult, Germany

very now and again a new technology appears that truly revolutionises a process within the cereals industry. The innovative new Canavere parboiling technology by Canavere Industry and Studio Tecnico Appiani, which reduces the household cooking time to 8 to 10 minutes while at the same time making dramatic savings in production costs, is one of these. Conventional parboiling, as we know, requires about 1200 litres of water to soak one ton of paddy. This water needs to be procured or pumped from a well. The wastewater then needs to be treated, resulting in ever increasing costs as environmental rules get stricter. In contrast, the radically new Canavere technology produces excellent parboiled rice without soaking. The new process requires only 80 litres of water per ton of paddy, reducing your water consumption by an impressive 93 percent. What is more, consumption of electric power is reduced by over 30 percent compared to a conventional modern continuous pressure parboiling plant.

Impressive cost implications

If we assume that water costs €3/m³ and that wastewater treatment costs €2.70/ m³, the revolutionary new technology will reduce your production costs by around €7.00 per ton of rice. The reduction in energy consumption results in additional savings of €0.70/ ton. 50 | June 2021 - Milling and Grain


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Contact your local expert for more information.

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F For an annual production of 60,000 tons, you save 60,000 m³ of water and wastewater treatment to the benefit of both the environment and your bottom line, amounting to savings of over €400,000 per year. And that is not the end of the cost saving story. Further cost reductions are achieved as a result of the surprisingly small footprint of the plant: at only 150 m² (excluding dryer and boiler) it can reduce your total space and foundation requirement by more than 60 percent. What is more, as the plant is fully automated, only one skilled supervisor is required, cutting the wage bill. And more good news for your bottom line is that 10 minute rice sells at a higher price than conventional parboiled rice. A new technology that improves your bottom line by a massive 40 percent while also reducing household cooking time to 8 to 10 minutes surely deserves to be called revolutionary.

The decisive factors in production costs

Beyond the cost of the paddy itself, the decisive factors in production costs are of course water, the effluent water treatment and electric power. The bad news is that all these costs are expected to increase significantly in the coming years. Water, already a valuable resource, will be in ever shorter supply as a result of both climate change and the increasing intensification of agriculture. The planet has already gained more than one degree since the middle of 19th century. One fifth of the world’s population already has to cope with a precarious water supply, and 500 million more people are threatened. By 2025, the issue of water shortage will impact on even more people, with two thirds of the world’s population

predicted to face water stress conditions. At the same time, the cost of water treatment is rising as, all around the world, legislation around environmental protection is becoming ever more stringent. And as growing economies require ever more electric power, the cost of the kWh is likely to increase – even if power is produced from rice husk. Desiring to make his contribution to reducing global warming, Mr Jean-Louis Benoit, a French rice farmer, and his brilliant team of experts from various backgrounds decided to revolutionise the parboiling technology. Teaming up with the rice mill Tourtoulen and the reputed Italian Studio Tecnico Appiani, a world leader in engineering state of the art parboiling plants, they developed a new process that uses less water and less power. The new process not only achieves savings for the parboiling industry, it also reduces the impact of boiling rice on the environment by shortening the cooking time by a full eight minutes, thereby cutting household energy requirements. Families cooking an average 500g of rice meal achieve an accumulated reduction in cooking time of 266 hours for every ton of

Salgard Nature’s Answer from Anpario

Defends Against Pathogens Effectively controls pathogens, including Salmonella spp., E.coli and Campylobacter Helps prevent mould growth Aids in improving feed mill hygiene Protects feed from recontamination To find out more about the defensive action of the Salgard range visit www.anpario.com today. 77717201

Milling and Grain - June 2021 | 53


F rice, with a corresponding reduction in energy consumption.

Different to any other parboiling process

The patented Canavere technology is different to any other parboiling process, as it starts with well cleaned dried paddy, which is fed in batches of 800kg into the central piece of equipment, the patented autoclave. Here, instead of being soaked for a long time in water, the rice is treated for a short time with steam at high pressure. Only 80 litres of water and two kWh of power per ton of paddy are required. The innovative technology ensures the perfect balance between temperature, pressure, steam and time. It is economic and environmentally responsible, whilst it also maintains a high nutritional value of the grain and as the process is completely enclosed, insect or any other contamination is avoided. The starch is gelatinised in a snap transformation and at the same time, the rice becomes slightly porous, leading to a shorter household cooking time. The total cycle time is reduced to four minutes. Finally, the paddy is subjected to a short period of drying. As the paddy has soaked up less water than in the conventional processes, it dries faster, producing additional savings. The colour (such as Kett) can be easily adjusted according to market requirements. The equipment has a standard capacity of 10 metric tons per hour, or multiples thereof. It is suitable for a wide range of different types of paddy rice and it is also very compact: the footprint of the parboiling unit is only 150m². Four years of painstaking research have been invested to create perfect machine efficiency and a perfect parboiled product. The

54 | June 2021 - Milling and Grain

first plant has now been in full commercial operation for six years, processing various types of long grain and medium grain paddy.

Well proven technology

Both the technology, which originated in Europe, and the equipment, which is manufactured in Europe, are now well proven and ready for the world market. The results of the Canavere technology by Studio Tecnico Appiani speak for themselves. The process achieves an excellent parboiled rice with a cooking time of only 8 to 10 minutes, whose colour can be adjusted from bright to golden-yellow to suit market requirements. At the same time production costs have been dramatically reduced. No wonder the product has already enjoyed great success for six years in European markets. www.stappiani.com

About the author

Mr Joachim Sontag has spent his professional life serving and shaping the rice industry. For many years he was head of Bühler’s Rice activities world-wide and is now offering his experience as consultant: www.sontag-consult.com sontag@sontag-consult.com He is the editor of the book “Rice processing: The comprehensive guide to global technology and innovative products” ISBN10: 3862630935


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Argonauta

A book heralding from Augeo in Italy, a place internationally renowned for its culture

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The following article provides an insight into Argonaut, a recently published book written by Ocrim President and CEO Sergio Antolini. Delivered with the eccentric yet reliable flair that we have all grown to expect from Ocrim, this book uses a mixture of art and prose to deliver an alternative take on our industry; guiding the reader through a journey that starts with wheat and ends with bread.

y examining the historical, cultural, artistic, symbolic and esoteric, Sergio Antolini discovers what hides behind the father of the main food of all humanity, wheat. The book, titled Argonauta, presents itself as a far-reaching literary and visual project and is divided into four acts, reminiscent of a classic

theatrical experience. The path of the wheat is presented with care through the biological aspects, the historical contexts, the symbolic and cultural contributions, with intensely unique explorations and references to considerations of alchemy and astrology. Following a path that runs from the dawn of agriculture to the present day, in particular along the Italian territory that lies between the Malatesta lands and the most fertile regions of the peninsula. The acts are modeled in a rhythmic succession of mythological stories, historical chronicles, scientific and biological demonstrations in a story full of alchemical suggestions and esoteric hypotheses.

An evolutionary transformation

The history of wheat not only relates with that of mills, flours and bread, but also and above all with that of man; it is both the subject and object of an evolutionary transformation guided by food and the act of eating. When God created the world, at the end of each day, the Bible says in Genesis: 56 | June 2021 - Milling and Grain

"... and God saw what is beautiful" and it's beauty that pierces us, that amazes us, that enchants us, that makes us feel good and it is precisely to beauty that the work is dedicated. “This time, for me, a virtual journey of mental images, images not transited on a visual level, intellectual visions accompanied by sculptural, pictorial and photographic works,” the author, Sergio Antolini, tells us. “Modulated texts, of times and pauses, as well as in musical notation: reading is the time, the contemplation of the works the moment of silence, the pause.” Images and soundscapes, realities where events occur that change over time, thanks to the intervention of man, underlined by what the English vocabulary calls “soundmarks”, that is, the characteristic and significant sounds for the community that lives in that place.

A journey that begins with wheat and ends with bread

The Argonaut begins his journey with wheat, with the journey ending with bread, making wheat and bread an inseparable combination, the backbone of western culture that encompasses work in the fields and daily domestic life. Everyone knows, from school reminiscences, that the path began about 10,000 years ago with the domestication of wheat in the Fertile Crescent. Found in Mesopotamia, between two rivers, the Tigris and the Euphrates, civilisation evolves with cultivation instead of hunting, population growth, the spasmodic search for new fields where to cultivate cereals to feed the population, urbanisation. With migratory waves emanating from east to west and from


F south to north, the beginning of trade in a passage from prehistory to history. Only a few centuries and from wheat to bread the step is short with the first technological miracle of the Neolithic yeast, the fermentation of water and flour dough. In art and literature the symbol of wheat carries new languages: it is the bread that breaks forever the claims of immortality of Gilgamesh, the legendary Sumerian hero, for two thirds god and for a third man; cultivating the land is for Omero the measure of the separation between civilisation and retrogression, between man and the Cyclops, between Ulysses and Nessuno. He who lives in the lands where men are not bread eaters because the Cyclops eat "only eat milk and cheese,” whilst they breed but do not cultivate.

The universality of wheat and bread

Even today contemporary literature marks the universality of wheat and bread. "We will cultivate the earth and the planets with wheat to produce bread not for one man, but for everyone," says Pablo Neruda. After 10,000 years, wheat and bread are still in our fields and on our tables, even if spaces, times and methods have changed enormously. " To accompany the text, the artistic works of a refined selection of international authors including Blanco, Conti, Ferrario, Frisoni, Giovagnoli, La Motta, Manfroni, Ravaioli, Sassoli, Schnabel, designed to create references and suggestions. Furthermore, courtesy of the Guerra family, the book also features a drawing by the poet and screenwriter from Romagna Tonino, an illustrious fellow countryman friend of the author. The volume, produced in a limited edition, shows an accurate and sophisticated graphic design. The choice of particularly valuable papers, with marked material tones, wants to highlight the care of a project with a strong visual and tactile impact, as a container for a literary text that finds in the artistic expression the right background to fully express its identity. Thus providing an experience that is not exclusively literary, but multisensory, a project that arouses definite emotions, suggested by touch and sight. The collaboration with the printer Pazzini who, with impeccable mastery, has ennobled the book by applying highly elaborate techniques is fundamental and essential. An eclectic text, like the personality of the author, an entrepreneur strongly linked to the territory of his birth, Romagna, active in the mechatronics sector for constructions of milling plants and particularly attentive to the agricultural sector, with the cultivation of cereals, rice and medicinal plants.

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Presented on May 16, 2021 new book "Argonaut" by Sergio Antolini gives an accurate anthropological-cultural analysis, which takes the reader on a synaesthetic journey that starts from the wheat and ends with the Bread. Sergio Antolini, president of Ocrim SPA and CEO of Paglierani Srl, is a well known Italian entrepreneur who has made wheat his main business. A man of culture, attentive to all forms of artistic language, whose entrepreneurial and cultural vision is the engine that drives his businesses.

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Milling and Grain - June 2021 | 59


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CORN-BASED VS WHEAT-BASED BROILER DIETS Establishing which is more conducive to reducing crude protein

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by Juliano Cesar De Paula Dorigam, Research Manager in Poultry Nutrition, Evonik, Germany

oultry remains the most popular form of worldwide meat production and responsible sustainable practices will be part of the majority of farmers’ routines. Feed management practices, including those that substantially reduce crude protein (CP) in poultry diets, are possibly the most important measure to reduce nitrogen excretion and environmental

pollution. They can also improve bird welfare outcomes and economic benefits, without a negative effect on bird performance. However, excessive CP reduction may compromise growth performance and increase fat deposition. This is often related to dietary essential amino acid (AA) and non-essential AA limitations, but the impact of the feed grain used in reduced CP diets on broiler performance has received little attention. Performed in collaboration with Peter V Chrystal, Peter H Selle

and Sonia Yun Liu of the Poultry Research Foundation within the University of Sydney, Australia, the purpose of this study was to compare corn and wheat-based diets on broiler performance in the context of substantial reductions in dietary CP.

Comparing corn & wheat-based diets

A total of 216 male Ross 308 broilers were fed iso-energetic (12.85 MJ/kg) pelleted diets containing either corn or wheat during the period from 7 to 35 days post-hatch. The diets were formulated to contain 222, 193 and 165 g/kg CP, as illustrated in Table 1. All diets were formulated to a standardised ileal digestible (SID) lysine level of 11.50 g/kg, glycine equivalents of 14.51 g/kg and the dietary electrolyte balance was maintained at 250 mEq/kg. Each diet was offered to six replicate cages (6 birds per cage) as a 2 x 3 factorial design of dietary treatments. Weight gain, feed intake, feed conversion ratio (FCR), and relative abdominal fat-pad weight were determined during the study period from 7 to 35 days, with the experimental data then analysed with the SPSS Statistics 24 program.

Significant interactions between treatments

We observed significant interactions between treatments (P < 0.001) for growth performance parameters (Figure 1). Weight gain was inferior by 34.6 percent (1549 versus 2370 g/bird), feed intake by 18.3 percent (2843 versus 3481 g/bird) and FCR by 24.9 percent (1.840 versus 1.473) in comparison to their 165 g/kg CP corn-based diet counterparts. Broilers offered the 165 g/kg CP corn-based diet had higher weight gains by 7.05 percent (2370 versus 2214 g/bird) than the corresponding 222 g/kg CP diet. Similarly, the 193 g/kg CP 62 | June 2021 - Milling and Grain


F corn-based diet supported a weight gain advantage of 8.22 percent (2396 versus 2214 kg/bird). Also, with the transition from 222 to 165 g/kg CP diets, corn-based diets generated a feed intake increase of 8.51 percent (3481 versus 3208 g/bird); in contrast, wheatbased diets resulted in a decline in feed intake of 18.5 percent (2843 versus 3487 g/ bird). However, corn-based diets increased relative fat-pad weights by a two-fold factor (12.77 versus 6.42 g/bird) but wheatbased diets did not influence fat deposition.

Table 1 - Composition of experimental diets Feed ingredient (g/kg) Wheat Corn Canola seed Soybean meal Soybean oil L-lysine D,L-methionine L-threonine L-tryptophan L-valine L-arginine L-isoleucine L-leucine L-histidine Glycine L-serine Sodium chloride Sodium bicarbonate Potassium carbonate Limestone Dicalcium phosphate Choline chloride Celite Vitamin-mineral premix Total free amino acids

Differences in broiler growth performance

The growth performance of the birds offered the 165 g/kg CP wheat-based diets was remarkably inferior. However, it does appear that corn-based diets are more positive to reductions in CP than wheatbased diets. To understand the causative factors of these differences in broiler growth performance it is necessary to mention the relevance of starch and protein digestive dynamics in reducedCP diets. The starch and protein digestive dynamics have been considered by Liu and Selle (2017) who demonstrated that wheat starch digestion rates are more rapid than corn (Liu et al, 2019). In reduced CP diets, more slowly digestible corn starch may spare AA from catabolism in the gut mucosa, but more

Corn 222CP

Corn 193CP

Corn 165CP

Wheat 222CP

Wheat 195CP

Wheat 165CP

511 60 334 35 1.60 2.67 1.18 1.80 0.32 0.01 3.77 0.89 5.96 21.2 0.90 20.0 2.0 7.23

615 60 228 18 4.69 3.54 2.56 0.15 1.93 2.45 1.50

721 60 113 8.12 4.53 4.10 0.79 3.88 5.77 3.46 1.41 0.81 3.57 3.84 0.53 5.72 6.69 5.82 24.4 0.90 20.0 2.0 38.49

525 60 300 52 2.36 2.75 1.59 0.47 0.01 0.41 0.43 2.23 2.90 5.92 21.6 0.90 20.0 2.0 7.50

637 60 177 36 5.93 3.74 3.21 0.02 2.47 3.36 2.01 1.91 0.37 2.12 2.52 6.15 3.25 5.84 23.3 0.90 20.0 2.0 26.36

751 60 48 20 9.72 4.81 4.93 0.67 4.61 6.99 4.15 5.39 1.55 3.95 4.76 6.16 9.49 5.74 25.1 0.90 20.0 2.0 49.39

1.86 1.82 6.43 0.55 5.90 22.7 0.90 20.0 2.0 19.47

rapidly digestible wheat starch may increase AA catabolism in enterocytes along the posterior small intestine. Additionally, the rapidly digestible wheat starch may increase the availability of glucose in the anterior part of the small intestine to the extent that AA and glucose are competing for intestinal uptakes via co-absorption with sodium through their respective Na+-dependent transport systems (Selle and Liu, 2019).

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Figure 1: Effects of dietary treatments on growth performance from 7 to 35 days post-hatch and relative abdominal fat-pad weights. Means not sharing a common superscript are significantly different at the five percent level of probability are marked abc.

This is especially important in wheat-based diets with dietary CP reduction because there are more free amino acids added into the diet due to the lower inclusion of soybean meal. In this study, 165 g/kg CP diets contained 113 g/kg soybean meal with corn but only 48 g/kg soybean meal with wheat-based diets. Consequently, wheat contained 49.4 g/kg free amino acids as opposed to 38.5 g/kg for corn when the 165 g/kg CP diets are compared in the present study (Table 1). The additional free amino acids may affect performance of broiler fed wheat-based diets due to greater imbalances of AA at the sites of protein synthesis (Selle et al, 2019) leading to deamination of these AA and increase in plasma ammonia concentrations. Excessive plasma ammonia has been associated with depressions in weight gain, feed intake and inferior feed conversion ratios in

broiler (Ospina-Rojas et al, 2014) and probably would explain part of the results we obtained in the present study.

Permitting lower crude protein thresholds

In conclusion, this study would suggest that substantial CP reductions in wheat-based broiler diets may be better achieved by more modest dietary feed grain increases in the formulation which would be facilitated by the partial substitution of soybean meal with feedstuffs containing lesser protein contents. Balancing wheat inclusions and dietary starch levels and quantities of free AA may permit lower CP thresholds to be achieved without compromised growth performance and increased fat deposition. You can read the full scientific paper at: https://doi. org/10.1016/j.anifeedsci.2021.114867

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Effectively reducing the risk of swine fever

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by Zhengchang, China

ast year, African Swine Fever (ASF) spread rapidly throughout China. Many feed factories were impacted. Looking at the alarming data, everyone realised that the ASF virus would have a significant impact on feed companies, as well as farmers. As a source of all nutrients for animal growth, feed is inextricably linked to African Swine Fever. To this end, internationally renowned feed expert Dr Scot's research shows that after the virus enters feed ingredients, it can still survive for a long period. Among those raw materials, the survival time of African Swine Fever virus in soybean meal can exceed 30 days. The removal of African Swine Fever virus carried in feed through feed processing technology has become an important issue for the industry. The industry has provided many solutions for this, among which Zhengchang expanding process can kill germs at the source and this treatment is also the most effective in use by its customers.

The birth and principle of expanding technology

In Norway, in the early stage, there was a multi-process comparative analysis of the impact of the expansion process on the nutritional value of ruminant protein and amino acids. At first, it was thought that the application range of the process might be relatively narrow. However, the puffing process quickly spread to all parts of the world, with one reason believed to be the upgrading of the starch gelatinisation process. However, the gelatinisation degree of starch is not always as high as it might be, and is dependent on the choice of feed processing plan and the species and feeding stage of the animals in question. As we all know, excessive heat treatment will reduce the potency of certain nutrients. For example, the Maillard reaction of Lysine with a reduction in sugars - as found in Broderick et al. (1991). 66 | June 2021 - Milling and Grain

In practice, we more widely use common terms - expansion, expanding, expander-processing, expander treatment or highpressure conditioning - to describe feed materials subjected to high pressure and keeping the temperature increase within a short time. Therefore, an important success factor for the popularity of the expansion process in Europe and the United States is that the improved process allows for higher yields at higher temperatures and lower processing costs. Hygiene is another factor for the rapid promotion of expanding technology, which can effectively kill the harmful pathogens of particular concern, such as the African Swine Fever virus and salmonella, whilst also being more conducive to improving feed quality. The expansion pre-treatment process of raw materials can significantly improve pellet PDI (feed durability index) and increase pelletising production capacity. Shuhua process is allowed to increase the amount of liquid (such as fat and molasses) and so on. The use of an expander is one of the effective ways to produce biscuit material. This process is more attractive to pig nutrition and poultry feed (such as chicken feed, duck feed, quail feed, goose feed, etc.). The raw materials are suplemented with higher energy under the conditions of high shear, high pressure, and steam supply in the expander. Through the annulus discharging mold, the raw material is rapidly decompressed and the water evaporates naturally, which causes the volume of the feed material to expand and the temperature to drop rapidly. Although the temperature rises quickly in the expander, the entire process is usually completed within two to 10 seconds. The process is usually called HTST-process (HTST = high temperature short time). In the annulus discharging expander, the raw material discharging resistance comes from the conical piston mechanism that is hydraulically adjusted, and the hydraulic pump


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pressure (bar) needs to be kept in a fully monitored state. As the pioneer of the green and safe “expansion process technology” revolution, Zhengchang has finally achieved great success after six years of research, testing, and the realisation of a programme of improvements that began back in 2003.

Award winning feed technology

This success has been achieved as a result of Zhengchang’s source research, their thorough examination of the various aspects of the technology and equipment involved with the process, how to adopt more green and safe practices, as well as how to prevent suckling pigs from contracting diarrhea. Zhengchang have also examined how to get suckling pigs that are between seven and 31 days old to eat 1KG more, as well as how to make larger pigs to 10KG more food type feeding materials, whilst also ensuring that they do not need to eat small meals and soak in blisters. Not only has the survival rate of suckling pigs reached 99 percent, labour costs have also been reduced. The solution with

obvious weight gain of suckling pigs also completely killed the African swine fever virus, which lead to it winning the 2011 China Feed Industry Major Technological Progress Project Award. Since the launch of Zhengchang’s fourth-generation high-end suckling pig teaching trough material expansion process in 2014, the expanded material produced has been welcomed by pig feed companies, especially breeding companies, with the characteristics of “fragrant, sweet, crisp”. At present, it has been in the domestic well-known feed companies such as Zhengda Group, Wen Group, Kingsino Co, Ltd, CP Conti, Aonong Group, COFCO Group, Zhenghong Group, Hunan Albert Agriculture, China Conti, Hubei Xiangda, Huanshan Group. The product has been put into use and is already receiving wide acclaim from the market!

Strict standards for equipment technology

The Zhengchang expander is made of the best materials, with a

Milling and Grain - June 2021 | 67


F diesel case body used specifically to increase the service life of the equipment. The high-quality gears used have a gear life of >30000 hours. The surface of the large and small gears also employs special heat treatment technology, as heat treatment is an important part of mechanical processing, including aging treatment, which can control various properties of the workpiece. Such as wear resistance, corrosion resistance, magnetic properties, etc. Heat treatment can also improve the structure and stress state of the expander, which in turn can facilitate various cold and hot processing. The use of these technologies improves the strength of the gears and increases the life of the equipment, making the transmission system of Zhengchang expansion equipment more reliable. Zhengchang focuses on creating high-efficiency and low-energy host equipment comparable to the best in Europe and America for customers, creating benefits and increasing value for customers. At the same time, every process detail is reviewed with the most stringent standards. Each expansion project is tailor-made by Zhengchang, with three-dimensional digital factory design, precise planning, one-step implementation; standardised modular design of prefabricated parts, on-site assembly, greatly shortening the installation cycle and improving project quality; real-time monitoring of ERP throughout the project installation to ensure Project progress. Each component on a Zhengchang production line is strictly reviewed according to the specifications, whilst every detail is tailored specifically, so as to truly consider the customer.

Comprehensively enhancing the competitiveness of customers

The use of Zhengchang expansion process can not only kill the

swine fever virus from the source, but also increase the survival rate of suckling pigs in the 7-31 day training trough by 99 percent, whilst reducing the feed-to-meat ratio of piglets by 0.1 percent, providing farmers with peace of mind.

Pig feed produced by the Zhengchang expansion process has differentiated competitive advantages:

It can completely kill the African swine fever virus from the source, allowing the baby pig to grow up healthily. It can eliminate the anti-nutritional factors in the raw materials and reduce the urease in the soybean meal. The suckling pig will not diarrhea after eating, and the survival rate is high. Through medium temperature expansion (90~130 degrees) and low temperature, granulation process preserves the active qualities of functional substances in the raw materials, improves the digestibility of feed, whilst also realising the formula value of nutritionists. The produced pig feed is fragrant, sweet, crisp, crisp and nutritious. The pigs also do not get angry when eating and their growth rate is fast. In the teaching trough stage, the feed intake can be increased, and the total feed intake can reach 525-700 grams, which improves the absorption capacity of the suckling pig’s digestive tract. Generally, the weight of the suckling pig increases by one kg during the training trough, and the weight can increase by 10 kg. Zhengchang specialises in creating stable, reliable and longlasting expansion process production lines for pig feed companies to kill African swine fever virus in feed materials, improve feed quality, let pigs love to eat, grow fast, and create benefits for customers.

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Sustainable and organic protein passes pig test

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by Trine Leth and Gitte Joo Madsen, Unibio

n cooperation with Aarhus University and Danish Agro, the microbial Uniprotein® product from Unibio has been tested as feed for piglets at TestPig, the Danish Pig Advisory Center in Herning. The test, which sees the Uniprotein® product employed as a partial replacement for potato protein and prime fishmeal, has been declared a pass without any problems.

Organic and highly sustainable

When compared with similar products that are currently available, the Uniprotein® product is organic and highly sustainable. This is because it is (bio)-industrially produced through a fermentation process with methane as feedstock, thus requiring no agricultural land and not contributing to overfishing and fish stock depletion. Through cooperation with Aarhus University and Danish Agro, Unibio’s Uniprotein® product has been tested as a partial replacement of high-quality products such as potato protein and prime fishmeal as part of the GUDP-supported project SUPIAF (Sustainable Protein Ingredient for Animal Feed). The conclusion is clear: when Uniprotein® product replaced the other high-quality products by up to 10 percent (the highest level tested), daily growth and feed efficiency of the tested piglets performed in line with daily growth and feed efficiency of piglets fed solely with potato protein and prime fishmeal. Over a period of 43 days the weight gain of the piglets was 17.09 kg in the control group and (0% Uniprotein® product) and 17.8 kg in the group fed six precent Uniprotein® product showing no significant difference. “The test showed encouraging results, as Uniprotein® product may prove a possible alternative to conventional high-quality protein ingredients. The growth of the piglets did not differ from that of the control group, which was fed solely conventional high-quality protein products. To become a serious and realistic alternative, the Uniprotein® product must, of course, be reasonably

70 | June 2021 - Milling and Grain

priced relative to the other high-quality protein products”, Professor Mette Olaf Nielsen, Department of Animal Science, Aarhus University, explains.

No need for medical zinc oxide

The tests were performed with feed mixtures not supplemented with medical zinc oxide, and it did not appear that feeding with Uniprotein® product had a negative impact on the gut health of the piglets. “We are facing the EU’s impending ban on the use of medical zinc oxide in piglet feed from 2022. We are therefore happy to demonstrate through these tests that in Danish Agro we already have solutions to feed piglets without medical zinc oxide. It is, however, important to be aware that the feed is only part of the solution; the phasing out of zinc oxide requires good all-round piglet management. Moreover, the Uniprotein® product is an organic and highly sustainable protein compared with other highquality proteins. Parameters that we experience and that we expect will be in far greater demand, and even at a competitive price. We are thus happy to be able to offer Uniprotein® product from Unibio in our feed mixtures in the long term”, states Arne Ringsing, Product Manager at Danish Agro.

Less of an environmental impact

Compared to the production of other protein ingredients the environmental footprint of the production of Uniprotein® product is very limited as it is produced by fermentation of a microbial culture using methane as feedstock. The production of Uniprotein® product thus requires very little land when compared to the cultivation of plant-based protein, with the production of one tonne of potato protein requiring, 344 m2 of land, for instance. In addition, no soil depletion results from production of Uniprotein® product, and the production leaves a very small environmental footprint. The Uniprotein® is also very sustainable when compared to fishmeal too. This is because one tonne of fish is required to


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Very sustainable technology

The production of Uniprotein® product is based on a very sustainable technology – the U-Loop® fermentor, which converts methane gas to microbial biomass with a very high protein content – that is, above 70 percent. It comes as no surprise then that the Danish biotech company Unibio have patented the technology. “We experience strong global demand for sustainable protein – and we are thus very happy that the testing shows that Uniprotein® product can easily replace conventional high-quality protein while maintaining status quo in terms of growth and gut health in piglets. Due to the growing world population, we see an increasing demand for protein – particularly for sustainable protein. The world increasingly demands sustainable alternatives to conventional products”, Ina Karlshøj Julegaard, Technical Product Manager for Uniprotein® product, points out. The Uniprotein® product used at the tests has been produced at Unibio’s test facilities in Kalundborg. So far, an industrial-scale plant has been built in Russia, and negotiations are currently ongoing regarding the construction of further production facilities with technology customers in both the Middle and the Far East.

A significantly improved feed rate

The feeding trial included 3,360 piglets with 840 piglets at four different inclusion levels (0%, 3%, 6% and 10% Uniprotein® product), where Uniprotein® product replaced fishmeal and part of the potato protein in Danish Agro’s starter feed for piglets without zincM&G_febbraio_2021_ESP.pdf oxide. 1 27/01/21 15:23

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The feeding trial was conducted over 43 days for each piglet, where the piglet’s diet included Uniprotein® product in the first 15 days, and then 28 days where the piglet was gradually fed conventional feed - Danish Agro’s piglet feed. The trial was carried out with newly weaned piglets over seven consecutive weeks. 480 piglets were recruited for the trial after weaning and were then randomly allocated to eight double pens with around 60 piglets per double pen (around 30 piglets per pen). All the piglets in a double pen were allocated the same treatment, resulting in two replicates/repeats per treatment per week and a total of 14 replicates/repeats per treatment, amounting to a total of 840 piglets per treatment. The results of the feeding trial found in Table 1 illustrate that Uniprotein® delivers the same growth rate and health performance of piglets as high-quality protein sources such as fishmeal and potato protein. Therefore, significant differences were not detected between the groups in either daily growth or feed conversion. Nevertheless, the group allocated to the diet with six percent inclusion of Uniprotein® product recorded a significantly improved feed intake when compared with the control group, with gut health issues observed in none of the groups.

High-value, organic and sustainable protein

As a high-value, organic and sustainable protein product, Uniprotein® can easily replace other high- value proteins such as super-prime fishmeal and highly concentrated soy products. The sustainability advantages of using Uniprotein® product in a feed mix instead of conventional protein are self-evident – no fish stock depletion, no overfishing of oceans, no cutting down of rainforests, and a viable and economic use of methane. The production of Uniprotein® product is based on fermentation


F of a microbial culture using methane or biomethane as feedstock, which lowers the CO2 emissions when compared to other utilisation areas of the methane. The end-product is both organic and highly sustainable. Through cooperation with Aarhus University and Danish Agro, Unibio’s Uniprotein® product has been tested as part of the GUDP-supported project SUPIAF (Sustainable Protein Ingredient for Animal Feed).

Feeding trial/results Treatment

Average start weight

Feed intake (KG)

Growth KG/piglet

Daily growth KG/piglet/ day

Daily intake KG/piglet/ day

FCR KG feed/KG growth

0% Uniprotein

6.38

25.46

17.09

0.397

0.592

1.50

3% Uniprotein

6.37

25.92

17.77

0.413

0.603

1.46

6% Uniprotein

6.35

26.20

17.80

0.414

0.609

1.48

10% Uniprotein

6.37

25.88

17.71

0.412

0.602

1.46

Description of the GUDP-supported project SUPIAF

The GUDP (Green Development and Demonstration Programme) supports green innovation projects in the Danish food sector. The main purpose of the SUPIAF project (Sustainable protein ingredient for animal feed) is to validate and optimise the nutritional and functional properties of Unibio’s Uniprotein® product when used as a protein ingredient in feed for piglets and salmonids. The research project has been granted EUR 1.3m by the GUDP and will run in 2019-2022. In addition to Unibio, the project involves the participation of Danish Agro, Department of Animal Science at Aarhus University, DTU Aqua and Biomar.

Danish Agro

The Danish Agro group consists of a number of agro-industrial companies in Denmark and abroad. They all have a common objective: to contribute to value-adding solutions within their individual areas in close cooperation with their customers.

AZ_GRANIFRIGOR_EN_190x132_RZ.indd 1 74 | June 2021 - Milling and

Grain

The group mainly operates within the sale of feedstuff mixes, ingredients and vitamin mixes, fertiliser, crop protection, seed and energy as well as within the purchase of crops from farmers. The group is also the distributor of a number of strong farm machinery brands and runs an extensive chain of hobby and leisure retail outlets. Danish Agro group has around 5,000 employees, and the turnover was in 2020 approx. EUR 5.3 bn. Unibio, an industrial biotech company headquartered in Denmark, has developed a fermentation method for producing sustainable organic and highly concentrated protein. The company is a world leader in its field, and its technologies allow the full decoupling of protein production from farming and fishing for the benefit of essential ecosystems, including the world’s oceans and rainforests. The sustainable organic protein will be sold through a network of distributors as well as directly to large key accounts around the world. Unibio is headquartered in Roskilde and has production and test facilities in Kalundborg. Unibio is owned by the founding Busch-Larsen family, a group of private investors and Mitsubishi Corporation.

11.02.21 14:56


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Pursuing sustainable feed production Using advanced technology to reduce, monitor and control energy usage

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by Jonathan Iman, Corporate Project Services, Wenger Manufacturing, USA

onsumers are increasingly interested in knowing the sustainability story behind the food they buy, particularly when it comes to marine conservation. The spotlight is shining brightly on the food we are eating and tracing it from the dinner table all the way back to the farm and/or fishery … and even further back to the eco-friendliness of the feed these marine animals and fish are consuming. Seafood is widely recognised for its low environmental impact compared to alternative sources of animal protein. Yet, within the aquaculture sector, feed production - with its robust manufacturing processes and equipment - can be burdensome on the environment. Aquafeed production is an influential link in the supply chain, and we have tremendous opportunities to lessen environmental impacts at the plant level. In this article, we will review ‘green concepts’ and more sustainable practices for the aquafeed facility including responsible facility design, certifications and traceability.

Making production facilities more sustainable

In the late 1980s the Brundtland Commission released a report called Our Common Future, where it defined sustainability as, “… meeting our own needs without compromising the ability of future generations to meet their needs.” This definition integrates environmental, social and economic development. Sustainability is not just for environmentalists; rather, it incorporates businesses such as feed manufacturers who strive for responsible profits, employee rights and a positive impact for the present and future. Of course, we cannot completely escape the environmental impacts of manufacturing. aquafeed facilities, like many other industries, use ingredients harvested from the land or sea, have building and packaging materials that will one day be thrown in a landfill, consume unrenewable utilities and burn fossil fuels for transportation of goods and people - all of which impact the environment to varying degrees. However, there are many ways to incorporate sustainably 76 | June 2021 - Milling and Grain

minded practices into the design and operations of your facility; and even incremental changes can add up to big improvements.

Early collaboration is crucial

When planning a new feed facility or installation, the best time to apply sustainable concepts is in the beginning stages of your project. So you should start by creating an Owner’s Project Requirements document; a high-level outline of the company’s requirements for the project. This is where you can determine your sustainability goals, such as reducing energy demand, reducing water usage, reducing your target carbon footprint and target certification goals. Applying these concepts early in your project will help integrate them into the design and practices of your facility, saving you time and money in the long run as early collaboration is crucial. Bring together your design teams, extrusion process experts, project stakeholders, architects, engineering, plant management and sustainability consultants during the predesign phase of your project. This encourages efficient feedback and reduces time loss caused by developing your project in isolation. If you invest a great deal of effort in the project design phase, you will have a greater ability to control design changes and costs later during construction and operation. This multifunctional team should not only reference the Owner’s Project Requirements but move deeper into the planning of energy and water use reduction for the manufacturing process, building and grounds. They also should consider creating a conceptual design and utility analysis of your project, which includes the building and equipment. This will provide a visual analysis for your energy and water usage savings. A few areas stand out as the most advantageous steps toward creating a greener production environment, which are materials, site selection and utilities. Making improvements in these areas can drastically increase the overall sustainability of your facility, so they are a critical place for your team to focus attention.

Assess material longevity

In the past, many aquafeed facilities devoted little attention to the lifecycle of their facility. Modern projects should look beyond a price tag and recognise


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F how the materials are sourced, how long they may last, and what will happen to them at the end of their life. To be more sustainable, projects should source high efficiency building materials and equipment with advanced technology to reduce, monitor and control manufacturing energy. The cost may be more upfront, but the return on investment can be much greater. During this phase of your project, be aware of ‘greenwashing’ (companies professing to be environmentally friendly by words only) and find reputable suppliers who can provide efficient equipment with a long life. To help quantify longevity, you can perform a life cycle assessment (LCA). LCA models help you compare the environmental impact over the entire life cycle of your process, equipment and building materials. Having this analysis will help you make responsible decisions for your project design.

Select an eco-friendly processing site

The building site should also be considered when designing a sustainably minded project. One strategy reducing your building’s environmental impact is to reuse existing building space and materials. Obviously, this is not always possible, but when applicable it can offset the environmental impact of new material generation and reduce landfill waste. Additionally, selecting a brownfield site saves undeveloped land that could be used for agriculture or natural purposes. Brownfield sites generally mean the site is already in an area with existing infrastructure, which can improve project cost savings and reduce emissions generated from transportation of goods and employees. For example, if your facility is in or near a populated area, you can encourage alternative modes of transportation, such as

public transportation, carpooling and biking. (Populated areas do tend to have regulations regarding the air pollution from nearby manufacturing, so be sure to select the appropriate air abatement system for your site.) The project property also needs to be part of this planning. Reduce your environmental impact by creating a rainwater management plant. You can control runoff on your site by incorporating bioswales, a green roof and permeable surfaces such as pavers for parking and sidewalks.

Reduce utility demands

There are multiple strategies for reducing your utility demands. A few basic suggestions for your project teams to consider relate to water, energy and waste management. When identifying ways of reducing your process water requirements, selecting equipment with lower steam requirements, dry wash equipment and use closed loop water systems is of key importance. Monitoring your water use with meters is crucial for identifying waste or reduction opportunities, whilst the inclusion of greywater recycling and rainwater harvesting into your water system will also enable this. Designing your layout to be as efficient as possible is crucial when seeking to conserve energy. A more compact layout design can reduce the need for some transport equipment and utilities. When possible, try to keep the receiving, storage, processing and shipping in the same vicinity to reduce the building size, energy requirements and transport distances. Renewable energy technology does have its limitations, but it should still be considered by your project team. Try to identify modern equipment and technology with increased energy savings, looking for Energy Star equipment for

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F office furniture and appliances is one example of this, whilst using daylight-responsive controls and occupant sensors is another. Like with water usage management, tracking all energy sources with meters is the best method for identifying additional saving opportunities. The first rule of waste management is that the collection of recyclables is a must, so developing a collection and storage program for your production and office areas should be a priority. Similarly, for the construction phase you should implement a waste management plan with the goal of separating recyclable waste from landfill waste. Packaging generates a considerable amount of waste for you and your clients, so you should try to package your products in recyclable or biodegradable material and demand that your suppliers do the same. You should also seek to implement waste recovery systems that can place startup material and byproducts back into the process.

Certifications and traceability

As you can see, there are many places where small changes can lead to great progress toward a more environmentally friendly production facility, putting you in a favourable position for earning desired certifications that validate your green practices. Feed industries are continually making changes in order to comply with government mandated food safety regulations. Most recently, big shifts in consumer awareness have put even more scrutiny on the feed and food industry. Consumers not only want to know where their food came from, but also its environmental impact all along the supply chain. Their mindsets are evolving from, “Is this fish on the menu a threatened species?” to, “Was this fish grown in a fishery with sustainable feed and fair working conditions for the labourers?” The consumer wants assurance that the food they are consuming can be traced all the way back to the beginning. The Food and Drug Administration (FDA) in the USA, defines traceability as, “The ability to follow the movement of a food product and its ingredients through all steps in the supply chain, both backward and forward. Traceability involves documenting and linking the production, processing and distribution chain of food products and ingredients.” Traceability has been documented in feed manufacturing facilities for years, but there is a growing demand for increased ingredient transparency and proof of origin. The sustainably minded aquafeed facility needs to show proof that their raw materials are responsibly sourced. Marine ingredients, such as fishmeal and fish oil, should be from documented suppliers that follow the responsible practices such as the Food and Agriculture Organization’s (FAO) Code of conduct for responsible fisheries and feed facilities themselves should work toward certifications such as the ASC or MarinTrust to aid in traceability. 80 | June 2021 - Milling and Grain

As the industry offsets some marine resources to plantbased resources, a sustainably minded company also needs to obtain these inputs from a certified source. For example, consider soybean and palm oil usage in feed recipes. Awareness is growing of the environmental impact of soy and palm production with regards to carbon footprint, chemical use, water depletion and deforestation. There is a wide range of certification programs available to the aquatic industry that includes both extruded aquafeed and fishmeal producers. A few of the more recognised entities include the Marine Stewardship Council (MSC), the Aquaculture Stewardship Council (ASC) and MarinTrust. These certification entities have various programmes that focus on specific portions of the value chain, but all share the goal of reducing the environmental impacts within the aquaculture industry. As an example, the ASC is releasing a new feed standard that will define requirements for responsible factory practices and requirements for responsible ingredients including marine ingredients, terrestrial plant ingredients and terrestrial animal ingredients. This will also address habitat loss, over-harvesting, human rights abuse and sustainable environmental indicators, such as water and energy consumption.

Navigating the complexities of the aquafeed industry

As a result of heightened consumer scrutiny, governmental regulations and a growing interest in environmental consciousness, the aquafeed industry faces increasing pressures to be ‘green’. Within the aquafeed industry, we must do our part to make our work less burdensome on the environment and that requires attention to detail and innovations that allow us to adopt more sustainable practices. Corporate Project Services helps companies design production facilities and navigate the complexities of certification, all in pursuit of establishing a more sustainable operation overall. Implementing and designing more sustainable practices into your aquatic feed facility impacts your community and your environment, but it also can reduce your utilities, increase your return on investment, create a comfortable space for employees and help increase sales, and qualify your company for government programs. Corporate Project Services is a division of Wenger Manufacturing that specialises in extrusion project management and facility design. Wenger is actively developing equipment and controls solutions for sustainability in our own equipment manufacturing practices, including our systems used to produce aquafeed products. Utilisation of closed-looped energy delivery systems for processing, elimination of discharge waste streams and energy efficient systems are key design targets in all Wenger innovations.


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STORAGE

Summer grain storage tips

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Extending storage life and limiting insect activity by North Dakota State University, USA

ummer temperatures will warm grain, which could lead to insect infestations and mould growth. “The goal for summer storage should be to keep the grain as cool as possible to extend the storage life and limit insect activity,” says Ken Hellevang, agricultural engineer at the North Dakota State University. In order to remove the solar heat gain that warms the grain, Mr Hellevang recommends ventilating the top of the bin by providing air inlets near the bin roof eave and an outlet near the peak to exhaust the hot air at the top of the bin. It’s much like venting an attic he claims, as the heated air rises and is exhausted at the peak. A ventilation fan to exhaust the hot air is another option. Hot air under the bin roof will heat several feet of grain at the top of the bin to temperatures conducive to mould growth and insect infestations. It is also worth noting that insect reproduction is reduced at temperatures below 60℉. Mr Hellevang recommends periodically running grain aeration fans to keep the grain temperature near or below 40℉ as long as possible during early summer. It is also worth noting that night air temperatures are near or below 40℉ in May in North Dakota, US. Running the aeration fan for a few hours to push air up through the cool stored grain will cool grain near the top. Pick a cool early morning every two to three weeks during the summer to run the aeration fan, and only run the fan a few hours to minimise heating grain at the bottom of the bin. Cover the fan when it is not operating to prevent warm air from blowing into the bin and heating the stored grain. The wind and a natural chimney effect will push warm air through the grain. If the wind blows primarily during the daytime, the grain will be warmed to the daily maximum temperature. Mr Hellevang also encourages producers to monitor the temperature of their grain. “Temperature sensors on cables are an excellent tool, but they only measure the temperature of the grain next to the sensor,”

82 | June 2021 - Milling and Grain

he says. “Because grain is an excellent insulator, the grain temperature may be much different just a few feet from the sensor and not affect the measured temperature.” Common locations to place a temperature cable are near the middle and a few feet from the south wall of a bin.

Storing grain safely during the summer

Having grain at an appropriate warm-season storage moisture content is very important to store grain safely during the summer. The maximum moisture content for warm-season storage is 13 to 14 percent for corn, 11 to 12 percent for soybeans, 13.5 percent for wheat, 12 percent for barley and eight percent for oil sunflowers. Mould growth will occur at summer temperatures if the grain exceeds the recommended moisture content. The allowable storage time for 15 percent moisture corn, for example, is only about four months at 70℉ and two months at 80℉. Checking the grain moisture content is important because moisture measurements at harvest may have been in error due to moisture gradients in the kernel, grain temperature and other factors. In addition, the moisture may have changed while the grain was in storage due to moisture migration or moisture entering the bin.

Detect any storage problems early

Stored grain should be monitored closely to detect any storage problems early. Check stored grain at least every two weeks. While checking on the grain, measure and record the grain temperature and moisture content. Rising grain temperature may indicate insect or mould problems. Insect infestations can increase from being barely noticeable to major infestations in three to four weeks when the grain is warm. “Grain temperature cables are a wonderful tool, but do not rely on them to replace inspecting for insects or crusting and detecting odours or other indicators of storage problems,” Mr Hellevang says.


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Another option for monitoring grain that is beginning to be used is to measure the carbon dioxide level. Mold growth and insect activity produce carbon dioxide.

Identifying hazards and safety procedures

In order to ensure that operators are working safely, they should

make sure that everyone working around stored grain, including family and employees, understands the hazards and proper safety procedures. “Too many people ignore safety practices and suffer severe injury or death whilst working around grain,” says Mr Hellevang. Entering a bin while unloading grain is also something that

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Milling and Grain - June 2021 | 83

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F should never be done, even to break up a grain bridge or chunks that may plug grain flow. This is because flowing grain will pull you into the grain mass, burying you within seconds. Before entering the bin, operators should use the “lock-out/tagout” procedures to ensure that all connected equipment will not start. One such hazard is referred to as bridging, which can occur when grain is either too high in moisture content, mouldy or in poor condition. When grain is bridged, the kernels stick together and form a crust, with a cavity forming under the crust when grain is removed from the bin. The crust isn’t strong enough to support a person’s weight, so anyone who walks on it will fall into the cavity and be buried under several feet of grain.

Avoid grain bridging

To avoid grain bridging from happening, operators should determine if the stored grain has a crust before any grain has been removed. If work needs to be done with a crust, it must be done before any grain is removed. In order to establish whether or not the grain has bridged after unloading has already started, operators should look for a funnel shape on the surface of the grain mass. If the grain surface appears undisturbed, then the grain has bridged and a cavity has formed under the surface. In this case, operators must remain outside the bin and use a pole or other object to break the bridged grains loose. If the grain flow stops when you’re removing it from the bin, a chunk of spoiled grain is probably blocking the flow. Entering the bin to break up the blockage will also put you at risk of being buried in grain and tangled in the auger. If grain has formed a vertical wall, try to break it up from the

top of the bin with a long pole on a rope or through a door with a long pole. A wall of grain can collapse, or avalanche, without warning, knocking you over and burying you. Operators should also never enter a grain bin alone and should have at least two people at the bin to assist in case of problems. Use of a safety harness and rope will also prevent you from descending rapidly more than a couple of feet when entering a bin. “Take time to think of all options before entering a bin,” Mr Hellevang advises.

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BillerudKorsnäs and Haver & Boecker Joint sack packaging norms to be developed further ast year BillerudKorsnäs and Haver & Boecker published a total of nine sack packaging norms. These norms cover the basics and some of the most critical factors that need to be taken into account when powdered goods are packed. The reactions in the market show that the norms support the work of bulk

goods manufacturers. They provide a helpful guideline for determining the optimal packaging process and the perfect sack packaging for products to be filled. BillerudKorsnäs and Haver & Boecker have decided to jointly develop further norms after receiving positive feedback worldwide. The sack packaging norms contain recommendations for the development and use of packaging solutions and processes and define basic standard know-how or standard procedures. They provide orientation for questions that manufacturers of bulk materials are confronted with on a daily basis. Both companies have experienced that customers are increasingly paying attention to the cost of empty sacks. The right quality and design of the empty sacks are crucial, as they directly determine the performance at all steps in the value chain. For example, a certain sack design may be cheaper, but if it fills slower on the filling machine, it costs millions in lost production. Bulk goods manufacturers have a direct influence on all factors through the design of the packaging process. Here, the Sack Packaging Norms give good indications of how bulk solids manufacturers can ideally act in this area of conflict between cost and quality. "Together BillerudKorsnäs

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and Haver & Boecker now offer a set of recommendations to minimise problems and maximise performance in the packaging chain. “If manufacturers and users of paper sack packaging follow the recommendations and guidelines and implement usage of these norms in their supply chain, efficient and effective packaging production, filling, handling, storage and transport of the end products will be ensured," says Mikael Peterson, Technical Service Director at BillerudKorsnäs. Expert knowledge from both companies has been incorporated into the sack packaging norms. BillerudKorsnäs contributes with years of expertise in packaging paper production, practical experience as well as analytical tests, design and developments at the BillerudKorsnäs Packaging Development Centre. Haver & Boecker contributes with their extensive experience in filling technology and handling of powdered bulk materials. “In the Haver Institute we run more than 300 packaging trials per year together with customers. A lot of meetings and discussions with our customers and converters show us again and again, that people are looking for such guidelines for their perfect packaging. The information presented within these norms are collected throughout years of experience and we are pleased to see they will be used worldwide”, explains Thomas Hilling, Manager Haver&Boecker Institute. The current norms at a glance: A-1.1 Sack Permeability A-2.1 Shelf Life A-3.1 Sack Moisture – Curing of paper sacks A-4.1 Specifying Sack Strength A-5.1 Balancing Sack Strength and Deaeration A-6.1 Describing a valve sack B-1.1 Filling Degree B-2.1 Valve Sealing B-3.1 Filling Equipment


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The Internet of Things

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Bin level measurement transformed by IoT by BinMaster, USA

y simply logging into a website, using an App or Software as a Service (SaaS), puts real-time data in front of staff who need it in order for them to make timely decisions regarding bin inventory management which is available anywhere, anytime. Today, loud-based programs are

88 | June 2021 - Milling and Grain

compatible with a wide range of sensors and measurement technologies. Their versatility lends them to be used with bins, as well as tanks or silos of different shapes and sizes, storing all types of grain, ingredients or feed.

iCloud transforms inventory

Combining cloud-based SaaS and advanced level sensor technology makes inventory and supply chain management easier. Information is portable and available anywhere there is internet access from a phone, tablet, or PC. Total transparency, fewer discrepancies and more information leads to better decision making by millers. For example: • Better control - centralised digital control, minimal human intervention, faster and timelier outputs • Cost containment - less overtime, automation of daily tasks, fewer inefficiencies, no emergency or late delivery charges • Historical reporting • Improved monitoring - real-time reports of on-hand supply, forecast when feed will run out, data is continuously updated effortlessly • Optimise production processes - streamline communication between people and devices and get everyone on the same page • Process improvements - reduce material outages, production stoppages due to shortages, fewer batch processing errors • Security – data is stored securely and safely


F • Simplicity - no servers, no IT department, programming updates done by host provider • Time savings • Vendor managed inventory - ingredient suppliers can be assigned login credentials and viewing rights, so they can monitor inventory in tandem with the mill

Programs for feed and milling

BinMaster’s BinCloud® platform is an integrated cloud foundation for data monitoring of inventory contained in bins, tanks, and silos. It enables on-site and remote workers to work via the cloud from wherever they are. There are specialised SaaS offerings suited for grain storage operations, flour and feed mills. BinView® is used in agriculture and food processing to monitor all types of solids, powders and liquids. It is used by grain storage facilities, feedmills, petfood processors, food and beverage plants. It can be used with all types of level sensor technologies including non-contact radar, 3D Level Scanner and laser level transmitters. FeedView® SaaS is customised for livestock farmers. This comprehensive feed management solution combines wireless, battery-powered laser level sensors with a simple-to-use software. It automatically measures bin levels, projects feed needs using historical consumption rates, records the use of medicated feeds and lets farms place orders with the feedmill. Automated alerts ensure farms know when to schedule deliveries, preventing feed shortages and eliminating late delivery charges. Allowing the feedmill access to FeedView® allows the mill and the farms to better coordinate their production and delivery.

Milling and Grain - June 2021 | 89


F A three step system

Step 1: The type, size or number of bins If there is material in a bin, tank, or hopper there is a sensor to measure it. Begin designing your system by creating a list of the vessels, their dimensions, the type of material stored inside and any existing equipment installed or used on the bin like a temperature cable, ladder or sweep. This ensures the sensor can be matched to its job. Nuances, such as access to, or structures in, the vessel may also be contributing factors to sensor specification. Also note if the bins are grouped in any way by location. Bins grouped together physically can be addressed with wiring configurations, such as daisy-chaining, which can save on wiring costs. Bins distanced and further from power can be good candidates for battery-operated sensors and wireless devices. An inventory management system can be used across multiple plants or corporately for hundreds of silos. Dryers, day bins, fuel and chemical tanks are also excellent candidates for level sensors and inventory monitoring. They can be easily added to the same system as bins.

Step 2: Frequency of measurement updates

Consider if you want measurements updated constantly or if readings at intervals throughout the day will suffice. Continuous level sensors do as their name implies; they update continuously and in real time. Readings taken at pre-set time intervals or on-demand may also work for your plant. Technologies such as radar update in just seconds while wireless laser is best for intervals every hour or three or four times a day to conserve battery life. Some can be programmed at set intervals, such as marking the beginning or end of a shift, and can take a measurement on demand with the push of a button.

Step 3: Where to view the data

From a communications standpoint, determine where staff need to access the data. Solutions can be designed to offer visibility from a control room, office, remote location - such as corporate headquarters or from home. These systems have the option to log in to view

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inventory anywhere you have an internet connection. Another common device to provide convenience in the plant is a control console or digital panel meter. These can be installed for walk-up or drive-up access, indoors or outdoors. For example, a driver delivering grain should check the bin level before they start filling it. They can confirm the entire load will fit into the bin and prevent the risk of overfilling. These push-button devices are easy to use and can be used for viewonly access to data on the plant floor. An automated inventory system using level sensors and software is highly affordable. They offer simplicity and speed, while allowing mill personnel to be safe and more effective in their jobs.


Don’t get caught by seemingly great offers

We can’t promise you will catch butterflies, but we can guarantee that 65 units of MetAMINO® will achieve comparable performance* to 100 units of MHA-FA. Change to MetAMINO®, take the savings and benefit from additional advantages. Trust in science. Trust 65. www.metamino.com *For references and the proposition of the guarantee, please contact us or visit our website.


KANSAS WHEAT’S FINAL DAY RECAP OF THE WHEAT TOUR 2021

What Mother Nature has in plan for the wheat crop still remains to be seen, but the tour captures a moment in time for the yield potential for fields across the state.

Wheat Quality Council’s Hard Winter Wheat Tour of Kansas Evidence of wheat streak mosaic virus, stripe rust, Russian wheat aphid and other diseases, with the most noted disease pressure coming from stripe rust, were seen by attendees of the delayed 2021 Wheat Quality Council’s Hard Winter Wheat Tour of Kansas, USA, which wrapped up on May 20, 2021. During the three days of wheat scouting, tour participants travelled six routes from Manhattan to Colby to Wichita and back to Manhattan. This year's tour hosted 45 participants from 13 states in 15 vehicles while traveling across the state. The three-day average yield for the fields that were calculated was 58.1 bushels per acre (3.9 tonnes per ha). While an estimated 7.3 million acres (2.95 million ha) of wheat were planted in the fall, the Kansas wheat crop varies in condition based on planting date and amount of moisture received. What Mother Nature has in plan for the wheat crop still remains to be seen, but the tour captures a moment in time for the yield potential for fields across the state. This year’s tour was held in May, several weeks later than the tour traditionally takes place. In the traditional timeframe of late April/early May, many of the fields have not yet headed out. Scouts use an early season formula model to calculate the potential yield of the fields. This year, more than half of the fields had already headed, so attendees were able to use a lateseason formula to calculate yields, based on number of wheat heads, number of spikelets and kernels per spikelet. These formulas are provided by USDA’s National Agricultural Statistics Service. The formulas do not take into consideration variables such as weed pressure, disease and pests. Tour scouts saw evidence of wheat streak mosaic virus, stripe rust, Russian wheat aphid and other diseases. The most noted disease pressure was stripe rust and many fields had been sprayed with a fungicide. Drought stress In early May, fields across the state, especially in southwest, south central and west central Kansas, were severely drought stressed. Rain moved across Kansas during the first two weeks of May, with some locations receiving up to eight inches (20cm) of rain. Tour participants saw wet fields along the routes, with water standing in many fields. This rain was welcomed relief and improved crop conditions significantly. The official tour projection for total production of wheat to be harvested in Kansas is 365 million bushels (one tonne = 36.7 bushels of wheat). This number is the average of estimated predictions from tour participants who gathered information from 350 fields across the state. Based on May 1, 2021 conditions, NASS predicted the crop to be 331 million bushels, with a yield of 48 bushels per acre. The estimate for the Nebraska wheat crop is ­­36.7 million bushels, up eight percent from last year. The estimated yield average is 47 bushels per acre. The Colorado crop is estimated at 64.5 million bushels, based on 2.05 million acres planted and a 15.5 percent abandonment rate, leaving 1.73 million acres to be harvested. The estimate is for an average of 37.3 bushels per acre across the state. Oklahoma reported that the state’s production is estimated at 110.74 million bushels with 37.1 bushels per acre yield. Harvested acres are estimated at 2.985 million acres. This year, the evening crop discussions were live streamed on Kansas Wheat’s YouTube channel at https://www. youtube.com/c/KansasWheat. This gave members of the industry, including international buyers who weren’t able to travel to Kansas for the tour, an opportunity to get a look at this year’s hard winter wheat crop during this current snapshot in time. While the much-needed moisture improved the outlook of the Kansas wheat crop, these fields are still four-to-seven weeks from harvest. A lot can happen during that time to affect final yields and production.

92 | June 2021 - Milling and Grain


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Industry Profile

Protelux

U

Unibio and Protelux consolidate their strategic sustainable protein partnership nibio, a sustainable protein company, has announced that it has signed a partnership agreement with Stafilies, the holding company of Protelux, to further deepen their collaboration in developing the industrial-scale production of its high-quality Uniprotein®, which is a critical input for fish farming

industry. Protelux is the first industrial plant that has brought Unibio’s patented U-Loop® continuous-flow fermentation process into industrial-scale production. Protelux is located in Ivangorod, Russia, close to the border with Estonia, which is an EU member state. This location has access to cost-effective natural gas, as well as proximity to the European Union and the Baltic Sea for shipping. Protelux currently has an installed capacity of 6000 tonnes of Uniprotein® per year, which can be scaled up to 20,000 tonnes. Under the agreement, Stafilies, the Protelux parent company, will buy a shareholding in Unibio in exchange for cash and intellectual property. The intellectual property includes all of the knowledge gained over the past five years of how to install and operate industrialscale production of Uniprotein®. Unibio has also secured an option to acquire a stake in Protelux in the future.

94 | June 2021 - Milling and Grain

An innovative process

Unibio has developed an innovative process that allows the cost-effective production of high-quality protein using microbial continuous-flow fermentation with natural gas or methane as the primary feedstock. Unibio’s technology is a highly efficient resource in terms of its land and water usage and mimics microbial consumption of gas emitted by decaying plant material that happens every day in nature. Uniprotein® has been approved by the EU for animal and fish feed and is certified organic by Organic Farmers & Growers Ltd, the leading organic certification control body approved by the UK Government. One of the key challenges for any protein technology is to upscale production from the laboratory to an industrial setting. Since 2016, Unibio and Stafilies have worked closely together developing solutions and operational guidelines that will benefit future projects and plants all over the world. With the commencement of industrial scale production at Protelux, Unibio will benefit from being able to showcase the proven technology and processes to potential partners and customers. It will also use the facility to accelerate further product and production improvements and the global roll-out of its technology. “Global population growth has made protein scarcity a critical issue, and unsustainable soy production and uncontrolled


extraction of wild fish for fishmeal are causing major environmental degradation. “After many years under development, Uniprotein® is now in full industrial scale production and is ready to help address the world’s rapidly growing protein demand. “The collaboration with Protelux is consistent with our strategy of building a presence where natural gas is in abundance and may be revalued,” says Jan Boeg Hansen, Chairman of the Board at Unibio.

Technological innovation and hard work

“We are proud of all the technological innovation and hard work that we have put into scaling up production of Uniprotein® at our Protelux facility. “The complex challenge of taking these groundbreaking processes and successfully commissioning them at scale should not be underestimated and has been the key hurdle where many other technologies have failed. “We have always had faith in the importance of Uniprotein® as a critical input for the meat and fish farming industries. We are delighted to become a shareholder in Unibio and build further on their success,” says Mikhail Serdtsev, Founding shareholder at Protelux.

MILLING AND MIXING LINE PRODUCTIVITY PLATFORM remote monitoring Designed and built by Dinnissen Process Technology to produce high-quality feed as efficiently as possible. New and improved Hamex® Hammermill Innovative solutions such as the automatic screen changer facilitate fast and easy switching between recipes, and along with improved ergonomics greatly reduce downtime. A maximum rotation speed of 1500 rpm means it has a

HAMEX® HAMMERMILL new & improved design

longer usable lifetime, a minimum noise level and is more energy-efficient. Thanks to a clever re-design the cost price has been reduced. Al in all this new Hamex® Hammermill offers an immediate and easily demonstrable increase in profitability and a shorter ROI. Options such as an automatic sampling system and remote monitoring can improve your production process even more.

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Milling and Grain - June 2021 | 95


F CASE STUDY

CASE STUDY

Energy consumption

W

Roccasalva and Ocrim take on energy consumption with a new mill

hen we decided to build a new mill, distinguished for its energy savings. We had no doubt that Ocrim is the partner with the right means and technology to come up with an innovative strategy that will enable us to fulfil our needs. These are the words of Roberto Roccasalva, owner of Molino Roccasalva Gaetano, spoken on October 9, 2019, when Alberto Antolini and Stefano Mazini, respectively Chief Executive Officer and sales director at Ocrim, went to Modica to sign the contract for the new soft wheat mill with 200 tonnes per day capacity. The plant was created and designed using a particularly innovative technology and with specific attention to sanitation and the wholesomeness of the end product. For this purpose, the grinding section was completed with noble machinery and stainless steel drop piping and with plansifters equipped with sieves from the anti-bacterial and anti-microbial series - the latest innovation by Ocrim relative to sanitation. Great attention was also dedicated to the flour silos, a crucial node in soft wheat processing, equipped with a mixing line for the production of numerous types of flours. From an energy point of view, Roberto Roccasalva is essentially telling us that the mill was created and designed for the application of an intelligent energy saving system, through the use of synchronous reluctance motors. Installed in place of traditional motors to control the roller mills, the synchronous reluctance motors operate in the optimal situation of yield, guaranteeing the best in current efficiency and, thanks to the inverter, they provide a dynamic response to the kg hour workloads that the motor of each single machine is subjected to. All of this allows work to be constantly carried out at the maximum yield threshold and guarantee savings over 30 percent.

96 | June 2021 - Milling and Grain

Ocrim was careful to seize this technology that the market offers, applying it for the first time to the field of grain grinding. Inverters were also installed on the main machines for the pressurised and suction pneumatic conveyors, in order to achieve the maximum efficiency as the workloads of the entire plant vary. Energy efficiency and sanitation therefore are the two cornerstones for the design of this futuristic plant.

Longstanding partnership

The partnership between Ocrim and Roccasalva is longstanding. Indeed, more than 10 years ago Ocrim built a 200 tonne per day durum wheat mill for the Sicilian company for the production of semolina for pasta making with a line dedicated to the production of re-ground semolina, increasing the capacity to 300 tonnes per day in just two years. With this new project, Molino Gaetano Roccasalva has become one of the largest grinding hubs in Sicily, with a durum wheat mill offering a capacity of 200 tonnes per day for the production of conventional and organic reground semolina, another mill - also durum wheat of 300 tonnes per day for the production of semolina for pasta making, both conventional and organic and lastly, the new soft wheat plant with 200 tonnes per day capacity for the production of high quality conventional and organic flours. All of the plants have been designed and built in compliance with the strictest hygiene and sanitation standards, guaranteeing a perfect state of product safety and wholesomeness. Upon signing the contract, Mr Antolini declared, “We are proud to have taken on this new challenge. It is gratifying when a historical partner such as Roccasalva, chooses Ocrim for a new complex project. “But when Ocrim is chosen to take on an actual challenge, then things get exciting. With this new project we are paving roads to destinations that seemed impossible until very recently. New challenges like this are important for our business and the business of all of our customers, to whom we will be able to offer increasingly more.”


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Milling and Grain - June 2021 | 97


INDUSTRY EVENTS 2021

June

Learn more – Learn onsite

Enroll in the 12-week Spring Course

29-2 125th Anniversary IAOM Conference and Expo Little Rock, Arkansas, USA www.iaom.org/annualmeeting/

www.onlinemillingschool.com 8-9 IGC Grains Conference 2021 Online www.igc.int/en/conference/confhome.aspx

17-19 AFIA Purchasing & Ingredient Suppliers Conference 2021 Orlando, Fla, USA www.afia.org/events/pisc-2021/

2021

20-23 Mill Tech Istanbul 2021 Istanbul, Turkey www.milltechistanbul.com 2021

11-13 Livestock Philippines 2020 Manila, Philippines www.livestockphilippines.com 17-18 JTIC 2021 Dijon, France en.jtic.eu POSTPONED UNTIL 23-24 November, 2021

September 7-9 50th AFIA Liquid Feed Symposium Chicago, Illinois, USA www.afia.org

16-17 Solids Dortmund 2020 Dortmund, Germany www.easyfairs.com POSTPONED UNTIL 16-17 February, 2022

23-25 VIV MEA 2021 Abu Dhabi, UAE www.vivmea.nl

30–1 July Cereals 2021 Lincolnshire, UK www.cerealsevent.co.uk 2021

November

24-26 Ildex Indonesia 2021 Jakarta, Indonesia www.ildex-indonesia.com

July

2021

6-8 Rice Market and Technology Convention Panama www.ricemtconvention.com

December 10-12 Agri Livestock 2021 Yangon, Myanmar www.agrilivestock.net

21-23 V-Connect Vietnam Edition AM TN VIE Online www.ildex-vietnam.com

21-23 July 2021 REGISTER NOW

VIE

TN

AM

(Open 24 hours) The Pre-event appointment will start on 21 June 2021

21-23 July 2021 ILDEX VIETNAM(Open 2022 24 hours) 16-18 March 2022

The Pre-event appointment on 21 June 2021

will start Saigon Exhibition & Convention Center (SECC) Ho Chi Minh City, Vietnam

NEW DATE

NEW DATE

REGISTER NOW

14-17 SPACE 2021 Rennes, France uk.space.fr

ILDEX VIETNAM 2022 16-18 March 2022 Saigon Exhibition & Convention Center (SECC) Ho Chi Minh City, Vietnam

2021 21-23 Ildex Vietnam 2020 Ho Chi Minh City, Vietnam https://www.ildex-vietnam.com 2021

August 6-9 GEAPS Exchange 2021 Columbus, Ohio, USA www.geapsexchange.com

☑ = Meet the Milling and Grain team at this event 98 | June 2021 - Milling and Grain

October

2022

January

13-15 Vietstock 2021 Ho Chi Minh, Vietnam www.vietstock.org

12-14 VIV Asia 2021 Bangkok, Thailand www.vivasia.nl

14-16 IAOM MEA Virtual Technical Milling Forum Online www.iaom-mea.com

22-27 IPPE Atlanta, USA www.ippexpo.org

TBA IAOM MEA 2021 Dubai www.iaom-mea.com

2023

June 8-10 VIV Turkey Istanbul, Turkey www.hkf-fairs.com


INDUSTRY EVENTS Maintenance and Automation

EuroTier China 2021 & AgriFuture Conference China

The OcrimWebinar series continues with its second episode Broadcast live and online at 10am (UTC+2) on May 27, 2021, the most recent OcrimWebinar discusses news and benefits about the innovative BioStoneMill and related stone grinding. This cutting edge machine is able to mix the past with the present, combining the "know-how" of the tradition with the most modern technologies in the milling field. The speakers include Simone Montanari, Paglierani Srl mechanical engineer, and Simona Digiuni, Ocrim biotechnologist. Although this event is mainly aimed at milling plants owners, investors, technicians and millers, participation is highly recommended to all operators who wish to keep up to date about the latest technological and mechanical innovations in the milling sector. From now on all OcrimWebinars will be available in different languages, with an interpreter translating the event simultaneously in English, French and Spanish.

Two events to take place in Nanjing at same time Taking place from October 18-20, 2021, EuroTier China will open its doors for the expert world of animal farming. After the successful show in 2020, this years' EuroTier China takes place in Nanjing at the China Jiangsu Baima Agriculture International Expo Center. Besides the two days of trade fair, visitors and exhibitors can also expect a condensed conference program and field trips to adjacent agricultural sides. Together with the AgriFuture Conference China, EuroTier China follows its promise and brings national and international experts from the animal farming industry on stage to exchange ideas on trend-setting topics in the industry. EuroTier China offers the platform for experts from the animal farming industry. Located in Nanjing, Jiangsu province, it takes place in the provincial centre of animal farming with access to the leading feed equipment producers of the country and outside. EuroTier China will also tour between April and September 2021 to several farming regions in China. Each stop will be held in an in-depth workshop format and focus on a particular topic of animal farming. International companies will be part of the tour by presenting their solutions to a selected audience. The EuroTier China Road Show offers them the exclusive opportunity to meet prior EuroTier China new customers and expand their business.

100 | June 2021 - Milling and Grain


Mühlenchemie. German Quality Worldwide.

Customer contact at Mühlenchemie

“We set milestones worldwide. Because we’re at home worldwide.”

Tom Runge, Area Sales Manager ECOWAS, Mühlenchemie, talks to Tony Ofili, Marketing Manager, Vitachem Nigeria

Dialogue. To us that means getting up and going to our customers, getting to know you and finding out what you want. Thanks to modern laboratories and production facilities close to our customers, we can quickly develop the right solutions and users can quickly test them. We like being close to our customers. Because that way, they get what they need.

st r fi e h Join t llers i M l a t i Dig ! e c n e r Confe 2

16 – 2

ce nferen o c s r e ill

-m

digital

021

ber 2 m e t p Se

.com


Siwertell AB +46 4285880 www.bruks-siwertell.com

To be included into the Market Place, please contact Tuti Tan at tutit@ perendale.co.uk

Symaga +34 926640475 www.symaga.com

Air products

Sukup +1 641 892 4222 www.sukup.com

Kaeser Kompressoren +49 9561 6400 www.kaeser.com

Amino acids Evonik Nutrition & Care GmbH +49 618 1596785 www.evonik.com/animal-nutrition

Bagging systems Bühler AG +41 71 955 11 11 www.buhlergroup.com FAWEMA +49 2263 716-0 www.fawema.com Maxtex Trading Group Co. Ltd. +66 29488281 www.maxtex.net Statec Binder +43 3112 38 5800 www.statec-binder.com TMI +34 973 25 70 98 www.tmipal.com

Bakery improvers ERKAYA +90 312 395 2986 www.erkayagida.com.tr Mühlenchemie GmbH & Co KG +49 4102 202 001 www.muehlenchemie.com

The Essmueller +1 800 325 7175 www.essmueller.com

Yemtar Feed Mill Machines +90 266 733 8550 www.yemtar.com

Dosing Bühler AG +41 71 955 11 11 www.buhlergroup.com Van Aarsen International +31 475 579 444 www.aarsen.com

Elevator buckets

TSC Silos +31 543 473979 www.tsc-silos.com

4B Braime +44 113 246 1800 www.go4b.com

Van Aarsen International +31 475 579 444 www.aarsen.com

Tapco Inc +1 314 739 9191 www.tapcoinc.com Yemtar Feed Mill Machines +90 266 733 8550 www.yemtar.com

Cereal and pulse conditioning Bühler AG +41 71 955 11 11 www.buhlergroup.com

Elevator & conveyor components 4B Braime +44 113 246 1800 www.go4b.com

Vibrafloor +33 3 85 44 06 78 www.vibrafloor.com

Bühler AG +41 71 955 11 11 www.buhlergroup.com

Colour sorters Bühler AG +41 71 955 11 11 www.buhlergroup.com

Henry Simon +44 0161 804 2800 www.henrysimonmilling.com

Cimbria Srl +39 0542 361423 www.cimbria.com

Lambton Conveyor +1 519 627 8228 www.lambtonconveyor.com

Maxtex Trading Group Co. Ltd. +66 29488281 www.maxtex.net

Tapco Inc +1 314 739 9191 www.tapcoinc.com

Satake +81 82 420 8560 www.satake-group.com

Yemtar Feed Mill Machines +90 266 733 8550 www.yemtar.com

Computer software

Bearings NACHI EUROPE GmbH +90 216 688 4457 www.nachi.com

Bulk storage AGI www.aggrowth.com Behlen +1 402 564 3111 www.behlengrainsystems.com Behn + Bates +49 251 9796 252 www.behnbates.com Brock +1 866 658 4191 www.brockgrain.com Bühler AG +41 71 955 11 11 www.buhlergroup.com Lambton Conveyor +1 519 627 8228 www.lambtonconveyor.com Ozpolat Makina Gida +90 342 337 1217 www.ozpolatmakina.com.tr Port Tarragona +34 977 259 400 www.porttarragona.cat Silo Construction & Engineering +32 51723128 www.sce.be Silos Cordoba +34 957 325 165 www.siloscordoba.com

Inteqnion +31 543 49 44 66 www.inteqnion.com Van Aarsen International +31 475 579 444 www.aarsen.com

Van Aarsen International +31 475 579 444 www.aarsen.com

Enzymes ERKAYA +90 312 395 2986 www.erkayagida.com.tr

Coolers & driers Bühler AG +41 71 955 11 11 www.buhlergroup.com

Mühlenchemie GmbH & Co KG +49 4102 202 001 www.muehlenchemie.com

Consergra s.l +34 938 772207 www.consergra.com FrigorTec GmbH +49 7520 91482-0 www.frigortec.com FAMSUN +86 85828888 www.famsungroup.com Sukup +1 641 892 4222 www.sukup.com ThermoNox GmbH +49 8442 8823 www.thermonox.de

PLP +39 05 23 89 16 29 www.plp-systems.com

Extruders Almex +31 575 572666 www.almex.nl Andritz +45 72 160300 www.andritz.com Bühler AG +41 71 955 11 11 www.buhlergroup.com

Wenger Manufacturing +1 785-284-2133 www.wenger.com

Extru-Tech Inc. +1 785 284 2153 www.extru-techinc.com

Van Aarsen International +31 475 579 444 www.aarsen.com

Wenger Manufacturing +1 785-284-2133 www.wenger.com

Yemmak +90 266 7338363 www.yemmak.com

Yemmak +90 266 7338363 www.yemmak.com


Yemtar Feed Mill Machines +90 266 733 8550 www.yemtar.com

Feed nutrition Adisseo + 33 1 46 74 70 00 www.adisseo.com Anpario +44 1909 537 380 www.anpario.com Biomin +43 2782 8030 www.biomin.net Evonik Nutrition & Care GmbH +49 618 1596785 www.evonik.com/animal-nutrition Hamlet Protein A/S + 45 75 63 10 20 www.hamletprotein.com PHIBRO +1 201 329 7300 www.pahc.com R-Biopharm Rhône Ltd +44 141 945 2924 www.r-biopharm.com Romer Labs Division Holding GmbH +43 2782 803 0 www.romerlabs.com The Anderson Inc +1 419-897-6758 www.andersonsgrain.com

Feed milling Bühler AG +41 71 955 11 11 www.buhlergroup.com Dinnissen BV +31 77 467 3555 www.dinnissen.nl FAMSUN +86 85828888 www.famsungroup.com Friedrich electronic +49 6406 1509 www.friedrich-electronic.de Milltech Tel: +90 332 502 13 00 www.milltech.com.tr Myande +86-514-87849111 www.myandegroup.com Ottevanger Milling Engineers +31 79 593 22 21 www.ottevanger.com PLP +39 05 23 89 16 29 www.plp-systems.com Wynveen +31 26 47 90 699 www.wynveen.com Van Aarsen International +31 475 579 444 www.aarsen.com VAV Conveyor Components & Solutions +31 7140 23701 www.vav-nl.com Viteral +90 332 2390 141 www.viteral.com.tr Yemmak +90 266 7338363 www.yemmak.com

Zheng Chang +86 2164184200 www.zhengchang.com

Dinnissen BV +31 77 467 3555 www.dinnissen.nl

Zhengzhou Golden Grain Equipment Engineering Co., Ltd +86 371 68631308 www.g-grain.com

Ottevanger Milling Engineers +31 79 593 22 21 www.ottevanger.com

Feed Mill Automation Bühler AG +41 71 955 11 11 www.buhlergroup.com Van Aarsen International +31 475 579 444 www.aarsen.com

Flour Improvers Mühlenchemie GmbH & Co KG +49 4102 202 001 www.muehlenchemie.com

Grain handling systems Behlen +1 402 564 3111 www.behlengrainsystems.com Brock +1 866 658 4191 www.brockgrain.com Bühler AG +41 71 955 11 11 www.buhlergroup.com Cimbria A/S +45 96 17 90 00 www.cimbria.com Lambton Conveyor +1 519 627 8228 www.lambtonconveyor.com Ozpolat Makina Gida +90 342 337 1217 www.ozpolatmakina.com.tr Port Tarragona +34 977 259 400 www.porttarragona.cat Siwertell AB +46 4285880 www.bruks-siwertell.com Sukup Europe +45 75685311 www.sukup-eu.com Symaga +34 91 726 43 04 www.symaga.com Tapco Inc +1 314 739 9191 www.tapcoinc.com The Essmueller +1 800 325 7175 www.essmueller.com

Selis +90 222 236 12 33 www.selis.com.tr Viteral +90 332 2390 141 www.viteral.com.tr Van Aarsen International +31 475 579 444 www.aarsen.com Wynveen +31 26 47 90 699 www.wynveen.com Yemmak +90 266 7338363 www.yemmak.com Yemtar Feed Mill Machines +90 266 733 8550 www.yemtar.com Zheng Chang +86 2164184200 www.zhengchang.com/eng

Laboratory equipment Bastak +90 312 395 67 87 www.bastak.com.tr Bühler AG +41 71 955 11 11 www.buhlergroup.com ERKAYA +90 312 395 2986 www.erkayagida.com.tr Tekpro +44 1692 403403 www.tekpro.com Vibronet Graef +49 6441 62031 www.vibronet.com Zaccaria +55 19 3404 5700 www.zaccaria.com.br

Loading/un-loading equipment Bühler AG +41 71 955 11 11 www.buhlergroup.com Dinnissen BV +31 77 467 3555 www.dinnissen.nl MSC +44 1473 277 777 msc.com/sugar

Yemtar Feed Mill Machines +90 266 733 8550 www.yemtar.com

Neuero Industrietechnik +49 5422 95030 www.neuero.de

Zaccaria +55 19 3404 5700 www.zaccaria.com.br

Van Aarsen International +31 475 579 444 www.aarsen.com

Hammermills Alapala +90 212 465 60 40 www.alapala.com Aybakar AS +90 312 398 0247 www.aybakar.com.tr Bühler AG +41 71 955 11 11 www.buhlergroup.com

Vigan Engineering +32 67 89 50 41 www.vigan.com

Mill design & installation Alapala +90 212 465 60 40 www.alapala.com ASG Group (Degirmen Makine) +90 342 357 01 50 www.degirmen.com

103 | June 2021 - Milling and Grain


Bühler AG +41 71 955 11 11 www.buhlergroup.com

Dinnissen BV +31 77 467 3555 www.dinnissen.nl

Genç Degirmen +90 444 0894 www.gencdegirmen.com.tr

FAWEMA +49 22 63 716 0 www.fawema.com

Henry Simon +44 0161 804 2800 www.henrysimonmilling.com

Maxtex Trading Group Co. Ltd. +66 29488281 www.maxtex.net

IMAS - Milleral +90 332 2390141 www.milleral.com

Statec Binder +43 3112 38 5800 www.statec-binder.com

Ocrim +39 0372 4011 www.ocrim.com

TMI +34 973 25 70 98 www.tmipal.com

Ottevanger Milling Engineers +31 79 593 22 21 www.ottevanger.com

Yemmak +90 266 7338363 www.yemmak.com

Sangati Berga +55 11 2663 9990 www.sangatiberga.com.br

Yemtar Feed Mill Machines +90 266 733 8550 www.yemtar.com

Satake +81 82 420 8560 www.satake-group.com

Rolls Bühler AG +41 71 955 11 11 www.buhlergroup.com Fundiciones Balaguer, S.A. +34 965564075 www.balaguer-rolls.com Statec Binder +43 3112 38 5800 www.statec-binder.com Yenar Dˆk¸m A.S. +90 332 2391073 www.yenar.com.tr

Roller mills Alapala +90 212 465 60 40 www.alapala.com ASG Group (Degirmen Makine) +90 342 357 01 50 www.degirmen.com

Palletisers Bühler AG +41 71 955 11 11 www.buhlergroup.com

Selis +90 222 236 12 33 www.selis.com.tr

Bühler AG +41 71 955 11 11 www.buhlergroup.com

Statec Binder +43 3112 38 5800 www.statec-binder.com

Silo Construction & Engineering +32 51723128 www.sce.be Van Aarsen International +31 475 579 444 www.aarsen.com

Yemmak +90 266 7338363 www.yemmak.com

Genç Degirmen +90 444 0894 www.gencdegirmen.com.tr

TMI +34 973 25 70 98 www.tmipal.com

IMAS - Milleral +90 332 2390141 www.milleral.com

Pellet press

Wynveen +31 26 47 90 699 www.wynveen.com

Bühler AG +41 71 955 11 11 www.buhlergroup.com

Henry Simon +44 0161 804 2800 www.henrysimonmilling.com

Yemtar Feed Mill Machines +90 266 733 8550 www.yemtar.com

Pelleting Technology Netherlands (PTN) +3 73 54 984 72 www.ptn.nl

Milltech Tel: +90 332 502 13 00 www.milltech.com.tr

Hydronix +44 1483 468900 www.hydronix.com Zaccaria +55 19 3404 5700 www.zaccaria.com.br

Moisture measurement Bühler AG +41 71 955 11 11 www.buhlergroup.com Hydronix +44 1483 468900 www.hydronix.com Vibrafloor +33 3 85 44 06 78 www.vibrafloor.com Vibronet Graef +49 6441 62031 www.vibronet.com

Mycotoxin management Adisseo + 33 1 46 74 70 00 www.adisseo.com Biomin +43 2782 8030 www.biomin.net

Packaging Aybakar AS +90 312 398 0247 www.aybakar.com.tr Bühler AG +41 71 955 11 11 www.buhlergroup.com

Viteral +90 332 239 01 41 http://viteral.com.tr

Pelleting Technology Netherlands (PTN) +3 73 54 984 72 www.ptn.nl

Yemtar Feed Mill Machines +90 266 733 8550 www.yemtar.com

Pingle +86 311 88268111 www.plflourmill.com

Yemmak +90 266 7338363 www.yemmak.com

Selis +90 222 236 12 33 www.selis.com.tr Yemtar Feed Mill Machines +90 266 733 8550 www.yemtar.com

Plant Bühler AG +41 71 955 11 11 www.buhlergroup.com

Roll fluting

Yemtar Feed Mill Machines +90 266 733 8550 www.yemtar.com

Bühler AG +41 71 955 11 11 www.buhlergroup.com

Zheng Chang +86 2164184200 www.zhengchang.com/eng

Fundiciones Balaguer, S.A. +34 965564075 www.balaguer-rolls.com

Process control Bühler AG +41 71 955 11 11 www.buhlergroup.com

Yenar Dˆk¸m A.S. +90 332 2391073 www.yenar.com.tr

Reclaim system Vibrafloor +33 3 85 44 06 78 www.vibrafloor.com

Inteqnion +31 543 49 44 66 www.inteqnion.com Ottevanger Milling Engineers +31 79 593 22 21 www.ottevanger.com Van Aarsen International +31 475 579 444 www.aarsen.com

104 | June 2021 - Milling and Grain

Ocrim +39 0372 4011 www.ocrim.com

Van Aarsen International +31 475 579 444 www.aarsen.com

Scalling Bühler AG +41 71 955 11 11 www.buhlergroup.com NorthWind +1 785 284 0080 www.northwindts.com


Sukup +1 641 892 4222 www.sukup.com

Sifters ASG Group (Degirmen Makine) +90 342 357 01 50 www.degirmen.com

Symaga +34 91 726 43 04 www.symaga.com

Brock +1 866 658 4191 www.brockgrain.com

Top Silo Constructions (TSC) +31 543 473 979 www.tsc-silos.com

Bühler AG +41 71 955 11 11 www.buhlergroup.com Dinnissen BV +31 77 467 3555 www.dinnissen.nl

Van Aarsen International +31 475 579 444 www.aarsen.com

Temperature monitoring

Filip GmbH +49 5241 29330 www.filip-gmbh.com

Bühler AG +41 71 955 11 11 www.buhlergroup.com

Gazel +90 364 2549630 www.gazelmakina.com

Inteqnion +31 543 49 44 66 www.inteqnion.com

Koyuncu Sanayi +91 224 723 92 92 www.koyuncufirca.com

Training Bühler AG +41 71 955 11 11 www.buhlergroup.com

Sefar AG +41 898 57 00 www.sefar.com

IAOM +1 913 338 3377 www.iaom.info

Selis +90 222 236 12 33 www.selis.com.tr

IFF +495307 92220 www.iff-braunschweig.de

Zaccaria +1 5519 34045715 www.zaccaria.com.br

Kansas State University +1 785 532 6161 www.grains.k-state.edu

Silos

OMS +441242 267700 www.onlinemillingschool.com

AGI www.aggrowth.com

Ocrim +39 0372 4011 www.ocrim.com

Altinbiliek +90 222 236 13 99 www.abms.com.tr Behlen +1 402 564 3111 www.behlengrainsystems.com Bühler AG +41 71 955 11 11 www.buhlergroup.com A/S Cimbria +45 9617 9000 www.cimbria.com CSI +90 322 428 3350 www.cukurovasilo.com The Essmueller +1 800 325 7175 www.essmueller.com Lambton Conveyor +1 519 627 8228 www.lambtonconveyor.com Obial +90 382 2662120 www.obial.com.tr Ozpolat Makina Gida +90 342 337 1217 www.ozpolatmakina.com.tr Port Tarragona +34 977 259 400 www.porttarragona.cat Silo Construction & Engineering +32 51723128 www.sce.be Silos Cordoba +34 957 325 165 www.siloscordoba.com Siwertell AB +46 4285880 www.bruks-siwertell.com

UK Flour Millers +44 2074 932521 www.ukflourmillers.org

Vibrators

29TH PRINT EDITION

OUT NOW! PERENDALE PUBLISHER'S INTERNATIONAL MILLING DIRECTORY 29 WILL BE SOON AVAILABLE IN PRINT AND ONLINE. With close to 30 years of publication behind it, the International Milling & Grain Directory (better known as the IMD) is a high-visibility, high-prestige directory for your company to appear in if you are selling products or services to millers. The IMD enjoys a global reach of more than 50,000 readers. New for IMD 29 you will find fascinating articles drawn from our sister publication, Milling and Grain. These articles provide real world examples from each different milling specialty, including interviews with leading industry figures, case studies based on visits to flour mills, feed mills and grain storage and handling manufacturers around the world. Contact the team: Tuti Tan tutit@internationalmilling.com Mehmet Ugur Gürkaynak mehmetg@perendale.com

Vibrafloor +33 3 85 44 06 78 www.vibrafloor.com

Weighing equipment Bühler AG +41 71 955 11 11 www.buhlergroup.com PLP +39 05 23 89 16 29 www.plp-systems.com TMI +34 973 25 70 98 www.tmipal.com Van Aarsen International +31 475 579 444 www.aarsen.com Vibrafloor +33 3 85 44 06 78 www.vibrafloor.com

Yeast products Leiber GmbH +49 5461 93030 www.leibergmbh.de

The International Milling Directory is free to join if you are a supplier company. List your company, products and services today! If you would like to order a print copy of the Directory, please visit our website at:

internationalmilling.com


t s r fi e h t n Joi ’ s r e l l i M l a ! t i e g c i n D e r e f n Co r 2021 2 2 – 6 1

e b m Septe

.com e c n e r onfe c s ence r r e e l f l i n o m lersC l i digital M l a t #Digi

What will shape the future of milling?

These and many other questions will be addressed during this year’s Digital Millers’ Conference from September 16 to 22.

What are the key topics and challenges in the milling industry?

In many regional sessions for Middle East and Africa, Latin America, the Francophone states, CIS states and Asia-Pacific, the current issues around wheat, analytic, milling, flour and applications will be discussed by the experts from all over the globe.

Register now and join the biggest digital event for millers in 2021

страны СНГ 16 сентября

Middle East & Africa Latinoamérica 20 September 22 de septiembre

Asia-Pacific Pays Francophones 17 September 21 Septembre

This event is hosted by Mühlenchemie and supported by numerous partners from the milling industry.


myMAG PRODUCTS AND SERVICES FEATURED IN THIS ISSUE

What is The Market Place The Market Place is a collaboration between Milling and Grain magazine and our sister titles, The International Milling Directory and The Global Miller. The Market Place aims to connect the print and the digital world, bringing more content that will be of interest, as well as direct links to the content that you want to see. Throughout this edition of the magazine you will find QR codes and myMAG links that can link to various content from all three publications.

P

Advertised products in this issue

33

4B Braime Elevator Components Ltd

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AGI

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Alapala Dis Ticaret Ltd Sti

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Almex

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Altinbilek Makina Sanayi

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Andritz (Denmark)

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Anpario plc

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45, 47, 49 Bastak Gida Makine Medikal

PROFILE

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64

Behlen Mfg Co

84

Behn + Bates Maschinenfabrik

37

Biomin Holding GmbH (Austria)

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97

Brock Grain Systems

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34, OBC

Buhler (Switzerland)

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Christy Turner

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Cimbria (Denmark)

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Consergra

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CSI

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Dinnissen

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Erkaya Laboratory Instruments Co

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91

Evonik Degussa (Germany)

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FAMSUN

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FILIP GmbH

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FrigorTec

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Fundiciones Balaguer

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Gazel Degirmen Makinalari San. TIC. LTD. STI.

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Hamlet Protein A/S

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93

Hydronix

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Imas

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Informa Markets Asia Ltd., Taiwan Branch

26

Inteqion

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3

Jiangsu ZhengChang Cereal Oil and Feed Machinery Co.,Ltd

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19

Koyuncu Sanayi Fircalari Tekstil Plastik San. Tic.Ltd.Sti.

51

54

Ozpolat Makina Gida San. ve Tic. A.S.

myMAG.info/e/635

89

PCE

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6

Pingle Group - Hebei Pingle Flour Machinery Group Co. Ltd.

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72

PLP Liquid Systems srl

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100

Port Tarragona

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13

PTN

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69

Romer Labs Division Holding GmbH

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2

Satake (Japan)

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71

Sefar AG

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Selis Makina Endustri VE TICARET LTD. STI.

myMAG.info/e/148 myMAG.info/e/151

41

Silos Cordoba

99

SPACE

101

Stern-Wywiol Gruppe

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Stern-Wywiol Gruppe

4

Sukup Manufacturing

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Symaga (Spain)

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9

Tapco

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TekPro

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69

The Anderson Feed Tech

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15

The Anderson Inc

42

The Essmueller

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75

The Packaging Group GmbH

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68

ThermoNox GmbH

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37

UK Flour Millers

myMAG.info/e/306

83

Van Aarsen International B.V.

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65

VAV Conveyor Components & Solutions

myMAG.info/e/10422

67

Vibrafloor

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14

Vibronet Graef

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5

Vigan Engineering

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59

VNU Exhibitions Asia Pacific Co. Ltd

63

VNU Exhibitions Europe

29

Wenger (US)

myMAG.info/e/168

17

Yemmak

myMAG.info/e/170

30

Yemtar

myMAG.info/e/8488

myMAG.info/e/932

87

Yenar Döküm A.S.

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Neuero Industrietechnik (Germany)

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73

myMAG.info/e/1031

22

Obial /ALTUNTAS HAVALANDIRMA TURIZM SAN TIC A.S.

Zhengzhou Golden Grain Equipment Engineering Co., Ltd

myMAG.info/e/128

Ocrim

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Zhengzhou Golden Grain Equipment Engineering Co., Ltd

myMAG.info/e/1031

60

58

61

Ocrim

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17

Ottevanger Milling Engineers

myMAG.info/e/633

31,111

Milling and Grain - June 2021 | 107


the interview

Ryan Alan S. Celis

Ryan Alan S. Celis is a Mechanical Engineer who earned his BS in Mechanical Engineering from the University of the Philippines in Diliman in 1987 where he also received his Certificate in Advanced Military Training in 1985. He placed 6th in the 1987 Mechanical Engineering Licensure Examinations. He also attended the Ateneo de Manila Graduate School of Business in 1992. He started his professional career in San Miguel in 1988 which saw him undertake various important positions. After leaving San Miguel, he set-up his own food company marketing and distributing his former company’s poultry and meat products. He also set-up his own engineering and consultancy company doing project engineering and project management, consultancy and technical training, maintenance services, fabrication, construction, and installation works for the feed and food manufacturing companies. Over-all, Ryan’s experience in the feedmilling industry spans 33 years. At present, his company also operates a feedmill plant in the southern Philippines doing contract manufacturing for various major feed integrators and commercial feedmillers. He is also a regular resource speaker at the Milling School organised by Milling and Grain and Progressus Agrischools. How long have you worked in feed milling and what made you enter this industry as a career choice?

I have worked in the feed milling and food industry for more than three decades. In 1988 and fresh out of college, I was working as a technical analyst in the Project Development Group of a lending institution when I was offered the chance to work for a prestigious highly integrated local conglomerate. I grabbed the opportunity partly because I was getting bored with the job I was doing and I was aching for action and wanted real hands-on experience in either manufacturing operations or engineering, having been trained as a mechanical engineer. I found myself working in the Feeds and Livestock Division, which was later spun-off into a 100 percent subsidiary, in the company’s major feed manufacturing facility in Manila. I was part of a select group of Cadet Engineers who were being trained to provide the needed pool of technical and managerial personnel to support the company’s expansion program.

What were your first jobs in milling and how did that shape your career?

After spending the first three months of intensive training in different areas of the company’s operations, I was given the chance to be part of the project management team during the construction and installation of a new feed manufacturing facility intended to serve the fast-growing shrimp feed volume requirements of the company at that time. This assignment was part of the six-month training program we had to hurdle. It was a dream assignment for me. I finally got the hands-on exposure I have always wanted working with experienced and highly trained engineers and technicians both foreign and local. After the completion of the project several months later, I was assigned as the Manufacturing Supervisor tasked to develop and implement the Preventive Maintenance Program of the new facility. This further deepened my experience and gave me more in-depth knowledge of feedmilling from the manufacturing, engineering, and maintenance perspectives.

What are some of the main aspects of your job that you feel are most important? Early in my career, I had the privilege of having good superiors and mentors whom I respected and looked up to for guidance. I was given a substantial degree of autonomy and latitude in doing the tasks assigned to me

108 | June 2021 - Milling and Grain

which reinforced my initiative, resourcefulness and further enhanced my confidence. However, my superiors also made sure I received the right training. And also that I received continuous training. Because of this, I can confidently say that I have become a highly trained professional in this field. But, of course, that substantial degree of autonomy comes with the weight of responsibility which necessitates that it should be exercised with prudence. I have never forgotten what my boss once told me – “It’s okay to make mistakes, but make sure it’s not enough to cause your head to be chopped-off.” It has served to remind me to always think about the adverse consequence of every decision or recommendation when advising somebody. And whether or not that adverse consequence, if and when it happens, is acceptable or not. Now as a consultant, an engineering contractor, and a feedmiller, I always think about what would best serve the interest of my clients by helping them avoid or alleviate the adverse consequence of the course of action they have decided to take.

In your view how important is the animal feed industry in your country?

I believe agriculture is an area a developing country such as The Philippines should give more focus. Food security is the natural consequence of this but more so, it is key to our sustained economic growth. Agriculture is also a way to ensure the trickling down of the benefits of economic growth to the majority of our people, and therefore, will eventually narrow the gap between the rich and the poor. The animal feed industry is an important aspect that we should further develop and support if we are to attain the full potential of agriculture in our country. I believe we have more than enough local talent and expertise in this area that can greatly benefit the animal feed industry and the agricultural sector in general.

Having worked for a substantial period in the milling industry is this a career choice you would recommend to others and why? Definitely. We need more professionals in this field to sustain the growth of the industry especially here in The Philippines where the feedmilling industry has grown by leaps and bounds for the past several years. I believe the creativity and enthusiasm of the young generation can propel the industry to the next level of development.


What are the challenges of the feed industry in your country and region? Can they be overcome?

Obstacles can always be overcome. One of the challenges facing the feed industry here in The Philippines is the supply and quality of corn. Being a vital raw material this is a major concern for The Philippine feed industry. The lack of post-harvest facilities for farmers and farmers’ groups such as dryers and storage including the needed technology to run these facilities is still wanting. Small farmers and planters also lack access to capital to finance their inputs such as good quality seeds, fertilisers, herbicides and labour. They also lack the necessary equipment as a result of this. This puts them at the mercy of financiers/ buyers/traders who lend them money at high interest rates and in most cases supply them with the needed inputs at a profit. Because of the lack of good post-harvest facilities, it is sometimes hard to fetch a good price for their produce. For example, higher moisture corn will naturally be bought for a lower price versus properly dried corn. Aflatoxin levels would also be another major issue. Another challenge would be how to transition from bags to bulk handling and transport of raw materials and finished goods. And another challenge is technology. Though companies are now starting to upgrade, a significant percentage of feedmillers still need to catch up on this aspect.

Milling and Grain - June 2021 | 109


PEOPLE THE INDUSTRY FACES Christy Turner Ltd appoints new Managing Director

R

ecently, Christy Turner selected Ian Butcher from their existing management team to head up the entirely UK manufacturing operation and oversee worldwide operations.

Mr Butcher’s pedigree in precision engineering dates back to an apprenticeship with Ransome & Rapier before he joined Turner Chilled Rolls as Production Manager on a 15year tenure before a seven-year stint with Manganese Bronze.

“The history of our exclusively UK operation speaks for itself, but we are also committed to innovation and use our experience, expertise and engineering knowledge to produce a wide range of well-designed, robust machinery that usually outlives the career of its buyer,” says Mr Butcher.

“Christy Turner provide first class customer support both before and after purchase and offer customers a variety of services, including a dedicated spare parts team along with skilled and experienced service engineers,” he concludes.

DLG’s exhibitions department introduces new Managing Director

T

obias Eichberg has taken over as Managing Director of the Exhibitions Department of the DLG (German Agricultural Society) and DLG Service GmbH, headquartered in Frankfurt, Germany. Mr Eichberg succeeds Peter Grothues, who will be retiring on 31 July.

Mr Eichberg has accumulated more than 25 years’ experience in both the international agricultural machinery industry and the global exhibition sector. Mr Eichberg worked in various management positions in the agricultural machinery and commercial vehicle industry.

"We are delighted that in Tobias Eichberg, we have acquired not only an experienced professional in the international trade fair business, but also an expert in the professional topics in the agricultural and food industry as well as agricultural machinery," says Dr. Reinhard Grandke, Chief Executive Officer, DLG.

IFEEDER announces appointment of new Executive Director

T

he Institute for Feed Education and Research (IFEEDER) has announced the addition of Lara Moody as its new executive director. Ms Moody will provide visionary leadership to IFEEDER’s activities including programme development, strategic partnerships and collaborative resourcing.

Working closely with IFEEDER’s Board of Trustees and committee members, she will develop and support resources and related efforts to advance the public charity’s research and education mission.

“We need visionary leadership to ask the tough questions, provide reliable data and research and engage with stakeholders and the food chain to advance solutions and understand the issues that impact our business,” says IFEEDER's President and AFIA’s President and CEO Constance Cullman.

Tomra appoints Latam Regional Sales Director for Chile

D

avid del Castillo has joined the TOMRA Food team. He will work from the new regional headquarters inaugurated in Santiago, Chile, in 2020.

In his career he has collected more than 13 years of experience in sales roles in the food industry, always closely tied to the food and technology sector. Mr del Castillo has managed multidisciplinary teams for most of his professional life.

"I firmly believe that advanced technology and the food industry will go hand in hand in the future. A clear example of this is what TOMRA Food has been doing all these years globally. “I am very excited with this opportunity to develop the excellent team we have and achieve the ambitious goals that we set for the next few years,” says Mr del Castillo.

David Henstrom appointed as new CEO for Unibio

U

nibio, the sustainable protein company, today announces that it has appointed David Henstrom as its new CEO. He is expected to join the company in June 2021.

Mr Henstrom joins from Cargill, the global food and nourishment giant, where he has worked since 1994 across a range of business units, most recently as Vice President.

“We have arrived at a natural point in Unibio’s development where a range of different skills are needed to take the company to the next stage,” says Henrik Busch-Larsen, outgoing CEO. “Unibio is uniquely positioned, with a sustainable protein that can be produced at an industrial scale, adding value to feed markets worldwide.

“I look forward to helping accelerate their expansion in the years ahead,” says Mr Henstrom, the incoming CEO. 110 | June 2021 - Milling and Grain


Working towards a better world. Meeting the nutritional needs of a growing population means not only finding new sources of sustenance, but also improving efficiency in food and feed production. We want to contribute to a sustainable world with energy-efficient processes. Our aim at Bühler is to reduce waste, energy, and water in our customers’ value chains by 50%. We continue to develop technologies, processes, and partnerships to make a significant contribution to tackling these issues. Let’s create tomorrow together. www.buhlergroup.com

Innovations for a better world.

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