JAN 2017 - Milling and Grain magazine

January 2017

YOUR GLOBAL PARTNER

In this issue:

The African Milling School

- we return for graduation • Fortification investment • Flour correction and falling number reduction • Internview: Nath Morris Vice President of IPPE Expo • A revolution in colour sorter technology • IAOM MEA

Event review millingandgrain.com

Volume 128 Issue 1

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VOLUME 128 ISSUE 1

January 2017

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 Tel: +44 1242 267707 darrenp@perendale.co.uk Tom Blacker Tel: +44 1242 267700 tomb@perendale.co.uk Mark Cornwell Tel: +1 913 6422992 markc@perendale.com Latin America Marketing Team Iván Marquetti Tel: +54 2352 427376 ivanm@perendale.co.uk

78 - A revolution in colour sorter technology

Nigeria Marketing Team Nathan Nwosu Tel: +234 805 7781077 nathann@perendale.co.uk Editorial Team Rhiannon White rhiannonw@perendale.co.uk Peter Parker peterp@perendale.co.uk

Since ancient times, all over the world people have used their intellect and knowledge in developing rice cultivation and processing.

ISSUE HIGHLIGHTS

International Editors Professor Dr M Hikmet Boyacıog ˘ lu hikmetb@perendale.co.uk

NEWS

Dr Roberto Luis Bernardi robertob@perendale.co.uk

48 The potential of African grown crops to meet food demand

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

FEATURES

52 The African Milling School 66 Fortification investment

FACES

2 6-42

68 Flour correction and falling number reduction 70 Why isn’t Rye growth much more prevalent?

Grain & Feed Milling Technology magazine was rebranded to Milling and Grain in 2015

46

CASE STUDY

92

74 How to control moisture in parboiled rice production

78 A revolution in colour sorter technology

EVENTS

92 Event listings, reviews and previews

COLUMNS

12 Mildred Cookson 18 Raghavan Sampathkumar 22 Clifford Spencer 29 Tom Blacker 30 Christophe Pelletier 38 Chris Jackson

STORAGE

82 Choosing the right silo

80 Minimising the risk of explosions

116 People news from the global milling industry ©Copyright 2016 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

PRODUCT FOCUS

2 GUEST EDITOR Roger Gilbert

94 MARKETS Radka Borutova

86 G3 to build nextgeneration grain export terminal at the Port of Vancouver, BC

TRAINING

41 Swiss Institute of Feed Technology awards diplomas to 14 graduates

114 INTERVIEW Nath Morris

COVER IMAGE: Shidi Huzeinat Kehinde from Flour Mills of Nigeria is the first female graduate of the African Milling School

ISSUE HIGHLIGHTS AMYLASE Flour correction and falling number reduction Flour mills must deliver products with consistent baking performance.

However, to achieve this miller face several key challenge

PAGE 68

WHEAT • New wheat crops as an alternative to a gluten-free diet • Wheat quality data review

PAGE 10

FORTIFICATION Fortification investment

PROJECT G3 to build nextgeneration grain export terminal The terminal includes over 180,000 metric tonnes of storage and will be able to handle cereal grains, oilseeds, pulses and special crops, much of which will be supplied via a throughput agreement with G3 Canada Limited.

PAGE 86

whilst these ingredients may be invisible, their profound positive effects are very much tangible for millions of people who consume baked goods every day

SILOS Choosing the right silo

Grain storage is an aspect every miller, farmer, grain trader and organisation responsible for strategic food reserves, has to consider at some stage.

PAGE 82

PAGE 66

FOOD

STORAGE

FEED

PROCESS RICE

Moisture control Around 50 percent of the world’s paddy rice production is parboiled. This is a process during rice production in which the paddy (raw) rice is steamed in the husk and then dried.

PAGE 74 FEED

Machinery at EuroTier This months product focus looks at feed processing equipment that appeared at EuroTier

COMMODITIES

Mycotoxins

PROFILE

WENGER

RICE

Colour sorter technology Since ancient times, all over the world people have used their intellect and knowledge in developing rice cultivation and processing.

PAGE 78

PAGE 46 2 | January 2017 - Milling and Grain

FLOUR

Antares Plus roller mill The Antares Plus roller mill optimizes yield and flour quality thanks to innovative sensor technology

PAGE 92

INTERVIEW

NATH MORRIS

Currently Vice President of Expo for the US Poultry & Egg Association, Nath manages the annual International Production & Processing Expo (IPPE) held annually in Atlanta, Georgia

PAGE 114

In the last few years, Wenger introduced more than 30 new innovations and was issued numerous patents in response to rapidly changing needs in the aquatic feed and pet food processing industries.

PAGE 90

The 2016 Nutriad Mycotoxin Survey covers 66 samples from all over Great Britain and Ireland.

More than 500 analyzes were conducted to test for the occurrence of the eight mycotoxins most frequently found in agricultural commodities intended for animal production.

PAGE 94

Guest

Editor

Welcome to 2017 and the first edition of Milling and Grain!

2017 looks like it might well be an exciting yet turbulent year ahead of us within the food processing industry in terms of technology transfer, but particularly for milling, when you consider the potential for change in our economic trading conditions ahead.

I point to Brexit, which will continue to destabilise trading positions within Europe (not just the UK) and for which industry has no clear perspective on an outcome other than let’s wait and see; politics, as America settles down to its new President’s way of doing business and reshaping its international policies; and lastly to continuing destabilisation in the Middle East that is impacting a key country that is a major powerhouse for milling technology, Turkey.

These are just three areas of concern for key regions in the Northern Hemisphere providing the flour and feed milling equipment, technology and support to those countries that need it most.

A major concern amongst milling industry suppliers must be economic stability in the markets they are trading from and to. Prices are impacted by exchange rates, and exchange rates fluctuate when markets or governments respond to changing circumstances.

Establishing storage facilities through to turnkey feed and flour mills plus all their ancillary equipment and services, required structured government and financial support links that almost invariably cross international borders. It’s vital that we retain stability in these supply lines in order to develop milling operations in those countries and regions that need them most.

Making content easily assessable

While the digital searches allow us to pinpoint information quickly and accurately, print magazines provide more of an overall and varied read. Our magazine falls somewhere in-between - readers appreciate the variety of content we present, representing all sectors of the milling family, while at the same time wanting to pin-point stories and information of particular interest to their milling specialty.

To address this need, we have made a modification to the magazine this year - the identification of key content in an issue by its milling sector. This replaces our regional focus page and allows us to ‘highlight’ subjects that are of particular interest to the four sectors of milling that we encompass plus an ability to highlight subject matter more specifically within those areas.

This might seem a little like overkill in a magazine that is dealing with a single subject, but when you take a closer look at our industry, there are several key sectors that might not readily overlap. For example, how relevant is feed to food in milling in terms of reader interest? Or how connected is rice milling technology to that of flour milling technology? And where does storage, transportation and handling belong? Finally, how do we as millers - both in the feed and food areas - deal with nutrition in this matrix?

That is why we are introducing a more extensive ‘contents page,’ grouping like-minded stories together for those with particular interest. The broad categories will be food (flour/rice etc), feed, processing and storage/handling. These groupings may change from issue-to-issue. However, it will provide a useful reference for those coming to a new edition or for those looking back over previous editions.

I am interested in your responses to this and how we might develop our industry magazine further to better serve yourself and all readers.

Meeting millers’ needs – in other languages

In 2017 we will once again publish every second edition in five other languages, and soon there will also be a French edition joining the stable.

Our colleague in France, Antione Tanguy, has been establishing a website to serve the French-speaking market, which will carry all our content online by subject heading as well each respective Frenchlanguage edition.

It’s worth a visit (http://www.millingandgrain.fr ) just to get an idea of the effort and resources we are putting in to get technology and nutrition messages published in English to readers whose English is not their first language.

Roger Gilbert, publisher

Annual Subscription Rates Inside UK: UK£100 Outside: US$150/€133

ISSN No: 2058-5101

More Information www.millingandgrain.com http://gfmt.blogspot.co.uk

News

JAN 17

Milling

IGP Institute and USSEC team up to teach risk management techniques

L

atin American professionals travel to the IGP Institute to learn about risk management practices.

Seven participants travelled to the IGP Institute Conference Centre in Manhattan, Kansas, December 15-16, 2016, to engage in the USSEC Risk Management Latin America course.

The collaboration between the United States Soybean Export Council (USSEC) and the IGP Institute provided education and training to Latin American professionals about current risk management practices.

IGP curriculum manager Carlos Campabadal led the course in several lectures with the help of guest presenters. The relationship between the IGP Institute and USSEC provides skills for mitigating the risk during grain purchasing is highlighted in this training.

Course participant Angela Maria Ayora a general manager for egg production companies in Colombia saw this firsthand.

“It was a great opportunity for me,”Ms Ayora says. “I decided to take advantage of it and to get all the information that I can so I can figure out how to apply it to the six companies I represent and in my daily job responsibilities.”

Fellow course participant Juan Esteban Mejia, a farm manager also from Colombia, says that he hopes to put the techniques he has learned here at the IGP Institute to use when he returns home.

“It would be good for our companies in Colombia to learn from this training and explore the possibility of not taking on so much risk,” Mejia says.

“Right now we are always in the market. It has been beneficial to see how the whole network works.”

This is just one example of the partnership trainings offered by the IGP Institute.

IGP also offers training in grain processing and flour milling, grain purchasing, and feed manufacturing and grain quality management.

For more information about upcoming courses visit the IGP website at www.grains.k-state.edu/igp.

6 | January 2017 - Milling and Grain

This edition of Milling and Grain is striking for two reasons - and both focus on Africa. In fact, it would be fair to say that this is an ‘African Edition’.

We have learnt from the African Union’s technology arm NEPAD, that crop losses through poor storage can account for up to 50 percent of all grains harvested.

That’s not just significant, that’s a scandal. How can we sit by, as the industry that will be involved in the milling and further processing those grains, and not draw to government and NGO attention the importance of getting grain storage?

Are we silently witnessing the development of a two-tier food production system whereby one group can ‘afford’ to talk confidently about the advantages of safe food products that protect and enhance human health while the other group can’t ‘afford’ food and are left to make-do with bits and pieces of the food production chain that has identifiable barriers which lead to shortages, higher cost and inefficient processes?

Of course not all developing countries are dealing with the same challenges and some are making much better progress than others.

Recognising that sound food relies upon the proper handing and storage of raw materials right from ‘harvest’ must be the responsibility of government. It needs to ensure the infrastructure is in place to provide the foundation for buildings, equipment and services that ensure as much of our ‘raw material’ as possible maintains it integrity until move into the processing line.

For African cereals, taking up that responsibility could pay huge dividends that would benefit the lives of many. Why shouldn’t consumers in Africa’s developing countries expect the same support from their governments in this regard as we do in developed countries?

This edition of MAG reports on the IAOM MEA Conference and Expo event in Ethiopia last October, identifying the host government of this most populous country doing much more than expected to encourage the expansion of milling. It was during this meeting that ‘Milling4Life’ launched itself in Africa and presented a link between the international grain storage sector and the African Union in an attempt to begin the task of saving Africa’s grain and other crops from spoilage during storage.

This issue looks at the great work one commercial company is doing in training a new generation of African millers. The magazine reports extensively on the graduation, after two years of training, of its first group of milling students and wishes them well in their respective countries and careers.

GF

MT

gfmt.blogspot.com

Milling News

TECHNOLOGY NEWS The Sweet CalorMatic® Darren Parris visits Sweet Manufacturing to look at a very clever multi-purpose heat processor called the ‘CalorMatic®' Innovation at Sweet The company has designed, perfected and manufactured in-house a very clever multi-purpose heat processor called the ‘CalorMatic®’.

It offers a new concept for the economical, efficient, uniformed and clean thermal treatment for a large variety of products, by-products and materials.

It basically roasts, toasts and dries grains; for example, it takes moisture out of the soybeans making the soy a better protein for the feed industry, giving better enzyme activity and conversion for better feed energy.

It’s a hybrid product. It’s more like a dryer. These units are available in different sizes. Sweet indicated that they have sold multiple units to a customer in the U.S. that

8 | January 2017 - Milling and Grain

processes specialty products for the dairy and animal industries.

I was taken outside to see first-hand this awesome machine; this working model is kept onsite to run tests for potential customers to see if it will extract the right amount of moisture from the different products received. This CalorMatic® has a powerful fan that pulls air from the outside and forces it through a flame burner which fills a chamber with heated air under the conveyor. This precisely heated ambient air passes underneath the product.

The product never touches the flame however, you can see the burner through the window. The fan will blow over the burner, thus blowing hot air over the product. The heated air will push through the product, so six inches of product depth will go in and as you see this, the material will be wet at the beginning then it will become heated with the air and will take out the moisture in just one run.

The company has a long-time European dealer in Italy who has sold multiple CalorMatic® units throughout Europe over the past 20 years and more.

This awesome piece of equipment is very instrumental in the feed industry and for roasting beans.

The importance of such a dynamic product was referenced in a panel discussion at a recent Feed industry conference in the U.S. A senior executive on the panel from a prominent industry cooperative indicated how important it would be for all feed mills and cattle related operations to have provisions for a roaster for their facilities. The CalorMatic® is an awesome piece of equipment indeed!

In your business, performance is crucial.

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Interested? Let’s get in touch: visit nutriad.com for your local contact.

FLOUR FOCUS NEW WHEAT CROPS As an alternative to a gluten-free diet

W

by the FECYT - Spanish Foundation for Science and Technology

heat, one of the most widely consumed grains in the world, contains gluten, a mixture of proteins that can be toxic for people with coeliac disease.

A new study that analysed the toxic components of these proteins in various varieties of wheat makes the first step forward towards developing wheat-based products that are safe for coeliacs. Bread, biscuits, pasta and patisserie products in general are the main foods made using wheat, and they are not recommended for coeliacs. Patients who consumed a mixture of proteins containing this grain gluten - experience an immune response in their bodies.

Coeliac disease, one of the most common autoimmune diseases, causes atrophy in the villus of the intestinal mucosa, which leads not only to poor nutrient absorption but also malnutrition, diarrhoea, stunted growth, anaemia and fatigue. Currently, the only treatment is a strict gluten-free diet for life. In recent years research that seeks to understand the relationship between the proteins of wheat gluten and the reaction it produces in coeliacs has been promoted.

One of the hypotheses, with no clear scientific basis, was that modern wheat production practices that aim to improve the viscoelasticity of bread dough had contributed to increasing the prevalence of coeliac disease since the late 20th century. However, a new study published in the journal Food Chemistry demonstrates that even the oldest varieties of wheat, which have not been subject to alteration, can present toxicity through some components of gluten, called epitopes that are responsible for the autoimmune response in coeliac patients.

In search of the elements that make gluten toxic, the scientists analysed various kinds of wheat from several countries, all produced in the same agronomic year (20132014) at the Experimental Station at the Agronomic, Food and Biosystems School of Madrid, in order to assess what relationship there was between various kinds of wheat and their toxicity.

For this purpose, they focused on some of the proteins in gluten, gliadins. The other proteins in gluten, glutenins, are the main causes of the strength of the mass of flour and what lend it its viscoelasticity. This characteristic, which has a clear genetic component, makes some varieties of wheat more suitable for producing bread, while others are used for patisserie products.

Marta Rodríguez-Quijano, a researcher at the Technical University of Madrid and one of the writers behind the

10 | January 2017 - Milling and Grain

study says, “Out of the proteins in gluten, gliadins have the greatest clinical effect against the innate and adaptive immune responses that lead to coeliac disease.”

However, there are various kinds of gliadins in every variety of wheat. The scientists assessed the presence of T-lymphocytes - a type of cell in the immune system - related to coeliac disease in the various kinds of wheat thanks to an antibody capable of recognising toxic epitopes or antigenic determinants.

“The results show that the different varieties of wheat produce considerably different immune responses depending on the T-cells analysed. Some varieties of this grain, such as the French ‘Pernel’ T. aestivum ssp. vulgare L., have low toxic epitope content,” explains Ms Rodríguez-Quijano.

Towards safe products for coeliacs The research reveals the potential of production practices to develop wheat products that are safe for coeliacs.

“Genetic diversity makes it difficult to obtain a variety of wheat with no toxicity while maintaining the viscoelastic properties of gluten. For this reason, learning about the different varieties would enable production techniques to be developed to achieve this,” the expert says.

The project is a first step towards these technologies based, for example, on selective modification of the glutamine residue present in the toxic components. In coeliac disease, identifying the quantity and distribution of toxic epitopes is the key.

“We hope this study enables products to be developed that are safe for coeliacs with detoxification processes that combat the poor nutritional and technological characteristics of gluten-free products and thereby contribute to improving patients’ quality of life,” concludes Ms Rodríguez-Quijano.

Milling News

WHEAT QUALITY DATA REVIEW - The needs of all customers in South Asia

by Hannah Schlapp, Communications Intern, Kansas Wheat

W

heat buyers, millers and processors in South Asia have a better understanding of the quality of this year’s hard red winter wheat crop, thanks to US Wheat Associates’ (USW) annual Crop Quality Seminars.

Kansas Wheat CEO Justin Gilpin presented US hard red winter wheat quality information at the seminars that were held from November 9-22, 2016, in Manila, Philippines; Cebu, Philippines; Jakarta, Indonesia; Bangkok, Thailand; and Ho Chi Minh City, Vietnam.

“Each of the customers are users of hard red winter wheat and they each have different priorities. By covering all of the characteristics of hard red winter wheat I was trying to touch on the needs of all the customers,” Mr Gilpin said.

Each year, after thousands of wheat crop samples are analysed and the results are published in the USW Crop Quality Report, US Wheat Associates invites its overseas customers to seminars led by USW staff, growers, state wheat commission staff and partner organisations.

These seminars dive into grade factors, protein levels, flour extraction rates, dough stability, baking loaf volume, noodle colour and texture and more for all six US wheat classes, and are tailored to focus on the needs and trends in each regional market. In 2016, USW hosted 40 seminars in 23 countries.

During the seminars, Mr Gilpin noted that HRW had record yields across the board this year.

The results of such high yields had a lot to do with ideal

weather conditions. During the growing season, the crop had plentiful rainfall and temperatures which helped for an ideal filling period.

With the temperatures being as mild as they were, the crop was not as affected by heat, drought, or disease stress, all of which play a major role in the quality of the wheat crop. Improved genetics also played a major role in higher yield results.

Mr Gilpin talked about the lower protein that HRW wheat has this year, but that it is a good overall quality crop. One of the best advantages about HRW wheat is its constant demand.

“Hard red winter wheat is viewed as a traditional wheat around the world. Hard red winter wheat sets the standards that buyers gauge for quality in competitors like Australia and other countries. It’s important because bread and noodle products are in high demand, and it’s a growing demand,” Mr Gilpin said.

He emphasised the blending opportunities that HRW wheat offers.

Mr Gilpin said that having record high yields, along with lower protein and a lack of storage areas, are large factors for driving prices downward. Within the last year, Kansas and the rest of the US have seen a downfall in income, followed by a decrease in wheat acres planted.

Major drought conditions are affecting mainly the western part of the state, but that just goes to show that no two years are the same.

“The environmental impact each year is always somewhat different on each crop. This dictates how each crop, year after year, will have different qualities.

It will have different strengths, and it will have different weaknesses. This makes it important to do seminars annually to talk about quality attributes to our customers in a competitive environment, because a customer with more information ultimately will be a better customer,” Mr Gilpin said.

Milling and Grain - January 2017 | 11

The firm’s two-storied stand at the Paris Exhibition1885

The French engineering works of MM Rose Frères at Poissy, France

Milling journals of the past at The Mills Archive

by Mildred Cookson, The Mills Archive, UK Following on from my last two articles, I am continuing to mine the rich seam on milling engineering works described in The Miller during 1885.

Each features the manufacture of “milling machinery and appliances belonging to the miller’s art”.

The 5th October issue featured the workshops of the French firm MM Rose Frères at Poissy in the department of the Seine-et-Oise.

This remarkable firm started from a comparatively modest beginning in 1865 to become 20 years later one of the most important millwrighting factories in France.

Messrs Henry and George Rose, the owners of this important company, started in business around 1860, and during the whole of their professional careers were noted for steadily keeping abreast of mechanical progress in the miller’s art. They were, in effect, to the manor born, for their father, Mr J Rose, lived in England and was himself a miller.

The two brothers were regularly trained to follow their father.

This gave them the practical knowledge of, and sympathy with the work of the miller, which they would have acquired in no other way.

It is interesting to note that the two brothers were nephews of one of the most eminent UK millwrights of that time, George Packham, who designed the Ville d’ Eu Mills for King Louis Philippe of France and whose business relations with that monarch ripened into a life long friendship. An item on this in the 3rd September 1877 issue, p337 may allow me to write more on this topic in a future article.

A millstone balance

Among the early achievements of MM Rose Frères was the introduction into France of a millstone balance. This was in 1861 when their father was still a miller at Epouville, near Le Havre.

12 | January 2017 - Milling and Grain

The father and two sons joined forces to work on the patent balance for millstones which was sold under the name MM Rose, Père et Fils, only changing some years later to the present title.

During the next five years members of the firm travelled extensively, visiting numerous mills in France and other countries. They returned home convinced that a great future lay before wheat cleaning machinery.

They were all struck by the irreparable injury that flours ground from high class wheats received from the contamination with earth and other foreign bodies which were originally mingled with the raw grain and were triturated past all hope of elimination in the grinding process.

They acquired the French patent of the “Childs’” aspirator and at once made it their business to push this celebrated wheat cleaner with all their energy. The Tarare Americain (American Winnower), as this machine was called, met with great success and its makers were soon in a position to quit the modest workshop which they then occupied at Maromme near Rouen.

They then started on a more ambitious scale in the ancient town of Poissy, just 20 miles outside Paris and on the railway connecting Rouen and Paris.

This illustration shows the Poissy workshops which had expanded since its foundation in 1865, so that by 1885 it was second to no other factory of the same kind in France.

Production within the factory covered every description of machinery used in flour mills, breweries and distilleries. At the same time the wants of the workforce were well cared for. The works covered 7000 square meters, of which 4500 were occupied by workshops employing 200 workmen.

The motive power of the factory was supplied by a fine engine of 50 horse power, supplied by Messrs. T Powell & Co of Rouen.

Wheat cleaning a speciality

Since the success of their Tarare Aspirateur the firm made wheat cleaning machinery a specialty and kept in touch with every improvement, wherever they found it in this area of milling mechanics.

Poissy works aerial engraving

Dressing of flour also received their special attention.

They were the first to introduce into France the centrifugal bolting machine as well as scalpers, all of which were readily taken up by the milling trade. It was stated that between 1865 and 1880 the firm sold more than 25,000 machines.

MM Rose Frères did not neglect the reduction of grain by millstones. They took across the Channel the disc mill of Messrs Higginbottom and Stuart of Liverpool, for breaking wheat and fitted it in some important mills in France. They made roller mills, both corrugated and smooth and visitors to the Milling Exhibition at Paris in 1885 would have been struck by the solid and handsome structure of the mills on their extensive stand.

They showed two distinctive systems of milling in actual operation. In both, the grain was put through a very complete system of cleaning, but in one it was treated with six breaks, two of which were carried out with discs, and the remaining four by roller mills, and in the other it was subjected to three breaks on discs, and then passed through a smooth roller mill.

The exhibition stand at the Exhibition must have impressed the

Rose’s “Break” roller mill

judges as it was awarded with a Diploma of Honour.

Beyond competition

They were continually being awarded medals at various International exhibitions in which they took part.

As early as 1865 the firm took a first-class prize at Houdan in France, three other prizes at local exhibitions and a silver medal at Lyons in 1872.

A diploma of honour at Vienna in 1873 and the distinction of a Gold Medal in 1884 at the Brest Exhibition. They were also classed “Hors Concours”, being judged as beyond competition at Rouen in the same year.

Future articles will continue the series of reports of milling engineers; the next will focus on the British firm of Charles Hopkinson based in Redford, Nottinghamshire.

The geographical and historical spread of our holdings at the Mills Archive mean that I can only provide snapshots; if you would like to know more please email me at mills@millsarchive. org

Rose’s “Smooth” roller mill

Rose’s Vertical “Disk” mill

Milling and Grain - January 2017 | 13

Milling and Grain supports the aims and objectives of the Mills Archive Trust, based in Reading, England.

The history of milling no matter where it has taken place - is being archived by the Trust.

For well over 100 years milling technology has been global with many magazines serving or having served our industry from flour and food to feed and oilseed processing and now to fish feeds.

A most recent contribution to the Trust’s collection is a complete century of past edition of the now out-of-print ‘NorthWestern Miller’ from the United States.

We are proud to present here, front cover illustrations from this valued and longserving publication as a visual reminder of the importance contribution past magazines provided to our industry.

YOUR GLOBAL PARTNER

Art in the Archive We are a charity that saves the world’s milling images and documents and makes them freely available for reference. We have more than two million records. We aim to cover the entire history of milling, from its ancient origins up to the present day Find out what we have and how you can help us grow

millsarchive.org The Mills Archive Trust Registered Charity No 1155828

Milling News

Bühler Aeroglide appoints Paul Branson director of product management

B

ühler Aeroglide, a global leader in thermal process engineering and technology for food, feed, and industrial materials has appointed Paul Branson who, in his new role, will keep Bühler Aeroglide’s product portfolio competitive with an emphasis on increasing quality, reducing production cycles, and developing advanced products and solutions.

Most recently, Branson served as Product Manager for Aeroglide’s global industrial markets. Bühler Aeroglide’s President and CEO Andy Sharpe says Branson brings the technical expertise and insight needed to push forward as the company continues on one of the most ambitious product development drives in its history. “As we work to increase our regional market knowledge and gain a deeper understanding of customer needs in emerging markets, Paul will implement corporate strategies that ensure our products remain strong and relative to market

ANIMAL PROTEINS • Hemoglobin • Plasma

dynamics,” says Mr Sharpe.

The new Solis dryer is one developing innovation within a portfolio of targets that answers a critical need for pet food and aqua feed manufacturers. Working closely with food safety teams, Mr Branson will oversee the completion of this unprecedented high-hygiene, dry clean solution that reflects innovations from food safety advances.

Following the Ceres RTE design multi-national food manufacturers called revolutionary, the Solis will be uniquely engineered to help pet food and aqua feed processors with the same needs. Mr Branson says, “I’m looking forward to this new role, to help lead business development and realize Bühler Aeroglide’s product vision. Most important is that we maintain our legacy of market differentiation and continue to bring the unique value that enables our customers to be successful.”

Mr Branson started his career as a process engineer with the National

Paul Branson, director of product management, Bühler Aeroglide

Drying Machinery Company in 1984. He advanced to Vice President of Sales and Technology as Bühler Group acquired National in 2004.

Prior to National, Mr Branson worked as a research engineer for food products with the US Department of Agriculture. Mr Branson has a B.S. in Chemical Engineering from Drexel University and is a registered professional engineer.

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Milling News

Unibio opens first ‘Commercial Phase’ production facility

U

nibio, a Danish biotech company with the most advanced technology producing single cell protein from natural gas, has announced the opening of its first production facility based in the municipality of Kalundborg in Denmark, marking a significant milestone in the company’s development.

The opening which took place on Monday, November 21, 2016 was attended by dignitaries including: Lars Chr Lilleholt, the Minister for Energy, Utilities and Climate; Martin Damm, the Mayor of Kalundborg with Karen Hækkerup, CEO of the Danish Agriculture & Food Council who gave a keynote speech. The facility was opened by HRH Prince Joachim of Denmark.

Commenting at the opening, Henrik Busch-Larsen, CEO of Unibio, says, “The crucial advantage of UniProtein is that the technology is scalable and environmentally friendly compared with fishmeal and soy protein.

HRH Prince Joachim of Denmark officially opening Unibio´s new production facility

“We can produce natural protein in a plant using methane gas, and therefore the production of UniProtein is not limited by fishing quotas or the use of pesticides and it is weather-independent. Unibio’s technology thus provides animal feed producers access to a sustainable protein source of very high quality.” Karen Hækkerup, CEO of the Danish Agriculture & Food Council, told an audience of 130 invited guests that, “Unibio’s production plant is just one example of how we can produce nutritious and sustainable feed by combining modern technology and biological processes.

“In the Danish farming and food industry we are already among the most efficient in the world when it comes to using resources economically and sparing the environment.

“For several years we have worked on finding alternatives to soy which we import today. I hope that Unibio can contribute to replacing soy in the long term.”

16 | January 2017 - Milling and Grain

Science and research form an important part of our Danish identity H.R.H. Prince Joachim spoke at the opening ceremony saying, “Like farming, science and research form an important part of our Danish identity.

“We can be proud of the knowledge which every day contributes to making Denmark a stronger, richer and better place to live. As a result the traditional farming industry must face the future hand in hand with science and technology.”

In his turn, Tore Duvold, Vice President at Innovation Fund Denmark, added, “When two years ago Innovation Fund Denmark began to support the development of the sustainable Danish production of UniProtein®, the support involved high risk and many unknown factors. Since then a lot has happened.

“Unibio is now ready to upscale the production of UniProtein® by using a method that requires very little water and no pesticides, and is based on renewable energy. It holds great potential.”

Not the finishing line Mr Busch-Larsen concluded his speech by saying, “Today is not the finishing line but we have come a long way from where we began.

“The road has not been straight; we have crossed mountains and valleys and even tropical islands.

“However, our belief and optimism are intact, and we now own the most up-to-date technology in the field of bacterial fermentation, the most novel technology used to convert methane into protein, and we have a strong cooperation with the Technical University of Denmark (DTU).”

Unibio is the developer of an innovative single cell protein production technology called the U-Loop® technology, converting natural gas into a highly concentrated protein (UniProtein®) for sustainable food production targeting the animal compound feed markets.

The product benefits from superior nutritional content and product characteristics. The protein-rich biomass is 72.9 percent protein and can be used as a direct supplement in animal feed. The key product characteristics include: Developed naturally without any genetic manipulation • Long shelf life and stable production process • High protein quality allows for a more efficient diet with less quantities required, minimising nitrogen excretion • Already tested as feed for salmon, calves, pigs and chickens with positive results in terms of acceptance and growth rates • Approved by the EU as ingredient in animal feed

Milling News

The Raghavan Report Asia’s Food Future: A Fresh Perspective

by Raghavan (‘Ragha’) Sampathkumar To say 2016 was an eventful year would really be an understatement not just for the Americans but for the world. Among several key developments, as a food and agribusiness professional, I list the following as my favorites.

First, the humble grain got glorified as the IR8 rice variety celebrated its 50th anniversary. Hailed “the miracle rice”, IR8 helped prevent famine-induced deaths in the 1960s and brought millions of Asians out of acute hunger. Still rice contributes close to four fifths of all calories consumed by over four billion Asians. However, as diets are transforming faster, per capita rice consumption has been declining over the last few decades and consumption of livestock products, fish, fruits and vegetables has grown rapidly.

Then, pulses had their fair share of recognition as the United Nations announced 2016 as the International Year of Pulses (IYP). Their rich nutritional value as “natural superfoods” and their contribution to environmental sustainability aspects are getting due attention globally more so in the traditionally animal-protein consuming regions.

The third one is a tale of two cities - New Delhi and Beijing. The two Asian giants were fighting for the notorious top spot of “the most polluted” in the world. Unlike the latter, New Delhi’s dangerous air pollution was caused by burning of wheat stubbles after harvest in the neighbouring states of Punjab and Haryana. Strong voices were raised to press the Government to review India’s over emphasize on cereal-based agricultural and food subsidization policies that made these states “the wheat bowl of India”.

Further, FAO in Asia Pacific stressed the need for more action on the Anti-Microbial Resistance issue and called for concerted action by all stakeholders in the food chain.

Meantime in South Korea, two strains of H5 virus (bird flu) struck in December when global meat demand will probably be at its peak. At 15kg per capita, South Korea is one of the top consumers of chicken meat in Asia. These will have significant biosecurity and food safety ramifications on domestic production and trade of meat, feed and grains globally.

The Dairy Declaration of Rotterdam led by the FAO and the International Dairy Federation (IDF) was a defining moment for the global dairy sector. It promulgates enhanced focus and integrated multi-stakeholder approaches with special emphasize on income, employment and livelihoods of the smallholders; sustainable development goals (SDGs); nutritious and healthy diets; the need to address environmental degradation and climate change, and to support biodiversity.

The big news The final big news of the year was the merger of two behemoths – Bayer and Monsanto – in a deal valued at US$66 billion. With Syngenta’s acquisition by Sinochem and the merger of Dow and DuPont, the global agricultural input sector (crop protection chemicals, seeds and biotech) is slated for greater consolidation in future.

All the above developments are important in their own myriad ways in influencing what Asia grows and eats. These in turn create several opportunities for agribusinesses in the short, medium and long term, which will be discussed at length in the forthcoming issues.

Raghavan (‘Ragha’) Sampathkumar is a seasoned food and agribusiness professional with 360 degree understanding of the complex political, socio-economic, environmental and cultural perspectives of the Agri-Food value chain. He has more than 13 years of experience working in various subsectors of food & agribusiness including agro commodities, international trade, agri-inputs, biotech, and animal nutrition sectors across Asia-Pacific.

18 | January 2017 - Milling and Grain

Leiber GmbH introduces new website

L

eiber GmbH, which is an international manufacturer of specialty yeast products, recently showed interested members of the trade its broad portfolio of processed feed additives based on brewers’ yeast at Eurotier 2016.

It also presented for the first time a German-language website – accessible at www.leiber-hefe.de – aimed specifically at livestock owners and farmers.

Nikolaus Jungbluth, Business Unit Director of Animal Nutrition at Leiber GmbH, states, “The goal of this dedicated website is to generally promote communication between Leiber and animal owners by reaching out to them with this special tool, supported by a retailer directory and the opportunity to make contact.”

In order to enable direct access to a specific animal species, the site is again divided up into the categories of ruminants (leiber-rind. de), pigs (leiber-schwein.de), poultry (leiber-gefluegel.de) and horses (leiber-pferd.de).

Apart from product information and feeding recommendations, the site provides information on how brewers’ yeast works, technical information, and reports of studies that have been carried out.

Leiber GmbH has been a leading manufacturer of specialty yeast products “made in Germany” for more than sixty years.

At its two plants in Lower Saxony, as well as at production facilities in Poland and Russia, Leiber’s more than 200 committed employees manufacture brewers’ yeast products and yeast extracts at the highest level of quality.

Milling News

Signature of Alapala in Sudan

A

s one of the leading companies of milling industry, Alapala has committed its new turnkey mill in Sudan. The Mill was opened with the participation of President of the Republic of Sudan Mr Omer Al Basher, Governor of El Gezira State Dr Mohamed Tahir Aila and Alapala’s Chairman Mr İsmail Alapala.

The owner of the new mill as the flour trade giant of Sudan, has taken up its place in the milling sector for the first time with the factory established by Alapala. The factory in Sudan/Khartoum will carry out 600 tonnes of production per day.

The single-line mill has been commissioned with the capacity of 600 tonnes of wheat breaking. The factory with the six silos of 5,000 tonnes and capacity of preliminary purification of 200 tonnes per hour will contribute greatly to flour production of Sudan.

The factory, built in Khartoum province of Sudan, will be under the leadership of the owner of the company, who has 20 years of experience in the sector. The machines Alapala Group manufactures are currently being used in more than 5,000 factories all over the world.

Alapala Board Chairman, Ismail Alapala says, “We keep growing in the USA, Europe, Far East and Africa.

We share the joy of succeeding one of the most important investments of Sudan. Knowing that the billions of people all over the world consume flour and flour products with the machines we manufacture makes us proud.”

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Milling News

A new year starts for M4L, an industry inspired charity Clifford Spencer, , Goodwill Ambassador, NEPAD and Chairman, Milling4Life With 2017’s arrival both current and fresh challenges arising in the world of milling and nutrition will be identified and tackled. The inexorable link between sound nutrition and sound health becomes more and more evident. The old adage ‘we are what we eat’ is being transformed by modern science from an old wives’ tale into scientific fact.

Grain forms the cornerstone of the human diet in most parts of the world and in developing countries the safe and efficient primary processing of grain is one of the great hurdles for these societies to overcome. Outbreaks of aflatoxin poisoning from badly grown, harvested, stored and processed maize is a regular occurrence and bread and pastries devoid of the necessary vitamins can reap havoc particularly to the developing young.

Aflatoxin is a potent human carcinogen and a naturally occurring toxic metabolite produced by certain fungi (Aspergillus flavis), a mould found on food products such as corn and peanuts, peanut butter and acts as a potent liver carcinogen. Indeed food safety has become a national problem even in countries like China where regular reports of fatalities and bad practice are too common and also this has stimulated a resultant craving and demand for western sourced food in an effort to overcome these risks.

When I was a young aspirational farmer and actively producing grain in prize winning quality and record breaking yields, I presumed industry leaders such as NABIM in my home country were the norm for the rest of the world. The availability of valuable, versatile and nutritious flour I also thought was a global norm and I presumed that most countries had access to flour packed with vitamins and minerals as an essential part of daily diet. I was largely unaware of the sheer scale of the global problem in this key area of diet and the enormous challenges to many countries and societies this represented.

Only through events such as the ‘Arab Spring’ that the sheer scale of the problem has hit home in the West. This is because just like on-demand instant access electricity we all enjoy their supply and yet largely take for granted these industry high standards and full access to an enormous range of high quality grain products.

In my own country of the UK its flour milling industry is highly developed and consists of 30 companies, operating a total of 50 milling sites. Wheat is the industry’s main raw material, with approximately 5 million tonnes milled annually to produce 4 million tonnes of flour. Similarly I would guess that the number of real decision-making farmers in the UK is down to the tens of thousands in number.

Wheat possesses several health benefits, especially when utilized as a wholegrain product and provides protection against diseases such as constipation, ischaemic, heart 22 | January 2017 - Milling and Grain

disease, diverticulum, appendicitis, diabetes and obesity.

These benefits are attributed in part to the presence of different compounds such as dietary fibres, phytochemicals, proteins, vitamins and minerals. Now compare this to the position in Ethiopia, which is sub-Saharan Africa’s largest wheat producer albeit that nationally, wheat ranks as fourth in total area coverage (1,389, 215.00 ha). It is also third in productivity (after maize and sorghum) among cereals in the country but it is nevertheless one of the most important crops grown and consumed in Ethiopia both in terms of total production (2.85 million MT in 2010/11) and the proportion of total calories consumed in the country (19.6% of calories consumed).

Now consider as reported in this column last month that there are some six million farmers in Ethiopia alone and it is just one of 55 countries on the African continent. Add to this as also previously explained its indigenous grain Teff produced by most of its farmers is nowhere near well enough understood in terms of its processing and the availability of suitable equipment to perform this task.

Only then do you come to realise the global challenge.

Add on to that the sheer misery and angst created in many families in developing countries due to poor nutrition that I have since witnessed first-hand due to the lack of developments in milling and the provision of decent nutritious flour and you come to realise the huge necessity for the work of this charity M4L. With advances in technology, there are now a number of ways in which cereals and their products can be enhanced. Traditional plant breeding is still an important tool [e.g. breeding for improved selenium uptake and/or retention) and particularly this needs applying much more to underdeveloped grain crops such as Teff, Millet and Sorghum. It is also possible to change the nutrient content of cereal products through fortification and even through genetic manipulation of the crop. Even further research into the processing of cereals and production of cereal products may also still improve overall nutrient content particularly in the underdeveloped grain crops.

Another area of interest is the interaction between genes and nutrients such as the genes involved in the digestion and absorption of carbohydrate. As the knowledge base on gene nutrient interactions grows, it may be possible to target specific nutrition messages to people with specific genetic profiles, however currently such an approach is a way off largely because of the complexity of the science.

Also while technology may provide opportunities it is most important to consider the long-term consequences and consumer acceptability of new technology.

Similarly, in-country on the ground practical industry establishment is the prime requirement in developing countries before this expertise can be fully implemented for the good of many millions of poorly supplied consumers and that is an area where M4L will look to encourage development work.

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Milling News

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EU compound feed output shows steady increase

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Challenges facing the food industry

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13/01/2017 18:00

he EU’s livestock production in 2015 amounted to €164.3 billion, almost 40 percent of the overall EU-28’s agricultural output of €414 billion, reports the latest statistics gathered by the European Feed Industry Federation, FEFAC. It releases statistics annually for the previous year.

The EU-28’s total livestock consume some 477 million tonnes of feedingstuffs of which about half (244 million tonnes) is consumed as cereals grown and consumed on farm (51 million tonnes) and feeds purchases by livestock producers to supplement their own feed resources either as feed materials or compound feed, says FEFAC. “In 2015 154.916 million tonnes of compound feed were produced by EU compounders, accounting for 80 percent

Milling News

of all purchased feedingstuffs.”

That’s an increase in output of one percent over 2014.

(153.37 million tonnes) EU farmers purchased €90.8 billion of feedingstuffs which accounts for 37 percent of all inputs and 55 percent of the turnover in livestock production. Purchases of compound feed amounted in 2014 to €49 billion, says the report.

The compound feed industry has become capital intensive in recent years and makes use of a very high level of technology. It is also subject to a complex body of both EU and national legislation affecting almost every part of its operation.

This legislation is designed to ensure that feeds are of high quality and are safe for both livestock and consumers.

The market for feedingstuffs depends on the market for livestock products. In 201 5, the EU-28 livestock population produced 50.3 million tonnes of meat (thereof 7. 6 million tonnes of beef, 22. 9 million tonnes of pork and 14. 4 million tonnes of poultry meat), 164 million tonnes of milk and 7. 6 million tonnes of eggs. Average per capita consumption of meat (including horse meat , rabbits and offals) in 2015 was 91. 6kg.

The FEFAC statistical yearbook for 2015 can be found here: http://www.fefac.eu/files/72357.pdf

Feed convention to tackle political and economic issues

T

oday more than ever before, events around the world have the prospect of affecting political and economic climate, including the grain, feed and processing industry.

Recent attacks by ISIS and ripple effects in the Middle East - the climate agreement recently achieved in Paris fallout from the Trans Pacific Partnership deal - China’s economic and military ascendancy - Russia’s activities in Ukraine - all of these and more are in process of shaping our world and our perspectives.

Ambassador Ivo Daalder, President of The Chicago Council on Global Affairs, will be a keynote presenter at the 2017 National Grain and Feed Assocaition (NGFA) annual convention to be held in New Orleans from March 19 – 21, 2017 at the Sheraton New Orleans.

He will provide a ‘tour d’horizon’ of today’s major geopolitical issues and their impacts. As US Ambassador to NATO from 2009-2013, Mr Daalder has the depth of experience and the contacts to provide a uniquely relevant view of today’s hotspots and key issues.

Ivo H. Daalder has been president of The Chicago Council on Global Affairs since July 2013. Prior to joining the Council, Mr Daalder served as the Ambassador to the North Atlantic Treaty Organization for more than four years. Mr Daalder also served on the National Security Council staff as director for European Affairs from 199597.

The programme will also feature keynote industry speakers Juan Luciano, Chairman and CEO, ADM and Marc Reichardt, Head of Agricultural Commercial Operations, Crop Science Division, Bayer.

Milling and Grain - January 2017 | 25

Milling News

Advanced Feature Dryer

The Complexity of Balancing Sanitary Drying and Efficiency

Directory celebrates 25 years of service Tom Blacker, International Milling and Grain Directory Happy New Year to all readers of Milling and Grain Nine new registrations have taken place since December’s column. From four continents and working across many sectors, the Directory attracts a wide range of suppliers and continues its good growth; great thanks to all for their co-operation recently. If you would like to register your company or organisation, please go to www. internationalmilling.com or contact me directly at tomb@ perendale.co.uk.

The new 25th print edition will be out very soon. I am pleased to say that the 25th annual edition will be with more company registrations than ever before, five editor-selected interviews and Equipment Guides. Indeed a quarter of a century has passed since the first edition of this directory.

Reflecting on these 25 years, the technology, automation and development of the industry has changed immensely.

If any of our readers have been in the industry since 1992, then I am sure you could enlighten me further with your own experiences.

In the directory itself, you can look forward to some great improvements. I think you will appreciate these small tweaks. Usability has been improved with a new green consistent colour scheme running throughout all sections, whilst the branding and links to Milling and Grain magazine, will be more apparent than ever before.

The links have been growing well for many years so a natural evolution is that ever closer union continues. The function and format of the directory is well liked and remains unique and there is a synergy that works well for us and in turn you the reader. We have strong plans for more improvements for the 2018 edition and wish to include more innovative changes!

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Milling News

The Pelletier Column My Wish List 2017

by Christophe Pelletier Another year just started. It is always a good time to reflect a bit. As I have focused my activities for quite a few years on how the future of food and agriculture can be shaped, I regularly come across a number of the same little flaws that, in my opinion, delay the progress we can make towards a prosperous future.

Although the expression “keep it simple” is well known, it seems that we have a hard time doing exactly that. I am amazed by the number of situations in my work in which I meet incredibly complicated set-ups. It is almost as if we have an almost masochistic tendency to make our lives more difficult than they need to be.

Let me be clear, food production is a very complex system, but why make it even more complicated than it is? Too often, the problem is that food producers carry too much old baggage within their systems. Problems happen and innovations bring solutions. Unfortunately, it often results in adding layer after layer of old baggage. Keep it simple!

Once in a while, just imagine how you would set up your production if you were starting with no past history and were setting processes and systems anew with all the latest technology, knowledge and experience. Then de-clutter! It makes life a lot easier.

Common sense is one of the things I would like to see more often. I remember a customer of mine who always enjoyed to say “With Christophe, if it makes sense he will deliver it; if does not make sense, he will say no”. I know I have sometime frustrated some of my customers but I always took the time to explain how persisting in error would only result in bigger problems later and they actually always praised my no non-sense style. Remember that food production is not an intellectual exercise but a practical one. A customer will not reward you for your being intellectually stimulated, but for your reliability, consistency and honesty.

For the New Year, I also wish for more critical thinking. In these times of information oversupply and even fake news, it is quite easy to be misled. Sometimes, it is accidental and sometimes it is intentional. Nonetheless, it always pays off to never assume and to double check.

I pay special attention to numbers. Simple calculations help verify whether claims are true or not. I am amazed by how often I see numbers presented to the public that do not 30 | January 2017 - Milling and Grain

add up. Some numbers look spectacular and get attention, but that is no reason not to do the math again, just to make sure.

Another wish of mine is to see more listening and empathy, and less shouting and fighting in the debate about food. Too many arguments about this topic are a bit too Pavlovian for my liking. People are not rational, but they are always logical with themselves. It pays off to find out the logic and to have candid conversations.

More than fighting about who is right and who is wrong, I prefer to see a focus on improving food production in a collaborative manner.

Of course, it is easier said than done but it pays off because in the end, regardless of who is wrong or right, the customer is always right. The key for such a successful exercise is to use both our brain hemispheres and help our interlocutors do the same. How we will improve food and agriculture is really a balancing act between the emotional and the rational.

Another item on my list is humility. Every day, Nature and chance bring new challenges and sometimes opportunities.

It is essential to stay on our toes. It does not take much for problems to happen and it is necessary to never slip into complacency. In particular, always beware of good times.

It is always tempting to see successes be the result of one’s qualities and systems and setbacks as being caused by outside factors. It is tempting but it is rarely that simple.

Adversity is the true test.

An area of excessive ambition that humors me is when it comes to feeding the world. I gently smile at statements such as “Insects will feed the world”, “Aquaculture will feed the world”, “So and so country or continent will feed the world”, etc... I smile because it sounds like we could feed the 10 billion of 2050 several times over. I say humor because it is more about excessive enthusiasm than a lack of humility. We will feed 10 billion – and I really believe that - through the combination of many foods and many production systems all over the world. There is no magic bullet. It will take dedication, work, innovation, market orientation and visionary leadership. It is a never-ending exercise.

Christophe Pelletier is a food and agriculture strategist and futurist from Canada. He works internationally. He has published two books on feeding the world’s growing population. His blog is called “The Food Futurist”.

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Milling News W Installations UK Ltd and Westrup A/S are joining forces to offer customers in the UK more than 90 years design and manufacture expertise in the seed and grain machinery industry.

JW Installations has won the UK contract to distribute Westrup equipment. Known worldwide as one of the leading manufacturers in seed and grain cleaning and processing lines, Westrup offers more sizes and types of seed machines than any competitor.

For JW Installations, the partnership will further boost the range of machinery and services they can offer customers. The company already owns Allmet Grain Driers and exclusively distributes Tornum AB products in the UK as well as supplying Skandia handling equipment and Kongskilde products.

JW Installations’ Director James White says, “We are thrilled to be expanding with the well-known and well-established brand of Westrup.

Their high quality, reliable machinery complements the trusted ranges we already offer and provides more choice and additional bespoke solutions for our customers. Also, because the machinery can handle any type of crop including grass seed, malting barley, spices, vegetable seeds and cotton we can now also reach out

to new industries such as laboratories and recycling plants.”

Both companies share similar beginnings forged from family enterprises – one in England and the other in Denmark. JW Installations was founded by father and son, John and James White and is now run

by James and his brother Charles.

Westrup was founded by brothers, Knud and Troels Westrup. Both have strong, solid foundations offering user friendly, robust and efficient service solutions based on customer satisfaction, innovation and partnership working.

Fellow Director at JW Installations, Charles White adds, “Westrup can be assured that their products are in safe hands with JW Installations. We have an extensive customer base and a sound infrastructure with experienced and diligent sales, installation and after care work force, allowing us to deliver a first rate service. This partnership really does optimize products and services for customers.”

Area Sales Manager at Westrup, Torben Jepsen comments, “At Westrup we are absolutely confident that joining forces with JW Installations will be beneficial for both agricultural and agro-industrial businesses in the UK. As an enduser you will always look into what

your supplier can offer, not only in the sales process, but also when it comes to planning, installation and after sales. JW Installations has exactly the infrastructure that ensures an excellent sales and after sales service to customers. Furthermore, JW Installations closely co-operates with well established contractors and installation companies that can offer high-quality Westrup grain cleaning and seed processing solutions to the end-users in the UK.” JW Installations specialize in grain dryer plants, bulk materials handling and processing systems and storage solutions for both agricultural and industrial applications. They offer consultancy advice, design, manufacture, installation, training, maintenance, parts, and servicing.

JW Installations is based in North Cowton, North Yorkshire with a sales office also located in the South of England.

Westrup A/S was founded in 1958 and provides A-Z solutions for the global seed processing industry from seed conditioning and cleaning to processing, and for almost any type of crop including, grains, cereals, grass seeds, rice, vegetable seeds, cotton and more.

Westrup’s headquarters is based in Slagelse, Denmark, with a global network of agents including offices in Africa, China, Germany, France, Australia and the USA.

Workshop gave insight into EU pulses and protein crop sector

and improving soil quality while at the same time ensuring quality feed supplies for animals.

Pulses cover around 2.5 million hectares of EU arable land and provide zones of pollination and nesting for bees, butterflies as well as other birds and insects.

At the event, the EU Commissions’ Directorate-General for Agriculture underlined the strategic role of the Common Agricultural Policy (CAP), which supports protein crops and launched a new initiative that provides up-to-date information on supply and demand trends via the creation of a comprehensive balance sheet for protein supply. Such a balance sheet will increase market transparency and enable the market potential of EU protein crops to be better assessed.

MEP Petri Sarvamaa from Finland says, “In our efforts to meet the ever increasing demand of feed and food

vegetable protein, the producers need support and tools to be able to provide nutritious and sustainable protein crops cost-effectively and affordably for the end user.”

Presenting the EU feed industry perspective, Pavel Musil, Chair of FEFAC’s Industrial Compound Feed Production Committee, added “The EU compound feed industry supports the development of European-wide solutions to enhance the competitive production of vegetable protein sources.”

Concluding the event, the moderator Paul Rooke, COCERAL Board member, welcomed the positive contributions and the willingness of industry and the EU Commission to work together to improve market data.

He suggested a widening of this collaborative approach to bring in the plant breeding and food sectors as this would also be beneficial.

JW Installations and Westrup join forces

J

I

n the International Year of Pulses, Copa and Cogeca, together with FEFAC and COCERAL, organised a workshop in December 2016, hosted

by MEP Petri Sarvamaa to look at the benefits of the EU pulses and protein crops sector and to reflect on how to reach the potential of the sector.

The EU currently has a deficit in vegetable protein supply. But a broad and diversified access to feed ingredients is a key factor for the competitiveness of the feed and livestock industry in Europe.

Furthermore, pulses are known to have clear environmental benefits in terms of benefiting biodiversity

34 | January 2017 - Milling and Grain

Milling News

International Grains Council reviews and predicts grains, rice and oilseeds market

C

haired by Mr Aly Toure, Permanent Representative of Côte d’Ivoire to International Commodity Organisations, London, members of the International Grains Council (IGC) convened for the 44th Council Session on December 5, 2016. The latest supply and demand outlook and market developments for grains, rice and oilseeds were assessed (based on GMR 472), while recent changes in national policies and administrative matters were considered.

Led by all-time highs for wheat and maize, world total grains (wheat and coarse grains) production was seen reaching a record 2,084m t in 2016/17, an increase of 81m y/y (year-on-year). A strong rise in consumption was predicted to a new peak of 2,056m t (+73m y/y), as large supplies and attractive prices boost feeding, while population growth contributes to higher food demand.

A solid gain in industrial processing was also anticipated, mainly for ethanol and starch. Wheat and maize (corn) were expected to account for nearly all of a projected stocks expansion, with the global carryover above 500m for the first time. Despite a potential record for wheat, a 6m t retreat in grains trade was foreseen, to 338m, owing to reductions for barley and sorghum.

Northern hemisphere planting of winter wheat was well advanced by early December, with the preliminary forecast for world 2017/18 all-wheat harvested area showing little y/y change. Crop conditions were reported to be mostly favourable ahead of the winter.

With bumper crops expected in leading Asian producers, world rice output was seen rising by three percent, to an all-time high of 485m t. And despite an anticipated increase in total use, aggregate end-season stocks were predicted to edge higher as a contraction in the major exporters was more than offset by gains elsewhere, notably in China.

Traded volumes in 2017 were expected to grow by two percent on firm demand from key importers in Asia and Africa, with India again expected to be the largest exporter.

Global soyabean production was forecast up by seven percent y/y, to a peak of 336m t, including record crops in the US, where harvesting was complete, and Brazil.

Manildra Group’s North American headquarters relocates

M

anildra Group USA, the industry leader in vital wheat gluten, wheat proteins, and wheat starches, has relocated its North American Headquarters to Leawood, Kansas.

The new headquarters features a state-of-the-art Innovation Centre.

Manildra has expanded its vital wheat gluten business and evolved to become the go-to resource for wheat

36 | January 2017 - Milling and Grain

Although total uptake was anticipated to expand further, led by Asia, a solid increase in world carryovers was likely, linked to significant accumulation in the US. Trade was forecast to grow by three percent, to a fresh peak of 137m t, with shipments to China accounting for about two-thirds of the total. The IGC Grains and Oilseeds Prices Index (GOI) was only modestly above year earlier levels, with declines for wheat, barley and rice, but increases for maize and soyabeans.

Pressured by ample availabilities, average wheat prices were close to 10-year lows, barley were the weakest in around six seasons, while rice quotations were the lowest in about nine years.

Soyabean markets, by contrast, were significantly higher y/y, as support from strong export interest more than offset pressure from a heavy supply outlook.

Slightly stronger maize values y/y mainly reflected nearby supply tightness in South America, but a record harvest was pressuring US quotations.

The Council also noted the impact on grains, rice and oilseeds prices of heightened volatility in currencies, logistical problems in some areas and a recent upturn in ocean freight costs.

Although dry bulk freight markets had staged some recovery in 2016, to touch near-two year highs in November, the Baltic Dry Index was still nearly 90% below its May 2008 all-time peak amid excess tonnage capacity.

The Council considered administrative matters, including an update on progress with its economic work programme.

The Secretariat presented its medium-term supply and demand projections (covering the period to 2021/22).

Some retreat in grains, rice and oilseeds stocks was anticipated, but global availabilities were seen remaining mostly comfortable over the next five years. Representing the IGTC, Dr Parry Dixon, Senior Economist, ADM provided an update on the current developments in policy and trade practice.

The Council received statements from the FAO, OECD, WFP and WTO on recent developments, and welcomed the participation of Taipei (Chinese) Separate Customs Territory as an observer.

In conjunction with the Council Session, there was a Round Table discussion with the theme “Are low prices a cure for low prices?” Panelists shared their expert opinions on the current situation and highlighted potential factors and scenarios that could influence international markets in future years.

protein and starch innovation.

“This new location provides the needed space to grow our team and better support our customers,” says Manildra Group USA president Neal Bassi.

The Innovation Center provides the resources for research ranging from ingredient process development to finished food products.

“By creating a highly collaborative environment we can bring together our quality control, ingredient expertise and finished product application knowledge in a way that gives our customers a competitive advantage,” says Mr Bassi.

“As we all address consumer demands in this changing marketplace we are now able to collaborate with food manufacturers from beginning to end on products ranging from organic to clean label to high protein.”

The Innovation Centre allows Manildra to streamline time to market for both new ingredients and customer initiatives.

Capabilities include ingredient quality testing; bake testing, and finished product analysis.

The bakery in the Innovation Centre can produce a variety of food products including breads, cakes, tortillas, nutrition bars, snacks, and more.

Milling News

IMEF: Support the future of the milling industry A word from Steve Doyle, IMEF President

W

hen the International Milling Education Foundation (IMEF) was founded in 2003, the executive management at King Milling Company decided to show its support for the industry by making a donation that represented $2 US per cwt (50kg) of our daily production at the time.

When IMEF was established the goal was to raise an endowment of $3 million. At the time, our thought was that if every milling company in the United States were to donate according to the same formula, then the goal of $3 million would be well within reach.

Alas, it’s 2016, and while we’ve definitely made progress toward that goal of $3 million – and we thank all of you who have helped us get to the point we are at today – we still have a way to go.

We’re very near the $1 million mark, and we need $100,000 to reach the first million before the end of 2017.

At this point, I’d like to challenge each of the milling and allied trades companies around the world to consider making a donation based on a similar calculation ($2/cwt or $44/MT of daily capacity).

Already, IMEF has gifted scholarships to students at Kansas State University, as well as helped professionals in the milling industry improve and enhance their skills through scholarships for the IAOM Correspondence Course in Flour Milling and resident milling courses.

IMEF funds were critical in the development of the Milling Technician certificate program, offered at Cowley College.

The Milling Technician program provides a one-year path to become a skilled and qualified candidate for many entry-level positions in a mill.

New hires that are skilled and trained in the industry will help to reload the industry as a generation begins to retire.

The IMEF has also funded translation projects: The Correspondence Course in Flour Milling will be available in Spanish and Arabic in 2017.

As the end of the year approaches, I’d like to ask that you consider supporting your industry with your donations to charity. Donations to IMEF

are tax deductible, and are used solely to advance the milling industry that has given so much to so many of us.

The end of a calendar year is often a time for both reflecting about accomplishments and planning forward for what we can do to make a difference by giving a gift to, or in honour of a friend or colleague. Your unrestricted gift to IMEF will help develop creative and instructive milling and training opportunities that will better equip the industry to meet the changing demands of tomorrow’s customer.

There are many options available for giving in addition to cash. If there is a gift you would like to make, the Foundation will work with you to find the best solution for your situation. www.iaom.info/imef/imef-donation-form

Milling and Grain - January 2017 | 37

Milling News

The flour sack of the year comes from Indonesia

Crops of choice, waste reduction and better food safety

by Chris Jackson, Export Manager UK TAG Here we are in another year, may I first wish all of our readers a Very Happy and Prosperous New Year 2016 was indeed a tumultuous year for the UK with voting to leave the EU. If our minister responsible for agriculture is to be believed in her New Year statement 2017, it should be good for farming here, for she promises to cut unnecessary red tape for our industry along with the staff needed to impose it and will allow our arable farmers to grow crops of their choice rather than being dictated to.

Good news indeed as all of the farmers that I know have a great regard for their farms and the future of their farming business after all the land we till has been productive since farming began.

That is not to say that in other parts of the world where livestock are not reared only arable, the same scenario applies.

We must ensure that good productive land does not become dust bowls and therefore not available for food production.

Whilst cutting red tape the Minister is absolutely committed to food safety A theme that all of the countries that I am privileged to visit aspire to and one that needs to be universally adopted.

But of course making food production safe is not easy and entails a very heavy cost not only in making sure that food post farm-gate is processed with speed and efficiency to ensure flavour and safety but on farm to ensure that no toxic elements are used in production.

This will often entail extra farm costs so that farmers will need to be adequately rewarded to make sure that the food they produce and livestock, crops, fruit and vegetables comply with the highest standards.

As we go forward into another year, it is my hope that by using better genetics our production can increase to keep the increasing world population properly 38 | January 2017 - Milling and Grain

fed. In livestock and certainly in the rapidly developing world, milling technology and feed production is of paramount importance. Without this, the genetic potential of the animals cannot be fulfilled.

Too often I have seen, quite understandably, because of capital costs both for storage to keep micro toxins out of the stored product and then food mixed by hand, that mixing is at best erratic both having negative effects on production.

With a rapidly shrinking agricultural workforce, capital investment is essential especially amongst the small farmers who are least able to afford the investment.

Therefore I believe to help these people properly, managed cooperatives need to be encouraged as I have seen taking place in Indonesia.

This along with practical training, a theme that I often write about, is a must to enable farmers to increase their outputs and therefore their profitability and to keep rural economies alive and well.

So for 2017 let us work together with our scientists to improve food production, cut waste between farm and consumers so that more people can have good and healthy diets.

The theme for food production and safety is one that will be explored and demonstrated at the VIV Asia exhibition held in March in Bangkok where there will not only be seminars addressing aspects of production but over 400 companies from around the world demonstrating their products and the impacts that they can have improving production.

I hope to see many of you there.

As the years continue, one of the few certainties of living today is that wherever you are in the world the farming year seedtime and harvest goes on.

Our challenge is to produce continually more from less and with innovative farmers success is assured. @AgrictecExports

C

urrently, the most beautiful flour sack comes from Indonesia and shows an image of bamboo. Norman Loop, Regional Business Manager at Stern Ingredients Asia-Pacific, has presented the “Flour Sack Award 2015” to Indonesian flour mill Sriboga for its “Bamboo” motif on behalf of Mühlenchemie GmbH & Co. KG in Ahrensburg near Hamburg, Germany. With the award, which is decided by an independent jury, Mühlenchemie honours flour sack art as representations of regional cultures, as can be seen in the “MehlWelten Museum” in Wittenburg.

Wheat and baked goods have a short history in the Asian island nation of Indonesia, where rice has traditionally been staple food number one. Thus, it is all the more remarkable that this year’s “Flour Sack Award” by Hamburg’s Mühlenchemie and the MehlWelten Museum went to the PT Sriboga Flour Mill for its “Bamboo” flour sack logo.

The motif shows the growing importance of flour in Indonesia.

“The special challenge for the miller was to find an entirely new visual language to show the benefits of flour. The images that symbolise the purity, strength and naturalness of wheat flour in the west, have different meanings in Indonesia. For example, the sun or an ear of grain triggers other associations here. So Sriboga chose bamboo as a symbol to translate the values ascribed to wheat into the language of the tropics,” explains Norman Loop, who as Regional Business Manager at Stern Ingredients Asia-Pacific, looks after Mühlenchemie’s customers in Indonesia.

This year’s “flour sack of the year” will get a place of honour in Mühlenchemie’s “MehlWelten” like all of its predecessors.

The museum near Hamburg, Germany holds the world’s largest collection of flour sacks with over 3,100 exhibits from over 130 countries.

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Milling News

Book probes the world of food regulation

T

he global food supply chain is more important and So he filled the gap with his book, which has been complex than ever, with rafts of new regulations, warmly received. including measures to deal with “food crime”, The ‘Food Supply Chain Management and Logistics’ which have been prompted by episodes such as the UK’s received the prize for best book at an awards ceremony recent horsemeat scandal. in Paris. The event was organised by French body Les In 2016 a University of Huddersfield professor produced Plumes Des Achats & Supply Chain - a gathering of the a book that provides people working in the field with a members of four representative associations of purchasing complete overview of these complex issues and many and supply chain managers and buyers in France more. It has already won an international award.

(ACA, X-Achats, CDAF and ADRA) to reward the best Dr Samir Danis a Professor of Logistics publications in Purchasing & Supply and Supply Chain Management and Head Chain for 2015. It is known as the of Logistics, Operations and Hospitality Procurement Authors Awards.

Management at the University of The book received the Prix des Huddersfield’s Business School.

Associations prize (Associations prize) His latest book ‘Food Supply Chain for the best book given jointly by all four Management and Logistics’ is described associations and Professor Dani attended by its publishers as an “exciting text” the event in person to collect his award. dealing with food supply from “farm to One of the many areas he has fork”. investigated is that of food crime, a term Topics covered include food supply coined in the UK in the wake of the 2013 chain production and manufacturing; scandal in which horsemeat was found in food logistics; regulation, safety and processed beef products. The scandal led quality; food sourcing; retailing; to a government probe. risk management; innovation; trends Professor Dani has examined many in technology; challenges facing case studies of international politics and international food supply chains; plus tensions impinging on food supply food security and future developments. such as wheat production in Europe and Professor Dani has conducted extensive Russia and a row over “killer cucumbers” Author: Professor Samir Dani guides food supply chain professionals research into global food supply but between Spain and Germany and he through all the complexities found that there were no up-to-date has researched innovations such as books that covered all the issues. “traffic light” labeling for food and new “I realised that there was a need for something that challenges, for example, the call for reductions of sugar in covered regulations, international challenges in exporting food and soft drinks. food, and risks in the food supply chain environment.

Although the book has academic value - and Professor None of the books on the market had comprehensive Dani uses it in his own teaching at the University – it was coverage of all these topics that practitioners or academics written to be easily accessible to people working in the could pick up and learn about all the issues.” food industry.

QAS for crops and food announces new editorial members

W

ith the start of the New Year comes the start of another volume of Quality Assurance and Safety of Crops & Foods, the official journal of the International Association for Cereal Science and Technology (ICC).

Most will be familiar with the history of QAS however there are some recent changes are worthy of note.

40 | January 2017 - Milling and Grain

The first is that Roland Poms stepped down as Co-editor in Chief during 2015 as he left ICC to pursue other business interests. Roland played a key role in getting the journal started, established and in the change of publisher to Wageningen Academic Publishers. All Roland is not entirely lost to QAS as he remains on the Editorial Board and as Secretary General of MoniQA. The composition of the Editorial Board of QAS has also undergone a number of changes as some initial members stood down and some new ones joined. Dr Pierre Gelinas, Dr

Hamit Köksel and Dr Martin Rose join as Associate Editors “We also took the opportunity to more closely refine the scope of QAS and give clearer guidance to contributors,” says Editor-in-Chief of QAS and Honorary President of ICC Stanley Cauvain .

Subscription to QAS is possible either on an institutional basis or on a personal basis and follow the calendar year. If you are interested in subscribing to QAS, you can sign up online at www.wageningenacademic. com/doi/10.3920/QAS2014.0568.

Milling News

Monsanto and Nrgene announce global agreement for genomic analysis technology

M

onsanto Company and NRGene announced that they have reached a non-exclusive, multiyear global licensing agreement on NRGene’s genome-analysis technology to enhance Monsanto’s ability to predict, compare and select the best genetic makeup from its vast data sets of genetic, genomic and trait information.

NRGene’s platform, GenoMAGICTM, was developed by a unique mix of highly experienced algorithm designers, software engineers, plant breeders and plant geneticists and is used by seed companies and major academic and research institutions around the world.

“Monsanto employs best-in-class data analytics technologies to help unlock the genetic potential of our research and development pipeline for our farmer customers,” said Tom Osborn, Monsanto’s Molecular Breeding Technology Director.

“Our focus on data is allowing us make better decisions than ever before – and with GenoMAGIC, we expect to provide our plant breeders with a more comprehensive view to improve their analyses and decisions.”

Dr. Gil Ronen, NRGene Chief Executive Officer says, “Monsanto is a global leader in technology that provides farmers with high-yielding seed hybrids and varieties, and we are proud that they have selected GenoMAGIC as a tool to support their advanced breeding programs.

“Partnering with companies like Monsanto – combined with our recent achievements, including being the first to map the wheat genome – are significant milestones on our roadmap to become the worldwide leader of genomic big data solutions.”

Both companies noted their dedication to developing technologies that support farmers as they work to grow better harvests, protect their crops and deliver more to society in the face of mounting environmental challenges.

Monsanto’s research and development pipeline is focused on providing solutions to those challenges through plant breeding, plant biotechnology, crop protection, ag biologicals and data science.

With nearly half of Monsanto’s annual R&D investment focused on plant breeding, the use of leading genome analysis technologies like GenoMAGIC – along with the industry’s largest testing capability and scale and premier discovery technologies – are expected to increase current genetic gain.

Monsanto may expand its relationship with NRGene into a longer-term commitment following an in-depth evaluation of the technology. The GenoMAGIC platform extends Monsanto’s capabilities for genome selection, trait discovery, and genome enhancement.

NRGene is a genomic big data company developing cutting-edge software and algorithms to reveal the complexity and diversity of crop plants, animals, and aquatic organisms for the most advanced, sophisticated breeding.

NRGene tools have already been employed by some of the world’s leading seed companies, as well as the most influential teams in academia.

There is strength in numbers.

Perhaps the only thing more reassuring than having the extrusion leader work on your behalf is having their dedicated subsidiaries work for you, as well.

Anchored by Wenger and their nearly 80 years of process experience, the Wenger Group includes Corporate Project Services – specialists in complete project planning and food safety requirements; and Source Technology – innovators of inline sampling and analysis equipment, fully integrated with Wenger’s automation for total system communication.

Rally the power of three to address the entire scope of your extrusion-based project. You’ll experience the dedication, ingenuity and responsiveness of the one and only Wenger Group.

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42 | January 2017 - Milling and Grain

Wenger14.Wx3-210x147.indd 1

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12/18/14 6:11 PM

Mill

Training Fourteen students from three countries have been awarded the coveted diploma of the renowned Swiss Institute of Feed Technology (SFT) in Uzwil, Switzerland.

Swiss Institute of Feed Technology awards diplomas to 14 graduates The 34th Specialist Course in Feed Manufacturing Technology was presented in German, whilst a student from Switzerland received top honours when the SFT recently celebrated the accomplishments of 13 men and one woman after successfully completing the 34th Specialist Course.

SFT Director Daniel Müller recognised the graduates for accepting the Institute’s higher challenge during an award ceremony following an intensive ten-month training.

He also recognised Maike Junker (Bühler AG, Uzwil, Switzerland), the tenth woman in the Institute’s history to successfully complete the course. “These students are now equipped with knowledge that will enable them to meet the highest standards in feed production,” said Müller. “They’ve mastered the requirements of a long tradition of instruction in engineering and this will enhance their contributions to the industry. We’re especially proud of Maike Junker and hope that she will inspire more women to consider this career training.”

Reaching the top

Following an intense ten-month period of training, Daniel Müller presented the graduates of this year’s course their Diplomas, qualifying them as Feed Production Engineers or confirming their attendance of the course. In his entertaining address, Daniel Müller emphasised the high significance of training and continuing education.

He expressed his admiration for the students’ decision to go back to school: “By making this far-reaching decision, you took up a challenge that you have now successfully met. Today, you have reached the top.

The 14 successful students of the 34th Specialist Course in Feed Manufacturing Technology with their instructors and the Managing Committee of the Swiss Institute of Feed Technology (SFT).

With the knowledge you have acquired and your great commitment, you now have the right instruments available to satisfy the rigorous requirements of safe and economical animal feed production.”

He said that the goal was on the one hand to meet consumers’ needs for hygienic feeds that are safe for humans and animals alike.

On the other hand, he said that companies were increasingly facing the challenge of producing and marketing feeds more efficiently and especially more responsibly while meeting legal regulations and directives.

Swiss student receives best in class

Each year, the SFT recognises one student with the highest score. This year the distinction went to Eric Droz, employed by Albert Lehmann Bioprodukte AG in Gossau, Switzerland. He achieved 5.63 out of a total of 6 completion points. German Maike Junker took second place.

The program schedule

The Feed Production Engineer Diploma course starts with a 15-week preparatory correspondence course followed by a four-week intensive course in Uzwil. A second block 15-week correspondence course follows, with the final intensive training again in Uzwil. Students work through 21 subject areas and must pass 14 written exams.

The highlight and completion of each block are two verbal examinations in the core subjects in front of a panel of experts. The next training program will begin in January, 2018.

This will be the 35th Specialist Course in Feed Manufacturing Technology and the working language will be English.

The training register

For a long time the International Milling Directory website has acted as the go-to platform for members of the aquaculture and milling industries in order to stay up-to-date on tradeshow and conference events around the globe, by using it online Events Register.

We have launched our new Training Register. It will operate on the same platform as the Events Register, running side-by-side.

Our vision is to produce an easily accessible hub which will list aquaculture- and milling-related training courses, workshops and educational opportunities from around the world, much the same as the Events Register does for conferences and expositions.

“We recognise that the only reason the Events Register has reached its current scale is due to the relationships we have built with the industry and the willingness of organisers to supply and update their information for us to promote. It is this that has led to International Milling Directory becoming such a reliable reference for industry events,” says Mr Roger Gilbert, publisher of the International Milling Directory.

“If you, your company or organisation is organising a milling or aquaculture course we would like to hear from you. No training course is too big or too small for any of our readers to attend.”

This promotion service is currently offered free-of-charge.

Please send information on your training or course event to peterp@perendale.co.uk.

www.internationalmilling.com

ONLINE | PRINT | MOBILE T: +44 1242 267703 / F: +44 1242 292017 / enquiries@internationalmilling.com

Milling and Grain - January 2017 | 45

Almex Expander Type AL300

PRODUCT FOCUS

Almex offers a range of expanders which improves the quality of finished feed as well as more efficient production process flow.

The Almex Contivar expanders have reliably and sturdy design and are equipped by an unique Active Disk system (AD-system) in order to control exact product input and assure the quality of the product. The AD-system is easy to control and it is easy to exchange wear parts. The robust and simple design of the Almex Contivar guarantees years of trouble free and economical production.

JANUARY 2016 In every edition of Milling and Grain, we take a look at the products that will be saving you time and money in the milling process.

www.almex.nl

CPM Roskamp flaking mill The CPM/ROSKAMP Flaking mill has established a strong position as a machine for the production of cereal flakes with very consistent structure.

The CPM/Roskamp roller mill series feature a heavyduty design and are available with rollers with diameters from 12� up to 32� and different lengths. The roller pair is driven at one side by one electrical motor and high efficiency belt, while at the other side a speed difference between the rollers is created by V-belt reduction.

THIS MONTH WE TAKE A LOOK AT FEED PROCESSING MACHINERY THAT WAS ON DISPLAY AT EUROTIER 2016

www.cpmeurope.nl

Wynveen Roller Mill series HE

OptiMix Type 4000 Andritz

The new Wynveen Roller Mill series HE is developed to break or structurize various materials, such as grains, oilseeds, biomass products and/or others. Herewith an optimum result and low energy requirements is achieved. An integrated rotating feeder in the top unit ensures an even flow to the breaking/structurising rollers. The large diameter axially riffled breaking rollers rotate at the same speed in opposite directions.

Using accurate measurement, the large 300mm structurising rollers guarantee smaller particles with minimum fines.

The Andritz OptiMix paddle mixer is fast and efficient. The OptiMix is self-cleaning because the rotor changes direction between each batch and all surfaces are kept clean as a result. The nozzles are placed directly in the inlet, ensuring that they are wiped clean when a batch is fed to the OptiMix.

www.wynveen.com 46 | January 2017 - Milling and Grain

The OptiMix has been designed to be as clean and easy to maintain as possible. The wiring and other items are integrated into the frame, making it easy to clean and maintain the mixer. A ladder is attached to the end of the mixer to provide easy access to the OptiMix.

www.andritz.com

FOCUS

SPECIAL FOCUS The machine door is entirely stainless steel-made with two knife assemblies. There is a permanent magnet fitted in the chute to avoid ferrous metal entering the die. Also, on the feed conveyor there is an overload flap. The die holder is made in forging steel and it has a wear ring. Its front base is stainless steel lined to guarantee longer life.

The pellet mill is built up on a heavy cast iron base that guarantees the absence from vibration. The front of the shaft is chromed plate for preventing against corrosion. The pellet mill is driven by an electric motor via a V-belt transmission.

Belts type 5V guarantee the transmission of the motor power with a security factor equal than 1.7.

To protect the pelleting chamber, a shear pin is installed on the rear of the machine. Greasing can be made by the rear

La Maccanica pellet mill

of the pellet mill, through the main shaft. In this way the machine can be lubricated without stopping the motor.

The variable-pitch feeder is driven by a continuous variable speed hydraulic gear motor whilst the whole body of the screw feeder in contact with the feed and the screw feeder shaft are made in stainless steel.

The conditioner is driven by its own motor and is entirely stainless steel made included shafts and paddles. To obtain the best results from the addition of steam, the paddles of the conditioner shaft are easily adjustable.

Capacity varies based on main motor power and cattle or poultry feed. Likewise, biomass and recycling features are variable upon main motor power.

www.lameccanica.it

Milling and Grain - January 2017 | 47

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01

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AFRICA INTRO: THE POWER OF SCIENCE AND TECHNOLOGY IN PROVIDING QUALITY CROPS

by Clifford Spencer, Goodwill Ambassador, NEPAD

I have practically and directly worked with over 60 different species of crops in my lifetime. This has been achieved as a farmer, nucleus seed producer, commercial crop grower, on-farm miller and consumer of these crops either directly or through the farm livestock to which they have been fed.

My farming family’s proud boast is that we provided the Royal Household of HM Queen Elizabeth with a Christmas Turkey when we won the UK national poultry show at Smithfield many, many years ago.

We also broke yield and quality records for many of the crops that we grew on our farm.

Our family farm also played host to many African visitors when I was a young boy and this harboured a long-term and growing interest in this huge continent, which is now an area of the world rapidly coming to the fore in global affairs and commercial developments.

Seven of the top 10 performing economies in the world today are within the African continent.

When I completed studying agriculture at university, my very first act upon returning to the family farm was to install an on-farm laboratory.

Even in the UK, given it was the very early 1970s, this was an unusual on-farm facility.

The laboratory was equipped for seed germination/vigour testing and grain analysis in terms of protein in cereals and oil content in oilseeds.

So as I excitedly used my specialist Kjeldahl and Soxhlet apparatus I was at that time blissfully unaware in global terms of just how extraordinarily lucky I was in terms of the science and technology at my fingertips.

This ability to analyse and immediately relate the laboratory results to the growing of the cereal and oilseed crops themselves proved to be real winner and as a result crop yield and quality constantly and rapidly improved.

Also our grain produced proved to be extremely popular with millers and as a result always fetched a good price. That experience persuaded me very early on in my career of the power of science and technology in quality farming and food production and also its commercial benefits.

NEPAD is the African Union’s New Partnership for Africa’s Development

48 | January 2017 - Milling and Grain

ABOVE: This graphic shows the shear enormity of the African continent by showing how many other countries fit inside it. It covers the same surface as 13 countries including the United States, China and India - and the whole of Eastern Europe. The UK also features on the graphic - covering the island of Madagascar

F

S

everal crops being farmed in Africa are of potential interest to the milling industry.

These crops have the ability to both boost African farming and with that development, African economic growth.

These opportunities will be reviewed on a crop by crop basis for readers of coming publications of Milling and Grain and to act as an easy source of future reference.

With its vast land area covering three billion hectares, Africa has 1.3 billion hectares of agricultural land out of which 252 million hectares (19.36 %) is currently arable (2011, FAO).

Compare this for instance to the total arable land of the UK of some five million hectares and the potential for food and feed production and its associated industries is clear.

Africa is not only the centre of origin, but also a major producer of several cereals like sorghum, pearl millet, finger millet, teff and African rice.

Another major cereal, maize has overtaken these traditional cereals while wheat is widely cultivated in North Africa and in Sudan and Ethiopia.

Africa is thus perhaps the great opportunity for millers to realise.

The importance of indigenous African crops

Developing this opportunity has two sides as agriculture is the ‘engine for growth’ in Africa. Agriculture employs 65 percent of Africa’s labour force and is responsible for 32 percent of its GDP. With subsistence agriculture currently practiced by majority small holder farmers, yield gaps are high and poor soils, amongst other constraints add to the difficulties for sustainable farming and incomes. Cereals like Sorghum, Millets, Wheat, Maize and Rice are major staple foods of the most population. These cereals are grown over an area of 98.6 m ha producing 162 m tons of grain as per the crop breakdown in the chart below.

This month I will briefly describe maize (corn) before moving on in subsequent editions and in more detail to some indigenous African crops of potential interest to millers.

An important consideration that perhaps the milling industry needs to carefully consider in the longer term is the type of crop used as feedstock. This is a basic requirement in terms of producing the highest quality crops in and for Africa and is related to whether the crop is a so-called C4 crop.

Wheat ,for instance, is a C3 crop and as such does not have the outright yield and quality potential in tropical climes as with a C4 crop, particularly so in sub-Saharan Africa. Maize (corn) is a C4 crop as is Sorghum.

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、洀愀弁 䴀愀欀椀渀攀 匀愀渀愀礀椀椀 䄀⸀币⸀ 䬀漀渀礀愀 伀爀最愀渀椀稀攀 匀愀渀愀礀椀 䈀氀最攀猀椀 䰀愀氀攀栀愀渀 䌀愀搀⸀ 一漀㨀 㘀㄀ 㐀㈀㌀

匀攀氀甀欀氀甀 ⴀ 䬀漀渀礀愀 ⼀ 吀唀刀䬀䔀夀 倀栀漀渀攀㨀 ⬀㤀 ⠀ ㌀㌀㈀ ⤀ ㈀㌀㤀 ㄀ 㐀㄀ ⠀ 瀀戀砀 ⤀ 䘀愀砀 㨀 ⬀㤀 ⠀ ㌀㌀㈀ ⤀ ㈀㌀㤀 ㄀ 㐀㐀 眀眀眀⸀瘀椀琀攀爀愀氀⸀挀漀洀⸀琀爀 ⴀ 椀渀昀漀䀀瘀椀琀攀爀愀氀⸀挀漀洀⸀琀爀

Milling and Grain - January 2017 | 49

F To explain the basic difference, C4 plants are more efficient in photosynthesis than C3 plants. C4 plants are able to more efficiently fix carbon in drought, high temperatures,and limitations of nitrogen or CO2, with the more common C3 pathway being more efficient in the other conditions such as temperate climes.

C4 plants are generally native to hot, moist or arid non-saline habitats as experienced in the tropics. The C4 pathway occurs in many grasses, sugar cane, maize, sorghum and other native tropical crops such as millet.

Table 1: Area and In technical speak the C4 cycle is the alternate pathway production of Calvin cycle (C3 cycle) and takes place during the dark of selected cereal crops phase of photosynthesis. In the C4 cycle the first stable in Africa compound is a four carbon compound (namely Oxaloacetic Crop Acid) hence it is called the C4 cycle. C4 plants show a Area (ha) specific type of leaf anatomy called Krans anatomy.

Production The indigenous African crops I will go on to describe in Maize 34,075,972 later articles are all C4 crops so with proper breeding and 70,076,591 agronomy have enormous potential.

Sorghum Much work is now taking place in this area by the 23,142,595 Consultative Group for International Agricultural Research 23,350,064 (CGIAR) and in particular for example in Sorghum by Millet 19,998,008 the International Crop Research Institute for the Semi16,008,838 Arid Tropics (ICRISAT) as well as many of the larger Rice, paddy agricultural corporates as their interest in these developing 11,206,813 world regions expands.

28,798,202 Traditional crops such as yam, sorghum, millet and Wheat 10,224,952 teff have been ground for centuries in Africa, either with 24,704,201 a crude mortar and pestle fashioned from a tree stump TOTAL and branch or by using flat stones or rubbing stones. All 98,226,000 these types of grinding systems are still in common use 162,422,507 throughout Africa today.

Source: FAOSTAT Newer crops, such as rice, maize and cassava, have 4th. October been introduced in more recent centuries and new milling 2015 techniques have followed.

Tackling the electricity shortage

In the mid-nineteenth century, electric motors were invented but this advance towards hammer and plate milling passed large areas of Africa by, due to the lack of electricity on the bulk of the continent.

Instead diesel engineered and lower-speed driven mills were installed but even these were limited to availability of fuel and spare parts.

This dearth of electricity on the African continent and particularly in sub-Saharan Africa is now starting to be tackled and NEPAD certainly understands the prizes that can be won as it is installed in greater capacity across the continent and higher speed machines can be used in a greater number of regions Maize (corn) will be well known to many readers and is a major staple food crop grown in diverse agro-ecological zones and farming systems on the African continent. Indeed it is now the most widely distributed crop in Africa being grown in almost all ecological zones.

Highest yields per hectare are registered in Egypt and Indian Ocean countries. It is consumed by people with varying food preferences and socio-economic backgrounds in sub-Saharan Africa (SSA) and its central role as a staple food in that region is comparable to that of rice or wheat in Asia.

It is most highly consumed in eastern and southern Africa (ESA).

Sixteen of the 22 countries in the world where maize forms the highest percentage of calorie intake are in Africa.

50 | January 2017 - Milling and Grain

This one crop accounts for almost half of the calories and protein consumed in ESA, and one fifth of the calories and protein consumed in West Africa. An estimated 208 million people in SSA depend on maize as a source of food security and economic wellbeing.

Maize occupies more than 33 million hectares of SSA’s estimated 200 million hectares of cultivated land. Considering the low average maize grain yields that are still pervasive in African farmers’ fields, meeting the projected increase demand for maize grain in Africa presents a challenge, but also a huge opportunity.

What can be achieved

Helpfully, there is the contemporary comparison of the highly successful development of this crop in the US and other world regions. This development has taken place over a relative short period of time historically and is an example of just what can be achieved when humans put their mind and science and technology to this challenge.

The success of maize bodes even greater developments for the indigenous and largely underdeveloped African crops that will be described in future editions of Milling and Grain.

Hammer-milled maize meal is currently the major African product which varies country-by-country.

It is a basic product containing all the ground up bran, germ and as a result has a short shelf life with the germ becoming rancid very fast after milling.

This same problem affects plate milled and sifted maize meal which having a great deal of ‘powder’ resulting in high adsorption of moisture and fast release of this moisture when cold, giving a layer of water over the ‘pap’ in the morning and turning the porridge sour.

The porridge cooks with a slightly yellow colour although the raw meal may look dazzlingly white. Bran, with a higher water adsorption than endosperm often gives a bloated feeling to the eager eater.

The need for high digestibility meal for human or animal consumption in Africa has never been greater.

Palatability and the need to expose the starch in the grain accordingly plus the need for nutritional additives is also crucial.

Also avoiding the respiratory problems when fed dry of overmilled flour is important as many people in East Africa prefer a very fine flour to make ‘nzima’ or ‘ugali’, a smooth gruel.

However, other people in Central and West Africa prefer coarser, unshelled flour, which gives more texture to the product.

Whatever the social custom Africa needs good quality maize meal obtained by de-germinating the maize then milling the samp and chips and if a plate or roller mill is used then sifting the meal with the de-germinator or polisher having separated the bran, germ meal and endosperm.

In the next issue I will go on to describe lesser known crop opportunities like Sorghum which have been partly developed in other countries and are now set to make a big mark in African agricultural development, energy and nutrition.

About the Author

Clifford Spencer is now the proud occupy of the position of Goodwill Ambassador to the African Union with special responsibility for the New Partnership for Africa’s Development (NEPAD) which currently represents 53 of the 54 African countries.

The only non-member country Morocco has just applied for membership, thus giving the African Union representation of the entire continent.

To give a clearer idea of the relative size of the continent the map here illustrates how other world regions compare in land area.

F

I remember where I was... ... watching history being made

by Darren Parris, Milling and Grain I would like to think, that like me, many of you reading this now, will have gone through your childhood and at some point, you will have had that brief moment of jealous wishing when talking with your elders and thought “I wish I could have experienced the magic of the space race and been a part of that “Where were you?!” moment when Neil Armstrong first landed on the moon or, hearing of Wilber Wright’s first flight around the Statue of Liberty, experiencing the crowds at Woodstock or being part of the period when the Beatles ruled the airwaves.

For me personally, it was the Berlin Wall. I remember exactly where I was, on a cold Thursday evening, on 9 November 1989.

At the time, I was 16 years old, having just finished school and in my first year at college working part time in a burger bar to fund my studies. I was listening to the radio when the broadcast was interrupted with the news that the Berlin wall was coming down and it was the beginning of the end for the cold war and Germany would once again be reunified. Watching the images on television that night after getting home and seeing the cheering crowds, a divided city for almost 30 years, knowing that overnight Europe would never be the same again.

That feeling of euphoria and excitement for all those Berliners and East Germans was a moment to be cherished. One felt and wanted to share in their victory and their achievement. It was great and I was happy to be able to say that I remember where I was.

I never thought I would have another moment like this in my 52 | January 2017 - Milling and Grain

life time, and sometimes small, seemingly insignificant things happen that are the beginnings of small cogs in a chain of historical events that set the stage to change the lives of many.

I suspect when Martin Luther King, stood on the steps of the Lincoln Memorial in Washington in 1963 and declared “I have a dream” that he could not have truly believed the extent in which much of that dream came true and continues to do so today.

So, when a charismatic Swiss man quietly declared to his colleagues, “I have a dream, to set up a school of milling in the heart of Africa to give Africans the opportunity to sustainably educate their own millers to a high level of expertise within the Milling sector. I would like to establish a Milling School of excellence that will be respected throughout Africa”, the beginning of a small seed was planted. This man was Mr Martin Schlauri, a man who would later be described by his students as a man whose veins don’t flow red with blood but instead run white with flour. We all have dreams, but few of us get the opportunity to act upon those dreams. Luckily for Martin Schlauri and Africa, his foresight was shared by his peers where he worked and a budget was agreed to turn this dream into a reality.

So for me, my magic moment of being able to say “I was actually there” was beginning to take shape. 20 months ago I visited the African Milling School in Nairobi, Kenya as part of their opening ceremony as well as spending a week with the inaugural class. I met 27 very enthusiastic and, a little nervous, students from eight different African countries, 14 different mills and comprising of 26 men and one lady.

They had come together at the African Milling School in Nairobi, as their employers, the flour mills they came from had bought into the benefits of training its staff and the benefits this may bring their business. “Quality is never an accident but it is

F always the result of intelligent effort.”

So it began, and I reported on it, I remember writing that “One of the unique aspects of working in an ever-changing, international industry committed to playing its part in feeding a growing population, is the fascinating places our quest for timely, relevant and informative journalism takes us to. I had the privilege of being the first western reporter to visit the African Milling School, located in Nairobi, Kenya to meet its students, teachers and Martin Schlauri – the brainchild of the school.

Opened in March 2015, I visited the school to see the first batch of 27 students undertake their training.

When you have a dream and start a project like this, no one is ever sure if it will truly work, we have a saying ‘Success has many fathers and failed is an orphan” Well for the record this project had two founding fathers Martin Schlauri Managing Director African Milling School and Andreas Flückiger, Buhler President of Mid Eat Africa region, without who’s passionate support, this African Milling School would never have been built.

“What is the miller?”

“What is the miller?”, this was the question posed to me by Martin Schlauri, Managing Director of the African Milling School in Nairobi, Kenya when I first visited 20 months ago. As fast as the rhetorical question had been asked, the answer followed.

“The miller operates the plant, making sure it is clean, has a good sound by making sure all the machines are aligned correctly and of course there is a good quality of product with a good output”. In fact, Martin went on further to explain that the miller is the supervisor of the plant 24/7. So, it is clear to all that a welltrained miller is extremely important in the running of a mill, but, where can people go to train as a miller?

Well that was the question 20 months ago and here I am back at the African Milling School again witnessing the very answer to that question and what a great answer it is - 27 fully graduated African millers. I have been so proud to have shared this moment in their journey.

Present were 27 trainee millers, their families, friends, teachers and mentors enjoying a beautiful alfresco lunch under the radiant Kenyan sun. The scene was set for this momentous event in African and global history. And we were all there! Watching history being made.

We were about to witness the culmination of years of planning that enabled the intensive two-year training course in the art of milling. Martin opened up the proceedings and reminded everyone what it had taken to get to where we were today. The setting up of a school in Africa for millers has been his concept, ”I’ve promoted it and encouraged Bühler to sponsor it. Now it is running and now it is bearing fruit. Besides, when you have had a very rich milling life, this is a way of saying thank you and giving something back,” he added as a final remark.

I wanted to say so much about the experiences of these young trainee millers but as this was such a gargantuan occasion I quickly realised my words, adjectives and prose would and could not do this historic event justice. Therefore, it felt only appropriate to publish the words of the individual millers whom had passed out and graduated as fully trained millers. Their words are from the heart and they talk of their hands-on experiences and what they have taken from the experience personally and in turn what they can now bring to their employers, the mills that funded their training.

To see the article from Darren's original visit to the African Milling School - see the May 2015 edition of Milling and Grain magazine Visit: bit.ly/africanmillingschool

Milling and Grain - January 2017 | 53

F

A WORD FROM THE GRADUATES

Mohammed Fawzy Okely Edrees - Five Star flour mills in Egypt George Okello Bakhresa Grain Milling (Uganda) Ltd Uganda George Okello – Bakresa Grain Milling ltd., Uganda

Mishael Macheso – Bakhresa Grain Milling (Malawi) Ltd., Malawi

I would like to thank Martin Schlauri and his company for opening a school here in Africa. It is benefitting lots of people as well as companies to have workers who are well trained on how to operate different machines. I should also thank the companies for the support they are giving both to the school and to the students.

It has been a very good journey in which I have learnt a lot from my teachers and my fellow students. The school has opened up my mind, and at the same time, it has expanded my knowledge in milling. It was a great experience to learn different problems and their solutions from students and teachers. So a special thanks to the hard working team of teachers that we had.

To my fellow students out there, let us show our managers that we are now well trained to run our mill perfectly so that we can produce top quality flour whilst taking care of our machinery. We should also know that quality is never an accident but it is always the result of intelligent effort.

Shidi Huzeinat Kehinde – Flour Mills of Nigeria

Peter Kehinde Flour Mills of Nigeria Plc, Nigeria

Mohammed Madenge Said Salim Bakhresa & Co. Ltd, Tanzania

Mishael Macheso – Bakhresa Grain Milling (Malawi) Ltd.,Malawi

Luis Muianga Merec Industries, SA, Mozambique

Mohammed Fawzy Okely Edrees - Five Star flour mills in Egypt

I attended the African Milling School as the inaugural class of 2014. It was a privilege to have attended this two year course where we studied intensely for a month with mornings in the class room and laboratory whilst in the afternoons, doing ‘practicals’ in the mill enabled us to be able to take the new knowledge we had learned and use it in our home mills for the next two months before returning to learn more.

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Domingos Franscisco Merec Industries SA, Mozambique

THE GRADUATE MILLERS

Carlitos Nhatua Merec Industries SA, Mozambique

F

Abdirizak Mohammed Alpha Grain Milling Ltd Kenya

Henry Mutua Kitui Flour Mills Ltd, Kenya

In this way, my employer was benefitting from my newfound knowledge in how to align machines and improve quality after my first month. This benefit for my mill only improved with time and I was able to impart more of my knowledge to my co-workers and greater team. Graduating the African Milling School was a highlight of my life and I thank the staff for taking me on a milling journey of discovery that has given me the knowledge to move forward in my career and support my company Five Star flour mills who have trusted in me to stay focused and dedicated to this course. My thanks also go to them.

Michael Mwati Kariuki - Capwell Industries Ltd, Kenya

Salim Omar - Mombasa Maize Millers, Kenya

Sila Julius Musau - Mombasa Maize Millers Kisumu Limited, Kenya

Pembe Flour Mills Ltd, Kenya

Simon Alusiola Pembe Flour Mills Ltd, Kenya

Mohamed Farid Mombasa Maize Millers Ltd, Kenya

Simon Mwangi Pembe Flour Mills Ltd, Kenya Patrick Oduor Pembe Flour Mills Ltd, Kenyat

Ali Awadh Mombasa Maize Millers Ltd, Kenya Suleiman Omar Mombasa Maize Millers Ltd, Kenya

Peter Nyang'aya Capwell Industries Ltd, Kenya

The African Milling School is located in

Sila Julius Musau - Mombasa Maize Millers Kisumu Limited, Kenya

I recognize and appreciate the fantastic start in life I have been afforded by my family. I was born on December 23, 1991, in Mombasa Kenya and I was fortunate to be raised in a relatively wealthy and religiously powerful Kamba family. I had a happy normal childhood as the seventh child in a family of ten siblings and I received my early education from the Majengo Primary School, Mombasa.

After completing high school, I was excited to be enrolled at the Africa School of Milling in Nairobi Kenya, where I was given the opportunity to study in depth the Milling and baking industry.

I am currently working In Mombasa Maize Millers Kisumu Kenya, son of Julius Musau Mutangili, the Head of Milling installation at Mombasa Maize Millers Limited Mombasa Kenya, one of largest and most successful milling companies in Kenya.

After completing my education from the African Milling School in Nairobi, I returned to Kisumu with a wealth of newfound knowledge and expertise. Having grown up in a family of millers and having played and lived and worked around mills my entire life, I felt at first there was little I did not know about milling.

It is fair to say I learnt very much about the technical side of milling and how best to align machines for maximum output and quality. After the course I returned back to work with Mombasa Maize Millers Kisumu Limited.

Subsequently, and in part due to my additional knowledge and expertise, I was appointed as the Head of Milling in Mombasa Maize Millers Kisumu Ltd,by the director Mr. Salim Islam.

I supervised intake, pre-cleaning, grain storage, cleaning of wheat and maize, milling technology of wheat and maize flour and by-product handling and flour analysis. Thank you African Milling School for helping me exceed in my work.

Nairobi, Kenya and opened its doors to the first batch of students in March 2015

Milling and Grain - January 2017 | 55

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Michael Mwati Kariuki - Capwell Industries Ltd, Kenya

It was on 17 November, 2014 and it was just like any another normal working day for me, everything seemed usual. But unbeknown to me, it was not a normal day. I was summoned by my production head Mr. Jagjit Singh to his office and I was informed and that I had been shortlisted together with one of my other colleagues to attend a two year milling course and it got better, for I was to be sponsored by my Company Capwell Industries Ltd. I was both delighted and thankful.

Under the leadership of our Chairman Mr. Dalichand Shah, our C.E.O. Mr. Rajan Shah, and our Director Mr. Chetan Shah I was formally given this wonderful opportunity. I would be attending the newly fledged African Milling School, set up by Martin Schlauri and under the sponsorship of his employer.

From this moment on I began to embark on a journey of complete transformation. I knew that this was the beginning of a new day in my life. I was mentally and physically ready to take this challenge on and I was determined to go all the way.

The days passed by fast as the big day became ever closer. I was instructed to report to milling school ready and fresh for exactly 8:00 a.m. on the 16th of February 2015. I arrived at the African Milling School and was received with a very warm welcome from the School P.A. Miss Carolyne Kyalo.

I met all my new colleagues and we were ushered to the classrooms and we were welcomed by our teachers Mr. Martin Schlauri, and Mr. Stephan Lutz. It was an overwhelming experience and I was now in class with all the new faces. I was with students from as far as Egypt, Oman, Mozambique, Malawi, Zambia, Uganda, Tanzania and also from my motherland Kenya.

After the introductions it was time to get the ball rolling.

The first lesson came; it was technology with the ‘man who has no blood but wheat in his veins’ Mr. Martin Schlauri. He began

his in-depth lesson by covering the whole grain process, right from grain procurement to grain receipt and on and on he went.

The second lesson came with the great technologist himself, Machine Design & Functionality with Mr. Stephan Lutz. Grain Science, Electrical Engineering, Quality Control, and in no time the first exams came knocking.

Then came the second, third, fourth, fifth, and sixth and finally the last module were over. I had excelled in my studies; I am now a graduate miller from the African Milling School. I set my own target and I hit it. Right from grain procurement, to cleaning, to milling which is so magical whereby you change grain into flour, packaging, and not forgetting how to deal with the by-products (bran pelleting). This was the greatest experience of my life. I am so grateful to both the management of Capwell Industries Ltd. as well as the African Milling School for making this dream come true.

George Okello – Bakresa Grain Milling ltd., Uganda

I would like to send my appreciation to the African Milling School for shaping me and making me one of the milling family members. I have learnt so much and developed my milling skills to a level that I feel confident enough to pass on my training skills to my colleagues. An exciting opportunity is now available on the doorstep of Africa which I feel sure will play a significant role in shaping the future of African milling. Long live the African Milling School.

Salim Omar - Mombasa Maize Millers, Kenya

My experience at the African Milling School has been life changing and to date it has been the most wonderful thing I have had the privilege to be part of in all my milling profession.

Its through my studies at the African Milling school that I have been taught and have fully understood the definition of the word ‘milling’ as the science of producing true flour.

During my time at the African Milling School, I have had the opportunity to get to know and understand all the different

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F milling machines used within the milling industry, along with their design, their working principle, how to service and maintain them and furthermore, I understand their productivity in relation to producing a good yield of flour and how to deal with any quality issues. The relationship between extraction and quality is very important and I have come to understand it more in terms of production of different flours with different quality levels.

I have also learned the basics of electrics and its relation with machine functionality and how its indications in changes affect the machine efficiency. I have also gained some basic knowledge of software in relation to the new advances in milling technology.

I would therefore like to give my sincere thanks to the African Milling school and the School Staff for all their efforts they have made towards me achieving of my Diploma course in milling. I also must not forget the key technologist lecturers headed by Mr Martin Schlauri and Mr Stefan Lutz. In addition to this, none of this would have been possible had it not been for my employer, therefore, I should like to give great appreciation to my company Mombasa Maize Millers for their support.

exposed to, and this was very interesting. We were taught and we did practical training in the School Mill with wheat intake, maize milling and feed milling.

I am grateful to my company Flour Mills of Nigeria Plc for enabling and granting me the opportunity to be part of African Milling School.

Owonifari Kehinde Peter – Flour Mills of Nigeria

Shidi Huzeinat Kehinde – Flour Mills of Nigeria

I have learned many great things from being a student at the African Milling School and especially for being the only female among the first group of students to take the course.

Not only have I learned so much, it has changed my opinion about, and towards, life. I have always had this hungry passion to learn new things and experience exciting situations but when I first arrived at the African Milling School, I was shy. And being in the midst of guys, wow it was odd at first.

Having said this, I was able to overcome these challenges because the teachers gave us this open floor to share views and its very much an interactive session that nobody ever notices any blemishes in the way you put yourself across or the manner in which you speak.

In the two years I spent at the school, I have never seen any one being told your question is stupid. This gave room for a lot of questions and more interaction between us. There is also the culture that you get to be called to the front of the class to do a recap of the last lesson learnt and this in turn enables us to take it in turns to lead the whole group during practicals. For this reason, you must always be prepared because you might just be the next person called upon to the front of the class or indeed to lead a practical. It was always interesting and challenging being on the hot spot.

Being the only female in a class, with guys from eight different nationalities, was a first for me. In addition to the extensive milling knowledge I have learned, I have also learnt bits of their languages, and have had the opportunity to share milling experiences and learn a few clever tricks or two.

There were some aspects of milling that I had not before been

I am 28years old and from Nigeria. I studied Electrical Engineering at the Higher Institution. I am currently working as an Assistant Miller in one of the biggest mills in the world with over 8900 metric tons/day “Flour Mills of Nigeria Plc”.

My journey all started in 2014, when my milling advisor “Mr Edgar Stewart” sent a message to me on the mill floor to come and see him in his office, I was so afraid, having various thoughts in my mind. It was not till I got to his office and I met him that he gave me the good news that I had been nominated to study and be trained at the African Milling School (The Pioneer Set).

I was thrilled to have been chosen. It was a dream come true for me in my career as a miller. I was so curious and dying to experience all the new and exciting things that awaited me. The first day in AMS was a memorable day for me. I felt excited and happy. I was very nervous because I didn’t know anyone, the school environment is so beautiful, the lecture room setup is of high standard, the laboratory is of world-standard and the milling machines are of the latest technology.

The experience in the African Milling School cannot be overemphasized. All the hidden secrets of milling were fully revealed to us. The training was so comprehensive and intensive both theoretically and practically. For example, it covered the use of new technology, best use of raw materials to process grain into high-value finish product and efficient operation with regards to flour yield, quality, energy usage, maintenance and housekeeping of the plant.

The training program introduced me to new various areas

F such as maize milling, feed milling and extrusion, which are totally different from wheat milling which I am specialized in. I developed a huge interest from this exposure and the involvement in this program has provided a balance for rigorous course study, though there were some pressures along the way, which requires you to study overnight and prepare for an intensive examination to test your knowledge based on what has been taught both practically and theoretically.

I was also very fortunate to study and learn with such wonderful millers from different regions in Africa inlcuding Kenya, Mozambique, Tanzania, Malawi, Uganda and Egypt. They are all very energetic, skillful, funny and intelligent. I was also so happy and blessed to be one of the pioneer students to attend the African Milling School and I also finished as the first runner-up for best graduating student (Miller).

I would like to use this medium to say a big thank you to African Milling School for bringing this great school to Africa and creating an environment of enthusiasm for learning. I am very lucky to have been trained by one of the best millers in the world, a father, and a great teacher who has no blood flowing in his vain but flour “Mr Martin Schlauri”. He always tried all the possible means for us to understand milling technology; he made milling so simple and more interesting to me.

Also I would like to pass on my thanks to my ever vibrant miller, a chief baker, teacher and brewer “Mr Stefan Lutz”, for all the extra effort he made to help us grow, your lectures were superb and sometimes I wondered which part of the planet he come from, because he is so extraordinarily good. I must say both of them are a blessing to us. I say a big thank you to all our technical instructor/teachers: Mr Lameck Nyakoe, Mr Francis Mbaki, Mr Charles and all those who contributed positively towards the success of the training programme.

I want to express my sincere appreciation to the management of my company “Flour Mills of Nigeria Plc” who made all this possible for me, giving me this great exposure to the world of milling and the opportunity to learn and grow more in my career.

I will continue to do my best and use all I have learnt into my job and share the knowledge with my colleagues and subordinates in other to produce good quality and consistent products that meet our customers’ satisfaction.

Special appreciation to my Mentors Mr Edgar Stewart and Mr Collin Halliday for their immense support, providing motivation and constructuve impact towards the success of my training program at the African Milling School. It was indeed a memorable experience for me that I will never forget.

60 | January 2017 - Milling and Grain

Left to right: 1.Peter Muni, Head of Operations, Bakhresa Grain Milling, Tanzania 2. Bernard Kemei, General Manager, Jamii Milling Ltd, Kenya.

3.Patrick Mwitia, Head of Customer Service, Buhler Ltd. 4. Bernard Wanjohi, Minolacs SA, Burundi. 5. Solomon Mwangi, Head of Sales, Buhler Ltd 6. Khalid Machari, Head of Ops. Merec Industries 7. Yusuf Kamau, Head of Operations & Marketing, Bakhresa Grain Milling 8. Enos Andambi, Basic Element/Parent of apprentice.

William Kapfupi, General Manager National Foods, Zimbabwe Carolyne Kyalo, Administrator African Milling School

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THE GRADUATION

As each student stood up to receive their diploma and spatula, donning their graduation sash, you can see them all beaming with deserved pride. Then, as the penultimate student collected their graduation sash, Martin built up to the ‘Student of the Year award’; this is the one student who over the two years has out-performed everyone else by scoring the highest marks in the written exam. Winner of the prestigious Golden Spatula award and top student was Mohammed Fawzy from Five Star Mills in Egypt.

At every class graduation, the class president that has been nominated and elected by his or her classmates will take to the podium and be the defacto class speaker on behalf of the whole class. This year for this prestigious premier graduation event for the class of 2016, we welcomed Suliman Omar to the front.

Greeting everyone, Suliman Omar from Mombassa maize mills took to the podium and said, “It gives me great pleasure to welcome you all to the African Milling School for the apprentice milling graduation for the premier class. The graduation ceremony is the most significant and meaningful occasion in the school-learning calendar for the graduates and as such I would like to extend a very special welcome to my fellow graduates here today. We will be receiving diplomas for eight different nationalities; 24 graduates are male and one is female.”

He continued, “We have all done it. We have accomplished one of our professional goals. It has been a personal commitment, and one of pride, because we have all worked hard together. Our 62 | January 2017 - Milling and Grain

efforts will not go to waste, for the milling diploma will open many doors for us because it is widely respected in our industry.

Today as we gather with family, friends and colleagues, we look back on what we have achieved over the last two years and can reflect on what we have become and what we will become.”

Suliman Omar added, “The graduation ceremony is precious to all of us as we are among the few who are privileged enough to take part in this two-year course and we are among the few in Africa with a milling diploma. We must acknowledge those who helped make our Milling School experience possible and we have a responsibility to our milling companies, no matter what our personal goals or aspirations are, we must not focus on our selfish ideas. We should challenge ourselves to be civically engaged in our work.”

“Our future seems destined Suleiman to be in capable hands for we Omar have achieved an exceptional gave a speach qualification with perhaps as class too many highlights to single president one out as the best. We have learned theoretical and practical training in the flour milling industry, machine design and functionality, grain science, technology. We have also learned most of the One of the course parameters of quality control mentors Mr and operational excellence Colin Halliday and much more. We can now also took to the stage ensure plants are operating and maintained to a very high standard leading to plant efficiency and longevity. Flour

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Martin Schlauri, Stephan Lutz, Carolyne Kyalo and Andreas Flückiger watch the presentations with pride

milling may not be rocket science but rather a niche and inspiring business. We must be mindful of cost and embrace opportunities.

So I say to you all, congratulations, this graduation marks the end of one journey and the beginning of a more important one - the journey of implementation. Thank you everyone, Thank you Martin Schlauri.”

After a rapturous applause, one of the course mentors took to the stage, Mr Colin Halliday from Nigerian Flour Mills. With a career spanning more than 35 years in milling, Colin spent the first twenty working in the United Kingdom and the last 15 years in Nigeria for Nigerian Flour Mills, who mill over 8,000mt of wheat a day, making them one of the largest single site mills in the world and the largest miller in Africa which, due to its Mohamed Fawzy Five Star Flour Mills, Egypt was awarded the 'Golden Spatula for best performance

size and complexity, makes it one of the largest employers of millers in the world. After thanking the African Milling School for inviting him along to both visit and speak, Colin went on to explain first-hand how their milling company has benefited from having two students on the course and how their company has seen them develop and benefit the mill because of their attendance at the African Milling School.

Colin went onto observe that “Over the last 35 years our industry has experienced many changes particularly in automation, equipment design and working practices. However, the key ingredient of milling has not changed, the requirement for enthusiastic, committed and well-trained millers is even more important today. Well-trained millers push to achieve optimum extraction rates, increased mill utilisation, consistent product quality and also help gain a competitive advantage on new product development. This is now becoming a key issue for our customers.”

Colin explained that the African Milling School experience is an once-in-a-lifetime opportunity for his two young millers, Peter and Shidi. He explained that the training in Nairobi is not only focused on building technical professional competence and confidence, but also on character building and discipline.

This structure has helped them both develop into well-rounded professionals who are technically sound and well balanced. Colin said Peter and Shidi are now fully equipped to lead our milling teams in the future, showing greater maturity and confidence and are now taking the lead in problem solving in our mills, expressing their own opinions and ideas.

Colin continues to say “As great as it is for me to witness their self development, it is further gratifying that their progression has been seen to have made a great impact, not only within the capacity of their milling duties but also, to some benefit, it has had a rippling effect upon the other millers, helping to create an Milling and Grain - January 2017 | 63

F environment of continuous improvement and discipline. I think both students have grown ten-foot-tall over the last two years!”

Talking with Colin he told me that Flour Mills of Nigeria considers their partnership with the African Milling School as a long-term commitment. He confirmed that they currently have two millers who have already completed their first year and are now progressing in the second year school program. Additionally, he said they have a further two millers registered for the 3rd year program, endorsing that Flour Mills of Nigeria, as a company, firmly believe that the African Milling School is an important training development program that they consider integral and necessary for the future of their millers and for our industry as a whole.

Colin spoke about the African Milling School’s level of organisation as being very special indeed. He remarked that, “The students feel at home and the discipline, structure and resources are truly exemplary. The program is run with leadership and expertise and all concerned should feel very proud of what you have achieved here in Nairobi.”

Colin was sure that many of the students, like Peter and Shidi, have learned so much, however more than that, he elaborated that this experience had allowed for these young millers to use this great opportunity to make connections and from that, build strong

64 | January 2017 - Milling and Grain

friendships and everlasting memories.

Finishing off Colin went on to say “I would like to close by saying - congratulations to all the students on their Graduation and to encourage them to continue to put into practice the new knowledge and skills you have acquired. Milling is a fantastic career, it is challenging, frustrating, but always enjoyable and extremely rewarding. You will meet wonderful likeminded people throughout your career, everyday there is always something new and it is your curiosity and desire that will enable you to continuously learn, improve and ultimately, be the best that you can be. I really hope that your career in milling is happy and rewarding to you all.”

As the speeches drew to a close, we all moved to the bottom of the field, still on the site of the African Milling School, where all of the students took it in turns to plant the ceremonial tree.

Wearing a sash and a smile, the students were euphoric as we congratulated each of the graduated millers personally.

The 25 November, 2016 will be a date to go down in history, as the day in which the first ever group of African students graduated from a Milling course in Sub-Saharan Africa.

Congratulations from all of us at Milling and Grain. We look forward to staying in touch and following your careers over the coming years.

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‘Childhood Anemia is associated with a 2.5% drop in wages in adulthood’

FORTIFICATION INVESTMENT Without testing, it is impossible to know whether flour has been fortified. Flour with added vitamins and minerals will smell, look, and bake exactly the same as unfortified flour. However, whilst these ingredients may be invisible, their profound positive effects are very much tangible for millions of people who consume baked goods every day. The nutrients, such as iron and folic acid, yield healthier individuals, especially mothers and babies, and lead an economically strong society as well.

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or years, researchers have highlighted the financial benefits of interventions to increase a population’s vitamin and mineral intake. In 2008, Nobel laureate economists suggested that the most effective investment in fighting hunger was food fortification and supplements.

The 2012 Copenhagen Consensus, a conference that sought to shape development spending in addressing some of the world’s biggest problems, found similar sentiments. According to the Consensus, each dollar spent on reducing chronic under-nutrition yields a $30 payoff.

How do these financial benefits occur?

First, consider iron. People who suffer from iron deficiency anemia experience lethargy as a result of low hemoglobin in their blood cells. Less energy causes decreased productivity; anemia is estimated to contribute to 5% lower productivity for light work and 17% lower productivity for heavy manual labor. Decreased productivity could yield loss of income on the individual level, resulting in loss of overall country capital at the societal level.

Additional economic loss comes from iron deficiency among children. This inhibits cognitive development, which in turn limits future earnings. Consequently childhood anemia is associated with a 2.5% drop in wages in adulthood.

66 | January 2017 - Milling and Grain

Iron deficiency in childhood inhibitis cognitive development, and this in turn limits earning potential later in life.

by Stephanie Santana, FFI Graduate Research Assistant, Emory University Iron

Adding iron to flour can prevent many of the problems associated with iron deficiency anemia.

Fortification led to a 27% reduction of anemia in Kuwait among adult women and a 45% reduction in Costa Rica. An early study of the connection between working productivity and iron status was in 1979 in Sri Lanka. It found that after one month, workers who had received iron treatment could pick 0.3 kilograms of tea a day, which was significantly greater than the quantity of tea picked by those who received placebos.

Nutrition is such an important factor for economic progress that it is stated in the United Nations’ Sustainable Development goals.

The goals call for ending all forms of malnutrition by the year 2030, noting that ending malnutrition is an important factor for economic development.

Folic acid

Another nutrient commonly used in fortification is folic acid, which helps prevent birth defects of the brain and spine called neural tube defects (NTDs). Every year, about 300,000 NTDs occur. A very common NTD is spina bifida. Children with this condition will have some type of permanent paralysis and will need medical care for the rest of their lives.

A study from South Africa estimated costs for a child with spina bifida during the first three years of life. The study showed that fortification reduced cases of spina bifida by 41.6%. The researchers concluded that the benefit:cost ratio was 46:1 and that “the economic benefit flowing from the prevention of NTDs greatly exceeds the costs of implementing folic acid fortification.”

South Africa is among 86 countries worldwide with legislation

F for mandatory grain fortification. In most countries, millers bear most costs of fortification, such as buying premix and conducting internal monitoring procedures. Some governments exempt premix from value added tax and other import fees to relieve the millers’ financial burden. In most cases, millers recover the cost of premix from competitively pricing their products. In countries where fortification is mandatory, all millers must buy the fortification ingredients, and this helps keep costs equitable.

The price of fortification premix varies based on the number of nutrients included and the amounts of each nutrient required.

The type of iron used and whether the premix includes vitamin A are important factors in the premix price. In May 2016, a sample premix with 30 parts per million (ppm) iron as ferrous sulfate, 1.3 ppm folic acid, 0.01 ppm B12 as cyanocobalamin, 40 ppm zinc as zinc oxide, and 1.5 ppm vitamin A as vitamin A palmitate costs between US$ 2.20 and US$ 2.41 per metric ton of flour. Another sample premix using 20 ppm iron as sodium iron EDTA, 1.3 ppm folic acid, 0.01 ppm B12 as cyanocobalamin, 80 ppm zinc as zinc oxide, but no vitamin A ranged in cost from US$ 2.45 to US$ 2.84.

Price fluctuations

The cost of premix fluctuates based on the price of individual nutrients. For example, a spike in the cost of folic acid some time ago escalated the cost of premix, but that has since leveled out. Premix costs may also be affected by the global demand for the nutrients to be used in animal feed. Millers are used to doing business in this environment as the price of wheat also fluctuates. In October 2014, the price of one metric ton of wheat was more than US$ 210 in four global markets, according to

food price monitoring and analysis of the Food and Agricultural Organization of the United Nations. In October 2016, the price of one metric ton of wheat was between US$ 175 and US$ 193 in the same four regions.

A key point to remember is that fortification will not yield instant gratification. Once a decision has been made to fortify, staff must The vitamins and minerals be trained, feeders purchased and required in fortification installed, and premix acquired. A are the primary factor in determining the ongoing cost modeling tool created by the Food of fortification.

Fortification Initiative estimates Image courtesy of Muhlenchemie about one year for people to recognize the health effects of fortified flour following its regular consumption. A reduction in NTDs will be among the first health impact observed. By the second year, the return on investment could reach only half of the program’s full potential. Complete benefits would likely develop between years three and nine of the program.

Choosing to fortify is a sound decision

While it takes time to see results, choosing to fortify is a sound decision for policy makers who want to improve the health of the population and for millers who want to contribute to the well being of their fellow citizens. For more information on how to begin this process, please contact the Food Fortification Initiative at info@ffinetwork.org or visit ffinetwork.org.

Milling and Grain - January 2017 | 67

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FLOUR CORRECTION AND FALLING NUMBER REDUCTION

A NEW PHASE WITH AN INNOVATIVE AMYLASE

A joint presentation prepared Dr Irina Matveeva, EMEA Baking Technology Manager for Novozymes (Russia) with Dr Sven Schönenberg made to the 27th IAOM Mideast & Africa Conference & Expo held in Addis Ababa, Ethiopia from October 24–27, 2016.

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lour mills must deliver products with consistent baking performance.However, to achieve this miller face several key challenges including: • Naturally varying wheat quality • Flour adjustment to end-users needs and flour specs • Control baking performance • Fluctuation is wheat purchasing costs and prices • Inconsistent malt quality And finally, product development is an ongoing challenge that millers need to be aware of, says Dr Irina Matveeva, EMEA Baking Technology Manager for Novozymes (Russia) in a joint presentation prepared with Dr Sven Schönenberg made to the 27th IAOM Mideast & Africa Conference & Expo held in Addis Ababa, Ethiopia from October 24–27, 2016.

“What enzymes can do in flour?” Dr Matveeva asked.

“Enzymes are considered the most important ingredient to achieve consistent flour performance, better bread quality and to optimize costs.”

They Improve the gluten network; modify non-starch polysaccharides; correct flour starch; modify lipids and stabilise dough; they can be used to weaken or strengthen gluten and finally reproduce effects usually achieve from added chemical agents.

Introduced in 1960s the world standard in the grain and flour milling industries for measuring alpha-amylase activity in wheat and flour is Falling Number, an indication of amylase activity in flour.

Flour specification includes falling number aims to hit FN250 seconds.

“Too high amylase activity (FN < 250 sec) gives gummy bread crumb while a too low amylase activity (FN > 250 sec) cannot give enough gassing power of yeast “Falling number is stated on flour specification sheet.”

Dr Matveeva went on to explain how fungal α-amylase works saying that at first it: • Acts on α-1,4 links in amylose and amylopectin-producing dextrins • Together with flour’s own β-amylase, it generates disaccharides maltose continuously • Maltose is consumed by yeast, accelerating fermentation rate and gas production

68 | January 2017 - Milling and Grain

• It contains thermo-unstable amylases, which are fully inactivated at first stage of baking process during starch gelatinization What is challenging, she says is that fungal alpha-amylase has positive impact on bread quality, but has low impact on falling number (FN).

“Bacterial alpha-amylase reduces falling number but affects bread quality By comparison, malt flour reduces falling number but has low impact on baking performance and a number of downsides: including a) malt flour is not 100% standardized; b) risk of overdosing which may result in sticky dough; c) transportation, storage and handling of bulky material and d) the risk of infection.

"Introduced in 1960s the world standard in the grain and flour milling industries for measuring alpha-amylase activity in wheat and flour is Falling Number, an indication of amylase activity in flour"

F Great baking performance

However, the introduction of ‘Novel Amylase’ is the next step forward in flour starch correction, she says.

It reduces falling number to meet flour specifications, is an alternative to malt flour and has the same great baking performance as standard α-amylase. In brief it improves volume, intensifies crust colour and provides fine and even crumb structure.

“The high response in falling number and great baking performance allows Novel Amylase to provide great baking performance and has an excellent synergy with other baking enzymes,” Dr Matveeva adds.

She told the audience that initial comments back from customer in Europe, North Africa and Russia were very favourable.

• “Good dough properties, as good as a classic fungal α-amylase, no stickiness. Good bread characteristics. Good crumb structure.” - Europe • “We expect very good response from the market. The baking performance was perfect in terms of volume, great bloom and golden, very attractive crust color.” - Morocco • “This product demonstrated superior baking performance, very good crust color. The effect on falling number is amazing: very strong at low dosages. It is a magic product.” - Egypt • “This product gave the unique combination of falling number response and high baking performance.” - Russia Higher profitability for your business and increased sales by delivering consistent and measurable high-quality product can accrue from this new product, she says in conclusion.

“Robust falling number reduction that lets you meet wheat flour specifications. Consistent baking performance in various doughmaking procedures and types of bread.

“The same performance as malt flour in falling number reduction and thermo-unstable and fully inactivated amylase during baking process “‘Novel Amylase’ has good synergy with other enzymes – xylanases, lipases, glucose oxidase and maltogenic,” she adds in conclusion.

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www.norwoodandco.com Milling and Grain - January 2017 | 69

10/02/2015 17:30

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RYE

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WHY ISN’T RYE GROWTH MUCH MORE PREVALENT?

by Andrew Wilkinson, Milling & Grain Magazine

highly versatile crop, rye (Secale cereale) is grown primarily as a forage for cattle and other ruminant livestock, whilst also being grown for use as a feed ingredient, for alcohol distillation, and for use in human consumption.

Initially, rye likely began growing in the area of what is now presentday Turkey, but it is possible that it could have come across from much farther east still. Reaching its apex fairly quickly, rye was already widely cultivated by the Romans, although there is evidence that it was grown far earlier too.

Agriculturally, rye is very similar to wheat and barley, so it has many of the same applications. Given how easy it is to grow and how hardy it is as an agricultural staple, why isn’t rye growth much more prevalent?

In global terms at least, the number of rye cultivators is relatively low, especially when compared with wheat and barley.

There are exceptions of course; regions such as Scandinavia are examples of where rye production bucks the international trend.

There has also been considerably less effort put into the development and improvement of rye, in part because rye is a cross-pollinator, whereas wheat and barley are self-pollinators, with cross-pollinators making the maintenance of pure lines of

70 | January 2017 - Milling and Grain

breeding stock incredibly difficult.

Production and export

Rye is grown primarily in Eastern, Central and Northern Europe.

The main rye belt stretches from northern Germany through Poland, Ukraine, Belarus, Lithuania and Latvia into central and northern Russia. Rye is also grown in North America (Canada and the United States), in South America (Argentina, Brazil and Chile), in Oceania (Australia and New Zealand), in Turkey, in Kazakhstan and in northern China.

Production levels of rye have fallen in most of the producing nations, as of 2012. For example, production of rye in Russia fell from 13.9 million metric tons (t) in 1992 to 2.1 t in 2012.

Generally speaking, rye is either consumed close to where it is grown or exported to neighboring countries, rather than being shipped worldwide – like the crop’s counterparts wheat and barley now so often are.

Feeding value

According to Denmark-based KWS agronomist Jacob Nymand, rye is already poised to become the main grain source for cattle and pigs in his country, and he sees there being “no reason” why it shouldn’t become a major feed source elsewhere in the world too.

However, while rye has a lower feeding value than wheat (4-5 percent less MJ/100kg of grain) and a 1-2 percent lower protein content, its higher yield generates more feed value/ha on light soils than wheat, and while rye has similar fibre content to other grain, the fibres do take a very long time to breakdown. “So, in the same way that rye bread makes us feel fuller for longer, the same applies to pigs,” stated Mr Nymand, in a recent interview with PigWorld. He added that, “While this is a potential negative in pig production, using a wet feed system where the rye is fermented enables intakes of 20-40 percent in the ration and has the benefit of leaner meat, improving marketability.”

As a result, about 150,000ha of rye is now grown for both human and animal feed purposes in Denmark, and the area is expected to grow further – largely at the expense of

F second placed wheat.

to using rye for feed?

The negative effects of rye

Use of rye in feed

Although there are commercial enzymes available that can counteract the negative effects of rye, reluctance to using rye grain as a feed ingredient persists. The primary concern is the presence of ergot alkaloids. Ergot, a fungus, is currently the most common disease of rye.

The key problem that I brought about by the presence of ergots is that they can be very can be very toxic if present in sufficient concentrations. However, in the case of rye, ergot is now much less of a problem as newer cultivars of rye are developed that are resistant to the fungus itself. Keeping the wild grasses around field borders is also an effective method of reducing the chances of developing an ergot problem.

Are we making the most of rye as a food or utility feed crop?

Well in a report recently compiled by a team of expansion researchers from The University of Minnesota, this is probably not the case. The team of experts consisting of Jochum Wiersma, Scotty Wells and Axel Garcia, reported some of their conclusions on cereal rye in a recent edition of the “Minnesota Crop News” bulletin.

The most notable of the team’s findings was that rye is much more commonly used in some parts of the world as both feed and food, such as some areas in Scandinavia, with Wiersma citing the examples of “pumpernickel bread” the Scandinavian perennial favourite “knäckebröd” or crispbread.

So, although some regions of the world do seem to exploit rye more fully than others when it comes to food use, do the same regions operate with the same level of ruthlessness when it comes

In Denmark and Germany, according to Jochum Wiersma, “As a feed stuff, rye has some interesting properties that have grabbed the attention of hog producers as a way to reduce antibiotic usage and stress in the group housing systems,” with both currently mandatory under the respective country’s agricultural policies.

However, this is not the case in North America, where the development of variety has occurred at such a slow pace in recent decades, that the acceptance of alternatives to the current crops of choice stalls quite frequently. In fact this can also be said of much of Western Europe too.

Also, despite containing gluten, rye has enjoyed exponential growth in recent years, a success that owes much to its perceived image as a healthy grain – an example being rye whiskey, which has enjoyed a five-fold increase in consumption since 2002, according to Eater Magazine.

But could this apparent reluctance by Western growers to produce more rye be exclusively down to an absence of government legislation, or even the aforementioned reluctance to change?

Although these two points could be factors, one feels that the most prominent reason is that, as mentioned previously, rye has one notable Achilles heel in the fact that its very nature makes it incredibly susceptible to ergot, as the grain cross-pollenates with other crops.

With the enhanced susceptibility to developing this disease in mind, as opposed to wheat, barley and oats, it is not surprising then that rye is not afforded the same amount of growing area as its counterparts.

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HOW TO CONTROL MOISTURE IN PARBOILED RICE PRODUCTION

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round 50 percent of the worldâ&#x20AC;&#x2122;s paddy rice production is parboiled. This is a process during rice production in which the paddy (raw) rice is steamed in the husk and then dried.

This hardens the individual grains making them easier to handle and reduces the amount of broken kernels during milling. Other benefits include an increased product storage life, an increased nutritional value and sterilization of the grain.

The need to measure moisture

There are three basic steps to the parboiling process. While in the paddy form, the rice is soaked to achieve an optimum moisture level typically around 30 percent.

The rice is then heat treated by steaming or boiling which gelatinizes the starch within the kernel. This part of the process increases the moisture content of the rice grains to around 38 percent. Finally, the rice is dried to a moisture level of 12-14 percent where it can then be stored or moved through to a milling process.

Incorrect moisture levels in the parboiled rice leads to breakages during the milling and de-husking process as well as colour variation in the final product after polishing. This results in wasted material, which increases production costs. In addition, parboiled rice contains a higher percentage of moisture than field rice and therefore requires a greater amount of energy to dry it to the correct moisture level. Accurately controlling the drying process will reduce the amount of energy required and will also produce a high quality consistent product while also reducing costs.

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Hydronix moisture sensors

Hydronix is a world-leading manufacturer of online microwave moisture measurement sensors. Established in 1982, Hydronix pioneered the microwave moisture measurement technique. With a commitment to research and development the latest sensors incorporate a unique digital measurement technique.

Hydronix moisture sensors are constructed to withstand the harshest of industrial environments. The sensors are immune from the effects of colour changes in the rice and dust or moisture in the atmosphere. They are designed to be fully temperature stable and are manufactured to exact tolerances ensuring that each sensor has identical measurement characteristics. This means that they are precise, easy to use and reliable.

In this application and installation, Hydronix would recommend the Hydro-Mix sensor thatâ&#x20AC;&#x2122;s has been designed for flowing organic materials such as grains, nuts and pulses. The HydroMix has configurable parameters such as signal filtering and smoothing designed to eliminate measurement noise created by small fluctuations in material flow density.

The sensor also features configurable alarms and a material temperature output. The user may select from a choice of output options such as 0-20mA (0-10V), 4-20mA, USB, Ethernet and RS485/232 and may be configured to output a moisture percentage value directly from the sensor. The Hydronix HydroCom software enables simple set-up and configuration of the sensor using a PC or laptop and USB connection.

The benefits of installing Hydronix microwave moisture measurement sensors include dryers that can be used more efficiently reducing energy costs, an improved and consistent final product, reduction in the level of broken kernels and wasted material.

Recommended Installation

In a typical process plant, after soaking, the rice is boiled or

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steamed at 90-100°C for a fixed time. The material is then emptied via a screw conveyor into a bucket conveyor, which recirculates the grain through a drying tower where it has hot air blown through it. Depending on the plant, each dryer can hold 16,000kg of rice and the bucket conveyor recirculates through

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"Advances made by Hydronix over recent years have uniquely enabled thier digital sensors to be used successfully in applications that were not previously possible" this continuously. Each recirculation loop takes approximately one hour. The drying process, which takes between 8 to 10 hours, dries the parboiled rice from around 30 percent moisture down to a target of 12-14 percent.

Installation is dependent on the individual plant setup although, the sensor needs to be mounted so that there is a consistent amount of material flowing over the sensorâ&#x20AC;&#x2122;s measurement surface. A typical installation would mount the sensor where the rice exits the bottom of the drying tower and goes back into the hopper for the bucket.

Calibration

When measuring the moisture content of rice it is normal for the sensor to be configured to output a value that represents the percentage of moisture in the rice. In order to output a moisture percentage it is necessary to calibrate the sensor. The sensor is calibrated after installation. The calibration process correlates a range of measurements taken by the sensor at various moisture levels to the actual moisture level of the material. Taking a sample and conducting a laboratory test derives this.

As the material cycles through the dryer the moisture level is continually reducing. A sample of rice is taken each hour and the sensorâ&#x20AC;&#x2122;s raw value (Unscaled value) recorded. The actual moisture content is determined and the two values are input into the Hydronix Hydro-Com calibration software. Once a suitable range of calibration points have been entered in to the software, the sensor will continuously output an exact moisture percentage.

The Hydronix digital measurement technique ensures that the sensor is very stable and that the measurement is linear. This means that the calibration process only needs to be performed once during the sensor installation. Hydronix recommend that subsequent checks of the calibration be performed as part of a normal quality assurance program.

Figure 2 shows a typical calibration line for the moisture content of parboiled rice, which correlates the sensorâ&#x20AC;&#x2122;s raw value (Unscaled value) to the actual moisture percentage of the rice.

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Moisture %

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Sensor Unscaled Value Lab Moisture

Parboiled Rice Calibration

Figure 2: Parboiled Rice Calibration

76 | January 2017 - Milling and Grain

25

30

35

COST SAVINGS OF INSTALLING A HYDRONIX SENSOR Waste Reduction Savings - If for example a single

dryer is processing 16,000kg of rice every 12 hours, and assuming two shifts per day and working five days per week, this equates to 160,000kg of rice processed per week. The installation of a moisture sensor could reduce the amount of rice being wasted due to broken or spoiled grains by 2.5 percent, which equates to 4,000kg per week. The current market price of rice (as of June 2016) is US$417 per metric ton so reducing the broken rice could save up to US$1,668 in just one week, or assuming a working year of 48 weeks, a total saving of US$80,064.

Energy Savings - A correctly installed sensor will

measure the moisture levels of the materials exiting the drying tower to an accuracy of +/- 0.5 percent enabling the dryer to be controlled more precisely. Real time control of the dryer ensures that the dryer is controlled instantaneously resulting in increased energy efficiency.

Indeed, because the sensor has been designed to respond in a linear fashion to changes in the rice moisture content, the sensor can precisely interpolate any Unscaled value and output the appropriate moisture percentage.

Conclusion

Hydronix is at the forefront of microwave moisture measurement research and development. Advances made by Hydronix over recent years have uniquely enabled Hydronix digital sensors to be used successfully in applications that were not previously possible. The digital measurement technique is now proven to give highly accurate and reliable results allowing rice processors the ability to more accurately control their process. A significant increase in profitability may be achieved through waste reduction, yield maximisation and the efficient use of energy. The sensors will normally return a payback on the investment in a matter of weeks after installation.

They offer demonstrable performance benefits over older analogue techniques and allow the sensor to be successfully used in a wide variety of applications. With over 60,000 systems installed in over 90 countries and with a global support network, Hydronix is a popular choice for OEMs and end-users alike.

F

‘Let people eat good rice’

S

A revolution in colour sorter technology underway at Yongxiang

by Dr Wenbin Wu, Editor – China Edition, Milling and Grain

ince ancient times, all over the world people have used their intellect and knowledge in developing rice cultivation and processing.

Great progress has been made, with ever increasing grain yields and the continuous optimisation of varieties and improvements in processing technology; all becoming more and more advanced.

With nearly 100 years of industrial technology, electronic technology and now the development of information technology, rice processing is a very modern practice, formed from the threshing, drying, cleaning, husking, rice milling, grading, polishing, colour and packaging as a complete production line.

Since its inception as a grain machinery producer, Hubei Yongxiang Food Processing Machine Company has adhered to the concept of, ‘let people eat good rice’ by providing first-class products and services.

Today this grain machinery company has a complete product lineup and provides a complete set of processing equipment.

One critical component is the colour sorter with its mechanical technology, optical technology, electronic technology and application in rice processing excellence.

Generally-speaking, colour is chosen by detecting defects on the surface of the material in order to ‘weed out’ foreign bodies or defective grains. For rice, the main defects are yellow - a large area of dis-colouration - and the disease spot - local small spots on the rice grain. In some cases, the colour choice is also used to identify glutinous rice and milled, japonica rice.

Quantum advances

With the advances in market demand, colour sorter technology is also constantly developing - from the earliest of the photoelectric sensor, analog electronic circuit, to the current CCD imaging technology, colour optional equipment on the number of channels from the single machine has developed to nearly 1000 channels.

78 | January 2017 - Milling and Grain

As the executive components of high-speed injection valves has significantly improved, not only is the response ability moved from hundreds of times per second to nearly 1500 times per second, the consumption of the gas sourced has been greatly improved as well and the application and combination with other technologies has meant that overall gas consumption has fallen by 50 percent making the working life of these machines greatly improved, possibly amounting to billions of times the original level.

As opposed to the early photocell sensor, now widely used are linear CCD array sensors which have very high resolution, an appropriate optical system and can distinguish between objects as small as 0.02 mm2 disease spot defects.

Based on the high-resolution images, engineers can design in a ‘view’ of the yellow and the disease spot recognition algorithm, respectively, than a lot of single threshold algorithm is superior photocell machine. At the same time, more and more intelligent algorithm can play a role, such as identifying the center of the grain to ensure that the spray valve blow at the most reasonable time. This minimises the scraps from the meters and in the consumption of compressed air, resulting in greater energy savings for customers and creating greater economic value.

Operating from a distance

Intelligent analysis is a key technology, allowing us to automatically debug more and more complex parameters hidden in the background. It is a simple interface for operators.

Users only need to touch the button and the complex algorithm parameters can be realised automatically. For rare materials or the special requirements of customers, the device can be operated remotely via the Internet, by professional engineers to help customers solve problems.

Light source for colour selection effect is remarkable. Blue spectrum light-yellow water can be more clearly distinguished from normal rice. Infrared wavelengths can be targeted while

F visible light cannot distinguish the difference between a foreign body, such as plastic, glass, etc.

Colour separator sensor has from monochrome to colour, even multispectral concerted, cooperate with all kinds of light sources.

A dramatic increase of ability to adapt to material colour separator from rice application gradually expanded to a variety of other grains and grain materials, such as vegetables, seafood, salt, ore, etc.

Perfect product processing

Rice processing production line which ensure a user can operate 24-hours non-stop work, the effect of equipment’s reliability and stability is very important. The failure of any equipment in the whole production line is likely to cause downtime, delay in product delivery.

Yongxiang people, specialists in colour sorter manufacturing fully understand a user’s mood. Through the perfect product development process and standard production management system, and strict quality inspection, ensure that each device satisfies the end-user’s all-weather work, at the same time the need for maintenance or wear parts through reasonable design, provides users with the fastest speeds for maintenance and replacement.

In such an era of technology, the Yongxiang company is committed to researching and the development and manufacture of smarter technology choices of colour sorter, through cloud computing, artificial intelligence, such as the ‘Internet of things’ used in standard rice processing production lines to rice processing production line of full automation, visualization, artificial intelligent. We look forward to working with customers hand-in-hand to go forward, constantly provide a revolutionary new technology.

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Milling and Grain - January 2017 | 79

F

Minimising the risk of explosions The causes of explosions and the recommended ‘safe’ cleaning method equipment that does not do the job.’

by Steve Whiting, Spinaclean

A

TEX is an acronym for “Atmospheres Explosive”.

Explosive atmospheres can be caused by flammable gases, mists, vapours or by combustible dusts.

If there is enough of the substance, mixed with air, then all it needs is a source of ignition to cause an explosion.

Handling, processing, milling and the movement of grain, feed, rice and cotton is becoming less hazardous each year as businesses become more focused on keeping safety first on the agenda – but that is no reason to be complacent. According to the trade body The National Association of British and Irish Millers (NABIM), there has fortunately not been a serious explosion in milling for several years – but that’s not a total elimination of the chance of small or even large explosions occurring tomorrow.

The fact that flour and other wheat products such as gluten, when dispersed in air, are capable in some circumstances of giving rise to a dust explosion has been known for a great number of years. In the UK, NABIM has always been well aware of this hazard and has, since the 1960s, produced several guidance documents on the prevention of fire and dust. NABIM has commissioned research into the explosive characteristics of flour dust, providing essential information for safety officers and mill engineers.

There is always the potential for an explosive situation to arise so mill owners and safety officers must continue to work hard to minimise the risk.

80 | January 2017 - Milling and Grain

First explosions usually happen in the machines when there is a build-up of pressure and ignition is created by friction.

This fills the air with potentially explosive dust magnifying the hazard many times, and then all it needs is just one spark.

Preventing a source of ignition is the best way to reduce the risk.

Using the correctly tested conductive equipment can greatly help to achieve this; failure to do so is not an option.

Understanding the issues and risk factors

Vacuums are used for cleaning and manufacturers are fully aware of potential explosion hazards so they work closely with customers to understand the issues and risk factors. Vacuum cleaners together with all their attachments must always be ATEX* certified.

Standard vacuums have no safeguards to prevent the ignition of combustible dust either by sparks from the vacuum motor or by generated static discharge.

Spinaclean the market leader in high level industrial cleaning, has now developed the first independently certified ATEX high level cleaning product based on its Sky Vac range, for operation in enclosed ATEX zones.

Its certifier, Element, exists to ensure that the materials and products used in some of the world’s most advanced industrial sectors are safe, of marketable quality, compliant to all relevant industry standards and are fit for purpose in their end application.

The SkyVac range of industrial ATEX vacuums which together with their certified ATEX high reach carbon Fibre cleaning poles and tools, can be used in explosive atmospheres for collection of a variety of combustible products with no risk to the operator, other workers or the surrounding area.

These cleaning system can be used on machines,

F floors just like a traditional vacuum, but with just one operator.

It will also clean those beams and high ledges 40 foot above the work area where dust and residue settles. It will reach the normally inaccessible areas and places you cannot see or access easily but without a portable access tower.

All the poles and accessories including the flexi hose, end tools and even the cotton holdall containing all the equipment are conductive and anti-static safe.

Explosion prevention

According to NABIM, millers should be vigilant to the problems and consider what is required to prevent dust explosions.

The priorities should be: • Avoidance of dust clouds • Elimination of ignition sources • Containment • Suppression • Venting.

Greatest care should be given to those areas or processes with a higher measurable risk, i.e. drying, filter stocks, bin filling. Good housekeeping within a milling plant is essential, not only for the control of infestation but for the reduction of explosion risk.

For elimination of some ignition sources you should consider: • Mechanical friction • Hot work (e.g. welding) • Grinding • Electrostatic discharge • Lighting and electrical equipment • Spontaneous combustion.

But It’s not all doom and gloom; all it takes is common sense and

teamwork with everyone being totally safety conscious. Update and refresher safety training for all employees; keeping an eye on every piece of equipment, each activity and watching colleague’s actions are all essential, as well as ensuring that any change in the process, methodology or working practices must be professionally safety assessed. www.spinaclean.com

Operational safety starts with innovative thinking.

Safe feed production.

Healthy business.

Reduce the risk of dust explosions and save on operational costs with our new feeding device with built-in heavy parts separator.

By preventing stones and heavy parts from entering the hammer mill, the explosion risk is minimized and the lifetime of the screens will increase. The compact, yet robust new feeding device is designed to fit perfectly with the GD hammer mill and the automatic screen exchange. www.aarsen.com/machines/hammer-mills

2016-10-07, Grain & Feed Milling.indd 1

7-10-2016 12:53:06 Milling and Grain - January 2017 | 81

STORAGE

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CHOOSING THE RIGHT SILO

G

PRICE, CAPACITY, SHAPE AND DESIGN

rain storage is an aspect every miller, farmer, grain trader and organisation responsible for strategic food reserves, has to consider at some stage. It can be both short term whilst waiting for drying and/or delivery or long term in order to sell at the best market price, or it could be storage for own use such as in milling operations, or to ensure a constant availability at national level.

Whatever the reason, choices are limited. Short-term storage can take place in bags, sheds and buildings, but the most economical long-term storage method will always be steel silos. The capital cost is significantly lower than that of on-floor systems requiring buildings, and offers greater security of the grain, and control of the storage environment.

Silo suppliers do not just offer a holding system, but offer a complete care system for your grain involving ventilation, temperature control, monitoring, and a range of other possibilities to ensure that your grain is kept at the standard you require.

When it comes to selecting a grain silo(s), the decision of which to purchase becomes a little more complicated. There are many silo suppliers out there and it is a fiercely competitive business.

Sales people tend to be particularly skilled in highlighting aspects of their silos that appear to make them a better choice than the competitor.

What are the things that you, as the buyer, should look out for?

82 | January 2017 - Milling and Grain

Price

Of course this is the first thing any buyer looks at. It is always price, the most important thing to anyone parting with money.

But beware. There are many different ways to make a price look better than the competitorâ&#x20AC;&#x2122;s. Look closely at all the detailed content of what is being offered compared to other offers. That way you will establish if you are actually being offered the same thing. Accepting the cheaper offer without being sure of what you are actually getting can lead to costly heartache further down the line.

Capacity

The capacity of a silo will be calculated based on the specific bulk density of the product to be stored. Not only will the bulk density vary according to which crop is stored, but also different suppliers will quote different bulk densities for the same crop.

This can mean that two suppliers offering silos with exactly the same volumetric capacity could be claiming different tonnages stored, and obviously the attraction is to choose the silo that appears to store the most grain, when in fact they store exactly the same.

The matter is made even worse when you consider that many manufacturers will take into account a â&#x20AC;&#x153;compaction factorâ&#x20AC;?. Since a large silo will actually compact the grain at the bottom of the silo, many silo suppliers will take into account a compaction factor of around 6 percent when stating their content capacities of their various sizes of silo. Other suppliers may not, so preferably compare volumetric capacity when comparing quotes.

Silo shape

Silo prices will vary for any specific volume of grain stored according to whether that volume is being held in a tall, narrow silo or a low, wide silo. Within limits, a tall narrow silo will usually be more expensive than a low wide silo; therefore it is easy for a silo supplier to undercut a competitor’s price by simply selecting a slightly greater diameter silo and shaving “a few insignificant tonnes” off the actual tonnage stored as well.

Of course the delighted buyer sees that their most important factor, the price, has come down a bit and immediately warms to the second offer. There’s nothing wrong with this, but he should remember that the civil cost of the foundation will go up, and it might be wise to go back to his first offer and establish how the total cost, civils and silo, compare.

Silo design

Convincing arguments are often offered by silo sales people referring to specific aspects of their design as compared to a competitor. One sales person might say “the wall sheets on our silo are x mm thick, whilst those offered by supplier XYZ are only y mm thick.” Supplier XYZ is probably going around saying “the stiffeners on our silo are xxx mm thick, whilst your other supplier’s are only yy mm”, or maybe his silo has five wind rings whilst the competitors only has three wind rings.

All such arguments may sound very significant when presented by a skilled sales person, but can be totally invalid when comparing silo quality. The aspects to compare are the stated design specifications. What are the design standards to which the silos conform? What wind speed is the silo built to withstand? What snow loads is the roof capable of withstanding?

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Milling and Grain - January 2017 | 83

STORAGE

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STORAGE

F What quality specification of steel is used? What galvanizing specification is used?

Be sure to do comparisons on valid factors and not aspects of detail that may be compensated for in other factors of the overall design of a particular silo. If a silo is designed to perform to certain criteria, then, whether it has three wind rings or five for example, it will perform to those criteria.

Ancillary equipment

Assess the ancillary equipment being offered. Remember to look carefully at the indicated airflows of the ventilation equipment (if supplied). In an effort to keep the price attractive some suppliers will offer very small ventilation fans for the silo.

It is important to check the cubic metres of air per ton of grain in comparing quotes, not just the price of the fan. Remember that a tall narrow silo will require a higher kilowatt fan for the same ventilation rate as a low wide silo. This is due to the extra backpressure of the greater depth of grain, through which the air must pass at a faster rate.

If temperature monitoring is offered, compare the number of cables per silo and the number of sensors per cable. If a supplier is reducing the number of cables to reduce the price, you may not be getting efficient monitoring.

Also compare the monitor itself. Is it a hand held, software package to work with the buyers PC, or a complete package with monitor and printer? Is it ATEX rated, since it will be working inside a silo in hazardous dust conditions?

These are just a few things to consider when purchasing a grain silo. There are many grain silo suppliers out there and many more are entering the market from many different countries with widely varying prices and quality standards.

The contents of a storage silo are more valuable than the silo. The higher price of a silo from a reputable supplier, once amortized over the life of the silo, is tiny when compared to the potential losses of product through poor storage methods. There is nothing more expensive than cheap equipment that does not do the job. The same applies to all the other equipment that may go into a storage project.

Chief Industries has over 60 years experience in grain handling systems, incorporating state-of-the-art design and manufacturing.

With factories in the USA, UK and France, silos are manufactured to both US and European norms, and our factory in France is CE certified.

Flat-floored silos are offered with capacities ranging from 30 to 30,000 tonnes, hopper bins from 2.5 to 1,400 tonnes. Grain dryers with capacities from nine to 300 tonnes per hour are manufactured at both our UK and USA facilities. Complete project design is offered.

Tested, trusted and fully supported, Chief Industries will be exhibiting widely during 2017.

Milling and Grain - January 2017 | 85

STORAGE

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Storage project G3 to build next-generation grain export terminal at the Port of Vancouver, BC G3 Terminal Vancouver, an affiliate of G3 Global Holdings (G3), is pleased to announce that it will build a state-of-the-art grain export terminal in North Vancouver, British Columbia, the first new grain terminal constructed at the Port of Vancouver since the 1960s.

“Our Vancouver terminal is central to G3’s vision of a coast-to-coast grain handling network that sets a new standard in efficiency,” says Karl Gerrand, CEO of G3. He continues, “We plan to transform the movement of grain through the west coast, providing Canadian farmers with competitive pricing and reliable delivery opportunities.”

G3’s Vancouver terminal will feature a rail loop track that will be capable of holding three 134-car trains, unique to grain exporting terminals in Canada. The terminal includes over 180,000 metric tonnes of storage and will be able to handle cereal grains, oilseeds, pulses and special crops, much of which will be supplied via a throughput agreement with G3 Canada Limited.

This will allow trains to travel to Vancouver, unload while in continuous motion, and travel back to G3 Canada’s primary elevators, including four recently constructed primary elevators, without detaching from their locomotives, critical to increasing supply chain efficiency.

In addition to improved rail efficiency, G3’s Vancouver facility was designed with a focus on high velocity receiving, shipping, and best in class environmental and safety standards, representing the next generation in grain terminal design.

The development of G3’s Vancouver terminal will be led by Bill Mooney, who has extensive Vancouver grain terminal management experience, together with G3’s team of experienced project engineers. Peter Kiewit Infrastructure Co. has been selected as the design-build contractor for the project. Construction will commence in March 2017, subject to final notifications, with the terminal projected for completion in 2020.

G3 Global Holdings is a limited partnership between SALIC Canada Limited and Bunge Canada. Its holdings include G3 Global Grain Group, the parent company of G3 Canada Limited; and G3 Terminal Vancouver.

G3 Canada Limited is establishing a highly efficient coast-to-coast Canadian grain enterprise designed to provide a unique competitive alternative to farmers, and superior service to customers and stakeholders. G3 Canada Limited’s assets include primary grain elevators and port terminals stretching from Leader, Saskatchewan to Québec City, Québec, a Great Lake grain transport vessel, and the largest private fleet of grain hopper cars in Canada. The vertical integration of these assets along the agricultural commodity chain forms the basis of a smarter path from farmers’ fields to global markets. G3 Canada Limited is a Canadian company and is headquartered in Winnipeg, Manitoba.

G3 Terminal Vancouver is a limited partnership between G3 Global Holdings and Western Stevedoring Company Limited.

86 | January 2017 - Milling and Grain

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伀 一 吀 䠀 䔀 圀 䄀 夀 吀伀 吀 䠀 䔀 䘀 唀 吀 唀 刀 䔀

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Storage News

STORAGE

F

Above: Trevor Pereira, Managing Director of the Maritime Standard; Juha Huovilainen, Sales Director, Siwertell; Emily Brækhus Cueva, Marketing Manager, Siwertell; David Huck, Port Director, Peel Ports; Garry Sharpe, Project Director, Peel Ports; Ray Girvan, Publisher, IBJ

Best ship unloading/loading system awarded to Siwertell Siwertell, part of Cargotec, has won its fifth prestigious International Bulk Journal (IBJ) Award. A joint submission with its customer Peel Ports took the prize in the Best Ship Loading/Unloading System category at the awards ceremony held in London on 21st November 2016.

“This latest win sends a clear message to anyone in the market for a dry bulk handling system that Siwertell is the first-choice for anyone whose priorities are capacity, safety, environmental issues and overall performance,” says Emily Brækhus Cueva, Marketing Manager, Siwertell.

The IBJ judges offered their congratulations to Siwertell and Peel Ports, noting that Peel Ports’ new £100 million biomass terminal at the Port of Liverpool - constructed using two fully-enclosed Siwertell 790-D screw-type ship unloaders - greatly increases berth capacity, enabling quick vessel turnaround and vastly reducing dust emissions.

The terminal is capable of supplying Drax power station with up to 10 trainloads of wood pellets per day. Drax power station represents the largest single decarbonisation project in Europe; it will use up to three million tonnes of US-produced wood pellets a year.

“We were honoured when Peel Ports asked us to partner with them in this award submission. We have immense faith in the quality and attributes of our products and take great satisfaction from ensuring that they achieve long working lives for their owners” says Juha Huovilainen, Sales Director, Siwertell.

Peel Ports Group and Siwertell have a well-established relationship, with Peel Ports choosing Siwertell 11 years ago to design, manufacture, deliver and install a similar Siwertell 790D at its Liverpool Grain Terminal, the UK’s largest grain import facility handling over 1 million tonnes per annum.

The IBJ Awards competition was introduced in 2009 and this year it attracted a record number of entries. Ms Brækhus Cueva explained the awards’ importance to Siwertell and their influence on the world of shipping, bulk handling and port operations. “IBJ is a well-respected organisation within the bulk material industry. Those in positions of responsibility take careful note of the shortlists and winners in categories relevant to their operations. They are also well aware of our regular successes, confirming our consistent performance and providing important industry recognition of our efforts and achievements”.

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Visit our web site www.nextinstruments.net or email us at sales@nextinstruments.net 88 | January 2017 - Milling and Grain

Industry profile

F

WENGER

From small-town entrepreneur to worldwide leader

With a little ingenuity and a lot of hard work, brothers Joe and Louis Wenger founded Wenger Mixing Company in a small Kansas (USA) town in 1935. They went on to design a machine that blended molasses with dry feedstuffs and produced pellets in 1948. Theirs was the first extrusion cooking system and the basic technology for all commercial extruders used today.

The Wenger brothers’ novel idea created a worldwide industry.

And, seventy-five years later, Wenger Manufacturing, Inc. is still a family-owned business committed to groundbreaking innovation in the extrusion market.

different agri-food products in more than 90 countries.

Located near Wenger’s manufacturing plant and corporate office in Sabetha, Kansas, the Wenger Technical Center offers a complete agrifood laboratory with research and production scale extrusion and drying equipment for testing ideas and production techniques.

In addition to the latest equipment, the Wenger Technical Center offers the knowledge and skill to test, analyze and produce new product prototypes and develop processes to manufacture the product. That includes help with process engineering, scaling up the process and transferring technology to your facility.

30+ new innovations

University Assistance

In the last few years, Wenger introduced more than 30 new innovations and was issued numerous patents in response to rapidly changing needs in the aquatic feed and pet food processing industries.

Innovative extruder designs are available in both single screw and twin-screw configurations, with capacities up to 22 tons/hour in multiple configurations. Two of the recent innovations – Wenger diverging cone screws and oblique die technologies – make extrusion the superior choice for production of even high capacity micro aquatic feeds.

In addition, Wenger designs and manufactures dryers, coating equipment, and ancillary hardware, which can be computerized, integrated and automated for complete process management.

Every Wenger product comes with exceptional personal service. Customers have access to the 27,000-square-foot Wenger Technical Center and laboratory to test ideas and formulas.

Technical support includes pre- and post-installation engineering assistance, operator training and on-site attention to quality control and operational needs. An extensive replacement parts inventory keeps customer downtime to a minimum.

Wenger engineering, manufacturing, research and administrative facilities are based at their headquarters in Sabetha, Kansas, USA, with additional research sites, sales and service locations around the world. In fact, Wenger serves producers of hundreds of

90 | January 2017 - Milling and Grain

Wenger maintains a cooperative extension relationship with a number of major universities that offer extrusion-related research on behalf of industry clients. Wenger will even provide technical assistance at these centers if the client desires.

Follow-Up Assurance

Don’t worry about having to remember everything when you go home. Data from Tech Center research is recorded and given to the client. Additionally, Wenger can provide a “help line” for process questions and troubleshooting problems.

Personalized Training

We realize you can’t always bring your whole staff to our facility for training. So, we’re available come to you with training tailored to your company’s specific needs.

Specialized Training Seminars

Each year, Wenger pushes innovation to the limits with specialized Processing Technology Seminars. These are typically three-day courses and provide a blend of classroom and hands-on training for review of extrusion system procedures and theory, while introducing new technologies for product quality and process improvement. www.wenger.com

F CASE STUDY

CASE STUDY

Antares Plus – the plus in yield and flour quality

T

The Antares Plus roller mill optimizes yield and flour quality thanks to innovative sensor technology

he Antares roller mill stands for highquality grinding, the highest standard of sanitation and consistently reliable operation. The further development of the Antares Plus brings together all these benefits while also increasing yield, maximizing flour quality and reducing energy consumption, all thanks to new sensor technology.

Bühler AG in Uzwil, Switzerland has been manufacturing rolls since 1860. From that beginning, company founder, Adolf Bühler, took the then revolutionary principle of the roller mill and began industrial production. 155 years later the roller mill still forms the core element of any flour mill. In the roller mill, cleaned cereal grains – including wheat, durum, corn, rye, barley or malt – are processed into the finest flours.

success story of Antares. The new Antares Plus roller mill ensures ideally coordinated grinding with minimal pneumatic conveying.

Energy consumption and flour quality are in the optimal range.

Standard on the Antares Plus are automatic grinding gap adjustment and the online MYTA particle size measuring sensor.

Temperature monitoring of the rollers and bearings also ensure maximum operating safety and high production uptime.

The Online MYTA sensor continuously measures the particle size distribution in the ground product and compares the measured actual value with the target value. The Antares Plus control system records the deviations and automatically adjusts the milling gap to the target value. The result is a consistent product quality with minimized energy consumption. The sensor-controlled milling gap adjustment automates this former manual procedure and enables millers to invest more time in their core tasks.

Antares success story

In the new Antares Plus roller mill, the modern sensor technology not only checks the particle size but also the temperatures of the rolls and roll bearings. When contact pressure is too high, there is winding or dry running, causing the rolls to increasingly heat up.

This can be prevented by constant temperature monitoring of the roller surfaces.

Continuous measurement of the roll temperature ensures consistent product quality, particularly where there are few operators. Thanks to the temperature sensors in the roll bearings, wear and tear or lack of grease is recognized early. Preventive temperature monitoring of the rolls and roll bearings thereby ensures maximum operational safety and high finished product quality.

The Antares roller mill is the flagship of the extensive Bühler roller mill portfolio. It combines 155 years of Bühler experience with the latest knowledge in terms of grinding and hygiene, serving as the worldwide reference for modern roller mills in the milling industry. Since the launch in 2008, more than 3,000 Antares top line roller mills have been sold.

The market success of Antares is due to its robustness, feed and grinding and highest standards of sanitation thanks to the use of stainless steel and sophisticated insulation.

A “plus” thanks to sensor technology With the “Plus” version, Bühler opens a new chapter in the 92 | January 2017 - Milling and Grain

Temperature monitoring

CASE STUDY F Figure 1: Optimal grinding range

Antares Plus – The plus in flour quality and safety Perfect grinding for consistent flour quality “The optimal combination for the roller floor”

The new Antares Plus roller mill provides the best results on Antares represents grinding in perfection, break passages and head reduction, but can also be used for other top sanitation and reliable grinding. Antares passage types based on customer requirements. Combined with the Plus mill, combines these advantages and on conventional Antares roller it forms an ideal combination offers additional benefits: consistent flour the roller floor of any mill.

Finally, Antares Plus stands out due to and improved operation steel safety. its modern, ergonomic quality and well thought out chromium design.

With Antares Plus, Bühler is taking another step on the path Got a question? Let’s talk about it: towards the “automatic mill”. milling@buhlergroup.com www.buhlergroup.com

Innovations for a better world.

Ad_MDDR_Plus_2016_en.indd 1

29.07.2016 16:09:31

Milling and Grain - January 2017 | 93

MYCOTOXINS IN WHEAT Results for Nutriad’s 2016 UK & Ireland survey

by Radka Borutova, Business development manager, Nutriad

The 2016 Nutriad Mycotoxin Survey covers 66 samples from all over Great Britain and Ireland.

More than 500 analyzes were conducted to test for the occurrence of the eight mycotoxins most frequently found in agricultural commodities intended for animal production.

Mycotoxins are secondary metabolites produced by filamentous fungi that cause a toxic response (mycotoxicosis) when ingested by farm and companion animals. Fusarium, Aspergillus, and Penicillium are the most abundant moulds that produce these toxins. They contaminate human foods and animal feeds through fungal growth prior to and during harvest, or during (improper) storage (Bhatnagar et al., 2004).

The 2016 Nutriad Mycotoxin Survey covers 66 samples from all over Great Britain and Ireland. More than 500 analyzes were conducted to test for the occurrence of the eight mycotoxins most frequently found in agricultural commodities intended for animal production.

The survey provides an insight into the incidences of aflatoxin B1 (AfB1), zearalenone (ZEN), deoxynivalenol (DON), T-2 toxin, HT-2 toxin, fumonisin B1 (FB1), fumonisin B2 (FB2) and ochratoxin A (OTA).

All analyzed samples were wheat. Typically, wheat levels of DON and zearalenone tend to be lower in northern England and Scotland; moderate in western England, Wales and Ireland and highest in southern and southeastern England. All samples (66) were collected almost immediately after the harvest and the probability that some storage mycotoxins will have developed (OTA) was low. Wheat samples were sampled directly from farms or animal feed production sites.

Sample providers were advised to follow the principles of good sampling (Richard, 2000).

However, analytical personnel and/or laboratory staff were not involved and, therefore, did not influence any part of this procedure. All six mycotoxins were analyzed by liquid chromatography tandem mass spectrometry (LC MS/MS). For the purpose of data analysis, nondetection levels were based on the limits of quantification (LOQ) of the test method for each mycotoxin: AfB1 < 0.5 μg/kg; ZEN < 10 μg/kg; DON < 75 μg/kg; FB1 < 125 μg/kg; FB2 < 50 μg/kg; OTA < 1 μg/kg; T-2 toxin < 4 μg/kg and HT-2 toxin < 4 μg/kg.

The results The results show that 64 percent of wheat samples were contaminated with DON and none of the samples contained AfB1 or FB1. Only 3 percent of samples contained T-2 toxin and such low incidence of contamination was not expected. The average concentrations of all recovered mycotoxins were medium while the highest concentration of DON found in one of the samples reached 1100 μg/kg. Although 12.3 percent of the samples contained HT-2 toxin, a mycotoxin extremely toxic for poultry, its maximum concentration reached only 32.2 μg/kg and this level is negligible.

None of the samples were contaminated with FB1, but this result was expected, as it is well known that FB1 is mostly produced on maize. Only one sample was contaminated with FB2 and OTA. Surprisingly, the results show that 15 percent of wheat samples were contaminated with ZEN and its maximum concentration found in one sample reached 810 μg/kg.

When comparing mycotoxin contamination of wheat in years 2014, 2015 and 2016, it can clearly be seen that the contamination levels in 2016 are significantly higher than in either of the two previous years. All parameters (% of positive, average of positive and maximum concentration) are higher in 2016.

Conclusion The Nutriad 2016 mycotoxin survey concludes that this year’s harvest of wheat in the UK and Ireland is of medium quality (>LOD but below EU recommendation levels) in terms of mycotoxin contamination but the situation is much worse than in last two years. Based on the results of this survey conducted immediately after the 2016 harvest, we believe that this year’s wheat crop in the UK and Ireland should not automatically be considered safe for inclusion into finished feed rations for all animal species and a degree of vigilance is prudent.

94 | January 2017 - Milling and Grain

Table 2 – Comparison of mycotoxin contamination of wheat in UK

Table 1 – Mycotoxin contamination of wheat in UK in 2016 DON

ZEN

T-2 toxin

HT-2 toxin

OTA

FB1

FB2

AfB1

Number of tests

66

66

66

66

66

66

66

66

% of positive

64

15

3

12

1,5

0

1,5

Average of positive [μg/kg]

305

163

6.3

12.3

1.4

0

Maximum [μg/kg]

1100

810

7.4

32.2

1.4

0

2014

2015

2016

DON

ZEN

DON

ZEN

DON

ZEN

Number of tests

55

55

66

66

66

66

0

% of positive

22

4

4,5

3,03

64

15

55.3

0

Average of positive [μg/kg]

148

20,5

107,14

22

305

163

55.3

0

Maximum [μg/kg]

280

28

145,7

32,7

1100

810

Vigilance is always advisable in any case as cereals in animal feeds originate from many sources, whilst some continental European cereals and South American soya harvested in 2016 has been shown to be contaminated with medium to high concentrations of mycotoxins.

The last possible line of defense is the detoxification of mycotoxins in vivo. The addition of proven mycotoxin deactivators to animal feeds is a very common method to prevent mycotoxicosis and is an effective strategy to keep mycotoxin risk low under any and all conditions.

Nutriad delivers products and services to over 80 countries through a network of sales offices and distributors. Four application laboratories and five manufacturing facilities on three continents support these.

References Bhatnagar D, Payne GA, Cleveland TE, Robens JF. 2004.

Mycotoxins: current issues in the USA. In: Barug D, Van Egmond HP, Lo´pez-Garcı´a R, Van Ossenbruggen T, Visonti A, editors.

Figure 1 – Comparison of percentage of positive samples in years 2014, 2015 and 2016 (>LOQ)

Meeting the mycotoxin menace. Wageningen (The Netherlands): Wageningen Academic Publishers. p. 17–47.

Richard, J., 2000. Sampling and sample preparation for mycotoxin analysis. Romer® Labs Guide to Mycotoxins. 2.

Romer® Labs Inc., 1301 Stylemaster Drive, Union, MO, USA 63084-1156.

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Milling and Grain - January 2017 | 95

Industry events FEBRUARY nn 01 - 03/02/17 - IAOM 40TH ANNUAL LATIN AMERICA DISTRICT CONFERENCE & EXPO Guatemala WEB: iaom.info IAOMillers iaomevp

n 15 – 18/02/17 - BIOFACH 2017 Germany WEB: biofach.de

n 19 - 22/02/17 - AQUACULTURE AMERICA 2017 USA WEB: was.org WorldAquacultureSociety wrldaquaculture

n 23 - 25/02/17 - FEED TECH EXPO India WEB: feedtechexpo.com feedtechexpo feedtechexpo feedtechexpo

n 23 - 24/02/17 - WORLD OCEAN SUMMIT 2017 Indonesia WEB: bit.ly/worldos17

n 23 - 25/02/17 - FEEDTECH EXPO India WEB: feedtechexpo.com

n 25 - 28/02/17 - GEAPS EXCHANGE 2017 USA WEB: geaps.com GEAPS GEAPSinfo /groups/3895350/profile

n 26/02 – 02/03/17 - GULFOOD 2017 UAE WEB: gulfood.com

MARCH nn 06 - 10/03/17 - OFFSHORE MARICULTURE CONFERENCE Mexico WEB: offshoremariculture.com

n 30/03 - 02/04/17 - TUSAF CONGRESS 2017 Turkey WEB: tusaf.org UnFederasyonu

96 | January 2017 - Milling and Grain

T

The Poultry Conference

he Society of Feed Technologists (SFT) conference on topical and important poultry topics will be held on 19 January, 2016 at The Windmill Village Hotel, Coventry.

Delegates will receive papers from each speaker after their presentations and will have the opportunity to participate in lively debate on current topics of major importance to the industry. We look forward to welcoming you to the conference, which promises to be informative and challenging. The conference is approved by the Society of Biology for the purposes of CPD. Individuals who are in a CPD Approval Scheme will gain 18 credits by attending this event.

The Society of Feed Technologists (SFT) was founded in 1967 as a regular forum for the forward thinkers in the animal nutrition industry, to identify advances in knowledge and technology and to offer them an opportunity to discuss the importance and implications of these changes. This is achieved through the regular organisation of meetings throughout the year when members can meet and review and discuss advances in all subjects relevant to the feed industry.

Programme

The search for alternative sources of protein in a world with competing demands for conventional protein sources is address by Dr Adrian Charlton, of FERA and Dr Marinus van Krimpen of Wageningen University.

The pressure for farming to reduce its use of antibiotics in nutrition is significant and Dr Siobhan Carroll examines solutions in the poultry feeding sector.

John Reed of the British Poultry Council will analyse the key economic and politically related issues affecting the poultry sector as a whole. He will be followed by two speakers, Dr Laura Beeson of AB Agri and Dr Tim Goossens of Nutriad International exploring the use of novel feed additives to improve nutritional efficiency in poultry.

Dr Robert ten Doeschate of AB Vista will bring his experience in UK and international poultry nutrition to the chairmanship of the conference.

10.00 - Conference Chairman.

Dr. Robert ten Doeschate, AB Vista.

10.05 - Application of Insect Protein in Poultry Feeds.

Dr Adrian Charlton. The Food and Environment Research Agency.

10.50 - The Potential for Algae and Algal Extracts in Poultry Feeds.

Dr. Marinus van Krimpen. Wageningen University.

11.35 - Improving Antibiotic Free Poultry Meat Production.

Dr. Siobhan Carroll. Devenish Nutrition.

12.20 - Lunch 14.00 - Conference Chairman.

Dr. Robert ten Doeschate, AB Vista.

14.05 - Challenges Facing the UK Poultry Meat Industry.

Mr. John Reed, Chairman British Poultry Council.

14.50 - The Edgar Pye Research Scholarship presentation: Superdosing of Phytase – Research and implications.

Dr Laura Beeson. AB Agri.

15.35 - Phytogenics in Poultry Production.

Dr Tim Goossens. Nutriad International NV. 16.20 - Tea and close of conference.

New event

13 â&#x20AC;&#x201C; 14

JUNE

2017 . KOELNMESSE, COLOGNE, GERMANY

FVG Select 2017 is a new event which will be organized by Victam International BV. The event will focus on a series of high quality industry conferences and matchmaking with colleagues and clients in the animal feed processing, grain processing, ingredients & additives, aquafeed, petfood and biomass pelleting industries.

The event will be complemented by an industry expo for a select group of companies.

THE CONFERENCES AND DELEGATE PROFILES Tuesday 13th June

Wednesday 14th June

1. PETFOOD FORUM EUROPE Production technology and specialist ingredients for dry petfoods.

Organizer: WATT Global Media Delegate profile: CEOs, directors, mill and plant managers, head and senior nutritionists, formulators from dry petfood production plants.

1. FIAAP ANIMAL NUTRITION The use of specialist additives and ingredients used within the production of animal feeds.

Organizer: WATT Global Media Delegate profile: Head and senior nutritionists, feed formulators, CEOs, directors, mill and plant managers from commercial feed production plants, integrators, specialist feed producers, etc.

2. THE GLOBAL MILLING CONFERENCE WITH GRAPAS Processing technology and additives used within flour milling and grain processing.

Organizer: Perendale Publishing Delegate profile: CEOs, directors, mill and plant managers, nutritionists from flour mill, rice mills and grain processing plants.

3. VICTAM FEED PROCESSING CONFERENCE Production technology and equipment used within the animal feed production processes.

Organizer: Wageningen University and IFF Delegate profile: CEOs, directors, mill and plant managers, head and senior nutritionists, feed formulators from commercial feed production plants, integrators, etc.

A cocktail party on the evening of Tuesday 13th June will be organised for exhibitors and delegates.

2. AQUAFEED HORIZONS Production technology and specialist ingredients for aquaculture feeds.

Organizer: Aquafeed.com Delegate profile: CEOs, directors, mill and plant managers, head and senior nutritionists, feed formulators, integrators, specialist aquaculture feed producers, etc.

3. BIOMASS PELLETING Production technology for the pelleting of bio-degradable materials for biomass pellets.

Organizer: AEBIOM (The European Biomass Association) Delegate profile: CEOs, directors, mill and plant managers from biomass pelleting plants.

A fee of â&#x201A;Ź95 per person (valid for two days) will be charged to each individual attending the event, both exhibitors and visitors, and includes lunch, two coffee and tea breaks a day, the cocktail party and access to our matchmaking service. A separate fee will be charged for each conference.

More details can be found on our website.

THE INDUSTRY EXPO

EVENT ORGANIZERS

There will be 9m2 and 18m2 standard shell scheme booths available during the two day event. The expo will take place in the adjoining hall to the conference rooms and will also be the venue for all the refreshments.

Victam International BV P.O. Box 197, 3860 AD Nijkerk, The Netherlands T: +31 33 246 4404 F: +31 33 246 4706 E: expo@victam.com

www.fvg-select.com

Industry events

Over 900 attendees from 30 countries gathered for the AACCI AGM

C

by Prof. Dr. M. Hikmet Boyacıog ˘ lu, International Editor elebrating its Centennial Meeting in Minneapolis, USA, this year more than 900 attendees from 30 countries gathered for the AACC International Annual Meeting from October 23-26, 2016 in Savannah, GA, USA to learn, collaborate and innovate with the best and the brightest in the grain-based foods industry.

The AACCI annual meetings bring together hundreds of individuals from industry, academia and government dedicated to sharing science, networking and discussing global solutions.

Opening General Session with Plenary, Johannes Keizer This year’s meeting kicked off with an exciting opening session on Sunday afternoon, October 23, that included a plenary presentation from Johannes Keizer, Strategic Partnerships Lead in the GODAN Secretariat, Information Systems Officer at FAO of the United Nations, on how ‘Big Data and Open Data Are Changing Paradigms in Science.’

In his presentation, he analyzed the meaning of open data and the different shades of openness that we encounter in reality and outlined what GODAN does to develop the capacity of institutions that want to make their data open.

The Science Attendees, including nearly 110 students, gathered from 30 different countries to take in more than 400 scientific presentations focused on innovative research in grain science and technology.

Leaders in the industry provided unique insights on hot topics that affect everyone, including food safety, GM, dietary fiber labeling, and regulations, before opening up the floor for discussion.

From emerging technologies to nutrition to food safety, the scientific programming covered a wide range of important industry topics with over 400 scientific presentations focused on grain science and technology. The expansive program engaged attendees each day with topics that encouraged looking at the big picture and considering alternate perspectives.

General Session and Plenary with Keynote Speaker -The Future of Food – Sustainability and Safety Nina Fedoroff, Evan Pugh Professor Emerita, Penn State University, and Senior Science Advisor, OFW Law, Washington, DC., was keynote speaker of plenary session held in Wednesday October 26th. In her talk on ‘Global Food Security: What Modern Science Can Contribute and What Stands in the Way’, she discussed the potential of science and technology to overcome such constraints and the cultural factors that are likely to impede success.

Workshops

Cutting-edge scientific content, innovative ideas, and groundbreaking research were presented at the AACC International Annual Meeting. This cereal grain science meeting provided the best opportunities for learning and networking with a global audience of scientific leaders. During AACCI 100 | January 2017 - Milling and Grain

2016, there were also two workshops organized on “Developing Our Future Leaders: Bringing Your Best Self to the Table” and “Publishing Cereal Science”.

Symposia Symposia of Annual Meeting were aimed at optimal knowledge transfer through invited speaker 15-minute talks with time for topical questions and a panel at the end of the session and 15 symposia were organized during this year’s Annual Meeting.

Grain Exchange

Six companies presented in the Grain Exchange format within the exhibit hall. The presentations from Agri-Neo, Inc., Buhler, C.W. Brabender, Emsland America, DSM, and MGP Ingredients, Inc. will be posted online.

The Future of Food – Sustainability and Safety Participation in the Sustainability Symposium, which took place on the final day of the meeting, was excellent. The special symposium and meeting closed with a final panel focusing on future food trends. Afterwards, attendees gathered to say farewell on the bank of the Savannah River.

Divisions, Sections and Alumni Events Divisions, Sections and Alumni Events during the Annual Meeting provided an opportunity for attendees to meet and network with attendees who specialize in specific subject areas, work in various geographic locations, or with fellow alumni by participating in these meetings, events, and socials.

2016 Student Networking AACCI 2016 Annual Meeting student networking events included “Speed Mentoring Networking Social”, “Developing Our Future Leaders: Bringing your best self to the table workshop”, “Student Product Development Competition”, “Best Student Research Paper Competition” and “2016 Student Research Leadership Program”.

About AACC International AACCI is a professional association for scientists who contribute to research, development, and processing of grains and grain-based products. The association has been an innovative leader in gathering and disseminating scientific and technical information to professionals in the cereal grain industry worldwide for 100 years.

According to “History of the American Association of Cereal Chemists” by former Executive Vice president of AACCI Raymond J. Tarleton, in 1914, 11 chemists gathered in Wichita, KS, USA and identified the need for a cereal science association.

The AACC was born in May 8, 1915 at first Annual Convention in Kansas City, MO, USA. In 2005, name changed to AACC International, AACCI to better reflect the global nature of its membership and industry.

Future Annual Meeting 2017 AACC International Annual Meeting will be held in San Diego, California, U.S.A. in October 8 – 11, 2017.

Visit aaccnet.org/meet to see more Meeting Memories from the 2016 Annual Meeting and to: • Watch recorded sessions • Search abstracts • Review the program book

FEBRUARY

25-28

REGISTER FOR GEAPS

Exchange 2017 Today!

• Find solutions in the Expo Hall • Network with grain industry professionals • Learn about the latest trends and technologies

GEAPS Exchange 2017 features more than 400 exhibitors in the Expo Hall, over 40 hours of educational programming and networking events that allow you to connect with peers across the industry.

For more information and to register, visit www.geaps.com/Exchange.

GEAPS Exchange 2017 | Feb. 25-28 | Kansas City Convention Center | Kansas City, Missouri

Industry events Ethiopia is a country in transition, which quickly became obvious to those attending last year’s 27th Annual Conference & Expo of the International Association of Operative Millers Middle East & Africa Region (IAOM MEA) held in downtown Addis Ababa from October 24-27, 2016 in its Millennium Halls.

Despite being a country declaring a state-of-emergency not long prior to the event taking place, some 662 delegates and visitors attended the exhibition and conference. Delegates’ security was well taken care of and the only restriction was a request not to travel more than 10km outside of the city itself.

Ethiopia: Infrastructure leads to greater industry confidence

This event was a powerful message to government representatives that modern food production requires modern food processing equipment that continues to rely upon the skills of technologists from international companies and others to install, train operators and maintain.

“We thank delegates, exhibitors and sponsors for standing by our event despite the challenges with visa, logistics, Wi-Fi connection and Ethiopia’s declaration of state of emergency,” says Ali Habaj, IAOM MEA Regional Director.

“We had a pleasantly surprising turnout of 622 delegates over the three days, out of which were 150 millers from 80 milling companies, plus 92 exhibiting companies all from 50 countries worldwide.

“The African media hailed the event as a milestone success for linking the Ethiopian millers with international flour and feed milling, cereal grains and seed processing experts, grain

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104 | January 2017 - Milling and Grain

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â&#x20AC;&#x153;Despite being a country declaring a state-of-emergency not long prior to the event taking place, we had a pleasantly surprising turnout of 622 delegates over the three days, out of which were 150 millers from 80 milling companies, plus 92 exhibiting companies all from 50 countries worldwide.

Milling and Grain - January 2017 | 105

industry’s largest and most reputable machinery suppliers and multinational trading companies.”

The Ethiopian Millers Association, founded in 2003 and with its 200 member factories, was an active supporter for the event, which backed up its mission statement to provide highly competitive, technologically advanced, and a comprehensive array of milling services in order to deliver high quality milling care with superior outcomes.

“The African media hailed the event as a milestone success for linking the Ethiopian millers with international flour and feed milling, cereal grains and seed processing experts, grain industry’s largest and most reputable machinery suppliers and multinational trading companies.”

Unlocking land-locked Ethiopia

Despite its current security problems, this land-locked country is becoming the central hub for the African Continent through its Ethiopian Airlines network that offers increasingly affordable travel throughout Africa.

And it is not external connections alone that are being improved. As we reported in our November edition, Ethiopia is actively supporting the development of its food production industries, both to meet local demand and for export.

Internal travel and transportation are being upgraded, with US$250 million being invested in five major road projects that got underway in late 2016 that will see the introduction of 350km of roads - three new links and two existing ones - either built or upgraded to cope with the development of the countries’ industries with its focus on food production.

But most important is the new electrified railway line that connects Addis Ababa to the Port of Djibouti, which as opened just three weeks prior to IAOM MEA holding its first event in the country.

This Chinese-backed rail linkage will connect Ethiopia and Djibouti and provide an essential service for fast commercial transportation that will impact over 90 percent of Ethiopian imports and exports trade, cutting journey times from days for the 750km journey to just 12 hours.

The old rail and road service meant commercial goods took longer to make this 750km journey than they did from China to Djibouti.

Ethiopian Prime Minister, Hailemariam Desalegn, said when opening the electrified line on Wednesday October 5, 2016, that the service, which will be run by the Chinese for the next five years, will be a significant boost to the economy.

“It will provide huge benefits to the industrial parks and modern farms that will be built in the future,” he said (and which we reported on in our November 2016 MAG page 9)

Technology on display in central Africa

The exhibition itself presented some of the most advanced milling equipment to both a domestic and regional milling audience, many of whom might have not been exposed to or seen or touched some of the equipment on display. This was a unique event and one that reflects the foresightedness of the organisers.

The event was a powerful message to government representatives that modern food production requires modern food processing equipment that continues to rely upon the skills of technologists from international companies and others to install, train operators and maintain.

To process its wide variety of grains – including what, teff, maize, beans, peas, lentils, soybeans, chickpeas, etc - and to minimise food safety risks, much of the equipment on display could find its way into some of the 200 Ethiopian mills and those in other countries throughout Africa. Food scarcity remains an issue due to the country’s increasing demand.

Statistics published by Worldmeters in January 2017, puts the total population of the country at 103,168,437 – having doubled in the past 25 years. With a rapidly increasing population, 106 | January 2017 - Milling and Grain

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Ethiopia is now the second largest populated country in Africa behind Nigeria’s 191,835,936 and ahead of Egypt with 95,215,102.

However, this country’s average annual GDP has been 0.6 percent and is reported to have exceeded 10 percent in 2016 making Ethiopia the fastest growing economy in the world and the largest consumer of wheat.

Ethiopia’s State Minister of Industry H.E. Dr Mebrahtu Meles, who opened the event, said that in its second ‘Growth and Transformation Plan – from 2016-2020, “the country has set an objective to transform the economy and expedite the industrialisation process with the manufacturing sub-sector given top priority for accelerated growth.”

The milling industry is firmly in the sub-sector of manufacturing. He was hopeful that the IAOM MEA Conference and Expo would create the opportunity for Ethiopia to attract private sector investment opportunities for the country.

108 | January 2017 - Milling and Grain

The conference

The conference was held over three days and offered over 24 primary presentations plus panel session discussions; the principal one being “Feeding the fastest growing economies of East Africa” which gathered milling industry leaders to discuss this most serious challenge facing the region. The event presented a total of 46 guest speakers, panelists and chairpersons. Milling and Grain will report on a selection of these presentations in upcoming editions.

Later this year

“We hope to see you on 22-25 October, 2017 in Dubai World Trade Centre, UAE for another edition of IAOM MEA conference,” adds Mr Habaj.

“The event will take place in 7700sqm Sheikh Rashid Hall, Dubai World Trade Centre’s largest and most prestigious hall, which is three-times the size of our venue back in 2015.”

Online registration, expo floor plan, and call for papers will be announced by February 2017.

Departing Addis Ababa the international traveler is struck by the extended promotion the government puts on the importance of cereals in daily diets

Milling and Grain - January 2017 | 109

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Equipment for sale ExtruTech Inc

Coolers & driers

+1 785 284 2153 www.extru-techinc.com

Consergra s.l +34 938 772207 www.consergra.com FrigorTec GmbH +49 7520 91482-0 www.frigortec.com

Extruders Almex +31 575 572666 www.almex.nl

Denis

Geelen Counterflow

Andritz

+33 2 37 97 66 11

+31 475 592315

+45 72 160300

www.denis.fr

www.geelencounterflow.com

www.andritz.com

Morillon

Famsun (Muyang)

+33 2 41 56 50 14

+86 514 87848880

www.morillonsystems.com

www.muyang.com

Bulk storage

Suncue Company Ltd

Bentall Rowlands

sales@suncue.com

+44 1724 282828

www.suncue.com

www.bentallrowlands.com Chief Industries UK Ltd +44 1621 868944 www.chief.co.uk Lambton Conveyor +1 519 627 8228 www.lambtonconveyor.com Silo Construction Engineers

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

+90 266 733 85 50

www.tornum.com

www.yemtar.com

Wenger Manufacturing

Feed nutrition

+1 785-284-2133

Berg + Schmidt GmbH & Co. KG

www.wenger.com

+49 40 2840390

Elevator buckets +33 2 41 72 16 80 www.stifnet.com

+34 957 325 165

Sweet Manufacturing Company

www.siloscordoba.com

+1 937 325 1511 www.sweetmfg.com

+31 543 473979

Tapco Inc

www.tsc-silos.com

+1 314 739 9191 www.tapcoinc.com

+1 204 233 7133

VAV - Conveyor components

www.westeel.com

and solutions +31 71 4023701

110 | January 2017 - Milling and Grain

Wenger Manufacturing

Yemtar Feed Mill Machines

www.sce.be

Westeel

www.insta-pro.com

+46 512 29100

STIF

TSC Silos

+1 515 254 1260

Tornum AB

+32 51723128

Silos Cordoba

Insta-Pro International

www.vav.nl

www.berg-schmidt.de Biomin +43 2782 8030 www.biomin.net Delacon +43 732 6405310 www.delacon.com DSM +41 61 815 7777 www.dsm.com Evonik Nutrition & Care GmbH +49 618 1596785 www.evonik.com/animal-nutrition

JEFO

iness, ce is crucial. me in ours.

+1 450 799 2000 www.jefo.com Kemin Industries Inc +1 800 752 2864 www.kemin.com

preservatives and flavouring substances that all share Production returns will follow suit – be it meat, fish,

Hammermills

Golfetto Sangati +39 0422 476 700

Alapala

www.golfettosangati.com

+90 212 465 60 40

Genc Degirmen

www.alapala.com

+90 444 0894 Bühler AG

www.gencdegirmen.com.tr

Novus

+41 71 955 11 11

+1 314 576 8886

www.buhlergroup.com

IMAS - Milleral

Nutriad

Dinnissen BV

www.milleral.com

+32 52 40 98 24

+31 77 467 3555

www.nutriad.com

www.dinnissen.nl

+90 332 2390141

www.novusint.com

om for your local contact.

Sibelco Europe + 44 1270 752 700 www.sibelco.co.uk

Feed milling Nawrocki Pelleting Technology

Viteral

www.granulatory.com/en

+90 332 2390 141

Ocrim

www.viteral.com.tr

www.granulatory.com/en

Yemtar Feed Mill Machines

www.oryem.com.tr

+31 79 593 22 21 www.ottevanger.com

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

+90 266 733 85 50

Silo Construction Engineers

www.yemtar.com

+32 51723128 www.sce.be

Zheng Chang +86 21 64188282

Ottevanger

www.ocrim.com

+31 475 579 444 www.aarsen.com

+90 332 239 1314

+39 0372 4011

Van Aarsen International

+48 52 303 40 20

Oryem

Nawrocki Pelleting Technology +48 52 303 40 20

www.zhengchang.com

NIR systems NIR Online

Laboratory equipment

+49 6227 732668 www.buchi.com/nir-online

Bastak

Wynveen

+90 312 395 67 87

Thermo Fisher Scientific

+31 26 47 90 699

www.bastak.com.tr

+1 9786 421132

www.wynveen.com

Brabender

www.thermoscientific.com

Van Aarsen International

+49 203 7788 0

+31 475 579 444

www.brabender.com

www.aarsen.com

CHOPIN Technologies

+33 5 53 02 85 00

+33 14 1475045

www.cetec.net

Viteral +90 332 2390 141 www.viteral.com.tr Yemtar Feed Mill Machines +90 266 733 85 50 www.yemtar.com

Packaging Cetec Industrie

www.chopin.fr

Imeco

Doescher & Doescher GmbH

+39 0372 496826

+49 4087976770

www.imeco.org

www.doescher.com

Mondi Group +43 1 79013 4917

Erkaya

www.mondigroup.com

+90 3123952986

Flour

www.erkayagida.com.tr Rank Hovis +44 1494 428000 www.rankhovis.com

Grain handling systems

+44 151 9221971

Hydronix

www.petermarsh.co.uk

+44 1483 468900 www.hydronix.com

Palletisers

Level measurement

Cargotec Sweden Bulk Handling

BinMaster Level Controls

+46 42 85802

+1 402 434 9102

www.cargotec.com

www.binmaster.com

Cimbria A/S

FineTek Co., Ltd

+45 96 17 90 00

+886 2226 96789

www.cimbria.com

www.fine-tek.com

Lambton Conveyor

Peter Marsh Group

Loading/un-loading equipment

Cetec Industrie +33 5 53 02 85 00 www.cetec.net Imeco +39 0372 496826 www.imeco.org PAYPER, S.A. +34 973 21 60 40 www.payper.com

Pelleting aids

+1 519 627 8228

Neuero Industrietechnik

www.lambtonconveyor.com

+49 5422 95030

Borregaard LignoTech

www.neuero.de

+47 69 11 80 00

Vigan Engineering

www.lignotechfeed.com

Sweet Manufacturing Company +1 937 325 1511 www.sweetmfg.com Tornum AB +46 512 29100 www.tornum.com Yemtar Feed Mill Machines +90 266 733 85 50 www.yemtar.com

+32 67 89 50 41 www.vigan.com

Mill design & installation Alapala +90 212 465 60 40 www.alapala.com

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

Pest control Detia Degesch GmbH

Bühler AG

+49 6201 708 401

+41 71 955 11 11

www.detia-degesch.de

www.buhlergroup.com

111 | January 2017 - Milling and Grain

Rentokil Pest Control

Ocrim

+44 0800 917 1987

+39 0372 4011

www.rentokil.co.uk

www.ocrim.com

Pipe systems +49 571 9558 0

www.dancorn.com

www.symaga.com Tornum AB +46 512 29100 www.tornum.com

www.vibrafloor.com

Westeel

Safety equipment

+1 204 233 7133

Rembe +49 2961 740 50 www.rembe.com

www.westeel.com

Temperature monitoring Agromatic

Sifters

+41 55 2562100

Filip GmbH

www.agromatic.com

+49 5241 29330

Dol Sensors

www.filip-gmbh.com

+45 721 755 55

Silos

www.dol-sensors.com

www.internationalmilling.com

Bentall Rowlands

Milling and Grain

+44 1724 282828

+44 1242 267707

www.bentallrowlands.com

Rolls

+34 91 726 43 04

+33 3 85 44 06 78

www.aquafeed.co.uk

www.millingandgrain.com

Symaga

Vibrafloor

+44 1242 267706

+44 1242 267703

+45 75685311

Reclaim System

www.suffolk-automation.co.uk

International Milling Directory

Sukup

www.balaguer-rolls.com

+44 1473 829188

International Aquafeed

www.siloscordoba.com

+34 965564075

+44 844 583 2134

Publications

+34 957 325 165

Fundiciones Balaguer, S.A.

Safe Milling

Suffolk Automation

www.unormak.com.tr

Roll fluting

Nawrocki Pelleting Technology

www.safemilling.co.uk

Silos Cordoba

www.ugurmakina.com

www.dsl-systems.com

www.granulatory.com/en

+90 332 2391016

+90 (364) 235 00 26

Process control

+48 52 303 40 20

www.sce.be

Ugur Makina

www.jacob-pipesystems.eu

+44 115 9813700

+32 51723128

Unormak

JACOB Söhne

DSL Systems Ltd

Silo Construction Engineers

Training Bühler AG +41 71 955 11 11

Chief Industries UK Ltd

www.buhlergroup.com

+44 1621 868944 Fundiciones Balaguer, S.A.

www.chief.co.uk

+34 965564075

CSI

www.balaguer-rolls.com

+90 322 428 3350

Leonhard Breitenbach

+1 913 338 3377 www.iaom.info

www.cukurovasilo.com

+49 271 3758 0

J-System

www.breitenbach.de

info@jsystemllc.com

Genc Degirmen

IAOM

IFF +495307 92220 www.iff-braunschweig.de

www.jsystemllc.com

+90 444 0894

Lambton Conveyor

www.gencdegirmen.com.tr

+1 519 627 8228

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

www.lambtonconveyor.com

Roller mills Alapala

MYSILO

+90 212 465 60 40

+90 382 266 2245

www.alapala.com

www.mysilo.com

IMAS - Milleral

Obial

+90 332 2390141

+90 382 2662120

www.milleral.com

www.obial.com.tr

+44 2074 932521 www.nabim.org.uk Ocrim +39 0372 4011 www.ocrim.com

Valves +1 785 825 7177 vortex@vortexvalves.com

2016 EDITION

The print edition, the world’s premier directory for flour, feed, seed, rice and grain milling and handling industries

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www.vortexvalves.com Rota Val Ltd +44 1249 651138 www.rotaval.co.uk

Weighing equipment Imeco +39 0372 496826 www.imeco.org Parkerfarm Weighing Systems

www.internationalmilling.com T: +44 1242 267703 / F: +44 1242 292017 / enquiries@internationalmilling.com

+44 1246 456729 www.parkerfarm.com

Yeast products Leiber GmbH +49 5461 93030

112 | January 2017 - Milling and Grain

www.leibergmbh.de

“ ”

Where the ENTIRE industry comes for solutions Join us Jan.31- Feb. 2, 2017, in Atlanta, Ga., USA, for the world’s largest annual feed, meat and poultry technology exposition.

NETWORKING TECHNOLOGY

Register at www.ippexpo.org #IPPE

the interview

Nath Morris

Nath Morris, a Georgia Native, has 31 years of experience in the Poultry Industry. Currently Vice President of Expo for the US Poultry & Egg Association, Nath manages the annual International Production & Processing Expo (IPPE) held annually in Atlanta, Georgia. Nath previously served as Sales Director for Heritage Breeders, a Division of Perdue Farms; Yield Specialist and Territory Manager for Aviagen/Arbor Acres and held various processing positions with Seaboard Farms of Athens. Nath is a 1986 graduate of The University of Georgia with BS in Poultry Science. He has also served 16 years on the Hall County Board of Education and is a past president of the Georgia School Board Association. Nath and his wife, Joy, live in Gainesville, Georgia, USA. Why did you choose the pig/poultry industry to work in when you started out your career?

As a third generation in the business, I guess I was destined to be part of the poultry industry. My grandfather, Dank Morris, was a professor in the poultry science department at UGA and one of the first veterinarians in the Georgia Poultry Lab Network. My father, Dale, held executive positions at MarJac Poultry and a market-leading equipment distributor in the 1970s and 1980s. His first job after also graduating from UGA was with the Southeastern Poultry & Egg Association, which later became US Poultry & Egg Association, under Executive Secretary Bob Martin, and he managed what was then called the Southeastern Poultry Conference. Dad is still involved in the industry serving on the board of Poss Ltd and continues to work the exhibit for Poss at IPPE.

I spent summers and school breaks as a teenager in and around the poultry business packing eggs, loading feed trucks, washing incubators, selecting breeder males and working in the deboning department at Mar-Jac. I remember my dad telling me before making my decision to go into poultry: “Nath, everybody has to eat and people are eating more chicken now than ever before.”

How important is the feed industry to the successes the US pig and poultry industries have achieved in supplying high quality and safe food to a national population?

It is amazing the improved efficiencies that both the pig and poultry industry have seen over the past quarter century.

Efficient feed ingredients and formulations, improved genetics through natural selection, disease resistance and better overall animal husbandry has enabled the industries to supply safe, healthy protein sources not only to the US population, but to the world.

Improved crop yields and sustainability must keep pace with the food supply needs of the increasing world population.

The farmer, whether it’s crops, poultry, swine or cattle, is still the backbone of the protein supply business and we must work hand in hand to continue to meet those needs.

Do you have a philosophy on the ‘protein production’ sectors in terms of meeting the nutritional qualities of consumers? If so, how has that been reflected in production terms and what is the likely future direction the industry will take?

Estimations show the world population growing by a third, or 2.3 billion people, by 2050. As per capita income also increases, especially in developing countries, the demand for higher protein food products will also rise. We must continue to ask the question, “Why are we turning a food and feed source into fuel?” and adapt new technology for meeting bioenergy demands while we also consider more sustainable methods for providing food to the world.

114 | January 2017 - Milling and Grain

How important are expos, such as IPPE in the USA in terms of encouraging the industries they serve to achieve more?

IPPE plays an important role in the industries we serve.

Revenue from the IPPE goes back into our industries in the form of research, education and workforce recruitment and development through the support of agriculture related youth programs and universities.

The growth of the IPPE generates even more opportunities for groundbreaking research to take place to help provide a safe food product. As far as the industry achieving more, IPPE offers many educational opportunities where industry leaders, producers, suppliers and academia come together to share new ideas, new technology and new products to improve efficiencies in labor and yields, improvements in food safety and sustainability.

Education and collaboration takes place in exhibitor’s booths, in the more than 80 hours of educational sessions, in our TECHTalks sessions and even in networking activities during the IPPE. Discussions about issues facing all industries are a key focus on our educational sessions. Of particular interest will be a session on regulatory updates for the feed industry that includes DOL, DOT, EPA, FDA and OSHA.

What other sectors now and in the future are IPPE covering and how international will it become?

2017 is the eleventh year of USPOULTRY’s partnership with the American Feed Industry Association (AFIA) and the fifth with the North American Meat Institute (NAMI) to integrate its shows into one IPPE. The partnership makes more sense than ever with the consolidation of companies into multi-species protein/food producers and processors. Many of these companies now have multi-national divisions. Of our 30,000 attendees, 25 percent are now international with over onethird of the international visitors coming from Latin America, South America and Mexico.

I expect to see this trend continue as we make that region more of a focus in dedicated educational sessions like the managing for efficiency seminar presented in Spanish only in 2017. We have also seen a tremendous increase in the number of South American exhibitors, especially from Brazil where many of these companies will exhibit together in a ‘Brazilian Pavilion’.

What are your plans to develop the IPPE over the coming years particularly for feed millers?

IPPE has seen tremendous growth over the last several years, even being in a sold out position in 2017 as we had to turn away booth requests. IPPE will have over 530,000 square feet of exhibit space with over 1250 exhibitors. We have a strong team with years of industry and expo experience. We are always looking for ways to improve the show experience for exhibitors and attendees.

We work with exhibitors and industry to help attract a broad range of customers to attend the event. We host many industry sponsored committee and association meetings during the week of IPPE and welcome all segments to plan to hold their meeting while in Atlanta. We think the feed industry would be pleased with the growth in the number exhibitors and feed related products and services they add to IPPE.

PEOPLE THE INDUSTRY FACES Agspring Names Senior Industry Executive, Mark Beemer, as CEO

M

ark has served as a senior advisor to the company since early fall and brings significant experience in the grain handling, merchandising and commodity markets to Agspring.

Beemer has more than 28 years of grain and agriculture processing industry experience and has built a reputation and track record as a senior executive providing strategic and operational leadership.

Over this time, he has served on boards of directors of multiple companies, and managed more than $5 billion in manufacturing and agricultural industry assets while working with multiple private equity firms.

Mark Beemer

Most recently he served as CEO of Aventine Renewable Energy, where he revitalized the company.

Mark started his career in commodity trading at the Chicago Board and joined Louis Dreyfus Corp. in 1988, moving to Archer Daniels Midland Co. through the company’s 1993 joint venture, where he managed the corn and soybean merchandising operations.

During his 13-year tenure with Archer Daniels Midland Co., he served in various key management roles, including strategic planning, operations and corporate transportation.

In the Kansas City community, Beemer serves as a member of the National Agricultural Center and Hall of Fame board of directors.

“I am glad to have Mark join Agspring and believe he brings the right combination of leadership and industry experience to grow the business,” says Nandit Gandhi, chairman of the board for Agspring, an operating who has served as interim CEO since late July.

“I look forward to working with the excellent team at Agspring, collaborating with our agricultural producers, providing top-tier service to our customers and aligned partners, leveraging our supply chains, and growing the Agspring portfolio of companies,” says Beemer.

Lallemand Animal Nutrition strengthens its German team

M

onika Korzekwa, has been appointed as Antioxidant & Mycotoxin Product Manager and Sarah Mertens as Marketing Manager as well as Petfood Sales Manager for German speaking countries.

Monika Korzekwa is joining the global marketing team and will be in charge of the development of Lallemand’s antioxidant and mycotoxins binders’ portfolio. Additionally she will provide technical support for the German market.

Monika Korzekwa

She studied agricultural science with a focus on animal nutrition and animal health at the University of Bonn in Germany. After finishing her master degree in 2013, she worked for three years as global product manager for phytogenic feed additives and mycotoxin binders with a German feed additives company.

Sarah Mertens is in charge of marketing activities for Lallemand Animal Nutrition brands in Germany, Austria and Switzerland. She will work in relationship with the global marketing team. She has a strong marketing background and experience of the German animal nutrition market.

She has worked as a marketing and product manager in a B2B specialist-publishing company for nine years before joining a German animal nutrition company as marketing manager for over two years. “We are pleased about our growing German team.

Sarah Mertens

Our objective is to be able to serve the specific needs of our German speaking customers and partners by providing a highly qualified team of experts that’ll find the right solutions for our customers’ challenges”, commented Emmanuel Tabert, Commercial Director at Lallemand Animal Nutrition.

Joe Stone, chief risk officer and the leader of the company’s animal nutrition enterprise, has been elected to the Cargill Board of Directors

J

oe’s leadership at Cargill is distinguished by his strong focus on customers, innovation and delivering results - said David MacLennan, Cargill’s chairman and chief executive officer.

Joe Stone

“Since joining our company 31 years ago, he has demonstrated an unwavering commitment to developing people and a culture of teamwork and high performance. He led two of our company’s most significant acquisitions: the $2 billion purchase in 2011 of Provimi, a global animal nutrition company, followed in 2015 by the $1.6 billion acquisition of EWOS, a global provider of salmon nutrition. Joe’s strategic vision, track record of performance and dedication to people make him an excellent addition to the Cargill board.”

Stone joined Cargill in 1985 and held various management positions in the company’s agricultural supply chain and global trading businesses in the US and Switzerland until 2005. At that time, he joined the animal nutrition leadership team and in the following years oversaw the enterprise’s global growth.

Stone serves on the board of the Engler School of Entrepreneurial Studies at the University of Nebraska, is a member of the Campaign for Nebraska Advisory Board, and serves on the University of Minnesota’s Carlson School of Business Board of Overseers. He holds a bachelor’s degree in agricultural economics from the University of Nebraska.

116 | January 2017 - Milling and Grain

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