MILLING MIDDLE EAST & AFRICA - ISSUE 11

LESS EFFORT AND ENERGY IS MORE PRODUCTIVITY

The age of dark factories has arrived that offer more productivity with less consumption. With +1000 turnkey projects in 120 countries, Alapala is one step ahead of the era...

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COMPANY FEATURE - LA BOULANGERIE BY VUPES

Reviving French Tradition with Transparency in Dubai’s Bakery Scene

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STARTUP FEATURE - ANCHOR FOODS

Anchor Organic Foods’ mission to transform Kenyan flour industry with sweet potatoes

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BAKER'S CORNER - AVUGWI SIMON

Avugwi Simon, a bakery technologist at Nas Airport Services, talks about Blending Art, Science, and Innovation in Modern Bakery

FOUNDER & PUBLISHER

Francis Juma

SENIOR EDITOR

Martha Kuria

EDITOR

Wangari Kamau

EDITOR

Yegon Kipngetich

BUSINESS DEVELOPMENT

DIRECTOR

Virginia Nyoro

BUSINESS DEVELOPMENT ASSOCIATE

Vivian Kebabe

HEAD OF DESIGN

Clare Ngode

ACCOUNTS

Jonah Sambai

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Sustainable Packaging Middle East & Africa is published 4 times a year by FW Africa. Reproduction of the whole or any part of the contents without written permission from the editor is prohibited. All information is published in good faith. While care is taken to prevent inaccuracies, the publishers accept no liability for any errors or omissions or for the consequences of any action taken on the basis of information published.

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The grains and milling industry remains the cornerstone of global food security

As 2024 draws to a close, it’s a perfect moment to pause and reflect on a year that’s been nothing short of remarkable for the grains, baking, and food industries. This year, we’ve witnessed incredible resilience, bold innovations, and global shifts shaping the way we produce, process, and consume food. In this 11th edition of Milling Middle East & Africa (MMEA), we bring you a collection of stories that capture the heart of this dynamic year while offering a glimpse into what lies ahead.

This year, Dubai truly became the heartbeat of the food and beverage sector. It wasn’t just about hosting global events like Gulfood or the IAOM Middle East & Africa Conference— it was about the energy, the innovation, and the way the city continues to bring the world together.

Our feature story on La Boulangerie by Vulpes in Dubai dives into this energy, showcasing the inspiring journey of Didier and Adam Schneider, the father-son team who’ve redefined Dubai’s bakery scene. Their story is a testament to how Dubai’s multicultural audience pushes boundaries, inspiring bakers and food producers to blend international trends with local flavors.

We’ve also seen exciting shifts in what people eat and why. Health and sustainability have moved from niche concerns to major drivers of change. We spoke to Anchor Organic Foods in Kenya, which is leading the way. It is transforming traditional staples by incorporating sweet potatoes into flours, a win-win story that’s reshaping the Kenyan food landscape.

But it hasn’t been an easy year for everyone. In Zimbabwe, the 2023/2024 growing season brought harsh realities, with the worst drought in 40 years fueled by El Niño. The impact has been devastating—drastic drops in maize production and a rise in food insecurity have led the government to declare a State of Disaster. As we focus on Zimbabwe for this issue,

it’s a stark reminder of how interconnected climate and food security are and the urgent need for action.

Also, in this issue, we highlight the tech revolution in grain sorting. What used to be tedious and error-prone grain sorting technologies have now become a marvel of precision and efficiency thanks to cutting-edge advancements. These innovations are raising the bar for quality and safety in food production, and we’re excited to share how these developments are changing the game for everyone involved in the supply chain.

Looking back at the 34th IAOM Middle East & Africa Conference and Expo held this November, it’s clear that the industry is laser-focused on sustainability and smarter ways to mill and process grains. It was inspiring to see the ideas and innovations that came to life at the event. If you missed it, don’t worry—we’ve captured the highlights for you.

We’re also keeping a close eye on Uganda, a country stepping boldly onto the global stage by joining BRICS. This move opens new opportunities for trade and development, and with Uganda gearing up to host the AFMASS Food Manufacturing Expo from February 11 to 13, 2025, it’s an exciting time to explore what the future holds for this rising star.

We hope you find this edition informative and inspiring as we collectively work towards a more resilient and sustainable future for the milling sector.

From all of us at Milling Middle East & Africa Magazine, we wish you a joyful holiday season and a bright, successful start to 2025!

Stay informed. Stay inspired.

Martha Kuria Senior Editor, MMEA

www.afmass.com/grains-expo

UGANDA & GREAT LAKES REGION EDITION

Kampala, Uganda - Feb 11-13, 2025

www.ug.afmass.com/grains-expo

KENYA & EASTERN AFRICA EDITION

Nairobi, Kenya - July 2-4, 2025

NIGERIA & WESTERN AFRICA EDITION

Lagos, Nigeria - October 14-16, 2025

www.west.afmass.com/grains-expo

Olam Group considers sale of agri-business unit to Saudi investment firm SALIC

SAUDI ARABIA – Olam Group, a Singapore-based global food and agribusiness leader, has confirmed preliminary discussions with the Saudi Agricultural and Livestock Investment Co. (SALIC) regarding a potential sale of its agribusiness unit, Olam Agri.

SALIC, fully owned by Saudi Arabia’s Public Investment Fund (PIF), submitted a nonbinding offer that caused Olam's shares to surge by 17%.

SALIC currently holds a 35.43% stake in Olam Agri, following a US$1.24 billion investment in 2022 that valued the business at approximately US$3.5 billion. This aligns with Saudi Arabia’s Vision 2030 initiative to enhance food security by reducing import dependency and strengthening supply chains. Olam Agri, a leading supplier of grains, oilseeds, animal feed, rice, and edible oils, reported over US$23 billion in revenue in 2023, with operations spanning more than 30 countries.

Olam has been restructuring its portfolio in recent years, aiming to unlock value through strategic initiatives. It announced plans for an IPO and demerger of its food ingredients and agricultural units in 2021. However, market volatility delayed these plans. Analysts speculate that a successful sale to SALIC could replace the need for an IPO and potentially eliminate plans to list Olam Agri on the Saudi Exchange.

A sale would also align with growing Gulf state investments in agribusiness to secure food supplies regionally. For Olam, the transaction could generate significant capital, allowing the company to focus on its other core unit, Olam Food Ingredients, which supplies commodities like cocoa, coffee, and spices globally. The company has reaffirmed its flexibility in strategic decisions, stating that it will continue monitoring market conditions to guide its IPO plans for its food ingredients and agri-business segments.

Bühler’s African Milling School introduces new Apprentice Feed Miller Program for 2025

KENYA – The Bühler Group’s African Milling School (AMS) in Ruiru, Kenya, is launching its Apprentice Feed Miller Program on March 3, 2025.

The program aims to address skill gaps in Africa’s feed milling industry by offering comprehensive training for professionals in feed manufacturing and related sectors.

Since 2015, AMS has been a leader in milling education, training over 1,200 professionals. Its facilities include a fully operational milling plant, analytical labs, and modern classrooms, providing a complete learning environment.

The 16-week online preparatory phase covers foundational concepts such as cereal science, basic math, mechanical conveying, and electrical engineering. This is followed by 8 weeks of hands-on on-campus training at AMS’s Ruiru campus. The on-campus phase includes plant maintenance, pellet quality testing, steam rack operations, and advanced automation using PLCs. Specialized modules include size reduction, mixing theory, pest control, and food safety, with practical experience on machinery like hammermills and pellet presses.

The program is designed to help participants optimize production plants, reduce downtimes, and improve pellet quality and animal nutrition.

AMS is addressing challenges in Africa’s feed milling sector, such as post-harvest losses, energy inefficiencies, and reliance on imports, by focusing on local crop utilization, sustainability, and technological innovation. Graduates will be prepared to implement cost-saving measures and improve production efficiency.

This initiative is part of Bühler’s commitment to supporting Africa’s food systems by promoting resilience and sustainability. By focusing on locally available crops like millet, sorghum, and pulses, the program also aims to enhance food security and unlock market opportunities for value-added products.

For more information, contact AMS at ams.nairobi@ buhlergroup.com.

Premier Group posts 32.4% growth in half-year interim profit

SOUTH AFRICA – Premier Group, a South African food producer, has posted a 32.4% growth in its half-year interim profit boosted by cost-saving initiatives in a challenging operating environment.

Operating profit rose 17.3% to 945 million rand (US$52M), benefiting from the suspension of load-shedding, which improved operations in key categories.

The company, known for brands like Mister Sweet and Manhattan, invested in high-volume bakeries and modern equipment to enhance quality and reduce production costs. Premier's revenue increased by 3.7%, reaching 9.7 billion rand (US$539.38 million), despite challenges such as high interest rates and commodity volatility.

The group, which competes with Tiger Brands, Pioneer Food, and RCL Foods, acquired a 30% stake in Goldkeys International in June to expand into the rice market.

Kobus Gertenbach, the Group’s CEO emphasized

BIOTECHNOLOGY

diversification, stating that Premier is already a major player in its current categories and can’t pursue further acquisitions in those areas without competitive issues.

That means it “can’t really buy someone else (in those categories) without creating some competitive issues,” he said.

Since 2011, Premier has invested over R6 billion to diversify from milling and bakery to sugar confectionery and home & personal care, acquiring brands like Super C, Mister Sweet, Manhattan, and Lil-lets. It expanded its bakery portfolio through acquisitions in the Eastern and Western Cape and grew its African presence, adding bakery, milling, and beverage operations in Eswatini, and milling, biscuits, animal feeds, and pasta in Mozambique.

Premier operates 13 bakeries, 7 wheat mills, and 3 maize mills, producing a wide range of products across Southern Africa. Its products are distributed through 28 depots in South Africa, Eswatini, Mozambique, and Lesotho, with a Lil-lets office in the UK serving global markets.

Kenya free to roll out GMO cultivation, importation after High Court ruling

KENYA – Kenya’s move to adopt genetically modified organisms (GMOs) has advanced after the High Court dismissed petitions challenging the government’s 2022 decision to lift a 10-year ban on GMO cultivation and importation.

In a ruling on November 7, 2024, Justice Lawrence Mugambi upheld an earlier judgment from the Environment and Land Court, which found no evidence that GMOs harm human health or the environment. The decision confirmed that Kenya’s regulations under the Biosafety Act, overseen by the National Biosafety Authority (NBA), ensure safe GMO handling and cultivation.

This ruling signals a major step in Kenya’s embrace of biotechnology, aligning the country with other African nations like South Africa, Nigeria, Ethiopia, and Sudan, where GM crops have led to higher yields, reduced pest damage, and lower production costs. The decision comes as Kenya faces significant food insecurity, with 3.2 million people in arid and semi-arid regions experiencing food shortages. Advocates for GMOs argue that drought-tolerant maize, pest-resistant cotton, and virus-resistant cassava could improve crop production and help alleviate hunger.

Opponents, including attorney Paul Mwangi, raised concerns about the lack of public participation in the decisionmaking process and the potential loss of indigenous seed varieties. They also warned that the commercialization of patented GMO seeds could harm small-scale farmers. However,

the court emphasized that the lifting of the ban was done in accordance with legal procedures, and that safety measures were in place to protect public health and the environment.

The NBA has reported that seven GM crops, including cotton, maize, and cassava, are currently undergoing trials. These developments suggest that GMOs could play a key role in boosting food security and agricultural sustainability in Kenya. Experts like Prof. Richard Oduor from the Kenya University Biotech Consortium highlighted the potential for GMOs to enhance crop yields and support farmers.

Sri Lanka grapples with high poultry feed costs amid maize import restrictions

SRI LANKA - Sri Lanka is facing rising poultry feed costs, driven by strict import controls and taxes on maize, resulting in high egg and meat prices in a nation already struggling with child malnutrition.

The government’s policy favors domestic maize farmers but critics argue it disproportionately benefits large producers and intermediaries, dubbed the “maize mafia,” harming smallscale poultry farmers and consumers.

To protect local maize production, the government has imposed a 25-rupee-per-kilo import tax and a restrictive licensing system that limits maize imports. This system allows license holders to control prices even when imports are allowed.

Minister Vijitha Herath explained that while Sri Lanka has permitted 300,000 tonnes of maize imports this year due to low Yala season harvests, the quota-based system keeps prices high. Domestic maize costs around 160 rupees per kilo (US$547 per tonne), much higher than the import price of 110

rupees per kilo (US$376 per tonne).

High feed prices burden small and medium poultry farmers, who lack affordable maize access and the means to import it directly. Import licenses drive up demand, increasing prices in neighboring countries like Pakistan, traditionally Sri Lanka’s cheapest maize supplier. The Pakistani price of maize is around US$255 per tonne (75 rupees per kilo), making the import tax a 30% barrier.

To help small poultry producers, Minister Herath stated the government is working to connect them with importers for cheaper wheat as an alternative feed. “We will continue importing maize until domestic production increases, but we aim to lower maize prices,” he added.

Sri Lanka’s focus on import substitution limits its ability to import food affordably and export competitively, while the special commodity levy and VAT on processed poultry hinder maize exports, making them uncompetitive globally.

Declining Crop Yields and Rising Prices Heighten Food Insecurity in West Africa

WEST AFRICA – According to the Food and Agriculture Organization (FAO), cereal production in the region is projected to fall to 73.7 million tonnes in 2023, a decrease of 700,000 tonnes from the previous year.

This decline is attributed to rainfall deficits during the critical growing season, affecting key producers such as Côte d'Ivoire, Benin, Ghana, and Togo, while flooding in the Sahel and Nigeria has further exacerbated crop losses. In Nigeria, the region's largest cereal producer, drought and flooding have also hampered production, with cereal yields expected to be below average in 2024.

This decline in domestic production is expected to worsen food insecurity, with the FAO forecasting that up to 49.5 million people in West Africa may face acute food shortages by 2024, particularly during the lean season. Economic pressures such as inflation, currency devaluation, and high input costs are further compounding the issue, making nutritious diets unaffordable for many. A surge in food prices is also expected in 2025, driven by reduced domestic output, rising export demands, and logistics costs. Key crops such as maize, soybean, and sorghum are projected to see significant price increases, placing additional strain on Nigeria’s food security.

In response to these challenges, the African Development Fund (AfDB) has approved a US$99.16 million financing package to enhance regional rice value chains in West

Africa. The Resilient Regional Rice Value Chain Development Project (RC-RVCDP) aims to achieve rice self-sufficiency in the region by 2030. The project focuses on improving rice production through modernized irrigation systems, climatesmart seeds, and better processing units, while promoting regional collaboration. The Gambia and Guinea-Bissau are among the primary beneficiaries, with a particular emphasis on empowering women and youth through skills training and financial inclusion. This initiative represents a crucial step toward addressing food insecurity and strengthening the region’s agricultural resilience.

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Africa to account for 41% of global rice imports by 2033: Report

AFRICA - According to the 2024 OECD-FAO Agricultural Outlook report, Africa is expected to account for 41% of global rice imports by 2033, totaling over 26 million tonnes annually.

Rice is the second most cultivated cereal and third most consumed crop on the continent. Despite efforts to boost production, local output remains insufficient.

Currently, Africa imports around 17 million tonnes annually, 32% of global imports, to meet rising demand driven by population growth and dietary shifts. Per capita rice consumption is projected to grow from 25.1 kg in 2023 to 28.5 kg by 2033, the second-fastest increase globally.

Africa’s population is expected to reach 1.69 billion by 2030, placing pressure on local production systems that cannot keep up with demand. As a result, reliance on international markets will increase. In West Africa, the main production and consumption area, Nigeria is expected to nearly double its rice imports by 2033 to 4 million tonnes, almost matching China’s projected imports.

While some analysts believe Africa can become selfsufficient, opportunities exist in West Africa to boost production, such as expanding irrigation. Currently, 80% of rice production relies on rainfall, but irrigation could improve yields. In Nigeria, about 4.2 million hectares are cultivable, yet only 17% is irrigated. Senegal’s USDA estimates show 240,000 hectares with irrigation potential, with yields up to 7 tonnes per hectare compared to just 2 tonnes from rainfed areas. Mali has nearly 2.2 million hectares suitable for irrigation, though only 36% is exploited.

To address this, ECOWAS announced a ten-year, US$19 billion strategy in October 2023 to support rice production, including interventions in storage, processing, fertilizers, and seeds.

Zimbabwe nears selfsufficiency in wheat in 2024

ZIMBABWE – Zimbabwe’s wheat harvest for 2024 is set to achieve historic highs, with 428,000 tonnes already delivered to Grain Marketing Board (GMB) depots from 90,000 hectares harvested.

The projected total harvest by season’s end is expected to reach 600,000 tonnes, meeting Zimbabwe’s national consumption needs and opening up opportunities for export. This achievement represents the highest yield since Zimbabwe began commercial wheat production, marking a significant step toward reducing dependency on wheat imports.

Lands, Agriculture, Fisheries, Water, and Rural Development Permanent Secretary Professor Obert Jiri emphasized the importance of increasing domestic wheat output to ensure national food security. He urged farmers to take advantage of sunny weather to continue harvesting, as recent rains have increased moisture levels in wheat fields, particularly in Mashonaland provinces, which contribute heavily to the crop. Excess moisture poses a risk to wheat quality, prompting the government’s call for swift action during dry spells to protect the harvest.

This record harvest is seen as reinforcing Zimbabwe’s goal of food self-sufficiency and fostering a more resilient agricultural sector. Key government-backed initiatives, such as the Presidential Winter Wheat Scheme, the Agro-Yield Initiative, and the Belarus Farm Mechanisation Scheme, have been instrumental in this success. The collaboration with private players, who expanded wheat cultivation on an additional 25,000 hectares, has also been crucial to achieving this year’s results.

Zimbabwe’s wheat sector has benefited from strategic planning and investment aimed at reducing reliance on imports. Last year, the country imported approximately 40,000 tonnes of wheat, a cost authorities aim to minimize moving forward. By boosting domestic production, Zimbabwe can potentially stabilize local flour prices, strengthening food security and the economy. The increased yield could enable Zimbabwe to become a wheat supplier to neighboring countries in the Southern African region.

The Grain Millers Association of Zimbabwe acknowledged the long-term benefits of this achievement, including a reduction in the nation’s import bill and the stabilization of local flour prices, further enhancing economic resilience. The successful harvest is expected to contribute to food selfsufficiency and stability in the sector, positioning Zimbabwe as a more self-reliant and export-ready player in the regional wheat market.

Admarc to set up a new flour mill to boost profitability

MALAWI – The Malawian Agricultural Development and Marketing Corporation (Admarc) is set to establish a maize flour milling plant, a strategic move that could significantly improve its profitability and stabilize Malawi’s grain markets.

The corporation had extended the bidding deadline for the supply, installation, and commissioning of the plant to October 22, 2024, as it seeks international partners for the project. This marks Admarc’s return to flour milling after nearly two decades, following the 2003 sale of its previous mill, Grain and Milling Company Limited, to the Bakhresa Group.

Admarc spokesperson Theresa Chapulapula confirmed the plan to establish the new milling facility but refrained from commenting on the investment scale or the business model. Experts view this as a timely decision to revitalize Admarc’s operations. Tamani Nkhono-Mvula, an Admarc board member and agriculture policy expert, pointed out that while private sector partners might be initially cautious due to Admarc’s past financial struggles, a successful milling venture could encourage similar projects across Malawi.

This move aligns with Admarc’s ongoing structural reforms aimed at enhancing its competitiveness and sustainability. Leonard Chimwaza, an agricultural extension expert, praised

Admarc's shift toward value addition, which he believes is essential for the corporation's long-term sustainability. For too long, Admarc focused on social services, limiting its profitability. Agricultural economist Zachary Kasomekera noted that Admarc’s entry into flour milling could stabilize grain prices, a key factor in ensuring food security. He emphasized that Admarc's role in controlling price volatility could lead to more affordable flour for Malawians, especially during market disruptions, benefiting consumers and strengthening the agricultural sector.

Ardent Mills to close Mankato Flour Mill amid financial challenges

USA – Ardent Mills LLC, the largest flour milling company in the United States, has announced the closure of its Mankato, Minnesota flour mill, citing challenging market conditions.

Milling operations will wind down, with production set to cease by mid-January 2025. The Mankato mill, the smallest of Ardent Mills’ three Minnesota facilities, has a daily capacity of 9,900 cwts, compared to 26,760 cwts at Hastings and 16,000 cwts at Lake City.

"This was a tough decision," said an Ardent Mills spokesperson, emphasizing ongoing pressures in the milling

industry. The Mankato mill, with roots dating back to the late 1870s, became part of Ardent Mills in 2014 after passing through various ownerships. Currently employing 44 people, the mill produces a variety of flours sourced from hard and soft wheat across the US and Canada. Employees will be offered relocation opportunities. Customers of the Mankato facility will be supplied from other Ardent Mills locations.

The closure reflects broader financial challenges for Ardent Mills. According to Conagra Brands, which owns a 44% stake, the company’s first-quarter 2025 results revealed diminished market volatility and lower volume trends. Ardent Mills' earnings for the period dropped 18%, from US$35.5 million to US$29.1 million, mirroring a decline in industry-wide profitability. Ardent Mills' profits have eroded from a high of US$49.2 million in fiscal 2023 to just US$22 million in fiscal 2022.

Despite these challenges, Ardent Mills remains focused on strategic expansions, such as the recent addition of 9,500 cwts of daily capacity at its Commerce City, Colorado, facility. Conagra's leadership remains optimistic, with CEO Sean Connolly noting, “I am proud of our team for delivering another quarter of strong margin recovery."

Invictus Investment Company to acquire leading flour mill in Mozambique

UAE - Invictus Investment Company, a leading agro-food enterprise listed on the Abu Dhabi Stock Exchange (ADX), has announced plans to acquire a prominent flour mill business in Mozambique.

This acquisition is a significant step in the company’s strategy to expand its footprint across Africa, aligning with its vision to become an integrated agro-food enterprise while strengthening its operations in both the Middle East and Africa.

Amir Daoud Abdellatif, CEO of Invictus Investment, stated that the acquisition, pending regulatory approval, is a key part of the company’s long-term strategy to grow its agro-food business in “high-potential African markets” and to “build on operational capabilities in the midstream and downstream segments.” Financial details of the deal remain undisclosed.

“This acquisition represents a key milestone in our growth

strategy,” a company spokesperson remarked, emphasizing the importance of establishing a presence in Mozambique to meet the rising demand for food products across Africa while promoting sustainable agricultural practices.

This move follows Invictus's earlier acquisition of a 60% stake in Moroccan grain trading company Graderco, a firm with significant market presence in Morocco and revenues exceeding AED 1.5 billion (US$410 million) in 2023. Graderco imports, stores, and trades millions of metric tonnes of grain annually.

With AED 8.1 billion (US$2.2B) in revenues and 5.37 million metric tonnes in commodity transactions in 2023, Invictus continues to expand. Earlier this year, the company announced plans to invest US$272 million in acquisitions and joint ventures to boost its MENA and African operations.

Turkish flour giant Ulusoy expands into pasta market with acquisition of Italian pasta firm Pastificio

TURKEY – Turkey’s largest flour producer, Ulusoy Un, has acquired an 85% stake in Italian pasta maker Pastificio Mediterranea for nearly US$5.76 million from Spain’s Cerealto Group.

This deal strengthens Ulusoy Un’s international presence through one of Italy’s historic pasta brands.

Founded in 1908 in Silvano d’Orba, Pastificio Mediterranea is renowned for its high-quality, traditionally produced pasta. The company gained global recognition in the 1950s and 60s with the Moccagatta brand and expanded internationally. It pioneered automated pasta pressing in 1936 and upgraded to a state-of-the-art plant in 2003.

The Moccagatta family will remain involved, preserving their expertise and legacy. Ulusoy Un aims to tap into the premium pasta market, leveraging its raw material resources and global network.

“We will contribute to Pastificio’s growth and further expand its geographical coverage through our group’s supply capabilities and customer network,” said Eren Günhan Ulusoy, Chairperson of Ulusoy Un.

Marco Ferraroni, General Manager of Pastificio Mediterranea, expressed confidence in the partnership, stating, “We are confident that together we will take our company to the next level.”

This acquisition is part of Ulusoy Un’s expansion strategy,

following its purchase of a 12.65% stake in U.S.-based bread maker Rudi’s earlier this year. Global demand for premium pasta is rising, driven by consumer interest in artisanal offerings.

The milestone comes at a time when Türkiye’s pasta industry is thriving, ranking second globally in production and export. In the first eight months of 2024, Türkiye exported 984,000 tons of pasta, reaching 166 countries, including South America, Africa, and Japan. Aykut Göymen, President of the Turkish Pasta Industry Association, highlighted the country's growing role in the global pasta market.

Bühler launches state-of-theart grain innovation center in Switzerland

SWITZERLAND - Bühler, the Swiss technology leader, has launched its innovative Grain Innovation Center (GIC) in Uzwil, a state-of-the-art application center designed to advance grain processing.

The facility, which opened on October 28, aims to support food and animal nutrition industries by enhancing their processes, addressing market demands, and maintaining competitiveness.

The GIC, part of Bühler’s network of Application & Training Centers (ATCs), integrates the latest technologies to foster collaborative innovation. “The Grain Innovation Center is the newest expansion of Bühler’s ATC network, covering everything from raw materials to diverse finished products,” said Johannes Wick, CEO of Grains & Food at Bühler. “We are providing our customers with the flexibility they need to address industry challenges and innovate, helping them revolutionize their markets,” he added.

The global milling industry is undergoing a transformation, driven by factors like raw material variability, energy efficiency needs, and evolving safety and consumer demands. To address these challenges, Bühler designed the GIC to integrate automation, IoT, data analytics, and sustainable practices.

Spanning 2,000 square meters across five stories, the GIC is equipped with over 70 advanced pieces of equipment. Customers can conduct trials for food and feed applications, explore solutions in grain cleaning, optical sorting, grinding, protein shifting, and hygienization, and test a range of raw materials. The center also supports trials for non-food bulk materials, enhancing its versatility.

The GIC is part of Bühler’s broader Uzwil-based ATC hub, which includes several specialized centers and a new Milling Academy. Rudolf Hofer, Head of the GIC, stated, “Through strategic partnerships and comprehensive material flow management, we’ve created a unique innovation ecosystem.” This hub supports Bühler’s mission to drive sustainable innovation and talent development in the grain processing industry.

The Andersons, Inc., secures longterm lease at Port Houston

USA - The Andersons, Inc., a major player in the grain and fertilizer trade, has signed a long-term lease at Port Houston to expand its export operations for soybean meal and other bulk grains.

This agreement, announced on October 24, marks a significant enhancement to the company’s facilities, allowing it to meet the growing demand for soybean meal in international markets.

As part of the expansion, The Andersons is implementing key upgrades to boost logistical efficiency, including adding rail-based unloading access for soybean meal. This new addition will streamline the unloading of unit trains directly at the export point, reducing handling times and transportation costs, especially as domestic soybean crushing rates continue to rise.

“The long-term agreement and expansion at Port Houston allow us to meet growing global demand and provide seamless delivery of product to high-demand export markets,” said Bill Krueger, president and CEO of The Andersons. “By collaborating with our railroad partners, we’re poised to meet increased renewable fuel demands while optimizing logistics through direct rail access at the Texas Gulf,” he added.

The company’s Houston facility currently supports annual grain exports exceeding two million tonnes, with storage capacity of 6.3 million bushels. This expansion will add storage for up to 22,000 tonnes of soybean meal, further highlighting The Andersons’ commitment to high-volume grain exports. Additional upgrades include a modernized conveyance system and a new ship-loading tower to improve loading speed and efficiency.

Port Houston’s Chief Operating Officer, Tom Heidt, stressed the partnership's importance in advancing regional and national economic goals. “This agreement reflects Port Houston’s strategic role in supporting America’s green economy,” he said, noting its impact on job growth both locally and in key agricultural regions.

IMCD unveils food and nutrition applications lab in Kenya

KENYA - IMCD Group, a global leader in specialty chemicals and ingredients, has made a significant advancement in East Africa’s food innovation landscape with the inauguration of its new Food and Nutrition Applications Laboratory in Nairobi, Kenya.

According to the company, the facility provides a dynamic platform for the creation and optimization of formulations across various market segments, including beverages, bakery, dairy, confectionery, snacks, and savory foods.

Located in Kenya’s capital, the lab acts as a hub for coinnovation, bringing together IMCD’s customers, suppliers, and technical experts to address the evolving needs of consumers in Kenya and the broader East African region. “This significant investment by our company will definitely support the development of innovation concepts that shall inspire future menus and products,” said Faisal Abdi, General Manager of IMCD’s East Africa business.

East Africa’s growing urbanization and rising middle class are shaping consumer preferences, fueling innovation in food and beverage sectors. “These have led to the growth of formal retail and food delivery services in the region,” Abdi added. At the lab’s launch event, customers and suppliers explored diverse product innovations tailored to local tastes.

George Olan’g, IMCD’s Food & Nutrition Business Unit

SUSTAINABILITY

Manager, emphasized the lab’s role in setting new standards for food production and quality in East Africa. “We are making a significant leap in enhancing food innovation across Kenya and the broader East African region,” he said.

The Nairobi lab, part of IMCD’s global network, integrates technical services and specialized expertise, offering advanced sensory analysis and application testing. This supports companies in improving product appeal, stability, and shelf life, driving innovation while fostering resilience and sustainability in East Africa’s food industry.

Viterra Ltd. partners xFarm Technologies to promote sustainable farming practices in Italy

ITALY - Viterra Ltd., a leading agricultural company based in Rotterdam, Netherlands, has announced a strategic partnership with xFarm Technologies SA to enhance sustainable farming practices.

The collaboration, unveiled at the Agri Data Green Summit on October 23, will initially roll out in Italy, with plans to expand to other European countries.

This initiative focuses on supporting farmers in adopting carbon measurement methodologies and regenerative agricultural practices. The partnership will introduce two complementary programs for both existing and new Viterra farmer-customers. Participating farmers will gain access to Viterra Sustainable Farming, a farm management information system (FMIS) developed by xFarm Technologies. This innovative platform is designed to streamline operations while promoting sustainable farming practices.

Key features of the FMIS include the ability to calculate greenhouse gas emissions, monitor acidification, assess

eutrophication levels, and evaluate net water consumption— critical metrics for modern farming sustainability.

In addition to the FMIS, Viterra will launch its Regenerative Agriculture Program to assist farmers in transitioning to regenerative methods that focus on low-carbon crop production.

Stefano Predebon, Viterra’s global head of carbon trading, emphasized the importance of the initiative, saying, “Together with xFarm Technologies, we want to provide our farmers with the best-in-class tools and much-needed incentives to build a resilient, sustainable, and future-proof supply chain. This is an important step in the fight against climate change and to support farmers’ livelihoods.”

xFarm Technologies, based in Manno, Switzerland, is committed to digitizing the agri-food sector. Giovanni Causapruno, the company’s sales director for Europe, noted that the partnership would not only reduce environmental impact but also create significant value for farmers.

CESCO announces successful bagging system test for Saudi’s feed company UFC

SAUDI ARABIA - CESCO, a leading designer and manufacturer of grain handling, storage, and processing solutions, has successfully completed the Factory Acceptance Test (FAT) for a high-capacity bagging line system as part of its project with United Feed Company (UFC) in Saudi Arabia.

The FAT, conducted on October 31 at CESCO’s sub-supplier site, marks a key milestone in the project’s progress.

The completed FAT demonstrated the system’s ability to operate across four parallel lines, each capable of bagging up to 1,000 bags per hour, each weighing 50 kg. Rigorous testing focused on sewing speed, cutting precision, ink printing functionality, and belt conveying efficiency, ensuring the equipment met UFC’s operational and safety standards.

A second round of testing will take place at UFC’s site in Saudi Arabia after installation, where the system will be evaluated under real-world conditions using actual products. Shipment to Saudi Arabia is scheduled for mid-November, with installation and on-site testing following as planned.

Martino Celeghini, CEO of CESCO, commented, “Achieving this milestone demonstrates our commitment to timely execution and high quality for our partners.” He added, “Our collaboration with UFC supports Saudi Arabia’s agricultural sector and aligns with the country’s food security goals. We

look forward to completing the project on schedule.”

This high-capacity bagging system is part of a larger grain storage and handling facility that CESCO is building for UFC, a prominent player in Saudi Arabia’s food industry. The facility, designed for efficiency and scalability, will become a key resource for the country’s poultry and livestock sectors, supporting its food security initiatives.

ADM expands digital transformation of grain logistics across North America

NORTH AMERICA - ADM, a global leader in innovative solutions from nature, has announced the rollout of its Digital Grain Elevator’s FOB Ag Logistics Platform at multiple grain origination locations across the United States and Canada, with plans for further expansions throughout North America.

This platform serves as an all-in-one mobile tool designed to streamline grain delivery logistics, offering digital dispatch capabilities, real-time tracking, and an invoicing system that eliminates the need for traditional paperwork.

According to ADM, the platform allows producers and carriers to quickly request trucks and receive real-time updates on delivery locations and expected arrival times. "The successful implementation of this technology across a broad part of our North American footprint is already helping us work with our partners to simplify and streamline the work we do together," said Alicia Ralston, ADM’s vice president of digital transformation.

Currently active in ADM’s eastern regions, including Decatur, Illinois; Toledo, Ohio; and Evansville, Indiana, the platform aims to improve efficiency by expediting delivery timelines and enhancing invoicing accuracy.

ADM continues its collaboration with Farmer Business Network (FBN) through the Gradable platform, supporting over 12 million enrolled acres. This initiative enables farmers to document regenerative practices and add verifiable value to grain through sustainable certifications and carbon metrics.

Aaron Secrest, CEO of Digital Grain Elevator, Inc., highlighted that “simplifying dispatch, tracking shipments, digital ticket integration, and automated invoicing” represents a significant advancement in agricultural transportation.

Recently, ADM and FBN formed a joint venture to expand the Gradable platform, enhancing digital technology in sustainable farming and making it easier for farmers and buyers to engage in eco-friendly practices.

Alapros Makina unveils state-of-the-art flour mill for Casillo Group in Italy

ITALY - Milling equipment supplier Alapros Makina has successfully commissioned a state-of-the-art flour mill for the Casillo Group in Monfalcone, Italy, marking a significant milestone in the modernization of flour milling technology.

The new facility, with a capacity of 300 tons per day (tpd), integrates advanced engineering and modern technologies to enhance efficiency and product quality. During the commissioning process, representatives from Alapros Makina, including their engineering team, worked closely with Francesco Casillo, CEO of the Casillo Group. Together, they conducted thorough inspections and evaluations to ensure the facility met stringent performance and quality benchmarks. The assessments confirmed that the mill achieved its operational targets and exemplified Alapros’ commitment to customer satisfaction and engineering excellence.

The Monfalcone flour mill stands as a testament to innovation in the milling sector, designed to be a model of high efficiency and quality. “This plant will breathe new life into the sector,” stated an Alapros representative, emphasizing the transformative impact of this project.

The Casillo Group, a leader in the global food industry, specializes in processing and distributing durum wheat, with 14 milling facilities across Italy. Founded in 1958 by Vincenzo Casillo, the company has evolved significantly and continues to innovate under the leadership of his sons, including Francesco Casillo. The group remains committed to quality and sustainability.

The decision to partner with Alapros was driven by their reputation for excellence in milling technology. According to the Casillo Group, the collaboration aims to enhance competitiveness by leveraging cutting-edge production methods and sustainable practices, ultimately increasing production capacity and improving product quality to meet growing consumer demand.

GrainCorp crushes record 540,000T of canola amid 70% profit plunge

AUSTRALIA - Australia’s ASX-listed agribusiness, GrainCorp, reported a crushing of 540,000 tonnes (t) of canola seed in the 2024 financial year (FY24), an increase from 496,000t in FY23.

This achievement, however, came amid a challenging financial landscape, with a notable decline in overall performance. Underlying earnings before interest, taxes, depreciation, and amortisation (EBITDA) fell 53%, dropping to US$268 million from US$565 million in FY23. The underlying net profit after tax (NPAT) also experienced a near 70% decrease, falling from US$250 million in FY23 to US$77 million in FY24.

GrainCorp’s Managing Director and CEO, Robert Spurway, attributed the lower earnings to “challenging global market conditions and variable crop production,” though he praised the company’s “discipline in operational performance and effective cost management” in navigating these challenges.

Total grain handled dropped significantly, with volumes declining to 28 million tonnes (Mt) from 37.4Mt in FY23. Export volumes decreased from 8.3Mt to 5.6Mt, and domestic outloads fell from 6.4Mt to 5.9Mt. Chief Financial Officer Ian Morrison pointed to drier conditions in Queensland and northern New South Wales (NSW) as contributors to the lower production, although above-average conditions in southern NSW and Victoria helped offset some losses.

Despite these difficulties, GrainCorp’s agri-energy segment saw growth, increasing by 28,000t to 379,000t, driven by demand for tallow and used cooking oil.

Looking ahead, Spurway expressed optimism regarding the winter crop harvest and ongoing demand, despite pressure on margins. “As the year plays out, inevitably demand will continue to grow,” he stated.

HEALTH in Rooted

Anchor Organic Foods’ mission to transform Kenyan flour industry with sweet potatoes

BY MARTHA KURIA

In response to the global surge in demand for nutritious, gluten-free food alternatives, Kenya’s Anchor Organic Foods is pioneering a unique approach to flour production by utilizing indigenous crops. Speaking to Milling Middle East & Africa Magazine, Austin Kearby, Co-founder and Operational Manager at Anchor Foods, shared insights into how the company strives to deliver nutrient-dense, gluten-free alternatives grounded in locally sourced sweet potatoes.

A COVID-19-INSPIRED SHIFT TOWARDS SUSTAINABLE, LOCAL NUTRITION

Founded in 2019 by Purity Nyamu and Austin Kearby, Anchor Organic Foods embarked on a mission to support Kenyan communities by creating economic opportunities and addressing nutritional challenges through indigenous food resources. The COVID-19 pandemic brought global attention to the fragility of food supply chains, prompting consumers to seek healthier, local, and nutrient-dense food options. Recognizing this shift, Anchor Organic Foods seized the opportunity to showcase Kenya’s abundant sweet potato crop in an innovative way, transforming it into a shelf-stable, nutrient-rich flour that serves as a sustainable, gluten-free alternative to conventional flours.

FROM FARM TO FLOUR: SUPPORTING LOCAL FARMERS AND REDUCING FOOD WASTE

Purity and Austin were driven not only to serve health-conscious consumers but also to address the challenges faced by Kenyan sweet potato farmers. Traditionally, farmers encounter difficulties in marketing their produce, often selling at low prices or suffering from high post-harvest spoilage. Sweet potatoes are particularly vulnerable, with a short shelf life that increases the risk of spoilage during transport and storage. Witnessing these issues firsthand, Nyamu, equipped with a background in finance, business management, and leadership roles, sought a solution that would create a reliable income stream for farmers while addressing post-harvest losses.

The answer was to convert sweet potatoes into a long-lasting flour, high in fiber and vitamins, that aligns with consumer preferences for gluten-free, sustainably sourced products. By transforming sweet potatoes into a shelf-

stable product, Anchor Organic Foods provides farmers with new revenue opportunities and helps alleviate nutritional deficits in Kenya. Austin shared, “We’re proud that our product supports healthier diets and creates sustainable income for local farmers.”

INNOVATING HEALTH: THE BENEFITS OF SWEET POTATO FLOUR

THE FLOUR’S HIGH NUTRIENT DENSITY HAS MADE IT A POPULAR CHOICE AMONG LOCAL NUTRITION PROGRAMS, PARTICULARLY FOR COMBATING MALNUTRITION.

Anchor Organic Foods’ flagship product, sweet potato flour, is rich in fiber, vitamins, and minerals, making it an ideal choice for healthconscious consumers and those with gluten intolerance. Unlike conventional corn or wheat flours, sweet potato flour boasts a higher nutritional profile, providing essential nutrients that address childhood malnutrition.

The flour’s high nutrient density has made it a popular choice among local nutrition programs, particularly for combating malnutrition. One of Anchor Organic Foods’ key partners, a local nutrition organization, recently began incorporating sweet potato flour into meals for underweight children with promising results. Austin says, “For those facing malnutrition, especially children, it provides essential nutrients that aid in healthy weight gain.”

Unlike traditional use, Anchor Foods employs a unique processing technique by chopping sweet potato tubers without peeling, preserving maximum nutrition. “Sweet potato skins are safe to eat and rich in fiber, antioxidants, and

other nutrients that support gut health, enhance satiety, and prevent chronic disease,” he added. To cater to diverse dietary needs, the company also developed products like Uji (porridge) and Ugali blends. These mixes retain the natural benefits of sweet potato flour, gaining popularity among parents seeking wholesome meal options. As Austin explains, “Parents and nutritionists alike are seeing the value in a natural, glutenfree product that’s easy to incorporate into daily meals.”

NOT A WALK IN THE PARK: THE ROAD TO INNOVATION

Establishing Anchor Foods was no small feat. Purity Nyamu spearheaded research into sweet potato flour production, undergoing training at the Kenya Industrial Research and Development Institute (KIRDI) to refine the process. With Kenya Bureau of Standards (KEBS) certification, Anchor’s flour products are now available on healthy store shelves, expanding consumer access to this innovative, indigenous flour.

SUSTAINABLE GROWTH: BALANCING BUSINESS AND ENVIRONMENTAL GOALS

The company’s mission is clear: establishing a sustainable business that balances profitability with social and environmental impact. This commitment, known as the “quadruple bottom line” approach, centers not only on financial gain but also on creating positive social, environmental,

Austin Kearby, Co-founder and Operational Manager at Anchor Foods and three employees at the processing facility

and health outcomes.

While the company’s mission is clear, challenges remain. Anchor Organic Foods has not yet automated its operations, and high power consumption costs weigh on production. Austin shared that labor and power account for nearly twothirds of their revenue, impacting the company’s production capacity.

Currently, the company relies on local millers to process sweet potato flour, as building an in-house milling operation would require substantial investment. This reliance on outsourced milling complicates the maintenance of strict gluten-free standards, as not all facilities are equipped with allergen management protocols. Austin envisions a future where Anchor Organic Foods operates its own milling facility, enabling them to enhance quality control and meet rising consumer demand.

EXPANDING PRODUCTION AND EXPLORING GREEN SOLUTIONS

Anchor Organic Foods’ production capacity is limited by its drying process, with a weekly output of approximately 60 kilograms of flour. The company is exploring investment options to expand its drying and milling capabilities, allowing it to scale operations and access broader markets. Additionally, the company is working on a solar power project to reduce operational costs and carbon emissions. Anchor is also exploring partnerships with certified organic farmers and seeks organic certification for its products, reinforcing its commitment to sustainability.

OVERCOMING CONSUMER AWARENESS CHALLENGES IN A COMPETITIVE MARKET

A key part of Anchor Organic Foods’ mission is educating consumers on the benefits of sweet potato flour and glutenfree products. Austin highlighted, “Consumers are becoming more health-conscious, but understanding how to incorporate products like sweet potato flour into everyday meals is essential.” To address this, Anchor participates in farmers’ markets, food exhibitions, and community events, conducting taste tests and providing educational materials. Additionally, they maintain an active social media presence, particularly on Instagram, to share recipes, nutritional benefits, and product insights, building consumer awareness and trust.

As a small player in a market dominated by large producers, Anchor’s strategy is to emphasize quality over quantity, building its brand around nutritional value and local impact for consumers who prioritize health-oriented products.

COLLABORATING WITH HEALTH ORGANIZATIONS FOR SOCIAL IMPACT

Anchor Organic Foods has forged partnerships with local clinics and feeding programs to address malnutrition in vulnerable communities. One notable collaboration involves a clinic in Tana River, which incorporates sweet potato flour into meals for malnourished children. These partnerships

are crucial to the company’s vision of making a meaningful impact in the health and nutrition sector, particularly among populations that face food insecurity and limited access to nutritious foods.

Through targeted feeding initiatives and health programs, Anchor Organic Foods aims to create a sustainable business model that prioritizes community welfare and contributes to Kenya’s broader goals of improved public health and food security.

LOOKING AHEAD: SCALING WITH A PURPOSE

Anchor Organic Foods aspires to become a cornerstone of Kenya’s nutritional and sustainable food landscape. Over the next five years, the founders envision scaling production, creating full-time employment opportunities, and expanding partnerships with farmers to enhance local economic stability. According to Austin, the company was founded with the intention to “help underprivileged Kenyans,” providing unskilled labor jobs and creating new opportunities for those in need. Currently, the company has four employees and works with small-scale farmers across Kenya. However, as Austin stated that they are also looking forward to incorporating farmers growing indigenous grains such as finger millet across Kenya in a mission to contribute to a healthier, more resilient food system in Kenya.

Sweet potato dehydrater at Anchor Foods

ZIMBABWE’S

MAIZE SECTOR CRISIS

BY MARTHA KURIA

Zimbabwe, nestled in Southern Africa between the Zambezi and Limpopo Rivers, boasts a population of 16,724,546 as of October 2024, according to Worldometer's analysis of the latest United Nations data. The nation's economy leans heavily on agriculture, which contributes 17% to its GDP and employs 60% to 70% of its workforce. Agricultural performance stands as a pivotal factor influencing rural livelihood resilience and poverty levels, as highlighted by the Food and Agriculture

Navigating Severe Drought, Maize Production Declines, and the Pursuit of Food Security

Organization (FAO) of the United Nations. With 4,130,000 hectares of arable land, a quarter of which is cultivated using animal and manual draught power, maize remains the dominant crop, although there's a growing emphasis on diversifying production with crops like wheat, sorghum, and millet to bolster food security initiatives.

WORST DROUGHT IN 40 YEARS

Climate change poses a significant threat to Zimbabwe’s grain sector, with erratic rainfall

patterns and prolonged droughts becoming increasingly common. The country faced its worst drought in 40 years during the 2023/2024 growing season, primarily driven by the El Niño weather phenomenon. This climatic event triggered a dry spell across southern Africa, drastically impacting crop yields.

President Emmerson Mnangagwa reported that over 900,000 hectares (ha) of maize have been devastated by the drought, out of an estimated 1.8 million hectares planted. This significant loss has severely compromised food security, compelling the Zimbabwean government to declare a “State of Disaster” in April 2024. In his address, President Mnangagwa emphasized the urgent need for approximately US$2 billion in aid to provide life-saving assistance to affected communities. According to the World Food Programme (WFP), more than 5.3 million people in Zimbabwe are projected to face food insecurity in 2024, a dramatic increase from previous years.

ZIMBABWE’S MAIZE CRISIS: SEVERE DROUGHT AND DECLINING PRODUCTION

Maize remains Zimbabwe’s principal grain, with the country consuming an estimated 2.2 million metric tons annually; 1.8 million tons for food and 400,000 tons for livestock feed. Although sugarcane is the most produced crop in the country, maize production plays a crucial role

in the nation’s food security and agricultural economy. However, the sector is dominated by smallholder farmers, over 90% of whom rely heavily on rainfall due to limited access to irrigation technologies. This makes maize production extremely vulnerable to climate variability.

Zimbabwe’s maize production for the 202425 marketing year (May 2024 to April 2025) is forecast to fall by a staggering 60% due to severe drought conditions linked to the El Niño weather phenomenon. According to the U.S. Department of Agriculture's Foreign Agricultural Service (FAS), maize production is projected to drop to 635,000 tonnes, a significant decline from the 1.5 million tonnes harvested in the previous season.

In the 2023/24 summer cropping season, Zimbabwe’s cereal production was predicted to drop by 65% to 800,000 tonnes from 2.3 million tonnes in the previous season. This sharp decline was primarily attributed to the El Niño-induced drought. Obert Jiri, the Permanent Secretary of the Ministry of Lands, Agriculture, Water, Fisheries, and Rural Development, confirmed that most dry-land maize and traditional grains were a complete write-off. For maize, FAS data forecasted to fall 70%, reaching its lowest level in almost a decade at 696,116 tonnes, compared to the 2.3 million tonnes produced the previous year.

In previous years, maize production has been

IN NUMBERS

DECLINE IN ZIMBABWE'S MAIZE HARVEST IN 2024

highly volatile. For instance, in the 2022/23 season, maize production plummeted by 43%, down to 1.5 million tonnes from a bumper harvest in 2021/22, when the country produced 2.7 million metric tons. This instability led the Zimbabwean government to lift a maize import ban in 2022, which had been in place since May 2021 following a near-record harvest.

According to recent estimates announced by the Ministry of Agriculture in May 2024, Zimbabwe’s maize harvest is expected to fall 70%, its lowest level in nearly a decade, after drought decimated crops. In its outlook report, the Ministry projects that maize production would stand at 696,116 tonnes at the end of the 2023/2024 campaign which will end next July, down from the 2.3 million tonnes that was estimated for 2023. The predicted stock, in addition, would represent a drop of 36% compared to the forecasts of 1.1 million tonnes made last December and 50% compared to the harvest of 1.4 million tonnes achieved during the previous campaign.

This would be the smallest harvest since 2016, 8 years ago, when Zimbabwe produced just 512,000 tonnes.

ZIMBABWE’S CORN PRODUCTION AND YIELD TRENDS

Importing to Fill the Gap

After enjoying the status of a surplus producer of corn, Zimbabwe has become a net food importer over the past 20 years. For the 2024-

25 marketing year, it is estimated that Zimbabwe will need to import at least 1 million tonnes of maize to meet domestic demand. The government has issued over 651 import permits, allowing private companies to procure at least 3.2 million tonnes of maize, well above the nation’s annual consumption needs of 2.2 million tonnes. This large import volume highlights the urgency of the crisis. In addition to food maize, the demand for feed corn is expected to increase to 350,000 metric tonnes for the 2024-25 marketing year, as the country struggles to meet both human and livestock consumption needs

As maize production falters, the GMB struggles to maintain its strategic reserves, putting the country's food security at risk. If the government aims to restore its strategic reserves to the mandated 500,000 tonnes, this figure could rise to 1.5 million tonnes.

Strategic Grain Reserves Under Pressure

Zimbabwe’s Grain Marketing Board (GMB) is mandated to maintain a minimum strategic reserve of 500,000 tonnes of grain, with maize comprising the bulk of this reserve. However, the FAS report warns that carry-over stocks could plummet to just 150,000 tonnes in the 2024-25 season, a dangerously low level for a country that faces ongoing food insecurity. The 2023/24 marketing year saw maize production estimated at 1.5 million metric tons, reflecting only a modest 5% increase from the previous year, primarily due to favorable rainfall in the northern regions. Still, this fell far short of the country’s annual maize

demand, creating a deficit of nearly 700,000 tonnes.

Zimbabwe’s reliance on maize imports is growing, particularly from neighboring South Africa, which enjoyed a record maize surplus in the 2023/24 season, exporting over 3 million metric tons. However, persistent drought conditions, economic instability, and rising input costs make it increasingly challenging for Zimbabwe to bridge this gap.

ZIMBABWE TURNS TO GLOBAL CORN MARKETS AMID SOUTHERN AFRICA DROUGHT CRISIS

Zimbabwe, once known as Africa's breadbasket, is now grappling with a severe corn shortage that has forced it to look beyond its borders for supplies. Historically, the country relied on neighboring South Africa and Zambia for corn imports. In Marketing Year (MY) 2023/24, Zimbabwe imported nearly 640,000 metric tonnes (MT) of corn from South Africa. However, drought across the southern African region has tightened supplies, creating a challenging situation for MY 2024/25.

South Africa, a key supplier, has seen its corn output drop by almost 20% due to the drought. Zambia, another traditional exporter, is also struggling to meet domestic demand and is set to import at least 1.0 million metric tonnes (MMT) of corn, further straining the regional supply. As the availability of corn decreases across the region, the competition for limited supplies intensifies.

In response to the crisis, Zimbabwe recently received a donation of 1,000 MT of maize from Rwanda, providing some relief. However, the

nation faces ongoing challenges in securing enough corn to meet its demand. The country plans to turn to global markets to compensate for regional shortages, with potential imports from countries like Brazil, Russia, Argentina, and the United States.

ZIMBABWE'S RESPONSE TO A TIGHTENING SUPPLY

Although Zimbabwe permits genetically engineered (GE) corn imports, strict regulations require that these shipments undergo quarantine before being processed into cornmeal, a staple food in the country. The Zimbabwean government is facilitating these imports in partnership with private millers.

Due to the tight supply, consumption patterns are also expected to shift. Human consumption of corn is forecast to decline by 6% to 1.5 MMT, driven by reduced availability and rising prices. However, demand for feed corn in the livestock sector is projected to increase. The sector's consumption could rise to 350,000 MT as Zimbabwe seeks to sustain its national cattle herd and support the expanding broiler production industry, which grew by 9% in 2023.

In response, Zimbabwe is taking steps to improve its grain storage infrastructure, which is managed by the GMB. Plans are in place to expand storage capacity by 750,000 MT over the next three years. This expansion aims to enhance food security and safeguard against future supply disruptions, allowing the country better to manage shocks in the global and regional grain markets. WITH AN ANNUAL DOMESTIC WHEAT CONSUMPTION OF 360,000 TONNES, THE YEAR'S PRODUCTION SURPLUS OF 108,000 TONNES GRANTED ZIMBABWE SELFSUFFICIENCY

The Grain Marketing Board Zimbabwe

ZIMBABWE ACHIEVES WHEAT SELF-SUFFICIENCY

Zimbabwe has achieved a significant milestone in its agricultural sector by surpassing self-sufficiency in wheat production. According to the Rural Agricultural Advisory Services, the 2023 wheat harvest reached 468,000 tonnes, marking a 25% year-on-year increase. With an annual domestic wheat consumption of 360,000 tonnes, the year's production surplus of 108,000 tonnes granted Zimbabwe self-sufficiency status to enter the export market in the 2023/2024 season.

This achievement follows Zimbabwe's first self-sufficiency in wheat production in 2022, a milestone that set the stage for the current surplus.

For the 2023/2024 marketing year, Zimbabwean farmers planted a remarkable 121,769 hectares of wheat, representing a 34% increase from the previous year and surpassing the government's target of 120,000 hectares. This expansion solidifies the country's ability to exceed its domestic consumption needs and bolster the production and sales of wheat-based foods. The pure irrigated wheat crop, essential to mitigating the effects of the El Niño-induced drought, is projected to yield over 600,000 tonnes, far beyond the nation's annual requirement of 360,000 tonnes. This harvest sets a new record since wheat production began in the country in 1966.

The Zimbabwean government and its Rural Agricultural Advisory Services have been closely monitoring these developments. The government has incentivized wheat farmers with a planning price of US$ 440 per tonne, encouraging them to exceed the initial hectarage target of 120,000 hectares. Despite these successes, Zimbabwe still faces challenges in producing enough durum wheat, which is essential for the pasta, biscuit, and bakery industries.

BREAD QUALITY IN ZIMBABWE: WHY WHEAT IMPORTS REMAIN ESSENTIAL DESPITE INCREASED LOCAL PRODUCTION

Despite a rise in wheat production in Zimbabwe, the quality remains insufficient for bread production, forcing the nation to continue importing wheat. For the past two decades, Zimbabwe has blended imported wheat, mainly from Russia, Canada, and Australia, with locally grown wheat to produce high-quality bread flour.

Currently, Zimbabwe imports around 30% of its hard wheat needs to achieve the desired flour blend. According to the Grain Millers Association of Zimbabwe (GMAZ), whose members produce 98% of the country’s flour, the imported wheat is essential for achieving the quality required for bread production. This import strategy is vital for maintaining bread quality, as local wheat alone cannot meet the necessary standards.

Tafadzwa Musarara, GMAZ Chairman, commented in a 2023 report, “The quality of our local wheat is good compared to regional wheat, and it's performing well in producing biscuits and other products. However, for bread, we must mix varieties to produce durable, high-quality loaves.” The National Bakers Association of Zimbabwe has identified the ideal blend as 70% local wheat and 30% imported wheat for optimal bread production.

However, Zimbabwe has reported a 17% reduction in durum wheat imports in the first half of 2024, further highlighting its commitment to self-sufficiency. According to the Zimbabwe National Statistics Agency (ZimStats), the value of unmilled durum wheat imports dropped from USD 65.4 million in the first half of 2023 to USD 48.3 million during the same period in 2024. This decrease is a direct result of the government's focused approach to increase local wheat production and

reduce reliance on foreign markets.

The government is exploring the commercial production of durum wheat. Dr. Dumisani Kutywayo, Chief Director of the Department of Research and Specialist Services (DRSS), noted that previous efforts to commercialize durum wheat varieties were hampered by low demand. However, the recent increase in imports suggest a shift in demand due to local production of pasta, biscuits and other products.

Therefore, the Crop Breeding Institute (CBI) is poised to revisit the issue of durum wheat commercialization. “There have to be takers of the varieties,” Dr. Kutywayo emphasized.

UNPACKING ZIMBABWE'S FLOUR MILLING DYNAMICS

The flour milling sector in Zimbabwe consists of approximately 40 milling companies, with a total milling capacity estimated at around 900,000 metric tons annually. Despite this capacity, the country consumes approximately 300,000 metric tons of flour annually, indicating a significant surplus potential. Among these products, maize meal dominates the market, accounting for over 60% of total flour consumption. The average per capita flour consumption in Zimbabwe is estimated at 21 kg per year.

Dominated by four major players, such as National Foods Holdings Ltd., Blue Ribbon Foods, Ashanti Milling, and Proton Bakeries, these giant companies benefit from economies of scale, advanced milling technologies, and strategic marketing initiatives, contributing to nearly 70% of the country's flour production. On the other hand, smaller milling operations exist alongside these industry giants, often catering to niche markets and offering specialised products.

However, the industry faces substantial hurdles, primarily due to hyperinflation, which has severely impacted input costs and overall profitability. According to the World Bank, Zimbabwe has experienced one of the highest inflation rates globally, adversely affecting the agricultural and manufacturing sectors. As a result, many milling companies struggle to sustain operations amid rising costs and diminished consumer purchasing power.

SORGHUM AND

MILLET: RESILIENT GRAINS IN A CHANGING CLIMATE

Sorghum and millet are traditional grains that have gained renewed attention in Zimbabwe due to their resilience to drought and poor soils. In May 2023, the government came up with measures to increase the hectarage under small grains under climate-proofing strategy to attain national self-sufficiency in food. Nationally sorghum, pearl and finger millet production has been on upward trend with total production rising from 76 362 tonnes in 2019 to 280 956 in 2023. Provision of agroinputs under the new agro-ecological zone mapping in the 2022/23 agriculture season resulted in a 45 percent increase in production from 194 097 tonnes in 2021/22 season to 280 956 tonnes in the 2022/23 season. These grains are critical in the country’s strategy to build climate resilience in agriculture. The government, in collaboration with development partners, has promoted the cultivation of these crops, particularly in arid and semi-arid regions where maize production is less viable. MMEA

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INSIDE IAOM MEA 2024

TPioneering Innovation, Sustainability, and Tech for a Smarter Milling Future

BY MARTHA KURIA

he 34th IAOM Middle East & Africa (MEA) Conference and Expo, held from November 10–13, 2024, at the Dubai World Trade Centre, solidified its reputation as the premier event for the global flour milling and grain processing industries. With over 800 professionals from 50+ countries, this year’s gathering showcased cutting-edge innovations, provided valuable industry insights, and fostered meaningful connections across the milling and grain sector.

Did you miss this year’s event? Don’t worry - Milling Middle East & Africa Magazine captured every moment to ensure you stay informed.

A VISIONARY START: TECHNOLOGY AT THE FOREFRONT

The conference began with an inspiring address from Essa Al Ghurair, Chairman of Essa Al Ghurair Investments, who set the tone by unveiling the IAOM Milling App. This

innovative tool, designed to assist millers in overcoming operational challenges with real-time support and resources, highlighted the event’s commitment to advancing the industry through digital transformation.

KEYNOTE ADDRESSES: GLOBAL TRENDS AND MARKET INSIGHTS

The conference featured impactful keynote speakers, beginning with Dr. Hischam ElAgamy, Executive Director at IMD, who captivated the audience with his session, “Megatrends Shaping the Business Landscape in an Uncertain World.” His deep dive into global economic and technological trends gave attendees actionable strategies to navigate market complexities.

Daniel Basse, President of AgResource Co., provided a comprehensive review of the global wheat market for the 2024/2025 season. His analysis of shifting geopolitics, supply-demand dynamics, and economic factors impacting grain prices was crucial for industry stakeholders to understand

upcoming challenges and opportunities.

FOCUSED SESSIONS ON SUSTAINABILITY, EFFICIENCY, AND EDUCATION

A major theme of IAOM MEA 2024 was innovation, particularly in sustainable milling practices and technological advancements. Andreas Hummel from Wingmen Group GmbH explored energy-saving opportunities in milling operations, emphasizing the need for sustainable practices that enhance profitability.

In the educational sphere, Dr. Secil Uzel from Alapala Academy and Priscilla Bakalian from Bühler’s African Milling School discussed the growing importance of bridging theoretical knowledge with practical application in mill management. They stressed the critical role of training in preparing future millers to handle the industry's evolving demands.

The conference also spotlighted the role of technology in shaping milling operations. Bühler Group’s Marcel Scherrer discussed how milling technology innovations drive efficiency and adaptability, while Sven Mattutat from Mühlenchemie introduced the innovative CousZym product, responding to the growing global demand for couscous.

GEOPOLITICAL CHALLENGES: A PANEL ON WHEAT TRADE FLOWS

A standout session moderated by Dan Basse addressed the implications of Turkey’s wheat import ban on regional trade. Experts, including Dr. Eren Günhan Ulusoy and Nicolas

Tsikhlakis, analyzed how such a policy shift would impact wheat pricing and availability, offering strategies for millers to navigate potential disruptions in the supply chain.

EXPO HIGHLIGHTS: INNOVATION IN MILLING EQUIPMENT AND AUTOMATION

The expo floor was buzzing with activity as nearly 180 exhibitors showcased the latest products and solutions transforming the milling sector. One of the most exciting innovations was Bühler Group’s unveiling of the CHRONOS OMP-2090 B, a fully automated bagging station optimized for non-free-flowing products like flour. This new technology promises to enhance accuracy, labor cost savings, and overall operational efficiency, exemplifying the kind of automation that will define the future of milling.

Other notable exhibitors, including Alapala Group, Tanis Milling Technologies, and Omas Industries, presented advanced milling equipment, storage solutions, and AI-driven applications to improve efficiency and address the sector’s challenges in food security and sustainability.

NETWORKING OPPORTUNITIES: FOSTERING GLOBAL CONNECTIONS

Networking events were a central feature of IAOM MEA 2024. The Welcome Reception and Traders' Cocktail Dinner provided a relaxed atmosphere for attendees to exchange ideas and forge valuable connections. Sponsors played an integral role in making these events possible. Bühler, Mühlenchemie, and SEFAR sponsored the Welcome Reception, while Cargill, INVIVO, The Andersons, and Viterra supported the Traders’ Cocktail Dinner.

RECOGNIZING EXCELLENCE: INDUSTRY AWARDS

IAOM MEA 2024 also honored the outstanding contributions of individuals in the milling industry. Muhammad Islam Ali of

Kenya’s Mombasa Maize Millers was named Regional Leader for 2024, while Abdel Moniem Salem of Essa Al Ghurair Investments LLC received the prestigious Miller of the Year award. These accolades underscored the commitment and innovation driving the sector forward.

LOOKING FORWARD TO JEDDAH 2025

As the curtain closed, the focus shifted to next year’s event, which will be held in Jeddah, Saudi Arabia. The event left participants inspired and energized, ready to tackle the challenges and opportunities facing the milling industry. With a continued focus on innovation, collaboration, and education, IAOM MEA remains at the forefront of shaping the future of milling.

THANK YOU TO THE EVENT SPONSORS IN DRIVING SUCCESS

The event was made possible through the generous support of key sponsors and partners. Many thanks to SOLARIS Commodities for being the Platinum Sponsor, demonstrating its leadership and commitment to advancing the milling industry. The U.S. Wheat Associates played a pivotal role as the Education Partner, shaping the educational content of the conference.

Supporting the event as a Silver Sponsor, Midstar, a global agricultural commodity trading business with a presence in Dubai, ensured all conference attendees were catered for their lunch for the three days, and Al Ghurair Foods supported as a Silver Sponsor. Additional Bronze Sponsors included Alapala, Grain Corp, Aston Foods and Food Ingredients, and IFFCO Group. Intercereales provided essential event materials, while the Rusgrain Union partnered as an official association partner.

THANK YOU!

34TH ANNUAL IAOM MEA 2024

34TH ANNUAL IAOM MEA 2024

10 - 13 NOVEMBER 2024,

Africa's MAIZE

SECTOR

From Record Highs to New Challenges in 2024/2025

BY WANGARI KAMAU

Maize accounts for roughly 24% of the continent's arable land. Despite its pivotal role in food security and animal feed, Africa contributes just 7.5% of global maize production. This disparity highlights the continent's struggle with low yields, averaging only 2.1 tons per hectare—far below the global average of 5.8 tons and starkly contrasting to the United States’ 11 tons per hectare.

In the 2023/2024 marketing year, Africa's maize production reached nearly 91 million metric tons, reflecting strong demand for human consumption and animal feed. However, as reported by Statista, this was a slight decline from the 93 million metric tons achieved the previous year. Projections for the 2024/2025 marketing year anticipate a further decrease to 88 million metric tons, driven by persistent challenges such as climate change, pest outbreaks, and limited access to advanced farming technologies. Economically, Africa’s maize market is poised for remarkable growth. According to Mordor Intelligence, the market’s value is expected to rise from USD 38.8 billion in 2023 to USD 53.66 billion by 2028, reflecting a compound annual growth rate (CAGR) of 6.7%.

REGIONAL PRODUCTION TRENDS

Southern Africa, led by South Africa, faced a turbulent 2023/2024 marketing year due to severe drought, slashing production to 13.4 million metric tons—the lowest in five years. This caused local corn prices to surge, especially for white corn. Despite this, South Africa plans to rebound to 17 million metric tons in 2024/2025 by expanding planting to 3.15 million hectares. Exports remain a priority, with 2 million metric tons

expected in 2023/2024, mainly to neighbouring countries affected by maize shortages. In Malawi, erratic weather and pests slightly reduced output to 3.51 million metric tons. Internal issues, including grain hoarding, have driven maize prices up to US$24.85 per 50-kilogram bag—the highest in the region.

In East Africa, Ethiopia sustained maize production at 10.2 million metric tons in 2023/2024, aided by government initiatives and investments in farming infrastructure, despite climate challenges. Uganda’s production rose to 4.95 million metric tons, edging closer to the symbolic 5-million-ton mark. Tanzania stood out with 7 million metric tons in 2023/2024, bolstered by expanded planting areas and solid regional trade agreements with Zambia and the Democratic Republic of

Congo. Kenya increased production to 3.2 million metric tons, yet still relies on imports to meet its 3.9 million metric tons annual demand.

In West Africa, Nigeria, the region’s largest producer, saw production fall to 11.05 million metric tons in 2023/2024, with minimal recovery expected in 2024/2025 due to climate stress. Despite modest growth, Ghana faces threats from drought and pests, potentially pulling production down to 2.3 million metric tons.

In North Africa, Egypt is the region’s top producer, with most maize going to feed production. Despite battling high temperatures and pests, the country maintained its maize output at 7.2 million metric tons in 2023/2024. However, challenges remain for the 2024/2025 season as efforts to modernise agricultural systems continue to prioritise efficiency and climate resilience.

A BACKBONE OF AFRICA’S FOOD AND FEED SYSTEMS

Maize is the backbone of diets and feed production, pivotal in food security and the continent’s agricultural economy. From forming the foundation of daily meals to fueling livestock and aquaculture growth, maize sustains millions of lives and livelihoods. However, as demand rises, production, storage, and distribution challenges threaten its ability to meet growing needs of people and animals.

For human consumption, maize remains indispensable across Africa, feeding over 300 million Africans daily. White maize, preferred for its milder taste, dominates consumption, particularly in Southern and East Africa. Rapid urbanisation has spurred demand for processed maize products, such as

pre-cooked flour and instant porridge, reshaping the milling and processing industries. At the same time, government-led fortification initiatives in countries like South Africa and Kenya address malnutrition, add vital nutrients to maize products, and yield tangible health benefits.

Yet, maize production faces significant obstacles. Postharvest losses due to inadequate storage and market linkages remain alarmingly high, particularly for smallholder farmers who produce the bulk of Africa's maize. Climate change further exacerbates these challenges, with unpredictable weather patterns, droughts, and pests—such as the destructive fall armyworm—threatening yields. Innovative solutions like drought-resistant maize varieties and improved storage infrastructure are making inroads, but scaling these interventions will require coordinated investment from governments, private sector players, and international organisations.

MAIZE REMAINS A CORNERSTONE IN FEED PRODUCTION

Meanwhile, the demand for maize as a feed ingredient is surging, driven by the expansion of Africa’s livestock, poultry, and aquaculture industries. With its superior energy content, yellow maize forms a critical component of animal feed, accounting for nearly 60% of total feed formulations. South Africa leads the continent in feed production, but other regions, including East and West Africa, are ramping up efforts to meet the growing demand.

However, this growth comes with challenges. Competition between food and feed uses often creates supply bottlenecks

and price volatility, particularly in maize-deficit countries such as Kenya and Ethiopia. Concerns over aflatoxin-contaminated maize highlight the need for stricter quality control measures to ensure the safety of both livestock and human consumers. At the same time, innovations such as incorporating alternative protein sources like black soldier fly larvae and algae into feed formulations are helping reduce dependency on maize, though these options are not yet widely adopted.

The interplay between maize for food and feed calls for integrated strategies to address production constraints and ensure sustainability. Initiatives like the Alliance for a Green Revolution in Africa (AGRA) already empower smallholder farmers with access to improved seeds, fertilisers, and training programs. Strategic investments in irrigation, mechanisation, and storage infrastructure will enhance productivity and reduce post-harvest losses.

POLICY AND GOVERNMENT INTERVENTIONS: STRENGTHENING AFRICA’S MAIZE SECTOR

African governments have long recognised the maize sector’s pivotal role in ensuring food security, driving economic development, and supporting rural livelihoods. They have rolled out various policies and initiatives to address critical challenges such as productivity shortfalls and market inefficiencies, including food security programs, subsidies, infrastructure investments, research collaborations, and regulatory frameworks. While these measures have shown promise, the sector grapples with coordination and resource allocation issues, revealing the complexity of achieving sustainable development in maize production.

One key strategy has been the establishment of strategic

grain reserves to stabilise food supplies and prices. These reserves, such as Malawi’s Strategic Grain Reserve (SGR) and Kenya’s National Cereals and Produce Board reserve, act as buffers against shocks like droughts, floods, and global price volatility. Complementing these efforts, broader food security initiatives like Ethiopia’s Productive Safety Net Program (PSNP) provide direct support during crises and enhance agricultural productivity, empowering smallholder farmers to increase their yields sustainably. Together, these interventions address immediate food insecurity while building long-term resilience.

A cornerstone of many agricultural policies is subsidies, which have proven essential for smallholder farmers who form the backbone of Africa’s maize sector. In Zambia, the Farmer Input Support Program (FISP) has made seeds and fertilisers more accessible, driving notable improvements in productivity and household food security. Similarly, Ghana’s "Planting for Food and Jobs" initiative has combined subsidised inputs with farmer training, enhanced market access, and strategies to reduce post-harvest losses. Now in its second phase, the program fosters rural economic development while ensuring the maize sector remains a reliable source of livelihood for farmers.

However, efforts to support the maize sector must also consider the role of trade policies in facilitating access to regional and international markets. The African Continental Free Trade Area (AfCFTA), operational since 2021, represents a critical step toward harmonising regulations and reducing trade barriers. By creating a unified market, AfCFTA aims to improve the movement of maize across borders and stabilise regional supplies. Yet, member states' divergent policies on

Source US Department of Agriculture c 2024

Additional Information: Africa; trade year 2017/2018 to 2024/2025

North Africa Sub-Saharan Africa

Production Volume of corn in Africa from 2017/ 2018 to 2024/ 2025 (in 1,000 metric tons)

genetically modified organisms (GMOs) pose significant challenges. While South Africa and Kenya embrace GM maize as a productivity booster, countries like Tanzania and Zambia remain hesitant, citing concerns over food sovereignty and environmental risks. These tensions highlight the broader need for harmonised policies to realise intra-African trade's potential fully.

GENETICALLY MODIFIED MAIZE IN AFRICA: PROGRESS AMIDST CONTROVERSY

South Africa continues to lead Africa in GM maize adoption, with approximately 85% of its white maize now genetically modified. This milestone has brought tangible benefits, including enhanced food security, reduced pesticide use, and increased resilience to climate change. GM maize has also conserved arable land by achieving higher yields on smaller plots, alleviating pressure on natural ecosystems. Despite these gains, South Africa faces considerable challenges. In 2024, for example, the Supreme Court of Appeal ruled that the approval process for a GM maize variety must be reassessed, emphasising the need for transparency in evaluating environmental risks. This decision underscores the critical balance between technological advancement and ecological responsibility.

Meanwhile, Nigeria recently became the second African nation to approve GM maize, releasing four TELA maize varieties engineered for drought and pest resistance. These varieties promise significantly higher yields, potentially transforming Nigeria’s agricultural sector and improving food security. Yet, resistance remains, with critics questioning environmental risks, seed patents, and the impact on traditional farming practices.

Similarly, Kenya’s path to GM maize adoption has been

POST-HARVEST LOSSES DUE TO INADEQUATE STORAGE AND MARKET LINKAGES REMAIN ALARMINGLY HIGH, PARTICULARLY FOR SMALLHOLDER FARMERS WHO PRODUCE THE BULK OF AFRICA'S MAIZE.

particularly contentious. In 2022, the government approved its cultivation to address food insecurity worsened by droughts and pest infestations. While this move was seen as necessary to boost domestic production, it sparked widespread opposition, including legal challenges and public protests. Concerns over health risks, environmental sustainability, and preserving traditional crops have fueled scepticism. Despite ongoing disputes, the government remains committed to exploring biotechnology as a lifeline for smallholder farmers, highlighting its potential to reduce pesticide dependency and improve resilience.

Africa’s maize sector is a complex interplay of opportunities and challenges, underscoring its central role in the continent's food and feed systems. While production hurdles such as climate change, pest outbreaks, and infrastructure gaps persist, ongoing innovations and strategic interventions provide hope for a more resilient future. Harnessing advanced technologies, possibly approving GM maize production, fostering regional collaboration, and promoting sustainable farming practices will be pivotal to unlocking the sector’s full potential.

1

SOUTH AFRICA13.4 MILLION METRIC TONS

South Africa maintained its position as Africa's top maize producer in 2023/2024, with an output of 13.4MMT from 3 million hectares. However, this marked a 20% drop from the previous year's 17.1MMT due to a severe drought in late 2023. The country aims to recover to 17 MMT in the 2024/2025 season.

3

ETHIOPIA10.2 MILLION METRIC TONS

Ethiopia’s maize production remained stable at 10.2MMT on 2.55 million hectares for the 2023/2024 marketing year. Despite consistent yields over recent years, the country has not achieved self-sufficiency in maize production. Efforts are underway to transition from a net importer to a net exporter soon.

TOP 10 MAIZE PRODUCERS IN AFRICA –

YEAR

2

NIGERIA11.05 MILLION METRIC TONS

Nigeria produced 11.05MMT of maize on 5.7 million hectares in 2023/2024, reflecting a decline from the previous season’s 12.95MMT on 5.8 million hectares. This decrease is partly attributed to climate challenges and a reduction in planting area. The next marketing year will likely produce 11MMT on 5.5 million hectares.

4

EGYPT7.2 MILLION METRIC TONS

5

TANZANIA7 MILLION METRIC TONS

Tanzania experienced notable growth, producing 7MMT in 2023/2024, up from 5.9MMT in the previous season. This increase was driven by expanded planting on 4.2 million hectares compared to 4 million hectares in 2022/2023. The country targets an ambitious 8 MMT on 4.3 million hectares in the 2024/2025 season.

Egypt’s maize production reached 7.2MMT in 2023/2024, slightly lower than the previous year’s 7.44MMT, despite an increase in planted area from 930,000 to 950,000 hectares. The decline is attributed to high insect pressure and excessive heat during the growing season. Egypt’s production will likely reduce further to 7MMT in the next season.

6

UGANDA4.95 MILLION METRIC TONS

Uganda achieved a modest rise in maize production, reaching 4.95 MMT in 2023/2024, up from 4.74 MMT in the previous season. The planted area increased from 2.15 million hectares to 2.27 million hectares, with plans to expand further to 2.3 million hectares and achieve 5 MMT in 2024/2025.

7

GHANA3.62 MILLION METRIC TONS

Ghana recorded 3.62 MMT of maize production on 1.3 million hectares in 2023/2024, up from 3.25 MMT the previous year. However, severe drought and ineffective pest control measures are expected to reduce the area planted to 1.1 million hectares and produce 2.3 MMT in 2024/2025.

9

Mali’s maize production declined to 3.39 MMT in 2023/2024 from 3.73 MMT the previous year due to reduced planted area (1.2 million hectares compared to 1.45 million hectares). However, the government plans to increase the planted area to 1.3 million hectares in 2024/2025, aiming for 3.7 MMT.

8

MALAWI3.51 MILLION METRIC TONS

Malawi produced 3.51 MMT of maize in 2023/2024 from 1.79 million hectares, a decline from the prior year’s 3.71 MMT due to El Niño-induced drought, fall armyworm infestations, and flooding. The planted area is expected to shrink to 1.5 million hectares in 2024/2025, with a projected output of 2.9 MMT.

MALI3.39 MILLION METRIC TONS ZAMBIA3.263 MILLION METRIC TONS

10

Zambia produced 3.263 MMT of maize on 1.418 million hectares, up from 2.706 MMT on 1.115 million hectares in 2022/2023. Projections for 2024/2025 show a sharp drop to 1.510 MMT on 0.685 million hectares, driven by El Niño-induced dry spells and high temperatures during critical growth phases.

Uganda Joins BRICS

Strategic Realignment in Trade, Development, and Diplomacy

BY MARTHA KURIA

In October 2024, Uganda officially joined the BRICS alliance, marking a significant realignment in the country's foreign and economic policy. As the first East African nation to become a BRICS member, Uganda joins an influential bloc that includes Brazil, Russia, India, China, South Africa, and other new entrants like Egypt and Ethiopia. This milestone signals Uganda's ambition to bolster its economic resilience, diversify trade and investment sources, and strengthen South-South partnerships that could open doors to new financing and trade options.

BRICS' expansion reflects a global shift among African and other developing countries aiming to move beyond traditional Western partnerships. According to trade expert Lawrence Anguzu, "BRICS offers African countries a chance to build sustainable economic relationships without the heavy dependence on the Western financial systems that have historically dominated global trade and development"

ECONOMIC DIVERSIFICATION AND MOVING FROM WESTERN DEPENDENCY

Historically, Uganda's economy has depended heavily on Western markets, with the U.S. and European Union countries acting as critical trade and aid partners. However, this dependency has exposed Uganda to economic challenges, including currency fluctuations and the impact of Western-led sanctions on global supply chains. Uganda’s traditional reliance on U.S. dollar transactions has added further strain, especially as currency volatility increases across emerging markets.

"Uganda's economy, like many in Africa, has been

disproportionately affected by the dollar's fluctuations and global inflation. Partnering with BRICS could allow Uganda to explore trade arrangements in alternative currencies, which could provide stability in Uganda's balance of payments," notes African economic analyst Dr. Mutwale Kakuba

WHY UGANDA AND OTHER AFRICAN NATIONS ARE JOINING BRICS?

According to analysts, Joining BRICS aligns with Uganda’s broader goal of developing trade and financing pathways outside the traditional Western-dominated economic system. South-South partnerships like BRICS appeal to Uganda and other African countries by promoting trade relations based on mutual benefit rather than historical dependency. This sentiment is shared across the continent, with BRICS membership seen as a way to reinforce national sovereignty in economic matters.

"BRICS provides an alternative for African countries to engage on an equal footing with other emerging markets," says Ugandan trade policy expert Michael Kiganda. "This realignment allows African economies to bypass some of the structural limitations imposed by Western trade and financial systems, creating more balanced trade opportunities"

When Ethiopia joined BRICS, along with Egypt and Iran, they accessed all the benefits that come with belonging to the now 3.3 billion population bloc which also accounts for more than a quarter (28 trillion dollars) of the global GDP.

Apart from geopolitics, the benefits include closer economic cooperation, increasing multilateral trade and development,

UGANDA’S BRICS MEMBERSHIP WILL LIKELY INFLUENCE THE EAST AFRICAN COMMUNITY (EAC) AS IT SERVES AS A BRIDGE BETWEEN BRICS AND EAST AFRICA.

free flow of innovation and information, easier cross-border movement and generally improved cross-border business operations. For instance, bilateral lending (between member countries) is planned to remain at not more than 2 percent per year, a critical development for countries like Uganda experiencing dwindling external support sources.

ACCESS TO DEVELOPMENT FINANCING FOR INFRASTRUCTURE

One of Uganda’s immediate goals with BRICS membership is gaining access to the New Development Bank (NDB), a BRICSestablished institution that funds infrastructure projects across member states. Uganda’s infrastructure needs, particularly in rural areas, remain substantial. Roads, transportation, and energy are critical sectors Uganda aims to improve, and BRICS funding could fill gaps left by Western financial institutions. Uganda's Ministry of Finance has acknowledged the strategic benefits of NDB funding for infrastructure, noting that "the flexibility and commitment to sustainability within

the NDB align with Uganda’s long-term development agenda." With China and India already playing active roles in funding Ugandan infrastructure projects, BRICS could deepen Uganda’s relationship with these countries and offer more reliable financing alternatives for future projects

EXPANDING MARKET ACCESS AND REDUCING CURRENCY DEPENDENCY

Uganda’s economy relies on exports, particularly agricultural products like coffee, tea, and cocoa. Partnering with BRICS provides Uganda with access to vast markets in China, India, and Russia, which could stimulate demand for Ugandan exports and support its agricultural sector’s growth. Additionally, BRICS nations have increasingly explored using local currencies for trade settlements, a shift Uganda finds appealing for reducing its reliance on the dollar.

"Uganda can now tap into a large BRICS market without the same dependency on the dollar," remarks regional economist Ruth Mburu. "This shift in currency dependency is not just about financial stability but about creating a stronger footing for Uganda’s economy in global trade"

REGIONAL IMPACT: UGANDA'S ROLE IN EAST AFRICA

Uganda’s BRICS membership will likely influence the East African Community (EAC) as it serves as a bridge between BRICS and East Africa. By enhancing its economic stature within East Africa, Uganda could attract investment flows that benefit neighboring countries through cross-border infrastructure projects and trade initiatives. However, the move could also create regional dynamics, as other EAC members may feel pressure to pursue similar alliances.

"Uganda's BRICS membership places it in a position of influence within the EAC. It could become the main conduit for BRICS investment in East Africa," notes analyst Mbaraka Khamis. "While this is positive for Uganda, it might create competition for resources within the EAC if other countries don’t keep pace"

STRUCTURAL LIMITATIONS: CHALLENGES BRICS MEMBERSHIP MAY PRESENT

While BRICS membership offers Uganda various advantages, it also comes with certain limitations. BRICS lacks a formalized organizational structure, which sometimes leads to inconsistent policies and delayed decision-making. Political frictions within the bloc, especially between major players like China and India, could also limit Uganda’s ability to influence policy within BRICS.

Dr. Kawoya Musa, a political analyst specializing in African foreign policy, points out that "the lack of a centralized structure in BRICS may hinder Uganda’s ability to fully leverage its position within the bloc, especially given the inherent political differences among key members." Uganda will need to be strategic in navigating these challenges, ensuring it can benefit from BRICS' advantages without being sidelined by internal conflicts.

PRECISION in the GRAIN INDUSTRY

The Tech Revolution in Grain Sorting

BY MARTHA KURIA

Determining the physical characteristics of cereal grains, oilseeds, and soybeans is essential in industrial cereal sorting. With grain as the second-largest traded commodity after oil, precise grading and sorting have a direct impact on food security, safety, and quality worldwide. Once a manual, laborintensive process, grain sorting has evolved into a highly sophisticated, tech-driven operation that ensures only the highest quality grains reach consumers. From rice and wheat to corn and barley, advanced sorting technologies play a crucial role in the global food supply chain by eliminating contaminants, maximizing efficiency, and meeting growing demands for food safety.

A RAPIDLY GROWING MARKET

According to Business Research Insights, the global color sorter market reached USD 2.45

billion in 2021 and is expected to exceed USD 4 billion by 2032, with a projected compound annual growth rate (CAGR) of 4.86%. Industry giants such as Bühler, Satake, Key Technology, and GEA Group are propelling this growth with new innovations in optical and AI-based sorting systems, enabling processors to boost both quality and yield.

“The integration of AI with optical and multispectral imaging is revolutionizing grain sorting,” shares Andreas Kern, Senior Product Manager at Bühler, one of the key innovators in the sector. "These advancements enhance both the precision and efficiency of sorting, meeting international standards and responding to consumer demands."

ADVANCED TECHNOLOGY: FROM AI TO NIR SPECTROSCOPY

Modern grain sorting has embraced technologies once only seen in advanced laboratories. Optical

sorting systems now employ high-resolution cameras, lasers, and hyperspectral imaging to sort grains based on size, color, and more subtle characteristics like fungal contamination. For instance, Bühler’s SORTEX H SpectraVision, equipped with AI and hyperspectral imaging, offers high sorting accuracy while reducing food waste.

Similarly, Satake’s FMSR-IR sorter leverages infrared sensors to detect impurities not visible to the human eye. "This technology has been instrumental in enhancing rice quality across over 150 countries," remarks a Satake spokesperson. These devices are critical in emerging markets, particularly in Africa, where advanced grain sorting is helping countries like Tanzania scale up exports by improving the quality and marketability of staple crops like rice.

AI AND MACHINE LEARNING: THE NEXT GENERATION OF GRAIN SORTING

The latest sorting machines use AI and machine learning to improve their performance continuously. With each sorting cycle, algorithms analyze data, enabling machines to enhance sorting precision and throughput. Bühler’s SORTEX J SpectraVision exemplifies this by combining AI with multi-spectral imaging, detecting and removing foreign materials more effectively than ever.

While traditional sorters primarily examine

Near-Infrared (NIR) technology has allowed companies to assess internal characteristics such as moisture, protein, and contamination levels. The Swedish company BoMill is also at the cutting edge, developing a proprietary technology that analyzes individual grain kernels through near-infrared (NIR) light in transmission mode, allowing precise sorting based on internal qualities like protein and moisture content. According to the company, this technology can handle up to 25,000 kernels per second and has significant implications for reducing food waste and supporting sustainable food production. "Our technology allows processors to classify grains according to internal qualities, contributing to the UN Sustainability Goals by optimizing yield and minimizing waste,” says a BoMill spokesperson.

PORTABLE SOLUTIONS FOR ON-FARM PRECISION

For farmers, quality assessment tools are becoming increasingly accessible. GrainSense’s handheld NIR scanner enables farmers to measure grain protein, moisture, and oil content right in the field, facilitating decisions that improve harvest quality and meet specific market requirements. Such tools are a boon for farmers, particularly those in regions with limited access to larger processing facilities.

MENT IN DEVELOPING COUNTRIES RESULTS IN 20-50% POSTHARVEST LOSSES OF

X-RAY SORTING: ADDING ANOTHER LAYER OF SAFETY

Another technology gaining traction in grain sorting is X-ray imaging, which adds an extra layer of safety by identifying dense contaminants like stones and glass that optical sorters might miss. Multi-spectral imaging, meanwhile, is particularly effective for identifying invisible defects, such as aflatoxin contamination. Research from Cornell University has shown that multi-spectral kernel sorting can significantly reduce aflatoxin levels in maize, addressing a crucial health risk for many African countries affected by mycotoxins. This multispectral capability provides an added layer of precision, especially in regions where post-harvest quality is a persistent challenge.

AFRICA’S PUSH FOR QUALITY: REDUCING POSTHARVEST LOSSES

With post-harvest grain losses reaching as high as 30%, Africa is emerging as a major adopter of advanced grain sorting technology, where agricultural productivity and post-harvest handling have historically presented significant challenges. Bühler’s SORTEX machines and Cimbria’s SEA Chromex are both widely used across the continent, helping to reduce postharvest losses and meet export quality standards. Kenyan and Nigerian processors, for example, are using Bühler’s technology to minimize wastage and improve the quality of grains for international markets.

Satake, another industry titan, has been pushing the boundaries of grain sorting for decades. The company’s FMSRIR sorter leverages infrared sensors and multi-spectral imaging to detect impurities invisible to the naked eye. This technology has found widespread use in rice processing, with Satake’s solutions helping processors in over 150 countries improve both quality and throughput. Recently, the technology was launched in Tanzania to boost rice trade. Anna Mwangamilo, Director of Mechanization and Irrigation in Tanzania's Ministry of Agriculture, notes, “These technologies enable our farmers

to meet export standards, supporting local economies and improving food security.”

In addition to improving food quality, advanced sorting systems support sustainability by reducing food waste. Bühler, for instance, has designed energy-efficient machines that use minimal water, helping processors reduce their environmental footprint. The company is also exploring blockchain integration to provide full traceability from farm to table, which enhances consumer trust and opens new market opportunities for producers focused on transparency.

“With AI and efficient technology, we not only ensure food safety but also support broader sustainability goals,” Bühler’s Kern explains. This focus on sustainability aligns with global efforts to secure food resources for a growing population and a changing climate.

LOOKING AHEAD: AUTONOMOUS SORTING AS A TRANSFORMATIVE SHIFT IN GLOBAL GRAIN SUPPLY

Looking ahead, autonomous sorting systems are poised to revolutionize grain processing further. These systems, powered by real-time data and predictive analytics, will be capable of adjusting to varying quality levels autonomously, reducing downtime and waste. As AI and robotics continue to advance, machines will become increasingly adaptive, learning from each sorting session to enhance accuracy. This will result in fewer false positives and rejected grains, minimizing food waste and improving yields for producers.

The industry’s trajectory highlights the essential role of advanced sorting technologies in the global food supply chain. From supporting sustainable agriculture to enhancing food security, these innovations address both current and future challenges. The future of grain sorting is bright, and with each technological stride, it brings us closer to a world where food quality, safety, and security are attainable for all. MMEA

BAKING SNACKS & MIDDLE

EAST & AFRICA

Avugwi Simon, a bakery technologist at Nas Airport Services, talks about Blending Art, Science, and Innovation in Modern Bakery

Avugwi Simon, a bakery technologist at Nas Airport Services, talks about Blending Art, Science, and Innovation in Modern Bakery

BY MARTHA KURIA

BAKING BOUNDARIES BEYOND I

n this Issue, we connect with Avugwi Simon, an experienced bakery technology specialist whose path to the industry is as unique as his approach to innovation. Once a graphic designer, he now stands at the forefront of bakery technology at Nas Airport Services, pushing boundaries and inspiring others to think of baking as an art backed by science. Here’s a glimpse into his career, insights, and the exciting future he envisions for the baking industry.

MMEA: Could you share your background and how you transitioned into the baking industry?

I originally pursued a diploma in graphic design and communication studies from the Technical University of Kenya. While completing an internship, I learned about a baking training program led by Italian bakers. I was immediately drawn to the craft, enrolled in the program, and decided to follow this unexpected path. My design skills, particularly in aesthetics and presentation, helped me create visually appealing pastries and cakes, making the transition natural.

MMEA: What is your role in the bakery industry today?

I began as a trainee baker, but my enthusiasm allowed me to learn quickly, leading to a promotion as a senior bakery supervisor. In this role, I oversee team organization, innovations, and training, which have been integral to my professional growth. It’s a role that combines creativity, organization, and knowledge of bakery technology, qualities that I find essential in staying competitive.

MMEA: How did you develop an interest in bakery technology, and what led you to specialize in it?

Despite my background in graphic design, I fell in love with the art and science of baking. My design training has been invaluable in pastry and cake decorating, adding a creative edge to my work in bakery technology. In addition, understanding the chemistry behind ingredients like yeast, sugar, and flour

further sparked my curiosity and inspired me to specialize in bakery technology.

MMEA: What challenges have you faced, and how did you address them?

One of my greatest challenges has been learning on the job, especially when I encountered individuals who were less inclined to share their knowledge. However, I remained determined to improve my skills, asking questions and staying open to learning. This persistence has been key to overcoming obstacles and advancing in the industry.

MMEA: Was there a pivotal moment in your career that defined your path in bakery technology?

A turning point was when I transitioned from my initial job to a new role as the head of the bakery and delicatessen section for a major supermarket chain, locally known as Uchumi Supermarket. Tasked with developing the bakery from scratch, I expanded it from a single branch to eight locations with full bakery and deli services, solidifying my expertise.

MMEA: What major technological advancements in bakery have you witnessed?

The past few years have seen considerable improvements in ingredient quality, especially with the introduction of specialized flour types and premixes. Premixes, for instance, bring consistency, allowing bakeries to produce high-quality products repeatedly. I remember starting out in 2003 when equipment was manual and often less reliable. Today, innovations in mixers, ovens, and proofing cabinets mean precise control over dough fermentation and baking temperatures, significantly enhancing quality and efficiency. Additionally, advancements like spiral mixers, programmable ovens, and automated portioning machines have revolutionized the workflow, freeing up time for innovation.

MMEA: Looking forward, what areas of bakery technology are poised for growth?

I see a lot of growth potential in milling and ingredient science. With more research into the molecular structure of grains, I anticipate flours tailored to specific product needs, such as gluten-free or high-protein options, will become even more refined and available. Equipment advancements will also make bakeries more energy-efficient, with a strong focus on digital technology integration. Intelligent ovens and mixers with real-time data analysis could help bakeries track production variables like humidity, temperature, and baking time, ensuring consistency at every location.

MMEA: Have any industry trends significantly impacted your career? How did you adapt?

The introduction of premixes and specialized flour types changed the landscape by making production faster and quality more predictable. In response, I refined our processes to incorporate these ingredients, which allowed our team to focus on creativity and new product development rather than troubleshooting inconsistencies.

MMEA: What personal qualities have been instrumental in your success in this field?

My artistic background has been a tremendous asset. The creativity required in graphic design has translated well into the aesthetics of baking, making the work enjoyable and adding a unique flair to my creations.

MMEA: Have you worked on international projects, or collaborated with experts from different regions? How has this influenced your work?

While I haven’t worked on international projects, I have collaborated with international companies like Bbrood Kenya and Gategroup, gaining exposure to diverse cultures and working methods. Additionally, I have worked in several African countries, particularly Sunkist Bakery Arusha which has enriched my perspective on the industry.

MMEA: What do you envision for the future of your career in bakery technology?

I’m optimistic about the future of the baking industry and look forward to training more individuals in this field, as interest in baking continues to grow.

MMEA: What advice would you offer to aspiring bakery technology specialists?

Stay focused, and don’t shy away from challenges. The baking industry has countless opportunities, but you need resilience and a willingness to adapt to keep up with its fast pace.

MMEA: Were there any setbacks that led to valuable lessons or opportunities?

Yes, a few setbacks have resulted in regrets, but they’ve ultimately taught me important lessons and opened up new opportunities that have shaped my career.

MMEA: Looking back, what are you most proud of in your career?

I’m proud of successfully introducing new products in each project I’ve undertaken, as well as training numerous individuals who have gone on to excel in their baking careers.

MMEA: Any closing thoughts for our readers?

Thank you for this opportunity to share my journey. The bakery industry is one of the fastest-growing sectors in Africa, and I believe it will continue to play a significant role in shaping people’s lives. MMEA

La Boulangerie BY VUPES

Reviving French Tradition with Transparency in Dubai’s Bakery Scene

BY WANGARI KAMAU

Aunique family-led bakery stands out in the heart of Dubai’s thriving culinary scene, where the city’s cosmopolitan charm meets a growing appetite for diverse and innovative food experiences. Dubai has rapidly emerged as a culinary hub in the Middle East, attracting expatriates and tourists alike with its eclectic mix of global cuisines and local flavours. The city’s food and beverage market is not just growing—it’s evolving, with international bakeries adapting to local tastes and embracing the challenge of catering to a multicultural audience.

According to Virtue Market Research, the Middle East and Africa bakery product market is US$1.5 billion in 2024 and is expected to reach US$2.04 billion by the end of 2030. In today’s fast-paced world, marked by busy lifestyles, rapid urbanisation, and a burgeoning middle class, bakery products have become the go-to solution for convenient and healthy food options, offering on-the-go breakfasts, quick snacks, and delightful treats.

Additionally, as noted by Grand View Research, the market for artisanal baked goods in the Middle East and Africa is projected to expand with a remarkable CAGR of 7.9% from 2023 to 2030. This growth is driven by a rising appreciation for authentic, handcrafted food, growing health awareness, and the increasing visibility of artisanal bakeries on social media platforms, transforming how consumers engage with these products.

Against this backdrop, La Boulangerie by Vulpes, founded by the father-son duo Didier and Adam Schneider, brings the soul of traditional French baking into an arena often driven by modern trends. Their philosophy revolves around crafting exceptional pastries and bread, rooted in heritage but seasoned with a commitment to transparency—a refreshing stance in a city known for its flair for innovation and luxury. Dubai’s unique position as a testbed for new culinary concepts makes it the perfect stage for this bakery’s harmonious blend of legacy and forward-thinking ideals.

A LEGACY OF BAKING WITH A MODERN TWIST

Didier Schneider, a French baker with decades of experience, brings an artisan’s touch to the bakery’s production. Growing up next to his father’s bakery, Didier began learning the secrets of French baking early. “Baking is in my blood,” he says. His father, a baker himself, imparted the craft to Didier, who honed his skills across France and abroad, ultimately bringing his expertise to Dubai. Now, Didier oversees production at La Boulangerie, where he trains new bakers, develops recipes, and ensures that each product embodies the spirit of quality and tradition.

Despite Didier’s deep-rooted experience in traditional baking, La Boulangerie’s approach isn’t stuck in the past. His son Adam, the current CEO, brings a fresh perspective to the business. An entrepreneur who discovered Bitcoin early on and built his own company, Adam saw an opportunity to combine his father’s skills with a modern,

transparent business approach. Together, they have forged a unique path for La Boulangerie, balancing time-honoured baking traditions with a mission to inform and educate their customers on ingredients and pricing.

TRANSPARENCY AS A CORE VALUE

In an industry where detailed ingredient disclosure is rare, La Boulangerie has taken the bold step of listing its ingredients and the historical pricing of its products online. This

transparency-first approach lets customers see exactly what they’re consuming and how the bakery’s prices evolve over time.

“Our goal is to provide quality products while bringing much-needed transparency to the food and beverage industry,” Adam explains.

By openly listing ingredients, La Boulangerie empowers its customers to verify whether its products align with their dietary, ethical, or religious preferences—an essential move in a market like Dubai, known for its diverse and multicultural consumer base. In 2023, "natural" and "organic" were among the most searched terms related to bakery, patisserie, and chocolate, signalling a significant shift toward transparency and authenticity in food choices, according to research by FMCG Gurus.

Adam notes that while most customers may not scrutinise every detail of the ingredient list, they value the reassurance that no harmful additives are used. This commitment to transparency fosters trust and sets La Boulangerie apart from competitors who may adopt more opaque practices, further establishing the bakery’s reputation for authenticity and quality in Dubai's competitive market.

CRAFTING AN AUTHENTIC MENU WITH LOCAL APPEAL

Since its launch in January 2023, La Boulangerie has marked several significant milestones. According to Adam, the very act of setting up the business in Dubai was a major achievement, requiring careful planning and execution in a highly competitive market. Since then, the bakery has secured key B2B partnerships, including exclusive holiday product collaborations that have boosted its profile. These achievements reflect La Boulangerie’s ability to deliver on its promise of quality and authenticity, earning its place in Dubai’s vibrant culinary scene.

True to their French heritage, La Boulangerie’s menu boasts classics such as croissants, pain au chocolat, and chaussons aux pommes. However, the bakery is also attuned to the tastes of the Dubai market, and the Schneiders have creatively incorporated local ingredients into their offerings. They make a za’atar croissant and a date-based pain au chocolat, combining traditional French baking with regional flavours. This integration of Middle Eastern ingredients adds a distinctive twist to their menu, making the bakery’s offerings appealing to both expatriates and locals who seek quality with a nod to local culture.

Almond croissants have become a particular

Didier Schneider, Founder, La Boulangerie By Vupes

favourite among their creations, outselling even the classic croissant. “I was surprised by how popular they became here,” Adam shares. This popularity reflects the bakery’s adaptability, showing that even as they stay true to French roots, they’re responsive to the unique tastes of their Dubai customers.

NAVIGATING CHALLENGES IN DUBAI’S COMPETITIVE MARKET

However, the journey has not been without its challenges. Didier highlights the constant effort required to maintain consistency in their artisanal products, noting how even minor variations in flour properties can affect the outcome. However, ease of importation makes getting the right quality of raw materials a feasible endeavour that allows the baker to achieve the consistency needed for their products.

Adam adds that navigating Dubai’s unique logistical landscape, particularly during the city’s scorching summers, has been a learning curve in ensuring the freshness of their baked goods. The high temperatures and humidity levels in Dubai during the summer require additional efforts to maintain the quality and freshness of their products, especially given the perishable nature of baked goods. This challenge provided La Boulangerie with an opportunity to continually invest in the right technologies to maintain the freshness of their products.

Customer acquisition also remains a pivotal focus. “People in Dubai are always exploring new places,” Adam notes. Winning their loyalty demands more than just excellent products; it requires cultivating trust and meaningful connections. To achieve this, La Boulangerie goes beyond selling baked goods, educating customers about the differences between traditional and industrial baking methods. By showcasing the health benefits and superior digestibility of artisanal techniques, La Boulangerie not only sets itself apart but also deepens its bond with an ever-curious customer base.

BUILDING A LEGACY FOR FUTURE GENERATIONS

Having navigated the challenges and opportunities of Dubai’s competitive market, Didier and Adam’s journey with La Boulangerie extends beyond the present. For Didier, the bakery represents not just a business venture but a commitment to preserving a craft steeped in history. His role as a mentor to young bakers is central to his vision for La Boulangerie. He sees it as his responsibility

DUBAI’S MULTICULTURAL POPULATION, WITH ITS PENCHANT FOR HIGHQUALITY BAKED GOODS FROM AROUND THE WORLD, PROVIDES FERTILE GROUND FOR GROWTH.

to pass down skills and knowledge to the next generation, ensuring that artisanal baking traditions thrive in an age of mass production. He advises aspiring bakers to immerse themselves in both technical and practical aspects of baking, underscoring the value of hands-on experience. “Knowledge without practice is meaningless,” Didier emphasises, encouraging young bakers to appreciate the patience required in mastering the craft.

Looking ahead, Adam’s vision for La Boulangerie is both ambitious and thoughtful, reflecting an acute understanding of Dubai’s dynamic and diverse market. As he plans to expand his bakery’s footprint within Dubai and potentially beyond, Adam is mindful of the city’s unique demographic mix and evolving consumer preferences. Dubai’s multicultural population, with its penchant for high-quality baked goods from around the world, provides fertile ground for growth. From French expatriates seeking a taste of home to locals and international residents eager to explore authentic cuisine, the demand for premium products is unmistakable.

However, Adam’s strategy diverges from the typical luxury-focused approach that dominates the UAE’s food market. While acknowledging the allure of high-end offerings, he aims to carve out a niche by serving the middle class, positioning La Boulangerie as a provider of exceptional quality at accessible prices. This balanced approach resonates in a market often skewed towards

exclusivity, offering a more inclusive alternative for discerning customers.

By staying true to his vision, Adam positions La Boulangerie as a bridge between quality and accessibility, reinforcing its role in shaping Dubai’s vibrant food scene.

A SUSTAINABLE APPROACH TO GROWTH

The Food and Agriculture Organization (FAO) reveals that one-third of all food produced annually is lost or wasted, and the Middle East is one of the major culprits. Alarmingly, the UAE wastes around 38% of the food prepared daily, costing the nation approximately US$3.5 billion each year. By taking proactive measures to curb food waste, La Boulangerie developed an initiative that reduces food waste by selling nearexpiry or end-of-day products at a discount, allowing people to afford quality food while minimising waste.

The company, ever-focused on maintaining the highest standards of quality and consistency, is already planning to open a new location next year. With aspirations to expand further and even explore international markets through export, Adam envisions La Boulangerie becoming a global ambassador of artisanal baking. Through each croissant and loaf of bread, they’re not just selling a product—they’re sharing a piece of their family’s legacy, inviting Dubai’s residents and beyond to experience the essence of true craftsmanship.

Less Sugar, MORE FLAVOR

How Bakeries Are Adapting to Demand for Healthier Breads

BY YEGON KIPNG'ETICH

Driven by a surge in health consciousness, consumers are reshaping the bakery aisle, fueling a demand for reduced-sugar breads that marry indulgence with wellness. Sugar, while mostly recognised for adding sweetness, has various essential functions in baking. Beyond flavour, it is a vital fuel for yeast, supporting fermentation and ensuring the dough rises, contributing to a light and airy texture. Sugar also impacts the bread's appearance by promoting browning through caramelisation, enhancing colour and taste. However, balancing sugar’s technical roles with the demand for healthier bread is challenging, as bakers must modify recipes without sacrificing quality.

To address this, bakers are experimenting with different sweeteners, from refined sugars like granulated and brown sugar to natural alternatives like honey, molasses, and glucose. Each type influences bread differently, offering unique flavours, textures, and moisture levels. As they innovate, bakers discover ways to reduce sugar content while still achieving satisfying bread characteristics, meeting the growing demand for healthier options without compromising quality.

CURRENT TRENDS IN SUGAR REDUCTION IN AFRICA

The sugar reduction trend in African breadmaking is gaining momentum, fueled by heightened health awareness and evolving consumer preferences. Lifestyle-related health concerns, particularly obesity and diabetes, are increasingly pressing, motivating consumers and producers alike to seek healthier alternatives. In South Africa, the implementation of a sugar

A MINTEL

SURVEY REVEALS

THAT NEARLY 30% OF AFRICAN CONSUMERS

tax on sugar-sweetened beverages (SSBs) in 2017 has been a landmark move, resulting in a notable 25% reduction in sugary drink sales, as reported by Statista. Meanwhile, the World Health Organization (WHO) underscores the importance of reduced-sugar options, recommending that free sugars constitute no more than 10% of total daily energy intake—around 50 grams for an average adult on a 2000-calorie diet.

The health rationale behind reducing sugar is substantial, as excessive sugar consumption is closely linked to obesity, diabetes, and metabolic disorders. WHO’s guidelines encourage limiting added sugars to less than 10%, ideally below 5%, translating to roughly 25 grams (6 teaspoons) daily for adults. Excessive intake contributes significantly to insulin resistance and fat storage, thereby increasing global rates of weight gain. Consumers are making more conscious dietary choices, and these risks are becoming better understood. Health organisations, such as the American Heart Association, support these changes, advising that women limit added sugars to nine teaspoons daily, while men should aim for nine teaspoons. These recommendations highlight the need for careful attention to sugar content in everyday foods, including bread.

In response, African bakers are increasingly

reformulating their products, contributing to a surge in low-sugar bread options. In East Africa, bakers in Kenya and Uganda have incorporated natural sweeteners like ripe bananas and honey as sugar substitutes, bolstering local agriculture and community sustainability. Consumer awareness campaigns, such as those led by the WHO, are crucial in promoting these dietary shifts. A Mintel survey reveals that nearly 30% of African consumers now actively seek low-sugar products, reflecting a rising interest in healthier food choices. This demand is further mirrored in the low-sugar food market in Africa, projected to grow at a compound annual rate of 5% through 2028, according to Statista.

EFFECTIVE SUGAR REDUCTION STRATEGIES AND SUBSTITUTES

Reducing sugar in baked goods is achievable through practical methods that maintain flavour, texture, and consumer satisfaction. Many bakers are turning to natural sweeteners like honey, agave syrup, or fruit purees to replace refined sugars. These alternatives, however, come with the challenge of adjusting ingredient ratios, as they often have higher moisture content than traditional sugars. For instance, honey, with its natural sweetness, requires adjustments to the liquid contents of bread, while agave syrup, sweeter than sugar, necessitates careful measurement to avoid overpowering flavours. Fruit purees such as mashed bananas or applesauce provide sweetness and moisture but may alter the texture slightly.

Reducing sugar by about one-third is often a manageable strategy, yielding satisfactory results without significantly compromising flavour or texture. Bakers can also experiment with incorporating sourdough into their recipes, which naturally reduces the glycemic index through fermentation, enhances flavour, and introduces beneficial probiotics. This approach appeals to health-conscious consumers seeking lower-sugar alternatives without sacrificing taste.

TECHNICAL CHALLENGES AND SAFE LEVELS OF SUGAR REDUCTION

While reducing sugar content is beneficial for health-conscious consumers, it also introduces several technical challenges. One of the most significant impacts is on yeast fermentation. Since yeast relies on sugar as its primary energy source, reduced sugar levels can slow fermentation. However, some bakers find that

allowing for extended fermentation times can enhance flavour profiles, so adjusting rising times becomes crucial.

Furthermore, reduced sugar can affect baked goods' texture and moisture retention, often resulting in drier, firmer loaves. To counter this, bakers must adjust hydration levels, adding fats such as butter or oil to maintain the desired softness and moistness. Reducing sugar gradually is often the best approach, as eliminating sugar can lead to denser textures, requiring further experimentation to find the right balance between sweetness, texture, and moisture.

By thoughtfully navigating these challenges and selecting the right sugar substitutes, bakers can create delicious, reduced-sugar products that meet both health and consumer expectations.

THE ROLE OF PUBLIC HEALTH INITIATIVES AND CONSUMER-DRIVEN INNOVATION IN PRODUCT DEVELOPMENT

The bakery industry is rapidly evolving to meet consumer demand for healthier, reduced-sugar options, especially among younger generations who prioritise nutrition over indulgence and seek balanced diets rich in essential nutrients. Bakeries and food manufacturers are reformulating products to cater to these preferences, maintaining the familiar flavours and textures consumers love and lowering sugar content.

Data from market analysts indicates that low-sugar product sales are climbing, increasing by over 20% annually. This trend, fueled by heightened awareness of high sugar consumption’s health risks, has pressured bakers to adopt practices that satisfy health standards and flavour expectations. In line with these shifts, many consumers now favour natural sweeteners over artificial ones, driving the demand for “clean-label” products with minimally processed, recognisable ingredients. Leading brands are responding with transparent sourcing practices to foster brand loyalty among health-conscious consumers, particularly younger shoppers, who prioritise quality, sustainability, and ingredient simplicity in their purchasing

decisions.

Public health initiatives play a key role in these efforts, driving sugar reduction across the food industry by advocating for reformulations that align with improved nutritional standards. Policies promoting healthier food choices influence consumer behaviour and industry practices, encouraging bakers to innovate with new ingredients and technologies. Bakers are increasingly experimenting with natural sweeteners, fruit-derived sugars, and enzyme blends that enhance sweetness without added sugar. However, balancing reduced sugar content with desired taste and texture poses challenges, as sourcing alternative sweeteners can impact cost, availability, and consistency.

Navigating these complexities is essential for manufacturers, who must respond to consumer demand, adhere to health policies, and maintain product quality. This commitment ensures the industry delivers delicious and nutritious options that align with evolving consumer preferences and broader public health goals.

POSITIONING REDUCED-SUGAR PRODUCTS IN THE MARKET

Marketing is crucial in successfully positioning reduced-sugar products, especially as consumers increasingly seek healthoriented options. Highlighting benefits like lower calorie counts, improved nutritional profiles, and ingredient transparency can attract health-conscious buyers. For younger demographics, who are often more scrutinous about labels, transparent messaging on clean-label products is particularly appealing.

These consumers are driven by brands that promote well-being through conscious eating habits. As the demand for healthier options continues to shape the market, bakers and food companies must adapt to maintain relevance and consumer loyalty. Emphasising health and transparency appeals to consumers’ desire for nutrition and helps brands establish a solid identity based on shared values, enhancing brand loyalty and encouraging repeat purchases.

Sugar reduction in baked goods represents a broader shift in food preferences toward healthier, more transparent choices. Bakers and manufacturers who respond effectively to this demand can help shape industry trends, influence future practices, and deliver delicious, health-conscious products to today’s increasingly aware and discerning consumers. MMEA

MC Mühlenchemie debuts Omnizym Taste for flavor enhancement in baked goods

GERMANY - MC Mühlenchemie, a global leader in flour treatment solutions, has unveiled Omnizym Taste, an enzymatic compound that enhances the flavor of baked goods—a groundbreaking innovation in the baking industry.

Omnizym Taste is the first product to enzymatically improve the taste of flour-based products, a feat previously only achievable through added flavorings. This enables flour mills to deliver enhanced flavor properties directly to bakeries, addressing a key industry challenge: achieving consistent and balanced bread taste without off-flavors.

The enzyme targets unwanted flavors in yeast-raised baked goods, such as bitterness from preservatives like propionate, ensuring a more intense and pleasing flavor profile. Roman Gradert, R&D lead at MC Mühlenchemie, highlighted the innovation’s impact:

“With Omnizym Taste, we’ve developed an enzymatic solution that optimizes bread flavor, taking the consumer experience to a new level.”

As consumer demand for clean-label products grows, the baking industry seeks alternatives to artificial additives like emulsifiers, preservatives, and flavorings. Omnizym Taste offers a clean-label solution, eliminating the need for added flavorings while delivering superior taste.

Further expanding their enzyme portfolio, Omnizym Fresh and Taste combines flavor enhancement with extended shelf life, allowing mills to reduce raw materials like emulsifiers and sugar, achieving cost savings without sacrificing quality.

These enzyme solutions integrate seamlessly into standard flour treatment processes, requiring no recipe changes. Mills can collaborate with MC Mühlenchemie’s global experts to tailor dosages for optimal results.

Beyond flavor, the Omnizym series also improves dough properties, extends freshness, and enhances volume, offering bakeries both quality and economic advantages. This innovation positions MC Mühlenchemie as a pioneer in cleanlabel flour treatment solutions.

Broadways Bakery wins Innovation Award from Lesaffre

KENYA - Broadways Bakery, a leading Kenyan baking company, has been honored with the coveted Innovation Award from Lesaffre, a global leader in yeast and fermentation solutions.

This accolade recognizes Broadways’ groundbreaking approaches to bread production, reaffirming its commitment to quality and innovation.

The award follows Broadways’ recent launch of its innovative FourSquare Bread, designed for easy sharing among families, friends, and colleagues. Pre-sliced into four equal quarters, the bread ensures convenience and equitable portions.

“Whether it’s a snack at work, a lunchbox addition for school, or a delightful treat during family gatherings, FourSquare Bread fits seamlessly into any setting,” the company stated during the launch at its Thika headquarters on August 9, 2024. Broadways, established over 60 years ago by the Shah family, has grown from a small bakery producing scones to a major player in Kenya’s bread market, producing up to 240,000 loaves daily. The bakery’s success is supported by advanced technologies, including automated production lines from Dutch supplier Royal Kaak, ensuring consistency and efficiency.

In addition to its technical advancements, Broadways champions public health through initiatives like the “#BeSugarSmart” campaign, promoting reduced sugar consumption for healthier eating habits. The company is also active in community programs, offering educational outreach and health screenings, reflecting its broader societal commitment.

The Innovation Award cements Broadways’ status as a transformative force in East Africa’s baking industry, pioneering high-quality, affordable bread options while maintaining a focus on sustainability and health. It underscores the brand’s integral role in Kenyan households and its leadership in food production innovation.

Lesaffre completes acquisition of DSM-Firmenich’s yeast extract business

FRANCE - Lesaffre, a leader in fermentation and microorganisms, has acquired DSM-Firmenich’s yeast extract business in a deal worth approximately €120 million (US$129 million).

This strategic acquisition bolsters Lesaffre’s presence in the savory ingredients market and reinforces its commitment to growth and innovation.

The transaction aligns with DSM-Firmenich’s broader portfolio realignment, following a thorough strategic review. Under the agreement, Lesaffre will integrate DSM-Firmenich’s yeast derivatives technologies and onboard 46 employees from the yeast extract sector into its operations.

“This transaction completely fits in our strategy to become a true global specialist in yeast extracts and derivatives for the savory ingredients market,” said Brice-Audren Riché, CEO of Lesaffre.

The acquisition will enhance the capabilities of Biospringer, Lesaffre’s business unit focused on natural solutions from yeast fermentation, and leverage Lesaffre’s global manufacturing network to serve customers better.

Until 2025, DSM-Firmenich’s Delft facility will continue producing yeast extracts for Lesaffre, after which production at the site will cease. Lesaffre assured customers of uninterrupted supply and service during this transition.

Patrick Niels, President of DSM-Firmenich’s Taste, Texture & Health unit, commented, “We have found the perfect home for our yeast extract business and those employees who will join Lesaffre.”

The collaboration ensures continuity for DSM-Firmenich customers while incorporating their products into Lesaffre’s innovative portfolio. DSM-Firmenich will retain its Delft location as a key R&D hub, employing over 1,000 staff dedicated to food technology advancements.

“We look forward to welcoming DSM-Firmenich employees within our Group to pave the way for sustained growth and expanded customer diversification,” Riché added.

Mondelēz acquires majority stake in Evirth, strengthening presence in

China

CHINA - Mondelēz International, Inc. has announced its acquisition of a majority stake in Evirth, a prominent Chinese manufacturer of frozen-to-chilled cakes and pastries.

This move positions Mondelēz to tap into China’s US$3 billion cakes and pastries market, which is projected to grow at a 15% compound annual rate, driven by increasing demand for premium snacks.

“This partnership allows us to accelerate growth in cakes and pastries through innovation, leveraging our brands to create premium tastes and formats,” said Dirk Van de Put, Chair and CEO of Mondelēz.

Founded in 2013, Evirth has built a robust distribution network across China and introduced innovative pastry products in key retail channels. Its collaboration with Mondelēz has already resulted in successful launches under iconic brands like Oreo and Philadelphia. Linfeng Xu, Evirth’s Chairman, remarked, “Mondelēz’s international network and technical expertise will elevate our product quality and reach.”

This acquisition aligns with Mondelēz’s strategy to diversify beyond chocolate and biscuits. Previous moves in baked goods include acquiring North America’s Give & Go (2020) and Chipita Global SA (2022), expanding its portfolio to include croissants, cookies, and cupcakes.

Mondelēz is also advancing marketing efficiency with a proprietary AI-driven content platform developed with Accenture and Publicis Groupe. Slated for rollout in 2024, the system will generate marketing campaigns across key markets, focusing initially on performance marketing.

“Our AI platform will centralize content creation, boosting ROI and enhancing consumer engagement,” noted Jon Halvorson, SVP of Consumer Experiences. With AI-driven campaigns delivering 20%-30% higher returns, Mondelēz’s commitment to digital innovation underscores its global growth ambitions.

Grupo Bimbo expands reach in Europe with acquisition of Slovenian bakery Don Don

EUROPE - Grupo Bimbo, the world’s largest bakery company based in Mexico, has expanded its global presence by acquiring Slovenian bakery Don Don, further solidifying its market position.

Announced on October 30, 2024, this strategic acquisition highlights Grupo Bimbo’s aggressive growth strategy, adding Don Don to its extensive portfolio during a prolific year of acquisitions.

Although the financial terms remain undisclosed, the deal is subject to regulatory approval. Grupo Bimbo noted that this acquisition enhances its operations across 39 countries, strengthening its competitive edge in the baking industry.

Founded in 1994 in Metlika, Slovenia, Don Don operates two primary production facilities and employs over 2,400 staff. The company has established a strong market presence in Southeast Europe, with operations in Slovenia, Serbia, Croatia, and beyond. Don Don’s diverse product portfolio includes doughnuts, pastries, bread, rolls, and baguettes, making it a prominent player in the Balkan region.

This acquisition aligns with Grupo Bimbo’s strategy to globalize its operations while penetrating new markets. Earlier this year, Grupo Bimbo announced factory closures in Quebec and Nebraska, reflecting restructuring efforts. Despite these adjustments, the company reported a 7.4% revenue increase in Q3 2023 compared to the previous year.

Notable acquisitions in 2023 include Wickbold in Brazil, Amarittamn in Spain, and an investment in a Netherlandsbased gluten-free startup. However, Grupo Bimbo’s Q3 2023 earnings revealed a net income drop of 11.6% to 3.7 billion pesos (US$184 million) and a 3.7% decline in operating profit to 9.4 billion pesos. Adjusted EBITDA rose 8.4% to 15.6 billion pesos, showcasing robust operational performance amidst challenges.

This acquisition positions Grupo Bimbo for continued expansion and consolidation in the global bakery market.

INNOVATIONS

Anton Paar launches advanced dough processing analyzer

USA - Anton Paar, a global leader in precision measurement technology, has launched the next iteration of its acclaimed ExtensoGraph, setting a new standard in dough processing and baking analysis.

Founded in 1922 in Graz, Austria, Anton Paar has long been recognized for its expertise in density, concentration, carbon dioxide measurement, rheometry, and viscometry. The new ExtensoGraph builds on this legacy, offering advanced tools for food scientists, researchers, and manufacturers to optimize dough quality and consistency.

The ExtensoGraph’s innovative all-in-one design includes a built-in thermostat, MetaBridge software, and a touchscreen interface. Its compact stretching column maximizes lab space while accommodating strong and elastic doughs, handling forces up to 2,000 EU/BU and stretches up to 68 cm. Its modular design allows customization via standalone units or dedicated modules—ExtensoPrep for shaping, ExtensoFerm for fermentation, and ExtensoBase for stretching—ensuring versatility for various testing needs.

Notable features include the ExtensoFerm fermentation chamber, which uses ultrasonic nebulization to maintain stable humidity and temperature, adjustable up to 40°C. Automated shaping and stretching tests triggered by light barriers enhance precision and repeatability.

Environmental factors like temperature, humidity, and pressure are continuously monitored using an integrated Climate Logger, ensuring accurate measurements. The MetaBridge software streamlines data management, supporting exports in Excel, CSV, or PDF formats, and integrates seamlessly with ERP, LIMS, and OPC UA systems.

Additionally, the software facilitates real-time monitoring, advanced curve analysis, and overlay capabilities, aiding longterm studies on baking agents and additives. For high-cost ingredient testing, the Micro-ExtensoGraph add-on minimizes sample requirements without compromising precision.

The ExtensoGraph solidifies Anton Paar’s commitment to advancing food science technology, delivering innovative solutions for quality control and product development.

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