MILLING MEA ISSUE 12 Copy 2_compressed

Boulangerie

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...

Uganda’s quest to be self-sufficient in the grains sector COUNTRY FOCUSUGANDA

Top 10 millet Producers in Africa –2023/2024 Marketing Year Pioneering solutions to shape flour milling in Africa

FOUNDER & PUBLISHER

Francis Juma

SENIOR EDITOR

Martha Kuria

EDITOR

Wangari Kamau

BUSINESS DEVELOPMENT

DIRECTOR

Virginia Nyoro

BUSINESS DEVELOPMENT

ASSOCIATE

Vivian Kebabe

HEAD OF DESIGN

Clare Ngode

ASSOCIATE DESIGNER

Emmaculate Ouma

ACCOUNTS

Jonah Sambai

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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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Driving Innovation and Growth in Africa’s Milling and Grains Industry

2025 has kicked off with renewed energy and optimism for the milling, grains, and baking industries in the region. As the global demand for food security and sustainable agricultural practices continues to rise, Africa’s agricultural and agro-processing sectors are emerging as critical players in shaping the future of food production. In this 12th issue of Milling Middle East and Africa Magazine, we delve into the transformative trends, challenges, and opportunities within the industry across the continent. Our goal is to equip readers with the knowledge needed to stay ahead in an ever-changing market landscape.

Our cover story highlights the soybean market in Africa, with a particular focus on Kenya, where the demand for protein-rich foods, animal feed, and edible oils is fueling significant growth. The livestock industry, a cornerstone of Kenya’s economy, is expanding rapidly, driven by rising meat and dairy consumption. This growth has positioned soybean meal as an indispensable component of animal feed formulations. However, Kenya’s heavy reliance on soybean imports—over 90% of its requirements are sourced from neighboring countries—presents a pressing challenge. Amid this backdrop, Ndivisi Enterprises, our featured company, is making strides in bridging the gaps within Kenya’s soybean value chain. Their efforts underscore the potential for local processing to reduce dependency on imports and bolster food security.

Shifting our focus to Uganda, a country stepping boldly in its agricultural landscape. We explore the country’s vibrant grains market, which is projected to grow from USD 4.45 billion in 2024 to USD 5.43 billion by 2029. Uganda’s agricultural sector is a testament to the nation’s natural wealth, yet it faces persistent challenges such as price volatility, inadequate

storage infrastructure, and post-harvest losses. These hurdles highlight the urgent need for investment in technology and infrastructure to unlock the sector’s full potential.

The magazine also examines the transformative impact of technology on Africa’s flour milling industry. As demand for high-quality flour continues to rise, next-generation milling technologies are revolutionizing production processes, enhancing efficiency, and supporting food security. These advancements are not only meeting the growing demand but also aligning with sustainability goals, ensuring that the industry remains resilient in the face of evolving market preferences.

In the baking sector, we delve into the critical role of wheat proteins in shaping the quality and consistency of baked goods. From dough elasticity to shelf life, understanding the nuances of wheat protein content and quality is essential for bakers and food technologists. This knowledge enables the optimization of formulations, ensuring that the final products meet consumer expectations while maintaining industry standards.

Finally, this issue provides a roundup of the latest developments in the baking, milling, grains, and cereals sectors, featuring expert insights and news updates. As Africa’s agricultural and agro-processing industries continue to evolve, Milling Middle East and Africa Magazine remains committed to delivering in-depth analysis and actionable insights to stakeholders across the value chain.

We hope this edition inspires innovation, collaboration, and progress in the dynamic world of milling and agriculture. Stay Informed.

Martha Kuria Senior Editor, MMEA

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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

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NEWS UPDATES

Invictus acquires Merec Industries, Mozambique’s leading flour milling company

UAE - Invictus Investment Company Plc, a leading agro-food enterprise in the Middle East and Africa, has acquired Merec Industries, Mozambique’s largest flour milling company.

The transaction involved purchasing Merec’s holding entity, Stratton Africa Holdings Limited, from Amethis Fund II and Merec Financial. CEO Amir Daoud Abdellatif emphasized that the acquisition is projected to increase Invictus Investment's consolidated revenues by over AED 1 billion (US$ 272 million) annually, with EBITDA expected to more than double by 2025.

The deal aligns with the company's strategy to expand in Africa, develop strategic partnerships, and strengthen its agro-food operations.

Merec Industries, a market leader in Mozambique, operates advanced milling facilities with an annual capacity of over 800,000 metric tons (MT) of wheat and corn flour. It also produces 180,000 MT of pasta, biscuits, and animal feed, with storage facilities exceeding 145,000 MT. Strategically located in Beira, Maputo, and Nacala, Merec's assets ensure comprehensive market coverage in Mozambique and neighboring regions.

The acquisition is expected to enhance food security, stimulate economic growth, and create jobs in Mozambique. Abdellatif noted that it supports Invictus Investment's vision of becoming a fully integrated agro-food enterprise with a target of AED 25 billion (USD 6.8 billion) in revenue by 2028.

“This deal will also accelerate other investments and the expansion of our trading activities, driving substantial EBITDA growth, which is projected to more than double by 2025,” he added.

Jean Sébastien of Amethis Fund II expressed satisfaction with Merec's growth, diversification, and positive impact on Mozambique's food security.

This marks Invictus Investment's second major transaction in Africa, following its acquisition of a 60% stake in Morocco's Graderco. The company plans to explore further acquisitions and joint ventures in strategic African markets.

Global rice prices expected to hit 10-year low in 2024/25

GLOBAL – World rice prices, which soared to their highest level since 2008 in 2023 before retreating in 2024, are projected to drop further in 2025, potentially reaching their lowest level in a decade.

According to the Observatory of International Rice Statistics (OSIRIZ), this decline is driven by an overabundance of supply and sluggish global demand, creating a challenging environment for rice exporters. The 2024/2025 rice production campaign is poised to break records, with global output forecasted to reach 532.8 million tonnes of milled rice, a 10-million-tonne increase from the previous year.

This surge is largely attributed to India, where favorable monsoon rains have spurred an expansion in rice cultivation, pushing the country’s production to an estimated 145 million tonnes. Other key producers, including Thailand, Vietnam, and Pakistan, are also expecting moderate production increases, further boosting global supply.

Despite the ample supply, global rice demand shows little sign of keeping pace. The Philippines, the world’s largest rice importer, will increase purchases only marginally, from 5.3 million tonnes to 5.4 million tonnes in 2024/2025, a sharp contrast to the previous year’s 1.4-million-tonne jump.

Adding to the demand slowdown, Indonesia, the secondlargest rice importer, has significantly curtailed its imports as part of President Prabowo Subianto’s push for self-sufficiency. Indonesia’s imports are expected to plummet from 4.2 million tonnes to just 1 million tonnes this season, further dampening global trade volumes.

India’s decision to relax its trade restrictions and re-enter the market aggressively has intensified competition among the world’s top rice exporters. India is projected to increase exports by 27%, reaching 22 million tonnes by the end of the season, reclaiming its pre-restriction dominance.

Meanwhile, Thailand, Vietnam, and Pakistan, which benefited from India’s previous absence in the market, face reduced room for maneuver. With key importers like Indonesia scaling back and others waiting for prices to stabilize, exporters are finding it harder to secure contracts.

FOOD QUALITY

UK parliament approves mandatory folic acid fortification in wheat flour

UK – The UK Parliament has approved legislation mandating the fortification of non-wholemeal wheat flour with folic acid, a significant step to enhance public health.

This legislative change positions the UK alongside countries like the United States and Canada, which have mandated folic acid fortification since the late 1990s. The FFI views the UK’s decision as a major public health victory that may encourage other European nations to adopt similar measures.

According to the Department of Health and Social Care (DHSC), this measure aims to prevent approximately 200 cases of neural tube defects annually and improve the health of pregnant women. The new law will take effect at the end of 2026, providing time for millers and flour producers to adjust their processes accordingly.

The Food Fortification Initiative (FFI) has been instrumental in advocating for this policy change. Since 2013, the FFI has

NEW PRODUCT

provided guidance to the UK government and collaborated with various organizations, including The Queen’s Nursing Institute – Scotland, the International Federation for Spina Bifida and Hydrocephalus, and Shine, a UK charity supporting families affected by spina bifida and hydrocephalus.

“The mandatory addition of folic acid to fortified wheat flour is a major public health victory that will create a stronger future for the UK and may encourage other European countries to mandate fortification,” the FFI said.

The addition of folic acid is expected to reduce neural tube defects by 20% and deliver savings of around £20 million to the NHS over the next decade. Additionally, it is projected to boost the economy by more than £90 million during the same period. Professor Chris Whitty, England’s Chief Medical Officer, emphasized the simplicity and effectiveness of flour fortification in reducing neural tube defects.

Oman Flour Mills unveils high-quality wheat flour for bakers

OMAN - Omani Flour Mills (OFM) has launched Omani White Flour No. 1, crafted entirely from 100% Omani wheat, perfect for baking bread, buns, cakes, luqaimat, and naan.

This versatile flour is enriched with essential nutrients, including iron, folic acid, vitamin B12, and vitamin D3, catering to a wide range of baking applications. “Say hello to Omani White Flour No. 1—made from 100% Omani wheat! Perfect for baking bread, buns, cakes, luqaimat and naan,” OFM said on its LinkedIn account.

This milestone follows OFM being awarded Oman’s Most Powerful Manufacturing Brand 2024 at the World of Economics and Business Magazine Awards. The recognition reflects the company's commitment to quality and innovation. In line with its sustainability and innovation goals, OFM has expanded its silo capacity by 65%, emphasizing sustainable practices in its operations. CEO Haitham Al Fannah highlighted that this expansion enhances storage capabilities while adhering to environmental considerations.

OFM has also entered into usufruct agreements with Omran Group to develop food security projects at Sultan Qaboos Port and the Mina District, covering 60,000 square meters. These agreements aim to establish new projects and increase storage capacities, reinforcing the nation’s food security infrastructure.

Demonstrating support for local agriculture, OFM recently purchased 5,000 tonnes of wheat from Omani farmers to

back domestic wheat production. This initiative supports local farmers and ensures the use of high-quality, locally sourced ingredients in OFM products.

In 2024, OFM revealed its strategic vision to acquire several food-related entities as part of its expansion across the Gulf region. The company is also diversifying into the sweets and confectionery business, with Atyab Investments—OFM’s investment arm—leading the acquisition process. Additionally, Atyab Food Industries (AFI), a wholly owned subsidiary of OFM, is finalizing the acquisition of a prominent bakery in Oman.

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Kenya’s Galana-Kulalu project secures US$95M

KENYA – Selu Limited, a special-purpose vehicle, has committed to injecting Sh12.5 billion (about US$95M) into the long-awaited Galana-Kulalu irrigation project as part of the Kenya’s renewed push to revitalize the food security initiative.

The National Treasury’s Draft 2024 Budget Policy Statement outlines this investment as part of a broader strategy to mobilize KES64.5 billion (US$497M) from three key PPP projects by June 2025. The Galana-Kulalu project is expected to contribute significantly to this figure, alongside the 35MW Orpower Geothermal Project and Africa 50 transmission lines. Selu Limited has been allocated 20,000 acres within the scheme to produce 720,000 bags of maize and 160,000 bags of soybeans annually over the next 30 years.

“The Galana Kulalu Food Security Project is one of the most ambitious efforts to boost Kenya’s food production. The government is using incentives such as land allocation to attract private investment, which is crucial for the success of the project,” said a Treasury official.

Launched in 2013 under the Jubilee Government with an initial budget of KES9 billion, the initiative was part of the regime’s drive to attain food security under the “Big 4” agenda. The project’s history includes a notable fallout with Israeli contractor Green Arava in 2020, who left after disputes over payment despite receiving KES5.9 billion from a KES6.35 billion loan.

Despite this, the government maintains that the taxpayers’ investment was not squandered, emphasizing that substantial groundwork had been completed on a 10,000-acre model farm.

This partnership represents a new chapter for the project, by leveraging private investment and expertise, the government hopes to bridge the gap between food production and consumption, thereby reducing hunger among millions of Kenyans.

BUA Foods achieves 109% revenue growth, hits US$1.04B

NIGERIA - BUA Foods Plc, one of Africa’s leading food manufacturing companies, reported a 109.3% revenue growth in 2024, reaching ₦1.53 trillion (US$1.04 billion), up from ₦729.4 billion (US$586.6 million) in 2023.

The company’s Earnings Per Share (EPS) surged by 145.3% to approximately $0.01, while Profit After Tax (PAT) increased by 145.2% to ₦274.95 billion (US$187 million).

Chairman Abdul Samad Rabiu attributed the success to strategic investments in capacity expansion, supply chain optimization, and operational efficiencies aimed at ensuring food security across Africa. “BUA Foods’ exceptional growth in 2024 is a testament to our long-term vision of ensuring food security in Africa. We have continued to invest in capacity expansion, optimize our supply chain, and enhance operational efficiencies to meet growing market demand,” Rabiu stated.

The Managing Director, Engr. (Dr.) Ayodele Abioye, highlighted an 18% aggregate volume growth across divisions despite macroeconomic challenges, including the 46.88% depreciation of the Nigerian Naira. Financial ratios improved significantly, with the net profit margin, return on equity (ROE), and return on assets (ROA) rising to 18.01%, 62.77%, and 26.01%, respectively.

In line with its growth strategy, BUA Foods made major investments in 2024. The company partnered with Turkish firm IMAS in August to construct four wheat flour mills with a combined capacity of 3,200 tonnes per day, raising annual wheat flour capacity to 2.5 million metric tonnes. Additionally, in September, it announced a 400,000-tonne pasta production expansion, increasing total capacity to 900,000 tonnes annually. Italy-based Fava SpA and Martini srl are key partners for equipment and packaging.

To support these projects, BUA Foods secured a US$200 million corporate finance facility from the African ExportImport Bank, with an initial US$150 million received in October 2024. The funding aims to boost manufacturing in Nigeria and increase exports within the African Continental Free Trade Area.

INVESTMENT

Nigeria inaugurates new soybean processing plant

NIGERIA - Nigeria has inaugurated an ultra-modern soybean processing plant and refinery in Gora, Nasarawa State, established by CSS Global Integrated Farms. The facility aims to reduce Nigeria’s dependency on soybean oil imports, which cost the country approximately US$63.25 million in 2023.

The inauguration ceremony, attended by African Development Bank (AfDB) president Akinwumi Adesina, highlighted the plant’s transformative impact on Nigeria’s agricultural sector. Adesina emphasized its potential to enhance food security, create jobs, and reduce the soybean oil import bill.

“This plant is a game-changer,” said Adesina, noting that it underscores the immense potential of Nigeria’s agriculture when supported by strategic investments and policies. The refinery’s opening aligns with the AfDB’s Special AgroIndustrial Processing Zones (SAPZ) program, aimed at transforming rural areas into hubs for agro-industrial activity. Adesina announced a US$1 billion investment in the second

phase of the SAPZ initiative, expanding the program to 24 more states following Phase I, which targeted seven states and the Federal Capital Territory with US$520 million.

The SAPZ program aims to boost productivity, enhance value addition, and attract private investments to key agricultural value chains. Adesina expressed concern over Nigeria’s rising food prices and the hunger crisis affecting millions. He pointed out the significant surge in rice prices, which have climbed from ₦8,000 (US$5.15) per bag a decade ago to over ₦100,000 (US$64.4) today. He called for bold government policies to address these challenges, emphasizing the need to support local farmers and agribusinesses to increase domestic food production.

“Food security is national security,” Adesina remarked, stressing the importance of agricultural industrialization in combating poverty and hunger. The refinery and SAPZ initiative are expected to play key roles in Nigeria’s agricultural transformation, fostering economic growth and food security.

Zimbabwe to triple strategic grain reserve, upgrade silo infrastructure

ZIMBABWE – Zimbabwe is set to triple its Strategic Grain Reserve (SGR) from 500,000 tonnes to 1.5 million tonnes by 2028, a move hailed as critical for national food security amid increasingly erratic weather patterns.

The government has allocated over US$500 million to upgrade 21 silo depots nationwide, increasing storage capacity by an additional one million tonnes from the current 750,000 tonnes. The modernisation initiative includes constructing 14 state-of-the-art silos at key locations such as Kwekwe, Lupane, Mutare, and Mvurwi. Chief Director for Engineering, Mechanisation, and Post-

Harvest Agro-Processing, Engineer Edwin Zimunga, confirmed that the Kwekwe silo is 65% complete and will be commissioned in March 2025, with other sites to follow.

This infrastructure boost coincides with a record-breaking wheat harvest of over 560,000 tonnes and projections for a 3.5-million-tonne cereal harvest in the upcoming 2024/2025 cropping season. The enhanced storage facilities will feature advanced grain dryers and communication systems to streamline farmer deliveries and payments.

Finance Minister Prof. Mthuli Ncube underscored the importance of

aligning agricultural strategies with food security goals, highlighting the Zimbabwe Mercantile Exchange (ZMX) as a platform to improve farmer incomes and reduce post-harvest losses.

Agricultural economist Ms. Jenifar Mangere praised the government’s proactive measures to safeguard the nation’s food supply amid climateinduced challenges. The African Development Bank identifies Zimbabwe as one of the countries most vulnerable to climate change, recently enduring the worst drought in 43 years due to El Niño.

Analysts believe the enhanced SGR will shield the country from regional food crises and stabilize market prices.

Economist Dr. Prosper Chitambara noted, “A robust SGR underpins economic resilience, protecting vulnerable communities and fostering long-term growth.” Through partnerships with AFC Trade Catalyst Africa and the African Import and Export Bank, the government is ensuring the completion of these transformative projects to support national and continental grain trade.

SternEnzym to unveil cuttingedge enzyme at ProSweets Cologne 2025

GERMANY - SternEnzym, a global leader in functional enzyme systems, will showcase its latest advancements in enzyme technology for the confectionery industry at ProSweets Cologne 2025, taking place from February 2 to 5.

The company, exhibiting at Hall 10.1, Booth J-061, will highlight its innovative solutions designed to address emerging trends such as sugar reduction, product quality, and production efficiency. A key focus will be on solutions tailored for the wafer industry. SternEnzym has developed enzyme systems that tackle challenges like inconsistent flour quality, which disrupt production and affect product consistency. These systems optimize dough viscosity, stabilize processes, and reduce energy consumption, all while improving wafer quality and shortening baking times.

SternEnzym will also introduce two innovative wafer concepts. The first features crispy wafers filled with a rich, brownie-flavored cream, while the second, dubbed “Dubai Chocolate,” reflects social media trends with a unique cream made from pistachio paste, kadaifi (angel hair), and tahini. Both products maintain exceptional crispness, thanks to a specialized enzyme developed by SternEnzym.

Visitors will experience these innovations firsthand, including the company’s new enzymatic process for sugar reduction. The process produces fructooligosaccharides (FOS) from sucrose, a prebiotic compound that supports gut health. FOS provides a functional way to reduce sugar content in confections without compromising taste or texture, catering to health-conscious consumers.

With its state-of-the-art wafer laboratory and semiautomatic pilot plant, SternEnzym refines solutions under realworld conditions to meet the specific needs of confectionery manufacturers. Attendees at ProSweets Cologne will have the opportunity to sample these cutting-edge wafer creations and witness SternEnzym’s commitment to quality and innovation.

Tanis Milling Technologies commissions advanced flour mill in Lahore, Pakistan

PAKISTAN

– Tanis Milling Technologies, a leading Turkish manufacturer of agricultural machinery, has successfully delivered and commissioned a state-of-the-art flour mill in Lahore, Pakistan.

The facility boasts a production capacity of 270 tons per day and is equipped with the latest milling technologies and advanced monitoring systems.

The new mill is designed to produce a variety of highquality wheat products, including Atta (whole wheat flour), Maida (refined flour), fine flour, and two types of wheat bran. This diversification is expected to meet the evolving demands of both local consumers and industrial clients in Pakistan.

According to Tanis, the mill’s advanced technology and production capabilities would enable the company to capture a significant share of the Pakistani flour market. The facility’s efficiency and product quality are poised to set new standards in the region’s milling industry.

Pakistan’s flour milling sector comprises approximately 1,000 mills, predominantly concentrated in the Punjab, Sindh, and Khyber Pakhtunkhwa regions. These mills collectively meet the consumption needs of about 40% of the population, with the remainder supplied through on-farm consumption.

Tanis Milling Technologies, established in 1956, has a longstanding reputation for manufacturing, exporting, installing, and commissioning flour, semolina, and maize milling plants, among other agricultural processing facilities. Their commitment to delivering cutting-edge solutions has been instrumental in transforming milling operations worldwide.

The introduction of this modern facility aligns with the industry’s ongoing efforts toward modernization and efficiency enhancement. While many mills in Pakistan still operate with outdated machinery, investments in advanced milling technologies, such as those implemented by Tanis Milling Technologies, are crucial for improving productivity and product quality.

Alapala international named export champion of 2024

TURKIYE – Alapala International, a subsidiary of Alapala Holding and a global leader in grain milling technology, has been named the Export Champion of its sector for 2024.

This accolade marks the 43rd time the company has achieved this distinction in Turkiye’s grain processing machinery category, cementing its status as a leader in the field.

Görkem Alapala, CEO of Alapala Holding, shared his pride in the company’s continued success:

“We are deeply honored to be recognized once again as Turkiye’s export champion in such a significant year for our company. This achievement reflects our unwavering commitment to innovation, quality, and excellence in the field of food technology. Alapala’s success is a testament to the dedication of our team and the trust of our global partners.”

Since its founding, Alapala has grown into Turkiye’s largest group in the food technology sector, specializing in construction, automation, machinery manufacturing, and international trade, the company has set industry benchmarks for reliability and innovation.

Headquartered in Turkiye, Alapala has completed over 1,000 turnkey projects across more than 120 countries, reinforcing its position as a trusted name in grain and feed milling technology.

The recognition comes as Alapala celebrates its 70th anniversary, underscoring decades of innovation and excellence.

Over the decades, the company has become synonymous with cutting-edge solutions in flour, feed, and maize milling.

In January 2025, Alapala, completed a state-of-the-art flour mill for Harinas Especializados in Panama.

This facility, capable of processing 150 tons of grain per day, is the third operational flour mill in the country. It represents a major advancement in Panama’s milling capacity, catering to growing domestic and regional demand.

INNOVATIONS

MC Mühlenchemie

expands

pasta production services with comprehensive 360° offering

GERMANY –

MC Mühlenchemie, a global leader in flour improvement and pasta production solutions, has unveiled an expanded 360° service to address every stage of pasta manufacturing.

The comprehensive approach offers manufacturers tailored analyses, consulting, innovative solutions, and training to meet the demands of the rapidly growing pasta market, which is projected to expand at an annual rate of 6.7% through 2028.

A key component of the service is the state-of-the-art Pasta Laboratory at the Stern-Technology Center in Ahrensburg, Germany. The lab features a new drying cabinet that simulates industrial production conditions with near-perfect accuracy, allowing manufacturers to test and refine processes based on pasta shapes and drying parameters.

The service includes support from a dedicated team of food engineers and production specialists who assist in flour improvement, process optimization, and scaling up new recipes for industrial production. Additionally, manufacturers benefit from training programs and workshops on pasta-making techniques and enzymatic solutions.

The lab recently introduced a new drying cabinet that simulates industrial production conditions with nearly 100% accuracy. This innovation allows manufacturers to test how different flour treatments and process parameters impact product quality. By adjusting drying times to suit various pasta shapes, producers can refine their processes, enhance product development, and boost efficiency.

MC Mühlenchemie’s cutting-edge approach focuses on leveraging enzymes to enhance pasta attributes such as bite firmness, cooking stability, and color intensity. By carefully coordinating technical processes such as temperature, moisture, and drying time, the company helps producers achieve superior product quality and production efficiency.

“Our 360° service ensures that every element of pasta production is perfectly coordinated to deliver the highest quality and efficiency,” said a company spokesperson.

With this initiative, MC Mühlenchemie positions itself as a strategic partner for manufacturers seeking to navigate the evolving pasta market and stay competitive through innovation and technological advancements.

ACQUISITION

Canada approves Bunge-Viterra US$18B merger

CANADA

- Canada's government has granted conditional approval for Bunge Global SA’s US$18 billion acquisition of Viterra Ltd., a significant agribusiness deal that has been in the works for 18 months.

The merger, which was initially announced in June 2023, sees Bunge, based in St. Louis, acquiring Viterra from Switzerland’s Glencore PLC. The deal involves US$6.2 billion in Bunge stock, US$2 billion in cash, and the assumption of US$9.8 billion in Viterra’s debt.

The approval comes after a detailed review under the Canada Transportation Act, including an April 2024 report from the Competition Bureau, which flagged potential anticompetitive effects in Canada’s agricultural markets. In response, Transport Canada has imposed stringent conditions to ensure the deal does not harm competition, particularly in grain and oilseed sectors.

Regulatory delays, however, pushed the expected closure date from mid-2024 to 2025. While Bunge shareholders

ACQUISITION

approved the deal in October 2023, European Commission approval only came in August 2024. Canada’s conditional approval represents a significant milestone in finalizing the transaction.

Anita Anand, Canada’s Minister of Transport and Internal Trade, announced the approval on January 14, emphasizing that the decision comes with “extensive terms and conditions” to ensure fair competition and economic benefits for Canada.

Key stipulations include Bunge’s divestment of six grain elevators in Western Canada and its commitment to retaining Viterra’s head office in Regina for at least five years. The company must also implement a price protection program for certain canola oil buyers in Central and Atlantic Canada and abide by controls over its stake in G3, a Winnipeg-based grain elevator operator. These measures aim to maintain fair pricing and protect farmers’ interests. To further benefit Canada, Bunge is required to invest at least US$520 million in the country over the next five years.

Bühler acquires CEREX puffing technology to revolutionise food, feed industries

SWITZERLAND – Bühler, the Swiss technology group known for its expertise in food and feed solutions, has acquired advanced puffing technology from CEREX, a specialist in machinery for the food, feed, and non-food industries.

This acquisition enhances Bühler’s capabilities to meet the rising demand for healthier, diverse food options and address key challenges like sustainability and production efficiency. The puffing technology, a hydrothermal process that uses heat and pressure to expand raw materials like grains, offers several benefits. It increases product volume and porosity, enhances digestibility, extends shelf life, and boosts nutritional potential. These advantages allow for the creation of lightweight, crunchy products suitable for human and animal consumption.

Christoph Vogel, Head of Bühler’s Business Unit of Human Nutrition, highlighted the technology’s transformative impact on cereal and snack production, emphasizing its potential for versatile recipes, including coatings and fillers. The acquisition strengthens Bühler’s ability to meet evolving customer needs while driving innovation in food production.

In the feed industry, the technology promises significant benefits. Puffed feed products are lighter and more digestible, aligning with consumer and regulatory demands for sustainable livestock nutrition. Additionally, the puffing process enables the enrichment of feed with essential nutrients and proteins, enhancing animal health and productivity. Bühler’s energyefficient design uses 50% less energy than traditional systems,

aligning with the company’s sustainability goals.

The acquisition comes at a critical time, with the global snack market expected to grow significantly, and the pet food sector increasingly seeking healthier options. Bühler is investing further in innovation with the opening of an Application & Training Center in April 2025, aimed at helping customers test new recipes and processes using the puffing technology.

Vogel affirmed Bühler’s commitment to advancing the food and feed industries, stating, “We look forward to working closely with our customers to unlock the full potential of this solution.”

Empowering Local

Agriculture

Ndivisi Enterprises’

Vision for Kenya’s Soybean Revolution

BY MARTHA KURIA

The soybean market in Africa is on the brink of a transformative phase. With a burgeoning demand for proteinrich foods, animal feed, and edible oils, the continent is witnessing a remarkable shift in agricultural priorities. In 2022, Africa produced an estimated 2.5 million metric tons of soybeans, and projections suggest this figure could reach 4-5 million metric tons by 2030, according to the Food and Agriculture Organization (FAO). While government and private sector investments are propelling this growth, a significant challenge remains: the region's soybean processing is in its infancy, with most countries exporting raw soybeans and importing processed products like soybean meal and oil. The focus on raw soybean exports further limits the potential for value addition, leading to an overreliance on imports to meet the growing demand for a broad variety of potential soybean products.

Amid these challenges, Ndivisi Enterprises Limited, a soybean processing company based in Nairobi, Kenya, is emerging as a beacon of hope. Celebrating its first anniversary in soybean processing, Ndivisi is quickly becoming a crucial player in Kenya's soybean value chain. In an exclusive interview with Milling Middle East & Africa, James Ododa, Co-Founder and Managing Director of Ndivisi, shared the company’s journey as one of the few Kenyan processors working to bridge the critical gaps in the soybean market.

FROM TRADING TO TRANSFORMATION: HOW NDIVISI SEIZED OPPORTUNITY IN THE SOYBEAN VALUE CHAIN

For many entrepreneurs, the road to success is less about a perfect plan and more about recognizing opportunities hidden within inefficiencies— and having the courage to act on them. This is precisely the story of Ndivisi, a company that began as a humble trading operation and evolved into a trailblazer in agro-processing, all while navigating the unpredictable tides of global disruption.

Ndivisi’s story began in 2015 as a straightforward trading company. The original business model was simple: buy soybeans in bulk, sell them in bulk, and earn a margin. But as Mr. Ododa recalls, the team quickly noticed a glaring inefficiency. Customers were purchasing soybeans for specific byproducts—such as meal or oil—while leaving other valuable parts of the soybean unused. This observation sparked a vision: there was an untapped opportunity for value addition. Why not transform the entire soybean into something more?

This realization marked the beginning of Ndivisi’s transition from trading to manufacturing. But the shift wasn’t just about innovation—it was also about necessity. The COVID-19 pandemic caused disruption in the global supply chains, exposing the vulnerabilities of relying on imports and highlighting the urgent need for localized production. “We realized that

“'WHEN WE STARTED, LOCAL SOYBEAN PRODUCTION COULD ONLY MEET ABOUT 5% OF OUR DEMAND, LOCAL PRODUCTION HAS INCREASED TO AROUND 20%.''

JAMES ODODAMD NDIVISI

there was so much potential in adding value to soybeans, particularly in the feed and food sectors,” Mr. Ododa explained. “This inspired us to set up a processing plant to capture that value and serve our local markets.” At this point, Ndivisi teamed up with Cimbria, a global leader in grain and seed processing, to establish a stateof-the-art soybean processing facility. Today, the company produces defatted soybean meal, defatted soy flour, and crude soybean oil, serving both the food and feed industries.

A HOLISTIC APPROACH: BRIDGING GAPS IN THE VALUE CHAIN

Kenya’s soybean story is one of untapped potential. Despite the crop’s versatility and nutritional value, praised by the Kenya Agricultural and Livestock Research Organization (KALRO), local production remains dismally low. The country imports over 90% of its soybean requirements, primarily from Zambia, Malawi, and South Africa. This means that the country only meets 10% of its demand from local production.

Adding to the wound, the rapidly expanding animal feed sector is driving the soybean market to record high, propelled by rising meat and dairy consumption. According to the Eastern Africa Grain Council (EAGC), Kenya's animal feed market is expected to grow at a compound annual growth rate (CAGR) of 5.6% between 2023 and 2028. This boom in feed demand, fueled by both smallholder and large-scale farmers adopting commercial feeds, presents a major opportunity for local soybean producers.

In addition, soybean use is making a comeback into the human food sector. Although almost 80% of the world's soybean crop is fed to livestock, the nutritional value and sensory characteristics have made a major impact on the use of soy protein as an ingredient in various food offerings, driven by increasing demand for soy flour, soy concentrates, and soy isolates used in meat, sausages, baked goods, flour tortillas, and desserts, among others.

Yet, several barriers have hindered local production. Ndivisi has made it its mission to address these issues head-on. The company’s unwavering commitment to vertical integration—a strategy that captures every stage of the soybean journey, from the fertile soils of local farms

to the plates and feed troughs of consumers sets it apart. On one end of the spectrum, Ndivisi works hand-in-hand with farmers, nurturing a sustainable supply of high-quality soybeans. On the other, it transforms these humble beans into a range of valuable products catering to the growing demand. The company works with over 3,000 farmers across Western Kenya and Uganda, providing them with technical support and a guaranteed market for their produce.

“When we started, local soybean production could only meet about 5% of our demand,” Ododa recalls. “Today, thanks to our efforts and those of other stakeholders, local production has increased to around 20%. This is progress, but there is still a long way to go.” This seamless integration has not only bolstered the company’s growth but also positioned it as a key player in bridging Kenya’s staggering soybean deficit.

AMBITIOUS PLANS FOR GROWTH: DOUBLING PRODUCTION CAPACITY

With a current processing capacity of 12 tons per day (4,000 tons annually), Ndivisi is already operating at full throttle to meet growing market demand. The company’s products— defatted soybean meal, defatted soy flour, and crude soybean oil—are used in a wide range of applications, from animal feed to bakery products. Notably, Ndivisi has attracted the attention of major corporate clients, including top Kenyan bakeries that now incorporate locally produced soy flour into their formulations.

To keep pace with demand, Ndivisi plans to double its production capacity to 24 tons per day (about 8000 tonnes annually). The company’s sourcing strategy ensures year-round production by tapping into harvest seasons in Uganda, Tanzania, Zambia, and Malawi. Looking ahead, Ndivisi aims to expand its product offerings to include textured proteins and value-added vegetable oils, while also exploring opportunities in regional markets.

CRAFTING EXCELLENCE: A COMMITMENT TO QUALITY

At the core of Ndivisi’s success is its unwavering commitment to quality. The company has invested in a laboratory to maintain high product standards, ensuring it meets the stringent requirements of corporate clients. Its zero-waste, chemical-free operations further underscore its dedication to sustainability. “Quality and consistency have been our domain in ensuring we produce the best ingredients that end up in

Ndivisi soybean products

final products that are household names in millions of homes across the country,” Jael Wakala, Head of Quality at Ndivisi said proudly.

Ndivisi’s collaborative approach to research and development has also set it apart. By co-designing products with clients, the company ensures that its offerings meet specific needs. For instance, Ndivisi worked closely with bakery customers to fine-tune improver formulations, resulting in products that have been widely embraced by the market.

BATTLING IMPORTS: FIGHT FOR A FAIR MARKET

Like many local soybean processors in Kenya, Ndivisi Enterprises faces a myriad of challenges that hinder its growth an competitiveness. One of the most pressing challenges for Ndivisi and other local soybean processors is the high cost of production. The cost of sourcing, processing, and distributing soybean products is significantly higher in Kenya compared to importing finished goods. The Kenyan government’s zerotariff policy on soybean meal and wheat imports, while aimed at reducing the cost of raw materials for manufacturers, has also had unintended consequences for local producers. The policy has created an uneven playing field by flooding the market with cheaper imported soy bean meal, making it difficult for local processors to compete with imports, despite the high quality local variety.

“Feed manufacturers are very sensitive to price. Despite soya protein being a vital part of any feed formulation, whenever its price change, they tend to substitute the same with other “imperfect” ingredients, naturally affecting our output. This is a challenge we are constantly grappling with, he explained. Mr Ododa called for greater consideration of local production capacity when formulating such policies.

“We hope that the government will take into account the existence of local manufacturers like us when granting import waivers. Supporting local production is crucial for achieving self-sufficiency and reducing reliance on imports,” he said.

SUSTAINABILITY AND FUTURE GROWTH

Sustainability is a key focus for Ndivisi Enterprises. The company’s commitment to sustainability is evident in its zerowaste, chemical-free operations. To reduce its environmental footprint, the company is exploring green energy solutions, such as solar power. However, the high energy requirements for soybean processing pose a challenge, as solar energy alone may not suffice for large-scale manufacturing.

“We are committed to sustainability, but we need to strike a balance. Solar energy can supplement our energy needs, but we still rely on the grid for stability,” Ododa explained.

A REWARDING JOURNEY

For James Ododa, the most rewarding aspect of running Ndivisi is its commitment to creating a ripple effect of positive change. By providing a stable market for soybean farmers, Ndivisi has helped improve livelihoods and incomes. The company has created direct jobs to a strong force of 20 staff members, and indirect employment opportunities across the value chain, contributing to local economic development.

"It's fulfilling to see farmers who bought our soybean meal come back and tell us that their milk yield has improved or their productivity has increased. Similarly, it's rewarding to see our soy flour being used in bakery products and hearing from customers about its positive impact on their businesses," Mr. Ododa shared.

James Ododa’s message to aspiring entrepreneurs is clear: take the leap of faith. “Africa still needs to feed itself,” he said. “We cannot skip the agrarian revolution. Brick-and-mortar industries like ours are essential for self-reliance and economic growth.”

He also emphasized the need for greater investment in research and development to improve crop yields and quality. “Soybean is just as important as maize, if not more so. It’s time we gave it the attention it deserves.”

Ndivisi team

EAST AFRICA’S

AGRICULTURAL

POWERHOUSE

Uganda’s quest to be self-sufficient in the grains sector

BY MARTHA KURIA

Uganda, a landlocked nation in East Africa with a population of nearly 50 million people, has agriculture as the backbone of its economy. Spanning an area of 241,000 square kilometers and bordered by five nations, including Kenya and Rwanda, Uganda is renowned for its agricultural heritage. This sector accounts for approximately 24.5% of the GDP and 35% of export earnings in the fiscal year 2022/23.

Agriculture is the main source of livelihood in Uganda and provides employment to about 66% of the population. Among its agricultural subsectors, cereals stand out for their contribution to both domestic consumption and export markets.

According to Research and Markets, the Uganda Grains Market size is estimated at USD 4.45 billion in 2024, and is expected to reach USD 5.43 billion by 2029, growing at a CAGR of 4.10% during

the forecast period (2024-2029). However, challenges such as price volatility, inadequate storage facilities, and significant post-harvest losses hinder the sector’s growth. For instance, annual post-harvest losses are estimated at 16.4% for maize, 12.3% for millet, 13.3% for rice, and 13.3% for wheat, significantly impacting national income and reducing grain availability for export.

MAIZE: UGANDA'S LEADING STAPLE

Maize dominates Uganda's cereal production, accounting for over 45% of daily calorie intake among the population. Most of the maize is cultivated by smallholder farmers, who produce 90% of the total output. In 2024/2025, maize production is projected to reach 5 million metric tons, representing a 10% increase from the previous year. This growth is attributed to expanded cultivation areas and the adoption

of high-yield seed varieties promoted through government initiatives like the Agriculture Cluster Development Project (ACDP).

Out of the total maize produced, human consumption accounts for the largest share, with maize serving as a dietary staple, particularly in the form of maize flour (posho) and porridge. It is estimated that about 50% of the total maize produced is consumed directly by households. The remaining domestic consumption is allocated to animal feed production, which takes up about 15-20%. With the rapid growth of the poultry and livestock sectors, the demand for maize as a raw material for feed production is steadily rising.

Despite being a staple crop, maize also plays a vital role in Uganda's export market. The primary export markets are neighboring countries, including Kenya, South Sudan, Rwanda, and the Democratic Republic of Congo. Kenya, in particular, is Uganda's largest maize export destination due to its perennial deficit in maize production. The liberalized free trade environment between East African countries has also emerged as a crucial driver for Uganda's grain market, particularly benefiting maize traders and facilitating increased regional exports. The establishment of accredited laboratory testing and certification systems for grain exports has significantly enhanced Uganda's trading capabilities, especially with key markets like Kenya.

In 2022, Uganda exported maize worth US$8.11 million, primarily to Rwanda (US$7.35 million), while importing US$13.4 million, mainly from Tanzania (US$12.7 million). On average, Uganda exports between 600,000 and 800,000 metric tons of maize annually, although inconsistent quality standards often limit market access.

UGANDA'S RISING RICE INDUSTRY SPARKS GROWTH AMID DEMAND

Uganda’s total rice production has experienced consistent growth, with a notable peak of 347,000 metric tons recorded in 2022. Although production dipped slightly in 2023 to 260,000 metric tons due to a reduction in the harvested area, improved yields offset the impact. The USDA projects a 9% increase in production for the 2024/2025 marketing year, forecasting a total output of 237,000 metric tons, buoyed by modern agricultural practices and strategic investments.

A key driver of this growth is the government’s focus on irrigation. In 2021, Uganda allocated US$20 million to expand irrigation infrastructure. This effort increased the Water for Production storage capacity from 52.165 million cubic meters in FY

SOURCE: MORDOR INTELLIGENCE

UGANDA GRAINS MARKET: MARKET SHARE BY TYPE SEGMENT(2024)

2020/2021 to 52.48 million cubic meters in FY 2021/2022. Medium and large-scale irrigation schemes have expanded, growing the irrigated land area from 22,504 hectares to 22,797 hectares over the same period. These initiatives, particularly in rice-growing regions like Eastern Uganda, have bolstered productivity and resilience against erratic weather patterns. Additionally, rice consumption in Uganda is on the rise, with per capita consumption reaching 19.0 kilograms in 2021, reflecting a 24.1% increase from the previous year. This trend aligns with urbanization and an improving economy. The

National Development Plan (NDP) III projects an increase in per capita income from US$ 882 in FY 2018/2019 to US$ 1,198 in FY 2024/2025, further driving demand for rice.

A NET IMPORTER OF WHEAT

Uganda's wheat consumption is expected to reach around 690,000 metric tons by 2026, growing at an average rate of 1.3 percent year-on-year since 2017. However, the country remains a net importer owing to low production capacities of 20,000 tons annually. The major wheat-producing regions

in Uganda are located in the highland areas, particularly in Nakaseke, Luweero, and Kasese, where the climate is conducive to wheat farming. However, local production still falls short of the country's needs, and the gap is filled through imports, primarily from Russia, Ukraine, and India.

The nation imports approximately 400,000 metric tons of wheat annually, with imports valued at around US$ 100 million. In 2023, Uganda sourced 120,000 metric tons of wheat from Russia, 100,000 metric tons from Ukraine, and 80,000 metric tons from India. Other countries like Turkey, Canada, and the United States also supply smaller quantities, contributing to around 25% of total imports.

Despite Uganda's efforts to boost local wheat production through government initiatives, such as the distribution of high-yielding seed varieties and modern farming techniques, several challenges persist. These include unpredictable weather patterns due to climate change, high production costs, and limited irrigation infrastructure. Pests and diseases, such as wheat rusts and aphids, also pose significant threats to yields.

However, with increasing demand for wheat in Uganda's growing urban centers, there are

and drought-prone regions, millet and sorghum have long been integral to Uganda’s agricultural landscape, serving as staples for millions of households while contributing to food security and rural livelihoods.

Finger millet is the second most important cereal in Uganda after maize, with the bulk of its cultivation concentrated in the eastern, northern, and southwestern regions. Districts such as Apac, Lira, and Soroti account for 65% of millet acreage, making these areas the backbone of the crop's production. Millet is particularly valued for its resilience to drought and its nutritional benefits, serving as a staple for porridge, bread, and traditional alcoholic beverages.

Despite its significance, millet production is projected to decline by 18% in the 2024/2025 growing season, with output expected to drop to 120,000 metric tons. Erratic rainfall patterns, coupled with the limited availability of droughtresistant seed varieties, are the primary drivers of this decline. To combat these challenges, the Uganda Climate Smart Agricultural Transformation Project is working with farmers to promote climate-resilient farming practices

On the other side, sorghum, widely grown in Uganda’s semi-arid regions, is a versatile crop with diverse uses in food,

THE

COUNTRY

REMAINS A NET WHEAT IMPORTER

IN NUMBERS

5

MMT

PROJECTED MAIZE PRODUCTION IN 2025

sorghum is a key ingredient in local brewing in the country. However, production is projected to drop by 3% in the 2024/2025 season, reaching 270,000 metric tons. This decline reflects broader challenges such as inconsistent rainfall, pest infestations, and a lack of improved seed varieties.

Uganda Breweries has emerged as a major player in the millet and sorghum sector by creating demand for these grains through its beer production. Sorghum, in particular, is a key ingredient in the production of beverages like Eagle Lager, and the brewery has established partnerships with local farmers to ensure a consistent supply. Through programs like the Sorghum Growing Scheme, Uganda Breweries provides farmers with high-quality seeds, technical training, and fair market prices, helping to improve both yields and livelihoods.

UGANDA'S OILSEED INDUSTRY THRIVES

Ugandan oilseeds consumption is projected to hit 307,000 metric tons by 2028, rising from 306,000 metric tons in 2023. In global rankings for 2023, Uganda stood at 25th place in oilseeds consumption, with Russia surpassing it at an equivalent 306,000 metric tons.

The country’s favorable climatic conditions provide an ideal environment for cultivating various oilseed crops, including sunflower, soybean, sesame (locally known as simsim), and groundnuts. These crops play a critical role

in Uganda’s economy, supporting both local consumption and export markets.

In 2023, Uganda’s oilseed production reached significant levels, with sunflower leading at approximately 500,000 tons, followed by groundnuts at 220,000 tons, soybean at 200,000 tons, and sesame at 100,000 tons. These crops are grown primarily in the northern and eastern regions, where fertile soils and conducive weather make them a viable option for many smallholder farmers. Lira, in particular, has emerged as a hub for sunflower production and processing.

Oilseed crops in Uganda serve multiple purposes. Sunflower oil, for example, is widely used for cooking and industrial applications due to its health benefits, while soybean is valued for its high protein content and utility in producing animal feed and cooking oil.

The Ugandan government has made significant efforts to promote oilseed cultivation as a means of enhancing food security and improving farmer incomes. Programs supporting better farming practices, pest control, and post-harvest handling have been critical in reducing losses and increasing yields. Local processing industries, especially in Lira and central regions, have also expanded to reduce reliance on imported vegetable oils. In addition to meeting domestic needs, oilseed crops contribute substantially to Uganda’s export economy. In 2023, the export value of oilseeds and their products reached approximately US$ 150 million.

Key export destinations include the Middle East, Europe, and other African countries.

POST-HARVEST LOSSES AND QUALITY ISSUES

STALLING UGANDA’S MILLING INDUSTRY GROWTH

Uganda's milling industry is a dynamic sector, with contributions from both large-scale and small-scale millers driving the country’s processing capacity. According to the Uganda Bureau of Statistics (UBOS), small and medium enterprises (SMEs) dominate, producing over 60% of the maize and wheat flour, while large-scale millers account for 30% of the market share. Leading players like Mukwano Industries, Mandela Millers, and Unga Millers cater primarily to urban markets. Maize remains the backbone of the milling industry, while wheat milling is steadily growing due to increased urbanization and a rising demand for bakery products.

Despite its potential, the industry faces significant challenges, particularly in value addition. The Uganda National Bureau of Standards (UNBS) reports that nearly 70% of milled products are marketed as unbranded or poorly packaged, limiting their competitiveness in local and regional markets. Additionally, the industry is largely dominated by small-scale millers. Approximately 46.3% of maize millers operate at a daily production capacity of 1 to 5 metric tons, while 26.9% process less than 1 metric ton per day. Only 3% of millers have capacities exceeding 20 metric tons daily, highlighting the fragmented nature of the sector.

Trade restrictions further complicate matters, with Kenya, a major importer, frequently rejecting Ugandan maize due to aflatoxin contamination. Recently, the United Grain Millers Association Chairman Kennedy Nyaga reported consignments at the Busia border exceeding aflatoxin levels of 200 parts per billion, far above the recommended 10–20 parts per billion within the COMESA region. These trade barriers highlight the need for improved post-harvest handling and adherence to quality standards. However, in 2024, Uganda launched the Grain Industry Self-Regulation (ISR) guidelines in a bid to enhance consumer confidence, improve the image of the grain industry making it competitive in the region.

Despite these hurdles, the sector has witnessed positive developments. In 2022, the Bühler Group partnered with local millers to establish a state-of-the-art grains processing center in Kampala. This facility trains millers in modern technologies, improving efficiency and reducing grain losses. Additionally, organizations like the Uganda Grain Council advocate for policy reforms, focusing on reducing taxation on milling equipment and addressing high electricity costs to lower operational expenses.

With increased private sector investment, targeted interventions to reduce post-harvest losses, and policy reforms, Uganda’s milling industry holds great potential to meet rising local and regional demands while strengthening its role in East Africa’s food security efforts. MMEA

CLIMATE-RESILIENT MILLET: Africa’s Supergrain

BY WANGARI KAMAU

As Africa’s population surges toward an estimated 2.5 billion by 2050, the continent faces a critical challenge of producing at least 50% more food to meet the growing demand. However, with much of its agriculture dependent on rain-fed systems, Africa is increasingly vulnerable to climate variability. Severe and frequent droughts, especially in sub-Saharan regions, have exacerbated food insecurity, highlighting the urgent need for climate-resilient crops.

Among the most promising solutions is millet—one of the oldest cultivated grains in the world. Historical records trace its domestication back to 8300–6700 B.C.E. in northern China, and for thousands of years, it has been a dietary staple in Africa and Asia. Unlike maize and sorghum, millet thrives in harsh, semi-arid conditions, making it a lifeline for millions of farmers and consumers across the continent. This highly adaptable grain has earned its place as the sixth most important cereal globally, according to the Food and Agriculture Organization (FAO). It plays a crucial role in food security, and its unique ability to produce multiple stalks from a single seed makes it a high-density food source.

MILLET PRODUCTION AND CONSUMPTION IN AFRICA

The 2023/2024 marketing year brought notable shifts in millet production, shaped by climate variability, conflict, and

changes. In West Africa, devastating floods wiped out nearly one million hectares of farmland, with Chad, Niger, and Nigeria among the hardest-hit countries. Millet, a staple crop in this region, bore the brunt of the destruction. This was particularly concerning given that most of Africa’s top milletproducing countries are concentrated in West Africa.

Despite these challenges, Niger retained its position as Africa’s leading millet producer and the second-largest globally, with an output of 3.162 million metric tons (MMT), accounting for 10.5% of the world’s supply. Millet remains the most widely cultivated grain in the country, forming the backbone of Niger’s food system. Mali, meanwhile, recorded a modest increase in production, reaching 1.943 MMT—up from 1.833 MMT in the previous season. Although affected by the regional setbacks, Nigeria and Senegal also managed to sustain their millet production. Senegal, in particular, increased its millet cultivation area, leading to a slight boost in output.

Further east, Ethiopia stood out with one of the highest millet yields of 2.44 tons per hectare. The country produced 1.1 MMT on just 450,000 hectares, up from 942,000 metric tons in the previous season. With a slight expansion in cultivated land, Ethiopia’s millet production is projected to reach 1.125 MMT in 2024/2025, highlighting its growing potential in millet farming. Though not the country’s dominant grain, millet proves its resilience in Ethiopia’s agricultural landscape. Conversely, Sudan faced a sharp decline in production,

policy

plummeting by nearly 40% to 684,000 metric tons. The country recorded the lowest yield per hectare among major producers, averaging just 0.23 tons per hectare. Political instability, ongoing conflict, and economic struggles severely disrupted agricultural activities, leaving millet production in crisis. Sudan could recover in 2024/2025 if stability returns, reaching 1 MMT. However, much will depend on the country’s ability to revive its agricultural sector.

Meanwhile, Tanzania’s millet production has remained remarkably consistent. Over the past three years, the country has maintained a steady yield of 1.08 tons per hectare across 300,000 hectares, producing 325,000 metric tons annually. Efforts by the Tanzania Agricultural Research Institute (TARI) to introduce improved millet varieties may lead to higher yields in the future, but for now, production remains stable.

THE PLACE OF MILLET IN AFRICAN DIETS

Millet is an essential crop in Africa, grown mainly for food, brewing, and animal feed. Four species are widely cultivated across the continent. Pearl millet, the most abundant, is well suited to dry and hot conditions, making it a staple in arid regions. It also contains three times more iron than maize, which is significant in a region where iron deficiency, especially among women, is widespread. Finger millet is popular in Eastern and Southern Africa and is valued for its nutritional benefits. In Ethiopia, teff accounts for about a quarter of the country’s cereal production, while fonio, native to West Africa,

MILLET'S CALCIUM CONTENT IS NEARLY 30 TIMES HIGHER THAN OTHER CEREALS.

remains an essential traditional grain.

Millet is highly nutritious, providing protein, fibre, and essential minerals. Pearl millet is especially easier to digest than sorghum, making it a preferred choice for weaning foods. It is also naturally gluten-free, making it suitable for people with gluten intolerance. Millet’s calcium content is nearly 30 times higher than other cereals, making it particularly beneficial for pregnant women, as it helps strengthen bones and supports fetal development. In several parts of Africa, millet is a staple in daily meals. It is especially important in the Sahel, where it can make up more than 65% of total cereal consumption.

Millet is often prepared as a porridge, with some versions being thin and drinkable while others are thick and doughlike. In many households, it is ground into flour for making flatbreads or processed into grains similar to couscous. Some communities ferment it to make traditional alcoholic drinks. Due to its digestibility and high nutrient content, millet is also commonly used in weaning foods. In the Sahel, finger millet is used to make fura, a dense dough ball eaten as an energy-rich meal.

Beyond human consumption, millet is also sometimes an ingredient in animal feed. For example, about 25,000 tons of millet go to feed production in Ethiopia. It helps livestock gain weight faster, produces good-quality hay and silage, and does not contain prussic acid, a toxin sometimes found in sorghum.

CHALLENGES FACING MILLET PRODUCTION IN AFRICA

Despite its resilience and numerous advantages, millet production in Africa faces significant challenges threatening its sustainability and growth. One of the most pressing concerns is declining yields, primarily driven by irregular rainfall, soil degradation, and poor farming practices. Millet is often cultivated on nutrient-depleted soils

IN NUMBERS

OPTIMAL YIELD WHEN CONDITIONS ARE RIGHT Per Hectare

with minimal inputs, significantly limiting its yield potential. While optimal conditions can produce over 3,000 kg per hectare, according to the Research Institute of Organic Agriculture, many farmers struggle with yields as low as 150 kg per hectare due to insufficient soil fertility and inadequate farming techniques.

Climate change has intensified these challenges, with extreme weather events becoming more frequent. The recent torrential rains across West and Central Africa triggered catastrophic floods, affecting 40% more people than the previous year. Millions of hectares of cropland were destroyed at a critical time in the agricultural season, leading to widespread displacement, loss of livelihoods, and food insecurity. The agriculture sector, particularly millet farming, remains highly vulnerable to climate extremes.

Beyond environmental factors, shifting consumer and farmer preferences have also led to declined millet consumption. Once a staple in many communities, millet is gradually replaced by maize and other cereals. Taste preferences and labour-intensive millet processing make it less attractive to farmers and consumers. Traditional hulling methods are tedious and discourage adoption, especially compared to more easily processed alternatives.

Additionally, millet lags behind other cereals due to limited policy support and research investment. Many governments and research

institutions prioritise crops like wheat and maize, leaving millet underfunded and underdeveloped. This lack of support has hindered efforts to improve millet yields, develop better processing technologies, and promote its benefits to consumers.

While millet is generally regarded as a crop with fewer pest and disease issues than other cereals, it is not immune to devastating outbreaks. Pest infestations and crop diseases can cause significant losses, discouraging farmers from relying on millet as a primary crop. Shoot fly, stemborer, earworm and millet midge are the most critical millet pests, but grasshoppers, locusts, white grubs and butterflies can attack the crop. Downy mildew, smut, rust and ergot are widespread diseases where millet is grown in Africa. Effective disease management generally starts with preventing attack by ensuring clean planting materials or resistant varieties are planted in a clean environment, followed by proper field sanitary procedures and good husbandry practices.

Despite its challenges, millet remains a vital opportunity for African agriculture. Its resilience makes it one of the most climate-smart crops, capable of thriving in arid conditions where other cereals fail. With the right investments, millet can significantly enhance food security across the continent.

1

NIGER – 3.162 MILLION METRIC TONS

Niger ranked second globally, contributing 10.5% of global millet production. However, its 2023/2024 output of 3.162 million metric tons (MMT) marked a decline from the previous year’s 3.657 MMT due to unfavourable weather. A slight recovery is projected for 2024/2025, with production expected to rise to 3.4 MMT.

3

NIGERIA – 1.559 MILLION METRIC TONS

Nigeria experienced a sharp decline in millet production, dropping from 1.941 MMT in 2022/2023 to 1.559 MMT in 2023/2024, despite maintaining 2 million hectares under cultivation. Improved yields are expected to boost production to 1.7 MMT in 2024/2025, although the cultivated area will shrink to 1.9 million hectares.

TOP 10 MILLET PRODUCERS IN AFRICA – 2023/2024

MARKETING YEAR

2

MALI – 1.943 MILLION METRIC TONS

Mali secured second place with 1.943 MMT, slightly improving from 1.833 MMT in 2022/2023. However, insecurity, flooding, pest infestations, and limited access to agricultural inputs are expected to reduce production to 1.8 MMT in 2024/2025.

4

SENEGAL – 1.353 MILLION METRIC TONS

5

ETHIOPIA – 1.1 MILLION METRIC TONS

Ethiopia recorded the highest yield per hectare on this list. With only 450,000 hectares under millet, it produced 1.1 MMT in 2023/2024, up from 942,000 metric tons in the previous year. With a slight increase in planted area to 455,000 hectares, production is expected to rise to 1.125 MMT in 2024/2025.

Senegal saw an increase in millet output from 1.097 MMT to 1.353 MMT in 2023/2024, driven by an expansion in cultivated land. However, unprecedented flooding will likely reduce production to 1.1 MMT in the 2024/2025 marketing year despite the area planted remaining unchanged.

6

BURKINA FASO –861,000 METRIC TONS

Burkina Faso’s millet production declined from 908,000 metric tons in 2022/2023 to 861,000 metric tons in 2023/2024, despite an increase in planted area. The decline is attributed to insecurity and unpredictable weather patterns. Production is projected to rebound to 1 MMT in 2024/2025 without any expansion in planted area.

8

7

SUDAN – 684,000 METRIC TONS

Sudan recorded the lowest agricultural productivity on this list, yielding only 0.23 tons per hectare. Due to ongoing civil conflict and economic instability, the country’s millet production fell by nearly 40% to 684,000 metric tons in 2023/2024. A recovery is expected in 2024/2025, with production projected at 1 MMT.

CHAD – 634,000 METRIC TONS

Chad’s millet production remained in line with its five-year average, with yields ranging between 0.5 and 0.6 tons per hectare. However, flooding in 2023/2024 led to a drop in production from 694,000 to 634,000 metric tons. An increase to 700,000 metric tons is forecasted for 2024/2025

9

TANZANIA – 325,000 METRIC TONS

Tanzania’s millet statistics have remained stable over the years. In 2022/2023, 2023/2024, and 2024/2025, the yield has held steady at 1.08 tons per hectare, with 300,000 hectares under millet cultivation. This consistency has resulted in an unchanged output of 325,000 metric tons annually.

10

GHANA – 244,000 METRIC TONS

Ghana rounds out the top 10 with 244,000 metric tons in 2023/2024, up from 196,000 metric tons the previous year. However, despite a stable cultivated area of 170,000 hectares, production is expected to drop to 210,000 metric tons in 2024/2025.

Next-Generation Technologies

BY MARTHA KURIA

Africa's flour milling industry is undergoing a remarkable transformation, fueled by technological advancements, sustainability demands, and evolving market preferences. With the continent's population expected to exceed 2.5 billion by 2050, demand for staple foods such as bread, pasta, and other flour-based products is on the rise. One of the significant trends shaping the MEA milling industry is the shift toward processing local grains such as sorghum, millet, and teff. These grains are resilient to harsh climatic conditions,

Pioneering solutions poised to shape the flour milling landscape in Africa

making them vital for food security in arid regions.

The introduction of next-generation milling technologies is poised to meet this growing demand while improving production processes and supporting food security. Companies like Bühler, Alapala, and Ocrim are at the forefront of this shift, offering state-of-the-art equipment and tailored services to meet the unique challenges of this diverse market. "Our approach is to understand the specific needs of each client and provide solutions that maximize their potential," says Ocrim’s Technical Director, Marco

Galli.

A recent report by the International Grains Council highlighted that the integration of data analytics has led to a 20% increase in milling efficiency for some companies in Africa. According to the report, one notable example is a partnership between a leading Egyptian miller and Bühler, which resulted in a 30% increase in production efficiency and a significant reduction in energy consumption.

Alapala, another leading player, has been instrumental in delivering tailor-made milling solutions for various grains, including wheat, corn, and pulses. Alapala's CEO, Görkem Alapala, highlights the importance of innovation: "The future of the milling industry lies in our ability to adapt and integrate technological advancements to meet the ever-evolving needs of our customers."

THE RAPID EVOLUTION OF THE FLOUR MILLING MACHINERY MARKET

To meet the demand for next generation milling, the flour milling machinery market is rapidly evolving. According to Future Market Insights, the global wheat milling machine market is projected to grow at a compound annual growth rate (CAGR) of 3.9%, with its value expected to rise from USD 1,232.2 million in 2023 to USD 1,806.5 million by 2033. In 2022, the market was valued at USD 1,185.9 million, growing at a CAGR of 3.5%. This growth is driven by rising demand for high-quality flour, automated milling systems, and the popularity of specialty and organic flours.

Similarly, the maize flour and grits processing market is forecast to reach USD 83.1 billion by 2026, expanding at a CAGR of 4.2% from 2021 to 2026. This growth is largely fueled by increased consumption of maize-based products, such as

breakfast cereals, snacks, and convenience foods. Overall, according to Cognitive Market Research, The Global Flour Milling Machines market size will grow at a compound annual growth rate (CAGR) of 5.30% from 2023 to 2030. Although North America dominates the flour milling machines market, other regions, including Middle East and Africa are poised to experience increase, driven by demand for bakery goods like bread, pasta, pizza, other flourbased products and high urban residence.

GAME-CHANGING MILLING TECHNOLOGIES

According to Thomas Zehnder, Head of Digital Solutions at Bühler, "Data-driven insights are transforming the way we operate. Our clients can now make informed decisions that not only improve efficiency but also reduce their environmental footprint." New milling technologies prioritize precision and sustainability. High-tech roller mills, automated sifters, and optical sorters now produce flour with consistent particle size and purity, thanks to Industry 4.0 technologies. Smart sensors, IoT devices, and artificial intelligence (AI) are increasingly integrated into milling operations to enable real-time monitoring and control.

Automated systems adjust parameters such as moisture levels, temperature, and grinding pressure to maintain consistent flour quality. Bühler's Insights platform, for instance, uses AI to provide real-time analytics on milling operations, reducing energy consumption by 10% and minimizing waste. IoT-enabled grain sorting systems, such as SORTEX by Bühler, ensure unmatched accuracy in removing damaged or contaminated grains.

African milling companies are increasingly adopting these technologies to stay competitive.

THE INTEGRATION OF DATA ANALYTICS HAS LED TO A 20% INCREASE IN MILLING EFFICIENCY FOR SOME COMPANIES IN AFRICA : IGC

In East Africa, Ethiopia leads the region’s milling sector, processing approximately 17.5 million metric tons of corn, wheat, and rice annually, according to Rabobank. Despite this impressive capacity, the wheat milling industry remains fragmented and underutilized, presenting investment opportunities. Countries like Kenya and Uganda, however, are leading the charge in adopting modern milling technologies. The region's strategic location and access to regional trade blocs such as the East African Community (EAC) make it a hub for grain processing and distribution.

Meanwhile, West Africa's flour milling sector continues to thrive, driven by demand for staple foods such as bread and noodles. Nigeria remains a key market, with largescale millers investing in both capacity expansion and technological upgrades. For example, Flour Mills of Nigeria Plc has integrated digital monitoring systems that allow for predictive maintenance and optimized production cycles. "Data is revolutionizing how we manage our facilities. It ensures we meet the highest quality standards while reducing waste," said John Oluwaseyi, Technical Director at Flour Mills of Nigeria. In Cameroon, CESCO advanced the construction of a grain storage and steel mill facility with a capacity of 20,000 tonnes, featuring 15 corrugated steel silos to strengthen the region’s agricultural infrastructure.

Meanwhile, Saudi Arabia recently saw CESCO complete the Factory Acceptance Test (FAT) for a high-capacity bagging line system for United Feed Company (UFC). In South Sudan, Tanis Milling Technologies recently, executed a turnkey project that includes a 500 tonnes-per-day (TPD) maize mill and a 100 TPD wheat mill with advanced automation systems for realtime monitoring.

As Görkem Alapala aptly puts it, "The future is bright for the milling industry in the MEA region. By embracing technology, sustainability, and collaboration, we can unlock the full potential of this dynamic market." Moreover, Bühler has launched the next generation of its TAS grain cleaning system, the TAS LAAC. The system's remote control feature and ultrareliable sensors allow operators to make quick adjustments and maximize uptime. Bühler Insights integration enables advanced trend analysis for improved yields.

SUSTAINABILITY AT THE CORE OF INNOVATION

Sustainability is a driving force behind the technological advancements in the grains and milling sector. The milling process accounts for around three-quarters of the energy used in a flour mill, hence, manufacturers are responding by introducing energy-efficient equipment. With the MEA region facing challenges such as water scarcity and climate change, companies are prioritizing eco-friendly solutions.

Bühler's energy-efficient equipment and Alapala's wastereduction technologies are just a few examples of how the industry is embracing sustainability. The use of renewable energy sources and the development of circular economy models are also gaining traction.

One inspiring story comes from a miller in Kenya who transitioned from traditional milling to modern energy-efficient systems powered by solar energy. "We used to struggle with high energy costs and inconsistent power supply," says the mill owner, Jane Njoroge. "Switching to solar-powered milling has transformed our business, making us more resilient and environmentally responsible."

Stefan Scheiber, CEO of Bühler, emphasizes the company's commitment to sustainability and innovation: "Our solutions are designed not only to optimize production efficiency but also to ensure that we are contributing to a more sustainable food system. We believe the MEA region has immense potential, and we're here to support that growth.”

THE FUTURE OF FLOUR MILLING IN AFRICA

Looking ahead, the future of flour milling in Africa is bright. The industry is expected to benefit from continued technological advancements, increased focus on food security, and a growing consumer base. Another revolutionary development is the move toward electric milling in Sub-Saharan Africa (SSA).

With around 500,000 to 750,000 maize mills traditionally powered by diesel, International Grains Council predicts that this transition could significantly reduce environmental impact. Diesel consumption in the region is nearly 900 million liters annually, contributing approximately 2.3 million tonnes of carbon dioxide emissions. Switching to electric milling, and adopting digital milling solutions could add an estimated US$ 2.5 billion in value across SSA by 2030 and reduce carbon emissions by 5 million tonnes per year. "The milling industry is at a turning point. Innovation and collaboration will be the key drivers of future success," said Dr. Schlauri of Bühler Group. MMEA

BAKING SNACKS &

MIDDLE EAST & AFRICA

LA BOULANGERIE BY VUPES

La Boulangerie BY VUPES

Reviving French Tradition with Transparency in Dubai’s Bakery

BY WANGARI KAMAU

Scene

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 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

Didier Schneider, Founder, La Boulangerie By Vupes

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

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 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 near-expiry 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. MMEA

WHEAT PROTEIN:

A Cornerstone of Baking Success

BY MARTHA KURIA

Flour is the backbone of any bakery or pastry case. In fact, getting good quality flour is the easiest way to improve the way your baked product will look and taste. From elegant entremets to the humble cookie, pastry does not exist without flour. However, for bakers, understanding the balance between protein levels and gluten quality allows bakers to produce a wide array of baked goods with desirable textures, volumes, and sensory attributes. As consumer demand for diverse and nutritious baked goods continues to rise, manufacturers are expected to leverage advances in wheat protein science and specialty flour blends, driving innovation and maintaining competitiveness in the dynamic baking industry.

UNDERSTANDING WHEAT PROTEIN

Wheat protein content and quality are fundamental factors shaping the success of the baking industry, influencing everything from dough elasticity and fermentation to the texture and shelf life of the final baked products. Understanding these elements enables bakers and food technologists to optimize formulations and maintain consistency in baked goods. Wheat protein content is primarily determined by the variety of wheat and environmental factors during cultivation. The two main types of wheat— hard and soft—differ significantly in their protein levels. Hard wheat typically contains a higher protein content (12-15%), making it ideal for products requiring strong dough structures, such as bread and rolls. In contrast, soft wheat, with lower protein levels (8-10%), is better suited for delicate baked goods like cakes, cookies, and pastries.

Protein in wheat mainly consists of gluten-forming proteins—gliadin and glutenin—which are crucial for developing the gluten network, providing dough

HIGHQUALITY PROTEINS FORM A STRONG YET EXTENSIBLE GLUTEN NETWORK, WHICH SUPPORTS DOUGH STRETCHING WITHOUT BREAKING

elasticity and strength. It is the balance between the two that gives bread dough its characteristic properties. Glutenin gives bread dough its elasticity – the ability to resist stretching. Gliadin gives bread dough its extensibility – the ability to be stretched without easily tearing.

Beyond quantity, the quality of wheat protein significantly influences dough properties. Highquality proteins form a strong yet extensible gluten network, which supports dough stretching without breaking. This balance is vital for achieving well-risen bread with a desirable texture. Weak or poor-quality proteins produce a fragile gluten structure, resulting in dense and flat baked goods. High-protein flours also absorb more water, improving dough handling and yielding loaves with superior volume and chewiness. Conversely, low-protein flours produce tender and crumbly textures, ideal for cakes and biscuits.

UNLOCKING THE POWER OF WHEAT PROTEIN: HOW PROTEIN CONTENT SHAPES DOUGH QUALITY

Every baker knows that selecting the right type of flour is essential for crafting the perfect baked treat. A great wheat flour manufacturer understands this need and provides custom blends tailored to specific baking requirements. The performance of wheat flour in baking is intricately linked to its protein properties, making protein content a critical factor in achieving desired results.

For yeast-leavened products such as bread and pizza crusts, high-protein flours (12-15%) are indispensable. They provide the strength necessary to withstand fermentation and

maintain structure during baking. On the other hand, chemically leavened products like cakes thrive on low-protein flour (7-9%) to achieve a soft, tender crumb. Excess protein in these products can result in tough, chewy textures, which bakers seek to avoid. All-purpose flour, with its balanced protein content (10.5-11.5%), offers versatility for a variety of baked goods, while pastry flour (8.5-9.5%) and self-rising flour (pre-blended with leaveners and salt) cater to specialized needs for pastries and convenience baking.

The ideal protein quality and content depend on the specific baked product being produced. Artisan bread bakers may prefer flours with strong and extensible gluten characteristics, ensuring the dough holds its shape while rising and baking. In contrast, pastry chefs prioritize flours with minimal gluten development potential to achieve tender, flaky textures.

Ultimately, understanding the unique properties of each flour type is the key to baking success. Whether you’re crafting a hearty artisan loaf, a delicate cake, or a flaky pastry, selecting the right flour ensures your baked goods achieve the perfect texture, structure, and flavor every time.

SURGING DEMAND FOR PREMIUM BAKED PRODUCTS FOODS DRIVES SPECIALTY FLOURS INNOVATION

The rise of health-conscious consumers has led to increased interest in multigrain and whole grain breads from specialty flours. Specialty flour refers to whole wheat, rye, oat, graham, buckwheat, and soy flours commonly combined with all-purpose flour in baking recipes because

BREADS

none of them contain enough gluten to provide the necessary elasticity on their own.

As consumer preferences evolve, so does the baking industry. The demand for clean-label and high-protein baked products has inspired innovations in flour production, including blending different wheat varieties to achieve specific protein characteristics. Major companies operating in the specialty flours market are innovating new products with sustainable grains to increase their profitability in the market. For instance, in May 2023, The Archer-Daniels-Midland Company, a USbased food processing company, launched HarvestEdge Oro. the HarvestEdge Oro line of products comprises premium and customized pizza flours, mixes, blends, low-carb flour substitutes, and specialty grains

To meet the growing demand, the Future Market Insights projects that the Global Modified Flour sales are valued at USD 102.1 billion by 2024 and is projected to reach a value of USD 152.8 Billion by 2034, with the global market reflecting a CAGR of 4.3% over the assessment period.

The growth in the forecast period can be attributed to functional flour trends, plant-based diets and veganism, adoption of ancient grains, custom blends and mixes, investments in sustainable sourcing, focus on gut health.

These flours are perceived as healthier alternatives to

refined white breads, offering higher nutritional content and potential health benefits. However, incorporating specialty flours into baking formulations can significantly impact the functional properties of doughs and batters. Factors such as protein content influence water absorption, cohesiveness, dough strength, texture, loaf volume, and crumb grain. Bakers must carefully select flour types to achieve desired outcomes in their products.

In Africa, brands such as Millstone Flour and Eureka Mills exemplify how manufacturers are adopting innovative approaches to specialty baking flours, focusing on wheat protein content and functionality to cater to health-conscious and discerning consumers. Millstone Flour’s 'Farina 00' range is ideal for pasta and pizza bases, while Eureka Mills produces unbleached stoneground flours aimed at the artisanal market. MMEA

Edita Food Industries expands regional footprint with strategic acquisition

IRAQ - Edita Food Industries, a leading Egyptian packaged snack manufacturer, has made significant strides in its regional expansion and product innovation strategies.

The company recently acquired a 49% stake in Iraqi snack producer Tuama Jebur Abbas (TJA) for US$8 million, establishing Edita Iraq—its first local production presence in the country. This strategic move aims to tap into Iraq’s growing economy and untapped snack food market, leveraging Edita’s expertise and brand equity.

The partnership includes a factory equipped with three production lines for cakes and biscuits. Managed through a UAE-based holding company, Edita Iraq will benefit from technical know-how and manufacturing assistance agreements. Edita plans to invest over US$27 million in the Iraqi market within three years, introducing its popular brands, including Molto and Tiger Tail.

Back in Egypt, Edita continues to fortify its market position through strategic partnerships and product expansions. The company recently teamed up with Misr Food Additives (MIFAD) to double the production capacity of its flagship biscuit brand, Oniro. This collaboration aims to support Edita in meeting the rising demand for biscuits, which has seen a 40% compound annual growth rate (CAGR) over the past three years.

Edita’s commitment to innovation is evident with the launch of the HOHOs Family Roll—a larger, shareable snacking option available in chocolate, vanilla, and strawberry flavors. Priced at EGP 18 (US$0.36) per pouch, the product caters to family-oriented consumers. To ensure efficient distribution, Edita has enhanced its production capacities and expanded its distribution fleet.

The company’s financial performance underscores its growth trajectory. In Q3 2024, Edita reported a 25.5% yearon-year revenue increase, totaling EGP 3.9 billion (US$127.6 million). Despite a decline in sales volume, revenue growth was driven by significant price increases and product diversification. Export sales surged 71.9%, with key markets like Libya, Iraq, and Jordan contributing significantly.

Olam Agri launches “Big Baker” project to empower children in

Ghana TRAINING

GHANA - Olam Agri’s Grains Business, a key player in wheat flour manufacturing in Ghana, has launched the “Big Baker” project in partnership with Ennoble Africa Foundation.

The initiative aims to equip underprivileged children in Accra with baking skills and mentorship, fostering entrepreneurial capabilities and practical expertise. To date, over 250 children have been trained, positioning them for selfsufficiency and economic empowerment.

Soumya Saxena, Business Head for Olam Agri’s Grains Business in Ghana, highlighted the transformative role of education and skill development in breaking the cycle of poverty. “By providing opportunities for these children to learn valuable skills, we hope to inspire them to pursue their dreams and contribute positively to their communities,” Saxena stated.

Dulcie Delali Attipoe, Team Lead at Ennoble Africa Foundation, echoed this sentiment, emphasizing the initiative’s potential to lay a strong foundation for the children’s futures. The “Big Baker” project is one of several impactful programs by Olam Agri, which also includes the “My Healthy Baker” campaign that provided health screenings for over 6,000 bakers and the Grains Hygiene Standard Management program, enhancing food safety in the industry.

Additionally, Olam Agri has been recognized as a Top Employer in Africa for the fifth consecutive year by the Top Employers Institute. This accolade reflects the company’s commitment to excellence in people practices, diversity, inclusion, and fostering a supportive workplace culture. Olam Agri’s emphasis on employee empowerment and development is central to its mission to strengthen global food security, improve nutrition, and address climate change.

David Plink, CEO of the Top Employers Institute, praised Olam Agri’s people-first approach and resilience, which have enriched the workplace and contributed to its continued success.

Mondelez introduces belVita energy snack bites

USA – Mondelez International, a leading global food company, is expanding its belVita breakfast biscuit line with the introduction of belVita Energy Snack Bites.

These soft-baked, bite-sized snacks are designed for midmorning refueling, offering a convenient, wholesome option for consumers on the go. Available in two flavors—Banana Dark Chocolate & Sunflower Seed, and Blueberry & Sunflower Seed—the snacks are made with real fruits and seeds, and are both non-GMO Project verified and kosher certified.

Each serving of these snacks provides 14 grams of whole grains, fiber, iron, and B vitamins, with no high-fructose corn syrup or artificial additives. Packaged in resealable 5oz bags, they cater to those seeking a quick yet nutritious bite between meals. Miguel Zorrilla, vice president of belVita at Mondelez, emphasized the need for a quick, delicious snack that fits into busy mornings, bridging the gap between breakfast and lunch. The new belVita Energy Snack Bites will be available for $4.49 per 5oz bag at nationwide retailers starting February 1, 2025.

Mondelez International, with annual revenues of around $26.5 billion, has expanded its presence across more than 160 countries. In addition to belVita, the company owns popular brands such as Oreo, Ritz, Chips Ahoy!, and Cadbury. Over the past year, the company has further strengthened its portfolio with acquisitions like a majority stake in Evirth, a leading Chinese manufacturer of frozen cakes and pastries, and a minority stake in Urban Legend, a UK doughnut and pastry company.

Mondelez has also been investing heavily in its operations, notably with a $1.2 billion investment in supply chain improvements and its 2024 partnerships with Accenture and Publicis Groupe to boost marketing through AI.

CBL Group enters Kenyan market tapping into East Africa’s growing biscuit sector

KENYA – Sri Lanka’s Ceylon Biscuits Limited (CBL) Group has officially entered the Kenyan market, introducing its renowned Munchee biscuits and Ritzbury chocolates.

This strategic expansion, in partnership with Expolanka Freight Limited (EFL) Global Kenya and local distributor Peniel Acumen Distributors, aims to establish a robust distribution hub in Nairobi, enhancing CBL’s presence across East Africa. Kenya’s biscuit market has been experiencing significant growth, driven by increasing urbanization, a rising middleclass population, and changing dietary preferences towards convenience foods.

According to 6Wresearch, the Kenya biscuits and crackers market is projected to grow at a compound annual growth rate (CAGR) of 4.5% during the forecast period 2025-2031. This upward trend is reflective of the broader Middle East and Africa sweet biscuits market, which is expected to grow at a CAGR of 5.3% over the next five years.

The launch event was graced by former Sri Lankan High Commissioner to Kenya, Kana Kananathan, who emphasized the significance of this collaboration in strengthening trade ties between Sri Lanka and Kenya.

He lauded the entrepreneurs for their substantial investments in Africa, highlighting the role such ventures play in regional growth and development. Kananathan assured that through Sri Lanka’s robust network, all necessary support would be provided to Sri Lankan businesses aiming to establish a foothold in Africa.

CBL Group, established in 1968 with a mission to combat malnutrition among Sri Lankan schoolchildren, has evolved into one of Sri Lanka’s leading food manufacturing conglomerates.

The company’s diverse product portfolio includes highquality biscuits, chocolates, long shelf-life cakes, soy-based foods, nutritional supplements, cereals, coconut-based items, and organic fruits and spices. By setting up a distribution hub in Nairobi, CBL aims to serve not only Kenya but the entire East African region, bringing quality Sri Lankan products to a broader consumer base.

PepsiCo teams up with Jiangsu Rilong Food to build Quaker oats plant in China

CHINA – PepsiCo has teamed up with Jiangsu Rilong Food Co. to build a Quaker oats production facility in Lianshui County, Huai’an City in Jiangsu province north of Shanghai, China

The US-headquartered food and drinks giant has inked what it called a “strategic cooperation” agreement with Jiangsu Rilong Food Co. to invest around 500 million yuan (US$68.9m) in the new production plant. The factory will cover an area of 100,000 square metres. It will have a manufacturing capacity of 160,000 tons of the breakfast cereal brand, according to a statement from PepsiCo.

Chen Jiancong, the chairman of Jiangsu Rilong Food, said, “Rilong has more than 20 years of experience in oatmeal processing and production. The pursuit of excellence in quality has made Rilong and PepsiCo, which shares the same ideals, become long-term partners.”

PepsiCo said the investment and partnership is geared toward developing China’s local food industry, particularly around better-for-you linked to health, improving production efficiencies, and to meet the “diversified needs for nutritious cereal foods”. The venture will seek to reduce fats, salt and sugar, while eliminating added monosodium glutamate (MSG), sweeteners, gelatine and artificial flavourings.

Changan Xie, the CEO of PepsiCo for the Asia-Pacific region, noted: “PepsiCo has been deeply involved in the Chinese market for more than 40 years and has always adhered to the long-term commitment of rooted in China.

PepsiCo already operates a “convenient food” plant in China, located in Shanghai, according to its 2023 annual report, which said the Asia Pacific, including Australia, New Zealand and China, accounted for 5% of group revenue across both food and drinks.

China itself generated US$2.7 billion of PepsiCo’s groupwide revenue of US$91.4 billion for 2023, with low singledigit growth in food and a mid-single-digit progression in beverages, the report shows.

ABA, ASB partner to launch new online baking courses

USA — The American Bakers Association (ABA) has partnered with the American Society of Baking (ASB) to unveil a new set of baking courses called the Bakers Manufacturing Academy that users can access online.

Under this partnership, ABA’s Bakers Manufacturing Academy courses will be hosted on ASB’s Learning Management System (LMS), the Education Hub. According to the ABA, the courses will provide industry-specific, technical education for bakery production employees at multiple skill levels.

The classes will focus on training for bread, hamburger buns, hot dog buns, variety hearth bread, cookies, crackers, sheeting, laminating, wire cut cookies, rotary cookies, rotary crackers, sandwich cookies and sandwich crackers. The two organizations noted that they are united in their mission to foster a culture of continuous learning, growth, and innovation within the baking industry, the two organizations say.

“Promoting education across the baking industry is key to building a more skilled and efficient workforce,” Samantha Moore, senior director of events and programming for the ABA said . In addition he noted that, leveraging both traditional and innovative learning methods, will make essential training more accessible and impactful than ever before.

“This collaboration allows professionals to access highquality, interactive courses conveniently and effectively, ensuring that the industry can keep up with the demands of safety, efficiency, and continuous growth.”

According to Sarah Day, ASB’s director of education, the new courses will promote innovation and ensure that our suppliers, bakers, benefit from the highest standards of excellence and safety. The ABA Bakers Manufacturing Academy courses are now available on the ASB education hub Learning Management Systems (LMS).

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