MILLING MIDDLE EAST & AFRICA ISSUE 9

MILLERS CORNER

Christopher Muema

MARKET TRENDS

Flatbread

FORMULATIONS

Fats & Oils

COUNTRY FOCUS

Algeria

ANIMAL FEEDS

Alltech Report 2024

EAST & AFRICA

MILLERS CORNERCHRISTOPHER MUEMA

Christopher Muema calls on organizations to invest in training their milling personnel

COUNTRY FOCUS -

Algeria's agricultural landscape: A tale of diversity and challenges

TECHNOLOGY FOCUS - GRAIN COOLING

Trends in Grain Storage and Cooling Technologies

Editorial

News Update:

• Feerum Egypt invests US$33M in grain storage silo factory

• EAGC, TMA launch initiative to boost exportfocused grain trade in East Africa

• Saudi’s First Milling Company expands with launch of Food Supplies Company

• Mandela Millers achieves ISO 22000 certification

• Kenyan researchers release armyworm-resistant maize seeds

• Del Monte Kenya launches De l’Ora Bio, a state-ofthe-art biofertilizer facility

• Mandela Millers achieves ISO 22000 certification

• European council extends ukraine trade support

• Noutchogouin Group launches new animal feed plant in Yaoundé

ANIMAL FEEDS - ALLTECH AGRI-FOOD REPORT 2024

Global Feed Production Proves Resilient

MARKET TRENDS - FLATBREAD

Trends in Africa's Flatbread

Supplier

News & Innovations:

• Puratos debuts Sapore Lavida active sourdough

• Alltech partners Agolin to start production in USA by mid-2025

• Imas launches Multiplexa Plansifter, installs mill in Cameroon

• Bühler, Elsewedy Electric, IBC partner to bolster Egypt’s grain silo localization efforts

• Phibro Animal Health acquires Zoetis feed additive portfolio for US$350M

• Allegiant launches advanced test facility in Australia

• Bayer partners AlphaBio for new bioinsecticide

• ADM partners Voltloader for electric wheat transportation in UK

• ANDRITZ, Microsoft partner to drive autonomous factory revolution

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...

MIDDLE EAST & AFRICA

Year 3 | Issue No.9 May-June 2024

FOUNDER & PUBLISHER

Francis Juma

SENIOR EDITOR

Catherine Odhiambo

ASSISTANT LEAD EDITOR

Martha Kuria

EDITORS

Wangari Kamau

BUSINESS DEVELOPMENT DIRECTOR

Virginia Nyoro

BUSINESS DEVELOPMENT ASSOCIATE

Vivian Kebabe

HEAD OF DESIGN

Clare Ngode

ACCOUNTS

Jonah Sambai

Published By: FW Africa

P.O. Box 1874-00621, Nairobi Kenya

Tel: +254725 343932

Email: info@fwafrica.net

Company Website: www.fwafrica.net

Sustainable Milling in a Changing Climate: Insights and Advances

Welcome to Issue 9 of Milling Middle East & Africa Magazine. As we continue to explore the dynamic world of milling, we must address one of the most pressing challenges impacting our industry and the broader agricultural sector: climate change. The effects of climate change are being felt across Africa, from Zimbabwe to Morocco, with harvests dropping due to El Niño-induced droughts. This has led countries to turn to climate-smart options, including the development of droughtresistant seeds and innovative farming practices.

In this issue, we spotlight Algeria, a country endowed with 8.5 million hectares of arable land, predominantly rainfed. Despite this natural bounty, Algeria faces significant variability in cereal yields due to erratic rainfall patterns, making it heavily dependent on imports. Over the past decade, Algeria has been exploring alternative cereal species such as barley and pearl millet, which are more droughttolerant and can contribute significantly to food security.

consumption has increased exponentially in Africa, mostly due to urbanization and the demand for convenient meals that characterize urban lifestyles. Changing consumer preferences are driving growth in this segment, presenting new opportunities and challenges for millers.

Our Formulation article discusses the pivotal role of Fats And Oils In Baking, showcasing how the integration of these essential ingredients with modern milling techniques is transforming the baking industry. These advancements are helping to meet the dual demands of healthconscious consumers and the need for sustainable production methods.

Our Millers’ Corner features Christopher Muema, Chief Miller at Capwell Industries Limited. Christopher shares his insights on how investing in trained personnel can enhance productivity and profitability in the milling sector.

Milling 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.

Complementing these efforts are Advances in Grain Cooling Technology. Our Technology Focus article highlights how these innovations help avert postharvest losses by preserving grain quality for extended periods. This is particularly crucial during times of unpredictable weather patterns and can make the difference between scarcity and sufficiency.

In our Market Trends section, we delve into the burgeoning Flatbread market in Africa. One interesting finding is that pizza

Finally, our Animal Feeds Insights draws on the Alltech Agri-food Outlook to provide a comprehensive overview of how the avian influenza outbreak significantly impacted poultry feed production in most African countries.

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

Stay informed and inspired with Milling Middle East Magazine.

Catherine

Odhiambo

Senior Editor MMEA

Pembe Flour Mills Ltd: Providing safe, nutritious, and affordable food for Kenya

https://www.youtube.com/watch?v=F6i3UKGZc0Q

In Kenya's dynamic economy, Pembe Flour Mills plays a crucial part by providing an essential commodity: maize meal. This staple forms the backbone of the nation's diet, and Pembe's relentless pursuit of operational excellence ensures its uninterrupted supply.

Facing technical difficulties and elongated downtimes in the past, Pembe found a compelling solution in partnering with Bühler. The collaboration aimed to enhance efficiency and reduce the delays in procuring spare parts, which had been a significant hurdle for Pembe.

Through the integration of Bühler's advanced technology, including a maize mill and the Mercury system, Pembe revolutionized their production process: “We at Pembe feel at home because of Bühler`s service and their customer care. When Bühler came in, they changed the whole market by bringing in an East African office. And we get spare parts at a simpler time. After the Bühler retrofit, our profitability has gone up by reducing our downtime.”, says Salim Abubaker, Director at Pembe Flour Mills.

This practical business transformation was further augmented by the Bühler Sortex technology, which assured the consistency and safety of Pembe's maize meal by effectively

managing the quality control process and reducing contaminants like aflatoxins.

Resource management has always been a pivotal challenge in this sector, with the scarcity of raw materials and escalating energy expenses. Yet, with strategic retrofits and updates to both automation and equipment provided by Bühler, Pembe successfully navigated these challenges. They managed to keep their processes cost-effective, thus maintaining the affordability of their product in the market.

Additionally, Bühler's introduction of the Bühler Insights platform enabled Pembe's management to enhance decisionmaking through data-driven insights into production yields, machine conditions, and energy usage. This level of oversight and management is integral to maintaining Pembe's competitive edge.

The effectiveness of Pembe's ongoing collaboration with Bühler isn't just in the new systems put in place, but in the sustained support and fine-tuning of operations that keep a legacy plant performing at modern standards. It's a partnership that values robust service and customer care, ensuring that one of Kenya's leading mills continues to deliver on its promise of quality and reliability.

Feerum

Egypt

invests

EGYPT – Feerum Egypt, a prominent player in the grain storage industry, has announced an investment of US$33 million in the establishment of a stateof-the-art factory dedicated to the production of grain storage silos in the East Port Said region of Egypt.

The initiative, backed by an investment of EGP 1.6 billion (US$33.9 million), marks a strategic move to enhance Egypt’s grain storage capabilities and bolster food security in the country.

East Port Said Development and Feerum Egypt recently signed a

US$33M in grain storage silo factory

landmark agreement facilitating the creation of this facility.

The signing ceremony, attended by Prime Minister Mostafa Madbouly, underlines the government’s commitment to supporting strategic industries within the Suez Canal Economic Zone (SCZone).

With a planned area of 51,950 square meters, the new factory aims to strengthen the region’s industrial infrastructure while aligning with President Abdel Fattah El-Sisi’s vision to localize key industries within the SCZone.

USDA invests US$300M in various agricultural institutions

USA – The USDA has announced a US$300 million allocation to 66 U.S. organizations through the new Regional Agricultural Promotion Program (RAPP). Launched in October 2023, RAPP aims to expand U.S. agricultural exports into emerging markets like Africa, Latin America, the Caribbean, and South and Southeast Asia.

Agriculture Secretary Tom Vilsack emphasized the program’s goal to diversify and enhance market opportunities for U.S. agricultural products, making exporters more competitive globally. This funding is part of a larger US$1.2 billion initiative to develop new international markets.

The first funding round will support

numerous projects to meet growing global demand for high-quality U.S. agricultural products. The U.S. Grains Council (USGC) received US$17 million to develop key export markets, with USGC leaders praising the USDA’s confidence in their international efforts. Future funding rounds are planned, with the next in 2026.

EAGC, TMA launch initiative to boost export-focused grain trade in East Africa

EAST AFRICA

– The Eastern Africa Grain Council (EAGC) and Trademark Africa (TMA) have jointly initiated a three-year project to fortify exportoriented staple grains trade in East Africa.

Titled “Strengthening Competitiveness in Export-Oriented Staple Food Value Chains in East Africa,” the project, funded by USAID’s Economic Recovery and Resilience Activities (ERRA), was officially launched on April 3rd in Nairobi.

The program will be implemented in Kenya, Tanzania, and Uganda, with

Kenya as the destination market and Tanzania and Uganda as suppliers due to their surplus production.

The project comes at a time when the food commodities trade faces significant instability and decline amid low aggregation, informal trading, and limited farmer integration into formal trade, resulting in high transactional costs.

According to the executives, the project aims to achieve several objectives, including strengthening farmer-operated grain business hubs (G-Hubs).

REGULATORY

China approves gene-edited wheat for commercial production

CHINA – China has approved the safety of gene-edited wheat, marking a significant step toward the commercialization of genetically modified food crops in the country. This approval highlights China’s commitment to biotechnology in agriculture to enhance food security and sustainability.

So far, GM soybeans, maize, cotton, and papaya have been approved for commercial production in the country.

The newly-approved gene-edited wheat, used in staple foods like pasta, noodles, and bread, represents a potential shift towards broader acceptance of genetically modified crops in China.

This development aligns with reports that Beijing will introduce new regulations for labeling genetically modified crops later this year, ensuring

consumer clarity and transparency.

Additionally, China’s Ministry of Agriculture has approved a genetically modified corn variety with herbicide and insect resistance and a gene-edited corn variety designed for higher yield. These approvals underscore China's multifaceted approach to agricultural

innovation.

Despite these advancements, consumer sentiment about the safety of genetically modified food remains cautious. China continues to rely on imported genetically modified crops for animal feed due to ongoing consumer concerns.

Uganda signs Animal Feeds Act 2023 into law

to revolutionize the country’s livestock sector.

Signed on May 14, 2024, the Bill provides a legislative framework for the operationalization of the animal feed policy by regulating the production, importation, exportation, and marking of animal feeds in a bid to boost the local feed capacity.

The Bill was tabled in parliament on 25 October 2023. In February 2024, the Ugandan parliament passed it, creating a committee to regulate animal feed production, storage, importation, exportation, and marketing.

Under this law, the establishment of the Animal Feeds Committee will oversee adherence to these regulations, ensuring the quality and safety of animal feeds across the nation.

Central to the Animal Feeds Act are stringent penalties aimed at deterring malpractice within the industry.

Dealers found guilty of selling

adulterated or contaminated animal feed face tough consequences, including fines of up to Shs5M (US$1300) or imprisonment for up to five years.

Additionally, licensing requirements for animal feed production, storage, transportation, and sale are enforced, ensuring compliance with industry standards.

UGANDAN

PRESIDENT

YOWERI MUSEVENI

HAS SIGNED THE ANIMAL FEEDS ACT, 2023, INTO LAW TO ENSURE COMPLIANCE WITH INDUSTRY STANDARDS.

UGANDA – Ugandan President Yoweri Museveni has signed the Animal Feeds Act, 2023, into law, a move that aims

NUTRITION & HEALTH

Millers for Nutrition launches in Nigeria

Agthia Group’s Q1 2024 net profit soars by 32%

UAE – Agthia Group, a leading UAE food and beverage company based in Abu Dhabi, has posted a 32% jump in net profit for Q1 2024 on the back of strong growth across all business segments.

The food and beverage firm recorded a total net profit of AED 127.6 million (US$34.7 million) during the three months ending March 31, 2024. Despite challenging global macroeconomic conditions, the company’s net revenue increased 22.6% year-on-year (YoY) to AED 1.45 billion (US$395M).

Listed on the Abu Dhabi Securities Exchange, Agthia company operates through consumer business and agribusiness, which operates Grand Mills flour and Agrivita animal feed products.

The group’s product portfolio is categorized into segments, including flour and animal feed, water and beverages, processed fruits and vegetables, and dairy and frozen baked products.

NIGERIA – Millers for Nutrition, a coalition aimed at enhancing access to nutritious foods nationwide, made its grand entrance onto the national stage at the 9th Agrofood Nigeria Exhibition and Summit.

With support from founding partners like BASF, DSM-Firmenich, Mühlenchemie, Piramal, BioAnalyt, and Sanku, as well as strategic input and investment from the Bill & Melinda Gates Foundation, the coalition aims to revolutionize access to nutritious foods globally.

The launch was graced by esteemed figures including Sugra Mahmood, Director of Nutrition at the

INVESTMENTS

Federal Ministry of Agriculture and Food Security, Dr. Faniran Sanjo of the Ministry of Budget & Economic Planning, and Eva Edwards, Director of NAFDAC’s Food Safety and Applied Nutrition (FSAN).

Millers for Nutrition's primary objective is to facilitate the widespread fortification of staple foods such as flour, cooking oil, and rice, ensuring they are enriched with essential vitamins and minerals.

The coalition aims to combat malnutrition and uplift public health standards by engaging millers, Nigeria's backbone of food processing.

Saudi’s First Milling Company expands with launch of Food Supplies Company

SAUDI ARABIA – First Milling Company, a leading milling firm in Saudi Arabia, has established a new subsidiary, First Food Supplies Company, to support its strategic objectives and future business expansion.

The newly formed entity, wholly owned by First Milling Company, will

be headquartered in Jeddah, Kingdom of Saudi Arabia. It has a capital of SAR 100,000 (US$27,000), with First Milling Company holding a 100% stake.

First Food Supplies Company will specialize in a diverse range of operations, including the manufacture of bakery products, grain mill products, starches, pasta, couscous, and other similar starch products.

Additionally, the subsidiary will be involved in storage, freight, and road transport, as well as the wholesale of agricultural raw materials and live animals, food and beverages, and the retail sale of food in specialized stores.

The company will also engage in packaging and covering activities, enhancing its comprehensive service offerings in the food supply chain.

The new entity's financial effect is anticipated to contribute positively to First Milling Company’s results and course of business, which will appear in 2025 following the commencement of its commercial operation.

Mandela Millers achieves ISO 22000 certification

UGANDA – Mandela Millers, a subsidiary of the Mandela Group of Companies, has received ISO 22000 Food Safety Management System Certifications from the Uganda National Bureau of Standards (UNBS) for upholding stringent protocols throughout its food production processes.

This achievement makes Mandela Millers the first and only flour manufacturer in Uganda to receive the

NEW TECHNOLOGY

award, affirming its commitment to the well-being and safety of its customers.

Patricia Bageine Ejalu, the Deputy Executive Director of Standards at UNBS, presented the certificate to the company's founder and Executive Director, Ahmed Omar Mandela, during an award ceremony held at the company’s premises in Busega.

Bageine highlighted that Mandela Millers has implemented comprehensive control measures throughout its

processing cycle to ensure that food safety is monitored from start to finish.

According to her, the certification is internationally accredited, making Mandela Millers’ food products safe for Ugandans and consumers worldwide.

“As a food processing company, Mandela Millers has looked at the entire food processing system. It means the level of contamination is limited to as best as zero. This is what food management systems are all about,” she said.

MANDELA MILLERS IS THE FIRST AND ONLY FLOUR MANUFACTURER IN UGANDA TO RECEIVE

ISO 22000 CERTIFICATION

Kenyan researchers release armyworm-resistant maize seeds

KENYA – The Kenya Agriculture and Livestock Research Organisation (KALRO) researchers have released new maize varieties resistant to fall armyworms in a move to boost the country's food security.

Eliud Kireger, Director General at KALRO said the new seeds were developed to contain the spread of the dangerous migratory pest.

Fall armyworm is a destructive insect pest that poses a significant threat to over 80 crop species, including maize, rice, sorghum, and legumes.

“We expect farmers to increase production in coming years once they start planting the new armyworm-

tolerant varieties and eventual expansion of area under farming,” Kireger said.

According to Kireger, the National Varieties Release Committee, which the Ministry of Agriculture chairs approved the seeds on February 20 last year.

This followed recommendations by the National Performance Trail Committee led by the Kenya Plant Health Inspectorate Service.

The approval saw the release of FAWTH2001, FAWTH2002, and FAWTH2003 maize varieties.

“After final approval by the NVRC and eventual gazettement, the seeds will be released to commercial seed companies for production, before planting season,” Kireger said.

Del Monte Kenya launches De l’Ora Bio, a state-of-the-art biofertilizer facility

– Del Monte Kenya Ltd., a prominent producer, marketer, and

INVESTMENTS

Dutch-based De Heus breaks ground for US$26M feed factory in Kenya

KENYA - De Heus Animal Nutrition, a Netherlands-based multinational animal feed supplier, has commenced construction of a state-of-the-art livestock feed factory in Athi River, Machakos County, Kenya.

The groundbreaking ceremony, held on April 4, marked the beginning of a significant investment valued at KES 3 billion (US$26 million).

According to De Heus, the factory's construction is scheduled to be completed by the second half of 2025, after which commercial operations will commence. The new plant will have the capacity to produce an estimated 200,000 metric tonnes of animal feed annually. This production will cater to various sectors, including poultry, swine, aquaculture, and ruminants.

The establishment of the feed factory is expected to have a significant economic impact on the region. It is projected to create over 1,000 direct and indirect jobs within the animal feed and related value chains.

distributor of premium fresh fruit and prepared food across Europe, Africa, and the Middle East, has announced the inauguration of an innovative biofertilizer plant.

The biofertilizer facility, launched in partnership with Vellsam Materias Bioactivas—a renowned producer of biotechnological solutions—aims to enhance sustainable agricultural practices.

Located near Del Monte Kenya’s subsidiary operations, the plant will utilize residues from the company’s pineapple cannery to produce various types of biofertilizers. Del Monte will

MILLING $ GRAINS

use These biofertilizers and sell them to other growers in Kenya and East African countries.

These biofertilizers, derived from natural sources and employing beneficial microbes, hold promise in promoting plant growth, enhancing soil fertility, and offering a sustainable alternative to conventional chemical fertilizers.

“As the largest single exporter of Kenyan products, we are proud to contribute to advancing sustainable practices through initiatives like the plant,” said Wayne Cook, Del Monte Kenya’s Acting Deputy Managing Director.

Zimbabwe commissions new maize, wheat milling company in Harare

ZIMBABWE - President Emmerson Mnangagwa has commissioned a new milling company, Champion Foods Private Limited, lauding it as a pivotal step towards breaking the monopoly held by mainstream milling companies and curbing unjustified price hikes in Zimbabwe’s mealie meal market.

With a capacity to process 500 tonnes of maize and 200 tonnes of wheat per day, the milling company is poised to revolutionize the food industry and address challenges such as price hikes and shortages of essential commodities.

Speaking at the commissioning ceremony of the milling company in Tynward, Harare, President Mnangagwa emphasized the significance of indigenous investors contributing to the country’s industrialization drive.

The President highlighted that Champion Foods Private Limited's entry into the market signifies a significant shift towards value addition and sustainable industrialization, which aligns with the nation’s Vision 2030 goals.

“To this end, the massive milling plant will help complement the current local milling capacity, increase our product volumes, create employment opportunities and export-led production.”

KENYA

INVESTMENTS

Nutreco opens US$27M modern feed production facility in Nigeria

NIGERIA – Nutreco, a global leader in animal nutrition and aquaculture, has inaugurated a €25 million (US$26.7M) fish and poultry feed production plant in Ibadan, Oyo State, Nigeria.

The modern facility spans 170,000 square meters of land and boasts an annual manufacturing capacity of 125,000 metric tons of extruded fish and animal feeds.

The inauguration ceremony on April 17, 2024, was graced by, Seyi Makinde the Executive Governor of Oyo State, alongside dignitaries including Adeniyi Adebisi, Honourable Commissioner for Agriculture and Rural Development, and Michel Deelen, Consul General of the Kingdom of Netherlands in Nigeria.

The new feed production facility is poised to further boost the agriculture sector and national GDP, directly employing 135 staff and 150 through a third-party agency.

Kellanova confirms closure of Manchester Kellogg’s cereal factory DIVESTMENT

UK - Kellanova has announced the closure of its Kellogg’s cereal factory in Manchester by the end of 2026, resulting in the loss of about 360 jobs.

This decision follows discussions with trade unions and employee representatives, ending months of uncertainty since the closure was proposed in February 2024.

The Trafford Park site, operational for nearly 90 years, is closing due to its age and significant unused space. The outdated layout, with food traveling up and down six floors, no longer meets modern operational needs.

Managing Director Chris Silcock cited the prohibitive cost of maintaining the factory as a key factor.

Kellanova will support affected employees with enhanced redundancy packages and redeployment opportunities. The company is also exploring the site’s long-term future and will provide details on production relocation later this year.

In related news, Pringles, owned

by Kellanova, has launched 'Pringles Mingles,' a new snack in tubeless packaging.

The launch, part of Pringles' packaging innovations, aligns with Kellanova’s sustainability goals by replacing metal bottoms with recyclable paper fiber in their traditional tubes.

The new product will hit retail outlets in the second half of 2024.

INVESTMENTS

Noutchogouin Group launches new animal feed plant in Yaoundé

CAMEROON – The Noutchogouin Jean Samuel (NJS) group has inaugurated a cutting-edge animal feed production plant in Olembe, north of Yaoundé, marking a significant investment in the region's agricultural sector.

The new facility, established by Provenderie du Centre, represents an investment of nearly CFA 5 billion (US$8.2 million). Spanning a onehectare site, the plant was developed in partnership with undisclosed Belgian investors who hold a 20% stake valued at one billion CFA (US$1.6 million).

With an annual production capacity of 100,000 tons, the plant is set to

produce animal feed catering to various age groups and types, including poultry, livestock, and fish.

Initially focusing on pelleted and crumbled feed for livestock and poultry, Provenderie du Centre plans to expand its production to include fish feed and soybean processing, according to Managing Director Bart Buytaert.

The plant’s strategic location in Olembe caters to the burgeoning demand for animal feed in the Central, Southern, and Eastern regions and neighboring countries such as Chad, CAR, Congo, Gabon, and Equatorial Guinea.

European council extends ukraine trade support

UKRAINE - The European Council has extended import duty suspensions and quotas on Ukrainian and Moldovan exports to the EU for another year, providing crucial economic support to Ukraine amid its ongoing conflict with Russia.

This extension, effective from June 6, 2024, to June 5, 2025, continues the EU’s autonomous trade measures under the EU-Ukraine Association Agreement, initially implemented in 2022.

The trade support includes suspending customs duties and quotas, bolstering Ukraine's economy while introducing new safeguards to protect EU farmers. These safeguards include monitoring and imposing quotas if exports of key agricultural products

FOOD SECURITY

exceed levels from the past three years.

An “emergency brake” will be activated if import volumes of specific products, such as eggs, poultry, and honey, surpass certain thresholds.

While no restrictions are planned for cereals like wheat and barley, the liberalization of trade policies has

sparked controversy in countries like Poland, Hungary, and Romania, where local farmers fear threats to their livelihoods.

European agri-food and farming groups have called for stronger safeguards to protect EU producers from market disruptions.

Zambia needs 738,000 metric tonnes of maize to avert food crisis

ZAMBIA – Zambia’s disaster response agency has announced that over the next 14 months, the country needs approximately 738,000 metric tonnes of maize to meet the food requirements of those severely affected by drought.

Gabriel Pollen, the National Coordinator for the Disaster Management and Mitigation Unit (DMMU), stated that this quantity of maize is essential to provide immediate relief to around 6.6 million people across 84 of Zambia's 116 districts that have been significantly impacted by the drought.

The announcement follows President Hakainde Hichilema's recent declaration, in February, classifying the drought as a national disaster. The drought has devastated crop production, particularly maize, with about 1 million hectares of the 2.2 million hectares planted destroyed.

In response to the crisis, the government of Uganda is currently negotiating with Zambia to export 500,000 tonnes of maize to help replenish Zambia’s depleted reserves.

This international cooperation is crucial for addressing the immediate food security challenges facing the nation. According to Zambia’s Food Security Cluster Joint Rapid Assessment Report from March 2024, the drought has severely affected food availability, leading to significant shortages of key commodities in local markets. The drought's impact on maize, the staple crop, has been particularly devastating, exacerbating the food crisis and putting millions at risk of hunger.

ZAMBIA NEEDS 738,000 METRIC TONNES OF MAIZE TO AVERT FOOD CRISIS OVER THE NEXT 14 MONTHS.

MILLERS Corner

calls on organizations to invest in training their MILLING PERSONNEL CHRISTOPHER MUEMA

In an interview with Milling Middle East & Africa Magazine, Christopher Muema, currently the Chief Miller at Capwell Industries Limited, shares his journey, role, and achievements, shedding light on millers' significant contributions to the food industry.

MMEA: We're delighted to have this opportunity to engage with you. Please provide insight into your role as a miller. What does it entail?

MUEMA: As a miller, my role encompasses the entire grain journey, from intake to the finished product. It begins with ensuring the grains received are of the highest quality, which involves close collaboration with the procurement and quality assurance teams. Once the grains are accepted, they are transferred to the mill for cleaning and tempering. This preparation stage is crucial before milling can commence, and we diligently meet quality parameters at every step. After milling, the processed flour is packed and then moved to the finished goods store, ready for dispatch.

MMEA: What sparked your interest in milling, and how did you decide to specialize in this area?

MUEMA: After finishing school, I worked as a casual employee at a milling company while waiting for my results. This experience piqued my interest in milling. Later, after completing college, I saw an advertisement for management

trainee millers at a milling company. I applied for the position, got it, and have been in the industry ever since. I have no regrets about choosing milling as my career.

MMEA: Can you elaborate on the educational and professional background that led you to become a skilled miller?

MUEMA: I have a background in mechanical engineering, which provided a solid foundation for understanding the technical aspects of milling. After joining the milling industry, I enrolled in a four-year onthe-job training program. This comprehensive training allowed me to gain hands-on experience and deepen my expertise. Additionally, I attended various courses organized by the African Milling School, which further enhanced my skills and knowledge in milling.

MMEA: What are the most significant challenges you face in your career as

BY WANGARI KAMAU

TODAY, MILLING MACHINES ARE HIGHLY COMPUTERIZED, ENABLING US TO START OPERATIONS WITH A SINGLE CLICK AND MONITOR ALL MILLING PROCESSES ON A SCREEN.

a miller, and how do you navigate through them?

MUEMA: One of the most significant challenges in wheat milling is managing the variability in different types of wheat while maintaining consistent quality in the end product. Every kind of wheat requires adjustments in the milling process, which can be complex. To navigate these challenges, teamwork is crucial. I collaborate closely with the R&D, QA, and milling teams to ensure that every adjustment is carefully managed and that quality standards are consistently met. This collaborative approach allows us to produce high-quality flour despite the inherent variability in the raw materials.

MMEA: Could you share a specific project or accomplishment that you view as pivotal in your career as a miller?

MUEMA: A pivotal moment in my career occurred at Farisana SA in Burundi, a wheat mill. One of the major challenges I faced was the language barrier, as the local staff spoke French and Kirundi, while I spoke English and Swahili. Additionally, the mill frequently experienced stockouts because the staff were not accustomed

to working in shifts. Convincing the team to adopt a shift system was challenging, but we could implement the change through persistent communication and building trust. Over time, the staff adapted to the new shift system, and as a result, the issue of stockouts was resolved. This accomplishment improved the mill's efficiency and demonstrated the importance of adaptability and teamwork in overcoming obstacles.

MMEA: What notable innovations or advancements in milling technology have you observed or been involved with during your professional journey?

MUEMA: When I first started milling, each machine had an individual start switch, and they were not synchronized. This meant that if one machine stopped, you had to stop the others, which was time-consuming and inefficient manually. As technology advanced, we saw systems development that allowed entire sections to be started with a single switch. Today, milling machines are highly computerized, enabling us to start operations with a single click and monitor all milling processes on a screen. These innovations have significantly improved the milling industry's efficiency, precision, and ease of operation.

MMEA: Looking ahead, which areas of milling technology do you anticipate will see the most growth and innovation?

MUEMA: The milling industry has advanced significantly, and I anticipate further growth and innovation in several key areas. First, there is a rising demand for high-quality products from customers, which drives millers to adopt more advanced technologies. Innovations such as color sorters and online machines for detecting aflatoxin and monitoring flour quality will provide real-time results, greatly enhancing product quality control. Additionally, advancements in milling machines designed for lower power consumption will be crucial, leading to significant energy savings for millers. These developments will improve efficiency and product quality and contribute to more sustainable milling operations.

MMEA: What personal or professional attributes are fundamental to your success as a miller?

MUEMA: In my experience, several attributes have been fundamental to my success as a miller. Patience is crucial, as milling involves complex processes that require careful attention and time to perfect. Persistence is also key; every challenge presents a learning opportunity, and staying determined and proactive in finding solutions is important. Being a team player is essential, as milling is a collaborative effort. Serving, empowering, and inspiring your team helps achieve collective goals and ensures smooth operations. Patience, persistence, teamwork, and leadership have been vital in overcoming challenges and achieving success in the milling industry.

MMEA: Have any setbacks or failures in your career led to valuable lessons or new opportunities?

MUEMA: Yes, I experienced a significant setback while working in Burundi. Customers frequently rejected our flour due to moldy odors. It took some time to identify the root cause, which was our wash and whizzer process. Realizing this, I switched to the conventional tempering method for wheat, which resolved the issue. This experience taught me the importance of thorough problem-solving and being open to alternative methods. It was a valuable lesson in adaptability and persistence, ultimately improving product quality and greater customer satisfaction.

MMEA: Reflecting on your career journey, is there a particular achievement or accomplishment you take pride in and would like to highlight?

MUEMA: One particular achievement I am proud of occurred while working at a maize mill in Uganda. The mill was originally set up to produce granulated maize meal, but the local market

preferred fine white flour from wet milling. I had to adjust the roller settings to produce the desired fine flour to meet this demand. This successful adjustment enabled us to cater to the local market's preferences effectively. This accomplishment demonstrated my technical skills and highlighted the importance of understanding and adapting to customer needs.

MMEA: Are there any key lessons or advice from your experience that you would like to impart to aspiring millers?

MUEMA: Certainly. If you aspire to be a miller, be prepared to immerse yourself in every aspect of the milling process, from receiving raw materials to overseeing finished goods. Mastering each section enhances your skills and enables you to adapt and excel in any role within the organization. Remember to prioritize being a team player; success in milling often relies on effective collaboration and communication among team members. Treat your staff respectfully and fairly, as they are vital to the operation's success. Lastly, hone your communication skills, as clear and effective communication is essential for smooth operations and problem-solving in the milling industry.

MMEA: We sincerely appreciate your time and insights. Do you have any closing remarks you'd like to share?

MUEMA: Thank you for the opportunity to share my experiences. I emphasize the importance of investing in trained personnel to enhance productivity and profitability in milling operations. Organizations can benefit greatly from sending their employees to institutions like the African Milling School in Kenya, which offers courses tailored to the industry's needs. Continuous learning and development improve operational efficiency and contribute to long-term success in the milling industry.

ALGERIA'S AGRICULTURAL LANDSCAPE

BY MARTHA KURIA

Algeria, the largest country in Africa, is a land of striking contrasts, where vast deserts coexist with a vital agricultural sector. While hydrocarbons have historically dominated Algeria's economy, agriculture remains crucial, contributing 10% to the GDP and employing a quarter of the population. This article explores Algeria's agricultural landscape, focusing on its cereal grain production, consumption, and its challenges in achieving food security.

A tale of diversity and challenges

CEREAL GRAINS PLAYS A MAJOR ROLE IN ALGERIA'S FOOD SECURITY

Wheat, barley, and oats are the primary grain crops in Algeria, with durum wheat being the most prevalent. However, the country's production of these key commodities is significantly impacted by climate variability, particularly precipitation. Consequently, cereal grains are Algeria's most critical food imports, contributing 43% of total calories and 46% of protein in the Algerian diet. The Algerian Inter-professional Office of Cereals (OAIC), a state agency, tightly controls and

manages the grains sector by procuring grains from domestic and international markets for sale and distribution within Algeria.

ALGERIA'S DEPENDENCE ON CEREAL IMPORTS

Endowed with 8.5 million hectares of arable land, predominantly rainfed, Algeria faces significant variability in cereal yields due to rainfall patterns. This variability leads to a heavy reliance on cereal imports, particularly soft wheat, which constitutes most of the imports to meet consumption needs. These imports place substantial pressure on Algeria's budget, averaging around US$3 billion annually over the past decade.

Projections indicate that Algerian cereal imports are expected to remain elevated in 2023/24 due to below-average domestic production caused by dry weather conditions. The forecast for cereal import requirements from July 2023 to June 2024 stands at about 14 million tonnes, marking the highest volume of cereal imports in the past five years.

To tackle the challenge of importing such large quantities of cereal, Algeria has been exploring alternative cereal species over the past decade, such as barley and pearl millet, which are more drought-tolerant and can contribute to food security. Additionally, the Algerian government promotes domestic grain production through subsidies, incentives, and investments

in agricultural infrastructure to enhance selfsufficiency in staple foods.

ALGERIA'S QUEST

FOR WHEAT SELFSUFFICIENCY AMID IMPORT CHALLENGES Algeria emerges as a significant consumer of wheat globally, with its consumption accounting for a staggering 60% of the nation's food ration.

In 2023, Algeria saw a notable improvement in wheat output, reaching an estimated 3.3 million tonnes, a significant recovery from the previous year when severe drought conditions impacted crops.

Recently, Abdelhafid Henni, the Agriculture Minister, unveiled plans to allocate 200,000 hectares of agricultural land to private investors to bolster wheat production. The overarching objective is to expand cereal-growing land to one million hectares in the southern regions by the following year, targeting a yield of 70-80 quintals per hectare.

Despite these efforts, projections from the Foreign Agricultural Service (FAS) of the US Department of Agriculture (USDA) paint a concerning picture for the upcoming marketing year of 2024/25. Algeria is anticipated to import a staggering 8.7 million tonnes of wheat to meet its demand. This projection is attributed to reduced production caused by below-average rainfall and soil moisture, likely resulting in lower-than-average wheat and barley yields. In addition, the challenges in domestic wheat

production are exacerbated by environmental factors such as drought. During the 2023/2024 growing season, approximately 90,000 farmers across 34 provinces grappled with drought, impacting an estimated 1.2 million hectares and causing a 90 percent water deficit in many northern provinces.

The FAS projects that wheat imports will remain high at 8.7 million tonnes for the 2024/25 marketing year. Despite these challenges, the FAS maintains its projections for 2024-25 wheat production at 2.7 million tonnes and barley at 1 million tonnes, highlighting the persistent efforts to address the nation's wheat needs.

STRATEGIC SHIFT IN IMPORT MARKETS AND STORAGE CAPACITY EXPANSION

Algeria, long reliant on France for its import market, has significantly diversified its sourcing strategies following the Russia-Ukraine conflict. Algeria now procures wheat from countries such as Canada, Germany, the United States, Spain, and Mexico, alongside traditional suppliers. In 2020, the Algerian Inter-professional Office of Cereals (OAIC) expanded import options by allowing soft wheat with a higher bug damage threshold, opening doors to new suppliers, including Russia.

In September 2023, Algeria, alongside Morocco, transitioned from French wheat to Russian wheat, reflecting not only a strategic move but also strained relations with France.

This transition marked a departure from historical norms, where France was expected to ship substantial quantities of common wheat to Algeria and Morocco. Analysts attribute this shift to modifications made by Algerian authorities in 2021 regarding tolerance rates for pinned grains, facilitating access to suppliers from the Black Sea region, particularly Russia.

During the initial six months of the 2023/2024 marketing campaign, Russia supplanted European Union (EU) countries as Algeria's principal wheat supplier. Pavensky, Head of the Agricultural Market Analysis Department at Rusagrotrans, reported a significant increase in Russian wheat exports to Algeria, exceeding EU exports by 400,000 tonnes. This shift underscores Algeria's evolving import dynamics and diminishing reliance on traditional European suppliers.

Concurrently, Algeria is making substantial efforts to bolster its grain storage capacities as part of its broader food security strategy. With cereals, particularly wheat and barley, comprising a significant portion of Algeria's imports, the need for adequate storage infrastructure is paramount. The Food and Agriculture Organization’s (FAO's) projections for cereal imports in Algeria highlight the urgency of this endeavor.

Source: Statista commodity data

Youcef Chorfa, the Minister of Agriculture, unveiled plans to address this challenge during the presentation of the 2024 action plan at WHEAT IMPORTS IN ALGERIA BY YEAR (2014-2022)

Parliament. Central to this plan is the construction of 350 local cereal storage centers, scheduled to commence in March and be completed within eight months. Additionally, 16 storage centers are earmarked for rehabilitation, with an expected operational timeline of 18 months. These initiatives aim to significantly augment storage capacities, targeting an increase to 9 million tonnes from the current 3.4 million tonnes. Furthermore, plans include the construction of 36 cereal storage silos with a combined capacity of 25,000 tons, catering to both imported and locally produced grains.

THE GOVERNMENT'S ROLE IN SHAPING FLOUR MILLING LANDSCAPE

Algeria's flour milling industry is not just a crucial component but a cornerstone of the nation's food supply chain, deeply ingrained in Algerian cuisine. Driven by considerable domestic demand due to the country's population size and dietary preferences, the flour milling sector stands as a vital pillar within the broader food sector. Spanning from modest local enterprises to expansive industrial complexes, Algeria hosts a spectrum of flour mills, among which prominent names include Groupe Céréales Algérie, Minoterie El Khadra, and Minoterie Rahma.

As of 2022, Algeria boasted 432 operational flour mills, yet their aggregate capacity dwarfs their actual output, hovering around 13 million

tonnes annually. The state maintains strict control and regulation over this sector, with the Algerian Inter-professional Office of Cereals (OAIC) assuming a pivotal role in overseeing operations. Under OAIC's auspices, a quota system governs the distribution of wheat to mills, a mechanism intricately tied to their respective capacities.

The government's intervention extends beyond mere oversight; it permeates the very fabric of the flour milling industry. Through OAIC, Algeria procures wheat via international tenders, supplying it to private mills at subsidized rates. This strategic maneuver not only secures a stable supply of wheat but also facilitates the maintenance of a consistent price for the quintessential Algerian staple, the baguette of bread. Each season, the OAIC meticulously calibrates the quantity of wheat to be disbursed, a calculus informed by global wheat prices and domestic consumption patterns.

Moreover, the government's regulatory footprint extends to price control mechanisms operative at various junctures along the wheatto-flour-to-bread continuum. By wielding its regulatory authority, the government endeavors to stabilize prices and ensure accessibility to essential food items for its citizens.

THE LIVESTOCK INDUSTRY DRIVES

BARLEY AND CORN IMPORTS

Algeria's livestock industry serves as a significant

25,000t IN NUMBERS

CAPACITY OF STORAGE SILOS TO BE CONSTRUCTED

driver of both barley and corn imports, predominantly for animal feed purposes. Barley consumption, totaling 1.95 million tonnes, mainly caters to the livestock sector. While barley finds minor usage in traditional human foods like couscous and bread, its primary demand is for animal feed.

The consumption of barley in Algeria remains closely linked to weather-dependent pasture conditions. Notably, Algeria's barley imports often mirror domestic production levels. In years marked by poor harvests, imports surge to compensate for deficits, while periods of ample production witness a decline in imports.

Recent data from Trade Data Monitoring (TDM) highlights an increase in barley imports, with 100,000 metric tons arriving between July and November 2023

compared to a mere 1,600 tons during the corresponding period in the previous season. Following a below-average output forecast for 2023/24, the USDA projects barley imports to rise to 700,000 metric tons in the 2024/25 marketing year.

In addition to barley, maize (corn) constitutes a significant component of animal feed production, further bolstering Algeria's livestock sector, which plays a pivotal role in the nation's meat and dairy industries. However, limited arable land, water scarcity, and erratic weather conditions hinder domestic maize cultivation, necessitating substantial reliance on imports.

Data from AgFlow reveals Algeria's substantial maize imports, with 2.8 million tons sourced from Argentina and 1 million tons from Brazil from January to September 2023. Additionally, smaller quantities were imported from Romania, totaling 24,736 tons. These imports collectively reached 4 million tons during the specified period, underscoring the nation's reliance on foreign sources to meet its maize requirements.

Ultimately, Algeria's agricultural landscape is a complex interplay of challenges and potential. While the nation grapples with climate variability and a heavy reliance on imports, efforts to diversify grain sources, improve storage capacities, and enhance domestic production through strategic government interventions provide a pathway toward greater food security. The country's evolving import dynamics and the government's proactive stance in regulating and supporting the agricultural sector accentuate Algeria's commitment to navigating these challenges and securing a sustainable agricultural future.

Eastern Africa Edition

Kampala, Uganda

September 3-5, 2024

Western Africa Edition

Lagos, Nigeria

April 23-25, 2025

REASONS TO ATTEND THE

Southern Africa Edition

Date and Location to be confirmed

Trends in Cooling Technologies Grain Storage and

BY MARTHA KURIA

The “Cereal Supply and Demand Brief” released by the Food and Agriculture Organization of the United Nations (FAO) on September 8, 2023, predicts that world grain production in 2023 will reach 2.815 billion tons, an increase of 0.9% compared to 2022. Despite this annual rise, the “State of Food Security and Nutrition in the World 2022” report points out that there has been no significant progress in addressing global food insecurity. In 2022, an estimated 29.6% of the world’s population was moderately or severely food insecure.

Grains such as maize (corn), wheat, barley, oats, and oilseeds have been crucial food sources for thousands of years. However, the post-harvest

storage of these grains in silos is a complex task aimed at maintaining high crop quality and reducing losses. The role of grain storage has become even more critical as political instability and trade restrictions, particularly following the onset of the Russia-Ukraine war in 2022, have caused global supply chain disruptions and shortages. Russia and Ukraine are key global grain suppliers, and the conflict has underscored the need for robust storage solutions.

In response to these challenges, there has been increased pressure to construct new grain storage and milling facilities. These investments are seen as strategic moves to reduce short-term import dependency and ensure medium- to longterm food security and stable market prices.

Many importing countries are striving for selfsufficiency by installing internal grain terminals to support local production or by opening new port terminals for the strategic storage of imported grain.

Grain coolers are specialized systems designed to regulate and control the temperature of grains in storage facilities, preventing heat buildup and moisture accumulation. These systems are crucial in safeguarding the integrity of harvested grains, minimizing the risk of spoilage, mold growth, and insect infestations. This article explores recent trends and innovations in grain cooling technology, highlighting their significance in modern agricultural practices.

WHY IS GRAIN COOLING TECHNOLOGY IMPORTANT?

Improper grain storage conditions can lead to spoilage, resulting in significant economic losses for farmers and impacting food availability. Estimates suggest poor grain storage management in developing countries results in 20-50% post-harvest losses of grains grown. A combination of factors such as grain temperature, moisture content, maturity, storage conditions, storage time, intergranular gas composition,

ESTIMATES SUGGEST POOR GRAIN STORAGE MANAGEMENT IN DEVELOPING COUNTRIES RESULTS IN 20-50% POST-HARVEST LOSSES OF GRAINS GROWN

location causes these high post-harvest losses. Among these, grain moisture and temperature are the two major contributing factors, affecting most of the other factors.

To maintain grain quality, it must be dried to safe storage moisture limits with a water activity below 0.65 (i.e., moisture contents of 12-14% for cereals and pulses and 8-10% for oilseeds) and continually monitored and aerated to control grain moisture and temperature during storage.

Even if grains are dried to the recommended moisture content, their life cycle continues. As grains respire, they produce heat and water vapor, which can lead to an increase in temperature and humidity within storage facilities. This can

THE MARKET NOW OFFERS A RANGE OF COOLING SOLUTIONS, INCLUDING AERATION SYSTEMS, FANS, AND TEMPERATURE

MONITORING DEVICES, TAILORED TO DIVERSE GRAIN STORAGE ENVIRONMENTS.

nutritional value of the grain and create conditions ideal for the proliferation of harmful microorganisms, insects, fungi, and the production of mycotoxins such as aflatoxin B1 (AFB1) produced by Aspergillus flavus and Fusarium.

ADVANCED COOLING AND MONITORING TECHNOLOGIES

Maintaining optimal grain storage conditions is critical for preserving grain quality and preventing spoilage. Temperatures above 21°C and relative humidity exceeding 70% create ideal conditions for hotspot development, fostering the reproduction and multiplication of harmful entities.

Grain deterioration is also closely linked to the evolution of carbon dioxide due to the respiration of the grain and the accompanying microorganisms. Therefore, monitoring grain conditions during storage is crucial to preserve the grains long-term and slow down their life cycle.

For equipment manufacturers and suppliers, there is a growing demand for advanced grain storage solutions. Modern technologies, including hardware such as wireless sensors and software utilizing Artificial Intelligence (AI) and Machine Learning (ML) methodologies, are revolutionizing the monitoring process. These innovations assist storage managers in efficiently and proactively managing grain storage.

The market now offers a range of cooling solutions, including aeration systems, fans, and temperature monitoring devices, tailored to diverse grain storage environments. New commercial developments provide real-time, remote, wireless, and web-based grain monitoring and control systems with cloud computing-based interfacing for monitoring and analytics. These advancements are significantly transforming traditional grain management practices as they are widely adopted.

RISE OF WIRELESS SENSOR TECHNOLOGY IN GRAIN SILOS

Recent advancements in grain storage technology have introduced wireless sensors that accurately monitor key parameters relevant to grain quality, such as temperature, relative humidity, oxygen (O2), and carbon dioxide (CO2).

These sensors also assist in fumigation processes by monitoring gases like phosphine. Their advantages include low installation costs due to the lack of need for specialized expertise and reduced mechanical stability risks to silos since they eliminate the need for high-strength steel cables attached to the roof. Additionally, these sensors enhance traceability by moving with the grain during transit.

To maintain uniform moisture content throughout the silo, moisture and temperature cables can be installed within the grain. This system allows for the introduction of moist air to humidify any over-dried grain. Silos are equipped with fans connected to the plenum (a perforated flat floor) via transition ducts, which supply outside air to the base of the silo. The air exits at the top, where an exhaust fan is also installed to eliminate condensation that may occur when external walls are cooled by conditions such as cooler night air. Ensuring the silo can be made airtight and hold internal air pressure for several days is crucial for this system to function effectively.

Several companies are at the forefront of supplying temperature and relative humidity sensing technologies, including OPISystems Inc. (Calgary, Canada), IntelliFarms (Archie, MO, US), Intragrain Technologies Inc. (Regina, SK, Canada), and Eye-Grain Aps (Herlev, Denmark). These systems communicate with grain management software installed on personal computers through wired or wireless connections. The collected data is then used to control the operation of aeration fans, which can introduce ambient, heated, cooled, or dehumidified air to achieve the desired grain temperatures and humidity levels.

MONITORING AND FORECASTING GRAIN QUALITY

Monitoring and predicting grain quality throughout its transportation, drying, and storage stages is crucial for preventing potential losses. Leveraging technological advancements, particularly sensors connected through the Internet of Things (IoT) and Artificial Intelligence (AI), offers

promising solutions in this sector.

One of the pivotal factors for silo managers is monitoring grain moisture content. Wireless sensors equipped with real-time monitoring capabilities, driven by equilibrium moisture models, provide an effective means to achieve this. These sensors offer continuous updates, enabling proactive management to maintain optimal moisture levels.

However, the scope extends beyond moisture content alone. Advanced numerical software, employing Computational Fluid Dynamics (CFD) principles and Machine Learning (ML) algorithms, broadens the monitoring capabilities and facilitates the forecasting of grain status. ML models have demonstrated their efficacy in predicting the quality of grains like soybeans, corn, and wheat during various stages of transport and storage. They play a crucial role in assessing parameters such as germination rate, which directly impacts processing quality. These sophisticated methods analyze a plethora of factors, including sensor data, heat transfer dynamics from grain respiration, solar radiation-induced heating of silos, and cooling effects from wind. By integrating these variables, a comprehensive understanding of grain quality dynamics emerges.

Real-time monitoring of intergranular variables not only preserves product quality but also minimizes losses across post-harvest stages. Predictive algorithms offer insights into potential physical and technological changes in grains, enabling proactive interventions. Moreover, they provide forecasts on safe storage durations, considering factors like grain dry matter loss, mold susceptibility, and germination capacity reduction.

GAS CONCENTRATION MONITORING

Recent research has shed light on the crucial role of gas concentration monitoring in grain storage facilities. Elevated levels of CO2 serve as early indicators of mold spoilage or insect activity within stored grain, highlighting the importance of proactive monitoring. Employing technologies such as non-dispersive infrared detectors (NDIR), which measure CO2 concentration in the silo headspace, offers significant advantages in early spoilage detection. Moreover, gas concentration variations exhibit rapid

dynamics, surpassing temperature and humidity changes by a factor of 100. However, interpreting CO2 readings for actionable insights isn't straightforward. Machine Learning algorithms are pivotal in extracting meaningful information from these readings, enabling timely interventions. For instance, while a slight increase in CO2 might signal instability in grain with elevated moisture and temperature, it might not trigger an alert for grain in optimal conditions.

Innovative solutions like Nanolike's digitized silo fill level monitoring technology are revolutionizing the livestock industry. Nanolike's IoT technology, developed in collaboration with key players in the French agri-food sector, empowers users to anticipate customer needs, optimize logistics, and minimize CO2 emissions through efficient delivery routes. Mounted conveniently on the exterior base of silos, Nanolike sensors offer 24/7 monitoring, alerting operators to potential bottlenecks and preventing shortages.

It's worth noting that for grain storage facilities with downward flow aeration fans, strategically placing CO2 sensors in the exhaust air stream enhances monitoring efficiency, ensuring comprehensive coverage of gas concentrations throughout the silo.

ENHANCING PHOSPHINE FUMIGATION EFFICACY

Phosphine fumigation is a pillar in the battle against insect infestations within stored grains. Yet, despite its widespread application, ensuring its efficacy through precise monitoring remains a challenge. Conventional methods of monitoring fumigant concentration often fall short, leaving grain bins susceptible to infestations and compromising the quality of stored grains.

One of the key issues lies in the sporadic or limited measurements of fumigant concentration over time. This oversight can result in failures to achieve the required concentration levels throughout the entirety of the bin. Recognizing this critical need for comprehensive monitoring, recent research has honed in on the distribution of phosphine within storage structures.

Thankfully, technological advancements have ushered in a new era of monitoring solutions, exemplified by wireless sensors like those pioneered by Centaur Analytics. These sensors offer a game-changing solution to the challenge of monitoring phosphine concentrations with precision. By leveraging wireless communication and sophisticated data analysis, these systems provide constant feedback, enabling real-time assessment of phosphine concentration at multiple locations within the storage volume.

Central to the effectiveness of phosphine fumigation is understanding the fluctuation of fumigant concentration, which can vary between night and day. If sampling occurs only once per day, this concentration could potentially fall below the required threshold. However, with the advent of commercially available systems incorporating phosphine sensors and advanced mathematical models, this variability can now be effectively managed.

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ANIMAL FEED MEA

GLOBAL FEED Production Proves

In its 13th edition, the Alltech Agri-Food Outlook comprehensively analyzes the global feed production landscape, exploring the intricate interplay between supply, demand, and innovation. The report provides detailed insights into compound feed production and pricing dynamics by leveraging data from Alltech's extensive global sales network and collaborations with local feed associations. It presents a thorough overview of the industry covering, 142 countries and over 28,000 feed mills.

Despite the global challenges following the Russo-Ukrainian conflict, 2023 saw only a marginal 0.2% (2.6 million metric tonnes) decrease in global animal feed production, totaling 1.29 billion metric tons (BMT) in 2023. This slight dip underscores the industry's resilience in the face of adversity.

BY WANGARI KAMAU

The report highlights a significant shift towards efficiency within the industry, driven

by advancements in nutrition and technology to optimize feed utilization. This focus on efficiency, evolving consumption patterns, and geopolitical uncertainties reshapes the global feed production landscape, necessitating a nuanced understanding for stakeholders.

Major players such as China, the United States, Brazil, and India collectively account for 63.1% of the world's feed output. In 2023, China remained the largest feed producer, closely followed by the United States and Brazil.

After years of decline, the total number of feed mills worldwide stabilized in 2023, partly due to the addition of hundreds of mills in India. The total count increased by 0.3% to 27,397 mills. However, a trend towards consolidation into larger, more efficient mills persisted in various countries, with notable decreases observed in China, Chile, the U.S., and Spain.

INSIGHTS INTO SECTORAL SHIFTS: SPOTLIGHT ON SPECIES

The global feed production industry includes different sectors, each with a story of resilience, challenges, and changing market dynamics. Here's a detailed look at these sectors' unique stories in 2023.

POULTRY: A TESTAMENT TO RESILIENCE

The poultry sector, particularly broiler feed

production, epitomizes resilience and adaptability. Despite fluctuating input costs and shifting consumer behaviors, broiler feed now constitutes 29.9% of the world's total feed tonnage, with a notable 3.5% increase in 2023. This growth reflects the sector's ability to navigate economic pressures while meeting the rising demand for poultry products.

Several factors have contributed to this resilience. The poultry industry's relatively short production cycle allows for rapid adjustments to market changes. Advancements in genetics and nutrition have enhanced feed conversion ratios, enabling more efficient production. The growing global preference for poultry as a healthier and more affordable protein source has also sustained demand.

In 2023, the layer sector grew marginally in the Middle East. Still, it shrunk significantly in Africa due to disease outbreaks, particularly avian influenza, which financially impacted producers and reduced the overall bird supply.

PIG FEED: NAVIGATING ADVERSITY

The global pig feed sector faced significant challenges, notably from African swine fever (ASF), which disrupted production cycles. Overall, pig feed production saw a 1.23% decline, totaling 320.80 million metric tons (MMT). However, Latin America emerged as a beacon

27,397 IN NUMBERS

GLOBAL NUMBER OF FEED MILLS IN 2023

of hope, bucking the trend with increased production. This region's resilience underscores the potential for recovery amidst adversity, driven by efficient production standards and competitive costs.

In Asia, the impact of ASF was particularly severe, leading to reduced herd sizes and consequently lower feed demand. Recovery efforts are underway, with significant investments in biosecurity measures and developing ASF-resistant pig breeds. In Europe, stringent environmental regulations and high feed costs posed additional challenges, though niche markets for high-quality pork products offer some growth opportunities. The pig sector saw a slight downturn in Africa over the past year but held steady in the Middle East.

DAIRY: BALANCING ECONOMICS AND SUSTAINABILITY

In 2023, the global dairy feed sector saw a 2.3% decline, totaling 126.23 million metric tons (MMT), driven by high feed costs and low milk prices. However, the Asia-Pacific region experienced a 4.52% increase due to growing milk consumption and collaborative efforts.

Sustainability emerged as a key focus in North America and Europe, where farmers are adopting practices to reduce methane emissions and enhance feed efficiency. These efforts aim to lower the ecological footprint and support a sustainable agricultural sector.

In developing regions, expanding production capacity to meet rising demand is crucial. Governments provide subsidies and incentives, while international investments help improve infrastructure. Despite limited resources, these regions are boosting dairy production to enhance food security.

Conversely, Africa and the Middle East faced significant declines, with dairy feed dropping by 10.67% and 2.69%, respectively, due to economic instability and environmental

limitations. Despite these challenges, there are opportunities for targeted interventions and investments to rejuvenate the dairy industry and promote sustainable growth.

BEEF: A DYNAMIC LANDSCAPE

Global beef feed production declined by 4.36% in 2023, totaling 117.49 MMT. North America and Europe saw significant drops due to environmental policies and changing cattle cycles. Yet, markets in China, Brazil, and Australia presented growth opportunities, emphasizing the sector's dynamic nature. In these regions, expanding beef herds and robust demand counterbalanced the challenges faced elsewhere.

In North America, drought conditions and high feed costs

have forced many producers to reduce herd sizes. Conversely, in Brazil, government incentives and the opening of new export markets have spurred growth. In Australia, beef production has benefited from favorable weather conditions and strong demand from Asian markets.

These contrasting trends highlight the sector's vulnerability to environmental and economic factors and ability to adapt to shifting market dynamics. The beef sector experienced growth in Africa (2.48%) and the Middle East (3.76%).

AQUACULTURE: RESILIENCE AMID SETBACKS

In 2023, global aquaculture production declined by 4.4%, totaling 52.09 million metric tons (MMT). Despite this, the industry showed resilience in specific regions, particularly Latin America, where production increased by 3.87% (0.27 MMT), underscoring the region's ability to thrive in challenging conditions due to robust local demand for aqua products.

Asia, the largest aquaculture region, has faced severe impacts from disease outbreaks and environmental degradation. However, advancements in aquafeed formulations and sustainable farming practices have paved the way for recovery, enhancing fish health and mitigating environmental impacts.

Europe shifted its focus to high-value species and innovative farming techniques, such as recirculating aquaculture systems (RAS), which boost productivity and reduce environmental impact by recycling water.

Despite the global decline, the total aquafeed tonnage in Africa and the Middle East saw slight increases in 2023. This modest growth indicates a steady interest in aquaculture in these regions. As these markets develop, they may offer new opportunities for expansion and innovation in the sector.

A significant factor contributing to the global decline was

a substantial drop in China's supply, marking the first time in recent memory that the global aquaculture sector experienced a decrease in feed tonnage. Lower fish prices in China, a major player in the global market, had far-reaching effects, significantly impacting global aquaculture production.

PET FOOD: SHIFTING CONSUMER PREFERENCES

In 2023, global pet food production grew by 0.74%, reaching 34.96 million metric tons (MMT). North America led the sector, surpassing Europe, reflecting a shift towards premium pet products. This trend highlights increased spending on pet care, driven by a desire for high-quality nutrition and comprehensive pet services.

North America's growth is characterized by a rising demand for natural and organic products, mirroring broader consumer trends in human food. Manufacturers increasingly focus on sustainable and health-oriented products, offering options free from artificial additives and preservatives to align with consumer dietary preferences.

Although Europe experienced slower growth, its pet food sector emphasizes sustainability and health benefits. European consumers demand pet foods with clear health advantages and minimal environmental impact, driving the market towards sustainable ingredients and eco-friendly packaging.

Emerging markets in other parts of the world exhibit different dynamics. Rising pet ownership and urbanization are key growth drivers in these regions. Affordability remains crucial, as price-sensitive consumers require nutritious and cost-effective options. Manufacturers balance cost with quality to capture the expanding base of pet owners who increasingly view pets as family members.

The COVID-19 pandemic continues to impact the pet food industry, which saw a surge in pet ownership during

lockdowns. Although the growth rate slowed to 0.74% in 2023, demand for high-quality pet products and services remains robust.

PROJECTIONS

SUGGEST A FUTURE FOR ANIMAL FEED THAT IS INCREASINGLY FOCUSED ON SUSTAINABILITY, TECHNOLOGICAL INNOVATION, AND EFFICIENCY.

Latin America and North America were the primary drivers of growth in 2023, with North America's market surpassing Europe's. Regions like Africa and the Middle East saw marginal changes, representing potential areas for future growth as rising pet ownership and economic development could increase demand for pet food.

EQUINE FEED: CHALLENGES AND OPPORTUNITIES

The equine feed sector witnessed a 3.9% decline in 2023, bringing total production down to 7.98 million metric tons (MMT). This decline was primarily driven by high labor and material costs and broader economic stagnation. However, technological advancements and innovative nutritional solutions offer hope for future growth.

The market in Europe and North America is tailored to different horse breeds and activities, with specialized feeds enhancing performance, recovery, and overall health. Despite economic challenges and a slight decrease in the population of "pleasure breed" horses in North America, the population of "professional breed" horses has remained stable.

High costs remain significant obstacles, but advancements in biosecurity measures, microchipping, genetic improvements, and nutritional formulations pave the way for more efficient feed solutions, particularly in gut health

management and feed efficiency. Regions with expanding equine activities, such as parts of Asia and the Middle East, show increased demand for high-quality nutrition products, creating new markets for premium feeds. Looking ahead, equine feed prices and volumes may decrease, but the focus on specialized nutritional solutions and technological innovations suggests potential growth and improvement areas as the industry adapts to economic pressures and evolving consumer demands.

Projections from the 2024 Alltech AgriFood Outlook suggest a future for animal feed that is increasingly focused on sustainability, technological innovation, and efficiency. As the industry adapts to environmental pressures and shifting consumer preferences, advancements in feed formulations, precision farming, and biosecurity measures will play a crucial role. The ongoing emphasis on optimizing feed conversion ratios and reducing environmental impact, particularly in the dairy and beef sectors, points towards a more sustainable and efficient production model.

Additionally, emerging markets in Latin America, Asia, and the Middle East are poised for growth, driven by rising demand and governmental support. Overall, the animal feed industry is expected to become more resilient and adaptive, leveraging technology and sustainability to meet global food security needs while addressing environmental concerns.

Counteracting the anti-nutritional effects of calcium

Calcium and phosphorous are two vital minerals for animal development and function. However, animal feeds are often over-supplemented with calcium, which negatively affects the activity of phytase and the availability of phosphorous. This can be overcome by supplementing the right phytase.

BY DR ARNO DE KREIJ, DANISCO ANIMAL NUTRITION (IFF)

Calcium and phosphorous are crucial for growth, bone formation, muscle contraction, energy metabolism, reproduction, and immunity. Deficiencies in either mineral may directly limit growth performance and optimal bone development, ultimately leading to animal morbidity and mortality. To meet calcium and phosphorous requirements, these are supplemented in feed formulas. However, over-supplementation can result in homeostatic imbalance and improper bone development. Understanding

Figure 1 - In vitro hydrolysis of calcium-phytate complexes by different phytases after 15-, 30-, 60-, and 120-minutes incubation at pH 2.5 followed by precipitation at pH 6.5.

the mechanisms of action of calcium and phosphorous and their interrelationship are, therefore, crucial to assessing feed formulation requirements, adjusting supplementation levels, and preventing the anti-nutritional effects of both minerals.

Calcium: the hidden anti-nutrient

Calcium is usually the mineral with the highest concentration in feed formulas. It is present in high amounts to ensure minimum requirements, but also because calcium sources are inexpensive and calcium excretion does not represent an environmental threat. However, high calcium levels can decrease the availability of other nutrients, including phosphorous (supplemented as phytate-phosphorous). Calcium facilitates the binding of phytate to proteins in the gut, including digestive proteases (e.g. pepsin and trypsin) aggravating the anti-nutritional effects of phytate. These protein-phytate complexes are insoluble and poorly accessible to both proteolytic enzymes and phytase – the enzyme that degrades phytate in the gut. Excess calcium, therefore, reduces protein availability and digestibility, protein solubility, and phosphorous availability. In abundance, calcium also forms precipitates with fatty acids, thus reducing dietary energy digestibility and phytate absorption. Although calcium has low affinity for phytate, its excess leads to the formation of insoluble calcium-phytate complexes in the small intestine, which are phytase-resistant. Thus, phytate becomes inaccessible for hydrolysis and the availability of both phytate-phosphorous and calcium is significantly reduced.

Not all calcium looks alike

Limestone is the primary source of dietary calcium in broilers, sometimes contributing to over 50% of the total feed. Limestone is readily available on the market, has a consistent calcium concentration, contains minor concentrations of pollutants, and it is cheap. Nevertheless, limestone’s acid-binding capacity increases the pH along the gut, which reduces phytate’s solubility and its accessibility to phytase, allowing calcium to form insoluble complexes with phytate. Moreover, the calcium in limestone may directly inhibit phytase activity by competing for the active sites of the enzyme.

PHOTO: JAN SIBON FOTOGRAFIE

Calcium concentration in the gut and its potential to bind to phytate increases with limestone solubility. Solubilisation rates, and therefore the digestibility of phosphorous, varies among particle sizes: finer particles dissolve faster in the gut and, thus, have a greater negative impact on phosphorous digestibility. However, this effect is not linear and particle size alone does not explain all the variations in calcium availability according to limestone source. Other factors, such as the physical and chemical characteristics of the rock, might also play an important role. Therefore, to evaluate the impact of dietary calcium on phosphorous digestibility and properly formulate diets, the total calcium concentration in the diet as well as the limestone solubility need to be considered.

The role of phytase in minimizing the anti-nutritional effects of calcium

Phytases are commonly added to monogastric feed formulas to partially or fully replace the need to add inorganic phosphorous. Phytases also reduce the negative impact of excessive calcium supplementation on the digestibility of amino acids and phosphorous. This ability depends both on phytase-related factors, such as its specific pH range of action and supplementation dose, as well as on dietary-related factors, including dietary calcium levels and calcium-phosphorous ratios. As calcium binds phytate more easily with increasing pH, phytase has limited time to act upon phytate and release phosphorous before phytate becomes unavailable. A fast-acting phytase with a superior pH profile can therefore increase phytate hydrolysis in the gut, quickly releasing

Figure 2 - Axtra PHY GOLD effects on the digestive phosphorous (P)at low and highly soluble calcium (Ca) conditions in the gut of piglets.

At 2000 FTU/kg, the enzyme overcame the negative impact of highly soluble Ca on the digestive performance of piglets.

phosphorous for absorption and reducing the formation of insoluble calcium-phytate complexes. Axtra PHY GOLD, a consensus bacterial 6-phytase variant, is highly active at low pH (2.5−4.0). It breaks down phytate quickly in the gizzard and proventriculus, hydrolysing it before entering the small intestine, which results in less insoluble calcium-phytate complexes. Compared to competitor phytases, this phytase showed greater ability to hydrolyse phytate in the presence of calcium, thus reducing the negative impact of this mineral (Figure 1).

Calcium-rich diets, such as starter diets of young animals, require specific phytase supplementation. When evaluated in both low and highly soluble calcium conditions in piglets (Figure 2), Axtra PHY GOLD supplementation at 1000 FTU/kg mitigated the negative impact of low soluble calcium on digestive performance. Higher doses of the enzyme (2000 FTU/ kg) overcame the negative impact of highly soluble calcium.

Customised solution for calcium

Ensuring the best performance outcomes of calcium-rich diets requires understanding the characteristics of both the raw materials and the enzymes present in feed formulations. Calcium sources vary in particle size, solubility, and mineral content, which are unique features of each limestone. The anti-nutritional effects of calcium supplementation will, therefore, depend on the calcium source and on the quality of the selected phytase. As calcium anti-nutritional effects are unveiled, customized supplementation of both calcium source and phytase emerge as the key concept for maximising animal growth performance. Contact: joseph.kiplagat@iff.com

TOP 10 ANIMAL FEED PRODUCING COUNTRIES IN AFRICA

SOUTH AFRICA - 11.7 MILLION METRIC TONS

South Africa leads the continent in animal feed production, with an annual output of approximately 11.7 million metric tons. This success is attributed to its advanced agricultural sector, modern feed manufacturing technologies, and substantial investments in the livestock industry. According to the South African Animal Feed Manufacturers Association (AFMA), poultry feed constitutes about 60% of the total feed production.

EGYPT - 7.8 MILLION METRIC TONS

Egypt is a major producer with an annual feed production of around 7.8 million metric tons. The country benefits from its strategic location, facilitating trade and distribution across the Middle East and North Africa. The modernization of agricultural practices and expansion of the livestock sector have driven this growth, with the poultry sector being the primary consumer.

NIGERIA - 5.4 MILLION METRIC TONS

Nigeria produces approximately 5.4 million metric tons of animal feed each year, making it a leading producer in West Africa. The country's large population and rising demand for animal protein have spurred investments in the feed sector, with poultry feed being the largest segment in Nigeria's feed industry.

MOROCCO - 3.6 MILLION METRIC TONS

Morocco's annual feed production is about 3.6 million metric tons, supported by government initiatives to boost livestock production. The feed sector mainly caters to poultry, cattle, and sheep, which are vital for food security and rural livelihoods. Poultry feed makes up over 50% of the total feed produced in Morocco.

01 05 02 03 04

ALGERIA - 3.0 MILLION METRIC TONS

Algeria produces around 3.0 million metric tons of animal feed annually, emerging as a key player in North Africa. The country's focus on expanding its livestock population and improving feed quality has driven sector growth. The feed produced primarily supports poultry and dairy farming, significantly contributing to the national economy.

Source: Alltech Global

ALGERIA

TUNISIA MOROCCO

KENYA - 2.5 MILLION METRIC TONS

Kenya's feed production stands at approximately 2.5 million metric tons per year. The vibrant agricultural sector and growing demand for animal products have spurred the development of its feed industry. Poultry, dairy, and beef industries are the main consumers of animal feed, with the Association of Kenya Feed Manufacturers (AKEFEMA) reporting that poultry feed constitutes about 70% of the total feed.

TUNISIA - 2.1 MILLION METRIC TONS

Tunisia produces about 2.1 million metric tons of animal feed annually. The country's feed industry is characterized by a focus on innovation and quality improvement, supporting diverse livestock including poultry, cattle, and sheep.

ETHIOPIA - 1.8 MILLION METRIC TONS

Ethiopia's annual feed production is roughly 1.8 million metric tons. The feed industry is expanding, driven by increased demand for animal protein and efforts to modernize livestock farming practices. The Ethiopian Ministry of Agriculture highlights the significant role of the poultry sector in driving feed demand.

GHANA - 1.6 MILLION METRIC TONS

Ghana produces around 1.6 million metric tons of animal feed each year. The growing feed industry is driven by the expanding livestock sector and rising demand for animal products. Feed production primarily supports poultry, cattle, and fish farming.

UGANDA - 1.4 MILLION METRIC TONS

06 07 08 09 10

Uganda's feed production is approximately 1.4 million metric tons annually. The country's developing feed industry focuses on meeting the rising demand for animal protein. Feed production supports poultry, According to the Uganda National Farmers Federation (UNFFE), poultry feed dominates the market.

ERITREA

ZIMBABWE

NEW TECHNOLOGIES, MARKET TRENDS & FORMULATION IN BAKING

BakINg Tech MEA

Emerging Trends in AFRICA'S FLATBREAD MARKET

BY WANGARI KAMAU

Propelled by surging urbanization and an appetite for convenience

Flatbreads, tracing their origins to ancient civilizations, have transcended borders and cultures to become a global culinary phenomenon, offering a simple yet adaptable canvas for culinary creativity. From the classic tortillas of Mexico to the fluffy naan of India, flatbreads come in diverse shapes, sizes, and textures, reflecting the rich dynamism of global cuisine. Their simplicity—crafted primarily from flour, water, salt, and sometimes yeast—allows for endless variations and flavors, making them a beloved staple in diets worldwide.

The global flatbread market is poised for substantial growth, driven by shifting consumer preferences and evolving dietary trends. According to a report by DataM Intelligence, a reputable market research company, the global flatbread market surged to a valuation of US$43.7 billion in 2022 and is projected to reach US$70.7 billion by 2030, with a robust compound annual growth rate (CAGR) of 6.2% during the forecast period from 2024 to 2031.

The same trend is also being seen in Africa. According to a report by the African Development Bank (AfDB), the demand for flatbread has grown by approximately 5.2% annually over the past five years. This growth is particularly pronounced in urban areas where convenience foods are gaining popularity due to busy lifestyles and the influence of global food trends.

AFRICA’S FLATBREAD LANDSCAPE

One of the most popular flatbreads in Africa is injera, a sourdough flatbread made from teff flour, a staple in Ethiopian and Eritrean cuisine. The rise in Ethiopian restaurants and cuisine's popularity globally has also fueled local consumption, as cultural pride encourages domestic demand.

According to the Ethiopian Central Statistical Agency (CSA), injera constitutes a significant portion of the Ethiopian diet, with an estimated annual consumption of around 40-50 kilograms per capita. This figure underscores injera's pivotal role in daily meals, often accompanied by various stews and dishes known collectively as wat.

A study published by the Ethiopian Institute of Agricultural Research (EIAR) in 2023 highlights that injera accounts for approximately 65-75% of the caloric intake for many Ethiopians, particularly in urban areas. A survey conducted by the Addis Ababa University’s Department of Sociology in 2023 found that 95% of Ethiopian households consume injera at least once daily, with many urban families incorporating it into lunch and dinner.

Similarly, North African countries like Morocco, Tunisia, and Egypt have seen an uptick in the consumption of traditional flatbreads such as khobz, msemen, and pita. According to the Moroccan High Commission for Planning (HCP), khobz is a staple in Moroccan households, with an average per capita consumption of approximately 100 kilograms annually. This figure reflects its daily use in meals, particularly for breakfast and dinner, often served with tagines, stews, and

dips.

Meanwhile, Msemen, a layered, pan-fried bread, is another popular staple in Morocco, Algeria, and Tunisia. The Tunisian National Institute of Statistics (INS) reports that over 70% of Tunisian households consume msemen at least twice a week.

In Egypt, pita bread consumption has also seen significant growth. Traditionally more associated with Middle Eastern cuisine, pita bread's versatility and ease of use have increased popularity in Northern Africa. Data from the Egyptian Central Agency for Public Mobilization and Statistics (CAPMAS) shows that pita bread consumption in Egypt has increased by 5% annually over the past five years, with an estimated 60 kilograms consumed per capita each year.

PIZZA LEADS FLATBREAD CONSUMPTION IN OTHER PARTS OF AFRICA

While the Nothern part of Africa sees an uptake of flatbreads in traditional cuisines, in the subSaharan region, pizza (made using flatbread) is predominantly consumed. According to a report by TechTrendsKE, a popular Kenyan news site, pizza orders grew by 27% in 2023 in Africa. This report, published in February 2024, further provides that Kenya is the fourth African country after Morocco, Ivory Coast, and Tunisia in pizza consumption.

One of the greatest factors driving this growth is urbanization, which comes with an increased demand for convenient meal options. Pizza joints in major cities drive sales through frequent offers

ACCORDING

TO A REPORT BY TECHTRENDSKE, A POPULAR KENYAN NEWS SITE, PIZZA ORDERS GREW BY 27% IN 2023 IN AFRICA, DRIVEN BY DEMAND FOR CONVENIENT MEAL OPTIONS.

135,000

AMOUNT

OF PIZZA DELIVERED BY GLOVO BETWEEN FEB 2022-2023

and festivals throughout the year.

Several developments are supporting the expansion of the pizza consumption landscape in Africa. One of the most common trends in this area is collaboration with retailers, food service chains, and suppliers to help companies expand their market reach and improve distribution efficiency. For instance, brands like Simbisa Brands collaborated with ride-hailing service providers like Uber and Bolt to give customers a platform to order their products, usually at a discount.

Pizza Inn recently partnered with Glovo, a popular delivery platform, to expand its customer base in Kenya. As a result, Glovo announced that between February 2022 and February 2023, it delivered more than 135,000 pizzas in Kenya.

Angola, Morocco, Egypt, Mauritius, and even at a US military base in Djibouti, among other locations. With over 1,000 outlets in multiple countries, Pizza Hut has four stores in Kenya.

According to Randall Blackford, the General Manager for Pizza Hut's African operations, the company plans to expand in Mozambique, Rwanda, Tanzania, and Uganda in response to the continent's appetite for international brands. Blackford further explains that Pizza Hut adapts its menu to local tastes, introducing Indianinspired sauces in Kenya and chocolate pizzas in Mauritius while maintaining global favorites.

HEALTH CONSCIOUS CONSUMERS

Domino's Pizza partners Glovo to expand reach in Kenya.

Similarly, Domino’s Pizza, the world’s largest pizza company by global retail sales and market capitalization, formed a similar partnership with Glovo to expand its reach in Kenya. Moreover, this pizza chain store owner plans to expand its reach in Kenya and Nigeria, where it already has successful operations. Other brands not originally African have also made their mark in Africa’s pizza market. For example, Pizza Hut, an American restaurant chain under Yum! Brands operate in countries like South Africa, Zambia,

The demand for nutritious, wholesome options is experiencing a remarkable surge as consumers become increasingly mindful of their dietary choices. African flatbread producers are responding by incorporating innovations like soy flour to enhance protein and mineral content. Gluten-free products are also gaining traction, with bakeries like FrenchMaid Bakery in Kenya offering gluten-free pizza bases.

Consumers are increasingly drawn to products made with natural ingredients, free from additives and preservatives. A review article by Fatma Boukid (2022) highlights that

artificial colors, flavors, additives, and ingredients bearing chemical names can negatively impact consumers' perception of naturalness. Recognizing this shift in consumer preferences, the World Health Organization (WHO) and the European Union (EU) have advocated reducing sodium content in staple products like flatbreads, further influencing consumer choices. Consequently, flatbread manufacturers prioritize naturalness in their products, featuring claims such as "no additives/preservatives" and "free from artificial colorings and flavorings."

EMBRACING SUSTAINABILITY

In a world where sustainability has become a central concern for consumers, the flatbread industry is transforming profoundly. Producers are redefining their practices, moving towards eco-friendly packaging and incorporating upcycled ingredients to adhere to planet-friendly principles and embrace social responsibility.

PACKAGING INNOVATIONS

Flatbread producers are increasingly shifting towards eco-friendly packaging alternatives. Efforts to introduce biodegradable or recyclable packaging materials are gaining momentum. Companies, like Pizza Dodo, are exploring options like paper, metalized film, and solid whiteboards to reduce their reliance on plastic and minimize waste. PIZZycle, a pioneering producer of these reusable packages, says that over 3 million single-use pizza boxes have been saved by reusable containers in the last 3 years.

VALORIZING BY-PRODUCTS

Innovations in flatbread production extend to valorizing by-products, turning waste into valuable ingredients. For instance, barley husk and banana peels are repurposed to enrich flatbreads with nutrients while reducing food waste.

Egyptian balady flat bread showed that the nutritionally and sensory accepted bread could be prepared by replacing 10% of flour at most. While these initiatives are not yet commonplace in mainstream flatbread production, they underscore a commitment to sustainability and resource efficiency across the supply chain and could revolutionize flatbread production.

CONVENIENCE REIGNS SUPREME

In today's fast-paced world, convenience reigns supreme, and flatbreads have emerged as a shining example of on-thego sustenance. With claims of microwavability, ease of use, and time-saving properties, flatbreads have become a staple for consumers seeking quick and hassle-free meal options. Companies like Simbisa Brands, which runs Pizza Inn and Bakers Inn, embrace a quick-service restaurant mode of operation, delivering pizzas and other flatbreads to consumers’ homes.

The availability of frozen flatbreads has revolutionized meal preparation, offering consumers a convenient solution to their time constraints. For example, DPL Festive Ltd.'s tortilla wraps empower consumers to create delicious tortillas at home. Masafrica Corn Flour (Pty) Ltd and Tiger Brands’ Albany tortilla wraps also meet the demand for convenience in the South African market, while Dangote meets such needs in Nigeria.

The changing landscape of Africa's flatbread market shows how consumer preferences, industry innovation, and socio-economic trends shape its future. With increasing demand for pizza, a shift towards healthier eating, and a focus on sustainability, the market is set for significant growth.

Major companies are expanding, and new brands are finding their place, creating a lively and competitive environment. As the continent embraces new culinary ideas, the future of Africa's flatbread market looks bright, with opportunities for growth and innovation.

Exploring the Vital Role of Fats and Oils in Baking

BY MARTHA KURIA

Fats and oils have played a vital role in baking for centuries, shaping not only the taste and texture but also the overall quality of baked goods. The term 'shortening' encapsulates their significance, derived from the practice of 'shortening' dough by adding fat to achieve tenderness and flakiness. In baking, shortenings serve as multifunctional ingredients, imparting tenderness, enhancing mouthfeel, providing structural support, lubricating, aerating, and facilitating heat transfer. Beyond their functional roles, fats and oils contribute to the visual appeal of bakery products, aiding in leavening, volume expansion, and creating desirable breakability.

Quantitatively, fats and oils stand as the second most crucial ingredients in baking.

GLUTEN INTERACTION AND TEXTURE MODIFICATION

The interaction between gluten and fats in baking significantly impacts the texture of baked goods. Fats, particularly bakery shortening, disrupt the formation of the gluten matrix in the dough, resulting in shorter gluten strands and a softer, crumblier final product. Research indicates that specific fats, like mono- and diglycerides, can inhibit gluten network formation, leading to softer and more tender baked goods.

The efficacy of shortening relies heavily on its

consistency and crystalline structure, which are influenced by factors such as the solid-to-liquid ratio at different temperatures. Shortenings with a high solid fat index (SFI) may not aerate adequately, while those with a low SFI may fail to retain air during mixing. Hence, proper fat selection, taking into account considerations like plasticity and oxidative stability, is crucial to ensure optimal performance in various baking applications.

During baking, fats contribute to the leavening structure and texture of baked goods by affecting the aeration level and rise of the dough. They enhance gas retaining ability, positively impacting the size and stability of gas bubbles. While the solid portion of fat plays a critical role in stabilizing these gas bubbles, the rise in dough temperature leads to the melting of some fat crystals. Consequently, other components, such as gelatinized starch and denatured gluten protein, assume the responsibility of stabilizing the bubbles.

The selection of fats with appropriate melting points is essential for achieving the desired rise and texture in baked products. Fats with higher melting points tend to promote better rise, whereas those with lower melting points may result in greasiness and an undesirable mouthfeel. Moreover, plasticity, which refers to the ability of fat to maintain its shape while being moldable, is crucial for products like cookies where textural attributes are paramount.

ENHANCING TEXTURE, FLAVOR, AND NUTRITION

The types of fats and oils used in formulations have specific impacts on sensory, nutritional and functional aspects of the final baked products. For instance, the volume of bread loaves experiences a notable increase with the addition of plastic shortening, up to approximately 5% on a flour basis, after which it stabilizes. This phenomenon occurs because the presence of shortening in the dough extends the expansion process during baking compared to dough without added fat.

Solid fats or oils interact with dough components such as starch and gluten, thereby delaying the reactions that terminate loaf expansion in the baking process. Essentially, the incorporation of shortening in bakery formulations enhances aeration, leading to increased leavening and volume of bread. During mixing, fats play a crucial role in facilitating air incorporation, which in turn influences the distribution of gas bubbles generated by leavening agents. This controlled retention of gas results in the development of a fine and uniform crumb structure, characteristic of well-made baked goods.

Recent advancements in lipid chemistry have shed light on the multifaceted role of fats in flavor delivery and perception within baked products. Lipid oxidation products, for instance, can contribute to desirable flavor notes, while variations in fatty acid composition and oxidation stability between different types of fats, such

DURING BAKING, FATS CONTRIBUTE TO THE LEAVENING STRUCTURE AND TEXTURE OF BAKED GOODS BY AFFECTING THE AERATION LEVEL AND RISE OF THE DOUGH.

as butter and vegetable oil, can significantly influence flavor profiles. Christian Sobolta, Chief Growth Officer at CSM Ingredients in Bertrange, Luxembourg, emphasizes the integral role of fats not only in providing essential nutrition but also in delivering taste and consistency attributes that enhance consumer satisfaction.

Furthermore, in products containing lipidsoluble vitamins such as A, D, E, and K, a certain amount of oil or fat is necessary to facilitate the body's absorption of these essential nutrients. Additionally, fats coat flour particles, reducing

water absorption and enhancing moisture retention during baking. This not only contributes to a moist texture but also prolongs the shelf life of baked goods by mitigating staling effects over time.

CHOOSING THE RIGHT FAT

Despite their numerous roles, balancing quality and stability in baked goods by selecting the appropriate fat is paramount to maintaining both the quality and shelf life of the final products. Fat oxidation, a process occurring during the processing, production, and storage of baked products significantly impacts these aspects.

When unsaturated fatty acids undergo oxidation, they generate volatile compounds that compromise sensory attributes and pose health hazards. Hence, the fats chosen for bakery items must ensure both quality and safety throughout storage. The stability of fats varies depending on baking applications. For instance, stable fats are indispensable for deep-fat frying, given the high temperatures and prolonged air exposure. Conversely, less stable fats may suffice for products like bread, characterized by lower baking temperatures and shorter storage durations. Despite their nutritional benefits, unsaturated fats are not recommended for baking due to their susceptibility to oxidation. Opting for fats with higher stability helps ensure

the integrity of baked goods, preserving their freshness and flavor over time.

EVOLVING CONSUMER TRENDS SHAPE FATS IN BAKING

As consumer preferences evolve towards sustainability, health consciousness, and clean labeling, the landscape of fats used in baking is undergoing a transformation. Traditionally, a variety of fats such as margarines, hydrogenated oils, refined vegetable oils, and animal fats have been staples in baking recipes. However, with changing consumer demands, bakers are facing the challenge of balancing these preferences with the performance requirements of their baked goods.

Today's consumers are more discerning than ever, closely scrutinizing ingredient lists and seeking products with low saturates and balanced levels of polyunsaturates and monounsaturates. This presents a challenge for bakers striving to meet these demands while ensuring their products maintain the desired texture, shelf life, and flavor profile.

Furthermore, the recent movement to reduce or eliminate partially hydrogenated oils (PHOs) and trans fats has added complexity to the equation. While these changes align with health-

DESPITE THEIR

NUTRITIONAL

BENEFITS, UNSATURATED FATS ARE NOT RECOMMENDED FOR BAKING DUE TO THEIR SUSCEPTIBILITY TO OXIDATION.

conscious consumer trends, they have also posed additional hurdles for bakers in achieving the desired characteristics in their products. The removal of PHOs and reduction of saturates have made it increasingly challenging for bakers to achieve the desired characteristics in their products.

Despite these challenges, the importance of fats and oils in bakery products cannot be overstated. Finding innovative solutions to meet evolving consumer preferences while maintaining product quality and integrity is essential for bakers navigating this shifting landscape.

NAVIGATING THE CHALLENGES OF FAT REPLACEMENT IN BAKERY PRODUCTS

Replacing saturated fats in bakery products

presents different challenges depending on the type of product. While cookies and muffins can often compensate for the loss of functionality when fats are replaced, laminated products like croissants require careful balancing to maintain their desired flakiness. Similarly, icings and frostings pose challenges in achieving the desired texture and mouthfeel without compromising on taste or stability.

According to Yanling Yin, PhD, Director of Research and Development at Corbion, fats and oils with higher saturation levels offer improved shelf life stability, which is advantageous for food producers in terms of cost savings. Nevertheless, meeting consumer demands for healthier options requires innovation and creativity in formulation.

Jamie Mavec, Associate Category and Product Marketing Communications Manager at Cargill, highlights the increasing consumer interest in fats and oils, driven by health considerations

such as reducing the risk of heart disease and lowering cholesterol. As consumers become more conscious of the oils used in their food, bakers must adapt to meet these changing preferences.

INNOVATIONS IN FATS AND OILS FOR HEALTH-CONSCIOUS BAKING

So, how is the baking industry addressing these shifting demands and challenges?

Innovations in fats and oils for healthconscious baking are gaining prominence in the post-COVID-19 era. Manufacturers are responding to this trend by developing new formulations tailored to meet evolving dietary preferences and regulatory standards. One significant area of innovation involves reducing or eliminating saturated fats from baked goods to align with consumer demands for healthier options while maintaining product quality and taste.

Frank Flider, an oils consultant with the United Soybean Board, notes the industry's ongoing efforts to introduce fats and oils that offer improved health benefits and performance characteristics. For instance, the popularity of the keto diet has spurred interest in using coconut oil in baking, while economic incentives and competition for market share have driven the development of new palm-based baking products. Flider highlights the introduction of interesterified High Oleic Soybean Oil shortening as a notable innovation, offering versatility for various baking applications such as doughnut frying, icing shortening, and all-purpose baking shortening.

Cargill is at the forefront of innovation with its PalmAgilty 600 series compound coating fats, specially designed to enhance the texture and shelf life of bakery products like fillings, drizzles, and coatings. John Satumba, category R&D leader for indulgence at Cargill, emphasizes the range's ability to delay fat bloom development, thereby extending the shelf life of baked goods. Similarly, ADM is leveraging enzymatic interesterification technology to deliver functional solid shortening solutions that enhance efficiency and supply chain resilience in bakeries.

Furthermore, Benexia S.A., a company specializing in chia-based ingredients, recently introduced ALA Powder, a sustainable and natural plant-based Omega-3 source derived from Alpha Linolenic Acid-rich chia oil. Sandra Gillot, CEO of Benexia, describes the innovation as a microencapsulated powder designed to enhance stability and ease of incorporation in

bakery and snack products. The ALA Powder offers numerous benefits, including improved shelf life and versatility in food applications.

While reducing saturated fats is a key focus for healthconscious baking, ensuring product stability and shelf life remains a critical consideration. Antioxidants are being increasingly incorporated into formulations to enhance oxidative stability, ensuring that products meet both health and quality standards.

EMBRACING THE NEW NORMAL: THE ROLE OF FAT REPLACERS IN BAKING

As the baking industry grapples with evolving consumer preferences and the demand for healthier options, one question looms large: How can traditional flavors be preserved while meeting modern dietary expectations? One solution gaining traction is the integration of fat replacers, offering reduced fat content without compromising taste or texture.

In response to these shifting demands, ongoing research and development efforts are underway within the baking industry. Food developers and technologists are diligently exploring how different fat replacers influence the sensory and

SIGN

physical qualities of baked goods. However, despite promising strides, the market still lacks a wide array of reduced-fat options, largely due to the technological complexities involved in their production.

Yet, amidst these challenges, innovative solutions are emerging. Recently, an Israeli startup, Gaven Technologies FaTRIX, a plant-based fat promising a vegan alternative to traditional butter and animal fats in bakery products. According to the company, the offering has already achieved success in providing a protein-based alternative to butter and other animal fats found in pastries and bakery products.

Moreover, recent studies have unveiled the potential of hydroleogels derived from rapeseed oil solidified by agar. These innovative ingredients present a viable replacement for conventional fats in cookies, catering to dietary preferences while championing sustainability by reducing reliance on animal-derived ingredients.

In navigating the new normal of baking, the industry continues to embrace innovation and adaptability. As consumer preferences evolve, so too does the quest for healthier, more sustainable alternatives.

NEW PRODUCT

Puratos debuts Sapore Lavida active sourdough

BELGIUM – Puratos has introduced Sapore Lavida, the first fully traceable active sourdough from Belgium, made from 100% whole wheat flour sourced through regenerative agriculture.

Sapore Lavida offers a distinctive flavor profile with tangy, fruity, lactic, and acetic notes, enhancing baked goods and increasing the fiber content of white bread for health-conscious consumers.

This launch marks a collaboration between Puratos and farming cooperatives to promote sustainability in the bakery industry.

Chief Product Officer Frederik Lievens highlights Puratos's commitment to fair compensation for farmers and investment in regenerative agriculture.

Regenerative agriculture is central to Puratos's strategy. It aims to improve soil health, promote biodiversity, and

PARTNERSHIP

reduce carbon emissions, supporting global climate change efforts.

Puratos plans to research the impact of regenerative practices further to encourage wider bakery adoption.

Alltech partners Agolin to start production in USA by mid-2025

USA - Alltech has partnered with Agolin to import and distribute its essential oil blends in the U.S. and Canada, with the U.S. production of Agolin products set to begin by mid-2025.

Teaming up with Feedworks USA, Alltech will provide Agolin’s essential oil blends, which are known for optimizing feed intake and performance for ruminant and non-ruminant animals. Martha Baker, Alltech’s lead for Agolin, emphasized the goal of achieving higher yields while reducing environmental

impact.

Agolin Ruminant, a key product, was the first feed additive certified by The Carbon Trust in 2018 for reducing methane emissions in ruminants. It benefits over 2 million dairy cows worldwide by enhancing milk and meat production and reducing methane emissions. Carbon methodology leaders like Verra and Gold Standard recognize the product’s effectiveness.

In December 2023, U.S. dairy farmers received nearly US$3 million in

carbon-asset payments from adopting Agolin, highlighting both environmental and financial benefits. Peter Williams of Feedworks USA noted that Agolin Ruminant returns over US$10 for every US$1 invested, mainly through carbon credits.

Alltech’s majority acquisition of Agolin SA in May 2023 underscores its commitment to sustainable nutrition solutions. Founded in Switzerland in 2006, Agolin focuses on plant-based nutrition to enhance herd performance and sustainability.

ALLTECH HAS PARTNERED WITH AGOLIN TO IMPORT AND DISTRIBUTE ITS ESSENTIAL OIL BLENDS IN THE U.S. AND CANADA.

Imas launches Multiplexa Plansifter, installs mill in Cameroon

TÜRKIYE - Imas has introduced the Multiplexa Plansifter (MQA) to meet the growing demands of flour mills worldwide. The MQA, which supports up to 10 passages, incorporates advanced design and performance improvements developed using finite element analysis (FEA).

The Multiplexa Plansifter features enhanced reliability, performance, sanitation, and insulation. Its strong drive system allows for nonstop operation, and the chassis, made from a three-layered steel sheet, ensures

durability and safety with balanced stress distribution.

The innovative “no welding” design uses aluminum extrusion profiles and cast-iron frames for superior precision and easy sieve replacement. Enhanced sanitation measures include stainless steel coatings and rounded corners to minimize contamination.

In addition to this launch, Imas completed a 160-tonne-per-day (TPD) flour mill for the World Food Industry in Cameroon, producing flour for local supermarkets and bakery chains. This project, finished in six months,

highlights Imas' efficiency and production capabilities.

The company noted that the mill, with a 160 TPD wheat processing capacity, is posed to produce two types of flour distributed to the World Food Industry’s local supermarkets and bakery chains in over 40 locations.

Imas also provided the mill building's steel construction through its brand Steral, a leading partner in industrial steel buildings.

THE MULTIPLEXA PLANSIFTER FEATURES ENHANCED RELIABILITY, PERFORMANCE, SANITATION, AND INSULATION

PARTNERSHIP

Bühler, Elsewedy Electric, IBC partner to bolster Egypt’s grain silo localization efforts

Electric and IBC Group (IBC) to foster the localization of grain silo manufacturing in Egypt.

This collaborative effort seeks to

bolster food security and contribute to the sustainable development of the country’s agricultural sector.

The agreement underscores Elsewedy Electric’s commitment to expanding its industrial footprint by leveraging its expertise and forging partnerships with globally recognized technology leaders.

Led by Elsewedy Electric and IBC, with Bühler Group providing advanced technology, technical support, and research and development capabilities, this initiative holds the promise of significant advancements in the grain silos industry.

EGYPT – Bühler Group, a Swiss milling technology provider, has inked a Cooperation Agreement with Elsewedy

Bühler launches Arrakis roller mill, relocates biscuit business

SWITZERLAND – Bühler has introduced the Arrakis roller mill, a significant addition to its grinding technology lineup, designed to boost milling efficiency and versatility.

ACQUISITION

Evolving from the Airtronic roller mill, the Arrakis features a patented grinding gap adjustment for precise operations, a robust casted frame, and advanced vibration absorption for uninterrupted use.

Key features include load cell sensors for consistent product flow and foreign object protection systems to prevent damage and extend the mill’s lifespan.

The user-friendly interface and secure remote access allow operators to monitor operations from various devices.

The Arrakis is designed to easily retrofit existing milling plants with the same footprint as the Airtronic, ensuring a smooth transition. Its integrated fixedspeed feeding roll enhances system efficiency.

Maintenance is simplified with a cleaning flap, brushless synthetic scrapers, and self-adjusting knife scrapers.

In other news, Buhler plans to relocate its Biscuit Business Unit and Nordics Services & Sales (SAS) organization to state-of-the-art offices in Copenhagen, Denmark to foster business growth.

Phibro Animal Health acquires Zoetis feed additive portfolio for US$350M

USA – Phibro Animal Health Corporation is acquiring Zoetis Inc.’s medicated feed additive (MFA) product portfolio for US$350 million.

The deal, set to be completed in the second half of 2024, includes over 37 product lines, six manufacturing sites in the U.S., Italy, and China, and more than 300 workers from Zoetis.

This acquisition generated approximately US$400 million in revenue for Zoetis in 2023. Following the divestiture, Zoetis plans to focus on vaccines, biologicals, and genetic programs. Phibro aims to expand its global presence and enhance its product portfolio.

The acquisition will be funded primarily through debt. Phibro will

secure financing commitments from key banks and target a net leverage ratio below 3.0x by June 2027. Financial advisors for the deal include

Guggenheim Securities for Zoetis and Citi for Phibro, with legal advice from Wachtell, Lipton, Rosen & Katz, and Kirkland & Ellis LLP, respectively.

Allegiant launches advanced test facility in Australia

AUSTRALIA - Allegiant Milling and Processing Solutions has opened a stateof-the-art test facility in Queensland, Australia. The facility features the innovative FENIX optical sorter from 3U Vision, Italy, a significant advancement in granular electronic and optical sorting.

Sid Jain, Director of Allegiant, highlighted the FENIX optical sorter as a game-changer, capable of handling diverse sorting tasks, from recycling and seeds to almonds and peanuts. The

FENIX has full-color RGB and Infrared cameras, optional SWIR cameras, and patented bio-hazard detection technology.

The FENIX's standout features include integrated artificial intelligence, complete analysis from both sides with up to 8 wavelengths, and an optional ATEX rating for hazardous areas in flour mills. Jain emphasized its efficiency and versatility, which are suitable for various sorting applications and highresolution tasks.

Stefano Bonacina of 3U Vision praised the partnership with Allegiant, which enhances its presence in Australia and collaborates with major food processors. Andrea Uzzo, 3U Vision's Chief Technology Officer, underscored FENIX's efficiency and the benefits for customers in cost savings and product quality.

Bayer partners AlphaBio for new bioinsecticide

UK - Bayer has secured exclusive rights to a new bioinsecticide from UK-based AlphaBio Control, aimed at arable crops like oilseed rape and cereals.

Expected to launch in 2028, this product marks a significant innovation in biological crop protection.

Bayer's Head of Biologics, Benoit Hartmann, emphasized the importance of this solution for sustainable agriculture, addressing climate change impacts and meeting safety standards. The bioinsecticide targets coleopteran insects, such as the damaging cabbage stem flea beetle (CSFB), prevalent in Europe.

Marta Ruiz, AlphaBio's General Manager, highlighted the environmental benefits for farmers. Bayer plans to integrate the bioinsecticide into its systems, leveraging digital tools for cost efficiency.

Ralf Glaubitz, Bayer's Head of Global

Asset Management for Seed Growth and Biologics, projected significant growth for biological crop protection, aiming for over US$1.6 billion in sales by 2035. This product aligns with Bayer's commitment to reducing the environmental impact of crop protection. Additionally, Bayer and Louis

Dreyfus Company and Global Clean Energy Holdings promote camelina cultivation in Argentina under Bayer’s PRO Carbon program. This initiative aims to enhance sustainable agricultural production and reduce carbon footprints, emphasizing Camelina’s role in regenerative agriculture.

PARTNERSHIP

ADM partners Voltloader for electric wheat transportation in UK

UK – ADM has partnered with Voltloader to revolutionize wheat transportation and reduce greenhouse gas emissions.

Using Voltloader’s electric fleet, ADM will transport wheat from farms to processing facilities, starting from its Corby facility in Northamptonshire.

This initiative aligns with ADM’s goal to cut Scope 3 emissions by 25% by 2035. The pilot program employs Volvo FM Electric tractors and Weightlifter tipping trailers for optimal payload and range, handling ten weekly wheat loads.

Ashley Fuller, Commercial Director of ADM Milling UK, praised the partnership for meeting the demand for sustainable supply chain practices.

With ten weekly loads of wheat scheduled for transportation, ADM aims

PARTNERSHIP

to showcase electric vehicles' viability and effectiveness in agricultural logistics.

A successful trial could lead to the wider adoption of electric transportation across ADM’s milling locations in the UK, further strengthening the company’s

sustainability endeavors.

Dave Rose, CEO of Voltloader, highlighted the environmental benefits, noting that electric trucks could reduce up to 100 tonnes of CO2 emissions annually.

ANDRITZ, Microsoft partner to drive autonomous factory revolution

AUSTRIA - ANDRITZ has partnered strategically with Microsoft to advance autonomous factories and enhance its Metris digital platform using Microsoft Cloud for Manufacturing.

Joachim Schönbeck, President & CEO of ANDRITZ, stated that this initiative will optimize the working environment, introduce new business models, and improve customer service by integrating industry expertise with Microsoft's digital solutions.

The ANDRITZ Metris platform,

central to this collaboration, addresses operational costs, process stability, reliability, and sustainability. The platform's new Copilot solution uses Microsoft Azure OpenAI Service for anomaly detection and operatormachine communication, providing real-time insights and optimizing manufacturing processes.

This partnership will also enhance ANDRITZ’s internal digitization, automating tasks and improving processes to allow employees to focus

on strategic initiatives and improve customer experiences.

Ralph Haupter, President of Microsoft EMEA, praised ANDRITZ’s vision and emphasized the impact of integrating ANDRITZ products with Azure cloud services to drive sustainable and efficient industry changes.

THE ANDRITZ METRIS PLATFORM ADDRESSES

SEP 3-5, 2024 | Kampala, Uganda

www.afmass.com/ug

www.afmass.com/west

www.awards.foodbusinessafrica.com Nairobi, Kenya

www.fnb.afmass.com/west

NOV 28-29, 2024 | Nairobi, Kenya OCT 8-10, 2025 | Lusaka, Zambia

www.afmass.com/east

2025 | Nairobi, Kenya APRIL 23-25, 2025 | Lagos, Nigeria JULY 2-4, 2025 | Nairobi, Kenya

www.fnb.afmass.com/east

Reinventing an icon.

Arrakis.

A reassuring, familiar face – but with a host of new features and improvements. Same footprint. Same trustworthiness. State-of-the-art hardware and software for smoother production and enhanced operational efficiency. This is the all new Arrakis.

Save on time and energy.

Contact your local Bühler entity today!

Benefits.

– Robust and reliable – Easy to operate – Fast and simple installation