GRAPAS ASIA 2014 - Conference Program by Perendale Publishers

ASIA PROGRAM CONFERENCE

SECTORS UR, CEREALS & OILSEEDS

RICE, FLO A CONFERENCE FOR THE

8 APRIL, 2014 Bangkok International Trade & Exhibition Centre Conference patron:

Complete Plants and Machines for the Feed Industry

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Economic Crushing with KAHL Crushing Roller Mill For Feed Mixtures, Cereals, Legumes and Oilseeds

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SIA M 1A01 A T C D V I Stand se vis

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Pressure Conditioning with KAHL Annular Gap Expander The Conditioning Technique for Improving the Feed Quality

AMANDUS KAHL GmbH & Co. KG, Dieselstrasse 5-9, D-21465 Reinbek / Hamburg, Phone: +49 40 727 71 0, Fax: +49 40 727 71 100 info@akahl.de www.akahl.de

Welcome

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ASIA CONFERENCE

ou are participating in a unique one-day conference that supports the GRAPAS Exhibition, which is co-located with Victam Asia 2014, at BITEC in Bangkok, Thailand.

Sponsors

The conference provides every delegate with an opportunity to better understand selected aspects of milling technology that might prove hard to find in a normal working day from our separate milling locations and at the same time provide access to the exhibition featuring companies providing valuable milling equipment and services. Our program aims to address aspects of milling technology associated with feed and food production (and we have a presentation on feed milling itself). The focus is on rice, but covering a broad range of subjects including cereals and grains in general. I am please to welcome support from the Thai Rice Millers Association, and the Rice Department of the Thai Ministry of Agriculture. I would also like to acknowledge the sponsorship we have received from Bühler, Perten, Amandus Kahl, Muyang, Silos Cordoba and Texas A&M - all specializing in milling equipment and technology.

The GRAPAS Award 2014 The ‘Award for Milling - GRAPAS Asia 2014’ is awarded to the company displaying the most innovative and economically beneficial equipment, process or service at GRAPAS Asia, 2014. Grain and Feed Milling Technology magazine sponsors the award for GRAPAS and thanks all companies making application. The award presentation will take place at the Exhibitor’s Reception in the Fahrenheit Restaurant, BITEC at 18:00 this evening. Roger Gilbert

GRAPAS Patron and Publisher Perendale Publishers Limited

Supporters

Our keynote speaker Niphond Wongtra-ngan,Thai Rice Millers Association,Thailand Mr Niphond Wongtrangan completed a Bachelor of Law from Thammasat University, Thailand, and the Institute of Legal Education, Thai Bar Association. He was the Thai Rice Mills Association director, director of marketing for the Organisation for Farmers, director of Crop Research and manager of Singha Brewery Limited. He has been executive director for the Farmers Fund and the Rubber Estate Organisation along with honorary consultant for Future Farmers Organisation Thailand, under Royal Patronage of HRH Prince Sirindhom. He is also on the advisory board of the PHTIC PERDO, the Postharvest Technology Innovation Centre for Thailand. He currently serves as director of Chiang Rai Rajabhat University and Honorary President of Thai Rice Mills Association with expertise in grains and agricultural products. He is currently advisor to Deputy Prime Minister Trairong Suwankhiri who is exploring sales of rice to African and Middle East markets.

Media

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8 April 2014 09:30-10:00 - COFFEE (Sponsored by Bühler)

KEYNOTE INTRODUCTION 10:00-10:30 World Rice Reform’ Niphond Wongtra-ngan,Thai Rice Millers Association,Thailand

SESSION A: Food - Storage, Quality Preservation and Transportation

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ASIA conference, 8 April, 2014 Bangkok International Trade & Exhibition Centre (BITEC)

10:30-11:00 PR1 New Analysis Methods for Rice and Flour Milling Raymond Wu, Perten Instruments, Australia

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11:00-11:30 PR2 Encouraging the Adoption of Sustainable and Energy Efficient Rice Processing Nick Wilkins, Bühler Group, Switzerland 11:30-12:00 PR3 Storing Rice to Protect its Quality Pablo Fernández, Silos Cordoba, Spain 12:00-13:00 - LUNCH

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SESSION B: Flour & Rice - Grain Processing and Handling

8 April 2014

13:00-13:30 PR4 Expert Experience and Fuzzy Control for High-Efficient Feed Pelleting Bob Chen, Muyang, China 13:30-14:00 PR5 Efficient Milling. Premium End Products Roman Inauen, Bühler Group, Switzerland 14:00-14:30 PR6 The KAHL Group - Innovative Grain and Legumes Processing Technology Dennis Peukert, Area Manager, Amandus Kahl, Germany 14:30-15:00 PR7 Extrusion Technology for Processing Cereals Mian N. Riaz, Ph.D, Director, Food Protein R&D Center and Head - Extrusion Technology Program / Graduate Faculty, Nutrition and Food Science Department,Texas A&M University, USA 15:00-15:15 - COFFEE (Sponsored by Bühler)

SESSION C: Flour & Rice - Milling Technology and Development 15:15-15:45 PR8 The new Frontier of Organic Rice and Rice Products for Healthy Life Dr Laddawan Kunnoot, former-Assistant Director General of Rice Department and Director of Bureau of Rice Products Development, Rice Department, Ministry of Agriculture and Cooperative,Thailand and now working in the private sector 15:45:16:15 PR9 Plant Solutions from Grain to Noodles and Pasta Robert Zhu, Bühler Group, Switzerland 16:15-16:45 PR10 Millings Impact on the Production of Seafood Roy Palmer, President, International Association of Seafood Professionals, Australia 16:45-17:00 PR11 Benefits of Rice Fortification Judith Smit, Rice Fortification Manager,World Food Programme, Thailand 17:00-17:20 PR12 Product Development from Rice Dr Amara Wiengweera, Rice Department, MAF,Thailand 17:20

PR13 Close and summary Roger Gilbert, Grain & Feed Milling Technology, United Kingdom

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Bio’s

and presentation outlines

SESSION A: Food - Storage, Quality Preservation and Transportation Raymond Wu, Perten Instruments, Australia Raymond completed his Bachelor of Science at the University of Western Sydney in 1996. He has been working at Perten Instruments Australia as an Applications Specialist, developing new applications for their range of instruments and providing customer training and support.

PR1

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ASIA conference, 8 April, 2014 Bangkok International Trade & Exhibition Centre (BITEC)

Title: New Analysis Methods for Rice and Flour Milling

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Gelatinization temperature (GT) is commonly measured to assess the cooking and processing quality of rice. Traditional methods of estimating rice gelatinization temperature (GT) using the Amylograph and Differential Scanning Calorimetry (DSC) are time consuming and, in the case of the Amylograph, require large quantities of samples not well suited to rice breeder requirements.The Rapid Visco Analyser (RVA) is now commonly used in rice testing laboratories to measure the pasting properties of rice, providing advantages of speed, ease of use and small sample size. A collaborative study was conducted by the AACCI Rice Milling and Quality Technical Committee to assess a new method for determining GT of milled rice flour using the RVA.Twelve laboratories analyzed three rice flour samples to evaluate the performance of the method.The method provided within-laboratory repeatability (Sr) values ≤ 0.15ºC and between-laboratory reproducibility (SR) values ≤ 0.25ºC. GT results were similar to but more precise than those obtained from parallel testing in the Amylograph and DSC.The RVA method showed good precision for use in determining the GT of milled rice flour.

Nick Wilkins, Bühler Group, Switzerland Nick, a Mechanical Engineer by training, started his career with Rolls Royce Ltd, designing aero engines. This was followed by a move to Oxford Instruments (OI) plc, a manufacturer of high-technology equipment and systems for industry, research, and healthcare. Where he was responsible for the operations of the NMR manufacturing facilities.

PR2

Nick joined Bühler Sortex Ltd in 2005 as Manufacturing Director and was responsible for the manufacture of all optical sorting, and rice processing equipment. He has been involved in the acquisition and successful integration of companies based in Brazil and China.. He has held responsibility for manufacturing facilities in the UK, India, China and Europe. For the last three years Nick has been heading Bühler’s worldwide rice processing activities. Title: Encouraging the adoption of sustainable and energy efficient rice processing

The global population is forecast to grow by two billion by 2050. Most of this growth will be in countries where rice is a staple food, demand for rice will therefore increase. Post-harvest losses in the rice value chain can be as high as 40 percent. Bühler is committed to sustainable rice processing, developing products and processes to reduce losses throughout the value chain. This presentation will highlight some of these developments.

PR3

Pablo Fernández, Silos Cordoba, Spain Pablo Fernandez is the South East Asia Area Manager in Silos Cordoba S.L. He has a large experience in international sales in America, Europe and Asia, where lately he is focused.

Coming for the international consulting sector, where he supported Latin American companies to be introduced in North America market, he moved to the post-harvest sector on 2010 and since then he has been focused in developing turn-key storage projects for any kind of grain. Title: Storing Rice to Protect its Quality

Extrusion Technology Program Food Protein R&D Center Texas A&M UniversityÂ The Extrusion Technology Program at Texas A&M University offers 4 Courses in the area of extrusion every year: Food Extrusion: Cereals, Protein and Other Ingredients Snack Food Processing: Extruded Snacks and Tortilla Chips Aquaculture Feed Extrusion, Nutrition & Management Feeds & Pet Food Extrusion We conduct specialized training for the industry in the area of Food Extrusion, Extruded Snacks, Aquafeed, and Pet Food. Our Pilot Plant is equipped with 8 different types of extruders. We also work for the industry for R&D in the development of their products. Our 16th Annual Food Extrusion Practical Short Course will be held on August 17-22, 2014 and 19th Annual Snack Food Processing Practical Short Course will be held on March 22-27, 2015. During these courses, we will be demonstrating four different types of extruders making different products. Please visit our website for more information about these courses: http://foodprotein.tamu.edu/extrusion All of our courses are "hands on"; that is, we conduct equipment demonstrations in concert with each day's lectures to facilitate the learning experience and allow for 'oneon-one' interaction with highly qualified experts from industry. Come to one of our short courses on the campus of Texas A&M University, College Station, Texas, and see how the Food Protein R&D Center has successfully trained attendees from across the world with practical instruction for over 30 years.

SESSION B: Flour & Rice - Grain Processing and Handling PR4

Bob Chen, Muyang, China Title:Expert Experience and Fuzzy Control for High-Efficient Feed Pelleting

Roman Inauen, Bühler Group, Switzerland Mr Roman Inauen joined Bühler in 1986 when starting his apprenticeship as a mill constructor. After those four years he was working in several different positions like installation supervisor doing overseas installations of milling plants. Furthermore he did about eight years as project manager at the engineering department. During that time he graduated as a milling technologist at the Swiss School of Milling SMS. ASIA conference, 8 April, 2014 Bangkok International Trade & Exhibition Centre (BITEC)

PR5

After completing assignments in fulfilment and plant installations, he was made responsible for the flour milling business to take care of various machine portfolios in the role as product manager. Since 2007, Roman Inauen has been responsible as product manager for all cleaning machines including optical sorting as well as for the market segment brewing. Title: Efficient Milling. Premium End Products

In modern industrial flour milling, careful handling of valuable raw materials and outstanding end product quality are essential. Process technologies and engineering approaches must be innovative, effective and meet specific requirements, not only for complete integrated solutions, but also for individual machines in every process step. Furthermore, these process technologies must enable industrial flour producers to achieve sustainable reductions in production and labour costs.

Dennis Peukert, Area Manager, Amandus Kahl, Germany Born in August 1982, Dennis Peukert has a Master of Engineering Management and a Diplom Wirtschafts-Ingenieur (FH) (Industrial Engineering and Business Management). From 2003-07 he carried out combined studies and apprenticeship at Amandus Kahl in Reinbek before becoming an application engineer and project engineer from 2007-09 for the same company. Between 2009-10 studying Engineering Management at the University of Canterbury, New Zealand, and since 2010 he has been Area Manager for Amandus Kahl

PR6

Title:The KAHL Group - Innovative Grain and Legumes Processing Technology

The Kahl Group consists of four independent specialized family businesses, including Amandus KAHL, Schule, Neuhaus Neotec and Heinen Freezing. KAHL and Schule are leading suppliers of equipment and plants for the animal feed industry and the human food industry. Both companies offer innovative and efficient processes for special applications. The newly designed and highly efficient Schule Drum Groater is used successfully in various applications worldwide. Especially in turnkey Schule oat flaking lines for human consumption the Drum Groater is an integral part. Shelling of legumes and grains is a specialty of Schule. The shelling of legumes reduces the fiber content of the finished product and increases the protein content at the same time. Thus, vegetable protein can replace more expensive animal protein.

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The parboiling of rice is another field of expertise for company Schule. Continuous Schule parboiling plants are successfully in many countries around the world such as Greece, France, Nigeria, UK and more.

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Kahl plants for stabilization of rice bran are highly sophisticated and are used before the oil extraction for human consumptions. With the Kahl process the rice bran can be stored for a much longer period than without stabilization..

Grain & Flour Analysis

• Rice Gelatinization Temperature • In-line and Lab NIR • Global experts, Local support Used by leading companies around the world. Read more at www.perten.com/Grain

Mian N Riaz, PhD, Director, Food Protein R&D Center and Head Extrusion Technology Program / Graduate Faculty, Nutrition and Food Science Department,Texas A&M University, USA He published 5 books, 20 chapters and more than 100 papers on extrusion and other related topics. Three of his books are in the area of extrusion; Extruders in Food Application, Extruders and Expanders in Pet Food, Aquatic and Livestock Feeds and Extrusion Problem Solved. Dr Riaz is a regular contributor to Grain & Feed Milling Technology magazine and a frequent speaker at international and national conferences and meetings and so far he has delivered more than 200 presentations in 52 countries. Every year he organizes 4 courses in the area of extrusion. He has been with the Texas A&M system for 18 years. He also has a teaching appointment in the Nutrition and Food Science Department.

PR7

ASIA conference, 8 April, 2014 Bangkok International Trade & Exhibition Centre (BITEC)

Title: Extrusion Technology for Processing Cereals

Food extrusion has become a very popular and important processing operation in the food industry. It provides a great opportunity to create new and exciting products. The main purpose of extrusion is to increase the variety of foods in the diet by producing a range of products with different shapes, textures, colors and flavors from basic ingredients. Today, food extruders are used to produce pasta, ready-to eat cereals, snacks, pet food, confectionery products, modified starches for soup, baby food and instant foods, rice and dal analogs, and texturized vegetable proteins. Extrusion cooking is a high temperature short-time (HTST) process, which reduces microbial contamination, and inactivates enzymes. Cereal processing using an extruder offers good opportunities for cereal industries because raw materials are readily available, extruders are reasonably affordable and if the products are chosen correctly, they have a good demand and can be profitable. Majority of the cereals can be processed with extruder for snacks, pasta, rice analog or breakfast cereals and combined with potentially hundreds of other ingredients to produce a vast range of processed cereal products.

SESSION C: Flour & Rice - Milling Technology and Development Dr Laddawan Kunnoot, former-Assistant Director General of Rice Department and Director of Bureau of Rice Products Development, Rice Department, Ministry of Agriculture and Cooperative,Thailand and now working in the private sector Title: The new Frontier of Organic Rice and Rice Products for Healthy Life

PR8

PR9

Robert Zhu, Bühler Group, Switzerland Robert Zhu joined Bühler in 2002, after working as the head of Technology and Production in a flourmilling company of China, started new challenges in building up Customer Service organizationin Bühler China.

With the experiences gained in the China market, Robert Zhu took over the management of the grain milling and the grain processing business. Since 2014, Robert Zhu is leading the Bühler’s Asian Food and Pasta activities and as the General Manager of Bühler (Guangzhou) Food Machinery Co., Ltd, is to develop the manufacturing platform of Asian Food applications. Title: Plant Solutions from Grain to Noodles and Pasta

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Brief introduction Bühler (Guangzhou) Food Machinery Co., a Bühler new joint venture acquired a local company – Yaoxian Food Machinery Co., Ltd, is to set up a platform offering worldwide Asian Food solution from China.

Main products and main market in the first stage will be strategically focus based on the current existing product portfolio Bühler transferred product, TPVL/TPVA continuous dough mixer manufactured in China and its application case used in China.

Roy Palmer, President, International Association of Seafood Professionals, Australia Roy Palmer has been involved in exporting, importing and trading seafood since 1972, in Fish Names since 1975 and industry issues from the early 1980s, when was made inaugural President of the Victorian Importers Association in Australia. Between 1991-2003 he owned and operated a seafood retail operation. During this period he was Deputy Chairman of SeaQual and on the board of Seafood Training Australia. He became President of the WAS-APC in November 2009. In 2010 he become a director of Aquaculture Without Frontiers. In 2011 he took on the role of GAA MDM for Oceania and helped create GILLS. In 2013 he became a consultant for FAO-Globefish, organising events in Al Ain & Dubai, UAE and Kagoshima, Japan, helped to create the Association of International Seafood Professionals and assisted AwF with their new strategy and establishing their first Aquaculture Learning Centre in Tampico, Mexico. In 2014 he was offered prestigious role as Ambassador for NASF and working with Mexican Government on seafood consumption initiatives.

PR10

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ASIA conference, 8 April, 2014 Bangkok International Trade & Exhibition Centre (BITEC)

Title: Millings Impact on the Production of Seafood

Seafood is the worlds’ most traded food commodity by a long way and aquaculture is the world’s fastest growing primary industry. High-quality fishmeal is recognised by animal nutritionists as an excellent source of protein, energy, minerals and vitamins. Worldwide, millions of tons of fishmeal are produced annually. The majority of the fishmeal produced is included in commercial diets for poultry, swine, dairy cattle, mink and fish. Good quality fishmeal demands a higher price than other high protein feedstuffs. We know that fishmeal and fish oil production is not increasing. We know that demand is increasing. The forecasters clearly indicated looming ‘traps’. Yet prices have remained stable. There has been no crisis. This has all evolved because of the impact there has been due to excellent research and development and utilisation of other important milled products. This presentation will highlight the importance of the linkage between milling and seafood as well as some directions into the future. Additionally will discuss utilisation of wastage and educating the consumer.

Judith Smit, Rice Fortification Manager,World Food Programme,Thailand Judith Smit, the WFP Asia Region Rice Fortification Specialist, is actively engaged in multiple rice fortification projects throughout the region, while also providing technical support to WFP county offices. She works in close collaboration with government agencies, commercial and civic sector, and research institutes to implement and scale up rice fortification with the aim of improving nutrition status and reducing micronutrient deficiencies amongst target populations. Judith’s academic background is in molecular sciences, food technology and management. Before starting her work at WFP she worked for eight years at international companies in the life sciences industry.

PR11

Title: Benefits of Rice Fortification

Rice fortification is an underutilized intervention to address micronutrient deficiencies. The objective of rice fortification is to increase levels of essential micronutrients and to restore levels of micronutrients lost during processing and preparation, by adding vitamins and minerals to rice post-harvesting. Vitamin and mineral deficiencies are one of the main causes of poor health and disability. They affect over two billion people worldwide, increase morbidity and mortality rates, and impair physical growth and cognitive development. There is a strong business case to address these micronutrient deficiencies. Fortification of staple foods is a proven, cost-effective and sustainable intervention to increase micronutrient intake among the general population, especially where existing technology and local distribution networks can be used. As the staple food for 3 billion people, rice has the potential to fill a clear gap in the current fortification landscape. There is broad global experience with fortification of staples such as wheat flour and salt, and the knowledge gained with their implementation is valuable for scaling up rice fortification.

Roger Gilbert, Grain & Feed Milling Technology, United Kingdom Roger Gilbert has been involved in the global milling industry for more than 30 years. Today, he is the publisher of Grain and Feed Milling Technology magazine, the oldest milling magazine still in print and first published in 1891.

PR13

He was a co-founder of the International Feed Industry Federation and for 22 years, until October 2010, was it’s Secretary General. He brought together the national feed associations under the IFIF banner to represent over 85 percent of all compound feeds produced globally. In that time he was instrumental in persuading FAO to establish an expert working group on Protein Sources for the Animal Feed Industry, brought about IFIF’s NGO membership of Codex Alimentarius, established an annual International Feed Regulators Meeting (IFRM) with industry and was a driving force behind the development of the industry’s first global Feed Manual and the Federation’s Global Feed and Food Congress. Mr Gilbert has organized, chaired and spoken at many conferences and seminars around the world and is convinced that the more efficient use of existing and novel sources of protein will go a long way to addressing the challenge of how to feed nine billion people by 2050 while still protecting the environment. Title: Close and summary

Feeding a growing world population economically and sustainably are the motivating factors behind many of today’s conferences and meetings associated with food and feed production. Rice and flour milling play their part in meeting the basic nutritional needs of society, however, more needs to be done. Establishing a benchmark against which to measure and compare each country’s food security status is one way to focus attention on where problems exist and how they might be addressed.

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