Mar 2016 - Milling and Grain magazine

March 2016

YOUR GLOBAL PARTNER

In this issue:

GR WRIGHT AND SONS LTD • To fortify or not to fortify • Rice Polishing - 150 years of innovation • Durum wheat debranning • Moisture control • Chelated trace minerals

• VIV MEA & VICTAM

Event review & preview

millingandgrain.com

Volume 127

Issue 3

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VOLUME 127 ISSUE 3

FEBRUARY 2016

COVER IMAGE: One of the vehicles used to transport flour milled at Ponders End to be used in Wright's flour mixes, in front of the silos used to store cake flour,sugar, Base flour (x2) and Wholemeal.

Perendale Publishers Ltd 7 St George’s Terrace St James’ Square, Cheltenham, Glos, GL50 3PT, United Kingdom Tel: +44 1242 267700 Publisher Roger Gilbert rogerg@perendale.co.uk International Marketing Team Darren Parris Tel: +44 1242 267707 darrenp@perendale.co.uk Tom Blacker Tel: +44 1242 267700 tomb@perendale.co.uk Mark Cornwell Tel: +1 913 6422992 markc@perendale.com Latin America Marketing Team Iván Marquetti Tel: +54 2352 427376 ivanm@perendale.co.uk India Marketing Team Ritu Kala Tel: +91 93 15 883669 rituk@perendale.co.uk Nigeria Marketing Team Nathan Nwosu Tel: +234 805 7781077 nathann@perendale.co.uk Editorial Team Eloise Hillier-Richardson eloisehr@perendale.co.uk

44 - 150 YEARS OF DOING THINGS THE WRIGHT WAY

Milling and Grain magazine were recently the guests of G R Wright and Sons Ltd at their mill in Ponders End, near the town of Enfield in North East London

Peter Parker peterp@perendale.co.uk Malachi Stone malachis@perendale.co.uk Andrew Wilkinson andreww@perendale.co.uk International Editors Professor Dr M Hikmet Boyacıog ˘ lu hikmetb@perendale.co.uk Roberto Luis Bernardi robertob@perendale.co.uk Professor Wenbin Wu wenbingw@perendale.com Design Manager James Taylor jamest@perendale.co.uk Circulation & Events Tuti Tan tutit@perendale.co.uk Antoine Tanguy antoinet@perendale.co.uk Australia Correspondent Roy Palmer royp@perendale.co.uk ©Copyright 2016 Perendale Publishers Ltd. All rights reserved. No part of this publication may be reproduced in any form or by any means without prior permission of the copyright owner. More information can be found at www.perendale.com Perendale Publishers Ltd also publish ‘The International Milling Directory’ and ‘The Global Miller’ news service

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

REGIONAL FOCUS

Europe

NEWS

4 6-38

PRODUCT FOCUS

42

CASE STUDY

84

FEATURES 44 150 years of doing things the wright way

58 Rice Polishing - 150 years of innovation

54 Separation of different kinds of grains

68 Barge unloading on the vast European river network

50 To fortify or not to fortify

56 The challenge - attracting and retaining talents

FACES

112 People news from the global milling industry

62 Durum wheat debranning

STORAGE

78 Moisture control - New Technology provides a simple and more accurate method of moisture control

72 Chelated trace minerals

EVENTS

88 Event listings, reviews and previews

TRAINING

41 Eighth Annual Introduction to Flour Milling Course

COLUMNS

8 Mildred Cookson 18 Tom Blacker 20 Christophe Pelletier 24 Chris Jackson 30 Johan den Hartog

2 GUEST EDITOR Henk Van de Bunt

86 MARKETS Kai-J Kühlmann

110 INTERVIEW David Wright

Guest

Editor

50 odd years in the feed industry I would like to thank Roger Gilbert for asking me to be your guest editor this month, this has given me the opportunity to look at my involvement with the worldwide feed and grain industry over the last 50 odd years.

I was brought up within the feed industry, my family owning and operating a feed mill in the small Dutch city of Nijkerk - where I still live.

It was during my time as the Director of the mill that I became a member of the Board of Victam, and eventually I became its President. By then - 1989 - the VICTAM trade show in Utrecht was firmly established as THE international feed event and it kept expanding under the guidance and management of Piet Schrama The first show had been organised by members of the Dutch feed industry and it proved so successful that it was regularly repeated and so the show we know as VICTAM was born. Over the years the shows grew and we introduced related industry sector shows – FIAAP for feed additives and GRAPAS for rice and flour milling and also grain processing. In 2011, we moved the show to Cologne in Germany. In 2015, we held our second and our 50th Anniversary event in Cologne - what many have said was our most successful show in Europe, with some memorable celebrations to mark the occasion.

In 1991 Victam Asia was successfully launched, but was small (it was actually held in a hotel car park in Bangkok!). The show, along with the conferences, has grown enormously to what will now be our largest event in Asia at the end of this month in BITEC, Bangkok. Looking at the way our industry has developed and grown over the last decade I think that the Asian show will continue to grow

especially as more and more local suppliers enter the market and as the area becomes more affluent. This can only be good for our industry!

This edition, I’m very proud to say, will also be our 25th Anniversary Event. Quite an achievement for a small independent organiser. Once again we will mark the occasion with a celebration dinner which will include what I am told is an exciting galaxy of local entertainment, both traditional and modern.

During the years my work within the feed industry increased. I became President of IFIF (International Feed Industry Federation) in 1996, a position I proudly held until 2004 which helped me gain a greater understanding of the industry and the enormous responsibility it has within the human food chain.

In 1999 I stepped down as President of Victam and became the new General Manager of Victam International BV, the trading company of the Victam Foundation, succeeding Piet Schrama.In the same year I became a member of the Board of IFF (Internationale Forsschungsgemeinschaft Futtermitteletechnik e. V.) A position which I find both rewarding and enjoyable.

This will be my last show as General Manager.

I will retire at the end of June this year and I will take up a new position as a member of the Board of Directors of the Victam Foundation - a non-profit charity, that works within and for the feed and grain industry all over the world.

I am looking forward to spending more time with my family and our new grandchildren once I retire, together with other interests that I hope to develop, such as consultancy within our industry. This of course may mean that I will not be available for baby-sitting that often!

I would like to say I have enjoyed my time working in the feed industry, and that I have made a number of good friends and acquaintances that I will miss.

Henk van de Bunt

FVGA4:2016

12/8/15

11:15

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Meet the Milling and Grain team The team are travelling across the globe to industry events.

The region’s only dedicated show for the supply, use and formulation of ingredients, nutrition and additives for animal feeds, dry petfood and aquafeed

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M A R C H

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Asia’s largest event for the production and processing of animal feeds, dry petfood, and aquafeed. Also including biomass pelleting technology

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B I T E C

E X H I B I T I O N

The show for rice and flour milling, grain processing, industrial pasta and noodle processing, extruded snacks and breakfast cereal production

H A L L S ,

B A N G K O K ,

T H A I L A N D

Annual Subscription Rates Inside UK: UK£100 Outside: US$150/€133 More Information www.millingandgrain.com Asia’s largest http://gfmt.blogspot.co.uk feed and grain event

ISSN No: 2058-5101

Your global marketplace – an international event in an international city being held in a country with large home markets What’s on show at FIAAP Asia 2016?

• Ingredients • Additives • Formulation • Laboratory equipment • Quality control What’s on show at VICTAM Asia 2016?

• Feed production technology • Packaging • Energy efficiency • Auxiliary equipment • Biomass pelleting technology What’s on show at GRAPAS Asia 2016?

• Rice milling and sorting technology • Flour milling technology • Flakers, extruders • Grain processing systems • Additives Conferences Each of the exhibitions will have their own conferences, including: • The FIAAP Asia Animal Nutrition Conference 2016 • Petfood Forum Asia 2016 • Aquafeed Horizons Asia 2016 • Global Milling Conference with GRAPAS Asia 2016 • Biomass and Biomass Pelleting 2016 • The second ASEAN Feed and Rice Symposium • The second ASEAN Feed Summit

Supported by • Thai Ministry of Agriculture & Co-Operatives • Thai Department of Livestock Development • Thai Department of Fisheries • Thai Feed Mill Association • Thai Rice Milling Association • Thai Chamber of Commerce • Federation of ASEAN Feed Associations • Thailand Convention & Exhibition Bureau Organized by Victam International BV, PO Box 197, 3860 AD Nijkerk, The Netherlands T: +31 (0)33 246 4404 F: +31 (0)33 246 4706 E: expo@victam.com

www.fiaap.com www.victam.com www.grapas.eu See us on Twitter, Facebook, LinkedIn and Google+ or scan the QR codes

Free on-line registration Free on-line visitor registration is available from 1st November 2015 at: www.victam.com/?pk=

REGIONAL FOCUS

EUROPE

FEATURE

150 years of doing things the Wright way

FEATURE

The Wright family have occupied the site at Ponders End for over 150 years. However, the Doomsday Book shows a mill on the site as far back as 1087.

See the full story on page 44

To fortify or not to fortify Discussions unfolding from the start of this year have revealed that Scotland is edging ever closer to a decision some 16 years in the making, whether or not to fortify flour with folic acid.

The uncertainty surrounding the issue of fortification has led to a reduction of the amount of folic acid added to products by companies who voluntarily fortify their foods, in order to comply with regulations should fortification be implemented. This has led to mounting concerns of the level of folic acid intake across the UK. See the full story on page 50

EUROPE STATS

CASE STUDY

6 Millions of hectares of wheat harvested in Ukraine in 2014. This was the largest in Europe (not counting Russia) and over three times the figure for the UK that year. The only other country that came close was France at nearly 5.3 million ha.

24.1 Millions of tonnes of wheat produced by Ukraine in 2014, on the aforementioned 6 million hectares. This is approaching half the total wheat produced in the US that same year. Even more impressive when you consider the Americans were using over three times the land area.

4 | March 2016 - Milling and Grain

Packaging machines for bespoke products

G.R Wright and Sons became a FAWEMA customer when in 1973, they took delivery of their first automatic bagging machine for flour.

See the full story on page 84

COLUMN

European Millers looking forward to a prosperous 2016 Recently, Tom Blacker from the International Milling Directory met three UK-based food technologists and flour millers who were all Swiss Milling School educated.

See the full story on page 18

Walk The Italian Way

WWW.OCRIM.COM

News

MAR 16

Milling

An aerial view of East Malling Research, Kent

Despite the huge contribution millers make to the global supply of food, milling is still a niche industry.

Boost for UK crop science as NIAB and EMR join forces

T

wo leading UK crop research institutes are joining forces to create a major new centre for applied crop science and innovation.

East Malling Research (EMR) has become part of the NIAB group.

This alliance, bringing together internationally renowned expertise in crop genetics, agronomy, environmental and data science, will strengthen NIAB’s ambition to lead the UK in crop innovation.

EMR brings international leadership in top fruit and soft fruit research, complementing NIAB’s scientific expertise in arable crops, potatoes and ornamentals.

Both organisations have a focus on industry-facing, applied research aimed at addressing the challenges facing UK and global agriculture. The partnership will strengthen the UK’s crop science infrastructure and capabilities, with the pooling of complementary research expertise, and a shared commitment to the translation and application of science to support crop production in the UK and internationally.

In research terms, the integration will align EMR’s internationally renowned capabilities in horticultural and environmental science, including expertise in plant breeding, soil science, water use and biological pest control, alongside NIAB’s existing strengths in genetics and pre-breeding, variety evaluation, agronomy research, precision farming and informatics.

The combined organisation, employing more than 300 staff and with a turnover in excess of UK£22 million, will provide long-term stability, scale and capacity for investment in crop science. NIAB EMR will be established as a wholly owned subsidiary of NIAB, and will continue to operate from its existing site at East Malling in Kent.

CEO of the combined organisation, Dr Tina Barsby, said “This is a vitally important time for crop innovation, with a rapidly advancing knowledge base and renewed interest in productive, efficient agriculture, driven by the challenges of global food security, climate change and resource conservation.

“The move creates a potent new force in independent applied research, bringing together the scientific expertise required to support progressive crop production at all levels, and represents a major step forward in NIAB’s plans. Our experience of merger and acquisition in recent years – including the successful integration of TAG and CUF as part of the NIAB business - puts us in a strong position to realise the full potential of a combined organisation.”

6 | March 2016 - Milling and Grain

Companies which supply equipment and processing technology, ingredients and additives and other services to millers are finding it increasingly difficult to attract and/or identify individuals who either have the experience and/ or the skills or who would simply like to work in our sectors to take up positions that become available.

At any one time a large multi-national milling industry supply company might have 10’s of positions unfilled; some have 100’s of position available.

In this edition of Milling and Grain we introduce a dedicated page near our Interview and People pages we call the ‘Career Hub’ which highlights positions that are available now for those wishing to apply for a new job.

This month we identify a host of positions from just three companies and this list is only a fraction of the positions these companies have on their files and which they wish to fill.

We are not wanting to become a recruitment agent nor collect job information or individual CVs. That’s for others to do.

Our sole objective is to alert readers of Milling and Grain that there is a myriad of employment opportunities out there among our industry’s suppliers if your willing to look and are prepared to relocate.

These companies need staff who are both committed to milling and have experience that is relevant to milling. It is our task to highlight those opportunities and attempt to put job seeker in contact with employment provider. Each job is categorized by the degree of experience required, its job title and location plus a link to more information either via a QR code or a short web link.

Our ‘Career Hub’ is simply providing a ‘hub’ for job leads. We will publish each job twice (in successive editions) which is free to our advertisers and for a small charge for nonadvertisers.

- The Publisher

GF

MT

gfmt.blogspot.com

Milling around the World at the Mills Archive - British Empire Mills - part 2 Milling journals of the past at The Mills Archive

by Mildred Cookson, The Mills Archive, UK In my previous article in Milling and Grain, I featured an article entitled “British Empire Mills” from a June 1902 issue of Milling, one of the three major milling journals, all held at the Mills Archive. Milling, the ancestor of Milling and Grain, did not have the current magazine’s worldwide readership, but as a “Leading Weekly Organ of British and Irish Millers” it paved the way with articles on typical British mills in various countries, illustrated with photographs, some of which are reproduced here.

In Part 1 I described mills in Australia, India, New Zealand and South Africa, often equipped with Simon or Robinson plant. The Ganges Flour Mill Co Limited in India owned one such mill in Cawnpore, described as a typical modern Indian mill with a Simon system producing seven to eight sacks of flour per hour.

Nearer home, in 1885 Messrs R Scouler & Sons owned Dutch Mills in Ayr that were also equipped with a Simon roller plant. The mill, capable of four sacks per hour was said “to be pleasantly situated and a good type of inland Scottish mill”.

In Ireland, Messrs. J Furlong & Sons owned two large flourmills, the Marina Mills, one of which is shown in the photograph. As they stood on the Cork quayside of the River Lee, sea-going vessels could discharge their cargo at the door of the mill. The mill itself was fitted out with the “Simon” system and had a capacity of ten sacks per hour.

Canada was well represented in the article with detailed descriptions, but rather poorer photographs, of mills in Alberta and British Columbia. The Edmonton Milling Company’s mill in Strathcona, Alberta was built in 1892 and at that time had a capacity of around two sacks an hour. When built it was the most northern flourmill in Canada.

By 1902 its output had increased to 4 sacks. Most flour mills in North America at that time were run under limited liability law, and the first stock holders in the above company were from Ontario, North Dakota, Strathcoma itself and a WJ Orsman, who was a JP from London. Most of the trade was done locally and wheat bought and paid for at the mill door, and in the same way the buyer of mill products paid for them on the spot and carted them away himself.

8 | March 2016 - Milling and Grain

In 1902 British Columbia was in its infancy, and sparsely populated, with its population was spread far and wide.

Mr E Appleton, the manager of The Columbia Flour Mills Company in Enderby, said that owing to the limited supply of wheat no great development of the milling industry could be expected until more land was cultivated.

The mill owners, Messrs RP Rithet and Company, were well-known wholesale merchants and shippers of Victoria.

The capacity of the mill was a little over seven sacks of 280lbs per hour. It had four grain bins with a capacity of over 31 000 bushes.

The mill had been refitted in 1900 by the Stratford Mill Building Company, and contained seven stands of rolls, fitted with the “Craigfeed”, together with one “TalleyScroll” mill and six power-packers, four for flour and one each for bran and shorts. There was a “Beall” steamer and tempering tank on the first floor.

The floor above held four purifiers, four “Mitchell” dust collectors, one “Richmond Niagara” shorts duster and one set of screenings rolls. The bolting floor was furnished Messrs Scoular and Son’s Dutch Mills, Ayr (Simon’s System)

Messrs J Furlong and Son’s Roller Flour Mills, Cork (Simon’s System)

Milling News with three 54-inch “Universal” Messrs Richworth, Ingleby and Lofthouse’s bolters, one flour dresser, one (Ltd) Mill, Hull (Simon’s System) centrifugal, one bran duster reel, and one ‘Talley Scroll’ mill. The top floor housed one rolling screen and the “Cyclone” dust collectors.

The mill machinery was driven by an 80 horsepower engine, the exhaust The Edmonton Milling Company’s Mill, being utilised in a feed water heater, Strathcona, Alberta, Canada and also for heating the mill in the winter.

Back to the UK and we have a very fine photograph showing Bulford Roller Mills. It shows the proud workers with a typical Essex wagon in the foreground loaded, ready to move off and filled to capacity with flour from the mill. This mill is a substantial brick structure with Messrs Cramphorn’s Bulford Mills, Essex weatherboarding on the upper parts, (Turner System) erected in the early 19th century.

The mill was originally driven system capable of producing 30 sacks per hour, with the by water-power and was ideally situated in the centre provision of doubling this if needed. The silo they had of Essex, one of the best wheat-growing areas in the had a capacity of 33,000 quarters of grain, provided with Eastern Counties. For many years it was owned by ship elevator capable of discharging grain at the rate of Messrs. Horsenaill and Catchpole, who had a large 50 tons per hour.

London trade and were even able to get the old East These articles only give a brief glimpse of the several Coast Railway to build them a private station, that is million records held by the Mills Archive Trust. If you called Bulford Station to this day. Mr Horsenaill had a would like to know more please email me at mills@ comfortable residence near the mill as well as a miller’s millsarchive.org house and cottages for the workmen.

After Mr Horsenaill and Mr Catchpole retired in 1892, the mill was purchased by Mr Harrison and Mr West.

They made alterations to the machinery, taking out some of the millstones that still survived and replaced them with rolls. Again this was not successful and the mill was sold once more, this time to Messrs Cramphorn Limited, a firm of corn merchants of Chelmsford and Brentwood. They immediately called in Mr Turner who reconstructed it on the lines of a modern mill. From then on it was a success.

Port mills were the future and the final illustration demonstrates this, showing that Messrs Rishworth, Ingleby & Lofthouse Limited of Hull had a fine group of buildings erected at the port of Hull with a Simon

Ganges Flour Milling Company Ltd Mill at Cawnpore (Simon’s System)

Milling and Grain - March 2016 | 9

Milling News

PMI Nutritional Additives and Delacon form exclusive partnership to meet challenges in animal nutrition

P

MI Nutritional Additives and Delacon form exclusive partnership to meet challenges in animal nutrition. The collaboration will yield additional opportunities for research on new ways to feed animals using phytogenic feed additives.

Delacon has announced that Land O’Lakes, Inc animal nutrition businesses, including the new business unit, PMI Nutritional Additives, will be its exclusive partner in the United States for phytogenic feed additives.

Delacon, who coined the term phytogenics to describe natural feed additives made from plant extracts and botanical compounds more than 25 years ago, has worked with Land O’Lakes feed division since 2000.

The expanded partnership with Land O’ Lakes new business unit, PMI Nutritional Additives, will allow for in-house and field trials of Delacon’s phytogenics, and

10 | March 2016 - Milling and Grain

provide the opportunity to conduct fundamental research to develop new approaches to feeding animals using phytogenics.

“As the global feed industry seeks antibiotic-free feeding programs, our cooperation comes at a critical time of transition,” states Delacon’s CEO Markus Dedl.

“We not only want to participate in this opportunity, but we want to advance animal nutrition and help lead the industry into the future.”

The expanded research and development of phytogenic feed additives for all animal types in the United States provide the cornerstone of this enhanced partnership.

“With more intensive and direct collaboration with Delacon, we are bringing the plant-based feed additives to a new level in the United States,” says Dave Hoogmoed, executive vice president and chief operating officer for Land O’Lakes feed division.

“Phytogenic innovations developed through our collaborative research and development efforts aim to deliver optimised performance by supporting nutrient utilisation, gut health and integrity,” explains Tim Makens, general manager for PMI Nutritional Additives.

“Research and development is the driver for everything we do,” Mr Makens continues.

“Collaborations between leaders can bring better ideas to market faster. This partnership helps develop more efficient and effective solutions to the challenges we face today and those we don’t yet know.”

Mr Dedl and Mr Makens call the collaboration a ‘match in nature’: “With Delacon’s deep knowledge in plant-based feed additives and PMI Nutritional Additives’ extensive experience in US animal nutrition, we have great capabilities for success in the livestock feed business.”

Milling News

Cimbria Director in Egypt receives Prince Henrik’s Medal of Honour

O

n January 27th His Royal Highness Prince Henrik of Denmark extended the HRH Prince Henrik Medal of Honour and the Danish Export Association’s Diploma to Mr Sami Salaheldin, Regional Director of Cimbria Unigrain in Egypt at a ceremony at the Helnan Dreamland hotel in 6th of October City, in the presence of the Ambassador of Denmark, Pernille Dahler Kardel. His Royal Highness Prince Henrik is on a private trip to Egypt.

Cimbria delivers seed and grain storage complexes to Egypt, which is the world’s largest importer of grain.

In the past, 30 percent of the imported grain would go to waste, but thanks to modern storage facilities, this has been reduced. Sami Salaheldin has had an important role in this.

“Sami Salaheldin has advised the Egyptian ministries, consultants and clients on how Danish technology can reduce the enormous losses of grain after the harvest,” says Søren Overgaard, CEO of A/S Cimbria, who has nominated him

for the Medal of Honour.

Danish technology recognised in Egypt

Cimbria’s projects in Egypt have made the way for more orders from Egypt.

From left: Mrs Shereen Shirazy, Director for Cimbria “Sami Salaheldin’s effort Egypt Mr Sami Salaheldin, His Royal Highness of has contributed to the Denmark Prince Henrik general acknowledgment of Danish technology in Egypt. Ministers and decision makers The success in Egypt will be used as a show great satisfaction with Cimbria’s stepping stone to new client segments solutions, and this strengthens the and markets. general perception of Denmark in the “We want to focus on the private country,” says Pernille Dahler Kardel, sector for seed plants, cleaning Denmark’s Ambassador in Cairo. facilities for the food industry, machines for treatment of herbs and Stepping stone to new projects spices as well as cleaning devices for In August 2014 Cimbria received the treatment of oil and wheat. At the an order in Egypt financed with help same time, Cimbria Egypt will focus from UAE, to deliver the market with on the other markets in the Middle 23 new silo complexes in 2015 and East and North Africa – we have silo 2016. Although this means the need projects in Sudan in the pipeline,” for grain storage in Egypt will be says Søren Overgaard, CEO of A/S covered, Cimbria continues its work.

Cimbria.

Nutriad mycotoxin surveys: Spain and Poland

M

ycotoxins, especially aflatoxins, are a constant concern for agriculture. Some weather patterns, such as were seen in European throughout 2015, have put the industry on high alert. Weather influences the average aflatoxin-producing potential of the fungi and contamination can occur both during crop development and after crop maturation.

An uncertain mycotoxin situation in 2015 led Nutriad to conduct several mycotoxin surveys in different European countries (UK and Ireland, Poland, Spain). Each survey was conducted on 60-70 samples of wheat or maize.

The Spanish Nutriad Mycotoxin Survey, executed in Q4 2015, covers 60 locally produced maize samples from across Spain. More than 400 analyses were conducted to test for the occurrence of the seven mycotoxins most frequently found in agricultural commodities that are intended for animal feed production.

The Poland survey included 46 maize samples collected either directly from farms or from animal feed production sites. Sample providers were advised to follow the principles of good sampling (Richard, 2000). The analytical personnel and/or laboratory staff were not involved in sampling and, therefore, did not influence any part of this procedure.

The surveys provided an insight into the incidences of aflatoxin B1 (AfB1), zearalenone (ZEN), deoxynivalenol (DON), T-2 toxin, HT-2 toxin, fumonisin B1 (FB1) and

12 | March 2016 - Milling and Grain

ochratoxin A (OTA) across all regions of Poland and Spain.

The Spanish survey also tested for FB2. The 60 samples were collected either directly from farms or from animal feed production sites immediately after the harvest when the probability that some storage mycotoxins such as OTA would have developed was low.

The surveys conclude that the 2015 harvest of maize in Poland and Spain is of concerning quality in terms of mycotoxin contamination. Based on the results of this survey, it is the belief that the 2015 maize crop in both countries should not be considered safe for inclusion into finished feed rations for all animal species.

Maize as the most important feed ingredient will likely be contaminated with the mixture of deoxynivalenol, aflatoxins and fumonisins. Higher incidence of aflatoxins in 2015/2016 will present a challenge mainly for dairy producers and production of aflatoxin M1 free milk.

Fumonisins are very toxic for swine and horses.

The last possible line of defence is the detoxification of mycotoxins in vivo. The addition of proven mycotoxin deactivators to animal feeds is a very common method to prevent mycotoxicosis and is an effective strategy to keep mycotoxin risk low under all conditions. It is highly recommended to apply an effective mycotoxin deactivator which offers an opportunity to significantly improve animal health, performance, productivity and profit impaired by mycotoxins.

Depending on the target performance, different mycotoxins can be more or less problematic. Therefore, using different products for different animal groups is seen more and more.

www.symaga.com symaga@symaga.com

Symaga obtains ATEX Certification

We have developed a brand new accessory on the roof: Polyamide bolt-nut system

VICTAM

29-31 March, Bangkok, Thailand Stand: B121

Offices and Factory: Ctra. de Arenas km. 2,300 13210 Villarta de San Juan • Ciudad Real- Spain T: +34 926 640 475 • F: +34 926 640 294 Madrid Office: C/ Azcona, 37 • 28028 Madrid - Spain T: +34 91 726 43 04 • F: +34 91 361 15 94

Milling News

Cold snap in the north of Vietnam kills nearly 2 000 farm animals

Advanced Feature Dryer

A

t the end of January nearly 2 000 head of livestock died and almost 5 000 ha of crops were destroyed in the coldest spell ever to hit the north since 1977, according to the National Centre for HydroMeteorological Forecasting.

Temperatures of 6°C were recorded in cities and as low as -2°C to -3°C in mountainous areas; Frost and snow blanketed many areas, such as Lao Cai, Yen Bai, Son La, and Dien Bien provinces and, for the first time, Hanoi and Nghe An province.

Mr Ma Quang Trung, Head of the Department of Crop Production under the Ministry of Agriculture and Rural Development, estimated that losses will total around VND10 billion (US$45,000).

In light of these recent agricultural losses ILDEX thought it would be prudent to highlight a few specific products from some of their top exhibitors who will be at their upcoming show on 23-25 March, to help prevent further misfortune of this kind.

Electric carbon fibre heater for poultry houses - High efficiency to convert 98 percent of electric energy to heat output, with no carbon monoxide emitted - can replace conventional gas or diesel heaters Temp R-Tron 612 - Temp R-Tron 612 is an easy-tooperate climate controller for tunnel ventilation poultry houses. It is a 12-stage controller with 2 analogue outputs for variable speed fan and regular and dimmable lighting.

Master portable heaters CF 75/CF 75 INOX Designed for both indoor or and outdoor mounting Can be placed on the floor or hung from the celling.

The Complexity of Balancing Sanitary Drying and Efficiency

Has Now Been Mastered

Ildex Conference highlights:

‘A comprehensive approach to immune modulation in poultry & swine nutrition’ by ICC Brazil Speaker Dr KuoWei-Ssu will also share relevant data from trials conducted in Brazil, United States, Taiwan &the Philippines showing ImmunoWall® performance in fighting with local diseases and replacing growth promoters in Poultry and Swine nutrition.

The Quick Clean Advanced Feature Dryer from Extru-Tech, Inc., with industry-leading fines handling, ease-of-cleaning access and other key engineered sanitation features, has elevated food safety to the next level. Put your process in compliance and well ahead of industry standards.

VIV Asia Master Class in Vietnam

Contact a dryer specialist today at 785-284-2153 or visit us online at www.extru-techinc.com.

VIV Master Class taking place on 23 March in the afternoon in Meeting Room 2 (3rd floor) of SECC in Ho Chi Minh City, Vietnam. This is an interactive panel discussion, sharing profound knowledge on concrete cases of swine nutrition, health, efficiency, cost effective swine farming and processing.

P.O. Box 8 100 Airport Road Sabetha, KS 66534, USA Phone: 785-284-2153 Fax: 785-284-3143 extru-techinc@extru-techinc.com www.extru-techinc.com

14 | March 2016 - Milling and Grain

ET-280A.indd 1

1/7/16 2:11 PM

FAVA team ready for ILDEX Vietnam

Aquaculture Symposium taking place on 24 March all day in Meeting Room 2 (3rd floor) of SECC in Ho Chi Minh City, Vietnam. Focusing on infectious diseases of tilapia & strip catfish, with 4 fisheries experts from Chulalongkorn University in Thailand and a specialist in tilapia from Vietnam.

Milling News

Coperion K-Tron introduces unique new electronic pressure compensation for its high-accuracy loss-in-weight feeders

C

operion K-Tron has introduced a unique new Electronic Pressure Compensation (EPC) system for their high-accuracy loss-in-weight feeders. The main advantages of the new system include improved accuracy and reliability as well as lower initial cost and easier installation compared to traditional mechanical pressure compensation systems.

Retrofitting options for existing feeders are available.

EPC can be installed on a majority of Coperion K-Tron gravimetric feeders in almost any application and all industries.

In a closed feeding system, pressure build-up inside a feeder can significantly impair weighing accuracy. The commonly installed mechanical pressure compensation systems are sensitive to structural factors and machine

alignment and may therefore be intricate or even unreliable.

Coperion K-Tron has now developed a clever but simple electronic solution for accurate and steady pressure compensation in feeder hoppers. The modular design incorporates pressure sensors and electronics tailored to interact smoothly with Coperion K-Tron’s KCM feeder control system.

Depending on set-up and requirements, sensors can be positioned on the feeder hopper and, if required, on the material discharge tube. The software implements a self-optimising compensation algorithm for best performance and dynamics identical to those of Coperion K-Tron’s SFT load cells, which allows for highly accurate feeding results, even in systems with perceivable pressure fluctuations.

A separate field evaluation kit allows for the assessment of potential pressure issues in existing installations.

Milling and Grain - March 2016 | 15

ALAPALA’S STATE OF THE ART

FLOUR MILL PROJECT IN SOUTHEAST ASIA

One of the biggest FMCG producers in Southeast Asia, has entrusted Alapala to design, engineer, supply, erect and commission their first flour mill with a capacity of

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Milling News [ Museum Story No. 3 ]

UNFORGETTABLE THE BERLIN AIRLIFT

European Millers looking forward to a prosperous 2016 Tom Blacker, International Milling and Grain Directory

23 June 1948: Germany is divided. The Soviet Union imposes a blockade on Berlin. 2.2 million people are cut off from the outside world. In a unique and unforgotten relief effort, the allies led by the United States and their president Harry S. Truman, organize an airlift and supply the people of Berlin with all they need in order to survive.

278,000 flights delivered some 2.3 million tonnes of freight. Among the goods was a flour sack that has now found a place of honour at the FlourWorld Museum.

It is hunger that calls for relief measures. And it is flour that plays its life-supporting role again and again.

Grain was the beginning With its collection of over 3,000 flour sacks from 130 countries around the globe, the FlourWorld Museum in Wittenburg, near Hamburg (Germany), is unique in the world of grain. It is an initiative and cultural project of M端hlenchemie and a token of thanks to all millers. The museum shows the history of flour and its significance for mankind: FLOUR IS LIFE. Every new sack with an interesting motif is welcome in the Sackotheque and will find a permanent home there.

www.muehlenchemie.com

www.flourworld.de

18 | March 2016 - Milling and Grain

Recently, I met three UK-based food technologists and flour millers who were all Swiss Milling School educated. Each meeting reminded me of the strength and depth in training that we currently enjoy in Europe. Its value is held all over Europe and its location in the food value chain is on the doorstep of developing regions like Turkey, Middle East and North Africa.

And then there are the associations in Europe such as nabim and the Flour Advisory Bureau in my native market of the UK and Ireland. Then you also have the overarching European Flour Millers, who often prove to be invaluable as they enable millers to meet and communicate directly.

At a conference recently, I had the pleasure of learning about Swedish flour millers who currently export baked food goods around Scandinavia and mainland Europe. The same technological innovations as elsewhere in the world are driving value for their customers.

As in my previous column, I wrote how we here at the magazine take time to be close to our network based in Europe, and there are many more site visits and project visits coming up too.

Currently, there are over 600 EU registered member companies and suppliers in the International Milling and Grain Directory. It is great to see that this number continues to increase every year, and with it our print coverage continues to reach an increasingly high-quality international audience.

In 2014, VIV Europe was a huge success for all participants. In 2015, Victam in Germany and Ipack-Ima in Italy were very strong at delivering positive outcomes for all. Now it is great to say that there are some great European events this year again.

The following is a selection of European-based industry events that we all have to AND GRAIN look forward to in 2016: Date

Event

4th - 8th April

IFF Practical Course: Fundamentals in FeedCompounding Technology - Germany

26th - 28th May

The European Flour Milling Congress 2016 - Spain

13th - 14th June

IGC Grains Conference - UK

15th - 16th June

Cereals - UK

13th - 16th Sept

SPACE - France

9th - 10 Nov

JTIC - France

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REAL BREWERS‘ YEAST

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M ade i n G e rm y • an an

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ermany • M a

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Satake Exhibits at Foodex Japan

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atake plans to exhibit the Small-Scale Flour Unit along with the Small-Lot Brewery Rice Whitener at the upcoming Foodex Japan 2016 (The 41st International Food and Beverage Exhibition) to be held at Makuhari Messe in Chiba city, from March 8 to 11. (Booth: 8F-23) The Japan Management Association has hosted Asia’s largest food and beverage exhibition every year since 1976. This is its 41st year as a venue to encourage business between exhibitors and visitors.

Satake will be exhibiting: the Large-Scale Rice Flour Production System (panel display), Small-Scale Flour Unit (actual display), the Small-Lot Brewery Rice Whitener (panel display) and food (Magic Rice, etc) at the rice flour pavilion with the aim of promoting rice flour systems to rice flour and food manufacturers, the local community, agricultural corporations and breweries.

The Small-Scale Flour Unit enables fine grinding by wet type milling. The Small-Lot Brewery Rice Whitener is being installed due to the popularity of Sake and our customers are more than satisfied with the resulting product.

Satake would like to spread its adoption to breweries across the country.

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in G

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Seminar for rice millers is decided for April n January 14th, Shoichi Tanaka, president of Satake (Thailand) Co, Ltd, along with 6 other delegates made a courtesy call to Can Tho City People’s Committee in Vietnam. A resulting agreement was made to hold a technical seminar in April to allow rice millers in Can Tho city to be introduced to the latest rice milling equipment from Satake. The initiative is expected to help stimulate further sales promotion within Vietnam in the future.

The delegation greatly appreciated Satake’s technology, and subsequently, on their return, began recommending Satake products to rice millers in their city.

In response to this compliment, Shoichi Tanaka, president of Satake (Thailand) Co, Ltd. and his party made a courtesy call to the people’s committee on January 14.

Satake then decided to hold a seminar for rice millers in the city in April, to help introduce the latest rice milling equipment. Satake has been exporting rice milling equipment to Vietnam since 1989, and now supplies dryers and optical sorters for coffee etc to that market. The seminar in April is expected to help stimulate further sales promotion to the country.

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Satake makes courtesy call to Can Tho City People’s Committee, Vietnam

Milling News

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Milling and Grain - March 2016 | 19

Milling News

The Pelletier Column

Transparency is a market-driven exercise

by Christophe Pelletier Among all of the trends in food markets, transparency is a tough demand to meet. As such, it is only natural that consumers have questions about what they buy and want to be sure that they buy something they feel comfortable with. In times when the food economy was local with everyone knowing each other in small communities, the food supply chain seemed transparent.

With the separation of rural areas and urban centres as well as the increasing distance; both geographical and relational, between consumers and the different links of the chain, the distance in terms of trust increased too. Add to this a few scandals through the years and the result is a feeling that something is broken in the world of food.

The renewed desire for transparency is nothing than a plea for trust. Since the personal relationship with suppliers in many cases no longer exists, trust cannot be just a matter of knowing the farmer, the baker or the miller. Today’s transparency is about verifiable facts.

Today’s consumers, unlike their parents or grandparents, do not want to be told a story anymore. If they don’t trust you, they won’t believe you. They are used to searching online for everything, with more or less success when it comes to the truth, but they nonetheless want to find out for themselves and figure out on their own what to think.

Today’s concept of transparency is replacing PR. The prospect of having to collect, update and disclose all information through the chain from DNA to retail store or restaurant seems a daunting task and for many food producers, it feels like an overwhelming request. It seems and feels that way because it is. It is rather close to some Herculean task.

One of the questions I often get asked is how much do consumers want to know, and should everything be available? My answer is that in theory, consumers want to know everything and so it all should be available indeed but in practice, it is somewhat different. Consumers do not really want to know everything about how their food is produced.

Well, maybe some do but they are very few. Most consumers do not even read nutritional labels, so they won’t bother spending hours or more to learn everything about the bread or the chicken they just bought unless something serious triggers it.

So, what do the large majority of consumers really want?

They don’t want to know everything but they want you to 20 | March 2016 - Milling and Grain

be able to answer them any question they have. They want the certainty that, should they have a question about their food, they will get an answer, the truth and that nothing will be hidden from them. Transparency is much more about trust and truth than it is about hard data. Yet, the way to get there is through data and open access.

The amount of data that can be collected is huge and so is the task to set up your transparency system. However, regardless of how much data you collect and share, your transparency performance will always depend first on making transparency one of the pillars of your organisation. By that, I mean have the genuine willingness to engage in a candid and honest interaction with your customers and consumers.

Genuine, candid and honest are key words when it comes to transparency. People will sense if you are so indeed.

If they sense the opposite, you will not gain trust and the perception of your company will further deteriorate.

Consumers will forgive honest mistakes when you admit you made one and are willing to do what is needed to correct it, both inside your organisation as towards your customers.

Consumers will accept that you do not necessarily have all the answers ready but that you are willing to do the research and come back diligently to them with the information. Although immediate response has become an expectation in the digital world, people understand that sometimes a bit of time is needed. Although data is important for transparency, attitude is at least just as much.

By being responsive and handling difficult conversations in a mature manner will get you a long way. In a transparency approach, there is no need for defensiveness. You open the doors and get out of the way. Of course, the mix of transparency and data brings the issue of boundaries.

There is a fine line between what is useful information for customers and what is critical information about the company and information that affect competitiveness.

Consumers will understand that some information is sensitive enough to not be disclosed. In this process, too, it is essential to be genuine, candid and transparent as long as it is not an attempt to hide something. Remember, transparency is a tool to increase the consumer’s trust and loyalty!

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

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Milling News

COMPANY UPDATES

The fundamental importance of education and training

by Chris Jackson, Export Manager UK TAG So the time has come to write another column, as we progress towards the end of the first quarter of this year. Time seems to fly by, as we here, try to arrange yet more missions to and from the UK to help develop the agri-tech industries of the world, whilst working closely with our exhibition partners in Holland and Germany. We look forward to appreciating the new technologies that the world offers to increase production, whilst maintaining the environment.

I believe that these technologies will be fundamentally important for developing countries where agriculture is a vital part of the economy. As I am very privileged in having had the opportunity to visit many countries and see their economies develop over the years, with a move to city dwelling and away from the countryside. One of the consequences of this is that the importance of their agricultural industries gets less well appreciated. We all expect food to be available as our incomes increase.

There are some notable exceptions to this theory and last month I wrote about one such country, Indonesia. The current Indonesian government seems determined to increase production from both the land and the sea.

Now I turn my attention to another -- Vietnam. Here is the first Asian country that I visited now some 30 years ago the way that the country has developed is quite remarkable. Both major cities Ho Chi Minh City and Hanoi have changed beyond belief; they are now modern, safe and sophisticated, but still retain the charm of their past.

The country is fortunate in having very enthusiastic Ambassadors in my country promoting the attributes of theirs. As with many nations this country certainly has a manufacturing base; with a population of 84 million people this is a given.

However, I am told that there country also have several aims that need to be achieved, including tourism. With a wonderful coastline, beaches, historical sites, culture and food with its climate and a people who are polite and attentive, I am sure that this industry will develop.

And with still more than 60 percent of the population involved in agriculture and aquaculture here are two more major industries that the Government is keen to see take on board modern methods of production from primary production to the consumer. With an additional aim to becoming a world class exporter of food.

To achieve this there must be opportunities to help with training and education at all levels. Investment in, and I put first, people, plant, machinery and technology.

Most places that I see in the world the young people do not want to stay farming it is regarded as a poor occupation with low pay and long hours. The world has to wake up to the fact that without farmers we have nothing.

As technology advances, we need highly skilled graduates to take the industry forward.

Vietnam has a vibrant young workforce, to be encouraged to produce more food from diminishing resources and maintain the environment for future generations.

For our part at the forthcoming ILDEX Vietnam 23 March from the UK, I will bring companies involved in the industry to visit Ho Chi Minh City and along with Milling and Grain and Aquaculture we will be organising seminars specifically for the aquaculture industry and animal genetics.

Please register and come and visit our booths at the exhibition and listen to the seminars that I am sure you will find of great interest.

I hope to see many friends of long standing at this event and just as importantly to make new friends and business colleagues. @AgrictecExports 24 | March 2016 - Milling and Grain

Following a comprehensive review of its grain and oilseeds businesses in Central and Eastern Europe, Cargill is to stop providing crop inputs to farmers and to fully exit from these activities by the end of May 2016. This change will affect Cargill’s businesses in Hungary, Romania, Russia, Slovakia, Ukraine, Bulgaria and Poland. Going forward, the company will refocus its attention on its grain and oilseeds origination, merchandising and trading activities in these markets.

The Black Sea region remains a key focus for strategic growth and Cargill will continue to strengthen its existing investments and operations, including its network of port terminals and oilseed crush plants in the region.

Sysco Corporation, North America’s leading foodservice distributor, announced today that it has reached a definitive agreement to acquire Brakes Group, a leading European foodservice distributor. Brakes Group is owned by Bain Capital Private Equity. The transaction is valued at approximately US$3.1 billion and includes the repayment of approximately US$2.3 billion of Brakes Group’s financial debt. Unanimously approved

by Sysco’s Board of Directors, the deal is subject to customary regulatory review by European Union competition authorities.

The companies expect to complete the transaction before the end of Sysco’s fiscal year in July 2016.

Headquartered in London, Brakes Group will operate as a standalone company within Sysco. The Brakes Group business will continue to be led by chief executive officer Ken McMeikan. His management team and the rest of the employee base will remain in place.

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Milling News

Scientific study demonstrates slow release butyrate is effective replacement for antibiotic growth promoter Encapsulated ButiPEARL™ effective option for growth promoter in broilers

R

ecently, a novel and timely study evaluating the effect of a slow release calcium butyrate versus avilamycin was published in Poultry Science, an international journal publishing research notes, symposium papers and studies of basic science as applied to poultry.

The timing of this study, which provides an effective alternative to antibiotic growth promoters, is critically important as the global trend and pressure to move away from antibiotics continues.

The alternative, butyric acid, is a short chain fatty

28 | March 2016 - Milling and Grain

Table 1. Animal performance data of ButiPEARL versus avilamycin (* significantly different from Control with P < 0.05) Parameters

Control

Control + ButiPEARL

Control = avilamycin

BWG (g0

2,123

2,323*

2,356*

FCR (g:g)

1.59

1.49*

1.50*

acid which is known to be involved in mucosal immune response and to have an anti-inflammatory effect in animals. Although butyric acid is a small molecule, it can have diverse modes of action, such as increase villi height and crypt depth, leading to increases in absorptive surface of the small intestine and resulting in better nutrient utilisation.

As butyrates are so quickly absorbed and metabolised, an encapsulation technology is needed in order to secure the slow release of the butyrate in the small intestine.

ButiPEARLâ&#x201E;˘ is a slow release calcium butyrate which has been tested in a C14 labelled study to have a targeted release of butyric acid in the small intestine [1].

In a recent study (Table 1), the efficacy of ButiPEARL versus avilamycin was studied. Both ButiPEARL (300 g/ton) and avilamycin (6 mg/kg active substance) treated groups were able to demonstrate a statistically significant difference versus the control group on body weight gain (BWG) and feed conversion ratio (FCR), which demonstrated their effect to improve performance.

Between the ButiPEARL and the avilamycin group, no statistically significant difference was observed.

Birds in these two treatment groups had the thickest mucosa, and both ButiPEARL and avilamycin increased digestibility of several amino acids (e.g. threonine, serine and proline) at statistically significant levels.

This study demonstrates that ButiPEARL can improve digestion and absorption, and consequently bird performance results. Reference: Poultry Science 00:1-9 (2016), Table 1.

[1] Smith J et al. In Vitro Dissolution and In Vivo Absorption of Calcium [1-14C] Butyrate in Free or Protected forms. Journal of Agricultural Food Chemistry 2012.

Milling News

Feed Safety Culture: crucial for effective feed safety control

by Johan den Hartog – Managing Director of GMP+ International Companies spend a lot of effort and money to control the safety of feed and food, in order to satisfy their customers and to reduce financial risks. Quality management systems are implemented, improvements in buildings and machineries are realised, records are kept, performances are monitored and results are analyzed, evaluated and further improvements introduced.

When a company operates according to a food /feed safety management system, a third party carries out an independent assessment of compliance with normative standards on a regular base.

These assessments, by means of audits, are carried out according to certain methodologies and with welldefined tools. All these facilities, methods and tools are the ‘hardware’ side of the feed / food safety assurance system. However, the human-factor cannot be neglected or underestimated.

Human factor The human factor relates to the people who are operating within the certified companies. A precondition is that these people are qualified with the proper knowledge and competences.

The knowledge is about the products and processes in the feed companies and service providers. Additionally, they need to have understanding of risk assessment methodologies, etc. This knowledge can be obtained by a minimum of professional education, as well as regular additional training. Because not each person in a company knows everything, cooperation in a (HACCP) team is important to bring all knowledge and experiences together.

Human failure or error A cause of a feed safety incident could be a human failure or error. GMP+ International has an Early Warning System (EWS). That means that GMP+ FSA certified companies must notify GMP+ International when the specific feed safety limits are exceeded. It is always requested to inform about the cause of the contamination. In 2015, in about 10 percent of incidents of contamination, “human failure” was mentioned. There is no reference to compare it with, so we cannot conclude that it is low, normal or high.

People do make mistakes, but why do we make mistakes or cause errors? Is it the individual’s fault? Latent organisational weaknesses include work processes, and such 30 | March 2016 - Milling and Grain

work processes are usually behind human failures. That could be also the cause of the human failure, but it depends on the frequency of the errors and whether it is culpably or not. Therefore, it is important that an organisation and individuals are willing to learn from mistakes.

Culture A non-blaming atmosphere in a company is all about the culture of organisation. Culture is about the human factor influencing the functionality of a feed safety management system. That is called food / feed safety culture. Feed and food safety is more than just a system; it is also about culture. If an business owner considers the production of safe feed as a company value, feed safety assurance is always applicable at the same level of urgency. Then it is a driving force for daily operations and the focus is on the long-term continuity.

According to Griffith (2008), a company value determines the behaviour of the employees in the daily operations.

Many feed & food safety incidents are caused by an absence of responsible behaviour by employees.

Feed safety culture truly comes down to how employees think about, approach, and execute their daily task within a feed-making environment. Each person within the organisation is involved. The management of a company is mostly determining the company culture. The mind-set of a manager influences the mind-set of all of their employees.

When a manager makes earning money a priority above assuring the safety of the products or service delivered to customers, it can result in risky behaviour. For instance, in co-mingling inferior products with a higher or unknown risk profile with products with a proper quality level.

Feed & food safety culture is an important risk factor, and should be a much higher priority than it currently is in some cases.

Figure 1: Human errors and the causes

Milling News

Alfonso Capuchino

Stephanie Lopez

Jeff Wilson

AIB International announces global leadership changes

A

IB International has announced leadership changes that will further secure the organisation’s position as an industry leader and create an agile organisation focused intently on its growing client base’s needs.

First, Stephanie Lopez has been named Vice President, Food Safety Services, Americas, with Jeff Wilson taking on the role of Vice President, Europe, Asia and Africa (EAA).

Ms Lopez has nearly two decades as a food industry leader. Since joining AIB International, she has held various roles in inspecting, auditing, education and innovation.

Additionally, she has stood out as a technical thought leader on emerging food safety issues, has spoken at key industry events, and contributed to key technical publications.

Jeff Wilson will bring a wealth of food safety knowledge and expertise to the global executive leadership team with over 36 years of service in the food industry. Wilson, located in the UK, most currently served as General Manager for the EMEA

(Europe, Middle East and Africa) region for AIB International. He has operations management, auditing and food safety management experience.

In his new role as Vice President for the EAA region his commitment and knowledge will expand AIB International’s global focus.

“The term international isn’t just in our name,” said Andre Biane, President and CEO of AIB International.

“To truly succeed in the global marketplace we must adapt to the needs of our clients, as well as the needs of industry.”

To this end, Maureen Olewnik, PhD., will become Principal, Industry Affairs. In this role, Ms Olewnik will leverage her industry network and technical expertise as the representative for AIB International through select food safety and baking related industry alliances and associations in helping to establish long term strategic direction for the organisation. Ms Olewnik has more than 34 years with AIB in various leadership roles, from working as a

GrainCorp joins Australian Grains Champion consortium

G

rainCorp announced on 17 February it has agreed to join a consortium led by Australian Grains Champion and including HRL Morrison & Co, acting on behalf of underlying Australian superannuation investors.

Australian Grains Champion is proposing the commercialisation and potential listing of Co-operative Bulk Handling Ltd.

32 | March 2016 - Milling and Grain

Maureen Olewnik

cereal chemist to leading AIB’s food safety operations. Her knowledge and expertise is recognised by many national and international industry leaders.

With Ms Lopez’s departure from AIBI Certification Services, Alfonso Capuchino will step in as General Manager. AIBI-CS offers multiple GFSI audit schemes and is a separate wholly owned and operated, subsidiary of AIB. Mr Capuchino has more than 25 years of industry experience as a food and beverage technical manager, and lead auditor in BRC, IFS, SQF, and FSSC. Since joining AIB International in 2015 as a Senior Director of Certification Services, he has led growth in the area of certification.

“These leadership changes position us to not only better serve the global needs of our clients, but to be more competitive and continue our legacy of ensuring safety quality food worldwide,” Mr Biane said.

AIB International has offices strategically located across the globe and serves more than 120 countries, all with the same central mission: to empower the global food industry to elevate their food safety and production process capabilities.

Australian Grains Champion is a Western Australian grower-led initiative. Australian Grains Champion approached GrainCorp, inviting GrainCorp to support its Proposal as a cornerstone investor. Australian Grains Champion is presenting the Proposal to the Board of CBH with a request that it be put to CBH’s grower members.

The Proposal also provides a unique opportunity for GrainCorp to invest in CBH through its investment in Australian Grains Champion, and a pathway for GrainCorp to obtain a future equity interest in a publicly listed Australian Grains Champion as holding company of CBH.

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Milling News

Alapala is awarded 3 Good Design Awards

O

ne of the world’s leading milling machinery producers, Alapala won 3 awards in the Industrial Design category at the Good Design Awards, in which awards were also given to global giants such as Apple, Tesla, BMW, Mercedes and Schneider Electric.

One of the world’s leading milling machinery producers, Alapala, achieved a great accomplishment in the Industrial Design category of the Good Design Awards 2015, the most wellestablished and prestigious design award program in the world. Alapala, was granted awards for 3 of their machines in the Good Design Awards 2015.

Organised by the Chicago Athenaeum Museum of Architecture and Design, the Good Design Awards are presented to the best industrial and graphic designs from around the globe. Now in its 65th year, the Good Design awarded products and graphics, are added to the Museum’s Permanent Design Collection. The award-winning milling machines from Alapala, Similago II, Aurora and Arion will also take their place in the museum.

Alapala Machine Vice Chairman, Görkem Alapala commented on the award, “We export 95 percent of our production and we are one of the top companies in the world in our field, and thus we continue creating value for Turkey.

Winning this award is proof of Alapala’s focus on design.”

Founded by the The Chicago Athenaeum Museum of Architecture and Design and the Metropolitan Arts Press Ltd. in 1950, the Good Design Awards is a program awarding the most innovative products and graphic designs from around the world. Every year, designers and

manufactures from more than 50 nations are recognized for their contributions contemporary design. Since 1950, approximately 40,000 products have been awarded and exhibited at the museum.

You can check on the following link for the Award Program and further details: https://chi-athenaeum.org/industrial-2015/?page=2

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MetaBridge_MT-CA_EN_190x132.indd 1 34 | March 2016 - Milling

and Grain

24.02.2016 14:16:21

Milling News

US Wheat Associates Directors Elect 2016/17 Officers

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he US Wheat Associates (USW) Board of Directors unanimously elected new officers for the 2016/17 (July to June) fiscal year at their meeting on February 6, 2016, in Washington, DC. The board elected Chris Kolstad of Ledger, MT, as Secretary-Treasurer, current Vice Chairman Jason Scott of Stevensville, MD, as Chairman and current SecretaryTreasurer Mike Miller of Ritzville, WA, as Vice Chairman.

They will take office at the USW Board meeting in July 2016 in Fargo, ND, when current Chairman Brian O’Toole of Crystal, ND, will become Past Chairman. USW is the export market development organisation for the US wheat production industry.

“Wheat has paid the bills on my family’s farm for 100 years and I want to thank the board for giving me the opportunity to give something back to this country’s wheat industry,” Mr Kolstad said.

“I look forward to working with USW’s directors and staff, as well as with the National Association of Wheat Growers, to make sure US wheat remains the world’s top choice for quality and value.”

Mr Kolstad is the fourth generation of his family to farm in Montana’s ‘Golden Triangle’ region. He and his wife Vicki have four children, including their son Cary who is a partner in their operation. They grow hard red winter (HRW) wheat, dark northern spring wheat and durum, plus barley and dry peas.

A commissioner of the Montana Wheat & Barley Committee, Mr Kolstad has represented his state on the USW board since 2012. He is also a member of the Montana Grain Growers Association and Montana Farm Bureau. His community leadership includes serving on his local school board, as treasurer of his family’s church and as a regular blood donor who has given almost 19 gallons of blood since 1972.

Jason Scott is a sixth generation wheat farmer from Maryland’s Eastern Shore, where he manages his family’s soft red winter (SRW) wheat, row crop and vegetable operation. He also owns and operates a Pioneer HiBred® seed dealership with his father. Mr Scott has been a member of the Maryland Grain Producers Utilisation Board since 2003 and served as president from 2005 to 2007.

Mr Scott received the Maryland Farm Bureau Young Farmer Achievement Award in 2011. In his seven years on the USW Board, Mr Scott has represented his state and USW on two board team delegations to Africa and Europe and served as Secretary-Treasurer. He and his wife Casey have a young daughter.

Mike Miller is a fourth generation farmer who operates a dryland wheat farm and grows multiple crops on a separate, irrigated farm in east central Washington. He has served on many local, state and national boards, and is in

US Wheat Associates Officers (L to R): Mike Miller, SecretaryTreasurer; Roy Motter, Past Chairman; Brian O’Toole, Chairman; Chris Kolstad, Secretary-Treasurer Elect; Jason Scott, Vice Chairman; Alan Tracy, President

his third term on the Washington Grain Commission and his fifth year as a USW director representing Washington.

Mr Miller is also very active in supporting wheat research and development. He and his wife, Marci, have three children.

Brian O’Toole is the president of TE O’Toole Farm Seed Company. He and his wife Sara have four children and raise wheat, edible beans and sugarbeet on their northeast North Dakota farm. Mr O’Toole is an experienced agricultural and community leader. He serves on the North Dakota Wheat Commission, on the board of the Wheat Marketing Centre in Portland, Oregon, and is Chairman of SBARE Wheat Granting Committee.

Mr O’Toole is also past president of the North Dakota Crop Improvement and Seed Association and past president of Crystal Farmers Elevator Co-op. He has received the Young Outstanding Farmer Award, Master Farmer Award and Friends of 4-H Award. He has served as Secretary-Treasurer and Vice Chairman of USW.

Want more industry news?

Get daily news updates on the Global Miller blog gfmt.blogspot.com

36 | March 2016 - Milling and Grain

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Milling News

Pancosma Worldwide Scientific Exchange introduces the novel non-nutrition concept

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group of 60 distinguished scientists and leading players of the feed industry gathered in the picturesque city of Luzern, in the German-speaking region of Switzerland, from 3 – 4 February 2016, for the 5th edition of the Pancosma Worldwide Scientific Exchange (PWSE).

This exclusive scientific congress hosted by the Swiss feed additives manufacturer, Pancosma, discussed the latest cutting-edge concepts in animal nutrition and health.

This year’s PWSE was entitled “The 21st century animal nutritionist: the master of non-nutrition”. It reflects a new addition to Pancosma’s series of concepts for animal nutrition.

Building on the legacy of the revolutionary ‘Gut Effects’ concept first developed by the company, and promoted as Intelligent Gut Action®, Pancosma has yet again pioneered a novel concept in animal nutrition – the role of non-nutrition as the future of animal nutrition.

Since the first edition of the PWSE was launched in 2010, the PWSE

series has developed into an innovation platform that attracts renowned scientists from the field of animal physiology from all over the globe, to present their latest discoveries in animal health and nutrition.

It is the only event of its kind in the feed additives industry, and it creates a unique opportunity for the best in both academia and industry to come together to exchange original ideas.

Non-nutrition

This novel concept reveals the increasingly important role of a category of dietary compounds, called non-nutrients, and their effects, which extend beyond the benefits of nutrients to positively impact animal productivity.

Non-nutrients, defined as substances with no nutritional value, can be integrated into nutritional strategies, to optimize the animal diet, maximize productivity and lower feed costs.

The speakers at this year’s PWSE used evidence from studies to demonstrate the beneficial effects of non-nutrition on animal health and productivity.

The 2-day event chaired by Dr. David Bravo, Pancosma’s Research Director, was divided into 3 sessions entitled: 1) Altering the gut ecosystem: new target, new ways; 2) Phytonutrients as functional additives: removing the foofoo, the dust, and the black box; and 3) Making sense of gut sensing.

Dr. Goetz Gotterbarm, CEO of Pancosma, concluded the scientific discussions, and said, “It is a fascinating revelation that besides nutrition, the diet also provides non-nutritional substances which impact animal physiology.

“The new strategic focus of Pancosma is to further develop mastery of non-nutrition; a continuation of the previously established ‘gut effects.’ This novel strategy enables absolute and intentional complementarity with our customers, who are the nutritionists”.

The intimate setting and exclusive nature of the event allowed the scientists and industry leaders to interact freely, and exchange ideas from different perspectives on the novel concept of non-nutrition, and how it can be developed into a new approach for animal nutrition, with a clear impact on the market. www.pancosma.com.

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From Monday 11 January until Friday 15, 2016 Kansas State University’s IGP Institute hosted the eighth annual Introduction to Flour Milling course.

K-State University IGP Institute Hosts Eighth Annual Introduction to Flour Milling Course Course instructor Shawn Thiele, explains the experimental mill lab flow diagram to participants to ensure their milled product separations went to the correct flow passage.

The course brought participants from around the world to the IGP Institute Conference Center to broaden their knowledge and introduce them to the more technical side of milling.

Course instructor Shawn Thiele says that the course caters specifically to those who are new to the industry.

“It gives professionals in the milling industry with little or no flour milling background a good understanding of the milling process from the wheat field through baking the flower.”

Participants learn through a combination of lectures and hands on practice labs at the commercial mill located on K-State’s campus.

“Every year this course tends to reach out to a diverse audience ranging from HR professionals to first time mill operators and every job in-between.

A diverse audience helps to bring forward different situations and

problems that the students are also interested in learning about.

This opens up great class discussions and new opportunities to learn.”

Course participant Thomas Garcia, a spring wheat merchandiser for CHS, is excited to utilize the techniques he learned at IGP Institute once returning home.

“IGP has given me a better understanding of the milling process. will be able to take that back with me to better market my wheat.”

This is just one example of the many trainings offered through the IGP Institute.

In addition to flour milling and grain processing, IGP offers trainings in the areas of grain marketing and risk management, and feed manufacturing and grain quality management.

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To enrol or find out more, contact: nabim 21 Arlington Street London SW1A 1RN UK Tel: +44 (0)20 7493 2521 Fax: +44 (0)20 7493 6785 email: info@nabim.org.uk www.nabimtraining.com Milling and Grain - March 2016 | 41

Moisture Tester MT-CA The Brabender® Moisture Tester MT-CA uses the drying chamber method (compliant to ISO 712, ICC-Standard Nr. 110/1 etc.) and determines the loss in weight of the sample material, which results from drying.

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

Its new web-based MetaBridge® software can be accessed by a simple browser log-in from any end device, e.g. from a PC, laptop, tablet or smartphone.

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vibronet® dampening system vibronet® Gräf GmbH makes the impossible possible by eliminating long cereal tempering times with its patented vibration dampening technique.

This scientifically proven method ensures an increase in total yield and bright flours. The German Federal Research Institute of Nutrition and Food as well as machines in operation worldwide prove optimal temper times of 4 hours for soft and 6 hours for hard wheat. A surplus of up to 1% more total yield and up to 1.6 % more white flour yield can be achieved. In feed processes, it improves flake quality and increases gelatinization. In addition, vibration dampening raises semolina output in corn- and durum milling.

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Integrated bulk logistics

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Isar by Indus is the ideal solution for efficiently packaging, storing and transporting bulk goods per cubic m3. This system is also extremely suitable for storing goods for longer periods without their quality being affected. You are able to utilise your storage capacity optimally because Isar can be stacked up to four high.

The well proven Guttridge En-masse elevator is a versatile machine which can be configured in many different ways, making it ideal where material feed and factory layout restrictions apply.

The all steel split box construction, with precise laser cut flanges (to provide accurate dust tight section joints) provide unrestricted flow of material. Manufactured in mild steel with painted or galvanised finish (optional stainless steel). The En-masse conveyor chain construction is single strand with welded skeleton flights of various types to suit the characteristics of the materials being handled. It is assembled with the flights projecting towards the outer wall of the casing.

Product is normally conveyed on the ‘bottom’ run of the casing. This arrangement provides unrestricted flow of material at the outlet, a desirable feature in an En-masse conveyor.

However, the principle of operation of the en-masse elevator precludes the machine being self cleaning, but provision of cleaning flights when required can improve the cleanliness of the enmasse elevator machine.

www.indus-bulklogistics.com 42 | March 2016 - Milling and Grain

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Building on their proven technology Gericke has introduced a complete new range of centrifugal sifters with updated design and operational features necessary to satisfy the demands of today’s processing industries especially with regard to sieving efficiency, higher yields, improved hygiene, ease of maintenance and compliance with the latest industry standards including the Machinery and ATEX Directives.

The new range of Mk III centrifugal sifter provides three base modules incorporating twelve standard configurations which can be optimised to suit different processes depending on the requirements of the application in terms of throughput rate, sieving mesh size, materials of construction, surface finishes and hygiene requirements.

The Baseline model provides a cost effective solution for general applications whilst the Multi-purpose unit includes additional features such as hinged doors to improve access for cleaning and maintenance.

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Application

Gericke sifters are utilised to guarantee product quality within the processing of powdery products, granules, or fibre.

Our ATEX certified sifters provide three main operations of the sifting processes: 1. Particle Separation; the separation of two different product fractions with varying particle size, typically within the range of 40μ to 5 mm.

2. Safety sifting; removal of foreign parts and tramp material prior to product entering the production process or to secure product quality before filling processes.

3. Conditioning; to separate foreign bodies and condition the bulk density of the product prior to entering production or immediately before packing.

Gericke sifters have been designed and developed for the optimisation of these sifting tasks. The basic principles of centrifugal sifting, provides high level performance and optimum separation with a minimal footprint.

The high throughput capability of sifters justifies them as the effective choice for bulk sifting requirements prior the filling of silos from tankers.

Sifting capacities from; 2-3kg/hr guaranteeing product quality of high value small batch operations, to 120te/hr minimising the time-frame for filling of road tankers, a preferred method utilised throughout the milling industry and the production and processing of sugar and starch.

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A critical element of any successful sifter application is the correct selection of sieve hose for optimum performance.

Gericke offer a comprehensive range of screen sizes and colours which are available ex-stock, including; HD Nylon, Anti-static, Polypropylene, Perforated plate and Wedge Wire

www.gericke.net Milling and Grain - March 2016 | 43

#

02

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150 YEARS

OF DOING THINGS THE

WRIGHT WAY

Milling and Grain magazine were recently the guests of G R Wright and Sons Ltd at their mill in Ponders End, near the town of Enfield in North East London. The Wright family have occupied the site at Ponders End for over 150 years.

However, the Doomsday Book shows a mill on the site as far back as 1087.

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n the approach to Wright’s mill along the Lea Valley Road, you would be forgiven for thinking that the mill occupied its very own island; a trick of the eye that owes much to the presence of the various roads and the River Lea itself, that for so many years provided the power that established this location as an idyll for centuries of milling.

The small conurbation of buildings on the site almost provide a visual historical account of the evolution of the mill, from the very old miller’s house, right up to the brand new 12,000 square foot packaging warehouse.

Each building on the busy site represents a stage in the growth of the company, providing visual proof of how the Wright family have anticipated and adapted to change successfully, throughout the duration of their occupation of the site at Ponders End. 44 | March 2016 - Milling and Grain

by Andrew Wilkinson, Milling and Grain Milling

We started in the wheat silo where incoming grain is received, cleaned, conditioned and blended for milling using Bühler plant, including Bühler MYFB damping equipment. The company uses UK grown Solstice breadmaking wheat traceable to the point of origin under the Red Tractor and TASCC assurance schemes.

Wrights are very well located with much of the UK’s wheat grown in nearby East Anglia and Kent, which is where the company sources much of its grain. In addition Wrights also use a large proportion of Canadian grain because of its unique quality, which works very well for the craft and artisan bakers in the country. Having easy access to the Tilbury docks is also has a distinct cost and logistical advantages. The company produces a range of flours from all UK wheat based with differing blends of UK and Canadian up to 100 percent Canadian flour.

All wheat is tested in the company’s laboratory following the receipt of a traceability certificate or passport that identifies the source of the grain. The grain is tested using Perten NIR, hagberg falling number, and sieve tests. All bread making wheat also is tested for SDS protein quality to ensure that everything meets Wright’s own very high standards.

Milling takes place on two milling plants, which are set up for the particular flour types they produce. Both plants have been subject to many upgrades over the 150 years the company has been in operation. In 1976 B Mill was built using all new Simon equipment – J rolls and HA sifters but has been subject to several upgrades most recently using Satake SRMA rollermills and SPSA sifters that together can produce 2,000 tonnes of flour per week.

Plant control is now in the safe hands an `Interlution` Scada system, providing operators with live graphic

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Our guide for the day - Alan Cave (top left) Director of production Arial image - of the complex, showing the newly built 12,0002 ft packaging warehouse (top right of image) Modern and traditional Top right - the inside of the raw material storage facility at Delta Park Bottom right - The original stable block at Ponders End - now converted as a storage and handling warehouse

Milling and Grain - March 2016 | 45

F Raw ingredients at the Delta park facility

Pizza flour on the Bühler Carousel packer which is capable of delivering 900 bags an hour into the fully automatic Bühler palletiser

visualisation and traceability.Wrights also incorporate a Bühler de-branning system that removes the outer bran layers before grinding which offers colour benefits to the flour.

Flour is monitored using on-line Branscan device for bran contamination and NIR protein and moisture measurement which will also give immediate alerts should split covers arise. Flour is stored in holding silos ready for packing or out-loading.

Packing

The next step in the process is packing. This occurs in a recently built 12 000 square foot warehouse using Bühler Carousel packer capable of delivering 900 bags an hour into the fully automatic Bühler palletiser. Much of the products are produced for craft bakers so there is quite a lot of picking and loading using hand scanners that link into the company’s ERP system which gives full traceability to each customer delivery.

Bulk flour is out-loaded into tankers via fluidised bins capable of filling 29 tonnes in just 3 minutes. Much of the bulk flour is delivered to customers within a five mile radius of the mill allowing for up to five deliveries each per driver enabling them to operate very efficiently.

Throughout the process there is a great emphasis on food safety.

Flour is redressed on control sifters after milling and prior to packing and bulk out-loading. Packing lines use state of the art metal detection and check weigh systems that maintain data for due diligence. A full time Food Safety and Quality Manager helps ensure that Wrights maintain their A grade Status with BRC. Mr Wright also sees the locality of Warburton’s bakery to their mill as being hugely beneficial to his company. “Warburton’s are great people to deal with and we have a good relationship with their management.” Adding that “They’re 5th generation family bakers and have lots of synergies especially in terms of quality”.

That said however, Wright’s traditional market is the smaller baker such as the artisan bakers that are particularly found in London. Wright’s use a lot of Canadian wheat, which is very expensive compared to UK wheat, but very high quality. Mr Wright told us that “we’re always looking to make things better rather than cheaper and hopefully our customers like that about us.”

46 | March 2016 - Milling and Grain

“That’s not going to appeal to every flour buyer in the country, but we are hoping that it is well received by our target audience.”

In addition, the business has a thriving pre-packing department for flours packed in 1.5kg and 500g bags using Fawema and ICA machinery capable of outputting at 150 bags per minute.

The company sells to Craft Bakers as wells as Large Plant Bakers. Wholesalers take a range of chapatti, self-raising pizza flours including the UK’s no1 pizza flour Bravo.

Wrights also produce a range of speciality bread and cake mixes all now made in their new purpose built factory at nearby Delta Park.

Adapting

Another large section of the Wright’s and Son’s customer base are the so-called “Ethnic” varieties; these mixes include chapatti flour, pizza flours. In fact, one of their brands Bravo is now the market leader in pizza flour; which again, according to David Wright is an example of their “very high quality” products successfully competing “against a lot of cheaper, less quality flours.”

Much of Wright’s Delta Park facility is occupied by storage of their shop-ready products. However, their state of the art trade mix products also takes up a large section of the building. These are ready mixes for bakeries and food companies often made bespoke for larger users.

Back in 1982, when David Wright first came into the family business, they sold pre-packed flour into some of the retailers.

According to Mr Wright, “my father’s generation would look at the sums and say ‘why are we doing this?’ because of the fairly small contribution that it made to keeping the mill going.”

Adding that Wright’s “just about got to the point in the late 80s that retailers were selling flour below the price of wheat" it was one and a half kilos sold for 9 pence a bag.

That’s when Wright’s saw an opportunity to make ready to use bread mixes. So, after deciding that the prepacked flour market was “caving in on itself” and having already spent “quite a lot of money investing in packaging machinery,” Wright’s came out with the packs of bread mix. According to David Wright, they then took their “flour and we mixed things with it, we then put

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Quality control in the test baking facility

Alan Cave talks to Eloise Hillier Richardson and Andrew Wilkinson (Milling and Grain) on the tour

it into bags, we then jazzed up the pack and they literally went boom!”

Fortunately for Wright’s, it was at this time that bread making machines were just coming into the market, which meant that Wright’s enjoyed fantastic growth over a lot of years, and according to David Wright, “that was really the forerunner of all

1-FAWEMA MiMag 3-2016.qxp_Layout 1 18.02.16 19:39 Seite 1

The Pizza flour bagging line

of the trade mixes that we do and everything that goes on now in Delta Park.”

According to Alan Cave, the trade side of Wright’s value added range is something that they see as a “great opportunity,” adding that they see growth in that area as well in the pre-packaged mixes for consumers that can be purchased from shops, and

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Milling and Grain - March 2016 | 47

F “we’ve got the tools to make it.”

Going forward, Mr Cave also added that they do have other options such as Form Fill and Seal type products and products in boxes. “Where we are different to many is that we use very high quality strong flour with Canadian. If consumers are going to go to the trouble to make bread at home they will want it to be very good quality – otherwise why bother?” said Mr Wright. But the type of flour that they use isn’t the only method that Wright’s are using to ensure that their customers are opening their ovens to great results, every time.

Home baking club

According to David Wright, their customers should be rewarded with a “guaranteed good result,” and “a wow factor,” otherwise our customers just wouldn’t bake their own products. One way that Wrights are ensuring that this remains the case is by establishing their own home baking club.

Wright’s home baking club, currently enjoys a combined membership in excess of over 150,000 keen home bakers. “So it is happening out there,” added Mr Wright, “people are interested in home baking, it clearly is very popular.”

The home baking club is currently operated by two people in the sales office, who “take calls and get people signed up.”

Members can expect a calendar, a recipe book and a wealth of shared information, and they are there to help with any queries.

“The idea was always that we wanted to have a relationship with the consumer, not just with the retailer,” Mr Wright said.

By talking directly to the consumer and by supporting their baking concerns, David Wright believes they are building up brand loyalty and that by interacting so reliably with their customer base, Wright’s “have got half a chance of hanging on to them.”

Conclusion

Much of G R Wright and Sons Ltd product ranges now seem to be geared towards the premium markets. However, much of what we saw on our visit to both Wright’s sites reflects both David Wright’s and Alan Cave’s dedication to delivering the wow factor to their customer base with handfuls of efficiency and buckets full of pride.

Whether they are preparing a massive order for a baking leviathan like Warburtons, or a small bag of scone mix for a

48 | March 2016 - Milling and Grain

Above: the recently built 12 000 square foot warehouse at Ponders End Below: Wrights also produce a range of speciality bread and cake mixes all now made in their new purpose built factory at nearby Delta Park

member of their baking club, it is very evident that Wright’s dedication to attending to every detail is present throughout their entire production process. Right from lorry to loaf, the quality can be seen and experienced.

Although it is undeniable that Wright’s do have a very rich history, their future also looks incredibly exciting. With the continued success of their pre packaged or “value added” facility at Delta Park, Wright’s definitely have the tools, the space and the knowledge to see them well for many more years to come. www.wrightsflour.co.uk

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To fortify or not to fortify Scotland’s big question

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Discussions unfolding from the start of this year have revealed that Scotland is edging ever closer to a decision some 16 years in the making, whether or not to fortify flour with folic acid.

s concerns rise over the potential for an increase in birth defects, Scotland moves towards mandatory fortification, as Westminster continue to delay their Can you tell our readers a little about whyfortifying decision. flour with folic acid needs to be considered in Scotland The uncertainty surrounding the issue of fortification has led what does it mean to fortify flour with folic acid in your to a reduction of the amount of folic acid added to products by view? Where has it been successful/unsuccessful? companies who voluntarily fortify their foods, Fortifying flour with folic acid will be a very in order to comply with regulations should effective way to reduce the number of babies fortification be implemented. This has led to who are born with neural tube defects like mounting concerns of the level of folic acid intake spina bifida. The folic acid could be added across the UK. to flour during the manufacturing process Folate, from the family of B-Vitamins, occurs relatively easily, and this would go some way naturally in foods such as nuts and green to increasing folate levels among the general vegetables. Folic acid is a synthetic form of population. Folic acid is tasteless, entirely folate, often used for food fortification and in safe within recommended intake levels and is dietary supplements; it plays a pivotal role in the already included in many foods like breakfast prevention of birth defects, specifically neural cereals. tube defects (NTD) such as spina bifida.

Folic acid is naturally present in grain, and Since 1992 advice to women UK wide has the manufacturing process removes it along Milling and Grain speaks to been to begin to take folic acid supplements with other vitamins and minerals - niacin, the Scottish Health Minister while trying to get pregnant to reduce the risk thiamine, iron and calcium - which are Maureen Watt about of NTD, but studies have shown that as little as currently added back in to flour. This is clearly Scotland’s push to fortify flour 28 percent of women take the correct dosage of labelled on packaging. Folic acid is simply a 400 micrograms three months prior to pregnancy, water soluble vitamin like niacin and thiamine following this through until the 12th week of pregnancy. which are B vitamins – low levels of which can also cause As the required amount of dietary folate intake does not significant symptoms and long term conditions. appear possible through diet alone, women who have unplanned There are 78 countries around the world that already have pregnancies, as well as the those who have not taken the required mandatory fortification of flour. The USA has done it for supplement at the correct time, are at greater risk of NTD. It is the past eight years, with no adverse effects on health. believed that as many as 50 percent of births in Scotland are According to Spina Bifida Hydrocephalus Scotland, neural unplanned, expounding the need for the addition of folic acid into tube defects have reduced by between 27 percent and 50 diets. percent in countries where mandatory fortification has been A study published in December 2015 concluded that the failure to introduced. implement mandatory fortification at the same time as the US in 1998 led to an estimated 2000 children being born with NTD, and ignoring What major health benefits will mandatory folic acid it further could lead to an additional 150 children born with NTD year fortification tackle and why is it being considered for on year; where the US has seen a decrease of children born with NTD Scotland? of 28 percent.

The Scientific Advisory Committee for Nutrition estimates Extensive research has been carried out by a plethora of scientific that around 50 pregnancies are affected by neural tube defects bodies including the Scientific Advisory Committee on Nutrition every year. This is a particular concern in some of our more (SACN), who were looking into potential adverse effects of folic deprived communities, where rates of unplanned pregnancy acid. The conclusion of this research culminated in a collective call are higher. Within the UK, folate levels tend to be lower in for fortification.

Scotland and Northern Ireland, so we have a particular interest In a report to UK health ministers last autumn, officials at SACN in wanting to take action. It’s important to note that these are testified that where mandatory fortification has been implemented in life-long conditions, causing families significant distress and nearly 80 countries worldwide, none had not reported any adverse placing an additional and unnecessary cost burden on our health conditions as a result of fortification.

NHS. 50 | March 2016 - Milling and Grain

F How long has the Government, in both Scotland and the UK, been discussing this topic and what were some of the considerations evaluated?

The UK Government has consistently delayed introducing legislation on this issue since it was first raised by the Scientific Advisory Committee on Nutrition in 2007. The UK Government position was to await the outcome of the population blood folate status results. These were published on 20 March 2015. A decision was then delayed until parliament returned after the general election and we are still waiting.

As part of their remit, Food Standards Scotland (FSS) is currently considering the scientific and regulatory aspects of fortification of flour with folic acid. Before FSS was created, the Food Standards Agency had considered this and provided advice to us in 2007 and 2014 in support of fortification with a view to reducing the risk of congenital neural tube defects.

There is always some resistance to the introduction of flour fortification. How have you addressed the most important ones of these? Why has there been a delay in reaching a decision on this issue?

To maximise the impact of mandatory fortification, and in line with recommendations from SACN and Food Standards Scotland, we believe that a UK-wide approach would be most effective. Indeed, Wales and Northern Ireland have expressed their support. Unfortunately, the UK Government has consistently deferred their decision and in response to my latest letter, they have again refused to commit to mandatory fortification. With every delay more babies are put at risk, which is why we must act now.

Food fortification has been a contentious issue for some time, why is Scotland choosing to act now? And what would your advice be to other governments considering the introduction of flour and/or rice fortification?

We have been pursuing a UK-wide approach as our preferred option. However, should the UK government decide not to act I, along with my counterparts in Wales and Northern Ireland, will consider how we might progress this. I believe there is strong evidence in favour of mandatory fortification.

"There are 78 countries around the world that already have mandatory fortification of flour. The USA has done it for the past eight years, with no adverse effects on health" The food and drink federation have said they believe most manufacturers would favour a harmonised approach across the UK on mandatory folic acid fortification, but with the UK seemingly ‘dragging its heels’ what do you think about this statement? – Is there time to wait for a nationwide decision?

It’s encouraging to see that the Food and Drink Federation want a UK-wide approach – we agree with them. We still believe that

Milling and Grain - March 2016 | 51

F

this is the best way forward, and it is not too late for the UK Government to make this decision.

it still is. Thatâ&#x20AC;&#x2122;s why fortification of flour is such an effective way to increase folate levels across the board.

With some companies voluntarily fortifying foods, for example some breakfast cereals and certain spreads, is mandatory fortification really necessary?

What would be the implications of Scotland going ahead with mandatory folic acid fortification, how would businesses who export to the UK and beyond deal with this?

Yes, because not all women eat the foods that are voluntarily fortified. It is better to use fortified flour in order to increase folic acid in products which are more widely consumed by women of childbearing age. The statistics show us that 14.8 percent of women of childbearing age in Scotland have red blood folate concentration below the WHO threshold. This is well above the UK-wide average of 11.3 percent and itâ&#x20AC;&#x2122;s especially low in lower-income groups where the problem is made worse by the relatively higher number of unplanned pregnancies.

Bread has been a staple food in these islands for centuries, and

A full consultation with industry, and a business impact assessment, would of course be a part of any mandatory fortification.

What would the ideal outcome of these ongoing discussions be?

Our ideal outcome is for the UK Government to agree to take this forward so we can have a uniform approach across all four nations. This would prevent many families from having to go through the heartache of being told their unborn child has spina bifida.

The new original Alveograph

by CHOPIN Technologies The Alveograph is internationally recognized and standardized. It is used daily by wheat breeding, grain storage, milling and baking industries to measure the viscoelastic properties of wheat flours.

The new AlveoLab is more accurate and easier to run. Key steps of the test are now fully automated to limit the impact of the operator. Morevoer, dough bubbles are made in a fully temperature and humidity controlled chamber.

With the AlveoLab, new test protocols can be easily designed to meet specific applications and make the alveograph analysis an even better predictor of flour performance.

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Separation of different kinds of grains

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olour sorting has become an integral and indispensable part of every grains and seeds processing line, whether intended for food production or for other purposes.

In the past the electronic sorters were used to separate contaminants and foreign seeds having a different appearance, while today the end usersâ&#x20AC;&#x2122; demand has gradually changed towards stricter and challenging sorting needs.

These changing requirements have encouraged advances in technology and the development of more and more sophisticated Optical Sorters.

Traditional colour sorters for separation of impurities through monochromatic cameras are still in use today, but the ever-stricter human food standards have led to a request of a greater efficiency in identifying impurities.

CIMBRIA is continuously focusing in research and development of the ultimate technologies to get the best sorting performances and SEA CHROME represents the latest electronic sorter with the ability to combine Real FullColour cameras with InGaAs and NIR technologies.

With the use of high-tech Full-Colour cameras and software capability to work beyond the light spectrum of the human eye, SEA CHROME can identify defective elements not only by contrast, but can separate unwanted grains with similar colours, textures and shapes.

SEA CHROME is appreciated and applied in very challenging situations, for which the highest sorting accuracy is required. It means that identification and abatement of damaged kernels such as Fusarium or Deoxynivalenol

54 | March 2016 - Milling and Grain

The latest challenge of sea chrome

(DON) is now possible, as well as the chance to distinguish elements containing gluten from gluten-free cereals (maize, rice, buckwheat) and also grains difficult to separate with conventional monochromatic or bichromatic cameras, such as wheat from barley and vice versa.

Demand for colour sorting equipment continues to rise in line with the ever-increasing number of standards, thatâ&#x20AC;&#x2122;s why customers install SEA CHROME as a necessary part of their seed and grain processing plants.

In Europe, Africa, Canada and USA several Cimbria SEA sorters are supplied to the agricultural/food sector to remove colour defects from cereals running in standard set up and, when using the InGaAs cameras, they are able to perform challenging separations, such as un-hulled from hulled grains.

SEA CHROME is equipped with full-color RGB cameras and shape-sizing integrated function, to sort impurities according to their geometric characteristics. In combination with HSI software system, allowing a near human eye vision, SEA CHROME is successfully installed even for the separation of soft and durum wheat by seed producers.

SEA CHROME is available from one to seven chutes, to satisfy high-capacity demands. Program settings and adjustments are performed through user-friendly software, which displays the real image picture directly on the touchscreen, to help identifying the defective elements to sort out.

SEA CHROME represents the state-of-the-art optical sorting technology, able to match the increasingly stringent requirements of the food and seed industries, with the ability to detect and reject products having a similar color but with different shades, thus ensuring that safety and purity requirements are met.

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The challenge

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Attracting and retaining talents

by Birgit Leitner, Employer Brand Manager for ERBER Group

n the media we frequently get to read about the lack of engineers in technical industries, the lack of physicians in hospitals, or the lack of skilled crafts men in your local neighborhood. But how is the situation in the feed industry? Are people lining up to work for the companies doing business there?

If yes: Are those the right talents? If no: What can companies do to attract a better fit?

Sometimes sales skills and an engaging personality are not enough to convince a customer – especially in the feed industry. People in the field require a profound technical background: animal health and husbandry or related expertise in natural sciences. Knowledge and competence are key to long term customer relationships. Finding that kind of jack of all trades is not easy. Same is true for experts in the area of research and development or product management. Highly qualified and specialized talents are well sought after. And having one under contract does not guarantee that they stay for a long time - the next head hunter or tempting job ad might be just around the corner.

So what to do? You will have to ask yourself (and answer it honestly): is my company perceived as an attractive employer?

Are we a great place to work? Will highly qualified talents consider working for me at all?

The “product”

In the job market it is just like in product markets: first the product must be spot on, then you can start to promote and sell 56 | March 2016 - Milling and Grain

it. Therefore, find out what your recruiting target groups value and put together tailor made offers. If you are international or global consider differences in cultural and regional preferences.

Also, do not forget about the hardware: many applicants have already turned down a monetary interesting proposals after they have been invited to interview in worn offices with Stone Age information- and communication- or production technology. And last but not least: have a look at your company culture! What is special about it? What strength as an employer do you want to foster and communicate? What are the weaknesses that you might want to monitor? Will candidates and new recruits feel comfortable the moment they set foot on your grounds, or will they rather have to fight their way into it? Be aware: hygiene factors like compensation packages and hardware are important to satisfy the basic needs of an employee – but those can be easily copied by any of your competitors on the labor market. A genuine company culture not!

The importance of culture

Research in social sciences shows that especially the younger generations in western cultures with excellent educational background highly value a good and constructive relation with colleagues and supervisors, an appreciative and supportive leadership style, and a working environment that offers professional and personal development opportunities. Applicants would rather work for a company with a culture that is in line with their personal value-set and earn a bit less than the other way round. Therefore, working on your “product”, the vacant

F position, and making it attractive on the job market goes in line with nourishing a positive corporate culture. Talking about values: formalized company values must be rooted in the corporate culture – and not be dictated top down. Having extracted a broadly accepted and agreed on set of company values use them as a guiding star to further develop your positioning as an attractive employer. Use them to build up YOUR employer brand. How to start? You can cross-check every single activity in your company if it is in line with your brand promise as an employer: you want to be seen as an innovative company? Make sure innovation is visible and tangible to the inside and outside!

You communicate development opportunities? Make sure you have spot on development and career plans for your employees – candidates will ask for them after they have joined. Corporate social responsibility and charity projects? Yes! Choose topics that are in line with your company’s philosophy, corporate culture, and your field of business.

The “customer”

Start to treat potential applicants as courteous as your customers in product markets. Showing appreciation by timely responding to their enquiries, holding interviews in a friendly environment and offering a refreshment are just the very basics.

In addition anything goes to positively surprise a candidate – be it a very unique and value based way how the human resources correspondence is worded or a small giveaway to be presented at the end of an interview. Quite often companies invest easily in customer relations on the product side but totally forget that also applicants must be seen as customers. Customers that should at the end “buy” your vacant position. And customers like to be courted. Consequently also extend this curtesy and appreciation to existing employees. The aim here is to retain them. In

marketing terms: staying loyal to a product. So “rebuying” it every day when they show up at work. As brand ambassadors they do have a substantial impact on a company’s reputation – both, in product as well as in job markets.

Concluding we can say that many concepts in product marketing can be applied to market vacant positions with the aim to attract candidates. Starting with creating a spot on product appealing to the target group’s wants and needs (hardware and offered package), building up brand equity by linking it to a meaning system (corporate culture and company values) and permanently cultivate customer relations (including potential applicants and existing employees).

Easy? Not always. But it pays off trying.

Birgit Leitner

Having started her career in the tourism industry, Birgit Leitner always had the following focus points along her professional path: ensuring spot on product quality, improving customer satisfaction and fostering employee development and motivation. Having acquired her Master’s degree in Marketing and Sales she found her true passion: Employer Branding. In this rather new discipline in the field of branding and marketing does not aim at the classic company or product brand seen from a customer’s point of view. The center of gravity is the value applicants and employees attach to a company as an employer and its reputation on the labor market.

Birgit Leitner works as Employer Brand Manager for ERBER Group.

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www.norwoodandco.com 10/02/2015 Milling and Grain - March 2016 | 57 17:30

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Rice Polishing 150 years of innovation

“Nowadays, more and more rice mills are installing rice polishers that subject rice to multiple polishing passes. The degree of polishing has reached an all-time high” - Sujit Pande, Rice expert, Buhler

R

ice is a vital staple food, feeding half of the world’s people and, according to the Food and Agricultural Organisation, providing as much as 20 percent of the global population’s dietary energy supply.

In 2015, global rice farming produced 743 million tonnes of paddy rice – which yielded 493 million tonnes of white rice. Of this, an estimated 300 million tonnes of rice is polished.

Originally, rice was consumed as unrefined, whole grain brown rice. The evolution of polished rice has changed our relationship with this staple food and with it, consumer tastes and demands.

Today there are more than 40 000 different varieties of rice, each with their own characteristics, and each forming an integral part of the culinary traditions of many different regions and cultures. For instance, sushi and biryani from Asia, paella and risotto from Europe, as well as rice pudding - a British classic.

In demand

Until the late 20th century, rice mills around the world, including top-quality millers, did not integrate polishing into the production process. However, owing to the steadily increasing demand for whiter, silkier rice, the polishing process is now considered to be a crucial stage in the milling process.

Although it is widely accepted that brown rice has a much higher nutritional value than white rice, many consumers prefer the taste of the polished white alternative. Furthermore, it easier to digest, needs no pre-soaking, cooks quicker and uses less water.

It should be noted that the cooking process might cause the rice to burst, making it look coarser, which consumers can find offputting. However, this can be reduced, if the degree of polishing is adapted to suit the particular variety of rice.

Polished rice has benefits for food producers and retailers too.

It improves the appearance of the grain, making it more visually appealing at the point of sale, meaning it can command a higher price. It also removes traces of bran left after the whitening process. This is particularly important, as glycerides in the bran 58 | March 2016 - Milling and Grain

turn rancid when exposed to oxygen. If they are not removed, they reduce the shelf life and eventually result in a product that is unfit for consumption.

However, the demand for high-gloss, transparent-looking rice in some parts of the world has been so high that unsafe, unapproved methods have been used to give the desired result. For instance, glazing the rice with non-food-safe additives, such as oil or talcum powder.

Fortunately, an increasing number of rice mills are turning to innovative rice polishing technology to deliver new standards, improve quality, enhance food safety and deliver the degree of whiteness and silkiness that consumers demand.

Humble beginnings

Prior to the advent of modern polishers, several simpler methods were used including pounding the rice using a pestle and mortar, rubbing it on the floor, beating gently with clubs in jute bags and treading by humans and animals.

These makeshift means, often carried out in poor hygiene conditions, not only required significant time and energy, but usually resulted in a poorly-finished and significantly damaged rice, with high levels of wastage.

The first commercial rice polisher is widely believed to have been patented by the British engineer Sampson Moore. The inventor, a prominent engineer during the British Industrial Revolution, was credited in the London Gazette for his invention on June 21st 1861, for “improvements in the machinery or apparatus for dressing and polishing rice”.

Since those early days, a range of machines have improved the efficiency and quality of milled, polished rice.

Rice polisher development

Unpolished rice naturally has a coarse surface, with ridges that protect individual grooves, where the bran sits. Prior to polishing, the rice must go through a whitening process, designed to level out undulations naturally found in the caryopses of all rice varieties and this helps to remove the majority of the bran.

However, the abrasive elements used cannot be made fine enough to remove all of the bran without damaging the grain, which is why polishing is required.

This gentler process, which removes dust, flour and bran residues, uses a pressing and rubbing technique to create friction.

As the grains rub against each other, their surfaces are smoothed, removing the remainder of the bran, allowing more light to be reflected, which in turn makes the rice appear whiter and glossier.

The first generation of polishers were adapted from whitening machines. They featured a similar vertical cone design but had two basic differences. The first was that the cone was made of a simplified steel wire construction and covered with wood, on to

F Diagram of a horizontal polisher which leather strips were nailed. The second was that the cone rotated at a speed that was 25 percent slower than the vertical cone design.

The process began with the rice entering the space between the cone and the wire screen, it was then gripped by the leather strips that rolled the grains over each other and against the leather and wire screen. Then, with the application of a small amount of pressure, the remaining bran particles were removed and the rice became shinier or more transparent.

Unfortunately, this method caused breakages, particularly in long grain rice, thus reducing its value.

Furthermore, the leather strap needed to be replaced periodically, increasing maintenance costs.

Performance matters These issues drove further innovations, including the creation Modern day polishing machines now offer a significant of the horizontal polisher, which consisted of three principal improvement in efficiency and wastage reduction. However, there parts: a feed screw, a cam roll and screen. are a number of factors that impact performance.

Rice is fed into the machine by gravity, while both the feed Broken grains of rice can very much impair the polishing screw and cam rolls rotate. The feed screw pushes the rice into process because surface fractioning cannot be achieved if the the working chamber where a retainer plate, with an adjustable grains are sandwiched between broken kernels. The polishing counterweight, creates a controlled pressure on the rice kernels. effects are improved if â&#x20AC;&#x2DC;brokensâ&#x20AC;&#x2122; are sifted out beforehand.

The fractioning effect is achieved by rolling or rubbing the rice Polishing time is a deciding factor for both silkiness and and through displacement. A screen basket covers the cam rolls, breakage. A shorter polishing time results in less silkiness. allowing a pre-determined distance between them. Air suction A longer time improves silkiness but increases the risk of enhances the compactness and cools the rice while sucking away breakages. the residue.

Screen basket and cam distance influences the degree of

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F polishing. The screen basket covering the cam rolls allows a pre-determined distance between them, with a greater distance (i.e. a wider chamber) reducing the degree of polishing.

Rotational speed determines the degree of polishing.

A higher rotational speed increases the number of individual impacts, which results in a higher degree of polishing. However, it also increases the amount of rice breakages.

Air suction is used to compact and cool the rice. If the volume of air used is excessive, it can reduce the compactness and the effectiveness of the polishing process, thus reducing the shine on the rice.

Diagram of a vertical polisher

Rice inlet

Cone covered with wood

Leather

Screen

The importance of water

Older machines that relied solely on friction to achieve a lustrous look and feel, generated a lot of heat, causing a large proportion of the rice to Rice break. Manufacturers tried to counteract this by outlet incorporating a hollow shaft, through which air was blown to cool the rice. Unfortunately this proved ineffective.

One solution is the use of atomised water, to humidify the rice grains and thereby increase friction.

In modern water mist polishers, temperatures remain lower, to prevent the rice surface from drying out.

The addition of water also helps to create a slip layer between the bran fragments and the rice kernel, improving the removal of bran, resulting in a smoother appearance, longer shelf life and a higher yield of unbroken rice.

However, if the rice still contains bran particles, the polishing effect can be reduced when a water jet polisher is used because the fat in the bran solidifies at low temperatures. Any bran particles that come into contact with water disintegrate, triggering enzymatic activities, which turn the rice yellow and release a rancid smell. It is therefore essential to the remove the bran before water polishing.

Bühler: Planning today for the demands of tomorrow

Integrating food safety into every aspect of rice production is vital for each player in the supply chain.

Bühler, the global leader in rice processing solutions, always adheres to good machine and engineering practices to ensure food safety can be maintained easily, throughout the lifespan of its products, which include the range of rice UltraPoly™ and SuperPoly™ polishers.

A polisher must have little or no residue left in the machine during and after operation, and be easy to clean at regular intervals. Ideally, there should be no crevices or sharp edges on the housing to avoid accumulation of dust. Bühler designs its polishers to enhance food safety - a key feature in Bühler’s UltraPoly™ is a unique replaceable tooth design on the cam, which provides a slot for cleaning inside the cam, thus improving hygiene standards.

It is also important that equipment is designed to have the best balance between polish performance, energy consumption and yield. Bühler is committed to advancing its knowledge and developing the relevant technology to help resolve these issues.

One such development is Bühler’s design to optimize the entire polishing chamber - including the cam roll, sieve geometry, water addition system and aspiration.

Traditionally, aspiration was only understood as a means of removing bran during polishing. However, research reveals that the air flow within the polishing chamber has a significant 60 | March 2016 - Milling and Grain

Pulley Shaft

influence on the finished result of the polishing. Using computational fluid dynamic analysis (CFD), Bühler has optimized the air flow, ensuring that even with a relatively short polishing chamber, the desired polish can be achieved.

Bühler has successfully incorporated this innovation in its SuperPoly™ horizontal polisher, which enables processors to deliver a highly polished and shiny rice kernel without increasing wastage or energy consumption.

Furthermore, Bühler has developed a high-capacity polisher that is able to match the polishing performance achieved by small capacity polishers; something the industry has required for a while.

The challenge has always been the distance between the screen basket and cam –a wider chamber increases capacity, but diminishes polishing. To overcome this, many polishers contain two chambers within the same frame. However, these have the inherent disadvantage of higher power consumption per ton of rice processed.

Bühler’s UltraPoly™ range of polishers takes a more innovative approach. Patented screen design based on years of research, gives an excellent and efficient polishing performance, even at high capacity.

While these innovations are a step change in rice polishing, measuring the reflective quality of the rice, often referred to as its silkiness, is still a challenge for rice millers.

There is no current measuring unit, or equipment, for determining the level of polish achieved, meaning the degree to which the grain reflects light is based purely on an expert’s sight evaluation. This subjective method can be a source of dispute, which in turn can impact the selling price.

While rice polishing technology has clearly made great headway, there is still room for improvement.

With its 150 years of expertise, Bühler will continue to lead the way in developing new technologies to counter this issue and be at the forefront of other future innovations in rice processing – from handling, storage and milling solutions, supporting and working in partnership with rice processors to overcome future challenges.

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Figure 1:

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Innovative diamond wheels - technical and economic advantages

Debranning has the aim to remove the outer layers of the pericarp from wheat kernels (Figure 1). Increasing number of industrial and research studies reports the advantages of debranning Durum wheat prior to milling: • It will improve the yield and refinement of semolina in durum wheat milling, as the quantity of bran that contaminates the product will be significantly lower.

• Debranning will ensure a higher chemical safety of the products coming out from milling, as the main contaminants rate is contained in the bran layers (mycotoxins).

• Debranning can lower capital investment because mill flow is shortened (it needs less break and separation phases to reach the desired semolina or flour refinement).

• It speeds up the hydration process of grain prior to the milling phase (without the pericarp layers, the water penetration inside the kernel is faster and more uniform).

• If desired, debranning can allow removing the seed coat layers one by one, separately from the aleurone layer.

This offers the opportunity for a products diversification.

62 | March 2016 - Milling and Grain

DURUM WHEAT DEBRANNING - BY OCRIM

T

he study was carried out as part of a collaboration between the company OCRIM, the Industrial Engineering Department of the University of Parma and the spin-off company of the University of Parma FMB-Eng.In.E.. Ocrim is a worldwide leading plant producer for the milling sector, with particular reference to wheat milling.

Ocrim already produces debranning systems, based on the use of traditional silicon carbide wheels. However the mineral nature of these traditional wheels, can lead to the formation of cracks and crevices after a certain number of production cycles. For this reason, Ocrim proposed an innovative grinding wheel, with a metallic support structure and a thin surface deposition of synthetic diamonds.

Through an experimental campaign and a statistical based data analysis we could demonstrate that innovative wheels are much more reliable, have a longer operating life and are cost-effective compared to the traditional ones.

Diamond VS traditional wheels: performance evaluation

The experimental tests were conducted partially at the Industrial Engineering Department of the University of Parma and partially at a production site, a Durum wheat mill located in U.S.A., whose grinding line was provided by Ocrim. The wheat produced and processed in this area is recognised as one of the toughest in the world, so the wheels have been operating under particularly stressful conditions.

The mill has two parallel debranning lines, each operating at a 4 tons/ hour productivity. One of the two debranners has been equipped with a whole grindstone package of silicon carbide wheels. In the other one, the two lower wheels (the sixth and the seventh) have been replaced with diamond wheels (Figure 2).

The diamond wheels have a superficial layer in which syntactic diamonds are partially incorporated. The diamonds have a dimensional distribution around a particular value guaranteed by the producer. The performance of the systems were evaluated using three Key Performance Indicators (KPI).

To be conservative, the wear indicators have been calculated on the last wheel of the grindstone package, the one most subject to stresses.

• The first, KPI1, was the debranning ratio. It is the ratio between the overall processed mass of wheat and the relative separated mass of bran.

The variation of this KPI over time is an indication that the system is losing its effectiveness.

F • The second, KPI2, is an indicator of the wear of the diamonds. At various time steps, the size distribution of the diamonds was determined via image analysis.

• The third, KPI3,is related to the portion of surface of the wheels covered with diamond. During operating cycles, diamonds are not only subject to wear, and therefore to dimensional reduction, but also to detachment. This phenomenon is well described by this indicator, which monitors the percentage variation of the surface covered with diamonds over time.

KPI 1: Trend of debranning rate in time

The experimental campaign was planned to give statistical significance to the results.

We chose three measurement points, where we followed a rigorous approach, composed of a series of specified samplings. During the tests, we also varied the power absorption of the machine. At a constant flow rate, it can be assumed it is proportional to the residence time of the wheat inside the debranning machine. The debranning results obtained are collected in Table 1.

From a first analysis of the results, we could draw some important considerations: • With the diamond wheels, we noticed an important improvement in debranning yield when increasing the absorption of the machine.

• After one year, the yield with diamond wheels is still very good, while with silicon carbide wheels the

performance suffered a deterioration.

During experimental tests we also noticed that diamond wheels are certainly much better from a reliability point of view. Their wear is more gradual, and the metal structure, base to the layer of synthetic diamonds, prevents event of sudden rupture, to which are instead subject the traditional grinding wheels, for their mineral nature.

The wear of the grindstone package, after 12 working months, was evident especially from a visual standpoint. We could observe an important thinning of the debranning material layer, along with a shape deformation.

For this reason, the company decided to replace the wheels after a few weeks from the measurement intervention, therefore after about 1 year from the installation.

KPI 2 & 3: Wear indicators for the diamond wheels

To determine the surface wear of the diamond wheels over time we used, as mentioned, an Image Analysis tool. The software was developed by FMB Eng.In.E., spin-off company of the University of Parma. We took a series of 150 photographs randomly on all the surface of the diamond wheel. This operation was conducted on the new wheel and after one year of operation, and we observed the variations.

To extrapolate the first KPI, we measured all the diamonds on the pictures and calculated their dimensional distribution.

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Stand 175 Milling and Grain - March 2016 | 6311:05:20 12/01/2016

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Figure 3 - Diagram of the procedure used to calculate the KPI2. Another important aspect that influence the debranning

Figure 4 - Diagram of the procedure used to calculate the KPI3. The indicators were very important to quantify the wear process of the diamond wheels over time

Figure 6 - Diamonds dimensional distributions obtained with Image Analysis (top) and distribution of the area covered with diamonds (bottom)

2. Variance increase of the dimensional distribution of the Figure 3 shows exactly the procedure used calculate the second diamonds: wear is not a regular and controlled phenomena, KPI: the graph at the bottom refers to the dimensional distribution therefore its effect are not always the same. of the diamond on the new wheel.

3. Reduction in the average number of diamonds per unit surface: effectiveness is the overall percentage of surface covered in some cases, wear can lead to a sudden detachment of the with diamonds, expressed by KPI3. The software was able diamonds. to recognise, analysing the colours, the portion of the image All these phenomena alter the functionality of the debranner. To consisting of diamonds and the portion consisting of free metallic ensure the same performance with a worse wheels condition, the surface. The procedure was repeated on each image, in order to power absorption of the machine must be increased. However, define a coverage mean level and a coverage distribution of the after a certain useful life, the wheels must be replaced. Useful life, wheel. This operation is represented in Figure 4. The graph at the anyway, resulted much higher than the one of traditional wheels. bottom indicates the diamonds coverage distribution on the new wheel. It was constructed from the coverage index extrapolated from each of the 150 pictures.

Life-cycle of diamond wheels Comparing the data obtained during the Traditional silicon carbide wheels two experimental campaign (on the new have an average useful life of about one Table 1 - Debranning yields obtained from the experimental tests on the two wheels and after one year), the results year, which can vary as a function of debranning machines obtained can be observed in Figure 6. After the processed product. After this period Time 0- installation one year there is a clear decrease in the usually the conditions of the devices are too DHB North Diamond Silicon Carbide average diamonds size and a spread of the compromised and they need replacement.

65 [A] 7.4% 8.1% distribution. The upper graph represents Since after one year the diamond wheels 75 [A] 9.5% 9.0% the dimensional distribution of diamonds: resulted still functional, we had to develop after one year there was an average size a predictive model, to extrapolate their 85 [A] 11.7% 9.3% reduction of about 15 percent. The lower behaviour over time. We used the three Time 1-3 months graph, instead, shows the distribution of KPIs, regarding debranning rate and surface DHB North Diamond Silicon Carbide the percentage of surface covered with wear, to find out the relationship between 65 [A] 7.6% 8.3% diamonds on the 150 pictures analysed. diamonds conditions and the obtainable 75 [A] 9.2% 9.0% After 12 months, the average value passed decortication yield over time. This in order 85 [A] 11.0% 9.3% from 80 to 60 perent, as shown in Figure 6 to define a plausible useful life of the Time 2-12 months (bottom). devices.

DHB North Diamond Silicon Carbide Considering all these aspects, we The life-cycle curve obtained is represented 65 [A] 7.7% 7.9% could observe three main deterioration in Figure 7. The performance shown by 75 [A] 9.1% 8.5% mechanisms: the curve remains constant for about 12 1. Reduction of the average size of months, despite diamonds wear has already 85 [A] 10.9% 8.7% diamonds. begun. Later the wear becomes too heavy Milling and Grain - March 2016 | 65

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and the debranning rate starts to decline.

Moreover, the performance drop is not expected to be linear, as the wear is not constant. It worsens more than linearly with time. In the last months, hence, the process will be faster. This trend is different from that of the traditional wheels, for which the debranning yield stars to decrease from the beginning.

Results indicated an expected life period of about 28 months for diamond wheels. This value refers to the wheel Surface detail of a new wheel Surface detail after 12 months located in the most stressful position, namely the last one of the grindstone Figure 5 is a clear example of the surface deterioration of the wheels package. It represents a considerably better result if compared to the average duration of one year of the silicon carbide wheels. In addition, longer life will result in lower operating costs. diamond wheels wear is a much more controllable process as the As said, a grindstone package is composed by seven wheels. diamonds are embedded in a resistant metallic substrate.

The experimental tests described, used a package with only two Ultimately, the diamond wheels resulted much more durable diamond wheels. This number could however be increased, up to and reliable than the silicon carbide ones. a grindstone package entirely composed by diamond wheels. For this reason, we applied the differential economic approach to the different scenarios.

Economic considerations Considering a useful life of one year for the silicon carbide We considered a series of costs connected with the functioning wheels, they gave a certain operating annual cost. This level of the machine. Obviously, the overall cost of a certain solution was compared with the annual cost of a grindstone package comes not only from the initial investment, but also from various with diamond wheels, which was calculated as a function of the operating costs. In our analysis, we concentrated on differential lifetime of the devices. The aim of this analysis was to find out a costs, which are mainly connected with the maintenance interventions, as the traditional and the diamond wheels machines break-even point between the plant solutions, i.e. the duration of the diamond wheels that ensures the same level of operating costs are supposed to ensure the same debranning performance. of the traditional ones.

For instance, we considered costs resulting from maintenance The plant solutions with two diamond wheels gave a breakinterventions (downtime and workings), but also opportunity even point of about 15-16 months (see Figure 8), while with costs and product discarded. The incidence of these variables is seven diamond wheels the break-even point is at 23-24 months. inversely proportional to the useful life of the grinding wheels: a Obviously, the intermediate solutions gave a break-even point between 16 and 24 months. Anyway, all the different cases involving diamond wheels ensured better economical results compared to the silicon carbide grindstone package, as their duration was estimated to be at least 28 months. This means that the difference in the initial investment cost is more than offset by the improved performance of diamond grindstones.

Conclusions

Figure 7 - Graph of the debranning trend over time for a diamond wheels debranning machine.

Figure 8 - Annual equivalent cost of the grinding wheels VS duration of the package: determination of the temporal break-even point for two diamond wheels solutions

66 | March 2016 - Milling and Grain

The study highlights a series of advantages connected with the substitution of traditional silicon carbide wheels with diamond wheels for the wheat debranning process. The analysis focused on both operational and economic evaluations, and allowed to obtain some important conclusions: • Data show a slower decrease of the debranning yield over time using diamond wheels compared to the traditional ones.

• After 12 months of working, despite a certain superficial wear, diamond wheels still maintained their debranning performance.

• The useful life of a diamond wheel was estimated to be at least of 28 months, thus more than twice in comparison to the 12 months duration of the traditional wheels. Moreover, diamond wheels, thanks to their metallic and not mineral structure, have a much higher reliability, and ensure a superior stability.

• Despite a superior initial investment cost, a grindstone package that includes diamond wheels has a break-even point between 15 and 24 months (depending on the number of diamond wheels desired) if compared to a traditional grindstone package. For example, with two diamond wheels, after 15 months the system will begin to work more cost effectively.

Therefore, the choice of diamond wheels is convenient also from an economic point of view.

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BARGE UNLOADING ON THE VAST EUROPEAN RIVER NETWORK The vast river network in Europe, and not in the least in Germany, France, The Netherlands and Belgium, represents more than ever a very attractive way of transporting bulk goods and grains.

The pneumatic tower concept:

In order to further promote fluvial transport and facilitate the unloading of the typical barge ship sizes from 500 to 4000 tonnes, VIGAN developed almost 30 years ago its pneumatic “tower” concept and has further improved it ever since.

The pneumatic tower is a powerful unloading system and fully compatible with the scope above. It is generally mounted on a fixed gantry, although mobile systems are possible, and capacities can range from 100 Tph to 600 Tph of grain.

The heart of the system is the multistage VIGAN ® designed turbine. The turbine is directly driven by a high revolution electrical motor with frequency inverter steering. Thanks to this configuration the energy consumption is kept low, recent systems have energy consumption records as low as 0.6kWh/ton grain.

The powerful vacuum created by the turbine sucks in the cargo 68 | March 2016 - Milling and Grain

at impressive tonnages per hour. In order to unload ships in the most versatile way, the tower consists of a horizontal and a vertical telescopic tube system.

At the near end of the vertical telescopic tube is the suction nozzle. It is an ingeniously designed coaxial tube system allowing air to come in from the outer ring above the cargo, making a turn in the cargo to the inner tube, thereby transporting the cargo through airlift into the vertical and subsequently horizontal telescopic tube.

The elbow between the vertical and horizontal tube is of the highest wearing resistance (records of more than seven million tonnes of grain with one elbow). Both the vertical and horizontal tubes are steered by electrical hoists. The boom carrying the suction tube system is mounted on a receiving bin with a powerful self-regenerating filter: no dust emissions possible.

To maximize reach when unloading the hatches on the barge the receiving bin is mounted on a slewing ring. The boom can be elevated by an ultra-safe hydraulic jack: no risk of “breaking”. By gravity the grain is finally transported through the air-lock system into a conveyor system, ready to be stored or processed directly by the customer.

Tailor-Made:

The Vigan ® pneumatic tower is a very versatile concept with excellent wear durability.

- Its operating height is adjustable through the mounting on a fixed or mobile gantry - The sucking capacity is adaptable to the need of the customer - Good reach is provided through: - A range of boom lengths up to a maximum of 17.5m - A rotating bin/filter cabin on a slewing ring - A set of telescopic tubes that consist out of two or three segments, adapted to the boom length

F - Use of specific alloys and/or steel finishing in the suction tubes - Mounting of an extremely durable elbow in Ni-Hard - Smooth operation from a radio command control panel with one operator - Auto regenerated filter system to prevent dust emission - Mounting of engine and turbine in a acoustically isolated (baffles) cabin for low noise emission - Mounting of standard elements as to have a sound spare part availability (also for machines of 25 years and older) - Possible use of an extra hoist on the boom to facilitate the use of a Bobcat with the bottom cleaning of the ship

The advantages of barge transport: - Lower cost as per weight unit transported - Lower carbon footprint (1 barge of 2000 tonnes, a typical river vessel, replaces 65 trucks of 30T on the road) - Reduced noise level in urban areas where the demand for goods is vast - Reduced number of manipulations and thus more security in the total transport chain of bulk goods - Reduced risk of contamination and damage to the bulk goods - No dust emissions during the unloading - Reduced labour cost as only one operator is needed for unloading

Milling and Grain - March 2016 | 69

F Operation:

Barges destined for fluvial transport on the European river network will general carry loads up to 4000 tonnes and will typically carry average loads of 2000 tonnes. The boom length of the tower concept is fully compatible with these barge sizes and will maximize the efficiency upon unloading.

Pneumatic unloading has the benefit of operating close to full capacity until a nearly empty ship (with hatches if any). In practice this implies at the start the use of the suction nozzle in full heap high till medium and even low level. Once too low grain levels are obtained for proper operation, the operator (one) brings in the Bobcat (lifted by the hoist installed on the machine boom).

Cleaning the barge in the Bobcat, it is still the same operator that controls the unloading process. The great advantage is that the cleaning of the ship starts from one side to the other, maximizing the operation of the pneumatic system at full capacity and cleaning the bottom all the same.

The ship can be moved a minimal amount of times without having to interrupt the unloading operation. Total number of manipulations are kept minimal, safety is guaranteed and no risk of damage to the barges whatsoever.

Grains are not damaged during the operation and can be weighed continuously on a calibrated scale mounted under the airlock system before being conveyed.

The two old VIGAN pneumatic unloaders and the newly installed VIGAN machine at Nord Céréales (Dunkerque, France)

Pneumatic unloading vs competing technologies

With their numerous advantages compared to grabs or other mechanical devices, the reputation of the pneumatic unloaders is well-established:

Efficiency: fast and perfect hold cleaning

Indeed, if with mechanical grabs for instance a high unloading rate can be achieved at the beginning, the final cleaning operations are time consuming because they require quite significant attention by the crane operator and the auxiliary working force in the barge hold in order to coordinate tasks to achieve maximum efficiency.

The remaining layer of product in the bottom and along the barge hold borders need to be gathered around the lifting up place by the grabs: it is usually quite time consuming (a real nightmare for the manager in charge of productivity targets) and also rather dangerous for the workers.

On the other hand, pneumatic unloaders behave as vacuum cleaners and will efficiently suck the product particles down to the hold bottom. Thanks to the telescopic characteristics of the pipes and the rotating capability of the boom supporting the conveying line, the suction nozzle is also able to reach the hidden corners of the hold.

One single worker can manage the whole barge unloading including when behaving as the driver of the auxiliary ‘‘skid steer’’ equipment and for final brushing of the products around the suction nozzle.

For barges, it is quite common to achieve an average efficiency rate of up to 80 percent with a VIGAN pneumatic unloader in comparison to only 60 - 65 percent with grabs for instance.

The mechanical unloaders will maintain their handling rate along 80 - 85 percent of the hold volume but the remaining layer of products in the hold is much more time consuming to discharge from the ships.

Environmentally friendly: o No dust and very low noise emissions (urban areas have strict regulations); o Slow movements of the boom with its suction pipes in order to minimize the risks of disturbing nearby wild life; 70 | March 2016 - Milling and Grain

o No spillage around with possible contamination of the river waters with high nitrogen particle for instance.

Safe to operate: o Almost inexistent accident risk o No moving parts (excellent safety records and no damage done to barges) Low energy consumption: o Most recent technological developments such as the installation of frequency inverters, direct drive of the turbo blowers, optimized design of the suction nozzle and in general of the whole pneumatic conveying system allows a low power consumption which is present around 0.6 – 0.7 kWh/t for barge unloading.

Low maintenance costs: o Excellent durability o Spare parts represent less 0,04 EURO per ton unloaded o One operator does it all o Suction pipes do not require maintenance (no running parts!) and can be easily repaired: no need to dismantle complex mechanical system.

Pneumatic success stories

To illustrate the reputation of pneumatic unloading machines as a preferred choice of equipment for barge unloading, here are examples of companies who chose to switch from mechanical type devices like grabs to pneumatic unloaders: - NORD CEREALES, in Dunkerque (France): two VIGAN pneumatic unloaders were delivered to Nord Céréales in 1985. In 2013, they bought a mechanical ship unloader (CSU), and in 2014, a grab was also delivered. In 2016, they replaced their mechanical unloader by a VIGAN pneumatic unloader of 600 tons/hour, whereas the two old VIGAN pneumatic unloaders are still in operation

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Feeding chelated trace minerals to sows offers choice of when to cull When a sow’s nutritional needs are met, it improves her performance in many ways, which can reduce the likelihood of having to cull her before she meets peak productivity.

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by Cassio Villela, Sr. Marketing Specialist, Global Swine, Novus International, Inc.

ow often do you cull sows you wish could stay in production longer? Nutrition can play a critical role in when and why you cull a sow. Studies show that feeding sows MINTREX® chelated trace minerals can help put you back in charge of the culling decision.

“In North America, the average annual replacement rate for sows is approximately 49 percent. In the United States, the main reasons given for culling were failure to conceive, poor performance, lameness, locomotion, death and age,” said Dr. Yulin Ma, Technical Services Manager at Novus International Inc. “Reports indicated that average sow parity at culling was 3.3 with a total of 36 pigs produced. In total, 55 percent of the sows culled for locomotion issues or lameness were removed prior to parity 2”.

Value of sow longevity

High sow replacement rates can harm the operation in many ways. For most sows, peak productivity arrives at parity, therefore maintaining sows in the herd beyond parity 3 could allow producers to maximize productivity and profitability.

In addition, “Replacement gilts are costly and can have a significant impact on a producer’s bottom line,” said Dr. Ma. “Gilts are tougher to breed, offer lower performance in terms of piglets born and require more labor to manage and feed.”

Healthy sows produce more, healthier piglets, which results in a lower weaned pig cost, he said. So, maintaining high performance sows in their best production for longer periods of time has a lot to offer in performance and profitability.

“The use of a chelated trace mineral source, such as Metal 72 | March 2016 - Milling and Grain

Methionine Hydroxy Analogue Chelate (MMHAC), in swine operations can improve sow health, performance and locomotion, resulting in improved sow longevity, fewer culls and increased lifetime production compared to other mineral sources” Dr. Ma said.

How chelates work

Nutritionists understand the value of organic sources of trace minerals and include them in swine rations. In this article, the organic source of focus is HMTBa chelated trace minerals, also defined by AAFCO as MMHAC. Trace mineral supplements can perform differently in the animal’s digestive tract. For example, when inorganic sources of copper are used, much of the mineral is often excreted and lost in feces due to antagonisms with other minerals and negative interactions with other diet components in the digestive tract, which inhibits the mineral absorption in the gut. That loss impairs metabolic systems, which will limit the performance potential of

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the sows and expose them to health issues. High-quality chelated minerals help overcome these common digestive challenges.

In scientific terms, chelation means the trace mineral is bound to an organic molecule, forming a coordinate covalent bond which can be verified by chemistry protocols such as fourier transform infrared spectroscopy (FTIR) or X-ray crystallography. â&#x20AC;&#x153;This creates a stable chelated molecule in the acidic pH of the upper gastrointestinal tract, reduces mineral breakup, helps reduce losses caused by antagonisms and protects the mineral for efficient delivery and uptake in the small intestine,â&#x20AC;? Dr. Ma explained.

Research has demonstrated that, by using MMHAC, there are more minerals available to perform their essential functions for mineral-dependent enzymes and structural proteins, as well as

for bone and joint development. This leads to improved immune response; tissue and bone development and strength; and reduced oxidative stress, lameness, and reproductive failure when compared to other mineral sources. The end result is improved sow longevity, fewer culls and increased lifetime production.

Research by parity

Research examined how feeding MMHAC chelated minerals to sows impacted reproduction performance, immune function, and skeletal health as compared to inorganic trace minerals. The effect on the growth performance of progeny also was examined.

Two sister PRRS-stable sow farms with 6,400 sows each with PIC genetics, and a common grandparent farm were fed either a control consisting of inorganic trace minerals or a blend of 50

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F percent inorganic trace minerals (zinc, manganese and copper) and 50 percent chelates. Both farms received 50 percent of selenium as inorganic and 50 percent as organic.

The experiment ran for three years. In order to calculate cumulative reproductive performance up to parity 4, only sows within groups that were old enough to produce at least four parities were included in the data analyses. Treatment with the chelated mineral diet was initiated when gilts entered the breeding herd. AgroSoft was used to record all reproduction performance in both farms.

Fewer culls with chelates

Feeding chelated minerals contributed to higher survival rates to parity 4 and lower removal rates due to locomotion and other reasons in sows. The retention rate for gilts fed chelates was 10 percent greater than for gilts fed inorganic trace minerals from first service to farrowing. Likewise, at parity 2, 3 and 4, sows fed chelates had higher retention rates than sows fed inorganic trace minerals.

The involuntary removal rate (covering locomotion, dead and must be culled) and relative removal rate due to locomotion were reduced significantly with chelated trace mineral supplementation. In gilts from first service to farrowing, removal rates due to locomotion were 9.0 percent versus 13.8 percent for chelated trace minerals and inorganic trace minerals, respectively (Figure 1).

Similar results were observed in sows where the involuntary removal rates were reduced by 45 percent with mineral chelates supplementation compared to sows fed inorganic trace minerals.

Removal rates due to locomotion or lameness were reduced by 55 percent with mineral chelates supplementation versus inorganic

trace minerals (Figure 2).

Removal due to locomotion or lameness may be one of the most costly removals. A sow with leg problems has little productive value if she cannot walk. Reducing the cull rate because of locomotion and lameness allows production managers to put more attention into poor reproductive performance as a basis for culling sows, which can bring great improvements in overall performance of the sow unit.

More piglets per lifetime

Sows fed chelated minerals had higher farrowing rates and better cumulative reproduction performance up to parity 4.

Farrowing rate across parities was improved 2.3 percentage units with chelate supplementation. For cumulative reproduction up to parity 7, sows fed chelates had three more pigs born, and peak of production was extended for two more parities when compared to other mineral sources. (Figure 3)

Improved progeny performance

Mineral source fed to sows also affected the performance of their progeny. Piglets from sows fed chelated minerals were 9 percent heavier at birth, performed better from weaning to market, and had greater loin muscle eye area at market than pigs from sows fed the inorganic trace mineral control treatment.

Reduced mortality rate

In this study, feeding chelated minerals reduced mortality in 21 percent, with rates of 8.6 percent for sows fed chelates and 10.4 percent for the ITM-fed sows. Reduced mortality with chelates supplementation is attributed to improved immune functions and overall health status.

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74 | March 2016 - Milling and Grain

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STORAGE

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MOISTURE CONTROL

New Technology provides a simple and more accurate method of moisture control

hether in the final pelletised product or the raw material intake, the moisture level in the material during animal feed manufacture is an essential value to measure and control.

A number of different options present themselves when installing moisture control into a grain and feed processing plant. These include measuring the moisture of the incoming grain from the fields and also measuring moisture in the feed whilst it is in the mixer or after it has been pelletised.

Moisture measurement is often viewed as too complex to add to a plant. Nuclear based and Near InfraRed solutions are expensive to install and maintain and microwave based moisture sensors have traditionally been seen as not accurate enough with limited information available when compared against the cost of the sensor.

However recent developments in technology have enabled Hydronix, a UK based company which designs and manufactures digital microwave sensors, to include a set of new sensing modes within its latest generation of sensors.

The new sensors take a digital measurement which is then processed to give a number of different readings relating to the electrical properties of the material. By selecting the measurement mode most appropriate to the material and process, a much more stable and precise reading of the moisture level can be obtained.

Mechanical installation is also a very important consideration with microwave moisture sensors, as the consistency of the material and flow stability is crucial to getting the best results.

The installations which achieve the best results have a bypass system which diverts some of the material flow past the sensor before returning it to the main flow. This prevents any interference from turbulence changes or changes in density in the previous processes affecting the moisture sensor.

To assist customers to achieve the best results with mechanical installation, Hydronix has recently developed a new ducting system.

This is designed to be inserted into 76 | March 2016 - Milling and Grain

existing plant ducting and is available for either vertical or angled ducting.

This system enables a Hydro-Mix moisture sensor to be easily positioned at exactly the correct angle against the diverted material flow to achieve an extremely accurate, real time moisture measurement. Any adjustment that is required to the material flow is simple using the baffles provided.

As digital microwave sensors provide a much more reliable and stable signal when compared with sensors based on older technologies, there is no need to continuously monitor and adjust the calibration of the material being measured. It is sufficient to make a calibration when the sensor is first commissioned and installed into the process.

It is important to take representative samples from the process flow over the sensor at the same time as recording the average corresponding sensor values. This is vital, as these points will determine the accuracy of the material calibration point.

Of equal importance is the testing of the material samples. It should not be assumed that another measurement technology is good enough to give an accurate moisture value, as other sensors are often not as accurate as they seem. The only scientific way to find the material moisture is to test the sample in the laboratory by heating it until completely dry and determining the loss in weight.

The calibration process itself when using a digital sensor (which has a response which is inherently linear to the moisture change) is very simple. Each step change in moisture gives the same step change in the sensor reading. If you have two separate moisture sample points then you can extrapolate the calibration line very simply by doing a standard linear regression using the sensor setup software.

This software also provides the option to add multiple calibration points which improves the accuracy of the sensors by cancelling out some of the inevitable errors due to sampling errors and laboratory handling procedures.

As moisture is the simplest component to adjust during the manufacturing process, the addition of digital microwave sensors to a control system for a feed plant has now become a simpler, more accurate and extremely cost effective method for improving the final quality of the product. www.hydronix.com

STORAGE

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I

Storage project

Grainpro® levels up effort to stop aflatoxins in Nigeria n February, Chief Audu Ogbeh, Nigeria’s Minister of Agriculture and Rural Development, met with Tom De Bruin, President of GrainPro® Philippines, and Daniel Haileselassie, GrainPro Continent Manager for Africa, to discuss appropriate measures to ensure food security in the country. The GrainPro delegation presented modern drying and Ultra Hermetic™ grain storage innovations to the minister and his team.

As a result, the minister is advising stakeholders in the country’s agricultural sector to ensure hygiene in the production and storage of agricultural commodities. The minister stressed the need to use modern grain storage solutions that don’t require

The tests are conducted in partnership with the Federal Ministry of Agriculture and Rural Development (FMARD) Strategic Grain Reserve. The trials proved very successful and Ultra Hermetic technology is expected to be integrated into Nigeria’s agricultural sector where statewide adoption by farmers of products such as the Cocoon will help protect local commodities and increase their incomes.

The Cocoon is an innovative and affordable storage facility for dry agricultural commodities. It is a proven solution that has prolonged the quality and freshness of staple crops It is both gastight and watertight to stop insect infestation and inhibit fungal contamination in stored food without using harmful chemicals. Most importantly, it is able to prevent the proliferation

toxic chemicals to prevent the proliferation of aflatoxin on all types of dry agricultural commodities.

The ministry is looking to introduce Ultra Hermetic solutions to local farmers as part of its efforts to prevent the threat of fungal contamination. According to Minister Ogbeh, units of GrainPro Cocoons™ are being tested by the agency for the storage of maize in four key states.

of aflatoxin, which is a major concern among health officials.

In Nigeria, Cocoons are being used by the Babban Gona project in the state of Kaduna to protect the maize of small local farmers.

The Cocoons are instrumental in enabling the farmers to sell premium low aflatoxin maize crops at a higher profit margin.

Cocoons are also widely used in Tanzania, Ethiopia, Zimbabwe and Kenya.

78 | March 2016 - Milling and Grain

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Storage News

Symaga obtains ATEX Certification This past November, Symaga has fulfilled the requirements to be awarded with the ATEX certification. In order to achieve it, Symaga has developed a brand new accessory, a polyamide bolt-nut system on the roof which allows to release internal pressure and avoid explosions.

Dust explosions may be extremely harmful for grain operators in terms of material damages and human lives, leading Symaga to prioritize the development of this new system to avoid accidents.

This new accessory is already available and proves the continuous effort of Symaga in R&D and our commitment with our clientâ&#x20AC;&#x2122;s needs and expectations.

80 | March 2016 - Milling and Grain

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ASIA 2016

A ONE-DAY CONFERENCE FOR MILLERS Focusing on food, flour & rice milling plus storage GRAPAS, FIAAP & VICTAM AT THE BITEC BANGKOK, THAILAND

MARCH 29, 2016 SESSION A:

Flour Milling - Processing, Quality, Storage & Transportation Presentation include: Review of Analysis Methods for Rice and Flour Milling

The BITEC - Meeting Room 216-217 (2nd Floor), Bangkok, Thailand - 10:00-17:00

SESSION B:

Rice Milling - Processing and Handling Expert Experience and Fuzzy Control for High-Efficient Feed Pelleting’

Adopting Sustainable and Energyefficient Processing

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Milling Innovation - Technology & Development Organic Rice and Rice Products for Health Plant Solutions from Grain to Noodles and Pasta Benefits of Rice Fortification Product Developments from Rice

The first 50 people to register will receive a free copy of the International Milling and Grain Directory The first 100 people to register will receive a free subscription to Milling and Grain magazine

The GRAPAS Award for Innovation

Miling and Grain magazine is once again privileged to sponsor the GRAPAS Awards for innovation in milling.

It is calling on all exhibitors, exhibiting under the GRAPAS banner at Victam Asia 2016 to make application if they have developed a beneficial piece of equipment or service for the milling industry.

The GRAPAS Exhibition is an exhibition for the flour, rice and cereals milling industries and is co-located within the larger Victam event.

Industry profile

F

Mühlenchemie

F

lour is a natural product, so is therefore subject to fluctuations in quality. But uniform quality is a “must” for bakers and millers. Mühlenchemie offers intelligent solutions for flour standardisation and flour improvement.

They include Enzyme Systems, bromate substitutes, ascorbic acid, oxidising agents, vitamins and minerals, and also baking premixes for ready-mixed and composite flours.

With their internationally established enzyme preparations ALPHAMALT, POWERZYM, PASTAZYM and TIGERZYM they have created pioneering solutions in the field of flour improvement.

Building quality into flour throughout the world and operate efficiently in each of them.

Our know-how in your service

Not only does Mühlenchemie know what flours consist of and which baking techniques will be successful; it also willingly shares its knowledge with customers. To do so they organise international congresses on the subject of flour improvement

Mühlenchemie develops innovative flour improvement Innovations in flour improvement systems at its own high-end laboratories. forrevolves more thanwishes 90 years.

Everything on our customers’

The emphasis of Mühlenchemie’s development and applications research is on baking technology, rheology, and flour and grain analysis. The most successful developments include a complete As a member of the Stern-Wywiol Gruppe Mühlenchemie is an portfolio of flour improvers, bromate substitutes to suit specific owner-managed company independent of the big organisations. is them scarcely a basic food in which thecustomers quality of the countries, tailor-made enzyme systems and customised vitamin and This factThere enables to give all their attention to their has short suchroutes, a decisive uenceand on processing mineral mixtures to meet the needs of different parts of the world. and theyraw havematerial pride in their quick infl decisions entrepreneurial courage, which are the pillars of their corporate characteristics and the attributes of the finished product as philosophy. wheat flour. Analytical quality data provide importantTheir research is directed towards finding a Mühlenchemie regards foremost a customerquick, indications, butitself it isfirst theand reaction of as the dough to baking that individual solution to meet each customer’s oriented shows service what provider, and only secondly as a manufacturer. requirements. a flour can really do. Our flour improvers build They arequality constantly developing new, innovative and principles Once into flour, strictly accordingproducts to the basic of an individually developed product is practicable, functional systems in response to customers’ requests.

In personal Mühlenchemie are known to accompany the customer in using flour improvement: doughs must be within the rheological meetings with clients they ascertain their wishes and requirements the product with their know-how, adjust it for further specific and enzymatic optimum, and the rheological and enzymatic in respect of new products and improvements to existing brands. applications, and thus continually enhance their offer. optimum must be properly balanced.

They define the frame of reference and work out a solution with their specialists.

The Technology Centre: interdisciplinary applications • Adjustment of low gluten or protein content research on the highest level.

Enterprise: the spirit of employees • Optimization of our wheat mixtures etc.

Mühlenchemie’s innovative solutions are devised in their laboratories at the Technology Centre of the Stern-Wywiol Gruppe.

Mühlenchemie’s employees areor theexcessively driving forcestrong behindwheat their varieties • Correction of weak The centre comprises of the enzyme laboratory, the flour and innovations. Each of them has a very wide scope for decision• Regulation of qualities resulting in wet, weak doughs rheology laboratory, the trial bakery, the vitamin and micronutrient making and bears the responsibility that goes with it. That enables laboratory and also some other laboratories where Mühlenchemie them to act quickly and in the best interest of their customers. experts spend their days developing new, innovative products.

Interaction between employees is open, frank and highly Mühlenchemie say that the modern Technology Centre is communicative. This team spirit across the limits of the individual an expression of their passion for developing new ideas and specialist firms is one of the decisive factors that makes optimising each new product until it is ready for practical use.

Mühlenchemie quick to respond and ready to address customer With its ten laboratories on an area of more than 2,000 m² needs orAindustry changes promptly. member of the Stern-Wywiol Gruppe info@muehlenchemie.com www.muehlenchemie.com the Technology Centre is unique in size and equipment for an enterprise independent of the big organisations. The group’s We think and act internationally research and development work is conducted there on a centralised Mühlenchemie’s headquarters is in Ahrensburg, just north of basis in order to facilitate the transfer of know-how. A cooperative, Hamburg. The production plant is in Wittenburg. The company is interdisciplinary approach and a broader view beyond their own represented through offices of its own in other European countries specialisation are part of their philosophy. and in Asia. In this way they are able to open up new markets 82 | March 2016 - Milling and Grain

F CASE STUDY

CASE STUDY

Packaging machines for bespoke products When demand for bread and cake mixes called for new facility, it also posed the challenge of how to package these bespoke products

G

.R Wright and Sons became a FAWEMA customer when in 1973, they took delivery of their first automatic bagging machine for flour.

What was to become a long and fruitful relationship initially between Ken Wright, (the current Managing Director David Wright’s father) and FAWEMA’s family owners, begun when Petzold & Company, FAWEMA’s UK representatives brought the two enterprises together.

This relationship continues today after more than 43 years.

Since 1867 Wright’s have established themselves across the UK as millers of the finest quality flours, and throughout this time they have built a strong relationship with FAWEMA with more and more packaging lines added in subsequent years.

It was after Wrights had developed what was to become their highly successful range of bread (and later cake) mixes in the 1990s, that David Wright and Production Director Alan Cave naturally came to FAWEMA again in 2014 for specialist high speed packaging equipment.

Sales of this revolutionary product range outgrew the current location in the mill, so they decided to invest in a multi-million pound new build at Delta Park, Enfield conveniently located just minutes from the mill.

This new facility features a state of the art test bakery, training workshops with a product development team that can be made available to customers, plus of course a packaging department with two new high speed FAWEMA bagging lines that fulfill the latest demands of the UK supermarkets.

Until Delta Park was built, these pioneering 500g bags, sized specifically for domestic bread making machines as well as home bakers, had been packed on existing FAWEMA dedicated retail wheat flour packers at the mill.

FAWEMA’s decades of experience in designing, building and installing bag packaging lines for difficult products like flour-based 84 | March 2016 - Milling and Grain

mixes with high fat and oil content placed them in the forefront when Wrights were deciding who was going to be awarded this prestigious contract - especially when it came to ensuring extremely consistent weight accuracy, essential for perfect results in the kitchen.

The finely balanced recipes include ingredients as diverse as carrot, cheese, onion, garlic, chocolate, ginger, and linseed. To guarantee this high quality, each individual mix must not only have the correct proportion of ingredients consistently and homogeneously mixed, but every bag must have an accurately weighed dose, in this case 500g, which is where FAWEMA’s expertise comes to the fore.

If the weight varies too much then the final result can be compromised at home whether hand or machine baked.

It is for this reason that FAWEMA specified their industry-leading bulk fill and weight controlled top-up system with continuous monitoring and data recording where you can interrogate every individual weight and specify very close limits and any pack outside these limits will be rejected automatically.

The feed system designed for optimum clean down and FAWEMA’s own auger fillers with quick release hoppers, singled out this equipment for rapid product change for an application that includes currently 14 different varieties for bread and 5 for cake.

After filling, the packs are retained in pockets throughout the line that includes intensive settling of the mixes, and secure bag closing and gluing thus optimising the final pack appearance for maximum impact at the point of sale.

Automatic FAWEMA collating and shrinkwrapping equipment completes each packaging line.

Today, FAWEMA’s team of specialists are responsible for delivering up to 50 complete packaging lines a year. The programme encompasses German designed and engineered bag making, filling, closing, collating and wrapping products as diverse as flour, mixes, sugar, oatmeal, pulses, dry and semi-moist pet food, charcoal, building powders, confectionery, tea, potatoes, in fact the list is endless.

Pack weights from a few grams up to 25kg and more can be processed at modest rates for those who require an entry-level unit right up to world-leading production speeds of in excess of 100 bags per minute.

Machines for pre-made bags and sacks as well as operating from roll stock are FAWEMA’s core business. Secondary packs of collated bundles wrapped in shrink wrap film or Kraft paper are also designed and built in the factory in Engelskirchen, close to Cologne, Germany.

F

www.entil.com.tr

July 2015 | 63

SAVE THE DOLLAR YOU INVEST: OPTIMISED RAW FEED MATERIAL PRESERVATION THROUGH ACTIVATED PROPIONATES Another year of cheap & plentiful inputs?

by Kai-J. K端hlmann

Ramakanta Nayak of Nutreco Asia Co. Ltd., Bangkok, Thailand

Paul Koolen of Trouw Nutrition Selko, Tilburg, Netherlands The use of organic acids in feed preservation has now been accepted globally in agricultural sectors as a raw feed material.

Agricultural market trends Global contemporary animal production quadrupled during the past 50 years and totaled with 308 million MT of meat produced in 2013, with Asia as the main animal production center.

The population of the world is steadily growing, with a population of 9.1 billion expected by 2050. The majority of these people are in developing countries. As growth continues worldwide urbanisation is expected to reach 70 percent by 2050 compared to 49 percent today.

In order to feed the larger and more urbanised population, global food production needs to increase by about 70 percent with an increased cereal production to about 3 billion tons (from 2.1 billion today) and an increase in annual meat production to 470 million tons, respectively (FAO 2009).

However, declining growth rates of major cereal crops globally challenge agriculture to develop new technologies to compete with natural resources such as land and water, climate change and habitat preservation.

International trade of raw feed materials intensifies to ensure food security. To manage these challenges, political combined with professional networking is required. In short, the agricultural industry needs to produce more from less land and with fewer hands.

Mould prevention in animal feeds by organic acids Organic acids as forage and grain preservative fundamentally contribute to feed hygiene by suppressing the growth of moulds, yeasts and bacterial pathogens, thus allowing a more efficient use of feed resources. The use of organic acids in feed preservation has now been accepted globally in agricultural sectors as a raw feed material.

Finished feeds will have better nutritive quality and thereby lead to healthier conditions and the improved growth of farmed animals, resulting with greater economic efficiency.

However, due to humid weather, high temperatures or tropical monsoon rains, huge amounts of raw feed materials rot away due to often insufficiently managed or available storage conditions.

Global food waste amounted worldwide to 1.3 billion tons in 2013. This is equivalent to one third of the annual global food production (FAO 2013) causing severe economic losses and environmental harm.

In addition to this, if decayed grains are harvested they can infest new supplies, intensifying mould and mycotoxin development. About 54 percent of global food waste occurs during production, post-harvest handling and storage, contributing to about 870 million people daily staying hungry.

While the annual grain wastage in Australia is estimated to account for only 0.75 percent, 3.2 million tons (16 percent) had been recorded for Pakistan.

Annually India wastes 21 million tons of wheat, which is equivalent to the entire annual wheat production of Australia.

At the 1996 World Food Summit the FAO strategic goal was adopted in an attempt to eliminate world hunger in developing countries by 2015. Even a 10 percent decrease in global raw feed material waste through professionally engineered storage would make a significant contribution.

Moulds and mycotoxins in feed can cause weak animals to fall ill of metabolic or reproductive diseases and result in insufficient growth performance.

Non-corrosive preservative products that are easy to handle, yet guarantee the highest levels of grain preservation are needed.

Propionic acid combined with benzoates and propionates found wide market acceptance as did propionic acid mixed with its buffered propionates and weak organic (e.g. formic, acetic, lactic) acids.

Further innovation lead to the micelle technology, wherein activated propionates are being formed and kept in higher density.

86 | March 2016 - Milling and Grain

Micelles increases the porosity of the mould’s cell wall more efficiently by opening “canals” for in-dissociated propionic acid molecules to easily penetrate. It also does this by reducing the pH inside the mould, which leads to the destruction of the DNA which in turn leads to the death of the cell.

Feed preservation in Asia Moisture determination is crucial for high preservation of raw feed materials to avoid mould and yeast development on grains during storage before feed processing.

Common practice is to double-check moisture content upon raw material arrival at the feed mill or farm. Spray-on techniques of various propionic acid containing feed preservatives is used to inhibit mould accumulation on raw feed materials at smaller sized farms or larger sized feed mill storage facilities.

In both cases, raw feed materials will be centrifuged to segregate husk and sand prior to be screw-conveyed through a several meter long tube, wherein the feed-preserving product is homogeneously being sprayed to guarantee equal mixing with raw feed materials.

Mould development often takes place in high temperature-humid sections of each feed mill, especially, once the mixed feeds are cooling after pelleting and before they are packed.

Temperature drops evoke water condensation, the breeding ground for moulds. Combining mould inhibiting organic acids with surfactants, two effects are accomplished in one strike!

While the mould inhibition will be reduced through activated propionates, surfactants will assure a homogeneous dispersion

of the hydrating feed preservative with concomitantly increased throughput and thereby production capacity in the pelletiser.

Moisture optimisation programs are available for feed millers considering the initial moisture content of all raw feed materials to be mixed and processed to pellets with, however, the right dosage of mould-inhibiting organic acid based spray-on preservatives.

It is thus emphasised on a customer-solution-oriented management approach rather than on single product promotions to be applied for best feed quality management.

Conclusion Feed mills are enabled to store and manufacture their products with outstanding quality parameters for best animal feed production ahead of competition.

Organic acid based feed preservation reduces mould growth and when combined with surfactants, it also reduces energy costs in comparison to conventional methods (electric cooling or drying).

Trouw Nutrition, a leading company in the feed additive market is not only developing high quality products, but providing the unique combination of market specific solutions, such as vividly applicable models and costumer tailored services.

This is boosting high quality animal feed production and farming in the Asia-Pacific region.

Optimising animal nutrition of high value market players encompasses concepts, products and nutritional know-how in line with their professionally responsible ultimate company goal of ‘Feeding the Future’.

Your global technology process supplier for the animal feed industry ANDRITZ is one of the world’s leading suppliers of techno­ logies, systems, and services relating to advanced industri­ al equipment for the animal feed industry. With an in-depth knowledge of each key process, we can supply a compatible and homogeneous solution from raw material intake to finished feed bagging.

ANDRITZ Feed & Biofuel A/S Europe, Asia, and South America: andritz-fb@andritz.com USA and Canada: andritz-fb.us@andritz.com

www.andritz.com/ft

Milling and Grain - March 2016 | 87

Industry events 2016

n 13-15 March 2016

AgraME Dubai International Convention Centre, Dubai, UAE http://www.agramiddleeast.com

n 23-25 March 2016

ILDEX Vietnam 2016 Saigon Exhibition and Convention Center (SECC) Ho Chi Minh City, Vietnam http://www.ildex.com

n 29-31 March 2016

FIAAP, VICTAM & GRAPAS ASIA 2016 Bitec, Bang Na. Bangkok, Thailand http://www.victam.com

n 31 March - 3 April 2016

12th TUSAF Congress: Global Trade and Milling Technologies Sueno Hotels Deluxe, Tasliburun Mevki Kadriye, Belek, Turkey http://www.tusaf2016.org

n 04-08 April 2016

120th IAOM International Association of Operative Millers Annual Conference & Expo Greater Columbus Convention Center, Columbus, Ohio, USA http://www.iaom.info/annualmeeting

n 18-21 April 2016

15th ICC Cereal and Bread Congress Istanbul Military Museum, Turkey https://www.icc.or.at/node/2143

n 29-31 May 2016

PIX/AMC 2016 - 2016 Poultry Information Exchange (PIX) and Australasian Milling Conference (AMC) Gold Coast Convention and Exhibition Centre, Gold Coast, Australia http://www.millingconference.com.au

n 13-16 September 2016

SPACE 2016 Parc-Expo Of Rennes Airport La Haie Gautrais 35170 Bruz France http://www.space.fr

n 08-11 October 2016

International Baking Industry Exposition Las Vegas Convention Center, Las Vegas, NV, USA http://www.ibie2016.com

n 24-27 October 2016

IAOM MEA Millennium Hall, Airport Road, Addis Ababa, Ethiopia http://iaom-mea.com

n 04-06 November 2016

CICFOGRAIN2016, CICFOFEED2016, CGOF2016 No. 50, GanJiang South Road, Honggutan New District, Nanchang, Jiangxi Province, China http://www.cicfo.com

n 09-10 November 2016

JTIC Paris Event Center 20 Avenue De La Porte De La Villette 75019 Paris - France http://www.jtic.eu

n 15-18 November 2016 EuroTier Messe Hannover, Germany http://eurotier.com

88 | March 2016 - Milling and Grain

Short Courses on the Storage and Discharge of Powders and Bulk Materials

H

oppers, silos, bins and bunkers are widely used in industry for storing bulk solids materials. To ensure regular discharge from these storage systems, it is important to understand the flow characteristics of the materials being handled, and to ensure that the bins have been designed accordingly.

Attendance on the following 2 courses will help delegates gain the knowledge to do just this: Basic course: Storage and Discharge of Powders and Bulk Materials 15 - 17 March 2016 - This course includes an optional 3rd day in the on-site laboratories in Chatham.

Advanced course: Design of Equipment for Storing and Discharging Bulk Materials 26 â&#x20AC;&#x201C; 27 April 2016 - Course fees will be reduced for delegates attending (or who have previously attended) the basic course first.

If you are a plant designer, plant manager or work in maintenance, these courses will improve your ability to deal with the design and troubleshooting of plants.

Full details on both courses and on-line booking is available at http://www.gre.ac.uk/engsci/research/ groups/wolfsoncentre/coupro/sc

SPACE is launching a new version of its website

B

y attaching more importance to visuals, news and special contents, SPACE hopes exhibitors, visitors, journalists and partners will find navigation on the new website more interactive and easier.

New features will be gradually integrated before the opening of SPACE 2016 so you can best prepare your participation at SPACE. SPACE 2016 the showâ&#x20AC;&#x2122;s 30th edition - will take place on 13 - 16 September, in the Exhibition Centre, Rennes, France. www.space.fr

19-22 April 2018 İstanbul Expo Center / TURKEY

Milling Milling

Feed Feed

Pulses Pulses && Rice Rice

Pasta Pasta && Biscuit Biscuit

Supplier Supplier Industry Industry Industry

7th Flour, Semolina, Corn, Bulghur, Milling Machinery Exhibition Supplier th 7 Feed Milling Machinery Exhibition 7th Pulses and Rice Technologies Exhibition 7th Pasta and Biscuit Technologies Exhibition 7th Storage, Packaging, Laboratory, Additives and Sub-Industry Exhibition

Parantez Fair

Tel: +90 212 347 31 64 E-Mail: info@idma.com.tr

www.idma.com.tr

Industry events

WORLD BAKERY CHAMPIONS

F

The team from South Korea rom Saturday 6th to Tuesday 9th February 2016, 12 international teams competed in an effort to win the ‘Coupe du Monde de la Boulangerie’ that was held as part of the Europain & Intersuc trade show at Paris-Nord Villepinte,

France.

Performing live in front of an enthusiastic audience of supporters and professionals, the contestants from South Korea - Chang-Min Lee (Baguette and Breads of the World), Jong-Ho Kim (Viennoiserie and Savoury Baking) and Yong-Joo Park (Artistic creation) - as well as the teams from Taiwan (2nd place), and France (3rd place) pulled out all the stops to earn a place on the podium for their country.

The 12 teams competed against each other in the following categories: Baguette & Breads of the World, Viennoiserie & Savoury Baking, and Artistic Creation. For this latter, the team from South Korea conjured up an astonishing sculpture celebrating the representative sport from its country - archery on a running horse - by integrating, amongst other items, miniburgers and salted viennoiseries that were extremely creative and delicious.

The contestants’ technical skills enabled them to improvise and come up with the most surprising creations, both when using the ‘mystery ingredients’ that were drawn randomly at the last minute, and for the imposed recipes for bread and savoury baking of the world.

Following the drawing of lots, South Korea prepared: • Bread of the world: Hallah (a speciality from Israel) • Savoury bakery of the world: Kanelbulle (speciality from Sweden) • The Koreans improvised using the ingredients revealed at the last minute to prepare: • Bread containing oat flakes, cardamom, anise (seed) and orange • Savoury baking product with orange flower water, apricot syrup, coffee powder and blackcurrants For the latter recipes the contestants had the choice among a selection of flours, fermentation methods and doughs.

‘Coupe du Monde de la Boulangerie’ podium: South Korea: Chang-Min Lee, Jong-Ho Kim, Yong-Joo Park Taiwan: Chung-Yu Hsieh, Yu-Chih Chen, Peng-Chieh Wang France: Cyrille Martin, Déborah Ott, Claude Casado South Korea achieved a place on the podium for the first time in the history of the contest, so finishing in first place is quite an achievement.

Taiwan achieved second place in this edition with an impressive sculpture on the national sport: baseball. This was an improvement on its 2012 performance when it won the Bronze medal.

France, World Bakery Champion in 2008, came in third place 90 | March 2016 - Milling and Grain

thanks to an artistic and delicate creation on cycling.

The other countries that took part in the competition were: Brazil, Canada, China, Japan, Mauritius, the Netherlands, Russia, Turkey, and the United States.

In order to take part in the next edition of the ‘Coupe du Monde de la Boulangerie’, in four years’ time, South Korea, Taiwan and France will have to put their title back into play and take part in the international selection of the Louis Lesaffre Cup to try to win their place for the grand final in 2020.

The contest according to Christian Vabret, Jimmy Griffin and Thierry Marx

Christian Vabret, President of Honour, Thierry Marx, patron to the 2016 edition, Jimmy Griffin, president of the jury and the 6 international experts (nationalities not represented during the contest)

Baseball is big in Taiwan - and this was reflected in their bakery sculpture South Korea’s bakery sculpture of an archer on horseback

Industry events who sat on the jury all agree that the competition was tough but the result gave the most exceptional creations.

“I had announced that this 2016 edition would possibly be the very best given the level of the contestants and creations,” says Christian Vabret.

“We saw some brilliant teams, well prepared, with the quality this entails, with men and women who understand the spirit of the contest, and results that are beyond exceptional.

The most difficult challenge was deciding among them, and the task of the jury was not easy. We wished for an outstanding contest, and that is what we got! Watching the teams at work was a sheer delight and the result was superb!”

“The quality of the competition was impressive,” says Jimmy Griffin.

“Each time I come to the Coupe du Monde it gets better and better! This year was no exception. It’s amazing to see the level of technical skill and excellence. The decisions were very difficult to make because there are so many aspects to judge in different categories. The standards were very high and it has been a huge honour for me to be here in France and in Paris, the home of the croissant and the baguette, as president of a very experienced and excellent jury.”

“This contest is packed with talent, there’s a lot of work involved and the recipes are inspiring in an artistic and artisan way! One of the problems for bakers today is to combine two hats and two brains in a way: one as an artist to create new recipes and one as a tradesman to produce these recipes 365 days a year. Working with a quality-based approach will win new customers and sales by offering the best possible quality. For bakers this is even more difficult than for chefs, because we create value by using very few raw materials: water, flour, salt, and a pinch of leaven. That is what is really at the core of the artisan bakery trade,” says Thierry Marx.

2016 ASIA’S LEADING EVENTS FOR THE GRAIN AND FEED INDUSTRIES

3 SHOWS IN 1

Top experts gathered on stage at the ‘Coupe du Monde de la Boulangerie’

A new feature this year: the roundtables brought together prominent personalities in the trade such as Eric Kayser, Jean-Pierre Crouzet of the CNBPF (National Confederation of French Bakery and Pastry) and Dominique Saibron, who discussed topical themes and issues facing the bakery industry.

A ONE STOP SHOW & SERVICE PLATFORM

4-6 NOVEMBER 2016

CHINA

NANCHANG INTERNATIONAL EXHIBITION CENTRE

www.cicfo.com

Milling and Grain - March 2016 | 91

Industry events

VICTAM

Asia’s largest feed, rice and grain processing event celebrates 25th Anniversary

2

016 is a very special year for Victam International BV in Thailand as it is its 25th Anniversary.

The very first Victam Asia event was held in a hotel car park in Bangkok in 1991.

25 years later the event is organised at the modern Bangkok International Trade & Exhibition Centre (BITEC). The three day event will run from Tuesday, March 29 until Thursday, March 31, and is free to attend.

Register now at www.victam.com to celebrate Victam in it’s 25th year.

With just a few weeks to go before FIAAP/ VICTAM/ GRAPAS Asia 2016 opens, the organisers of Victam International have announced that the exhibition area is virtually sold out and that major international companies from within each show will be there.

FIAAP

The FIAAP show which profiles animal feed ingredients and nutrition has many local companies in attendance as well as the wellknown international suppliers among which are Biomin, DSM, Kemin, Sopropeche, Tyson, Special Nutrients, Arm & Hammer, Olmix, SPF Diana, Dr. Eckel, Cargill.

92 | March 2016 - Milling and Grain

VICTAM

Likewise the international industry suppliers are very well represented at the feed processing exhibition – VICTAM. Visitors will see large stands showing the latest technology from Buhler, Famsun, ZCME, Ottevanger, Andritz, van Aarsen, Wenger, CPM, Extru-Tech, Amandus Kahl, Dinnissen, Geelen, to name but a few.

GRAPAS

The list of exhibitors at the GRAPAS trade show, which specialises in rice milling, flour milling and grain processing, is also impressive. Once again the major international companies will be displaying their latest technology.

These include – Satake, Buhler, Alapala, Brock, Cimbria, Kay Jay Rolls, Foss, Rueter, Petkus, Cimbria, Altuntas, Chief and more.

There is a lot to see over the three days of the show. There is not just specialist ingredients and processing technology but also many stands displaying the latest auxiliary systems and machines.

There will bagging machines and bags, silos, conveyor systems, specialist formulation programs, elevators, dryers/ de-humidifiers, elevators, buckets, and many more pieces of equipment that are so necessary in a mill or processing plant.

All trade visitors are also invited to attend the 2nd ASEAN Feed & Rice Summit which takes place in the afternoon of Wednesday 30th March on Level 2 of BITEC which will be chaired by Dr La Van Kinh. DDG – President of the Vietnam Feed Association.

Respected international speakers will address the assembled delegates on a number of subjects, these will include:

Victam International is proud to have the support of the following organisations: • The Thai Ministry of Agriculture & Co-Operatives • The Thai Department of Livestock Development • The Thai Rice Exporters Association • The Thai Chamber of Commerce • The Thailand Convention & Exhibition Bureau • The Thai Department of Fisheries • The Thai Feed Mill Association • The Thai Petfood Association • The Thai Rice Milling Association • The Thai Rice Packers Association - Ms Alexandra de Athayde, Executive Director, International Feed Industry Federation (IFIF) – Recent developments in the global feed industry.

- Mr Alban Cotton – Archer Daniels Midland Company (ADM) – the development of supply of raw materials in the ASEAN region.

- Mr Du Van Pham, Senior Agricultural Officer F.A.O. (Rice Expert) - Rice and Rice based cropping system in ASEAN countries.

- Mr Vinod Ahuja, Livestock Policy Officer F.A.O. Regional Office for Asia and Pacific - Feed & Food Security

Conferences

There is also a series of conferences running alongside the exhibitions over the three days, on Level 2 of BITEC: 1. Aquafeed Horizons Asia 2. FIAAP Animal Nutrition Conference 3. Petfood Forum Asia 4. Global Milling Conference with GRAPAS Asia 5. Biomass Asia 6. GMP+ Feed Safety Assurance There will also be a programme of technical seminars, also on Level 2, these are free to all registered visitors.

Conference programmes and secretariatsare available on the Victam website www.victam.com

The region’s only dedicated show for the supply, use and formulation of ingredients, nutrition and additives for animal feeds, dry petfood and aquafeed

2 9

–

3 1

M A R C H

2 0 1 6

Asia’s largest event for the production and processing of animal feeds, dry petfood, and aquafeed. Also including biomass pelleting technology

.

B I T E C

E X H I B I T I O N

The show for rice and flour milling, grain processing, industrial pasta and noodle processing, extruded snacks and breakfast cereal production

H A L L S ,

B A N G K O K ,

T H A I L A N D

Asia’s largest feed and grain event Your global marketplace – an international event in an international city being held in a country with large home markets What’s on show at FIAAP Asia 2016?

• Ingredients • Additives • Formulation • Laboratory equipment • Quality control What’s on show at VICTAM Asia 2016?

• Feed production technology • Packaging • Energy efficiency • Auxiliary equipment • Biomass pelleting technology What’s on show at GRAPAS Asia 2016?

• Rice milling and sorting technology • Flour milling technology • Flakers, extruders • Grain processing systems • Additives Conferences Each of the exhibitions will have their own conferences, including: • The FIAAP Asia Animal Nutrition Conference 2016 • Petfood Forum Asia 2016 • Aquafeed Horizons Asia 2016 • Global Milling Conference with GRAPAS Asia 2016 • Biomass and Biomass Pelleting 2016 • The second ASEAN Feed and Rice Symposium • The second ASEAN Feed Summit

Supported by • Thai Ministry of Agriculture & Co-Operatives • Thai Department of Livestock Development • Thai Department of Fisheries • Thai Feed Mill Association • Thai Rice Milling Association • Thai Chamber of Commerce • Federation of ASEAN Feed Associations • Thailand Convention & Exhibition Bureau Organized by Victam International BV, PO Box 197, 3860 AD Nijkerk, The Netherlands T: +31 (0)33 246 4404 F: +31 (0)33 246 4706 E: expo@victam.com

www.fiaap.com www.victam.com www.grapas.eu See us on Twitter, Facebook, LinkedIn and Google+ or scan the QR codes

Free on-line registration Free on-line visitor registration is available from 1st November 2015 at: www.victam.com/?pk=

13 16 SEPT.

Rennes - France

SPACE: the Expo that offers a complete range of products and services for all sectors: cattle (dairy, beef), swine, poultry, sheep and rabbits:

More than 1.400 exhibitors in 11 halls and in the outdoor exhibit space.

More than 106.000 trade visitors expected, including, more than 15.000 international visitors.

THE INTERNATIONAL LIVESTOCK EXHIBITION

More than 700 animals on show.

A net exhibit area of more than 156.000 m2.

More than 370 journalists, including 87 international journalists.

international@space.fr Tel. +33 223 48 28 80

phideel.fr - rennes

PLANET LIVESTOCK

Industry events

MEA EVENT

REVIEW

VIV MEA has far exceeded expectations in its first edition as the new regional trade fair from VIV worldwide to serve the poultry, dairy and aquaculture industries from the Middle East and Africa to Turkey, Iran and the countries of South-Central Asia.

Held in the United Arab Emirates from 15 – 17 February 2016, the inaugural VIV MEA recorded an audited total of 6,336 visits by people from 109 countries to meet exhibitors from more than 279 companies at the Abu Dhabi National Exhibition Centre. We talked to participants about their experience at the very first VIV MEA

Juhani von Hellens Technical Manager, Bioproton

Pankaj Upadhyaya, Awila Anlagenbau, Director Export

Rafat Al Jassim, Senior Lecturer in Nutrition, Biochemistry and Microbiology at the School of Agriculture & Food Sciences - Queensland Based in Australia In my opinion VIV MEA has been very good. I always enjoy travelling and coming to Abu Dhabi is certainly something different. I have different exposure, I’m used to scientific conferences and this is different exposure – something interesting where you see the application of science and it’s interesting in that sense.

This is my fist time at a VIV conference.

Dani Di Quin, Goldlong Machinery and Engineering Co Ltd

Based in China Goldlong Machinery and and Engineering Co ltd are old friends of the VIV., so we are invited to and attend every VIV Exhibition. We just participate; we follow VIV. This is our first time in Abu Dhabi, the last time we were in Dhubai. From our experience so far, I can say that VIV MEA is much better than Agra-ME. Overall, we are very happy with VIV MEA and will be coming back next year

96 | March 2016 - Milling and Grain

Based in Germany We have a lot of people coming ito VIV MEA who have the knowledge and are qualified visitors – quality visitors rather than people who just walk in who have no idea what they’re talking about. I think VIV is a good puller, just like Victam, whereas at some other shows, we could get just one visitor to our stand, that’s too little when you are making big investments!

VIV MEA was an obvious choice for us as our primary target regions are Saudi Arabia, Jordan – we’ve just finished a plant. Saudi- Arabia we’ve been there since the seventies and we’ve completed many projects. Thailand, down in Vietnam, Idonesia, so it’s basically, South East Asia, Middle East and Europe.

Based in Australia “This is our second conference in the middle east, we went to AgraMe, but feel that VIV is perhaps more international; there are people here from Europe, Pakistan and India so it’s more regional. There is a huge market here for our natural ingredients that improve the performance of the animal. They are big markets, growing markets; the competition is getting tougher.

VIV MEA has been a good opportunity for us to come and meet all of the distributors and all of the agents; whereas if we had to meet them individually we would be here for two months.

But the thing that has stood out the most for us here at VIV MEA is how international it is, we’ve met Europeans so now we’ve made some contacts in the EU and there are some Americans here; so that is probably an interesting one going forward for us. The quality of the visitors is also pretty good.”

Industry events

Alireza Monshizadeh, Managing Director, Matador Feed Technology

Emiel Shoutsen, Managing Director, VAV

Based in Holland I think VIV have succeeded with a good show. I have noticed that a lot of the exhibitors are very enthusiastic, the atmosphere is good, the quality of visitors are also at a very high level; I definitely think that this show will grow in the future. As we do many shows we do have a positive feeling about this show but it is to early to say if it will be successful of course.

We were looking for years for a good event to exhibit because we have contacts in the region and we do business in the region but we never found a good opportunity to exhibit our materials.

Also, we are very positive and we thought that this was a good opportunity to try to participate in an event in this region. In my opinion every part of the world is important; as long as we can get business out of it it’s important. We see the middle East as not only being the future but also has a very valuable past and we hope that we can do much more trade in the future.

Lunkad Pravin, President, Premier Association Of Vegetable Oil Industry & Trade, The Solvent Extractors’ Association of India Based in India This is a very important event to us because Abu Dhabi is logistically very close to India as well as the African continent is also included here which is a challenging and upcoming market for our imports, as well as exports.

This is a good show and I’m very happy that we came here as the footfall is very good. We are expecting lots of success and good outcomes, meaning that Indian customers will visit VIV again and again.

This is the first time that we are visiting this show as we know VIV has a good reputation, so good exhibitors are coming here. We will certainly be coming back again; getting from India to the Gulf is good news!

Derek Michalski and Greg Gohmann, Commodity Merchandisers, International Feed Worldwide

This year was a challenging year for all wheat exporters I’d say, the market was dominated largely by Europe and the Black Sea in terms of export competitiveness. But in the US if we have a flour miller that has a very specific application, we need or a very specific variety of wheat, or a different specification level and they don’t need a vast quantity of it, we can be a good resource for them,.

VIV MEA has exceeded our expectations, this is the very first year that they have been in Abu Dhabi , it’s been a very positive experience for us and a great opportunity for us to get in front of a lot of customers that we do business with and could be doing business with. We feel that both on the visitors side and the participants side it has been very well representative of all the countries in the region. We are certainly looking to the Middle East and North Africa as new markets.

Based in Iran Matador Feed Technology chose to exhibit at VIV MEA because the United Arab Emirates and Abu Dhabi are areas that many companies like to come to. I think that VIV MEA is a great idea as many countries can come and visit; for the security for the economical friendship and everything they have already have in place; airport, land, hotel everything is ready to take care of business.

For example, all of the neighbouring countries you have to pay customs charges if you want to show any machines. Here, we take our machine very easily to VIV and show it. If the machine is coming to Iran or Iraq, we have problems with the customs. Also, here at VIV we can visit people from all sorts of countries Afghanistan, Pakistan, Iran, Turkey, Saudi Arabia; all peoples are coming here because they have good relationships, which is very important.

Today, if you have VIV in Iran for example, people from Saudi Arabia wouldn’t go to Iran. The UAE has very good relationships with all of their neighbouring countries; they are very friendly and open.

Milling and Grain - March 2016 | 97

MEA

VIV MEA has enjoyed an impressive launch, opening as the as the new regional trade fair from VIV worldwide in the United Arab Emirates. The event was held from 15 – 17 February 2016 in Abu Dhabi to serve the poultry, dairy and aquaculture industries from the Middle East and Africa to Turkey, Iran and the countries of SouthCentral Asia. Delegates form across the world were in attendance and the inaugural VIV MEA recorded an audited total of 6,336 visits by people from 109 countries to meet exhibitors from more than 279 companies at the Abu Dhabi National Exhibition Centre.

High quality and outstanding attendance

VIV worldwide manager Ruwan Berculo of organizer VNU Exhibitions says: “When we announced the launch of VIV MEA we said we expected the first show to have approximately 200 exhibitors from all parts of the world, presenting their products and services to about 4,000 of the region’s top decision-makers and buyers. We have been proved right about the global origins of the exhibiting companies and about the high quality of the visitors, but the size of the attendance has been much more than we could ask for an event making its debut. This also shows in the high preliminary satisfactory rates: visitors score VIV MEA 2016 with an 7.8 and exhibitors rate the show with an 8.

“It has been a major vote of confidence from the people of the animal protein industries in the region, who have quite clearly welcomed VIV MEA with great pride as a regional show that has also instantly become a major international hub. Despite the political instability and turbulence in some areas of the Middle East and the current economic uncertainties in the region caused by low oil prices, the leading food producers have demonstrated by their attendance in Abu Dhabi that they remain determined to look ahead and inform themselves about the latest innovative and advanced techniques from around the world.

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“In addition, the undoubted success of VIV MEA is a testament to the family feeling between the industry, our organization and the buyers and sellers of the business internationally that we have all joined hands together in creating such an important new event.”

Excellent international spread

Approximately 80% of visitors came from outside the UAE, Berculo reports. They represented an excellent spread of countries covering the Middle East, considerable parts of Africa and locations in and around India.

Numbers from individual countries in the northern areas of the African continent were especially strong for places such Egypt, Sudan and Nigeria. Of course, many other visitors arrived at the UAE venue for the show from the neighbouring Gulf states and Saudi Arabia.

“Almost all of the countries in the Middle East and North Africa already hold their own local show on agriculture or animal production, yet VIV MEA 2016 has managed to attract business leaders from throughout the region because of its special mix of global suppliers, innovation and information,” Ruwan Berculo comments.

“The success of our show was helped further by having an accompanying conference programme of a considerably

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higher quality than would be found normally at more local events.

“It gained, too, from being co-located at the ADNEC exhibition centre with the Global Forum for Innovations in Agriculture. Visitors from both sides took the opportunity to look at the co-located events, as a way of adding even more value to their time spent in Abu Dhabi. These visits are in addition to the 6,336 original VIV MEA visits.

“Another extremely positive aspect for the first VIV MEA has been that its timing has coincided with the recent opening of more flexible international trading relationships with Iran. We were visited by several hundred Iranian poultry and feed producers who confirmed that the new business environment means they will want to invest and grow.”

Future plans

VIV MEA delivered fully on its promise to be a niche animal proteins event for all industry leaders with a strong emphasis on poultry meat and eggs, but also offering an extended coverage into dairy milk production and aquatic farming. Visitors and exhibitors have already suggested how future editions of the event might be enlarged, such as by having an increased focus on the added-value downstream areas of further processing, marketing, branding and product safety.

“VIV MEA returns in early February of 2018,” Berculo confirms. “As a consequence, we now have an excellent show to alternate with VIV Asia in Bangkok as a regional hub platform taking place every two years.”

102 | March 2016 - Milling and Grain

Leo Van De Mierop, Managing Director, Nutrex NV

Based in Belgium For us VIV MEA has been very successful; really successful for the first edition. It was a really good decision of VIV to organise it here in Abu Dhabi.

Weâ&#x20AC;&#x2122;ve had a lot of interesting visitors and for sure we will have a lot of business out of this. We will come again and I will recommend VIV MEA, but not to our competitors!

104 | March 2016 - Milling and Grain

Lambton Conveyor +1 519 627 8228 www.lambtonconveyor.com

Enzymes AB Vista

To be included into the Market Place, please contact Tom Blacker +44 1242 267700 - tomb@perendale.co.uk

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Colour sorters R-Biopharm

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Equipment for sale

Satake

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Computer software Adifo NV +32 50 303 211 www.adifo.com

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Fischbein SA

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Andritz

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Format International Ltd

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Cetec Industrie

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Insta-Pro International

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Consergra s.l

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Denis

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Geelen Counterflow

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Feed nutrition Berg + Schmidt GmbH & Co. KG +49 40 2840390 www.berg-schmidt.de Biomin +43 2782 8030

Bentall Rowlands

Suncue Company Ltd

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sales@suncue.com

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Delacon

Chief Industries UK Ltd +44 1621 868944 www.chief.co.uk

Tornum AB

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106 | March 2016 - Milling and Grain

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Silo Construction Engineers

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Imeco

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Laboratory equipment Bastak

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+90 312 395 67 87

+1 9786 421132

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www.thermoscientific.com

www.rentokil.co.uk

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Publications International Aquafeed +44 1242 267706 www.aquafeed.co.uk International Milling Directory +44 1242 267703 www.internationalmilling.com

Brabender

Milling and Grain

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+44 1242 267707

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Milling and Grain - March 2016 | 107

Rolls Leonhard Breitenbach +49 271 3758 0 www.breitenbach.de O&J Højtryk +45 7514 2255 www.oj-hojtryk.dk

Lambton Conveyor

IFF

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+495307 92220

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MYSILO

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+1 785 532 6161

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www.grains.k-state.edu

Obial

nabim +44 2074 932521

+90 382 2662120

Roller mills

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Alapala +90 212 465 60 40

Silo Construction Engineers

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+32 51723128

Ocrim +39 0372 4011 www.ocrim.com

www.sce.be

IMAS - Milleral +90 332 2390141

Silos Cordoba

www.milleral.com Unormak

Valves

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+1 785 825 7177

www.siloscordoba.com

vortex@vortexvalves.com www.vortexvalves.com

+90 332 2391016

Sukup

www.unormak.com.tr

+45 75685311

Ugur Makina

www.dancorn.com

+90 (364) 235 00 26 www.ugurmakina.com

Symaga

Roll fluting

+34 91 726 43 04 www.symaga.com

Fundiciones Balaguer, S.A.

Rota Val Ltd +44 1249 651138 www.rotaval.co.uk

Vibratory equipment Mogensen

Raw

Materials

Handling

+34 965564075

Tornum AB

+44 1476 566301

www.balaguer-rolls.com

+46 512 29100

www.mogensen.co.uk

www.tornum.com

Vibrafloor

Safety equipment Rembe

Westeel

+49 2961 740 50

+1 204 233 7133

www.rembe.com

www.westeel.com

Sifters

Temperature monitoring

+33 3 85 44 06 78 www.vibrafloor.com

Weighing equipment Imeco +39 0372 496826

Filip GmbH

Agromatic

+49 5241 29330

+41 55 2562100

www.imeco.org

www.filip-gmbh.com

www.agromatic.com

Parkerfarm Weighing Systems

Dol Sensors

+44 1246 456729

+90 332 444 0894

+45 721 755 55

www.parkerfarm.com

www.gencdegirmen.com.tr

www.dol-sensors.com

Genc Degirmen

Silos

Training

Yeast products Leiber GmbH

Bentall Rowlands

Bühler AG

+49 5461 93030

+44 1724 282828

+41 71 955 11 11

www.leibergmbh.de

www.bentallrowlands.com

www.buhlergroup.com

Chief Industries UK Ltd

IAOM

+44 1621 868944 www.chief.co.uk

+1 913 338 3377 www.iaom.info

To include your company in both the Milling and Grain market place, and The International Milling Directory, contact: Tom Blacker +44 1242 267700 • tomb@perendale.co.uk

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The career hub

- Sales Manager (m/f) Russia

#3961

- Sales Manager (m/f) Ukraine

#2982

Milling and Grain recognises that both milling companies and those supplying the milling industry with both equipment and services are finding it increasingly difficult to recruit staff from within the industry internationally. The shortage of the right people in our industry being aware of jobs on offer is likely to slow the development of milling and its related sectors globally. Therefore, Milling and Grain is devoting a page to this important subject - alerting readers to job opportunities.

- Sales Manager Aquaculture (m/f) China #2844 - Sales Manager for Poultry Nutrition (m/f) Poland

#3141

This is not a recruitment page, this is simply an attempt to bring to readers attention the job opportunities they might not otherwise be aware of.

- Sales Representative (m/f) Thailand

Contact tutit@perendale.co.uk for more information about listing a job vacancy.

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Asia

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To find out more about Biomin jobs simply scan the QR code and enter the job number - or visit bit.ly/biominjobs

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#7745

To find out more about Romer Labs jobs simply scan the QR code and enter the job number -

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or visit bit.ly/romerlabsjobs

#7802 - Sales & Marketing Director (m/f) Austria

#7601

#5461 - Sales & Marketing Manager (m/f)

- Technical Sales Manager - Poultry The Netherlands

Austria

#7962

Job #7421 To find out more about bio-ferm jobs simply

- Sales and Marketing Director (m/f) Austria

#7621

scan the QR code and enter the job number or visit bit.ly/biofermjobs

Milling and Grain - March 2016 | 109

the interview

David Wright

David Wright is the current Managing Director of G R Wright and Sons Ltd. A sixth generation miller and self-proclaimed man of “many hats,” Mr Wright’s primary responsibility is to ensure that the day-to–day running of the company remains smooth, although he particularly focuses on the commercial side of the business.

Mr Wright still resides in the quaint Mill House which stands on site at Wright’s Mill, Ponders End, Enfield - a site which has roots traceable all the way back to 1087. In fact, whilst driving into the mill you pass the house, a veritable monument of milling history, which has been inhabited by six generations of the Wright family for the past 149 years. It is the house in which Mr Wright was brought up, which is still in fact his family home, and which was previously inhabited by his greatgreat grandfather, so it’s got a “few ghosts running around the place!”

You officially joined the family company in 1982, is that correct?

Officially yes, but I don’t think I ever really joined, because I lived on site and grew up at the mill and from the age of about thirteen I was working in the business. I think there might be a law against that now! But it was all great experience that shaped the rest of my life.

So what was that progression like?

Fantastic! Well I did it just for the money originally but I also enjoyed the work and working with the guys in the mill.

Every school holiday I worked cleaning in the mill or packing flour and as I got slightly older I got more jobs and more responsibility. So when it came to thinking about what I was going to do as a career I soon knew it was going to be milling.

Actually my father had tried to dissuade me from becoming a miller in the early days because he thought that the future wasn’t always that great back in the sixties and seventies, as competition was really hard and we were competing against very large units of production so it was difficult. But I soon realised it was what I really wanted to do.

So when you worked out what it was that you wanted to do, did you have a vision for the company and if so what was it? Did you see a certain path and think ‘this is where I want to go’?

Yes, you start off wanting to learn about the business, the learning was the most important bit. When I left school, I trained at other mills, Timm’s of Goole, and with Heygates, and then with the milling engineers Henry Simon s and then the Swiss Milling School. In fact, that’s where I met Alan, he was working for Allied Mills and we were classmates on the milling course, before he came to work here.

So it was all about getting my head around how milling works and I was very much on the production and the technical side to start with.

I knew that as a small miller we needed to specialise if we were to succeed. So high quality flours and specialist products were the way forward for us but made alongside mainstream flours so that we also got the economies of scale with higher volumes.

The company has always invested quite heavily in the business. My grandfather built our wheat storage silos and a new milling plant and my father rebuilt and renovated most of the site. So we have a track record with this amongst my ancestors and I have always shared the same philosophy.

Getting the business ready for the 21st century was very much part of the plan. Alan and I both enjoy getting in new plant – I think it is called “boys and their toys” but I believe it has served the business well.

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People seem to be at the heart of your business.

Our research found that you prefer to give people a career path and trajectory rather than simply a job.

Do you find that this ties in nicely with the very evident family like ethos here?

We are a fairly small company so sometimes progression can be more difficult compared to a large multi-site business, but we do try to do that. It is true to say people come here and hardly ever leave so it’s a good indication that they like working here in the main.

Alan, for example, worked here for 24 years and he’s still quite a new boy compared to a lot of the staff! So if they do leave it’s usually because they are retiring. Most people here believe it’s a very happy place to work. So that probably gives an idea of how we put people in the centre of things.

Experienced, skilled and loyal staff obviously bring a lot of benefit to the business. We are very lucky in that respect.

Training and development has always been central to what we do. We became an “Investor in People” about twenty years ago and that really got us focused on training and involving everyone in the main goals. We need quite a few staff here because of the nature of the business. We make lots of different specialist products, value added and premium flours and have lots of the smaller type customers compared to other businesses.

With that complication it is inherent that you bring something new to the market as well?

Yes innovation has been very much at the core of what we do and we do bring new products to the market I believe that is how we have survived when many small milling businesses have not. I think the other thing is that we do really take care about the detail of things. Maybe an outsider coming in may think “why’s he getting involved with that?” Particularly when it comes down to quality and efficiency, if things aren’t right then all of us in the senior team know about it.

Going forward, how do you envisage the future of developing for the flour milling industry as a whole?

It’s an interesting dynamic, in recent years we have seen the decline in market share of some of the bigger millers and the resurgence of the some of the independent millers; Whitworth’s is now the biggest miller in the country and has grown considerably in recent years. I think much of that is down to ambition and the investment they have made in their business.

Whilst we have no such ambition to be one of the “big boys” we do believe that long term investment is absolutely crucial to our future success and longevity. As a business that is 150 years old and staunchly independent, when we look at a project we are often planning for the next generation.

Most of the bigger investments we have made have had that philosophy behind them, like the new warehouse we built and the facility at Delta Park. They were major investments at the time but hopefully my son James and the next generation will look back and say ‘that was a good decision, I’m glad they did that.’

PEOPLE THE INDUSTRY FACES AFIA adds Director of Regulatory Affairs to staff

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he American Feed Industry Association welcomes Preston Buff, PhD, who joins the staff March 4, as director of regulatory affairs. The newly created position will assist the current legislative and regulatory staff efforts. He will be based in the Arlington, Virginia, office.

Preston comes to AFIA from Mars, Inc., where he worked for eight years at Mars Petcare and Horsecare US. “AFIA is quite fortunate to find Preston after a nationwide search and in our own backyard,” said Richard Sellers, AFIA senior vice president of public policy and education.

Preston Buff

“I look forward to him starting in March and transitioning many of my day-to-day responsibilities to him as I focus on leading AFIA’s public policy efforts. He has a tremendous skillset that will blend well with our current efforts and staff.”

Preston will be responsible for medicated feed, the veterinary feed directive, AFIA’s Equine and Nutrition committees, technical science issues and assisting with the legislative and regulatory efforts with the Association of American Feed Control Officials, US Food and Drug Administration, state legislative and regulatory concerns for the southeastern US, and the Food Safety Modernisation Act. Preston will attend the Spring Committee meeting and Purchasing & Ingredient Suppliers Conference in New Orleans, Louisiana, next month.

Preston earned a bachelor’s degree in biology from Southwest Missouri State University, and a master’s degree and a doctorate in animal sciences from the University of Missouri. He is a professional animal scientist and is board certified in equine nutrition by the American College of Animal Nutrition.

Preston and his wife, Dr Bridgett McIntosh, five dogs, six horses, two cats and four goats reside in Leesburg, Virginia.

Barbaros Corekoglu joins COCERAL

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n experienced EU Affairs professional, Barbaros Corekoglu joins COCERAL Secretariat today in charge of the Market, Trade and Sustainability portfolio.

Prior to joining COCERAL, he gained extensive experience in the trade, energy and environmental policy areas working for the agri-business industry sector.

Barbaros started his career at the European Commission – Directorate General for Trade and succeeds Gloria Gabellini who has been with COCERAL for the past six years.

Barbaros Corekoglu

Barbaros holds a Master’s degree in EU, International Relations and Diplomacy from the College of Europe (Bruges) and a degree in Economics from the Bilkent University in Turkey.

Within COCERAL, he will be responsible for the Market and Agricultural Policy Section, including trade and sustainability-related issues. He will also be dealing with the Malting industry, represented within the group as part of his professional development.

GMV board welcomes Rene Smulders

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ast November, GMV had to say goodbye to two very involved board members. Paul den Ouden and Sander Schwartz made room for two new board members. One of these new board members is Mr René Smulders, CCO at KSE Process Technology.

“Result-oriented and a strategic approach are qualities of René on what we can count on within GMV in the coming years”, said Jacqueline van Oosten - FME. “Within the feed sector, René is surely not unknown. As in the entire agrifood sector, there are many developments and there is plenty of work to do. René likes to contribute to rejuvenate GMV and bringing it a step further”.

Rene Smulders

René is responsible for the sections ‘Biobased’ and ‘Meat & Feed’ within the GMV board.

“It is important to look further into the agrifood chain than just our own link in the chain”, said René Smulders. “By looking along the entire chain we can efficiently and effectively deal and solve the challenges in the sector.

This should ultimately result in a better cooperating chain and an optimised process from seed to meat.

Could you be the next industry face?

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his month Milling and Grain are proud to announce that we are launching our very own Career Hub page (with help from our sister publication, the International Milling Directory). The first Career hub (on page 109) has been brought to you by The ERBER Group, who have also written an article about the challenges associated with attracting and retaining the right people for this edition of Milling and Grain (see page 56).

The Career Hub page hopes to unite all aspects of our circulation, from advertisers, to millers, to readers. If you’re looking to fill a vacancy or are seeking a job in the industry then The Career Hub can connect you to the right people.

112 | March 2016 - Milling and Grain

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