FEB 2021 | Milling and Grain magazine

February 2021

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In this issue:

FORTIFICATION Fortifying flour with vitamin D3 • Artisan flour mills rise to the challenge of Covid-19 IN A

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• The importance of water content in the grain industry

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Milling and Grain . Volume 132 . Issue 02 . February 2021

• The future of feed production: Exchanging machine stops for robots

Volume 132 Issue 02

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VOLUME 132 ISSUE 02

February 2021

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 darrenp@perendale.co.uk Fred Norwood Tel: +1 405 834 2043 fredn@perendale.com Asia Marketing Team Dante Feng Tel: +886 227930286 dantef@perendale.com Latin America Marketing Team Iván Marquetti Tel: +54 2352 427376 ivanm@perendale.com Pablo Porcel pablop@perendale.com Oceania Marketing Team Jasmine Parker jasminep@perendale.com Nigeria Marketing Team Nathan Nwosu Tel: +234 8132 478092 nathann@perendale.com Egyptian Marketing Team Mohamed Baromh Tel: +20 100 358 3839 mohamedb@perendale.com Turkey, Eurasia and Middle East Marketing Team Mehmet Ugur Gürkaynak Tel: +90 537 3646457 mehmetg@perendale.com Managing Editor Vaughn Entwistle vaughne@perendale.co.uk Editorial Manager Peter Parker peterp@perendale.co.uk Sub-editor Andrew Wilkinson andreww@perendale.co.uk International Editors Dr Roberto Luis Bernardi robertob@perendale.com Professor Wenbin Wu wenbinw@perendale.com Mehmet Ugur Gürkaynak mehmetg@perendale.com Design Manager James Taylor jamest@perendale.co.uk Circulation & Events Tuti Tan tutit@perendale.co.uk Development Manager Antoine Tanguy antoinet@perendale.co.uk millingandgrain.com ISSN No: 2058-5101 ©Copyright 2019 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

90 - Elevator Buckets Special ISSUE HIGHLIGHTS

8

NEWS FEATURES

52 The secrets to producing great flour for pasta

56 Artisan flour mills rise to the challenge of Covid-19

62 The future of feed production: Exchanging machine stops for robots

FACES

10-40 68 Folic Acid: A pinch a day keeps the birth defects away

74 Fortifying flour with vitamin D3: High storage stability vs difficult analyses

PRODUCT FOCUS

48

CASE STUDY

106

88 Zhengzhou in Henan Province plans ‘Grain of China’ program

STORAGE

Elevator Buckets Special 92 96

78 The importance of water content in the grain industry

Innovation and consistency at MaxiLift Bucket elevator efficiencies at Tapco

106 The 4B elevator buckets advantage

84 Low scouring in calves with specialty soy proteins

122 People news from the global milling industry

EVENTS

108 Event listings, reviews and previews

TRAINING

42 Industry training news

COLUMNS

10 The Global Miller 22 Chris Jackson 24 Mildred Cookson 28 The Rex Wailes collection

8 GUEST EDITOR Roger Gilbert

56 COVID-19 James Cooper

120 INTERVIEW Scott Montgomery

COVER IMAGE: Fortifying flour with vitamin D3: High storage stability vs difficult analyses - page 74

World Flour Day, March 20, 2021 These opening months of 2021 are proving extremely busy despite the ’stay-at-home’ order that Covid-19 conditions have forced upon many of us - and which most of us are reluctant but happy to comply with.

Why so busy? We have a number of virtual events taking place with the most impressive being the US IPPE poultry-meat-feed expo that is held as a physical event in late January each year in Atlanta, followed by the One Virtual Experience Conference by Alltech which is also a virtual event after very successful live event and most recently DLG’s EuroTier Digital 2021, a new event that attracted over 40,000 online visitors in early February with almost half attending from outside Germany.

That’s not to mention what is coming up in March - with World Flour Day; the second inductee into the Milling Hall of Fame; the hosting of our own Aquafeed Extrusion Conference and our partnership in a new Online Milling School Course that offers an affordable 12-week course for those wanting to learn the processes in aquaculture feed production.

Roger Gilbert

Other digital events abound!

But it’s the World Flour Day that is taking my attention. What are millers planning to do on World Flour Day? What are others planning for millers?

The first thing we should all be prepared to announce is our support for the concept of World Flour Day. To tell our customers and suppliers about the importance this day has in the annual calendar and how the industry goes about providing this essential staple foodstuff.

Next, we should identify what we can do individually to show our support for millers. On March 20 we should show our appreciation a card a cake, a gift and/or an acknowledgement - to those working in the complete flour food chain that produces our daily bread every day - from breeders and merchants, to farmers, transporters, storemen, to millers, to retailers, to bakers! Let’s say thank you in a big way on the day. Let me know what you do and I’ll report it in our pages in April!

These celebrations bring me to my final sobering point. Why aren’t we more able as an industry to assist in providing mothers-to-be (and the first 1000 days of a child’s life) globally with fortified flours to minimise health and wellbeing issues? I’m pleased to say that from this edition, we are making a start with addressing this topic and we will find out what more can be done to minimise vitamin and mineral deficiencies through the fortification of flour and other milled foodstuffs.

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Fortifying flour with vitamin D3 High storage stability vs difficult analyses

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Milling and Grain looks at elevator buckets in this its February 2021 edition, providing three highlyrespected bucket manufacturers with strong records within the milling industr

Vitamin D is playing an increasing role in flour fortification.

PAGE 90

PAGE 74

FOOD CASE STUDY

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STORAGE

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Major Asian producer upgrades for future productivity and efficiency

Low scouring in calves with specialty soy proteins

Bogasari Flour Mills, the leading miller in Indonesia, is upgrading and automating to industry 4.0 standards. It’s a key investment in future productivity and efficiency.

All farmers, whether they have veal- or heifercalves, benefit from at trouble free transition of the new-born calves into a ruminant.

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Milling

News

With World Flour day taking place on March 20 this year, it will come as no surprise that much of this edition of Milling and Grain magazine focuses on flour and specifically, its fortification.

This month sees Milling and Grain granted the rare opportunity to invite Scott Montgomery, the director of Food Fortification Initiative in the USA, to the Rongorongo Live video studio this month to discuss food fortification.

We regularly carry stories on the importance of fortification and we understand the impact it has on the health of young, soon-to-be mothers and their babies.

Mr Montgomery discusses the role that millers can and are having in addressing the fortification issue.

We wanted his view on how, in a world that is responding in a co-ordinated manner to the challenges posed by the Covid-19 pandemic in order to save lives, many countries are failing to work together with their millers to protect the health and welfare of their next generations. He answers that question and remains as passionate as he was in the early 2004 about worldwide food fortification. We carry a printed, abridged version of his interview in this issue.

Also during the month MAG had the opportunity to put a question to Bühler’s Chief Technology Officer Ian Roberts, during the company’s annual Press Conference, to ask for his view on food fortification.

In brief, the Bühler company is fully supportive of the initiative that provides fortification through flour.

“We have a number of initiatives that we partner with in this area and Partners in Food Solutions is one of the very important ones,” he says.

“We have a strong strategy for Africa and food fortification of flour has to be part of that - it’s a Bühler’s Chief critical aspect.

Technology Officer Ian “Fortification is not only critical Roberts for the unborn child but also to ensure young females in the population are getting adequate nutrition before conception so we can eliminate issues around pregnancies that have damaging impact on the health of the mother - as well as setting the child up in the first 1000 days of life so that it is not disadvantaged forever.

“It’s important to put this together,” says Mr Roberts, speaking to the reporters attending the digital press conference. mymag.info/e/1039

10 | February 2021 - Milling and Grain

Widely believed to improve the nutritional quality of the food supply and provide a public health benefit with a minimal risk to health, by deliberately increasing the content of an essential micronutrient, such as vitamins and minerals in a food millers can make a difference.

The World Health Organisation states that the large-scale fortification of staple foods - such as flour - is a simple, effective and inexpensive way of increasing the vitamin and mineral content of the food supply.

Folic acid fortification has also been found to substantially reduce the incidence of neural tube defects in a large number of countries including several in North and South America, Iran, Jordan and South Africa.

A further example of a fortification success story is the South American country of Chile.

This nation witnessed a 55 percent reduction in neural tube defect prevalence between 1999 and 2009, which was believed to be due to the practice of fortifying food including wheat with iron as it caused an increase in haemoglobin and serum ferritin levels.

Now it goes without saying that wheat is very important to our industry. In fact, together with maize and rice, wheat accounts for 94 percent of total cereal consumption worldwide.

It comes as no surprise than that the fortification of industrially processed wheat flour, presents yet another effective, simple and inexpensive strategy for supplying vitamins and minerals to the diets of large segments of the world’s population.

In 2012, the 65th World Health Assembly of the World Health Organisation endorsed resolution WHA65.6, which established goals for the improvement of maternal, infant and young child nutrition by 2025. This resolution included a 50 percent reduction in the number of women of reproductive age affected by anaemia, with the WHO citing the increasing fortification of staple foods as an important part of achieving that target.

So with the WHO backing fortification, teamed with the positive relationship that the practice shares with food production costs, as well as the positive effect that it can have of on the health of the general populace, the case in favour of fortification should be a fairly straightforward one.

For millers, fortification of any food presents a very simple way for our industry to make a very positive contribution to the future of humanity. gfmt.blogspot.com

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Chris Jackson

Adopting the ‘can do’ attitude

W

e started the New Year with great optimism that our world would revert back to something which most of us would recognise as ‘normal,’ that is to say being able to travel and mix freely with friends and colleagues, alas that was not to be – late last year we were being led to believe that the Covid-19 virus would soon be confined to the history books.

Our scientists have now discovered a slightly different and apparently much more virulent strain.

However, we need to remain optimistic, as we go forward in to 2021 and adopt the mantle of ‘we can do’ and dismiss the negativity that our media force upon us.

In an unprecedented short time the world’s scientist have developed effective vaccines. All that remains to be done is to get that vaccine to the population, which will rely on our adopting that ‘can do’ attitude.

For those of us involved in the livestock industry such a disaster should not have been completely unexpected, particularly when so many people not only live in close proximity to each other, but easily and readily travel the world - an ideal ‘breeding ground’ and vector for a virus to thrive and spread.

For us involved in primary agricultural production it is easier to stay better isolated as our work is by its very nature mostly conducted away from the big population hubs. We are therefore privileged from this perspective and it is quite difficult to assess the disease’s ultimate impact on our lives.

Some effects

Let’s take a look at some of the effects that this terrible disease has had on our industry.

For us in the Western world, where primary food production is not very well understood by consumers whose demands we have to meet. The immediate effect that millers had to react to was an increased demand for flour in supermarkets for home baking, with a drop in demand for flour and flour based products going to the catering industry in all of its formats.

Millers saw demand increasing significantly for small bags of flour from these outlets worldwide, especially for 1kg bags, as people were ordered by governments to stay at home and only go out for necessary shopping. Therefore consumers were buying durable wheat-based products to do more baking at home. In combination with this the demand on millers to supply restaurants and other catering establishments dropped significantly.

Perhaps much more significantly - with people having to stay isolated and only travelling where it was not possible to work from home - there has been a drop in grains used for ethanol production, meaning less distillers dried grains with solubles, and therefore less of a protein rich by-product used as an alternative to soybeans and maize in animal feed production.

In a bizarre twist the inability to travel by car, or more significantly 12 | February 2021 - Milling and Grain

by air, has resulted in the use of less ethanol, and significantly less crude oil. This has made a major and very positive difference to global warming along with causing much less environmental damage - and is very good news for planet earth.

As we have discovered new ways of working involving no travel, this has encouraged us to work with the technologies that we have seen develop in recent years and has readily been adopted to host the huge demand for virtual meetings, allowing many businesses to adapt and continue.

For our very conservative industry the value of face-to-face meetings must never be dismissed as unnecessary, indeed in the greater world we must not lose sight of the fact that humans are social animals and we need physical contact.

We also have to recognise that by working together and pooling ideas the end result is usually more than the sum of the individual parts, which is vital in keeping innovation and advancement moving forward.

Vaccines and ‘herd immunity’ will be our saviour in this respect.

Initially as the pandemic spread across the world, problems of supply of raw materials were seen as countries began to lockdown borders in an attempt to limit the spread of the virus. In many cases this has been seen as too little too late.

Another very positive effect of this disease’s spread has led to some governments stepping up their disease surveillance strategies to identify new threats before they are out of control. South African scientists in particular identified a new more virulent strain very early. By being up front and honest with the world their example is exemplary.

Stresses and strain on staff

My understanding for labour is that the pandemic has affected companies in many ways, with social distancing measures being implemented in some places have meant that some have to reduce employee numbers per shift.

By far the biggest problem is when staff or people close to them test positive, causing them to have to self isolate. These absences mean that some parts of production have to be closed down disrupting supply, with newer and much better instant testing this problem is being reduced considerably.

Once again our brilliant scientists are finding brilliant solutions that use technology and allow us to keep our industries operating.

With all of the lessons learnt, at huge cost both financial and in human terms, we must not forget that the world has seen major pandemics before. They have been eliminated. We must also be aware that new technologies allow us to know far more about what is happening worldwide, giving us the means to address problems.

We need to keep a positive perspective as there has never before been so many people living to the age that is now expected and kept there by modern science.

Therefore, together we should look forward positively. We have come to realise the benefits forced upon us by compulsory limitations of travel, of family connections and friendships. The unselfish help that strangers have given endlessly to others in need.

Now that we are getting close to seeing large parts of the world vaccinated we should look forward to developing our lives and business in a new way to the benefit of all.

I would like to add some good news for primary producers following the UK’s departure from the EU. I can report that gene editing, which has been under development both here but also in Japan, Australia and the Argentine, will be further developed. This ‘process of development’ will allow crops to be produced with less reliance on chemicals and livestock production less reliant on antibiotics. Excellent news for both our producers and consumers.

We have a lot to look forward to in 2021, when we collectively adopt the ‘can do’ attitude.

Milling News

T

NGFA announces Michael Seyfert as new president, CEO he National Grain and Feed Association (NGFA) announces that Michael J. Seyfert will become its new president and chief executive officer.

Mr Seyfert is scheduled to become NGFA’s top executive staff officer on March 1, succeeding Randy Gordon, who will retire by the end of March after serving nearly 43 years with the nation’s largest and most diverse agribusiness association – the last eight as its president and CEO. In so doing, Mr Seyfert will become only the seventh person to serve in that capacity at NGFA since its founding in 1896.

“We couldn’t be more pleased to have Michael join NGFA’s outstanding 13-member team of dedicated staff professionals,” says NGFA Chairman JoAnn Brouillette, Managing Partner of Demeter LP in Fowler, Ind. “He has the vision, energy, intellect, experience, leadership qualities and contacts in Washington to build on NGFA’s already strong record of achievement in serving the grain, animal feed/animal food, grain processing and milling and export industry. We’re excited about what the future holds under his leadership as NGFA begins its 125th year in 2021.”

Mr Seyfert says, “Joining the NGFA family during its 125th anniversary is an honour and a privilege.

“I am excited to lead one of the top agricultural organisations in the United States and its talented, dedicated staff into its next 125 years.

“NGFA has a history of vision and leadership that

continuously moves the industry forward. It also provides services essential to the daily operations and success of its member companies. I understand the important value of these functions and am committed to their continued strength.”

Mr Seyfert thanked Randy Gordon for his nearly 43 years of leadership and service to NGFA and its members.

Mr Seyfert, who has extensive corporate and government experience, currently serves as director of government and industry affairs for FMC Corp, the world’s fifth largest crop protection company. In that role, he coordinates and directs the company’s federal, state and local North America government and industry affairs program.

Prior to joining FMC in February 2014, Mr Seyfert worked from 19972013 on the staff of former Senator Pat Roberts, R-Kan, capped by serving two years as staff director of the Senate Agriculture, Nutrition and Forestry Committee from 2011-13.

During his Capitol Hill career, Mr Seyfert also represented the US Senate on official government missions to Australia, Canada, China, Cuba, Singapore, Taiwan and Vietnam.

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Milling News

The Alltech ONE Virtual Experience launched

T

he Alltech ONE Virtual Experience launched with the 2021 Agri-Food Outlook, featuring insights supported by data from Alltech’s industry-leading surveys.

The presentation, which is available on demand, highlights results from the 10th Annual Alltech Global Feed Survey and the second Annual Women in Food & Agriculture Survey.

During the virtual session, Dr Mark Lyons, president and CEO of Alltech, speaks with global industry experts to go beyond the numbers and explore the trends shaping the future of agri-food.

The discussion the ONE Virtual Experience focuses on are five emerging trends. They include: ‘China’s Rebound’ with Jonathan Forrest Wilson, President of Asia, Alltech; and Winnie Wei Jia, Director of Customer Experience, Alltech China ‘A Reshaping of the Supply Chain’ with Eric Glenn, Global Purchasing and Supply Chain Director, Alltech and Kathryn Britton, Senior Director of IMI Global Operations, Where Food Comes From, Inc. ‘The Inexorable Rise of E-Commerce” with Anand Ramakrishnan Iyer, Digital Marketing Manager, Alltech ‘Health-Conscious Consumers’ with Nikki Putnam Badding, Director, Acutia and Human Nutrition Initiatives, Alltech ‘Innovation Through Empathy and Inclusion’ with Bianca Martins, General Manager, Alltech Mexico An exceptional time for the agri-food industry “This has been an exceptional time for the agri-food industry,” says Dr Lyons.

“Agriculture stood strong in the face of adversity, and the global food supply chain continues to provide one of the most basic needs for human survival. The data and insights we have gathered reflect challenges, successes and extraordinary opportunities as we chart a course for the future.”

Results from the Alltech Global Feed Survey and the Women in Food & Agriculture Survey, including graphs and maps, are available on the Alltech ONE Virtual Experience platform in conjunction with the virtual session.

Alltech Global Feed Survey Now in its 10th year, the Alltech Global Feed Survey serves as an invaluable barometer for the state of animal feed production.

Fortified by a decade of documentation and research, it is the strongest evaluation of compound feed production and prices in the industry and is the most complete data source of its kind.

The 2021 Alltech Global Feed Survey estimates that international feed tonnage increased by one percent to 1187.7 million tonnes (MMT) of feed produced last year. China saw five percent growth and reclaimed its position as the top feedproducing country, with 240MMT. Rounding out the top 10 feed-producing countries, including tonnage and growth percentage, are the US with 215.9 MMT (+1%), Brazil with 77.6 MMT (+10%), India with 39.3MMT (-5%), Mexico with 37.9MMT (+4%), Spain with 34.8MMT (0%), Russia with 31.3MMT (+3%), Japan with 25.2MMT (0%), Germany with 24.9MMT (0%) and Argentina with 22.5MMT (+7%).

Altogether, these countries account for 63 percent of the 14 | February 2021 - Milling and Grain

world’s feed production and can be viewed as an indicator of the overall trends in agriculture.

The global data, collected from more than 140 countries and more than 28,000 feedmills, indicates feed production by species as follows: Broilers, 28%; pigs, 24%; layers, 14%; dairy, 11%; beef, 10%; other species, 7%; aquaculture, 4%; and pets, 2%.

The predominant growth came from the broiler, pig, aqua and pet feed sectors.

Going beyond the numbers for a holistic look at the state of the industry, the survey also incorporates qualitative questions to uncover trends such as Covid-19, sustainability and antibiotic reduction.

The 2021 Alltech Global Feed Survey results, including species-specific feed production numbers, interactive graphs and maps, are available at one.alltech.com/2021-global-feedsurvey.

Women in Food & Agriculture Survey Alltech believes that inclusion cultivates creativity and drives innovation. Gender equality is not only a fundamental human right — it is also essential to advancing society and the global agri-food industry.

To gather real-world insights into the professional landscape for women in agriculture, Alltech supported the second Annual Women in Food & Agriculture (WFA) Survey in partnership with AgriBriefing and the WFA Summit.

Launched in October 2020, the survey aimed to collect feedback that empowers the agri-food industry to create a more equitable workplace environment.

For meaningful change to be possible, the conversation itself must be inclusive, so the survey gathered insights from men as well as women. Responses from more than 3200 participants representing more than 80 countries and all sectors of agriculture shed light on the current workplace environment, barriers to success and the outlook for the future.

As 2020 ushered in unprecedented challenges, questions related to Covid-19 reveal its impact on the workforce specifically.

In the survey, more than a fourth (26 percent) of female respondents indicated that they are the primary caretakers for children or aging parents while working from home.

Additionally, 21 percent of women working within the agrifood industry indicated that they are concerned that working from home will negatively impact their careers. Conversely, 13 percent of male respondents shared the same concern for their career.

With the majority (62 percent) of all respondents agreeing that the industry is becoming more inclusive, there is reason to be optimistic.

To access speaker insights from the 2021 Agri-Food Outlook and explore full data results from the Alltech Global Feed Survey and the Women in Food & Agriculture Survey, scan the following QR code.

LET´S CELEBRATE!

How will you celebrate World Flour Day 2021?

MARCH 20 - WORLD FLOUR DAY Please feel free to share your thoughts contact@worldflourday.com

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W O R L D F L O U R D AY

Milling News Fibre February campaign promotes ‘small swaps’ to boost health

T

he health benefits of a fibre-rich diet are at the heart of a nationwide campaign launched this month by the UK milling industry.

‘Fibre February’ aims to encourage the public to increase their fibre intake by making ‘small swaps’ – such as amending recipes to include wholemeal flour and choosing seeded, wholemeal or bread made with a mixture of white and wholemeal flour.

The campaign will also feature bespoke recipes, targeted social media messaging and activity packs for schools, which have been specially adapted to meet the demands of remote learning.

This year’s ‘Fibre February’ is one in a series of successful campaigns that began back in 2017 and is being run by UK Flour Millers, the organisation which represents the flour milling industry across the four home nations.

Communications manager Priya Nicholas says, “Last year’s Fibre February campaign proved a huge success and as a result we’re rolling it out again this year.

“The message is clear. Experts say we should eat 30g fibre per day and that women in particular are most likely to need to increase their fibre consumption – sometimes by as much as 75 percent.

“Those on fad diets or avoiding staple foods like bread or cereals are particularly at risk of not eating enough fibre – yet the solution is easy and tasty too.”

In the UK, foods made from grains, such as bread and

16 | February 2021 - Milling and Grain

breakfast cereals, contribute the highest fibre intake (between 38-44 percent, depending on age), followed by vegetables and potatoes (21-32 percent). Fruit contributes between six and 16 percent (Data from latest NDNS published results, Years seven and eight, 2015/16).

Fibre is vital to the working of the digestive systems and bowels, as well as contributing to healthy cholesterol levels and promoting healthy gut bacteria. There is also evidence to suggest that diets rich in fibre may help to reduce risk of colon cancer and cardiovascular disease.

The ‘Fibre February’ campaign message will be pressed home in a newsletter to more than 13,000 educationalists currently registered on the ‘Food, A Fact of Life’ programme. Additionally, UK Flour Millers are working with the Food Teachers Centre in order to encourage uptake of the activities and to prompt and respond to conversations around the fibre resources and the messages behind them.

“Regular social media partnerships also focus on making small tweaks to increase fibre intake,” Priya added.

“As well as working with a mixture of nutritionists and lifestyle influencers to support the campaign, we are also sponsoring a podcast by a group of nutritionists, supporting live-streamed and interactive ‘Bake-along’ events.”

Milling News

Novus and Agrivida to bring new feed additive technology to market

I

n 2020, Novus International Inc, a global leader in nutrition and health solutions for the animal agriculture industry, announced plans to redefine its business through an enhanced focus on gut health and innovation.

The Missouri-based company is making good on its strategy with a new partnership.

“Novus and its Board of Directors are very excited to announce the partnership with Agrivida,” says Novus CEO and President Dan Meagher.

“Agrivida’s novel and innovative technology allows for the delivery of feed additives in a completely unique and very sustainable way – directly inside of the grain.

“It is technology like this that will further show Novus’s commitment to our customers: to help them produce wholesome, affordable food in an efficient and sustainable way.”

Agrivida, a privately held biotechnology company based in Massachusetts, USA, was founded in 2003 by scientists from MIT who discovered a way to incorporate feed additives directly into corn grown for production animals. By having the additive inside of the grain, the molecules are more efficiently absorbed and producers can improve both animal performance and their bottom line.

The partnership combines Novus’s nearly 30 years of research, sales and marketing experience with Agrivida’s unique technology, allowing both companies to grow the customer base as well as explore new innovative products and solutions through R&D collaboration.

Rajiv Singh, CEO of Agrivida, echoes Meagher’s enthusiasm about the partnership.

“The Agrivida team has been undertaking groundbreaking work in biotechnology innovations to express functional proteins in grain.

“That work has led to the development of a sustainable production platform with application potential for many types of feed additives, and we are thrilled to partner with Novus, an organisation that shares our commitment to improving the world of animal health and nutrition through new technologies.”

Mr Meagher adds, “We believe our customers value innovative, sustainable solutions to their challenges that also improve their cost position, and they will be eager to integrate a novel technology that delivers these advantages.

“We look forward to bringing this technology to customers and having them join us on the journey to continue transforming our industry.”

Novus is making Agrivida products available to its customers in the US immediately while registration is underway to expand to other countries.

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Milling and Grain - February 2021 | 19

Economic boom from grain exports highlights need for trade access

A

ccess to international markets for US grain supported an additional US$41.8 billion in business sales during 2018 over and above the value of the grain sold.

That’s according to a study commissioned by the US Grains Council (USGC) and the National Corn Growers Association (NCGA), highlights the importance of both new market access and robust market development for the profitability of US grain farmers.

The study - the fourth in a series conducted by Informa Economics/IHS Markit - pegged the direct value of US corn, sorghum, barley and the grain components of ethanol, distiller’s dried grains with solubles (DDGS) and certain meat products at US$22.7 billion, for a total economic output of US$64.5 billion in 2018.

This analysis and that preceding it based on 2014, 2015 and 2016 sales help make the case for trade as a top priority for US agriculture and the new administration’s outreach to the global community.

“Exports are a driver for our economy in general, but nowhere is that more important than in agriculture,” says Ryan LeGrand, president and CEO of the Council, which works in more than 50 countries to build export markets for US grains and grain products.

“We know that demand today from our overseas customers helps support price and basis for farmers throughout the United States. Demand tomorrow will come from the growing populations in Asia, Africa and Latin America.

“Putting a dollar figure to the impact that demand has here at home just highlights how important it is to keep working with our customers around the world.”

The study shows in detail the importance of grains exports to the US economy and jobs. It determines the export of grain products supported US gross domestic product (GDP) by US$27 billion over what would have occurred without such exports, with roughly 295,000 jobs linked directly or indirectly to grain exports.

“This look at the economic contributions provided by each US state and 52 Congressional districts will allow NCGA and our corn grower members to effectively demonstrate to lawmakers the need for policies that support US agriculture’s competitiveness around the world,’ says NCGA CEO Jon Doggett.

US food and agriculture support up to 20 percent of all US economic activity, making the industry one of the country’s most important.

The grain industry data show the positive impacts of grain exports extend well beyond the farm gate into wholesale trade, real estate, oil and natural gas extraction, and pesticide and chemical manufacturing as well as local hospitals and restaurants supported by dollars that start with agricultural producers.

“Grains exports are a way to bring the wealth of the world home to US farmers’ local communities,” says Mr LeGrand.

“We often tell our farmer members that the world is their market, and this study goes a long way to proving that.”

Telling the story of trade’s impact on the farm sector and the wider economy is a critical part of gaining support for trade policy enforcement and development as well as engagement with overseas customers.

“Agriculture trade is a great story for the American farmer.

We’re optimistic about the many opportunities to expand our trading relationships before us today that will continue to enable US agriculture to be a vital part of the US economy,” says Mr Doggett.

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Cargill premix and nutrition facility sets new standard

D

uring a virtual event for producers, customers and media, the global food, agricultural, financial and industrial products company Cargill announced the opening of its new premix animal nutrition facility in Lewisburg, Ohio, USA. The 220,000 square-foot (20,400 square metres), future-ready facility is deploying advanced technology not previously used in animal agriculture or petfood production and which allows the use of less resources to produce feed, while also ensuring the highest quality and traceability of its products for Cargill customers.

The Lewisburg West facility broke ground on November 8, 2018 and represents a US$50 million investment in expanding Cargill’s existing feed production operations.

The facility produces non-medicated feed and supports Cargill and Provimi branded animal nutrition premixes and products, along with additives and specialty and custom blends.

“It started with thinking differently about how to best meet the changing needs of our customers, along with a commitment to invest and innovate for the future,” says Adriano Marcon, president of Cargill’s animal nutrition business.

“Now, we believe the new facility sets a new standard

22 | February 2021 - Milling and Grain

for premix production giving our customers unmatched confidence in our animal nutrition offerings.”

The Lewisburg West facility includes a 160-ft (49 metre) steel premix tower, along with a new benchmark of automation and controls that provide precise measurements and traceability, which exceed industry standards whilst also significantly reducing cross contamination risks.

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provide gram-level precision in production, and stainlesssteel design makes cleaning the systems easier and more effective.

With continuous human monitoring the highly automated production process ensures accuracy and reduces the risk of injuries to employees. Among several new features, the facility’s humidity and temperature controls, strict management of ingredients and plant access will

further protect food safety as well as customers’ brands.

“The plant was designed with feed and food safety as a top priority,” says Mr Marcon.

“We wanted to provide our customers peace of mind, by increasing the transparency around the food their farm animals and pets are eating.”

Each of the plants’ four segregated production lines can run a mix from start to finish in approximately one hour, providing increased capacity across Cargill’s network of feed facilities.

As a non-medicated facility, it allows for more support to livestock and poultry operations raising animals without the use of antibiotics and opens new opportunities for the company within the pet food market.

It’s estimated that Lewisburg West will produce 154,000 tonnes of nonmedicated animal nutrition products and premix across its production lines each year.

“This project is the culmination of several years of thoughtful work, reimagining our facilities from the ground up. I’m really proud of our team. The expanded capacity the plant gives us means we can help more customers have confidence in the safety and quality of the premix they use for their animals,” concludes Mr Marcon.

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Milling and Grain - February 2021 | 23

Workers at the mills in 1892

The Gloucester nabim Convention 1892, Part 1

by Mildred Cookson, The Mills Archive, UK

A

Milling journals of the past at The Mills Archive

s was usual, The Miller in 1892 described in detail the plans for the forthcoming conference of the National Association of British and Irish Millers (nabim).

An extensive article on June 6, provided a full list of those attending the convention from Tuesday 14 to Friday 17 June 2020.

Attendees included many well-known millers from around the country, as well as giving details of the seven mills, which they

The Ince dust collector

Mutual Fire plan 1899

24 | February 2021 - Milling and Grain

would have the opportunity to visit.

For this and future articles I have selected some of the more interesting to describe. The full list of mills included; Messrs Healing & Sons, Tewksbury; Messrs Kimmins & Drew (two mills) Dudbridge Stroud; Mr J Bennett Cam Mills, Dursley; Messrs JH Carpenter & Sons Cheltenham; Mr J Workman, Draycott, Cooley; Messrs Priday, Metford & Co City Mills, Gloucester and Messrs J Reynolds & Co Albert Mills Gloucester.

S Healing & Sons, Borough Flour Mills in Tewksbury These mills were built in 1865, situated between two rivers

Healings Flour Mill 1892

Albert Flour Mills 1986

at the junction of the River Severn and the River Avon. An illustration of the mill shows it to have been a fine looking mill.

The Mills Archive catalogue has an attractive photograph from the same position some 70 years later. The mill had five floors and a capacity of 25 sacks per hour (3500 sacks per week).

Samuel Healing did away with the millstones and installed a roller plant in 1885 on the J Harrison Carter system. Following this, he added a new Victoria purification system, and in 1889 the fine silo, which is visible on the extreme left of the exterior illustrations.

The silo had brick dividing walls and was capable of holding 7500 quarters (qrs) of wheat. A quarter is ancient measure of weight and volume used in the 1215 Magna Carta for wine, ale and grain. At that time it referred to a quarter ton but over time it came to mean a quarter of a hundredweight (that is 28lbs).

The wheat was received at two points, one from barges at the

end of the mill, with the other from railway trucks or carts close to the silos. In both cases it was raised by elevators to the top of the silo and discharged from a band conveyor right and left into the silos. Four bands were fixed under the silos, which delivered the wheat to one of the main elevators for turning into the bins again, or for passing it by another band into the mill.

The machinery here was capable of dealing with 200qrs an hour. The whole mill was protected from fire by “Grinnell” automatic sprinklers. The mill, brush rooms, smutter house and engine house together sported around 650 sprinkler heads. The water supply was connected to the town’s main supply and a secondary supply from a large cast iron tank capable of hold 7500 gallons.

This had been erected on cast iron columns and wrought iron girders 15 feet above the apex of the roof. The tank was protected in the winter from freezing by a small steam pipe. The Archive

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Samuel Healing

Albert Flour Mills 1892

catalogue holds copies of the fire insurance plans of the mill dated 1899.

J Reynolds & Co, Albert Flour Mills Gloucester

The Albert Flour Mills were situated within the Dock estate.

They were owned and worked by Thomas William Hibbard and James Bruton, trading as Messrs James Reynolds and Co. The mills as shown in the illustration were of considerable size, 100ft by 36ft and the ground covered by the warehouse was 80ft by 36ft.

Visitors were able to see two mills in operation, one a roller plant erected by Henry Simon which produced five sacks (280lbs of flour) per hour; the other, a roller plant arranged by James Reynolds & Co, which produced 15 sacks per hour. This made the total capacity of the mills 20 sacks per hour.

In the larger mill, Mr Reynolds had selected each machine best suited for its position and the breaking of the wheat was done on the five break system with a 30 inch roller surface per sack being utilised. For the reduction a 38 inch roller surface was employed.

Several types of new machines were installed such as the Simon 32 inch smooth roller mill, Victoria purifiers, an Ince textile dust collector and a Pooley wheat scale.

AZ_GRANIFRIGOR_EN_190x132_RZ.indd 1 26 | February 2021 - Milling

and Grain

Healings Mill in 1960 (Mills Archive catalogue)

Howes and Gelder types of machines were used in the wheat-cleaning department. In a separate building there was a conditioning plant, consisting of a Van Gelder’s washer and whizzer and a Gibbs dryer and scourer. Lighting was provided by electricity, a 120-light dynamo supplied current for 110 lamps, 80 in the mill and 30 in the offices and warehouse. The installation was supplied and fitted by Messrs Christy Bros, of Chelmsford.

The motive power to drive the five sack plant came from a tandem compound engine by Spencer and Gillett, which was put in in 1890. This machine produced the 120 horse power that was needed for the plant. A light wrought iron footbridge, 70 feet long and shown in the illustration connected the mill to the warehouse.

Goods could be loaded on water or rails from the door. Wheat was hoisted direct from the vessel; crafts registering 1000 tons could lie alongside the wharf.

I will cover further mills from this important milling convention in the next issue

www.millsarchive.org

11.02.21 14:56

The Rex Wailes Collection An Artistic Consultant

by Mildred Cookson, The Mills Archive Trust, UK Last month’s piece revealed some technical correspondence in Rex’s collection with engineers, millwrights and iron founders.

As he was the Technical Consultant to the Society for the Protection of Ancient Buildings (SPAB), these were largely to be expected. More intriguing are the relationships he built with artists and photographers and these will form the theme of the next few articles.

In 1949 he was approached by Karl Wood (1888-1958), an established artist, for advice on his plans to publish a book capturing in paint all the windmills in Britain.

The planned book was to be titled The Twilight of the Mills; I suspect that, like me, he was a Wagner fan. Mr Wood was art master at Gainsborough grammar school. He had his own art studio and undertook private tuition in several subjects including painting, piano and singing lessons. Painting tuition resulted in sketching bicycle tours into Lincolnshire with his pupils. His first windmill painting was in 1926 and by 1956 he had completed 1394 windmill paintings His letter is difficult to read; a note at the end explained that his typewriter ribbon had worn out! If he had had email the request would have been clearer but we would probably not have a copy (a problem for archives in the digital world).

Fortunately, The Mills Archive has the correspondence and, in a separate collection, the 1385 pen and ink drawings Mr Wood did on site as a basis for his paintings.

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Three examples are shown with this article, whilst the rest can be viewed online at: https://catalogue.millsarchive.org/karl-woodwindmill-sketches

A mill move

Amlwch Port tower mill survives on Anglesey, but Roving Molly, so named because it was moved from a site 42 miles away in 1835, was demolished in 1934. When Mr Wood wrote the letter and then sketched the remains of Warton peg mill, I was not quite five years old and lived only six miles away.

Some 20 years later, the fate of that forlorn post was instrumental in me joining the SPAB, a charity of which I am proud to be a trustee.

This unique remnant had been taken into ‘storage’ and then lost forever.

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Milling News

O

Controlling dust at Brazil Port - Conveyor transfer point upgraded

ne of Brazil’s busiest ports is successfully managing dust emissions from its grain terminal conveyor system with an innovative transfer chute design.

To prevent impacting the local community and adjacent docks with dust from loading and unloading agricultural commodities, the conveyors at the T-Grao Cargo Terminal were upgraded by Martin Engineering to control fugitive material and mitigate the release of airborne particles.

The result is significantly less dust, fewer complaints, reduced man-hours for cleaning and a lower cost of operation, all leading to a shorter return on the investment.

“We have a complicated geographic position, because we are between a passenger terminal to the north and the Brazilian Navy to the south, and across the street from the Port Authority,” explained Vinicius Pina, Operations Director for T-Grão.

“As our production has increased over the years, so have fugitive dust emissions and we’ve worked closely with regulators and neighbours to address air quality issues.”

The Port of Santos in São Paulo is the busiest in Latin America, spanning approximately eight square kilometers (three square miles).

Operating at Terminal 26, T-Grão manages the import and export of over four million short tons/year (3.6 million tonnes/year) of malt, wheat, soy and maize.

Unloading vessels using two industrial vacuum units with an offloading capacity of 330st/h (300mt/h) each and a loading capacity of 1433st/h (1300mt/h), the company manages 42 concrete silos and eight massive metal silos, totalling 126,000st (114,000mt) of storage capacity.

Transfer points at T-Grão range between 32-50 feet (10-15m) in height.

The fugitive emissions affected air quality and visibility in the immediate work areas, forcing personnel to wear protective masks when working around any part of the conveyor system. The 30 | February 2021 - Milling and Grain

dust often travelled beyond the site line.

Before the chute upgrade, a cleaning crew of 45 workers spent 24 hours per month on dust and spillage clean up.

However, according to managers, grain particulates must be cleaned and disposed of correctly, as even low levels of exposure can cause respiratory discomfort and sore throat, as well as nasal and eye irritation.

“The investment for cleaning equipment was high,” Pina continued.

With complaints from neighbours and ongoing internal air quality issues, T-Grão turned to Martin Engineering Brazil for help developing a solution. Technicians discovered that, due to the height of the transfer chute, when cargo hit the belt, the pressure within the loading chute increased, pushing particulates at a high velocity out of any gap that was not sealed.

Moreover, because of inadequate belt cleaning, carry back on the return run of the conveyor led to spillage and dust along the entire structure.

The result was large amounts of fugitive dust in the area, reducing air quality and visibility, settling on all surfaces and fouling rolling components. Seizing idlers contributed to belt miss-tracking and spillage, further increasing operating costs for cleaning, maintenance and downtime.

Transfer Point Design After constructing a longer sealed enclosure with the ability to control airflow and give dust extra space to settle, technicians added several other critical components.

A heavy-duty impact cradle was installed to protect against impact and friction wear on the belt, which reduces maintenance and prolongs operational life. It features a top layer of slick UHMW polymer moulded to a base of impact-absorbing SBR rubber, all reinforced with a steel support structure able to withstand as much as 17,000 pounds (53.4 to 75.6kN) of force.

Extending from the impact cradle down the length of the settling zone are a series of slider cradles. Using a smooth UHMW polymer ‘box bar’ engineered to prevent heat build up, the design supports the edges of the belt to eliminate sag and prevent spillage, stabilising the belt’s path and helping the skirting maintain a tight seal.

To offer further belt support, track-mounted idlers are placed in between the cradles to retain a straight belt profile, preventing ‘pinch points’ that can damage the belt over time and sag points that allow spillage. Utilising sliding frames on a stationary base, the rolling components are easily and safely installed and serviced.

After the belt leaves the settling zone, a belt tracker now minimises belt wander that can be caused by uneven

Milling News

cargo loading. Using rotating troughed idlers connected to sensitive extension arms with rollers that ride both sides of the belt edge, the unit detects slight variations in the path and adjusts the idler before the belt drifts off its path.

To complete the total system solution, Martin Engineering technicians installed a primary belt cleaning blade and spring tensioner system designed to remove carry back and keep a tight seal across the blade profile with minimal wear on the belt or splice. As a compliance measure, technicians also installed safety guards to prevent reach-in hazards. Sealed access hatches now allow safe observation and maintenance of components.

Significant results When the conveyor was activated, operators immediately observed significant results.

As material moved through the system, particulates

remained within the enclosure and either collected in the dust bags or settled back into the cargo flow. With less carry back on the return side of the belt, dust was drastically reduced in the immediate area around the conveyor system at both the loading and discharge zones.

After a lengthy observation period, operators report that there has been less downtime for clean up and maintenance, as well as improved workplace safety.

In addition, managers have enjoyed a reduction in complaints from neighbours and less scrutiny from authorities inspecting the port for air quality.

“Our dust control efforts have set an example that is now being considered by terminals up and down the port,” Mr Pina concluded.

“Working with the Martin Engineering team has been an excellent experience, and we are now planning to install a similar design on several of our other transfer points.”

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Milling News

Bühler’s Annual Results 2020 Looking forward with ‘bounded optimism’

D

uring 2020, a year of business disruption due to the Covid-19 pandemic, the Bühler Group of Uzwil, Switzerland, proved a reliable partner to all stakeholders by displaying a robust business acumen, prioritising the health of its employees, securing supply chains for its customers, and at the same time keeping its rate of innovation high.

These were the take-home messages from the company’s annual Press Conference held online on February 15, 2021.

Despite adverse conditions encountered throughout 2020, the Bühler Group fulfilled all of its customer contracts and delivery agreements without interruption, whilst launching major innovations in several of its industry’s key markets.

The company also consolidated its financial position, with its equity ratio reaching 44.2 percent (+1.4 percent) and net liquidity soaring to CHF749 million (US$840 million), up 66 percent on the previous year. Turnover was CHF2.7 billion (US$3.03 billion) which reflected a decline of 17 percent over 2019, with order intake amounting to CHF2.6 billion (US$2.9 billion or a 16.7 percent decline.

“With high agility we adapted quickly to the new situation to ensure continuity on all levels,” says CEO Stefan Scheiber.

“In light of our global set-up and innovation power, we

36 | February 2021 - Milling and Grain

are looking into the future with bounded optimism.”

In light of the emerging Covid-19 crisis, Bühler took measures to assure the health of its employees, which was a priority, and which in turn protected the maintenance of the company’s daily operations throughout the year.

Its supply chains also proved to be remarkably solid, as Bühler was able to absorb each ‘pandemic wave’ as they arrived.

This was thanks to their global network of 33 factories, 100 service stations and digital tools such as remote customer trials or commissioning. All of these assets meant that Bühler were able to bring much needed potential food capacities online worldwide.

“We have seen a sharp rise in customer demand for digital solutions, but also for sustainable solutions, such as CO2-reduced emissions, nutritious and healthy food, highend deposition technologies, and clean mobility,” says Mr Scheiber.

Robust performances Throughout 2020 Bühler’s Grains & Food (GF) services proved resilient and agile, with a very solid business performance. Order intake was CHF1.6 billion (US$1.8 billion), 13.9 percent lower than the previous year. Turnover decreased 7.2 percent to CHF1.7 billion (US$1.9 billion).

Milling News

With the implementation of innovative solutions such as Mill E3 and its Arrius integrated grinding system, Bühler’s Grains & Food (GF) division further expanded its position as a technological leader in both grain processing and nutrition for both humans and animals.

The Consumer Foods (CF) business was more affected by the pandemic, as customers in the industry suffered from a vast reduction in footfall in duty-free shops, restaurants and hotels. A reduction in events meant that there was much less business for them, with order intake decreasing by 29.2 percent to CHF549 million (US$616 million), accordingly turnover also decreased 25.8 percent to CHF574 million (US$644 million).

The order intake of Advanced Materials (AM) came in at CHF453 million (US$508 million), down 7.2 percent. This division’s turnover also shrank by 31.7 percent to CHF443 million (US497 million), caused by the severe weakness of the global automotive industry.

However, the high-tech special deposition technology business of Bühler Leybold Optics grew substantially.

AM has managed to improve its profitability, due to the immediate and strict adjustments that the company made to their cost structure. This allowed the company to adapt quickly to new market conditions. The launch of new innovations also helped as the markets absorbed them with a very apparent degree of positivity.

In summary, the highlights from the businesses includes the strong growth within the Value Nutrition Business

due to high interest in meat alternatives from plant-based proteins.

A further highlight for Bühler in 2020 was the completion of an entire industrial infrastructure comprised of mills, biscuit, wafer, chocolate and pasta lines in Egypt.

Success in China mitigated lower volumes in other regions Along with the divergent course of Bühler’s businesses, there was also a shift in regional development towards Asia. While all markets reported lower volumes, Bühler Asia managed to be stable, driven by the strong growth of Bühler’s business in China. Order intake in China rose sharply by 15 percent for the full year.

Regarding Bühler’s turnover, Asia now makes up 35 percent (previous year: 31 percent), Europe 30 percent (30 percent), North America 16 percent (16 percent), Middle East & Africa 11 percent (14 percent), South America five percent (six percent) and South Asia three percent (three percent).

Yet again, the global network of Bühler played a key role in 2020, so that all customers on all continents were served without interruption.

Following their innovation roadmap Despite the challenging environment, Bühler continued to execute its innovation roadmap, launching 86 new products and solutions. This is a tribute to its 160 years of Milling and Grain - February 2021 | 39

Milling News existence, marked in 2020, and it is a reconfirmation of the company’s purpose of innovations for a better world.

The expenses for research and development were about at last year’s level at CHF139 million (US$156 million), the previous year was CHF149 million (US$167 million), leading to thier increase relative to Group turnover of 5.2 percent (previous year was 4.6 percent, an increase of 0.6 percent).

2020 also saw Bühler open new application centres: for food in Minneapolis, USA; for malting and brewing in Beilngries, Germany; a new training and education centre for cocoa processing in Abidjan, Cote-d’Ivoire and an Innovation Centre dedicated to plant-based foods in Singapore, with Givaudan, the global leader in flavours and fragrances. This new facility is planned to open in March 2021.

Bühler also formed a joint venture in China for new packaging solutions with Canadian company Premier Tech, which started successfully in 2020.

Furthermore, Bühler incorporated the very latest innovations for digital platforms and solutions successfully into industrial applications globally with success.

All of Bühler’s innovation efforts are aligned with the company’s commitment to lower energy use, water consumption and waste in the value chains of its food, feed and mobility customers by 50 percent by 2025.

These sustainability goals have been anchored in the new Destination25 strategy, which was developed and agreed in 2020 and is valid until 2025.

Furthermore, Bühler intensified its training and education provision initiatives that provide training programs for customers, partners and employees worldwide.

Outlook: bounded optimism Going forward, the Bühler Group looks to take all of the lessons from 2020 and use them to continue to adapt to the many challenges that the pandemic continues to bring.

By making adjustments to its approach, like switching to digital customer communication formats, such as the Bühler Virtual World, the company continues to tailor its services to fit the so-called ‘new normal.’

With Bühler’s strong family company foundation, its dedicated and loyal employees across the globe, its seemingly limitless powers of innovation, its ever

40 | February 2021 - Milling and Grain

broadening portfolio and increasingly global set-up, the company is looking into the future with well-founded optimism.

“For 2021, we expect our business volume and profitability to stay stable, as the coronavirus crisis will have a longer lasting effect in our businesses,” says Mr Scheiber.

“At the same time, we are now laying the ground work to return to profitable growth in future, by addressing new markets and adapting to new market conditions and opportunities with agility and determination.”

Mill

TRAINING

Wheat conditioning is one of the most important step in the milling process, it is the one step that has the most consequences on the final results of the milled products.

Conditioning wheat before the first break It is a subject that lends itself to countless discussions, mainly due to the disparity of criteria taken into account during tests carried out that arriving at disparate conclusions.

During the conditioning stage we must ask ourselves the question: What is the most convenient or correct way to add the water?

If we do not have the possibility of exact dosages, with good humidity pre-sets that are quick and precise, the addition of water will be uncertain.

As long as the humidity has not been distributed throughout the mass of the grain, the determination is not precise and we are therefore only in a position to be more or less accurate in moisture measurement of the grain when it’s about to enter the first break. At that point the possibility of reacing to or correcting moisture levels is practically nil.

We must always bear in mind that we should never add more than four percent water in a single wetting stage.

If we consider the integuments of the grain, they are spongy and they have an ability to absorb water quickly, however if we exceed that amount an external water film will remain that will make it difficult to extract later from the conditioning bin and may even produce a runoff from the walls of the bin.

When it is necessary to exceed this four percent value, wetting must be done in two stages. Try to wet the maximum admissible in the first wet and after six-to-hours hours add the rest above four percent until the desired humidity at first break is reached.

However, there is the case for intensive wetters, which in some way due to their energetic work, allows the adding of more than

four percent of water in a single stage. This is easy to understand, since that greater absorption of water from the grains is provided by the cracks produced by the severe treatment of the grain. The water penetrating through these cracks and, in these cases, the absorption and humidity will be totally different between healthy grains, blunt grains and broken grains, which are three states that can be found inside an intensive damper.

At some point we are adding a certain percentage of water and it will not be absorbed in the same way by the grains of different integrity.

If we have very wet grains and excessively dry grains, then for there to be an exchange of moisture between them we will need between six-and-seven days of rest which is practically impossible to achieve in a modern mill.

Agronomia Online

Agronomia Online is a team of online professionals, who provide advice and training in everything related to quality of wheat, flour and other milling processes in Argentina. Agronomia Online has been created by Agro Consultora Moligran.

Since 2010 Agro Consultora Moligran, has been offering live training and face-to-face courses that are given in mills, at companies or in academic settings. The training sessions are specially designed for each company and provide appropriate didactic material.

In recent years the demand for its courses has grown, and from a variety of different regions. To respond to this need, Agro Consultora Moligran created Agronomy Online so that they are able to reach those who require training virtually. www.agronomiaonline.com

Scan the QR-Code for more information

WINTER COURSE 2 Learn more – Learn onsite Enroll in the 12-week Winter Course

EXTRUSION AND EXPANSION TECHNOLOGY YOU CAN TRUST » » » » » » »

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www.almex.nl 42 | February 2021 - Milling and Grain

Mill

TRAINING

Online Milling School – 2020 Winter Edition Session Six - Pelleting process - with Ryan Celis and Olaf Naehrig In the sixth edition of the Winter series from the Online Milling School, Olaf Naehrig, Amandus Kahl’s Senior Area Manager and Ryan Alan S. Celis sought to address the topics of how to optimise the set up and operation of a pellet mill, including die and roller management, the impact of raw materials and formulation on pellet quality, as well as introducing the flat die pellet press.

A mechanical engineer by training, Ryan Alan C. Celis started his professional career in San Miguel in 1988 hold the positions of Head of Preventive Maintenance, Plant Engineer and Manufacturing Manager of the company’s major facility in Manila. His last assignment was as Plant Manager of a newly constructed feed milling facility outside of Manila.

In total, Ryan’s wealth of experience in the feed milling industry spans 32 years. At present, his company also operates a feed mill plant in the southern Philippines.

Part 1: - Optimising the set up and operation of a pellet mill, including die and roller management, by Ryan Alan S. Celis

The first part of this edition of the Online Milling School sees Mr Celis discuss the many parameters of pelleting operations.

Beginning by examining the sequence of pelleting process, Mr Celis investigates the effect of retention time in the die hole, the die speed on pelleting process, the effects of die speed and throughput on pellet length and the results of gap adjustment between roller-die.

Mr Celis believes die selection to be important as the die chosen should reflect the function of the feeds to be pelleted in terms of quality and production rate. An increase in die speed by 1m/sec also leads to an increase of energy consumption by approximately 0.6–0.8 kwh/tonne. Or So choosing the incorrect die could lead to poor product, slow throughput and unnecessarily high overheads.

Another form of good practice that Mr Celis recommends is good die and roller management. This process involves weekly inspections of roll condition and for honeycombing, uneven track wear, good record keeping, removal of tramp metal and bone chips, looking down the holes for roll over, regular pitting and scouring and ensuring that the die is appropriately clamped.

Part 2: Introducing the Flat Die Pelleting Press, by Olaf Naehrig

The second address in this edition of the Online Milling School sees Olaf Naehrig, Amandus Kahl’s Senior Area Manager, introduce the flat die pelleting press.

Currently responsible for the Asia/Pacific markets, Mr Naehrig has been in Amandus Kahl’s sales team since 1996 and has been

Milling and Grain - February 2021 | 45

active in the Asian market for over 24 years.

Mr Naehrig is also a qualified machine fitter and is very familiar with all expects of the use of expanders in feed milling, such as improved feed digestibility, pellet quality and pellet press capacity and hygiene, as well as how to reduce anti-nutritive factors in pig, poultry and cattle feeds.

The flat die press working principles

The Power of Phytogenics!

Mr Naehrig begins his introduction to the flat die press by discussing the principles of operation. In this segment Mr Naehrig covers material flows, the forces typically found at the roller head and how to employ a roller gap control system.

An example of a roller gap control system that Mr Naehrig provides is the hydraulic system plus Distamat, which automatically controls the roller head pressure, the gap between roller and die, as well as providing press monitoring status information, all whilst the machine is in operation.

• Increases feed intake and

Design and application

supports digestibility • Helps to maintain flavor profile across diet changes • Beneficial for all stages of growth and development • No negative side effects or withdrawal periods • Increases profitability

The next section of Mr Naehrig’s address focuses on the design and applications of the flat die press. He begins by first discussing the sizes, designs, roller set up flexibility, the multiple options for roller numbers and sizes. He also looks at the various die surfaces that are available including wide and narrow roller track.

On the subject of the applications that the flat die pelleting press can be used for, Mr Naehrig suggests that it can be used for the pelleting of a wide range of products including animal Feed for poultry, pigs, ruminants, aqua, horses, camels, as well as for the pelleting of nonfood or feed items such as sugar beet pulp, straws, wood.

Part 3: - Impact of raw materials and formulation on pellet quality, by Ryan Alan S. Celis

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Naturally ahead

46 | February 2021 - Milling and Grain

The third and final section of this edition of the Online Milling School sees Ryan Celis return to discuss the impact of raw materials and formulation on pellet quality.

According to Mr Celis, raw materials comprising feed formulations exhibit a large number of physical and chemical properties and it is not always possible to predict their behavior when placed under the stress of pelleting.

Adding that their characteristics may be different when combined with other raw materials, so that the raw material and the formulation must always be assessed as a unit.

According to Mr Celis, the behaviour of a formulation is influenced by the chemical features of the material, the physical features of the material, any additives that may have special effects on the process, as well as the effect of the application of processing technology.

Another consideration that Mr Celis refers to is the FPQF or pellet quality factor. Developed by Borregaard Lignotech, the FPQF was created for use as a guideline to predict the pellet quality of a particular feed formulation. Each feed ingredient has a pellet quality factor (PQF). The PQF has a score from 0 to 10, where 0 predicts poor pellet quality and 10 good pellet quality.

In conclusion, Mr Celis believes that feed cost optimisation requires a holistic view and approach. He also stresses that low cost feed ingredients may cause lower throughputs, quality instabilities and even excessive machine wear and spiraling energy costs. A change in raw materials or process parameters, adds Mr Celis, may consequentially result in large gains or losses.

For more information regarding the Online Milling School, you can visit their website by either scanning this QR code or going to: onlinemillingschool.com

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Mixing Conditioner Type MK

PRODUCT FOCUS February 2021 In every edition of Milling and Grain, we take a look at the products that will save you time and money in the milling process.

The Mixing Conditioner Type MK is the optimum system for effective and economic thermal treatment of compound feed, with a firmly defined ratio of retention time and throughput.

The MK can be used for the treatment of mash feed or as conditioner prior to the pelleting press.

The stainless steel bodied Kahl conditioner fulfils all of the prerequisites for optimum conditioning including fully adjustable paddles that can positively influence retention time, filling degree and mixing effect. The product’s temperature can also be monitored through the surface temperature sensor, affording operators further confidence in this machine’s safety and quality delivering credentials.

Amandus Kahl’s slip-on gear driven Mixing Conditioner Type MK also boasts a large capacity with the highest degree of hygiene facilitated via equally large inspection doors.

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Automated in-process sampling

Bühler PolyCool 1000

The Multisize Sample Carousel is the latest and newest sampling innovation from Dinnissen Process Technology.

With Dinnissen’s Multisize Sample Carousel, producers can now take samples of different sizes in an automated sampling process. Producers can also determine the order and frequency per sample size taken. This allows for the automated serial collection of samples for different purposes, such as starter sample, chemical sample, bacteriological sample, hourly sample and batch sample.

The Multisize Sample Carousel collects up to 20 samples in different shapes, without human intervention.

The innovation can be seamlessly integrated into new and existing production lines and reduces downtime to a minimum.

Dinnissen Process Technology works with its customers to draw up a sampling plan to create the most efficient sampling process possible, tailored to each individual and specific situation.

With the high-performance cooling die in combination with an extruder, it is now possible to produce wet textured proteins based on soy, pulses, oilseeds and many more raw materials at throughputs of up to 1000kg/hour.

The PolyCool 1000 allows, for the first time, this impressive throughput. This high-throughput cooling die can withstand pressure of up to 50 bar. It cools the extrudate down from 150°C to below boiling point, with each of the individual cooling circuits controlled independently.

The cooling die has an electropolished surface that meets all hygienic design standards.

The PolyCool 1000 is easy to clean with its electropolished surfaces.

The PolyCool 1000 is available for human consumption only.

Bühler’s automation solutions also enable operators to align machine processes for higher availability and faster cycle times.

This also ensures central monitoring and control, with a real-time overview of production performance.

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PTN Hot-start Conditioner (TCS) The Hot-start Conditioner from Pelleting Technology Netherlands (PTN) features a fully enclosed, insulated and heated mixer house, inside which a mixture is heated with dry steam around a main shaft that can rotate in two directions. ​The large adjustable paddles create both homogeneous mixing and a hygienic process, whilst the two PT100 temperature sensors monitor the pre-set temperature, which in turn opens and closes an electro-pneumatically operated outlet valve.

The mixer housing, paddle holders and the solid mixer shaft come in stainless steel 304, with the frame construction also in high-quality steel. The machine is either directly driven by a geared motor or tooth belt driven by an electric motor.

With regards to safety the PTN Hot-start Conditioner is equipped with large inspection hatches with a safety switch. Two PT100 temperature sensors ensure that operators are alerted when the machine is operating outside of pre-set parameters.

The PTN Hot-start Conditioner is also equipped with an electric heating system with adjustable thermostat 30-110°Celcius.

Process hygiene, sterilising the process line Covid-19 has made us realise just how dangerous and unpredictable some microscopic organisms can be.

With this in mind, PLP Systems has developed a semi-automated machine called the AADU to distribute acids, powders or other disinfectants, in powder form, that can sanitise an entire process line remotely.

The unit is on wheels and compact so is ideal for moving around a plant, whilst the storage hopper is provided with an HEPA aspiration filter that is set in operation during the manual filling and storing the powders.

A precise dosing screw also feeds the powder into a Venuti ejector and from there the powder is distributed all around the process line.

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www.plp-systems.com

48 | February 2021 - Milling and Grain

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Level indicators that connect to the cloud

BinMaster has put forward for industry consideration a range of four sensors that can provide cloud-based connections in accurately mapping and measuring silo and bin content. It says its level sensors play a leading role in utilising cloud technology developments for a range of industries including those in grain storage and handling.

Cloud-based programs are compatible with a wide range of sensors and measurement technologies. Their versatility lends them to be used with vessels of vastly different shapes and sizes, storing all types of powders, solids or liquids, says the company.

It adds that its range of sensors provide better accuracy, improve safety - eliminating the need for staff to climb structures - and saves time. The four most suitable for grain storage include the Non-Contact Radar, the 3D Level Scanner, the SmartBob and the Laser.

Non-Contact Radar

The BinMaster NCR-80 is a non-contact radar level sensor designed for superior performance in extremely dusty powders and bulk solids. Its powerful 80GHz frequency focused in a narrow 4° beam angle with a measuring range up to 393 feet (120 metres) and accuracy within 0.2 inches (0.51cm) means it excels in tall and narrow vessels.

The NCR-80 is offered with a 10° swivelling, stainless steel flange for precise targeting; a lightweight plastic antenna with an 8° swivelling flange or a mounting strap for adjustable targeting; or a 1-1/2” (2.54-3.81cm) NPT mounting option for use in an existing process connection. It is resistant to interference, while its advanced filters ensure rapid signal processing and an update rate of less than one second.

The NCR are easy to setup using Bluetooth on a phone and then send level measurement data to BinView® software, a local display, or a PLC. The sensors offer a measuring range up to 98 feet (30 metres) and install in existing vessel openings or non-intrusively when measuring levels in plastic vessels.

3D Level Scanner

BinMaster’s 3D Level Scanner, also known as a 3D Solids Scanner, is the only level sensor that measures multiple points on a material’s surface, providing continuous, non-contact inventory volume measurement that accounts for irregular material topography. This advanced acousticsbased technology is proven to perform in powders and bulk solids contained in bins, silos, domes, warehouses as well as open bunkers and piles.

The 3D scanners provide continuous, non-contact level measurement using dust penetrating technology for unsurpassed bin volume accuracy. Unlike single point devices, BinMaster’s 3D Level Scanners measure multiple points to detect irregular material surfaces, cone up/down conditions or sidewall build up.

SmartBob

The SmarkBob works like an automated tape measure, dropping a weighted cable to a solid material surface at timed intervals. The SmartBob II Remote is a proven, reliable level measurement system using cable-based sensoring technology. Combined with the powerful eBob software and remote control consoles, SmartBob II offers the strongest and smartest cable-based inventory measurement system on the market today – with the ability to manage from one up to 255 bins with heights up to 150 feet (45 metres).

SmartBob II can be uniquely configured using a variety of cables, probe designs and special options for solid, slurry, brine and liquid applications. Long-lasting, hassle-free service is ensured by SmartBob’s cable cleaning system. SmartBob II is extremely rugged, featuring the industry’s strongest cable and motor design completely sealed in a strong, lightweight moulded polycarbonate enclosure which is explosion proof and rated for Class II, Groups E, F & G certifications, requiring no field calibration.

Laser

Measuring in a tight beam, lasers are suited for narrow vessels and lower or no-dust environments.

Mounted and powered level sensors on silos without the complexity or expense of wiring, this single point laser installs quickly on silos or in remote locations where inventory monitoring has not been feasible.

Powered by a replaceable Lithium battery, the SPL-200 measures solids in silos up to 98 feet tall (30 metres) in low or no-dust environments. The FVL-200 measures livestock feed in silos up to 35 feet tall (10 metres). Both models take interval readings from once per hour to once a day with a battery life of three to five years.

www.binmaster.com

Milling and Grain - February 2021 | 51

F

The secrets to producing great flour for pasta

A

s we are all still unable to meet face-to-face with any real convenience, Ocrim have chosen to make their know-how widely available by organising a series of webinars held by their best experts.

This edition sees the return by popular demand of duo Marco Galli, Chief Technologist at Ocrim and Anna Buffa, the food entertainer and author of the Fornelli a Spillo blog, who was charged with presenting this edition in her typically ebullient style.

So what are the key properties of good pasta?

Well according to Anna Buffa, good quality fresh pasta has a creamy texture, a better and more consistent texture, whereas poorer quality that contains semolina, has a much rougher texture.

The one example of a good quality type of pasta, which many of us are familiar with, is tagliatelle, which according to both Mr Galli and Ms Buffa is very popular in Bologna for festivities and celebrations, with it often being served with Ragu, which is a meat-based (veal, beef, lamb, pork, fish or poultry) sauce with a small amount of tomato sauce added.

Another demarcation in the pasta world are the categories of dry and fresh, with the qualifying conditions for each group each being fairly self explanatory.

However the key difference between these two varieties is cooking time, with fresh being ready in five minutes and dry pasta ready in 12 minutes.

The importance of low ash content

Continuing the discussion on the properties of good quality pasta, Mr Galli interjects by stating that the flour that is widely used to make pasta in Italy is, “Double Zero”, adding that this is a code that is identified by law to give some information about the flour. Double Zero satisfies the nine percent minimum protein requirement, adds Mr Galli.

To make pasta properly the flour must have at least 12 percent 52 | February 2021 - Milling and Grain

protein content to guarantee true al dente. We can mix in semolina to give the pasta dough the proper content, with the only really noticeable difference being the ash content.

The other key point is that the pasta flour must be clean, which is why ensuring that the ash content is kept low is very important.

In pasta dough the yellowness is something that we are looking for as it is widely recognised as a characteristic of a good quality product.

With regards to the thickness of the pasta, according to Ms Buffa, this can vary vastly as it often depends on the taste for each family. It depends on how you want to feel the pasta, continues Ms Buffa, adding that it is a matter of taste. For example, tagliatelle that is too long is fancy but not useful.

We also have to ensure that our strips of tagliatelle are separate after cooking, states Ms Buffa, adding that to achieve this we don’t have to put any oil in the water, we just need to toss the pasta as we are cooking.

However, if you have the right dough consistency and protein content, then the pasta will always separate. Likewise, if we do not have the right flour then the pasta will stick together.

Ms Buffa also reminds us to make sure that we don’t forget to use flour to stop the pasta from sticking together once it has been removed from the water.

The difference between bread and durum wheat

When it comes to making dough for pasta, the flour used can either be bread wheat with a high protein content, or if this is not available then durum wheat can be used, with the protein content supplemented with the addition of semolina.

The latter of the two used to produce dried pasta that is manufactured using industrial machines, with the semolina is added to the flour to give the pasta the consistency that we need.

Fresh pasta is typically made using white/durum flour which is also known as hard wheat or bread wheat and includes such strains as Red Spring and Red Winter. Pasta made with this flour will still be okay if we leave it for two or three days, with it even being able to survive for a week to 10 days in certain conditions.

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F What are the most obvious differences between the two types of flour?

Well durum wheat is harder than bread wheat, it’s not surprising then that durum is Latin for the word “hard”.

Therefore, more thorough grinding is required to produce flour, which damages some of its starch content. This makes durum wheat flour less suitable for making bread, which goes some way to explaining the differentiation.

Durum wheat, which includes such strains as Amber Durum is required when producing semolina flour when making pasta, with the re-grinded semolina flour being a popular bi-product that is used when producing dough for pizza, focaccia and other leavened products.

Simplicity equals success

One of the best ways of ensuring that you keep your pasta making as authentically Italian as possible is to keep it simple.

When asked if we can mix a percentage of dinkel flour or maize flour or barley flour or oat flour with durum wheat for making whole grain pasta, Mr Galli responds by stating that at an industrial level, the recipe must always be followed.

However, he does caveat this by adding that in smaller batches or with processed pasta, we may be able to stray from the recipe to a degree. The key consideration here is to make sure that we preserve the homogenous qualities of each type of flour and work within not against their strengths.

Mr Galli continues by once again stressing that the protein content is the key to making great pasta, with the very best containing 12.5 to13 percent. If the content is lower then the pasta will glue together and if it is higher, then the pasta dough willM&G_febbraio_2021_ESP.pdf be difficult to work with. 1 27/01/21 15:23

Getting particle size and absorption right

Mr Galli also adds that the granulation is also important as the rate of absorption must also be correct if we are going to produce good quality pasta flour. Granulation is relevant to the milling of flour as it is a quality control parameter of flour after it has been milled.

Granulation is also often referred to as granularity or particle size.

The particle size of granular materials is commonly referred to as diameter, which is usually measured by geometric methods such as microscopy or by sieving a representative amount of sample. The particle size of a given flour depends on the processing conditions at the mill and it allows for the classification of milled products.

Hydration rate is greatly dependent on the granularity of the flour used, as the smaller the particle size of a flour, the greater its rate and extent of water absorption. In contrast, excessively coarse flours produce low-quality breads, since dough hydration is limited and takes longer to complete.

Finer flours provide a homogeneous, complete and almost instantaneous hydration of the protein macro-molecules vital for dough formation and development. As a rule of thumb, the coarser the flour particles, the longer the mixing time will be, thereby increasing power consumption of spirals/planetary mixers.

Ms Buffa responds by stating that as well as protein content and granulation, a further gauge of quality is opacity, “If you stretch the dough you have to be able to see your hand through it,” adding that, the higher the thickness of the dough the harder it will be to the bite.

Mr Galli concludes the webinar by stating that making pasta with the right tools takes very little time, so always make pasta the right way and keep it simple, he adds.

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Milling and Grain - February 2021 | 55

F Stanway Watermill in Gloucestershire, UK’

Artisan flour mills rise to the challenge of Covid-19

by James Cooper, Milling and Grain contributor

“On the Cotswold escarpment, where I spent most of my childhood, the seasons are very much defined by the colour and shape of the surrounding crops. My interest in food production was nurtured from an early age by a grandfather who worked for the ministry of agriculture and a second who was a market gardener for the war effort.

I went on to work in engineering, but my own personal journey, baking fermented breads, has fostered a keen interest in flour and the way it is processed and consumed.”

H

ere in the UK, we all remember this time last year clearly, when supermarkets were being stripped of the most basic ingredients, including flour. What followed was a boom in home baking.

The question I’ve set out to answer as a result of such a dramatic change in flour usage, is – what evidence is there to show an increase in consumption of milled grains since and if so, is that a trend likely to stick? That’s what I want to establish.

The Covid-19 virus defined 2020 as a period of uncertainty, but one thing that bound us together throughout the year was a collective love of baking, with bread emerging as something of a sweet spot.

At the same time, production of bagged flour during the early part of the year was completely derailed. A national lockdown, the return of TV’s Great British Bake-off, the Government stayat-home message, all came together to create a collective panic to horde storage foods, perhaps even fears of a poor harvest, all fuelled something of a perfect storm in UK milling.

The 2020 summer wheat crop was down by nearly 40 percent on 2019, according the Agriculture and Horticulture Development Board. But as we now know, there wasn’t a lack of wheat for flour milling, but there was a lack of bags to put it in.

A key miller in my region John Lister, who is the Managing Director at Shipton Mill in Tetbury, Gloucestershire, summed it up for me when I spoke to him earl this past January, “At the time

56 | February 2021 - Milling and Grain

of the lockdown, supermarkets ran out of flour largely because there were inadequate stocks of packaging held by the big people, that obviously rolled onto us and we had a busy couple of months whilst the main suppliers to supermarkets sorted out their supply chains and got packaging.”

The problem was simply getting it to the supermarket shelves in handy units, it’s the modern way, the just-in-time nature of food production.

The UK flour milling industry consists of 32 companies and 51 mills that combine to mill roughly five million tonnes of wheat per year, but they all struggled to cope with the sudden demand as British consumers turned baking into a new hobby.

The shopper’s quest for flour turned to a gold rush. And gold dust may even have been easier to lay your hands on at one point.

I saw countless exchanges on Facebook for the latest advice on how to lay your hands on a bag or two of flour. If there was ever any doubt, baking has come of age as a national obsession, with social media sites crammed full of richly filtered images of amateur San Francisco style sour bakes, alongside French baguettes and perfect croissants.

Yeast shortages too were soon reported in supermarkets across the UK and the US, with yeast suppliers calling the demand “unprecedented”, a term that would become hard-baked into the national psyche.

In France and Australia, numbers five and six in the top 10 wheat producing countries, flour also became hard to find.

Google documented an all-time high in queries about bread, including yeast, and “how to make bread without yeast.”

It follows that sourdough, naturally leavened bread in particular,

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F has experienced something of a cultural revival, spurred on by links between ‘slow dough’ fermented bread, and gut health – as well as health awareness in general, and a healthy appetite for natural foods shown by an increasing number of people.

The UK’s Lockdown 1 caused businesses to shut shop completely, as John went on to explain, “Sadly, so many of the small bakers closed and didn’t really reopen till the summer, then of course they were locked up again in the autumn. I think it’s been a pretty torrid time for small bakeries. Thank goodness for the home baker, though I’m quite sure when their lives get busy once more, they will be the first to return to their local baker.”

A survey from YouGov in the UK revealed that 53 percent of the nation released their inner bakers in the first two months of the lockdown, that’s a staggering 27 million Britons turning to baking. The Bakers Behaviour’s Survey commissioned by NABIM, the National Association of British and Irish Millers (which is now the UK Flours Millers Association) conducted online among 4359 British consumers aged 18-plus in early May found that 34 percent of the respondents used two or more bags of flour between the start of lockdown and mid-May, with bread emerging as the most popular bake overall and a brave seven percent attempting the holy grail of breads, the dark art of sourdough.

Last March, it took me two weeks to get one bag of bread flour for my weekly bake and that’s when it struck me, I needed to head directly to the source. But of course, I was not alone. People were forced to look around for flour and the artisan miller had that gold dust.

In a peculiar twist of fate, the local miller became the go-to destination for the home baker and shopkeeper alike.

Of course, stone-grinding flour is traditionally a slow and simple process in which all the organic goodness of wholemeal flour is retained, unlike steel ‘roller’ milling of white flour claim the artisan miller where the essential bran and germ is engineered away. Perhaps in a bid to differentiate, traditional millers claim the increased heat generated from roller milling can damage natural proteins that are essential to producing the finest breads and dough, as well as being more nutritional.

A roller-coaster year

But since Covid-19, the slow and simple ethos has been stress-tested and it’s been something of a rollercoaster year for UK artisan flour millers. Incredible sales have been achieved, unprecedented even. Their contribution to UK flour production still remains utterly tiny compared with mass-produced roller milled flour and yet they seem to trade consistently and confidently amongst the giants in the market.

I’m lucky enough to have a working mill just a few miles from my home Gloucestershire where I met Mike Lovatt, miller at the historic Stanway Watermill.

Mills don’t get much more artisan than this one.

A waterwheel fed by a mill pond turning a giant pair of French burr stones, where the only additional piece of automation is the bag hoist, also powered by water.

The site has been used for milling in one form or another for nearly 1000 years and was fully restored only 12 years ago from a derelict state by its benevolent tenant, Lord Wemyss, now with one operational pair of French burr stones driven by a 24-foot diameter (7.3m) waterwheel. Although intended only as a hobby mill for the Stanway Estate, Mike fully embraced the ‘blitz spirit’ and revved up the mill to cope with the rush.

We sat amid the unusually cold and quiet workings of the mill during the post-Christmas shutdown period, socially distanced of course, to disassemble the events that occurred over the last year

Sourdough, a naturally leavened bread in particular, has experienced something of a cultural revival

Mike Lovatt takes a well-earned rest at the Stanway Watermill

and what it might mean for the mill going forwards.

He described a huge surge in sales of their locally-grown stoneground flour during April last year that created issues for them that threatened to halt production completely as the mill reached capacity.

As the supermarket shelves emptied, customers vied with shopkeepers and bakeries alike trying to buy flour direct from the mill. Like the high tide before a tsunami, in the middle of March that year he noticed a steady increase in flour sales at Stanway mill.

“Having been milling and selling flour for over 10 years, you get a feeling for how much flour you need to meet trade and retail needs.”

In an attempt to meet the racing consumer demand, Mike explained how the rate of production skyrocketed from seven tonnes per year to nearly two tonnes per week in April, with one pair of mill stones producing about 25kg of wholemeal every 20-30 minutes for about three-to-four hours running time until the pond emptied.

“It was obvious the general public were panic buying dry goods to stock larders: Our retailers were being cleared of flour as soon as it hit the shelves. There were two phases of it really: Initially it was panic buying then, when people realised they were stuck at home they started baking bread.

“With employees furloughed up and down the country, the mill ran out of just about every consumable in the production line, each threatening to halt production.

“25kg sacks, 1.5kg bags, cardboard boxes, sellotape, bag closing thread, baking leaflets, rubber gloves, masks, and toilet roll. We ran out of everything. We had to open an order book.

When a delivery or collection was made they’d go back on the list again, which resulted in a two-to-three week turn round.”

Milling and Grain - February 2021 | 59

F Word got around locally that flour could be bought direct from the mill and generally their outlets were sympathetic to the difficulties. Some helped by taking the flour in 25kg sacks and decanting it themselves into 1.5kg bags which were provided empty, thus saving bagging time.

The mill also picked up four or five new trade outlets. During May, Mike also noted that emphasis had shifted towards home baking (which he speculated was probably due to boredom), this was borne out by a national shortage of dried yeast and even bicarbonate of soda.

“Consequently phone calls to the mill also increased from people wanting advice about why their bread was inedible or so hard they couldn’t cut it,” he added.

On the warm summer nights close attention also had to be paid to quality control, the stones barely cooling between shifts.

“The mill has run faultlessly considering what we have put it through. Apart from trying to keep the stones from running hot, it has behaved extremely well with the minimum of maintenance,” he said, touching a large piece of wood.

Demand continued throughout May abating only slightly.

He explained, “In some ways it has been a marvellous opportunity to introduce or re-introduce the public to proper flour, and we may see a long term overall increase in demand. Time will tell, it will be interesting to see if the new outlets continue.”

As of December 2020 sales at Stanway Mill remained at a steady 200 percent increase on the previous year. I wondered, did Mike have any predictions for the artisan milling industry next year?

“It’s probably done the industry a lot of good in a way. People have been forced to try something good, to try proper flour and some thought wow this is very good, I’m going to buy this again in future, this is really nice stuff.”

60 | February 2021 - Milling and Grain

This change in buying habits of course carries a premium. The owner of the local supermarket, unable to get the usual 50 pence per bag flour, was happy to pay over twice for an artisan product during weeks of scarcity, but he was, of course, the first to drop the product when things eased off.

The market for the ‘artisan flour’ is encouraging.

Bertinet Bakery in Bath has reported being on track for 43 percent year-on-year growth thanks to strong sales of its sourdough loaves, available in Waitrose, and made with only stoneground Shipton Mill flour.

The artisan milling sector is in a period of healthy growth thanks to evolving consumer tastes, but one thing is for sure: These are uncertain times for business, especially premium products and niche markets. The message for the artisan miller seems to be - know your customer and be loyal to them.

As John Lister explained, “Customer loyalty is key: we are very fortunate that our customers have been with us a long time. There are lots and lots of different sized customers, but we work very closely with the very small ones who are either just starting out or are just small artisan producers, producing wonderful quality bread.

“Everybody likes supporting their local businesses. We are a very small mill so what for us is a pretty big increase is probably nothing to a big producer. I think we’re just steady as you go really, we produce what we can and supply those people who have supported us over the years.“ And as I can attest, it’s much more interesting to buy flour at a local watermill than to buy it on the supermarket shelf, it seems to tastes better too. Price will always be a factor for the consumer and artisan flour does carry a premium. The challenge for this niche sector will be to hold on to this wholesome new business the Covid-19 pandemic has inadvertently created.

F

The future of feed production Exchanging machine stops for robots

by Andrew Wilkinson, MIlling and Grain magazine.

B

y 2050, with the global population expected to reach 9.8 billion, our food supplies will be under far greater stress. Demand will be 60 percent higher than it is today; so going forward the pressure is on our industry to adapt and grow in order to meet this likely future demand.

In the latest in a series of Famsunled webinars, this edition titled ‘Feed Production - Management & Efficiency’, set out with the intention of offering potential solutions for bridging this gap.

The webinar begins with moderator Roger Gilbert, Publisher of Milling and Grain magazine and Jeroen Ju, Famsun’s Marketing and Planning Manager, welcoming all of the one hundred or so delegates and thanking them for their attendance. Following the introduction, the first of two speakers to address the audience was Kim Jensen Møller, R&D Director of the Famsun Denmark R&D Centre.

Mr Møller has been working in the IT industry for more than 25 years, including 12 years within the agricultural industry.

Throughout this time, Mr Møller has specialised in automation and management systems for the farming and feed industry.

Currently serving as the lead architect for the development of Intelligent Feed and Food Factories within Famsun, including data analysis for intelligent machine control, as well as the development of the next generation of Manufacturing Execution Systems (MES). Mr Møller also has a Master of Science in Computer Science and Economics, all of which places him in a

62 | February 2021 - Milling and Grain

great position to talk about the future of feed manufacturing.

Mr Møller begins his address by discussing the digital feed factory, paying particular attention to the digital tools typically contained within it. He also provides some background about why we need digital tools, what the benefits could be and what could potentially be achieved with their use at the feed factory.

In the words of Mr Møller, Famsun are a provider of integrated solutions from the farm to the table. To achieve this, it has divided this topic into a selection of different sub-topics or business areas, with each one specialising in one of the relevant areas. The business areas include feed milling, animal farming, grain storage, oilseed processing and modern agriculture. The last area is the business section that this webinar focuses on, with particular attention paid to the automation of factories and the intelligence systems that enable this.

Industrial evolution not revolution

The first business area that Mr Møller examines covers the various pieces of equipment that are employed in the typical feed factory. Before going into real detail on the subject, he starts by first examining what he likes to call “industrial evolution”, which breaks the 250 years of the industrial revolution into four different ‘evolutions’.

The first 200 years saw the use of water, then electricity brought in to ease production. Then, some 50 years ago we had Industry 3.0 which was the third industrial revolution. This phase saw the addition of automation and computers into the production process.

And then today, we have what Mr Møller calls Industry 4.0

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which is the fourth industrial revolution, where we have machines and computers able to communicate with each other, gathering data via sensors and then sharing that information with other stages of the production process.

According to Mr Møller, we currently have systems that are able to talk, so for this reason the production process will at least appear to possess the capability to make decisions on their own because they are Artificial Intelligence (AI) systems.

So if we want to introduce this technology to the feed production industry, according to Mr Møller, we need to first establish what our priority should be, in order to optimise our production and ultimately, our business.

Establishing what this first priority is presents a difficult process. He suggests we should first ask ourselves if what we need to add is more robots or increased automation?

Mr Møller argues that first and foremost we should be looking to get more knowledge and insight into our production processes.

He continues that before looking to invest in more equipment, we should instead prioritise “getting more knowledge”. Then by collecting data we can create a digital system as a foundation in order to support future developments, such as automation.

“By collecting this data, we will be able to yield a greater depth of insight into the nature of our production processes,” he says.

Mr Møller believes that we all know where we should start, we will also find out which tools are essential and if they are going to improve our businesses. This type of challenge does not only exist in feed manufacturing he argues, but they are found in any type of manufacturing, or any other area of business for that matter. Once we have collected all this data, only then states should we even think about adding more robots!

The impact of machine stops

One of the first areas we need to look into are machine stops.

According to Mr Møller, we all have machines that are stopping

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for some reason but we may not always know why they are doing so. We also need to know what their impact is on the business.

“All this information is required to actually know what impact that this has on our plant’s performance, with this being one element of business that we could all do with being more knowledgeable about,” he adds.

Sometimes it’s better to actually do maintenance before you have to, he says.

“We all know that we should send our car for service before it breaks down. Maybe we should also do that with our processing equipment now that we know how lomg it has been running and when we should do maintenance. We need to do this so we don’t have breakdowns.”

While preventive maintenance as a minimum, Mr Møller argues that we should also look at employing a predictive maintenance philosophy, which is more complicated.

To achieve this effectively, we need to calculate how much the machine actually runs on a daily, weekly or monthly basis, as a system outage can actually allow you to carry out this maintenance when the system is not in use. A predictive maintenance philosophy can also help us to make sure that we have the right spare parts, as well as access to an adequately trained team who are able to carry out the maintenance.

We all need visibility in our manufacturing, as we need to be able to show the performance of the factory in order to know when it is working efficiently.

In fact, Mr Møller also believes that it is a good idea to share the factory performance schedule with staff so they are aware of what level and capability the machines and production lines can achieve. By just acquiring knowledge about how we are actually performing could increase the performance of the machines, he adds.

Enhanced information adds further value

The basic foundation here is machine flow, that automation can add to production through from robots on the production floor.

With the addition of enhanced information technology, we add further value. On top of this, we are also getting real time data from all the production machines, states Mr Møller.

We have orders coming from customers, which are then used to directly control the machine’s output. We need feedback from the machine, we need to mention our data from the production flow from the machines, we need to get notice of unforeseen events

such as any alarms and we collect all this information, put it into a database and then we provide the feedback into our business systems about the performance. More detailed factors such as individual performance indicators and traceability, can be stored for use in future business system decisions.

The Supervisory Control and Data Acquisition (SCADA) system takes care of all these technical details, such as how to start, when to start, which machines to use, which recipe to use, as well as a variety of technical parameters. These technical parameters include the chosen equipment and the consideration of any possible production line issues such as bottlenecks.

The system then sends information back, producing data about the status of the production and processes. When it has collected all the data, the system will then send information regarding the condition of the product and where it is in the process back to the tracking system. In order to optimise production so that the best results for the business are achieved, the digital service platform will need to be redesigned.

Software architecture is one of the interfaces of communication between the components, states Mr Møller. We need a highly efficient network running 24 hours a day and we need to be able to have a flexible system where we can add new functionality or adjust the set up to accommodate customer requirements.

So, you can get information from manufacturers at the same time. Having this platform on your factory and the regular status update system, you can connect to all the systems running within the factory and we can communicate directly with the hardware by collecting data from the hardware or their sensors.

With a system like this, we can integrate all of the machines together. This is a horizontal integration and then we have a vertical integration between the production and the earpiece system. So, we are connecting our production to the business system, states Mr Møller.

Some of the user interfaces includes a warehouse dashboard, which displays key information about your running orders in your warehouse. The warehouse orders are going to be coming in momentarily and getting from the warehouse into production.

Then the finished material will be leaving the production line, before heading out to the customers, with the system also able to display the shelf life of the different materials.

Improved traceability and efficiency

This system has the ability to tell us which raw material is used Milling and Grain - February 2021 | 65

F for a specific batch. This in turn allows operators to trace their raw materials back to a specific supplier; with them then able to produce a material report that tells them which products contain that particular material.

In order to ensure that traceability is maintained right from raw material to the final product Famsun have two Key Performance Indicators (KPI). According to Mr Møller these include all equipment efficiency and yield efficiency, with the former affording the opportunity to calculate the effective run time of machines, which in turn predicts the processing time of the raw materials.

This allows operators the ability to communicate with farmers automatically, as well for some Famsun systems such as the smart cost systems, the trucks and the smart card system, ensuring synchronicity in the manufacturing process from field to fork.

This also applies to yield efficiency, as from this data we can calculate how much product the production line actually produces, based on how much raw material that we actually put into the product.

Some intelligent machines add control to these different machines, as they’re taking data readings from the machines and then analysing this data. Then based on this data and from the analysis of a lot of machines and a lot of production, you can customise how the machine is actually running in order to improve the performance and reduce the energy consumption.

Employing AI for ease and consistency

One example of a piece of equipment that employs such a system is an intelligent dryer. By adding a lot of sensors to this dryer, it is then able to communicate with the extruder.

The goal here is, instead of having a vast array of different

66 | February 2021 - Milling and Grain

controls, you need to only adjust the fan speed, belt speed and heat; all of which can be controlled directly at the start of your process, so you can achieve consistent moisture of your product.

So instead of having lots of different controls, that you have to do more or less manually, we have a much more sleek and intelligent control. So in this instance, less really is more.

Regardless of the product that is being produced, this system uses sensors to collect information, which can in turn ensure that the product produced is of a predetermined quality and remains consistent.

By using predictive analytics and machine learning AI, the performance of the dryer can actually be improved by avoiding over drying, thus resulting in a more uniform level of moisture.

This should in turn secure a more stable level of moisture, whilst also seeking to reduce energy consumption.

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F

Folic Acid:

A pinch a day keeps the birth defects away

F

by Becky Tsang and Michelle Duong, members of the Global Fortification Data Exchange (GFDx) Secretariat The GFDx Secretariat is comprised of representatives from the Food Fortification Initiative (FFI), Global Alliance for Improved Nutrition (GAIN), and Iodine Global Network (IGN).

aith Musyimi lives in Kenya. In 2011, Faith Musyimi was pregnant with a little girl who she named Kyla. But after birth Kyla was diagnosed with spina bifida, a type of neural tube defect, due to the incomplete closure of the spinal cord during early fetal development.

As a result of the spina bifida, Kyla was also born with hydrocephalus, or excessive fluid in the brain.

Kyla is now eight years old. Although spina bifida cannot be cured and Kyla has required many procedures for the hydrocephalus and other health issues related due to the spina bifida, Kyla is lucky – more severe types of neural tube defects result in death shortly after birth.

Prevention

Unknown to Faith at the time, consuming supplements with folic acid, the synthetic form of folate, can prevent up to 70 percent of neural tube defects1. Folate is an essential B-vitamin that plays a key role in cell reproduction.

But because neural tube defects form in the first four weeks of pregnancy, before many women even know they are pregnant, even if Faith had started taking supplements after she had found out she was pregnant, it would have been too late.

The sensitive timing of folic acid delivery in the fetal

68 | February 2021 - Milling and Grain

development stage, combined with the common occurrence of unplanned pregnancies, is why in 1996, countries around the world began amending fortification requirements for wheat flour to include folic acid.

Oman was the first, followed closely behind by the United States and Canada.

Kenya introduced legislation mandating the fortification of both wheat flour and maize flour in 2012.

As of January 2021, 76 countries have either revised regulations to include folic acid or passed new fortification legislation that requires folic acid2. Eighty-nine percent of countries with mandatory fortification of wheat flour, maize flour, and/or rice include folic acid in their standards.

Public Health achievement

Fortifying flour with folic acid is considered one of the greatest public health achievements of the 20th century3. In Australia, which passed mandatory fortification of bread flour with folic acid in 2009, and where there are 36 fewer cases of neural tube defects per year4 (of an estimated 150 per year) 5, with the greatest impact in Aboriginal and teenage pregnancies6.

Countries that have evaluated the impact of folic acid fortification on the prevalence of neural tube defect rates before and after fortification have similarly found significant, consistent declines in neural tube defects after fortification, proving that folic acid fortification works8.

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Globally, fortification of flours with folic acid is estimated to have prevented 65,380 cases of neural tube defects in 2019 alone7.

In 1996, Dr Godfrey Oakley was part of the team leading the Centres for Disease Control and Prevention (CDC) in the United States to make the recommendation to add folic acid to the national wheat flour standards. Dr Godfrey, now the director of the Center for Spina Bifida Prevention at Emory University, credits fortification with the prevention of “almost all cases of folic acid preventable spina bifida and anencephaly in the United States and savings of US$10 billion in health care costs alone since 1998.

“In addition, fortification with folic acid in the US has eliminated folate deficiency8 and folate deficiency anemia9, and it may well have prevented some first ischemic strokes.10”

The basics of fortifying with folic acid

Unlike other nutrients (such as iron), only one compound for folate is used in fortification: folic acid, which is a synthetic form of folate.

Folic acid is a naturally yellow compound. Despite its colour, there are no noticeable effects on the appearance or taste of fortified flour itself or in food prepared with the flour because it is added in low amounts.

According to the Global Fortification Data Exchange, an opensource database of national fortification programs, fortification requirements for the addition of folic acid ranges in national standards from 0.4 to 5.12ppm.

In comparison, iron, another nutrient commonly specified in fortification requirements, is a nutrient that is needed by the body in higher amounts. As a result, addition levels are also higher, ranging from 10 to 120ppm.

No country requires the fortification of folic acid alone; all countries with folic acid in food standards also require the fortification of other nutrients, such as iron, zinc, and other B vitamins (B12, thiamin, niacin, riboflavin).

Because of this, as well as the low addition levels, folic acid is typically added to flours through a premix.

In practice, folic acid is primarily added through fortification to cereal grains such as maize flour, rice, and wheat flour. The addition rate of the premix is usually driven by the dosing requirements of the other nutrients, rather than folic acid.

Opportunities for the addition of folic acid to food standards for cereal grains: the role of millers and food industry 70 | February 2021 - Milling and Grain

At this time, 24 countries do not make folic acid mandatory through existing food standards for maize flour, rice, or wheat flour.

The Global Fortification Data Exchange considers these countries an important, immediate opportunity for the prevention of neural tube defects. Globally, 111 countries do not have mandatory fortification of any cereal grain or do not folic acid in any food standards. Only an estimated 23 percent of preventable neural tube defects are prevented through existing mandatory fortification with folic acid food standards.11

Millers’ key role

Millers and the food industry have a key role in championing fortification, understanding that fortification is an opportunity for their foods to provide essential vitamins and minerals.

In Nigeria, the Nigerian Food Processing and Nutrition Leadership Forum gathered CEOs from leading food processing companies to join government and development leaders in announcing a commitment to ensure that foods are adequately fortified.12 In the Philippines, the food industry associations such as the Philippine Association of Flour Millers and Philcongrains are active and participating members of the national Technical Working Group on Food Fortification.

In Indonesia, the co-chair of the Scaling Up Nutrition Business Network Advisory group is Axton Salim, Director of Indofood.

Mr Salim has called fortification one of the five key areas in which the private sector can contribute to improved nutrition.13 As of January 2021, 62 countries have joined the Scaling Up Nutrition movement.14 Though 62 countries require the addition of folic acid in food standards, fortification may not be equally implemented in countries where there is small-scale production of foods is practiced (for example, at-home or village milling) or food producers do not follow food standards, even when mandatory.

According to the Global Fortification Data Exchange, after considering the proportion of food that is industrially milled in a country, as well as available regulatory monitoring data, only 0-100% of the expected folic acid intake is likely to actually reaching consumers.15 Robust regulatory monitoring of food producers is essential to ensure fair competition – so that some food producers are not paying for fortification premix while others are not – and so that

Mühlenchemie. German Quality Worldwide.

Hands on by Mühlenchemie

“Dough has to rest.

But we don’t, until you are satisfied.”

Tip Keng Pong, Technical Director Stern Ingredients Asia Pacific

Rolling up our sleeves. We know all about that. Once we’ve developed a formulation, we test and evaluate it with our customers. If we aren’t yet satisfied that it’s perfect, we go back and modify the flour until you agree that the flavour, texture and appearance of the final product are ideal.

We do it without a lot of fuss, and we do it quickly, so that you don’t have to wait long for the right product.

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F fortified foods actually contain the right amounts of vitamins and minerals to prevent birth defects and nutritional deficiencies.

Understanding the key role

For Scott Montgomery, a former Vice President at Cargill who began his career at a flour mill and is now the Executive Director of the Food Fortification Initiative, it’s important for millers to understand what a key role they play in preventing birth defects like neural tube defects. “[Millers] are the ones who actually implement fortification programs, by ordering premix and implementing quality control and assurance practices to ensure that fortified foods meeting standards are being produced.

“But millers and the food industry are also one of the most valuable advocates we have in food fortification. They don’t just feed consumers – they can also save lives.”

Fortification programs are always looking to engage with food industry partners. For ideas on how you can become involved in your country’s food fortification program, please contact info@ fortificationdata.org.

The Data Exchange

Folic acid is only one nutrient added in fortification programs; diets are rarely deficient in only one nutrient. The presence of folic acid (and other nutrients) in food standards can be found in the Global Fortification Data Exchange, an open-source database of fortification program data.

The Global Fortification Data Exchange is made possible through a partnership between Food Fortification Initiative, Global Alliance for Improved Nutrition, the Iodine Global Network, and the Micronutrient Forum, with support from the Bill and Melinda Gates Foundation.

Refrences:

https://www.cdc.gov/ncbddd/orders/pdfs/09_202063-A_Nash_ Neural%20Tube%20BD%20Guide%20FINAL508.pdf 2 Global Fortification Data Exchange. Map: Count of Nutrients in Fortification Standards. Accessed 13/December/2020. [http:// www.fortificationdata.org.]

3 Obican SG, Finnell RH, Mills JL, Shaw GM, Scialli AR. Folic

acid in early pregnancy: a public health success story. FASEB J. 2010;24(11):4167-4174. doi:10.1096/fj.10-165084 4 Dalziel K, Segal L, Katz R. Cost-effectiveness of mandatory folate fortification v. other options for the prevention of neural tube defects: results from Australia and New Zealand.

Public Health Nutr. 2010 Apr;13(4):566-78. doi: 10.1017/ S1368980009991418. Epub 2009 Sep 17. PMID: 19758481.

5 https://www1.health.gov.au/internet/main/publishing. nsf/Content/health-pubhlth-strateg-folate-fofacts. htm#:~:text=Approximately%20one%20in%20500%20 babies,bifida%20in%20Australia%20each%20year.

6 https://www.aihw.gov.au/getmedia/6bfafa4a-2255-4f04-89557496c9e5b2c1/19192.pdf.aspx?inline=true 7 https://pubmed.ncbi.nlm.nih.gov/33124747/ 8 Christine M Pfeiffer, Maya R Sternberg, Mindy Zhang, Zia Fazili, Renee J Storandt, Krista S Crider, Sedigheh Yamini, Jaime J Gahche, WenYen Juan, Chia-Yih Wang, Nancy Potischman, Jennifer Williams, Donna J LaVoie, Folate status in the US population 20 y after the introduction of folic acid fortification, The American Journal of Clinical Nutrition, Volume 110, Issue 5, November 2019, Pages 1088–1097, https://doi. org/10.1093/ajcn/nqz184 9 Odewole OA, Williamson RS, Zakai NA, et al. Nearelimination of folate-deficiency anemia by mandatory folic acid fortification in older US adults: Reasons for Geographic and Racial Differences in Stroke study 2003-2007. Am J Clin Nutr.

2013;98(4):1042-1047. doi:10.3945/ajcn.113.059683 10 Hsu CY, Chiu SW, Hong KS, et al. Folic Acid in Stroke Prevention in Countries without Mandatory Folic Acid Food Fortification: A Meta-Analysis of Randomized Controlled Trials. J Stroke. 2018;20(1):99-109. doi:10.5853/jos.2017.01522 11 https://onlinelibrary.wiley.com/doi/10.1002/bdr2.1835 12 https://www.technoserve.org/news/nigerias-business-andgovernment-leaders-launch-new-effort-to-improve-nutri/ 13 https://sunbusinessnetwork.org/private-sector-role-inimproving-nutrition-at-the-asian-congress-of-nutrition/ 14 https://scalingupnutrition.org/ 15 Global Fortification Data Exchange. Map: Availability of data on health status before and after mandatory fortification.

Accessed 13/December/2020. [http://www.fortificationdata.org.]

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Fortifying flour with vitamin D3 High storage stability vs difficult analyses

by Lena Kampehl, Mühlenchemie, Germany Vitamin D is playing an increasing role in flour fortification. Whereas the importance of this micronutrient for health is becoming more thoroughly understood, there are still many questions to be answered concerning its practical application in the context of fortification programmes.

Mühlenchemie has carried out studies to acquire more information on the storage life of vitamin D in flour. The results indicate that vitamin D3 from the ELCOvit range is highly stable and shows no loss of activity even after 12 months of storage. However, not many laboratories have the expertise necessary for reliable determination of the low percentages present in flour

T

he fortification of foods with vitamin D is drawing increasing attention around the globe.

It is estimated that one billion people suffer from a vitamin D deficiency – and many experts are of the opinion that vitaminised flour offers a highly effective and inexpensive means of compensating for this undersupply.

Five states have already issued binding regulations on the fortification of flour with vitamin D, and a project directed towards this was recently initiated in Mongolia.

Mühlenchemie supports the milling industry in the relevant activities and helps millers by supplying quality premixes with a composition precisely adjusted to the circumstances within the region and the regulations in force.

Since there have been few practical studies on the ‘newcomer’ vitamin D to date, Mühlenchemie’s research and development department at the Stern Technology Center started various test series of its own. Results for the baking properties of vitamin D3 and its activity losses in the production of bread and biscuits have already been published in Milling and Grain in 2018.

The research scientists and applications technologists have now shifted the focus to flour as a raw material and sought to discover whether the fat-soluble micronutrient undergoes functional degradation in the fortified flour during storage.

74 | February 2021 - Milling and Grain

Test series

For conduct of the test series, wheat flour Type 405 was fortified with 0.025mg/kg ELCOvit D3 100 and stored in a PE bag at 40°C and approximately 50 - 60 percent relative humidity.

The raw material from Mühlenchemie consists of spray-dried cholecalciferol (vitamin D3), stabilised with tocopherol as protection against oxidation.

The samples were analysed after three, six and 12 month periods. The result was more than satisfactory.

The vitamin D3 was found to have lost none of its activity even after a year of storage. The amount of cholecalciferol added remained constant throughout the test period. The ELCOvit raw material therefore proved its suitability and can be used in flour fortification programmes.

The weak point

Positive as this result is: when implementing the study, the Mühlenchemie team encountered unexpected difficulties.

In the course of the research project, it emerged that it is a major challenge to measure vitamin D reliably in flour. The biggest problem is the very small amount of the micronutrient added.

In quantitative determination, even well-known, accredited laboratories came up against their limits.

The results of the analyses requested by Mühlenchemie showed wide fluctuations and did not permit reliable conclusions as to the extent of degradation of the vitamin D. Only one institute specialising primarily in flour analysis was able to determine the amount of cholecalciferol so precisely that it was possible to make a reliable assessment of the storage life of ELCOvit D3 100. But only a very few laboratories worldwide have such a high level of expertise.

F Simplified procedure

In order to make measurement of the vitamin D3 present in flour possible nevertheless, Mühlenchemie recommends an alternative procedure in which the sensitive substance is determined in the premix instead of the flour.

Since vitamin D3 is present in an exponential form in the concentrated premix, quantitative determination is easier in this starting material.

Moreover, the micronutrient premix contains no wheat flour, and this further enhances the validity of the analysis.

After it has been checked, in an initial step, that the vitamin content of the premix conforms to the specification, a sample of the fortified flour is analysed.

Here, too, a pragmatic modification is made: instead of the cholecalciferol, another constituent of the premix such as iron or zinc is used as the reference substance. These minerals are contained in much larger quantities and can be determined much more easily by laboratories than vitamin D3.

Micronutrient premixes for flour fortification must have a high level of homogeneity in order to ensure uniform and adequate fortification. The iron or zinc values determined therefore permit reliable conclusions as to the amount of cholecalciferol present: if the content of the chosen mineral is within the prescribed range, the required amount of vitamin D3 will be present too.

Use in tropical countries

The present study demonstrates that ELCOvit D3 100 has excellent stability when stored under temperate climatic conditions. But since the results may differ when the product is used in hot, humid zones, Mühlenchemie will conduct further

Test series with ELCOvit D3 100

stability tests simulating the conditions prevailing in the tropics during the rainy season.

In this way it will be possible to assess the reaction of vitamin D under more extreme environmental conditions.

It is also hoped that the practical research series will help to create greater awareness of the proper way to handle premixes among their users.

Milling and Grain - February 2021 | 75

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F Fortifying makes sense

Stability test of vitamin D3 in flour

Batch A

Analytical variation

0,035

Batch B

0,033 0,031 Vitamin D3 (MG/KG)

Mongolia is among the pioneers of the fortification of flour with vitamin D. According to a current legislative initiative, industrially produced flour must in future be upgraded with 0.025mg/ kg vitamin D in addition to other micronutrients. The availability of the ‘sunshine vitamin’ is critically low in Mongolia.

In a representative study1 the vitamin D level of 541 inhabitants between 10 and 64 years of age was analysed.

The basis used for measurement was blood levels of 25-hydroxy vitamin D (25-OH-D).

The optimum value is considered to be 30ng/mL, but the average level found among the test subjects was only 16.9ng/mL. The deficiencies were especially massive in the capital Ulaanbaatar. The average detected in the blood serum of these city dwellers was only 7.9ng/mL 25-hydroxy vitamin D. Scientists assume that these extremely low values are due in part to environmental factors. They say, “Ulaanbaatar is the most air-polluted area in Mongolia, which reduces the amount of ultraviolet-B radiation required for the synthesis of pre-vitamin D.” Another paper2 on the vitamin D status of the population of Mongolia focuses on the effects of this deficiency on health.

This paper says, “Mongolians have a high incidence and/ or prevalence of several diseases linked to low 25(OH)D concentrations, including ischaemic heart disease, malignant neoplasms, cirrhosis of the liver, ischaemic stroke, lower respiratory tract infections, preterm birth complications and diabetes mellitus.”

0,029 0,027 0,025 0,023 0,021 0,019 0,017 0,015

0

3

6

9

12

Months

In view of eating habits in the region, the two authors William B. Grant and Barbara J. Boucher expressly advocated the addition of vitamin D to flour in order to minimise health risks of this kind. They say, “For a country such as Mongolia, which consumes a large portion of its dietary energy intake from wheat, fortifying flour would make sense.”

References

Spatial Epidemiology of Vitamin D Status in Mongolia, Environmental Epidemiology, October 2019 2 A Review of the Potential Benefits of Increasing Vitamin D Status in Mongolian Adults through Food Fortification and Vitamin D Supplementation. Nutrients. 2019 Oct 1

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F

Figure1: Works precisely and almost fully automatic: The Brabender MT-C was validated for moisture analyses in CDAAI AGRODIV laboratory in order to comply with the ISO 712 standard.

Image courtesy CDAAI-Agrodiv

The importance of water content in the grain industry Brabender method stated in ISO712 validated by Algerian R&D center

I

by Markus Löns, Business Development Manager Food, Brabender GmbH & Co. KG, Germany n the scope of the accreditation of the current version 2017 of ISO17025 in its laboratory, the Agro-Industrial Analysis Development Centre (CDAAI-Agrodiv, Algeria) has validated the Brabender Moisture Tester MT-C for compliance with the ISO712 method (Grain and Cereal Products - Determination of Moisture Content). In this interview by Markus Löns , Djamel Rebgui, an expert assessor for cereals and derivatives at CDAAI-Agrodiv, explains the benefits of the MT-C

Markus Löns: Mr Rebgui what is Development Center for Agro-Industrial Development Center’s, CDAAIAgrodiv?

Djamel Rebgui: CDAAI is at the service of professionals in the agricultural and food industry. CDAAI Agrodiv develops professional expertise and, at the request of the customer, supports operators in the dynamics of competitiveness and growth of cereal subsidiaries in the market.

The mission of the CDAAI is to provide technical assistance to the grain subsidiaries of the Agrodiv Group and to the operators of the agro-food industry. Our six departments and our management offer analytical services in various fields: Certification of cereals, physicochemistry, biochemistry, technological rheology, microbiological toxicology and manufacturing tests.

We support the operators with advice, action and assistance.

The CDAAI is committed to the growth and development of the

78 | February 2021 - Milling and Grain

sector by providing technical assistance and advice, analyses, laboratory tests, training, research and development, information and communication to operators in the agri-food sector.

The joint efforts of CDAAI staff to meet expectations and provide customers with services are adapted to the needs of the agri-food industry, such as studies, consultancy and technical assistance, food safety, specialised training in milling, analysis and testing, research and development and technology monitoring.

Markus Löns: Why did you choose the Brabender Moisture Tester MT-C for moisture analyses in your laboratory?

Djamel Rebgui: The moisture content of cereals and derivatives, especially wheat and flour, is important to ensure that the flour remains stable during storage and to balance the baking values required for making bread. From these facts, the sample preparation for grinding and the adaptation of the operating diagram to the grinding stage is derived. Furthermore, this criterion is of a capital character with regard to value creation.

However, the use of the Brabender Moisture Tester MT-C by our Development Center for Agro-Industrial Development Center (CDAAI) partly meets the requirements of ISO712.

There are minimal differences between the standard and the operating manual of the instrument, which is normal, but the accreditor requires validations which we have performed successfully.

The MT-C is equipped with a permanent wet flow. The

F drying process is much faster than with a conventional oven and is characterised by its precision and reliability. It has been modified by introducing an automatic part in the equipment.

Furthermore, it is to be noted that it is calibrated and qualified by the supplier and has a calibration certificate.

Markus Löns: What was necessary to validate the MT-C to comply with ISO712?

of the interlaboratory comparison tests (BIPEA) obtained at our level from January to June were satisfactory.

Interlaboratory tests issued by the prestigious Interprofessional Bureau and analyses (BIPEA) were sufficient according to ISO17025/2017. Chapter 7.2.2.1.1 Note. II of the latter states that the interlaboratory comparison tests were sufficient for the validation of humidity ISO712.

Markus Löns: How does the MT-C and therefore the

Djamel Rebgui: In order to validate the analytical method compliance with ISO712 contribute to your quality applied by using the MT-C, we had to policy? observe the use of ISO 5725-2 as a reference Djamel Rebgui: To ensure the quality of Figure 2: Djamel Rebgui, expert assessor for document, as well as the use of ISO5725-2 as grain in cereals and processed products, cereals and derivatives a calculation tool with reference to Chapter reliable and rapid analysis must be carried at CDAAI-Agrodiv 7.2.2.1 ISO17025/2017 Note 2 - Evaluation out, see ISO17025-2017. Our comprehensive of uncertainty of measurement results, based range of grain and finished product analyses on knowledge of the theoretical principles of reliably and quickly confirms the quality the method and practical experience with its of our customers’ products. We can also implementation. perform wheat crush tests and instant Thus, among other measures, pedagogical analysis to meet the requirements of our explanations were developed and formulated customers’ specifications. for the auditors of the organization Accrrediteur.

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Low scouring in calves with specialty soy proteins

by Christine Brøkner PhD, Technical Manager, Hamlet Protein, Denmark All farmers, whether they have veal- or heifercalves, benefit from at trouble free transition of the new-born calves into a ruminant. This transition starts immediately after calving and within eight to 10 weeks the gut system undergoes a dramatic development as a natural consequence of transitioning from milk to solid feed. This article discusses the use of clean and functional soy proteins to replace whey and protein sources in pre-starters to reduce scouring; turning the calves into more robust and vital animals that grow to their full potential

T

he immaturity of the gastrointestinal system is the reason why a calf’s transition to ruminant can be troublesome.

From birth, calves have an esophageal groove, a muscular structure that shunts milk directly into the abomasum, bypassing the rumen. This means that new-born calves are functional monogastrics in terms of their ability to break down feed and absorb nutrients.

Like other young animals the secretion of various digestive enzymes is also limited, emphasising the need for highly digestible ingredients at this early stage. The luminal surface area of the rumen has a smooth appearance with no papillae development and therefore, also no absorption capacity.

This is not a problem in the first few weeks after birth as nutrients are absorbed in the small intestine and the nutritional requirements are met entirely by colostrum and milk products.

Pre-starter feed should be introduced in due time. The purpose of this is two-fold: to initiate the development of the rumen and to motivate calves to increase their solid feed intake in preparation for weaning.

During weaning where milk feeding is reduced, rumen and ruminal functions are developing while pre-starter feed intake increases and becomes the primary supply of energy

84 | February 2021 - Milling and Grain

and nutrients. This naturally emphasises the importance of the availability of nutrients in the pre-starter feed around weaning.

The purpose is to secure same high absorption of energy and nutrients as were calves only fed milk.

If nutrients are not available or cannot be absorbed, the full growth potential of calves cannot be reached and a dip in growth post weaning is a reality. This is the dilemma of weaning sufficient supply of energy and nutrients while weaning the calves off milk and developing ruminal functions. So, what can be done to overcome this digestive challenge at weaning? The answer lies in the choice of the protein source.

Protein ingredient selection

Raw unprocessed soy naturally contains factors that primarily act as biopesticides, protecting the beans against molds, bacteria and from being overeaten by wild animals.

All factors, that interfere with the utilisation of dietary nutrients when used as feed and therefore should be avoided for maximum utilization in calves.

These factors are collectively defined as anti-nutritional factors (ANF’s) and are harmful to gut physiology and morphology (see Figure 1) and subsequently depress animal growth and increase the incidence of scouring. In pre-weaned calves the damage to intestinal surface area impairs nutrient utilization.

ANFs can be grouped in many ways according to their effect on nutritive values of feed ingredients and biological responses in animals. In broad terms the most harmful ANFs are those that depress protein digestion and absorption (trypsin and chymotrypsin inhibitors, lectins, polyphenolic compounds and saponins), digestion and utilisation of minerals (that is, phytic acid), flatulence factors and osmotic diarrhea triggers (that is, stachyose, raffinose and verbascose) and antigenic proteins (that is, beta-conglycinin and glycinin) that activate the immune system unnecessarily, causing oxidative stress responses which result in damage to intestinal tissue locally in the gut.

F

Figure 1: Changes in intestinal surface area because of exposure to soy antigens. The rupture of the villi membrane indicates that nutrients cannot be absorbed, and nutrients are lost to the lumen and excreted in feces. HP 100 is enzyme treated soy

Figure 2: Fecal consistency improved with HP 100. Fecal score: 1=normal, solid; 2 = semi-formed, pasty; 3=loose, stays on top of bedding; 4=watery, sifts through bedding.

Different superscript within the same row is different (P<0.01).

Figure 3: Sedimentation is up to 71% higher in some soy protein concentrate products compared to HP 100 as measured as the amount dry matter in the sediment after 15 min. The less sediment, the more product stays in suspension.

Processing of soy can reduce the adverse effects caused by ANFs and heat treatment is an often-used method and includes toasting, extrusion and steaming.

In fact, heating in excess affectively inactivates ANFs by denaturing protein structures.

However, excess heating, besides inactivating ANFs, simultaneously results in loss of nutritional value, including amino acid digestibility by the formation of irreversible complex bindings between reduced sugars and amino acids, also known as the Maillard reaction.

Heating at 110°C for up to 30 minutes does not impact amino acid digestibility, however 150°C for three minutes and more significantly reduces digestibility.

An efficient methodology to be used in combination with heat is state-of-the art enzymatic treatment developed by Hamlet Protein to fully inactivate soy ANFs. Use of specific enzymes avoid the need for high and extended use of heat.

Replacement of whey

Dairy protein is the natural first choice of proteins when feeding calves due to the nearly 100 percent digestibility of amino acids.

However, dairy protein is also the most expensive protein source. The need for a cost competitive alternative to dairy proteins is needed especially for veal production but producers of rearing calves and heifer calves also benefit from a cost competitive alternative.

Soy protein products are the preferred vegetable protein choice in calf feeding as an alternative to whey protein due to the favorable amino acid profile and high protein concentration.

However, high standards for example, nutritional values and product functionality, are expected of the soy protein source before it can be considered as an alternative to whey protein. The enzyme treated soy product HP 100 has proven an excellent Milling and Grain - February 2021 | 85

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Figure 4: Calf hindquarter and fecal score were cleaner and firmer when fed enzyme treated soy protein

alternative in replacing 50 percent of whey in calf milk replacers (CMR). The calves were feed CMR containing HP 100 continuously for four weeks post calving without compromising growth while significantly improving fecal consistency (see Figure 2).

Fecal is firmer in milk-fed calves when HP 100 is included in the milk replacer.

The physical functionality of soy protein should be critically evaluated prior to mixing into a CMR product. Products replacing whey protein need to stay in suspension and avoid sedimentation while calves are drinking. Figure 3 shows sedimentation results after testing different soy products. The HP 100 product stay longer in suspension as less product sediment compared to other soy protein sources.

Protein of choice

By extension, these qualitative descriptions of a clean protein ingredient achieved by an enzymatic treatment are reflected in higher growth performance, more uniform calf herd and less scouring (see Figure 4). At 10 weeks of age, when calves are only fed soy protein, the hindquarters were more clean and fecal condition was firmer when HP 300 was included in the pre-starter feed.

A commercial Dutch rosé calf producer compared the use of enzyme treated soy (HP 300) to soybean meal (SBM) in pre-starter to more than 100 calves.

The calves were split in two treatment groups. Within each of the two treatments were sub-groups, calves above or below 54kg. By the end of the trial, calves fed HP 300 grew better and the small calves caught up with the bigger calves at 10 weeks of age.

This trend was also reflected in live weight at slaughter and carcass weight. SBM fed calves were two kg lighter than HP 300 fed calves (carcass weight).

In conclusion, the growth data from feeding HP 300 in the Dutch rosé calf trial and the replacement of whey protein by the more cost-efficient HP100 alternative brings together the essence of feeding calves. Clean and highly bioavailable amino acids from enzyme treated soy proteins are needed to avoid scouring and to get the best growth performance and most uniform calf herd.

Milling and Grain - February 2021 | 87

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Zhengzhou in Henan Province plans ‘Grain of China’ program From November 21- 22, 2020, a Grain Workshop of China was held in Zhengzhou City with the theme of ‘Making grain science and technology high and carrying the heavy responsibility of grain security.’

At the meeting, the preparation for a ‘Grain of China’ program was announced. ‘Grain of China Phase I’ is a construction cycle of five years which will involve an investment estimated to be RMB69 billion (US$10.75 billion). Ten academicians and nearly 100 industry experts and scholars from across the country participated in the discussions that outlined the program.

T

he grain industry is a fundamental industry that concerns the national economy and peoples’ lives a seminar in Henan Province, China, was told in November 2020.

Hosted by Henan University of Technology and Zhengzhou National Hi-tech Industrial Development Zone Administration Committee, a Grain Workshop drew together over 100 academic and industry experts in the field of grain production and processing to determine the future role of grain in the Chinese economy and the dietary requirements for its 1.4 billion population.

Henan University of Technology itself has made significant scientific research advances in the fields of grain storage and transportation, post-harvest and comprehensive utilisation, in-depth processing advances along with advances in grain

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by Professor Wu Wenbin, Henan University of Technology and Editor, Milling and Grain – Chinese Edition

economics, management and circulation.

Since its founding more than 60 years ago, the University has produced more than 100,000 college graduates who remain loyal to the food industry.

Based on its specialty focus of all matters relating to grains, the school has put forward a construction plan called ‘Grain of China’ to the industry.

The Zhengzhou Peoples’ Government says that the development of Zhengzhou is in urgent need to find new solution and adapt Henan’s development to meet its future growth points.

The proposal of ‘Grain of China’ provides a possibility to address these new growth point. Zhengzhou Municipal Government and Henan University of Technology have the foundation, conditions, ability and responsibility to achieve greater breakthroughs in the field of ‘symbiosis and coprosperity’ by promoting the construction of ‘Grain of China.’

Zheng Bangshan, Director of the Education Department of Henan Province, pointed out in his speech to the Workshop that Henan is a big province with higher education, but its social service capacity of higher education still needs to be improved.

Henan University of Technology is a key University in Henan Province.

It is an important task to strengthen the social service ability.

The proposal and construction of ‘Grain of China’ will meet the

F development needs of Henan Province and is conducive to improving the ability of Henan University of Technology to serve the national strategy.

Leaders of the National Food and Strategic Reserves Administration said in their speeches that Henan is located on the Central Plains of China and enjoys a superior geographical location. Henan is an important major grain-producing area and a major province for grain processing and transformation. It has a solid foundation for industrial development along with distinctive features.

Planning

The construction cycle of the first phase of ‘Grain of China’ is estimated to cost RMB69 billion (US$10.75 billion) over five years.

Food is not only an economic, but also a social and political issue for China, a country of 1.4 billion people.

Henan University of Technology, based in a major grain-producing province, must comply with the national development trend put forward - a China grain project construction idea – and its implementation which is an important measure for overall national security and food security strategy. The aim is to build a complete system of food security, pushing power from the food producers to food industry in China, and enhancing national food security.

Expert support

Experts at the meeting also held in-depth discussions on the urgency, feasibility and related operational objectives involved in the establishment of ‘Grain of China.’

They also pointed out that, as a big agricultural province, Henan’s grain production plays an important role cross China. Its abundant grain industrial resources and superior geographical location have become an important resource base for the construction of ‘Grain of China.’

Therefore, it is appropriate to locate the China’s grain program in Henan. We should take a broad view of the whole country but have it take root in Henan.

At the same time, the experts at the meeting put forward suggestions from different perspectives, such as improving the project’s location, expanding the scope of cooperation, focusing on short-term goals, strengthening the application of new technologies, innovative management models, analysing investment returns and cultivating professional talents in a gradient manner.

The scheme should highlight the core position of both high level and new technologies in project construction, focusing on strengthening scientific and technological innovation, adopting research and development findings and strengthen collaborative innovations.

The operation of the project should strengthen the leading role grain plays in the market and further increase the proportion of the grain market in the whole industrial chain. Soft science should also be incorporated into the grain project to better respond to changes in international food markets.

Milling and Grain - February 2021 | 89

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STORAGE

Elevator Buckets

Milling and Grain looks at elevator buckets in this its February 2021 edition, providing three highly-respected bucket manufacturers with strong records within the milling industry – and serving both flour, rice and feed mills domestically and abroad – on what makes their offering so special and should be considered whenever lose grains and grain-related products require lifting in bulk. This is an opportunity to learn the best about these industry-renowned suppliers and their buckets!

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STORAGE

Innovation and consistency at Maxi-Lift

W

by Dean Wedekind, Technical Sales Specialist, Maxi-Lift hen it comes to elevator bucket design innovation, Maxi-Lift has led the industry for decades.

The introduction of Tiger-Tuff maximumduty buckets in the late 1990s revolutionised its business and changed

product life and durability for the better.

The success of the Tiger-Tuff spawned more innovation with the development of the HD-MAX, the patented HD-STAX and CC-MAX and the Tiger-CC. Grain facilities using Tiger-Tuff buckets know that this design gives the best opportunity to reduce long-term costs for the replacement of buckets.

Buckets generally wear the front lip and corners down first.

Tiger-Tuff buckets were designed to strengthen those ‘key wear’

92 | February 2021 - Milling and Grain

areas by having incredible thickness down through the front and corners.

Because the Tiger-Tuff is consistently thick it doesn’t wear as fast and won’t break as easily as other buckets on the market. A recent visit to a facility using Tiger-Tuff 18x8 buckets illustrates the benefit of this design. These buckets were installed in 2004, and every year since, they’ve elevated millions of bushels of wheat and still look fantastic. Customers all over the world have had the same great results.

Heavy-duty

Maxi-Lift HD-MAX buckets are the perfect heavy-duty bucket.

Although not as thick as Tiger-Tuff buckets, they still offer great value in demanding applications. They incorporate the thicker front lips, corners and back wall to give longer life at a value price.

The vented HD-Max buckets in this photo were being installed in a feedmill bucket elevator when I visited a year ago. The maintenance manager said he’ll only use HD-Max buckets because he can consistently get the service life he expects from them.

Two other heavy-duty bucket options available from Maxi-Lift are the HD-STAX and CC-MAX. The HD-STAX provides a heavy three-sided reinforced lip, corners and side for digging, longer life and more reliability but it’s also stackable or nestable. This innovation allows more buckets to fit in a smaller packing space, which can save a lot on freight costs and take up less space when you store the buckets for an upcoming project.

It is our number one product for our International distribution network.

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94 | February 2021 - Milling and Grain

STORAGE A show of innovation

The patented CC-MAX is another great show of innovation.

The CC design for buckets was first patented in 1937 and was originally manufactured in steel by forming in a break press and welding together.

A number of companies have adopted the CC style for poly buckets, but Maxi-Lift went beyond just making the same thing.

The CC-MAX by comparison has a thicker lip and thicker corners with also up to five percent more capacity.

More millwrights are going with CC-Max to provide longer life and greater bucket performance for their customers. These CC-Max buckets were already mounted on the leg belt and ready for installation.

The Tiger-CC was an innovation that brings the maximum duty capability of Tiger-Tuff and the traditional CC design. The TigerCC has a heavy front lip, reinforced corners and thick walls you expect from Tiger-Tuff for long life and decreased down time.

It boasts our largest agricultural style bucket in a 28x10 (inches) size. This has been a game changer for equipment manufacturers looking to build higher throughput elevators.

The primary material for Maxi-Lift agricultural buckets is highdensity polyethylene (HDPE). It is an FDA approved material and has a temperature range of -120°F to +180°F. It provides fantastic value due to its low cost and durability.

Buckets can also be made from tan nylon or white FDA approved nylon, which has a temperature range of -60 °F to +300 °F and is highly abrasion resistant.

Another option is urethane, an FDA approved resin and has a temperature range of -60 °F to +180 °F. Urethane is more abrasion resistant than polyethylene and works better with sticky materials that are sometimes used as feed ingredients.

Maxi-Lift stepped ahead of the pack when it opened its own in-house elevator belting shop. This allows Maxi-Lift to provide bucket elevator belting, hardware, Maxi-Splice mechanical splices and head pulley slide lagging alongside our world class buckets. The result is the ability to bundle elevator projects giving one source shipping, one freight cost and one invoice.

Only North American manufactured, high-quality PVC and rubber belt is offered and Maxi-Lift can ship an order complete with everything needed for a break down project, which is an innovation of convenience. When belts and buckets are replaced, this is the best time to install new slide lagging on the head pulley and install new mechanical belt splices. All bucket elevator belting and head pulley lagging is SC-OR-FR, Static ConductiveOil Resistant-Flame Retardant as required in grain and feed applications.

Every grain elevator and feedmill is looking for ways to save money. Routine maintenance and inspections save money in the long run. Maxi-Lift offers best practices, troubleshooting and upgrade advice to elevator operators. Amazing products, experienced technical advice and excellent customer service are hallmarks of Maxi-Lift.

Milling and Grain - February 2021 | 95

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STORAGE

Bucket elevator efficiencies at Tapco

O

TAPCO’s patented CC-LP bucket

by Tapco

ver the past decade or so, bucket elevators have become smaller and more efficient, while their outputs have become greater.

It’s kind of akin to the auto industry developing smaller engines that produce greater horse powers, V8 engines are now being replaced with six or four cylinder power plants equipped with turbos and/or superchargers.

In normal working conditions, elevator buckets are exposed to relentless punishment.

With this factor in mind, Tapco Inc continue to extensively test its buckets under real-world conditions in order to ensure that they stay strong under pressure, better than any other.

Improved elevator efficiencies would not be possible without properly designed elevator buckets, since the bucket is the most critical component of the bucket elevator. The older 84-, 72- and 60-inch head pulley elevators equipped with wide spaced buckets are being replaced with 48-, 42- and 36-inch pulleys, using low profile buckets spaced on close centres.

The Tapco Inc CC style elevator bucket is a critical part of this effort to maximise output. CC stands for close centres – exactly what is needed for increased capacity. The bucket has straight sides (not tapered) as that also increases capacity. Ears on the sides of the bucket extend up above the water line, which further increases capacity.

But amazingly this CC style bucket is not new and is in fact it is more than 80 years old.

Patented in the US in 1938 and manufactured by the KI Willis Corporation, it was hailed as the best discharging bucket ever. It became so dominant that after the patent expired, three other bucket manufacturers then copied the CC bucket design.

The superior discharge is due to the four flat surfaces that form the bottom and front lip of the bucket (one flat is at an obtuse angle to the back whilst three are at acute angles).

In 1974, founder and president Paul Taylor established Tapco Inc in order to manufacture CC-style polyethylene elevator buckets. Prior to this, Paul was employed by Dura Buket, the first company in the US to manufacture plastic elevator buckets. Paul travelled extensively across the US,

96 | February 2021 - Milling and Grain

engaged in both sales and market research.

He resigned after four years, frustrated that he couldn’t convince Dura Buket to expand its business.

This experience with Dura Buket convinced Paul that the grain industry wanted a CC style bucket in plastic.

Research indicated that approximately 80-90 percent of grain and feed companies in the US bought CC metal buckets produced by four different manufacturers. Today, this CC-style bucket still dominates the North American elevator bucket market and is extensively exported throughout the world.

Output increased

In 2015 Tapco Inc introduced and patented the first improvement to the classic CC design in 75 years. It takes the close centre bucket to even closer centres by bringing the back a little lower the high ears and straight sides are maintained.

This bucket is referred to as our CC-LP (low profile) style and spaces on nominal projection minus 1°. The closer spacing results in output increases between 18 and 33 percent, depending on projection.

Please note, the CC-style bucket has been in existence for 83 years. It is the most specified style of bucket ever. Be aware that are some bucket manufacturers, both domestic and foreign, that use the CC designation in their literature, when in fact their buckets bear no resemblance to CC geometry.

Other make copies that are close but not the same and some companies will attempt to convince the industry that their smooth curved bucket will outperform the CC style.

Tapco Inc’s in-house manufacturing capabilities and dedicated injection-molding machines allow it to facilitate an expedient, cost-controlled process. These innovative systems also helps to create products that consistently provide better performance and more value for customers.

After more than eight decades of proven performance, Tapco Inc would not even consider changing geometry, eliminating the ears or tapering the sides so the buckets nest or stack like stadium cups.

Stackable buckets may save warehousing and shipping costs initially but they sacrifice carrying capacity for the entire life of the bucket. Popular sizes are in stock at Tapco Inc for immediate shipment.

STORAGE

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Milling and Grain - February 2021 | 97

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JAN / FEB 2021 MILLING & GRAIN ARTICLE JAN / FEB 2021 MILLING & GRAIN ARTICLE

ADVANTAGES OF 4B ELEVATOR ADVANTAGES BUCKETS OF 4B ELEVATOR BUCKETS

4B Components Limited

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JAN / FEB 2021 MILLING & GRAIN ARTICLE JAN / FEB 2021 MILLING & GRAIN ARTICLE

ADVANTAGES ADVANTAGES OF 4B ELEVATOR BUCKETSOF 4B ELEVATOR BUCKETS

4B Components Limited

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JAN / FEB 2021 MILLING & GRAIN ARTICLE JAN / FEB 2021 MILLING & GRAIN ARTICLE

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625 Erie4B Avenue Components Morton, Ltd.IL 61550 625 Erie USA Avenue Tel: 309-698-5611 Morton, IL 61550 www.go4b.com/usa USA Tel: 309-698-561

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sides which adds cost and weight, while 98 | February 2021front - Milling Grain efficient use and cost of materials. efficient speeds use and cost of materials.

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no benefit to discharge efficiency. These “breaks”

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buckets are too deep to be mounted The ability to be mountedOther extremely close closely together or must be modified from their vertical space on the belt.

STORAGE

Other buckets are too deep to be mounted

together provides the most efficient use of closely together or must be modified from their m 4BHighEfficiencyTM Components haveelevator ALL ofstandard the following characteristics: buckets from adding 4B Components design, to the cost. have ALL of the following characteristics: standard design, adding to the cost.

no breaks, that interior providefront an efficient discharge over that higher speeds 1. Smooth faces, with no breaks, provide an efficient discharge over higher speeds

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Key to performance

As previously stated, the HighEfficiencyTM elevator buckets feature a tapered bottom. This tapered bottom is key to the performance of the high efficiency design and is leveraged for several advantages.

It allows the buckets to be mounted closely together with a bucket system. closelyuse together together provides the most efficient of or must be modified from their closely together or must be modified from their minimum of vertical spacing. This creates a ‘column’ of input standard design, adding to the cost. vertical space one onbottom theanother, belt. allows standard to theshipping cost. kets to4.nest inside for more efficienttoshipping andone storage The tapered the buckets nest inside another, fordesign, moreadding efficient and storage material and generates the greatest amount throughput possible in Nesting is not possible with other bucket Nesting inside one another efficiently Nesting is not possible with other bucket the elevator leg system. designs. reduces the amount of space and More packing materials and designs. More packing materials and spaceand are required for these buckets. costs associated with shipping space are required for these buckets. buckets to fill and discharge efficiently Close vertical spacing requires the efficient entry and exit 3. A tapered storage. bottom that allows the buckets to fill and discharge efficiently of input materials into the elevator bucket string. The tapered The vertical Tapered bottoms allow the buckets to fill sides, wings and perpendicular The vertical sides, wings and perpendicular and discharge with maximum bottoms efficiencyof other buckets impede the flow of bottoms of other buckets impede the flow of bottom allows the buckets to fill and discharge from the both materials and out of thecosts over speeds. materials into and outmaterial of the bucket. gn more costhigher efficient and thereby reduce material 5. Wing-less sidewalls, make theinto design more bucket. cost efficient and thereby reduce costs front from the sides.

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More packing 1designs. of 2 More packing materials and 1 of 2More packing materials and reduces the amount of space and designs. required for these buckets. costs associated withmaterials shippingspace and areand space are required for these buckets. space are therefore required when using these storage. Morton, IL 61550 USA e 4B Avenue Tel: 309-698-5611 www.go4b.com/usa Components Ltd. 625 Erie Avenue Morton, IL 61550 USA Tel: 309-698-5611 www.go4b.com/usa buckets.

Economic freight rates A stack of HighEfficiencyTM buckets is denser and sign5.more cost efficient andmake thereby costs Wing-less sidewalls, thereduce design material more cost efficient and thereby reduce material costs as such, qualifies for the most economical freight rates.

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Once at the job site, they also occupy less floor space for storage.

1 of 2 1 of 2 By eliminating the wing seen on many traditional buckets, 5. Wingless sidewalls, make the design more cost efficient and rie Morton, IL625 61550 Tel: Morton, 309-698-5611 4B Avenue Components Ltd. ErieUSA Avenue USA Tel: 309-698-5611 www.go4b.com/usa this material is relocated to the front, side and back walls. thereby reduce material costs IL 61550www.go4b.com/usa This is a more efficient use, placing it where it is needed for Wingless sidewalls maximise the most efficient use and cost of longer bucket life, including the unique Iceberg Edge front materials. Other buckets have a wing or ‘ear’ on both sides which wear lip. adds cost and weight, while offering no real functional benefit.

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Industry Profile

Zaccaria

C

Rice polishing and feed equipment at Zaccaria

onsidering that fact that many market trends put demands on economic viability, a better relationship between the costs and the benefits, quality and technology are two trends that Zaccaria of San Paulo, Brazil supports – plus the other requirement for safety and reliability.

This is a Brazilian company with Brazilian technology offering worldwide guarantees on its feed manufacturing equipment, as well as the sectors involving rice, beans, maize, wheat and various cereals processing.

Not only in machines, but original spare parts such as its rubber rolls for paddy husker, its technical assistance services and the development of customised projects for each client, defines this 95-year-old company that not only serves customers throughout Brazil but customers in more than 70 countries worldwide.

Zaccaria was founded on August 11, 1925 in Limeira, São Paulo State by five brothers. These men were sons of Italian immigrants named Amálio, Antônio, Pedro, Carlos and José Zaccaria, the company was named A. Zaccaria e Cia at that time.

Due to their entrepreneurship and constant investments in upgrades, the company reached a continuous level of growth and by about 1935 was well-established in the Brazilian market.

In the 1960s exports to surrounding countries started for their processing machines for cereals which were made by wood and with parts in metal.

From 1980 every project that was started had developed from one hundred percent steel sheets.

Its equipment is manufactured in carbon steel sheet or stainless steel, meeting various production requirements from the small producer to larger industrial operations.

For example its latest release presents innovative features and high-capacity technology for rice whitening and polishing processes.

Today, Zaccaria provides complete equipment as well as original spare parts that ensure high performance, from rubber rolls for rice whitening machines to after sales technical assistance services with corrective and preventive maintenance programs. It develops personalised projects for each of its 104 | February 2021 - Milling and Grain

customers, all based on skills determined over 95 years this company has served Brazil and now holds more than 70 percent of the market.

As a leader in Brazil, the company also operates with great success throughout South America, where 50 percent of ‘paddy’ production is processed on Zaccaria machinery.

Industrial park

Since 2018, Zaccaria has had an established partnership with Grupo Imas - Milleral and Viteral - from Turkey, bringing to the group top-rated technology equipment for the cleaning, milling, grading, pneumatical transportation, husking and packing processes as well as spare parts, consulting, project development and after sales services.

Zaccaria has a huge area of 54,000m² and hundreds of dedicated employees who help to ensure a constant improvement in its industrial park where equipment is made.

The quality provided by Zaccaria starts with the raw material chosen. Those materials pass through laser cutting, puncturing, bending, welding, painting, tooling and assembling before being created into a range of finished products highly suitable for processing grains with the best finish-product results.

A range of equipment

Zaccaria has a modern rubber roll factory for rice huskers which was developed with quality and in partnership with the best research institutes and in collaboration skilled chemical industries to provide modern products.

The entire manufacturing process is completed in accordance with good sustainability practices and environmental conservation. The upgrades, innovation and advances made in the equipment provided for the grains processing industries are overseen by the company’s process engineering team.

The equipment is manufactured in either carbon steel or stainless steel, and the latest generation of rice whitening machines, for example, presents the best and innovative technology of high capacity in polishing and burnishing processes.

For maize processing the equipment is confirmed as excellent in degermer of products with several horizontal models.

F CASE STUDY

CASE STUDY

Major Asian producer upgrades for future productivity and efficiency With next generation technology from Bühler Group, Bogasari Flour Mills - the leading flour miller in Indonesia - is upgrading its operations to industry 4.0 standards

M

illing is a complex and competitive business, with success hinging on the ability to consistently deliver good quality high yields, whilst maintaining an efficient production processes.

With next generation technology from Bühler Group, Bogasari Flour Mills - the leading flour miller in Indonesia - is upgrading its operations to industry 4.0 standards. The fullyintegrated and automated system represents a key investment in the operation’s future productivity and efficiency in the growing Indonesian flour market.

Bogasari Flour Mills is part of Indofood Group, one of the largest food producing companies in Indonesia. With a total daily capacity of 19,450 tonnes produced at four sites, it is the largest flour miller in the country.

The company produces five flour types with different protein and

106 | February 2021 - Milling and Grain

ash contents, as well as specialised flour. These are marketed under several brand names with more than 50 SKUs (stock-keeping unit). In addition, the company processes pasta products for both domestic and export markets.

In 2018 Bogasari commissioned Bühler with the task of implementing a control system at their plant in Cibitung, near Jakarta. The system runs Bühler’s Mercury Manufacturing Execution System (MES) on a central server, which controls both a third-party and a Bühler production line with capacities of 500 and 600 tonnes per day respectively.

The new system, which was deployed in June 2020, integrates the plant’s wide range of processes, providing reliable, consistent and transparent data on raw materials, resource consumption and storage – all accessible via a user-friendly mobile platform.

This makes agile remote diagnostics and maintenance possible from anywhere in the world. It also allows for fast reaction times in case of disruptions and is backed up by 24/7 remote support.

Autonomous regulation capability eases the pressure on operation staff. The system can also be connected to the Bühler Insights Platform- a single IoT platform that runs all of Bühler’s digital services and enables customers to access these services via a single portal.

Following the successful deployment and collaboration, two new Bühler production lines are currently being installed at the plant in Cibitung and will be integrated into the Mercury MES in near future.

CASE STUDY F

CALENDAR

THE BUSINESS NETWORK LINKING PROFESSIONALS FROM FEED TO FOOD

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Milling and Grain - February 2021 | 107

INDUSTRY EVENTS 2021

February

2021

Learn more – Learn onsite

6-7 3rd Agrifood International Congress Online www.agrifoodporttarragona.com

Enroll in the 12-week Winter Course 9-12 Eurotier 2021 Online www.eurotier.com

18-20 Ildex Vietnam 2020 Ho Chi Minh City, Vietnam https://www.ildex-vietnam.com

23-25 GEAPS Exchange Virtual Conference Online www.geapsexchange.com/online/

26-28 Livestock Philippines 2021 Pasay City, Philippines www.livestockphilippines.com

March 9-11 AFIA Purchasing and Ingredient Suppliers Conference 2021 Orlando, Florida, USA www.afia.org

27-29 Agritechnica Asia 2021 Bangkok, Thailand www.agritechnica-asia.com 2021

10-12 VIV Turkey 2021 Istanbul, Turkey www.vivturkey.com

10-12 VIV Asia 2021 Bangkok, Thailand www.vivasia.nl POSTPONED UNTIL 22-24 SEPTEMBER 2021

16-17 Solids Dortmund 2020 Dortmund, Germany www.easyfairs.com Postponed from 24-25 June to 17-18 March 2021

☑ = Meet the Milling and Grain team at this event 108 | February 2021 - Milling and Grain

2021

2021

September 7-9 50th AFIA Liquid Feed Symposium Chicago, Illinois, USA www.afia.org

October 13-15 Vietstock 2021 Ho Chi Minh, Vietnam www.vietstock.org

2021

November 17-18 JTIC 2021 Dijon, France en.jtic.eu 22-24 VIV MEA 2021 Abu Dhabi, UAE www.vivmea.nl

29-2 125th Anniversary IAOM Conference and Expo Little Rock, Arkansas, USA www.iaom.org/annualmeeting/

April

26-30 Agrishow Brazil Ribeirão Preto, Brazil www.agrishow.com.br

22-24 VIV Asia 2021 Bangkok, Thailand www.vivasia.nl

17-19 AFIA Purchasing & Ingredient Suppliers Conference 2021 Orlando, Fla, USA www.afia.org/events/pisc-2021/

29-31 16th ICC Cereal and Bread Congress Christchurch, New Zealand www.icbc2020.icc.or.at 11-13 PIX AMC Gold Coast, Australia www.pixamc.com.au

The year 2020 will go down in history as a year of cancellations! Fun was cancelled, socialising was cancelled and of course SPACE, the French Expo, was cancelled.

In May 2020, due to the Covid 19 pandemic, SPACE organisers had to make the difficult but necessary and responsible decision to call off its in-person Expo.

“It was important to us to let our exhibitors and participants know as early and as clearly as possible, out of respect for their business.

Thank you all for their support in the face of this difficult and unprecedented time in the history of the Expo,” says the company.

This challenging year confirmed that SPACE is and will remain the key annual event for livestock professionals. The Expo is eagerly awaited and for many of its participants, it marks the beginning of a new year.

In 2020 it was sorely missed. SPACE is a unique professional event, focusing on innovation, performance and socialising. Its large livestock family meets in Rennes, France in September, and the reunion is essential for business as well as for morale.

“Like farmers who are able to adapt to new conditions, we accelerated our digital transition in 2020, and SPACE now offers you a full range of online services. We can now connect with each other on our website space.fr or via our mobile app all year long,” it adds.

Featuring the list of exhibitors, product descriptions, Innov’Space winners, webinars, podcasts and much more, in its fast-paced digital world, the online version of the Expo is a place to continue meeting up year round. SPACE invites you to, “Go see for yourself, you’ll find the taste and flavour of SPACE, a sort of appetiser for our next edition in September 2021.”

In order to meet the increasingly strong demand from exhibitors, to keep pace with the growth in the number of visitors starting on the first day of the Expo, and to take into account the increasingly international nature of SPACE, the organisation has decided to switch to a shorter, three-day in-person event from September 14-16, 2021.

This is the fourth time in the Expo’s history that dates have been changed to meet the expectations of exhibitors and visitors or due to the national and global situation.

August 6-9 GEAPS Exchange 2021 Columbus, Ohio, USA www.geapsexchange.com

18-20 IDMA and VICTAM EMEA 2021 Istanbul, Turkey www.idmavictam.com POSTPONED UNTIL 27-29 MAY 2021

2021

June 9-10 Cereals 2021 Lincolnshire, UK www.cerealsevent.co.uk

10-13 IAOM Eurasia 2021 İstanbul, Turkey www.iaom-eurasia.info

10-13 Mill Tech Istanbul 2021 Istanbul, Turkey www.milltechistanbul.com

☑

19-21 Rice Market and Technology Convention 2021 Panama www.ricemtconvention.com

25-3 Interpack 2021 Düsseldorf, Germany www.interpack.com

10-11 The Aquafeed Extrusion Conference Online mymag.info/e/989

14-17 SPACE 2021 Rennes, France uk.space.fr

5-7 FIGAP 2021 Guadalajara, Mexico www.figap.com

The Online Milling School www.onlinemillingschool.com

2021

May

24-26 Ildex Indonesia 2021 Jakarta, Indonesia www.ildex-indonesia.com 2021

December 10-12 Agri Livestock 2021 Yangon, Myanmar www.agrilivestock.net

TAKE YOUR PLACE IN POWER UNION

YOU

27-29 MAY 2021

Istanbul Expo Center, Hall 5-6-7 Yesilköy - Istanbul / Turkey

9th INTERNATIONAL

Flour, Feed, Corn, Semolina, Rice, Bulghur Milling Machinery & Pulses, Pasta, Biscuit Technologies Exhibiion

www.idmavictam.com

9th Internaaonal Flour, Feed, Corn, Semolina, Rice, Bulghur Milling

Machinery and Pulses, Pasta, Biscuit Technologies Exhibiion

INDUSTRY EVENTS EuroTier / EnergyDecentral Digital 2021 DLG’s new digital platform impresses

Over 41,000 visitors participated in this year’s unique debut digital event EuroTier/EnergyDecentral 2021 which ran over four days in the second week of February.

Visitors not only attended ‘exhibitor stands’ but showed great interest in the technical program, that offered over 300 specialist events – with videos being made available on- demand following the event and are available to view from February 18 to April 15, 2021.

The organiser, the German Agricultural Society (DLG), considered the outcome a great success where visitors could readily meet with over 1200 participating companies and conduct targeted networking and other meetings with fellow industry players.

This proved to be a truly international event with 45 percent of attendees coming from outside of Germany.

“With EuroTier/EnergyDecentral Digital, the DLG’s new platform has successfully positioned itself as a digital business network and forum for professional exchange for the national and international agricultural industry,” says Dr Reinhard Grandke, Chief Executive Officer at the DLG. “The access and engagement rates speak for themselves.

“The lively participation in events and the strong interest in the digital technical program are a reflection of the networking competence of the farmers, the industry and our members. The digital format will be a complement to our physical trade fairs in the future,” concludes Dr Grandke.

A technical program with convincing click rates

Under the guiding theme of ‘Farming in the food chain,’ the DLG had set up a technical program with eight parallel online video channels, transmitting more than 300 interactive programs that addressed relevant future topics affecting the global livestock sector and the decentralised energy supply industry.

Visitors to the platform were able to interactively participate in numerous talk shows and discussion events.

In total, the professional program was visited on approximately 83,000 occasions during the four days that the platform was live.

Highlights included digital industry events such as the International Poultry Event, the Cattle & Pig Event and the EuroTier and EnergyDecentral Innovation Award ceremony. A special highlight was the DLG-Wintertagung (‘DLG-Winter Conference’), an important annual event for German farmers, which this year was held in parallel on the DLG Digital Platform hosted by the DLG on February 11, 2021 registering over 2500 attendees.

The ‘EuroTier/EnergyDecentral Digital’ was officially opened

by German Federal Minister of Food and Agriculture, Julia Klöckner, who in her opening speech encouraged farmers in Germany to participate in the developments in agriculture and animal husbandry.

Ms Klöckner emphasised that it was not just technology or

EuroTier/EnergyDecentral 2021 figures at a glance Over 41,000 participants connected to the digital platform over the four days of the event.

A total of around 255,000 engagements (including 1:1 audio/video calls, 1:1 chats, expo show room visits, user networking) and over 780,000 page impressions are recorded.

45 percent of attendees came from outside Germany, with a proud total of 128 countries represented on the digital platform.

The investment intention of participants was exceptionally high, at around €2.8 billion (US$3.4 billion).

110 | February 2021 - Milling and Grain

how to reduce workload that constitutesthe topics of today, but perhaps more importantly, the social acceptance of livestock farming and animal welfare.

She also noted that the industry is undergoing radical change, which can, however, only be successful and sustainable if done in a proportionate manner with a view to the long-term perspectives for livestock farmers in Germany. Indeed, should production leave Germany, nothing would be gained, quite the opposite.

Neither environmental nor animal welfare issues can be solved by exporting them. Ms Klöckner commented that these issues would be discussed at the world’s leading trade fair, EuroTier.

Hubertus Paetow, President of the DLG, noted that animal husbandry in Germany and Europe will continue to look different in the future than in many other regions of the world.

Higher demands on animal welfare and sustainability require different technical concepts. This poses significant challenges for manufacturers and farmers alike.

However, it also presents opportunities for those who recognise the trends early on and implement them efficiently. Mr Paetow concluded that in order to maintain this sustainable animal husbandry in Germany, which includes maintaining the economic perspective in global competition, we will require functioning value chains, which can and must be supported, at least temporarily, with political instruments.

Exhibitors present innovations

More than 1200 exhibitors presented information, in real-time, on their respective ranges of products and services through the various multimedia tools.

Exhibitors were also able to network and engage directly with participants via chat and video meetings.

In addition to offering new technologies and consulting for livestock farming, the companies’ offerings also included the upstream areas of livestock farming, such as breeding, techniques and farm input, as well as downstream areas, such as processing and distribution channels.

With the technical program, EuroTier digital offers dairy and cattle farmers an extensive knowledge platform with contributions from practitioners and experts in the two DLG Spotlights ‘Cattle’ and ‘Emission Control.’ The specialist presentations, product presentations and discussions provide extensive information for conventional as well as organic farming businesses.

In addition to the subject of animal welfare and integrated farming concepts, digital solutions for practice are key focus areas of the presentations. The public event ‘Climate-neutral dairy farming? Focus on emission reduction’ within the ‘DLG Winter Conference 2021’ digital event, held in German, also forms an important part of the EuroTier digital technical program.

In addition, some 200 exhibitors at EnergyDecentral presented innovative solutions for decentralised energy supply including biofuel production, solid fuels, renewable energy such as photovoltaics, solar energy or wind power. Technology and consulting were also available for biogas plants.

As in previous years, the products that offer exceptional standards of innovation presented by exhibitors eligible for the coveted gold or silver award, had their products evaluated by the independent jury. The DLG innovation commission conferred the prestigious EuroTier/EnergyDecentral Innovation Awards to the winners during the synonymous event.

Voices of the participating companies and partners

“The new digital version of EuroTier established a platform for networking and for professional dialogue. The next few months

will show how extensive the potential of this platform is for the future. The fact that the content will remain accessible to all participants until the middle of April continues to offer companies an additional channel to their customers,” says Bernd Meerpohl, Chairman of EuroTier Expert Advisory Board.

“As co-organiser of the physical EnergyDecentral trade fair, it was very exciting for the German Biogas Association to be involved in this new digital format. Over four days, we were able to shape the Biogas Forum with current industry topics in the Energy Spotlight. It was very gratifying for us to see how well our technical program was received and how lively the audience participated via chat,” says Dr Stefan Rauh, Chief Operating Officer, Fachverband Biogas (German Biogas Association).

Content available on demand

Because all of the content generated by ‘EuroTier/ EnergyDecentral Digital’ will remain available on the digital platform from until April 15, the participants will continue to have the opportunity to find out about exhibitors’ offerings as well as the content of the technical program.

Likewise, they can continue to network with companies via text messages and contact requests, using the platform.

The next EuroTier and EnergyDecentral will take place from November 15-18, 2022 at the Hanover Exhibition Grounds, Germany.

As Dr Reinhard Grandke, Chief Executive Officer DLG, states, the trade fair will be complemented by the DLG Digital Platform for many years to come.

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Milling and Grain - February 2021 | 111

INDUSTRY EVENTS Market Trends and Challenges During IPPE Marketplace Week “Something that never would have been imagined a few years ago is that chicken would surpass pork protein.

“Yet as we sit here in 2021, pork production has dropped and chicken stands poised to remain in the top spot in global meat production moving forward,” remarked Dr Paul Aho, economist and consultant at Poultry Perspective, during the virtual Poultry Market Intelligence Forum held during the 2021 International Production & Processing Expo (IPPE) Marketplace Week.

The program included speakers presenting via videoconferencing software and participating in live Q&A sessions with attendees.

Dr Aho’s presentation focused on global drivers and market influences for the coming year.

He provided an overview of how the poultry meat industry has fluctuated over the past year and how these changes may impact the 2021 market. Wide-scale events affecting the protein industry were discussed as well, specifically Covid-19, which he predicts will continue to affect global economies and meat production into 2022.

The discussion on market analysis was continued by Will Sawyer, lead animal protein economist at CoBank, who shared his 2021 outlook for animal protein.

Though he addressed global factors, Mr Sawyer’s presentation also focused on consumer priorities related to sustainability.

“While we do see various issues, from African swine fever to Covid-19, as market drivers that continue to require our attention, one issue that has become the overarching conversation from consumers is that of sustainability,” he explains.

“How will the industry, from lenders to producers to suppliers, think about sustainability? How do you evolve your business and supply chain to try to improve the way your business impacts the environment? It’s an issue gaining a lot of attention, so it needs to be a central priority in creating our business models for the coming years.”

Christian Richter, principal at The Policy Group, shared a Washington update with attendees, providing an overview of how new leadership in both the executive and legislative branches may affect the animal protein industry.

“It is stunning to see how significant the issue of climate change is going to be for this administration, across federal agencies,” comments Mr Richter.

“Even though we need to be prepared for a White House agenda that may be more aggressive, there are fair-minded people in decision-making positions who view agriculture as a partner, not an enemy. This works to our advantage, and we can look forward to working more closely with them in the coming months.”

A collaboration

The International Production & Processing Expo (IPPE) is a collaboration of three shows - International Feed Expo, International Meat Expo and the International Poultry Expo - representing the entire chain of protein production and processing. The event is sponsored by the American Feed Industry Association (AFIA), North American Meat Institute (NAMI) and US Poultry and Egg Association (USPOULTRY).

Founded in 1909, the American Feed Industry Association (AFIA), based in Arlington, Va., is the world’s largest organisation devoted exclusively to representing the business, legislative and regulatory interests of the US animal food industry and its suppliers.

The organisation’s membership is comprised of nearly 700 112 | February 2021 - Milling and Grain

domestic and international companies that represent the total feed industry—manufacturers of commercial and integrated feed and petfood, ingredient suppliers, pharmaceutical companies, industry support and equipment manufacturers.

AFIA’s members manufacture more than 75 percent of the feed and 70 percent of the non-whole grain ingredients used in the country. AFIA is also recognised as the leader on international industry developments and holds membership in the International Feed Industry Federation (IFIF).

The North American Meat Institute (NAMI) is the leading voice for the meat and poultry industry.

Formed from the 2015 merger of the American Meat Institute (AMI) and North American Meat Association (NAMA), the Institute has a rich, century-long history and provides essential member services including legislative, regulatory, scientific, international and public affairs representation.

NAMI’s mission is to shape a public policy environment in which the meat and poultry industry can produce wholesome products safely, efficiently and profitably. Together, the Institute’s members produce the vast majority of US beef, pork, lamb and poultry and the equipment, ingredients and services needed for the highest quality products.

US Poultry and Egg Association (USPOULTRY) is the All Feather Association progressively serving its poultry and egg members through research, education, communications and technical services. Founded in 1947, USPOULTRY is based in Tucker, Georgia.

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Tapco Inc +1 314 739 9191 www.tapcoinc.com

To be included into the Market Place, please contact Tuti Tan at tutit@perendale.co.uk

Air products

4B Braime +44 113 246 1800 www.go4b.com Bühler AG +41 71 955 11 11 www.buhlergroup.com

Gime Tech Company Limited +86 1351037 2500 www.gimetech.com

Amino acids Evonik Nutrition & Care GmbH +49 618 1596785 www.evonik.com/animal-nutrition

Henry Simon +44 0161 804 2800 www.henrysimonmilling.com

Satake +81 82 420 8560 www.satake-group.com

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

Computer software

FAWEMA +49 2263 716-0 www.fawema.com

Inteqnion +31 543 49 44 66 www.inteqnion.com

Statec Binder +43 3112 38 5800 www.statec-binder.com

Van Aarsen International +31 475 579 444 www.aarsen.com

TMI +34 973 25 70 98 www.tmipal.com

Elevator & conveyor components

Cimbria Srl +39 0542 361423 www.cimbria.com

Kaeser Kompressoren +49 9561 6400 www.kaeser.com

Bagging systems

Yemtar Feed Mill Machines +90 266 733 8550 www.yemtar.com

Maxi-Lift Inc +1 972 735 8855 www.maxilift.com Tapco Inc +1 314 739 9191 www.tapcoinc.com

Coolers & driers Chief +1 308 237 3186 agri.chiefind.com

Yemtar Feed Mill Machines +90 266 733 8550 www.yemtar.com

ERKAYA +90 312 395 2986 www.erkayagida.com.tr

Consergra s.l +34 938 772207 www.consergra.com

Van Aarsen International +31 475 579 444 www.aarsen.com

Mühlenchemie GmbH & Co KG +49 4102 202 001 www.muehlenchemie.com

FrigorTec GmbH +49 7520 91482-0 www.frigortec.com

Bakery improvers

Bearings

Bentall Rowlands +44 1724 282828 www.bentallrowlands.com

Soon Strong Machinery +886 3 9901815 www.soonstrong.com.tw

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

Sukup +1 641 892 4222 www.sukup.com

Silo Construction & Engineering +32 51723128 www.sce.be

Wenger Manufacturing +1 785-284-2133 www.wenger.com

Silos Cordoba +34 957 325 165 www.siloscordoba.com

Van Aarsen International +31 475 579 444 www.aarsen.com

Sukup +1 641 892 4222 www.sukup.com

Yemmak +90 266 7338363 www.yemmak.com Yemtar Feed Mill Machines +90 266 733 8550 www.yemtar.com

TSC Silos +31 543 473979 www.tsc-silos.com

Colour sorters Bühler AG +41 71 955 11 11 www.buhlergroup.com

Mühlenchemie GmbH & Co KG +49 4102 202 001 www.muehlenchemie.com

FAMSUN +86 85828888 www.famsungroup.com

Chief +1 308 237 3186 agri.chiefind.com

Vibrafloor +33 3 85 44 06 78 www.vibrafloor.com

JEFO +1 450 799 2000 www.jefo.com

Grain technik +91 114608 9500 https://graintechnik.com

Bulk storage

Cereal and pulse conditioning

ERKAYA +90 312 395 2986 www.erkayagida.com.tr

Geelen Counterflow +31 475 592315 www.geelencounterflow.com

NACHI EUROPE GmbH +90 216 688 4457 www.nachi.com

Van Aarsen International +31 475 579 444 www.aarsen.com

Enzymes

Dosing Van Aarsen International +31 475 579 444 www.aarsen.com

Elevator buckets

PLP +39 05 23 89 16 29 www.plp-systems.com

Extruders Almex +31 575 572666 www.almex.nl Andritz +45 72 160300 www.andritz.com Bühler AG +41 71 955 11 11 www.buhlergroup.com Extru-Tech Inc. +1 785 284 2153 www.extru-techinc.com Manzoni +55 19 3765 9331 www.manzoni.com.br Wenger Manufacturing +1 785-284-2133 www.wenger.com

4B Braime +44 113 246 1800 www.go4b.com

Yemmak +90 266 7338363 www.yemmak.com

Maxi-Lift Inc +1 972 735 8855 www.maxilift.com

Yemtar Feed Mill Machines +90 266 733 8550 www.yemtar.com

Feed nutrition Adisseo + 33 1 46 74 70 00 www.adisseo.com Biomin +43 2782 8030 www.biomin.net Evonik Nutrition & Care GmbH +49 618 1596785 www.evonik.com/animal-nutrition JEFO +1 450 799 2000 www.jefo.com Nutriad +32 52 40 98 24 www.nutriad.com PHIBRO +1 201 329 7300 www.pahc.com Phileo +33 320 14 80 97 www. phileo-lesaffre.com

Feed milling Bühler AG +41 71 955 11 11 www.buhlergroup.com Dinnissen BV +31 77 467 3555 www.dinnissen.nl FAMSUN +86 85828888 www.famsungroup.com Kay Jay Rolls +91 9878 000 859 www.kjrolls.com Milltech Tel: +90 332 502 13 00 www.milltech.com.tr Ottevanger Milling Engineers +31 79 593 22 21 www.ottevanger.com PLP +39 05 23 89 16 29 www.plp-systems.com Wynveen +31 26 47 90 699 www.wynveen.com Van Aarsen International +31 475 579 444 www.aarsen.com Viteral +90 332 2390 141 www.viteral.com.tr Yemmak +90 266 7338363 www.yemmak.com Zheng Chang +86 2164184200 www.zhengchang.com/eng

Feed Mill Automation Van Aarsen International +31 475 579 444 www.aarsen.com

Flour Improvers Mühlenchemie GmbH & Co KG +49 4102 202 001 www.muehlenchemie.com

Grain handling systems Bühler AG +41 71 955 11 11 www.buhlergroup.com

Chief +1 308 237 3186 agri.chiefind.com Cimbria A/S +45 96 17 90 00 www.cimbria.com Lambton Conveyor +1 519 627 8228 www.lambtonconveyor.com Sukup Europe +45 75685311 www.sukup-eu.com Tapco Inc +1 314 739 9191 www.tapcoinc.com Yemtar Feed Mill Machines +90 266 733 8550 www.yemtar.com

Hammermills Alapala +90 212 465 60 40 www.alapala.com Aybakar AS +90 312 398 0247 www.aybakar.com.tr Bühler AG +41 71 955 11 11 www.buhlergroup.com Dinnissen BV +31 77 467 3555 www.dinnissen.nl Ottevanger Milling Engineers +31 79 593 22 21 www.ottevanger.com Selis +90 222 236 12 33 www.selis.com.tr Soon Strong Machinery +886 3 9901815 www.soonstrong.com.tw Viteral +90 332 2390 141 www.viteral.com.tr Van Aarsen International +31 475 579 444 www.aarsen.com Wynveen +31 26 47 90 699 www.wynveen.com Yemmak +90 266 7338363 www.yemmak.com Yemtar Feed Mill Machines +90 266 733 8550 www.yemtar.com Zheng Chang +86 2164184200 www.zhengchang.com/eng

Laboratory equipment

Tekpro +44 1692 403403 www.tekpro.com

Loading/un-loading equipment Bühler AG +41 71 955 11 11 www.buhlergroup.com Dinnissen BV +31 77 467 3555 www.dinnissen.nl Golfetto Sangati +39 0422 476 700 www.golfettosangati.com Neuero Industrietechnik +49 5422 95030 www.neuero.de Van Aarsen International +31 475 579 444 www.aarsen.com Vigan Engineering +32 67 89 50 41 www.vigan.com

Mill design & installation Alapala +90 212 465 60 40 www.alapala.com ASG Group (Degirmen Makine) +90 342 357 01 50 www.degirmen.com Bühler AG +41 71 955 11 11 www.buhlergroup.com Genç Degirmen +90 444 0894 www.gencdegirmen.com.tr Golfetto Sangati +39 0422 476 700 www.golfettosangati.com Henry Simon +44 0161 804 2800 www.henrysimonmilling.com IMAS - Milleral +90 332 2390141 www.milleral.com Ocrim +39 0372 4011 www.ocrim.com Ottevanger Milling Engineers +31 79 593 22 21 www.ottevanger.com Sangati Berga +55 11 2663 9990 www.sangatiberga.com.br Satake +81 82 420 8560 www.satake-group.com Selis +90 222 236 12 33 www.selis.com.tr

Bastak +90 312 395 67 87 www.bastak.com.tr

Silo Construction & Engineering +32 51723128 www.sce.be

ERKAYA +90 312 395 2986 www.erkayagida.com.tr

Van Aarsen International +31 475 579 444 www.aarsen.com

Gime Tech Company Limited +86 1351037 2500 www.gimetech.com

Wynveen +31 26 47 90 699 www.wynveen.com

Perten Instruments +46 8 505 80 900 www.perten.com

Yemtar Feed Mill Machines +90 266 733 8550 www.yemtar.com

115 | February 2021 - Milling and Grain

Zaccaria +55 19 3404 5700 www.zaccaria.com.br

Van Aarsen International +31 475 579 444 www.aarsen.com

Genç Degirmen +90 444 0894 www.gencdegirmen.com.tr

Moisture measurement Viteral +90 332 239 01 41 http://viteral.com.tr

Bühler AG +41 71 955 11 11 www.buhlergroup.com Hydronix +44 1483 468900 www.hydronix.com

Yemtar Feed Mill Machines +90 266 733 8550 www.yemtar.com

Vibrafloor +33 3 85 44 06 78 www.vibrafloor.com

Mycotoxin management Adisseo + 33 1 46 74 70 00 www.adisseo.com

Bühler AG +41 71 955 11 11 www.buhlergroup.com

Ocrim +39 0372 4011 www.ocrim.com

Yemtar Feed Mill Machines +90 266 733 8550 www.yemtar.com

Pelleting Technology Netherlands (PTN) +3 73 54 984 72 www.ptn.nl

Zheng Chang +86 2164184200 www.zhengchang.com/eng

Packaging

Dinnissen BV +31 77 467 3555 www.dinnissen.nl FAWEMA +49 22 63 716 0 www.fawema.com Statec Binder +43 3112 38 5800 www.statec-binder.com

Bühler AG +41 71 955 11 11 www.buhlergroup.com

Selis +90 222 236 12 33 www.selis.com.tr

Inteqnion +31 543 49 44 66 www.inteqnion.com

Soon Strong Machinery +886 3 9901815 www.soonstrong.com.tw

Ottevanger Milling Engineers +31 79 593 22 21 www.ottevanger.com

Yemtar Feed Mill Machines +90 266 733 8550 www.yemtar.com

Van Aarsen International +31 475 579 444 www.aarsen.com

TMI +34 973 25 70 98 www.tmipal.com

Yemmak +90 266 7338363 www.yemmak.com

Roll fluting Fundiciones Balaguer, S.A. +34 965564075 www.balaguer-rolls.com

Reclaim system

Rolls Fundiciones Balaguer, S.A. +34 965564075 www.balaguer-rolls.com

Yemtar Feed Mill Machines +90 266 733 8550 www.yemtar.com

Palletisers

Vibrafloor +33 3 85 44 06 78 www.vibrafloor.com

Scalling

Shandong Jintai Rolls Co., Ltd +86 533 3058815 www.jintai-rolls.jssytm.com

Statec Binder +43 3112 38 5800 www.statec-binder.com

Statec Binder +43 3112 38 5800 www.statec-binder.com

TMI +34 973 25 70 98 www.tmipal.com

Roller mills

Bühler AG +41 71 955 11 11 www.buhlergroup.com

Alapala +90 212 465 60 40 www.alapala.com

Pelleting Technology Netherlands (PTN) +3 73 54 984 72 www.ptn.nl

ASG Group (Degirmen Makine) +90 342 357 01 50 www.degirmen.com

Soon Strong Machinery +886 3 9901815 www.soonstrong.com.tw

Bühler AG +41 71 955 11 11 www.buhlergroup.com

116 | February 2021 - Milling and Grain

Pingle +86 311 88268111 www.plflourmill.com

Process control

Bühler AG +41 71 955 11 11 www.buhlergroup.com

Pellet press

Milltech Tel: +90 332 502 13 00 www.milltech.com.tr

Plant

Neogen Corporation +44 1292 525 600 www.neogen.com

Yemmak +90 266 7338363 www.yemmak.com

Henry Simon +44 0161 804 2800 www.henrysimonmilling.com

Yemmak +90 266 7338363 www.yemmak.com

Biomin +43 2782 8030 www.biomin.net

Aybakar AS +90 312 398 0247 www.aybakar.com.tr

IMAS - Milleral +90 332 2390141 www.milleral.com

NorthWind +1 785 284 0080 www.northwindts.com

Sifters ASG Group (Degirmen Makine) +90 342 357 01 50 www.degirmen.com Bühler AG +41 71 955 11 11 www.buhlergroup.com Dinnissen BV +31 77 467 3555 www.dinnissen.nl Filip GmbH +49 5241 29330 www.filip-gmbh.com

Gazel +90 364 2549630 www.gazelmakina.com

Training Bühler AG +41 71 955 11 11 www.buhlergroup.com

Selis +90 222 236 12 33 www.selis.com.tr

IAOM +1 913 338 3377 www.iaom.info

Silos

Kansas State University +1 785 532 6161 www.grains.k-state.edu

A/S Cimbria +45 9617 9000 www.cimbria.com

nabim +44 2074 932521 www.nabim.org.uk

CSI +90 322 428 3350 www.cukurovasilo.com

Ocrim +39 0372 4011 www.ocrim.com

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

Vibrators

Obial +90 382 2662120 www.obial.com.tr

Silo Construction & Engineering +32 51723128 www.sce.be

Silos Cordoba +34 957 325 165 www.siloscordoba.com

Soon Strong Machinery +886 3 9901815 www.soonstrong.com.tw

Sukup +1 641 892 4222 www.sukup.com

Symaga +34 91 726 43 04 www.symaga.com

Tanis +90342337222 www.tanis.com.tr

Top Silo Constructions (TSC) +31 543 473 979 www.tsc-silos.com

Van Aarsen International +31 475 579 444 www.aarsen.com

COMING SOON!

IFF +495307 92220 www.iff-braunschweig.de

Behlen Grain Systems +1 900 553 5520 www.behlengrainsystems.com

MYSILO +90 382 266 2245 www.mysilo.com

29TH PRINT EDITION

Vibrafloor +33 3 85 44 06 78 www.vibrafloor.com

Weighing equipment Bühler AG +41 71 955 11 11 www.buhlergroup.com

PERENDALE PUBLISHER'S INTERNATIONAL MILLING DIRECTORY 28 IS NOW ON AVAILABLE. With close to 30 years of publication behind it, the International Milling & Grain Directory (better known as the IMD) is a high-visibility, high-prestige directory for your company to appear in if you are selling products or services to millers.

The IMD enjoys a global reach of more than 50,000 readers.

New for IMD 28 you will find fascinating articles drawn from our sister publication, Milling and Grain. These articles provide real world examples from each different milling specialty, including interviews with leading industry figures, case studies based on visits to flour mills, feed mills and grain storage and handling manufacturers around the world.

PLP +39 05 23 89 16 29 www.plp-systems.com

Contact the team:

TMI +34 973 25 70 98 www.tmipal.com

Mehmet Ugur Gürkaynak mehmetg@perendale.com

Van Aarsen International +31 475 579 444 www.aarsen.com

Member news

Vibrafloor +33 3 85 44 06 78 www.vibrafloor.com

Yeast products Leiber GmbH +49 5461 93030 www.leibergmbh.de Phileo +33 320 14 80 97 www. phileo-lesaffre.com

Tuti Tan tutit@internationalmilling.com

Bühler are re-certified with the latest ISO 9001:2015 international quality standard for their optical sorting solutions Evonik launch their own product for enhancing energy metabolism in livestock, called GuanAMINO® Myande recently signed a contract with the Youth Development Foundation to fund the establishment of Myande Hope Primary School, to continue their goal of providing an education, bursaries and scholarships to children throughout China Yenar present at the twelfth and final Online Milling School presentation, concerning Design and Construction

The International Milling Directory is free to join if you are a supplier company.

List your company, products and services today!

If you would like to order a print copy of the Directory, please visit our website at:

internationalmilling.com

Temperature monitoring Inteqnion +31 543 49 44 66 www.inteqnion.com

Milling and Grain - February 2021 | 117

AURORA PLANSIFTER Exceptional Hygiene Efficiency

AURORA Plansifter is designed to comply with highest sanitation standards. Stainless steel food-grade contact surfaces, smoothened corners, high-quality fittings, and insulation, which guarantee the best possible sanitation with efficiency.

AURORA is also available with plastic sieve boxes.

myMAG PRODUCTS AND SERVICES FEATURED IN THIS ISSUE

What is The Market Place The Market Place is a collaboration between Milling and Grain magazine and our sister titles, The International Milling Directory and The Global Miller.

The Market Place aims to connect the print and the digital world, bringing more content that will be of interest, as well as direct links to the content that you want to see.

Throughout this edition of the magazine you will find QR codes and myMAG links that can link to various content from all three publications.

MAG TV MAG TV is Milling and Grain magazine’s video channel.

Featuring content about new products, interviews with industry professionals, industry event content and much more

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Advertised products in this issue

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Milling and Grain - February 2021 | 119

the interview

Scott Montgomery, Director of the Food Fortification Initiative (FFI)

Scott Montgomery is the director of the Food Fortification Initiative (FFI), a network of partners working to make the addition of vitamins and minerals to flour and rice standard milling practice worldwide. He is based in Minneapolis, USA and has expertise in senior level management, food processing and the supply chain with global experience across cereal grain industries. Scott received a bachelor’s degree in milling science and management from Kansas State University in 1980 and worked for Cargill Incorporated from 1980- 2010; he started as a trainee at the company’s oilseeds processing plant in Washington, Iowa. He quickly moved into the wheat flour milling business, holding several supervisory positions across North America. Scott assumed responsibility of global operations for Cargill’s wheat and maize milling operations and, ultimately, citrus operations in every region of the world. He retired from Cargill in 2010 as Vice President, Global Procurement Leader. Before becoming FFI’s director in 2011, Scott served on the FFI Executive Management Team (EMT) from 2004 and from 2006-10 he was appointed chair. The FFI EMT is a group which includes representatives from multi-sector partners who provide strategic direction to FFI. Can you tell me a little bit about how you came to hold your current position in the Food Fortification Initiative?

Sure, it’s an interesting story. I was living in Australia in 2003 and I was seconded to a joint venture company called Allied Mills, the largest wheat flour milling and bakery mix company in Australia.

When I returned, I went back to my operations role for the global dry milling businesses in Cargill. Shortly after I returned to Minneapolis, Cargill’s public affairs team where invited the US Centres for Disease Control and Prevention (CDC).

The team that had joined CDC group to meet us contained one of the founding members of FFI. They started talking about what they do and their strong belief relating to the public, private and civic sectors. I was particularly interested in involving the private sector, which many development agencies shy away from.

Then, in 2010, I decided to retire from Cargill. I had spent the past six years strongly supporting the FFI, working closely with the team as the board chair. I then became the industry liaison and within a few months, we had a gap in leadership and they asked me if I would be the director.

What motivated you to move into food fortification, and did you have any experience behind you?

I had spent six years working with the team as the Board Chair. In this role you begin to develop a real passion for this incredible work that can be done globally and that is so cost effective in the private sector.

While at Cargill we often spoke about cost benefit ratios in approving multimillion dollar capital investments, but we never saw the payback numbers of simply fortifying wheat flour with vitamins and minerals. The cost of fortification is miniscule but the benefits are unbelievable.

Do you think the flour milling industry is fully aware of the impact that fortification offers, or is it still seen as extra cost?

The power of fortification to strengthen millions of lives is the message we’re trying to put out there right now. We are currently working with Kansas State University on its milling curriculum. They teach about flour ingredient improvers, which includes talking about vitamins and minerals addition through premixes.

We’re trying to incorporate into that training how incredibly important it is to do this, why we do it, how many birth defects we can eliminate globally and what an opportunity this is to make a difference.

So very early in their careers millers are being trained that the work that they do is critical and its positive effect will last for generations to come.

Why is it that we can almost immediately develop a 120 | February 2021 - Milling and Grain

vaccine to save lives threatened by Covid-19 yet we can’t simply fortify our foodstuffs and protect women and their newly born babies? Do you think that there should be more of a focus at this?

That’s a great point you bring up, so my answer is absolutely.

This whole segment is underfunded globally, and I’m not talking about just FFI. So why is that? Well, this neglect has been going on for years.

It’s not something new. Maybe we need to tell our story better as this is such an incredible intervention.

One comparison that I could make is that the addition of iodised salt, which was started many years ago. This is one of history’s most significant public health interventions, by simply adding a bit of iodine to salt. This is where the idea of adding vitamins and minerals to cereal grains comes from.

So again, the comparison is great and the story for wheat flour, rice, maize should be the same. We currently estimate 30 percent of the world’s milled wheat flour is fortified. But we have got a way to go as less than one percent of all rice is fortified. With maize it’s probably 30 to 40 percent fortified.

So finally, do you have a vision about where fortification might go universally? How are we going to achieve that and how important is the miller’s role in achieving your vision?

Sometimes I tell people, when I worked for Cargill, that when I woke in the morning, there was no doubt that my job was to increase the company’s profits and to sustain its business.

Now when I wake up in the morning, I want to prevent the burden of micronutrient deficiencies globally, that’s what I wake up to do.

FFI estimates that between one and two billion people suffer from anaemia. Preventing anaemia - and it’s debilitating consequences on mothers and developing children through fortification is what we’re trying to achieve. Our vision is to eliminate the micronutrient deficiencies suffered by two billion people across the world, meaning a reduction in anaemia, birth defects and the improved health of women of childbearing age.

That’s what FFI’s vision is, that’s why I do this work. Millers are the critical players, especially those that add premix and fortify. I find millers to be very cooperative and willing to support this work.

Millers should be proud if they are fortifying their wheat flour and rice with folic acid or with iron. The impact that they’re making on the public health of their country is incredible.

And the evidence is irrefutable.

So, again, that’s why I have real passion. Food fortification is just something we have to do and I’m not patient about it.

Millions of lives - and futures - can’t wait.

Milling and Grain - February 2021 | 121

PEOPLE THE INDUSTRY FACES Jim Kraft named Product Director for Brock Grain Systems

J

im Kraft has been named Product Director for Brock Grain Systems, according to Don Sjolin, Vice President and General Manager for the CTB Inc business unit in the USA. In this new position, Mr Kraft will provide additional support in Brock’s commitment to product leadership in the market. Mr Kraft has been employed with CTB since 1988.

Most recently, he served as Chore-Time Engineering Manager, a position that he has held since 2014. During this time, he led a team of engineers and support staff in the development of Chore-Time products. Other positions he has held at CTB include Product Engineer, Senior Product Engineer and Product Manager.

A native of Trufant, Michigan, Mr Kraft has a bachelor’s degree in agricultural engineering from Michigan State University in East Lansing, Michigan. He currently resides in New Paris, Indiana.

Chief Agri appoints Anthony Finke as Sales Manager for USA and Canada

M

ark Kjar, President and General Manager of Chief Agri has announced Anthony Finke is the company’s new USA and Canada Sales Manager. Mr Finke joins Chief Agri, headquartered in Keaney, Nebraska, with over 15 years of expanded agricultural sales and crop production experience. He will be responsible for the supervision, development and organisation of the North American sales team.

“We are very excited to have Anthony on our team,” says Mr Kjar. “With his agricultural experience, he understands our customers’ needs and will work to find the best possible solutions to meet those needs.” Mr Finke graduated from the University of Nebraska – Lincoln with a Bachelor of Science in Diversified Agricultural Studies, a Minor in Agricultural Economics, Associates of Applied Science in Crop Production and was also a Certified Crop Advisor.

Alltech Coppens appoints Ronald Faber as CEO and global aquaculture lead

A

lltech Coppens, a global specialist in developing, producing and marketing fish feed and nutrition solutions, is pleased to announce the appointment of Ronald Faber as its CEO and global aquaculture lead.

In this role, Mr Faber will lead a global team of experts who are experienced in feed production, fish nutrition and technical support.

The team will continue to work together on nutrition and feed sciences, including the improvement of aquatic feed nutrition and sustainability in aquaculture, as they help carry out Alltech’s vision for a ‘Planet of Plenty™’.

Aquaculture continues to play a significant role in the global food supply, with the 2021 Alltech Global Feed Survey estimating aquaculture feed production growth at three percent — the strongest increase of any of the primary food-producing species.

"Through continued collaboration and commitment to innovative research, our global aquaculture team is well-equipped to provide our customers with a level of support and expertise that is unrivalled in our industry." says Mr Faber.

Hamlet Protein appoints new Area Manager

H

amlet Protein, global leader in soy protein specialties for young animal nutrition, continues to strengthen its commercial team. In recent months new hires were announced in focus markets around the world. With the appointment of Kurt Desmet as Area Sales Manager Benelux, the company further confirms its commitment to customer centricity, as it invests in local resources.

Mr Desmet has gained experience in piglets, chicks, and veal in various multinational companies throughout his career.

“I am excited to join Hamlet Protein and help drive the ambitious growth agenda,” says Mr Desmet. “Research shows that the inclusion of high-quality ingredients in starter and pre-starter feeds results in improved gut health, better digestion and absorption of feed components and a stronger immune system. That is why we say that a good start makes all the difference.”

122 | February 2021 - Milling and Grain

Creating the future of milling.

What the future of milling will look like is up to you and us. One thing is clear: Shaping a sustainable future requires efficient solutions.

This starts with the construction and operation of a mill with less. And goes on with producing more with the same. Just as we do with our solutions and numerous pioneering digital services.

Got a question? Let’s talk about it. milling@buhlergroup.com Explore unlimited opportunities at the Bühler Virtual World 22-26 March 2021 virtual.buhlergroup.com

Discover more at the Bühler Virtual World: www.virtualworld.buhlergroup.com Innovations for a better world.