FEB 2022 - Milling and Grain magazine by Perendale Publishers

February 2022

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In this issue:

- LARGE-SCALE DRYERS The types of dryers used in Japan's large-scale grain processing facilities

LIN

ER S OF U K F L OU R MI

RUS

TED M

ILLIN G MAG A

ZIN

- A complementary and holistic approach to overcoming dysbiosis in broiler production

EM B

A I N WA S V O T E D # 1 M

Milling and Grain . Volume 133 . Issue 2 . February 2022

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- Conditioning & pelleting

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- World Flour Day 2022: A special time of hope & gratitude all around the world

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Volume 133 Issue 2

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February 2022

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 Clarissa Garza de Yta Tel: +52 669 120 0140 clarissag@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

How cyber-attacks are impacting our industry, and what can be done about it See more on page 62

Editorial Manager Peter Parker peterp@perendale.co.uk Sub-editor Andrew Wilkinson andreww@perendale.co.uk

NEWS

10-31

Editorial Assistant Levana Hall levanah@perendale.co.uk Caitlin Gittins caitling@perendale.co.uk International Editors Dr Roberto Luis Bernardi robertob@perendale.com Professor Wenbin Wu wenbinw@perendale.com

FEATURES

World Flour Day 2022: A special time of hope & gratitude all around the world

The breaking & winnowing of cocoa beans

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

FACES

102 People news from the global milling industry

Conditioning & pelleting : A focus on finding the right process & choosing the correct ingredients Probiotics : A complementary and holistic approach to overcoming dysbiosis in broiler production

PRODUCT FOCUS

CASE STUDY

CYBER-RISK: How cyber-attacks are impacting our industry, and what can be done about it The ongoing search for full traceability and consistency of quality, colour and cost

EVENTS 86

Event listings, reviews and previews

STORAGE 76

Large-scale dryers: The types of dryers used in Japan's large-scale grain processing facilities

TRAINING

32 Industry training news

COLUMNS 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

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MAG TV The Global Miller Mildred Cookson The Rex Wailes collection

8 PUBLISHER Roger Gilbert

80 MARKETS Mehmet Ugur Gürkaynak

100 INTERVIEW Nigel Bennett

COVER IMAGE: Large-scale dryers: The types of dryers used in Japan's large-scale grain processing facilities Cover image courtesy of Chen Yi Agventures, Inc/Satake Group - see more on page 62

World Flour Day will be upon us soon!

We celebrate this important day each March 20th - that’s the day every year upon which we can recognise the good work done not only by flour millers, but by all those involved in the production and milling of cereals into flours for food use. World Flour Day is a time to convey to the public, and consumers in general, the importance grains continue to play in the stability and growth of our communities worldwide. Milled grains also provide the healthy foundations for our physical being and allow us to achieve our genetic potential both in physical form and in our mental capacity. Grains, and the milling processes we have developed, produce an astounding range of flours, not just from wheat but from all cereals including rice. As with most highly nutritious foodstuffs, we are harvesting the very best parts of the plant - the seed heads that contain the essence of a plant’s life cycle - and converting it into valuable and nutritious foodstuffs for the entire human race. And we must not overlook the role that equipment and supply companies make to the production of these flours. Their innovative

Roger Gilbert

approach and determination to improve the processing technologies we use to achieve greater food safety, higher quality end-products, reduced waste, energy usage and water - that allows us to produce an affordably-priced product for all - that underpins our industry. So, while we consider how to prepare for March 20th and reflect our own individual activities in the production of flour, we should also pay attention to the support we get from all those in the food chain - from researchers and farmers, to transport and storage operators, to the role of trainers and others for their invaluable support while at the same time recognising the flour miller and the task he or she performs. If you are doing a special activity during World Flour Day on March 20th please let me know and we will report your success in the pages of Milling and Grain - please send hi-res images and reports to editorial@perendale.co.uk On World Flour Day, the Milling Hall of Fame will announce its 2022 inductee. This will be a special occasion for the individual invited into the Hall so please keep abreast with us on your social media on the day, to learn who has been honoured! Our announcement will be followed with an interview and more details about the inductee in our May 2022 edition of Milling and Grain. Finally, for this edition we have included a wide range of topics which I am sure you will find interesting. Happy reading!

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Mr Joseph Kearns talks to Roger Gilbert in the Rongorongo Live Video Studio about the development of extrusion technology and its uptake in the various areas of livestock feed production - from animal feeds to aquatic feeds to pet foods. Joe Kearns is widely known and respected for his in-depth knowledge of the extrusion process and his know-how in ensuring the maximum output of an extrusion system that meets customer and livestock needs. Joe is a lecturer and moderator with the Online Milling School and will be involved in two of its 12-week Courses - one on aquatic feeds and the other on petfood - and will be writing about both topics in our magazine Milling and Grain, International Aquafeed and International Petfood. Find more details on the courses and the magazines at: www.onlinemillingschool. com and at: www.millingandgrain.com

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10 | February 2022 - Milling and Grain

What is February? Apart from being considered by many of us to be a bit of a filler month, like a patch of wasteland between the darkness and despair of January and the escalating optimism that comes with the emergence of spring in March, what is the purpose of the quadrihebdomad? Why is the month of February such an oddity, why is it so short? The month’s quirky timing dates back to the 10 month Roman calendar, which began in March and ended in December. For part of the year, there was no system in place for keeping track of the long, dark days. To the Romans, whose lives were dominated by planting and harvesting, winter was just a nameless, dateless hardship. By the time the second king of Rome took the throne at around 750 BC, the Romans decided something needed to change so they added two more months to their year. The primary aim of this change was to more closely synchronise their calendar with the 12 lunar cycles. These two ‘new’ months, January and February, had 28 days each, until the king decided to add an extra day to January to make the year 355 days long. Yes, that’s right - even the Romans tried to keep February as short as possible! So other than being the shortest and most pointless month, what else does February have to offer? Well after a quick root around in the annals of history, we discovered that the February of 1809 saw the birth author and naturalist Charles Darwin, in Shrewsbury, UK. Mr Darwin once famously claimed, “it is not the strongest of the species that survives, nor the most intelligent that survives. It is the one that is most adaptable to change,” - a quote that could easily, without too much creativity, be repurposed to apply to our industry over the past two years. Not to be too disparaging to the intelligence of those who have or are continuing to successfully navigate the treacherous ocean that is the Covid-19 pandemic and its ongoing aftermath, of course. Returning to the present day, contained within the 28 days of February this year are a couple of upcoming occasions that are worth celebrating. The most notable of these being World Pulses Day on February 10, with the celebration this year under the theme #LovePulses for a healthy diet and planet. The aim of this occasion is to raise awareness and recognise the contribution of pulses to sustainable food systems and healthy diets. World Pulses day is followed nine days later by Real Bread Week, with the annual, international celebration of additive-free loaves and the people who make them, taking place between the 19th and 27th this year. In addition to this column, a blog also exists under the name of the Global Miller, which can be found at: http://gfmt.blogspot. com/ If you have any news that you would like to share with our vast readership, then please feel free to send us a message at: editorial@perendale.co.uk gfmt.blogspot.com

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Milling News

Two companies form strategic food & energy industries partnership

enLink, a company owned by the Swiss technology group Bühler, is proud to announce its strategic partnership with Alfa Laval, a world leader in heat transfer, centrifugal separation and fluid handling, which is offering its products and services to various industries in some 100 countries. With this partnership, Alfa Laval gets access to BenLink’s digital crowd platform and network of over 4000 local and qualified field technicians. The collaboration enables Alfa Laval to provide more services to its customers, mainly in the food and selected energy applications for heat transfer technology, to achieve faster reaction times and secure higher uptimes, therefore providing an even better customer experience. By using the BenLink crowd platform, Alfa Laval can optimise Total Cost of Ownership (TCO) as well as reduce the CO2 footprint of its global service organisation through minimising travel distances and avoiding travels altogether. Through this partnership Alfa Laval has access to BenLink’s global crowd platform to easily order and deliver services, using the vast network of over 4000 local

field technicians based in Europe, UK, US, and India. The technicians are qualified and specifically trained with Alfa Laval know-how. They are coordinated and supported through digital end-to-end processes, while delivering realtime maintenance and support under the supervision of Alfa Laval’s technical experts. “We are excited about this strategic partnership with Alfa Laval. Over the last 12 months we have built a strong relationship and we are eager to bring this to a new level by supporting Alfa Laval in Europe and the US in growing their service business significantly,” states Riccardo Semadeni, CEO of BenLink. “This partnership will strengthen BenLink’s ecosystem and facilitate further expansion of our global service crowd, while addressing new industry segments. It also sets the foundation for the joint development of new and innovative services, using the latest digital technologies,” he adds. More feet on the street “To be able to deliver an excellent customer experience is essential for our relationships with our clients,” says Nish Patel, President of the Food & Water Division, Alfa Laval. “With this collaboration, combining our technical expertise with their network, we will get more ‘feet on the street’ and will be able to deliver high quality service and maintenance even closer to our customers.”

Royal DSM unveils ‘new face’ for its Animal Nutrition and Health business

ealth, nutrition and bioscience company DSM has today unveiled a new chapter for its Animal Nutrition and Health business. The firm’s offering to the feed and farm sector is now underpinned by three business lines that will help tangibly address the industry’s biggest challenges to make animal farming more sustainable. Following the successful acquisition of Biomin in 2020, a specialty animal nutrition and health business, DSM is combining expert knowledge and science-based insights to offer an end-to-end portfolio that helps deliver sustainable animal farming solutions to enable brighter lives for all. The bright ‘new face’ for DSM Animal Nutrition and Health is based on three business lines to accelerate this mission: Essential Products; Performance Solutions + Biomin and Precision Services. Identified as a core business parameter for DSM, the Essential Products division will deliver high-quality vital vitamins, premixes and carotenoids that form the essential makeup for healthy animal growth and development. The Performance Solutions + Biomin business line

12 | February 2022 - Milling and Grain

combines Biomin’s expertise in mycotoxins and DSM’s most advanced performance, health and nutrition solutions helping to tackle challenges in animal farming. DSM’s cutting-edge competencies in feed enzymes, gut health, mycotoxin risk management and differentiated special nutrients enable them to deliver unmatched value to animals, consumers, customers and society. Precision Services A new pillar for DSM Animal Nutrition and Health, Precision Services uses data analysis and advanced diagnostic tools to measure and pinpoint specific nutritional, health and environmental issues to tackle challenges and offer bespoke solutions. For many years, DSM has supplied the feed value chain with products and solutions that are fundamental to the health and well-being of animals, the profitability of farmers, and to safeguarding our environment. This exciting refresh symbolises the company’s ongoing commitment to leading an achievable worldwide transformation in sustainable animal protein production as part of its ‘We Make It Possible’ initiative.

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Milling News

Alternative protein company welcomes European delegation

remium insect-based ingredients Ÿnsect welcomes Barbara Pompili, Minister of Ecological Transition, together with her European environmental counterparts to Ÿnfarm, to its vertical production farm site, as part of informal meetings within the framework of the French presidency of the European Union. The site, also funded by a European BBI JU grant (Bio Based Industries Joint Undertaking) as part of the ‘Farmyng’ project, is expected to come into operation in the second half of 2022 and should go on to produce over 200,000 metric tons of insect-based ingredients per year. Ÿnfarm is set to be the world’s largest vertical farm: a unique complex covering an area of some 45,000 m² and 36 metres high, built to breed beetles, and with a built-in, fully automated food processing unit. Above all, Ÿnfarm is intended to be a project with a positive impact, which will ultimately allow the creation of 500 jobs and is forecast to run almost entirely (99%) on locally-sourced raw materials within 350 km. The aim is for Ÿnfarm to reduce environmental impact on an ongoing basis, based on a thorough roadmap aligned with restricting world temperature rises to 1.5°C, in line with the Paris Climate Accords, over the next decade, while ensuring strong economic and financial growth. With this in mind, Ÿnsect’s Board of Directors recently voted on a budget over 18 years of several million with a view to achieving its climate and biodiversity goals. Part of this budget will be used for the ‘TerrHa 2040’ regenerative agriculture programme, which seeks to contribute to soil and ecosystem preservation and regeneration in the Hauts-de-France agricultural sector, planting 1700 km of hedges and trees on 1700 ha, on agricultural plots of land, by the year 2040 (equivalent to 1.8 million trees). Achieving a circular economy The visit has been an opportunity for Antoine Hubert, Ÿnsect’s founder and CEO, to emphasise, to European Ministers and Commissioners, the need to maintain Europe's leading commercial and technological role in insect production. "Beyond responding to the main priorities of the European Commission of setting up more sustainable, sovereign and resilient food supply chains, namely through the Farm to Fork Strategy, the Green deal, and the Action Plan for achieving a circular economy, our sector shows

unparalleled growth potential,” Mr Hubert says. “In line with data put together by Europe’s Interprofessional Association, Ipiff, we estimate the recruitment, in Europe, of over 20,000 Image 1: Antoine Hubert, Founder and CEO of Ynsect and Barbara Pompili, employees by 2030, for an French Minister of Ecological Transition overall turnover topping several billion euros. “To maintain this lead, we need the help of both European and national public authorities to access new markets and optimise the sector’s impact, such as insect-based initiatives within innovation support programmes and ensuring that authorisation standards and procedures take the specific features of our sector into consideration.” “The latest IPCC report highlights the importance of acting fast in regulating and implementing ‘impact accounting’. The rules are already there; they now need to become mandatory such that they are universally adopted. This is one of the main issues for the success of the Paris Accords,” adds Antoine Hubert. Local & national pride “Ynsect is a source of real local and national pride; I have been especially looking forward to introducing this company to my European counterparts during their visit to Amiens,” declares Ms Pompili, Minister for the Ecological Transition, speaking during the visit “The Ynfarm initiative is completely aligned with the European wish to counter imported deforestation, particularly by finding alternatives to soy protein for livestock farming. It is also an example of reindustrialisation and job creation made possible by transitioning to environmentally-friendly policies – the factory, furthermore, plans to create 500 direct and indirect jobs.” The visit forms part of a programme of informal meetings of Ministers of Environment and Energy Departments, within the context of the French Presidency of the Council of the European Union, scheduled to take place in Amiens, between 20 and 22 January 2022, which seeks to foster both European thinking and work. Milling and Grain - February 2022 | 15

Milling News

Mühlenchemie reveals MC Connect Glasses digital service

lour treatment specialist Mühlenchemie is expanding its service and taking new directions in customer support with Smart Glasses. Online demonstrations and training, and joint trials and analyses, enable dynamic remote communication in real time. Starting in 2022 customers can acquire fully configured MC Connect Glasses. MC Connect Glasses are worn on the head, and have a camera facing forward and a small screen in front of the wearer’s eye. They are used like a tablet or smartphone to communicate with another person by video call. Everyone on the call sees the same thing, as if they were there in person. The user’s hands are free, to do baking trials or operate devices during a session. Another step towards digital customer support With this technology, flour expert Mühlenchemie is taking another step towards digital customer support. The company already offers digital services such as remote workshops, last year’s Digital Millers’ Conference, and the online navigator that helps select the right product. Another offering is now being added. “In flour treatment it’s more and more about fast decisions. These can now be made better with the assistance of experts who might be a thousand kilometres away,” says Peter Steiner, Global Head of Business Unit at Mühlenchemie. Due to economic, political and climatic factors, the availability, prices and qualities of raw materials change almost daily. This presents great challenges to flour mills when it comes to offering customers a high-quality product at competitive prices. Mühlenchemie supplies over 2000 mills in more than 130 countries with custom enzyme solutions that make it possible. To do so, the applications technologists at the Stern-Technology Center in Ahrensburg analyse wheat and flour samples from around the globe. In this 3000 sqm facility they can simulate processes in baking, pasta and wafer labs, and test the effects of enzymes and other substances for each specific type of grain or flour. “We can replicate all manufacturing steps, from the individual grain to the finished baked product or dried pasta, using the latest technology,” Mr Steiner explains. The result is individual solutions that can be applied 1:1 in actual production. Discussions, analyses & support in real time With MC Connect Glasses, the company’s flour treatment specialists can now let customers be present at trials and analyses in real time as if they were there, regardless of their actual location. Decisions can be made together with all involved. Furthermore, customers can join lab tours, seminars and online presentations live and follow the experts using MC Connect Glasses. Customers do not need their own smart glasses in order to use the new digital service and participate in online offerings, like demonstrations and workshops. In 2022 Mühlenchemie customers will be able to acquire

16 | February 2022 - Milling and Grain

their own MC Connect Glasses, so they can make use of expanded live support. If a customer has a technical issue, they can contact Mühlenchemie specialists by means of MC Connect Glasses and take them into the mill with the same field of view. The people at Mühlenchemie can provide guidance live, and also send information for viewing on the display of the MC Connect Glasses. In this way Mühlenchemie offers efficient, immediate and location-independent technical assistance whenever customers need it. The project started in July 2020 with an intensive test phase, and the first online training with smart glasses was held in January 2021. Since then MC Connect Glasses have been in regular use. The goal is to make this technology a firm part of the daily working routine.

Milling News

Kemin Industries begins new role with Global Feed LCA Institute lobal ingredient manufacturer Kemin Industries has announced its membership in the Global Feed LCA Institute (GFLI). GFLI is an independent organisation developing a life cycle analysis (LCA) database that will allow for environmental assessment of animal nutrition products and generate continuous improvement of the animal nutrition and food industry. Stefaan Van Dyck, President, Kemin Animal Nutrition and Health – EMENA (Europe, Middle East, North Africa), has also been appointed vice chair of GFLI’s board of directors, and product manager Diego Martinez del Olmo, Sr has been named a member of the technical management committee. Both will serve two-year terms. Kemin Animal Nutrition and Health – EMENA has been collaborating with key players in Europe’s animal nutrition market to reduce the carbon footprint of products involved

in the global food supply chain. To achieve this, companies must align to decrease the emissions generated by production animals per kilogram of dry matter they ingest. Kemin already works with some of the companies to improve feed efficiency and precision into product formulation, which directly impact the carbon footprint per kilogram of milk, meat and processed products. “We know that feed ingredients and nutrients play a crucial role in improving feed efficiency. If we can reach precision feeding with specific feed micronutrients, we can create better feed efficiency and reduce CO2equivalents (eq) per kilogram of food produced. Improving efficiency in operations also reduces other greenhouse gases. “With better feed efficiency, we can decrease the nitrogen and phosphorous emissions and methane excretion per unit of food produced,” says Mr Van Dyck. “Feed micronutrients also offer other advantages, as they help produce feed in a more efficient way that requires less water usage, less land and less fertilisation of feed crops to reduce the use of fossil fuels and uncontrolled waste.” As Kemin advances on its sustainability journey, one of its key resources is life cycle and life cycle impact assessments. “A life cycle impact assessment should be viewed as a holistic approach in which Kemin’s solutions contribute to sustainability by reducing the CO2eq per kilogram of food and improving animal productivity, welfare and profitability,” adds Mr Van Dyck. “ “We want the impact of our solutions to enhance the marketability of food … because that’s what we do, too. On every single produced. Because we want FILIP cleaner, we monitor every detail throughout the to look at the complete entire manufacturing process. We know that our value chain, we decided to proven quality will guarantee effective sieve cleaning join GFLI, as its database within your plansifters. And that, in turn, will ensure on environmental impact a high yield from your passages. is crucial for accurate and Efficient. Quality. Cleaning. reliable data. “Making data-driven decisions is key to a more sustainable industry, and through our membership in GFLI we’re able to join FILIP GmbH • Müllereibürsten • Anemonenweg 4 • D-33335 Gütersloh with our customers for a Telephone: +49 (0)5241 29330 • Telefax: +49 (0)5241 20321 lower carbon footprint in all SIEVE CLEANERS E-mail: info@filip-gmbh.com • www.filip-gmbh.com operations,” he concludes.

Take a closer look!

18 | February 2022 - Milling and Grain

ADM opens new Innovation Lab

Milling News

global leader in human and animal nutrition announces the opening of its Aquaculture Innovation Lab at the Animal Nutrition Technology Centre (ANTC) in Decatur,

Illinois. This laboratory extends ADM’s international research and development capabilities to a new region, building on existing aquaculture research facilities located in Brazil, Mexico and Vietnam. “The opening of this new wet lab demonstrates our commitment to scientific discovery, bringing expanded capabilities to our competitive aqua innovation network worldwide,” says Nuria Miquel, PhD, Vice President, R&D, ADM Animal Nutrition. “It also reinforces knowledge-sharing between our animal and human nutrition colleagues, allowing our innovation projects to benefit from a central hub of expertise.” Housed within the 12,000ft2 ANTC facility, aqua researchers will have access to a pilot lab that allows production of commercial-equivalent feeds for rapid prototyping of new technologies, such as feed ingredients and additives that can increase production efficiency, mitigate environmental impact and improve animal health and welfare. In addition, the ANTC is strategically located near ADM’s James R Randal Research Centre and ADM production facilities in Decatur.

“This location positions the new aquaculture lab at the heart of our innovation capabilities and the project lifecycle teams that drive nutrition breakthroughs, from concept to commercialisation,” says John Bowzer, PhD, Senior Research Scientist in Aquaculture and on-site director of the Aquaculture Innovation Lab. ADM’s aqua facilities in Latin America and Southeast Asia include outdoor research labs for shrimp and fish in large, farm-like systems. The unique flexibility of the North American lab is designed for upstream research and product development. At the Aquaculture Innovation Lab, trials can be conducted with a variety of target species and segments, including various water temperature and salinity with tight control over water quality conditions, fish performances, behaviour and health status. Its first trials are expected to begin in the first quarter of 2022.

Milling and Grain - February 2022 | 21

General view of the works

Robert Boby Ltd of Bury St Edmunds

by Mildred Cookson, The Mills Archive, UK

Milling journals of the past at The Mills Archive

ccording to The Miller of 4 October 1909, most millers, particularly the traditional ones, knew the name of Robert Boby as the manufacturer of the mill machinery needed in the process of grain milling. His impressive premises were situated in Bury St Edmunds, the historic market town in county of Suffolk in the UK. Sixty years earlier, Robert, the founder of the business, was an ordinary ironmonger. Living where he had ample opportunity to study the needs of a wheat-producing district, and his observations and inventive genius led him to patent and produce a machine for separating corn from chaff and dust. The demand for this machine, which he constantly improved, was so great that in 1856 he gave up his retail business and devoted all his time to manufacture. He was hoping to become a worldwide name. By 1909, The Miller affirmed that there were few in any branch of the corn trade across the world, who did not know what a Boby machine was. The late Mr Boby had retired from active management of the business some years previously. He left his partner and relative, Mr Mumford, at the head of affairs, although much still depended on the efforts of Mr Boby who could often be seen in Mark Lane in London. The Boby machine was being used increasingly by maltsters, which was good news for Mr Boby. The company turned into a limited concern in 1898 and two years later, Mr Sidney Allingham and Mr Arthur G Bristow became directors.

in the centre of the town. The article describes in some detail how the firm manufactured cockle and barley cylinders, one of their main lines. They were made from plain smooth, rolled zinc sheets with all the work in connection with the cylinders carried out in their own works.

Boby's "Eclipse" oat cutter

Made from plain smooth, rolled zinc sheets

The St Andrew’s works of the firm covered around six acres

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Boby's latest winnowers

A corner of the machine shops

Boby's drilled indented cylinders

In one part of the works the machine shops were fixed with a number of special drilling machines for drilling the necessary indent in the zinc sheets. Each drilling machine looked like a combination of drills and planing machines, with a large travelling bed plate to which the sheets of zinc were attached. Above and across the bed a row of drills extended, set at the double angles required to drill the special indents. One of the angles was set to allow for the inclination of the cylinder when at work. A dozen or more indents were drilled at once, the actual number was regulated by the size and pitch of the indents, so that on the finished sheet there was no indication where one drill left off and the other began. The speed and automatic accuracy of these machines was said to be marvellous. One machine was kept running just to create

special indents for extracting half grains of barley from malting barley. Another machine worked on large indents for separating wheat and barley, and yet another for cockling. As these were standard sizes the machines seldom required altered settings. After drilling the sheets were rolled through curving machines to bring them to cylindrical shape after which they were hooped and finished in the way they appear in mills and granaries. Besides the angle of indention, the internal trays were edged with leather where they approached the side of the cylinders to catch the elevated material and the makers claim that this enabled a better separation. This tray was adjusted by means of a worm and pinion instead of the more usual handle and wing nut. The Boby screens for corn were also well known. The screening beds were constructed of straight stout wire rods passing through

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Both chains could be worked independently or at the same time without interfering with each other. Their malting machinery was popular, and they had fitted out many of the great maltings, supplying them with every requisite, including their powerful malt Director, Mr Sidney Allingham rollers. The blacksmiths’ shop had a long row of forges and anvils arranged with the object of saving useless manual labour as well as a powerful steam hammer to help the heaviest forgings. The foundry, located near the railway, was a large lofty building with the usual cranes. Boby winnowers were much sought after. At the time of the article, the number stored with the other finished machinery in one of the large warehouses was described as rather stunning. Apparently orders often came in to clear out all their stock in one go except for a few that were always kept in hand.

Building cockle and barley cylinders at the St Andrew's works

flat bars. These were punched precisely to create long parallel openings with a special cleaning device consisting of washers between each wire of the bed. The screens were supplied to millers for grading wheat before the cockle and barley cylinders and were easily interchangeable.

Very strong & neat oat clippers

Boby produced very strong and neat oat clippers that would clip from 60 to 80 bushes of oats an hour. Grain elevators were also manufactured with either iron or wood tops and bottoms with the trunks built of iron. The firm manufactured a number of self-contained friction sack hoists. One in particular had two barrels, so that two loads could be lifted from opposite directions, or from the same truck or barge.

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24 | February 2022 - Milling and Grain

The Rex Wailes Collection The Restoration of Cranbrook Mill by Hayden Francis-Legg, Rex Wailes Collection, UK

The Rex Wailes collection at the Mills Archive contains a substantial number of photos that detail the restoration of Union Mill at Cranbrook, Kent, in the late 1950s and early 1960s. The mill was described as ‘the finest smock mill in all of England.’ Rex, at this time, was the Technical Advisor to the Society for the Protection of Ancient Buildings (SPAB) and reported to the society in 1952 that the windmill was in a dire state. On Rex’s recommendation, and because there was a lack of millwrights in England, the SPAB contacted the Dutch millwright Christiaan Bremer from Adorp in Groningen. In 1957, the SPAB received an estimate from Bremer for the repair work at Cranbrook that totalled around the sum of UK£2535 (27,030 Dutch Florins/US$3434). It was agreed that Rex would order the materials for Bremer’s company to complete the work. However, a series of misfortunes meant that Bremer could not begin repairing the mill until 1958. Bremer travelled to England in September of 1957 to inspect the mill alongside Rex, and together they laid out a specification for the repairs needed.

In a worse state than first thought

In June of 1958 the Bremer brothers and their team of millwrights finally travelled to England to begin the repairs. The biggest repair they made was to fit the new steel sail arms that they had made in Holland and had shipped over to Cranbrook. The millwrights were due to complete some of the work in 1958 and return the following year, however they found the mill in a worse state than first thought. The brothers, after discussion with Rex, proposed to the SPAB that additional work was needed to restore the mill to working order. However, by this time the brothers had completed the work originally agreed on and had returned to the Netherlands. Issues with funding and payment, as well as miscommunication, left the Bremer brothers with little time to return in 1959 and they assured the SPAB that they would complete the work in 1960. After raising enough to complete the repairs, the Bremers returned to the mill in the summer of 1960 and finished the repairs first planned three years earlier. In all, the restoration of Cranbrook seemed a stressful yet fulfilling project for all involved. As technical advisor to the SPAB, Rex played an important part in the repairs. He attended the mill at the weekend whilst the repair work was being carried out, balancing this with running his own business, George Wailes and Co, as well as writing reports about the mill for the SPAB. In a letter from the secretary of the SPAB on September 12, 1960, Rex’s work at Cranbrook was acknowledged: “As you know we all feel it was extremely good of you to do this work which enables us to say that all we undertook to do to the mill is now complete.” His work was key in the restoring and repairing of Cranbrook as he worked as a middleman between the Dutch millwrights and the SPAB during the repairs. Rex described and illustrated Cranbrook mill as one of the four mills in his book ‘The English Windmill’.

26 | February 2022 - Milling and Grain

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IGC holds 54th Council Session embers of the International Grains Council (IGC) convened for the 54th Council Session on January 2, 2022 via video conference, from London, UK. The meeting was chaired by Mr Taras Kachka, Deputy Minister for Development of Economy, Trade and Agriculture of Ukraine, Trade Representative of Ukraine. The Secretariat presented its latest supply and demand forecasts and market developments for grains, rice, oilseeds and pulses in 2021/22. Despite difficult cropping weather in some regions, total grains production was forecast to reach an all-time high in 2021/22, up 71m tonnes y/y, at 2286m, including records for maize and wheat. Global consumption was also seen at a new peak, including gains in feed, food and industrial use, with stocks forecast to dip for a fifth consecutive year. Despite an uptick in wheat and sorghum shipments, a drop in maize, barley and oats trade was likely to limit total volumes to 423m tonnes (-1% y/y). The Council's initial projections for 2022/23 wheat supply and demand pointed to a fourth successive increase in production, to a new peak. With consumption also seen at a fresh high, stocks were predicted little changed y/y, including below-average exporters' inventories. World trade was forecast to retreat from the current season's record. With a bigger US harvest compensating for smaller southern hemisphere crops, 2021/22 world soyabean production was seen a fraction higher y/y, at 368m tonnes. Stocks were predicted to fall by six percent y/y, including a reduction in exporters' reserves. Underpinned by Asian demand, trade was forecast to expand by four percent y/y. Global rice output in 2021/22 was forecast at 511m tonnes, whilst world pulses trade was seen contracting for a second successive year in 2022 (Jan/Dec), by two percent, to 16m tonnes, on smaller shipments of dry peas and chickpeas. Despite a five percent y/y fall in dispatches. Canada would remain the biggest global supplier. The Secretariat also updated members on its forecasts for chickpeas supply and demand, which were formally published for the first time in the January Grain Market Report. The Secretariat updated members on developments with regard to its ongoing work programme. This included the construction of supply and demand balances for grainsbased ethanol, the expansion of its freight market model, the revamping of its suite of daily reports, as setting up a pulses price matrix by June 2022. The Council received statements from the WTO and IGTC on recent developments. The Council welcomed the participation of the following observers and participants: China, Mexico, Taipei (Chinese) Separate Customs Territory CFC, FAO, OECD, WTO, GEOGLAM, IDACA and IGTC. The Secretariat also provided a debrief on the previous day's Grains Forum co-organised with Ukraine, titled 'Grains sector resilience: Contingency plan to anticipate shocks' which explored the state of contingency plans in the grains, oilseeds and rice sectors, including how those plans could be articulated and their potential impact on global trade.

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Cargill issues its world mycotoxin report for 2021

eleased with the aim of giving animal feed industry actionable insights to improve performance and health of their animals, Cargill’s 2021 world mycotoxin report includes key global trends, ingredient contamination rates and regional mycotoxin prevalence data. For farmers around the world, proactive risk management is key to protecting animal health and winning the battle against mycotoxins, a toxic substance produced by fungi that can grow on grains. They need comprehensive data on mycotoxin contaminates in order to make decisions regarding the inclusion of additives in feed to mitigate their presence. The report covers the contamination or prevalence rate (% positive analyses contaminated with at least one mycotoxin), the level of contamination (mycotoxin concentration level), and the species sensitivity when exposed to a given mycotoxin. With these inputs in mind, Cargill saw noteworthy data trends in 2021, including: 1. A high number of positive analyses above detection limits - in 2021, 72% of analyses were contaminated with at least one mycotoxin. Contamination is more likely than not across all ingredients. 2. The “Big Four” - the 2021 data shows that Vomitoxin, Fumonisin, Zearalenone and Aflatoxin are the most prevalent mycotoxins worldwide. 3. Positive analyses are not always concerning - for example, when looking at 2021 contaminated analyses, while 72 percent are positive for mycotoxin contamination, just 35 percent had contamination levels above Cargill performance risk thresholds. Also included in the report are ingredient group trends – corn, cereals and oilseeds, species group trends and regional trends from around the world. Six years ago, Cargill Animal Nutrition created a global and web-based mycotoxins tool powered by hundreds of thousands of analyses, with more than 300,000+ mycotoxin analyses now captured annually across more than 150 global feed plants, on-farm samplings and storage locations. “Our customers need real-time actionable data to help them make decisions for the health of their animals. “Thanks to our data centralisation efforts, Cargill generates a critical information mass that allows us to characterise risk for each region, species, or ingredient”, says the author of the report, Dr Clement Soulet, Global Category Manager for Additives for Cargill’s Animal Nutrition business. The company possesses the ability to evaluate worldwide, large-scale trends and provide customised mycotoxin risk information with the most extensive global dataset data. Data collected from the past four years indicates increasing mycotoxin prevalence. Proactive risk management is key to winning the battle against mycotoxins. Success is driven by developing informed and targeted plans that quickly identify mycotoxin threat levels and minimise risk. To read the full report, follow this link: https://www.cargill. com/feedingintelligence/2021-cargill-world-mycotoxinreport

Mill

TRAINING The IAOM-KSU Flour and Dough Analysis training course will be offered on August 30 - September 1, 2022 at the International Grains Program Institute (IGP) Conference Center at Kansas State University (1980 Kimball Ave, Manhattan, KS 66506).

IAOM-KSU Flour and Dough Analysis training course A full schedule of topics is planned to educate professionals on flour and dough testing practices and methods and correct interpretation and understanding of the results. The IAOM-KSU Flour and Dough Analysis course will bring in experts from the industry’s equipment manufacturers and suppliers to teach various parts of the course. These companies include: Brabender, KPM Analytics, Foss, and PerkinElmer. Experts from Kansas State University and USDA will also assist with teaching portions of the course. Course topics include: Farinograph; Extensograph; Amylograph; AlveoLab; SRC; RVA; falling number; NIR; manual ash; starch damage; PH//TTA; Glutomatic; LECO protein; Rheo F4; DoughLAB; DON/Mycotoxin; GlutoPeak; crumb and spread; baking systems and browning reactions; moisture and blending calculations.

mymag.info/e/1320

You will need to log in (or create a New Visitor Registration) with your e-mail address and password. If you have forgotten your password, please click on "Forgot Your Password" and follow the prompts. Or you can call and provide your payment information at that time. To register with a check or wire transfer payment, please fill out and submit the online form at www.iaom.org/online-course-enrollmentform/

Hotel

Hotel reservations should be made at the Bluemont Hotel in Manhattan, Kansas, where there is a block of rooms at a special IGP rate of US$95 (+taxes)/night. This rate includes a free breakfast, Wi-Fi, and parking on-site and and transportation to and from the IGP Conference Center. The discounted IGP rate will expire July 9. Rooms and rates will not be guaranteed after the room block expires. Here are the instructions to reserve a room on-online: 1. Go to www.bluemonthotel.com 2. Click on BOOK ONLINE 3. Click on Group Login (below picture to the right) 4. Enter the Group ID: dough822/ password: igp You can also call the hotel to make reservations at +1 785 532 9116 and mention the Group ID and password.

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32 | February 2022 - Milling and Grain

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Mill

TRAINING

Online Milling School – Roundup of sessions 7 & 8 Although the weekly instalments of Online Milling School Livestock Feed are not set to return until March, this has done nothing to dampen our own enthusiasm for the ever popular weekly series here at Milling and Grain magazine.

Broadcast on two separate days in order to cater for two different time zones, each of the 12 two hour sessions in each edition begins with a warm welcome from the reliable and ever professional presenting duo of agribusiness executive Yiannis Christodoulou, and industry journalist and publisher Roger Gilbert. With the Spring edition set to be upon us very soon, sessions seven and eight of the winter edition sees the subjects of ‘Cooling & crumbling’ and ‘Considerations of associated process equipment’ dealt with in the thorough and comprehensive fashion that we all expect from these always fruitful weekly sessions. So, with no further ado, let us get started on this month’s recap by taking a look at cooling and crumbling with OMS regulars Messieurs Jon Ratcliff and Ryan Celis, and introducing Mr Cui Bin, Product Manager & AG RD Manager for Bühler.

Online Milling School | Autumn 2021 Edition Session 7: Cooling & Crumbling

Cooler and cooling process – Mr Jon Ratcliff The first section of this edition of the Online Milling School - Livestock feed sees Mr Ratcliff discuss the many factors that relate to coolers and the cooling process, beginning with the various objectives of cooling. Mr Ratcliff continues by addressing topics including the theory of cooling, before conducting a comparison of both the horizontal and vertical variations. Mr Ratcliff then concludes his section by examining the various parameters that are applicable to the cooling process, as well as their respective impacts on the quality of finished products.

Different types of coolers and new cooler technology Mr Cui Bin

The second of the three speakers featuring in session seven is Mr Cui Bin, Product Manager & AG RD Manager for Bühler. He begins his address by discussing the function of a cooler In feed production, with the two roles being to reduce temperature and remove moisture. 34 | February 2022 - Milling and Grain

Aside from discussing the primary function of the cooler in the process, Mr Cui Bin also lists the different types, going into some detail about feeder, discharger, batch and continuous coolers. He also examines the pros and cons of using the vertical and horizontal configuration of the dryer before discussing the cooler moisture balance system. He also discusses the zero emission cooling system, which is especially relevant given our industry’s recent push to become more sustainable.

Crumblers and the crumbling and sieving process – Mr Ryan Celis

The third and final expert to address attendees in the seventh session of the Autumn edition of the Online Milling School is Ryan Alan S Celis, a Mechanical Engineer by training. Tackling the subject of crumbling, Mr Celis begins by describing how crumble rolls are used to break pellets into smaller sizes. He also states that the crumbling action occurs because one roll turns faster than the other and the rolls are grooved with special corrugations, creating a cutting action. The difference in the roll speeds is known as “speed differential”, with the speed differentials ranging from the fast roll turning 1.5 to 1.8 times faster than the slower roll. According to Mr Celis, the size of the crumbled pieces is dependent on the space “gap” between the two roll surfaces, with the smaller the gap between the roll surfaces, the more severe the crumbling action resulting in smaller pieces and more fines or dust. In order to ensure that the pellets that they are sending to their customers are of a consistent size, most mills producing pelleted feed for commercial use or sale screen the pellets and/ or crumbles, with the purpose of this stage is to primarily remove undersized parti-cles or fines created in the pelleting and cooling process, with these then recycled back through the system. According to Mr Celis, this process should result in uniform finished pellets. He also adds that spouting to the sieving system should also be designed to include valves and spouting to bypass the system should screening not be needed. The first aim of sieving is to reduce manual handling wherever possible as well as minimising the risk of cross contamination, concludes Mr Celis.

Online Milling School | Autumn 2021 Edition Session Eight: Considerations of associated process equipment

In the eighth session of the Autumn edition from the Online Milling School, Marco Prati, Olaf Naehrig and Daniel

2022

AWARD FOR INNOVATION

The Award will be made to the most innovative and economically beneficial equipment, process or service in the milling of grains and cereals for food production. All GRAPAS Innovations Award recipients will be published in an edition of Milling and Grain magazine along with a review of the event itself. This issue will not only reach MAG print readers, but will be promoted widely through the magazine’s social media to ensure maximum awareness of the Award winner within the milling industry globally. Nominations are being called for from all sectors of food milling and from non-exhibiting and exhibiting companies alike. Those shortlisted for the award will have the opportunity to display their product in a special award’s area at the entrance to the Victam exhibition hall for all visitors to view. Visitors will have an opportunity to vote for the most appealing nomination. Milling and Grain magazine, the oldest milling magazine still in print – and first published in 1891 – is once again holding the GRAPAS Innovations Awards at Victam in May, 2022 in Utrecht, Holland.

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36 | February 2022 - Milling and Grain

Mill

Wells sought to address three aspects of milling relating to “Consideration of associated process equipment”. These aspects, which include a comprehensive guide to safe practices relating to the handling of liquids for feed production, the role of expanders in livestock feeds and boiler house management are all widely considered to be relevant to making operations more efficient and perhaps more importantly, more profitable.

Handling of liquids for feed production - Marco Prati, PLP Systems

Mr Marco Prati form PLP Systemsis the first speaker to address attendees in this session. According to Mr Prati, the liquids that are most commonly used in feed production are lipids (animal fat, palm and coconut oil and soya oil), macro liquids (molasses, lecithin and water and micro liquids (enzymes, vitamins and flavours). Certain chemical properties will determine if liquids will mix or not. He also states that when different liquids combine to form a new liquid, this process is referred to as being ‘miscible’. However, when liquids do not combine or do not mix together, then this is referred to as ‘immiscible’, with oil and water being two examples of immiscible liquids. In production situations where large amount of liquid is required, such as with poultry and fish feed, adding too much liquid before pelleting could result in a poor pellet quality and low durability. In order to counter this, Mr Prati suggests that the quantity of oil or fat should not exceed three percent in the mash, with the remaining liquid then added when the pellets are cold using fat coaters. He concludes his address by stating that the use of a continuous coating system, a consistent weight of the flow of pellets, accurate and proportional dosing of the liquid and a high performing nozzle, are all key to obtaining a good level of homogeneity.

The role of expanders in livestock feeds - Mr Olaf Naehrig

Next to address attendees is Mr Olaf Naehrig, who is Amandus Kahl’s Senior Area Manager, responsible for the Asia/Pacific markets. The expander technology has been one of his main fields of activities throughout his career, which places him in an ideal position to discuss the topic in this edition of the Online Milling School - Livestock feed. Mr Naehrig begins his contribution by discussing the positive influence that expanders can have in the feed mill. As well as increasing capacity, he also believes that expanders can have the same influence on pellet quality. In terms of the effect that expanders have on animal nutrition, in addition to improved digestibility and an increase in the feed conversion rate (FCR), Mr Naehrig also states that the use of an expander leads to a reduction in allergic substances and easier dissolution in water. However, the use of an expander means that operators will have lower ingredient costs, which is perhaps the most important benefit. The use of an expander can also lead to improved feed digestibility on protein, fiber, starch and fat for all animal feeds, whilst also reducing urine discharge in pigs. Mr Naehrig concludes his discussion of the role of expanders in livestock feeds by clarifying that the use of an expander will both improve feed conversion rate and enable use of lower costs ingredients.

TRAINING

Boiler house and boiler set up - Mr Daniel Wells

The next industry expert to address candidates is Mr Daniel Wells, National Consultant Specialist UK & ROI at Spirax Sarco. Discussing the topic of boiler house and boiler set up, following an introduction to the various types of boiler components that are currently on the market including atmospheric feedtank pressurised de-aerator feedtank and the shell & tube 3-pass ‘wet back’ steam boiler, Mr Wells then discusses the importance of conducting a weekly evaporation test. According to Mr Wells, optimum boiler conditions are key to system health and good steam condition maximises its key heat transfer benefits. In summary Mr Wells states that good working practices and controls in boilerhouse lead directly to safe, compliant system and a boiler that is responsive to varying steam loads.

Spaces on the spring edition are still available

Although places in the upcoming spring edition of the Online Milling School are selling out fast already, limited space is still available on the upcoming edition of Online Milling School Livestock feed, which begins on March 9, concluding on June 8, 2022. If you are reading this and you have missed the start of the spring edition then fear not! All of the sessions that have been broadcast so far will be available on demand for two weeks once this edition reaches its conclusion. So, for more information, visit: https://millingandgrain.com/ events/online-milling-school-livestock-feed/gallery/

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Milling and Grain - February 2022 | 37

PRODUCT FOCUS

February 2022

In every edition of Milling and Grain magazine, we dedicate this page to taking a look at the products that will save you both time and money in the milling process. Should you have a new product or service that you would like to feature on this page in a future edition of our magazine, be sure to contact us at editorial@perendale.co.uk The myMAG link will take you directly to the company's product information page

Double Turbo Control Sifter TKSD Double Turbo Sifter is used to separate any residual foreign material from product and preferred for final controlling purposes before packaging operation. Thanks to the double sifting chamber and compact dimensions, the Double Turbo Control Sifter provides higher capacities in limited spaces. Further features and advantages of the Double Turbo Control Sifter TKSD from Henry Simon includes a relatively compact design, a high level of process efficiency, easy cleaning and maintenance, trouble-free operation and reduced overheads due to low energy consumption. Your peace of mind is ensured thanks to Henry Simon’s extensive after sales services. With packages that range from basic maintenance right through to training and repair to consultancy, the company has a range of measures to help you enhance every aspect of your operation, so you can work as fast and efficiently as is possible.

www.henrysimonmilling.com mymag.info/e/1294

Durum, by Grain Improvers Grain Improvers present a complex of enzymes that facilitate ease of grain grinding and to improve the quality of flour. It is applied in dry form by a simple in-line dispenser on wet grain at the stage of tempering. It then softens and disintegrates the grain shells, making them much more flexible than with standard way of grain preparation for grinding with only water. The Durum selection from the Grain Improvers range is designed for durum wheat processing, semolina quality enhancement and yield increase. The effects of the product on the durum wheat during grinding includes a tempering efficiency increase by as much as five-to-seven times, when compared to tempering with only water. Further benefits include increases in the effectiveness of the exfoliation process and sifting, whilst also improving the colour and appearance of the end product too, which in this case is pasta.

FA 8000 Bag Packaging Machine from Fawema The Fawema FA 8000 has been designed with the objective of reducing production costs for highvolume use, but at the same time, offering a high degree of versatility for smaller fill weights of up to 2.5kg. The machine uses roll stock paper to first produce a blockbottom bag, then fills and settles this into a brick pack. Secondly, for small volume SKUs the machine has the ability to take pre-made bags from a bag magazine. The FA 8000 optimally meets higher hygiene requirements due to the fact that depositing areas for product dust have been significantly minimised. Its highly energy-efficient and fast packaging performance is achieved using energy recovery within the electrical drives as well as low mechanical friction loss. For increased sustainability, the packaging material can also be reduced to a minimum thanks to lower filling levels.

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mymag.info/e/1055

Crushing Roller Mill from Amandus Kahl

Pegasus Mixer from Dinnissen

Amandus Kahl’s crushing roller mills break grain into smaller particles with as a low as possible fines content. The crushing roller mill is equipped with two counter-rotating rollers with differential speed, using a combination of shear, stress, cutting and pressure to crush. This product also has a simple roller gap adjustment, narrow particle size distribution, with reduced wear, and requiring 50 percent less power consumption than hammer mills on offer. Having identified that the feed structure influences the success of the consumption of feed by the animal, the crushing roller mill has a number of advantages in animal nutrition, proving beneficial in the production of cattle, pig and poultry feed. Examples of this include a lower mortality rate and reduced diarrhoea in pigs, a longer retention time in poultry, and better bacterial digestion of crude fibre in cattle.

Described by its manufacturer as being accurate and highly efficient, the Pegasus Mixer is designed for even the most challenging mixing processes. It achieves this by using a double shaft mixing mechanism that rotates in opposite directions, creating a fluidised zone at the core of the mixing process. It also has a sophisticated feeding system which adds ingredients evenly into the mixer at the right quantity and right time. The primary advantages of the Pegasus Mixer are its precision (with a coefficient of variation between three to five percent), they’re fast (mixing product in six to eight seconds), efficient, and have capabilities in food, feed, pharma and chemical industries. The mixer is also flexible, extremely compact, and are fitted with easily removable mixing shafts and large inspection hatches which makes it possible to clean them, easily and effectively, saving time and reducing the risk of contamination.

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mymag.info/e/1317

mymag.info/e/1318

38 | February 2022 - Milling and Grain

FOCUS

SPECIAL FOCUS Described by its manufacturer as being ideal for the grinding of dry, soft to hard, tough to brittle, fibrous as well as temperaturesensitive materials, the Universal Cutting Mills Pulverisette 19 from Fritsch offers the right solution for a vast array of conceivable grinding scenarios. Due to the variable speed adjustment between 300-3000 rpm, a fast and effective fine grinding is possible. Whilst with the slow-speed Universal Cutting Mill with 50-700 rpm, extremely powerful grinding can also be achieved, even for smaller sample quantities. The Universal Cutting Mills Pulverisette 19 from Fritsch is also available with different rotors and with various knife geometries, replaceable blades, practical sieve cassettes and a multitude of patented ideas make daily use simple and your work easier. A particularly effective comminution is achieved by combining the Universal Cutting Mill with a Fritsch Cyclone separator for sample exhaustion. Other advantages in addition to this include easier sample feeding, significantly higher throughput and minimised thermal load. This arrangement will help operators to achieve a higher final level of fineness - even with materials that are widely considered to be difficult to grind. Due to the variability of its cutting speed, the Universal Cutting Mills Pulverisette 19 from Fritsch also affords quick and easy size-reduction for an extensive range of materials, with Variable 50-700 rpm option available for powerful applications and a

The Universal Cutting Mills Pulverisette 19 from Fritsch Variable 300-3000 rpm option available for when a much finer product is required.

Clean design

In order to achieve residue-free cleaning, all grinding parts of our Cutting Mills can be removed within seconds without tools, making the whole process fast, simple and efficient. This setup results in a completely open, empty grinding chamber that makes maximum use of the available space, whilst also leaving the interior walls smooth. This allows for quick and easy cleaning and reliable protection against cross-contamination. Fritsch offer all interested parties the opportunity to experience the cutting mills virtually at their workplace. The company’s application consultants are also happy to discuss your specific application. The company also challenges you to send it your most difficult sample. Once received, Fritsch will carry out an individual sample grinding to show you just how strong and versatile its grinding technology is.

The Top 3 Advantages of the Universal Cutting Mills. 1. Variable adjustable rotor speed - for fine as well as powerful comminution 2. Residue-free cleaning – unbeatable fast, simple and efficient 3. Available as stainless-steel versions for the analytical sector, food and pharmaceutical industry

www.fritsch-international.com Milling and Grain - February 2022 | 41

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World Flour Day 2022 A special time of hope & gratitude all around the world

illions of people eat food made from flour every day. The often taken for granted food stuff is so many more things to mankind than just a food ingredient. For thousands of years, where wheat has grown, man has lived. Then when the industrial revolution arrived, the production of flour became the biggest employer in many towns - feeding the mouths of generations of workers and their families. It only seems right then that the FlourWorld Museum in Wittenburg launched an initiative for the global celebration of the “white gold of life” once a year on 20th March. This date, halfway between the two solstices, was deliberately chosen for ‘World Flour Day’ as in the Northern hemisphere, the spring marks the start of the planting season, whereas in the southern hemisphere it is autumn and harvest time, making the period around 20th March a special time of hope and gratitude all around the world.

About World Flour Day

Flour as a food ingredient is very important, as products made from flour are daily sustenance for billions of people across the globe. In every part of the world, flour is made into delicious and nutritious foods such as bread, biscuits, cakes and pasta. The fact of the matter is that flour deserves all of our thanks. So it is only right that there is one day of the year when, from New York to Sydney, from Buenos Aires to Mexico City and from Lisbon to Moscow, we honour flour, along with the farmers and millers, shippers and truckers, processors and bakers. Over the past two years, many people throughout the world 44 | February 2022 - Milling and Grain

endured the traumatic experience of standing in front of empty flour-shelves in their local shop. As a staple food, we are all aware of flour’s nutritional significance, so seeing flour in stock always conveys a sense of security. Accordingly, the flour industry continues to work hard, with workers going above and beyond in many cases, in order to ensure that production and delivery were assured despite the situation. Are you as a company or individual, involved in ‘mining’ the white gold, i.e. in the production, processing or distribution of flour? Then tell the world your flour story during the pandemic by visiting: https://worldflourday.com/submit-stories/

Milling Hall of Fame

As a way of marking World Flour Day, the Milling Hall of Fame (MHoF) inducts individuals who have made a significant contribution to the development of milling from an historical and/ or modern perspective. Milling and Grain set up the MHoF and had the honour of inducting its first two members in its inaugural induction back in 2020, which saw two very different supporters took their places in the MHoF. These two individuals have made considerable contributions to the understanding and appreciation of the role of the milling industries and its historical significance. “This is a great privilege for the oldest magazine still serving millers worldwide to create the MHoF and prescribe its first two members,” says Publisher Roger Gilbert of Perendale Publishers Ltd. “These are two very motivated and driven individuals who have and continue to have significant impact on our understanding of milling and the role it plays in society.”

Milling hall of fame 2020 - Rex Wailes OBE

Rex Wailes was born in 1901 in Middlesex, England. After leaving school he became an apprentice engineer and joined the family firm George Wailes & Co in 1924. He stayed there until his retirement, taking over as manager in 1940. In 1923 the Newcomen Society asked Rex to record the windmills in Lincolnshire. By 1929 he was technical adviser to the new Windmill Section of the Society for the Protection of Ancient Buildings (SPAB). He became the leading British authority on mills and the driving force behind the windmill rescue and repair movement. His collection, now in the care of the Mills Archive, is a time capsule of photographs, glass plates, large technical drawings, notes and correspondence. It immortalises these fascinating structures, the development of the windmill protection and repair movement, the people involved and the landscape that they shaped. In 1963 he was appointed as the lead consultant in the UK Government's survey of all industrial monuments to identify historical sites worthy of preservation. In his valedictory lecture he advocated a specialist archive for mill drawings and photographs, emphasising the need for proper indexing and storage in suitable conditions. Exactly half-a-century later the Mills Archive became a nationally accredited repository.

Milling hall of fame 2021 - Martin Schlauri, Bühler

2021 saw the appointment of Martin Schlauri to the MHoF. His career in milling has seen him lead the Grain Milling Training Centre and later the worldwide milling activities of the Bühler company. In this role, he has put his heart and soul into networking the global family of Millers. He became one of the drivers of the SMS Alumni Association, organising conferences around the world. In 2015 Schlauri built the first African Milling School in Nairobi. He has fast earned a reputation for his passion for both our industry and the sharing of knowledge relating to it. “I’m proud to hold this unique sculpture in my hands. It symbolises two values of central importance in my life as a miller,” says Mr Schlauri, upon receiving his award. “The millstone stands for the skills of the trade, while the person in motion stands for milling, which is never static. The constantly shifting raw materials and market requirements are what make the milling profession so challenging, but also so exciting.”

Milling hall of fame 2020 - Volkmar Wywiol

Museum and World Flour Day Volkmar Wywiol is founder of Stern-Wywiol Gruppe, which specialises in food and feed ingredients and has 12 specialist German companies and 17 foreign subsidiaries with over 100 scientists, technologists, technicians and industry experts. Mühlenchemie is an important part of the group. It has specialised in flour standardisation and improvement for almost 100 years. The Alphamalt enzyme is the world's most used enzyme preparation for improving baking quality. Each year 100 million tonnes of flour are improved using Mühlenchemie ingredients. Mr Wywiol found a flour sack washed up on the beach in Dubai 20 years ago, which led to the creation of the FlourWorld Museum in Wittenburg, Germany. It was developed as an homage to the millers for our daily flour and is the only museum of its kind. The logos of over 3500 flour sacks from over 140 countries show traditions, tell stories and myths around milling, and are works of art that portray the strength of grain. This collection of 'art on the sack' is a world sensation and the keeper of a milling culture that will soon no longer exist in this beauty and expressiveness. Every year 400-500 millers from all parts of the world along with thousands of area visitors and school children visit the museum. Mr Wywiol is also credited with establishing World Flour Day!

Milling and Grain - February 2022 | 45

The breaking & winnowing of cocoa beans Notes from a smallscale study conducted in Vietnam

by Huy-Bich Nguyen , Duy-Lam Pham & VanLanh Nguyen, Nong Lam University Ho Chi Minh city, Vietnam

ound growing in Central America over five thousand years ago, cocoa beans have been primarily used as main raw material for chocolate and other confectionery products in the world. In fact, more than 90 percent of the worldwide cocoa beans produced are used for chocolate production. It is one of the major crops of several countries with a total crop of 4739 metric tonnes annually. According to the UN Food and Agriculture Organization (FAO), cocoa is most commonly grown in Côte d'Ivoire, with the country supplying as much as 30 percent of the world’s total cocoa. The demand for cocoa in countries is continually increasing, with global production not yet able to keep up. With global demand largely driven by the strong performance of the global chocolate industry, the top cocoa producing countries are expected to further strengthen their position, creating even more business opportunities for their local cocoa suppliers. In Vietnam, according to the report of the Department of Crop Production, Ministry of Agriculture and Rural Development in 2015, the area for growing cocoa is around 22,300 ha, with the two largest growing areas found in the Mekong River Delta and the Central Highlands. However, the harvested area is about 11,055 hectares, accounting for 50 percent of the total planted area, which is responsible for the output of dried cocoa beans in Vietnam of about 4000 tonnes annually. The product yielded from the processing of cocoa beans is called nibs. Most nibs are ground, using various methods, into a thick, creamy paste, known as chocolate liquid or cocoa paste. This liquid is then further processed into chocolate by mixing in (more) cocoa butter and sugar (and sometimes vanilla and lecithin as an emulsifier), and then refined, conceded and tempered.

46 | February 2022 - Milling and Grain

F Alternatively, it can be separated into cocoa powder and cocoa butter using a hydraulic press or the Broma process, a process that produces around 50 percent cocoa butter and 50 percent cocoa powder.

Breaking & winnowing

In the chocolate or cocoa powder manufacturing process, the roasted cocoa beans have to pass through the breaking and winnowing steps in order to obtain the nibs. The quality of chocolate or cocoa powder depends strongly on the amount of shell that is not separated and still mixed in with the nibs. Most of the cocoa bean breaking machines are based on the principle of grinding. This leads to some disadvantages as the shells might be not separated from the cocoa kernel after the shattering. This can in turn result in low efficiency of the cleaning process, with the nibs also crushed so much that they fall out with the shell in the winnowing step as they have a similar density to the shell fragments. As a result, the ratio of nib loss during the cleaning process can be as high as 11.3 percent. Therefore, the shattering and cleaning process can strongly affect the economic efficiency of cocoa production. In order to address this issue, new methods for cocoa breaking and winnowing have been developed and studied in order to increase the cleanness level of the grinding process and to reduce the rate of nib loss. This article investigates the effectiveness of a breaker, used in combination with the pneumatic winnower, when seeking to increase the cleanness of the final product and reduce the rate of nib loss.

Milling and Grain - February 2022 | 47

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F Ensuring maximum yields

Throughout the world, the range of cocoa processing machines have become much more reliable and comprehensive over previous decades, allowing them to meet the challenge of large industrial scale production. However, most of the plants in Vietnam are still on a relatively small scale as the annual yield of cocoa produced in Vietnam is also small. This has led to the cocoa processing factories not being equipped with the modern machines found in some plants elsewhere in the world. In more recent times, most of the cocoa plants in Vietnam have been using the grinding method for the separation of the nibs and shell, whilst the winnower includes a screen raking system for separating the shell fragments. Furthermore, the nibs are the main material in the production of cocoa powder, chocolate and butter, with the breaking and winnowing steps playing a vital role in the quality of the final product produced. When the nibs are still mixed with the shell in the shattering and cleaning step, the quality of powder and liquor using for producing chocolate decreases a lot and as a result, the economic efficiency may also be negatively influenced. As shown in Figure 1, the process of producing cocoa nibs from cocoa beans can be broken down into two main methods for breaking and winnowing. The first one sees the beans roasted before going to the breaker and winnower to produce the nibs. The other one is the bean can be broken and winnowed first to make the nibs before they move to roast step. In this study, the first method has been selected in which the cocoa beans M&G_febbraio_2021_ESP.pdf were roasted before going 1to the breaking15:23 than to the 27/01/21

winnowing step, with the cleanness of the winnowing step defined as the ratio between of mass of nibs and the total mass of mixing of nibs and shell after winnowing counted by percentage. The nib losses ratio during the breaking and winnowing step is defined as the ratio of the maximum mass of nibs and the mass of nibs received after winnowing step. In order to calculate this, a 10kg of roasted cocoa was is put into the breaker and winnower, with the final mass of the nibs then measured once the process was complete.

Developing a suitable cocoa breaking and winnowing stage

This study found that breaking and winnowing are two steps in cocoa bean processing that if conducted properly, will lead to an increase in the economic efficiency of the process and the quality of nibs produced. If the producer’s aim is to develop a suitable cocoa breaking and winnowing stage in the processing system with a high level cleanness and low nibs rate loss, then the technique used by this study would help them to achieve these aims. This technique, which saw the cocoa beans broken by a centrifugal type mechanism in combination with a pneumatic cleaning system, enabled a processing system with breaking and winnowing capacity of approximately 80 kg/hour. The experimental results indicate that the efficiency of the cleaning process also rises to more than 99 percent and the ratio of nibs loss reduces to just 1.6 percent, leading a worthwhile increase in the economic efficiency of the cocoa processing process.

CMY

Milling and Grain - February 2022 | 49

Conditioning & pelleting A focus on finding the right process & choosing the correct ingredients

by Arthur vom Hofe, Segment Manager Feed & Oilseed, CPM Europe BV, the Netherlands

s a pellet mill supplier, CPM are often asked to give its opinion about the most ideal way to condition the meal before pelleting. Every pellet mill operator has the same wish; the machine just needs to run, make good quality pellets at high capacity and for every type of feed or formulation. Our answer is always simple and revealing - unfortunately this kind of magical solution just does not exist. Generally, it is understood that conditioning increases pellet mill capacity and pellet quality, whilst reducing energy consumption and wear costs. On top of this it can also improve the conversion rate for the animal, provide a hygienic treatment of the feed and may allow the use of lower cost ingredients. However, the selection of the conditioning method is dependent on a wide range of process parameters. In order to make the right selection, you have to look to the input (what formulation) and the output parameters (required pellet quality). Failing to do so can result in a very costly machine with a negative impact on the production process. Looking into more detail of the conditioning process (Preparation of the meal before pelleting) we can recognise three different treatments. It all starts in the grinding-mixing line where we produce a mix with a specific particle size. This particular aspect has a great influence on the pelleting process and the animal nutrition, however we will not elaborate on this subject in this article. Here we will focus on the thermal treatment (adding energy by steam) and the mechanical treatment (adding electrical energy by kneading shearing and compressing).

50 | February 2022 - Milling and Grain

Selecting thermal or mechanical energy

Depending on the characteristics of the material mix the emphasis is more to the thermal side, mechanical side or combination of both in the conditioning process. In our experience, starch, fibre and fat content are parameters which greatly influence the outcome of this selection. All pellet-conditioning systems make use of the parameters temperature, moisture and time. Pressure is applied in the pellet mill die. While at high starch formulations the time is usually less than two minutes, we recognise for high fibre formulations a retention time longer than six minutes to soften the fibres and to absorb the liquids. High fat formulations are the most complex to transfer to good quality pellets and there we see systems which also use pressure and shear to condition the material before it is shaped in the pellet mill die. Figure 1 shows the relation of all parameters to the process in the most simple terms in one graph.

Conditioning for a relatively short time

Formulations with a good combination of maize and wheat (typical poultry) are relatively easy to pelletise. They can be conditioned with the addition of steam for a relatively short time.

F If the wheat content is minimalised and more maize is used the retention time requirement is increased and more mechanical energy is used in the pelleting process. Through the years we have seen conditioners of different sizes entering the market. But all conditioners have basically the same requirements. First of all, they need to be (steam) efficient as with the increasing price of energy, it is essential to select a conditioner where special precautions are made to keep the total cost of ownership as low as possible. Beneficial auxiliary systems are systems preventing steam escaping from the inlet of the conditioner and systems which inject the steam in or under the product so that steam consumption efficiency is optimised. A “spider” at the outlet will equalise the material flow to the pellet mill. To minimise maintenance costs, bearings should not be mounted directly on the conditioner shell but with some distance and they should also be sealed so they are protected from the hot and dusty environment inside the conditioner. The mixing of liquids traditionally requires a high speed but short mixing time whilst steam conditioning requires more retention time and a longer conditioning time at low speed. This resulted in stacked conditioning systems with a combination of both, offering optimal liquids mixing and improved retention time for steam absorption.

Figure 1

Figure 2

Figure 3

A new conditioning technology

California Pellet Mill (CPM) brought a new conditioning technology to the market. This makes it possible to fill the conditioner up to 70 percent and it provides extensive mixing of product particles with liquids and steam.

Milling and Grain - February 2022 | 51

F The improved conditioning machine provides higher possible temperatures, achieving better quality pellets and lower energy and operational costs, whilst also providing a high standard of blending for molasses and other liquids. The design principle is based on the premise that the material is moving forwards and backwards through the conditioner and is rubbing against itself, with this then increasing liquid and steam absorption. On top of this it has excellent product clean out characteristics after each run, a factor which improves the level hygiene and reduces cross contamination.

Hygiene is a key subject in conditioning

Whilst we are on the subject of hygiene, this became a key subject in conditioning. Breeder feeds are nowadays processed under strict conditions and this have resulted in a whole range of hygienic conditioning equipment with very specific demands. A hygienic conditioner must be easy to clean, so it has to be easily accessible with a large ‘cleaning out’ door. Under no circumstance product should escape which has not reached the required temperature. In combination with an improved temperature control the ‘hot-start’ function provides this feature even for the first product coming out of the conditioner. An additional benefit of the hot-start function is that the pellet mill reacts much more forgiving on the warm meal, which results that the nominal capacity can be reached within minutes from start. This improves the pelleting line efficiency importantly especially when frequent product change overs are required. After the product is heated it needs to be kept for a certain set time at the required temperature. A hygieniser is used to keep the product (first in first out) usually between two-to-six minutes. Special precautions are made to prevent heat losses and excellent self-cleaning characteristics. For high fibre formulations more retention time (>6 minutes) is required for the material to absorb added liquids. Liquids and some steam is added in the first mixer. After that the material is kept for a long time (>6 minutes) in a retention bin so that liquids can be absorbed. Before pelleting additional steam is added in a second mixer. Adding too much steam in the first conditioner will result in large amount of un-processable material in the retention bin.

Figure 4

Figure 5

Figure 6

Figure 7

Pellet mill requirements

Generally speaking, a pellet mill is selected based upon its perceived ability to reliably produce pellets of a certain quality at a certain capacity. But there is more; in a sustainable environment energy efficiency is becoming more and more essential, which is also true for the pellet mill selection. Using gear drive machines driven by a highly efficient motor is a step towards reducing the carbon footprint and reducing operational costs on top of that. Figure 2 relates to the use of energy in the pelleting process. Thermal energy is added in the form of steam in the conditioner, whilst mechanical energy is added in the pellet mill die. However, the optimal amount of mechanical energy varies with the processed formulation. It is therefore required to be able to adjust the amount of mechanical energy. This can be done with the CPM Lineator remote roll gap adjustment. With increasing distance between the die and rolls more electrical energy is consumed by the pellet mill and pellet quality is increased. If pellet quality allows it, then the roll gap can be decreased leading to saved energy (see Figure 3). The remote control of the roll gap provides an increased safety level, which also reduces downtime. 52 | February 2022 - Milling and Grain

What is also important to realise is that during the starting up of the pellet mill, roll distance can only be limited to prevent roll slippage but once running the gap can then be increased. This reduces steel to steel contact between die and roll and saves importantly on die life. And since the die stays longer in shape it also saves energy and gains capacity. To find the find the maximum allowable roll gap is always a challenge. The roll slip will increase with the distance until a pellet mill choke occurs. In an effort to remedy this issue, CPM have introduced a roll slip measurement system. Figure 4 illustrates that with increasing temperature of the product coming into the pellet mill, the roll slip is increasing till a choke occurs at in this case 80°C, whilst Figure 5 shows that the slip can be controlled by varying the roll distance. In this way the pellet mill is operating exactly on its optimal

F working point. But that is not all the system prevents pellet mill chokes, reduces downtime which increases effective production capacity. It can also determine the exact zero position of the rollers and with that prevent steel to steel contact with the die, which will result in reduced wear costs.

Reducing mechanical energy

In the case that even with an optimal thermal conditioning system and large roll gap you can’t get enough mechanical energy into the pelleting process the retention time of the die can play an additional role. Figure six shows that a higher retention time of the product in the die increases the energy consumption and with that increases the pellet quality. Basically, it means that for ensuring both pellet quality and pellet mill capacity the most flexible choice is selecting a larger pellet mill with a relatively thin die and adjusting the energy input by varying the distance between the rollers and the die. If pellet quality still is a challenge while using relative thick dies (ratio 1:20). What means, less steam addition (lower pelleting temperature), reduced pelleting capacity, higher wear and energy costs and increased production costs. Apart from that, thick dies are sensitive for surface wear and many other curses. In this instance, a next step can be considered.

If at first you don’t succeed…

Something that we consider to be a quite simple solution is double pelleting. If it is hard to do it in one big step, then do it in two smaller steps! Back to thinner dies, increased flexibility, low cost raw materials and lower production costs. This pelleting principle is extremely successful on high fibre (ruminant) formulations, in areas where low cost raw materials have replaced grains and soya. When compared to the energy input by the use of the lineator roll adjustment, the mechanical energy input is increased further by the use of the additional pellet mill, or alternatively other precompactors. With the increasing amount of fat, a higher amount of thermal and mechanical energy is required to still get a good quality pellet. That said, you should always be very mindful that the first step to quality improvement of high fat formulations is post pelleting fat coating.

Expander pelleting

works for him doesn’t necessarily work for her and an incorrect selection may result is a very costly machine which have a negative impact on the production process. What may be the safest conclusion to arrive at is that the key to the art of conditioning is to fully understand the science.

About the author:

Arthur vom Hofe - CPM Europe BV. Arthur vom Hofe is working as Segment Manager - Feed & Oilseed at CPM Europe BV, a California Pellet Mill subsidiary in Zaandam - the Netherlands, where he has worked for more than 30 years. Mr vom Hofe has been involved in the front line since the early nineties, when representing the company for pelleting and particle size reduction equipment. Throughout this time, he has gained valuable experience of feed production processes across the world.

An expander is a tube with cantilevered shaft fitted with proportioning, mixing and kneading elements. The hydraulically adjustable cone at the outlet together with the outlet ring forms the annular gap. By means of adjusting the cone, the pressure, the intensity of kneading, the product heating, and the energy consumption can be controlled. Figure 7 shows three different formulations that have been produced. The odd tests are single pelleting tests and the even test numbers are produced on an expander pelleting set up. At high fat and liquid formulations, where it is hard to get energy in, the expander improves pellet quality. But running the expander on lower fat and liquid formulations results in higher energy and wear costs, as well as a less user friendly and controllable process.

There is no ‘one size fits all’ solution

Going over the characteristics of the different conditioning systems we can conclude that there is no one size fits all solution. The selection is depending on process parameters like the binding properties of raw material, and desired pellet quality. What Milling and Grain - February 2022 | 55

Probiotics A complementary and holistic approach to overcoming dysbiosis in broiler production

W by Dr Nadia Yacoubi, Evonik

hen building gut health system solutions, Evonik investigates the causes of these challenges and works on finding complementary and holistic solutions for producers, writes Research Manager for

Poultry Nutrition, Dr Nadia Yacoubi. In modern broiler production, producers face a multifactorial problem including challenging environmental conditions, feed quality and intestinal health. The interaction between these elements is key for the development of the morphology and the function of the gastrointestinal tract (GIT). This is essential for nutrient digestibility and absorption, but it is also the first line of defense against pathogens, viruses, and parasites. When building our gut health system solutions, the company investigated the causes of these challenges and worked on finding solutions. This included looking into the main topics of environmental conditions such as heat stress, feed nutritional values and quality, parasites, antibiotic growth promoter (AGP) replacement, and the main pathogenic bacteria. All these issues have a direct impact on the GIT, especially when one, or many of them, leads to a system imbalance. The intestinal ecosystem is a complex and interconnected network. It can be defined as a system, or a group of interconnected elements, formed by the interaction of a community of organisms with their environment, in the intestine. When the ecosystem is in balance, the different components 56 | February 2022 - Milling and Grain

of the system are working in harmony, also called homeostasis. This dynamic state of equilibrium is the condition of optimal functioning for the organism including microbiome (bacteria, viruses, fungi and protozoa) composition, metabolites, host epithelial cells, physical and chemical conditions in the gastrointestinal tract. If this homeostasis status is destroyed, it results in dysfunction of the system, impaired interactions with the host and reduced performance of livestock. One of the key elements of the intestinal ecosystem is the microbiota. Any alterations in the ecosystem will lead to an alteration in the microbiota and vice versa. The amplitude of this alteration and imbalance depends on the causes and its severity. An undesirable alteration of the microbiota Dysbiosis is deﬁned as an undesirable alteration of the microbiota resulting in an imbalance between protective and harmful bacteria. The definition of harmful bacteria is though not yet established. Pathogenic bacteria and harmful bacteria are considered synonymous terms. However, we know that some commensal bacteria may become harmful when conditions allow them to overgrow. The intestinal microbiota is composed of different commensal bacteria with different functions working together to maintain homoeostasis. If the balance and synergy between these bacteria is altered, it will lead to an overgrowth of one population over the others and the consequence is dysbiosis. For example, the microbiota contains saccharolytic bacteria, carbohydrates degrading bacteria and proteolytic bacteria that degrade protein working together in balance, and an overgrowth of one or the other disrupts the balance, and the consequence is dysbiosis. The causes of dysbiosis are related to various factors and lead

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F to different severity of effects including antibiotics, pathogenic bacteria and parasites, feed contaminants, unbalanced diet, anti-nutritional factors and poorly digestible ingredients, feed structure and particle size and environmental conditions.

Antibiotics

Antibiotics are the most common and significant cause of alteration of the microbiota. In many countries, the ban on the use of antibiotics as growth promotors due to the development of antibiotic resistance, means they are only allowed for therapeutic treatment. Recent studies show that even when used for curative purposes, antibiotics can cause dysbiosis and lead to decreased growth performance in livestock (Le Roy et al., 2019)severe dehydration and potentially death. Although, antibiotics are efficient to tackle infections, they also trigger dysbiosis that has been suggested to result in variation in weight gain in animal production systems. Results: Here is the first study demonstrating the metabolic impact of infection by a gastro-intestinal pathogen (Brachyspira pilosicoli. In this study it was suggested that host metabolic response to antibiotic treatment resulted from a co-occurring modification of the gut microbiota composition and steroid hormones metabolism.

Pathogenic bacteria and parasites

Pathogenic bacteria are part of the intestinal ecosystem, but in homeostasis they are usually in low concentration or below detection level when using common microbiological methods. When disbalance occurs, it may lead to an overgrowth of these populations.

These pathogens will first compete for nutrients with the host and with other commensal bacteria. They will then produce metabolites and toxins that lead to more severe dysbiosis, evolving into enteritis. The symptoms and effects of these pathogens depend on the strains and concentration of these bacteria in the gut, but also the presence of parasites.

Feed contaminants

Feed contaminants or toxic materials such as toxins, mycotoxins, pesticides, chemical residues, biogenic amines and others can also cause dysbiosis. These include pesticides and chemical residues from feed ingredients, biogenic amines, mycotoxins and plant toxins.

Unbalanced diet

Diets containing high protein/energy which creates an imbalance between energy and protein requirement, will lead to an excess of undigested protein reaching the ceca. This will, in turn, lead to an overgrowth of proteolytic bacteria. The latter will produce ammonia and hydrogen sulfide (H2S).

Anti-nutritional factors and poorly digestible ingredients

When cellulose, non-starch polysaccharides (NSP), and phytate fractions are at a high level in feed, they will alter the physicochemical properties of the intestinal ecosystem. Many papers have discussed and reviewed the impact of undigestible fractions of the diet on the digestibility and physico-chemical properties of the GIT.

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F These anti-nutritional factors are responsible for the modification of the physico-chemical conditions in the intestine such as mucus composition and secretion, the gastric acidity, pancreatic secretion of bacteriostatic peptides, mucus secretion when associated with focal ulceration and inflammation of the mucosa, which results in a reduced nutrient absorption and a shift in the microbial composition and metabolite compositions.

Feed structure and particle size

Coarse particle size is closely related to fiber composition and has been reported to improve gut health and feed utilisation. However, the challenge with particle size is reaching the optimal feed particle size. Feed particle size is an important factor and is mainly related to the production process. Usually, it is a cost relevant factor, but it also has a significant impact on animal performance, as well as the development of the broiler GIT and intestinal health.

Environmental conditions

Aspects such as heat or cold stress usually leads to alterations in the gastrointestinal physiology and/or immunity which can also lead to lower nutrient absorption and altered microbiota.

Overcoming the negative impact of heat stress

Relatively few papers have studied the effect of environmental conditions like heat or cold stress on the microbiota of broilers. Although the results show that heat stress impacts feed intake and growth performance of the birds, and by consequence the physicochemicals properties of the GIT, that will lead to a modification of the microbial community. Probiotics can play an important role in maintaining intestinal integrity and performance levels during environmental stressors like above optimal heat. This was observed in a study conducted in Thailand where Ecobiol helped overcome the negative impact of heat stress. Under heat stress, the feed intake and protein digestion and absorption were decreased. The probiotic supplementation allowed this to be rebalanced and for the same performance as the thermoneutral control group to be achieved. On the other hand, the probiotic allowed the activity of the immune system to be maintained and for a decrease in the E. coli count in the cecal samples.

Maintaining a balanced intestinal ecosystem

Considering all these factors, we see that any minor shift in intestinal ecosystem of broilers can lead to a chain of events that causes a more severe infection, growth performance losses, morbidity and in the worst case, mortality. To maintain a balanced intestinal ecosystem, we need more than a single product. Solutions are needed that take into consideration all the key components of this ecosystem and bring them all to perfect homeostasis. With Evonik’s services, products, scientific and technical knowhow, the company can help you develop a solution that will allow your flock to maintain optimal performance while being sustainable and ethical. The business program Gut Health Solutions, part of Sustainable Healthy Nutrition at Evonik Operations GmbH, has developed a new gut health concept for broilers, layers, and swine. It combines Evonik’s amino acid and probiotic portfolios with its Amino services program, whilst also providing a holistic solution for animal health and livestock production. The new concept aims to link gut health to economic success by serving customer needs along the entire livestock production value chain. 60 | February 2022 - Milling and Grain

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CYBER-RISK

AN ONGOING THREAT How cyber-attacks are impacting our industry, and what can be done about it by Caitlin Gittins, Milling and Grain magazine

62 | February 2022 - Milling and Grain

t the beginning of last year, we were met with the disconcerting news that AKVA group, a major technology supplier present in global markets, had been victim of a cyber-attack and was believed to have been a ransomware attack. For those who aren’t clear on what this means – it typically refers to hackers entering a company’s system and encrypting their data, then forcing the company to pay a ransom in order to gain back access to that important data. The more sophisticated cyber gangs will despatch customer service members to communicate with the company, in order to make the payment of the ransom seamless. In the particular attack against AKVA, their cage-based technology was targeted, and the damage was considerable: it cost AKVA a total sum of US$6 million and continued to be a headache for the company as they recovered from the financial impact.

The vulnerability of the food production sector

This was not the only major cyber-attack on a company involved in food production that featured in 2021 – major meat processing company, JBS, was hit with a similar attack and suffered major disruption. In June of 2021, the company was forced to pay a ransom of US$11 million to ‘protect its customers’, as stated by the company. On top of this, it was forced to stop cattle slaughtering at all US plants for a day, impacting on their food supply and potential leading to higher food prices for consumers.

“If you haven’t been attacked yet, you will be attacked – or you’re already being attacked, and you just don’t know it yet. On average, the threat actors are in your system for up to four months prior to executing their attack.” CyberAg founder Andrew Rose Both of these major attacks – certainly not isolated examples of the disturbance cyber-attacks can bring about – demonstrate the vulnerability of the food production sector and subsequent impact this can have on the food supply chain, as well as companies’ exposed weaknesses and losses suffered in the aftermath. Food security and increased production are key to meeting growing global demands for animal protein, both of which are at risk from cyber-attacks. A cursory Google search will reveal historically vulnerable sectors to cyber threats, such as healthcare or finance, but increasingly, the food production sector is falling prey to such attacks, which we need to be aware of. The reason behind this seems to partly rest in the increasing digitisation of agriculture and aquaculture. Automation in these areas has led to the utilisation of a variety of technologies and machinery, such as smart agriculture sensors, crop monitoring equipment, and recirculating aquaculture systems (RAS), among others. In making the shift towards automated processes rather than manual labour, companies have increased their ‘attack surface’,

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F which refers to the different areas in a system which an attacker can target. Targeting these technologies can result in a number of detrimental outcomes, which not only disrupts production, but can also reduce farmers’ confidence in adopting new technologies, as an example.

Protecting against the exploitation of increasing connectivity

Automated processes and digitisation of food production are not likely to disappear any time soon – and nor should they. Instead, the industry needs to learn the best practice for protecting itself against the exploitation of increasing connectivity, which is where cybersecurity measures come in. As International Aquafeed tech editor Erik Hempel pointed out in his column in November 2021 edition, “larger aquaculture companies should now take this threat seriously, perhaps even hire specialised IT experts.” Recognising that food production sectors are vulnerable to cyber-attacks and large food production companies can be targets, is part of taking the steps needed in order to encourage awareness around cybersecurity and to reduce the risk of such attacks from happening, to ensure food security and continued production. To gain a better understanding of what our sector faces today in terms of risk, Milling and Grain magazine spoke to James Simison from Sunderland Marine, an insurance company exclusively servicing the marine and aquaculture sectors. “I think it’s a tough one to speak about [cyber risk],” Mr Simison explains. “You don’t know whether the more you talk about it, the more air you’re giving it.” Certainly, events such as the attack on AKVA group and JBS occupied the headlines for months after, even appearing in news sites unrelated to the food production sector like the BBC. In terms of cyber risk within our industry, Mr Simison sees it as being incredibly impactful, from his perspective as a risk surveyor, which he describes as

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F being tasked with assisting their underwriters with understanding risks on a “more technical basis”. “As a fish farmer, be it on a barge or on an onshore feeding facility for remote feeding, being locked out of the system is a phenomenal risk. As conscientious farmers … to not have that ability to care for your stock and have good husbandry … it’d be tough.”

Having a financial impact

Husbandry is hugely important for fish farmers, Mr Simison outlines, but he also sees cyber-attacks as having an impact on the financial aspect of a business, which requires Sunderland Marine’s thorough approach when insuring. “With the values involved, we have to be thorough… the money at risk is huge.” This is where Sunderland Marine comes into play as an insurer, “We have to carry out that due diligence to make sure we are satisfied… taking on that risk.” Insurance appears to be one part of protecting against risk – when asked about the importance of training employees on a fish farmer, Mr Simison stresses its role against the risks faced. As he puts it succinctly, “Any company’s only as good as its staff, the company’s now putting a huge amount of resources into making sure staff are as good as they can be, and that’s across the board.” Drawing on his own experience working at a fish farm – as Sunderland Marine employ those with a fish farming background so their employees better understand what a fish farmer faces in their day-to-day operations – explaining that a combination of a degree and hands-on experience worked well for him. "I worked for a large salmon producer on one of their freshwater farms for three years through university before moving to Orkney and Shetland as part of their Fish Health Team. I knew how to be a salmon farmer, but by coming from university, that was supplemented with learning about a wide range of topics, from diseases, managing the farm environment and feed formulation, to the physiology and farming methods for all the different species that are farmed globally.”

Protecting against financial & mortality losses

Sunderland Marine offer insurance on mortality of stock, which covers a number of risks within the aquaculture sector such as disease, theft, storms, predation, pollution, and others. Whilst Sunderland Marine do not provide cover against losses caused by a cyber-attack, through their Risk Surveyors they are providing support to farmers to reduce the risks associated with an attack

Primary steps towards securing your company

As outlined by CyberAg’s founder Andrew Rose 1. Have multiple and secure backups– to ensure that your data isn’t lost in an attack 2. Keep systems updated – don’t wait for these updates to come 3. Ensure your company is informed – hold workshops and tabletop exercises and keep up-to-date with current and future threats 4. Keep to multi-factor authentication – this will help keep devices protected and reduce the risk of hacking 5. Keep in contact with your law enforcement – have a phone number ready to call should an attack occur 6. Be proactive in your prevention – don’t wait for an attack to happen 66 | February 2022 - Milling and Grain

Their breadth of services highlights that while prevalent, cybersecurity is one of many risks facing aquaculture today, and the threat from those risks has grown and evolved during Mr Simison’s time at the company. “I started in 2013 [at Sunderland Marine], so that was when I left Orkney and Shetland,” Mr Simison explains. “Amoebic gill disease was just about coming onto the radar; you were maybe treating a couple of times a cycle.” “Sea lice weren’t an issue in Orkney,” he adds, describing it as a ‘phenomenon’ because of this. “As the years have gone by, we’re seeing more and more freshwater treatments being carried out.” The combination of having to treat against parasites and other pathogens, he outlines, proves an ongoing battle against the detrimental effects of climate change. Mr Simison’s overview of risks facing the aquaculture sector indicates that as an insurance company, to encompass and insure against a number of risks is not only important, but crucial, in order to protect companies from financial and mortality losses posed by the growing risks of cybersecurity and climate change.

A sense of complacency

The number of cyber-attacks being carried out are not decreasing – in fact, due to increased connectivity as a consequence of the pandemic and a marked number of employees working from home, there was a 63 percent increase in cyberattacks related to the pandemic. Additionally, companies were forced to shift their working to cloud networks, which left this form of data and information sharing vulnerable to attack. It seems crucial, now more than ever, to ensure companies are properly educated and informed on how to protect themselves, and the food supply chains they service. CyberAg is an organisation that does exactly that. As a non-profit programme and an initiative of the Eastern Shore Entrepreneurship Center (ESEC), CyberAg was founded to fill a “quiet space”, its founder Andrew Rose explains. “There was a sense of complacency in the agriculture sector about cybersecurity risks. And on the other side, this cybersecurity community didn’t really understand the needs of the food and ag supply chain.” Mr Rose’s allusion to “other places” that require the attention of this community, rings true when looking at the attacks carried out on the healthcare sector, for instance. There was an increase of attacks carried out between November and December in 2020 by 45 percent. This, however, does not dismiss agriculture as an equally important sector in terms of what is at stake. Access to food is an “essential human need,” as Mr Rose puts it.

Learn how to protect your equipment

This is where CyberAg comes in. As a non-profit organisation, they were founded with the intention of bringing a level of awareness and resource to the food supply chain that was missing. They partner with resources and provide them to food and agriculture as needed, working closely with law enforcement where necessary. They also work closely with F3 Tech, another initiative of ESEC, which provides funding and support for startups. When asked if Mr Rose thought the automation of technologies had increased the ‘attack surface’ of agriculture and led to attacks such as those on JBS, Mr Rose’s answer was clear. “There’s a strong move because of a lack of labour to the automation of all aspects of agriculture,” he explains. “When you

F have all those different things plugging into the network … your attack surface has now got much, much greater.” The technology contributing towards this increased attack surface encompasses a great deal of equipment in agriculture and aquaculture, but more importantly, those adopting it need to learn how to protect it. “People are very eager to get something out there that performs the way you would expect it to, but then security is sometimes an afterthought … Then the attack surface is not only increased, but then the vulnerabilities are larger as well.” To ensure companies are best protected as technology and attacks evolve hand-in-hand, Mr Rose has advice to give on the best practices, suggesting that a prepared, careful outlook is best. “If you haven’t been attacked yet, you will be attacked – or you’re already being attacked, and you just don’t know it yet. On average, the threat actors are in your system for up to four months prior to executing their attack.” Other steps include being proactive, and not waiting for automatic updates to your system, but to manually update yourself; ensuring you are in possession of secure backups as gangs targeting companies will frequently destroy backups and relevant data; and to embrace multi-factor authentication. These are a few of the steps that should be taken, representative of the “new normal” Mr Rose acknowledges. He also recommends running a tabletop simulation to see if you are able to manage your business without access to the internet and getting in touch with your local law enforcement. “Do a one day where there’s no internet. Could you run your business? How would you run your business?” Equally important is being in touch with the authorities. “Just having that number

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ready rather than waiting until the airbag doesn’t go off after you hit the telephone pole.”

Cyber threats are ever evolving

As cyber criminals look for new ways to gain access to companies’ information and details, including the emergence of deepfakes and ‘vishing’, which is a combination of ‘voice’ and ‘phishing’: where attackers utilise phone calls to pretend to be an employee of a company to gain information, or a bank employee. There’s no doubt about it - cyber threats are ever evolving. With the ever-evolving, ever-growing cyber threats, it seems easy to despair about the future of the industry and how it will manage. There is one, bright light at the end of the tunnel however: the work CyberAg and countless other organisations do in is invaluable, in educating and supporting industry. They take on an invigorated, spirited attitude towards cyber threats as best summarised by Mr Rose: “We are no longer going to sit back and wait for the punch to come.” What is the current advice for companies looking to improve their security and protect themselves against potential cyberattacks? There’s an abundance of information out there, so it’s easy to become bogged down in information; the primary steps towards securing as outlined by Mr Rose can be found in the adjacent panel. For those readers who are interested in learning more about cybersecurity and threats in agriculture, Mr Rose will be attending and hosting a table at the Animal AgTech Innovation Summit in San Francisco. The conference will be running for a full day on March 21, where it will be addressing current issues within agriculture.

Milling and Grain - February 202211.02.21 | 67

14:56

First pasta post

The ongoing search for full traceability and consistency of quality, colour and cost

by Andrew Wilkinson, Milling and Grain

y virtue of its various international incarnations, pasta is counted amongst the world’s most popular food staples. From ‘mein’ in China, to ‘pierogi’ in Poland, almost every country has its own version of the high carb creation. But why is it so popular? Well, the popularity of pasta can be attributed to several aspects, with the chief amongst these being that it is incredibly easy to manufacture, store and then prepare. In a time when cost and convenience continue to be king, pasta’s reign looks set to be a long one. So how did the pasta story begin? Believe it or not it is traceable right back to 900 BC, when Ancient Etruscan meals of gruel and porridge were replaced with more appetising unleavened bread

cakes. And it is these cakes that food historians believe may have been the precursor to pasta. A more widely accepted myth is that the Italian explorer Marco Polo brought the noodle back to Italy from his travels in the Orient during the 1300s. However, some contend that a close examination of Polo's papers reveals that he reported enjoying a certain type of noodle in China, comparing it favourably to the pasta he was accustomed to eating in Italy – so we’ll leave this one to you to decide. That said, it wasn’t until as late as the early 15th century that the first industrial production of pasta occurred in Naples, Italy. This location was chosen for its naturally fluctuating temperatures, sometimes as much as four times a day, which provided the hot and cold temperatures necessary for drying, with mechanical drying not invented until 1800.

High quality raw material

When pasta is made the incoming wheat is weighed, sampled and analysed, passed through a preliminary cleaner and magnet, then stored according to grade. Cleaners remove then remove weed seeds, dirt and other extraneous material through machines which separate by size, specific gravity and shape. Frictional cleaning equipment, or scourers, scour the surface of the kernel, removing the outermost layers of the bran. The next step is tempering the grains. During tempering, water is added to toughen the outer bran coats for easier separation from the endosperm. Tempering also mellows the endosperm for grinding. 68 | February 2022 - Milling and Grain

F Traditionally, durum wheat is tempered for a relatively short time. However, new technology in pasta manufacturing now enables finer semolina to be used, allowing for longer tempering periods. Once the chosen flour has been selected, the mixture is then kneaded by an auger extruder equipped with mixing paddles and kneading blades to obtain a homogeneous mass, and after that is extruded through various shaped dies.

Mixing

In the mixing stage the wheat semolina and water are combined by a ratio of 3:1. It is of critical importance that water used is suitable for drinking, with no off-flavour or contaminants, with an ideal temperature of about 35-45°C to help speed up absorption. Adding egg can also improve the nutritional quality and richness of the pasta, whilst disodium phosphate can also be added to reduce the cooking time. Mixing the semolina and water takes place in two stages. First, the ingredients are measured and added to a pre-mixer, and then they are transferred to a mixing chamber which finalises the mixing process and produces a homogeneous mass. Semolina dosing is done by two methods: volumetric feed (by volume), and gravimetric feed (by weight). In volumetric feed, a specific volume of semolina is measured by variable speed screws or rotary air-lock valves. But is semolina the best type of flour that pasta can be made from? Well according to Marco Galli, Chief Technologist at Ocrim, this depends on how the pasta will be, manufactured, stored and prepared. 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 is used to produce dried pasta that is manufactured using industrial machines, with the semolina added to the flour to give the pasta the required consistency. 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. 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.

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Mr Galli also states 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. To make pasta properly the flour must have at least 12 percent protein content to guarantee true al dente, although 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 is widely recognised as a characteristic of a good quality product.

Making high-quality pasta available worldwide

As durum wheat is no longer the only raw material used to make pasta, those producing machinery for pasta production are now having to adapt in order to accommodate other commonly used ingredients including soft wheat, buckwheat, teff, corn and rice. In fact, the growth of their use as a raw material in the production of pasta is now twice that of common wheat. This is part due to the technology developed by companies such as GEA Pavan which is allowing countries that you wouldn’t automatically associate with pasta production to manufacture their own product, enabling them to satisfy demand in their own markets. When processed correctly, even low-gluten flour can be used to create high-quality products. By applying technologies such as drying in different climatic zones and vacuum, excellent end products can be obtained even from flours with low protein content. Another company that is bringing the pasta manufacturing industry up to date is Bühler.

PastaSense from Bühler

Described as being a quality monitoring system that continually records raw material and pasta characteristics in-line along the entire production process, PastaSense monitors all relevant characteristics with impact on product quality, such as protein, ash, moisture, dark spots and colour of the raw material, as well as the moisture and colour of the pasta. The monitoring system automatically measures the main parameters such as colour, protein, ash and moisture content, so product quality is always under control every three seconds. When compared to infrequent, manual sampling, this allows for quicker detection of quality deviations. 70 | February 2022 - Milling and Grain

It also features a digital dashboard, which visualises historic and current quality parameters. This is achieved by comparing different production lines and time periods for benchmarking and performance optimisations. The report function easily summarises all measured characteristics from each production lot. Thus, traceability is enhanced and decisions about product releases can be taken in very little time. Sensors can also be positioned at the raw material feeding, as well as along the entire drying process; from pre-drying to drying, before it reaches stabilisation and cooling, allowing full traceability throughout the production process.

Ensuring supply chain traceability

As suppliers are solely responsible for the end product, traceability is incredibly important for a number of reasons. Traceability has three key benefits; it increases supply chain visibility, improves quality control systems and reduces risk. By keeping a record of the entire production and distribution history, suppliers are able to react quickly to any issues. One way of ensuring full traceability is to enlist the services of a company that manages every stage of the process. Described as being a key element in the range of

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F services offered by Ocrim, Axor Ocrim is able to show its customers every stage of the process, right from cultivation and processing of raw materials, to the creation of the final product. Through advanced technology and experience, the company takes every care to manage raw materials from the earliest stages of production by gathering knowledge of the cereal, crops and its processing - right up to its transformation of the final product into products such as pasta, bread and bakery products in general. In 2012 the collaboration between the various companies in the Ocrim family lead to the creation of a full training service within a research centre. Featuring a working mill, fields conceived as open spaces for precision agriculture and a campus serving for accommodation purposes, the facility deals with all aspects of the supply chain. The centre therefore provides for training from any point of view: from knowledge of seeds to the production and marketing of finished products.

Staying competitive

As the pasta production industry continues to become more reliant on technology, the push towards full automation and industry 4.0 appears to be gaining pace. With the larger companies now able to produce large volumes of product at an increasingly low cost per unit, the pressure is now on smaller firms to either keep up or switch direction. So, in order to avoid the ramifications that come with being left behind, like in any manufacturing industry, producers may want to seek out their own niche, as the gulf in yield capacity will only get bigger.

However, they will still need to achieve the pasta production gold standards of full traceability and consistency of quality, cost and yield, if they are going to remain competitive in these markets too.

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Don’t let travel and exhibition curtailment keep your business in the dark Milling and Grain - February 2022 | 73

STORAGE

LARGE-SCALE DRYERS

The types of dryers used in Japan's large-scale grain processing facilities

by Chozaburo Ikuta, Plant Drying Team, Satake Corporation , Japan arge-scale grain drying and processing facilities have been constructed in Japan since Satake introduced its first country elevators in the 1960s. These country elevators adopt equipment and drying methods which uniquely meet the needs of each producer. This article presents the types of dryers used in those large-scale grain processing facilities, with its main focus being on rice. Amongst places where rice is a staple food, the distribution of brown rice is unique to Japan. Farmers’ organisations like agricultural cooperatives collect, dry, and prepare rice and then store it in paddy. The paddy is then husked and shipped as brown rice to rice-milling plants in the area as needed, where the brown rice is milled and delivered to the consumer. One of the key components in this process is the community drying facility. The facility serves many functions while saving labour and reducing costs. They provide storage facilities, establish an efficient production system by supplying highquality, large-volume, homogeneous grain, and organise harvesting operations. By providing these services, they have become essential supporters of regional agriculture. To fully realise these functions, it is necessary to establish a systematic and efficient harvesting and delivery system. To dry crops smoothly after harvesting, farmers commonly consolidate their grain at a community drying facility. Country elevators (CE) are community drying facilities capable

76 | February 2022 - Milling and Grain

of completely processing grain through each step of receiving, drying, refining, storing, preparation, weighing, and shipping. In contrast, rice centres (RC) offer the same processing capabilities but do not provide silos for long term storage. All of the previously listed facilities incorporate several drying methods, with each of these methods described in more detail below.

Continuous flow type drying system

In conventional continuous flow type drying, grain is moved from an input silo through the dryer to a discharge silo. This system is primarily known for its receiving tank that temporarily stores material. As the grain is repeatedly passed through the dryer, it dries and tempers. Each pass reduces the grain’s average moisture content by one to two percent. Taking between two to three hours, the complete process also homogenises the moisture content and reduces the moisture differential between the rice and its husk. Since the dryer must be installed indoors, it requires a large installation space. Responding to the need to accommodate fluctuations in grain quantity received, an improved continuous flow type drying system was introduced. This system incorporates a bin dryer as a pre-drying facility with a capacity of about 50 tonnes. The bin dryer slowly dries the grain in a pre-drying stage. After this pre-drying, the finished moisture content is reached using a continuous flow dryer. The system serves its need but has an even larger footprint than the continuous flow dryer alone.

F Circulation type drying system

Figure 1: Continuous flow drying system Figure 2: Attached bin dryer for improved continuous flow type system

Circulation type drying is a batch drying method that includes a drying section and a tempering section in a single machine. By directly incorporating a tank for tempering, the system eliminates the need for separate pre-drying equipment, reducing space requirements. Being an integrated system, the grain can be automatically dried to a set moisture, ensuring high-quality output. Due to its reliability and ease of use, the majority of facilities which Satake has supplied machines to have adopted this method. The inside of the circulation type dryer has an evenly spaced multi-tube structure that allows hot air to dry the grain uniformly. This structure is also known as the LSU type, obtaining its name from Louisiana State University who originally developed the technology. Satake has improved this design by installing an open/close damper on the hot air feed side of the structure. The purpose of this is to close the damper even when the amount of air fed into the dryer is small to prevent air loss and dry the grain more efficiently.

Progressive type drying system

Satake’s patented multi-pass drying method utilizes multiple circulating type dryers in series. Since it has the characteristics of a continuous flow dryer, the amount of grain received per day can be set higher than the capacity of the dryers. However, it is also a circulating system, so when the amount of grain received is low, the circulating dryers can be used for drying. This system provides the advantages of both continuous flow and circulation type drying.

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STORAGE Drying bin type drying system

This system combines a round drying bin with an agitator that adjusts to fluctuations in the amount of received grain. This system is similar to the bin dryer in the improved continuous type system discussed above. The drying air is close to ambient temperature, so quality deterioration and operating costs are reduced. Furthermore, since the drying bin is insulated, it can be used as a silo, reducing initial construction costs and space.

Rack systems

In recent years, changes to the food control law have liberalised rice production in Japan, resulting in increased competition among rice producers and the desire for higher quality foods among consumers. By incorporating selfassessment equipment, taste meters, and rice quality meters into next-generation rack systems, producers can achieve the advantage of sorting and storing grain by individual taste grade. Rack systems can also dry and process wheat, soybeans, buckwheat, and fruits and vegetables, making it possible to use the facility for multiple purposes. This versatility offers many advantages like increasing the number of days the facility can be used and reducing costs. In Japan, the most popular types of dryers used in large codrying facilities are circulating type dryers like Satake’s ODR, NDR, and NSDR. However, a single type of dryer does not meet the needs of every producer and agricultural organisation. There are many complex requirements to address. These include being capable of handling wide varieties of rice; being able to process large amounts of rice during peak periods; processing rice harvested during dry conditions which may require less drying; managing limited land, among other challenges. As a supplier of large-scale grain processing facilities in Japan, Satake has created solutions to many challenges by developing innovative methods and advanced equipment types.

Left - Figure 6: Drying bin type drying system Right - Figure 7: Rack type drying system

78 | February 2022 - Milling and Grain

Figure 3: Variations of the circulation type drying system

Figure 4: Multi-tube structure of the circulation type dryer

Figure 5: The process of progressive type drying

Commodities – Irregular rains continue to affect crops

by Mehmet Uğur Gürkaynak, Milling and Grain magazine

Due to high demand from the Near East, trade in 2021/22 will grow by 2.2% compared to 2020/21.While winter wheat in the northern hemisphere enters the winter months with mixed conditions in many places, the harvest continues in very good conditions in the southern hemisphere.

The Covid-19 epidemic, which has been going on since 2019, has brought along with it many economic-based problems. Situations such as chip, energy and climate crises, disruptions in the food supply chain, and a new mutation of the virus continue to feed concerns about the future. In our article, we present the latest developments in commodities for your information, assessing the prospects for the wheat, corn, rice and soybean markets throughout the world.

Wheat

Low production estimates, mostly for the UK and Brazil, have caused global production for 2021 to fall by 1% compared to last year. Although usage decreased in 2021/22 due to weak usage expectations in the EU, there was a 2% increase compared to the previous season. Due to high demand from the Near East, trade in 2021/22 will grow by 2.2% compared to 2020/21.While winter wheat in the northern hemisphere enters the winter months with mixed conditions in many places, the harvest continues in very good conditions in the southern hemisphere. Whilst conditions seem suitable for harvesting in the main producer provinces of Argentina, the harvest period ends in unfavourable conditions in the more northern parts.

80 | February 2022 - Milling and Grain

Conditions differ in Australia. Although conditions are favourable in the state of Victoria, the harvest in the remaining regions is in variable conditions. In general, the yield is above the five-year average. In countries located in the southern part of the EU, winter wheat cultivation continues in dry areas, and in northern countries in suitable conditions in terms of soil moisture. Conditions seem favourable in the UK as well. Due to the low rainfall experienced in Ukraine last summer, the humidity of the soil is below what it should be, and sowing continues under these conditions. The humidity of the cultivation areas in the Russian Federation remains below the average. Due to the drought in the central and southern regions of Turkey, winter wheat planting shows differences. In China, the conditions are favourable for winter wheat. While conditions are favourable in the northern and central states of India, the dry conditions experienced in the north and northwest regions of the USA make it difficult to plant winter wheat. In Ontario, which is Canada's main production region, while the conditions are suitable, dryness prevails in the grasslands. Despite the increase in demand in importing countries, supply shortages in exporting countries cause an increase in wheat prices. However, the fact that the Russian Federation could not determine its export policy causes these prices to rise even more.

Corn

The production in 2021, which was higher than predicted for the USA and Ukraine, caused it to exceed 3.6% on a global basis compared to last year. Forecasts for 2021/22 period increased, driven by ethanol production in the US. A 2.6% growth was observed in the total corn usage rate worldwide. In terms of trade, the demand from China and Vietnam, which was lower than expected, caused a contraction of 1.8% in the 2021/22 period compared to the 2020/21 period. While planting continues under favourable conditions in the southern hemisphere, the harvest is now coming to an end in the northern hemisphere. Dryness has long prevailed in the northern states of the USA. Harvesting was completed in suitable conditions in the sections outside these regions.

Rice

Upward revisions were made for US and Pakistani productions. Rice production in 2021 was little changed until m/m as these revisions compensate for less vibrant production expectations for Thailand and Bangladesh. From a usage point of view, the situation seems to have reached its peak in 2021/22. Global food intake per capita is projected to increase by 0.6% in 2021/22. With the help of the recovery in exports to Brazil, Thailand, Myanmar and Pakistan in the January-December period of 2022, trade is expected to increase this year as well. It is expected that there will be a decrease in Indian shipments. And it is thought that Vietnam shipments, which are already in a downward trend, will continue in this direction.

Stocks (2021/22 cycle) still remain at their historical peak. The harvest of late season rice in China and Kharif rice in India is nearing completion. Rice is negatively affected by the situation in Southeast Asia, Thailand and the Philippines, which receive heavy rainfall. Meanwhile, dry season rice is harvested in Indonesia and rice cultivation continues during the rainy season. On the commercial side, there is a general decline in prices. Prices are falling in Thailand as the new crop arrives on the market earlier than expected. Again, the expectation that the amount of Indian Kharif products will be high creates a downward pressure on prices. Buyers' expectation that prices will decrease even more causes trade to slow down.

Soybean

Upward revisions were made to the soybean 2021/22 production forecasts for Brazil and India. For 2021/22 usage, there are expectations of lower local demands in China, but global consumption is still expected to grow by around three percent compared to the previous season. Trade forecasts for the 2021/22 October/September period were also lowered due to the expectation that purchasing demands from China would decrease. In Ontario, Canada's main soybean production area, the harvest is about to be completed under favourable conditions. On the other hand, the drought experienced during the growth period of the product in the Prairies affects it negatively.

In Brazil, the news is positive, and planting continues under favourable conditions in the main production regions. In Argentina, the early sown crop is positively affected by the recent rains. If we look at the overall commercial situation, average world soybean values decreased by approximately one percent. In the Brazilian direction, a fast sowing period and accordingly an early harvest start are foreseen. In Brazil, spot export values fell due to reports that producers are selling their stocks of old crops to make room for fresh produce.

Industry Profile

OCRIM

Making targeted investments in sustainability & Industry 4.0

ith the aim of continuing to provide increasingly performing products, Ocrim continues to invest in new equipment and facilities which it believes will boost its production department, with the very latest addition being the integration of a 2D laser cutting and a third robotic welding station. The machine with 2D fibre laser cutting is able to cut semifinished products of various materials: carbon steel, stainless steel and aluminium. In addition to high precision and speed cutting, it features low energy and environmental impact, as the fibre laser offers very reduced consumption. The machine does not need to be manned, as it features eight levels

82 | February 2022 - Milling and Grain

of sheet metal storage and software that automatically arranges all of the parts of cutting. The third welding station is equipped with an anthropomorphic robot that can be programmed remotely. It can weld intermittently on two stations for a length of 16 metres. Thanks to its technological profile, it is also able to process aluminium (in addition to stainless and carbon steel) and it has an innovative system – CMT (Cold Metal Transfer) - that makes it possible to weld thin thicknesses, ensuring high product quality. The aforementioned investments aim to simplify in-house work, but most of all to offer Ocrim’s customers with materials and products that are increasingly reliable and performing, that are the result of Engineering research work and a futuristic concept of industry 4.0.

Improve mill performance characteristics

For some years now, Ocrim has been manufacturing products that aim to improve the performance characteristics of the mill. In 2018, for example, the company launched titanium rolls on the market, while in 2019 the rolls state detector (RSD), a device that accurately calculates the state of wear of the roll fluting. Success was immediate for both products, a success that translated into a motivating factor that led the company to create the new futuristic Fluting Hub department. Described as being a real culmination of all Ocrim processes that we have often talked about throughout their articles, this represents a useful process that enables certified quality of the products intended for the customers - under its own control and company responsibility. The Ocrim Research and Development department has also worked on the engineering the implementation of this project, to

Industry Profile make it a functional and highly usable service. That said, 2020 was also the year in which Ocrim was able to satisfy particular and complex requests from some customers. Requests relating to the use of sieves, another Ocrim product always under the magnifying glass of the company's Research and Development department. But let us first take a few steps back. It was 2017 when Ocrim officially launched the innovative antimicrobial plastic sieve on the market. A product that represents the result of a sophisticated biotechnological/engineering study that has brought results that translate into a real breakthrough for those who own and work daily in the mill. The goal was to ensure a very high level of sanitation to obtain an excellent and safe product for the final consumer and the immediate success of this product led Ocrim to enhance this type of research and to study how to adapt them to non-Ocrim machines. The ‘inspiration’ precisely came thanks to the requests of some customers, requests that were increasingly directed towards plastic sieves - antimicrobial and non-antimicrobial - as they were considered more effective, resistant, and reliable. Numerous requests have arrived for interventions on non-Ocrim machines. Works that were then completed through integrated solutions that have fully satisfied customers, improving the quality of the products due to a better sieving configuration which increases the sifting surface. Customer care, Italian Made, engineering innovation are, therefore, the real motivational figures that push the whole Ocrim team to always keep up with the times and to create projects, products and solutions. Ad 190x132 MG (5) final.pdf

24/1/2565 BE

11:17

83 | February 2022 - Milling and Grain

Case Study

Buffalo Millers

Record-breaking flour packing in the “home of champions”

n the North Rift region of Western Kenya lies the city of Eldoret. The name 'home of champions' relates to the region’s high altitude, it’s where many of the Kenyan marathon and long-distance runners originate from or use as a training base. If you arrive by air, upon touchdown, the cabin crew will gleefully announce to you; “welcome to the home of champions ladies and gentlemen.” Evans Kili was born and raised in Eldoret. His father was a local farmer and although Evans graduated from university as a mechanical & plant engineer, the love of the land was always in his blood. He identified that there was a place in the market for a new mill in this rapidly growing city and therefore in 2013, he established a small, 20 tonnes per day maize mill and called it ‘Buffalo Millers’. Within the Kalenjin tribe in Kenya, family groups are identified by animal symbols and the Kili family comes under the symbol of the mighty buffalo and therefore what better name to bestow on the new milling enterprise. A brand name of ‘Mfalme’ was chosen which means king in Swahili and a glistening golden crown became the brand emblem. The new brand gained instant success, to such a degree in fact, that one thing became rapidly clear – that 20 tonnes per day capacity was not enough to satisfy the demand for orders. Plans were drawn up to increase capacity and today the plant mills 100 tonnes of maize daily and continues to increase its share of the consumer-flour market.

Meeting demand for quick & hygienic packing

Evans and his wife Batula now had the capacity but what they didn’t have was a packing machine. In Kenya, the vast majority of flour, whether it be maize or wheat, is packed into one and two kilogram paper bags. 84 | February 2022 - Milling and Grain

With the increased throughput and ever-increasing volume of orders, it was decided that an automatic packing machine should be the next investment. This would mean being able to pack quickly, hygienically, with a minimum of staff required and produce perfect 24kg bales, which could then be transported immediately by truck to retail outlets up and down the country. Fawema from Germany was chosen as the supplier of the new machine. “I knew Fawema already and I knew that most of the mills in Kenya operate Fawema equipment. I also wanted the best machine available for my business,” explains

Mr Kili, when discussing the reasons behind his choice. “Not only do Fawema provide the machine, but they also provide the local technical service and support, with an office in Nairobi staffed by Kenyan engineers trained in Germany. The support is excellent. We are continuously improving and enhancing our business with a strong focus on food safety. “Having the Fawema machine now allows us to obtain ISO certification which in turn means that I can guarantee Kenyan supermarkets and retailers, that the products I supply to them are made and packed in strict conformity with international regulations on food quality and food safety. Since we started packing with the new machine, we have been breaking all the records in terms of output,” he adds.

FIND WHAT YOU ARE LOOKING FOR WITH THE INTERNATIONAL MILLING DIRECTORY ONLINE

A particularly satisfying project

“The project at Buffalo Millers was particularly satisfying from my perspective,” adds Mark Wild, the Fawema sales manager for Africa. “From my very first meeting with Evans, I could clearly see the immense pride he had in every aspect of his business and it was so refreshing to do business with a man with so much enthusiasm and passion. “We are equally proud to have had the privilege of assisting Evans in taking Buffalo Millers to another level and it was a great pleasure in working closely with him from start to finish,” he concludes.

internationalmilling.com ONLINE | PRINT | MOBILE Milling and Grain - February 2022 | 85

INDUSTRY EVENTS 2022

February 21-23 Animal Health, Nutrition and Technology Europe 2022 London, UK www.kisacoresearch.com

2022

March 10-12 IDMA and Victam EMEA 2022 Istanbul, Turkey https://idmavictam.com 26-29 GEAPS Exchange 2022 Kansas City, Missouri, USA https://geapsexchange.com/

19-22 IAOM Eurasia 2022 Istanbul, Turkey www.iaom.org NEW DATE!

The International Operational Millers Association (IAOM) Eurasia Management committee announces that this year’s meeting has been postponed. Due to the travel bans and regulations that some countries have started to apply after the Omicron variant of the Covid-19 epidemic, the IAOM Eurasia Management have stated that they have been working for a long time to organise the conference and exhibition which was scheduled for February 10 – 13, 2022. The committee adds that owing to the international nature of the event, and considering the health of the participants, they have reluctantly decided to postpone the conference and exhibition to the dates May 19 – 22, 2022.

12-13 JTIC 2022 Dijon, France www.jtic.eu 12-14 Vietstock 2022 Ho Chi Minh City, Vietnam www.vietstock.org 2022

November 9-11 AFIA Equipment Manufacturers Conference 2022 St. Petersburg, Florida, USA www.afia.org

31-2 VIV Europe 2022 Utrecht, The Netherlands www.viveurope.nl 2022

June 7-8 IGC Grains Conference 2022 London, UK www.igc.int/en/conference/confhome.aspx 8-9 Cereals 2022 Duxford, UK www.cerealsevent.co.uk 22-23 SOLIDS Dortmund 2022 Dortmund, Germany www.solids-dortmund.de

2022

April

2-6 126th Annual IAOM Conference & Expo Richmond, Virginia, USA https://www.iaom.org/event/126th-annualiaom-conference-expo/ 3-6 IPACK-IMA 2022 Milan, Italy www.ipackima.com ☑ = Meet the Milling and Grain team at this event 86 | February 2022 - Milling and Grain

15-18 EuroTier 2022 Hannover, Germany www.eurotier.com

August

10-12 Livestock Malaysia 2022 Malacca, Malaysia www.livestockmalaysia.com 23-25 Livestock Philippines 2022 Manila, Philippines www.livestockphilippines.com

May 1-3 PIX AMC 2022 Gold Coast, Australia www.pixamc.com.au

6-8 16th Indo Livestock Jakarta, Indonesia https://indolivestock.com 3-5 Ildex Vietnam 2022 Ho Chi Minh City, Vietnam www.ildex-vietnam.com

25-29 Agrishow 2022 São Paulo, Brasil www.agrishow.com.br 2022

July

9-11 Ildex Indonesia 2022 Jakarta, Indonesia www.ildex-indonesia.com

2022

September 13-15 SPACE 2022 Rennes, France https://uk.space.fr

2022

October 5-6 Poultry Africa Kigali, Rwanda www.poultryafricaevent.com

SPRING COURSE Learn more – Learn onsite Enroll in the 12-week Course

www.onlinemillingschool.com

IPPE 2022

88 | February 2022 - Milling and Grain

In the last week of January 2022, IPPE 2022 opened its doors to great excitement from both exhibitors and attendees alike. Following the cancellation of its 2021 event in Atlanta, USA the organisers has been forced to leave the decision to go ahead with its plans to host the 2022 event to the very last minute. However, organisers could not be more satisfied at the end of the Day One with the way the poultry, meat and feed industries had responded to the challenge of pulling together a show to meet visitor expectations. With numbers not as high as expected, and international attendance notably down on previous years, this year’s show none-the-less had the buzz and atmosphere of a normal year with Exhibition Halls B, B/C and C of the Georgia Convention Centre fully occupied. As shown in these images, Day One finished on a note of high relief and satisfaction from exhibitors and attendees alike, just as the February edition of Milling and Grain was going to press.

Milling and Grain - February 2022 | 89

GO MOBILE EVENT ROUND UP

YOUR GLOBAL PARTNER

Read all of your favorite Milling and Grain content while on the go with our purpose built app - available on Apple and Android devices

INDUSTRY EVENTS Animal Health, Nutrition & Technology Innovation Europe The next Animal Health, Nutrition and Technology Innovation (AHNTI) event is set to take place February 21-23 in London, UK. Now in its 7th year, AHNTI Europe is the sector’s premier Innovation Summit showcasing the most exciting investment opportunities globally and connecting businesses with investors and strategic corporate partners. Their mission is to engage all key participants in the value chain so they can address the full scope of how animal health impacts pet owners, veterinarians, and farmers today. Following overwhelming feedback from the market, the organisers have significantly expanded their programme this year with new focused content on nutrition and technology, alongside their production and companion animal health content. They will be running four separate innovation showcases in production animal health, companion animal health, nutrition, and technology. By presenting the most exciting innovations in prediction, prevention, and cure, the new programme will address the full extent of this ever-evolving market. The organisers are excited to provide an innovation platform that is bigger than ever and to continue to play a critical role in shaping the future of the animal health industry.

Innovation showcase

The showcase is a unique opportunity for emerging companies with amazing technology to pre-sent in front of the industry’s

FOOD, FRESH & CONVENIENCE

Titles of discussions in 2022 include

1. Improving animal health through interventions in monoclonal antibodies 2. The opportunities for transgenic and genome editing technologies in the health of production animals 3. How the expectations of Gen-Z and Millennials are transforming technology for companion animals 4. Finding the middle ground between sustainability, economic efficiency, and profitability for all stakeholders across the supply chain 5. How robotics and AI can improve the efficiency and sustainability of livestock farming

YOUR BUSINESS COMMUNITIES

LIQUID FOOD & BEVERAGE

SWEETS, CONFECTIONARY & SNACKS

PASTA, BAKERY & MILLING

most influential figures and investors. 40 start-ups, hand-picked by the Selection Committee, introduce themselves and their innovations and achievements on the main stage. This year, presenting companies will be split into four distinguishable sections that will run across the show that will include Production Animal Health, Companion Animal Health, Nutrition and Technology.

3 - 6 MAY 2022

FIERA MILANO - RHO ITALY INDUSTRIAL & DURABLE GOODS

PHARMA & NUTRITIONAL

ipackima.com CHEMICALS & HOME CARE

BEAUTY & PERSONAL CARE

#ipackima ORGANIZED BY:

IPACK IMA SRL

A JOINT VENTURE BETWEEN:

Tel. + 39 02.3191091 ipackima@ipackima.it

Milling and Grain - February 2022 | 91

Heart of America JOIN US IN

KANSAS CITY MARCH 26-29 • 2022

REGISTRATION OPENS

NOVEMBER 2021 V ISIT US ONLINE:

www.geapsexchange.com

INDUSTRY EVENTS

GEAPS Exchange takes place March 26-29 this year The Grain Elevator and Processing Society (GEAPS) GEAPS Exchange is an annual International Technical Conference and Exposition. Each year thousands of attendees gather at the conference to learn about the latest topics affecting the industry and explore innovative new products and services in the Expo Hall. The location of the Exchange changes from year to year, this year the event is due to take place in Kansas, US. Attendees come from all aspects of the grain industry, including suppliers and those in the grain handling and processing industry. The annual conference also draws safety professionals, government officials and academia related to the industry. It is also an excellent opportunity for students seeking degrees related to grain handling, milling, feed and processing industries to make connections in the industry.

Learn from industry experts

Those attending will be able to learn from industry experts, interact with the new Innovation Stations, ask questions and truly

learn from these sessions. This education line-up was designed to help keep workers safe, improve efficiency and product quality and inspire innovation. GEAPS Exchange is the best place to learn about the industry, build your professional network and browse products and services. The educational program includes over 45 hours of education covering the latest trends and technologies in the industry. The Expo Hall features over 300 exhibitors presenting their products and services. Many companies bring physical equipment to the show. Operators can learn more about the latest technology and trends, while getting their hands on equipment and asking questions. Executives can reinforce existing business relationships and form new ones. Throughout the event there will be multiple live demonstrations of the Grain entrapment rescue demo, with other chances to see new products in the Expo Hall. This year, GEAPS is also holding a student day on March 27, which is a special day of Exchange programming tailored for those interested in careers in the grain handling and processing industry.

CALENDAR

THE BUSINESS NETWORK LINKING PROFESSIONALS FROM FEED TO FOOD

MEAT AND POULTRY INDUSTRY RUSSIA 2022 MOSCOW | MARCH 15-17 VIV EUROPE 2022 co-located with VICTAM International UTRECHT | MAY 31-2 JUNE V-Connect Europe Edition 2022 Digital Event on www.v-connect.net | May 31-2 June ILDEX VIETNAM 2022 HO CHI MINH CITY | AUGUST 3-5

Co-located with

V-Connect Vietnam Edition 2022 Digital Event on www.v-connect.net | August 3-5 HEALTH & NUTRITION ASIA 2022

MOSCOW

co-located with VICTAM Asia

BANGKOK | SEPTEMBER 7-9

UTRECHT

POULTRY AFRICA 2022 KIGALI | OCTOBER 5-6

QINGDAO ISTANBUL ABU DHABI

VIV QINGDAO 2022 QINGDAO | SEPTEMBER 22-24

MUMBAI BANGKOK NAIROBI KIGALI

HO CHI MINH JAKARTA Co-located with

VIV ONLINE | WWW.VIV.NET 24/7 knowledge networking from feed to food

Organized by

VIV MEA 2023 ABU DHABI | NOVEMBER 20-22

Milling and Grain - February 2022 | 93

The Essmueller +1 800 325 7175 www.essmueller.com

To be included into the Market Place, please contact Tuti Tan at tutit@ perendale.co.uk

Air products Kaeser Kompressoren +49 9561 6400 www.kaeser.com

Amino acids Evonik Nutrition & Care GmbH +49 618 1596785 www.evonik.com/animal-nutrition

Bagging systems Bühler AG +41 71 955 11 11 www.buhlergroup.com FAWEMA +49 2263 716-0 www.fawema.com Maxtex Trading Group Co. Ltd. +66 29488281 www.maxtex.net Statec Binder +43 3112 38 5800 www.statec-binder.com Golden Grain Group +86 371 68631308 www.g-grain.com

Bakery improvers ERKAYA +90 312 395 2986 www.erkayagida.com.tr Mühlenchemie GmbH & Co KG +49 4102 202 001 www.muehlenchemie.com

Bulk storage AGI www.aggrowth.com Behlen +1 402 564 3111 www.behlengrainsystems.com Behn + Bates +49 251 9796 252 www.behnbates.com Brock +1 866 658 4191 www.brockgrain.com Bühler AG +41 71 955 11 11 www.buhlergroup.com Ozpolat Makina Gida +90 342 337 1217 www.ozpolatmakina.com.tr Silo Construction & Engineering +32 51723128 www.sce.be Silos Cordoba +34 957 325 165 www.siloscordoba.com Bruks Siwertell AB +46 4285880 www.bruks-siwertell.com Symaga +34 926640475 www.symaga.com Sukup +1 641 892 4222 www.sukup.com

Dosing Bühler AG +41 71 955 11 11 www.buhlergroup.com

TSC Silos +31 543 473979 www.tsc-silos.com Van Aarsen International +31 475 579 444 www.aarsen.com

Van Aarsen International +31 475 579 444 www.aarsen.com

Elevator buckets

Cereal and pulse conditioning

4B Braime +44 113 246 1800 www.go4b.com

Bühler AG +41 71 955 11 11 www.buhlergroup.com

Tapco Inc +1 314 739 9191 www.tapcoinc.com

Vibrafloor +33 3 85 44 06 78 www.vibrafloor.com vibronet-Gräf GmbH & Co.KG +49 6441 62031 www.vibronet.com

Colour sorters

Yemtar Feed Mill Machines +90 266 733 8550 www.yemtar.com

Elevator & conveyor components 4B Braime +44 113 246 1800 www.go4b.com

Bühler AG +41 71 955 11 11 www.buhlergroup.com Cimbria Srl +39 0542 361423 www.cimbria.com

Bühler AG +41 71 955 11 11 www.buhlergroup.com

Maxtex Trading Group Co. Ltd. +66 29488281 www.maxtex.net

Henry Simon +44 0161 804 2800 www.henrysimonmilling.com

Satake +81 82 420 8560 www.satake-group.com

Tapco Inc +1 314 739 9191 www.tapcoinc.com

Computer software

Yemtar Feed Mill Machines +90 266 733 8550 www.yemtar.com

Inteqnion +31 543 49 44 66 www.inteqnion.com

Van Aarsen International +31 475 579 444 www.aarsen.com

Coolers & driers

Enzymes

Bühler AG +41 71 955 11 11 www.buhlergroup.com

ERKAYA +90 312 395 2986 www.erkayagida.com.tr

Consergra s.l +34 938 772207 www.consergra.com

Mühlenchemie GmbH & Co KG +49 4102 202 001 www.muehlenchemie.com

FrigorTec GmbH +49 7520 91482-0 www.frigortec.com FAMSUN +86 85828888 www.famsungroup.com

PLP +39 05 23 89 16 29 www.plp-systems.com

Extruders

Sukup +1 641 892 4222 www.sukup.com

Almex +31 575 572666 www.almex.nl

ThermoNox GmbH +49 8442 8823 www.thermonox.de

Andritz +45 72 160300 www.andritz.com

Wenger Manufacturing +1 785-284-2133 www.wenger.com

Bühler AG +41 71 955 11 11 www.buhlergroup.com

Van Aarsen International +31 475 579 444 www.aarsen.com

Wenger Manufacturing +1 785-284-2133 www.wenger.com

Yemmak +90 266 7338363 www.yemmak.com

Yemtar Feed Mill Machines +90 266 733 8550 www.yemtar.com

Feed nutrition Adisseo + 33 1 46 74 70 00 www.adisseo.com Anpario +44 1909 537 380 www.anpario.com Biomin +43 2782 8030 www.biomin.net Evonik Nutrition & Care GmbH +49 618 1596785 www.evonik.com/animal-nutrition R-Biopharm Rhône Ltd +44 141 945 2924 www.r-biopharm.com Romer Labs Division Holding GmbH +43 2782 803 0 www.romerlabs.com The Anderson Inc +1 419-897-6758 www.andersonsgrain.com

Feed milling Bühler AG +41 71 955 11 11 www.buhlergroup.com Christy Turner +44 1473 742325 www.christy-turner.com Dinnissen BV +31 77 467 3555 www.dinnissen.nl FAMSUN +86 85828888 www.famsungroup.com Friedrich electronic +49 6406 1509 www.friedrich-electronic.de

Bühler AG +41 71 955 11 11 www.buhlergroup.com

Selis +90 222 236 12 33 www.selis.com.tr

Van Aarsen International +31 475 579 444 www.aarsen.com

Viteral +90 332 2390 141 www.viteral.com.tr

Flour Improvers Mühlenchemie GmbH & Co KG +49 4102 202 001 www.muehlenchemie.com

Grain handling systems Behlen +1 402 564 3111 www.behlengrainsystems.com Brock +1 866 658 4191 www.brockgrain.com Bühler AG +41 71 955 11 11 www.buhlergroup.com

Sangati Berga +55 11 2663 9990 www.sangatiberga.com.br Sukup Europe +45 75685311 www.sukup-eu.com Symaga +34 91 726 43 04 www.symaga.com Tapco Inc +1 314 739 9191 www.tapcoinc.com

Sangati Berga +55 11 2663 9990 www.sangatiberga.com.br

Zaccaria +55 19 3404 5700 www.zaccaria.com.br

Yemmak +90 266 7338363 www.yemmak.com Zheng Chang +86 2164184200 www.zhengchang.com Golden Grain Group +86 371 68631308 www.g-grain.com

Laboratory equipment

Bühler AG +41 71 955 11 11 www.buhlergroup.com

PLP +39 05 23 89 16 29 www.plp-systems.com

Viteral +90 332 2390 141 www.viteral.com.tr

Zheng Chang +86 2164184200 www.zhengchang.com/eng

Ozpolat Makina Gida +90 342 337 1217 www.ozpolatmakina.com.tr

Yemtar Feed Mill Machines +90 266 733 8550 www.yemtar.com

vibronet-Gräf GmbH & Co.KG +49 6441 62031 www.vibronet.com

Yemtar Feed Mill Machines +90 266 733 8550 www.yemtar.com

Bastak +90 312 395 67 87 www.bastak.com.tr

The Essmueller +1 800 325 7175 www.essmueller.com

VAV Conveyor Components & Solutions +31 7140 23701 www.vav-nl.com

Yemmak +90 266 7338363 www.yemmak.com

Cimbria A/S +45 96 17 90 00 www.cimbria.com

Ottevanger Milling Engineers +31 79 593 22 21 www.ottevanger.com

Van Aarsen International +31 475 579 444 www.aarsen.com

Golden Grain Group +86 371 68631308 www.g-grain.com

Hammermills Alapala +90 212 465 60 40 www.alapala.com Bühler AG +41 71 955 11 11 www.buhlergroup.com

Christy Turner +44 1473 742325 www.christy-turner.com ERKAYA +90 312 395 2986 www.erkayagida.com.tr Tekpro +44 1692 403403 www.tekpro.com Zaccaria +55 19 3404 5700 www.zaccaria.com.br

Loading/un-loading equipment Bühler AG +41 71 955 11 11 www.buhlergroup.com Dinnissen BV +31 77 467 3555 www.dinnissen.nl MSC +44 1473 277 777 msc.com/sugar 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

Christy Turner +44 1473 742325 www.christy-turner.com

Alapala +90 212 465 60 40 www.alapala.com

Dinnissen BV +31 77 467 3555 www.dinnissen.nl

ASG Group (Degirmen Makine) +90 342 357 01 50 www.degirmen.com

Ottevanger Milling Engineers +31 79 593 22 21 www.ottevanger.com

Bühler AG +41 71 955 11 11 www.buhlergroup.com

Feed Mill Automation 95 | February 2022 - Milling and Grain

Christy Turner +44 1473 742325 www.christy-turner.com

Dinnissen BV +31 77 467 3555 www.dinnissen.nl

Genç Degirmen +90 444 0894 www.gencdegirmen.com.tr

FAWEMA +49 22 63 716 0 www.fawema.com

Henry Simon +44 0161 804 2800 www.henrysimonmilling.com

Maxtex Trading Group Co. Ltd. +66 29488281 www.maxtex.net

IMAS - Milleral +90 332 2390141 www.milleral.com

Statec Binder +43 3112 38 5800 www.statec-binder.com

Ocrim +39 0372 4011 www.ocrim.com

TMI +34 973 25 70 98 www.tmipal.com

Ottevanger Milling Engineers +31 79 593 22 21 www.ottevanger.com

Yemmak +90 266 7338363 www.yemmak.com

Sangati Berga +55 11 2663 9990 www.sangatiberga.com.br

Yemtar Feed Mill Machines +90 266 733 8550 www.yemtar.com

Satake +81 82 420 8560 www.satake-group.com Selis +90 222 236 12 33 www.selis.com.tr

Paddle mixer

Van Aarsen International +31 475 579 444 www.aarsen.com

Statec Binder +43 3112 38 5800 www.statec-binder.com

Yemtar Feed Mill Machines +90 266 733 8550 www.yemtar.com

Golden Grain Group +86 371 68631308 www.g-grain.com

Pellet press Bühler AG +41 71 955 11 11 www.buhlergroup.com

Zaccaria +55 19 3404 5700 www.zaccaria.com.br

IDAH +866 39 902701 www.idah.com

Golden Grain Group +86 371 68631308 www.g-grain.com

Pelleting Technology Netherlands (PTN) +3 73 54 984 72 www.ptn.nl

Moisture measurement Bühler AG +41 71 955 11 11 www.buhlergroup.com

Van Aarsen International +31 475 579 444 www.aarsen.com

Hydronix +44 1483 468900 www.hydronix.com

Viteral +90 332 239 01 41 http://viteral.com.tr

Vibrafloor +33 3 85 44 06 78 www.vibrafloor.com

Yemtar Feed Mill Machines +90 266 733 8550 www.yemtar.com

vibronet-Gräf GmbH & Co.KG +49 6441 62031 www.vibronet.com

Adisseo + 33 1 46 74 70 00 www.adisseo.com Biomin +43 2782 8030 www.biomin.net

Packaging Bühler AG +41 71 955 11 11 www.buhlergroup.com

96 | February 2022 - Milling and Grain

Inteqnion +31 543 49 44 66 www.inteqnion.com Ottevanger Milling Engineers +31 79 593 22 21 www.ottevanger.com Van Aarsen International +31 475 579 444 www.aarsen.com Yemmak +90 266 7338363 www.yemmak.com

Pulverisers IDAH +866 39 902701 www.idah.com

Rolls Bühler AG +41 71 955 11 11 www.buhlergroup.com

Palletisers Bühler AG +41 71 955 11 11 www.buhlergroup.com

Mycotoxin management

Bühler AG +41 71 955 11 11 www.buhlergroup.com

IDAH +866 39 902701 www.idah.com

Silo Construction & Engineering +32 51723128 www.sce.be

Hydronix +44 1483 468900 www.hydronix.com

Process control

Yemmak +90 266 7338363 www.yemmak.com

Plant Bühler AG +41 71 955 11 11 www.buhlergroup.com Sangati Berga +55 11 2663 9990 www.sangatiberga.com.br Yemtar Feed Mill Machines +90 266 733 8550 www.yemtar.com Zheng Chang +86 2164184200 www.zhengchang.com/eng

Fundiciones Balaguer, S.A. +34 965564075 www.balaguer-rolls.com Statec Binder +43 3112 38 5800 www.statec-binder.com Yenar Dˆk¸m A.S. +90 332 2391073 www.yenar.com.tr

Roller mills 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 Christy Turner +44 1473 742325 www.christy-turner.com Genç Degirmen +90 444 0894 www.gencdegirmen.com.tr IMAS - Milleral +90 332 2390141 www.milleral.com Henry Simon +44 0161 804 2800 www.henrysimonmilling.com Ocrim +39 0372 4011 www.ocrim.com Pelleting Technology Netherlands (PTN) +3 73 54 984 72 www.ptn.nl Pingle +86 311 88268111 www.plflourmill.com Sangati Berga +55 11 2663 9990 www.sangatiberga.com.br Selis +90 222 236 12 33 www.selis.com.tr

Yemtar Feed Mill Machines +90 266 733 8550 www.yemtar.com

Bühler AG +41 71 955 11 11 www.buhlergroup.com

Golden Grain Group +86 371 68631308 www.g-grain.com

A/S Cimbria +45 9617 9000 www.cimbria.com CSI +90 322 428 3350 www.cukurovasilo.com

Roll fluting Bühler AG +41 71 955 11 11 www.buhlergroup.com

The Essmueller +1 800 325 7175 www.essmueller.com

Christy Turner +44 1473 742325 www.christy-turner.com

Obial +90 382 2662120 www.obial.com.tr

Fundiciones Balaguer, S.A. +34 965564075 www.balaguer-rolls.com

Ozpolat Makina Gida +90 342 337 1217 www.ozpolatmakina.com.tr

Yenar Dˆk¸m A.S. +90 332 2391073 www.yenar.com.tr

Silo Construction & Engineering +32 51723128 www.sce.be

Reclaim system

Bühler AG +41 71 955 11 11 www.buhlergroup.com

Van Aarsen International +31 475 579 444 www.aarsen.com

ASG Group (Degirmen Makine) +90 342 357 01 50 www.degirmen.com

Temperature monitoring Bühler AG +41 71 955 11 11 www.buhlergroup.com

Bühler AG +41 71 955 11 11 www.buhlergroup.com

Inteqnion +31 543 49 44 66 www.inteqnion.com

Dinnissen BV +31 77 467 3555 www.dinnissen.nl

vibronet-Gräf GmbH & Co.KG +49 6441 62031 www.vibronet.com

Training

Gazel +90 364 2549630 www.gazelmakina.com

Bühler AG +41 71 955 11 11 www.buhlergroup.com

Koyuncu Sanayi +91 224 723 92 92 www.koyuncufirca.com

IAOM +1 913 338 3377 www.iaom.info

Sefar AG +41 898 57 00 www.sefar.com

IFF +495307 92220 www.iff-braunschweig.de

Selis +90 222 236 12 33 www.selis.com.tr

Kansas State University +1 785 532 6161 www.grains.k-state.edu

Zaccaria +1 5519 34045715 www.zaccaria.com.br

OMS +441242 267700 www.onlinemillingschool.com

Golden Grain Group +86 371 68631308 www.g-grain.com

Ocrim +39 0372 4011 www.ocrim.com UK Flour Millers +44 2074 932521 www.ukflourmillers.org

Silos

Behlen +1 402 564 3111 www.behlengrainsystems.com

Vibrafloor +33 3 85 44 06 78 www.vibrafloor.com vibronet-Gräf GmbH & Co.KG +49 6441 62031 www.vibronet.com

Yeast products Leiber GmbH +49 5461 93030 www.leibergmbh.de

Top Silo Constructions (TSC) +31 543 473 979 www.tsc-silos.com

Sifters

Altinbiliek +90 222 236 13 99 www.abms.com.tr

Van Aarsen International +31 475 579 444 www.aarsen.com

Symaga +34 91 726 43 04 www.symaga.com

NorthWind +1 785 284 0080 www.northwindts.com

AGI www.aggrowth.com

PLP +39 05 23 89 16 29 www.plp-systems.com

Sukup +1 641 892 4222 www.sukup.com

Scalling

Filip GmbH +49 5241 29330 www.filip-gmbh.com

Bühler AG +41 71 955 11 11 www.buhlergroup.com

Silos Cordoba +34 957 325 165 www.siloscordoba.com

Vibrafloor +33 3 85 44 06 78 www.vibrafloor.com

Brock +1 866 658 4191 www.brockgrain.com

Weighing equipment

Vibrators Vibrafloor +33 3 85 44 06 78 www.vibrafloor.com

PERENDALE PUBLISHER'S INTERNATIONAL MILLING DIRECTORY 30 WILL BE SOON AVAILABLE IN PRINT AND ONLINE. 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 30 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. Contact the team: Tuti Tan tutit@internationalmilling.com Mehmet Ugur Gürkaynak mehmetg@perendale.com

30TH PRINT EDITION

COMING SOON 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

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F We would like to see every home kitchen in Indonesia with a 0.5kg of flour on the shelf, just like all the other essentials like salt, pepper, vinegar and sugar.” That’s the goal of Franky Welirang, the CEO of Bogassari, Jakarta, the largest single-site flour mill in the world.

Bogasari Flour Mills

Franky Welirang CEO (left), stood with Erwin Sudharma, deputy director, Bobby Arianto, SVP Manufacturing and Andry Wiryanto. Vicepresident Engineering and Technology, his second generation management team at Bogasari in front of a portrait of the founders and first generation of company leaders. The third generation is ‘coming in,’ says Mr Welirang

MARCH 24TH BANGKOK, THAILAND Part of GRAPAS Asia 2020, March 24 – 26, the dedicated event for the grain and rice processing industries within Asia

by Roger Gilbert, Publisher, Milling and Grain

lour milling lines ‘H, I and J’ at this world-renowned site, which happens to be the largest producer of flour at a single facility and processing over 11,600 tonnes of wheat-per-day, are being upgraded with the latest Ocrim equipment. Over a four-year period, three processing lines have been replaced without losing any production. The whole project will be completed and up-and-running in early November 2019.

Indonesia is a very long and spread-out country. Its population of 268 million people inhabit some two million square km spread over 16,000 islands. Bogasari is the country’s major flour producer and is continually striving to meet the ever growing demand for flour and milled products. With lines ranging from ‘A-to-O’ that’s how the world’s largest single-site flour mill allocates its production lines - it has a total of 15 lines processing just over 11,600 tonnes of wheat-per-day in three shifts. All are Ocrim-equipped lines. Existing lines ‘H, I and J’ have been progressively replaced with up-to-the-minute advanced machines, replacing the earliest Ocrim milling lines. Although Milling and Grain visited to look at the new lines and the planned silo development, I took the opportunity to ask Mr Welirang about milling in one of the world’s most populated countries.

Exclusive to Scheduled Advertisers only

A ONE-DAY CONFERENCE FOR MILLERS OF FOOD, FLOUR & RICE

Technological advances help millers meet consumer needs As new generations come to the fore, changes occur and no more so than in the milling industry. Milling and Grain visited Bogasari Flour Mills in Jakarta, Indonesia earlier this year to report on the refurbishment of three of its 15 production lines by Ocrim. The current upgrade is not just about new equipment and the latest technology, it’s also about the changing aspirations and purchasing trends of local consumers. Perendale Publisher’s CEO, Roger Gilbert, talked to Franky Welirang, CEO of Bogasari, which is part of PT Indofoods Sukses Makmur, about his views on the future of flour milling as it tries to meet the food demand from a country with 262 million inhabitants spread out over 5,245 km from west to east and encompassing 16,000 islands.

2020

Interview with Franky Welirang, the CEO of Bogassari Q: What makes Indonesia unique in milling terms?

“Indonesia is often misunderstood. From east to west is the equivalent flight time of Abu Dhabi to London, the spread of Indonesia is almost a 10-hour flight. It is comprised of five big islands: Sumatra, Java, Borneo (Kalimantan), Sulawesi and West Papua. 60 percent of our 270 million people are located on Java, the smallest of these five islands. Sumatra is three-and-a-half times the size of Java and West Papua is even bigger. In between there are over 17,000 small islands. “Urban growth is not particular to Java but is occurring throughout the country and is bringing with it logistical problems for us. Logistics in Indonesia involves significant air, sea and land travel. The price of domestic transport is very high. This is one factor among many that limits our growth.

44 | October 2019 - Milling and Grain

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THE GRAPAS INNOVATIONS AWARDS Accepting entries for 2020 now!

To apply please contact Rebecca Sherratt (rebeccas@perendale.co.uk) for an application form.

YOUR GLOBAL PARTNER

Milling and Grain - October 2019 | 45

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Milling and Grain - February 2022 | 99

the interview

Nigel Bennett, Training Manager, UK Flour Millers

Born March 1955, Nigel Bennett is South London ‘born and bred’ but has lived in Carshalton, Surrey, since 1983; he is married with two daughters, three granddaughters - and two cats. Educated at Dulwich College and Oriel College, Oxford, gaining BA (Hons) in Philosophy, Politics and Economics, Mr Bennett joined Confederation of British Industry (CBI) in 1977 to help set up and run pay databank to monitor success or otherwise of incomes policy (legal restriction on levels of pay increase). He was then Head of CBI’s Employment Information Service until 1984, when he left to join Hay-MSL in new position designed to link pay surveys with management consultancy. Then, just three weeks later the manager resigned, and the new position disappeared with it! Mr Bennett joined nabim in June 1985 as Industrial Relations Manager, with responsibility for IR, training, and health and safety; association Secretary from 2000-2021. Since July 2021, he has retained responsibility for the association’s training programmes on part-time basis but will retire mid-2022. An ardent Crystal Palace Football Club fan since mid-1960s, though largely of armchair variety since early 1980s, Mr Bennett’s other interests include reading and music. How did you first become involved in the flour milling industry in the UK? Was it a boyhood goal or did an opportunity arise that attracted you?

during my 37 years at Arlington Street, both for the industry and for the association.

I had a vague concept of identical grains of wheat being milled into white and brown flour but no knowledge of the industry or process. It took three interviews, but I eventually persuaded them to give me the job – or maybe there was just no-one else.

Out of necessity, the pandemic has changed our perceptions of the best ways to carry out our work; the association and industry have responded well to the challenge.

Anyway, I thought I’d do it for three-to-five years before moving on to the next career adventure, but I was soon told by a colleague that people worked for nabim for two years or more than 20; it seems he was right in my case.

What are the challenges you see facing flour millers in the immediate future?

I’m South London born and bred, so not much opportunity for childhood experience of flour mills. My job application to the trade association was a way forward after what had turned out to be a bad career move (we’re all allowed at least one).

What do you regard as being your key achievements in your time working in the milling industry?

Developing and managing the distance learning programme has been the foundation of my job satisfaction, just as the programme is seen by many milling companies as the foundation of milling training. Keeping so many committed individuals involved in its delivery, despite falling numbers employed in the industry, is something of which I am proud. We have responded to our members’ demands, not only in terms of distance learning-related innovation such as our Virtual Mill but also in the development of our Advanced Milling Diploma, working with our partners Campden BRI and the Buhler Training Centre to train future leaders in milling operations. Finally, I have a soft spot for our development conferences, run until recently under the auspices of the Young Millers Section; many lifelong friendships have been formed there, as has a commitment to the association as a key player in industry life.

Can you highlight the two or three significant issues that the industry has had to face in your time at the UK Flour Millers Association?

Peaks and troughs tend to be smoothed out by the passage of time, so the most recent challenges often seem the biggest, even if they are not. That said, the double challenge of Brexit and Covid has probably been the most testing time

100 | February 2022 - Milling and Grain

I do believe that the full consequences of Brexit were little understood before the referendum, either by government or those in the vanguard of the forces for ‘Leave!’ Since the referendum, there has been a tremendous learning process for many, and UK Flour Millers has done a great job of education and lobbying.

Apart from having to get by without me? [Much laughter] Challenge is generally presented by change; change management is a vital skill for businesses and it is particularly difficult when the change to be managed is imposed by outside forces (usually government), rather than a chosen evolution of practice.

However, unlike most other industries, millers are faced with potentially dramatic change in their raw material every year with the new harvest. This means that they are well schooled in managing change and, whatever challenges come their way, I am confident that the industry will continue to play its key role in the UK food chain.

Given the historical role the UK milling industry has played in the development of roller milling in particular, do you feel the UK still has much to offer the global milling industry and in particular with reference to training? I am neither a practical miller nor especially technically minded but I don’t think there is any question that the UK flour milling industry is still at the forefront of technical innovation. It has to be, given the variability of its raw material, the wide range of product specifications and the negotiating strength of its customer base.

As for training, I believe we continue to offer the most flexible, comprehensive and rigorous programme available to millers worldwide. Through the involvement of skilled millers, we combine the strengths of the traditional distance learning courses with new technology, highlighted by our Virtual Mill, which uses gaming technology to offer an effective training environment.

Finally, can you express how important millers are to the stability and health of a community, given your dedication to training millers worldwide?

UK flour milling, global flour milling indeed, is a community in itself, taking pride in providing a vital source of nutrition to the vast majority of the population. Whilst bread is known as the staff of life, flour is an ingredient in around one-third of food products to be found in supermarkets. It has been a privilege to work in such an important industry and it has been a pleasure to work with so many individuals who are committed to the industry and to the development of those that follow them into milling. ‘Developed and delivered by and for millers’ is a key strap line for our distance learning programme, and trained millers are essential to the nourishment of the world community.

Milling and Grain - February 2022 | 101

PEOPLE THE INDUSTRY FACES

New global programs coordinator joins team at USGC

ierra Richey joins the US Grains Council (USGC) in its Washington DC, headquarters as its new global programs coordinator.

In this role, Ms Richey will support the global programs department, make arrangements for visiting teams, organise staff and member travel and facilitate program planning and execution.

“We feel with Sierra’s education, international experiences including time in our Panama office and her Spanish language skills, she will fit right in with the global programs team and be a big asset for us,” comments Cary Sifferath, USGC’s senior director of global programs. Prior to this appointment, Richey has worked in Nebraska Wesleyan University’s global engagement office and as an intern with the Council’s Latin America regional office in Panama. She also holds bachelor’s degrees in international business and modern languages with an emphasis in Spanish from Nebraska Wesleyan University.

Christy Turner welcomes new spares sales estimator

ichard Murray joins Christy Turner with a spares and purchasing pedigree that goes back for some years, with him having previously worked with several local engineering companies.

Managing a steady stream of spares demands, and often on very tight deadlines has been something of a balancing act for Spares and Purchasing Manager, Jeff Cooke, and the constant monitoring of stock levels and anticipation of demand are all essential to keeping the company’s range of equipment moving. With a catalogue of spares as diverse as its customer base, which constantly sources Christy Turner approved components, “ranging from 39p to £16k in value, there’s quite a volume of inventory to keep up with,” states Mr Murray.

“New technologies and international demand mean advances into the recycling markets, where we have made impact with our pulverising and grinding systems,” he adds.

NARA announces new vice president of international programs

he North American Renderers Association (NARA) is pleased to name Dana Johnson Downing as the association’s new Vice President of International Programs. Ms Downing will direct NARA’s international marketing program and manage all international promotion, market development, and foreign market access activities.

She will oversee and implement market access programs for rendered products throughout the world and represent the US rendering industry in international trade negotiations.

The position of Vice President of International Programs also serves as staff representative to the NARA International Market Development Committee and oversees NARA’s offices in Hong Kong, Mexico City, as well as several consultants worldwide. “I am thrilled to join NARA as an industry advocate,” adds Ms Downing. “Having spent the majority of my career working in agriculture trade and leading sustainability campaigns, joining NARA feels like returning to my roots.”

The Andersons promotes analyst to senior EHS role

ikki Walborn has been promoted to senior environment health safety specialist at The Andersons, Inc. She will be responsible for providing leadership and implementation of environmental, health and safety (EHS) policies, programs and systems to comply with federal, state and local EHS regulations as well as company policies, strategies, initiatives and goals.

Nikki Walborn also will continue leading the project management of the Benchmark ESG Gensuite digital solutions implementation transforming the way The Andersons operates, performs and responds to challenges and trends as it relates to the EHS needs of the company. Ms Walborn has been with The Andersons since June 2008, most recently as senior analyst. Earlier, she was a business analyst, an associate buyer, a regional accounting coordinator and an accounting specialist.

Prior to The Andersons she spent six years as a customer service manager at Scottdel Cushion LLC. 102 | February 2022 - Milling and Grain

Working towards a better world. Meeting the nutritional needs of a growing population means not only finding new sources of sustenance, but also improving efficiency in food and feed production. We want to contribute to a sustainable world with energy-efficient processes. Our aim at Bühler is to reduce waste, energy, and water in our customers’ value chains by 50%. We continue to develop technologies, processes, and partnerships to make a significant contribution to tackling these issues. Let’s create tomorrow together. www.buhlergroup.com

Innovations for a better world.