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INSIDE: CIGI launches biofuels project/Durum wheat in noodles

August 2006

INSTITUTEIMAGES

Enjoying the CIGI experience

The summer program period at CIGI is always an exciting and important opportunity to welcome international participants to Canada during our prime growing season. It’s a time to provide a first-hand look at our industry and the chance to meet the many people working to meet customer needs. As of early August we have had representatives from 21 countries attend a variety of programs on topics ranging from risk management to milling to malting barley, with many more to follow in the months ahead.

With the launch of our biodiesel project (see story on page 4) our plans include providing farmers hands-on training in canola-based biodiesel production. Thanks to funding received from the Manitoba Rural Adaptation Council, we are purchasing portable pilot equipment which will be used during short courses in rural communities beginning later this fall. Training for international participants is also expected to follow in the future.

This initiative is another example of CIGI’s efforts to promote Canada’s field crops through innovative programming and technical activities. In recent months CIGI has been expanding its offering of open enrolment courses to provide industry members with cost effective training opportunities. Details of these courses can be found on our web site at www.cigi.ca/. Also featured in this issue are stories that highlight some of the important applied research and investigative work underway with staff in our technology areas.

For those participants who attended CIGI programs through the summer months one word likely best sums up their time here—hot. Whereas a year ago, many farmers were battling with excess moisture caused by heavy rains early and late in the growing season, this year the weather in much of Western and Eastern Canada has been hot and dry. Crop development and harvesting is ahead of schedule in many areas with good quality being reported but with varying results.

Regardless of the weather conditions they encounter, the feedback we receive from CIGI participants indicates that it is the experience of meeting industry representatives and getting to know fellow participants that leaves a lasting impression. In the words of one participant from the 39th International Grain Industry Program held earlier this summer, “I already knew the quality of the Canadian grain that I use but this experience allowed me to see the whole system that is in place.”

We look forward to more opportunities to showcase our industry and the people who make it work in the weeks and months ahead.

Barry W. SenftExecutive Director

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Heather Johnson

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Inquiries and submissions may be directedto the attention of:

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Phone (204) 983-5344Fax (204) 983-2642E-mail [email protected]

Visit our website at:

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Executive Director’sMessage

2ExecutiveDirector’sMessage

3CIGI & IndustryNews

8 Feature

11 Technology

15 Programs

20 IndustryNews

Summer at CIGI is prime time for cultivating new knowledge and understanding

26 ParticipantUpdates

Sixth Latin America-Canada Milling Program participant Jaime Salomon from Peru in CIGI’s pilot noodle facility. Please see page 15 for highlights from recent programs.

On the cover:

C I G I & I N D U S T R Y N E W S

Institute Images / August 2006 3

Appointments

Len Seguin has accepted a position as Program Manager with CIGI. A familiar face to many industry people, Len brings 35 years of industry experience to his new role. Len began his career with the Canadian Grain Commission (CGC) in 1970 as an Assistant Grain Inspector in Thunder Bay, Ontario. With the CGC he went on to become Staff Training and Special Projects Officer and Regional Director, Prairie Region. In 1996 he was appointed Chief Grain Inspector for Canada, a position he held for nine years until his retirement from the CGC in July 2005. As Program Manager, Len works with CIGI staff and industry members in the design, development and delivery of international and domestic programs.

Jim Grey is the new General Manager of Ontario Soybean Growers (OSG). Most recently President of Casco Inc., Canada’s principal producer and supplier of corn-refined products, Jim brings to his new role extensive experience in market development, human resource management, strategic planning and government and industry

relations. He holds a Bachelor of Chemical Engineering and Business Administration from McGill University and has completed the Executive Development Program at Queen’s University. OSG represents more than 25,000 soybean growers in Ontario, Canada.

Robert Hunter has joined the Canola Council of Canada as assistant vice-president canola oil utilization. A graduate of the Advanced Agriculture Leadership Program at the Centre for Rural Leadership in Guelph, Ontario, Robert has spent the past six years with Maple Leaf Foods in Toronto, Ontario and Hong Kong. His focus at the Canola Council is on building canola oil’s profile in the food processing sector in the U.S. and Canada. The Canola Council of Canada is a national, non-profit association funded by stakeholders in the canola industry.

Derek Sliworsky was appointed General Manager of the Canadian Wheat Board’s (CWB) Tokyo office, replacing David Iwaasa who retired at the end of June (see story on page

21). The Tokyo office handles about $400 million in grain sales to Japan. It is also seen as a key point of contact with buyers in other regions such as Malaysia and Thailand. Derek had served as a Marketing Manager for the CWB Asia Pacific sales team since June 1999. He joined the CWB’s Farm Marketing Services Depart-ment in 1995 and moved to the Sales and Market Development Division in 1996 where he worked as a Mar-keting Manager of Sales Policy and Planning. He holds a Bachelor of Science in Agriculture degree from the University of Manitoba. Derek is married to Theresa Le Sliworsky who also worked with the CWB and Pulse Canada.

Dr. David A. Wall has been appointed Research Manager at the Cereal Research Centre (CRC) in Winnipeg. David joined the CRC in March after serving as the Acting Research Manager at the Saskatoon Research Centre in Saskatchewan since 2002. He holds a BSc in Agriculture, a MSc in Plant Science and a PhD in Weed Science from the University of Manitoba. During his career David has also worked at Agriculture and Agri-Food Canada’s Morden research station and the Brandon Research Centre. His areas of focus have included weed management and weed competition in oilseeds and pulse crops, weed ecology, and other research on cereals and oilseeds crops. The CRC is one of 19 research facilities of Agriculture and Agri-Food Canada.


4 Institute Images / August 2006

MRAC is a not-for-profit organization that provides funding for innovative and sustainable agricultural projects to advance the agriculture and agri-food industry in Manitoba. Administrator of both the CARD I and CARD II program, MRAC administers the Manitoba share ($10.3 million) of Agriculture and Agri-Food Canada’s $243 million Advancing Canadian Agriculture and Agri-Food (ACAAF) program.

For more information about the CIGI biodiesel project contact Rex Newkirk at [email protected] or (204) 983-2031.

Prairie farmers will soon have access to hands-on training in canola-based biodiesel production thanks to a pilot project launched by CIGI.

The project will help canola producers extract maximum value from their oilseed crop by identifying production requirements for the emerging biodiesel market. It will also demonstrate the advantages of producing biodiesel for on-farm use to offset rising fuel costs. Training will be provided through a series of short courses to be offered in Winnipeg and rural communities in Manitoba, Saskatchewan and Alberta beginning post-harvest 2006.

Funding of $45,000 has been provided by the Manitoba Rural Adaptation Council (MRAC) for the purchase of the portable pilot equipment which will be used to determine optimal processing conditions and costs of manufacturing biodiesel on a community scale. Funding will also support the demonstration of production methods.

“Farmers are facing unprecedented challenges due to historically low commodity prices combined with

CIGI biodiesel training to help canola farmers capture added value

significant increases in production costs,” says Dr. Rex Newkirk, CIGI’s Director of Feed Technology and biodiesel project leader. “High fossil fuel prices and demand for more environmentally sustainable fuel sources has prompted great interest in biodiesel production—both at an industrial scale and at the community, producer level.”

No facilities in Western Canada currently provide biodiesel production training, technical support, and assistance in understanding the value-added uses and market potential for the by-products such as canola meal and glycerol. The CIGI biodiesel project will significantly increase the amount of information and resources available to farmers and researchers alike.

“With all the production options out there and the stated desire for community ownership of biodiesel production, it’s important that we advance baseline research,” says Barry Routledge, MRAC Director and member of the former Manitoba Biodiesel Advisory Council. “This project will help producers learn what mistakes to avoid while moving towards making small-scale biodiesel production more economically viable.”

When not out on course, the pilot equipment will be housed at the Richardson Centre for Functional Foods and Nutraceuticals in Smartpark at the University of Manitoba and made accessible to researchers. Future plans include training in biodiesel production for international customers during CIGI programs.

“The world is looking increasingly at Canada’s canola crop as a source of bioenergy,” says Rex. “By providing training for producers and international customers as well as technical support, CIGI will help further develop this important market for canola, while providing new opportunities for Canadian farmers and their field crops.”

Information regarding short course dates, locations and fees is currently being finalized. Details will be

provided via the CIGI web site at www.cigi.ca as well as through

advertising and promotion.



Breaking new ground in research on functional foods and nutraceuticalsThe University of Manitoba’s new Richardson Centre for Functional Foods and Nutraceuticals (RCFFN) brings together a unique combination of animal and human clinical facilities, analytical labs and a pilot plant—all dedicated to helping researchers identify and enhance the health promoting compounds in prairie crops and develop them into marketable food supplements and products.

Officially opened in May, work at the $31 million facility is well underway with projects ranging from researching the effects of plant sterols and omega-3 fatty acids on cardiovascular health, to assessing the stability of various oil blends such as flax and canola, to investigating the impact of incorporating pulses into mainstream foods such as energy bars, muffins and bagels.

“This new centre is a testament to what can happen when scientific research is married to technology transfer and business development, says Dr. Emöke Szathmáry, University of Manitoba (U of M) President and Vice-Chancellor. “The bioprocessing facilities here will complement applied research to assist small- and medium-size enterprises in product development and marketing, ultimately benefiting Canadian consumers.”

Researchers at RCFFN work on oil analysis using Gas Chromatography Isotope Ratio Mass Spectrometry (GC IRMS) which measures lipid metabolism/cholesterol breakdown. The electronic nose unit can be seen along the back wall.

Dr. Peter Jones, RCFFN Director, says the centre’s ability to stimulate interaction between academic and private sector ventures will lead to the development of innovative value-added foods with health benefits. “We have the capability to process, prepare, analyze and test for safety, efficacy and acceptability foods of the future in an unprecedented manner.”

Among the more distinctive pieces of equipment at the facility are an electronic nose and tongue, believed to be unique to Canada. These tools will enable researchers to test food samples for odour or taste based on parameters established by trained sensory panels prior to further testing by panelists.

Work at the centre will focus on products derived from crops important to the prairie region including wheat, oats, buckwheat, canola, flax, pulses and hemp. Researchers from different disciplines will work in partnership with scientists from the U of M’s faculties of Agriculture and Food Sciences, Human Ecology, Medicine and Pharmacy.

Dr. Curtis Rempel, Research Development Manager at RCFFN says the centre’s Winnipeg location provides excellent opportunities for collaboration. “There’s no shortage of expertise to draw upon at CIGI, Agriculture and Agri-Food Canada and the Canadian Grain Commission, for example.” To date discussions with CIGI have centred on a pulse research project and a canola-based biodiesel project (see story page 4).

“We’re very excited about the opening of the centre and the potential it creates for future initiatives,” says CIGI Executive Director Barry Senft. “It fits well with our efforts to work with industry members seeking to identify new uses and markets for Canadian field crops.”

More information about the RCFFN is available at its web site:www.umanitoba.ca/research/rcffn/



Agri-Food Discovery Place (AFDP), a $25 million research facility at the University of Alberta held its official opening on June 23. With a mandate to develop new ways to use materials from plant and animal sources, the facility is home to two major research wings—the Crop Utilization and Enhanced Materials Research Unit (CUEMRU) and the Meat Safety and Processing Research Unit (MSPRU).

CUEMRU allows for the pre-pilot scale processing of agri-food and agri-industrial products and the development of novel technologies including applications targeting functional foods and industrial bioproducts.

Two grain processing laboratories at AFDP—the Canadian Wheat Board Wet Processing Lab and the Canadian Wheat Board Dry Processing Lab—were named in recognition of the CWB’s commitment to research into value-added processing. The CWB’s contribution of $400,000 towards the facility was announced last November. CWB and CIGI representatives also sit on AFDP’s advisory committee.

“AFDP is poised to set the pace in terms of research and the development of technologies for value-added food and non-food products,” says Adrian Measner, CWB President and CEO.

Dr. John Kennelly, Dean of the University of Alberta’s Faculty of Agriculture, Forestry and Home Economics says the main thrust of the research at AFDP is about transforming the agriculture industry from a commodity focus to a value-added focus.

New Alberta research centre to cultivate growth in value-added agriculture

“What we’re saying is, let’s be innovative. Let’s come up with new products that have real market demand. And if we can produce those products that are innovative, high-quality and serve a particular need, the return to our crops, to our agricultural sector, is going to be much greater,” says Dr. Kennelly.

Ken Ritter (left), chair of the CWB Board of Directors receives a certificate of appreciation for CWB’s investment in AFDP from Dr. Indira Samarasekera, University of Alberta President and Dr. John Kennelly, Dean of the Faculty of Agriculture, Forestry, and Home Economics. The presentation was made during AFDP’s grand opening in June.

The $6.25 million Alberta Lipid Utilization Research Program is also housed at AFDP. Through this program a team of scientists are working with lipids (fats) from plants and animals to find new applications in both food uses (such as low trans fat foods and low-saturated fat foods) and non-food uses (including cosmetics, bio-lubricants and bio-hydraulics).

For more information, visit AFDP’s web site at www.afdp.afns.ualberta.ca/

From University of Alberta web site (Express News) and CWB news release.

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Associated Proteins officially opened its state-of-the-art oilseeds crushing facility in Ste. Agathe, Manitoba last December after the operation completed a commissioning process under a lease during the previous year. The $60 million plant was constructed in 1997 but fell into receivership soon after it opened its doors due to operational problems. The construction firm EllisDon took it over from the receiver and approached consultant Larry McNamara, now the company president, to create a new business plan. Partners were then brought in to form Associated Proteins Limited Partnership.

“Typically you don’t spend that kind of money on building a crushing plant,” says Larry, formerly President and CEO of Canbra Foods in Lethbridge, Alberta. “But the previous owner duplicated everything so it’s an engineer’s dream.”

The operation started crushing canola using expeller pressing in November 2004, making it the largest expeller-pressed oilseed crushing facility in the world. The unique solvent-free crushing process results in naturally stable oil that also leaves more energy than usual in the canola cake produced, which allows for new market opportunities, says Larry. Expeller pressed oil is suitable for animal feed and biodiesel although a big market exists for finished oils for food products.

“We introduced the refining equipment that supports super degumming which removes the soaps and gums out of the oil, the natural lecithins. That allows us to sell to refiners in the U.S. who further refine it into fully refined vegetable oil. This also allows us to sell to the biodiesel trade in Europe and the U.S. A good portion of our product is split between refiners and biodiesel.”

Larry says the company also put a financial plan together to support expansion into finished oils processing, starting August 1. “It opens up the market in North America for a highly stable canola oil which will provide a good shelf life for salad dressings, mayonnaise, and snack foods.”

As of July the operation was processing 700 tonnes of canola seed per day but expansion will increase the capacity to 1,000 tonnes per day. The facility allows for production of another 1,000 tonnes per day but that growth may still be a few years ahead depending on market opportunities, says Larry.

The operation, which has been used as a CIGI tour site, is also unique as it is supported by a farm program where this year 30,000 acres of canola seed is contracted out to producers who are paid a premium on the percentage of oil delivered, he says. “Eventually we’ll build that up to 300,000 acres to support this plant. The main difference is the continuity of supply, and the overall quality control of different oilseeds to service our different markets. This gives us control from the field all the way through to the finished product. Not many crushers can offer that. We’ll be contracting a variety of seeds to meet our customer needs.”

Larry notes a difference in world trends since 1997 with recognition of the healthful benefits of canola oil and the greater demand for biodiesel. “With the shift now in the U.S. from food oils to biodiesel, all at once we are seeing a greater demand for our canola, especially the expeller canola. So it opens up all kinds of market opportunities as we bring our new plant online.”

For more industry news, please turn to page 20.

World’s largest expeller-pressed oilseed crushing facility opens in Manitoba

The Associated Proteins facility in Ste. Agathe, Manitoba

In Memoriam In April 2006 Charles Lemington (Lem) Shuttleworth, the first chairman of the board at CIGI, passed away in Minnedosa, Manitoba at the age of 95. Lem was appointed board chairman in July 1972 and held the position until September 1977. During his tenure CIGI experienced considerable growth, as the number of programs and participants more than doubled. It was also during this period that

CIGI held its first offshore program, which have since become an integral part of CIGI’s activities.

Lem was highly regarded for his contributions to agriculture and public service throughout his lifetime. He served as agriculture minister in the Manitoba legislature during the 1950s, and in 1965 he was appointed to the Board of Grain Commissioners for Canada where he chaired a committee conducting a complete revision of the Canadian Grains Act. In 1982 Lem was presented with a Certificate of Merit from the University of Manitoba in recognition of his work in the agriculture field and in 1996 he was inducted as a member of the Manitoba Agricultural Hall of Fame.

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F E A T U R E

Expansion opportunities emerge for Canadian food barley in Japan

Members of the food barley mission to Japan visited with management of the Nagahura Barley Milling Co. Company President Hidehiko Nagahura (front, left) had also attended CIGI’s International Food Barley Program in 1998.

Canadian hulless barley may be facing new but welcomed changes that could increase demand for its use in food production, in part as a spin-off from a recently approved U.S. Food and Drug Administration health claim. The claim, announced last December, allows food manufacturers to state that foods containing barley may reduce the risk of coronary heart disease. Barley, particularly its hulless varieties, has high levels of beta glucan which can reduce serum cholesterol. CIGI, the Canadian Wheat Board (CWB) and the Canadian Grain Commission (CGC) have been working together on a number of fronts to develop this potential.

Japanese Market

A CWB investigative food barley mission to Japan, a major importer of barley for food, revealed most Japanese food producers using barley were aware of the U.S. health claim and were interested in its potential impact on the sale of barley food products in both their country and North America, says Andrea Hilderman, CWB Program Manager in Product Development and Marketing Support. Some of the Japanese producers are also looking to diversify their pool of international food barley suppliers, which may offer Canada an opportunity

to increase its food barley exports (Canada already has a strong history of malting barley exports).

Members of the mission, conducted last February 25 to March 9, included Andrea Hilderman and Joan Anderson from the CWB, Dr. Linda Malcolmson and Ashok Sarkar from CIGI, and Dr. Marta Izydorczyk from the CGC’s Grain Research Laboratory.

“The CWB has always worked closely with other stakeholders on food barley opportunities, and even more so in the past few years as there has been more interest and more scientific development,” says Andrea. “Then last December the health claim in the U.S. drove us to go see what is happening in Japan as it is one of the most developed food barley markets in the world. We thought the time was right for us to find out what we could learn by giving key scientific and technical people some exposure to Japanese processors and their requirements. I think it turned out to be a very successful exchange of information.”

She explains that the Japanese have a tradition of popular barley-based products not generally consumed in North America, such as barley tea, sochu liquor, miso and rice extender. Other newer


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continued on next page

Barley is commonly used as a rice extender in Japan.

drinks and snack foods made from barley have also emerged on the Japanese market. “So there has been a lot of interest from Japan in what our barley might offer. Last fall the Japan Barley Processors Association visited Western Canada in part because of their interest in our hulless varieties for various end uses.”

“Japan has always been a consistent user of barley in food products,” says Ashok, Head of CIGI Milling and Pasta Technology. “Our mission was almost a continuation of the Japanese barley mission here last year, to expand our knowledge and provide them with information as well.”

He says work had been done in the development of Canadian hulless, waxy and non-waxy varieties and Japanese processors have tried using some in various products with mixed, but mostly positive, results overall. “We wanted to see what their needs are, which varieties should be looked at and why. They have used Canadian barley mainly for barley tea, with good results. Canada continues to increase its participation in the Japanese food barley market and over the last few years has had some successes. There is, however, much work to be done. For example, we need to work on certain varieties to ensure good pearling properties, including texture and colour, while offering

improved nutritional properties than what is currently used for rice extender.”

Japan is ahead of North America in its extensive use of barley for food (in North America barley is used mainly in soups), but is not up to date on the best barley varieties available, says Marta Izydorczyk, Program Manager of Barley Research at the CGC. “The Japanese are aware of the health claim and the nutritional value of barley but they may not be using the most suitable types for their specific purposes. We tried to obtain more information about the desired quality characteristics of barley they are looking for. Our discussions were very useful and they wanted to learn from us as much as we did from them.”

She explains the health benefits of the U.S. claim are connected to the high beta glucan content found in hulless varieties but the Japanese have been using malting barley for food uses which is not high in beta glucan. “It would be ideal if we had one barley variety that could be used for everything but that is not the case. We have to figure out the suitability of specific barley

can be developed, for example, for blending with wheat flour into existing products such as bread. As a result of the mission Linda and Marta have initiated a joint project called ‘Development of Barley Food Ingredients with High Functional and Nutritional Properties.’ “Our aim is to characterize barley food ingredients and their applications,“ says Linda. “This information can then be used to help promote barley to the North American industry.”

Marta says the joint project is another positive result of the mission, which enabled its members to share their ideas. “This project will likely be part of an ongoing research program to create functional food ingredients that could be used in the wider North American market. The objectives are to create novel, ready-to-use food ingredients from barley grain via physical means including roller milling, pin milling, air classification, pearling, cutting, and flaking. We also want to evaluate the effects of grain pre-treatments on functional, nutritional and sensory qualities of barley food ingredients.”

In light of relatively recent developments, the CWB and CIGI also plan to hold two food barley programs in the coming year, one for Japan and the other for the North American market, says Linda.

“Now is the right time to prepare a strategic plan for the development and use of hulless barley for food purposes in Asia as well as in North America,” adds Marta. “There’s more awareness of the importance of a healthy diet and how it can improve the quality of life. Hulless barley can play a role.”

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Nihon Seibaku Co., barley processors, displays a prominent sign.

Barley tea is a popular Japanese beverage.

varieties for particular end uses. They appreciated our knowledge and experience with hulless barley and its bioactive constituents and in fact one company, Sapporo Breweries Ltd., is sending someone to visit our laboratory. In a sense, with our work on barley beta glucans, milling and incorporation of barley into food products, we have already taken a leadership role in the area of hulless barley for food uses.”

The quality of newer hulless barley varieties in Canada is much better now than when the CWB conducted its first fact-finding mission on food barley in Japan in 1999, says Marta. “We now have more hulless barley varieties than ever before and we were able to show that barley can be used as an ingredient in many food products. Research has been done with barley flour and fibre-rich fractions (milled by-products other than flour) added to bread, noodles, and pasta. Some varieties have done very well.”

She points out that fibre-rich fractions, obtained by roller milling barley, have more nutritional value than the flour, traditionally considered the prime product from milling but actually consisting mostly of starch. “We have to change our thinking about milling. We are used to aiming for a high yield of white flour but nowadays we are interested in more nutritious fractions originating from the outer grain layers or from the endosperm cell walls.”

North American Market

Dr. Linda Malcolmson, CIGI Director of Special Crops, Oilseeds and Pulses, points out that although the health claim was made in the U.S., barley is not a traditional food product in North America. However, ingredients

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Pasta is no longer simply pasta, as shown by customer support activity and other innovative research in CIGI’s pasta technology area. Much has changed and evolved since the pilot mill was converted to mill durum into semolina in 1980 and the facility was further upgraded to accommodate the opening of the pilot pasta plant in 1999.

“We were able to mill durum and test semolina but it wasn’t until 1999 that we could actually have pasta prepared and evaluated which completed our testing ability,” says Ashok Sarkar, Head of Milling and Pasta Technology. “Since then we

have operated a modern facility that allows us to compare semolina milled from different durum varieties and put together a complete information package.”

Improvements in the mill have also allowed for the testing of semolina for customers on the spot, he says. “Customers may decide they want a blend of semolina from different durum varieties or semolina and common wheat flour to make pasta of one kind or another. We are able to do that with this system and see the effect on quality immediately.”

Ashok says that although the mill has lab-scale equipment to produce

and test smaller quantities of wheat or barley, CIGI is also considering adding lab-scale equipment both for milling durum and for processing pasta products.

“This would allow us to work with a small amount of material so we can evaluate an even wider range of durum varieties as there are sometimes only small samples available for testing,” he says. “We would be able to work with perhaps three kilograms of semolina instead of 80 kilograms which is the amount the pilot pasta plant requires.”

Gord Carson, CIGI Director of Cereal Technology, says CIGI has begun developing some expertise in different areas of pasta production, using other commodities for products that may be geared toward premium markets. “We’ve been working on value-added ingredients in pasta that are focused on health such as flax, fibre and soy. We have loads of experience with making pasta out of durum semolina but when we add other ingredients, it changes its functionality and storage. You start looking at the overall impact, how to improve it, and you may get into different formulations which creates new challenges.”

For example, CIGI blended semolina with flax milled by a Manitoba company to process a different kind

Pasta Technology area activities take on a new twist

Myl Subramaniam (right), Technical Specialist in CIGI’s milling area, discusses a commercial pasta product made with a blend of commodities with customers from Pastas Doria, Colombia.

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of pasta. The company was looking to sell flax to an international company that produces specialty value-added pasta with other commodities such as lentils and chickpeas.

Gord says that developing new products through work for customers and CIGI-driven research projects provides CIGI with opportunities to work with other commodity groups and to offer new courses specific to customer needs.

Paul Ebbinghaus, Technician in Pasta Technology, says he has conducted some unique tasks for both customers and on his own in anticipation of future customer needs while more traditional work involves evaluation of durum varieties for the Canadian Wheat Board. “I just finished a project for an international company processing pastas with flavours such as olive oil, basil, and butter. They seemed really happy with the work done so far.”

Paul says he has also tested the use of rice and corn in pasta. “We produced

rice pasta for the first time basically for our own information in case we have customers inquiring about it. We also tried corn in pasta which was quite good. This product is already in the marketplace for people with celiac disease who can’t tolerate gluten in their diet.”

One current project involves the use of pulse flour in pasta, Paul says, adding that he would like to try more commodities as well such as barley.

Other tests have included measuring the effect of using different salts in processing on quality and how drying temperature affects pasta colour using a different number of drying programs. “We have temperatures ranging from 40°C to 88°C so if a customer comes in and asks if we can duplicate their product using their drying temperature, we can do that. We also used different salts that affected colour, just for our own reference.”

Gord says a lab-scale table-top extruder may be added to the pasta

technology area in the near future, allowing for the processing of different types of products like instant pastas and puffed cereals. “This is a departure from other work done in the pasta area but there is a lot of potential, even to extrude products for pet food manufacturers or animal feed, which is a low cost by-product of flour milling.”

Paul says he received training in extrusion in addition to his initial training on the pasta equipment in Switzerland at Buhler Inc. when he moved from the noodle technology area to the pasta area in 1999.

“The pasta area has really paid off,” says Ashok. “It not only has enabled us to offer programs of specific interest to customers, but also has successfully resulted in our ability to provide them the information they require to make sound purchasing decisions that has culminated in the sale of Canadian durum wheat. This has consequently served both their needs as well as the Canadian industry.”

Paul Ebbinghaus, Technician in CIGI’s Pasta Technology area, is a one-man operation in the pilot pasta plant, ensuring proper functioning of the pasta equipment, performing demonstrations, and conducting processing activity and test runs.

Paul started with CIGI in 1988 after studying agriculture at the University of Manitoba and working on his uncle’s farm near Lockport, Manitoba just north of Winnipeg. He began in the pilot flour mill working with Ashok Sarkar, now Head of Milling and Pasta Technology, for two years before moving to the pilot noodle plant where he worked until 1999 when the pilot pasta plant started up. “I approached Tony Tweed (then Director of Food Technology) about

working in this area and was sent to Switzerland for training at Buhler on setting up and running the plant as they were providing the equipment.”

Since his initial training at Buhler, Inc., Paul has undertaken further professional development in areas such as food extrusion technology in the U.S. and pasta technology in Italy. Last June he also participated in a Canadian Wheat Board investigative mission on pasta and couscous to Italy, Spain and Morocco.

“I keep busy enough working in the pasta plant,” he says. “What I like most

is the variety of projects. I don’t do the same thing every day. It’s great. I also especially enjoy meeting the people who visit CIGI and would like to convey a special hello to all of those I have worked with.”

With all the recent innovative types of pastas he has processed with commodities other than durum, what might be Paul’s personal favourite? “I

have tasted pasta made of flax, corn and other blends of pulses and have liked them… but my preference so far is just ordinary pasta,” he laughs.

Pasta Technician Paul Ebbinghaus removes pasta processed from durum semolina from the dryer.

Variety of pasta work rewarding

T E C H N O L O G Y


The preparation of another 2,000 plus flax muffins is on the menu for staff in CIGI’s analytical services area as CIGI continues its collaboration with the Canadian Centre for Agri-Food Research in Health and Medicine (CCARM) in an ongoing study assessing the health benefits of flax. The muffins are being used in the second phase of clinical trials being conducted by a team of researchers at CCARM under the leadership of Dr. Grant Pierce, Executive Director of Research at St Boniface Hospital Research Centre.

Flaxseed is a rich source of alpha-linolenic acid (ALA), an essential omega-3 polyunsaturated fatty acid that has been shown to significantly lower the body’s level of “bad” cholesterol and raise its level of “good” cholesterol, thus helping to prevent heart disease. Scientists also think that omega-3s play a beneficial role in other disease prevention, including hypertension, cancer, and inflammatory and immune disorders such as rheumatoid arthritis.

CIGI produced over 3,000 flax muffins last year for use in the first phase of the study, which assessed what form of flax best provides the beneficial omega-3 fatty acids, as well as effects on blood clotting ability, and the identification of

More muffinsany side effects. Now Dr. Pierce and his team will be evaluating the amount of flaxseed needed to sustain appropriate ALA levels in the bloodstream. Down the road another phase will examine other factors including age.

Dr. Pierce says this type of clinical research is key to determining what kind of health benefits people can expect from functional foods and nutraceuticals. “We want to know if they are efficacious. Are they good for you, are they safe for you, and if so which ones offer the greatest potential benefit.

“Working with Dr. Linda Malcolmson and her team at CIGI has allowed us to undertake these trials as they are able to tailor-make the muffins to deliver a precise level of omega-3 in each serving. They also taste great!”

CCARM is part of the St. Boniface Hospital Research Centre and the University of Manitoba in Winnipeg, Manitoba.

please

T E C H N O L O G Y


Want to enhance the quality of your yellow alkaline noodle products? Use fine flour milled from Canada Western Amber Durum (CWAD) wheat, says Dr. Bin Xiao Fu, head of CIGI’s noodle and steamed bread technology area.

Results of a CIGI study evaluating the use of durum wheat fine flour in alkaline noodle processing are featured in the July/August 2006 issue of Cereal Foods World, a publication of AACC International. Bin Xiao was the lead author of the research paper that details the ability of durum wheat, which is more commonly associated with pasta products and couscous, to produce smooth and uniformly hydrated yellow alkaline noodles (YAN) like those made from high quality common wheat flours.

“Durum wheat is not typically used in Asia where the tradition has been to use common wheat in noodle production,” says Bin Xiao. However, he believed that durum wheat, which is much higher in yellow pigments and lower in enzymatic activities responsible for noodle discoloration, would be ideal for producing YAN, particularly when colour is the first sensory quality by which noodles are judged.

With no scientific literature indicating that durum fine flour had ever been tested in Asian noodles, Bin Xiao and Technician Esey Assefaw were breaking new ground when

they began their evaluation. Their efforts were focused on the production of Ramen and Hokkien noodles, two major types of YAN.

It wasn’t long before Bin Xiao’s theory proved to be a reality. Following a series of evaluations in which noodles prepared from a sample of No. 2 CWAD flour were compared against noodles made from samples of No. 1 Canada Western Red Spring (CWRS) and No. 1 Canada Western Hard White Spring (CWHWS) wheat flour, it was concluded that alkaline noodles made from CWAD fine flour had much superior colour and better overall texture than those made from the CWRS and CWHWS flours.

“It’s the best flour we’ve ever seen for YAN,” says Bin Xiao. “The noodles made from CWAD had a very bright yellow colour with very slow discoloration and a firm texture. Not only did they meet our expectations, they went well beyond our expectations. You could never achieve this colour using common wheat flour.”

Their evaluation also determined that there is no need to make any adjustments to formulation and processing when using durum fine flour for noodle production.

This discovery holds great potential for premium markets like Japan, says Bin Xiao, which unlike many other Asian countries has the facilities to mill durum wheat. A Japanese milling company is in the process of producing durum fine flour for commercial sale after receiving a sample from CIGI and testing it in the production of alkaline noodles.

“From a processing perspective, if you want to make a big step forward in improving the quality of YAN, durum fine flour is the way to go,” says Bin Xiao. “For producers I think it’s exciting that we have identified another application for the high quality durum wheat grown in Western Canada.”

To request a reprint of the research paper “Evaluation of Durum Wheat Fine Flour for Alkaline Noodle Processing” appearing in the July/August issue of Cereal Foods World, please contact Bin Xiao Fu at [email protected].

Bin Xiao Fu (left) and Esey Assefaw were breaking new ground when they began investigating the use of durum fine flour in Asian noodles.

FlourNo.2 CWADNo.1 CWRSNo.1 CWHWS-1

L*75.4±0.4b75.9±0.2b78.3±0.3a

a*-1.04±0.08c-0.22±0.01a 0.53±0.04b

b*39.6±0.2a25.5±0.2c27.8±0.2b

L*70.1±0.3c71.3±0.1b73.4±0.1a

a*-0.56±0.05c0.08±0.02a-0.08±0.02b

b*38.1±0.1a24.5±0.1c26.0±0.2b

3 hr 24 hr

ª Means ± standard deviation, different letters within the same column denote significant differences (p ≤ 0.05)

Durum fl our excels at putting the yellow in alkaline noodles

In CIGI test results, the b* and a* values of the noodle sheets indicate that Ramen noodles made from durum fine flour have a vivid, strong, yellow colour. The b* values for the durum noodle sheets were more than 10 units higher than for the CWRS and CWHWS noodles.Minolta chroma meter readings for Ramen noodle sheetsa

P R O G R A M S


Program Highlights

3rd ANAC Grain Handlers SeminarApril 4

This one-day seminar held in Agassiz, British Columbia was developed by CIGI in cooperation with the Animal Nutrition Association of Canada (ANAC), the Canadian Grain Commission and Agriculture and Agri-Food Canada. It provided hands-on training in grain grading to feed manufacturing personnel. Sessions included instruction and demonstration of proper sampling techniques and the determination of test weight and dockage.

The 14 participants at the ANAC Grain Handlers Seminar took part in a number of hands-on sessions.

Korean Millers Executive SeminarMay 8 to 9

A seminar was held in Seoul, Korea for 22 milling industry executives from the Korea Flour Mills Industrial Association (KOFMIA). A Canadian resource team of five representatives from CIGI and the CWB gave presentations on a number of topics including the quality of Canadian wheat classes, information about the new Canada Western Hard White Spring (CWHWS) wheat class and a discussion on quality and new developments regarding Canadian red wheat.

The seminar concluded with a visit and dinner at the Namseoul Country Club.

Osaka Bakers Association Fellowship ProgramMay 23 to July 22

This fellowship program was sponsored by the CWB’s Japan office for the winner of the 2005 Osaka Bakers Association contest. The winner, Hajime Shimizu, spent two months in Canada with Canadian bakers and industry representatives in a study and work environment. In addition to practical technical sessions in CIGI’s pilot processing facilities and the CGC’s Grain Research Laboratory, Hajime participated in numerous tours, week-long training sessions and visits to commercial bakeries in Western and Eastern Canada. As part of the program Hajime also attended the 39th International Grain Industry Program. In Japan, Hajime works for the DONQ Boulangerie française in Osaka, a 101-year-old bakery that produces hundreds of different products on a daily basis.

Hajime at work in CIGI’s pilot bakery.


P R O G R A M S


Maspex-Poland Technical ExchangeMay 23 to 26

Three representatives from Maspex in Poland attended this technical exchange which focused on durum wheat. While in Winnipeg, the participants took part in technical sessions in milling, grading, pasta processing and sensory testing. The group also traveled to Saskatchewan where they visited a farm, elevator, and the Semiarid Prairie Agricultural Research Centre in Swift Current. Prior to leaving Canada, they also toured a commercial pasta plant in Brampton, Ontario.

39th International Grain Industry ProgramMay 29 to June 11

Spanning a two-week period, CIGI’s flagship international program welcomed 32 participants from 17 countries—one of the largest and most diverse group of customers ever to attend this program. By providing a broad understanding of grain handling, transportation, marketing and technology from both a Canadian and an international perspective, the program provided industry specialists with a broad array of information about subjects outside their usual areas of expertise. Lectures, practical sessions, and laboratory demonstrations by CIGI staff and industry resources formed the core of the program, which also featured a field trip across Western Canada for tours of a farm, processing facilities and primary and terminal elevators.

(l-r) Marcin Wiercinski, Hanna Danuta Mazurek and Anna Maria Chmiel examine pasta samples with Paul Ebbinghaus, Pasta Technician, during a technical session in CIGI’s pilot pasta plant.

Participants attended a session in CIGI’s test bakery led by Dr. Mingwei Wang, Technical Specialist, Baking Technology (right).

Barilla Technical Exchange ProgramJune 8 and 9

This technical exchange program focused on Canada Western Amber Durum wheat and in particular the new varieties Strongfield and Commander. The two participants spent time in technical sessions and discussions with representatives from CIGI, the CWB and CGC.

Participants (l-r) Greg Viers and William Ziehm with Gord Carson, CIGI Director of Cereal Technology.

P R O G R A M S


International Risk Management Program for BuyersJune 12 to 16

This program provided buyers an overview, with applications, for using risk management tools and practices when trading in the wheat market. The program included lectures on the structure and function of the wheat futures market together with current market outlooks. A series of eight workshops gave the 16 participants the opportunity to put theory into practice in a competition to successfully merchandise wheat for a fictional flour mill. Other topics included selecting a broker, and a discussion on corporate risk management issues.

The 16 participants attending the International Risk Management Program included buyers from six countries.

9th Canadian Millers Executive ProgramJune 23

This one-day program for 24 senior representatives from the Canadian milling industry included a half-day forum to address and update participants on current issues related to wheat quality and marketing.

CMBTC-CIGI Vietnam Malt & Malting Barley ProgramJune 24 to 30

3rd CIGI-CMBTC China Malting Barley ProgramJuly 10 to 20

Canada’s malting barley industry was front and centre during two programs held for customers from key Asian markets. In June eight people representing the largest brewing company in Vietnam and the country’s only malting plant, attended the CMBTC-CIGI Vietnam Malt & Malting Barley Program. This one-week program featured a series of classroom presentations, discussions, tours, and hands-on exercises in the Canadian Malting Barley Technical Centre’s (CMBTC) pilot malting plant and brewery. Vietnam is an important new market for Canadian malting barley.

Just over a week later 15 representatives from China, the world’s largest malting barley market, participated in the 3rd CIGI-CMBTC China Malting Barley Program. The participants were from 12 of China’s largest malting and brewing companies. In addition to classroom lectures and technical sessions in CMBTC’s facilities, the group also participated in a week long industry tour through Western Canada that included visits to a grain farm, malting plants, a brewery, an inland terminal and research centres. The program concluded in Vancouver where the focus was on the handling, inspection and certification of malt and malting barley cargoes.

Vietnamese participants Phuong Chi Tran (middle) and Anh Tuan Vu (right) examine a barley sample with interpreter Ngoc Tran during a tour of the Agricore United South Lakes Elevator in Stonewall, Manitoba.

Participants from the 3rd CIGI-CMBTC China-Canada Malting Barley Program toured the International Malting Company (IMC) plant in Winnipeg, where they met with Doug Wilkie, Assistant Plant Manager.

P R O G R A M S


Molinos Modernos-Guatemala Technical Exchange ProgramJune 26 to 28

During this three-day technical exchange program, three representatives from Molinos Modernos in Guatemala studied the grading specifications and the milling and baking qualities of CWRS wheat. Time was spent in a series of practical exercises and discussions with technical staff in CIGI’s pilot flour mill, pilot and test bakeries and with staff from the Industry Services Division of the CGC.

Molinos Modernos participants (second from left) Jorge Verbena Pacheco, Jürg Gygax, and Manuel Mendoza Castellanos display some of the baked goods produced during practical sessions in CIGI’s pilot bakery with Yvonne Supeene, Technical Specialist, Commercial Baking Technology.

6th Latin America-Canada Milling ProgramJuly 17 to 21

Thirteen participants from seven countries participated in this week-long program which focused on Canadian wheat and its quality characteristics and end-use processing properties. In addition to technical sessions in CIGI’s pilot and test facilities, the group also toured a grain farm and primary elevator and visited the CWB and CGC.

Participants take a close look at a wheat field during a visit to Braun Farms in Rosser, Manitoba.

2006 China-Canada Malting Barley SeminarsMarch 20 to 24

Seminars were conducted in Harbin, Chongqing, and Hangzhou, China to provide customers with information on the quality and performance of the current year’s malting barley harvest and the advantages of using Canadian barley in malt and beer.

The 2006 China-Canada Malting Barley Seminars, featured here in Hangzhou, China, included representatives presenting from the Canadian Malting Barley Technical Centre, Canadian Wheat Board, Canadian Grain Commission and University of Saskatchewan.

Offshore

P R O G R A M S


CWB Brazil-Chile Technical MissionApril 16 to 29

Visits by CIGI and CWB representatives to locations in Brazil and Chile included flour mills and bakeries with an aim to determine the requirements of the industry and for end products. Contact was also re-established with past and present customers who import Canadian wheat.

Yvonne Supeene (third from left), CIGI, visited with management and bakery staff at La Estampa in Santiago, Chile.

Interbake China 2006 and Technical VisitsMay 12 to 18

Representatives from CIGI and the CWB attended Interbake China 2006 in Guangzhou from May 12 to 14 and conducted technical visits until May 18. Held annually, Interbake China is one of the leading trade fairs in Eastern Asia, focusing on bakery-related equipment, materials and end products. The technical visits were aimed at investigating and gathering information on the Chinese market such as types of flour, end-use products, and market trends as well as to establish contact with customers. Visits included mills, bakeries and a baking school.

CIGI and CWB representatives visited with management of the Guangdong Baiyan Grain and Oils Industry Company Limited.

2006 Morocco, Spain and Italy Durum Technical MissionJune 15 to 22

CIGI and CWB representatives visited Canadian durum customers and pasta and couscous manufacturers in Italy, Spain and Morocco to determine future demand for extra strong gluten durum, to promote new varieties, and to understand customers’ needs.

Paul Ebbinghaus (far left) and Ashok Sarkar (far right), CIGI, and Earl Geddes (third from right), CWB, visited with representatives of Pasta Agnesi (Gruppo Colussi) in Imperia, Italy.

I N D U S T R Y N E W S


Jim Daun, Section Head of Oilseeds and Pulses with the Canadian Grain Commission (CGC), retired last March after 31 years.

As an oilseeds scientist in the Grain Research Laboratory (GRL), Jim was responsible for research and crop monitoring programs involving the quality of Canadian oilseeds. His areas of expertise included the composition and quality of canola, flaxseed, sunflower seed and soybeans; oilseeds processing and analysis; quality factors in pulse crops; and nutritional aspects of fats and oils.

Last year he retired from his long-time membership on the Western Canada Canola/Rapeseed Recommending Committee, the Prairie Registration Recommending Committee for Grain and as chair of the Expert Committee on Fats, Oils and other Lipids under the Canada Committee on Food. He continues to serve as chair of two ISO-related committees under the Standards Council of Canada.

“I always found the CGC was a great place to work,” he says. “A couple of times I was invited to work elsewhere but I enjoyed my work at the CGC and it

gave me opportunities to do things I wanted to do. They were very supportive.”

“Dr. Daun’s extensive work on the composition and quality of oilseeds and pulses has greatly helped the Canadian oilseed

and pulse industries develop,” says Dr. Peter Burnett, Director of the GRL. “He has been active within the Canadian and North American scientific communities, furthering our knowledge of oilseed analysis and crop monitoring.”

In 2005 Jim was elected a Fellow of the American Oil Chemists’ Society (AOCS), in which he served as president and in many other capacities over the past 33

years. The AOCS awarded him the H.W. Dutton award for Analytical Chemistry and the Canadian Section of AOCS presented him with a lifetime achievement award. He was also honoured with a Queen’s Jubilee Medal in 2002.

Jim has authored 114 technical articles including 70 in refereed journals, 16 book chapters, more than 400 reports and crop bulletins and 36 articles in conference proceedings. He also still serves as an Adjunct Professor at the University of Manitoba.

Even in retirement, he remains as busy, having formed a one-person consulting business in which he has worked on a couple of projects. He is also currently co-authoring an international book on canola and rapeseed with Bill Scowcroft, former GRL Director. “My wife says I do more research now than when I was working, which may be true because I don’t have all those crazy meetings!”

Jim says he is heavily involved in church activity and is looking at additional volunteer work. He also wants to continue mentoring young people in science, especially those interested in the Sanofi Aventis Biotechnology Competition. “I’ve always liked working with students, most of whom spent some time in the GRL lab. As a mentor you make

sure they do things right and give them a chance to learn what science is really about.”

He adds that he also enjoyed working with CIGI since 1975 on programs and as a contributor to the CIGI Grains and Oilseeds textbook. “I was on courses as a resource person on the oilseeds side and it was invaluable both ways. I always felt the international contacts were great. I used to also invite some people from the groups over for dinner as it was nice for them to see a Canadian household. It had an impact on my daughter too as she has a degree in international studies and is quite involved in international work. She said that was one of the things that influenced her, meeting people from all over the world.”

Jim says another highlight was the opportunity to meet with producers during CIGI’s domestic programs. “Farmers were my favourite group to talk to because they always had the best questions and kept you focused on what you should be doing.”

Retirements

Jim Daun


After nine years as general manager of the Canadian Wheat Board’s (CWB) Tokyo office, David Iwaasa officially retired in June. However, retirement does not mean he will no longer be working. Embarking on a different path, David says he will be serving as president of one of seven missions of the Church of Latter Day Saints in Japan which will have him take up residence in the city of Fukuoka on the island of Kyushi. He will be working for a three-year term with his wife Jane, in which they will be responsible for 120 missionaries. “We will be traveling extensively, meeting with all of the missionairies and leaders working in the area. In short, we expect it will be a very full three years.”

David joined the CWB in 1997 specifically to head up the Tokyo office, after working for more than two decades in international development finance, economic relations and financial institution regulation. “I have very much enjoyed working for the CWB, particularly being able to represent the CWB and western Canadian farmers in Japan and Korea,” he says. “It has

also been very rewarding to know that we have successfully sold the very best western Canadian wheat to some of the most demanding wheat customers in the world, and at prices which contribute significantly to western Canadian farm incomes. As a farmer’s son (growing up in Raymond, Alberta) it has brought me a great deal of satisfaction to know that the work I have done has been of benefit to western Canadian farmers.”

David says if he had been asked 15 years ago where his career path would lead, he would have seriously doubted that it would be working for the CWB in Japan. “At that time, I was working with the federal Department of Finance, responsible for aspects of

the NAFTA (North American Free Trade Agreement) trade negotiations. However, in retrospect some of what has taken place is not all that unusual and might have been anticipated.”

He explains that being of Japanese ancestry, he was attracted to working in Japan and fostering a better understanding between that country and Canada. Coming from a farming background also made him particularly

interested in being able to assist western Canadian farmers. Heading up the CWB office in Tokyo provided him a natural venue to serve both of these interests.

David says he has enjoyed working with CIGI on the various programs developed to benefit marketing activities in Japan and Korea. “In particular, I appreciated the help of CIGI in developing a special program where we were able to take the winners of the CWB bread baking contest in Japan and have them visit Western Canada and see where the wheat used in their bread is grown. The bakers loved being able to meet with the farmers who grew the wheat they used. They believed that western Canadian red spring wheat was the best bread wheat in the world. In addition, I felt that the farmers were

pleased to meet the bakers.” He says he also appreciated CIGI’s efforts in developing a special durum wheat/pasta program every two years, geared especially to the needs of CWB’s Japanese clients. “The program is translated into Japanese which enables us to invite a wide variety of durum and pasta specialists to attend. This has helped us to maintain our 100 percent share of the Japanese durum wheat market for more than a decade.”

One memorable story he recalls about working with CIGI didn’t happen to him personally but to another staff member from the CWB Tokyo office. A group of Japanese millers attending a CIGI program on September 11, 2001 had their flight from Winnipeg to Regina, Saskatchewan cancelled so CIGI chartered a bus to drive the group there and across the rest of Western Canada. “Along the way, late at night, one of the Japanese millers saw the northern lights for the first time in his life,” David says. “He persuaded the bus driver to slow down so he could get a better look. He credited the CWB and CIGI for having arranged for them to see the ‘aurora borealis’ in order to compensate for the long bus trip! Not bad for a job done in a pinch.”


David Iwaasa (front row, kneeling) during a CWB investigative food barley mission to Japan earlier this year (see story on page 8).

David Iwaasa

Retirements



After 35 years with the Canadian Grain Commission (CGC) in Winnipeg and Vancouver, Ken Nash will be retiring in September from his position as Regional Director of the Pacific Region.

Ken began his career with the CGC in Vancouver in 1971 as an Assistant Grain Inspector. Taking on positions of increasing responsibility with CGC operations, he became Supervisor of Inspection Operations for the Pacific Region, then moved to CGC headquarters in Winnipeg in 1989 where he was responsible for the training of inspection personnel across Canada. In 1991, Ken became Deputy Director of the Inspection Division in Winnipeg, responsible for Standards and Technology, and in 1994, he was appointed Regional Director of the Pacific Region, responsible for a full range of CGC operations and business opportunities at the ports of Vancouver and

Prince Rupert in British Columbia.

“Through my various roles with the CGC and the opportunities presented by CIGI, I have thoroughly

enjoyed meeting and interacting with people from around the world,” he says. “While one is focused on showcasing the Canadian system for quality and quantity assurance, you are also able to learn so much from these experiences.”

Ken says his involvement with CIGI began in 1979 when he was a participant on a course designed for CGC staff. “Since the mid-eighties, I have been more engaged as a resource person and have many lasting memories from these courses. Two come

Ken Nash (back row, centre) with participants from the 39th International Grain Industry Program in June 2006.

Ken Nash

to mind in particular. First, in the early nineties I was on an international course and remember the whole class being in a hot springs pool in Banff, Alberta as the snow started to fall and a Mormon choir began singing carols which was pretty impressive! The other was when I was in Cartagena, Colombia with a small group and we went to a piano bar. We had to climb a crumbling outside staircase high up into the night but at the top we were met with the spectacular sight of a backlit cathedral

which was unforgettable. But in spite of these lasting impressions, it is truly the people you work with on these courses that make everything worthwhile.”

Ken says although he plans to spend his retirement focused on his major pastime as a landscape artist he doesn’t anticipate leaving the grain industry entirely. “I will also be available in a consulting role within the industry, using the experience that I’ve gained over the years.”

Tell us your newsIf you have an appointment or news item from your organization that you would like included in the Industry News section please forward your information to:

Email: [email protected]: Institute Images 1000-303 Main Street Winnipeg, MB Canada R3C 3G7Fax: (204) 983-2642

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Former Canadian Special Crops Association (CSCA) Executive Director François Catellier left the CSCA in May and is now coordinating a special international project for 16 Manitoba municipalities as president of his own company, Golden Meadow International. Based in Manitoba, Golden Meadow offers international market development assistance and market intelligence to companies. François was with CSCA for 10 years on a part-time contract and during that time he says it was a real pleasure working with like-minded men and women in building a better special crops industry. He notes a major achievement from that period was the role the CSCA played, along with pulse grower groups from across the country, in creating Pulse Canada. “By uniting the voice of the trade with that of 25,000 pulse growers, we raised the bar with decision-makers in Ottawa. Pulse Canada is often referred to as a model of success for other industry associations.”

A frequent lecturer and participant during many of CIGI’s special crops programs in recent years, François says that CIGI provided the opportunity to spend quality time with many of Canada’s special crops customers. “The CIGI alumni will always be there as the years go by, and I look forward to keeping in touch with many of them.”

For anyone wishing to contact François his email address is [email protected]

As of this spring, Pulse Canada and the CSCA have merged staff operations. The two organizations remain distinct with their own boards. Staff now report through Pulse Canada CEO Gordon Bacon. Victoria Umin continues on as a staff member and is the anchor for CSCA activities within Pulse Canada.

Changes at CSCA

François (far right) with participants from the Brazil-Canada Special Crops Program in 2004.

Agricultural Hall of Fame Inductees

Manitoba producer Owen McAuley (below), whose family farm operation was profiled in a three-part series in Institute Images in 2005, has been inducted into the Manitoba Agricultural Hall of Fame. A respected farm leader and prairie producer, Owen has been described as someone who is as comfortable on a tractor as he is in a boardroom or behind a podium. He has been an active participant on many boards and committees, advising provincial and federal Ministers of Agriculture on a number of issues.

Joining Owen on the list of five 2006 inductees is the late Esmond Jarvis, chief commissioner of the Canadian Wheat Board (CWB) for 13 years. Esmond led the CWB during a period of record wheat exports. He was renowned for his work with the Manitoba and federal agriculture departments prior to his appointment as chief commissioner.

A formal induction ceremony was held in July. For more information visit the Manitoba Agricultural Hall of Fame web site at www.mts.net/~agrifame/

The POS Pilot Plant in Saskatoon, Saskatchewan has received its site license for manufacturing natural health products for sale in Canada. Licenses are granted by Health Canada based on a thorough review of items including the facility’s premises, equipment, sanitation, personnel, training, hygiene, material and process controls and recall systems.

The new license will provide an important advantage to researchers and clients by ensuring that potential new products are produced in a facility that conforms to regulatory requirements, helping pave the way for successful commercialization, say

The Canadian Wheat Board (CWB) and the Canadian Organic Certification Cooperative (COCC) are partners in a new pilot program to market organic prairie wheat during the 2006-07 crop year. The initiative is aimed at helping organic wheat growers develop new markets by leveraging the CWB’s international reputation for high-quality wheat and its network of marketing contacts.

Under the trial program beginning this fall, participating farmers will be offered the opportunity to market through the CWB for a pooled return and organic premiums. Currently, growers who want to sell organic grain either



market it themselves under the CWB’s Producer Direct Sale process or sell to the CWB’s accredited exporters.

The CWB will offer an organic delivery contract for high-quality milling wheat (Nos. 1 and 2 CWRS with high protein levels, to be determined once the harvest grade pattern is evident). Producers will be paid the conventional initial payment upon delivery, plus an initial organic premium. Producers would receive conventional adjustment, interim and final payments, with the remaining organic premium paid out at the close of the pool year. The CWB will also consider programs for lower grades of wheat, depending on crop conditions and market opportunities.

“Not only does this approach give us some risk-management benefits, it allows us to work cooperatively for our mutual benefit,” says COCC secretary Bill Rosher. The COCC will conduct contract sign-up, organize sampling and coordinate delivery while the CWB markets the organic wheat and administers the program.

From CWB news release.

POS Pilot Plant Receives Site License for Manufacturing Natural Health Products

POS representatives. “This site license is a distinct advantage to our clients in the wellness industries,” says POS President & CEO Robert E. Morgan. “Our clients can process and sell their products in full compliance with the natural health product regulations without fear of having their products pulled from shelves due to non-compliance within the manufacturing facility.”

POS Pilot Plant is a contract research and development organization that specializes in process and product development, toll processing, and analytical services for the bioprocessing industries

such as nutraceuticals, food and ingredients, cosmetics and skin care, pharmaceutical, industrial bioproducts, and agricultural biotechnology. Its facility features 11 laboratories and five separate pilot plant processing areas. Many CIGI participants who have attended past feed and oilseed programs have spent time at the POS plant for demonstrations in crushing, extracting, refining oil and formulating the finished oil products.

For more information visit www.pos.ca

From POS news release.

Organic wheat marketing partnership established



Projects aimed at improving malting barley quality through field agronomy studies and research into fusarium-resistant barley varieties have received financial support from the Canadian Wheat Board (CWB) and the Alberta Barley Commission (ABC).

Scientists from the Agriculture and Agri-Food Canada (AAFC) Research Centre in Lacombe, Alberta are coordinating the agronomy studies at sites across Western Canada which will evaluate the impact of agronomic management practices on malt quality. The goal is to provide farmers with practical information on

how to optimize yield and quality for selected malting barley. The project is being run in collaboration with the Canadian Grain Commission’s Grain Research Laboratory.

The CWB and ABC are jointly contributing $260,000 over four years to the effort. The project is also supported by Rahr Malting and the Government of Canada.

“This is very important because of its potential to increase supplies of selectable malting barley in Western Canada,” says Earl Geddes, CWB Vice-President of Product Development and Marketing Support.

Research seeks to enhance malting barley quality

Research into fusarium-resistant barley strains is also ongoing at the AAFC Research Centre in Brandon, Manitoba. The ABC and CWB have committed $135,000 and $300,000 respectively to this effort.

“Alberta has joined the fight against fusarium to help find ways to arrest this devastating crop disease before it can spread to our fields,” says Mike Leslie, ABC General Manager. “This is now a prairie-wide collaboration to combat a problem that costs farmers tens of millions of dollars a year in damage to our barley, and lost marketing opportunities.”

The Brandon research is also supported by Manitoba’s Agri-Food Research and Development Initiative, Saskatchewan’s Agriculture Development Fund (through the University of Saskatchewan’s Crop Development Centre) and AAFC’s Matching Investment Initiative, which matched funds from the Western Grain Research Foundation Barley check-off. This collaborative effort involves the public barley breeding programs in western Canada and AAFC researchers across the country.

From CWB news release.

P A R T I C I P A N T U P D A T E S


Back Row L to R: Randy Dennis, Orivaldo Balloni, Ray Bradbury, Charuphot Neesanant, Emeterio Gomez Sotres, Gerald Umbach, Javier Morales, Jorge Enrique Ramos, Lyndon Peters, Marcelo Grimaldi, Nelson De Maria, Bill Mooney.

Middle Row L to R: Dwayne Couldwell, Sethasan Sethakarun, Mohammed Masum, Tek Kuang Foo, Kyeong Won Cho, Chin H. Leong, Vichit Vitayatanagorn, Grant Halm, Somsak Sivanawin, Geoffrey Dex, Manzoor A. Malik, Pramotya Kaewphuang, Manish Kumar Agrawal, Jose Mendoza.

Front Row L to R: Bohyun Kim, Fazlur Rahman, Dave Hickling, Arnold Tremere, Elis Simone Ferreira, Safiul Azam, François Catellier.

2nd International Canola Program

The Second International Canola Program, held from September 27 to October 6, 1993, was the fourth and final international program held that year. There were 31 participants from 11 countries. The group spent the first part of the program in Winnipeg learning about seed grading, handling and marketing. The next three days were spent at the POS facilities in Saskatoon, Saskatchewan for a combination of classroom discussions and hands-on demonstrations, followed by visits to oilseed crushing, refining and packaging plants and a terminal elevator in Vancouver.

Here’s an update on the participants.

The largest group of international participants came from Thailand. Four of the five individuals continue to work for the Thai Vegetable Oil Co. Ltd. Charuphot Neesanant is Managing Director, Sethasan Sethakarun and Somsak Sivanawin are Deputy Managing Directors and Vichit Vitayatanagorn is a Director with the company. The fifth Thai participant, Pramotya Kaewphuang, has retired from Industrial Enterprises Co. Ltd. where he was the Production Manager.

From Korea, Bohyun Kim is now President of EWHA Oil and Fat Industrial Co. Ltd. At the time of the program he was Managing Director with the company. Kyeong Won Cho is General Manager for the Industrial Fibre and Product Business Unit with Samyangsa Co. He was previously an Assistant Manager with the company.



Fazlur Rahman from Bangladesh continues as the owner of Hasan Vegetable Oil Mills Ltd. Fazlur is also chairman of City Group, one of the largest commodity traders in the country. Under the group he owns a seed crushing plant, a flour mill and a water purification plant. He also has other businesses in the financial and metal sectors. In addition, Fazlur is Senior Vice President of the Bangladesh Vegetable Oil Refinery Association and Chairman of the Dhaka General Insurance Company Limited.

Also in Bangladesh, Mohammed Masum has set up a new company, Surovi Enterprise, which is involved in the commodity trading business. He also sells fertilizers to the market. At the time of the program Mohammed was Managing Director with Agri-Impex Ltd., which is no longer in business.

We were unable to locate Safiul Azam, a third participant from Bangladesh. During the program Safiul was Production Manager with Hamidia Oil Mills. The company is no longer in operation.

In Brazil Elis Simone Ferreira continues to work for Cocamar, where she is now Manager for International Markets (finished products). Orivaldo Balloni who also worked with Cocamar as Industrial Manager at the time of the program, has left the company. We were unable to obtain information on his current activities. We were also unable to locate Nelson De Maria, who was General Manager, Oil Seed Division with Esteve Irmaos S/A Comercio e Industria in Sao Paulo. He is no longer with the company.

Mexican participant Jorge Enrique Ramos continues to work as General Manager of Aceites Del Mayo, S.A. de C.V. Javier Morales also remains as General Manager with Productos Lirio, which was formerly called Grasas Mexicanas S.A. de C.V. He is now based in Monterrey. Emeterio Gomez Sotres and Jose Mendoza have both left their respective companies. Emeterio was with Industrial Aceitera S.A. de C.V. and Jose worked for Cargill Mexico.

We were unable to obtain information on their current activities.

Marcelo Grimaldi from Paraguay is now working in Sao Paulo, Brazil where he works for ADM Brazil as General Manager of their Cocoa Division in South America. At the time of the program Marcelo was Commercial Manager with Adesa in Asuncion, Paraguay. He left there in 1997 and prior to assuming his current position in 2003 he worked as General Manager with Continental Grain before joining ADM where he was the company’s president in Paraguay. He transferred to Brazil in 2001.

There were seven Canadian participants. Ray Bradbury is now Export Trade Manager with ADM in Decatur, Illinois, U.S.A. where he trades crude oils including canola, palm and sunflower. Prior to joining ADM two years ago, Ray was on the trading floor at the Winnipeg Commodity Exchange. During the program he was a Senior Trader with XCAN Grain Pool in Winnipeg.

Dwayne Couldwell who was with Northern Sales Co. Ltd. at the time of the program is now Export Manager with Paterson GlobalFoods Inc. in Winnipeg. He has been with the company for 11 years.

Randy Dennis continues to work for the Canadian Grain Commission (CGC) and was appointed Chief Grain Inspector for Canada in May 2005. He is based in Winnipeg. During the program Randy was working with the CGC in Vancouver, British Columbia.


Participants visited the POS Pilot Plant in Saskatoon, Saskatchewan.

While on a field trip through Western Canada, the group enjoyed a stop in scenic Banff, Alberta.



Grant Halm who was with Canagrain International in Vancouver in 1993 now works in Kelowna, British Columbia where he is a Senior Program Analyst in the business risk management branch of the British Columbia Ministry of Agriculture, Food and Fisheries.

Bill Mooney remains in Vancouver where he is General Manager, Terminal Operations with Saskatchewan Wheat Pool. Bill was with Pioneer Grain Terminal in Vancouver at the time of the program.

In Winnipeg, Lyndon Peters is Product Manager with Ceredian Canada, a human resources services company. Prior to joining Ceredian, Lyndon worked for software company Linnet Systems as well as the Winnipeg Commodity Exchange. During the program, he was with Agriculture and Agri-Food Canada.

Gerald Umbach, who was with Agriculture and Agri-Food Canada in Ottawa, retired in 2003 from his position as Senior International Commodity Officer in the International Markets Bureau. During 2003-04 Gerald served as President of the Ontario Institute of Agrologists and continued as a board member until 2005. He now enjoys golf and gardening in the summer and travelling in the fall and winter.

Representing the Canola Council of Canada on the program was François Catellier. François left the Canola Council to become Executive Director of the Canadian Special Crops Association in 1996. He recently left this position to pursue other interests (see story on page 23).

CIGI representatives Dave Hickling and Arnold Tremere have both left the organization. Dave is now Vice-President, Canola Utilization with the Canola Council of Canada. Arnold Tremere retired in 2002 and is living in Medicine Hat, Alberta. Arnold was CIGI’s Executive Director and Dave was Director of Feed Technology.

In addition to those mentioned previously, we were unable to obtain current information about the following participants: Manish Kumar Agrawal (Nepal), Geoffrey Dex (South Africa), Tek Kuang Foo (China), Chin H. Leong (China), Manzoor Malik (Pakistan).

Thank you to the staff of the Canadian Trade Commissioner Service for their assistance in locating the international participants from the 2nd International Canola Program.

More news from participantsIn July, Tony Tweed, CIGI’s Director of Programs received a note from Mohamed Ben Issa in Libya. Mohamed recently became Sales Manager (Libya office) with Two Three Trading S.A./Switzerland. The company sells wheat to domestic mills. Previously he worked for the National Supply Corporation in Tripoli. Mohamed participated in a durum wheat program in 2003.

Maureen Bader, one of the ‘lost’ participants from the 1st International Feed Grains and Feed Ingredient Program highlighted in the April 2006 issue, has been found. During the program in 1993 Maureen was working with the Canadian Wheat Board (CWB). After leaving the CWB in 1997 she moved to British Columbia where she worked in Trade Finance for a major bank in Vancouver and later became Manager of Communications with the Prince Rupert Port Authority. She is now living in Victoria where she is working in communications with the provincial government’s Ministry of Energy and Mines.

Participant news and updates may be sent to Institute Images as follows:

Email: [email protected]: 1000-303 Main Street Winnipeg, MB Canada R3C 3G7Fax: (204) 983-2642

Upcoming open enrolment courses

Asian Noodle Technology Short CourseSeptember 11 to 13, 2006January 8 to 10, 2007

Milling Short CourseOctober 16 to 18, 2006January 29 to 31, 2007

Primary Elevator Operators CourseMarch 5 to 8, 2007March 12 to 15, 2007

For details go to www.cigi.ca

This magazine is printed with inks containingvegetable derived materials.

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