INSTITUTE IMAGES

INSIDE: Agricultural Centre of Excellence report/Research into new pulse foods
INSTITUTE
IMAGES
April 2006
A SALUTE
TO OUR
PARTNERS IN PROMOTING
CANADA’S FIELD CROPS
INSIDE
INSTITUTE
IMAGES
Executive Director’s
Message
Saying thanks
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3
10
13
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Executive
Director’s
Message
CIGI
& Industry
News
Profile
Programs
Technology
Participant
Updates
Institute Images is published by the
Canadian International Grains Institute.
Editor
Heather Johnson
Contributing Writers
Ellen Goodman
Heather Johnson
I
n this issue of Institute Images we recognize the nearly 100 organizations
and over 300 individuals from throughout the grain industry who contributed
their time and expertise to CIGI programs in 2005.
As you will see from the special insert that has been created, the list includes
resource people from British Columbia to Nova Scotia working in all facets of
our industry, from family farms, producer organizations and research centres
to marketing organizations, handling facilities and government agencies.
Collectively during lectures, tours and workshops, you have provided CIGI
program participants with a unique look at our industry across the value chain,
demonstrating a diversity of knowledge and skills that is second to none.
Our industry has changed significantly since CIGI was established in 1972. CIGI
has also evolved as our work with a growing variety of field crops has created
opportunities to work with more individuals and organizations in different
regions of the country.
What hasn’t changed is the importance of providing customers with the
chance to meet and learn from individuals throughout the industry who have
real-world experience and up-to-date information to share. The value of
this ongoing exchange has proven itself time and again as together we have
developed a better understanding of our customers’ needs and reinforced
Canada’s reputation as a trusted supplier of quality crops in markets around the
world.
The busiest time in CIGI’s program schedule will soon be here and with it comes
new opportunities to welcome participants from around the world as they meet
with people from farm to port. At a time when customers are seeking more
information about product quality and safety, the impact of our joint efforts
can never be underestimated. As always we look forward to working with our
industry colleagues and on behalf of CIGI, I thank you for your continuing
commitment.
Design and Layout
Warren Alejandro-Yarema
Photography
Raelene Eger
Lee Huscroft
Tammy Lowdon
Jeff Pruden
Richard Warren
Inquiries and submissions may be directed
to the attention of:
Institute Images
Canadian International Grains Institute
1000-303 Main Street
Winnipeg, Manitoba, Canada R3C 3G7
Phone (204) 983-5344
Fax (204) 983-2642
E-mail [email protected]
Visit our website at:
www.cigi.ca
Barry W. Senft
Executive Director
C I G I
&
I N D U S T R Y
N E W S
New federal
agriculture
minister
visits CIGI
The Hon. Chuck Strahl,
the new Federal Minister of
Agriculture and Agri-Food
and Minister for the Canadian
Wheat Board, visited CIGI at
the end of February where
he toured the facilities and
met briefly with several staff.
During his Winnipeg visit,
Minister Strahl also met with
other industry leaders from a
number of organizations.
Researchers to
develop new food
products from
pulses
A team of researchers at the
University of Manitoba (U of M) will
be developing new food products
from pulse crops using technologies
such as steaming, roasting and
micronization (an intensive heat
treatment that reduces cooking times
for pulse crops such as beans), with
funding from the Agri-Food Research
and Development Initiative (ARDI)
and Saskatchewan Pulse Growers
(SPG). In support of the project, CIGI
will process the pulse flours used in
the products.
Dr. Susan Arntfield at the U of M’s
Department of Food Science will be
leading the project. “The scope of our
research is quite broad,” she says. “We
will be doing more traditional work,
such as making composite flours using
pulses and wheat, but we will also be
examining particular health benefits
At the end of his CIGI tour Chuck Strahl (second from left) was presented a gift
of pasta samples produced in CIGI’s Pilot Pasta Plant using different varieties
of Canada Western Amber Durum (CWAD) wheat. Pictured with the Minister
are (l-r) David Anderson, Parliamentary Secretary; Barry Senft, CIGI Executive
Director; Len Edwards, Deputy Minister, Agriculture and Agri-Food Canada and
Art Macklin, Chair, CIGI Board of Directors.
that may be derived from consuming
certain components of pulse products
and determining how to deliver
these benefits to consumers in new
products.”
For CIGI the project is an excellent
opportunity to work with industry
and support efforts to develop new
markets for pulse producers. “We are
pleased to cooperate with researchers
at the U of M on this project” says Dr.
Linda Malcolmson, CIGI’s Director
of Special Crops, Oilseeds and
Pulses. “CIGI expanded its technical
capabilities to include pulses when
it opened its pilot pulse processing
facility a year ago. This facility has
allowed us to undertake research
in the pulse area and more projects
are planned, particularly in the
development of pulse food products
in keeping with Pulse Canada’s vision
to increase consumption of pulses in
North America.”
“The pulse industry is looking to
add value to this commodity by
developing high value consumer
products,” said ARDI Chair David
Gislason. “New products and new
markets are essential in positioning
producers to receive a stable price for
their product in the future.”
Kofi Agblor, Research and
Development Manager for SPG, says
his organization provided funding
to Dr. Arntfield as part of a broader
research initiative in pulse quality
and utilization. “SPG believes that
the future sustainability of the
pulse industry lies in developing
new uses and markets, through
the development of innovative
products. Dr Arntfield’s project is
fully aligned with the SPG research
strategy.”
The ARDI and SPG grants are $135,000
and $141,450, respectively, over
two years. ARDI is a research and
development granting program of
Agriculture and Agri-Food Canada
and Manitoba Agriculture, Food and
Rural Initiatives.
For more information:
http://www.gov.mb.ca/agriculture/
research/ardi/
http://www.saskpulse.com/
From ARDI news release.
Institute Images / April 2006
3
C I G I
&
I N D U S T R Y
N E W S
Appointments and Promotions
photo
4 Institute Images / April 2006
Yvonne Supeene has been
promoted to the position of Technical
Specialist, Commercial Baking
Technology at CIGI. Her activities
include technical demonstrations and
investigative studies related to bread
production and advising on bakingrelated technical concerns. Yvonne
joined CIGI in 1990 and since then
has traveled extensively throughout
the world acquiring international
baking expertise. Prior to joining CIGI,
Yvonne worked in a large Winnipegbased commercial bakery where she
became bakery manager. Yvonne
studied Commercial Baking at Red
River College in Winnipeg, and has
since acquired many short baking
course certificates.
Rani Funk joined CIGI as
Program Assistant in October 2005.
She works closely with the staff of
the Programs Department and is
responsible for the compilation and
distribution of all lectures and resource
materials for program participants.
Prior to coming to CIGI Rani worked
in the Corporate Services Department
of a furniture manufacturer. Her
previous experience also includes
working in the motion picture
and audio recording industries in
Manitoba. She holds a Bachelor of
Arts degree from the University of
Winnipeg with a double major in
sociology and conflict resolution
studies.
Jackie Blondeau has joined
Pulse Canada as Director of Market
Development. Originally from
Saskatoon, Saskatchewan, Jackie
has spent the majority of her career
involved in business and international
market development in the agriculture
sector, including several years as the
International Business Development
Specialist with Saskatchewan
Agriculture and Food. worked for
Jackie also worked for Saskatchewan
Pulse Growers as their Communications
Manager and Special Projects
Manager. In her new role with Pulse
Canada she is responsible for market
development activities in Europe and
Latin America. Jackie has a Bachelor of
Commerce degree in Marketing from
the University of Saskatchewan.
Mike Leslie joined the Alberta
Barley Commission as General
Manager last November. The
Commission is a not-for-profit
organization funded and directed
by Alberta barley producers and,
acting on their behalf, co-ordinates
and sponsors research, market
development, technology transfer,
and policy development. Mike’s
lengthy experience has included
involvement in Canadian agribusiness,
international market development
and trade as a manager, consultant
and trainer. Prior to his current
position Mike worked as a Knowledge
and Investment Officer with AVAC
in Calgary, Alberta, and served as
President of Nakodo Consulting with
offices in Calgary, Portage la Prairie,
Manitoba; and Tokyo, Japan. He has
also worked for marketing and trade
organizations and government.
C I G I
&
I N D U S T R Y
N E W S
Organizations support taking
next steps in creation of agricultural
centre of excellence in Winnipeg
An independent report
recommending that plans move
ahead for exploring the creation of
an agricultural centre of excellence in
Winnipeg has been released by the
five principal industry organizations
who commissioned the study.
The report was prepared by Meyers
Norris Penny LLP (MNP) on behalf
of the Canadian International
Grains Institute (CIGI), Agriculture
and Agri-Food Canada (AAFC), the
Canadian Malting Barley Technical Centre (CMBTC),
the Canadian Grain Commission (CGC) and the
Canadian Wheat Board (CWB). The study was
announced in May 2005 with funding provided by
Western Economic Diversification Canada and the
principal organizations.
“The five principal organizations fully support
exploring the centre of excellence concept and the
MNP report gives us the foundation upon which to
proceed with the next steps in formulating a vision
for the centre and determining the right model to
meet our objectives,” says Barry Senft, CIGI executive
director and chair of an industry committee assessing
the needs and opportunities for a future building.
The centre of excellence concept is based on bringing
together all or some of the principal organizations
into one facility that would incorporate crop research,
market development and quality assurance activities.
It could house a vast array of laboratory space, pilot
processing facilities, offices, classrooms, greenhouses
and environmental chambers. Work at the centre
would be focussed on three core pillars: research,
education and practice.
Collaboration amongst the five organizations is
already extensive and the study acknowledges their
potential to realize even greater
effectiveness in meeting the needs
of industry through the creation of
a world-class centre that would be
home to a unique mix of expertise.
Among the possible benefits stated
in the report are opportunities to
foster innovative spirit, leverage
resources, improve cost efficiencies,
achieve yield and quality gains,
reduce development timeframes
and facilitate new product
innovation.
“The study indicates that major benefits are likely to
be achieved through the establishment of a centre
of excellence,” says Barry. “At its highest degree of
success, a centre of excellence has the potential to
generate significant economic benefit and value for the
Canadian grain industry. While a number of details
need to be worked out, the concept is supported
by industry opinion, by each of the principal
organizations and through evidence from leading
models in other parts of the world.”
Input to the report was received from the five
principal organizations as well as from a broad
cross section of industry stakeholders through
provincial consultation sessions held last summer in
Saskatchewan, Alberta, Manitoba and Ontario. The
MNP team also researched similar concepts in place in
Australia and the United States.
“This is an exciting development for our industry,”
says Barry. “By working together to establish a centre
of excellence, we have the potential to create a onestop shop for showcasing Canada’s innovation and
leadership in grains and grain products to the world.”
A full copy of the MNP report is available on the CIGI web
site at www.cigi.ca
Institute Images / April 2006
5
C I G I
&
I N D U S T R Y
N E W S
U.S. barley
claim may
boost
health of
Canadian
industry
The Canadian barley industry
may see future benefits from the U.S.
Food and Drug Administration’s
(FDA) announcement in December
allowing food manufacturers to use
a health claim that foods containing
barley may reduce the risk of coronary
heart disease. The claim was approved
on the basis that barley contains beta
glucan, which can reduce serum
cholesterol, as well as insoluble fibre
and tocopherols.
“This U.S. FDA announcement was
an excellent Christmas gift,” said Mike
Leslie, General Manager of the Alberta
Barley Commission, an organization
dedicated to barley promotion and
advancement. “By linking barley to
health in the U.S. we are building
momentum for tasty heart healthy
barley food products that have the
added benefit of whole grains for
everyday consumption. We need to
work together with industry, millers,
bakers and nutritionists to obtain the
same health claim here in Canada for
the benefit of Canadian consumers as
well.”
From recent discussions with
representatives from the Canadian
Wheat Board and Agricore United,
more attention is expected to be given
to market development efforts for food
barley, says Dr. Linda Malcolmson,
6 Institute Images / April 2006
CIGI Director of Special Crops,
Oilseeds and Pulses. “We would like
to have the same health claim for
Canada but that could take some
time. However, the U.S. health claim
is a significant step for the Canadian
market since the claim draws attention
to the benefits of using barley in food
and ultimately this will lead to more
foods being formulated using barley.
It may also provide an opportunity for
Canada to sell barley to the U.S. and
elsewhere.”
John Dean, Manager of Market and
Technical Development at Agricore
United, agrees the U.S. health
claim may promote new market
opportunities for Canadian food
barley, noting a similar claim is used
with products containing oats. He
expects to find out what U.S. food
companies may be interested in using
in their products to get an indication
of the potential for whole barley
or barley flour from waxy hulless
barley which contains high levels of
beta glucan. “The big prize would be
getting a major food manufacturer
in the U.S. wanting to use barley in a
product, like General Mills uses oats in
Cheerios cereal.”
Linda says traditional and nontraditional areas are being looked
at for market development. She
explains that the traditional market is
focussed on food products in Japan
such as barley tea, miso (a fermented
condiment) and rice extender, while
the non-traditional markets in North
America require a strategy for market
expansion. Products that may be
made with barley include noodles and
tortillas, which are usually made with
wheat or corn flour.
A recent CIGI technical mission to
Japan on food barley is also expected
to yield more information on their
market requirements and the U.S.
health claim may have a further
impact on the production of barley
foods in that country as well (see story
in next issue of Institute Images).
John points out that Japan has
already been promoting the health
benefits of barley and is introducing
new products containing barley
such as snack foods, beverages and
microwaveable soups.
He adds that the barley industry
can benefit from domestic activity as
well. For example, Agricore United
is currently working with Cevena, a
bioproducts company in Alberta that
extracts beta glucan from barley as a
food supplement. CIGI is also assisting
Cevena in food product application
testing of their extract.
C I G I
&
I N D U S T R Y
CWB and COFCO announce
new technical centre in Beijing
The Canadian Wheat Board (CWB) and the China
Cereals Oilseeds and Foodstuffs Corporation (COFCO)
announced joint plans in December to establish a training
and technical centre in Beijing. The centre, slated to open
in April 2007, will support China’s milling and foodprocessing industry.
“Due to strong economic growth and increased demand
for premium-quality, wheat-based foods, China is poised
to become an even more important market for western
Canadian wheat,” says Adrian Measner, CWB President
and CEO. “This technical centre will provide Chinese
wheat processors with the information they need to make
the most of this high-quality product.”
COFCO President Liu Fuchun said the CWB China
Technical Centre is a natural extension of a long
relationship between COFCO and the CWB.
“We have enjoyed doing business with the CWB for many
years,” he says. “The CWB China Technical Centre grows
naturally out of a long and positive relationship.”
N E W S
The facility will provide training, educational seminars,
technical exchanges and technical support to CWB
customers and will promote the use of western Canadiangrown grain in a range of bread and noodle products. CIGI
will be involved in developing technical programs and
training activities.
“The establishment of a technical centre in China offers us
a further opportunity to promote the grain of Canadian
producers and to focus on the end product needs of
customers on-site,” says Barry Senft, CIGI Executive
Director.
The CWB will provide capital funding of $1 million to
establish the centre, with operating costs being shared
between the CWB and COFCO. The CWB’s contribution
will be funded through its special account that holds
farmers’ cheques which have remained uncashed for six
years or more. Decisions regarding location of the centre,
equipment and staffing will be made throughout 2006.
The relationship between the CWB and COFCO has
spanned more than four decades. Since the 1960s, COFCO
has purchased more than 115 million tonnes of western
Canadian wheat. For the past two crop years, it has been
the CWB’s biggest customer.
From CWB news release.
Study examines beer foam
Brewers can measure the volume, stability, and length
of time beer foam maintains its shape after pouring, but it
remains somewhat of a mystery as to how
foaminess remains the same beer after beer.
Researchers in Winnipeg are looking for
the answer to how this foamy consistency
is maintained by studying the proteins
found in malting barley, beer’s crucial
ingredient. The research takes advantage of
ground-breaking technology for studying
and characterizing proteins developed by
physicists at the University of Manitoba.
Dr. Werner Ens, a professor in the
Department of Physics and Astronomy
at the University of Manitoba, and Dr.
Marta Izydorczyk, Program Manager of
Barley Research at the Canadian Grain
Commission, are studying specific proteins
to identify those responsible for the
characteristics of beer foam and beer haze.
Unlike foam, haze in beer is not desirable in
the North American market. Finding out which proteins are
responsible for both characteristics, and to what extent, may
be the first piece of a large puzzle.
“If we can isolate and identify all proteins participating in
foam and haze production, then we can manipulate them,
either through malting barley breeding
programs or in the processing stage,”
Marta says.
The research, funded by the Agri-Food
Research and Development Initiative
(ARDI), the Brewing and Malting Barley
Research Institute and the Canadian
Malting Barley Technical Centre, could
lead to the development of new tests to
more accurately predict how Canadian
malting barley will respond during the
malting and brewing processes.
“Ultimately, this research could lead to
increased demand for Canadian malting
barley,” says ARDI Chair David Gislason.
“By enhancing the malting and brewing
qualities of Canadian barley, we can
increase the competitiveness of our barley
on the world stage.”
From Canadian Grain Commission news release.
If you have an appointment or news item from your
organization that you would like included in the Industry
Institute Images / April 2006
7
Photo courtesy of On Campus News,
University of Saskatchewan.
C I G I
A unique-in-Canada
$3 million pulse crop research
lab opened in November at the
University of Saskatchewan (U
of S). The new state-of-the-art
lab is expected to meet the crop
breeding and research needs of
the pulse industry for the next 30
years and help western Canadian
producers meet the increasing
international demand for pulses.
The lab adds 1,200 square metres
of space to the existing U of S
Crop Science Field Laboratory
and for the first time all aspects
of pulse research programs at the
university’s Crop Development
Centre (CDC) are located together,
increasing efficiency and allowing
for the expansion of research
programs into crops such as peas,
lentils, chickpeas and beans.
&
I N D U S T R Y
N E W S
Pulse crop field lab opens at
University of Saskatchewan
CDC Director Rick Holm said work at
the new lab will advance development
of new crop varieties, improve disease
management and enhance quality.
“We now have the space and research
capability to take Saskatchewan pulses
into the future, whether it is varieties
that perform better in our province’s
fields or varieties that meet the
requirements of current and emerging
markets.”
In January, Saskatchewan Pulse
Growers (SPG) and the U of S also
announced a new long-term pulse
breeding agreement worth
$21 million over 15 years. In return
for core funding of its pulse breeding
program, the U of S has given SPG
exclusive global distribution rights
for new varieties of peas, lentils,
chickpeas, dry beans and new pulse
crops such as fababeans and soybeans.
Holm said the funding commitment
“provides much needed longterm stability that will allow us
to concentrate on our major
objective—to improve economic
returns to producers and the rest of
the agricultural industry through
the development of improved pulse
crop varieties.”
Saskatchewan’s 20,000 pulse
growers produce 99 percent of
Canada’s lentils and 70 percent
of its peas. Canada is the world’s
largest exporter of peas and lentils
and a major exporter of chickpeas.
Since 1971 the CDC has released 92
pulse crop varieties.
The pulse crop field lab project was
spearheaded by SPG and received
support from the governments of
Canada and Saskatchewan and
numerous industry partners.
From University of Saskatchewan
news releases.
CWB helps fund research to fight fusarium in barley
The Canadian Wheat Board (CWB) has committed
$300,000 to assist scientists in the fight against fusarium
head blight in barley. The funding, announced in
February, will support the fusarium head blight research
program at Agriculture and Agri-Food Canada’s (AAFC)
Brandon Research Centre in Manitoba.
Lead project scientist, Dr. Bill Legge, said that program
funding to date, including CWB contributions, has
resulted in increased capacity for barley nurseries and
more testing for deoxynivalenol (DON), which is the
mycotoxin produced by this disease. Funding has also
been committed by AAFC’s Matching Investment Initiative
and the Crop Development Centre at the University of
Saskatchewan, supported by Saskatchewan’s Agriculture
Development Fund.
“Increased capacity improves the accuracy of our tests
and, therefore, improves the accuracy in selecting and
advancing fusarium-resistant lines of barley,” says Bill.
The program is in its final stage of research in developing
8 Institute Images / April 2006
barley varieties of all classes that are more resistant to
fusarium and have lower mycotoxin levels.
“Fighting fusarium is important to farmers and our
international barley customers, as well as the Canadian
grain, malting, brewing and livestock feed industries,” says
Ken Ritter, Chair of the CWB’s farmer-controlled Board of
Directors, which approved the three-year funding. “This
project demonstrates the effort we all make to maintain the
highest quality in Canadian grain that is sold all over the
world.”
Fusarium is one of the worst disease problems farmers are
experiencing, costing them tens of millions of dollars a year
in crop damage. Farmers have also provided long-term
funding support to breeding efforts toward barley varieties
with improved fusarium and DON resistance through the
barley check-off fund administered by the Western Grains
Research Foundation.
From CWB news release.
C I G I
&
I N D U S T R Y
N E W S
Research initiative
aims for better
drought prediction
A team of scientists from Saskatchewan, Alberta, Manitoba and Quebec
have established the Drought Research Initiative (DRI), a new research network
studying the characteristics and processes involved in drought with the goal
of improving the ability to predict and deal with it. The initiative is jointly led
by scientists from McGill University in Montreal, Quebec and the University of
Saskatchewan in Saskatoon.
Information on the DRI web site describes the huge impact drought has on
society, the economy and ecosystems. The devastating drought that affected the
Canadian Prairies from 1999 to 2004 is considered one of Canada’s worst natural
disasters.
By focussing their efforts on this prolonged drought, the DRI team will examine,
among other things, the physical characteristics of droughts, their structure, how
they form, how they evolve and how they end. The new information will help
improve the ability to predict future drought episodes and to address critical
issues of importance to society.
The initiative is funded in large part by the Canadian Foundation for Climate
and Atmospheric Sciences (CFCAS), which is providing $3 million to this
collaborative effort. The DRI team includes 14 investigators and 12 additional
collaborators from universities, federal and provincial agencies and the private
sector.
Tell us your news
If you have an appointment or news item from
your organization that you would like included in
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information to:
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Institute Images
1000-303 Main Street
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(204) 983-2642
Submissions may be edited for style and length.
Facts about
drought in
Canada
Drought episodes then and now
● During the past two centuries, at
least 40 droughts have occurred
in western Canada with multi-year
episodes being observed in the
1890s, 1930s, and 1980s.
● Drought is a major concern in
Canada but rarely has it been
as serious or extensive as the
1999-2004 episode. This event
produced the worst drought in over
100 years in parts of Canada and
in particular, the Canadian Prairies.
The impact on the Canadian
economy in 2001-2002
● Prolonged droughts are among
Canada’s costliest natural
disasters and have major impacts
on a wide range of sectors
including agriculture, recreation,
tourism, health, industry, the
energy sector (hydro-electricity),
and forestry.
● A preliminary analysis of the
2001 and 2002 drought years
in Canada suggests the Gross
Domestic Product lost some $5.8
billion in 2001 and 2002, with the
largest loss—more than
$3.6 billion—occurring in 2002.
● Over 41,000 jobs were lost due
to drought during 2001 and 2002.
● Drought contributed to a
negative or zero net farm income
for several provinces, for the
first time in 25 years (Statistics
Canada, 2003). Agricultural
production over Canada dropped
by an estimated $3.6 billion in
2001-2002.
Source: DRI web site.
For more information visit
the DRI web site at
www.meteo.mcgill.ca/dri
Institute Images / April 2006
9
P R O F I L E
Eye on the market
Agricore United’s John Dean has his hands full promoting
Canadian products in an increasingly competitive marketplace
Had John Dean decided to pursue studies in medicine
as a young man in the United Kingdom (U.K.) today he
likely would not be promoting Canadian agricultural
products in the international marketplace and working to
obtain the best possible returns for farmers.
Since 1993 John has worked for Agricore United (formerly
United Grain Growers) as Manager of Market and Technical
Development. His work has included the introduction of
Linola™, a low linolenic flax; involvement in other oilseeds
and special crops; identity preserved wheat and food barley
programs; and accessing new domestic and export market
opportunities. In these efforts he also has obtained support
from CIGI, particularly in the processing of samples for the
promotion of new products.
John’s agricultural career took root in the U.K. after he
changed his mind about studying medicine. “I decided
I was too lazy at school,” he laughs. “I was inspired by
a friend who studied medicine at Cambridge and used
to show me his collection of human bones. I thought,
wow, I want to be a doctor – but the light dawned and
I realized what it would take!”
John redirected his talents and acquired a Bachelor
of Science degree in agriculture from London
University. He then worked for Imperial Chemical
Industries (ICI) in Overseas Development before
emigrating to Canada with his wife Eileen in
1968 to complete graduate studies in Plant
Science at the University of Manitoba. “Before
I began my Master of Science program I had
a summer job working on a forage project
in animal science out at Glenlea Research
Station (located about 15 kilometres south of
Winnipeg). It turned out there was record
rainfall that summer so the pastures were
swamped with standing water. We had to
round up the cattle to send for testing and
while I was chasing around after them I got so
eaten alive by mosquitoes both my arms swelled
up. That was my introduction to Western Canada!”
After graduation and work for a couple of years with
a University of Manitoba wild rice development
program on a native reserve, which he describes as a
“unique experience”, John and his wife went back to the
10 Institute Images / April 2006
P R O F I L E
U.K. for 18 months. “The opportunities were here so we
came back. However, it took awhile to adjust. We had four
children fairly close in age and without family support it
was tough. But eventually we worked through these things
and also made many great friends. We have been blessed
with a wonderful family, and all of our children are now
married, still living in Winnipeg, and seven grandchildren
among them – so far! We have much to thank God for.”
Research Centre here in Winnipeg on clinical trials, and
will have their own capability to do feeding trials. They can
do food formulations and will have full analytical services.
This provides us with a tremendous opportunity to move
products forward. Plus food companies can come in and
do their own development. And they also have an animal
section as well so they are extremely well set up. It’s very
exciting.”
Describing his career as “checkered,” John became a
Research Associate in the University of Manitoba’s Plant
Science Department, working on pulse crop development.
In 1980 he joined Northern Sales and, as senior agronomist
in special crops contracting, worked with farmers in
Western Canada and the northern United States (U.S.).
Several years later he took a position as the Oilseeds and
Special Crops Specialist with Manitoba Agriculture.
The other requirement for success is to recognize and meet
the needs of the end user, he says. “At the end of the day,
the market is usually right. You have to give them what
they need, to help them evaluate what is available and let
them decide. We live and die by our exports in Western
Canada so we want to add value and get more back to the
farmers. To get more value we have to be more competitive
and offer the marketplace better products in a better way.
We have to do more than just supply commodities.”
“I’ve very much enjoyed working in the private sector,” he
says. “When I was with Manitoba Agriculture I felt we were
very well served on the production side with the increasing
technical expertise available to farmers. I felt
that rather than concern myself with production
I wanted to get out in the marketplace and
promote Canadian products.”
He points out research is an integral part of market
development and another important area of co-operation.
“When you offer something new to an end
user they will ask you to show what it will
do, how they can use it, and do you have
any information to support your claim.
And not everyone wants to initiate their
own research until they have seen some
information, so working with groups like
CIGI, Agriculture and Agri-Food Canada
or the universities can provide some
basic data. Then we supply samples for
evaluation, which is part of what I do for
people interested in new products.”
“At the end
of the day,
the market is
usually right.
You have to
give them
what they
need...”
In John’s current position with Agricore
United that is exactly what he does, with a
particular focus on food barley, flax (for food,
animal and industrial uses), and identitypreserved wheat. He strongly believes
co-operation between various
domestic industry players
is crucial to the success
of marketing Canadian
agricultural products
internationally. John
points out, as an example, that he
recently met with representatives
from CIGI and the Canadian
Wheat Board (CWB) to determine
ways to promote Canadian food
barley in response to the U.S. Food and
Drug Administration’s announcement allowing food
manufacturers to claim barley’s health benefits on their
products (see story on page 6).
The new Richardson Centre for Functional
Foods and Nutraceuticals at the University of
Manitoba campus is another example of the
potential for industry co-operation he says,
adding that Agricore United is providing
some funding for its development.
“The Richardson Centre will have the
capability to evaluate products with
beneficial components, like beta glucan in
waxy hulless barley flour, as ingredients,” John
says. “They can also work with St Boniface Hospital
CIGI recently provided John with samples
of waxy hulless barley flour to show baking
ingredient company representatives at a
conference in the U.S., along with a new super high Omega
3 flax called NuLin™. He explains that the breeding of
NuLin™ has been ongoing for about the last five years
in Agricore United’s Linum breeding program, and it
will be commercialized next year. John says NuLin™ has
impressive potential in a number of areas and he has been
promoting it to the food industry as a bakery ingredient in
breads and bagels. Testing is being conducted in bakeries in
North America, the U.K. and France. Another major market
for Omega 3 products is pet foods.
“NuLin™ can be used to feed livestock as well,” he says.
“Omega 3 eggs, for example, have a high level of Omega 3
fatty acid based on the presence of flax in the diet. We are
currently testing it with a domestic specialty egg producer
as well as at two universities.” (Omega 3 fatty acids have
been shown to provide health benefits to humans such as
reducing cholesterol levels and hypertension, to help fight
diseases such as rheumatoid arthritis and lupus, and aid in
cancer prevention.)
continued on next page
Institute Images / April 2006
11
P R O F I L E
Linseed oil produced from flax is the major constituent in
linoleum, a biodegradable and environmentally friendly
floor covering, John says. Tests for the use of NuLin™ oil in
the production of linoleum are currently being conducted
by manufacturers in Europe.
John admits his job is a juggling act, as he tries to introduce
new products, meet the needs of the end user and get
the best returns for the farmer, all while facing ongoing
changes in the marketplace.
Success stories include Agricore United’s work with
Warburtons, a premium baker in the U.K., which he
says is the classic model for identity preserved programs
in Western Canada. Agricore United supplies half of
Warburtons’ wheat requirements.
The main reason for the program’s
success is that it was initiated by
Warburtons as the end user, John says.
Between 50 and 60 percent of the
wheat flour for their products comes
from Canada. “We contract with the
farmer on behalf of Warburtons and
supply them the grain. All the grain is
identity preserved and the three specific
varieties we ship to the U.K. are in a
blend determined by Warburtons.”
Agricore United also has a partnership
in wheat breeding with AgriPro Wheat
in the U.S. which breeds new varieties
for Canada as well as the U.S. “We’ve
had quite a bit of success in introducing
new wheat varieties to Western Canada.
The leading CPS varieties, 5700PR and
5701PR, are ours that came through that
program, as is the new high yielding,
high protein CWRS variety, 5602HR.”
“The challenge of course is trying to find the winners,”
he says. “And until the marketplace evaluates it you
really don’t know if you have a winner. You need to get
the product to end users as soon as possible but in small
quantities before you commit to a large scale. We can’t have
all sorts of inventory that we can’t sell.”
Adjusting to ups and downs in the marketplace is also part
of the juggling act, he points out. Linola™, for example, is
a specialty flax producing a stable oil for use in the food
market, and Agricore United has contracted it for years
with Western Canadian farmers to
grow for sale to Europe. But the price
of Linola™ has dropped as the value
of the oil is linked with sunflower oil,
which is now selling at a discount to
rapeseed (canola) oil in that market.
“This is a classic case where we have
been in this market for years and had
a relatively attractive program for
farmers but are now struggling to give
them a really good price.”
He says, however, with the growth of
biodiesel plants in Europe, the market
for Linola™ could change again with
the possibility of it being manufactured
as biodiesel like canola oil.
John Dean with samples of hulless
barley (left) and barley flour in CIGI’s
pilot mill.
Agricore United is expecting to launch
a new hard red spring variety for
Warburtons to be contracted with farmers this year (as
5400IP wheat). “We have been working with the Wheat
Committee of the Prairie Registration Recommending
Committee for Grain, with the support of the CWB and
Canadian Grain Commission, to obtain contract registration
for this wheat variety. The reason we’re doing it is that
Warburtons early on in their evaluation program identified
it as superior. Interestingly enough, this variety didn’t pass
second year co-op testing in Canada but Warburtons said
it’s one of the best varieties they’ve ever looked at. So that
says to us that we need to be more precise in evaluating
new varieties with the end user.” He adds that initially the
variety is exclusively for Warburtons but eventually it could
be made available to customers in other markets.
Another example of paying attention to the market and
end user requirements involves waxy hulless barley,
12 Institute Images / April 2006
John says. Sapporo Breweries of Japan began purchasing
small amounts from the CWB and it is also being used in
a number of new snack food products in Japan where its
nutritional benefits are being promoted.
“Farmers appreciate efforts to try and
find them opportunities,” John says.
“The whole of our effort is geared to
finding value in the marketplace and
bringing it back through the system to
the producer. Our success is tied into
their success.
“Personally I like this job because it’s an opportunity to
promote Canadian products,” he says, adding he hopes to
continue with his work for a bit longer.
And what will he do when he eventually retires?
“My wife tells me I’d better know what I want to do before
I retire,” he says jokingly. “I think I’d like some situation
assisting a less privileged part of the world. The other area
would be the development of western Canadian crops
as functional foods which is tremendously exciting—the
whole idea of helping people improve health through good
nutrition. But there could be something else.”
Maybe becoming a medical doctor is in the offing after all.
P R O G R A M S
New crop seminars focus on customer needs
Following the harvest at the end of each
year, the Canadian Grain Commission (CGC)
receives thousands of grain samples from farmers
from across the Prairies. Intensive testing of the
samples gives a clear indication of the composite
processing qualities of all Canadian grain classes,
grades and varieties for the crop year. In addition,
CIGI complements CGC activity through Quality
Scoop early harvest testing on behalf of the
Canadian Wheat Board (CWB). Composite grain
samples collected from primary elevators by an
independent laboratory are analyzed according
to class and grade and the flour evaluated in the
production of noodles and baked products. Testing
can focus on smaller wheat classes and results are
often available in advance of the CGC Harvest
Survey.
All of these results are compiled into data used for
“new crop” seminars conducted offshore on behalf
of the CWB. The seminars are tailored to particular
markets or companies, providing information related
to processing conditions, products and the needs of
a specific market.
Southeast Asia
New Crop Seminars
November 7 to 25
Sudan/Gulf
New Crop Mission
November 10 to 17
Three seminars designed to provide technical and
crop quality information relating to end-product quality
with an emphasis on Asian noodle production were given
in Bangkok, Thailand; Ho Chi Minh City, Vietnam; and
Manila, Philippines. The sessions attracted a total of 167
participants. Representatives from CIGI, CWB and CGC
attending this mission also conducted technical meetings
on grain-related issues with a number of milling companies
in various locations.
Food production companies and flour mills in Sudan,
United Arab Emirates, Bahrain and Oman were visited
and given information on the quality of the 2005 new crop.
The visits also allowed for an exchange of information on
technical and quality issues.
Representatives from CIGI and the CWB met with staff from
GMC at their new technical centre in Cebu, Philippines during
the Southeast Asia New Crop Seminars.
(l-r) Rene Kappeler, Production Manager of
Wheata Industrial Company Ltd., met with Myl
Subramaniam and Gord Carson from CIGI at his
company’s mill in Khartoum, Sudan during the
Sudan/Gulf New Crop Mission. Two representatives
from the CWB were also in attendance.
continued on next page
Institute Images / April 2006
13
P R O G R A M S
European 2005 Western Canadian
Wheat Quality Seminars
November 23 to December 3
Information on the 2005 western Canadian wheat
crop with a focus on CWRS was provided at seminars in
Barcelona, Spain and London, England, and on CWAD
quality and processing characteristics at a seminar in
Foggia, Italy. A total of 106 participants attended the
sessions.
2005 CWB-CIGI China-Canada
Malting Barley Seminars
November 26 to December 7
North Africa
New Crop Seminars
December 2 to 11
Seven seminars on the new malting barley crop and
varieties with a focus on performance and processing
characteristics were held for 379 participants in the Chinese
brewing industry. The seminars were located in Tianjin,
Xingze, Dalian, Guangzhou, Shenzhen, Tsingdao, and
Yanjing.
Three seminars focussing on the 2005 durum new
crop were held for 335 potential and existing customers in
Algiers, Algeria; Tunis, Tunisia; and Casablanca, Morocco.
Information was also provided on the year’s red spring and
hard white wheat harvest.
Program Highlights
Combine to Customer Courses
32nd, November 14 to 18
33rd, November 21 to 25
34th, January 16 to 20
35th, January 23 to 27
36th, February 13 to 17
37th, February 20 to 24
Technical Specialist Mingwei Wang discusses the types of
activities she conducts in CIGI’s test bakery with 32nd Combine
to Customer participants (l-r) Larry Wieler (LaCrete, Alberta),
Betty Turner (Killarney, Manitoba), Darius Hofer (Swift Current,
Saskatchewan), James Mitchell (Camrose, Alberta), and Barry
Whitfield (Briercrest, Saskatchewan).
14 Institute Images / April 2006
The 32nd Combine to Customer Course held in
November 2005 kicked off this annual series of producer
programs, ending with the 37th course in February 2006.
During each of the four and one-half day courses held,
participants learned about the end-use quality of wheat
and barley required by customers, opportunities and
challenges facing Canada’s grain industry, and industry
activities ranging from cereal research and grain grading
to marketing. They attended classroom lectures given
by industry specialists and technical sessions on milling,
baking, pulse processing, quality control, wheat grading,
and pasta and noodle production. Participants also toured
the CWB and a farm equipment manufacturer.
33rd Combine
to Customer
participants
(l-r) Tracey Miller
(Winnipeg,
Manitoba),
Michael Bury
(Mannville, Alberta),
and Andrew
Peden (Minburn,
Alberta) look on as
fellow participant
Gerald Marshman
(Rockyford, Alberta)
examines a pasta
die in CIGI’s pilot
pasta plant.
P R O G R A M S
Grain Marketing Courses
53rd, November 15 to 17
54th, February 6 to 10
2nd CWB Master Grower Program
February 26 to March 2
Designed to provide an understanding of grain
marketing and risk management with a specific focus on
grain merchandising, the 53rd program was offered as
a three-day short course with 15 participants. The 54th
program was a five-day course, providing 13 participants
with an overview of grain marketing and handling with
an emphasis on grain trading. Both courses featured
lectures, seminars, workshops, and informal gatherings.
Course materials were provided by the Canadian Securities
Institute (CSI). Participants learned about the planning
and marketing functions of the CWB as well as techniques
used in the marketing of non-CWB grains. Through CIGI’s
agreement with CSI, participants were provided automatic
enrolment in the CSI Agricultural Risk Management Course
which allows them to obtain accreditation to advance
toward CSI’s Derivatives Market Specialist designation.
Grain Marketing
Course participants
spent significant
time in workshops
focussed on
issues such as risk
management.
27th Canadian Grain Industry Course
December 12 to 16
The course was designed for staff of the CGC,
Agriculture and Agri-Food Canada (AAFC), the CWB, and
CIGI. Thirty-five participants were given an overview
of the Canadian grain industry with an emphasis on the
objectives, operations and relationships between these
organizations.
Thirty-five participants attended CIGI’s 27th Canadian
Grain Industry Course in December.
Seven participants and their spouses were given
the opportunity to learn about the quality requirements
of customers regarding western Canadian wheat and
barley. The four-day program included a day spent at
the GrainWorld Conference in Winnipeg, classroom and
technical sessions in CIGI’s pilot pasta plant, pilot flour mill
and analytical services laboratory; and tours of the CWB,
CGC and Canadian Malting Barley Technical Centre.
2nd CWB Master
Grower Program
participants
(l-r) Susan Bodie
(Coaldale, Alberta),
Robert Darker
(Beulah, Manitoba)
and Leo Volk
(Trampling Lake,
Saskatchewan)
take a close look
at grain samples at
the Canadian Grain
Commission.
Asian Noodle Technology
Short Course
March 6 to 8
Eleven participants from Canada and the U.S. attended
this course, intended for noodle manufacturers and
technical personnel in flour milling, quality control and
assurance, and new product development and research.
Lectures and practical hands-on sessions were held at CIGI
with discussions covering the classification of noodles,
raw materials for noodle processing, and wheat and flour
quality requirements. Practical sessions focussed on noodle
processing and quality evaluation.
Esey Assefaw (right),
a technician in CIGI’s
noodle and steamed
bread technology area,
demonstrates noodle
processing during the Asian
Noodle Technology Short
Course while participant
Barry Lee looks on.
continued on next page
Institute Images / April 2006
15
P R O G R A M S
Milling Short Course
March 27 to 29
Alimport Cuba Technical
Exchange Program
March 20 to 21
Bin Xiao
Fu, head of
the noodle
technology area
(left),
discusses
noodle products
with Milling
Short Course
participants.
Ten participants from Cuba attended this technical
exchange program focussing on the applications of
Canadian wheats for Cuban breads. The program also
provided participants with an appreciation of Canada’s
handling, grain safety, quality control and marketing
systems. Given in Spanish, the program’s discussions,
lectures and practical sessions were held at CIGI, the CGC
and CWB. Participants also toured a primary elevator and
met informally with industry representatives.
Technician Frank Bergen
(far right) explains the
operation of CIGI’s pilot
flour mill to Alimport
Cuba Technical Exchange
Program participants (lr) Lara Blanca Nieves,
Filomena Marcelina
Reyes Mompié, and Iván
Espinosa with assistance
from Spanish interpreter
Carlos Vialard.
This course focussed on the basics of flour milling
technology from raw materials, process and equipment
to wheat preparation and flour collection. Through a
combination of presentations and practical sessions
in CIGI’s pilot facilities, the six participants received
information regarding wheat quality requirements, critical
aspects of processing, interpreting flour quality data as well
as new developments in milling technology.
Open enrolment courses provide
cost-effective training opportunities
CIGI’s program calendar features an
increasing variety of open enrolment courses
designed to meet a diverse range of industry needs
and interests. Recent first time offerings including
the Asian Noodle Technology Short Course and
the Milling Short Course, both held in March,
demonstrate a move to providing specialized
courses targeted to specific areas of interest. Open
enrolment courses complement CIGI’s schedule
of ‘invitation-only’ programs where participants
are determined by the program’s sponsoring
organization.
“While we’ve always offered some open enrolment
courses, the diversity of topics is growing,” says
Tony Tweed, Director of Programs. “We provide
valuable and unique training and development
opportunities at a reasonable cost for individuals
working in different parts of the industry both
domestically and internationally.”
For a current schedule of open enrolment
courses as well as details about specific programs,
including courses fees, please see the CIGI web site
at www.cigi.ca.
16 Institute Images / April 2006
Upcoming open enrolment courses
55th Grain Marketing Course
June 19 to 23, 2006
Asian Noodle Technology Short Course
September 11 to 13, 2006
January 8 to 10, 2007
Milling Short Course
September 18 to 20, 2006
January 29 to 31, 2007
Primary Elevator Operators Course
March 5 to 8, 2007
March 12 to 15, 2007
For details go to www.cigi.ca
T E C H N O L O G Y
Putting durum
to the test
flour isn’t well-suited for the production of high volume
pan breads, which is why it is not commonly used in large
commercial bakeries in North America.”
Tests conducted in CIGI’s pilot bakery using CWAD showed
the durum flour to have higher absorption, shorter mixing
times, good gas retention properties and longer baking
times. It was evaluated against control flours made
from Canada Western Red Spring (CWRS), Canada
Prairie Spring (CPS) and Canada Western Red
Winter (CWRW) wheats in the production of pan
bread, hearth-style bread and flat bread respectively.
Yvonne says the biggest differences between
CWAD flour and flours made from common hard
wheats like CWRS are the dough feel (strength)
and the resulting colour of the end products when
durum flour is incorporated. “Canadian durum is
known for its exceptional brightness and it gives
a very pleasing yellow colour to the bread crumb,
something that many consumers find appealing.”
With regards to functionality, “durum flour is strong
but it’s not very elastic,” says Yvonne. “That’s why
richer formulation pan breads made with durum
flour will always have a lower loaf volume because
the dough just doesn’t have the elasticity found in
common wheats. Many Canadian durum wheat
varieties are very high in protein content but it is not
only the quantity of the protein but the quality of
that protein that impacts bread baking performance
relative to other common wheat flours.”
Yvonne Supeene put CWAD flour to the test in CIGI’s pilot bakery
where it was found to be exceptional in the production of hearthstyle, artisan and flat breads.
Think Canada Western Amber Durum (CWAD)
wheat. Think bread says Yvonne Supeene, CIGI’s Technical
Specialist in Commercial Baking Technology.
Durum wheat has been used in bread making in many
markets for centuries, including Italy, North Africa, and
the Middle East. Historically used in family bread making,
with recipes passed down from generation to generation,
durum wheat has become synonymous with homemade
bread in these regions. Not so in North America, however,
where durum wheat is still primarily associated with pasta
products and couscous.
To demonstrate the potential for this wheat class to be used
in products not commonly associated with durum wheat,
CWAD was put to the test in the production of various
types of bread in CIGI’s pilot bakery.
“High protein durum wheat is exceptional to work with
in the production of different types of hearth-style, artisan
and flat breads,” says Yvonne. “However, durum wheat
In regions where the use of durum wheat in bread making
is not common, Yvonne says bakers might want to give
durum flour a closer look. “I would say there is a niche
market for using durum wheat in certain types of bread. It
offers consumers a different taste, appearance and colour
at a time when many people are looking to add variety to
their diets.”
Hearth-style Bread
Absorption %
Mixing time
(min)
Loaf volume, cc/g
CPS1
(Control flour)
58
8.4
8.33
50/50 blend
61
5.7
8.13
CWAD flour2
65
3.4
8.13
¹ 12.25% protein (14.0% mb)
² 13.47% protein (14.0% mb)
Results from CIGI pilot bakery tests showing differences between
CWAD flour and control flour at 100% and in a 50/50 blend.
Institute Images / April 2006
17
T E C H N O L O G Y
CIGI pulse
area
working
with
Canadian
industry
Anne-Sophie Bellido, Technical
Specialist, Special Crops, dehulls
and splits Canadian red lentils
in CIGI’s Pulse Processing and
Specialty Milling Facility.
Since starting up
more than a year ago
CIGI’s pulse processing
and specialty milling
area has been working
toward serving
Canada’s pulse
industry (see story
on page 3).
Facility staff have been
establishing processing
conditions on both a pilot and laboratory scale, according to
Dr. Linda Malcolmson, Director of Special Crops, Oilseeds
and Pulses. “Now we’re moving forward with the next type
of application, looking at the quality of specific types of
pulse varieties and market classes.”
Red Lentil ‘Cropportunity’
One important new industry activity CIGI is involved in is
the Red Lentil ‘Cropportunity’ initiative, she says. A group
was initiated by Saskatchewan Pulse Growers (SPG) to look
at increasing red lentil production, markets and profitability
to producers. Spearheaded by Kofi Agblor, Research
and Development Manager at SPG, team members, in
addition to Linda, include representatives from the Crop
Development Centre (University of Saskatchewan), the
Saskatchewan government, Canadian Grain Commission,
and Agriculture and Agri-Food Canada (AAFC), as well as a
producer and domestic splitter.
The Red Lentil ‘Cropportunity’ team arose from strategic
priorities set by Saskatchewan Pulse Growers in 2005,
explains Kofi. “We looked at which crop could be a
‘cropportunity’ and selected one for development of
a strategy. We wanted to bring together a group with
expertise in areas such as breeding, processing, marketing,
and trade.”
He says AAFC, with support from the Special Crops
Value Chain Roundtable, had already funded a study
benchmarking red lentils that identified constraints
Canada faces in the marketplace as well as opportunities.
“Saskatchewan Pulse Growers decided to look at red lentils
as a ‘cropportunity’ because the benchmark study was
already done so we could go ahead and form a group,
develop a strategy and move ahead into the future.”
18 Institute Images / April 2006
The study identifies the potential for Canada to
substantially expand the production and markets for
red lentils and that its success will depend on a strategy
coordinating the various aspects of the value chain as
well as international marketing efforts designed to meet
customer needs. Canada currently produces about 20
percent of the world’s red lentils with an average export
value of approximately $50 million. About 20 percent of all
lentils exported from Canada are red.
Kofi says Saskatchewan Pulse Growers has approved the
strategy and action plan developed by the Red Lentil
‘Cropportunity’ team. The next step involves agronomic
research to be spearheaded by a scientist at AAFC. “One
of the outcomes is that we want to develop the best
agronomic practices so we are asking this scientist to
develop a proposal for funding a project to be conducted
with the University of Saskatchewan. The primary objective
is to develop the best seed possible through breeding and
agronomy.”
He says that the seed will be closely evaluated to ensure it
performs well in storage, processing and utilization. “The
information will then be packaged for marketing and other
developmental purposes so that our customers will know
we produce, process, and market the best red lentils in the
world.”
Manitoba soybeans evaluated
for tofu and soymilk
During the next year, CIGI will be evaluating
the quality of Manitoba-grown soybean varieties in
the production of tofu and soymilk. Reflecting CIGI’s
mandate to expand its commodity base, the project
is a collaboration with Dr. Susan Arntfield from the
University of Manitoba. A Master of Science student,
Michael Reimer, is conducting the tests, which began
in CIGI’s analytical services area in February.
“Our ultimate goal is to see if we have soybean
varieties in Manitoba that are suitable for the food
industry,” says Dr. Linda Malcolmson, CIGI Director
of Special Crops, Oilseeds and Pulses. “We grow the
type of soybeans that can be crushed for oil and feed
but we are trying to determine if we have got the
right varieties and environment that will allow us to
grow the type used for tofu and soymilk. This would
give Manitoba soybean producers an opportunity to
choose varieties that could also sell at a premium.”
She explains that, to date, Canadian food-grade
varieties are mostly grown in Ontario which has an
extensive history of growing soybeans as well as a
longer growing season.
P A R T I C I P A N T
U P D A T E S
1st International Feed Grains and Feed Ingredient Program
Back Row L to R: Shin-Ichi Nakajima, Gregorio Garcia Lagombra, George Kellogg, Alberto Gomez, Randy Clear,
Dale McKeague, Luiz Adalberto S. Benicio, Edward Letkeman, Paulo Faidutti, Garry Benoit.
Middle Row L to R: Reynaldo Ruiz Cardoso, June-Sik Park, Yasuo Kondo, Moon Jae Park, Calvin Paul, Maureen Bader,
Jin Seock Cheon, Dori Carlos Barbieri, Chin Tang Chiang, Stephen Shu-Chyr Wei.
Front Row L to R: Hee Ok Park, Karima Belkadi, Patricia Esqueda, Dave Hickling, Arnold Tremere, Nawal Boukhari,
Raul Mozo, Yoshihiro Shishido.
The 1st International Feed Grains and Feed Ingredient
Program was held over a 10-day period in May 1993.
Focussing on the nutritional characteristics of commodities that
can be used as feed, including feed wheat and barley, canola
meal, processed alfalfa, rye, peas and lentils, this first-time
program attracted 26 participants from 13 countries.
Here’s an update on the participants.
Jin Seock Cheon was one of four participants from Korea.
Jin Seock is now Team Manager, Livestock Consulting Feed
Business Unit with the National Agricultural Cooperative
Federation in Seoul. At the time of the program he was
Manager, Quality Management Division with National
Livestock Cooperatives Federation.
Hee Ok Park is Technical Manager with Australian Grain
Pool Korea in Kyonggido. During the program he was a
Senior Researcher with the Korea Feed Association.
June-Sik Park left Woosung Feed in Seoul, Korea in 1996,
where he was a Director. He now lives in Vancouver,
Canada where he is running a small take-out sushi house.
Moon Jae Park who was Grain/Logistics Manager with
Purina Korea Inc. left the company in 1995 to set up his
own company. No further details were available.
In Japan, Shin-ichi Nakajima is currently working as
Manager in the Research Division at the Toyohashi Feed
Technical Centre. During the program he was a Researcher
in the Technical Division of Toyohashi Feed Mills.
There were two more participants from Japan.
Yasuo Kondo has retired from Zennoh where he was
Deputy Manager, Grain and Foreign Exchange Section in
Tokyo. Yoshihiro Shishido has left his position as Director
of Feed Analysis with the Ministry of Agriculture, Forestry
and Fisheries. We have no further information on his
current activities.
continued on next page
Institute Images / April 2006
19
P A R T I C I P A N T
Alberto Gomez, who was Director of Nutrition with
Molinos Nacionales C.A. MONACA in Venezuela, is now
working in the company’s plant in Tijuana, Mexico.
Raul Mozo who was Feed Mill Supervisor with Agricola
Ariztia Ltda. in Melipilla, Chile was transferred to the
company’s Agriculture Department in 1997 where he
manages five farms producing a variety of different crops
including wheat, barley, triticale, chickpeas and canola.
In Colombia Reynaldo Ruiz continues to work in Bogota
with the same organization, although since the time of
the program the name of the company has changed from
Albateq S.A. to Pimpollo S.A. He is the Advisor to the
General Manager.
U P D A T E S
We were unable to obtain any recent information about the
following participants:
Maureen Bader (Canada), Dori Carlos Barbieri (Brazil),
Karima Belkadi (Algeria), Luiz Adalberto Benicio (Brazil),
Nawal Boukhari (Algeria), Patricia Esqueda (Mexico),
Paulo Faidutti (Ecuador), George Kellogg (U.S.A.),
Gregorio Lagombra (Dominican Republic),
Edward Letkemann (Canada).
More participant news
Participants reunite in Tokyo
Taiwanese participant Chin Tang Chiang, who was Sales
Manager with Sino-Japan Feed Industry Co. Ltd. went
on to be appointed Vice President with the company. He
has since left the organization and we have no further
information on his activities.
Among the Canadian participants, Garry Benoit is living
in Edmonton, Alberta where he is working as a consultant
to the agriculture industry, with a focus on organic
certification inspections. At the time of the program Garry
was the Executive Director of the Canadian Dehydrators
Association.
Randy Clear continues to work as head of the Canadian
Grain Commission’s mycology laboratory in Winnipeg.
He has been head of the laboratory since 1983.
Dale McKeague is now Senior Manager in the AgriEnvironmental Policy Bureau of Agriculture and Agri-Food
Canada in Ottawa, Ontario. He has been in his current
position since 2001. During the program Dale worked for
Agriculture Canada in Winnipeg.
Calvin Paul is working at Agricore United in Winnipeg
where he is Supervising Feed Grain Merchant. He has been
with Agricore for the past five years. At the time of the
program Calvin was a Trader with XCAN Grain Pool Ltd.
From CIGI, Dave Hickling, former Director of Feed
Technology joined the Canola Council of Canada in 2002
where he is Vice-President, Canola Utilization. Former
CIGI Executive Director Arnold Tremere is retired and
living in Medicine Hat, Alberta.
20 Institute Images / April 2006
Photo courtesy of CWB
Stephen Shu-Chyr Wei from Brazil has retired. During the
program he was Director, Animal Feeds Division, Braswey
S.A. He continues to live in Sao Paolo. We were unable to
obtain updated information on two other participants from
Brazil (see below).
A number of the participants from the 4th International
Grain Industry Course held in 1975 decided to have a
reunion three decades later in 2005 in Tokyo, Japan. The
reunion was co-hosted by the Japanese Flour Millers
Association and the Canadian Wheat Board. One of the
participants, Mr. Ryuji Nakamura is currently President
of Nisshin Flour Mills, the largest milling company in
Japan and one of the largest in the world. Other attendees
included senior executives or former senior executives of
the largest flour milling companies in Japan.
Participant news and updates may be sent to Institute
Images as follows:
Email:
Mail:
Fax:
[email protected]
1000-303 Main Street
Winnipeg, MB Canada R3C 3G7
(204) 983-2642
Thank you to the staff of the Canadian Trade Commissioner
Service for their assistance in locating the international
participants from the 1st International Feed Grains and
Feed Ingredient Program.