Northern Crops Institute Summer Update

Northern Crops Institute supports regional agriculture and value-added processing by conducting educational and 2014 technical programs that expand and maintain domestic and international markets for northern-grown crops. NCI Feed Production Center Gets State-of-the-Art Upgrade

Watch for NCI’s re-designed website that launches soon at www.northern-crops.com

Open House ● Feed Center Tours ● Refreshments

August 20

You are invited to see our new feed processing equipment and capabilities. We will recognize our industry donors and commodity partners for their significant support in this major equipment renovation.

Begins at NCI Main Facility, 1240 Bolley Drive, at 2:30 p.m. Moves to NCI Feed Center, 3212 19th Avenue North, at 4 p.m.

Northern Crops Institute ● Fargo, N.D. ● 701-231-7736

Connecting in the Global Marketplace NCI Celebrates Completion of Feed Center Equipment Upgrade A Big Thank You to the Project’s Financial and Equipment Donors Northern Crops Institute (NCI) will host an Open House on Wednesday, August 20, to celebrate the completion of a major equipment upgrade at the NCI Feed Production Center. The upgrade includes the installation of a new mixer, a new automation system, and the facility’s first micro-ingredient system. Over 75% of the $800,000 project costs came from commodity groups and private industry donations, according to Mark Weber, NCI Director. Funding for the upgrade was a collaborative effort between the North Dakota Legislature, the feed equipment industry, and regional commodity groups. It began with an initial appropriation of $100,000 from North Dakota’s 63rd Legislative Session in 2013, and grew with monetary donations from the North Dakota corn and soybean commodity groups, and generous equipment donations from the feed industry’s equipment manufacturers. NDSU also provided valuable facility management services. NCI Director Mark Weber says, “We are very excited for the public to come and see the new Feed Center equipment and learn about our new and expanded technical capabilities. At the Open House, we will recognize our industry donors and commodity partners for their significant support in this major equipment renovation.” Eighteen Chinese feed manufacturers will also be at the Feed Feed Center Upgrade Donors: Center the week of August 18-22 to attend the Feed Manufacturing Technology course. They will be the first group to do hands-on APEC-Automated Process Equipment Corporation training with the new equipment. They are sponsored by the Bliss Industries, Inc. Minnesota Soybean Research and Promotion Council, North Dakota Border States Electric Soybean Council, and the South Dakota Soybean Council. Endress+Hauser The Feed Center hosts feed training courses for participants Industrial Fabrication Services, Inc. from around the world and serves as a training facility for regional Interstates Control Systems, Inc. undergraduate and graduate students. In addition, the center is Intersystems, Inc. a working feed mill, producing livestock feed for the university’s Seedburo Equipment Company animal units as well as research projects. Scott Equipment Company “This renovation was necessary to aid the education The Essmueller Company capabilities of NCI. The two primary goals of the Feed Center are to Viking Pump, Inc. teach feed manufacturers and to make feed for the NDSU animals,” North Dakota Corn Council says Kim Koch, Ph.D., NCI Feed Center manager. “Our previous North Dakota Soybean Council system made good feed, but it was not the kind of system on which North Dakota 63rd Legislative Assembly 2013 you want to train people for the modern feed industry. Because NCI is a globally-recognized leader in training and education, our visitors expect to see the most modern equipment. It’s a competitive world and we need to be at the highest level of technology.” Koch, a graduate of the grain milling science program at Kansas State University, has over 25 years of experience in feed manufacturing and teaching. He has traveled extensively internationally to present seminars and troubleshoot for feed companies. He frequently collaborates with other technical experts, particularly with the American Soybean Association- International Marketing and the U.S. Grains Council. “Gerald Leukam, who was employed by T.E. Ibberson when this project began, provided invaluable assistance with securing equipment donations,” according to Koch. Leukam is currently Director of Business Development with The Weitz Company, Minneapolis. “Equipment vendors that participated in this modernization project saw the value of students and short course partici- pants having hands-on experience with feed manufacturing equipment,” says Leukam. “The equipment manufacturers who were invited to participate in this project are leaders in the industry. They realized that NCI has to stay current with state-of- the-art equipment and processes in order to keep the interest of students and keep the industry respect that NCI has earned. The equipment manufacturers understand that the primary purpose of NCI is to provide more opportunities for the growers of northern-grown crops. Modern equipment and first class controls in the Feed Production Center will allow NCI to stay in front of an ever-changing world marketplace, and demonstrate that it is in the forefront of feeding the world’s growing popu- lation,” Leukam concludes. “With the huge increase of soybean and corn production in the region, North Dakota has become the fourth largest soybean producing state in the nation,” says Weber. “When combined with Minnesota and South Dakota, it is a significant soybean and corn region. The Feed Center will become an even more important part of NCI’s overall programming. The up- grade enhances NCI’s worldwide reputation as a provider of high quality feed technology programming using soybeans, corn, dried distillers grains, barley, and other crops grown in this region,” he concludes.

2 Thank You to the Outgoing NCC Members for Their Service to NCI Zurn and Peltier Re-Elected as Chair and Vice Chair at June Meeting NCC Chair Karolyn Zurn (middle) and NCI Director Mark Weber (far right) thanked the outgoing NCC board members for their service on the Northern Crops Council (NCC) by presenting each with an engraved clock at the June 2014 meeting. Kevin Skunes (far left), a producer from Arthur, N.D., represented the North Dakota Corn Utilization Council for two terms. Bob Majkrzak (second from left), President of Red River Commodities, completed two terms on the Council where he also served as Chair for two years. He will continue to serve on the NCI Industry Advisory Board. Mark Jossund (second from right) completed two terms on the Council, where he represented the Minnesota Wheat Research and Promotion Council. Jay Romsa, General Mills, (not pictured) also was recognized as an outgoing board member who served one term on the NCC. He Kevin Skunes, Bob Majkrzak, and Mark Jossund accept their engraved clocks from Karolyn Zurn, NCC Chair, and Mark Weber, NCI Director. was unable to attend the meeting. At the meeting,Zurn and Keith Peltier were re-elected by unanimous ballots as NCC Chair and Vice Chair, respectively. New members on the Northern Crops Council are: James Aarsvold, Blanchard, N.D., representing the North Dakota Corn Growers; John Bartsch, Maple Grove, Minn., dry bean producer; Anthony Chavez, Buhler Sortex, Inc., Stockton, Calif.; Dave Katzke, General Mills, Minneapolis, Minn.; and Perry Ostmo, Sharon, N.D., representing the North Dakota Soybean Council. Arnold Woodbury, a producer from Wyndmere, N.D., was re-appointed by the N.D. Oilseed Council to fill their permanent seat on the NCC. Chet Edinger, a producer from Mitchell, S.D., was re-elected to represent the South Dakota Wheat Commission. Fowler Becomes NCI Milling Consultant Mark Fowler has joined the Northern Fowler was lead instructor for the IGP-NCI Durum Milling Crops Institute’s team as a Milling course held this spring at the NCI (see story on page 4). Consultant. Fowler will direct efforts to That successful effort led to the formation of this exciting improve operating performance and partnership between NCI and IGP Institute. efficiencies in NCI’s Flour Mill, train NCI Fowler comments, “I am looking forward to working staff in the mill’s basic operations, teach with the NCI team. I place a high value on partnerships educational programs related to flour and collaborations when two organizations such as the milling, and build partnerships with IGP Institute and Northern Crops Institute can advance our private industry who want to utilize NCI’s Fowler mission by working together to serve U.S. wheat farmers. I facilities. bring both international and domestic milling experience to Fowler will continue his duties as Associate Director of the NCI classroom and experimental milling program. The the International Grains Program (IGP) Institute at Kansas milling capacity of NCI’s pilot mill is complimentary to that of State University. the Hal Ross flour mill at Kansas State,” says Fowler. “I am extremely pleased that Mark Fowler has agreed In 2009, NCI’s pilot durum mill was converted into a to serve in an advisory capacity to manage our flour mill,” dual-purpose mill to give the region the capability to mill says NCI Director Mark Weber. “He has over 20 years of pilot-scale or test-scale quantities of bread wheats (Hard Red experience in the milling industry. He is well respected in Spring, Hard Red Winter and Hard White) into flour for quality the milling industry and has taught flour milling courses at and test baking/processing evaluations. The mill retains the IGP Institute for many years,” he concludes. capability to mill durum wheat into high quality semolina.

3 Combined Durum Milling and Manufacturing Courses Attract 26 Participants from Canada, Guatemala, Mexico, Nigeria and U.S.

Two popular NCI courses were offered during the same week to make it easier for milling and pasta specialists to gain training in a common body of knowledge. The NCI/IGP Durum Wheat Milling Short Course was offered Monday through Wednesday, and the Pasta Production and Technology course was offered Wednesday through Friday, during the week of April 7-11. Some participants took only the durum milling course, others took only the pasta portion, but most took the whole week’s offering. A total of 26 people attended the two courses. The durum milling portion was co- sponsored with the International Grains Program (IGP) at Kansas State University. Both courses were coordinated by John Crabtree, NCI Assistant Director. Durum Milling Course Mark Fowler, NCI Milling Consultant, leads a discussion in the NCI Mill on different types of milling results. Participants from Guatemala, Mexico and U.S. attended the Durum Milling course, which is designed to give participants a quality durum wheat that is produced in the four-state better understanding of the durum milling process and add region of North Dakota, Minnesota, Montana, and South insight into milling performance and semolina quality. Dakota. North Dakota is the #1 producer of durum wheat. “This course focused on the advanced principles of North Dakota State University has the only public spring durum milling, covering the specifics of durum milling durum wheat breeding program in the nation. and how durum milling may be different than the milling Lectures were supplemented with hands-on activities of other classes of wheat,” says Mark Fowler, NCI Milling in the laboratories and pilot-scale , and a Consultant, who was the durum milling course’s lead cooking exercise to evaluate the final product. Quality tests instructor. “Through lectures and demonstrations, we used to evaluate raw materials (wheat, semolina, flour) covered the principles of durum milling, the impact of and finished products were also demonstrated. Group durum quality of semolina extractions, and how semolina activities included an exercise in identifying pasta defects quality can impact pasta manufacturing. The durum course and processing causes, and a field trip to the Philadelphia was an excellent opportunity to collaborate with NCI and Company, Grand Forks, N.D. share my expertise as a technical miller,” he concludes. Course speakers and technicians were: Gabriele Course speakers were: Elias Elias, Ph.D., NDSU Cannata, De Mari Pasta Dies USA; Rachel Carlson, NCI Department of Plant Sciences; David Hahn, Ph.D., NCI Food Technologist; Michael Ehr, Pasta & Extrusion Systems, Director of Technical Services and Business Development; Buhler, Inc.; Alexis Freier, R & D/Quality Control, Dakota Frank Manthey, Ph.D., NDSU Department of Plant Sciences; Growers Pasta Company; Natsuki Fujiwara, NCI Food Franz Signer, Buhler, Inc; Andrew Swenson, NDSU Extension Scientist; David Hahn, Ph.D., NCI Director of Technical Service; and Simon Tiedge, Buhler, Inc. Services & Business Development; Alyssa Hicks, USDA Pasta Production and Technology Course Milling Specialist; Thunyaporn Naggie Jeradechachai, Pasta manufacturers from Canada, Guatemala, Mexico, NCI Crop Quality Specialist; Al Lucia, Axor America, Inc.; Nigeria and USA attended the Pasta Production and Techno- Frank Manthey, Ph.D., NDSU Durum Wheat Quality and logy Short Course. NCI has offered this course annually since Pasta Processing Laboratory; Rilie Morgan, NCI Processing 1984. The pasta course is designed to showcase the high Specialist; and Stan Stancyk, NDSU Dept. of Plant Sciences.

4 Nutritional Benefits of Soy Draw Asians to Baking Course The benefits of soy protein were highlighted at the NCI Baking with Soy course attended by bakery managers from Bangladesh and Pakistan June 16-19. WISHH, The World Initiative for Soy in Human Health, co-sponsored the course. Soybeans have great potential for human food use because of their high level of protein and their functional and nutritional properties. One of the most promising uses of soybeans is in bakery products. For example, the addition of soy flour to bread products can raise protein content, balance essential amino acids, and increase bread’s nutritional value. The Baking with Soy course participants gather to show off their soy baked products “The NCI soy baking courses made during the course. NCI Technical Team is pictured in the back row (l to r): continue to grow in popularity and Thunyaporn Naggie Jeradechachai, NCI Crop Quality Specialist; Rachel Carlson, NCI we are delighted that customers using Food Technologist; Natsuki Fujiwara, NCI Food Scientist; David Hahn, Ph.D., NCI Director soy flour in their food products are of Technical Services and Business Development; and NCI student employees Lauren requesting that we host the course Kolker and Hyunsoo Huang. again,” NCI Director Mark Weber says. “WISHH, along with the U.S. Soybean Export Council so U.S. soy has an large opportunity as both food and feed in (USSEC) and the regional state soybean councils, are our Pakistan. Bangladesh is home to 150 million people, making valuable partners in making the courses possible. The it the eighth most populous country in the world. Bangladesh high nutritional aspects of soy flour are helping to improve has a $16 billion food retailing sector, and retailing is growing human dietary needs in developing countries of the world at about 7 percent per year due to both economic growth and its use in baking products continues to increase,” Weber and urbanization, according to the USDA. concludes. The course was coordinated by John Crabtree, NCI With 187 million people, Pakistan is the sixth most Assistant Director. Lecturers were Rachel Carlson, NCI Food populous country in the world. Pakistan’s government has Technologist; Natsuki Fujiwara, NCI Food Scientist; and already committed to reducing the ‘protein gap’ in diets, Thunyaporn Naggie Jeradechachai, NCI Crop Quality Specialist.

Producer Workshop Answers, “Does Wheat Quality Really Matter?” State wheat commissioners from Minnesota, North Dakota and South Dakota attended the Wheat Producers Workshop March 10-11 at NCI. “The purpose of this workshop is to teach farmer leaders from the various wheat commissions and wheat grower as- sociations about the basics of wheat and flour quality,” says NCI Director Mark Weber. “By understanding this, they will become better ambassadors for the wheat industry.” South Dakota Wheat Commissioner Clinton Vanneman says, “As a producer, I’m thinking yield. Bakers are thinking quality. At the workshop, I learned more about what wheat quality means to bakers and millers in terms of testing, and Rachel Carlson, NCI Food Technologist, (left), and John Crabtree, NCI Assistant Director, (right), lead workshop participants in a how that information translates to a good finished product.” discussion of wheat quality characteristics in baked products. “We thought this was a great opportunity for producers Participants pictured are: Neal Fisher, Administrator of the ND to develop a better appreciation in their marketing processes Wheat Commission; Clinton Vanneman, SD Wheat Commissioner; as to why quality matters,” says Neal Fisher, Administrator of Greg Svenningsen, ND Wheat Commissioner; and Mark Jossund, the North Dakota Wheat Commission. Minnesota Wheat Research and Promotion Council.

5 Rheology Course Focuses on Wheat and Flour Quality Tests Six participants from United Arab Emirates (UAE) and “Our ultimate goal for this course is to make sure that United States attended the Rheology of Wheat and Flour participants understand the performance of wheat and Quality course in July. They learned about wheat quality and flour, so they can troubleshoot for their baking and milling how to analyze, interpret, and apply rheological results. customers through scientific methods,” says John Crabtree, Each participant gained hands-on experience with the NCI Assistant Director. “The underlying theme of this course rheological instruments. They focused on tests for dough is customer service as it relates to the baking industry,” strength, viscosity, gluten content, falling number, flour color, concludes Crabtree. ash content, moisture, starch damage, and texture analysis. Speakers for the course were Rachel Carlson, NCI Food Equipment training included the Buhler lab mill, SD-Matic, Technologist; Natsuki Fujiwara, NCI Food Scientist; David Alveograph, Mixolab, RVA, Farinograph, Extensograph, TA-XT Hahn, Ph.D., NCI Director of Technical Services and Business Plus, and C-Cell Technology. Development; Thunyaporn Naggie Jeradechachai, NCI Crop Hands-on baking sessions help participants see the Quality Specialist; Robert Meyer, Dakota Specialty Milling; impact of flour quality on baked products and baking and Rilie Morgan, NCI Processing Specialist. performance, and understand how to perform tests to evaluate the baked product’s quality. Latin American Pasta Makers Attend Customized Pasta Course at NCI Five Latin American pasta manufacturers and millers from Ecuador, Colombia, and Haiti attended NCI’s Utilization of U.S. Wheat Classes in Pasta Production and Technology course in May. This customized course was offered at the request of U.S. Wheat Associates, South American Region. South American pasta companies often make their pasta with hard wheat, such as hard winter and hard red spring wheats, because of the cost differential with durum. Pasta made with these non-durum wheats requires different pro- cessing parameters than traditional semolina pasta. Course topics included an overview of U.S. wheat classes, 2014 U.S. wheat supply and outlook, wheat quality evalu- ation, physical and rheological quality tests for flour and NCI Food Scientist Natsuki Fujiwara (left) assists two Rheology semolina, impact of protein and starch on pasta quality, com- course participants in using the Alveo-consistograph, which measures gluten strength and water absorption. Each participant mercial pasta production, quality assurance, functional and did a hands-on exercise with the Alveo-consistograph. The alternative pasta ingredients, food safety, and possible causes machine blows a dough bubble to measure the gluten strength. and solutions of pasta defects. Hands-on pasta processing and cooking quality evaluations supplemented course lectures.

A participant in the June Extruded Snacks with Pulse Ingredients Pasta made with non-durum wheats requires different processing course examines the many snack products made for the course. parameters than traditional semolina pasta.

6 Need help with testing ingredients or developing a product or process? We have the solution for you! NCI Product and Process Development

NCI’s bench-top and pilot-scale processing and development might provide your company’s solution. Our staff has worked with food processors and ingredient suppliers, large to small, established or start-up. We have experience in baking, extrusion, post-extrusion, pasta manufacturing, and milling. NCI staff can assist in developing fresh/pre- cooked/frozen pasta, , couscous, expanded snacks, texturized foods, imitation extruded foods, ready-to- eat cereals (expanded and flaked), expanded snack foods, and industrial products from food-grade materials. Getting started: NCI can provide: 1. Contact us to discuss your proposed processing. Technical Processing Services 2. A confidentiality agreement can be signed at the time of discussion, if desired. • Product and Process 3. A meeting or conference call with appropriate personnel will determine Development feasibility of processing (depends on company’s needs, NCI staff expertise, • Ingredient Testing processing equipment and time frame). • Proprietary Atmosphere 4. Work can be conducted solely by NCI staff or in conjunction with your • Hands-on Experience technical staff. • On-site Consulting (International 5. Memorandum of understanding detailing all activities and charges must be and U.S.) signed prior to initiation of a project. Pilot-scale Processing 6. Processing will be conducted in a timely manner on a first-come, first-serve • Baking basis. • Extrusion • Pasta Processing Equipment for Product and Process Development: • Oilseed Analysis and Cold Press • Twin-Screw Extrusion—Wenger TX-52 • Twin-screw Extrusion • Single-Screw Extrusion—Demaco 2VSM • Post-Extrusion • Milling of HRS, Durum and Specialty Crops We Offer: • Durum, HRS, Specialty Milling • Fluidizing Paddle Mixer by Erich Machine • Reasonable service fees • Feed Manufacturing • Post-Extrusion Processing • Confidentiality Programs in Specific Areas • Steam Jacketed Kettles • Complete services and • TA.XT2 Texture Analyzer purchase of ingredients • Barley Malting and Food Use • • Bread Baking • Two-Deck Baking Oven by Hobart Laboratory for proprietary use (upon approval) • Corn Quality and Use • Hobart Double-Proof Cabinet • Extrusion Technology • Oilseed Extractor by Gerhardt Soxtherm • Flaxseed Utilization • and Laminated Pasta Machine • Grain Procurement Strategies • Calibre C-Cell, a Baked Product Imaging System • HRS and Durum Wheat Milling • Cold Press Oilseed Processing—IBG Monforts DD85G Oil Press • Pasta Manufacturing • Dixie Canner Retort for Pilot-Scale Food Canning • Pulse and Dry Bean Utilization • Soy Cow for Pilot-Scale Soy Milk and Tofu Processing • Soy Foods • Ash Oven, Combustion Furnace for Analytical Testing • Soybean and Sunflower • Kason Vibroscreen—particle size separation for Pilot Mill Utilization • Komet Screw Expeller—Pilot cold oil press • Wheat and Flour Quality • Berkel Bread Slicer—slices pan bread for Bake Lab • Whole Grain Foods • Fisher Multifuge centrifuge—analytical testing lab Short Courses and Workshops • Genesis 10S Spectrophotometer—analytical testing lab • Lectures and Case Studies • De Mari Pasta Die Washer—Pasta Pilot Plant • Laboratory Demonstrations • Pasta Humidity Chamber—Pasta Pilot Plant • Crop Quality and Value- Enhanced Uses For more information, contact David Hahn, Ph.D., at NCI • Customized Programs for your by phone at 701-231-5493 or email [email protected]. Company

7 North Dakota State University Northern Crops Institute Non-Profit Org. NDSU Dept. 7400 U.S. Postage P.O. Box 6050 PAID Fargo, ND 58108-6050 Permit No. 818 ADDRESS SERVICE REQUESTED Fargo, ND

2014 Summer Update

Offering Technical Services and Educational Opportunities Educational Courses: Pilot-Scale Processing: NCI can provide: • Value-Enhanced Uses • Milling • Up-to-date Information • Grain Standards and Inspection • Baking • Fully-equipped Labs • Procurement, Risk Management • Extrusion • Hands-on Experiences • Quality, Processing, and Milling • Post-extrusion • Confidential Environment • Extrusion Technology • Pasta Processing • Network of Resources • Pasta Processing • Oilseed Cold Pressing • Reasonable Fees • Feed Milling and Manufacturing • Feed • Purchase of Ingredients • Customized Seminars • Industrial

NCI Staff Connecting in the Global Marketplace Contact Us At: Mark Weber, Director Northern Crops Institute John Crabtree, Assistant Director NDSU Dept. 7400 Sally Backman, PR/Communications Specialist P.O. Box 6050 Linda Briggs, Office Manager Fargo, ND 58108-6050 Rachel Carlson, Food Technologist Phone: (701) 231-7736 Natsuki Fujiwara, Food Scientist FAX: (701) 231-7235 David Hahn, Ph.D., Director of Technical Services and E-mail: [email protected] Business Development Thunyaporn Jeradechachai, Crop Quality Specialist Kim Koch, Ph.D., Feed Production Center Manager Sally Backman Rilie Morgan, Processing Specialist Update Editor

NDSU is an Equal Opportunity Institution. This publication will be made available in alternative formats upon request [701-231-7736]. www.northern-crops.com