INSTITUTE IMAGES December 2006
December 2006
Moving Forward ‘07 INSIDE Executive Director’s INSTITUTE IMAGES Message The evolution continues Executive Director’s 2 Message CIGI & Industry Experience. Expertise. Excellence. Throughout 2006 these words have helped to 3 News define and shape our work at CIGI. They also provide the foundation for our future programming activities and technical support as we work with industry members to deliver the information and resources needed to enable customers to make the best use of Canada’s 6 Feature field crops. We are particularly excited about the upcoming launch of our biodiesel short courses in January 2007 where we will take our technical expertise and experience in program delivery Technology on the road to offer producers across the Prairies unique hands-on demonstrations of 10 biodiesel production as well as impartial insight into the biodiesel industry. In the months ahead our plans include tailoring this information to benefit international customers who use biodiesel, further promoting Canada’s ability to meet their needs in this area. Profile Also on the horizon is the potential to undertake specific activities in conjunction with 12 Canada’s potato industry, following a recent update to our funding agreement. All of these opportunities further illustrate CIGI’s versatility in designing programs and services targeted to a wide variety of needs and interests. Programs 14 In the coming year we will continue to build upon our schedule of open enrolment courses and I encourage you to visit our web site regularly for details and updates. If you have an Participant idea for a course to meet a particular need for your staff or customers, contact us. Whether Updates you are an industry member in Canada or you are based in another part of the world, 23 we can put our experience, expertise and commitment to excellence to work for you by customizing programs according to your requirements. Our technology staff also offer an extensive array of knowledge about the commercial application of a number of crops, Institute Images is published by the Canadian International Grains Institute. as evidenced by stories in this issue highlighting some of the research underway in our
Editor facilities. Heather Johnson
Contributing Writers If there is truth to the adage that you can’t know where you’re going unless you know Ellen Goodman Heather Johnson where you’ve been then I am confident that CIGI, with its long history of service to the industry, is well-positioned to meet the challenges and opportunities that lie ahead. The Design and Layout Warren Alejandro-Yarema CIGI that first opened its doors to the industry in 1972 looked much different than the CIGI
Photography of today and I have no doubt that the evolution will continue. Raelene Eger Ellen Goodman Lee Huscroft We appreciate the support of our core funders—Agriculture and Agri-Food Canada and the Tammy Lowdon Jeff Pruden Canadian Wheat Board—who together with the contributions of industry resources from Richard Warren across the country have helped to make CIGI a diverse organization delivering world class Inquiries and submissions may be directed promotion of Canada’s field crops and their products. to the attention of: Institute Images I hope your CIGI experiences in 2006 have been memorable ones. We have enjoyed Canadian International Grains Institute 1000-303 Main Street working with industry members near and far over the past 12 months. On behalf of all of Winnipeg, Manitoba, Canada R3C 3G7 Phone (204) 983-5344 our staff I wish you a safe and happy holiday season and may 2007 be a productive and Fax (204) 983-2642 successful year for us all. E-mail [email protected]
Visit our website at:
www.cigi.ca
This magazine is printed with Barry W. Senft inks containing vegetable Executive Director derived materials. CIGI & INDUSTRY NEWS
Tony Tweed has moved into Yvonne Supeene, Technical Terry Hayward is the new the position of Head of Baking Specialist, Commercial Baking Executive Director of the Manitoba Technology at CIGI. Tony joined Technology at CIGI, has begun a one- Rural Adaptation Council (MRAC). CIGI in 1973 and during that time year secondment with the Canadian Appointed in September, Terry is he has held a number of positions Wheat Board (CWB) in the Product responsible for the overall leadership within the organization including Development and Marketing Support and management of MRAC as well as Senior Baking Technologist, Director area. She is filling the position implementing the council’s strategic of Food Technology, and most held by Lisa Nemeth, Manager of plan and cultivating collaborative recently he served as CIGI’s first Technical Services, who will be on partnerships with industry Director of Programs. Throughout maternity leave beginning in January stakeholders. Prior to joining MRAC, his CIGI career, Tony’s experience and 2007. During her term with the Terry was Executive Director of the expertise have been instrumental to CWB, Yvonne will be involved in National Farm Products Council in the successful delivery of programs coordinating and conducting product Ottawa, Ontario. He holds a Bachelor as well as to the establishment of development and market support of Science degree in Agriculture from CIGI’s pilot bakery and pilot pasta activities related to domestic and the University of Manitoba. MRAC plant. Tony’s work in the baking area export wheat sales. She will be based is a not-for-profit organization that will include both instructional and in the CWB’s offices in Winnipeg. provides funding for innovative and investigative activities. sustainable agricultural projects to advance the agriculture and agri-food industry in Manitoba.
Saskatchewan Pulse Growers and the Len Seguin has been appointed Manitoba Pulse Growers Association CIGI’s Director of Programs. He have partnered with CIGI to fund joined CIGI earlier this year in research and technical activities for Lynette Keyowski was the role of Program Manager. As the pulse industry. The funding runs appointed Executive Director of the Director, Len works with CIGI through to 2010. Anne-Sophie Agricultural Producers Association of staff and industry members in the Bellido (above), CIGI Technical Saskatchewan (APAS) in July. Lynette’s design, development and delivery of Specialist, Pulses, will undertake promotion came after three years international, bilateral and domestic the activities. Anne-Sophie holds of working in policy for APAS. She programs. Len’s extensive experience a Master of Science degree in replaces Acting Executive Director in Canada’s grain industry began in Food Science from the University Marvin Shauf who continues his role 1970 when he joined the Canadian of Manitoba and a Bachelor of as Policy Manager. APAS is a grassroots Grain Commission (CGC) as a Grain Science degree in Plant and Food farm organization established in 1999 Inspector. Over the next 35 years Sciences from the University of to promote the interests of agricultural he held several positions with the Picardie-Jules Verne in Amiens, producers in Saskatchewan. CGC. He retired from the CGC France. A steering committee of pulse in 2005 after serving for nearly a industry representatives, including decade as Chief Grain Inspector for the two grower groups, will work Canada, responsible for the overall with CIGI to identify projects to be development and coordination of undertaken. continued on next page Canada’s grain inspection system. Institute Images / December 2006 3 CIGI & INDUSTRY NEWS
CIGI board member retires, new member appointed
Ramzy Yelda joined the Union des Producteurs Agricoles du Québec (UPA) as Director of Wheat Marketing Albert Schatzke retired as in September. In this capacity he Commissioner with the Canadian heads UPA’s wheat marketing agency Grain Commission (CGC) and as Vice that started in 2005 to market Quebec Chair of the CIGI Board of Directors in wheat primarily to local mills with September. Albert was appointed to some also exported outside of the the CGC in 1997 and during his tenure province. Previously Ramzy worked served as Commissioner, Chair of the for the Canadian Wheat Board (CWB) Audit Committee, and Assistant Chief in Winnipeg. During his 14-year Commissioner. He became a member of career with the CWB he worked as the CIGI Board of Directors in 2001 and a Market Analyst for Africa and the To mark his retirement CIGI was a strong promoter of CIGI to the Middle East and moved to Sales in staff had a special cake grain industry. During his time on the 1996 as Marketing Manager for Africa prepared to thank Albert for his board Albert was instrumental in efforts to and the Middle East. Earlier in 2006 work on behalf of the Institute. broaden the scope of CIGI’s services. he was temporarily assigned to a special project as Sales Lead – Supply A native of Stony Plain, Alberta, Albert ran a mixed farming operation Chain Transformation. Ramzy has for some 30 years, which included pedigreed seed, pedigreed Angus been involved in a number of CIGI cattle, and a mixed cow/calf operation. He was also actively involved programs both as a participant and in grain organizations for more than 20 years, serving as President of resource person. the Alberta Canola Growers Association, President of the Prairie Canola Growers Association, and as a director of Alberta Terminals Ltd. Since retiring Albert has returned to his home province to enjoy time with family and friends. Tell us your news
If you have an appointment Terry Harasym, Assistant Chief or news item from your Commissioner of the CGC, joined the organization that you would CIGI Board of Directors in October and like included in the Industry was appointed Vice Chair in November. News section please forward Terry is a professional agrologist with your information to: more than 25 years of experience in the Canadian grain industry. He holds Email: [email protected] Bachelor of Science degrees in genetics and Mail: Institute Images agriculture from the University of Alberta. 1000-303 Main Street He has served in executive positions with Winnipeg, MB the Saskatchewan and Alberta wheat Canada R3C 3G7 pools, as well as with Agriculture and Agri-Food Canada’s Grains Fax: (204) 983-2642 and Oilseeds Branch. Terry has extensive experience in strategic economic, business and policy development; international trade; grain Submissions may be edited handling, transportation and marketing; research and development; for style and length. biotechnology; food safety and grain quality assurance.
4 Institute Images / December 2006 CIGI & INDUSTRY NEWS
Potatoes on the menu at CIGI
Potatoes were recently added at CIGI to expand the scope of industry in New Brunswick regarding to the list of crops eligible for support our work to encompass additional future possibilities in that region. As under CIGI’s funding agreement commodities and geographic regions a result of these discussions CIGI was with the Canadian Agriculture and in Canada,” says Barry Senft, CIGI asked to join the New Brunswick Food International (CAFI) Program. Executive Director. “Our expertise Potato Cluster Committee. The The addition means that CIGI’s CAFI and experience in designing programs objective of the committee is to funds can be used towards market and supporting other kinds of market develop a strategy for a profitable development activities, educational development activities for the grain potato industry in that province. programs and technical services industry can be used to benefit undertaken on behalf of Canada’s other crops in need of this type of potato industry. assistance.”
“This amendment to our funding CIGI has participated in discussions agreement reflects ongoing efforts with representatives from the potato
• Exports of Canadian Grain CGC publications free and Wheat Flour
• Grain Biology Bulletin, No. as fees eliminated 3: Visual Identification of Small Oilseeds and Weed Canadian Grain Commission (CGC) publications Seed Contaminants that were available for a fee or through subscriptions are now available at no charge on the CGC web site at • Grain Deliveries at Prairie grainscanada.gc.ca. Subscribers do not have to renew their Points subscriptions for the Crop Year 2006-07. • Grain Elevators in Canada “The CGC is the source of official data and information on Canadian grain quality and quantity,” says Chief • Grain Statistics Weekly Commissioner Chris Hamblin. “Information in these publications can be used by grain producers, the industry, • Product Segregation Codes international customers and the Canadian public. I’m pleased Eliminating fees for CGC that we are making it available to all visitors to our site.” publications is consistent with The following publications are free: policies regarding fees followed by other government departments such • Canadian Grain Exports as Statistics Canada.
• Elevator Tariff Summaries From CGC news release.
Please see page 20 for more CIGI & Industry News
Institute Images / December 2006 5 FEATURE
On the move Biodiesel short courses take CIGI in new direction
6 Institute Images / December 2006 FEATURE
CIGI will be setting off in a new “We have always excelled at providing direction when it begins offering technical information but this course biodiesel production training courses involves a different kind of topic for to producers in various locations CIGI. It has more of an industrial across the Prairies in early 2007. With application although it also has some the aid of a portable biodiesel plant, feed applications as the by-products content for the three-day canola- can be fed to animals. Unlike most based course will cover all aspects of our domestic programs which are of production including equipment usually held at CIGI in Winnipeg, operation, chemistry, economics, marketing, feed stock sources and safety. “This biodiesel short course is a first “Our course is designed to of its kind in Canada,” says Dr. Rex Newkirk, CIGI Director of Feed help producers grow a product and course co-ordinator. “There are a couple of biodiesel courses suitable for this expanding available in the U.S. but they aren’t focused on canola or the Canadian market and to recognize new situation. Our course will be directed toward Canadian feed stocks and marketing opportunities.” opportunities.”
Rex says the biodiesel industry may offer untapped opportunities for Canadian agriculture and developing we will also be traveling to various portable biodiesel plant to be taken on this hands-on training course provides locations across the Prairies to make it the road, in addition to $15,000 from CIGI with a means to help producers as convenient as possible for producers CIGI. “We contracted someone to build from the ground up. to attend these sessions.” the plant that will be mounted on a trailer pulled by a three-quarter tonne “The opportunities can range from Although the course will be offered truck. It’s a self-contained system for producers manufacturing biodiesel initially to domestic producers, biodiesel manufacture which includes for their own use to selling he expects future CIGI tanks, a pump, laboratory equipment, canola seed to international programs will incorporate and an oil expeller we ordered from markets,” he explains. information geared toward Germany.” The plant will be stored at “Europe, for one, is a leader international customers who the Richardson Centre for Functional in looking at biodiesel as use biodiesel. Foods and Nutraceuticals in Smartpark a fuel alternative to more at the University of Manitoba. expensive crude oil and Rex says a key part of the has mandated that canola course development has A CIGI display of the portable be used in its production. been CIGI’s close working biodiesel plant at the Western This provides a significant relationship with various Canadian Crop Production Show in opportunity for Canadian groups across the Prairies Saskatoon from January 8 to 13 will canola. Our course is designed to to determine content and course help to kick-off the upcoming courses. help producers grow a product locations. In an effort to keep the The first course will be offered in suitable for this expanding market course fees reasonable, a number of Winnipeg, January 22 to 25, followed and to recognize new marketing sponsors are covering some of the by a number offered in several opportunities. The main objective is to costs. “This support has been crucial. It locations in Manitoba, Saskatchewan help them maximize the value of their has been very much of a collaborative and Alberta until April (see page 18 canola.” effort and we appreciate the assistance for a course outline and a list of course a number of organizations have been dates). This course is also a departure from giving us.” CIGI’s traditional focus on programs emphasizing the commercial That assistance includes $45,000 application of Canadian field crops in from the Manitoba Rural Adaptation food or feed end-products, Rex says. Council for the construction of a
Institute Images / December 2006 7 FEATURE
The man guiding CIGI’s move also an opportunity to help design into the biodiesel area brings unique experiments with chickens. “I took experience and interests to his work a course in third year on poultry that can only enhance the pool and then started working with the of skills possessed by CIGI staff. professor as a summer student. Equipped with a PhD in agriculture The next year when I had to set up and a background working on a research thesis I chose chickens innovative university research and as they are a fascinating research entrepreneurship involving canola subject. They mature so fast meal and poultry, Dr. Rex Newkirk compared to cattle which makes joined CIGI in July 2003 as Director it much easier to do intensive of Feed. research over a short period of time.” Since working at CIGI Rex has focused on overseas missions, Researchers in the Department international and domestic of Animal and Poultry Science at programs and, in particular, the University of Saskatchewan, issues related to Canadian feed including Rex’s supervisor, ingredients. Recently he has conducted much of the pioneering branched out into activities related work on enzymes resulting in the to biodiesel with plans to take a first commercial barley enzyme mobile plant to various locations registered for use in feed for across the Prairies where CIGI poultry in Canada. Feed enzymes will hold courses for producers on are now used routinely around manufacturing their own biodiesel the world. “I was able to work fuel out of canola. with people who did a lot of innovative work with enzymes An affinity for agriculture along and did a research thesis looking at with dash of serendipity seems to the utilization of phosphorous in have got Rex where he is today. He chickens and how to measure it,” grew up in what he describes as a he says. “cowboy culture” in Saskatchewan in the Great Sand Hills on Rex says the research also flagged ranchland originally purchased the potential negative impact to by his grandfather. “There is a the environment as phosphorous sense of openness and relying on indigestible to chickens and neighbours.” CIGI feed pigs ends up in rivers and lakes where algae growth results, Rex says that a group of about 10 eventually destroying water including his grandfather bought a director systems. Adding phytase enzyme huge ranch and developed a private to the feed increased digestion of co-operative pasture for cattle. That fueled phosphorous and reduced it in share eventually was taken over by animal waste. his father who still owns the family farm. by new “We were working on some of the first commercial applications of this “When I finished high school my enzyme including what we could father was still young, far from challenges do to make it work on chickens retirement, so he said the farm without it being really expensive,” wasn’t big enough for both of us he says. “Now the vast majority of and he wasn’t leaving,” he laughs. “The problem was these diets in North America have phytase in them as the I wanted to stay in agriculture but didn’t have the environmental concerns have come to the forefront.” resources to buy land. So to keep a hand in it I went to agricultural college at the University of Saskatchewan.” For his Master’s degree, Rex examined the effects of phytic acid in canola, the possible negative impact, During his undergraduate studies, Rex worked in how it affects digestibility of phosphorous, protein and various jobs including one as a research technician other minerals, and to determine a method to remove it. which not only gave him his first taste of research but Following completion of his degree he accepted a position
8 Institute Images / December 2006 FEATURE as professional research associate at the University of Although Rex doesn’t do as much research now in his job Saskatchewan where he says he was fortunate to be able as CIGI’s feed director he says he also enjoys working with to put a research program together which examined nutrients commercially. “When I accepted this position, canola processing and optimizing canola protein quality. what intrigued me was gaining more understanding of the The professor who he had worked with since his world markets and working with people who use Canadian undergraduate days, Dr. Hank Classen, suggested he turn grain, getting those grains into their hands so they are the work into a PhD thesis. using it. So it is research in a way, but very applied. If you do something at the university it may be five or 10 years “I worked in every crushing plant in Western Canada, before it becomes a reality while here we can do something looking at their system designs and the impact on and the next day a customer buys 400,000 tonnes of grain.” nutritional value,” Rex says. “I collected samples from every stage of the process that were then fed to chickens, Rex says that overall his position at CIGI has allowed him did studies and went back to the processing plants and to gain deeper insight into the industry. It has also given explained the results. From there we came up with some him broader experience as to how the feed system works recommendations to help optimize the process. It was very in various areas such as aquaculture and dairy, and has interesting.” provided exposure to international trade which he finds “eye opening.” He also worked closely with Dr. Classen and a colleague, Dr. Dave Maenz, to further examine opportunities to Biodiesel is a significant opportunity for the Canadian significantly upgrade canola. “We developed a process to canola industry because new markets need to be found, he make protein concentrate. We’d take the fibre out of canola says. “People are not getting enough value out of selling that would go to cattle, remove protein that was of high commodities. There’s the high cost of production, and the value and sell it for fish, and in the meantime break down world is looking for environmental solutions. Biodiesel fits all the phosphorous to get rid of the pollution issues. Then both of these needs especially if the economic situation we applied for patents.” becomes such that producing biodiesel makes more sense than Rex says he and his colleagues selling commodities. Farmers approached business people “We’re saying let’s need to be prepared to capitalize about commercializing the on this opportunity. It’s an process, but the business equip producers with opportunity for CIGI too, to offer community wanted the scientists our experience for training and involved as well. “As a result we the information they to help people understand the formed our own company, MCN product. We’re saying let’s equip Bioproducts. People aren’t going need so business can producers with the information to build a multi-million dollar they need so business can develop efficiently. plant before they see it made in ” develop efficiently.” large quantities, so the first thing we did was demonstrate the And what would Rex have done process on a pilot scale.“ if he hadn’t studied agriculture? “I enjoy machining and welding and, in fact, have a machine shop and build things The next step took the new technology to an agriculture as a hobby, especially old black powder rifles from the 1700s venture capital firm that invested and became a partner, and 1800s,” he says, explaining he learned to build guns as all happening while Rex was completng his PhD. Further a boy from a neighbour who crafted old rifles. production on a pilot scale was undertaken, processes were consequently changed, and feeding studies were “My other hobby is playing music which I very much conducted. More investors have since come on board, says enjoy,” he adds, laughing that he “tries” playing the guitar. Rex who expects a commercial plant will be built next year “I get together with friends and play blue grass or old time to get full production underway. country music. It’s a lot of fun and I’m learning a lot.” Words that also echo his career experiences to date. “The interesting part of that whole process was the engineering as I love looking at designs. I also like Photo (facing page): Rex Newkirk demonstrates expelling identifying new compounds and isolating them and so oil from canola seed for biodiesel using portable I had a chance to do all that,” he says. “We’ve now got equipment. Canola seed (right) is expelled into press cake several patents, isolating protein and other expensive (left) and the oil is collected separately underneath. compounds.”
Institute Images / December 2006 9 TECHNOLOGY
When it comes to mainstream Is that a chickpea foods spaghetti remains a popular choice with consumers and a recent CIGI study shows that this widely enjoyed pasta product in your spaghetti? may be an ideal candidate for increasing pulse consumption in the North American market. CIGI study examines commercial scale Despite efforts to increase processing of pasta containing chickpea flour awareness about their nutritional and health benefits, pulses have yet to secure a place in the daily diets of consumers in North America. Dr. Linda Malcolmson, CIGI’s Director of Special Crops, Oilseeds and Pulses says industry members are looking at ways of introducing them into well-known food products to make it easier for people to incorporate pulses into everyday meals.
The study investigated the commercial processing potential of spaghetti made with various blends of chickpea flour and durum semolina in CIGI’s pilot facilities. It builds on preliminary research conducted earlier this year in collaboration with Drs. Bob Tyler and Jay Han at the University of Saskatchewan which examined, at a lab scale, the use of various pulse flours in noodles and pasta.
In this latest study, CIGI’s goal was to test the limits of incorporating chickpea flour into spaghetti at levels ranging from 10 to 50 percent and determine what was most viable from a commercial processing perspective. Chickpea flour was selected because of its yellow colour and milder flavour compared to other pulses.
CIGI Technical Specialist Anne-Sophie Bellido Five chickpea-semolina blends with spaghetti samples produced using chickpeas. were analyzed using commercial Canadian chickpea flour and durum semolina (pilot milled at CIGI from Strongfield, a Canada
10 Institute Images / December 2006 TECHNOLOGY
Western Amber Durum variety). in Saskatoon, Saskatchewan. At Because chickpeas contain no gluten, The blends were evaluated against a 345 minutes the 85° cycle was the the blended flour produces a weaker control sample made from 100 percent shortest but even with only 10 percent dough, affecting both the elasticity and durum semolina. chickpea flour it resulted in spaghetti firmness of the cooked spaghetti. “As that was considerably darker in colour. you increase the amount of chickpea A number of flour and end-product flour, the firmness increases and the characteristics were measured Overall, the study results showed elasticity decreases. During sensory including protein content, wet gluten that while it is possible to process evaluation the panelists could not content, cooked spaghetti colour and spaghetti containing up to 50 percent detect any elasticity in the spaghetti texture, and cooking loss. Drying chickpea flour the texture and colour made with 40 and 50 percent chickpea cycle, a key step in the commercial of the end-product may be less flour,” says Anne-Sophie. production process was also examined appealing to consumers, says Anne- to determine optimum time and Sophie. “We concluded that blends CIGI plans to continue evaluating temperature in terms of both efficiency of up to 30 percent chickpea flour the use of chickpea flour in spaghetti, and product quality. produce spaghetti with a mild flavour, including investigating the effect of particle size and the use of additives on end- product quality such as Cooking Quality Results texture as well as looking Sensory Evaluation* at alternative drying Instrumental cycles. Researching the Chickpea Flour Level (%) Shear Force (N) Firmness Elasticity Flavour Intensity commercial processing potential of other pulses in 0 (control) 9.52 6.3 6.7 2.2 pasta such as yellow peas 10 8.87 6.6 5.1 3.7 and lentils is also on the 20 9.78 7.9 2.4 4.4 horizon. 30 9.55 9.2 1.5 5.8 40 10.61 10 0.9 7.1 “We think there’s a market 50 10.25 10 0.9 7.1 for this kind of product,” says Anne-Sophie, noting *Samples scored on a scale of 0-10. that Barilla, a world leader in pasta production, has introduced a line of multi- Of the three drying cycles initially acceptable texture and a yellow colour grain pasta that includes pulse flour. tested on the 10 percent blend (40°, 70° that is more consistent with what and 85°C), the 70° cycle (440 minutes) people are used to in spaghetti made “Identifying ways that more North was deemed most appropriate from entirely from durum wheat.” American consumers can enjoy the both a processing and product health benefits of pulses is an industry- perspective. This cycle was then used Once the ratio of chickpea flour is wide objective,” says Linda. “Our test in the evaluation of the remaining increased to 40 and 50 percent, there is results further illustrate the potential blends (20 to 50 percent). a more intense flavour and after-taste, that exists to increase consumption the texture is firmer and the colour is through existing products that are “In some respects the 40° drying cycle significantly darker. well-known and easy to prepare.” was the best because it resulted in the least changes in colour but at 1200 Rich in dietary fibre, chickpeas, like all A two-page summary of the study is minutes it was almost three times pulses, are also an excellent source of featured on the CIGI web site longer than the other two cycles and protein. This nutritional benefit was (www.cigi.ca/pulsemill.htm) and the we felt this would be unacceptable evident in each of the flour blends as Pulse Crop Research Group web site in terms of commercial processing,” the protein content increased from (www.pulse.usask.ca/whatsnew.html). says Anne-Sophie Bellido, Technical 13 percent in the 100 percent durum Specialist, Pulses, who recently wheat control sample to 20 percent presented the study findings at the 6th in the sample containing 50 percent Canadian Pulse Research Workshop chickpea flour. Technology section continued on page 19
Institute Images / December 2006 11 PROFILE
in farming communities in rural It wasn’t until David transferred to the Formula for Manitoba, set the stage for David to research centre in Brandon, Manitoba build on his prairie roots. “It seems it in 1996 as a weed management was in the blood a little bit,” he says. specialist that his work also success encompassed cereal crops. In 1982, fresh from completing his New CRC Research Manager Master of Science degree in agronomy David’s time in Brandon was brings head for management, heart at the University of Manitoba, David brief – after only a year he pursued an for research to the job leapt at an opportunity to work as opportunity at the Saskatoon Research a biologist in weed management Centre in Saskatchewan where in and alternate crops at the AAFC May 1997 he was appointed Assistant One part scientist, one part research station in Morden, Manitoba. Director, later becoming Acting administrator. These are two of the “I always wanted to work for Director in 2002. It was during those qualities that make for an effective Agriculture Canada. We had quite a early days in Saskatoon as the right- research manager and at the dynamic weed research community hand man to then Director Ashley Agriculture and Agri-Food Canada in Manitoba at the time. It was an O’Sullivan that David got his first (AAFC) Cereal Research Centre (CRC) interesting and diverse area working taste of the administrative side of the in Winnipeg, that’s just what you’ll on weed management issues for business. “I was managing research find in Dr. David Wall. Western Canada.” programs and became involved in staffing which was a key David was appointed Research area because we were Manager at the CRC in March doing a lot of hiring at of this year, bringing with him a that time.” As manager keen interest in agriculture that of the commercialization was cultivated in his youth and office he also learned nearly 25 years of experience the ins and outs of with AAFC in both research and developing agreements administration. For the weed for new research projects. scientist turned manager, it’s a position that represents the best “Accessing funding, of both worlds. procuring equipment, staffing, these are “As manager of a research centre, areas that tend to it’s very beneficial to have a pose some challenges research background. You know for researchers,” says what challenges the scientists David. “My role was to are facing because you’ve make sure that all the gone through it yourself,” says resources were in place to David. “As a result I know how undertake new projects. important it is to ensure that the Finalizing agreements staff is in place to support the Canada Photo courtesy of Agriculture and Agri-Food with funding partners research programs and to make While at the Morden Research Station, can be a bit of a challenge, especially sure that everyone has the proper David completed his PhD in Weed if there are IP issues involved. That’s training and equipment, that human Science in 1989. During his 14 years when having a research background is resource issues are addressed, and that in Morden his research efforts focused very helpful.” budgets are managed and monitored.” on weed control in a variety of special crops, pulses, buckwheat, potatoes, David’s move to the CRC in Winnipeg A city kid who grew up in Winnipeg, flax, and canola as well as some work this spring was a natural next step in it was summers spent on a cousin’s with vegetables and ornamental his career path. As Research Manager fruit and vegetable farm in the U.S. nursery-type crops. he is responsible for a budget of state of Michigan that piqued David’s about $2 million (excluding salaries interest in agriculture. “My cousin “I probably shouldn’t say this now and infrastructure), and works with also ran an experimental research farm that I’m at the Cereal Research Centre a research staff of about 27 scientists for Michigan State University. Over but I really enjoyed working on flax,” and a large number of technical, the years I watched what they did David laughs, when asked about some professional and administrative and thought that agriculture would of his favourite research activities. support personnel. While the scientists be an interesting career choice.” That “It’s such a beautiful crop to work with in all AAFC Research Centres in experience, coupled with a family from a research perspective because Canada report through to science history that dates back to the 1870s it’s so responsive to treatment.” directors located across the country
12 Institute Images / December 2006 PROFILE it’s up to David to ensure that all of purchased a new mass spectrometer foster a more innovative research the pieces are in place to support the valued at about $500,000 and a new environment for scientists at the science programs at the Winnipeg wheat mill is currently being built in CRC, CIGI and the CGC and the centre. Switzerland for delivery in early 2007 opportunity to work in closer to replace an existing model that is proximity with the regulators and The CRC develops wheat and oat about 40 years old. marketers would ensure that policies cultivars for the Canadian Prairies. are developed in conjunction with Since its inception in 1925, it has “Equipment budgets have been taxed scientific advances.” released more than 50 cereal varieties. trying to keep up to the needs. It’s a Its interdisciplinary team includes constant challenge Another reason to breeders, pathologists, geneticists, to ensure we push ahead with the biotechnologists, and cereal chemists. provide the idea, adds David, End-use quality testing of early state-of-the-art We’ve got some of the is the potential to breeding lines is conducted at the equipment our “ best scientists in the share specialized CRC for cereal breeders in Winnipeg scientists need world working in Canada. equipment across and other cereal breeding programs to do effective the organizations across Western Canada. Developing research,” says The highlight for me has eliminating the improved methods to control insect David. been the chance to work need for each one to pests and maintain the quality and with these researchers purchase their own. safety of stored grain and grain As a member products are other areas of focus. of an industry and be part of a dynamic “The fact that we The science programs at the Morden committee research program. could create a Research Station, where David’s career exploring the ” research continuum first began, also fall under the CRC’s creation of an and take things right domain. Today Morden’s activities agricultural centre of excellence in from the research bench to the small include pulse and flax breeding, Winnipeg, David is enthusiastic about pilot plant to the large pilot facility pathology and agronomy. what establishing such a centre could and out to the marketplace, all in mean both for the CRC and Canada’s one location, is certainly an exciting With increasing consumer interest grain industry overall. prospect.” in health and wellness, the CRC has also taken the unique step of Over the past 18 months As he looks forward to helping shape staffing research scientist positions at representatives from the CRC, CIGI, the future at CRC it’s ironic that the Canadian Centre for Agri-Food Canadian Wheat Board (CWB), the family members in Michigan Research in Health and Medicine Canadian Grain Commission (CGC) responsible for first inspiring David’s (CCARM) located at the St. Boniface and the Canadian Malting Barley career choice are no longer in Hospital Research Centre in Winnipeg. Technical Centre (CMBTC) have been agriculture. “The parents retired and “It’s a unique opportunity for AAFC in discussions with industry members their kids went into different fields,” to get involved in research looking at and government officials promoting he says. the benefits associated with functional the vision for a centre of excellence. foods and nutraceuticals to treat and Still, those early impressions of prevent a whole range of diseases The concept is based on bringing farming and agriculture have been from diabetes to cardiovascular together all or some of the principal lasting ones for David and he’s glad disease,” says David. “I think this is organizations in one facility that for the experiences that set him on a first for AAFC to staff positions in would incorporate crop research, his current path. “I couldn’t ask for a this area and have them located in a market development and quality better job,” he says. “We’ve got some medical research facility.” assurance activities. It could house of the best scientists in the world a vast array of laboratory space, working in Canada. The highlight In addition to finalizing the staffing pilot processing facilities, offices, for me has been the chance to work of three positions at CCARM classrooms, greenhouses and with these researchers at the different and examining programming environmental chambers. Work at centres and be part of a dynamic opportunities for Morden, priorities the centre would be focused on three research program. I feel we’re making for the CRC over the next 12 to 18 core pillars: research, education and an important contribution to the months include taking steps to deal practice. agriculture sector and it’s great to be with an aging facility in Winnipeg. part of something with that focus.” “One of our biggest challenges is with “I think the potential to have a one- Photo (facing page): David in one equipment as much of what we have is stop shop for a range of services of the CRC’s new greenhouses aging rapidly. It has either reached its is going to benefit the industry at with wheat cultivars that have useful end life or will soon be there,” a number of different levels,” says been innoculated with fusarium says David, adding the centre recently David. “Certainly it would help to head blight.
Institute Images / December 2006 13 PROGRAMS Program Highlights
San Miguel Mills Inc.-Philippines Technical 3rd Japan-Canada Durum Wheat Program Exchange Program August 21 to 31 August 8 to 11 Sixteen participants from the Japanese durum milling Four representatives from San Miguel Mills Inc. attended and pasta processing industries were provided technical a four-day technical exchange that focused on CWRS, information relating to the breeding, production, grading, CPSR and CWHWS wheat, featuring technical sessions in handling, transportation, marketing, milling and end- CIGI’s pilot and test bakeries, pilot noodle plant, pilot mill, use qualities of Canada Western Amber Durum wheat. analytical services and the Canadian Grain Commission’s The program featured sessions in Winnipeg at CIGI, the grain grading area. Canadian Grain Commission and Canadian Wheat Board, followed by a tour of primary and terminal elevators, a grain farm, and a research centre in Western Canada.
San Miguel Mills Inc.-Philippines Technical Exchange Program 3rd Japan-Canada Durum Wheat Program participants (l-r) participants (l-r) Virgilio Ignacio, Rodrigo Dela Roca Castillo, Takao Kasai, Kimihiko Sugiura, and Jun Kumamaru take Romigio DeMesa and Ferlinda Aladado prepare dough for a close look at Canadian durum wheat samples in the baking in CIGI’s pilot bakery. Canadian Grain Commission’s grain grading area.
CSC Japan-Canada Soybean Program August 21 to 30 Sponsored by the Canadian Soybean Council (CSC) and coordinated by CIGI, this program followed the CSC’s first soybean program for Southeast Asia organized by CIGI in September 2005. Eight technical personnel from some of Japan’s largest soybean food processing plants were provided information on all aspects of Canada’s soybean industry including the advantages of Canadian food-grade soybeans. Several Canadians with expertise in soybean research, inspection, and marketing also participated in the program. The participants toured soybean farms, public and private soybean research facilities and handling and processing facilities, and met with farm leaders and industry representatives in the soybean-growing areas of Manitoba, Quebec and Ontario. In Winnipeg the delegates Bruce Brolley (foreground), Manitoba Agriculture Crop also visited the Canadian Grain Commission to learn about Specialist, discusses Canadian soybean varieties with CSC Japan-Canada Soybean Program participants during a tour the Canadian Identity Preserved Recognition System of Manitoba Pulse Growers Association field plots near (CIPRS) for soybeans. Carman, Manitoba.
14 Institute Images / December 2006 PROGRAMS
Italmopa Young Millers Program China-Canada Wheat Program August 28 to September 1 September 5 to 13
Sponsored by the Canadian Wheat Board (CWB) and Fifteen participants from China and three Canadian Wheat developed by the Italian Milling Association and CIGI, this Board (CWB) representatives attended this program program was designed to provide participants information designed to provide an understanding of Canadian wheat on the breeding, production, grading, transportation, including quality characteristics and end-use properties. quality control and end-use quality of Canadian durum, The program included lectures and practical sessions in hard white and red spring wheats. The program included CIGI’s pilot facilities, and visits to primary and terminal technical sessions in CIGI’s pilot facilities and the Canadian elevators, a grain farm, the Canadian Grain Commission Grain Commission Grain Research Laboratory, a visit to the and CWB. CWB, and tours of primary and terminal elevators, a farm and a wheat breeding centre in Western Canada.
China-Canada Wheat Program participants visited the Van Kemenade Farm in Grosse Isle, Manitoba. Participant Francesco Divella (left) of the family-owned F. Divella Spa in Bari, Italy, shows his company’s pasta products on the shelves of DeLuca’s store in Winnipeg to CWB representative Chris Gillen.
2nd Asian Noodle Technology Short Course September 11 to 13
Eleven participants from six countries attended this course for noodle manufacturers and technical personnel in flour milling, quality control and assurance, and new product development. Sessions held at CIGI included discussions on the history, classification, and raw materials used for noodle processing, and wheat and flour quality requirements. Practical hands- on sessions in the pilot noodle plant, pilot mill and analytical services areas focused on noodle CIGI technician Esey Assefaw (left) passes a sample of processing and quality evaluation. noodles to 2nd Asian Noodle Technology Course participant Ewelina Kotze from Manchester, U.K., as Bin Xiao Fu, Head of CIGI’s Noodle and Steamed Bread Technology area, looks on.
continued on next page Institute Images / December 2006 15 PROGRAMS
6th Algeria-Canada Wheat Industry Program Soubry-Belgium Technical Exchange Program September 18 to 25 September 25 to 29
Fifteen participants from Algeria and one Canadian Two senior milling section representatives from Joseph industry representative attended the 6th Algeria-Canada Soubry NV attended a two-day technical exchange to learn Wheat Industry Program, designed to provide an more about Canada Western Amber Durum wheat quality, understanding of Canadian wheat including its milling and grading, processing and the development of new durum secondary processing characteristics. The quality and end- varieties. The participants spent time in technical sessions use properties of Canadian wheat were examined through in CIGI’s pilot pasta plant, mill, and analytical services area lectures and practical sessions in CIGI’s pilot facilities. and attended sessions with Canadian Grain Commission While in Winnipeg, participants also visited a grain farm, and Canadian Wheat Board staff. They also visited a primary elevator, the Canadian Grain Commission and the terminal elevator and farm in southern Manitoba as well as Canadian Wheat Board. The program concluded in Eastern a terminal elevator at the Port of Montreal. Canada with a field trip to a transfer elevator and the Port of Montreal.
CIGI technical staff met with representatives from Joseph Soubry NV, Roselare, Belgium: (l-r) Gord Carson, Director of Cereal Technology; Wim Van Ondergergen and Mattieu Sixth Algeria-Canada Wheat Industry Program participants Soubry, program participants; Ashok Sarkar, Head of (l-r) Ilhem Benmahiddine, Ali Mettouchi and Houria Laghouati Milling and Pasta Technology; and Paul Ebbinghaus, Bendoula take a close look at pasta as it is being processed Technician, Pasta Technology. from durum semolina in CIGI’s pilot pasta plant.
2nd Grupo Altex-Mexico Technical Exchange Program October 2 to 4
Three senior representatives from Grupo Altex in Mexico City attended this technical program to review 2006 crop quality and focus on any milling or baking concerns, specifically relating to CWRS and CWHWS wheat. Participants focused on sessions in the milling, baking and analytical services areas involving CIGI staff and a senior Canadian Wheat Board (CWB) representative. Ashok Sarkar, Head of CIGI Milling and Pasta Technology (left), and CWB representative Kelly Davey (right) spent time with 2nd Grupo Altex-Mexico Technical Exchange Program participants (l-r) Angel Jesús Flores Herrera, Carlos Rodriguez and Armando Rosales from Grupo Altex, Mexico City.
16 Institute Images / December 2006 PROGRAMS
Honeywell Flour Mills Nigeria-Canada Technical Program October 23 to 27
Four senior staff from Honeywell Flour Mills in Nigeria participated in this technical exchange focused on Canadian wheat classes and involving sessions in CIGI’s milling, baking, noodle and steamed bread, and analytical services areas. The participants also attended a grain grading session at the Canadian Grain Commission and toured their Grain Research Laboratory, and visited a flour mill, grocery stores and in-store bakeries. Yvonne Supeene (left), CIGI Technical Specialist in Commercial Baking Technology, discusses dough made from Canadian wheat with Honeywell Flour Mills Nigeria-Canada Technical Program participants (l-r) Brega Olasehinde Fabusuyi, Nino Albert Ozara, and Ayodele Fatai Akinwande.
Coming Up
Weather workshops planned for March 2007 forecasts are produced, and how this information can be used to manage crops and improve environmental farm plans. For more information on these workshops contact Dr. Rex Newkirk at (204) 983-2031 or via email at [email protected]. Further details, including dates and course fees, will also be added shortly to the CIGI web site at www.cigi.ca.
More upcoming open enrolment courses
Asian Noodle Technology Short Course January 8 to 10, 2007
CIGI is collaborating with the Canadian Wheat Board Milling Technology Short Course (CWB) to provide training on how to collect weather data January 29 to 31, 2007 on farm and how to use this information for agronomic decisions. “We feel it is important that producers have all On Farm Feed Manufacturers Course the tools and knowledge available to help them produce February 12, 2007 a high-quality and profitable crop and we hope these workshops will provide one more tool for them,” says Guy 22nd Canadian Feed Technology Course Ash, CWB Weather Analyst and leader of a program to set February 14 to 17, 2007 up weather networks in Western Canada. For details go to www.cigi.ca One-day seminars will be conducted in Manitoba, Saskatchewan and Alberta in March 2007. The seminars will cover such areas as how weather data is collected, how
Institute Images / December 2006 17 PROGRAMS
Short course covers the ins and outs of biodiesel
CIGI’s Biodiesel Short Course Course Outline for producers will be offered at various locations in Manitoba, The Diesel Engine: Saskatchewan and Alberta during An Overview 2007. Each three-day course will cost $495. Diesel Fuel Industry Overview Manitoba dates: Winnipeg – January 22-25 Introduction of Biodiesel Selkirk – January 29-31 as a Fuel Russell – February 1-3 Roblin – February 5-7 Safety Requirements Brandon – April 9-11 Chemistry of Fats and Oils Courses will be scheduled for locations in Saskatchewan and Feed Stock Selection Alberta between February 7 and April 9 but the dates were not yet Oilseed Processing* confirmed before the printing of this issue of Institute Images. Biodiesel Process* Please visit the CIGI web site at www.cigi.ca for further dates and Separation Process* registration information or contact the following individuals: Washing
For registration: Methanol recovery systems* Shannon Taylor (204) 983-6006 Quality Control of Biodiesel [email protected] Glycerol Recovery Systems* For additional course information: Rex Newkirk, PhD Canola Meal Overview (204) 983-2031 [email protected] Biodiesel Plant Design
Economics of Biodiesel
Experiences of a Biodiesel Producer
*Includes hands-on demonstrations
For a more detailed course outline please visit the CIGI web site at www.cigi.ca
18 Institute Images / December 2006 TECHNOLOGY
Tests conducted by CIGI demonstrate the distinct Those end-users include customers in Asia, Mexico, Latin advantages Canada Western Red Winter (CWRW) America and the Caribbean where growth in the middle Select varieties have over generic CWRW varieties in class is fueling the demand for increased quality and the production of flour and a number of end products variety of wheat-based products in these regions. For including bread, noodles and steamed bread. instance countries like Korea, Malaysia and Thailand, which currently use large quantities of hard red winter wheat, are For winter wheat producers in Western Canada looking to producing a diversity of products from Asian noodles to meet the needs of quality conscious markets around the Western-style bread, buns and pizza. world the results underscore the importance of choosing CWRW Select varieties, says Gord Carson, CIGI’s Director Currently it appears that quantity rather than quality is of Cereal Technology. limiting the market potential for CWRW Select wheat.
Evaluation shows CWRW Select wheat outperforms generic varieties in end-product quality
The evaluations comparing Select and generic varieties As reported in the spring 2006 issue of Winter Cereals were conducted in CIGI’s pilot facilities in 2005. Canada Grower newsletter, one of the biggest constraints to Technology staff assessed a range of characteristics increased trade at this time is lack of supply, although the including milling yield and flour protein content, water popularity of Select varieties is growing among producers. absorption and mixing tolerance of dough, loaf volume The Canadian Wheat Board offers an Identity Preserved in pan and steam breads and the speck count in yellow Contract Program (IPCP) for CWRW Select to encourage alkaline noodles. production of higher quality varieties. IPCP eligible varieties are AC Bellatrix, AC Readymade, AC Tempest, Consistently the CWRW Select varieties performed better CDC Buteo, CDC Osprey, McClintock, Norstar and Radiant. and in many instances the differences between the Select and generic samples were significant, says Gord. “A good “Overall, CWRW Select tends to be more comparable red winter wheat, like CWRW Select, produces a good all to U.S. Hard Red Winter wheat, which is currently around flour that can be used in the production of a wide used extensively by many countries,” says Gord. “Our variety of high quality products.” evaluations demonstrate that CWRW Select is capable of meeting the needs of quality conscious customers.” For example, the higher protein content found in CWRW Select wheat produces flour with better gluten forming A copy of this article first appeared in the Winter 2006 ability which directly impacts bread baking performance. issue of Winter Cereals Canada Inc.’s Grower newsletter. It also results in better elasticity and ‘bite’ in noodles. For more information about winter cereals in Canada visit “Quality conscious end-users have no interest in winter their web site at www.wintercerealscanada.org wheat with a protein level below 12 percent because they won’t get the processing characteristics they require,” says Gord. Institute Images / December 2006 19 CIGI & INDUSTRY NEWS
Ongoing usage in valued- Drs. Vaino Poysa and Lorna efforts by CIGI added soy-based Woodrow at Agriculture and the Guelph foods and support and Agri-Food Canada’s Food Technology the soybean Research Centre in Harrow, Centre (GFTC) to industry in its Ontario, working in support and expand efforts to produce cooperation with variety Canada’s soyfood food products distributors. Once complete industry have and specialty the database will be housed received a financial ingredients for on the CIGI web site. boost from Ontario domestic and Soybean Growers export markets.” The funding, which runs (OSG) and the through to July 2007, will Manitoba Pulse Growers Specific areas of activity also be used to support Association (MPGA). The include looking at the market intelligence two organizations are Funding feasibility of positioning gathering activities in the funding a number of Canada as a processor of United States and Europe, activities through the GFTC/ high-quality functional soy and create technical CIGI Centre of Excellence ingredients like protein bulletins, articles and for Value Added Soy Foods isolate and concentrate used promotional materials and and Ingredients—a “virtual” supports in mainstream foods such activities aimed at food training and technical as meat analogs, cheeses processors, buyers and resource centre initiated in and yogurts. “Because of consumers. Development 2004. our IP (identity preserved) of a multi-year strategic soy system in Canada, we have business plan is also seen as A total of $63,000 has been the potential to produce soy critical to ensuring that the committed; $57,000 from ingredients that are non- momentum gained through OSG through the Canada- GMO. This ability could these efforts is sustained on Ontario Research and be a distinct advantage in a longer term basis. Development (CORD) activities the eyes of customers in program and $6,000 from premium markets,” says “We believe the combined MPGA. Linda. “But first, working and concerted efforts of with the GFTC, we need to this project provide a Through its unique complete a technological tremendous opportunity partnership, GFTC and assessment of soy ingredient for the soybean industry CIGI provide Canadian processes to identify viable in Canada to maintain soybean growers and the $ methods, determine what and expand markets for soy food industry with capabilities currently exist food grade soybeans, soy technical expertise, training, in Canada and provide ingredients and soy foods,” international market some guidance to industry says Linda. intelligence and product members in this area.” development support to This latest funding is Data indicates the market help enhance the value being used to build on Another priority on the potential is considerable. of Canadian soybeans these efforts, says Dr. project list is the creation Soyfoods Canada reports and maximize returns to Linda Malcolmson, CIGI’s of a Canadian soybean that soyfood sales growers. Activities to date Director of Special Crops, database which will (excluding meal and oil) have included completion Oilseeds and Pulses, summarize the quality are estimated to be worth of a needs assessment who is collaborating with attributes of food-grade over $100 billion and survey with the food Dr. John Michaelides from soybeans. A wide range growing at a rate of five to industry on the use of soy in GFTC on the project. “This of data will be captured 10 percent annually. The food products, preliminary project will advance the including protein, oil use of soybeans for food information gathering on original 2004-05 objective and sugars content and is expected to grow by varieties and an industry of building a sustainable, isoflavone levels. Sample 72 percent between 2000 conference on using soy multi-year program that will analysis and data gathering and 2010. ingredients in processed increase Canadian soybean will be conducted by foods.
20 Institute Images / December 2006 CIGI & INDUSTRY NEWS
consumption on blood will be developed with two Studies to show cholesterol levels as well different mixtures—one as parameters related to using whole pea flour and diabetes, obesity and cancer. one using ground pea hulls. how pulse It will examine the response of health indicators related “We’ll be maximizing consumption can to these disorders to pulse the pulse content in the consumption over a one food products so that we month period, compared can assess both product improve health of to a control period where acceptability and efficacy. no pulses are provided. In The objective is to provide Canadians total the study will consist study participants with of three four-week long the equivalent of three treatment phases, each cups of cooked pulses per separated by a four-week week in the products we Pulse Canada’s Pulse American consumers and period where participants develop,” says Linda. The Innovation Project has the food industry have will consume their habitual amount is based on dietary allocated $1.25 million limited knowledge about diets. The study is expected recommendations in the to support five human pulse crops and scientific to begin in January 2007. United States and Canada. clinical trials studying the data proving the health health benefits of eating benefits of pulses is more CIGI will be developing Peter Jones says these types pulse crops such as peas, limited than what is the bread products, snack of trials provide a rationale beans and lentils. CIGI is available for other crops bars and muffins to be to move forward using participating in one of the such as soybeans and oats,” used in the study. Dr. well-controlled studies that projects being led by Dr. says Peter Watts, Director Linda Malcolmson, CIGI’s are statistically powered to Peter Jones, Director of of Market Innovation Director of Special Crops, rigorously determine the the Richardson Centre at Pulse Canada. Oilseeds and Pulses and effects of pulses. “This in for Functional Foods “Proof of health a co-investigator on the turn will give consumers and Nutraceuticals in benefits for pulses study, says the products greater reason to look for or Winnipeg. would provide demand whole pulses, or food products containing Existing research pulse flours or fractions, as suggests that pulses may part of their ingredient mix be beneficial in many areas and include them in their of human health such as diet.” reducing the risk of obesity and prevention of heart disease, diabetes and cancer. The studies announced in October include investigations in new areas of interest such as the effects of eating pulses on additional hormones related to body incentives for fat accumulation and blood consumers to vessel hardening as well as purchase products the effects of eating pulses containing pulses, on satiety and appetite. encourage health For more information about all five trials professionals to recommend funded under the Pulse Innovation The Pulse Innovation Project consumption and increase Project, visit the Pulse Canada web site at objective is to increase manufacturers’ interest in www.pulsecanada.com pulse utilization in North incorporating pulses into America through innovation their products.” in product development, adding value to Canada’s The study being led by Dr. pulse crops by moving them Peter Jones will evaluate the up the value chain. “North safety and efficacy of pulse
Institute Images / December 2006 21 CIGI & INDUSTRY NEWS
Jitendra Paliwal, Assistant Professor in Biosystems “If you show the computer several grain kernels at the Engineering at the University of Manitoba, is leading a same time and they are touching each other, it often can’t project that combines machine vision technology with recognize them as separate objects,” he says. “Finding a infrared spectroscopy to provide an accurate picture way to separate the grains so that the computer can make of how good a grain kernel really is, right down to its sense of it is a major part of my research.” chemical composition.
Research focuses on grain quality
Jitendra Paliwal, Assistant Professor in Biosystems Engineering at the University of Manitoba, is leading a project that combines machine vision technology with infrared spectroscopy to scan grain samples.
“Traditionally, visible light and the human eye have been Jitendra’s work recently caught the attention of Perten the best tools for determining grain quality,” Jitendra says. Instruments, a Swedish spectroscope manufacturer trying “Inspectors decide whether grain is graded as high quality, to overcome the same hurdle in its own research. Jitendra’s feed quality, and so on.” group has received a grant from the Natural Sciences and Engineering Research Council of Canada (NSERC) to In an attempt to make inspections more accurate and collaborate with Perten on a three-year project to refine efficient, Jitendra is working on a system that uses machine the combined machine vision/infrared spectroscopy vision—a camera connected to a computer—to scan grain technology. samples. The computer can be “trained” to recognize the different visible characteristics that determine grain quality. In addition, Jitendra is also applying his expertise to identify fusarium fungus in wheat, working with a “We’re also using infrared spectroscopy, which is a great Manitoba-based company to develop an optical system tool for characterizing chemical compounds in biological that detects and separates fusarium-infested grains. systems,” he says. “If there are particular peaks in the spectrum, we can say that one peak represents water, one From the University of Manitoba news release represents protein, and so on, and this allows us to describe at http://myuminfo.umanitoba.ca/ , ‘Shedding the specific chemical make-up of the sample.” Light on Grain Quality,’ September 7, 2006.
Jitendra’s lab is the only one in Canada combining machine vision and infrared technology to classify grain. The system can be trained to not only recognize visible characteristics and determine chemical composition, but also to detect damaged grain and foreign material in the sample. One of the project’s biggest challenges, though, is training the computer to work with samples that contain multiple grain kernels.
22 Institute Images / December 2006 PARTICIPANT UPDATES Second International Feed Grains and Feed Ingredient Program
Back Row L to R: Byeong Sun Choi, Hector Marriott, Yang Ku Lee, Kak Fok Ong, Gilberto Rivera, Ramzy Yelda, Jim Shanley, Bob Cuthbert, Zheng Zhang, Harry Burt, Chin-Chao Tsai.
Middle Row L to R: Edmond Joseph, Byong Hoon Shin, Kazuhiko Yokoyama, Nam Yong Kim, Christine Varnes, Juan Vega Guerra, Chun Kyung Park, Cipriano Bermejo Osornio, Ahmed Abdalaziz Alshebri, Juan Bautista Gomez.
Front Row L to R: Fred Oleson, Ana Santeliz, Arnold Tremere, Dave Hickling, Shan Yu, German Alberto Gallego, Grant McLaren. The largest contingent of participants was from Korea with a total of five individuals on the program. Held in May 1994, the 11-day Second Nam Yong Kim remains with the Korea Dairy and Beef International Feed Grains and Feed Ingredient Program Farmers Association in Seoul where he is an Advisor. attracted 26 participants from feed and other related Yang Ku Lee is now Deputy General Manager of Feed industries in 15 countries. The program featured Purchasing with NACF Feed Co. During the program information on Canadian feed wheat, feed barley, hulless he was a Feed Specialist with National Livestock barley and other feed ingredients such as canola meal, Cooperatives Federation. Byong Hoon Shin who was dehydrated alfalfa, rye, peas and lentils. Assistant Manager with the Korea Feed Association is now General Manager with the Korean Soybean Processors A combination of lectures and tours covered the Association. Chun Kyung Park continues to work for the nutritional characteristics of the ingredients along with Seoul Dairy Cooperative where he is a Team Manager with their processing and formulation into animal feeds. the Dairy Extension Team. Byeong Sun Choi left Daesang Ingredient inspection, handling, transportation and Corporation (Miwon Group) in 2002. We have no further marketing were also reviewed. While learning about information on his activities. Canadian agriculture and agricultural organizations, the participants also had opportunities to interact with There were three participants from Mexico. members of related industries. The 35 resource people Cipriano Bermejo Osornio is now Director of Consejo providing support to the program were experts from Nacional de Fabricantes de Alimentos Balanceados y de universities, industry and associated organizations. la Nutrición Animal, AC (CONAFAB). At the time of the program he was Marketing Manager with Union Nacional Following is an update on the participants. de Avicultores. Gilberto Rivera continues to work for Union Ganadera Regional de Porcicultores de Sonora continued on next page Institute Images / December 2006 23 PARTICIPANT UPDATES
where he is General Director. We were unable to locate After 14 years, Ramzy Yelda recently left the CWB to join Juan Vega Guerra who was a Grain Trader with XCAN the Union des Producteurs Agricoles du Quebec (UPA) in Grain Pool Ltd. in Mexico City at the time of the program. Longueuil, Quebec as Director of Wheat Marketing (see page 4). At the time of the program Ramzy was Market In Saudi Arabia Ahmed Alshebri continues in his role as Analyst at the CWB for Africa and the Middle East. Supervisor of Packing Feed with Grain Silos and Flour Mills Organization in Riyadh. Fred Oleson continues to work for Agriculture and Agri- Food Canada in Winnipeg where he is Chief, Market Analysis in the Market Analysis Division.
Christine Varnes, who was a Lab Technician with the Canadian Grain Commission (CGC) has left the CGC. She is now living in Ontario.
Representing CIGI on the program were Arnold Tremere, Executive Director and Dave Hickling, Director of Feed Technology. Dave is now Vice-President, Canola Utilization, with the Canola Council of Canada. Arnold retired in 2002 and is living in Medicine Hat, Alberta.
In addition to those mentioned previously, we were unable to obtain current information about the following Colombian participant German Alberto Gallego is now participants: Juan Bautista Gomez (Spain), Edmond Joseph working for a cellular and telecommunications company in (Singapore), Hector Marriott (Ecuador), Ana Santeliz Colombia. He left Proinsa (now Solla S.A.) in 2002 where (Venezuela), Jim Shanley (United States). We would he had been working in the New Raw Materials area at the welcome any updates on these individuals. time of the program.
Kak Fok Ong from Malaysia retired from Malayan Flour Mills Berhad in December 2005. During the program he had been Production Manager with the company.
In Taiwan Chin-Chao Tsai continues to work for Formosa Oilseed Processing Co. Ltd. where he is now a Senior Specialist with the company. Previously he was Assistant Manager with the R & D Department.
Japanese participant Kazuhiko Yokoyama is now Deputy Director with the Environment Measurement Division, Kanto District Office, with the Ministry of the Environment. During the program he was a staff member with the Import Division, Food Agency at the Ministry of Agriculture, Send us your news Forestry and Fisheries. Participant news and updates may be sent to Institute The two participants from China, Shan Yu and Zheng Images as follows: Zhang, have both left their respective positions with the China National Cereals, Oils and Foodstuffs Import and Email: [email protected] Export Corporation (COFCO) in Beijing. We were unable Mail: 1000-303 Main Street to obtain information on their current activities. Winnipeg, MB Canada R3C 3G7 Fax: (204) 983-2642 We were also unable to locate Harry Burt who at the time of the program was working as a Director with Hill and Lichtenstein Limited in Auckland, New Zealand. He later moved to Australia to work as a consultant. Thank you to the staff of the Canadian Trade Commissioner Service for their assistance in There were five Canadian participants. Bob Cuthbert locating the international participants from continues to work for the Canadian Wheat Board (CWB) the 2nd International Feed Grains and where he is the Senior Marketing Manager, Malting Barley/ Feed Ingredient Program. Products. Also at the CWB Grant McLaren is now Manager of Sales and Logistics Accounting.
24 Institute Images / December 2006