August 1, 2002
NCI Pasta Course Termed Excellent by Brazil's ABIMA
NCI Pasta Course Termed Excellent by Brazil's ABIMA
Fargo, ND, USA - Northern Crops Institute hosted a team of Brazilian pasta manufacturers last week at the "Pasta: Raw Materials and Processing Technology" short course. Brazilian Pasta Association (ABIMA) representative Marina Camasmie said, "The course was excellent in every aspect--very good program with a great balance between theory and practical lessons." ABIMA nominated the course's participants.
USDA Cochran Fellowship Program and U.S. Wheat Associates sponsored the Brazilian pasta course for the second time in two years.
In recent years, Brazil has shown renewed interest in purchasing U.S. wheat.
Pasta has a growing market in Brazil, although only 6-7% of Brazilian pasta is currently made with durum wheat. Brazilian pasta companies use combinations of soft and hard wheat in their pasta production. The course "opened windows of opportunity concerning durum wheat products, which are new in Brazil," said one participant. "In Brazil, people are beginning to consume durum wheat. Now we have the basics to work with this raw material," commented another participant.
Highlights of the course for participants were the simulation of "Possible Causes of Pasta Defects," where the participants test their skill in identifying problems in pasta manufacturing, and the tour of the Dakota Growers Pasta Company in Carrington, ND. "Most important to me was the lab work, which helped us to verify the wheat quality through real-time analysis," said one participant.
Brian Sorenson, NCI's Technical Director, said, "In South America, more bread wheats are typically used in the pasta production. This course gives us an opportunity to show them the improved quality of pasta when using a high quality durum wheat. That's very important. That could lead to additional exports," he said. "As their industry grows and the public demands a better quality product, the pasta manufacturers are going to look to this region as a source for the raw materials."
"I believe NCI's pasta courses contribute greatly to the economy in the region, since North Dakota and Montana produce 80% of the U.S. durum wheat," said Patricia Berglund, NCI Director. "In our pasta courses, we train people in the industry about durum milling, pasta processing, and how to better use our northern-grown U.S. durum wheat," she concluded.
Companies represented at the course include: J. Macedo Alimentos SA, Pastifico Selmi SA, J. Macedo Alimentos Nordeste SA, Dallas Group, M. Dias Branco SA, Embrapa Agroindustria de Alimentos, Domingos Costa, Massas Periquito SA, and Emege.
USDA Cochran Fellowship Program and U.S. Wheat Associates sponsored the Brazilian pasta course for the second time in two years.
In recent years, Brazil has shown renewed interest in purchasing U.S. wheat.
Pasta has a growing market in Brazil, although only 6-7% of Brazilian pasta is currently made with durum wheat. Brazilian pasta companies use combinations of soft and hard wheat in their pasta production. The course "opened windows of opportunity concerning durum wheat products, which are new in Brazil," said one participant. "In Brazil, people are beginning to consume durum wheat. Now we have the basics to work with this raw material," commented another participant.
Highlights of the course for participants were the simulation of "Possible Causes of Pasta Defects," where the participants test their skill in identifying problems in pasta manufacturing, and the tour of the Dakota Growers Pasta Company in Carrington, ND. "Most important to me was the lab work, which helped us to verify the wheat quality through real-time analysis," said one participant.
Brian Sorenson, NCI's Technical Director, said, "In South America, more bread wheats are typically used in the pasta production. This course gives us an opportunity to show them the improved quality of pasta when using a high quality durum wheat. That's very important. That could lead to additional exports," he said. "As their industry grows and the public demands a better quality product, the pasta manufacturers are going to look to this region as a source for the raw materials."
"I believe NCI's pasta courses contribute greatly to the economy in the region, since North Dakota and Montana produce 80% of the U.S. durum wheat," said Patricia Berglund, NCI Director. "In our pasta courses, we train people in the industry about durum milling, pasta processing, and how to better use our northern-grown U.S. durum wheat," she concluded.
Companies represented at the course include: J. Macedo Alimentos SA, Pastifico Selmi SA, J. Macedo Alimentos Nordeste SA, Dallas Group, M. Dias Branco SA, Embrapa Agroindustria de Alimentos, Domingos Costa, Massas Periquito SA, and Emege.