2006 Durum Wheat Milling Short Course

Return to Home Page Return to News Release Page For Immediate Release August 3 , 2006
Korean Milling Team at NCI for Durum Milling Short Course Link to 2006 Durum Wheat Milling Short Course photos
Fargo, N.D., USA – Examining the differences between bread wheat milling and durum wheat milling is the focus of the Korean milling team at Northern Crops Institute (NCI) this week. The five-member team is attending the Durum Wheat Milling Short Course, sponsored by U.S. Wheat Associates (USW). The team is comprised of managers and production team members from several leading Korean flourmills and food companies including Daehan Flour Mills Co., Dongah Flour Mills Co., Korea Flour Mills Co., Samyang Milmax Corp., and the CJ Corporation. They are escorted by Woojoon Park, Senior Technical Marketing Specialist for USW, Seoul.
Peter Lloyd, Regional Technical Director, USW, Tunis, is the course's main lecturer. Brian Sorenson, NCI Technical Director, coordinates and teaches in the course. Lloyd is a technical milling expert who has worked in the milling and wheat industry throughout the world. He currently supervises technical promotions for USW in the Greater European region (Europe, North Africa, and the Former Soviet Union). He also consults for the IFIM Moroccan Milling School in Casablanca and the Center for Technical Training in Food Industry in Tunis. “Korea's flour milling industry is among the most technically complex and competent of those around the world. However, they have milled durum in very limited amounts, more or less on an experimental basis, for the past 50 years. During this course, I plan to introduce this group to the differences between bread wheat milling and durum wheat milling. Millers working with durum need to understand the complexities of durum wheat, durum wheat specifications, and the milling of durum wheat for a number of end uses,” says Lloyd. “I believe that durum, semolina, and pasta products are going to form a bigger part of the diet in north Asia over time, as current pasta consumption increases in Korea, Japan, and Taiwan. As the populations expand, we are going to see an increase in demand,” observes Lloyd. Dr. Elias Elias, durum wheat breeder at North Dakota State University, is speaking on variety characteristics of durum wheat. Additional course topics are durum wheat quality, durum wheat cleaning, tempering systems, flow diagrams, roller mills and sifters, purification process, air stabilization and makeup, semolina quality, and pasta quality evaluation. On Wednesday, the group toured two Grand Forks, N.D., facilities. They visited the North Dakota Mill, hosted by Vance Taylor, general manager, and Conte Luna Foods, hosted by Rocky Kristek, plant manager. Korea ranks seventh in HRS purchases from the U.S. in 2005-06, but it does not rank among the top ten U.S. durum buyers, according to the North Dakota Wheat Commission. Top buyers of U.S. durum in 2005-06 are: Italy (11million bushels), Algeria (10 mill. bu.), Morocco (4 mill. bu.), Venezuela (2 mill. bu.), Tunisia (1.8 mill. bu.), Nigeria (1.7 mill. bu.), Spain (1 mill. bu.), Costa Rica (1 mill. bu.), Portugal (.47 mill. bu.), and Dominican Republic (.46 mill. bu.). Northern Crops Institute supports regional agriculture and value-added processing by conducting educational and technical programs that expand and maintain domestic and international markets for northern-grown crops. # # #

For Immediate Release

August 3 , 2006

Korean Milling Team at NCI for Durum Milling Short Course

Link to 2006 Durum Wheat Milling Short Course photos

Fargo, N.D., USA – Examining the differences between bread wheat milling and durum wheat milling is the focus of the Korean milling team at Northern Crops Institute (NCI) this week. The five-member team is attending the Durum Wheat Milling Short Course, sponsored by U.S. Wheat Associates (USW).

The team is comprised of managers and production team members from several leading Korean flourmills and food companies including Daehan Flour Mills Co., Dongah Flour Mills Co., Korea Flour Mills Co., Samyang Milmax Corp., and the CJ Corporation. They are escorted by Woojoon Park, Senior Technical Marketing Specialist for USW, Seoul.

2006 Durum Wheat Milling Short Course

Peter Lloyd, Regional Technical Director, USW, Tunis, is the course's main lecturer. Brian Sorenson, NCI Technical Director, coordinates and teaches in the course.

Lloyd is a technical milling expert who has worked in the milling and wheat industry throughout the world. He currently supervises technical promotions for USW in the Greater European region (Europe, North Africa, and the Former Soviet Union). He also consults for the IFIM Moroccan Milling School in Casablanca and the Center for Technical Training in Food Industry in Tunis.

“Korea's flour milling industry is among the most technically complex and competent of those around the world. However, they have milled durum in very limited amounts, more or less on an experimental basis, for the past 50 years. During this course, I plan to introduce this group to the differences between bread wheat milling and durum wheat milling. Millers working with durum need to understand the complexities of durum wheat, durum wheat specifications, and the milling of durum wheat for a number of end uses,” says Lloyd.

“I believe that durum, semolina, and pasta products are going to form a bigger part of the diet in north Asia over time, as current pasta consumption increases in Korea, Japan, and Taiwan. As the populations expand, we are going to see an increase in demand,” observes Lloyd.

Dr. Elias Elias, durum wheat breeder at North Dakota State University, is speaking on variety characteristics of durum wheat. Additional course topics are durum wheat quality, durum wheat cleaning, tempering systems, flow diagrams, roller mills and sifters, purification process, air stabilization and makeup, semolina quality, and pasta quality evaluation.

On Wednesday, the group toured two Grand Forks, N.D., facilities. They visited the North Dakota Mill, hosted by Vance Taylor, general manager, and Conte Luna Foods, hosted by Rocky Kristek, plant manager.

Korea ranks seventh in HRS purchases from the U.S. in 2005-06, but it does not rank among the top ten U.S. durum buyers, according to the North Dakota Wheat Commission. Top buyers of U.S. durum in 2005-06 are: Italy (11million bushels), Algeria (10 mill. bu.), Morocco (4 mill. bu.), Venezuela (2 mill. bu.), Tunisia (1.8 mill. bu.), Nigeria (1.7 mill. bu.), Spain (1 mill. bu.), Costa Rica (1 mill. bu.), Portugal (.47 mill. bu.), and Dominican Republic (.46 mill. bu.).

Northern Crops Institute supports regional agriculture and value-added processing by conducting educational and technical programs that expand and maintain domestic and international markets for northern-grown crops.

# # #