Korean Durum Wheat Milling Short Course

August 2-4 , 2006

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Five Korean millers and their escort, Dr. Woojoon Park, (second row, 2nd from left), Senior Technical Marketing Specialist for U.S. Wheat Associates Seoul, and the course faculty gathered for a photo on the first day of class. Peter Lloyd (back row, far left), taught the course.

Peter Lloyd, Regional Technical Director, USW, Tunis, was the course's main lecturer. 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).

NCI Director Pat Berglund (right) welcomed the group to Northern Crops Institute. The course focused on the differences between bread wheat milling and durum wheat milling. The five-member team was sponsored by U.S. Wheat Associates (USW).

On the first day of class, the group toured the North Dakota Mill (above), hosted by Vance Taylor, general manager (fourth from right). They also visited Conte Luna Foods, hosted by Rocky Kristek, plant manager.

The short course participants observe NCI's durum mill during a brief run. The mill is the only pilot-scale durum mill in the country.

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.

Course participants examine the pasta as it comes out of the pasta press. Pasta is a growing industry in Korea, as the younger generation increases their consumption of pasta. Korea does not currently import durum from the U.S. or other countries.

A course participants exhibits his skill at catching pasta as it comes out of the pasta press.

NCI's Berglund (right) assists participants as they straighten pasta before it does into the pasta dryer. Topics for the course included variety characteristics, durum wheat quality, cleaning, tempering systems, flow diagrams, roller mills and sifters, purification process, air stabilization and makeup, semolina quality, and pasta quality evaluation.

Bonnie Jacobson, (right), NCI Food Technologist, discusses pasta cooking quality testing with the particpants. Brian Sorenson, (left) NCI's Technical Director, was a main lecturer in the course.