Cigi offers training, investigates requirements for Canadian wheat in Indonesia

By Ellen Goodman

Esey Assefaw discusses dough quality requirements for Asian noodle processing with staff participants.

Esey Assefaw discusses dough quality requirements for Asian noodle processing with workshop participants.

Last May, Cigi delivered technical workshops in Indonesia for milling companies that together represent about 85% of that market. The focus was on providing junior millers and technical staff with a better understanding of the qualities and functionality of Canadian wheat.

The workshops were initiated at the request of Bogasari, the largest milling company in Indonesia. Over three days, Cigi offered lectures and hands-on demonstrations in milling, baking, and Asian products, as well as a presentation in analytical lab work to 25 staff members. In addition, Cigi provided a second two-day workshop to about 30 junior staff of other member companies of APTINDO, the Indonesian Flour Millers Association.

Yvonne Supeene, Head of Cigi's Baking Technology, gives staff of APTINDO member companies a hands-on presentation on bread made with CWRS to during a two-day workshop. Bogasari's sessions ran for three days.

Yvonne Supeene, Head of Cigi’s Baking Technology, gives staff of APTINDO member companies a hands-on presentation on bread made with CWRS, helping to add value to the wheat class.

The growing Indonesian market imported about 1.7 million tonnes of Canadian wheat in2016, says Esey Assefaw, Cigi Head of Asian Products and Pasta Technology. “Canada is the leader in this market but there is push from competitors. So this was a chance to transfer knowledge about Canadian wheat to up and coming millers and technical staff.  It also enabled us to build on our knowledge of this market’s quality requirements, how Canada can maintain its position, and what opportunities there are for different classes of Canadian wheat.”

Presentations and technical material included information on Cigi and the Canadian industry, analytical testing and how it relates to end-product quality, the milling process, noodle and steamed bread processing, functionality of flour in noodles, baking trends and durum in pasta processing.

The group learn about milling Canadian wheat into flour from Cigi's Juan Carlos Arriola.

The group learn about milling Canadian wheat into flour from Juan Carlos Arriola.

“Bogasari wanted to provide their junior staff with training on the big picture, help them understand how their jobs fit into the operation, that there is meaning and a reason for what they do,” says Esey.

Cigi staff will again visit Indonesia along with members of the Canadian industry during new crop seminars in 17 customer countries throughout Asia, Latin America, Europe, Middle East, North Africa and West Africa this November and December. Representatives from Cigi, Cereals Canada, Canadian Grain Commission, grain exporters and producers will present on a range of topics at the seminars including harvest assessment data and end-product evaluation results.

Details on the 2017 western Canadian crop quality will be available at www.canadianwheat.ca in early November.