1. 1 | © Bühler | Milling Technology II 2011
Food Security and
Its Key Challenges
NCM
Durban, South Africa
March 15, 2013
Dr. Peter C. Böhni

2. 2 | © Bühler |
Agenda.
Bühler Group – At a glance
The unsustainable world – A challenge
Food Security - A definition
Food Security in the view of:
- Food Loss
- Food Waste
Bühler’s Innovations for a better world
- Isigayo
- Instant Maize
- NutriRice
Summary
Food Security | NCM | Dr. Peter C. Böhni | March 15, 2013

3. 3 | © Bühler |
Bühler at a glance.
Global market leader with strong roots in local markets.
Group turnover (sales) 2012: CHF 2’400 million (= ZAR 23’200 million)
Over 10,000 employees and some 550 apprentices worldwide.
Present in over 140 countries.
About 70 affiliated companies and branch offices, 25 production sites, and
more than 30 service stations around the globe.
High innovation rate (4.3% of sales for research and development).
Consistently high quality standard worldwide.
100 % family-owned.
Corporate Presentation | Corporate Communications | 2013

4. 4 | © Bühler |
In the region for the region.
Global presence.
Corporate Presentation | Corporate Communications | 2013

5. 5 | © Bühler |
Global market leadership.
Successful in all markets.
Corporate Presentation | Corporate Communications | 2013
MALT
75%
SILVER PASTE
75%
WHEAT
75%
CHOCOLATE
65%
PET
63%
PASTA
40%
BREAKTFAST CEREALS
35%
DIE CASTING
25%
ANIMAL FEED
20%
OILSEEDS
20%
BIOMASS
15%
RICE
15%

6. 6 | © Bühler |
Global Trends
Development of the global population
1400 1450 1500 1550 1600 1650 1700 1750 1800 1850 1900 1950 2000 2050
1
2
3
4
5
6.1
9.3
1804
1960
1974
1987
2000
2050
1927
1399
3672
5428
1950 2000 2050
Asia
221
794
2000
1950 2000 2050
Africa167
519
806
1950 2000 2050
South America
172
314
438
1950 2000 2050
North America
548
727 603
1950 2000 2050
Europe
13 31 47
1950 2050
Oceania
2000
Food Security | NCM | Dr. Peter C. Böhni | March 15, 2013

7. 7 | © Bühler |
Key Challenges
The world is on an unsustainable track
Food Security | NCM | Dr. Peter C. Böhni | March 15, 2013

8. 8 | © Bühler |
World Business Council for Sustainable Development
A platform for strategic dialogues
Food Security | NCM | Dr. Peter C. Böhni | March 15, 2013

9. 9 | © Bühler |
Key Challenges
The world is on an unsustainable track
Food Security | NCM | Dr. Peter C. Böhni | March 15, 2013

10. 10 | © Bühler |
Innovation Challenges
Human Development within the limits of the planet
Food Security | NCM | Dr. Peter C. Böhni | March 15, 2013

11. 11 | © Bühler |
Innovation Challenges
Resource-efficiency and/or increase in living standard
Food Security | NCM | Dr. Peter C. Böhni | March 15, 2013

12. 12 | © Bühler |
Food Security.
A Definition.
Food security is a measure of
ensured access to essential
nutrition.
It refers to a household's or
country's ability to provide future
physical and economic access to
sufficient, safe, and nutritious food
that fulfills the dietary needs and
food preferences for living an active
and healthy lifestyle.
Food Security | NCM | Dr. Peter C. Böhni | March 15, 2013

13. 13 | © Bühler |
Food Security.
Food Security Risk Index 2010
The WHO defines three facets of food
security:
- food availability (= sufficient
quantities)
- food access (= sufficient
resources)
- food use (=appropriate use based
on knowledge of basic nutrition
and care)
The FAO adds a fourth facet: the
stability of the first three dimensions of
food security over time
The Food Security Risk Index 2010, released by risk analysis and rating firm Maplecroft, evaluates the risks to the supply of basic food
staples for 163 countries. It uses 12 criteria developed in collaboration with the World Food Program, to calculate the ranking including:
the nutritional and health status of populations, cereal production and imports, GDP per capita, natural disasters, conflict, and the
effectiveness of government.
Food Security | NCM | Dr. Peter C. Böhni | March 15, 2013

14. 14 | © Bühler |
Three Paradoxes
Food Security | NCM | Dr. Peter C. Böhni | March 15, 2013

15. 15 | © Bühler |
Food Loss and Food Waste
Food Security | NCM | Dr. Peter C. Böhni | March 15, 2013

16. 16 | © Bühler |
Food Losses – Food Waste
In the Case of Grains in 2011.
Food Security | NCM | Dr. Peter C. Böhni | March 15, 2013

17. 17 | © Bühler | Sales Training BBS Food Safety | Michael Jacobs (GLMT4) | 2012
Isigayo –
Maize Mill

18. 18 | © Bühler |
Market Requirements for the Buhler Compact Mill
Isigayo concept of 26. November 2010.
Maize Mill with 1 t/h capacity (up to 2t/h
with other grains)
Little infrastructure, easily transportable
Efficient extraction
Reliable production process (24/7)
Buhler coverage and Customer Services
Simple to operate and maintain
Return on Investment < 3 years
Food Security | NCM | Dr. Peter C. Böhni | March 15, 2013

19. 19 | © Bühler |
Completed mill
Food Security | NCM | Dr. Peter C. Böhni | March 15, 2013

20. NutriRice™ –
An Innovation for a
Better World

21. 21 | © Bühler |
Vitamin and mineral losses during rice milling
and polishing
0
10
20
30
40
50
60
70
80
90
100
Brown rice White rice
Food Security | NCM | Dr. Peter C. Böhni | March 15, 2013

22. 22 | © Bühler |
Bühler fortified rice process
Rice milling causes up to 20% of broken kernels
Bühler/DSM proprietary fortified rice process allows to use the low cost
by-product from rice milling
Rice Mill Whole Kernels
Broken Kernels Extrusion
Fortification
Paddy
Rice
Fortified
Rice
Food Security | NCM | Dr. Peter C. Böhni | March 15, 2013

23. 23 | © Bühler |
Bühler rice fortification process
Through extrusion cooking the mixture of rice flour and premix (vitamins and
minerals) is formed into kernels resembling natural rice. Shape can be flexibly
adjusted according to different natural rice shapes
Food Security | NCM | Dr. Peter C. Böhni | March 15, 2013

24. 24 | © Bühler |
Fortified Rice (Mix of natural rice with fortified
rice kernels)
Natural appearance
Option of coloured kernels
Fortified rice kernels with highly
concentrated vitamin and mineral mix
Mixing ratio of e.g. 0.5 – 5% is
sufficient.
Vitamin losses from processing to
table are minimal.
Good organoleptic properties
Fortified rice kernels mixed with natural rice kernels uncooked and cooked and
natural rice with red fortified rice kernels
Food Security | NCM | Dr. Peter C. Böhni | March 15, 2013

25. Instant Maize

26. 26 | © Bühler |
Traditional maize meal requires approx. 30 min of
cooking.
Instant / Quick Cooking maize meal requires approx.
3 min of cooking.
Shelf life > 6months; steaming and kilning at high
temperatures during process strongly reduces
microbiological counts
Same texture, elasticity and mouth feel as traditionally
prepared maize meal.
First two plants are currently being commissioned in
South Africa
Instant / Quick Cooking Maize Meal.
A Buhler Innovation (patented technology)
+
=
Food Security | NCM | Dr. Peter C. Böhni | March 15, 2013

27. 27 | © Bühler |
Energy Savings: Significant reduction in cooking
time saves energy and reduces environmental
burdens.
Enhanced Food Safety: The shelf life of the product
is > 6months; steaming and kilning at high
temperatures during process strongly reduces
microbiological counts
Nutrition: Opportunities for fortification with a broad
spectrum of vitamins and minerals.
Instant / Quick Cooking Maize Meal.
Addressing the needs of Africa.
Food Security | NCM | Dr. Peter C. Böhni | March 15, 2013

28. 28 | © Bühler |
Summary
Food Security Key Challenges
Food Security (food and water supply)
Food Loss and Food Waste
Malnutrition: Too little or too much!
Nutrient deficiencies vs. Obesity
Nutrition and/or energy disbalances (eating
disorders, type two diabetes, heart disease,
cardiovascular disease)
Food safety (natural vs. processed food)
Social trends (traceability of food, different
lifestyle patterns and family structures)
Demands for transparency and public
involvement in policy making
Food Security | NCM | Dr. Peter C. Böhni | March 15, 2013

29. 29 | © Bühler |
Summary
Food Security
The world produces enough food
Production plants for smaller
communities (Isigayo)
Optimal use of by-products
(NutriRice, LEURON)
Solutions for sustainable production
(Instant maize, Ecomatik)
Food Security | NCM | Dr. Peter C. Böhni | March 15, 2013
Nutrition
Application
Know-how
Ingredients
Technology
Process
Health

30. 30 | © Bühler | Milling Technology II 2011
Thank you!