Press Releases

    Using Fortification to Combat the Hidden Hunger Epidemic

    It is estimated that two billion people globally are living with hidden hunger, a phenomenon caused by a lack of essential micronutrients, such as vitamins and minerals, in a person’s diet, which can have devastating long term consequences. While the incidence of hidden hunger is traditionally associated with developing countries, whose residents are faced with restricted access to sufficient dietary nutrition, it is also becoming increasingly prevalent in more westernized, developed nations. Calorie-rich diets no longer guarantee adequate nutrient intake. The result of this is that, even though physical hunger needs are being met, more people than ever before are both overweight and malnourished at the same time.



    An individual’s nutritional status can play an important role in their livelihood and wellbeing, affecting the communities they live in, and can even have a significant impact on their country’s economic development due to factors such as long working days and rising healthcare costs. Regions worldwide continue to be plagued by poor nutrition, placing a heavy burden on societies.  

    What are the risks?
    Micronutrient deficiencies are linked to a range of health concerns, and may also lead to an increase in the risk of chronic disease and malnutrition. Shortfalls of nutrients such as vitamin A and folic acid can result in serious birth defects and suboptimal mental and physical development. Inadequate intake of vitamin D, the ‘sunshine vitamin’, and omega-3s such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) could also contribute to the development of non-communicable diseases (NCDs) including cardiovascular disease and type 2 diabetes. In light of this, governments, academic bodies, organizations and food producers have been searching for a long-term solution to achieving universal access to adequate food and nutrition, which has proven no easy feat. One of the safest and most cost-effective measures, however, is staple food fortification.  

    Safe, affordable & effective
    The fortification of staple foods, such as wheat, maize and rice, has been applied for decades and is increasingly recognized as a safe, affordable and effective tool to add nutritional value to these foods worldwide. This process also enables the replacement of essential nutrients that may have been lost during processing and has, in many countries, become a mandatory step. The Middle East has proven a key player in this movement; in 1978, Saudi Arabia became one of the first countries in the region to require wheat flour fortification and, in 1996, Oman was the first in the world to achieve national-scale flour fortification with folic acid.  Fortification requirements were rolled out to several more countries in the area, including Iran and Jordan, in the years that followed. Flour – wheat flour, in particular – is one of the most commonly consumed grains in the Middle East region, and is a key element of the human diet almost everywhere in the world. Maize (corn) is also an important staple crop in many countries across the globe. Both wheat and maize flour products have been found to have excellent fortification capabilities with almost all micronutrients, and this has majorly impacted the status of global public health, particularly in the Middle East. For example, after a 2002 survey revealed that low micronutrient intake was a major health concern in Jordan, the country rolled out a wheat flour fortification program to address these deficiencies. A follow up survey in 2010 revealed that the implementation of the initiative had been a huge success, with wheat flour products now routinely fortified with a wide range of essential vitamins and minerals. 

    Protection from processing
    Aside from flour, rice is also a major staple food worldwide; it is, for instance, often provided to migrant workers for their daily meals in many countries. However, most of the micronutrients present in rice kernels are lost during milling, meaning that it is not a rich source of good nutrition. This means that, while hunger may have subsided, people who consume a large proportion of rice in their diet are not getting access to the required nutrients. This often leads to hidden hunger in these individuals. Fortification of rice products is an effective method of enhancing nutritional status and health and is increasingly on the radar of governments for implementation as a major public health measure. New technologies are enabling essential micronutrients to be embedded into a rice kernel, meaning that they are protected from external influences during the processing, such as washing and cooking. In addition, these kernels look, taste and behave like ordinary rice, meaning that there is no need to modify dietary habits. 

    A solution for the future
    Advances in science and technology have created more opportunities than ever before for food producers to add nutritional value to their products and support the improvement of public health worldwide. The Middle East, in particular, has recognized the value of this practice and continues to see the benefits as mandatory fortification is rolled out in more countries. This provides ample opportunity for producers in this region, but also in markets worldwide, to give staple food products a competitive advantage and bring long-term health benefits to communities the world over. 


    Sarah Louis
    Marketing Manager Nutrition Improvement Program
    DSM Nutritional Products
    Email: sarah.louis@dsm.com
    Web: www. dsm.com

    WFSI Introduces New Coloring Foods

    WFSI coloring foods

    WILD Flavors & Specialty Ingredients (WFSI), a business unit of Archer Daniels Midland Company, is extending its portfolio of natural coloring foods with the addition of products based on extracts from pumpkin and a special carrot variety containing lycopene. Launched as a celebration of the company’s heritage in coloring foodstuff innovation, the new products add vivid yellow, orange and green hues to various food applications. WFSI is launching two new products as it celebrates the company’s 30 year history in coloring foodstuff innovation from fruit and vegetables sources as a response to the continuously growing consumer demand for natural products. WILD Flavors was founded in Germany in 1931 and was acquired by ADM in 2014. "Naturalness has always been at the core of our business and ethos, and we continue to innovate in response to evolving consumer demands — staying ahead of current trends and offering food and beverage developers an advantage in an increasingly competitive market,” says Jochen Heininger, vice president of Marketing and Product Management, EMEAI, WFSI. The company’s experience began with fruit-based compounds and concentrates for non-alcoholic beverages, before manufacturing fruit preparations for use in the dairy industry, and in confectionery products, baked goods and ice creams. In the 1980s, thanks to the growing trend of natural and healthy nutrition, WILD began developing single ingredients based on natural raw materials. Following this path, the company worked with elderberry to create rich red tones, launching the first coloring food that could be purchased either separately for flexible use in final applications or as an ingredient within a full-solution compound.
     

    New Functional Starch Reduces Recipe Cost While Maintaining Mouthfeel

    Functional modified starch used in sauce

    Ingredion has launched a new highly functional modified starch which can be used to replace everyday ingredients such as oil and egg to help reduce recipe costs by as much as 15%, without sacrificing eating quality, mouthfeel or visual appeal. The N-CREAMER® 2230 starch is designed to help manufacturers of mayonnaise, dressings and creamy sauces create affordable recipes, particularly for on-trend low-fat formulations, without compromising on the consumer eating experience. The all-in-one emulsifier and viscosifier, thickens and binds the end product to deliver a slow, creamy melt away texture, and can also help to simplify formulations. In addition, the new modified starch also provides excellent texture stability over shelf-life. “Over the past four years, the number of new product launches of dairy goods, dressings and sauces has risen by as much as 27% across Europe, Middle East and Africa. With consumer interest in these product categories showing no sign of waning, there is a huge opportunity for manufacturers to bring new and on-trend products to the market place. These products will have an inherent, indulgent creamy mouthfeel - which the consumer will want to maintain, particularly in healthier low-fat alternatives,” explains Severine Bensa, European Marketing Manager – Texture for Ingredion. “When it comes to reformulation, texture is one of the most difficult parameters to master. For example, if you reduce the oil in a mayonnaise, the end product tends to become less creamy. Due to the increased water content that needs to be bound by stabilizers, the texture becomes stickier.”

    FrieslandCampina Kievit Launches Vana-Monte DP570 for Warmer Climates

    Vana-Monte DP570 ingredient

    FrieslandCampina Kievit, one of the well-known global manufacturers of beverage and food ingredients, announces the launch of their latest ingredient Vana-Monte DP570. The new topping demonstrates an outstanding performance, particularly in Crème Chantilly and cake filling. Its applications include both professional (bakery) and retail applications. Vana-Monte DP570 joins Kievit’s range of high performing whipping agents, in line with the company’s strategy to create tasty, irresistible ingredients that meet changing consumer needs, without compromising the high-quality standards FrieslandCampina is known for. Perfect for cold weather, the whipping agent stands out in particular owing to its suitability for warmer climates. Typically, foam loses its consistency at ambient storage. It not only maintains consistency but even firms up.
    In the Middle East, Vana-Monte DP570 has already been sold and tested by customers. Customer feedback is positive and points to a good overrun that does not sacrifice on firmness which normally is a trade-off in whipped topping products. As market specialist and expert in whipping agents, the company is always looking to innovate. Vana-Monte DP570 was developed through extensive testing in their R&D laboratory, guaranteeing that the ingredient delivers on its product promise. The product was developed in close partnership with several customers, also ensuring it meets market needs and keeps Kievit’s customers miles ahead of competition.

    ISHIDA Delivers Total Solution for Crisp Packing

    Total Packing Line

    Ishida’s global specialty in snack packing solutions is ideally demonstrated by the complete potato crisp packing line installed at the Czech manufacturer Petr Hobža at its factory in Strážnice in the Czech Republic. The fully integrated line comprises a 16-head Ishida CCW-RS-216B multihead weigher, and two Astro bagmakers, TSC-RS seal testers and DACS-G checkweighers incorporating Ishida’s unique IDCS data capture and production monitoring software. The 16 head multihead weigher is operating in twin mode, with eight weigh and booster hoppers feeding each of the two Astro bagmakers. Handling two bag sizes of 60g and 175g, the line is achieving speeds of 180 and 110 packs per minute respectively, delivering pinpoint accuracy to within 0.1g of the target weight, with overall efficiency levels close to 100%. While ensuring effective quality control monitoring for the integrity of each sealed bag, the Ishida seal tester also provides valuable feedback for the overall production of the potato crisps. A sudden difference in the amount of seal rejects may indicate that the tube size of the batch of potatoes has changed producing larger potato chips that can directly impact on the performance of a packaging system, and action can be taken immediately to adjust production accordingly. This high level of monitoring is further supported by the Ishida Data Capture System (IDCS) which records and analyses data from every pack that goes across each checkweigher to provide fully customizable real-time production information and displays the line’s Overall Equipment Efficiency (OEE) in terms of availability, performance and quality. The installed Ishida multihead weigher and bagmaker combination has been specifically designed for snacks applications.  As well as the proven high accuracy of Ishida’s multihead weighing technology, the Astro bagmaker features servo-motors and software controlled variable seal time, jaw temperature and pressure for the effective sealing of each pack.  In particular, stripping plates clear the seal area before sealing which ensures the highest pack quality, while servo driven and vacuum assisted pull down belts enable accurate and consistent bag lengths to optimize film use and pack presentation. A user-friendly colour touch screen allows easy operation, self-diagnostics and simple and rapid transfers between bag types and film, all of which help to minimize the system’s downtime. Ishida was always the first choice supplier for Petr Hobža. “Ishida’s reputation for world-class snacks packing solutions is well established,” explains director Petr Hobža. “The accuracy of the equipment alone fully justifies this.  Practically zero giveaway is an essential requirement in an operation such as ours, where we are producing some 25 million packs every year.” The reliability of the equipment is another important factor for a line that is in operation 16 hours a day, five days a week, while the local support provided by Ishida is a further significant advantage. “Having a single supplier for the entire line who can respond quickly means that in the event of a problem, the issue can be speedily sorted so that the line is up and running again,” explains Petr.  “It also means that we do not have to keep lots of spare parts on site as these can be supplied only if they are needed.” The Strážnice factory produces around 600kg of crisps every hour, the equivalent of 10,000 60g bags, in a variety of flavors including salt, garlic, bacon, and pepper and salt.  Changeovers between flavors is simple using the easy-to-use remote control unit on the weigher where all pre-set information is stored, while all parts of the weigher are easy to remove and replace for rapid cleaning.

    tna Breaks Boundaries with the Launch of An Ultra-High Speed Case Packer

    tna ropac® 5

    tna has launched the tna ropac® 5, a ground-breaking, ultra-high-speed case packer for flexible bags that is capable of industry-leading speeds of up to 300 bags per minute. Part of tna’s performance 5.0 packaging system, the new tna ropac 5 is the first and only side-load case packer in the world that uses tna’s unique, patented semi-rotary bag stacking technology to quickly and efficiently pack small to medium, pillow-style snack bags into secondary containers. With its innovative, highly compact design, the new tna ropac 5 takes a monumental leap in terms of performance by more than doubling the industry’s average case packing speeds, offering snack food manufacturers unprecedented levels of throughput, exceptional equipment reliability and one of the smallest machine footprints. With the tna ropac 5, the company is breaking new grounds in regards to engineering excellence and innovation. Contrary to the majority of case packers that employ vacuum pick and drop technology, the tna ropac is based on tna’s own revolutionary, semi-rotary bag stacking motion. Using continuously revolving horizontal platforms that can accommodate multiple rows of bags, tna’s proprietary system is able to quickly and efficiently form, lower and side-load vertical stacks of bags into a secondary container such as a box. As a result of this highly innovative, ultra-high-speed stacking technology, the tna ropac 5 is capable of packaging up to 300bpm, making it the world’s fastest case packer for flexible bags. 

    High-Level Conventional Palletizer

    High-speed palletizer

    The robotics division of Technica has developed a high-speed palletizer able to palletize packs at a speed of 100 packs/minute. The packs enter the palletizer in a single lane; a dividing system will divide them into lanes, depending on the required formation. The layer is formed by an ABB robot, with servo-driven head, which turns and aligns the packs, in the pre-programmed pattern. Once the layer arrangement of product is done, the entire layer moves to the palletizer head, where it is squared within correct tolerances, to have a perfect and stable pallet of full product. The layer is deposited on a down-stacking platform to form the pallets. Safety guarding and safety devices complying with CE norms ensure safe operation of the system. The operation and safety is controlled by a Siemens S7 PLC and a user friendly HMI’s are located on higher and lower level of the palletizer to allow easy identification and collection of data and operation of the machine. This high-speed palletizer, is another innovative solution, which adds to the range of products in our robotics division. Technica has developed about 60 solutions since it signed a channel partner agreement with ABB, back in 2012.

    Mondi to Address Flexible Consumer Market Demands

    Flexzibox flatbottom paper bag for cereals

    In order to directly respond to ever-changing consumer trends, Mondi exhibited its latest flexible product portfolio at interpack 2017. The CornerPack bag with semi-circular scoring lines at the pack’s corner, which, thanks to its easy and controlled opening, allows consumers to more easily dispense the product inside. To help consumers enjoy the product for longer by retaining both taste and aroma, Mondi also presented StripePack, a convenient solution to address the growing demand among snack brands for easy-open packaging. For food brands looking to attract attention on the shelf, Mondi has new paper-touch solutions, including an upgraded, paper, flat-bottom bag – the FlexziBox – and a paper lid film. With an attractive appearance at the point of sale and excellent stability, the FlexziBox solution literally stands out on the shelf thanks to its flat, stable base with rounded edges. By ensuring easy opening and reclosing options, it is an ideal solution to keep dry products, such as coffee, tea or pet food, fresher for longer. The high quality of the printed graphics (including both flexo and roto gravure), in combination with the natural haptic, make it an exciting alternative for brands looking for that extra “something special”. The natural look and feel is also preserved when using the paper lid film which ensures high product protection and extended shelf life, while making sure to catch the shoppers’ eye at the same time.

    Zalkin Introduces the Moderately Priced TM300 Integrated Filler/Capper

    TM300 FILLCAPP

    Zalkin, powered by Pro Mach, introduced the moderately priced TM300 FILLCAPP, a single-head stand-alone capper with integrated filler at Interpack. This compact machine conserves valuable packaging line floor space as it eliminates the need for a separate filler, conveyor, and capper. A single-station TM300 FILLCAPP can automatically fill and cap up to 30 containers per minute (CPM) and up to 60 CPM for two-station models. This cost-effective, rugged machine features quick changeover, fast clean-in-place, and superior fill accuracy for brands and copackers in the food, beverage, spirits, personal care, home care, automotive, and chemical industries. Ideal applications include small volume containers ranging from energy drinks to mini bottles of distilled spirits to travel sized personal care products to extracts, condiments, oils, and much more. The price point and productivity of the TM300 FILLCAPP can lead to a fast return on investment. A host of filling measuring devices are available, including volumetric pump, Coriolis mass flow meter, magnetic flow meter, net weight scale, overflow nozzle, and piston. There is a zero-drip vacuum collection system and inclined top deck with gutters and drain. A single handwheel adjusts height for both capper and filler for fast changeover. The capping system features a cap head with hysteresis magnets and easy setting for torque and top load. Changeover of cap chucks does not require tools.

    Cognizant to Enable McDonald’s to Transform Customer Experience

    The announcement ceremony

    Cognizant announced that it has been selected by Riyadh International Catering Corporation (RICC) as a strategic partner to enable McDonald’s restaurant chain in Saudi Arabia to become a digital enterprise, transforming customer experience and service agility. RICC owns and operates McDonald’s in the Central, Eastern and Northern regions of the Kingdom under developmental license from McDonald’s Corporation of Delaware, US. RICC has 154 quick-service restaurants and plans to expand its footprint to more than 200 outlets by 2020. To help RICC meet the demands of rapid business growth, Cognizant will leverage its deep digital business, technology and restaurant industry expertise to design and build an enterprise planning and management platform. Using SAP® Success Factors and ECC software, the platform will be built to provide RICC with real-time visibility into day-to-day operations and quality control across all its outlets in Saudi Arabia. As part of the engagement, Cognizant will simplify and standardize key supply chain, food and workforce processes, making them flexible and responsive to business demands. Cognizant will also enable RICC to harness customer and operational intelligence to drive faster, more informed decision-making, and optimize customer experience, speed-to-market, business throughput, and return on assets. “The success of McDonald’s in Saudi Arabia is underpinned by our commitment to delivering our customers the highest standards of quality, service, cleanliness, and value,” said Prince Waleed Nasser F. Al-Saud, Vice President, Business Support, RICC. 


    Making Condiments & Sauces Taste Better with Natural Colors and Flavors

    Caption: Kalsec Sauce
    ©Kalsec 2017

    Condiments and sauces are basic staples used to enhance the appeal of ordinary dishes including fish, chicken and beef. In food service and retail industries, ketchup and a full range of flavored dipping sauces are expected with many appetizers, while distinct sauces are often the highlighted items on a basic entrée. 

    Enhancing the color of tomato based sauces
    Tomatoes and tomato sauces are used in a wide range of food applications, from sauces and soups, condiments, dressings and marinades. Food manufacturers create hundreds of products that include tomato in the formulations. The process used by the manufacturer can damage many of the tomato’s inherent characteristics. One major component affected in the processing of tomatoes is color. Keeping the appealing bright, vibrant red color can be a challenge for food manufacturers. 
    To help solve this challenge, Kalsec® offers two color formulations that can be used to bring out the brilliant, vibrant color in tomato products*. These colors enhance the look of tomato based from naturally sourced ingredients. As shown in the image below, if customers are looking for a bright, fresh red tomato color, they have to try Durabrite® Aquaresin® Paprika. If they are looking for a deep, dark red tone for their tomato based product, try our Vegetone® Red, W/D-NTP. The photo below shows a typical tomato application enhanced with two Kalsec® naturally sourced colors.In the United States, it is not legal to add colors to enhance the existing color of ketchup, and in the European Union, colors cannot be added to any tomato sauces. However, color can be used in other red sauces in the United States, South America and Asia.

    Enhancing the flavor profile of sauces
    Today’s consumers are seeking global flavors that have been applied to familiar local dishes.  Food manufacturers are looking for ways to add value to existing prepared meals to appeal to this consumer trend. Trends can change quickly, and food manufacturers are required to be quick enough to respond while still being cost conscious. Kalsec® has two ways to help create new flavor profiles for sauces or condiments.
    One way is to build customer’s own formulation utilizing individual Kalsec® spice or herb flavor extracts such as allspice, basil, black pepper, cardamom cinnamon, coriander, cumin, chilies, lemongrass, and a full range of specialty peppers to provide specific heat and flavor components. The second option is to utilize one of our regional based flavor systems that are created by our culinary staff based on trending ethnic flavor profiles such as Mexican, African or Asian regions. Once they determine the base flavor profile they desire, they can work with the company’s Culinary Applications specialists to adapt the profile by adding various herb and spice extracts to create their own authentic flavor system. Maintaining fresh herb and spice profiles in processed foods is essential in maximizing authentic flavors and aromas. Processing such as canning and retort can alter the quality of those freshness characteristics. Kalsec® IsoFresh® products allow the fresh flavor and aroma characteristics to be maintained throughout the canning process. IsoFresh® products include: Basil, Dill, Garlic, Mint, Oregano, Rosemary, Thyme, White Onion and Red Onion.

    AATCO Food Industries Spreads its Wings

    BK and Oman Air dip pots

    AATCO Food industries, established for over 20 years has expanded its product offering to include new channels – airlines – as well as new geographies – South East Asia. The Muscat based food manufacturer continues to secure contracts as a result of its award winning expertise in developing bespoke solutions for the Quick Service Restaurant trade as well as the HoReCa sector. The range supplied has been expanded this year, including exciting new dip pots with flavors such as Satay Curry Sauce for Burger King in Singapore and Mango Chutney for Oman Air. The company expects further expansion of the range in the coming months. Mat Baker General Manager of AATCO’s Food Solutions stated “We are in the business of giving our customers exactly what they want. We are delighted that the skills and capabilities of our Culinary, NPD and sales teams have been recognized. Contracts like these are the best accolades we can get from our customers.” AATCO Food Industries, A Certified Halal food manufacturer supplies condiments in Dip Pots and Sachets with over a 50% share of the QSR market in the GCC. Baker continued: “Given our long association with some of the world’s largest Multinational and Regional Fast Food chains it was only natural that we have been encouraged by our customers to expand our business to SE Asia. We recently opened a representative office in Malaysia and growth in new business in the region is growing strongly.”

    MAGGI Launches Mixes Made of Ingredients Found in Cupboards

    Kitchen cupboard

    MAGGI has launched a new range of MAGGI Mixes in the Middle East, made solely of ingredients that people know and love, and are likely to find at home, as part of a recently introduced initiative simply dubbed “Kitchen Cupboard.” “We are committed to creating good food moments for families, and helping people cook with natural ingredients every day,” said Jessy Abdulnour, Marketing Manager for MAGGI at Nestlé Middle East. “Today, we are proud to share our progress in simplifying 100% of our ingredients list, having started with the Excellence Soups last year, and the Mixes range now establishing another milestone in our product transformation journey.” The new MAGGI Mixes use a blend of natural spices and herbs benchmarked to homemade tastes, fused together for the cooking of a range of dishes as diverse as Shawarma, Kabsa, Masala, and Bechamel, accenting all with such flavors as Hot & Spicy, Coriander & Garlic, or Zaatar & Lemon Pepper. “We at MAGGI strongly believe that home cooking should be celebrated and encouraged as it plays a huge role in every culture, and greatly contributes to establishing and maintaining healthier lifestyles,” concluded Abdulnour. The company offers a wide collection of bouillons, soups, seasonings, and recipe mixes, with an ambition of making delicious, quality and balanced food accessible to all homes in the Middle East.

    Flavor Is the Sensory Impression of Food

    snacking

    Flavor is conceived by the brain through taste buds found on the tongue and olfactory sensory neurons found inside the nose that send messages directly to the brain. Taste buds can distinguish between Sweet, Sour, Salty, Bitter and Umami (Savory and meaty) tastes while the nose can distinguish between virtually unlimited numbers of smells. Flavors as food additives play the most essential role in the acceptance and the consumption of a certain food product. It’s the one critical ingredient that determines the success of a food product in a global market place. Those facts are well perceived by the flavor scientists at Kamena. Kamena Products Corporation was established in 1976 in Cairo, Egypt, as a privately owned company specialized in the development, manufacture and distribution of food flavors and colors, seasonings and fragrances. The company's mission is to provide quality ingredients and concepts that can compete in an ever-expanding market place. By investing heavily in Research and Development Kamena successfully helps its customers create innovative and value for money products. The company is in a strong position to expand its list of customers worldwide based on the long developed know-how, highly efficient service & staff and the implemented ISO 9001 and HACCP quality systems. Its Quality Assurance team works tirelessly to source the highest quality raw materials from the best suppliers all over the world.

    Puidor Pizza & Pasta Sauces from Meptico


    Puidor sauces

    Meptico, a proud Lebanese manufacturer, has been a pioneer in the market for over 40 years due to its wide variety of leading products, including its flagship brands Domo, Darina and the newly launched Puidor Pizza and Pasta Sauces. As part of its quest to constantly provide consumers with innovative products, the company established an exclusive factory for the production of Puidor’s range of home style sauces, using state-of-the-art machinery to make them fast and easy to prepare. Just like all of Meptico’s products, Puidor is manufactured in respect of the highest International Food Safety Standards and in compliance with the ISO 22000:2005 certification. With a variety of delicious flavors, Puidor’s Pizza & Pasta Sauces are made of 100% natural ingredients and without preservatives to deliver ready-made sauces without compromising on consistency and high quality.
     

    Univent Cages for Modern Poultry Production & Healthy Birds

    Univent poultry cages UV 600

    In 1938, Big Dutchman founders invented the world’s first automatic chain feeder for poultry in the USA. Today, headquarters of the company are located in Vechta, Germany. In regard to housing and feeding systems, the poultry equipment supplier is considered to be the international market leader: On five continents and in more than 100 countries around the world, Big Dutchman is a trademark for lasting quality, reliable service and unsurpassed know-how. A prime example is Asia’s largest and most advanced, fully integrated layer project in the Chinese district of Pinggu (Beijing Province): An impressive number of altogether 30 closed poultry houses accommodating four million birds have been fully equipped by Big Dutchman. The state-of-the-art facility belongs to the Thai Charoen Pokphand Group (CP) and was put into operation in 2012. The birds are kept in 18 layer and 12 rearing houses. The Univent poultry cage, which CP decided to install, is a classic Big Dutchman management system and being used in poultry houses worldwide: More than 164 million bird places throughout the world have been equipped with Univent cages. Centerpiece of the layer houses is the AMACS control system that makes it easy to control egg production and climate. AMACS is based on the most modern internet technology. To provide a healthy environment in the rearing houses the ViperTouch climate and production computer is used. The state-of-the-art user interface makes the handling intuitive, simple and fast. The easy-to-operate touch screen is another innovative feature.


    Strategic Move to Emphasize High Quality of Meat Products

    Rubens Hannun - President of the Arab-Brazilian Chamber of Commerce

    In response to the ‘Operation Carne Fraca’ (‘Operation Weak Flesh’) organized by the Federal Police of Brazil to investigate some of the country’s largest meat processing companies and subsequently leading to a ban on the import of meat and poultry products by some countries, Brazil’s Minister of Agriculture, Livestock and Food Supply, Blairo Maggi, has announced plans to visit the UAE, Saudi Arabia and China. The Minister will hold talks with his counterparts in these countries to reinforce Brazil’s reputation as a leading meat exporting country. Brazil is a primary exporter of meat and poultry products to the GCC, including the UAE and Saudi Arabia. According to statistics released by the Brazil Ministry of Industry, Foreign Trade and Services, the South American nation shipped nearly USD1.3 billion worth of meat and poultry products to Saudi Arabia and USD578 million to the UAE. The two Arab countries have not imposed a blanket ban on imports; however, they have stopped purchasing from some of the 21 companies being probed – four in Saudi Arabia and six in the UAE – because of unhealthy production practices. Rubens Hannun, President of the Arab-Brazilian Chamber of Commerce, said: “Brazil follows strict health and safety procedures in food production, including for meat which remains a major export despite the recent issue. The government has taken swift measures to rectify the situation, implement stronger safety and health protocols, and ensure more transparency to maintain the highest international food safety standards for all traded meat and poultry. Minister Maggi’s visit to the KSA and the UAE is a strategic move to assure the premium quality of Brazilian products entering these markets which have continued to show their trust in Brazil’s meat industry.”