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

Food Security and

Its Key Challenges

NCM

Durban, South Africa

March 15, 2013

Dr. Peter C. Böhni

1 | © Bühler | Milling Technology II 2011

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

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.

3 | © Bühler | Corporate Presentation | Corporate Communications | 2013

In the region for the region.

Global presence.

4 | © Bühler | Corporate Presentation | Corporate Communications | 2013

Global market leadership.

Successful in all markets.

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%

5 | © Bühler | Corporate Presentation | Corporate Communications | 2013

Global Trends

Development of the global population

5428

548

727 603

3672

2050

172

314 438

1950 2000 2050

North America

1950 2000 2050

Europe

2000

1399

9.3

167

519

806

221

794

1950 2000 2050

Africa

1950 2000 2050

Asia

13 31 47

4

5

6.1 2000

1987

1974

1950 2000 2050

South America

1950 2000 2050

Oceania

3

1960

2

1927

1

1804

1400 1450 1500 1550 1600 1650 1700 1750 1800 1850 1900 1950 2000 2050

Key Challenges

The world is on an unsustainable track

World Business Council for Sustainable Development

A platform for strategic dialogues

Key Challenges

The world is on an unsustainable track

Innovation Challenges

Human Development within the limits of the planet

Innovation Challenges

Resource-efficiency and/or increase in living standard

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.

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.

Three Paradoxes

Food Loss and Food Waste

Food Losses – Food Waste

In the Case of Grains in 2011.

17 | © Bühler | Sales Training BBS Food Safety | Michael Jacobs (GLMT4) | 2012

Isigayo –

Maize Mill

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

Completed mill

NutriRice –

An Innovation for a

Better World

Vitamin and mineral losses during rice milling

and polishing

Brown rice

White rice

100

90

80

70

60

50

40

30

20

10

0

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

Paddy

Rice

Rice Mill

Whole Kernels

Fortified

Rice

Broken Kernels

Extrusion

Fortification

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

Fortified Rice (Mix of natural rice with fortified

rice kernels)

Fortified rice kernels mixed with natural rice kernels uncooked and cooked and

natural rice with red 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

Instant Maize

Instant / Quick Cooking Maize Meal.

A Buhler Innovation (patented technology)

• 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.

Addressing the needs of Africa.

• 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.

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

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)

Application

Know-how

Technology

Process

Nutrition

Health

Ingredients

Thank you!

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