Ohio’s wheat, flour industries to be explored at forum

Experts from the wheat and flour processing industries will share an update on Ohio’s future in this billion dollar market at the Northwest Ohio Ag-Business Breakfast Forum, Thursday, June 15, 2017 from 8:00 to 9:30 a.m.  The event is hosted by the Center for Innovative Food Technology (CIFT) at the Agricultural Incubator Foundation (AIF).

Siemer Milling Company executives Rick Siemer, president, and Carl Schwinke, vice president, along with Diane Gannon, former subject matter expert, Mondelēz International, and current wheat processing technology consultant, will provide the latest information on the industries and what the means to growers in northwest Ohio. Siemer, Schwinke and Gannon will also discuss the technical aspects of wheat processing, milling procedures, grain quality and more.

Flour production by U.S. mills reached a new record for the first quarter of 2017.

Employing roughly 160 people, Siemer Milling Company sources approximately 25 million bushels annually of soft red winter wheat largely from Illinois, Kentucky, Indiana and Ohio. The wheat is processed into 650,000 tons of wheat flour, bran and germ, used in products as such cakes, crackers, breadings, batters and cookies.

Arrive early, as breakfast and informal networking will start at 8 a.m., with the program to follow. The cost is just $10 per person when you RSVP in advance, or $12 per person at the door without RSVP (cash or check) which includes breakfast and networking opportunities.

The Northwest Ohio Ag-Business Breakfast Forum is an educational networking opportunity to provide information on current issues, trends and programs available to the agricultural community and those who support its advancement.

The AIF is located at 13737 Middleton Pike (St. Rt. 582) in Bowling Green.  Walk-ins are welcome, but guests are encouraged to reserve a seat in advance by visiting ciftinnovation.org.

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