ANNUAL REPORT 1

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1 ANNUAL REPORT 1

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3 OUR VISION GLOBAL RECOGNITION OF CANADIAN GRAIN AND FIELD CROPS AS THE PREFERRED CHOICE FOR END-USE PRODUCT APPLICATION. OUR MISSION TO INCREASE UTILIZATION OPPORTUNITIES FOR CANADIAN GRAIN AND FIELD CROPS THROUGH SUPERIOR KNOWLEDGE, TECHNICAL EXPERTISE, INDUSTRY LEADERSHIP AND COLLABORATION, INNOVATIVE PROCESSING SOLUTIONS, AND TARGETED TRAINING. OUR BOARD OF DIRECTORS 2015/16 ANNUAL REPORT 3

4 ABOUT US Canadian International Grains Institute is a not-for-profit organization that was established in 1972 in Winnipeg, Manitoba, Canada. We work with the grain and field crop value chain throughout Canada and internationally to drive the development and utilization of Canadian agricultural products. OUR PURPOSE: Promoting Canadian grain to global processors Providing Canadian and international participants with training in Canadian grain and field crop production, marketing, distribution and processing Providing Canadian industry participants with training to build knowledge of market characteristics and requirements Identifying unique end uses for Canadian grain and field crops through applied research Operating facilities used to provide practical, commercially oriented knowledge to support a competitive Canadian grain and field crop value chain OUR FUNDERS: Western Canadian Farmers (15 cents/tonne of wheat) Government of Canada (Agriculture and Agri-Food Canada) Industry Partners ANNUAL REPORT

5 MESSAGE FROM OUR CHAIR MURDOCH MACKAY Photo: Murdoch MacKay speaking to participants of the Bogasari Technical Exchange Program. As the saying goes, seeing is believing. In my years of working in the grain industry and more specifically during my time on the Cigi board of directors, everyone I have met who has engaged with Cigi has seen the value this organization brings to the entire industry, both domestically and internationally. Cigi is here to support the Canadian grain industry and all its stakeholders, which is simple to say but complex to deliver. Cigi s staff includes highly skilled millers, bakers, and pasta and Asian noodle processors and these are the people customers look to for expertise in the use of Canadian grain and field crops in their own operations. When a commercial baker in Indonesia has questions about the mixing tolerances of Canadian wheat classes, a miller in Africa wants to know how to optimize wheat blends to produce flour for a specific end product, or a U.S. food company is looking for insight into the use of pulse flours as high quality food ingredients, Cigi has the expertise and the resources to respond. If a Canadian producer, a plant breeder or a grain company wants to learn more about what customers want in terms of grain quality and why, Cigi offers programs and participates in industry discussions to address those questions. It is for these reasons that the board of directors is working to ensure that Cigi has the support of stakeholders to provide the financial resources to sustain the unique and essential link it provides in the Canadian grain industry value chain. As the industry evolves, Cigi is focused on building relationships to bring a broader understanding of the benefits the organization delivers. I believe we are on the right path to establishing a funding and governance model for Cigi that reflects an absolute commitment to having the right people and resources in place to continue to provide the knowledge, expertise and insight to its diverse body of industry stakeholders. MURDOCH MACKAY Chair ANNUAL REPORT 5

6 Photo: JoAnne Buth speaking at a funding announcement. It has been a year of communication and collaboration with the value chain as Cigi continued its focus on building a thorough and consistent understanding of the work we do and our capacity to deliver excellence. There was a common thread of strong support for Cigi running through each of my discussions with key stakeholders from the wheat commissions, the pulse industry, grain handlers, end-use customers, government representatives and the research community. The positive reputation Cigi has across a broad spectrum of the industry is testimony to our history and the confidence in our ability to adapt to meet future needs. Across the industry the roles of newer organizations like Cereals Canada and the wheat commissions have become more clearly defined and grain handlers are becoming increasingly familiar with Cigi s experience and market knowledge and our ability to work with customers to optimize the value and performance of Canadian grain. With this clarity comes new opportunities as we work towards a sustainable funding model for Cigi with the value chain. Our collaboration this past year with Cereals Canada on an independent study of market opportunities for Canadian wheat and durum has provided us with new insights. The findings from this analysis have been shared with industry to inform research and market development strategies and are being used by Cigi in our planning for technical programs, and investigative and new crop missions to ensure our resources are focused on priority markets. Our work with the pulse industry is also evolving as we invest the knowledge built over the past 10 years in new projects to advance the use of pulse ingredients. Cigi staff believe we can be the best in the world at providing a one-stop shop of technical expertise, experience and knowledge about the processing and functionality of Canadian field crops to the entire value chain. We look forward to working with industry to ensure we deliver on that commitment. JOANNE BUTH Chief Executive Officer (CEO) ANNUAL REPORT

7 OUR BOARD OF DIRECTORS (AS AT MARCH 31, 2016) MURDOCH MACKAY, CHAIR COMMISSIONER CANADIAN GRAIN COMMISSION RON NERLAND, DIRECTOR FARMER MORRIN, ALBERTA HENRY VAN ANKUM, VICE CHAIR FARMER ALMA, ONTARIO BRENT WATCHORN, DIRECTOR EXECUTIVE VICE PRESIDENT, MARKETING RICHARDSON INTERNATIONAL LIMITED JIM WILSON, SECRETARY FARMER DARLINGFORD, MANITOBA LAWRENCE YAKIELASHEK, DIRECTOR GENERAL MANAGER FARMLINK MARKETING SOLUTIONS RANDY JOHNER, DIRECTOR FARMER ESTEVAN, SASKATCHEWAN JOANNE BUTH CHIEF EXECUTIVE OFFICER (CEO) CIGI ANNUAL REPORT 7

8 OUR FACILITIES ANALYTICAL SERVICES The Analytical Services laboratory conducts analytical and rheological tests on wheat, barley, flour, semolina, pulses and special crops. MILLING TECHNOLOGY Milling Technology provides milling services and expertise on Canadian wheat classes and field crops on a pilot and laboratory scale. ASIAN PRODUCTS & PASTA TECHNOLOGY The Asian Products and Pasta Technology facilities are used to evaluate Canadian wheat and field crops for suitability in noodles and other Asian food products, pasta, and extruded products ANNUAL REPORT

9 Cigi s commodity-based technology facilities provide access to a large variety of processing equipment. Our facilities are designed to demonstrate and optimize the value of Canadian field crops with customers. BAKING TECHNOLOGY Housing a range of equipment, the Pilot Bakery can simulate commercial baking practices from around the world and the Test Bakery uses specialized small-scale equipment for technical evaluations and investigative studies. PULSE PROCESSING & SPECIALTY MILLING The Pulse Processing and Specialty Milling facility supports the Canadian pulse and special crops industries by determining processing and end-use characteristics on both a pilot and laboratory scale. CLASSROOM FACILITIES Cigi s Viterra Knowledge Centre, which is equipped to offer simultaneous interpretation in many languages, accommodates up to 50 participants while seminar rooms are available for smaller groups ANNUAL REPORT 9

10 MARKET SUPPORT CIGI PROVIDES MARKET SUPPORT FOR CANADIAN WHEAT AND FIELD CROPS BY DELIVERING CUSTOMIZED PROGRAMS, TRAINING AND TARGETED TECHNICAL SUPPORT FOR CUSTOMERS AND COMMERCIAL PARTNERS AT ITS WINNIPEG LOCATION AND AT CUSTOMER FACILITIES AROUND THE WORLD. WE WORK WITH COMMODITY ASSOCIATIONS, GROWER COMMISSIONS, GOVERNMENTS AND INDUSTRY TO DETERMINE PRIORITY REGIONS AND COUNTRIES FOR CIGI S MARKET DEVELOPMENT AND TECHNICAL SUPPORT ACTIVITIES. CIGI S RELATIONSHIPS WITH MILLERS AND END USERS IN KEY MARKETS COMBINED WITH THE TECHNICAL KNOWLEDGE OF OUR STAFF IS CRITICAL TO SUPPORTING THE CANADIAN VALUE CHAIN. Yulia Borsuk, Technical Specialist, Baking Technology (centre), Da (Anne) An, Technologist, Asian Products and Pasta Technology (right), Asia Investigative Mission 10

11 INCLUDING GRAIN BUYERS, MILLERS, BAKERS, PASTA, NOODLE AND OTHER END-PRODUCT PROCESSORS, QUALITY CONTROL STAFF, GROWERS, GRAIN HANDLERS, EXPORTERS, INDUSTRY STAKEHOLDERS, AND GOVERNMENT OFFICIALS. RESOURCES FROM THE CANADIAN GRAIN INDUSTRY VALUE CHAIN ANNUALLY CONTRIBUTE THEIR TIME TO CIGI PROGRAMS AS SPEAKERS AND SUBJECT MATTER EXPERTS PROVIDING PRESENTATIONS AND ON-SITE TOURS TO PARTICIPANTS. of participants surveyed in reported they were more likely to consider/continue purchasing Canadian grains in the future as a result of the Cigi program they attended.

12 PARTICIPATING MARKETS Combine to Customer Program January 17-20, Latin America Investigative Mission February 10-19, 2016 Europe New Crop Mission November 14-20, 2015

13 China Malaysia Technical Mission July 22-August 6, 2015 Algeria Argentina Australia Bahrain Bangladesh Barbados Belgium Bermuda Bolivia Brazil Bulgaria Burkina Faso Cameroon Canada Chile China Colombia Costa Rica Cuba Cyprus Czechoslovakia Denmark Dominican Republic Ecuador Egypt El Salvador Eritrea Ethiopia Finland France Germany Ghana Greece Grenada Guatemala Guyana Haiti Honduras Hong Kong Hungary India Indonesia Iran Iraq Ireland Israel Italy Ivory Coast Jamaica Japan Kazakhstan Kenya Korea (South) Kuwait Lebanon Libya Malaysia Mali Malta Mauritania Mexico Monaco Morocco Mozambique Namibia Nepal Netherlands New Zealand Nicaragua Niger Nigeria Norway Oman Pakistan Panama Paraguay Peru Philippines Poland Portugal Puerto Rico Qatar Romania Russia St. Vincent Saudi Arabia Senegal Singapore South Africa Spain Sri Lanka Sudan Sweden Switzerland Syria Taiwan Tanzania Thailand Togo Trinidad & Tobago Tunisia Turkey Uganda Ukraine United Arab Emirates United Kingdom United States of America Uruguay Uzbekistan Venezuela Vietnam Yemen Yugoslavia Zambia Zimbabwe All participating markets for the year are highlighted. 13

14 MARKET SUPPORT Innovation Collaboration Communication OUR PROGRAMS AND MISSIONS QUARTER ONE-APRIL 1 to JUNE 30, 2015 NAME MARKETS # PARTICIPANTS Warburtons Technical Mission United Kingdom N/A* Morocco Analytical and Milling Training Programs (in Morocco and Winnipeg) Morocco 24 Japan and South Korea Technical Mission Japan and South Korea N/A* Sri Lanka Technical Exchange Program Sri Lanka 11 Middle East Technical Exchange Program Bahrain, Oman, Saudi Arabia, United Arab Emirates Saudi Arabia GSFMO Millers Program Saudi Arabia 10 Indonesia Technical Exchange Program Indonesia 8 Canadian Grain Industry Overview Program Canada 10 Central America Investigative Mission Costa Rica, El Salvador, Guatemala N/A* China Technical Exchange Program China 12 Wheat: Quality, Traits and International Markets (private company training program) Canada 19 7 *Not Applicable ANNUAL REPORT

15 SAUDI ARABIA GSFMO MILLERS PROGRAM CHINA TECHNICAL EXCHANGE PROGRAM SRI LANKA TECHNICAL INDONESIA TECHNICAL EXCHANGE PROGRAM EXCHANGE PROGRAM ANNUAL REPORT 15

16 JAPAN TECHNICAL EXCHANGE PROGRAM INDONESIA TECHNICAL EXCHANGE PROGRAM BANGLADESH TECHNICAL EXCHANGE PROGRAM MOROCCO MILLING ANNUAL TRAINING REPORT PROGRAM

17 MARKET SUPPORT Innovation Collaboration Communication OUR PROGRAMS AND MISSIONS QUARTER TWO-JULY 1 to SEPTEMBER 30, 2015 NAME MARKETS # PARTICIPANTS Sri Lanka-Singapore Technical Exchange Program Singapore, Sri Lanka 6 Latin America Technical Exchange Program 48th International Grain Industry Program Chile, Colombia, Costa Rica, Cuba, Ecuador, Guatemala, Peru, Puerto Rico Bangladesh, Canada, Chile, China, Colombia, Ecuador, Ghana, India, Italy, Japan, Mexico, Peru, Saudi Arabia, Singapore, United Kingdom China and Malaysia Technical Mission China, Malaysia N/A* North Africa Technical Exchange Program Algeria, Morocco, Tunisia 9 Africa Technical Exchange Program Ghana 2 Bangladesh and Sri Lanka Technical Mission and Seminar International Durum Program Bangladesh, Sri Lanka 50 Belgium, Canada, Ecuador, France, Guatemala, Italy, Morocco, Nigeria, Peru, Singapore, Spain, Tunisia, United Arab Emirates. Japan Technical Exchange Program Japan 8 Morocco Milling Training Program Morocco 5 Indonesia Technical Exchange Program Indonesia 7 Bangladesh Technical Exchange Program Bangladesh 5 21 *Not Applicable ANNUAL REPORT 17

18 MARKET SUPPORT Innovation Collaboration Communication OUR PROGRAMS AND MISSIONS QUARTER THREE-OCTOBER 1 to DECEMBER 31, 2015 NAME MARKETS # PARTICIPANTS Mexico Technical Exchange Program Mexico 4 Canadian Industry New Crop Seminar/Webinar Canada 20 CNMA New Crop Seminar Canada 20 Asia New Crop Mission Bangladesh, China, Indonesia, Japan, Philippines, Singapore, South Korea Europe New Crop Mission United Kingdom, Italy 120 ALIM Conference Argentina, Brazil, Chile, Colombia, Costa Rica, Dominican Republic, Ecuador, El Salvador, Guatemala, Honduras, Mexico, Nicaragua, Panama, Peru, Puerto Rico, Uruguay, Venezuela Latin America New Crop Mission Colombia, Ecuador, Mexico, Peru 88 Canada s Crops: From Field to Fork (private company training program) MENA and Africa New Crop Mission Canada 25 Algeria, Ghana, Ivory Coast, Morocco, United Arab Emirates Canadian Grain Industry Overview Program Canada 19 Morocco Pulse Training Program Morocco ANNUAL REPORT

19 EUROPE NEW CROP MISSION CANADIAN GRAIN INDUSTRY OVERVIEW PROGRAM CANADA S CROPS: MOROCCO PULSE ANNUAL REPORT FROM FIELD TO FORK PROGRAM TRAINING PROGRAM19

20 COMBINE TO CUSTOMER FEBRUARY PROGRAM COMBINE TO CUSTOMER JANUARY PROGRAM MOROCCO TRAINING FOR SAMPLE ANALYSIS PROGRAM CANADIAN GRAIN INDUSTRY 20 OVERVIEW ANNUAL PROGRAM REPORT

21 MARKET SUPPORT Innovation Collaboration Communication OUR PROGRAMS AND MISSIONS QUARTER FOUR-JANUARY 1 to MARCH 31, 2016 NAME MARKETS # PARTICIPANTS Tunisia New Crop Webinar Tunisia 40 Morocco Milling Training Program Morocco 7 Venezuela New Crop Webinar Venezuela 25 Combine to Customer Program Canada 30 Morocco Analytical Training Program Morocco 5 Combine to Customer Program Canada 30 Latin America Investigative Mission and Analytical Testing Methods Training Chile, Peru 26 Combine to Customer Program Canada 30 Morocco Training for Sample Analysis Morocco 5 Canadian Grain Industry Overview Program Canada 26 Asia Investigative Mission China, Indonesia, Japan, Thailand N/A* *Not Applicable ANNUAL REPORT 21

22 MARKET SUPPORT Innovation Collaboration Communication Market Support In Action: AN EMERGING AFRICAN MARKET Participants Anand Jebaraj Lajabathy Vincent and Stephen Konotey in Analytical Services with Robyn Makowski. In 2010, nine African countries imported more than 1.2 million tonnes of Canadian wheat. Four years later in 2014, a total of 15 African countries imported almost double that 2.3 million tonnes. Where many other established markets are currently at their respective saturation points, the African agricultural market, and in particular, wheat, is on the rise. Flash forward to August 2015, when Cigi played host to the Africa Technical Exchange, a program that guided participants through discussion and demonstration, showcasing Canadian product and how it performs optimally under African conditions. Specifically, we had two representatives from Ghana Anand Jebaraj Lajabathy Vincent, the chief engineer of a milling company, and Stephen Konotey, a shift miller from the same Ghanaian milling company excited at the prospect of learning and soaking up all they could while they were here in Winnipeg. In 2013, Ghana only imported 28,000 tonnes of Canadian wheat, but last year they imported 125,000 tonnes, and since they were at Cigi to learn more about our product, it certainly bodes well for Canada establishing a partnership with an on-the-rise Ghana. The best thing is the analytical part. It s quite interesting to have all the machines in the lab that show you the stress conditions, the resistance, and other things, says Anand. That is something which we would love to have in our factory, to be able to analyze the CWRS that we import ANNUAL REPORT

23 MARKET SUPPORT Innovation Collaboration Communication It s the first time we have seen and been able to feel a wheat crop. It s nice, adds Anand. It s useful for the miller. It s useful for the engineer like me, to understand what the millers actually require. Even in his area of expertise, the shift miller Stephen says that he learned a lot. I ve seen a lot and learned a lot, says Stephen. When I get to Ghana, I will try to educate and improve the knowledge of people I work with. Hopefully, a couple things will change now. The two men had a few specific questions in mind when they came to Cigi. They import CWRS (No. 1), which they typically use in a blend 40% of CWRS and 60% of a Russian (and sometimes French) wheat import, and this has worked well for them. The CWRS is used to improve the protein quality and gluten strength of their flour which they primarily use to produce various types of bread in Ghana. Lately, they ve been experimenting with increasing the CWRS to 60%, but the end product never turned out the way they wanted it to, despite the superior quality of the CWRS. In the end, they discovered it was a gluten issue all along! I came to find out why it behaves this way because we d like that bread to look better than the 40% CWRS blend, says Stephen. We ve been adding the same amount of water to both blends in the bakery, but I was told that as the gluten quantity increases, you have to add more water. But the learning didn t stop there. Cigi has so many more areas of technical expertise to offer. We are millers, and I know what pasta is, but I don t know how it s made, and today, I actually had an opportunity to see how it s made. Now, I ve seen the machines and I ve seen how it s produced, says Stephen. With their time spent at Cigi, they were also able to see and learn so much more about the Canadian industry. We buy Canadian wheat, but all we see is what we buy. It s good to see how it s cultivated, and how it s harvested, says Stephen, referring to the trip to meet Tom Greaves at Pitura Seeds farm in Domain, Manitoba. We always see it in pictures, but never how it actually looks in the field ANNUAL REPORT 23

24 INNOVATION CIGI CREATES INNOVATIVE SOLUTIONS FOR THE GRAIN VALUE CHAIN AND ITS PARTNERS THROUGH ANALYSIS OF CROP ATTRIBUTES AND FUNCTIONALITY, AND APPLIED RESEARCH ON PROCESSING METHODS AND PRODUCTS. RESEARCH IS PRIORITIZED ACCORDING TO INDUSTRY NEEDS AND IS BOTH CUSTOMER-FOCUSED AND COMMERCIALLY SCALABLE AND RELEVANT. Heather Hill, Project Manager, Pulse Flour Milling and Food Applications 24

25 WHEAT Wheat Variety Research Third year of a five-year project focused on analyzing CWRS, CPSR, CWRW and CWAD varieties for unique quality characteristics suitable for innovative food applications. Funded by AAFC s AgriInnovation Program and Western Wheat and Barley Check-off. Agronomic Practices Multi-year study (to 2016) investigating the effect of agronomic practices on quality parameters of CWRS varieties grown in various locations, specifically related to gluten strength, as determined through analytical testing and milling and baking evaluations. Funded by AAFC s AgriInnovation Program and Western Wheat and Barley Check-off. Impact of Downgrading Factors Ongoing evaluation of downgrading factors present in each crop year to determine their effect on wheat quality and develop solutions to mitigate their effects in milling and end-product processing. Funded by AAFC s AgriInnovation Program and Western Wheat and Barley Check-off. PULSES Advancing Pulse Flour Processing and Applications Five-year project (to 2019) focusing on what role the inclusion of pulses can play in achieving nutrition and health targets in breakfast cereals, instant noodles and extruded snack foods. Funded by AAFC s Canadian Agricultural Adaptation Program and Pulse Canada. Development of Gluten-Free Products Using Pulse Ingredients Four-year project (to 2018) identifying opportunities in the gluten-free market for pulse ingredients and developing gluten-free food products using pulses. Funded by Alberta Innovates Bio Solutions and AAFC s AgriInnovation Program. Enhancing World Markets for Canadian Pulses through Secondary Processing and Value Added Research In the final year of this multi-year project, applied research activities focused on the effects of growing location and variety on pea and lentil quality and investigating the effects of pre-milling seed treatments on the quality of processed food products (extruded snacks, pasta and noodles). Funded by Saskatchewan Pulse Growers, Manitoba Pulse and Soybean Growers, and AAFC s AgriInnovation Program. BARLEY Co-Milling Food Barley and Wheat Completion of a research project investigating the co-milling of food barley and wheat to improve milling performance and nutritional properties. Specific blends were identified that would provide optimum results. Funded by Alberta Innovates Bio Solutions and Alberta Barley Commission.

26 Market Support INNOVATION Collaboration Communication Innovation In Action: CIGI MILLING PROJECT SHOWS SIGNIFICANT POTENTIAL FOR CANADIAN FOOD BARLEY Cigi has been investigating better ways to mill Canadian food (hulless) barley into flour which may increase its potential for commercial use as a healthy ingredient. Preliminary work done several years ago revealed that the milling performance of food barley is improved when it is blended with wheat, producing flour with enhanced nutritional properties. It was found that including 15% barley with wheat had no adverse effect on the milling process. Further evaluations were recently completed in a year-long project intended to determine the specific blends that would provide optimum milling performance and nutritional quality in the flour. The results showed that up to 40% hulless food barley can be milled with wheat to produce a quality flour with suitable levels of beta-glucan, an important nutritional component. The work will help Cigi develop guidelines for the milling of hulless food barley for the milling industry. Funded by Alberta Innovates Bio Solutions and Alberta Barley Commission (ABC) with food barley varieties also supplied by ABC, the project was carried out by Cigi s milling and analytical services areas. Work focused on developing milling techniques and other information that would improve the competitiveness of flour produced from Canadian food barley and wheat in health food and ingredient markets. Food barley has a number of beneficial health properties consumption can reduce the risk of coronary heart disease, regulate blood glucose levels, and possibly offset certain cancers. Ashok Sarkar and Elaine Sopiwnyk ANNUAL REPORT

27 Market Support INNOVATION Collaboration Communication The benefits are attributed to beta-glucan, phytonutrients, antioxidants, and vitamins contained in barley. In addition, Health Canada approved a health claim in 2012 for foods containing 1.0 gram of barley beta-glucan per serving as a way to lower cholesterol. The project builds on the previous research Cigi conducted in in which new opportunities for foods made with barley were identified and developed in partnership with international and domestic companies. During that time a commercial bakery asked Cigi to try blending 15% barley with wheat to mill flour for pan bread, says Ashok Sarkar, Senior Advisor in Cigi Technology and the project leader. The initial co-milling of barley and wheat was successful but not pursued further at the time, he says. We found that including 15% barley with wheat had no adverse effect on the milling process but at that level there was also no real increase in the level of beta-glucan which is what people are interested in from a nutritional standpoint. Hulless barley is easier to work with since there isn t a requirement to remove the hulls prior to milling, says Elaine Sopiwnyk, Cigi Director of Grain Quality. However, hulless food barley varieties, especially those that are characterized as waxy, are also sticky when milling (waxy starch properties are associated with higher levels of beta-glucan as well as lower levels of amylose, a component of the starch, which contributes to the stickiness). Although this stickiness can pose a problem for millers, blending the barley with wheat appears to help resolve the issue. Wheat particles are coarser and more granular which helps with sifting and prevents the barley flour from clogging the sifter screen perforations during the milling process, Ashok says. The current project used hulless barley with three different starch characteristics normal, partial waxy, and fully waxy starch blended with wheat at 20%, 30%, and 40%. Throughput, or milling capacity, was maintained at the same rate for all millings. Commercial millers aim to manage throughput and extraction levels to meet a required particle size to control their costs, Ashok explains. For the current project we never changed the throughput on the mill, which is an important aspect; however, we did see some drop in (flour) extraction rate from what we would get if we just milled wheat. Elaine concurs that a slight drop in extraction when co-milling barley is only a minor drawback for millers. I think the project showed that millers can do this there s no tempering required of the barley so it can be used whenever they need it, and they don t have to change their screens or throughput to make a flour that has improved nutritional quality over flour made from 100% wheat. Read the full article online at: cigi.ca/cigi-milling-project-shows-promising-potential-for-food-barley/ ANNUAL REPORT 27

28 COLLABORATION CIGI WORKS WITH, AND ON BEHALF OF, A NUMBER OF ORGANIZATIONS THROUGHOUT THE CANADIAN VALUE CHAIN. THIS COLLABORATION TAKES MANY FORMS AS CIGI WORKS WITH THESE ORGANIZATIONS TO PROVIDE TECHNICAL SUPPORT IN GRAINS AND PULSES, RECEIVES INDUSTRY FUNDING FOR CIGI OPERATIONS AND APPLIED RESEARCH PROJECTS, AND ENGAGES IN A TWO-WAY EXCHANGE OF INFORMATION AND EXPERTISE ALL IN SUPPORT OF CIGI S MISSION TO INCREASE THE USE OF THE HIGH-QUALITY GRAIN AND FIELD CROPS GROWN BY CANADIAN FARMERS. Scott Lehr, Alberta Wheat Commission, Winter Wheat Advisory Committee Akriti Sharma, Canadian International Grains Institute, Technical Specialist, Winter Wheat 28

29 TECHNICAL SUPPORT FUNDING ADVICE

30 Market Support Innovation COLLABORATION Communication Collaboration In Action: CIGI SHARES TECHNICAL EXPERTISE IN RECOMMENDATION OF NEW WHEAT, PULSE VARIETIES AT PGDC Norbert Cabral milling new wheat lines with Cigi s lab mill. In late February 2016 Cigi attended the Prairie Grain Development Committee (PGDC) annual meeting in Saskatoon where technical staff participated on quality evaluation teams involved in recommendations for the registration of 27 new wheat varieties and 14 varieties of peas, beans and lentils. The annual meeting is designed to evaluate data generated on candidate cultivars developed by plant breeders and move them forward through the registration process, ultimately recommending them for registration if they meet the required quality criteria, says Elaine Sopiwnyk, Cigi Director of Grain Quality, who attended the meeting. Recommendations were also made for registering lines of oats, barley, flax and canaryseed. Four committees are responsible for the testing, evaluation and recommendation of grain crop candidate cultivars for registration in Western Canada. The Prairie Recommending Committee for Wheat, Rye and Triticale is one of these committees comprising three teams that cover quality, disease and agronomics ANNUAL REPORT

31 Market Support Innovation COLLABORATION Communication Technical staff from Cigi are involved in the quality side as are representatives from the Canadian Grain Commission, industry and universities, Elaine says. Evaluation includes wheat protein, falling number, milling yields, ash content, rheological properties such as the farinograph and extensograph on flour, and alveograph on semolina. And then there s further evaluation of end-product quality in baking and noodles or pasta. JoAnne Buth, Cigi CEO, who attended the PGDC meeting this year as an observer, says, Cigi represents the end-use customer at the table. Staff voice their expertise when it comes to how the varieties perform in bread, pasta and noodles. Their understanding of the quality parameters and end-use customers are the strengths that we bring. Cigi is also involved in testing the quality of new wheat lines developed by private breeders in preparation for the meeting, Elaine says. The recommending process typically requires three years of evaluation of each candidate cultivar and after the third year if all three teams deem it to meet the required evaluation criteria, it s moved forward automatically, Elaine explains. If one of the evaluation teams has concerns about a candidate cultivar and the other two think it meets the required criteria, then it goes to a vote. These are just recommendations for registration. It s then up to the breeder to submit the variety to the Canadian Food Inspection Agency, which oversees the variety registration process, and then the CGC will put a variety into the appropriate wheat class. She says that each wheat class has its own specific quality objectives that need to be met when the data is examined. We need to know what we are looking for. Do we want to see an increase in a certain attribute or are we trying to maintain or decrease that attribute? For example, gluten strength is a top priority for CWRS and we want to see improvements and continued progress. This year a focus of the meeting was on the new milling wheat class established by the CGC Canada Northern Hard Red (CNHR) which takes effect August 1, 2016, Elaine says. This was part of the wheat class modernization strategy. In order to improve the quality and consistency within the CWRS class, wheat varieties with weaker gluten strength will be removed from CWRS and moved into CNHR. She adds that even after a variety is recommended, it will take a number of years before suitable seed quantities are available and the variety is taken up by producers to represent any significant proportion of crop production in Western Canada. JoAnne says the recommending process may take time but it is important to provide farmers with the best wheat varieties possible while meeting customer needs. I think Cigi brings a unique perspective with our experience and expertise in analytical testing, milling, baking, Asian products, pasta and international markets. But it s about co-operation, doing it together as an industry. One player alone cannot make these kinds of decisions. Read the full article online at: cigi.ca/cigi-shares-technical-expertise-in-recommendation-of-new-wheat-pulse-varieties-at-pgdc/ ANNUAL REPORT 31

32 COMMUNICATION CIGI S COMMUNICATION EFFORTS ARE FOCUSED ON INCREASING THE UNDERSTANDING OF CIGI S ROLE IN SUPPORTING THE GRAIN AND FIELD CROP VALUE CHAIN AND PROVIDING THE CANADIAN VALUE CHAIN WITH INFORMATION ON CUSTOMER NEEDS FOR GRAIN AND FIELD CROP UTILIZATION. A NUMBER OF APPROACHES ARE UNDERTAKEN IN SUPPORT OF THESE OBJECTIVES INCLUDING MEDIA STORIES, SOCIAL MEDIA, ONLINE COMMUNICATION AND OPPORTUNITIES TO MEET INDUSTRY MEMBERS FACE-TO-FACE DURING AGRICULTURAL SHOWS AND TOURS OF CIGI. Lee Huscroft, Senior Graphic Designer, at Canada s Farm Progress Show in Regina. 32

33 MEDIA STORIES ABOUT CIGI PROGRAMS AND APPLIED RESEARCH ACTIVITIES IN: PRINT BROADCAST ONLINE CIGI BOOTH AT FIVE WESTERN CANADIAN AG SHOWS, CONNECTING WITH AN ESTIMATED 2000 FARMERS 24,600 views of our website by 16,000 visitors, 63% new VIEWS OF CIGI S YOUTUBE CHANNEL 650+ VIEWS OF FOUR NEW EPISODES OF CigiTV Cigi Twitter followers, an increase of 700* 830 Likes on Cigi Facebook, an increase of 300* * compared to March 31, tours of Cigi for 425 domestic and international visitors

34 Market Support Innovation COLLABORATION COMMUNICATION - 17 Dec 2015 A visit to a typical bakery in Ghana (using percent CWRS) :) CIGI TOUR: PULSE PRODUCERS

35 Market Support Innovation COLLABORATION COMMUNICATION AG SHOW: CIGI BOOTH CIGI TOUR: KNM-BUHLER FARMERS - 12 Nov 2015 Cigi, CGC, and Cereals Canada meet wheat customers worldwide re. new crop #westcdnag

36 FINANCE CIGI S MAIN FUNDING SOURCES ARE THE GOVERNMENT OF CANADA THROUGH AGRICULTURE AND AGRI-FOOD CANADA S GROWING FORWARD 2 PROGRAM AND WESTERN CANADIAN FARMERS THROUGH THE WESTERN WHEAT AND BARLEY CHECK-OFF. THROUGH THE CHECK-OFF CIGI RECEIVES 15 CENTS PER TONNE ON WHEAT AND DURUM DELIVERIES TO LICENSED FACILITIES. IN THE FISCAL YEAR CIGI RECEIVED $3.4M IN FUNDING FROM AAFC FOR MARKET DEVELOPMENT AND RESEARCH ACTIVITIES. FUNDING FROM FARMERS IN WESTERN CANADA TOTALED $3.8M. OVERALL REVENUE TOTALED $10.4M; THIS WAS A DECREASE OF $0.6M OR 6% OVER LAST YEAR. THE DECREASE WAS DUE PRIMARILY TO LOWER GOVERNMENT FUNDING, DOWN $0.6M TO $3.4M FROM $4.0M THE PREVIOUS YEAR. A COMPLETE COMPARISON OF REVENUES FOR THE CURRENT AND PREVIOUS FISCAL YEARS IS SHOWN ON THE PIE CHARTS ON THE FOLLOWING PAGE. 36

37 SOURCES OF REVENUE CIGI COURSE FEES CONSULTING & TECHNICAL SERVICES INDUSTRY CONTRIBUTION MISC CUSTOMIZED TRAINING & SUPPORT APPLIED RESEARCH PROJECTS 2016 AGRICULTURE AND AGRI-FOOD CANADA FARMER CHECK-OFF CIGI COURSE FEES CONSULTING & TECHNICAL SERVICES CUSTOMIZED TRAINING & SUPPORT INDUSTRY CONTRIBUTION MISC APPLIED RESEARCH PROJECTS 2015 AGRICULTURE AND AGRI-FOOD CANADA FARMER CHECK-OFF ANNUAL REPORT 37

38 Working with the Value Chain

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