Digital Re-print - September | October 2013

JTIC 2013 event preview

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Events

This unmissable event in the wheat-flour-bread calendar sees JTIC welcoming more than 1,000 partici-

pants on each of the two days of the Fair. From the four corners of the world, milling and cereal professionals come to Reims to discover what France and Europe has to offer in the way of equipment, ingredi-ents, products, services and training.

This year will be marked by numerous surprises on the theme of combinations and people in the industry working together.

Organised by AEMIC, the alumni associa-tion for technical schools and companies in the cereal industry, JTIC is an opportunity to talk, discuss, meet, and learn in an unparalleled atmosphere.

With companies developing, regulations evolving and climates changing, the wheat-flour-bread industry is more than ever a focus of political, economic and social debate. JTIC conferences strive to provide accurate informa-tion on four topics:

SustainabilityCereal sustainability can be addressed at

international or industry level (hard wheat in France, for example), and clearly also at indi-vidual company level. Some of the questions the session hopes to answer include:

• What are the prospects for sustainable supply at international level?

• How do we measure the sustainability of an industry?

• What research projects are being conducted?

• Is it possible to be both sustainable and competitive?Cereal operators, scientists, farmers and

policy-makers will be there to present their approaches to this challenge.

Road transportThe logistics of road transport is essential

to cereal industry operators and is subject to numerous regulatory changes. A conference

chaired and led by Bernard Valluis at which operators, cereal professionals, and regulation and transport players will offer answers on strategic directions for industry professionals. Hot topics include opening up of highways to 44-tonne trucks, the eco-tax, food safety in transit and town centre traffic restrictions.

Cereal qualityThis conference will focus on quality levers,

genetics and variability in the expression of genetic results depending on year, climate, and immediate environment. Particular atten-tion will be paid to the establishment of new recommended varieties to satisfy millers’ expectation.

Sensitivity to glutenTraditionally devoted to social and com-

munity issues, the last half-day will this year address gluten-intolerance claims. An essential structural ingredient of bread, gluten has been accused of all manner of maladies, and has come close to being stripped of all its beneficial virtues. More and more people are deciding to exclude it from their diet. AEMIC will be presenting a defence of gluten and explode the contemporary myth.

A fair synonymous with innovation This year, more than 100 suppliers

of materials, ingredients and services are expected at the main exhibition stage in the centre of the conference hall. They will also be able to take advantage of workshops to present their latest innovations to the fair’s visitors.

The ideal forum for innovation, to discover the new services, products and processes being applied in the industry, JTIC workshops are open to all participants and are always a key attraction.

The products and services presented will go through a preselection process for their innova-tive character and their practical applications in the cereal industry.

There will also be a poster session organised

by Industries des Céréales review. Participants are encouraged to submit a poster on the theme of bridging the gap between research and practice.

At the end of the fair, two poster winners will be selected by a jury based on the following criteria:• The scientific character and originality of

the subject• The understandability and quality of the

presentation• The prospects for their usability in the

short, medium and long termFor more information about how this ses-

sion is organised, authors can contact the

Grain&feed millinG technoloGy56 | September - october 2013

Events

This unmissable event in the wheat-flour-bread calendar sees JTIC welcoming more than 1,000 partici-

pants on each of the two days of the Fair. From the four corners of the world, milling and cereal professionals come to Reims to discover what France and Europe has to offer in the way of equipment, ingredi-ents, products, services and training.

This year will be marked by numerous surprises on the theme of combinations and people in the industry working together.

Organised by AEMIC, the alumni associa-tion for technical schools and companies in the cereal industry, JTIC is an opportunity to talk, discuss, meet, and learn in an unparalleled atmosphere.

With companies developing, regulations evolving and climates changing, the wheat-flour-bread industry is more than ever a focus of political, economic and social debate. JTIC conferences strive to provide accurate informa-tion on four topics:

SustainabilityCereal sustainability can be addressed at

international or industry level (hard wheat in France, for example), and clearly also at indi-vidual company level. Some of the questions the session hopes to answer include:

• What are the prospects for sustainable supply at international level?

• How do we measure the sustainability of an industry?

• What research projects are being conducted?

• Is it possible to be both sustainable and competitive?Cereal operators, scientists, farmers and

policy-makers will be there to present their approaches to this challenge.

Road transportThe logistics of road transport is essential

to cereal industry operators and is subject to numerous regulatory changes. A conference

chaired and led by Bernard Valluis at which operators, cereal professionals, and regulation and transport players will offer answers on strategic directions for industry professionals. Hot topics include opening up of highways to 44-tonne trucks, the eco-tax, food safety in transit and town centre traffic restrictions.

Cereal qualityThis conference will focus on quality levers,

genetics and variability in the expression of genetic results depending on year, climate, and immediate environment. Particular atten-tion will be paid to the establishment of new recommended varieties to satisfy millers’ expectation.

Sensitivity to glutenTraditionally devoted to social and com-

munity issues, the last half-day will this year address gluten-intolerance claims. An essential structural ingredient of bread, gluten has been accused of all manner of maladies, and has come close to being stripped of all its beneficial virtues. More and more people are deciding to exclude it from their diet. AEMIC will be presenting a defence of gluten and explode the contemporary myth.

A fair synonymous with innovation This year, more than 100 suppliers

of materials, ingredients and services are expected at the main exhibition stage in the centre of the conference hall. They will also be able to take advantage of workshops to present their latest innovations to the fair’s visitors.

The ideal forum for innovation, to discover the new services, products and processes being applied in the industry, JTIC workshops are open to all participants and are always a key attraction.

The products and services presented will go through a preselection process for their innova-tive character and their practical applications in the cereal industry.

There will also be a poster session organised

by Industries des Céréales review. Participants are encouraged to submit a poster on the theme of bridging the gap between research and practice.

At the end of the fair, two poster winners will be selected by a jury based on the following criteria:• The scientific character and originality of

the subject• The understandability and quality of the

presentation• The prospects for their usability in the

short, medium and long termFor more information about how this ses-

sion is organised, authors can contact the

Grain&feed millinG technoloGy56 | September - october 2013

publishers of the journal at industries-des-cereales@wanadoo.fr

Jobs and trainingEvery year at JTIC, AEMIC organises a job

fair accessible free of charge for all employers in the industry.

In contrast to the national trend, the French cereal industry offers a dynamic job market with real career opportunities. The only problem is generally matching up recruiters’ needs with job seekers’ requirements. The role of the AEMIC is to offer the right people, at the right time, for available vacancies.

As part of the association’s ongoing place-ment / recruitment activities, the job fair encourages companies to get togeth-er with candidates.

Social activitiesIn addition to the bar area, which

is always a great success, new social spaces will also be accessible for visitors to punctuate their time with some relaxing moments.

However, the social highlight of the event is without doubt the gala evening. The 2012 evening at Mumm and the tribute to Fabien Pelous set a high precedent so the 2013 event is eagerly anticipated. The organisers haven’t revealed the exact details but promise lots of surprises, emotion and conviviality for all participants.

About AEMICAEMIC is the alumni association for technical

schools in the cereal industry. It was created in 1925 with the aim of developing and maintain-ing professional and friendly links between the various players in the cereal industry, and to promote the sector in France and abroad by communicating information about its products, occupations and training.

It currently has nearly 3,000 contacts, 750 of whom are active members. Jean-Marie Poncey is its president.

The new edition of the AEMIC directory will be released at the 64th JTIC and distributed free to charge to all association members.

France cereal industry facts• France produces 68 million tons of cereals

a year, making the country the largest cereal producer in Europe.

• This figure includes 35.7 million tons of soft wheat. 47 percent is consumed domestically while the remaining 57 percent is exported.

• France produces 5.7 million tons of wheat for human food including 4.8 million tons for flour production.

• There are 422 mills in France with a turnover of 1.8 billion euros and 6,000 employees. These mills produce 4.37 million tons of flour, of which, 65 percent is used in the baking industry.

• The baking industry is made up of 32,379 companies with an annual turnover of 16.81 billion euros and almost 200,000 employees.

• In 2012, JTIC played host to 2,000 delegates over two days. International professionals from 28 countries attended, representing 10 percent of the total visitors.

• There were 111 exhibitors, including 14 foreign companies.

• 2010 figures - From: ANMF / Passion Céréales / FEBPF / Alliance 7 / FranceAgrimer

More inforMation:Website: www.jtic.eu

Grain&feed millinG technoloGy September - october 2013 | 57

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