Increase in exports of grain processing products

The implementation of strategic goals of the development of agro-industrial complex can be achieved due to the significant potential for growth in production volume of flour-cereals industry, competitive advantages. The article discusses the raw material reserves of domestic flour-cereal industry, sufficient for sustainable and balanced production of various types and varieties of flour, to fully meet the needs of the bakery, confectionery and pasta industries. Production indicators of flour output when all production capacities are loaded are presented, which determines the possibility of expanding export markets. The author states that flour and cereal industry, which is part of grain products subcomplex of agro-industrial complex, is included into the links of the added value chain, interacts with technologically related industries, which improve its structure, expand export opportunities, and contribute to the growth of the competitiveness of national economy. The importance of production of flour-milling products is determined by its contribution to the formation of food security in the country due to the significant increase in production of high-quality domestic food products. The author points out, that in Kazakhstan, the Roadmap on development of grain processing will be developed. The activities of the subsidiary LLP BioOperations (Tayinsha town, North Kazakhstan region) are aimed at production of bioethanol, wheat gluten, starch, flour and animal feed. The main direction of functioning of LLP "Aruana- 2010" is production of flour (wheat, bakery), providing it to trade enterprises and manufacture of bakery products. Flour of the "PATSHA" trademark is made from high quality grain, with high protein content, grown in ecologically clean fields of Kazakhstan.

Special Issue: Rheology and Quality Research of Cereal-Based Food

New trends in the cereal industry deal with a permanent need to develop new food products that are adjusted to consumer demands and, in the near future, the scarcity of food resources. Sustainable food products as health and wellness promoters can be developed redesigning traditional staple foods, using environmentally friendly ingredients (such as microalgae biomass or pulses) or by-products (e.g., tomato seeds) in accordance with the bioeconomy principles. These are topics that act as driving forces for innovation and will be discussed in the present special issue. Rheology always was the reference discipline to determine dough and bread properties. A routine analysis of cereal grains includes empirical rheology techniques that imply the use of well-known equipment in cereal industries (e.g., alveograph, mixograph, extensograph). Their parameters determine the blending of the grains and are crucial on the technical sheets that determine the use of flours. In addition, the structure of gluten-free cereal-based foods has proven to be a determinant for the appeal and strongly impacts consumers’ acceptance. Fundamental rheology has a relevant contribution to help overcome the technological challenges of working with gluten-free flours. These aspects will also be pointed out in order to provide a prospective view of the relevant developments to take place in the area of cereal technology.

Análise da disposição de consumo por orgânicos em uma indústria de cereais ## Analysis of consumption disposal by organic in a cereal industry

ResumoO artigo apresentado tem por objetivo analisar se os consumidores estão dispostos e até quanto pagariam para adquirir produtos orgânicos em relação aos produtos tradicionais de uma indústria de cereais do interior do Paraná, sendo escolhidos para o trabalho, os três mais vendidos pela organização: Milho para pipoca, Amendoim e Canjiquinha. O estudo em questão foi aplicado a 221 consumidores em dois supermercados localizados em Cascavel – PR e os resultados foram analisados pelo modelo Bertolini (2009) adaptado. O estudo demonstrou que há consumidores dispostos a pagarem um valor adicional por produtos orgânicos, como também gerou um estudo preliminar em relação aos custos e retornos que a empresa pode sofrer com a oferta dos produtos orgânicos, demonstrando que podem comercializar esses produtos no mercado a um custo unitário superior ao tradicional, além de que foi possível identificar que os consumidores que não pagariam a mais pelo produto orgânico continuariam a consumir o produto tradicional. AbstractThe presented article aims to examine whether consumers are willing to pay and how much they are willing to expend for organic products over traditional products of a cereal industry of Paraná state, for this case the three most sold produtcs by the organization was chosen: Maize popcorn, Peanuts and ground corn grits. The study in question was administered to 221 consumers in two supermarkets located in Cascavel - PR and the results were analyzed by adapted Bertolini model (2009). The study showed that there are consumers willing to pay an additional amount for organic products, but also generated a preliminary study on the costs and returns that the company may suffer by offering these organic products, demonstrating that they can offer these products to the market with a higher unit cost than the traditional, and also it was possible to identify that consumers who would not pay more for organic products continue to consume traditional product.