Food Executive

In this issue we published an article focusing the aspects relating to the origin, the manufacturing process, the organoleptic and nutritional quality of the dry durum wheat pasta.

Then you will find the report of the conference "Sorghum, the answer to an agriculture that looks to the future" and we will illustrate the salient data extrapolated from the report disclosed by Ismea for the production of corn, soy and barley.

Do not miss the forecasts on the market trend of cereals presented during the 50th session of the International Grains Council and the FAO expectation on cereal consumption.

As always, the abstracts of international research on pasta, bread and feed, new machines, legislative update, news and upcoming events.

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