World Grain - May 2008 - 66

MILLINGOPERATIONS

implemented in 1998.
Although adequate folate intake provides a number of health benefits, the
principal objective of this program
has been to protect pregnant women
against congenital malformations in
their babies by preventing anaemia in
the expecting mother.

Since 1998, other countries such as
Australia and Chile have followed suit
and require bread flour, in particular, to
be fortified with folic acid. By 2004, almost 40 countries were fortifying with
folic acid.
Currently, proposals to introduce this
fortification into the regime in Britain

Investment Opportunity
National Flour Mills ("NFM") -
Rice Milling Operations
NFM is a Public Limited Company incorporated in Trinidad and Tobago
engaged in the manufacturing and sale of Àour, soybean meal, rice and oils. It
is listed on the Trinidad and Tobago Stock Exchange with 51% of its shares
held by National Enterprises Limited. NFM is in the process of disposing
of all the assets of its Rice Milling operations at Carlsen Field on an AS IS
WHERE IS basis.
Prospective buyers are invited to collect an Information Memorandum
from PricewaterhouseCoopers Limited at the under mentioned address and
are required to sign and return a Con¿dentiality Agreement. The Information
Memorandum provides information on the assets of the Rice Mill that would
allow prospective buyers to make a determination on the bid for the assets.
Bids will only be considered for all the assets on an AS IS WHERE IS basis.
No assets will be sold individually or separately.
Prospective buyers should submit a Letter of Interest to PricewaterhouseCoopers
Limited stating their proposal as well as a statement of ¿nancial assurances of
their ability to undertake such an investment by 3:00pm on June 30, 2008. Based
on an evaluation of the proposals a short list of bidders will be selected for ¿nal
consideration. From this shortlist the preferred bidder will be selected.
NFM is under no obligation to retain or accept any of the offers received
under any terms or conditions. The Company may, at its discretion, retain any
one of the offers received irrespective of terms or conditions and may negotiate
with respect to an offer at any time whatsoever.

All correspondence and inquiries should be directed to: PricewaterhouseCoopers Limited
Advisory: Transactions and Crisis Management
11-13 Victoria Avenue
Port of Spain, Trinidad and Tobago
Attention: Adrian Bharath or Kevin Ramoutar
Email: adrian.bharath@tt.pwc.com; kevin.ramoutar@tt.pwc.com
Tel: 868 - 623 - 1361 Ext. 151/235
Fax: 868 623 - 6025

are under discussion with the Food
Standards Agency.
DOSING EQUIPMENT
Due to the high value of the additives and the potentially harmful effect
of excessive consumption of some of
them, it is desirable that fortification
is introduced by accurate and reliable
equipment. This need not, however, be
expensive. At the simplest level, the
additive comprising a mastermix containing the nutrients can be introduced
on a continuous basis by a calibrated
volumetric feeder directly into a flour
stream in the production process.

Loss-in-weight feeder systems
are gaining in popularity with
flour millers, as they have the
ability to meter premixes in
proportion with the flour production rate.

Loss-in-Weight feeder systems are
gaining in popularity with flour millers, as they have the ability to meter
premixes in proportion with the flour
production rate.
In facilities that are equipped with a
batch blending plant, the additives can
be easily introduced as individual ingredients or a mastermix in the batch
recipe. Batch blending with micro-computer control for recipes containing as
many as 50 ingredients is a well proven
and exceedingly accurate means of
producing flours to a specification and
on demand. Typically, batch blending
comprises three parallel metering and
weighing systems rated to best suit the
amounts being handled. The first would
handle the major ingredients, being the
flour components. The second would
meter the minor ingredients of up to
5% of batch weight. These ingredients
include gluten, calcium carbonate and
raising agents, such as acid calcium
phosphate and bicarbonate of soda,
for self-raising flours. The third would

For more information, see Page 82.

66

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World Grain - May 2008

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