World Grain - October 2020 - 76

SUPPLIER NEWS

AGCO CEO to retire; replacement named
DULUTH, GEORGIA, US - Martin
Richenhagen will retire Dec. 31 as chairPDQSUHVLGHQWDQGFKLHIH[HFXWLYHR൶FHURI
AGCO. He will be replaced by Eric Hansotia,
AGCO's current senior vice president and
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Hansotia also has been elected to the board
Richenhagen
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Richenhagen joined AGCO in 2004 as
president and CEO and was named board
chairman in 2006.
"It's been my greatest privilege to serve
alongside my AGCO colleagues for the past
16 years," he said. "Their dedication, integrity, innovativeness and commitment to our
customers are what make AGCO such an exHansotia
traordinary company, and I'm proud to have been part of its
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employees and our dealer network, and believe that AGCO's
best days are yet to come."
Gerald Shaheen, independent lead director, said
Richenhagen has served AGCO with great distinction through
the years.
"Under his leadership, AGCO evolved into an integrated
global manufacturer of high-tech, sustainable, agricultural

solutions to serve our farmers around the world," he said.
"AGCO expanded its product portfolio, entered into new
markets, consolidated product platforms and modernized
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direction, AGCO improved to an investment grade credit
rating while initiating a dividend and a substantial share repurchase program. Martin has been a model of corporate leadership and integrity in the industry. We wish him well in his
retirement and look forward to new levels of success under
Eric's leadership."
Richenhagen added, "Eric is a seasoned leader with broad
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to AGCO's success over the past seven years, most recently
leading the company through the unique challenges presented
by COVID-19. His strong strategic view on the future trends
in global agriculture along with his diverse operational experience will enable AGCO to successfully meet the changing
needs of our customers."
Hansotia joined AGCO as senior vice president, Global
Crop Cycle and Fuse Connected Services in 2013 and held the
role of senior vice president and COO in 2019. Prior to joining
AGCO, he had a 20-year tenure with Deere & Company where
he held leadership positions, including senior vice president,
global harvesting, and vice president of global crop care.

ZhengChang completes storage for Belarus feed facility
SHANGHAI, CHINA - ZhengChang has completed the silo
portion of a two-phase, 36-month construction project for the
Belarus-CITIC feed facility.
A total of 35 silos with a capacity of 12,500 tonnes have
been installed, and more than 3,000 key quality points have
been inspected and tested, ZhengChang said. The project has
been under construction for more than 300 days.
The entire Belarus project will include new amino acid
plants, compound feed production plants, cogeneration power

stations and supporting infrastructure such as railways, highways, natural gas pipelines and power transmission lines. The
feed facility will produce 600,000 tonnes of feed per year for
pigs, chicken, cattle and sheep.
The project is the highest in the Russian federation in terms
of scale, output and technology. It is also a key component of
the "Belt and Road" initiative, a global infrastructure development strategy adopted by the Chinese government in 2013 to
invest in nearly 70 countries and international organizations.

Satake develops bread production method with rice flour
HIROSHIMA, JAPAN - Satake Corp. has developed a bread
SURGXFWLRQPHWKRGXVLQJULFHÀRXUWKDWLVFDSDEOHRISURGXFLQJDQHTXLYDOHQWWH[WXUHWRZKHDWÀRXUEUHDGZLWKRXWXVLQJ
any of the seven main allergens, such as wheat, mandatory to
list, along with 21 others, on food products in Japan.
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DORQHKDVKDGDORZHUYLVFRVLW\WKDQWKDWZLWKZKHDWÀRXUWKHUHfore, it needed to be mixed with wheat-derived gluten to make the
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Satake has been working to develop a new method for proGXFLQJULFHÀRXUEUHDGWKDWWDVWHVJRRGLQDQDWWHPSWWRFRQtribute to further expanding rice consumption in Japan.
As a substitute for gluten, Satake focused on research on the

thickening polysaccharide. After repeated research to ensure
LWVH൵HFWLYHQHVVDQGVDIHW\6DWDNHKDVHVWDEOLVKHGDPDQXIDFturing method to produce bread that is as expansive as regular
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7KLVXQLTXHEUHDGSURGXFWLRQPHWKRGXVHVRQO\ULFHÀRXU
sugar, salt, oil, yeast, and thickening polysaccharide.
When baking, the dough rises to the same level as wheat
ÀRXUEUHDGDQGKDVDÀX൵\OLJKWWH[WXUH7KLVDOORZVIDPLOLHV
or even the food and hotel industry to serve the bread without
FRQFHUQVDERXWDOOHUJLFUHDFWLRQV)XUWKHUPRUHWKHULFHÀRXU
EUHDGGRXJKLVVRIWHUWKDQWKDWRIZKHDWÀRXUDQGULVHVLQD
shorter time, meaning the production time can be shortened
E\DERXWZKHQFRPSDUHGWRWKDWRIZKHDWÀRXUEUHDG²
DSSUR[LPDWHO\PLQXWHVIURPPL[LQJWR¿QLVKHGEDNLQJ

76

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World Grain - October 2020

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http://digital.world-grain.com/sosland/wg/2020_10_01
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http://digital.world-grain.com/sosland/wg/2020_04_01
http://digital.world-grain.com/sosland/wg/2020_03_01
http://digital.world-grain.com/sosland/wg/2020_02_01
http://digital.world-grain.com/sosland/wg/2020_01_01
http://digital.world-grain.com/sosland/wg/2019_12_01
http://digital.world-grain.com/sosland/wg/2019_11_01
http://digital.world-grain.com/sosland/wg/2019_10_01
http://digital.world-grain.com/sosland/wg/2019_09_01
http://digital.world-grain.com/sosland/wg/2019_08_01
http://digital.world-grain.com/sosland/wg/2019_07_01
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http://digital.world-grain.com/sosland/wg/2019_03_01
http://digital.world-grain.com/sosland/wg/2019_02_01
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http://digital.world-grain.com/sosland/wg/2018_12_01
http://digital.world-grain.com/sosland/wg/2018_11_01
http://digital.world-grain.com/sosland/wg/2018_10_01
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https://www.nxtbook.com/sosland/wg/2016_12_01
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https://www.nxtbook.com/sosland/wg/2013_12_01
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