Miller Magazine Issue 108 / December 2018

64 MILLER / DECEMBER 2018 COVER STORY to lessen maintenance time of machines. Machinery and equipment are manufactured in line with Occupational Health and Safety rules. Additionally, the companies that produce raw materials and end product quality control devices for the mill sector also develop devices such as NIT and NIR with high technology following the instant quality parameters built on lines. The wheat once ground between two stones at wind or water mills is now produced automatically without human touch. Can you summarize the turning points of milling in this transformation process? In the past, we did not have so many people. So, there had not been a problem with grinding amount in unit time, and unfortunately, people did not have such rich- ness in terms of diversity. They can make food out of ground wheat which mill provided to them. Now, there are factors such as the rapid increase in the population, the diversification of people’s needs, the desire to produ- ce more products per unit time, food safety and hygiene concerns. What do you think about future mills? What prog- ress can be made in the sector? In this regard, there are studies in foreign countries and Turkey. I think in the coming period, we will see factories that need no lighting and are equipped with the Internet of Things (IoT), communication networks, sensors, and switches. A single person will control these factories in which devices will check the quality. Where do you supply raw material? What are your criteria for procurement? If we talk about the flour production for a biscuit, Konya - grain silo of Turkey – produces the first class common wheat but does not cultivate the low-quality wheat. That’s why we procure wheat from Denizli, Kü- tahya, Eskişehir, Kırıkkale, Yozgat, Çorum, Kayseri, and Sivas where there are barren lands. Just like other kinds of wheat, we have quality criteria for wheat-for-biscuit like production type, moisture, hectoliter, protein, and sunn pest and foreign substances. PLAN TO SELL FLOUR TO FINAL USERS AFTER CAPACITY INCREASE Can you tell us about Torku Un’s goals and plans? It is planned to increase the capacity of the factory, which is made with the logic of an integrated faci- lity suitable for growth, in time. The factory will close an important gap in industrial flour production. Now, it meets the raw material demand of Torku Biscuit, Cake, Cracker, and Wafer Production Facility. But Torku Flour Factory will sell flour to the market and meet the raw material demand for biscuit factories in cities. The second plan is that when the capacity of the existing line is completed, the work for another line will start. So, we will introduce another type of flour to customers. What can you tell us about Torku’s approach to the innovation and the research and development? As a requirement of “respect for human,” our facility produces the highest quality and reliable products, and the facility that has TSE ISO 9001 and 22000 documents, TSE documents in product groups, and brand registration produces reliable products. “Naturally from us”… Turkey has accomplished great successes in the flour export. It alone meets one-third of the world’s flour export. What do you attribute the success of Turkey’s flour exports? Do you think this success is sustainable? I attribute this suc- cess to the efforts and dedication of those who set their he- art into this. It is our greatest desire that this success increa- ses incrementally. It is our greatest dream that Turkey will be a country that produces quality and healthy products to foreign countries and will not be in need. In order to increase this suc- cess, we have to work tirelessly, do more, and contribute more to have a country that stands on its feet and not submissive.