Miller Magazine Issue: 135 March 2021

64 INTERVIEW MILLER / march 2021 thought thoroughly. Most importantly, the product you put out should always be standard. In this respect, quality con- trol laboratories are absolutely indispensable for companies producing flour. If you cannot produce the desired product in standard quality in a market where many companies com- pete, it is very difficult to survive. The laboratory makes a great contribution to us at this point. During the Covid-19 process, all sectors took measures to protect the health of both employees and consumers. What measures did the flour industry, which produces flour that has a very important share on our tables, take during the pandemic? Unfortunately, the whole world has been gripped by the Covid-19 virus. In order to prevent the spread of this virus, hygiene rules and food safety have become much more im- portant. As a flour producer, we have made some additions to the hygiene rules that we have always paid attention to. For example, temperature measurements of our colleagues are made regularly. Our employees who have any symptoms of illness are not allowed into the workplace. Our friends who do not have any health problems enter the production area with their working equipment by apply- ing all the hygiene rules and passing through the disinfection cabin. We also pay attention to social distance in the dining hall and resting areas. In addition, we request Covid-19 test result from the personnel using annual leave upon their re- turn. What are the advantages and disadvantages of being a southeastern based company? Being in the southeastern region has advantages and dis- advantages in terms of raw materials and logistics. Protein wheats are grown above the world standards in the South- eastern Anatolia region. In our production of durum wheat flour, we could not see the chemical and physical values of this region in any other region. On the other hand, the fact that our location is far from cities with high population den- sity and high freight payments as a result of this are difficult for the industrialists of the region. What do you think are the biggest problems faced by flour industrialists? The flour industry has developed in our country for years unconsciously and without calculation. There is much more idle capacity than our country’s needs and exports. A large number of companies pushes the industrialists into unprofit- able competition. Especially regional incentives put flour in- dustrialists like us in a difficult position. It is obvious that the companies that treat wheat, which is a basic food item and given us as a blessing, as if it is a worthless product as a result of competition puts the sector in trouble. Due to the low profit arising from this competition, many well-established companies cannot invest in the sector. However, when the sector is in this situation, I think it would be appropriate to give incentives such as technology renewal to our profession- al industrialists who are experienced in their business, not to new start-up companies. What do you expect from suppliers that provide ma- chinery and technology to the milling industry? In which areas do you need innovative solutions? In our country, facilities have been established under the name of industry 4.0 for the last 5 years. These investments are truly proud. Companies working with Industry 4.0 are established with the principle of completely reducing hu- man-induced errors, providing low energy efficiency and minimum labor. However, flour comes out of wheat. The production phase becomes easier, but facilities that do not know what formulation and process to apply are established. New generation milling machinery manufacturers do not just establish facilities. They also teach how production is made with what kinds of processes and the culture of food safety. Most of the machinery manufacturers in our country are working to produce the best device, and they are doing it. But now, these suppliers should also pay attention to issues such as how wheat flour is produced, what kind of processes should be worked with, and how to ensure the best food safety. Recently, I have witnessed that the new generation machinery manufacturers attach importance to production processes and work with various educational institutions on this issue. However, more responsibilities fall on milling ma- chinery manufacturers in this regard. What investment plans do you have for the future? Our biggest goal is not to establish facilities with very high capacity, but to establish facilities that can meet the demands of the market and serve people in the best way. Is there anything that you want to add and share with our readers? My advice to those who read our interview, try to do the best of your job. Believe me, there is no such thing as impos- sible after you want to do it.