Miller Magazine Issue 137 May 2021

59 COVER STORY MILLER / may 2021 gine. But, this is not true. The mills are the start of the industry by water and/over wind mills. Because there were available be- fore steam engines and they were the first mechanical industry. During developments in the milling techniques, it revolved to a business or industry. Today, the milling industry especially in the food sector is one of the biggest industry such as wheat flour, semolina, pulses, rice, bulgur, ready-to-eat-soup, etc. In industry, size reduction or milling are widely used processing steps. The major milling industry or locomotive of this branch is flour, semoli- na, corn and starch industries. By the growing industry and capacities, the milling industry is also turning to a big business and organization. However, the de- velopment of organization in the milling industry is weaker than the other food industry. Therefore, the increasing performance of the milling industry should be starting with the development of organization and structure of this sector. In a regular mill, the organization depends on a family struc- ture. Additionally, the main departments in these companies are accounting, buying-selling, security and process. However, in the developing sectors, these departments are only a part of the main structure. When the structures and organizations are ana- lyzed, it can be seen that 90% of the mills do not have the fol- lowing departments such as research and development, finance, process control, quality control, logistic, import-export, ERP and IT etc. If these departments cannot be adapted to the main orga- nization and also not activated or supported, the mill cannot be developed and it will lose its sustainability. Firstly, the milling companies should start to new organization and restoration. Especially, these new departments would be established in the organization. According to the knowledge ob- tained from the experience and other industries, these depart- ments are key-factor for the future, value-added product obtain- ing, economics, performance and sustainability. 1.1.a. Research, Development and Innovation The growing every time depends on the innovation. Especial- ly, in the food industry due to the changing of the living-style, the consumer prefers new products. Therefore, product-develop- ments with innovation is critical issue for the future of the milling industry. Additionally, “research” is a key to generate new gate. Either product development or technology-process develop- ment can be achieved by this department and the result every time will be value-added produc- tion. 1.1.b. Finance, Import-Export, Logistic The economic management and power of the milling indus- try depend on the management of the finance. In general, the companies confuse the accounting department with finance. However, both are exactly different from each other. In general, milling plants use international raw materials and their products are almost not domestic i.e. international. Therefore, the manage- ment of goods, money, cash position, revenue, asset and risk, the finance will be critical. Most of the milling companies lost due to lack of the not enough finance knowledge. Similarly, the milling industry is not a domestic industry, it is a part of the international/ global economy. Therefore, export-import and logistics are other required depts. 1.1.c. Process Control By Industry 4.0, all industries started to change. Today, instead of classical or manual processing; artificial neural networks, simu- lation, internet of things and data management are preferred for the industry. The studies show that there is no chance of manual systems against to process control system. When classical or manual milling control analyzed, it can be ob- tained that there is a big fluctuation in quality and capacity in the production (Figure 1a). Additionally, due to the limitation of manual control, the production is significantly under the maximum limit or available/possible capacity (Figure 1b). When the ideal process control systems are preferred (Figure 2), process fluctuation will be lower and production capacity will be higher than the manual systems. 1.1.d. Quality Control By increasing the consumer demands, quality standards are increased day-by-day by the authorities and consumers. In old times, some basic quality parameters related with the process (physical, chemical, rheological properties) were measured and monitored. However, today and in the future, the most important quality parameters will be related to food safety. Therefore, micro- biological, toxicological and other safety parameters should be Figure 1. Manual production performance results