Organic and Non-GMO Forum Short Course:

Understanding What You're Buying: A Procurement Manager's Guide

Monday, October 29, 2018
9 am- 12 pm

 Hyatt Regency St. Louis​ at the Arch

315 Chestnut Street

St. Louis, Missouri, USA, 63102

Did you know that the way that organic and non-GMO oilseeds and grains are processed can result in different nutritional values of the product as well as its resulting flavor, digestibility, and even shelf life? Buying the lowest priced products can sometimes cost you more in long run. This is why it’s crucial to fully understand the processing methods of the commodities you’re buying and not just rely on the rate sheet. This short course will review the outcomes of different processing methods for food & feed ingredients as well as the resulting quality from various perspectives, including nutrition, scalability, flexibility, and cost. You’ll hear from industry experts, ingredient and animal processors, and end-users who will share insights and case studies that will help you make informed buying decisions.

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Attendees receive over three hours of industry knowledge and lunch for $75
*Must be part of event registration 
To register for the Forum and Short Course or to modify your existing registration, click register below

Attendees of this short course will learn the basic processing principles used in mechanical extrusion and expelling of oilseeds and other raw materials into value-added food, feed, and specialty ingredients.

This technology, which uses no chemicals in the process, can be used to process organic oilseeds, grains, and other raw materials into organic or non-GMO food and feed products. This flexible and scalable processing system produces a high-quality feed that improves livestock output and improves the quality of finished products. For food processors, this system can produce a high-quality or organic vegetable oil, textured soy protein as well as full-fat or low-fat soybean and other oilseed meal or flour.

You do not want to miss the Organic and Non-GMO Forum Short Course - join the discussion from following presenters! 

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