Owners and managers are constantly faced with the problem of access to information about markets, technologies and marketing quality. The world is changing rapidly, and the agribusiness sector is changing along with it: those industries that attracted investors yesterday are now retreating to secondary roles, while those that have recently stagnated are getting a new impetus for development. Now, more than ever, it is important to respond quickly to changes in the competitive environment and market conditions in order to develop.

Systematically about the main things “Deep Cereal Processing – Markets 2021-2023”: starch and corn oil are produced from corn by wet milling method as main products, high quality animal feeds: gluten meal, gluten feed, corn extract and corn cake as by-products of production.

For deep processing, corn starch is directed in one of 4 directions: saccharification, polymerization, modification and fermentation. The output of the technology of starch saccharification followed by physical processing can be obtained a wide range of disaccharides such as dextrose, glucose, fructose, maltose, representing a group of sweeteners (sugar substitutes). Disaccharides can be used to build complex molecules, like high-fructose HFCS syrups and low-calorie sugar substitutes, or used as the basic raw material for many fermentation processes. For example, using dextrose derived from deep processing of corn by saccharification, market leaders produce 11 basic essential amino acids (20 in total) by fermentation. In parallel, fermentation-based production of vitamins is rapidly gaining momentum, which will significantly reduce their cost and make vitamins commercially available for livestock production.

The range of modified starches is growing daily, with thousands more being produced. The main technologies that modify native starches are: extrusion, heat treatment, oxidation of starches, irradiation of starches with infrared rays, ophosphorylation of starches, etc. The modification of starches is performed in order to better adapt the product to achieve functional properties. Starch modification is done to better tailor the product to achieve functional properties. For example, it would be impossible to produce ice cream without oxidized starch, and in juices modified starches are used to give texture (pulpy sensation).

Today, it would be impossible to imagine a world without polymerized starches. These are, above all, tablets in swallowable packaging. Supplying amino acids and vitamins to cattle in such a way that the nutrients are not degraded in the rumen of ruminants, but reach the rennet to do the work – this allows a significant reduction in the conversion of feed into milk and meat, and therefore reduces the cost of production. Polymerized starch is also coatings for furniture and doors under wood.

“From this small list of recycling products, Ukrainian companies will be able to find a product to develop their own recycling business”