Flour milling school to open in Morocco

by Teresa Acklin
Share This:

   The Moroccan Millers' Association and the Moroccan Office of Professional Training, in collaboration with U.S. Wheat Associates, have signed a protocol agreement to establish the Moroccan Flour Milling Training Institute in Casablanca. The institute, expected to open in late 1993 or early 1994, will be the first of its kind in the region.

   The institute will train students in cereal science and flour milling technology. Initially, classes will consist of short courses of two to three months, but course work leading to a two-year program of studies eventually will be offered.

   The faculty and administrative staff will comprise six Moroccan professionals trained in flour milling technology in Switzerland and the U.S.

   The institute will be equipped with the latest in milling technology, including a 15-tonne-per-day pilot flour mill donated by U.S. Wheat Associates. Two laboratories will be used to train students in quality control concepts and technical analysis.

   The institute also will be used as an information center and as the future site of various international seminars on wheat quality and milling issues.

   The concept of the school dates back to the early 1970s. Active development began in 1988 after special funding became available under a U.S. Department of Agriculture program.