FLORENCE, ITALY — Millers, breadmakers, bakers, animal feed specialists, mediators, grain elevator staff, researchers and technologists will meet Sept. 10-14 in Florence, Italy, for the 6th Annual Conference and Expo of the Eurasia District of the International Association of Operative Millers (IAOM).

The IAOM Eurasia District joins the most important operators in the Commonwealth of Independent States (CIS) and Central and Eastern Europe. For the first time, its conference will be held in Italy. Leading countries in the world grain market such as Turkey, Russia and Kazakhstan have already confirmed their presence.

“This event acknowledges the importance of the Italian agro-food sector, a world leader thanks to its technologies and product quality,” said Fabrizio Vitali, a great expert in the sector, former director and delegate of Italmopa chairmanship, the Association of Italian Millers.

“The conference and expo are an excellent opportunity to exchange experiences and new approaches for the production of new types of flour,” said Roberto Ranieri, sole director of Open Fields. “In fact the world of nutrition is continuously evolving. Whole flours, minor grains, and gluten-free are requested more and more, and ad hoc industrial applications are more appreciated, without forgetting about the Italian leadership in the durum wheat sector. For example, one of the most innovative industrialized technologies of the past few years is hulling.”

The last conference of the IAOM Eurasia District, which took place last year in Reims, France, registered more than 2,500 visitors representing 46 countries, as well as 120 manufacturing and supplying companies of the grain industry coming from 15 countries.

“This event offers our country the chance to promote the quality of Italian flours to international operators, since this is the right opportunity to enhance the great milling know-how that lies at the origin of the end product: bread, sweets, crackers are good only if they are generated from high-quality flour mixes, just like Italian pasta is good because it uses excellent flour,” said Vitali.

Along with the exhibition, there will be technical presentations. One part is dedicated to institutional subjects, but there will also be focus on specific technical-scientific needs and economic issues, suggested by the host country. With Italy as the host country, the main focus will be on soft wheat and durum wheat milling.

There will also be many presentations and demonstrations conducted by companies supplying materials and equipment.

For further information and registration, visitwww.iaom-italy.com.