2:00 pm to 6:00 pm FFI Meeting (Flour Fortification Initiative)

Flour Fortification: Advancing to the Next Level

• Using fortification to add vitamins and minerals lost in the milling process
   by Dr. Joao Breda, Senior Technical Officer (Nutrition) for the World Health Organization Regional Office for Europe

• Creating an action plan for flour fortification
   by Dr. Karine Sarbekyan of the Ministry of Health in the Republic of Armenia

• Getting flour fortification legislation passed
   by a representative from the Kyrgyz Republic

• Establishing a legal and regulatory framework for flour fortification legislation to effectively deliver health benefits and comply with European Union directives
   by a representative from Macedonia

• Managing trade implications such as effects on imports and taxation
   by Quentin Johnson, FFI Training and Technical Support Coordinator

• Securing a reliable source of premix
   by a representative from the Global Alliance for Improved Nutrition (GAIN)

9:00 am Opening of the 61st JTIC meeting
   By Jean-Marie Poncey ( AEMIC)

9:30 - 11:30 am «French wheat Quality» in partnership with ARVALIS Institut du végétal
   Chairman : Christine Bar L’Helgouac’h

• Perspectives of the market for the 2010-2011 campaign 
   By Michel Ferret (FranceAgriMer)

• New varieties registrations in France: from the genetics to the
  final use
   By Benoît Méléard (ARVALIS - Institut du végétal)

• Quality of the French wheat for the 2010 harvest 
   By Perrine Moris (ARVALIS - Institut du végétal)

• ROUND TABLE: The quality of the French wheat: satisfaction of the users, today and tomorrow
   Moderator: Jean Marc Gresta (journalist on RFI)
   With: Denis Petit (Soufflet Group), Etienne Lafitte (Inzo), Jean Philippe Everling (Axéréale), Jean Pierre Langlois Berthelot (Producer),
   Marie Laure Empinet (Roquette)

14:30 - 16:30 pm « Improving the milling efficiency of wheat grain : new insights and international foresight » in partnership with INRA
   Chairman : Joël Abecassis  

• Recent research on the milling value of wheat
   By Michel Rousset (INRA-IATE)

• New reference mill : from the idea to the pilot mill
   By Flavie Souply (ANMF)

• A minimill to predict the milling value of wheat
   By Christine Bar L'Helgouac'h (ARVALIS - Institut du végétal)

• ROUND TABLE: How to improve the milling yield : Breeding new
  cultivars or developing new milling equipment? 
   With : Xavier Bourbon (Caninet Bourbon, Engineering and expertise), Didier Hazoume
   (Crown Flour Mills), Claude Tabel (RAGT 2n), Peter Striegl (Bühler), ...

9:00 - 11:30 am « The bread in France and in the world»
  Chairman : Jean-Philippe Hess and Lionel Deloingce

 Moderator:  Yves Schwoob (Albion Conseil)
With: Bruno Rousseau (le Duff Group), Hervé Vallat (Holder Group), Jean-Philippe Girard (Eurogerm), Laurent Gaudré (Institut des métiers du goût pour l'association ouvrière des compagnons du devoir),  Arnaud de Bony (United Bakeries Norway)

  
• ROUND TABLE : The bread in France and in the world

- What is the future of bread in France and abroad?
- What does bread stands for in France and on the international stage?
- On the international market, do we export a product or a know-how?
- Can we produce French bread in other countries?
- Crunchy or soft, who will win the battle?