The Institut de formation de l’industrie Meunière (IFIM: Milling Industry Training Institute) in Morocco, in Casablanca, relies on Clextral and adapts an experimental line for pasta and couscous exclusively to its training program and R&D. Thus, the tomorrow food processing engineers will achieve the excellence desired by the Mr. Mahjoub Sahaba, director of Training Centre and recorded in the history of Clextral.
Mr. Sahaba explains us in detail his project and the significance of this partnership between the industry and the training center.
Nowadays, the Institut de formation de l’industrie Meunière (IFIM) makes a decisive step forward in its history and this is achieved through the next integration of a Vocational Training School of Baking and a research and training centre – development concerning pasta products, couscous and leguminous vegetables.
This turning point aims in strengthening the current scope of the institute and its role within the cereal sector for becoming a centre of excellence dedicated to the vocational education and training, technical support and research on the new processing methods for cereal and valorisation of co-products.
Thus and so as to support this strategic change in the sphere of operations of the institute, partnership agreements have been signed with France Export Céréales (non-profit organisation), which will provide IFIM with a training bake-house satisfying the international standards in bakery – viennoiserie (French-style Danish pastry) and partnership agreement with the Canadian International Grains Institute (CIGI: non-profit market development organization) whose contribution focus on a transmission of Canadian technical know-how for processing of durum wheat and valorisation of its co-products and on IFIM’s equipment according to a pilot production lines of pastas and couscous dedicated entirely to the technology training and research and development. The design and manufacturing of this production line has been handed over to Clextral whose managers have shown their tendency in adapting to this new trend of our institute by providing it a one-of-a-kind model.
Consequently, we are convinced that through the acquisition of these equipments and knowledge of good practices for cereal processing and valorisation of co-products, the institute will affirm its position as a leader in imparting training, guidance and RD concerning the cereal industries in Africa and the Middle East and it will completely justify the predicted change in its current name to become the Centre of Studies and Research of Cereals (CERIC) in the near future.
