Before any grain is unloaded at the facility, samples are taken to ensure it passes inspection. Grain is tested for moisture content, infestation, unsound kernels/seeds, foreign material and Aflatoxin. Once the grain has passed inspection it is unloaded and stored into large bins/ silos or in the go down. Storing grain is a science. The right moisture, temperatures and air must be maintained or the grain may mould, sprout, or ferment. During storage the grain may go through a fumigation process to eliminate insect pests. Grain is stored according to colour and other quality considerations.

Maize Meal

The first step in this process is to dry clean the corn, separating fines and broken from the whole corn. Stones, dirt, metal and other foreign matter are also removed in the process. The maize is sortexed to remove any unsound grain. The clean corn is conditioned/tempered to 15.5 percent moisture. While moist, the majority of the outer bran or pericarp, germ, and tip cap are removed, leaving the endosperm. The bulk of the corn endosperm, proceeds to size reduction process through grinding and sifting. The sifted maize meal then goes through fortification process, i.e. enriched with vitamins and mineral, and is packaged and ready for distribution.

Wheat Flour

The grain first passes by a Separator to remove ferrous metal particles, wood, straw and other foreign matter then a de-stoner to remove stones that may be the same size as the desired grain. The scouring process removes outer husks, dirt in the kernel crease and any smaller impurities with an intense scouring action. The wheat is then conditioned for milling. This makes the parts of the kernel separate more easily and cleanly. The milling process is a gradual reduction of the wheat kernels through a process of grinding and sifting. Toward the end of the process, the flour is bleached and aged to improve its baking characteristics. The flour is then enriched and fortified with minerals and vitamins and packaged for distribution


Rice is classified according to its size. There are long-grain varieties and short-grain, whole grain and quick cooking. Long grain is still the most popular variety. It has a delicate flavor and is milled to remove the outer layer of the husks and bran, Brown long-grain rice is more flavorsome and retains the bran layer after milling. This means that brown rice contains more vitamins, minerals and fibre than white rice and is therefore more nutritious


The millet processing involves several stages beginning with cleaning. Cleaning process involves de-husking, de-stoning, polishing and grading of the millet grains. The process eliminates all the husks, sand, metallic objects, stones, dust, undesirable grains and any other foreign matter that could be present in the millet. The millet is milled to the desired particle size using a hammer mill. It is then sifted to guarantee uniformity in particle size of the final flour. Once quality of the flour is assured, it is machine packed, and ready for distribution.