EDITORIAL

TECHNOLOGY

IN BRIEF

DEVELOPMENTAND PROCESS

summary

Number 14 - january 2006

2006 Season’s Greetings

Breakfast Cereal Manufacturing

Introduction to a non conventional industrial processfor the pulping of non woodfibres & crops residues

You can meet the CLEXTRAL Group teams

Extruded aquafeed

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CREATIONCLEXTRAL SERVICES GROUP

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6 to 8

9 to 11

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SHOW-ROOMS 12

Georges JOBARDPresident of the Board

On behalf of all of the

CLEXTRAL Group’s personnel,

I wish you all the very best for

the coming year 2006.

This will be a special year as

we celebrate the 50th anniversary

of TWIN SCREW technology

at Firminy with you.

Our New Year’s resolution is

to be even more responsive

and accessible to you: 2006 will see

the creation and development of

the CLEXTRAL SERVICES GROUP,

combining the SERVICE resources,

skills and expertise of

our 4 business sectors:

TWIN SCREW, DKM, AFREM

and LYMAC under the skillful

guidance of Georges Hallary.

We are sure that this multitalented

and dynamic “Services” team

will provide total satisfaction.

SERV

ICES

Georges HallaryCLEXTRALSERVICES GROUPDirector

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CREATION OF“CLEXTRAL SERVICES GROUP”“CLEXTRAL Services wascreated in September 1992:a close-knit and dedicatedgroup whose main vocationwas the satisfaction ofCLEXTRAL extruder users.

Today, we are proud to say that this

initiative has been a solid success

with customers: user questions are

readily answered, machine perfor-

mance has improved, operator and

maintenance staff skills have

increased, maintenance costs have

lowered, and on top of all this, cus-

tomers can count on a recognised

team, always ready to help.

The success of the preventive

maintenance, user training and

CLEXTRAL extruder improvement

programmes has also inspired

users of competing hardware, who

have expressed their desire to

implement CLEXTRAL solutions on

their extrusion systems.

Now, building on their 13 years of

experience, the CLEXTRAL Service

team has expanded to incorporate

the manpower and skills of CLEX-

TRAL partners, AFREM, LYMAC,

and DKM, to become the CLEX-

TRAL Services Group.

CLEXTRAL Services Group now

deploys its know-how and

resources throughout the world. Its

network, established in the USA,

Chile and China, enables it to be

even closer and more responsive to

our international customers.

The forthcoming opening of subsi-

diaries in Sao Paulo, Algiers and

Moscow will further extend this

Service network. The reinforce-

ment of our teams in France and

the USA (6 new positions pending!)

will increase our responsiveness

and our intervention capability on

customer premises.

We never forget that Service is first

and foremost a question of

Understanding and Communi-

cating. Continual effort is made to

ensure that fluent English, Spanish,

Portuguese, German, Italian,

Arabic, Russian and Chinese are

spoken within the group.

Prof. Jean MarieBouvier, VPExtrusion Director:seminarat customer’spremises

Alla Pasquier and Gérard Mounier conducting a trainingsession in Central Europe with CLEXTRAL equipment.

Ready to go:Didier Bruyère and

Sébastien Tourier

Services support team: Jean Ollagnier,Pierre Magne, Margot Noir, Isabelle Roussiau,Alla Pasquier, Bertrand Lyothier

Commissioning of a couscous line in Libya:Amaury Mourier des Gayets, Viniero Baldiniwith the customer

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Number 14 - january 2006

TEC

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Marketing Director

BREAKFASTCEREALMANUFACTURING

Lastly, establishing CLEXTRAL

Services Group as the fifth

column of Group business,

directly answerable to Group

Management, demonstrates our

commitment to be close to our

customers, to listen to them, to

assist them and to develop

Services and tomorrow’s tech-

nology with them.

Winning together: that is our

vision of the future.”

Breakfast is an essential part of a

well-balanced diet; it is estimated

that it should represent 20 to 25%

of the total daily Energy consump-

tion for children and 15 to 20% for

adults.

It consists of a main carbohydrate

source (fast and slow absorption),

low in lipids and represents a good

source of fibre, vitamins and mine-

rals.

Prepared breakfast cereals combi-

ned with a drink, a dairy product,

and a fruit meet this requirement.

Breakfast cereals debuted at the

end of the 19th century, and cereal

styles advanced throughout the

20th century as manufacturers in

Europe and America worked to

develop new products and pro-

cesses. As technology improved,

the range of prepared cereals evol-

ved from simple cooked oats and

cooked flaked corn to sophistica-

ted products including flaked and

direct expanded cereals. Today,

cereals may be vitamin rich, high in

fibre content, sugar and syrup coa-

ted, chocolate flavoured, in many

appealing shapes. Müsslis (blend of

flakes, nuts, fruit, sugar, and other

ingredients), co-extrudates (crisp

shell with a soft filling), and granola

bars (agglomerated and roasted

cereals) belong to this large family

as well.

It is estimated that over 5 million

metric tonnes are consumed

annually, with steady growth world-

wide. Due to health and nutrition

concerns, consumers are seeking

products with high added value.

Sebastien Tourier at DKM workshop

Thierry Ramousse, testing of a twin screwextruder before shipment

Phone assistance: Thierry Ramousse,Franck Broots and Xavier Boivin

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CLEXTRAL pioneered twin screwextrusion technology for breakfastcereals in the early 1970’s, introdu-cing a process that was faster, sim-pler and more economical than thetraditional batch process:

a manufacturing time of30 minutes against 6 to 7 h (flakes),

a reduced space requirement,a continuous production system

which can be automated,quick start up, shut down

and cleaning procedures,possibility to switch easily

from one product to another,simplified maintenance

operations,very large range of processed

raw ingredients.

Twin Screw Extruders (TSE) areprocessing machines consisting oftwo identical co-rotating, interme-shing, self-wiping screw profilesoperating within a closed barrel.

CLEXTRAL extruders offer manyfeatures for enhanced flexibilityincluding a modular barrel design,accurate temperature and sheardevices, automatic barrel openingfor easy access to screw profile,and computerized operation andcontrol.

The TSE is a continuousmixer/cooker/former, which per-forms a positive pump action; itcan operate at high pressures andhigh moisture levels, and does notrely on internal friction betweenthe screws and barrel to convey thecooked mass towards the die. It canprocess a variety of particle sizeswhile maintaining uniform productshear and production flow.

Flaked or expanded products madefrom various grains are easily pro-duced in the same plant, using thesame extruder and barrel configu-ration and ancillary equipmentupstream, (feeder, preconditioner,liquid injection) and downstream(flaker, toaster, coating unit, ...etc).

Here is a description of the majorsteps and options in the extrusionof breakfast cereals:

- Premix station: a range of optionsare available for raw material hand-ling systems, from sack tip to fullyautomatic bulk systems. Thisincludes a weighing, mixing and

preparation area for the ingre-dients, partially or fully automatedto suit the individual processor’srequirements.

- Preconditioning: introduces extrasteam and water to gelatinize theraw material making it soft and mal-leable; it is a gentle process thatallows the raw materials to retaintheir natural flavour.

- Twin screw extrusion: cooks theingredients with a combination ofheat, mechanical shear and addedmoisture. If desired, liquids may besimultaneously added through ametering pump, such as a malt-syrup preparation. The temperatu-re is accurately controlled in eachsection of the modular barrel byinternal cooling channels andexternal heating elements. Thescrew configuration and die designare specific to non-expanded orexpanded cereals.A post cut-ting systemp e r f e c t l ycal ibratesthe nibs (forflakes) orthe directe x p a n d e dproducts.

- Flaking (for flakes only) : afterdirect cutting at the exit die orthrough a nib cutter, the cookedbut non-expanded nibs are tempe-red in a drum conditioner then fla-ked between two chilled steel rol-lers; product specifications such asstickiness and surface characteris-tics are controlled by adjusting theroll pressure on the product.

- Toasting/drying: the direct expan-ded products coming from theextruder or the flakes from the fla-king rolls are fed into thedryer/toaster to reduce the moistu-re content to around 3%.Temperatures and residence timesare not the same for direct expan-ded cereals and flakes; during thisheat treatment, the flakes developtheir specific blistering, crispy tex-ture, flavour and colour.

BREAKFASTCEREALMANUFACTURING

Feeder, preconditioner and twin screw extruder

Die face cutting

Extrusion for flaked products

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Number 14 - january 2006

- Coating: the dried or toasted pro-ducts may be fed to a coating unitwhere a sugar-syrup preparation isapplied in the required proportion.During or after coating, the pro-ducts are dried then packed.

- Packing: a multi-weighing unit isoften linked to a vertical baggerconnected to a vertical cartoningmachine; this system offers a fullyautomated and accurate packagingsolution.

The CLEXTRAL group has installedover 150 breakfast cereal produc-tion systems throughout the worldand provides engineering studies,equipment, process expertise,commissioning, after-sales service,local support and training.Two pilot plants are available inEurope and the USA to simulateindustrial manufacturing andconduct new research in partner-ship with the customers.Processors trust the CLEXTRALgroup to supply the technology,expertise and hands-on help intheir quest for new techniques andfresh ideas in breakfast cereal pro-duction.

Innovation is a key issue within theCLEXTRAL group: as shown in themulti-purpose production linerecently supplied to manufactureflakes, direct expanded productsand co-extruded pillows on thesame equipment.

Clex : Can you explain why you decidedto work with CLEXTRAL ?

Company MSC, Industrial Director :after having analyzed and compareddifferent technologies available onthe market, we decided to work withthe CLEXTRAL Group because of itsexperience that we observed in othercompanies who were using thisequipment. CLEXTRAL’s unmatchedreferences and know-how in cerealprocessing were key points.Moreover, we wanted a very flexibleand multi-purpose line as we are pro-ducing expanded and flaked break-fast cereals as well as co-extrudedproducts; CLEXTRAL provided thecomplete solution and we were confi-dent that we could produce a highquality product line for our customers.

Clex : What about the installationof the line ?

I.D. : We received the requestedequipment and conducted a success-ful commissioning.It is a challenge to produce very diffe-rent types of breakfast cereals withthe same line: here again CLEXTRALprovided full technical support, assis-tance and expertise to overcome allmechanical and process questions.

INTERVIEW

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TURN KEYPRODUCTION LINES:EXAMPLE IN LATIN AMERICAThe following interview conductedin Latin America illustrates thecommitment of the CLEXTRAL Groupand the close cooperationwith the processor..

Clex : Did your choice meet yourexpectations ?

I.D. : Yes, indeed. We think that wemade the right choice with CLEX-TRAL; we have a firm partnership.During some complex operationsconnected to the process, we workedtogether to find the best solution tomanufacture premium quality break-fast cereals at the requested capacity.This cooperation and the availabilityof local personnel resulted in a goodexperience that we would recom-mend: we feel confident and ready todevelop new products for our market.

thank you for your statement.

Ludovic LACAUArea sales manager,Latin America

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INTRODUCTION TOA NON CONVENTIONALINDUSTRIAL PROCESS FORTHE PULPING OF NON WOODFIBRES & CROP RESIDUES

Philippe COMBETTESale ManagerPulp & Paperdepartment

Background: In a previous issue of Clextrusion (Nr 12) we have seen how

CLEXTRAL developed and sold worldwide a cost effective solution for

producing paper pulp from cotton linters.

We propose here to complete our presentation with the process operation

of crop residues and non wood fibres such as wheat straw, bagasse,

hemp, flax, …

The Bivis process offers new alternatives for manufacturing high quality

pulp at reduced production costs, low pollution load, totally chlorine-

free pulps and less water consumption.

1) Principle of thetwin screw technology:

The Twin Screw Extruder ( TSE ),also called the BIVIS machine,consists of two identical, co-rota-ting and intermeshing screw sec-tions fitted on splined shafts.The sleeve which houses thescrews is split into two partshaving a horizontal mating plane.The sleeve is fitted with easilyremovable protective liners andincludes a number of openings forthe injection of liquids and gases.The sleeve may be fitted with spe-cial filters for liquid extraction.The two screws are supported attheir ends by two bearings and aredriven by an electric motor.

Fibre separation or fibre cuttingare achieved by compression andshearing forces due to reversescrew thread components calledreverse sections. Several shearingmodules are required for efficientfibre separation.Various chemical treatments maybe performed by the TSE machine.

Liquids or gases may be injectedthrough the sleeves at differentplaces. TSE is a very good and effi-cient mixer. The combined actionof temperature and pressure, asso-ciated with the micro-mixing per-formed by the screws, acceleratesthe kinetics of the chemical reac-tion. A dwell unit is generally usedafter TSE machine treatment tocomplete the chemical reaction.

Washing operation:For chemi-mechanical or semi-che-mical pulps, the TSE performs bothwashing and defibering simulta-

neously, using filters adequatelylocated along with high pressurezones. A highly efficient washing isaccomplished, giving substantialsavings in washing water and muchless effluent to be processed.Bleaching operations are easilyachieved with TSE process, usingsodium hydrosulphite and hydro-gen peroxide: this process is totallychlorine free, and enables themanufacture of a high bleachedpulp, with a small amount of blea-ching agents and chemicals.

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2) Non wood and crop residues TSE pulping process: examples

MAIN OPERATING PARAMETERSElectrical Energy (kWh/BDT) 600Steam (T/BDT) 0.5Chemical: Caustic Soda (%) 5Unbleached Pulp Yield (%) 80

PULP PROPERTIESRefining Index (°SR) 45Bulk (cm3/g) 1.3Breaking Length (m) 5110Tear Index: (mN.m2/g) 3.3Burst Index (kPa.m2/g) 3.8Concora Medium Test (N) 198Ring Crush Test (kN/m) 3.9

PULP PROPERTIES (Valley beater refining)Refining index (°SR) 50Bulk (cm3/g) 2.2Breaking length (m) 5440Tear index: (mN.m2/g) 3.8Burst index (kPa.m2/g) 2.5Gurley porosity (sec/100ml) 30Brightness (%ISO) 80

MAIN OPERATING PARAMETERSElectrical Energy (kWh/BDT) 550Steam (T/BDT) 0.5Chemicals: Caustic Soda % 10Chlorine % 5Sodium Hypochlorite % 7 Unbleached Pulp Yield % 83(Dephiting excluded)

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These examples show that the Bivis technology offers a combination of

several operations for cellulosic raw material pulping.

This process is particularly suitable for low or medium sized capacities, up

to 120 BDT per day. This compact equipment doesn’t require sophisticated

civil engineering, so a new pulping line may be easily erected as a green field

unit or as a complementary pulping unit.

This economical pulping Bivis process is available worldwide, thanks to

CLEXTRAL’s offices in China, USA and Chile and local support in 30 coun-

tries. Two pilot plants are at your disposal to demonstrate the benefits of

the TSE : share our 30 years of Bivis process experience to gain quality and

productivity !

Contact : M. Philippe COMBETTE - Email : pcombette@clextral.com

MAIN OPERATING PARAMETERSElectrical Energy (kWh/BDT) 1000Chemicals:Caustic Soda (%) 7Hydrogen Peroxide (%) 7Bleached Pulp Yield (%) 75

PULP PROPERTIES (Valley beater refining)Refining index (°SR) 60Breaking length (m) 6500Tear index: (mN.m2/g) 10.5Burst index (kPa.m2/g) 3.7Brightness (%ISO) 80

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Number 14 - january 2006

Sadasivam KaushikDr Kaushik is Director ofResearch in INRA (InstitutNational de la RechercheAgrnomique), France.He is the director theResearch Unit “Nutrition,Aquaculture & Genomics”,a joint research unitbetween INRA, IFREMERand University ofBordeaux I

UMR NuAGe,(Nutrition, Aquacultureand Genomics),Joint Research Unit INRA-IFREMER-UnivBordeaux I,Hydrobiology Centre, I.N.R.A,64310 St Pée-sur-Nivelletél. : +33 5 59 51 59 51fax : +33 5 59 54 51 52

On a worldwide scale,fishing represents a constant90 million tons of fish against50 million tons byaquaculture.This production is growing ata rate of over 8% per annum,well above the growth rate inlivestock farming.As a result, almost half of thefish products eaten by manare derived from aquaculture(Fig 1).The growth of aquaculture,especially in terms of finfishand prawns, has resulted inan increased need forcomposite foodstuffs,estimated at 18 to20 million tons.

Reduction in theprotein – energy ratio

Most intensive fish farming speciesare varieties with a “carnivorous”feeding habit. Given the nutritionalrequirements of aquatic animals,the foodstuffs used in aquaculturegenerally have a higher total protei-nous matter (> 35% of dry matter)and fatty matter (FM:> 10%)content than those used forconventional field farming. It isimportant to optimize the diges-tible protein (DP) / digestible ener-gy (DE) ratio. Research has shownthat a reduction in this ratio wouldimprove the nitrogenous matterusage with almost all fish (Cho &Kaushik, 1990), therefore, we havededicated our efforts to optimisingthis ratio. Consequently, in salmonbreeding we have seen a majorreduction over the last 20 years inthe DP/DE ratio from more than 20to less than 15mg DP/ DE kJ. Thishas been achieved by reducing theprotein content in foodstuffs (from50 to less than 40%) and increasingthe energy content supplied mainlyas fatty matter (level sometimesexceeding 35%). This progress hasbeen achieved by extrusion tech-

nology: aquafeeds are processedby extruder, followed by coatingwith oil, this technique has gra-dually become widespread in pro-duction of aquatic feeds. This deve-lopment has accomplished severalobjectives: reduced protein costs,lower nitrogenous waste andimproved growth performance.

THE APPEAL OF EXTRUDEDFEEDS IN AQUACULTURE

Figure 1. Relative contributionof fisheries and aquaculturein the human food basket(source, FAOSTAT, 2003).

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industrial scale, this optimisationof the protein / energy ratio hascontributed to the development ofless polluting or “ecological” feeds.

When using these vegetal ingre-dients, a major concern is the levelof anti-nutritional factors that arepresent. As fish are generally moresensitive to these anti-nutritionalfactors than field animals, and asaquacultural foodstuffs are rich inproteins, it is essential that thesefactors be destroyed when proces-sing aquafeed. In parallel with thedevelopment of low anti-nutritionalfactor vegetal genotypes (e.g.Primor 000 or canola from colza),the appropriate technological pro-cessing (dehulling, cooking-extru-sion, co-extrusion, micronisation,etc.) now enable us to obtain vege-tal products with an extremely lowanti-nutritional factor level.Extrusion thus allows us to reducethe anti-trypsinogen factors andimprove the protein digestibilityand availability of soya amino acids(Cheng and Hardy, 2003).

A growing stream of data is provingthat it is possible to greatly reducethe use of fish flours by using vege-tal sources for certain species,including the rainbow trout(Kaushik et al. 1995), European sea-bass (Kaushik et al. 2004) andGilthead seabream (Sitja-Bodadillaet al. 2005). There are dual benefitsto this practice: aquaculture canintegrate and recycle vegetal rawmaterials resulting from agriculture(cereals, oil crops or oil seeds), andpreserve vital marine resources.

In aquaculture, the other technolo-gical challenge is creating a varietyof feeds for different stages in bree-ding (different diameters of gra-nules, from a few microns to over

Changing over from fish flour

In aquafeed, the protein and lipidingredients are generally suppliedin the form of fish flours and oils.The excessive dependence of aqua-culture on these ingredients, whichare derived from dedicated fishingpractices, justly arouse numerousquestions as to the longevity ofsuch practices. On a worldwidescale, the availability of fishresources is declining, and giventhe predictable increase in aquacul-tural requirements, the risk ofshortfalls in these ingredients isquite real. For the preservation andoptimal usage of natural fish stocksand the durable development ofaquaculture, research into substitu-te flours and oils has multiplied inrecent years.

Extrusion technology offers promi-se in the challenge of incorporatingvegetable proteins into aquafeeds.Although these ingredients aregenerally rich in complex carbohy-drates and difficult for fish todigest, research in the 80’s has pro-ven that cooking-extrusion heattreatments enhance the digestibili-ty of complex carbohydrates. Ourown research has shown that theincorporation of cereals (wheat,corn, triticale), oilseed crops (peas,lupine) or oil seeds (Soya, colza),processed properly (cooking –extrusion, co-extrusion) improvesthe digestible energy in feeds, thussaving on food proteins. On the

15 mm) with the required physicalproperties for zootechnical rea-sons (mechanical resistance tohandling and agitation in water, abi-

lity to absorb water,sink or float). Theser e q u i r e m e n t sdemand major adap-tations and specificoperations. Extrusionallows the modifica-tion of physical cha-racteristics of gra-nules to enable grea-ter stability in waterand enhanced availa-bility of essentialnutritional elements.

These advantages make extrusiona vital technology for aquaculturefeed production, as well as for fishfarming in ponds or prawn produc-tion.

Fig 2. Apparent amino acid availabilities from full-fat soybean meal as affected by extrusionprocesses in the rainbow trout (from Cheng and Hardy, 2003).

Tableau 1. Example of extruded aquatic feed incorporatingvegetable proteins in substitution to fish flour(Kaushik and al. 2004).

conventional newrecipe recipe

Ingredients g/kg g/kg

Fish meal 250 125Corn gluten meal 206 210Wheat gluten 50 166Whole wheat 20 0Soybean meal 150 140Rapeseed meal “00” 100 100L-Lysine 1 7Phosphate bicalcique 6 22Fish oil 186 199Premixes, additives 31 31

Pilot extruder BC 45, INRA experimental fish breeding plant,Donzacq/France.

Breeding tanks, INRA experimental plant,Donzacq/France

Numéro 14 - janvier 2006

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References

Bergot, F. 1993. Digestibility of nativestarches of various botanical origins byrainbow trout. (Oncorhynchus mykiss).In : Fish Nutrition in Practice. (Luquet, P.,Kaushik, S., Eds), IV Int. Symp. FishNutrition and Feeding, Colloques INRA,n°61, pp. 857-865.

Cheng, Z. J., Hardy, R.W., 2003. Effects ofextrusion and expelling processing, andmicrobial phytase supplementation onapparent digestibility coefficients ofnutrients in full-fat soybeans for rainbowtrout (Oncorhynchus mykiss).Aquaculture 218, 501-514.

Cho C.Y., Kaushik S.J., 1990. Nutritionalenergetics in fish : Protein and energy uti-lization in rainbow trout. In: Aspects offood production, consumption and ener-gy values. (G.H. Bourne, Ed). World Rev.Anim. Nutr., vol. 61, pp 132-172.

FAO, 2002. Use of fishmeal and fish oil inaquafeeds: further thoughts on the fish-meal trap, by M.B. New & U.N. Wijkström.FAO Fisheries Circular No. 975. Rome.61p.

Kaushik, S.J., Cravedi, J.P., Lalles J.P.,Sumpter J., Fauconneau, B., Laroche, M.,1995. Partial or total replacement of fishmeal by soybean protein on growth, pro-tein utilization, potential estrogenic orantigenic effects, cholesterolemia andflesh quality in rainbow trout.Aquaculture, 133 : 257-274.

Kaushik, S.J., Coves, D., Dutto, G., Blanc,D., 2004. Almost total replacement of fish-meal by plant protein sources in the dietsfor European seabass (Dicentrarchuslabrax). Aquaculture 230 : 391-404.

Sitjà-Bobadilla, A., Peña-Llopis, S., Gómez-Requenia, P., Médale, F., Kaushik, S.,Pérez-Sánchez, J., 2005. Effect of fish mealreplacement by plant protein sources onnon-specific defence mechanisms and oxi-dative stress in gilthead sea bream(Sparus aurata). Aquaculture 249, 387-400.

(1) J.P. Melcion, J. Guillaume, J.Mehu, R. Métailler, G. Cuzon . Dec.1983. Preparation of food for marineanimals by extrusion cooking.Revue de l’Alimentation Animale,No. 371 p 26-31

(2) J. Gabaudan, R. Metailler, D.Constant. Sept 1986. Benefits of foodexpanded by extrusion cooking inmarine breeding of rainbow trout.Extrusion Cooking, Nantes.Ed INRA, Paris, Les Colloques del’INRA, No. 14.

For the last 25 years CLEXTRAL hasbeen a major player in the field ofaquaculture, with the sale of itstwin screw systems for fish farmingapplications in the end 70's inFrance and Scandinavia.The common determination sharedbetween CLEXTRAL, industrialcompanies and research institutesled to the massive development ofthis technique in the field of aqua-culture, in particular food for sal-monids. In 1983, the INRA published results(1), followed by IFREMER and INRAin 1986 (2); these institutes as wellas others such as the SINTEF atTrondheim (Norway) laid down thefundamental scientific grounds fortwin screw extrusion. At the sametime CLEXTRAL, in cooperationwith the food manufacturers inven-ted specific devices and immedia-tely applied the results of thisresearch by developing new andincreasingly efficient productionlines.

In turn, the scientists used thesenew tools to develop recipes adap-ted to new species of fish andshrimps.

To date, CLEXTRAL has installed 70manufacturing plants throughoutthe world for aquaculture, inclu-ding 16 installations producingover 10 tonnes per hour of pellets.

CLEXTRAL is continuing its deve-lopment work to produce systemswhich are even more competitive,reliable and easy to use, designedto accurately control pellet densityand manufacture products withhigh fat contents according todemands, perfectly calibrated andadapted to the nutritional require-ments of the animals.Two test stations in Europe and inthe United States are available todemonstrate the possibilities ofthese installations and developnew products.

ABr.Contact: abrisset@clextral.com

Number 14 - january 2006

CLEXTRAL S.A.SB.P 10, 42702 Firminy cedexFRANCETél. 33 4 77 40 31 31Fax. 33 4 77 40 31 23clxsales@CLEXTRAL.com

CLEXTRAL INC.14450 Carlson CircleTampa, FL 33626USATel. 1 813 8544434Fax. 1 813 8552269clextralusa@clextralusa.com

CLEXTRAL LATIN AMERICAMardoqueo Fernandez 128,of. 802PROVIDENCIASANTIAGO DE CHILECHILETel. 56 2 3355 976Fax. 56 3 3355 954jcoelho@clextralusa.comllacau@clextralusa.com

CLEXTRAL ASIA PACIFICRoom 9001Novel Building887 Huai Hai Road (M)SHANGHAï 200020CHINETel. 86 21 64 74 78 06Fax. 86 21 64 74 68 08jchen@clextral.com.cneperroton@clextral.compbreillot@clextral.com

AFREM INTERNATIONAL62 chemin du Moulin Carron69570 DardillyFRANCETél. 33 4 78 66 66 10Fax. 33 4 78 66 66 19sales@afreminternational.com

LYMAC5 route du Perollier69570 Dardilly FRANCETél. 33 4 78 44 26 95Fax. 33 4 78 44 22 05contact@lymac.com

IN BRIEF

SHOWS AND EXHIBITIONS

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Contacts :DKM : Didier THEVENET – LYMAC : Benoît DELAVAL – AFREM : Marc RABANY – CLEXTRAL : Alain BRISSETContributors for this issue : Alain BRISSET - Philippe COMBETTE, Georges HALLARY, Georges JOBARD,Ludovic LACAU et Monsieur S. KAUSHIK.

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06You can meet the CLEXTRAL Group teams during a number of shows in 2006:

Ipack IMA Milan - ITALY 14-18 february 2006

FOTEG Istanbul -TURKEY 23-26 february 2006

VICTAM Asia Bangkok - THAÏLAND 8-10 march 2006

EMPACK Lille - FRANCE 16-17 march 2006

SNAXPO Las Vegas - USA 20-22 march 2006

AACC Food Extrusion Course Saint Etienne - FRANCE 20-22 march 2006

AQUA SUR Puerto Montt - CHILE 22-25 march 2006

DJAZAGRO Alger - ALGERIA 27-30 march 2006

AGROLIBYA Tripoli - LIBYE 2-12 april 2006

ANUGA foodtec Cologne - GERMANY 4-7 april 2006

EMBALLAGE Rhône Alpes Lyon - FRANCE 12-13 april 2006

Food processing & Foodpack Malmö - SWEDEN 10-11 mai 2006

ISFNF Biarritz - FRANCE 28 mai - 1st june

IRAN AGRO FOOD Téhéran - IRAN 28-31 mai 2006

FOOMA Tokyo - JAPAN 6-9 june 2006

IFT Orlando - USA 24-28 june 2006

50th ANNIVERSARY OF THE CLEXTRAL GROUP

The CLEXTRAL Group will celebrate its 50th anniversary in October 2006.Fifty years of Service, Innovation and Quality dedicated to our customersand partners!In celebration of our anniversary, the CLEXTRAL Group will host an inter-national symposium on “Health and Wellness;” introducing advanced scien-tific and technological information specific to CLEXTRAL group customers’interests in processing and packaging.

QUALITY MANAGEMENT

The ISO 9001 (2000 version) certification has been renewed, confirming thatCLEXTRAL complies with the latest norms of quality management. This certification once again recognizes CLEXTRAL’s continuous commit-ment to quality and acknowledges the contribution of all CLEXTRALemployees.The ISO 14001 certification has been satisfactorily conducted at CLEXTRAL:we will return to this point in an upcoming issue of Clextrusion.