Integrating the malt value chain
In a worldwide context in which malting barley is becoming scarce, geographical imbalances and mismatches between cereal-grain production zones and beer consumption zones are increasing. Securing supplies of raw materials now requires skills in six key areas. To deal with this complex situation, Malteurop deploys different organizational and procurement-chain management models.
Malt is the main ingredient of beer - it takes as much as 200 grams of malt to make a liter of beer. The other ingredients are water, hops (two grams per liter of beer), and yeast (one centiliter per liter of beer).
Malting consists in causing the grain to germinate and set in motion the transformation undergone naturally by the plant during its growth, and then halting that transformation more or less rapidly depending on the characteristics desired.
The term “whisky” refers to any alcohol distilled from fermented grains, whether or not the grain is malted.
Malteurop conducts a research and development policy aimed at introducing innovations into the barley-malt-beer value chain. It concerns primarily control over raw materials – barley and malt – and improving industrial processes at malting plants.
In order to offer its customers new gains in added value, Malteurop now integrates intangible competencies such as risk management. Malteurop handles management of industrial risks, risks of interruption of supplies of raw materials, and financial risks related to the volatility of malting barley prices.
