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AGIC Australia 2016 | IYP

AGIC Australia 2016

AGIC Australia 2016
Monday 25th July to Wednesday 27th July
Grand Hyatt Melbourne Australia

http://www.ausgrainsconf.com/australia

The Australian Grains Industry Conference (AGIC) has established itself as the must attend event for senior executives, traders and others interested in the Australian grains industry.  This year AGIC will again be held in Melbourne from 25 – 27 July 2016.

An IYP Pulse Session will be held from 11.30am to 1.30pm on Wednesday 27 July 2016, with the theme “International Year of Pulses uniting the value chain beyond 2016″.  

Three panelists will present to over 950 delegates on the following themes:

 

“IYP as a legacy” – how a global movement is changing the future of the pulse industry.

Randy Duckworth, GPC Executive Director

Randy Duckworth is from Seattle and resides in Argentina with his wife and three children.  He holds a bachelor’s degree in Finance and a law degree from Seattle University School of Law.  Duckworth is former Chairman of Protected Harvest, which promotes and certifies sustainable agriculture production and marketing.

He has 20 years experience with international food marketing, promotion and research in over 75 countries.  He has worked for the USA Dry Pea & Lentil Council; California Raisin Marketing Board, the Wisconsin Potato & Vegetable Growers Association and currently represents the US Dry Bean Council in Latin America, Caribbean and other international activities.

 

“Global Consumer market trends guiding the Australian Pulse Industry” – research in mapping cooking and consumer trends to understand speculative markets and the opportunities for Australian pulse production.

Professor Anthony Saliba, Charles Sturt University

Doctor Anthony Saliba is Professor of Perceptual Psychology in the School of Psychology at Charles Sturt University.  He is a Program Manager in the National Wine and Grape Industry Centre and the Functional Grains Centre. His educational background includes a Bachelor of Science in Biochemistry with Honours in Psychology, and a PhD in Sensory Psychology from the United Kingdom.

Previous roles, including Head of Consumer Behaviour Research at Telstra, demonstrate a cross-domain understanding of consumer behaviour that helps to understand behaviour across different products and contexts. Professor Saliba is passionate about wine and believes that a focus on the sensory and terroir aspects of wine can promote responsible and healthy consumption. He is also passionate about increasing protein consumption particularly in developing countries so his recent research has focused on chickpeas and grains.

Academically, Professor Saliba has published over 80 peer reviewed papers, has been awarded almost $4mil in category one funding and managed well over $10mil in projects spanning two decades. In 2013 he was awarded the Vice Chancellor’s award for research excellence.

 

“Beyond pure commodity – value added opportunities” – how value adding to pulses is a growing opportunity and why IYP is an important platform for pulse business objectives.

Stephen Donnelly, Managing Director Blue Ribbon & Foods From the Earth.

After founding the Blue Ribbon Group in 2000 as a one-person operation, Stephen Donnelly has led Blue Ribbon to become one of Australia’s leading exporters of pulse and seed products. Blue Ribbon is now an extensive group that includes Blue Ribbon Seeds, Blue Ribbon Grains and Pulses, Blue Ribbon Packaging, Blue Ribbon Roasting, BRSQ & BRNQ.

Stephen is a leader in the industry having built a strong track record in commercialising new technologies. In 2009, Stephen invested in a rice mill in North Queensland having found a way to farm rice in the local climate and soil. This marked the first time rice had been produced in the region for more than twenty years. Under Stephen’s leadership, the Blue Ribbon Group has successfully introduced a new type of grass seed to an area of the Pilbara region which has never been able to hold grass. More recently, Stephen has commercialised technology that removes the beany flavor from pulses. As a result, this company can offer products like nut-free, Mungbean-based “peanut butter”.

Stephen would like to see more sophisticated food development and technology that will protect businesses and growers from the impact of bad seasons and the influence of overseas markets.