Session brief: Companies in the Agribusiness sector produce basic products, semi-products and final products for export, specialized processors and B2C/ B2B markets. Their products are targeting valueadding, retail, catering and export supplies. Efficient and consistent production of mass market products demand for stable processes, seasonal and supply balancing, high percentages of ingredients from staple produce and the opportunity to build strong brands serving the national taste. With humidity variations, peak demand seasons and challenging food distribution chains, every product needs to fulfill quality, shelf-life and cost equations for different consumer strata. Baking and wet food processors are using a variety of functional ingredients in order to meet sensory, texture, process control, stability and import substitution demands. At the same time, the domestic production of those ingredients offers a possibility to distinct oneself in the milling products market, generate value from a higher grade of extraction, capitalize on economies of scale and supply export demands. Extraction and recombination broaden the customer base into industrial, biotechnology, medical/ dietary and feed clients. Selected qualities are the baseline for the production of formula meals, instant products, geriatric recipes, tube feeding, dietary preparations, probiotic supplements and hypo-allergen product families. Those advanced processes need elevated levels of technology, documentation, preventive consumer protection and genuity defence. On the next level of baking, storing & dosing, suitable machines with reliable 24/7 operationability, dough handling & maturing storage, distribution crates and cutting equipment is needed. For general food processing businesses including wet processing, the aspects of receiving quality checks, mixing, heating and aseptic packing have to be covered. These goals applied under a holistic brand building underscore the relevance of the panel session where experts come together to share their perspective. Panels on these complex topics highlight the importance of the Nigerian AgroFood-PlastPrintPack conference.

Session objectives: This panel session will provide insights in best practices, innovative solutions and market trends for sourcing optimal base, added and functional ingredients, and technologies to mill, extract & process those from local commodities. I. Extraction, purity verification, marketing of ingredients. II. Process modelling, substitution, production optimization. III. Seasonal recipes and pricing for the same product based on harvest seasons. IV. Ingredient formulation for different consumer groups, reflecting price V. Public health recommendations, prime diets and demographic trends. VI. Nutrition autonomy, import substitution and brand building of national products.

Session format: I. Introduction: Topic 5min and panelists will be introduced and given each 3 minutes to share their thoughts on the theme. II. Moderated panel discussion: This is a 40-minute conversation between panelists and moderators, drawing on panelists' knowledge and experience in baking and food ingredients. III. The panelists will be asked various questions and given time to answer and discuss. IV. Audience participation: The moderator will guide questions and comments for 10 minutes. V. Wrap up and highlight critical takeaways — 10 minutes