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In the case of maize mills, the Sub Sahara region has specific requirements, not nearly consistent for the region, for maize meal where it is often staple diet. In some Central and West African countries casava may form the main staple while maize would still be an important source of carbo hydrates.
In the pre-1990's maize meal was standardized into three distinct qualities by the then South African Maize Board who subsidized maize meal and had to ensure millers. The main two qualities were briefly defined as follows:
These qualities form a basis for maize meal throughout the Southern and East African region with major exceptions. The low fat content is achieved by de-germinating maize. In the case of grits used for beer, the fat content becomes even more important.
In some markets, while low fat content maize is desired, a finer particle size is preferred. This usually stems from a region where large scale roller mills ceased to function due to for instance conflict or economic factors, and where hammer milled meal formed the basis of the staple diet and to which the market became accustomed.
In the case of large scale wheat milling, ABC Hansen Africa has not only its own expertise, but also that of its global partners at its disposal in the design of large scale milling systems for Africa.
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