Cargill Buys Iowa Corn Ethanol Plant

Matt Hopkins Posted by Matt Hopkins|April 4, 2011

Privately held food producer Cargill has purchased Tate & Lyle’s corn wet mill ethanol plant located in Fort Dodge, IA.

The plant has the capacity to grind 150,000 bushels of corn per day and produce 115 million gallons of ethanol per year.

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The facility is expected to create over 100 jobs and help provide an alternative market for local producers.

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The agribusiness giant said it hopes to replicate the success it has had at other bio-refinery campuses at Fort Dodge.

“When completed, Fort Dodge will be a world class bio-refinery campus that will produce ethanol and other bio-based products,” said Alan Willits, president of Cargill Corn Milling North America.

Cargill’s other bio-refinery complexes are located at Blair, NE, and Eddyville, IA.

(Source: Reuters)

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Hopkins is Senior Online Editor for the CropLife Media Group at Meister Media Worldwide. See all author stories here.

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Avatar for Dr. Saif Alhaydari MSc..MSc..PhD.. Dr. Saif Alhaydari MSc..MSc..PhD.. says:
August 26, 2013 at 9:28 am

bio-based products ??? , Added Value to Yeast . I was manager of new products Development and R&D at Ethanol Plant in Ontario Canada ( Amaizeingly Green )The company went out financially . I did finish Lab. work on Added value to the Yeast Produced after fermentation , Increase the Digestibility and Nutritive Value , Now Ready to be at Production . I welling to relocate just give a chance for implementation (1) Added Value by modification the Yeast by increasing Nutritive value ,High Digestibility mechanical autolyzation of yeast cells a 96% cell rupture rate with no heat damage to the release proteins. mechanically rupture yeast while meeting the technological objectives. Evaluation of Mechanically Autolyzed Yeast Protein Alternative to Conventional Milk Replacer in Veal Calf Feeds autolyzed yeast protein concentrate with prebiotic characteristics. will be the optimal ratio of the experimental yeast protein concentrate Autolyzed Yeast Protein Concentrate as an Alternative to Conventional Pig Starter for Newly Weaned Pig, un-Autolyzed Yeast Cream in Pet Food Processing the nutritional and functional properties of a mechanically autolyzed yeast protein concentrate with periodic cream for pet food manufacturing. Protocol for mechanically rupturing yeast cells at a 96% rupture rate and optimal ratios for using the resulting yeast protein concentrate with conventional forms of protein in animal nutrition. Nutritional yeast contains 18 different amino acids, or complete proteins. With 8 g of protein per serving, nutritional yeast flakes can be added to sauces or flours to bulk up their nutritional value without affecting the taste. The protein content and flavor of nutritional yeast also makes it a great vegan replacement for cheese. our dry yeast has been limited to the pet food industry. In order to extract the nutrients contained in the single cell yeast, the pet food manufacturers have to rupture (or autolyze) the cell wall. This wall, similar in nature to the intestinal wall of an animal, is rigid and resists rupture. One well developed technique is to use a chemical batch of salt and sulphates to soften and dissolve the wall. The resulting product is high in salt and sulphides. The natural flavours, produced from the amino acids contained within the cell, are masked by the salt. We hypothesized that if the cell wall was ruptured mechanically, the release of the enzymes contained would further breakdown the cell walls without the need for additional chemicals. Complete homogenization of this product would result in a unique, highly flavoured yeast extract that can be used for flavouring in both human and animal diets or as a new, prebiotic supplement for young animals (prebiotics are non-digestible food ingredients that are thought to be beneficial to health due to the stimulation of growth and/or activity of bacteria in the digestive system). The process for producing the yeast extract will replace existing chemical autolyzation methods and the resulting naturally flavoured extract will replace the existing chemically facilitated yeast extract on the markets. In 2012, we were able to successfully develop a laboratory-scale process to mechanically autolyze the yeast cells with a 96% rupture rate with no protein damage. (2) Corn Gluten ….DDGs modified Enzymaticly to be Herbicide (1) Corn Gluten Meal : Develop organic Herbicide sold in US by name of the company Environmental Factors. Enzymes Hydrolysis give us Five dipeptides, Gln-Gln, Ala-Asn, Ala-Gln, Gly-Ala, and Ala-Ala, Bioactivity of a Pent peptide Isolated from Corn Gluten Bill I did same procedure on DDGs or Liquid soluble as it is . **This is the story behind the discovery D. L. Liu and N. E. Christians* Department of Horticulture, Iowa State University, Ames, Iowa 50011, USA will have access to the by-products and co-products from the corn wet ethanol milling facility and his goal is to continue to advance technology related to ethanol production by discovering or inventing new methods to optimize the associated by-products and co-products of ethanol production. Regards Dr. Saif Alhaydari MSc. MSc. PhD. 817 Birchmount Dr Waterloo ON, N2V 2R3 , 519 954 3966 Cell 519 635 1446 [email protected] CANADA

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