DINA FOOD PROCESSING

Ethiopia is one of the largest wheat producers in sub Saharan Africa harvesting over four million
tonnes of wheat annually with the country’s wheat demand projected to the grow 4.2pc this year.
The nation’s wheat consumption stood at 6.4 million tonnes in 2017 while the deficit from
production was filled by imports.

DINA food processing is found in Awash Melkasa along Asala Road. It was founded in 2019. It is
newly established company, dealing with food processing . At present it’s working on wheat flour
production with a daily production capacity of 82 ton and started erection of another plant with a
daily capacity of 112 ton wheat flour. The company is still started expansion projects on maize flour,
pasta and biscuit lines.

DINA food processing, currently producing wheat flour, is established in the objective to produce
and supply different food items like wheat flour, maize flour, pasta, macaroni and biscuit. It is
located in Awash Malkasa a town near to Adama, oromia.

Established with a capital of 200 million birr in 2019, started wheat flour mill production with the
capacity of 820quintals per day.

DINA food processing has several departments. I completed my task on flour Processing
department .At the fist gate of the company the guards welcomed me with smile and next I met the
human resource manager and I told the aim of this internship program and he helped me a lot after
the communication held between us he greet me with a technical manager to show me the overall
activity of the company .As my manager said “observation is first”. First he sent me to the laboratory
room to observe the first step in the laboratory room there are many things that are checked in the
laboratory. Some of them are:

 Moisture
 Purity
 Colour
 Gluten
 Particle size (granulation) of the wheat

After the qualification in the laboratory, the qualified wheat is passed on to the next stage for
processing in the factory. The first step is dumping which means putting the qualified wheat into the
machine. As a raw material the wheat are harvested from different parts of Ethiopians region. I.e.
Bale, Arsi, Mingar and so on. After dumping the dust collector collects a lot of dust that are found in
the wheat. After the collection of the dust, the elevator will transport to the hydro- separator which
mainly used for separating the bran and granulated wheat .Then the elevator takes in to centrifugal
fan which used to sac air. After the centrifugal accomplish it’s task the air lock and dust fan began
to work accordingly which used to pneumatic transmission and air dedusting system and removal
of dust using air respectively. After the wheat is separated it will enter into the garner which is the
next phase proceeding to the first pre- cleaning process. In this stage there are three garners which
the wheat is temporarily stored. Then the elevator will transport to the dissponer which basically
used for separating the wheat from the stone and from bran. After the dissponer completed its work
the elevator transport the wheat to the scorer in order to chew and separate the wheat from the

1
bran and then the elevator transport to the hydro- separator which further distinguishes the wheat
bran and small sized particles. Next the wheat enters into the blending machine which used to wash
the wheat with water and while washing it form foam. The blending is essential due to two main
reason the first one is to remove the dust during washing and the second one is to peel off the bran.
Then after the blending step the machine called the wither will dry the wheat. Then the wheat will
enter into a garner here there are two garners for the wheat conditioning time. In average for
8hours the wheat will put on the garner because moisture is no needed in flour factory the standard
moisture of a flour is 14. After the conditioning time is over the dry wheat will join to the hydro-
separator in order to separate the over and under sized wheat. The vertical – aspiration will then
separate the under –weighted portion of the wheat. After the separation of the wheat it will be
stored temporarily in hopper. The third phase of process is milling by using reducer roll which have
two parts, the brush and the roller. The roller rotates in clockwise and counter clockwise direction.
Then the checker consists of twelve sieves in order to sieve the wheat. This process will be done
again and again until the flour is purified. After the checker completed the task required from it the
master checker will check if impurities are unfortunately escape from the checker then it pass
through the screen-pocket. Finally the bran finisher and fine braner will be a by-product this by-
product will serve as the food those cattle’s feed. After all tasks are successfully accomplished the
final stage will be packing. As my technical manager told me that they provide the flour to their
customer by two options in 5Kg and10Kg. After packing the flour will be put randomly not overlap
each other because while packaging the machine produces a heat so putting randomly on the floor
is the best way to regulate the heat. The flour will be stored for 4-8hours in order to have long shelf
life. The final stage will be distribution to its destination which is market. This is all about the steps
and procedures during production stage.

I ask my technical about the sales and market development department manager which have
basically 9 responsibilities which includes:

 Co-ordinate and control the overall day to day activity of the department.
 Developing and maintaining a customer’s data base and ensure a good communication with
the customers.
 Monitor the market development activity which can enable the company to have new
potential markets.
 Monitoring and analysing competitive activity, customers, and market trends.
 Providing actionable insights to guide the sales and marking teams.
 Contributing to the development of sales plans and objectives.
 Monitoring and evaluating sales performance.
 Forecasting demand, revenue and expenses.
 Determining sales potential and making recommendations.

DINA food processing has several departments as I mentioned before some of them are: DNA flour
factory, DNA meat processing and they also work on agro processing. I served for 10hours as mate. I
have got a lot of experience for the rest of my life. During the internship time I learned how work
cooperatively with the staff members, punctuality, developing cognitive mind, how to lead or
manage a business and I see the theories that we learned in the class in practical and The drivers

2
specially are sociable, the managers were helpful and at the last day of the internship time I went to
the Awash river and I observe a production of many fruits which is near to DNA food processing.

On the company I served as portal file from my technical manager office to the human resource
office for two hours per a day. And I completed my task on time and I hope they are satisfied with
my job. Maybe I can’t work complicated work but I put my little effort and contribution’s that due to
my internship program my technical manager saved his time just waiting some ones help or
assistance.