By-products of flour milling
When wheat is milled, not all of it becomes flour. The remaining fractions are valuable by-products with their own markets and uses.
The whole grain breakdown
In white flour production (72-76% extraction), the bran and germ are separated out. These are not waste but valuable by-products with established markets.
Wheat Bran
14.5% of the grainThe most voluminous by-product. Used in animal feed (cattle, poultry, pigs), high-fibre breakfast cereals, health food products, and baking - wholemeal bread and bran muffins. National Foods Stockfeeds uses wheat bran as a key ingredient in its animal feed range.
Wheat Germ
2.5% of the grainRich in vitamins (especially vitamin E), minerals, protein, and healthy fats. Used in health food supplements, breakfast cereals, and as a nutritional additive. Wheat germ oil is extracted for cosmetic and nutritional uses. Short shelf life due to fat content - must be stabilised or refrigerated.
Middlings (Shorts / Pollard)
Intermediate particlesParticles that fall between flour and bran during sifting. Used primarily in animal feed formulations. Also called 'shorts' or 'pollard' in some markets. A significant volume by-product of white flour milling.
Screenings and Dust
Cleaning stageMaterial removed during grain cleaning: broken grains, weed seeds, husks, and dust. Used in low-grade animal feed formulations. Minimal economic value individually but handled carefully for food safety reasons.
Economic significance
By-product revenue is important to mill profitability. A flour mill does not just sell flour: the sale of bran and other by-products to the stockfeed industry represents a significant revenue stream that helps offset the cost of wheat procurement. National Foods Stockfeeds, for example, uses wheat bran as a key input into its range of animal feeds.
As Zimbabwe's milling capacity grows and domestic wheat production increases, the volume of by-products available to the market will also grow, supporting both the stockfeed industry and health food manufacturers.