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three large ship­ping con­tain­ers con­tain­ing the wood-crated machin­ery ar­rived from Italy and a crane was brought in to lower the equip­ment into place.

An en­gi­neer­ing tech­ni­cian from Agrex ar­rived from Italy to over­see and di­rect the mill’s in­stal­la­tion and by Jan­uary 2015, the plant was up and pro­cess­ing corn.

Take a tour of the plant and you’re asked to put on a lab coat and wear dis­pos­able head and shoe cov­ers and noise-can­celling head­phones to cut the din of the 60 mo­tors, fans, bear­ings, and the plant’s grind­ing and sift­ing mills.

Rob McGre­gor walks you though the plant point­ing out how the corn is screened, de­stoned and win­nowed to re­move any im­pu­ri­ties, degermi­nated, and fi­nally sent to the four milling sta­tions that grind the corn.

The en­tire process is au­to­mated.

St-Georges Mill uses the more san­i­tary dry method of pro­cess­ing, re­duc­ing en­ergy con­sump­tion and elim­i­nat­ing the need to wet the grain or use steam to tem­per it.

Tom Web­ster ex­plains that the corn the mill pro­cesses is yel­low “hard endo,” which refers to corn with a hard en­dosperm, com­monly used by spe­cialty grain han­dlers and the best to make grits with.

“We’ve es­tab­lished a few va­ri­eties that work best for us and will be ac­tively look­ing for farm­ers that grow these,” ex­plains Mr. Web­ster, stand­ing in a room where sam­ples of the mill’s grits, corn meal, and corn flours are stud­ied for grade and con­sis­tency.

The byprod­uct of the process is pro­tein rich and ends up as an­i­mal feed for lo­cal beef farm­ers. Kim McKay ex­plains that dif­fer­ent gran­u­la­tions of the corn are sold to ce­real, snack and spe­cial­ized bak­ery pro­duc­ers.

One client is an ar­ti­san dis­tillery based in Mon­tréal, Cirka Dis­til­leries, which is the first grain-to-bot­tle dis­tiller in Québec.

Cirka’s Vodka Ter­roir and Gin Sau­vage start with pre­mium non-GMO corn pro­cessed at the Dal­housie fa­cil­ity. The com­pany also makes whisky that will avail­able once it has aged.

An­other in­ter­est­ing cus­tomer for the mill’s flour is a kosher wasabi paste pro­ducer in Al­berta.

Moulin St-Georges Mill is kosher cer­ti­fied, is a mem­ber of Ali­ments Québec, and is BRC Global Stan­dard for Food Safety cer­ti­fied.

To see a video of corn be­ing pro­cessed at Moulin St. Georges Mill, visit the com­pany’s Face­book page, and for more in­for­ma­tion visit the web­site, www.moulin­st­ge­

STORY: Kim McKay says the com­pany’s logo helps tell the mill’s story. The fam­ily-owned mill’s motto is: Com­mit­ted to ex­cel­lence with our core val­ues of hon­esty, hard work, and trust.

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