With the school, Bühler has responded to a clear need for training opportunities. "We were aware that we had independent projects in the embryonic stage heading in this direction in three different regions, in Nigeria, Indonesia and India. With the Academy, we brought these local initiatives together and developed a global platform for the rice business," says Häfeli. But not all markets have the same needs: According to the IRRI, there are as many as 117,000 different varieties of rice and different regional preferences. In Vietnam, for example, the rice has to be white and shiny. In China and Japan, however, it has to be sticky so that it can be eaten with chopsticks. Bühler had to learn to adapt the process to each type of rice and market requirement. We are now passing on this experience - and also enabling an exchange between the rice millers, who in turn learn from each other.