Miller Magazine team enthusiastic for 100th issue

08 May 20183 min reading
Miller Magazine enthusiastically celebrated its success of reaching 100th issue, a critical milestone for a magazine. Cutting the 100th issue cake together with the publication team, Zübeyde Kavraz, the publisher and owner of the magazine said, "This is a very special day for us. Today is the 100th birthday of the Miller Magazine. When looking back, we come across with a publication improving itself in every issue. This is really proud." miller-100Miller Magazine, world milling and pulses technologies specialty magazine, is enjoying its achievement of reaching the 100th issue. Miller team, which has made a nonstop contribution to the milling industry playing a crucial role in the nutrition of the world for celebrated this success cutting the 100th issue cake. The team started the party with a breakfast and then they made an enthusiastic celebration with acclamations at their office in Ginza Corner Plaza. Zübeyde Kavraz, the publisher and owner of the magazine, made a speech there giving her special thanks to the publication team. "We have determined the agenda of the milling sector with our rich content, cover stories focusing on the problems of the sector, interesting interviews and technical articles since April 2006 when we have started publishing. Easier said than done: one hundred whole issues since then! For this reason, today is a very special day for us. This is the hundredth birthday of Miller Magazine. 12 years ago, when we have decided to publish this magazine, we have departed with an important mission: To become the reference magazine of the milling industry and to become the information platform of the sector producing seventy per cent of the total food consumed daily. The feedback I get at the conferences I participate and at meetings with the representatives of the sector show that we have covered a long distance on this. If a flour industrialist solves his technical problems with reference to the article in the magazine, if food engineering academicians recommend their students to archive the issues of this magazine, then we are on the right track. When looking back, we come across with a publication improving itself in every issue. This is really proud," Ms. Kavraz said. Kavraz, who wanted the publication team to maintain the quality level of the magazine, said, "We still have a lot to do, and a lot of aspects to improve for sure. I want you to maintain and raise the quality level in the way to the two hundredth issue. And I believe in you on this."
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