Corporate Structure



To achieve the industry's requirements, the Association's secretariat works closely with the industry, under the guidance of an elected Chairman, and through a series of formal committees, which involve representatives elected from the member companies.


Those committees are:

 Mr Richard Simpson, Simpsons Malt Ltd 
        Chairman of the Association      

i) The Executive Committee, consisting of senior executives from the industry, which oversees the operation of the Association.

ii) The Trade Committee charged with the task of dealing with any issues relating to Barley, malt and malt exports.
iii) The Technical Committee charged with the wide task of evaluating any changes to legislation, materials supply and production techniques that could impact on UK malt production. It also deals with training, and has been responsible, since its inception in 1981, for the Malting Diploma Examination; recognised across the world as a standard of Malting excellence. View a list of all successful Malting Diploma candidates since its inception in 1981

All these Committees use work groups to address any issues of potential significance to the industry.


UK maltsters have been active in Europe for a long time. In 1964 the MAGB were founder members of a body set up within the European Free Trade Area to trade malt internationally. That organisation became the modern European Maltsters Association, when the UK joined the European Community in 1973.

The MAGB also has a totally owned subsidiary company, MAGB (CCL) Ltd, set up to help maltsters meet their commitments to the UK Government's green house gas emission targets, set under the Kyoto agreement. Although malting uses a natural change within the grain, the final stage of kilning requires a significant energy input in the form of heat and fan power. UK maltsters have made a firm commitment to reduce their energy use per tonne by 2010 to 12% less than that used by them in 1999.


A copy of the current rules and regulations governing the Association can be viewed here.