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AAFC’s Pesticide Risk Reduction team has created and maintains 32 crop profiles for 38 different crops. The most up-to-date versions are available to view and download for free through the AAFC website.
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The Ontario government has launched a modernized cost-share intake to increase adoption of technological innovations to enhance worker health and safety and improve the sector’s efficiency and productivity.
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Danitol provides control of tough pests in a variety of crops. In particular, it is a management option for highbush blueberry and raspberry growers dealing with spotted wing drosophila.
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Typical applications of Quantum Light Sensors (PAR, EPAR, EPFT) include incoming PFD measurements over plant canopies in indoor greenhouses or in growth chambers, and reflected or under-canopy (transmitted) PFD measurements in the same environments. Collect over 400,000 data points, download datasets, and more by accessing real-time measurements via the Apogee Connect app.
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Following a successful launch in 2020, readers once again nominated Canadian women working in all aspects of agriculture, from farming and research to animal health, sales and marketing. As part of the AgAnnex team, we are excited to present the seven women chosen as the 2021 Influential Women in Canadian Agriculture.
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Regenerative agriculture has been lauded for its potential to address the effects of climate change. Despite that, no clear or specific definition exists which catalogues its practices and techniques. The Organic Council of Ontario recently conducted a feasibility study that examined the various programs currently emerging on the market that measure, certify and verify regenerative ag practices.
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The demand for new flavors continues to rise. Today’s consumers want interesting, healthy, pleasurable, and exciting taste experiences, creating new challenges for today’s food and flavor scientists. Fortunately, they can turn to this comprehensive reference on the flavor science and technology of fruits, vegetables, spices, and oils for guidance on everything from basic science to new technologies to commercialization.
Each of the chapters has been written by one or more leading experts in food and flavor science. The authors represent more than ten countries, giving food and flavor scientists a unique global perspective on the latest flavor science, technology, and applications.
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The recorded live and on-demand sessions are now available!
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