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Lethbridge College and Sunterra Greenhouse have partnered to optimize the growing conditions for pre-commercial and commercial-scale production of strawberries and tomatoes on the vine.
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The Ontario Agri-Food Research Initiative is supporting 21 projects that provide Ontarians with safer and more locally grown/made food items while boosting trade and rural economic development.
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Over the past decade, there has been a surge of local B.C. hops farms to support growing demand. Since opening in 2019, Molson’s Fraser Valley Brewery has sourced local ingredients from area farms.
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PHYSIOPRO is a soil conditioner proven to increase microbial activity, provide labile calcium, and improve breakdown of manure and stubble into plant available nutrients. As a homogeneous granule, it delivers critical nutrients, such as nitrogen, calcium, sulfur, magnesium, and trace amounts of boron, iron, and zinc. PHYSIOPRO is a top choice for using on manured fields, orchards, vineyards, vegetables, fruits, and in both no-till and conventional tillage.
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Leona Staples, president of The Jungle Farm in Red Deer, Alta., is passionate about sharing the story of agriculture with everyone she meets. Before the COVID-19 pandemic, Staples, along with her husband and three sons, would host more than 5,000 students through educational experiences, offering them unforgettable knowledge about how food is produced.
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Vineland Research and Innovation Centre has discovered a new general predator – Anystis – to help control pests associated with increased crop diversity in Canadian greenhouses. This discovery was made through a five-year project funded in part by the CAP AgriScience program, in collaboration with the Université du Québec à Montréal and Applied Bio-nomics Ltd.
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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.
» Order now |
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