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The governments of Canada and B.C. are supporting 10 new projects to help fight climate change, address labour shortages, increase profitability and increase adoption of regenerative agriculture practices.
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This program offers tools and financial support to farmers aged 40 and under who want to start a new farm or take over an existing farm; it will also offer 20 young farmers a $15,000 start-up grant.
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The implement, designed for 75 cm-wide rows, works in three stages: hoeing discs cut weeds, spring tines loosen between the ridges, and ridging bodies return the ridge to the desired shape.
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The 2022 growing season is in full swing, and whether you’re spraying, scouting or harvesting, we want to see what’s growing on! Does your farm or agri-business have what it takes to feature on the cover of our November issue?
Fruit & Vegetable and BASF have teamed up for the 2022 Cover Photo Contest. Take us inside your operation and show us the highlights of your cropping season. The top five photos will be featured in our November 2022 issue, with the grand prize winner snagging the cover spot and a BASF prize pack.
Visit www.fruitandveggie.com/photo-contest for more information.
» Submit a photo today! |
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Over the course of the pandemic, Ontario’s farms, distributors, grocers and restaurants have seen a profound shift in how they do business. How deep do these changes go and will they last past the pandemic? That is the pressing question that the Organic Council of Ontario was hoping to answer with their Sales & COVID-19 Survey.
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Valerie Carney has been one of North America’s most respected poultry science leaders for nearly two decades. Based in Edmonton as the Poultry Innovation Partnership lead, she supports excellence in research and innovation in Canada’s poultry industry. Carney speaks about taking risks, her defining moment and the biggest challenges women in agriculture still face today.
» Read more... |
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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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