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Potato Summit

FMC report identifies climate change risks and opportunities for agriculture

Signals were used to build future scenarios that indicate potential outcomes should it become the norm. Opportunities and risks to farmers and ranchers were identified, along with support strategy recommendations.

GOC provides up to $182.7 million for On-Farm Climate Action Fund

The fund will help address barriers to wider adoption, including implementation costs, lack of risk protection, minimal or delayed ROI and limited availability of information and agronomic services.

Significant bee colony losses common across Canada this spring

Canadian beekeepers reported “significantly worse” colony losses than in previous years. Varroa destructor damage will create “a big challenge” in the coming years, says University of Guelph’s Paul Kelly.

Agriculture Wellness Ontario offers three free ag mental health programs

Programs include the Farmer Wellness Initiative, an individual counselling service; the Guardian Network, a volunteer suicide-prevention network; and In the Know, a mental health literacy workshop.

Weston Foundation launches production challenge

The challenge centres around a competition to generate solutions that will enable domestic food producers to grow berries out of season, sustainably, competitively and at scale.
Annex Bookstore

Handbook of Fruit and Vegetable Flavors

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

Peach-thinning potential

Canadian peach growers currently rely on the labour-intensive process of hand thinning to ensure a proper fruit load – and the cost behind it can be one of the biggest profit variables they face each season. Based on a University of Guelph research project evaluating a new active ingredient for chemical thinning in peaches, it’s possible there’s a solution coming to meet that challenge. » Read more...

Seeds of opportunity: Hazelnuts

Ferrero’s Brantford-area processing plant and enthusiasm for 25,000 acres of domestic hazelnuts provided instant market potential for a crop familiar to Oregon and B.C., but little known in Ontario. Ferrero represents long-term possibilities if production capacity expands, but replacing current Canadian import requirements and developing local markets are also seen as viable options. » Read more...

Unravelling the mysteries of tomato flavour

It’s common to hear celebrity chefs recommending consumers avoid grocery store tomatoes unless they’re canned. Unless tomatoes are local, the assumption is that they’re long-lasting but flavourless, scentless and even mealy. In other words, a waste of money. A team of tomato researchers and breeders at Vineland aims to change all that. » Read more...