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The Organic Federation of Canada will receive $502,374 to update the standards regulating the production and marketing of certified organic products.
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The Ontario Association of Agricultural Societies and the Rural Ontario Institute will provide training and workshops to enhance leadership and governance skills.
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Nominate an outstanding woman in Canadian ag before April 1. Since 2020, we’ve celebrated the achievements of women in Canada’s agriculture industry.
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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. Turn to this comprehensive reference on flavor science and technology of fruits, vegetables, spices, and oils for guidance on everything from basic science to new technologies to commercialization.
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Every year, more than 3,000 tons of tender fruit grown in Niagara are thrown away for being overripe or not pretty enough. Arnie Lepp thinks that’s a sin. In search of a way to reduce food waste in the region, the fourth-generation tender fruit and grape farmer hit upon the idea of turning those bruised and discoloured apricots, pears and cherries into alcohol.
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University of Guelph professor Peter Sikkema has encountered many instances of difficult-to-explain crop injury during his career. At the 2024 Ontario Ag Conference, Sikkema discussed registered herbicide-caused crop injury, providing examples from his decades of experience consulting with farmers in southwestern Ontario.
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