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Researchers at the University of Guelph are working on a new soy-oil based bio-resin that, when mixed with soy stalks and soybean meal, can create new biodegradable “green composites”. Continue reading Car, furniture production cheaper, greener with soy  
This was the finding of a market research survey conducted recently by the Ontario Veal Association (OVA) to determine consumer perceptions and knowledge of veal and its health benefits. Continue reading Survey says: consumers seek lean, tender, flavourful meat options
But there is very little research to help farmers improve and increase their production, according to a literature review commissioned by Ontario Rabbit. In fact, there are North America-wide gaps in meat rabbit research and resources. Continue reading Research needed to meet local food demand
The new method allows for the removal of crop protection residues without affecting the structure and quality of the ginseng, a pilot project has shown.
New research by the Ontario Berry Growers’ Association (OBGA) shows that a different on-farm storage method can extend the shelf life of strawberries and raspberries, allowing consumers to enjoy fresher fruit longer.
We’ve got another farm tour coming up this week with young culinary students, this time from Sir Sanford Fleming College in Peterborough. The focus this time will be on chicken production and apple farming. This tour is the last in a series that AGCare and the Ontario Farm Animal Council (OFAC) have been running for the past couple of years. Our aim is to help up and coming young chefs understand where their food comes from – and the care and work that has gone into growing it and getting it into their kitchens. It also lets them meet farmers face to face and ask any questions they might have about things they’ve heard, read or always wondered about. |   | ||||
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Soybeans are helping to make industrial epoxy resins used in construction, automotive and furniture production hardier, greener and less expensive.
When it comes to meat, Ontario consumers want protein that is lean and low in saturated fat – yet is still tender and flavourful.
There is a growing demand for Ontario rabbit meat, which means opportunity for Ontario farmers to fill a local food niche.
An innovative residue extraction process for Ontario ginseng is poised to open up new market opportunities for the high value crop.
As a lover of fresh, local berries, this following piece is music to my ears….
A series of global trends will change everything about the way we eat, says the head of Canada’s largest grocery chain. And that means both adjustment and opportunity for those involved in food, Galen Weston of Loblaw Companies Limited told attendees at the Agricultural Adaptation Council’s annual meeting in Guelph recently.