When it comes to meat, Ontario consumers want protein that is lean and low in saturated fat – yet is still tender and flavourful.
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.

There is a growing demand for Ontario rabbit meat, which means opportunity for Ontario farmers to fill a local food niche.
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 [...]

An innovative residue extraction process for Ontario ginseng is poised to open up new market opportunities for the high value crop.
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.

As a lover of fresh, local berries, this following piece is music to my ears….
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.

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.

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 [...]

A tomato is a tomato, right? Well, yes, but also definitely no says a Leamington area greenhouse grower. Dean Tiessen of Pyramid Farms introduced a group of budding chefs to the breadth and depth of tomatoes on a recent tour of his farm by St. Clair College culinary students.