Guelph – Pavneesh Madan was just about eight years old when he first peered at an embryo under a microscope. That first glimpse began his lifelong focus on fertilized eggs, and particularly the field of early embryonic mortality in dairy cattle.
Madan is an associate professor, veterinarian and researcher at the University of Guelph’s Ontario Veterinary College in the Department of Biomedical Sciences, and for the past several years he’s been working on ways to identify healthy and unhealthy dairy embryos before they are used in embryo transfer.
“Early embryonic mortality costs dairy farmers a lot of money,” says Madan.
He cites a United Nations survey that put global losses at $1.8 trillion annually for embryonic mortality in beef and dairy cattle around the world.
“Maybe we can prevent some of these losses by understanding how the embryo develops, how to recognize a healthy or unhealthy embryo in the first few days of development, and then being able to choose only the good ones,” he says. Continue reading →
Industry and consumer focused innovation drives Vineland success
Vineland Research and Innovation Centre building
By Lilian Schaer
Vineland – It’s been 10 years since a new horticultural research facility in Niagara Region was launched as the Vineland Research and Innovation Centre (Vineland).
Since then, Vineland has been turning heads across Canada and internationally with its needs-based innovations. The organization reflects the entire horticulture value chain from farmers to consumers, and they’re not afraid to take big steps to help the industry solve problems.
“We started by understanding what needed to be done and how we needed to work to make a difference, which is real results with real impact from acres in the field to shelf space in the store,” says Vineland’s CEO, Dr. Jim Brandle.
Asian eggplants at Vineland
Addressing the labour intensive nature of horticultural production was a need identified early on. Today, machines designed in Vineland’s robotics program and built in Ontario are coming into use in fruit and vegetable greenhouses, which Brandle says will go a long way in helping to keep growers competitive, as well as boost the local manufacturing and automation sector. Continue reading →
Guelph – When Josh Whitehead and Caroline Pilon started selling homemade kimchi at the Guelph Farmers’ Market about 12 years ago, they were simply doing something they loved.
Word spread about their Korean-style fermented sauerkraut and their business quickly grew.
“We stumbled into making food for the retail market,” said Whitehead, co-founder of Green Table Foods together with his wife Caroline. “We didn’t set out to try and change trends. I’d been making kimchi since I was about 15 years old, and we just wanted to make something we loved.”
Their first big customer was the Ontario Natural Food Co-op, looking for a private label to manufacture organic sauerkraut. They formulated three recipes that fit the organization’s requirement for 100 per cent organic and 100 per cent Ontario, and started manufacturing in 2009.
Kimchi and the other fermented vegetables may be newer foods for North Americans, but according to Whitehead, it is one of the oldest food categories in existence. No cooking is used to produce their products, retaining more of the vitamins, nutrients and antioxidants of the raw ingredients and Green Table Foods work with a wild fermentation process.
“We use a slower fermentation method that uses the ambient bacteria that are naturally found on vegetables to create our products,” Whitehead said. “The flavours in the finished product reflect where the vegetables came from. It’s like wine that way.” Continue reading →
Ottawa – Candace Tierney came up with the idea for her frozen dessert over a bowl of oatmeal.
She eats it every day, and one morning she started to pay more attention to how creamy and thick the oats were. And she wondered about the possibility of creating an ice cream alternative from oats.
“I’m a lactose-intolerant ice cream lover, and that’s not a good combination,” said Tierney, founder and owner of Ottawa-based Oat & Mill food company. “I started out playing with the idea of using oats as an alternate ingredient in ice cream. I was tired of eating products made from coconut, almond or soy, and wondered why there weren’t other options on the market.” Continue reading →
Beamsville – Health-conscious Canadians know a low glycemic index (GI) diet with fewer processed foods is an effective way to manage weight. Now, a Canadian pet food company is applying those same priorities to pets.
Dan Stevenson, president of Ontario-based Boréal Pet Food, says the idea for a new line of cat and dog food came from a desire to go back-to-basics for Canadian pets.
He and his brother Hugh Stevenson, a veterinarian, have built a line of canned and dried food products for cats and dogs that use low-carb Canadian ingredients.
Stevenson spent more than 15 years in the pet food industry before starting his own line. He says he didn’t see enough pet foods taking a low GI approach for the average pet – and it was taking a toll on animal health.
“Too many pets are consuming high-carb diets because they’re eating food with high amounts of corn, wheat, rice and potato, and it contributes to skin allergies, obesity, diabetes and poor pet health,” says Stevenson. “Low GI foods slow digestion, keeping pets fuller for longer.” Continue reading →