By Lilian Schaer
Vineland – Farmers interested in adding a new crop to their production line-up may want to look at okra as an opportunity.
That’s according to researchers at Vineland Research and Innovation Centre (Vineland) who have been working with the crop for the past five years and have some very promising results from two years of field trials with three okra varieties.
“We know okra can be grown commercially in southern Ontario and that yields of 20,000 kg per hectare are possible,” said Vineland research scientist Dr. Viliam Zvalo.
Canada imported over six million kilograms of okra in 2015 – an increase of 43 per cent since 2011 – so the market demand for this new crop, popular especially in South and Southeast Asian cuisine, is there.
Zvalo is particularly excited about three additional varieties Vineland has been able to source from East West Seeds from Thailand. The company is a key player in the okra seed market in countries like India, the Philippines, Malaysia and Thailand where much of the world’s okra is grown.
“We planted some of these varieties in June last year and were amazed by the yield potential,” he said. “I believe they may outperform the varieties we’ve been using so far and we are quite optimistic they’ll do very well here.” Continue reading
By Jane Robinson
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
By Matt McIntosh
Kingston ON – Farming is a complex business, and keeping track of everything can sometimes be troublesome, if not a bit overwhelming.
With this in mind, Kingston-based software company Dragonfly IT developed Croptracker – a multi-faceted, cloud-based monitoring system designed to give fruit and vegetable growers real-time updates on their businesses.
“Croptracker offers an easy-to-use software package that monitors growing practices throughout the season,” said Matthew Deir, company founder. “Growers sign up for our system and can access all of their daily inputs from one central hub. It helps both traceability and cost saving.” Continue reading
By Lisa McLean
New Hamburg – An Ontario company that developed lunar rovers for the Canadian Space Agency has adapted the technology for use on earth. The resulting vehicle – called Argo J5 XTR (Xtreme Terrain Robot) — has applications across a variety of industries, including agriculture.
Ontario Drive & Gear Limited (ODG) is well-known to many consumers as the maker of Argo, popular all-terrain vehicles (ATVs) that can travel on rough terrain through land and water. The Argo J5 XTR is an unmanned robotic platform that travels on rough terrain in a variety of conditions ranging from war zones to underground mines — without putting an individual operator at risk.
“We’ve been working on space projects since 2008, but most years we only got to build two vehicles at a time – a primary and a back-up,” says Peter Visscher, chief technology officer for ODG. “We had an offer from a defence contractor to commercialize the vehicles, so we built a version for use on earth – and being Argo, we also made them amphibious.” Continue reading
By Jeanine Moyer
Sharbot Lake, ON – Five years ago, Mike Mckenzie set out to make delicious food.
His distinguished taste for salami and smoked meats, combined with his drive to acquire meat-making skills led to the creation of Seed to Sausage, a meat processing, retail and distribution company in Sharbot Lake, a small Frontenac County village north of Kingston.
Mckenzie follows his own suite of guidelines – to make the most delicious food he can, prioritize quality and consistency, source certified humanely raised meat and local products, and use as few additives as possible. These business and product requirements have quickly become the recipe to success for Seed to Sausage.
Building the business took time. Before settling in Eastern Ontario, Mckenzie’s travels and love of meat saw him sampling salami wherever he went, refining his taste and preferences. Continue reading