By Lilian Schaer
Napanee – Eric Kaiser has spent a lifetime transforming 14 former Loyalist settlement properties into a large, productive egg and field crop farm business – and always with a singular focus on the environment and innovative, sustainable soil conservation practices.
His efforts have earned him the 2017 Ontario Soil and Crop Improvement Association (OSCIA) Soil Champion Award, which is handed out annually to recognize leaders in sustainable soil management.
“There is no one practice that defines conservation farming, it’s a management system and every component has a part to play,” says Kaiser, who has a civil engineering degree from the Royal Military College. “Sustainability has many components, but the preservation of top soil must be the final result.” Continue reading
By Jane Robinson
Guelph – An estimated 2.5 million Canadians report an allergy to at least one food, according to Food Allergy Canada. Peanut allergies alone affect the lives of approximately two in every 100 Canadian children.
As the list of food allergens continues to grow, there is a genuine need for a quick and accurate allergen test whether you are scrutinizing every snack for your child, or conducting randomized testing on a food production line. Current allergen testing can take hours, when minutes can make all the difference.
A new technology developed at the University of Guelph successfully shaves valuable hours off accurate testing, and will soon be widely available in Canada.
Prof. Suresh Neethirajan has developed a new test that accurately pinpoints and quantifies the presence of food allergens. Designed to deliver results in a matter of minutes, the test can be used by consumers, restaurants and food manufacturers for on-site testing in a user-friendly format. Continue reading
By Lilian Schaer
Stoney Creek – A local company focused on robotic cutting solutions is experimenting with an ultra-high pressure no-till system. A-Cubed (Advanced Agriculture Applications) is using fluid jets in place of coulters on standard, commercially available seeding equipment they’ve modified.
The goal, according to Agricultural Business Development Manager Jeff Martel, is for farmers using no-till (planting without tilling the soil) to cut cleanly through heavy residues and cover crops using water – either on its own or potentially supplemented with inputs like lime or fertilizer, for example.
Leading development of the technology has been the South Australia No-Till Farmers Association (SANTFA) – and a connection between SANTFA and Martel brought the idea to Canada, where Martel’s employer I-Cubed Industry Innovators is now launching A-Cubed to move the technology forward.
Initial plot trials by the company last year produced intriguing results. Fluid jet-planted corn had a 20 per cent higher yield by weight than the same corn planted conventionally in the next rows. And each fluid jet-planted soybean plant held more pods than the conventionally planted soybeans and had significantly bigger and longer root systems. Germination time was a day sooner on average for the fluid jet-planted plants too. Continue reading
The Great Indoors
By Matt McIntosh
Guelph – Are skyrocketing land prices preventing you from starting your own farm business? Don’t fret, because crops can be grown in old industrial buildings too – legal crops at that.
Vertical farming – a comparatively new agricultural system – offers some promise for producing crops in novel ways and novel places.
For Oliver Lauzon, a Guelph entrepreneur and past renewable energy professional, vertical farming also offers a chance to continue an environmentally-focused career.
Lauzon and his father, Paul, opened Molly’s Vertical Farming in June 2017. The business, which is named after Lauzon’s Great Dane and based out of a disused 4,000 square foot auto body shop, will produce hydroponically grown Boston and Romaine lettuce for both wholesale and direct local markets. Continue reading
By Jane Robinson
St Catharines – Joanne Van Liefland never pegged herself an entrepreneur. But that was before she brought some of her homemade, vegetable-based wraps to a meeting that caught the taste buds of a store owner.
That was 2012. Van Liefland had a full-time job in education, and was making the dehydrated, raw wraps for herself, family and friends to satisfy her craving for bread-like products after switching to a raw food diet.
The chance tasting led to her first order. Six months later, she launched Wrap It Up Raw.
Her food business manufactures organic, vegan wraps with no gluten, wheat or dairy in St. Catharines, Ontario, and sells them in 150 independent food stores in Ontario, Quebec, Saskatchewan, Alberta and BC.
“It’s been quite a surprise at how easily the business has grown,” says Van Liefland, a registered holistic nutritionist. “Customers have come to me, I didn’t even go looking.” Continue reading