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 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
This week’s story comes to us from the Agricultural Adaptation Council.
By Lilian Schaer
Toronto – A not-for-profit food business incubator in Toronto is helping entrepreneurs get their fledgling food companies off the ground.
Food Starter offers food prep, processing, packaging and storage facilities to industry entrants at a reduced rate, as well as courses to teach entrepreneurs about key aspects of the food industry, like food safety, regulatory compliance, labelling, accounting, marketing, business management and human resources.
The Toronto Food Business Incubator partnered with the City of Toronto to access funding from Growing Forward 2 to develop and launch Food Starter in November 2015.
“A lot of people here are good at recipes but don’t know about all the other things needed to run a food business,” explains Carlos Correia, Food Starter’s Facility Manager. “We cover all aspects of business development to give them information they didn’t know existed but would be road block to keep them from moving forward.” Continue reading
By Kelly Daynard for AgInnovation Ontario
(Hensall) – When you drive into Hensall, Ontario, just off the shores of Lake Huron, the elevators at Hensall District Co-operative Inc. (HDC) are the first thing you see.
Towering over the small town, they’re an indication of the importance of the business to the rural community – but their significance is much greater than that.
HDC is one of the largest agricultural co-operatives in Ontario and a worldwide leader in the edible dry bean and food grade soybean business.
HDC’s history dates back to 1937 when a group of farmers joined together to form the “South Huron Farmers’ Co-op”. Continue reading
By Lilian Schaer for AgInnovation Ontario
Simcoe – A newly developed technology could result in longer storage life for apples and better quality fruit when they come out of cold storage.
Apples have long been stored in low oxygen environments – called controlled atmosphere storage – to keep them fresher longer and allow Ontario apple growers to market fresh fruit all winter long and not just during the fall harvest season.
But it’s never been possible to determine how low the oxygen levels for a specific variety can go before the fruit’s quality begins to suffer – until now.
SafePod measures apples’ response to atmospheric stress by monitoring their respiration rate while they are in storage, allowing storage operators to use the lowest safe oxygen concentration possible.
“Fruit respires using oxygen, just the way people do, and as you lower the oxygen level in their storage environment, they become stressed,” explains Dr. Jennifer DeEll, Fresh Market Quality Specialist – Horticultural Crops with the Ontario Ministry of Agriculture, Food and Rural Affairs (OMAFRA).
“At their breaking point when they can’t tolerate the low oxygen level any more, they switch to anaerobic respiration, which is fermentation,” she says. “You want to be able to get that oxygen level as low as possible while still maintaining safe levels because the lower the oxygen, the firmer the fruit and the better the quality.” Continue reading