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
By Lilian Schaer for AgInnovation Ontario
Guelph – A local company has developed an electronic logbook system that can help the livestock industry quickly and easily track movement on and off farms – information that is absolutely critical for preventing or minimizing costly disease outbreaks.
Currently, a paper-based visitor register is the global standard for keeping track of who entered or left a farm property at what time and where they’d been previously.
A manual system is slow and leaves room for error, however, neither of which is helpful during a disease emergency, especially in the early days when spread can still be prevented or contained. Continue reading
By Lisa McLean for AgInnovation Ontario
Queensville, Ontario – “A dairy farmer, an engineer and an accountant walk into a barn…”
That’s the setup for Dairy Quality Inc., a Queensville, Ontario-based company that prides itself on creating high tech solutions to meet dairy farming challenges. The company’s latest product is an innovative new device that gives dairy farmers instant updates on a cow’s health and milk quality.
With the RT10 device and Dairy SCC app, farmers use a mobile fluorescent microscope connected to a smart phone to test milk samples from individual cows. The device works with an iPhone app to provide real-time readings of specific health indicators, including somatic cell count (SCC), which is the most important indication of dairy cow health.
“Currently, dairy farmers across North America receive a monthly report from Dairy Herd Improvement Association (DHIA) that indicates SCC data,” says Chris Gans, Director of Sales and Marketing for Dairy Quality Inc. “Our product doesn’t replace that service, but a lot can happen on a dairy farm in 30 days. Dairy SCC offers farmers the ability to have more immediate information relating to the health of each individual cow.” Continue reading
By Jeanine Moyer for AgInnovation Ontario
Guelph ON 19 July 2016 – The latest use for soy could fight food poisoning. University of Guelph researchers are using soy extracts – isoflavones and peptides – to prevent the growth of microbial pathogens that cause food-borne illnesses.
Extracting natural agents from soy could benefit the food industry by replacing synthetic additives currently used to protect foods. The extracts have been found to combat common microbes and reduce bacterial contamination in food.
“It’s an ideal solution,” says Suresh Neethirajan, University of Guelph engineering professor and director of the BioNano Laboratory. “Soy is a safe, common food that’s been consumed for thousands of years and now we can use it to make the food we eat safer by preventing harmful bacterial growth.” Continue reading