Vineland – Ontario consumers are thirsty for more hard apple cider, and the province’s apple sector is poised to deliver. But first, researchers are profiling consumer preference to be sure the industry serves up cider that hits the spot.
The project developed in response to research needs identified in the 2016 Cider Research and Innovation Strategy is a partnership with the Ontario Craft Cider Association and the Ontario Apple Growers. The strategy aims to see seven million litres of Ontario craft cider come to market by 2020.
“Our work is about developing a better understanding of who the cider consumer is, and the sensory, flavour and taste profiles they’re looking for in a cider,” says Amy Bowen, Research Director, Consumer Insights at Vineland Research and Innovation Centre (Vineland).
Bowen used Vineland’s trained sensory panel to develop a lexicon of 22 sensory attributes to describe taste, aroma, flavour, mouthfeel and colour of hard apple ciders. The same panel then applied those attributes to 50 cider brands currently available to consumers through the LCBO and Ontario cideries. Continue reading →
It’s been nearly two years since the Ontario Agri-Food Venture Centre (OAFVC) opened its doors to grow the agriculture and food industry in Eastern Ontario and the results are outstanding.
“Our clients are winning international food awards, creating new processing opportunities for local farmers and generally boosting the food and farming industry in our area,” says Trissia Mellor, Agriculture Manager with Northumberland County and OAFVC.
Designed with farmers in mind, the not-for-profit, small batch food processing facility supports fresh thinking and value-adding opportunities to increase farm revenue. OAFVC specializes in services and on-site features for recipe development, food-processing start-up and expansions, research and development and test batches and packaging. Continue reading →
Vineland, Ontario – When Dr. Helen K. Fisher retired as viticulture research scientist at Vineland Research and Innovation Centre (Vineland), there were a few loose ends to tie up.
Namely, what to do with her research on advanced wine grape selections for cold climate wine growing regions.
“Breeding work for wine grapes is a very slow process,” says Fisher. “Not only are you trying to find a plant that fits a climate, but it also needs to fit into a wine profile wineries are looking for.” Continue reading →
Vineland ON – Five new tender fruit varieties currently being tested at Vineland Research and Innovation Centre (Vineland) are showing promise and getting closer to becoming available on the marketplace.
The Tender Fruit Evaluation Committee (TFEC), which started in 2012 and includes growers, tree nurseries, fruit marketers and retailers, has selected two peach and two apricot varieties along with one yellow plum variety as showing the most potential from among approximately 30 selections that are part of a five year new variety development program.
Since 2014, more than 2,000 peach, nectarine, pear, plum and apricot trees have been planted at 18 commercial grower sites across Ontario. The trees come from the University of Guelph and the former Agriculture and Agri-Food Canada breeding programs through license agreements with Vineland.
“We are seeing some interesting varieties. From on-site testing at commercial grower orchards, we have found that they’ve survived the climate, and the fruit quality is good, so we’re looking to advance those in coming years,” explains Michael Kauzlaric, Technology Scout and Grower Outreach at Vineland. “We’ve been planting trees every year since 2014 and we’re hoping to get some more evaluations in 2018 to further cement the idea that these varieties have merit.” Continue reading →
Vineland – A made-in-Ontario grape-drying system is helping Niagara winemakers work with Canada’s shorter growing season and produce more premium wines in the process.
It was those winemakers who approached researchers at the Vineland Research and Innovation Centre (Vineland) in 2011 for solutions to enhance their grapes. The answer lay with a centuries-old grape-drying tradition from Italy called Appassimento that the Vineland team adapted for use in Canada.
“We’ve developed a patented system here at Vineland for drying grapes and reducing their moisture content before making wine,” explains Darren Ward, Vineland’s manager of business planning and commercialization.
The drying process results in less water and more concentrated flavour and sugar in the grapes which, when translated into wine, means greater flavour and aroma complexity. Continue reading →