Wine grape trials show promising early results
By Lisa McLean
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
By Lilian Schaer
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
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
By Lilian Schaer
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
Vineland developing flavourful new tomato based on consumer insights
By Lilian Schaer
Vineland – There’s a plant inside the greenhouse at Vineland Research and Innovation Centre (Vineland) that could change the tomato eating experience forever.
It is part of ongoing research by a Vineland team of plant breeders, biochemists and consumer specialists to discover a more flavourful greenhouse tomato.
It turns out that only about 60 per cent of consumers are satisfied with the flavour of one of the standard tomatoes grown by most commercial greenhouse growers – five tomatoes on a cluster attached to a section of vine.
Greenhouse tomatoes are big business in Canada – worth $544 million in 2016 according to Statistics Canada figures – with the majority of production in Ontario. So, the Ontario Greenhouse Vegetable Growers turned to Vineland, the only greenhouse vegetable breeding program in Canada, for help.
“Flavour is a complex trait – tomatoes are amazing chemical factories and that’s what determines their flavour,” explains Vineland biochemistry research scientist David Liscombe. “There is great range in their flavour and although a lot of that is determined by genetics, the environment impacts the chemistry as well.” Continue reading