GFM Network News


A recent Ontario study found that farmers’ markets are seen as as a trusted source for fresh local food.

Growth markets

Sales at farmers markets across Canada are rushing toward $1.5 billion, and their farmers have plans for much, much more

Situated on the south edge of Winnipeg, the farmers market at Le marché St. Norbert was bustling on the chilly Saturday morning in late October when I visited. A fiddler entertained inside the market’s new 11,700 square-foot canvas canopy, and vendors with a range of local products for sale were busy engaging with the crowd. […] Read more

Bread delivery, Nigerian-style. Most baking is done by hand in about 90,000 small bakeries and produced mainly for a local market.

CWRS makes inroads in Nigeria

Quality makes CWRS ideal for blending with other wheats for bread, but there are also possibilities for durum

As Nigeria’s population rapidly grows to make it the third-largest country in the world by 2050, according to the UN, demand has also been increasing for high-protein, high-quality Canada Western Red Spring (CWRS) wheat for food products. “The high-protein segment of the Nigerian market that was once (dominated by) U.S. wheat was completely replaced by […] Read more


Colombian miller José Fernando Chacón Valencia (right) says that a few years ago CPSR improved in quality and has consistently met his company’s needs.

CPSR wheat popular for pasta and breads in Latin America

Maintaining an ongoing relationship with Latin American customers is important as competitor wheats such as those from the U.S. and Black Sea region are slowly making inroads

For Latin Americans, Canada Prairie Spring Red (CPSR) wheat is a top choice for the production of pasta and for flour blending in commercial bread baking. José Fernando Chacón Valencia, production and project manager for Harinera del Valle, a major milling and food processing company in Colombia, says that in the past several years his […] Read more

Mexican tour participants, including Luis Cortes (l), have a hands-on opportunity to make tortillas in Cigi’s pilot bakery.

Competing with Russian wheat

Newer wheat classes provide an opportunity to serve Mexican markets that don’t need CWRS

Western Canadian wheat classes such as Canada Prairie Spring Red (CPSR) and the new Canada Northern Hard Red (CNHR) have recently been attracting attention from Mexican millers to meet their end-uses. Senior managers from Grupo Trimex, Mexico’s largest milling company and a customer of CWRS, attended a one-week technical exchange at the Canadian International Grains […] Read more


In Morocco, most durum is processed into couscous, a staple product that’s usually mixed with meat, vegetables and spices.

In North Africa, it’s all about the colour

The bright yellow colour of Canadian durum gives it an advantage in this competitive market

For North African customers of Canadian durum, yellow is more than just the colour of the food products processed from it. Millers and processors view the bright yellow that Canadian Western Amber Durum (CWAD) wheat provides as a crucial trait for their pasta and couscous quality. Couscous is a popular traditional dish in the region, […] Read more

This batch of bread made with CWRS rose nicely in part because there is some salt in the dough.

Cutting down on the salt

Bakers at Cigi are showing international customers how to bake bread with less sodium

The bakers at the Canadian International Grains Institute (Cigi) are hearing the same message as the rest of us: Cut down on the salt. “The aim of Cigi’s pilot bakery is to replicate what the industry does,” says Yvonne Supeene, head of baking technology. “We reduced the salt level in all bread formulations, and in […] Read more


A bread sample made with regular wheat flour (l) and yellow pea flour combined with wheat flour (r).

Building a complete protein package

Bringing wheat and pulses together for healthier baked products — a formula for new opportunities

As more innovative uses for pulses are explored in response to global demand for healthier food products, Canadian pulse producers may look forward to increasing demand for their crops. Together with Warburtons, the U.K.’s largest bakery brand, the Canadian International Grains Institute is undertaking its most comprehensive investigation into quality characteristics and functionality of pulses […] Read more

Instant noodles made with 20 per cent yellow pea flour had a five per cent increase in protein compared to a retail sample.

Adding nutritional punch to instant noodles

The go-to quick meal for university students could be improved with Prairie peas

Quick, easy and tasty, but a bit too high in fat and salt and a bit low in nutrition. Ever-popular instant noodles could be improved, based on results of Canadian International Grains Institute research focused on developing new uses for Canadian pulses. Since 2014 Cigi has been conducting a four-year project funded by Pulse Canada […] Read more


Samples from the different companies are blended into composites according to wheat class. These then undergo extensive analysis of milling and flour properties.

Showing off the new crop

Harvest assessment is key to quality seminars for international wheat customers

This past fall the Canadian International Grains Institute collected grain samples from across Western Canada to complete its annual harvest assessment in preparation for worldwide customer seminars on crop quality. “It’s important that we get the information out as quickly as possible on what’s coming through the system so customers can see what they’ll be […] Read more

Randy Dennis (l), chief grain inspector for Canada talks to farmers attending the grain grading seminar in Yorkton, Sask.

Getting the scoop on grain grading

Farmers get a better understanding of frost damage, colour, mildew, sprouting and other downgrading factors

Farmers in Saskatchewan and Alberta recently had the opportunity to learn hands-on about how their grain is graded after delivery to their local elevator. In July, grain-grading seminars were held for farmers in Yorkton and Swift Current, Sask. for the first time as a joint effort between the Canadian International Grains Institute, Canadian Grain Commission […] Read more