Reading Time: 2 minutes 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
CWRS makes inroads in Nigeria
Quality makes CWRS ideal for blending with other wheats for bread, but there are also possibilities for durum
The great western winter wheat rescue is on
Researchers and marketers are combining their efforts to revitalize a crop stuck in a multi-year decline
Reading Time: 5 minutes It can yield up to 40 per cent higher than spring wheat. It’s competitive with weeds. It helps prevent soil erosion. It spreads out the farm workload, with seeding and harvest windows different from spring crops. It’s the world’s most common type of wheat traded. And it’s duck-friendly. So what’s not to like? You’d think […] Read more
Out-competed
Again, the Australians are showing us how we’d market our crops if we had our act together
Reading Time: 7 minutes Is the Canadian grains sector being out-marketed globally? This is a question that has nagged me since February 16, the date the Australian Export Grains Innovation Centre released new information brochures for Australian wheat, barley, oats, canola and pulses. “These publications are aimed at international purchasers of Australian grain,” the association (AEGIC) said in its […] Read more
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
Reading Time: 3 minutes 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
Competing with Russian wheat
Newer wheat classes provide an opportunity to serve Mexican markets that don’t need CWRS
Reading Time: 3 minutes 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
Prairie wheat commissions, grain firms to fund Cigi
Reading Time: 3 minutes The technical institute for Canadian field crops will get its core funding from now on through the Prairies’ major grain export firms and its three provincial wheat grower commissions. Cigi, the Canadian International Grains Institute, on Tuesday announced the new funding model, plus a new governance model setting up a new 10-member board of directors […] Read more
Cutting down on the salt
Bakers at Cigi are showing international customers how to bake bread with less sodium
Reading Time: 3 minutes 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
Building a complete protein package
Bringing wheat and pulses together for healthier baked products — a formula for new opportunities
Reading Time: 3 minutes 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
Adding nutritional punch to instant noodles
The go-to quick meal for university students could be improved with Prairie peas
Reading Time: 3 minutes 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
Checkoffs to become a checkerboard
The plan is for a single checkoff next August 1, but will different provincial recipients all go in the same research direction?
Reading Time: 5 minutes What a tangled web. That’s one way to describe the system of checkoffs to support cereal research in Western Canada. From a centralized system administered by a single agency, the plan has splintered into six separate checkoffs and five different producer-run wheat and barley commissions in three provinces. This patchwork will simplify a little on […] Read more
A message from April Stewart, Country Guide's Associate Editor
