Reading Time: 2 minutes Agrifood firm Richardson International is set to expand and further diversify its grain processing space with a deal for what’s billed as North America’s single largest durum flour and semolina miller. The Winnipeg company said Thursday it will buy 100 per cent of the shares in Italgrani USA Inc., whose assets include a mill, elevator […] Read more
Richardson to buy major U.S. durum processor
Italgrani's milling, grain handling assets to go to Winnipeg firm
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
In North Africa, it’s all about the colour
The bright yellow colour of Canadian durum gives it an advantage in this competitive market
Reading Time: 2 minutes 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
Italy demands origin labels for pasta, rice
Reading Time: 2 minutes Rome | Reuters — All packets of pasta and rice sold in Italy will have to include labels of origin showing where the produce was grown, the government ruled on Thursday, a move aimed at protecting local farmers. The agriculture and industry ministers signed a decree ordering the new labelling policy, saying it would run […] Read more
The difference between noodles and pasta
Noodles are usually made from common wheat, while pasta is mainly made with durum
Reading Time: 3 minutes Noodles and pasta are common food products that people often think are the same thing, but beneath the surface there is a lot that differentiates them, says a technical staff member at Cigi (Canadian International Grains Institute). “Visitors to Cigi’s processing facilities frequently ask what is the difference between them,” says Kasia Kaminska, technician in […] Read more
Durum at a standstill despite fresh numbers from StatsCan
Reading Time: < 1 minute CNS Canada — Even fresh domestic production numbers aren’t able to move Canada’s durum prices, one analyst says, as the market stays stagnant on lacklustre processing demand from North Africa and Europe. “I think the trade was anticipating this number for a long time,” said Jerry Klassen, manager of the Canadian office for Swiss-based GAP […] Read more
Plant breeding basics
Plant breeding is a key driver of crop agriculture — but it’s even more complex than might first appear
Reading Time: 5 minutes The Italian pasta industry sent a ripple through Canadian agriculture a few years back when they changed the way they dry their noodles. Traditionally, pasta makers had hung the noodle for 15 hours or more at temperatures between 60 C to 70 C. Although this produced world-class spaghetti, it also took a fair amount of […] Read more
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