GFM Network News


In the modern context, wheat shouldn’t be feared, it should be understood.

So what’s the story on modern wheat?

Nurse Loves Farmer: Some insist it’s changed and causes ailments, but what is the wheat of today really all about?

“Go back to the way it used to be!” I often hear this when people are talking about wheat and gluten, as they insist that the wheat products they eat nowadays give them ailments like bloating and stomach aches, thus assuming wheat has been modified too much in the last century. Wheat has been a staple food in […] Read more

A science-based grading system is one factor in Canadian wheat and durum’s competitive edge in the world market.

What grain customers want to know about Canadian wheat

From gluten to glyphosate: what end users want to know about our wheat

Customers in far-flung places such as Japan may seem far removed from a western Canadian farm. But those customers are keenly interested in how Canadian wheat and durum is grown and handled before it arrives at their mills, bakeries, or other processing facilities. In fact, Japanese bakers are quite aware of different Canadian wheat varieties, […] Read more


Combine to Customer participants take a look at the equipment in the pulse mill during a tour led by 
Shelley Lagasse, a pulse and special crops technologist with Cigi.

Getting from combine to customer

This Cigi program is a great way for farmers to learn more about ag markets

At the end of Heather Johnson’s first day of work for the Canadian International Grains Institute (Cigi), her colleagues rolled out a fresh rack of bread for everyone to enjoy. “Boy, have I landed in the right place,” she said to herself that day. Johnson, Cigi’s director of communications, was speaking to Combine to Customer […] Read more

Technologist Shelley Lagasse talks incorporating pulse flour into food products such as pasta during a tour of Cigi’s pulse mill. What makes pulses desirable to a buyer depends on the end use and the market, Lagasse said. North American buyers will need to get a neutral flavour. “In other markets it might not be as much of an issue. For example, in India people consume pulses regularly. They’re used to the different flavours.”

Adding pulses to pasta

Cigi food researchers are finding ways to make your produce more appealing

Anyone who enjoyed Play-Doh as a child will appreciate watching Paul Ebbinghaus make pasta at the Canadian International Grains Institute’s (Cigi’s) pasta plant, on the main floor of their downtown Winnipeg office. But the international grain markets are not child’s play. The pasta plant is one part of Cigi’s strategy to keep Canadian durum competitive. […] Read more


Yvonne Supeene and Yulia Borsuk, baking technical specialist, show how the loaf shaping process can affect crumb structure in bread.

A tale of two (wheat) markets

As markets change, exporters need to know how end buyers are using our products

Historically, Japan has been the biggest market for Canada Western Red Spring (CWRS) wheat, outside of Canada’s domestic market. But that changed in 2017, when Indonesia edged ahead of Japan. With a population estimated to be over 260 million, the growth potential for the Indonesian market is huge. Still, Japan has been a loyal customer of Canadian wheat as well, said Yvonne Supeene, […] Read more

All loaves were made with the same dough, but shaped differently. 
Left to right: Cross-grained, machine-shaped and hand-shaped.

Reporter’s Notebook: From combine to customer

A trip to the Cigi course on export grains is teaching Lisa Guenther the fine details

I’m writing this column after my second day at the Combine to Customer tour, the crash course in the wheat supply chain organized by the Canadian International Grains Institute (Cigi) in Winnipeg. It’s one of those info-rich events where I have more material than I know what I can do with so watch for more […] Read more


The Sask Barley Development Commission has provided seed money to research ways to drop DON levels in barley.

High tech feed research on the Prairies

The Canadian Feed Research Centre puts tech to work to increase the value of feed grain

From the outside, the Canadian Feed Research Centre doesn’t look much different from a regular feed mill. But the Centre, tucked into an industrial area of North Battleford, is a national institution, says Rex Newkirk. “It’s the only one in Canada of this nature. It’s one of the very few in the world where we […] Read more

On board: Gary Stanford, Trent Rude, Jean-Marc Ruest, Harvey Brooks, Kevin Bender (back, l-r), Brent Watchorn, Cigi CEO JoAnne Buth, Drew Baker, Bill Gehl and Jim Smolik (front, l-r). (Photo courtesy Cigi)

Prairie wheat commissions, grain firms to fund Cigi

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


Hand going through the field

Farmers a hit on international crop missions

Buyers of Canadian grains had some questions that only actual producers could answer

If you want to know about Canadian agriculture you ask a farmer. That was the simple reality that farmers who accompanied industry experts on the 2016 Canadian Wheat New Crop Missions learned fast. “Meeting a producer, and seeing and hearing how the wheat they are buying is grown, stored and delivered are essential parts of […] Read more

Faba bean is not susceptible to root rot.

Would faba beans fit in your crop rotation?

Faba beans have potential, but markets are still feeling facing growing pains

As diseases take a bite out of western Canadian crops, farmers are looking for new rotation options. “Faba bean is not susceptible to root rot. Quinoa is not susceptible to fusarium. So it’s two crops that we can grow over here that may fit well into our rotation,” says Brad Goudy, owner of Goudy Ag […] Read more