red spring wheat

Niche market wheats are coming soon

Reduced-gluten wheat just the first of several geared to consumer tastes

While your everyday, even high quality, hard red spring wheat isn’t doing so well in the marketplace right now, a biotech company in Davis, California, is launching a new reduced-gluten HRSW. Arcadia Biosciences also has other wheats with distinctive health-benefit traits in its pipeline. Arcadia is hopeful that introducing these non-GMO traits into wheat will […] Read more



(Dave Bedard photo)

Canola stocks comfortable, eyes on new crop

CNS Canada — Canadian canola stocks are rather large heading into the new growing season, but attention now is firmly on new-crop production. Statistics Canada on Friday pegged canola supplies in the country as of March 31 at 9.1 million tonnes, the second-largest on record for that time of year and about 1.1 million tonnes […] 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


Greg Viers-Barilla America

No short-term fix for fusarium heard at Durum Summit

Farmers looking for fusarium-resistant durum seed will have to keep on waiting

When farmers packed a meeting hall in Swift Current, Saskatchewan, for the 2018 Durum Summit, they were hoping to find a solution to their fusarium problems. Unfortunately, there’s nothing new on the horizon for the next few years. Curtis Pozniak, a wheat breeder and geneticist at the Crop Development Centre in Saskatoon, says they are […] Read more



The Canada 150 emblem in a durum field. (Agr.gc.ca)

Steady to lower durum market expected

CNS Canada — Larger-than-expected production, a seasonal slowdown in demand and looming Italian country-of-origin-labeling regulations all loom over the Canadian durum market, with steady to lower prices anticipated over the next few months. Italian COOL regulations are set to come into effect in mid-February and require pasta makers in the country to segregate foreign durum, […] Read more