Every week, millions of Canadians enjoy their morning toast, lunch wraps and pasta dinners without realizing they’re consuming one of the country’s most exported crops. Canada produces high-quality, nutritious wheat for tables across the globe, yet a surprising disconnect exists at home. While 93 per cent of Canadians regularly consume wheat products, few are aware of the health benefits of this ingredient.
When it comes to hot Canadian commodities, flour takes the cake. Over the last several years, domestic demand for flour and baked goods has steadily grown. As factors such as immigration, higher personal incomes and the evolution of consumer tastes drive this trend, the industry hopes a healthy appetite for flour will be baked into our economy for years to come.
Cereals Canada welcomes the signing of the Canada-Indonesia Comprehensive Economic Partnership Agreement (CEPA). Set to take effect in 2026, an exact date has not been set. This groundbreaking agreement promises to usher in a new era of growth and innovation for the Canadian cereals industry and solidify Canada’s position in the Indonesian market.
The invisible fungal mycotoxin ochratoxin-A, or OTA, can spoil grain under high moisture and temperature conditions. Though it develops exclusively in stored wheat, oats, barley and other grains, OTA is produced by Penicillium verrucosum, a naturally occurring soil fungus.
Protein Industries Canada is now accepting expressions of interest for a new round of technology projects with a focus on the blending of pulses and cereals. The main goal of this $10 million undertaking is to create the next generation of high-protein, plant-based ingredients and food products.
From its current facility, located in a federal government-owned highrise in downtown Winnipeg, Cereals Canada focuses on market development, technical support and market access for Canadian cereal grains. While the organization’s current space has served its purpose for over half a century, the time has come to look ahead and envision the next 50 years for Canadian agriculture.
Interest in gene editing is on the rise, and this technology is now being used in cereal breeding for the first time. As wheat farmers continue to grapple with climate change, politics and consumer demand in their quest for black ink, gene editing—the process of adding to, removing or changing an organism’s DNA—may help balance these demands.
Mark Walker’s maternal grandparents farmed in Manitoba’s Interlake Region and his father grew up on a livestock farm just outside Victoria, B.C. These deep family farming connections led him to pursue an academic path to a career in agriculture.
Understanding falling number (FN) in wheat can help farmers make informed decisions about harvest quality. The FN test measures the activity of the enzyme alpha-amylase in wheat. This activity is caused by pre-harvest sprouting.
Following the release of its 2023 New Wheat Crop report in November of last year, Cereals Canada led four international New Wheat Crop Trade and Technical Missions to showcase the quality of Canadian wheat to customers and buyers. Mission team members included representatives of the Canadian Grain Commission (CGC), exporters and farmers from four provincial wheat organizations.
