Cuisine Canada Scene

Leaf Mustard

It is easy to fall into stereotypes.  It’s easy to think that Canada is so cold that we can’t grow exotic fruits and vegetables found in other countries. But as we highlighted recently, diversification into new crops, such as quinoa, is the new trend. All it takes is a few adventurous farmers to push the limits on what we can grow in Canada. Season extension, appropriate cultivar selection, and creative use of thermal resources has even allowed producers to grow tropical crops such as olives and lemons with great success.

The Ontario Ministry of Agriculture, Food and Rural Affairs, and the University of Guelph had a field day on August 18, 2009, showing the potential for growing a broader diversity of field crops. The variety of crops spanned the continents. From sea buckthorn, to globe artichokes, bitter melon, and goji, over 35 new field crops were introduced to Ontario growers.

Alan McKeown, Associate Professor at the University of Guelph, and one of hosts at the event commented, “Crop diversification is important to build economic strength, opportunities for growers and consumers, local production such as 100 mile diets, diversified food base for culinary uses including ethnic uses, and food security.”

“In order for all of the above to happen, there must be markets. Culinary professionals can help develop markets for growers and themselves by buying local in season, working with growers to ensure supply. They can ask growers to supply products they wish to use, if not available in Ontario or Canada. It’s a two way street between growers and the user of the produce.”

The Challenge
The challenge for producers is to fit into the value chain. Markets have to be in place for alternative crops. Producers have to be able to match quality parameters, and price points currently set by imported product. Before producers start growing novel crops it is vital to do extensive market research, besides the obvious research into crop management.  Post-harvest management, and appropriateness to culinary applications are as important as agronomic management when it comes to the success of a crop.

People in the culinary fields help producers by creating market interest and demand for locally grown products.  As much as there is the need for farmers to research potential markets, people in the culinary sector need to seek out new products, and highlight their unique qualities to the consuming public.  Lots of challenges, but many great opportunities.

Are there fruits or vegetables that you wished could be sourced locally? Have you grown a novel crop, and had success getting it to market?

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Written by Amy Proulx