An explosion in greenhouse-grown vegetables, led by Southwestern Ontario farmers, can be traced to changing consumer demand for more year-round fresh produce. Statistics Canada, in its latest agriculture census reported yesterday, underlined the growth in greenhouse-produced vegetables. More than 80 per cent of Ontario's greenhouse vegetable production is concentrated in the southwest, with half the total area dedicated to about 25 varieties of tomatoes. Victoria Day! Get all your...

Most groups supporting the industry were generally pleased with the plan, which targets nearly $5 billion to support specialty crop producers by increasing nutrition in food assistance programs including school meals through the purchase of fruits and vegetables, funding specialty crop research, fighting trade barriers, and expanding export markets. Most groups supporting the industry were generally pleased with the plan, which targets nearly $5 billion to support specialty crop producers...

Managing Director of Opex Agro Holdings (Pvt) Ltd, Onex Subasinghe told the Opex Agro Dealer Convention in Colombo last week that farmers scattered across the country will be able to reap a bumper crop harvest with the introduction of new fertiliser that will boost production. Managing Director of Opex Agro Holdings (Pvt) Ltd, Onex Subasinghe told the Opex Agro Dealer Convention in Colombo last week that farmers scattered across the country will be able to reap a bumper crop harvest with...

And even though it s early in the growing season, consumers can expect to find a wide variety of locally grown fruits and vegetables, including asparagus and rhubarb. The market will be open every Saturday morning until October 27th at Trail Station Park.

Researchers at the University of Warwick have found that the standard British cooking habit of boiling vegetables severely damages the anticancer properties of many Brassica vegetables such as broccoli, Brussel sprouts, cauliflower and green cabbage. However before this research it was not known how the glucosinolates and isothiocyanates were influenced by storage and cooking of Brassica vegetables. The researchers, Prof Paul Thornalley from Warwick Medical School at the University of...

However before this research it was not known how the glucosinolates and isothiocyanates were influenced by storage and cooking of Brassica vegetables. The researchers, Prof Paul Thornalley from Warwick Medical School at the University of Warwick and Dr Lijiang Song from the University of Warwick s Department of Chemistry bought Brassica vegetables, (broccoli, Brussel sprouts, cauliflower and green cabbage) from a local store and transported them to the laboratory within 30 minutes of...