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Fruit and Vegetable Magazine
More from Fruit and Vegetable | Chemicals | Production | Equipment February 13, 2014
Getting canned Getting canned
The original prepackaged foods came in cans and recipes called for canned vegetables. It was easy. But potatoes are sometimes overlooked on the canned food aisle. This lack of popularity means that research into the best varieties for canning has not happened.
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P.E.I. farm group pushes to lift deep well moratorium
A recommendation to lift the current moratorium on deep-water wells is headed to the provincial government following unanimous support by the Prince Edward Island Federation of Agriculture.
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Sponsor Spotlight
Eckert Eckert

Eckert Machines offers a full complement of machinery designed to enhance the processor's viability by improving product cost, quality and safety in many industries including fresh-cut processors, canners, freezers, bakeries, beverages and snack foods. Our team is at your disposal to answer any of your questions about all of your processing needs.

Come see us at OFVC Feb 19th & 20th, booth #510. | 905-356-8356

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Popping cork Know when bubbly goes bad before popping the cork
In the rare case that New Year’s revellers have a bottle of leftover bubbly, they have no way to tell if it’ll stay good until they pop the cork and taste it at the next celebration. But now scientists are reporting a precise new way for wineries – and their customers – to predict how long their sparkling wines will last.
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CanadaGAP Food Safety Manuals updated for 2014
Updated versions of the CanadaGAP Food Safety Manuals – Fruit and Vegetable Manual, Version 6.2 and Greenhouse Manual, Version 6.2 – have now been released.
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