Our Products

Crops

Wheat

Wheat is one of the most common grains grown worldwide. More specifically, the types of wheat we grow are high quality and high protein content wheat. When milled into flour, you get the high gluten strength needed to make an elastic dough suitable for bread that rises while baking. Another use, particularly for our winter wheat, is to produce Asian style noodles. In fact, a significant amount of our crop is exported through Vancouver to Japan for just this purpose.

Durum

Durum is another species of wheat. It is milled into semolina flour which is then used to make couscous and pasta. The biggest advantage to using Canadian durum is its bright yellow colour, which translates into the colour of the finished products. Most of our durum is exported through Thunder Bay and the St. Lawrence Seaway to North Africa for couscous, as well as to Italy and Turkey for pasta production.

Durum

Durum is another species of wheat. It is milled into semolina flour which is then used to make couscous and pasta. The biggest advantage to using Canadian durum is its bright yellow colour, which translates into the colour of the finished products. Most of our durum is exported through Thunder bay and the St Lawrence seaway to North Africa for couscous as well as to Italy and Turkey for pasta production.

Canola

Canola is an oilseed and type of brassica. It stands out when growing due to it bright yellow flowers. Its primary use is culinary and in fact is one of the healthiest vegetable oils available. Once the oil is pressed out, the remaining meal is used for animal feed. Other industrial uses for canola oil include bio-diesel and as a bio-degradable lubricant.

Barley

All the barley we grow is used for malting. This is a process where the barley is partially germinated to convert the starch to sugars then dried and roasted. The traditional and most common use for malt is making beer and whiskey, however an increasing amount is now being used as a food ingredient and in confectionary. Unlike wheat, it is necessary to keep the protein and therefore nitrogen content of malt barley low.  This requires very careful fertiliser calculation to ensure the barley meets specifications.

Barley

All the barley we grow is used for malting. This is a process where the barley is partially germinated to convert the starch to sugars then dried and roasted. The traditional and most common use for malt is making beer and whiskey, however an increasing amount is now being used as a food ingredient and in confectionary. Unlike wheat it necessary to keep the protein and therefore nitrogen content of malt barley low, this requires very careful fertiliser calculation to ensure the barley meets specifications.

Oats

Oats have numerous uses in foods.  Most commonly they are rolled and eaten as oatmeal or porridge. Other major and newer uses include granola bars, oat cakes and as oat milk. Oats contain a diverse range of essential nutrients and are high in fibre; in particular the bran contains beta-glucans which can lower cholesterol.

Lentils

We grow both large green lentils as well as small red lentils. Lentils are a leguminous plant that can fix nitrogen from the atmosphere, reducing the need to apply fertiliser. Lentils and other pulse crops are an excellent source of plant protein. In Canada, they are mostly used to make soups and salads. However, most of the lentils we grow are actually exported to India and other neighbouring countries.

Lentils

We grow both large green lentils as well as small red lentils. Lentils are a leguminous plant that can fix Nitrogen from the atmosphere reducing the need to apply fertiliser. Lentils and other pulse crops are an excellent source of plant protein. In Canada they are mostly used to make soups and salads. However most of the lentils we grow are actually exported to India and other neighbouring countries.

Garbanzo Beans

Also known as chickpeas, garbanzo beans are another leguminous crop. We grow Kabuli chickpeas which tend to be larger commonly around 9-10mm. Their primary use is to make hummus though they can also be roasted and eaten as a snack. Most are exported to the USA, India, Pakistan, Turkey and Egypt.

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