“Easing trade barriers is crucial for market expansion, and this new protocol will streamline the export process, diversify Canadian apple exports, and meet the evolving preferences of Mexican consumers,” said Canadian Produce Marketing Association president Ron Lemaire in a federal news release on Tuesday.

The change allows the CFIA to inspect and register cold treatment facilities which eliminates the need for in-person inspections by Mexican officials.

Cold treatment is a phytosanitary process related to control of pests, according to the CFIA’s website.

The CFIA will maintain a list of registered facilities in Ontario, Quebec, Nova Scotia and New Brunswick. Exporters will be required to use these facilities to ship apples to Mexico.

The post Mexico updates import requirements for Eastern Canadian apples appeared first on Manitoba Co-operator.

Our tree had never been completely fruitless. I kept staring up at the tree, walking around it and looking for even one apple.

I couldn’t find an apple on the tree, even at the very top. At first, I thought the squirrels had taken the apples, but usually they drop some on the ground or kick them out of the tree at our dogs.

This year, our mighty tree made up for last year’s apple shortage. We have tubs of apples and we are thinking of the many ways we can use them.

I could eat an “apple a day” until next summer’s backyard crop arrives. In fact, I add one to my lunch bag every day.

Apples truly are good for our health, and they often are used as the symbol of good nutrition.

Apples have been found to help with weight maintenance or loss and blood glucose control. They may reduce the risk for heart disease, cancer and some behaviours associated with Alzheimer’s disease.

For example, apples provide pectin, a soluble fibre known to reduce or maintain blood cholesterol levels. Apples provide health-promoting antioxidant chemicals, especially directly below the peeling. Therefore, when possible, eat the apple skin, too.

Some researchers have conducted animal studies to see if the consumption of apple extracts reduces the risk for breast or prostate cancer.

When rats were fed apple extract equal to consuming one, three or six apples daily, the number of breast tumours decreased with the amount of the extract consumed. When “quercetin” (a naturally occurring plant chemical) was extracted from apples, rats consuming the extract were less likely to have prostate cancer.

Other researchers have studied the role of antioxidant-rich apples in protecting other organs, including our lungs from ozone and cigarette smoke. In a study of 2,512 men ages 45 to 59, researchers noted that eating five or more apples weekly was associated with maintaining lung function.

Apples might help maintain our brains, too. Researchers studied 21 nursing home residents with moderate to severe Alzheimer’s disease. They added two (four-ounce) glasses of apple juice to their daily diet while maintaining their regular diet, vitamins and medications. Although no changes were reported by caregivers on the dementia rating scale, a 27 per cent improvement was noted, especially in levels of anxiety, agitation and delusion.

Have I convinced you to eat more apples yet?

We have many types of apples that grow well in our region, including Honeycrisp, Harelred, Haralson, Hazen and Zestar. Apples vary in colour, flavour, storage life and culinary use. We also have a range of apples available in most grocery stores.

When choosing an apple, look for shiny, smooth skin and the characteristic colour of the variety. Avoid bruised or punctured apples.

Store apples in a plastic bag away from strong-smelling foods. Apples may absorb the flavours of other foods. Apples also release ethylene gas, which may cause browning of other produce.

If you had bountiful apples this year, or got a good deal on bulk apples during harvest, you may be deciding how to store them long term. Visit https://www.ag.ndsu.edu/fieldtofork and check out the “Apple” section for details.

Here are some storage suggestions:

• Freeze them. Apples freeze well, but they require some preparation to prevent browning. Apples can be packed with or without sugar or syrup. You can use a syrup pack, sugar pack or unsweetened pack.
• Can them or make jelly. Making canned apple juice, apple jelly and applesauce can be fun fall activities. Be sure to use research-tested recipes.
• Dry them. To dry apples, select mature, firm apples. Wash them well, then pare and core. Cut them in rings or slices one-eighth to one-quarter inch thick, or cut in quarters or eighths. Prepare an anti-darkening solution (ascorbic acid or other anti-darkening solution) made according to the manufacturer’s directions. Dip the apple pieces in the solution for 10 minutes, then remove them from the solution and drain well. Arrange them in a single layer on dehydrator trays. Dry until soft, pliable and leathery, with no moist area in the centre when cut (six to 12 hours). Pack cooled, dried fruits in glass jars or moisture- and vapour-proof freezer containers, boxes or bags.
• Use them in a variety of recipes. Besides enjoying apples fresh, try pairing them with sweet potatoes in a delicious baked dish, use them in fresh salads or spread slices with peanut butter for a satisfying snack. See the “Apple Doctor” on the NDSU website for a collection of apple recipes.

This recipe below will fill your home with a delicious aroma.

Slow Cooker Applesauce

• 4 large apples
• Juice from 1 lemon
• 1/2 tsp. cinnamon
• 1 tbsp. brown sugar
• 1/4 c. water

Peel and core apples; cut into quarters. Add apples, lemon juice, cinnamon, brown sugar and water to a slow cooker; stir. Cover and cook on low four to six hours, until apples are very tender. Mash with the back of a fork or potato masher. Adjust sweetness to your preference by adding more sugar, if desired.

Makes four servings. Each serving has 130 calories, 1 gram (g) protein, 35 g carbohydrate, 6 g fibre and no sodium.

The post Can an apple a day really keep the doctor away? appeared first on Manitoba Co-operator.

The Vineland Research and Innovation Centre, located in Lincoln, Ont., will build on work done earlier by Agriculture and Agri-Food Canada scientists, who will continue to be heavily involved in the research.

With this investment, our apple and tomato growers are benefiting from research on disease-resistant varieties,” Jim Brandle, Vineland’s CEO said. “Our goal is always to increase industry competitiveness while meeting consumer preferences for locally-grown crops.”

Both crops are economically significant to Canada.

Greenhouse tomatoes bring in $516 million annually at the farm gate, as well as $311 million in exports as of 2015.

Apples are Canada’s second most valuable fruit after blueberries, earning $181 million at the farm gate, as well as $50 million in exports, also in 2015.

Vineland, located in the Niagara region, has significant expertise in horticulture research and production.

The post Feds fund tomato and apple research appeared first on Manitoba Co-operator.

She looked at me for a couple of seconds. I think she was deciding whether she heard me correctly. She likes nachos, but I think I threw her for a loop by including “apple” in the same phrase.

“Well, that sounds interesting,” she said, in a noncommittal way.

“I tried them already, and they are very good,” I added.

She nodded and grinned. I tried not to read her mind, but she probably was thinking, “Yeah, sure Mom, you made tasty nachos without chips and cheese.”

“I am going to pick some apples to bring back to the dorm,” she said. I think she noticed our backyard apple tree was laden with the red, juicy fruit.

I was glad to hear she likes apples because they are an excellent snack. They can be used in a variety of ways beyond the typical pies, crisps and turnovers that people popularly make at this time of the year.

Try making chunky applesauce or dehydrated apples, which are naturally sweet and low in fat. By the way, you can find directions to prepare a variety of apple recipes by searching the recipe section on the NDSU Extension Service food website.

We each crunch and munch our way through about 44 pounds of apples per year. The top five most purchased apple varieties are Gala, Red Delicious, Fuji, Granny Smith and Honeycrisp, according to the U.S. Apple Association. The numbers are similar for Canadian readers.

Regardless of your favourite variety, apples often are the symbol of nutrition for a good reason. Besides their delicious flavour and versatility, apples are an excellent source of soluble fibre. Apple pectin is a soluble fibre that can help lower our LDL (bad) blood cholesterol levels.

Apples also are a good source of vitamin C, potassium and magnesium. Be sure to eat the peeling because it is rich in disease-fighting antioxidant compounds and fibre.

Researchers have linked apples to health benefits, including reducing our risk for stroke, helping with diabetes management and losing weight. Much of the research points to the natural antioxidants and fibre in apples as reasons for the benefits.

This fall, as we enjoy the beautiful red, gold and orange leaves dancing in the air, be sure to include a variety of colours on your plate. The American Heart Association recently launched the “+colour” campaign to increase awareness of the benefits of adding more fruits and vegetables to our diets.

In fact, making this one change could save 39,900 lives and $7.6 billion in medical costs annually.

Often we in the nutrition field suggest that you “subtract” things from your diet, but this time, we are suggesting an addition. Add more colourful fruits and vegetables to your diet. In fact, fresh, canned and dried fruits and vegetables count toward the four to five cups of fruits and vegetables recommended daily.

Here’s a tasty recipe courtesy of the American Heart Association’s Simple Cooking with Heart program (http://www.heart.org/simplecooking). Use your favourite type of apple and invite kids or grandkids to help you assemble the ingredients.

Note that the recipe calls for heart-healthy unsalted nuts and seeds and unsweetened dried fruit. The nuts and seeds provide healthful fats and the dried cranberries contribute additional antioxidant nutrients. You can be creative and substitute other dried fruit, nuts, pumpkin seeds or unsweetened shredded coconut.

Here are my notes: I used two red apples and one green apple for a visually appealing dish. Because I made the recipe ahead of time, I dipped the apples in a solution of a commercial antioxidant (Fruit Fresh), which is high in ascorbic acid (vitamin C). I added a little extra hot water to thin the peanut butter more. You also can use fresh or bottled lemon juice to help prevent browning, as noted in the recipe.

By the way, my sometimes skeptical daughter enjoyed the recipe a lot.

Apple Nachos

• 1/3 c. dried, unsweetened cranberries or raisins
• 1/4 c. sliced almonds, unsalted
• 2 tbsp. hulled, unsalted sunflower seeds
• 3 medium apples (red or green), cored and thinly sliced (about 12 pieces per apple)
• 1 to 2 tsp. lemon juice
• 2 tbsp. hot water
• 1/4 c. reduced-fat, smooth peanut butter
• 1 tbsp. honey

In a small bowl, combine dried cranberries/raisins, almonds and sunflower seeds. Core each apple and thinly slice into about 12 pieces each. Layer half of the apples onto a large plate or platter. If the apple slices will be sitting out for a while, sprinkle with lemon juice to prevent browning. Using a microwave oven or teapot, bring 2 tablespoons of water to a boil. In a small bowl, combine hot water, peanut butter and honey. Use a spoon and stir until mixture is smooth. Use a spoon to drizzle the peanut butter mixture over the plated apple slices; sprinkle with half the cranberry mixture. Layer the remaining apples on top and repeat with remaining peanut butter and cranberry mixture. Serve.

Makes eight servings. Each serving has 167 calories, 7.4 grams (g) fat, 4 g protein, 22 g carbohydrate, 4 g fibre and 66 milligrams sodium.

The post How about some apple nachos? appeared first on Manitoba Co-operator.

The two governments on Tuesday announced separate AgriRecovery programs, budgeted at up to $2.69 million for fruit growers and up to $950,000 for maple syrup producers.

The Fire Blight Initiative is expected to help tree fruit growers with an “industry-led strategy” to bring fire blight under control and leave the least potential for future damage.

Post-tropical storm Arthur caused significant damage to the province’s apple and pear orchards in 2014, leading to a provincewide outbreak of fire blight affecting 95 per cent of orchards, the governments said.

Fire blight affects mainly apple and pear trees, damaging or killing blossoms and/or damaging fruit. If not properly managed, the governments said, the bacterial disease can cause “significant damage and loss” for producers.

“This will help the Nova Scotia apple industry reinvest money to continue to produce high-value fruit and capitalize on the strong export market the industry has developed,” Andrew Parker, president of the Nova Scotia Fruit Growers Association, said in Tuesday’s release.

The governments estimate the Nova Scotia tree fruit industry’s farm cash receipts at nearly $16 million per year.

The Canada-Nova Scotia Maple Sector Initiative, meanwhile, is expected to help maple syrup producers with the recovery costs to re-establish sap collection systems damaged by excessive snowfall during the winter of 2015.

The excessive snow led to “significant damage and severe setbacks” for syrup producers, the governments said, as about 40 per cent of farmed maple trees couldn’t be tapped. Lines and taps were buried in snow and producers couldn’t access their trees.

“This funding will help our maple producers get back on their feet so they can look forward to a good production this spring and in the years to come,” said Drew Hunter, president of the Maple Producers Association of Nova Scotia, in the government’s release.

More information on both AgriRecovery programs is expected to be available “in the coming days” at AgPal.ca and through the provincial ag department.

The disaster recovery portion of the Growing Forward 2 federal/provincial ag policy funding framework, AgriRecovery is meant to respond to unforeseen disasters that result in “extraordinary” costs for producers.

AgriRecovery is also meant to respond in situations where producers don’t have the capacity to cover the extraordinary costs, even with assistance available under programs such as AgriStability, AgriInvest or AgriInsurance. — AGCanada.com Network

The post N.S. fruit, maple syrup producers get AgriRecovery appeared first on Manitoba Co-operator.

They have learned about a lot of things in the process.

“I want to pick apples, too!” my younger daughter announced as her older brother and sister headed into our backyard with plastic bags. She was about four at the time.

“She drops them on the ground and picks up the bad ones!” my then-12-year-old son said as he grabbed the apple picker from her little hands.

My then-nine-year-old daughter nodded and said to her sister, “Yes, you need to stay inside!” A battle of the siblings was brewing and it was going to be loud. I grabbed my little girl’s hand and sidestepped the eruption about to take place.

Keep in mind, I am the food and nutrition specialist and not the parenting expert. I did the best I could.

“OK, you will help me. I’ll pick the apples and give them to you. You will gently put them in the bag. Can you do that?” I asked my young daughter.

“Yes, I can!” she said, looking at her siblings through narrowed eyes. They grinned at their defiant little sister. She was a good apple-picking assistant. Even better, they all enjoyed apple slices for a snack that day.

Fortunately, as time has passed, my kids have become more patient with each other — most of the time, anyway. They still enjoy apples, especially when we make delicious recipes using them.

Are apples healthful? A medium apple, which is about the size of a tennis ball, contains about 80 calories, three grams of dietary fibre and only a trace of fat.

Apples are made up of about 85 per cent water. The type of fibre apples contain, called pectin, has been linked with lowering blood cholesterol and potentially reducing the risk of heart disease. Apples may help with weight maintenance or loss.

For example, a 12-week study conducted in Brazil showed that overweight women ages 30 to 50 lost weight when they supplemented their diets with apples or pears. Groups of study participants ate either extra fruit or a cookie with fruit fibre.

The group who ate an oat cookie with fruit fibre did not lose a significant amount of weight. In addition, the blood sugar levels among the group eating apples or pears decreased, compared with those eating the oat cookies with fruit fibre.

A more recent study examined the effects of apple juice on brain function. The researchers studied 21 nursing home residents ranging in age from 72 to 93. All were experiencing moderate to severe Alzheimer’s disease. The residents continued their regular diet with the addition of two four-ounce glasses of apple juice daily. Although their ratings on the Dementia Rating Scale did not improve, their anxiety and agitation levels decreased. Although the results of these two studies were promising, more research is needed. However, we do not need to wait for the results to enjoy more apples every day. Apples are a delicious and healthful ingredient.

When selecting apples, choose fruit without bruises. Fruit without blemishes tends to last longer. Store apples in a cool place just above freezing, such as in a refrigerator with humidity to help prevent shrivelling. Remember to wash apples with plenty of water, but no soap, before eating.

If you have an abundance of apples, remember, they can be frozen, canned, dried or made into jelly. If you press apples to make apple juice or cider, be sure to heat the juice to at least 165 degrees to kill bacteria that could be present. Foodborne illness outbreaks have been associated with fresh, unpasteurized apple juice. Store heat-treated apple juice in the refrigerator.

Here is a tasty recipe that my students tried in our food lab at NDSU. Yes, having a plain apple has fewer calories and no fat, so remember, this is a treat. We tried this recipe with Honeycrisp apples.

The apples on my Haralson tree, a tart Granny Smith or many other varieties would provide a tasty result as well. Check out the apple information in the produce section of many grocery stores to learn the best ways to use them.

Microwave Apple Crisp for one

• 1 tbsp. butter
• 2 tbsp. brown sugar
• 2 tbsp. quick-cooking oats
• 1 tbsp. all-purpose flour
• 1/8 tsp. cinnamon
• 1 medium apple (about 3 inches in diameter), peeled and sliced

To make crumble topping, soften butter by placing in a glass measuring cup and microwaving on high for about 10 seconds. Add sugar, oats, flour and cinnamon and mix. Place apple slices in a small microwave-safe bowl. Sprinkle the crumble topping over the apples. Microwave for about 2-1/2 minutes or until the apples are tender. If you do not have a turntable in your microwave oven, turn the dish one time. Serve with whipped topping or ice cream if you wish.

Want to preserve some of your apples or other prairie fare? Visit Food and Nutrition on the NDSU website for information and recipes about all types of food preservation.

Apple Raisin Bread Pudding

Here’s another great dessert using apples for a larger group. The sweetly spiced custard soaks into the bread making a delicious pudding with the added flavour of apples, raisins and walnuts. It’s so easy to make a dessert the entire family will love.

• 4 eggs
• 1 c. sugar
• 1-1/2 tsp. ground allspice
• 1/2 tsp. ground cinnamon
• 3 tbsp. melted butter
• 1 tsp. vanilla extract
• 2 c. milk
• 4 c. french or Italian bread, cubed
• 1 large apple, peeled and chopped
• 1/2 c. raisins
• 1/2 c. chopped walnuts

Preheat oven to 350 F. Butter an 11×7-inch glass baking dish. In a large bowl, whisk together eggs, sugar, allspice, cinnamon, butter and vanilla extract until well blended. Whisk in milk. Add bread cubes, apple, raisins and walnuts and toss until bread is evenly coated with milk mixture. Spread evenly in prepared baking dish. Bake for 45 minutes or until golden, edges are puffed and a knife inserted in the centre comes out clean. Let cool slightly and serve warm.

Tips

Choose a dense bread, rather than a fluffy one, for the best texture in your bread pudding. For a less sweet and mildly spiced version, decrease the sugar to 3/4 cup and decrease the allspice to 1/2 tsp.

Preparation time: 20 minutes.Cooking time: 25 minutes.Serves 8.

Recipe source: Courtesy of Dairy Farmers of Canada and Beth McKeown, dairy farmer from Duncan, B.C.

The post Does an apple a day really keep the doctor away? appeared first on Manitoba Co-operator.

“We know that, in general, apples are a good source of these non-digestible compounds but there are differences in varieties,” said Washington State University food scientist Giuliana Noratto, the study’s lead researcher, in a release. “Results from this study will help consumers to discriminate between apple varieties that can aid in the fight against obesity.”

The tart green Granny Smith apples benefit the growth of friendly bacteria in the colon due to their high content of non-digestible compounds, including dietary fibre and polyphenols, and low content of available carbohydrates. Despite being subjected to chewing, stomach acid and digestive enzymes, these compounds remain intact when they reach the colon. Once there, they are fermented by bacteria in the colon, which benefits the growth of friendly bacteria in the gut.

The study showed that Granny Smith apples surpass Braeburn, Fuji, Gala, Golden Delicious, McIntosh and Red Delicious in the amount of non-digestible compounds they contain.

“The non-digestible compounds in the Granny Smith apples actually changed the proportions of fecal bacteria from obese mice to be similar to that of lean mice,” Noratto said.

The discovery could help prevent some of the disorders associated with obesity such as low-grade, chronic inflammation that can lead to diabetes. The balance of bacterial communities in the colon of obese people is disturbed. This results in microbial byproducts that lead to inflammation and influence metabolic disorders associated with obesity, Noratto said.

“What determines the balance of bacteria in our colon is the food we consume,” she said.

Re-establishing a healthy balance of bacteria in the colon stabilizes metabolic processes that influence inflammation and the sensation of feeling satisfied, or satiety, she said.

The post An apple a day could keep obesity away appeared first on Manitoba Co-operator.

Apple Junction, owned by John Boy Farms at Landmark, along with Mom’s Country Pantry at the same site burned to the ground April 22 in a fire investigators determined was related to electrical wiring.

Apple Junction was the only processing facility in Manitoba with a permit to process fresh-pressed apple cider and a popular fall jaunt to the countryside for some 500 walk-in customers.

Owned and operated by the Cote family since 2011, the family also processed its own apples and sold apple cider and syrup retail and at farmers’ markets including Le Marché St. Norbert Farmers’ Market.

The Ste. Agathe family spokesman Jean-Guy Cote said they’re very sorry to have to tell customers the 2014 year is lost.

“Unfortunately, 2014 is going to be a writeoff for other people’s crops. They’ll have to find other uses for them as best they can,” said Cote.

Customers loved to line up and chat while their small volumes of apples rumbled through the press. It’s as much a loss of an excuse to visit the countryside as it is the loss of the province’s only apple-processing capacity.

The Cotes themselves did have enough juice processed and frozen left over from 2013 to be able to continue making John Boy Farms apple cider and syrup for this year’s sales

Cote said he and his family haven’t yet decided whether to rebuild and equip a second apple press. They’ll need to crunch some numbers and look at what insurance may cover, he said.

If they do go ahead, they’d move the site from Landmark to their own market garden farm at Ste. Agathe. There are other considerations including special flood protection for that area, he said.

“We’d definitely like to see the apple press business continue in some capacity but we’ll have to see,” he said.

“There’s several options to see if we can save it. We’re working to come up with a solution. If the economics are there we’re going to make it happen.”

The Cotes annually processed anywhere from 50,000 to 80,000 lbs. of apples annually, including those they grow in their own orchard.

Jean-Guy and Ainsley Cote are fifth-generation owners of their Ste. Agathe farm which they operate with Jean-Guy’s parents Rita and Emile.

The cider mill was more than 15 years old.

The post No pressed apple juice this year appeared first on Manitoba Co-operator.

With its streamlined hood, bright-red paint with yellow wheels, chrome trim, and louvred side curtains on the engine bay, the Massey 101 was revolutionary.

Duncan, Massey Harris’s general manager, conceived the machine in 1936. The company’s Wallis tractor designs were becoming dated and with the worst of the Great Depression seemingly over, Duncan rightly believed there would be an appetite for something fresh and eye-catching.

And like his California counterpart, Duncan understood the importance of marrying form and function — and saving money by outsourcing.

With money still tight, Duncan was able to fund a new tractor design by incorporating Chrysler Corporation’s new industrial flathead six-cylinder motor of 201 cubic inches. That would not only save the company the cost of designing its own engine, but Chrysler’s worldwide parts and service network would save Massey Harris money in both parts supply and training service technicians.

And since Chrysler wouldn’t do a short production run just for Massey Harris, the engines, which were used in trucks, came with electric starters — a first for a farm tractor. When used in tractors, the engine was governed to a lower r.p.m., and although that lowered horsepower, it increased engine life and reduced the possibility of engine and drive train damage.

The 101 was introduced in 1938 and offered a four-speed transmission, PTO, muffler and instruments as standard equipment. A lighting system was optional. Twin power was also standard. The twin power feature resulted in the engine being governed to 1,500 r.p.m. when the tractor was being used for drawbar work. When used for belt work the twin-power feature could be engaged to boost r.p.m. to 1,800.

The 101 could be purchased in either standard or row-crop configurations, the latter having adjustable rear wheels, individual rear-wheel brakes, and a combined PTO and implement lift. There was also a single front-wheel option for vegetable growers.

A 217-cubic-inch flathead six option was introduced in 1939 and became standard a year later, as did the Twin Power 101 Super that churned out almost 50 horsepower.

Towards the end of the 101’s production run, the styling was altered with the side curtains on the engine bay being changed to a half-panel design with the engine’s sides exposed. This wartime version also lost the chrome trim on the screened grill.

Equipment made by Massey Harris and sister companies will be featured at the 2013 Threshermen’s Reunion from July 25-28. For more info, visit ag-museum.mb.ca.

The post The Massey 101 was one cool machine appeared first on Manitoba Co-operator.

The post GRAINS-Corn eases, set for weekly fall of more than 2 percent appeared first on Manitoba Co-operator.