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Heather Hill explains the use of yellow pea flour at Cigi.
Crops, Pulses

VIDEO: High-protein yellow peas pump up products

Adding yellow pea flour to recognized products like instant noodles can help improve nutritional value

By
The phrase “eat your peas” is about to take on a whole new meaning. Researchers in Winnipeg are finding ways to add yellow pea flour to food products consumers are starting to view as unhealthy — such as breads, instant noodles, pasta and breakfast cereal — to give them a healthy kick. With funding from
VIDEO: What’s in your wheat?
Cereals, Crops

VIDEO: What’s in your wheat?

Cigi Analytical Services investigates gluten and more

By
Sprout damage and gluten strength are perennial topics in Canadian wheat production, as well as at the Canadian International Grains Institute in downtown Winnipeg, where comprehensive testing can answer questions about quality. “Here in the lab we do mainly quality testing on wheat, flour, semolina, as well as some pulse crops,” said Robyn Makowski, a
Anel Ferrera Rodríguez checks out fresh pasta at Cigi.
Cereals, News

Latin America no longer a sure market

As the region’s population grows, so do the opportunities 
for Canadian wheat sellers

By
Latin American markets are continuing to expand and Canada wants a piece of not just the pie, but breads, pasta and crackers too. “We have been there for many years, the market knows how good we are, but we have to create and keep that fidelity to the Canadian brand,” said Juan Carlos Arriola, head
Esey Assefaw, Cigi’s head of Asian produc ts and pasta technology, speaks to a technical exchange group from the Philippines at Cigi.
Cereals, Crops

Cigi coaxes Philippines back into the fold

Cigi is wooing Filipino millers after a period of poor gluten strength 
and low protein drove them to American wheat suppliers

By
For years Darwin Tatel used Canadian wheat at the San Miguel Mill in Batangas, Philippines, but then something changed. “We stopped using CWRS awhile back when we encountered some problems in terms of quality,” said the head miller, who was in Winnipeg to take part in a technical exchange program at the Canadian International Grains
What do customers of Canadian wheat want? (and why it matters to you)
Cereals, Opinion

What do customers of Canadian wheat want? (and why it matters to you)

Canada must compete with more than price in international markets

By
What do customers want when they buy Canadian wheat? Cereals Canada and the Canadian International Grains Institute (Cigi) recently commissioned an internationally renowned market research firm, LMC International, to answer this question. Why should you care about the answer? Because it will impact your future bottom line. And because your checkoff dollars may be going
bread display on a table
Cereals

VIDEO: The many definitions of bread

By
Bread is on one hand one of the world’s most common foods, but on the other hand one of the most varied. In this video, staff at the Canadian International Grains Institute (Cigi) talk about the different types of bread around the world, and how they work with customers to determine the best type of
testing gluten strength
Cereals

VIDEO: The gluten story

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If you’ve ever chewed a few kernels of wheat to make ‘gum,’ you’ve done a gluten test. Domestic and overseas wheat millers do a somewhat more sophisticated gluten test to determine how flour milled from different wheats will perform in a bakery. The gluten strength of different varieties has been in the news lately, and
wheat sorting in a grain facility
Cereals, Crops

Cigi testing fusarium damage-control technology

New equipment shows promise for sorting fusarium kernels out of wheat and durum


By
Cigi researchers are working with two technologies that show promise for upgrading fusarium-damaged grain. In partnership with the University of Saskatchewan, the institute has spent three years investigating the possibilities of near-infrared spectroscopy using a Swedish-designed BoMill. The institute has also been looking at the use of optical sorters, and presented both technologies at a
A group of farmers taking a tour of Cigi in 2010
Cereals, Local news

Cigi gets funding, still searching for new location

Cigi gets support for 
market development

By
The Canadian International Grains Institute (Cigi) has received five years of funding for its core programs, but is still looking for cash to cover a planned relocation. Agriculture Minister Gerry Ritz announced an investment of $15 million Oct. 27, which will support market development efforts and sales of Canadian field crops in global markets through customer education

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