The Manitoba Canola Growers Association in collaboration with the Manitoba Agri-Health Research Network Inc. (MAHRN) have started cold pressing canola to develop virgin canola oil.

“Last year in conjunction with the MCGA, we decided we would look at canola as it is clearly a large commodity in Manitoba,” said Lee Anne Murphy, executive director with MAHRN. “There are several different ways to press canola seed, but we wanted to look at one that would allow us to feature that craft, artisanal-type of product.”

“I think we are really just on the cusp of this project and it is quite interesting to be involved. The MCGA was excited to partner with the MAHRN and I can’t wait to see where this project is going to take us,” said Ellen Pruden, education and promotions manager with the MCGA.

In the initial stages of the project, MCGA located grower members who had grown the same variety of canola in three different areas throughout the province.

“Just like wine, how the same variety grown in different regions often results in differing flavours, we wanted to see if we could apply that concept to canola,” said Pruden.

This past winter, the MCGA acquired canola seed from grower members in Winkler, Grandview and East Selkirk.

“If you look at these locations on a map, they pretty much represent the north to south reaches of where canola is grown in Manitoba,” said Murphy. “We weren’t sure what kind of end result we were going to come out with. We then used a cold-pressing system that is not expensive, keeping in mind the future possibility of transferring it to an on-farm enterprise.”

The conventional process of canola crushing uses solvents to extract oil from the seed, whereas the cold-pressing process uses only mechanical expellers, resulting in a higher oil and high meal as its byproduct.

The cold-press technique does not require solvent, bleach, deodorization or chemical degumming, which helps the oil retain its natural colour and omega-3, omega-6 and omega-9 fatty acids.

“Cold pressing is exactly what it sounds like. It is a low-temperature pressing of an oilseed to extract as virgin of oil as you can get out of it,” said Murphy. “There is very minimal processing, beyond prepping and a little bit of natural settling.”

Conventionally processed canola oil is generally a light-yellow colour with a neutral taste, while, cold-pressed canola results in a more pronounced colour, taste and odour and because of the ability to retain antioxidant levels, it boasts an extended shelf life.

“We anticipated the results to be different as there are a number of differences in the land but then to see how the finished product is so different is really quite unique,” said Pruden.

“You can certainly see the difference between the different locations in taste and appearance. Biochemically, one of them has a little bit more iron than the other one and one has a slightly different vitamin profile,” said Murphy. “We contribute this all back to the growing conditions because the only difference between them was the location. They were all the same variety, same growing season and same processing method.”

Most recently, the organizations distributed samples of the virgin canola oil to various culinary operations and food writers throughout the province to gain feedback from the industry.

“The MCGA and the MAHRN have sent out these samples to a number of places and we were lucky enough to get some,” said Bryan Hendricks, culinary arts instructor at the Manitoba Institute of Culinary Arts. “They are asking for us to give them a review on how we used it and what we think.”

“We went to our network of culinary contacts and the Manitoba Culinary Institute is one of them. The Canola Growers proudly sponsors their culinary kitchen as well as offers a number of scholarships. Samples were also dispersed to Red River College, Louis Riel school division, the culinary school in Winkler, as well as a number of local chefs,” said Pruden.

Response from these parties will be key in determining if cold-pressed virgin canola oil can be a viable commercial product and possibly a new revenue stream for farms looking to sell consumer-ready products.

“I am going to take some time and play with it. Some oils get bitter when you whip them in a blender or by hand. Heating it up can also change the flavour,” said Hendricks. “I am looking forward to working with it and seeing how it will react to different mediums and then giving my feedback. I believe they are eventually planning to take this to market and I personally think there will definitely be a market for this.”

The project bottled the oil in both 500-ml bottles as well as four-litre jugs for distribution to food-service venues.

“We don’t expect it will be used as a frying oil as there is a lot of good canola oil around for that. This is more geared towards that higher-end recipe development,” said Murphy. “We are really looking to generate some support and excitement with the chef community and local food supporters.”

As feedback is gathered, the organizations will move into the second phase of the project, which focuses on adding value to all components of the seed, expanding crop sources next year to compare and contrast the product results and determining the best path to move the process on farm.

“The ultimate goal is that this will go beyond the associations that are working together on the project and see this really as a farm enterprise. It will really leverage into that local, know your grower, artisanal market and will hold a high value,” said Murphy.

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Assiniboine Community College hosted its annual Black Box Culinary Competition on April 9-10, sponsored by Manitoba Pork and the Manitoba Canola Growers Association.

Competing students created two dishes in a three-hour time crunch using only select ingredients from a supplied black box.

“The students love this competition. It gives them a chance to practise their skills, try out some new things, and be creative,“ said culinary arts instructor, Bryan Hendricks.

The chefs were required to create an appetizer and entrée that included certain pork and canola products. They were put to the test by a panel of judges who critiqued not only taste, but also knife skills, cooking methods, presentation, organization, sanitation, flavour, texture and creative use of the supplied ingredients.

Students required at least a 3.5 GPA in the first term to qualify for the challenge.

• GALLERY: More photos from the ‘Black Box Challenge’

First-year student, Kelsie Gardner earned the top spot in the Manitoba Pork competition, claiming $800 in scholarship money with her potato bacon chowder and roasted apple-stuffed pork loin and apple, pecan, sage and cider cream sauce.

“You should be proud. These were exceptional dishes across the board. Pork can be a challenging protein to get right, but all of these have been cooked perfectly,“ said Derek Woychyshyn, one of three judges and owner of Brandon’s Komfort Kitchen.

Nick Ewasiuk claimed first place in the MCGA competition, earning $1,000 with his duck taco and honey Dijon vinaigrette slaw appetizer and crusted rack of lamb entreé with champagne potatoes, sautéed asparagus, broiled tomatoes and raspberry cream sauce.

“Timing is always a big challenge and I had a few things that didn’t go to plan. But all in all I was pretty happy with what I plated today,” said Ewasiuk.

“These are the only Black Box Challenges that we hold that are in conjunction with scholarship prize money,” said ACC development officer, Michelle Atamanchuk. “Both Manitoba Pork and the MCGA have been fantastic supporters of ours over the years and are certainly a great support for the students, what we do here and the ingredients that are offered to us.”

The MCGA has the naming rights of the institute’s culinary theatre and both organizations regularly offer products for students to use.

“It is a really great partnership and we strive to have a great relationship with all the food source organizations because we really believe in our field-to-fork concept,” said Atamanchuk.

ACC’s field-to-fork concept is a collection of initiatives dedicated to strengthening the local food chain through education, research and outreach.

Last fall, students in the horticulture production and sustainable food systems program harvested 1,400 kilograms of crops from grow plots, orchards and greenhouses, all of which were then used in the Manitoba Institute for Culinary Arts throughout the year.

Through this collaboration of programs, students are exposed to research and education from the entire food cycle — from seeding through to the dinner table.

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This month I sat down in the Grey Owl in Brandon for such a dinner. Never heard of it? Nor had I, until invited to join with other writers, and farmers and chefs to a very special dinner hosted by the Manitoba Canola Growers Association (MCGA).

The Grey Owl is Assiniboine Community College’s upscale (and seasonal) restaurant run by students in their culinary arts and restaurant/hotel management program. Apparently, you get into a long queue to dine here. Open just part of the month of each February, this is where the Manitoba Institute of Culinary Arts (MICA) first- and second-year students dream up and team up, cooking and serving a lavish menu to multiple dinner parties.

My invitation was to join with canola growers for this fine dinner and hear more about not only canola oil itself, but the partnership they’ve forged with the institute.

We visited MICA’s media and educational culinary theatre whose title sponsor is the Manitoba Canola Growers where we watched a video featuring Manitoba pastry chef Mary-Jane Feeke, then tasted a variety of flavoured canola oils, while sipping a little wine and hearing some of the story of canola’s emergence as a key Canadian crop.

We nibbled on the nutty-flavoured leaves of a canola plant too, as Newdale-area canola grower Bruce Dalgarno spoke of visiting Japan a few years back, where he saw small packages of canola seed sold in garden centres too.

The Japanese love canola oil, but they also grow canola in their backyards for its flowers, and for leaves for salads.

Here I also heard more about the Canola Learning Centre at Kelburn Farm south of Winnipeg where students visit and learn about agriculture, and the $1,000 scholarship the MCGA awards the winner in an annual cooking competition at MICA.

Four first-year students, using surprise ingredients put before them, compete for the prize. This year’s winner was Pesila Aropio, born in Fiji, now calling Neepawa home, where her family farms. Her winning entry was an arugula salad including grilled chicken and peaches, with a honey dijon balsamic vinaigrette dressing, plus a main dish of pork tenderloin with mushroom sauce.

That’s a hint about the kind of meal canola growers’ guests sat down to February 7. My choices were a foie gras appetizer, a delicate salad, “ebony and ivory” soup (as in melted chocolate and heavy cream), then an entree of rack of lamb with potato croquettes and a slice of luscious Turtle Mountain cheesecake.

Did I mention the meal lasted three hours?

It was a lovely evening spent among farmers, chefs and other writers in a beautiful setting; it’s been five years since ACC moved its hotel and restaurant management and culinary arts programs into the grand, turn-of-the-century building formerly housing the Brandon Mental Health Centre nurses’ residence.

Red Beet Tarragon Oil

This recipe is for one of the simple, delicious flavoured oils we tasted at the MICA culinary theatre last week. Flavoured oils are used as salad dressings, or dips or in salsas or as bastes for meats. Use of flavoured oils is a chef’s secret for making good food great.

• 1 c. canola oil 3 small roasted red beets 2 tbsp. fresh tarragon, finely chopped1 tsp. pink grapefruit zest1/2 tsp. lemon zest

In a blender, place roasted red beets, tarragon, grapefruit and lemon zest; blend until smooth. Slowly add the canola oil until well emulsified. Season to taste. Refrigerate for up to three days.

Source: Manitoba Canola Growers Association (canolarecipes.ca)

Brownie Bites

Who can resist brownies? Baked in mini-muffin tins these are as cute as they are delicious.

• 1/3 c. cocoa powder1/2 c. whole wheat flour1/2 c. all-purpose flour1/4 c. chopped walnuts1 tsp. baking powder3 tbsp. canola oil1 tsp. vanilla3/4 c. brown sugar1/2 c. white sugar2 egg whites1/2 c. unsweetened applesauce

Preheat oven to 350 F. Lightly spray canola oil cooking spray on non-stick mini-muffin pans. In a medium bowl, whisk together cocoa powder, flours, walnuts and baking powder. In a second bowl, beat together canola oil, vanilla, sugars, egg whites and applesauce. Add flour mixture and walnuts into the wet ingredients and stir just to combine ingredients. Add batter to prepared mini-muffin pans. Bake for 15 minutes or until a toothpick comes out clean. Remove from pans and let cool on a wire rack.

Source: Manitoba Canola Growers Association (www.canolarecipes.ca)

Tangy-Sweet Balsamic Sirloin Steak

The flavours that you will experience in this tangy-sweet balsamic sirloin steak recipe are fantastic.

• 1 lb. lean sirloin steak, trimmed of fat, about 3/4 inch thick 2 tbsp. light soy sauce 1 tbsp. canola oil 2 tbsp. granulated sugar 2 tbsp. balsamic vinegar 1/2 tsp. dried pepper flakes1/8 tsp. salt and pepper or to taste

Place steak, soy sauce, canola oil, granulated sugar, vinegar, pepper flakes and salt and pepper in a quart-size resealable plastic bag. Seal tightly and shake back and forth to allow ingredients to blend evenly. Refrigerate 24 to 48 hours, turning occasionally. Preheat grill or broiler. Coat a cold grill rack or broiler rack with canola oil cooking spray, place over grill or broiler pan. Remove beef from marinade, reserving marinade. Place beef on top of rack and cook for five minutes. Remove from rack and place on cutting board five minutes before thinly slicing diagonally against the grain.

Meanwhile, place the reserved marinade in a small saucepan. Bring to a boil over high heat and continue boiling two minutes or until reduces to 1/4 cup. Watch carefully not to reduce more than 1/4 cup. Remove from heat. Place sliced beef on serving platter and pour sauce evenly over all.

Moroccan Chickpeaand Pasta Salad

• Dressing:1/2 c. mayonnaise1/4 c. plain yogurt1 tbsp. canola oil1 tbsp. lemon juice1 tsp. ground cumin1 tsp. turmeric1/2 tsp. curry powder1 garlic clove, minced
• Salad:1 lb. penne pasta2 c. quartered fresh white mushrooms1-1/2 c. grape or cherry tomatoes, halved1 (19-oz./540 ml) can chickpeas, rinsed and drained1/2 c. kalamata olives1 c. sliced celery1 red bell pepper, seeded and chopped1/2 c. sliced green onions2 jalapeno peppers, seeded and diced1/4 c. chopped cilantro or parsley

In a small bowl, whisk together all dressing ingredients; set aside. In large pot of boiling water, cook pasta according to package directions. Drain and rinse under cold running water. Drain pasta again and transfer to a large bowl; add remaining salad ingredients, toss with dressing and serve. Serves 10 to 12.

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Lord Abbey and Sajjad Rao have strong credentials that will open the doors to applied research in horticultural production.

ACC’s current research project is funded by the Canada-Manitoba Growing Forward Strategic Innovation Fund Advancing Agri- Innovation Program. The focus of the research will be primarily on Manitoba fruit and vegetables.

“These instructors bring a wealth of knowledge and experience to the horticultural production program and to ACC,” says Derrick Turner, dean of the School of Business, Agriculture and Environment. “As researchers, Lord and Sajjad will share their extensive experience and comprehensive education in the agricultural field with our students and with others in the sector.”

Horticultural production, a one-year certificate program, focuses on the production of fruits, vegetables, flowers and ornamental plants using a practical, hands-on approach. The program starts this September at ACC’s North Hill Campus. Students in the horticultural production program will work alongside culinary arts and hotel and restaurant management students, providing those at the Manitoba Institute of Culinary Arts with a true “field-to-fork” learning experience.

The post Instructors Hired For New Horticultural Program appeared first on Manitoba Co-operator.

New Bothwell’s Natalie Dueck took home $15,000 and the gold medal for her product she calls her “chocolate hemp snackers.” She was one of eight contenders in this year’s Great Manitoba Food Fight.

Dueck, known as The Bread Lady at the St. Norbert’s Farmers’ Market, said she began developing the product last year.

She was thrilled to win top prize. “It’s awesome,” she said. “This means I can start pursuing getting this product into stores.”

Her determination to pursue commercialization would be one of the reasons she was selected to participate in this year’s competition. The 2011 Food Fight was limited to just 10 applicants to give more time for contestants to interact with the judges. Each applicant submitted an extensive business plan in advance.

Reynald Gauthier, who grows and sells millet seed at St. Claude was back again for a second year, earning the bronze medal and $5,000 for his Millet King Crunchies Cereal last week. In 2010, he won second place for a red millet beer entry.

Gauthier says he benefited greatly from using last year’s prize money to work with the Food Development Centre. He also approved of this year’s requirement that all competitors have a business plan.

“This way you’re playing with real numbers,” he said.

Belinda Bigold, co-owner of High Tea Bakery in Winnipeg took home the silver award and $10,000 cash prize for a gourmet raspberry jam-filled Imperial Cookies. Their cookie has been gaining popularity since they began making it five years ago; it now comprises about 25 per cent of their business, said Bigold.

“We’d like to go into the retail store market because that is a growth area,” she said.

Gary Fulcher, head of University of Manitoba’s faculty of agricultural and food sciences was one of four judges. This was his third time judging and he said he always jumps at the chance.

“It’s tremendous fun and in some cases I see little bits of the work that we do at the university or the Food Development Centre or some of the other agencies in Manitoba.”

Fulcher said he was very impressed with the contestants this year and sees potential for every one of them to create a successful commercial product. But commercialization is a very complicated and difficult process, he said, adding that he believes Manitoba could be doing even more to help entrepreneurs through it.

Jeff Fidyk, Manitoba Agriculture, Food and Rural Initiatives (MAFRI) consumer trends specialist, said this year’s additional requirement that everyone have a written business plan did limit the candidates. The fight ended up with just eight contenders. Last year there were 17.

But dwindling numbers don’t imply the event is losing its lustre, he said.

“It’s just that each year we’ve raised the bar a little bit and demanded more of the competitors and with that it becomes more about the people who are really serious about this.”

Food Fight judge Elizabeth Mitchell, marketing strategist with Edge Business Strategies, reviewed every competitor’s 30-page business plan in advance and offered expert advice and feedback on each one.

“That was free to these competitors,” Fidyk said. “They should be taking advantage of that.”

Other competitors included Carman-based owners of J-Train Foods, Simon Reidstra’s and Jason Sarna’s multi-grain frozen pizza dough and All Natural Meat’s owners Rachel and Roger Philippe, also of Carman, who brought a wild rice sausage. This is also a second year for the couple who in 2010 earned third prize with their breakfast sausage.

Other competitors were Larren-Liyun Xiao of Winnipeg with an oven-ready flavoured fish dinner, Larry Lintott with a Manitoba Grass-Fed Beef Association’s specialty meat pie, and St. Andrews’ Betty Zagodnik, who brought a beet jelly.

Participants were paired with first-and second-year chef students of the Manitoba Institute of Culinary Arts to help with product presentation.

The Food Fight was held this year at MICA, located at Assiniboine Community College.

lorraine@fbcpublishing.com

———

“ThismeansIcanstartpursuinggettingthisproductintostores.”

– NATALIE DUECK, GREAT FOOD FIGHT FIRST-PRIZE WINNER

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Canola and culinary arts:

The Manitoba Canola Growers Association recently approved a $300,000 contribution to the Assiniboine Community College (ACC) culinary arts program. “Canola oil plays an important role in the kitchen and in an active lifestyle. That is why the Manitoba Canola Growers Association has made this generous donation involving the state-of-the art theatre at ACC’s Manitoba Institute of Culinary Arts,” said association president Rob Pettinger. The theatre is a unique facility that blends culinary and broadcast training, along with community programming. – Staff Thirsty:Around 2.2 million people are facing a shortage of drinking water due to a severe drought in parts of central, southern and eastern China, with some cities starting to run low on supplies, state media said Jan. 17. Rainfall is down by between 20 to 90 per cent compared with the same period last year in the provinces of Henan, Shanxi, Hebei, Shandong, Jiangsu, Anhui and Shaanxi, the official Xinhua news agency quoted a government official as saying. Some of the areas affected are major growing regions for winter wheat, the report added.

Fertilizer boon:Surging corn and soybean prices and a surprising supply outlook from the U.S. Department of Agriculture boosted fertilizer stocks on Jan. 12, with shares of industry leaders CF Industries and Mosaic Co. setting multi-year highs. The rally comes as global food supply is barely able to meet demand, prompting a need for more fertilizer to boost production.

The USDA said America’s stockpiles of corn and soybeans will be drawn down to surprisingly thin levels this year.

No more cheap food:The

European Union’s executive is playing down the risk of a repeat of 2008’s food price crisis, and is warning the era of cheap food has ended. Last week the UN’s Food and Agriculture Organization (FAO) said its measure of food prices had hit its highest since records began in 1990, topping levels seen in 2008 when price spikes sparked deadly riots in some countries. Rising food prices in North Africa and the Middle East prompted protests in Jordan Jan. 14 following riots in Algeria and Tunisia.

Piracy costs soar:Grains shipments

are being diverted around Africa as Somali pirate gangs strike deeper at sea, increasing journey times and potentially lifting insurance costs at a time of unrest over food prices. Pirates operating off the Horn of Africa are threatening traffic aiming for the vital Gulf of Aden trade route, either from Asia towards Europe and the Middle East Gulf or from the United States and Europe heading towards Asia. A wheat cargo from Australia to Saudi Arabia this month cost an additional $10,000 a day due to the higher risk.

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The food fight – where competitors enter a food product they’ve developed – is being moved next spring to Assiniboine Community College’s campus Manitoba Institute of Culinary Arts faculty.

Until now, the event has always been held at the Keystone Centre in conjunction with a three-day Capturing Opportunities, formerly known as Rural Forum, in Brandon.

An earlier deadline of Dec. 15 will give applicants opportunity to seek advice on business plans, which all will now be required to possess to enter the April 20 event.

Only 10 competitors will be selected to compete next year, compared with previous years when the competition was open to all, with pre-judging based on overall product and business plan development.

The changes are aimed at helping those truly intent on starting commercial food businesses in Manitoba and based on feedback from past competitors and judges, explains Jeff Fidyk, Manitoba Agriculture, Food and Rural Initiatives (MAFRI) consumer trends specialist. Fidyk will chair next year’s event.

A common complaint from judges and competitors alike in other years is that, with so many entries, no one had enough time to talk about their product and explain their business plan. Ten entrants will have much more focused attention from the judges.

“This way every competitor will have 25 minutes in front of the judge to be able to make their pitch, present their product, and talk about what they’re going to do to commercialize it, as well as what they’ll do with the (prize) money,” Fidyk said.

Another new aspect is that competitors next year will be paired with MICA’s first-year and second-year student chefs to help cook up new ways of using and presenting their product or ingredient. The aim of that is to give the competitors new ideas about using their product as well as help them better pitch and present it at the competition.

The other big change is that every competitor must have a business plan. The Dec. 14 deadline will allow time for all applicants to get feedback from MAFRI staff to fine tune their plan, said Fidyk. Contestants will then have until Feb. 1, 2011, to submit the final draft, after which the top 10 competitors will be selected for the competition.

The food fight will also play host to a special invitation-only business reception to provide the 10 competitors opportunity to meet and mingle with guests from the retail and wholesale industry and the food service sector.

Three cash prizes of $15,000, $10,000 and $5,000 will again be awarded to the top three finalists. The funds are to be used towards hiring expertise to do further product research, development and marketing.

In past events, not all food fight winners have maximized their prizes, Fidyck noted. “It’s been a different story with each one in terms of whether they have or haven’t.”

Applications are available by contacting Fidyk at jeff. fidyk@gov.mb.ca or by phone at 204- 871-0491, or from any MAFRI GO office. Applications must be submitted by Dec. 15 and must include a business plan for the development and commercialization of the product.

The 2010 competition attracted 17 participants representing 15 communities.

lorraine@fbcpublishing.com

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Competitors pitch their product ideas and provide a product sample to a panel of judges. First-, second-and third-place finalists receive product development awards valued at $15,000, $10,000 or $5,000. Prizes can be used for a variety of expenses such as research and development at the Food Development Centre, the Richardson Centre for Functional Foods and Nutraceuticals, the University of Manitoba or at other Manitoba research facilities.

The 2011 edition of the Great Manitoba Food Fight will be held in Brandon at Assiniboine Community College’s (ACC) Manitoba Institute of Culinary Arts (MICA) on Wednesday, Apr. 20. The location of this year’s event will give the competing food and beverage entrepreneurs the opportunity to work with both first-year and second-year student chefs at the college.

Applications are available by contacting Manitoba Agriculture, Food and Rural Initiatives (MAFRI) consumer trends specialist Jeff Fidyk, chair of the Great Manitoba Food Fight 2011, at jeff. fidyk@gov.mb.ca or by phone at 204- 871-0491, or from any MAFRI GO office. Applications must be submitted by Dec. 15 and must include a business plan for the development and commercialization of the product.

MAFRI staff are available to work with food entrepreneurs and applicants of the Great Manitoba Food Fight in the development and fine tuning of their business plans.

The post Ideas Sought For The “Great Manitoba Food Fight” appeared first on Manitoba Co-operator.

Manitobans with a great new food or beverage idea are invited to enter the Great Manitoba Food Fight scheduled in April as part of the 2011 Capturing Opportunities event.

“In the past four years, we have witnessed the launch of some amazing new food and beverage products from creative Manitoba food processors, producers and individuals who had a prizewinning recipe and desire to become entrepreneurs,” said Struthers. “I encourage anyone with a good idea to consider entering this competition to launch the next great made-in-Manitoba taste sensation.”

The 2011 edition of the Great Manitoba Food Fight will be held in Brandon at Assiniboine Community College’s (ACC) Manitoba Institute of Culinary Arts (MICA) on Wednesday, April 20. The location of this year’s event will give the competing food and beverage entrepreneurs the opportunity to work with both first-year and second-year student chefs at the college.

Applications are available by contacting Manitoba Agriculture, Food and Rural Initiatives (MAFRI) consumer trends specialist Jeff Fidyk, chair of the Great Manitoba Food Fight 2011, at jeff. fidyk@gov.mb.ca or by phone at 204- 871-0491, or from any MAFRI GO Office. Applications must be submitted by Dec. 15 and must include a business plan for the development and commercialization of the product.

MAFRI staff is available to work with food entrepreneurs and applicants of the Great Manitoba Food Fight in the development and fine tuning of their business plans, Struthers said. Contestants will have until Feb. 1, 2011, to submit the final draft of their business plan at which time the top 10 competitors will be selected and entered in the final phase of the competition.

“Working with the competitors will give our students experience in dealing with a food client on a unique, new-product concept and expose them to the food development aspect of the business,” said Derrick Turner, dean of ACC’s school of business, agriculture and environment. “The students can add a fresh perspective by providing suggestions on other applications for the product that could influence its plating and presentation to the judges, and the final marketing plan.”

Competitors pitch their product ideas and provide a product sample to a panel of judges. First-, second-and third-place finalists receive product development awards valued at $15,000, $10,000 or $5,000. Prizes can be used for a variety of expenses such as research and development at the Food Development Centre, the Richardson Centre for Functional Foods and Nutraceuticals, the University of Manitoba or at other Manitoba research facilities. Prizes can also be used toward relevant training activities with direct application to commercializing a particular food product, like business planning, recipe refinement, package design, marketing and workshops related to value chains, trade shows, business management and food processing, safety and handling.

The 2010 competition attracted 17 participants representing 15 communities.

The Great Manitoba Food Fight is presented by Manitoba Agriculture, Food and Rural Initiatives in partnership with the Assiniboine Community College’s Manitoba Institute of Culinary Arts.

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