Pasta Archives - Page 3 of 4 - Manitoba Co-operator

International guests learn how to make durum bread.

VIDEO: Canadian durum exports still the best, but less consistent

Poor international durum yields mean  more business for Canadian grain

By Meghan Mast August 22, 2014

account_id=”2206156280001″ player_id=”ryGLIkmv”] Abdelkader Hamici, from Algeria, buys durum to make couscous and pasta.[/caption] Abdelkader Hamici, deputy general manager of Algerian processor Sosemie Eurl said he expects his country’s durum imports will rise to two million tonnes this year from 1.2 million because local production is down. Most of those imports will come from Canada. For

Cereals, Grain Markets, News

Italy launches durum wheat futures market Jan. 21

January 30, 2013

milan / reuters / Europe’s first futures market for durum wheat, used mainly to produce pasta in the continent and couscous in North Africa and the Middle East, was launched January 21. Borsa Italiana, controlled by the London Stock Exchange, was due to launch the durum futures in November but the date was put back

Cereals, Crops, Grain Markets, News

Italy to launch durum wheat futures contract

By Catherine Horn November 29, 2012

Reuters / Borsa Italiana is set to launch Europe’s first futures market for durum wheat in November to cater to demand from the continent’s Italian-led pasta makers, but building sufficient trading volumes will be a challenge, traders say. Grain futures generally take a long time to attract a large trading base, and the minimal volumes

Cereals, News

Japanese seek assurances of continued wheat quality

By Shannon VanRaes October 26, 2012

Satoru Koyajima likes the quality of the Canadian durum, but wonders if it will be there in the future. “We are a little bit concerned now that the Canadian Wheat Board is not operating as it used to,” he said through a translator. But the research and development leader with Japan’s largest pasta producer has

Country Crossroads, News

Cooking from…“speed scratch?”

By Julie Garden-Robinson October 26, 2012

Some days you can’t get the food on the table fast enough. On those days, consider “speed scratch” cooking methods when time is short and your family members are sitting at the table with their knives and forks in hand. Speed scratch is a term used when you combine ready-to-use fresh foods (such as salad

Cereals, Crops, Grain Markets, News

Pasta plant on hold

By Manitoba Co-operator Staff May 17, 2012

AGT says it’s a maybe for 2013 Alliance Grain Traders Inc. has put its plan to build a $50-million pasta-processing plant in Regina on hold, citing uncertainty in the North American market and the need to focus on working capital. “Pending developments, such as the de-monopolization of the Canadian Wheat Board and the proposed sale

Cereals, Crops, News, Oilseeds

Quality assurance through world-class research stands the test of time

April 7, 2012

By Val Ominski The bright blue paint, on the Allis Chalmers roll stands, looks conspicuously out of place among the gleaming modern metal in the pilot-scale flour mill on the 16th floor of the CGC Grain Research Lab. Miller Dave Turnock thinks they are about 80 years old and have also seen duty at the

Cereals, Crops, Grain Markets

Pasta Makers Fret As U.S. Durum Area Hits 50-Yr. Low

By Christine Stebbins July 7, 2011

The U.S. wheat industry is bracing for a tight supply of premium pasta wheat this year after the USDA projected durum acres this week to be the lowest in 50 years as heavy rains and flooding prevented planting. Some industry specialists expect the number to get even smaller as the U.S. Department of Agriculture surveyed

Country Crossroads

Recipe Swap – for Jun. 9, 2011

By Lorraine Stevenson June 9, 2011

As I put these recipes together last week we were enduring yet another punishing rainstorm and comfort food seemed the order of the day. Here’s a couple of “rainy day” recipes in dreaded anticipation we may not yet be through with wet weather. Nonetheless, I hope on the day you read this it’s warmed up

Country Crossroads

As Usual Moderation Is The Key

By Julie Garden-Robinson November 25, 2010

Who can resist the aroma, texture and flavour of fresh-baked bread? Unfortunately, bread sometimes has been viewed as a villain in the world of weight management and weight loss. Some fad diets completely cut out grains and lots of nutrients in the process. Can we gain weight by regularly eating more calories from bread than

Daily Network News

U.S. livestock: Chicago cattle futures climb on post-Thanksgiving trade

U.S. grains: Corn futures set June high on US export demand

California researchers create nitrogen-fixing wheat

Tag Archives Pasta