Row cropping potatoes may be headed over the hill

While potato growers in other regions have seen bed planting come into fashion over the past few years, it’s very early days here in Manitoba. In fact there’s just one operation in the province using the system, the Berry family, at their Glenboro-area Over and Under the Hill Farms. Chad Berry says this is the

Time to put your potatoes to bed

Those long, arrow-straight rows of carefully hilled potato plants are one of the key features of any potato production region — but in a few years they might be a thing of the past, says a soil scientist from USDA. David Tarkalson, a member of the USDA’s Agricultural Research Service based in Kimberly, Idaho, thinks



Fuzzy ending stocks picture supports canola values

Canola prices at the ICE Futures Canada trading platform closed the week ended June 8 on a firmer footing. Canola was underpinned by the need of domestic processors to cover nearby commitments and by the general strength displayed by the Chicago soybean complex. Growing concern about the tight global oilseed ending stocks picture, for this



Widespread frost early May 30 caused minimal damage

Weekly Provincial Summary  The only remaining acres left to be seeded include greenfeed and millet crops and some isolated acres of canola, edible beans and soybeans.  Reseeding of some fields is still occurring as stands were impacted by either high winds, insect activity, disease, seed placement or dry soil conditions at time of seeding.  Most



People make the quality

It had been a long day for the 35 people working for the Canadian International Grains Institute, and it was far from over. But as the last tour of the day made its rounds at the open house celebrating the institute’s 40th anniversary, there was nothing to indicate that the presenters had done this many,


Head baker makes sure the slice is right

Tony Tweed knew about the unique quality of Canadian bread wheats long before he was recruited to Canada in the mid-1960s to establish its first commercial baking school at the Northern Alberta Institute of Technology in Edmonton. “I worked with a lot of Canadian wheat flour in England,” the British-born and -trained baker said. “Everybody