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Turning low value grain into high value food

Turning low value grain into high value food. Manitoba Ag Days - Agri -Marketing Centre Brandon, Manitoba - January 16th 2013 Facilitator - Dan Debreuil. Western Canadian Farms. 3% annual decline 20% decline in farms <$500k – previous 5 yrs 1500 acre farm – up 15% previous census.

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Turning low value grain into high value food

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  1. Turning low value grain into high value food Manitoba Ag Days - Agri-Marketing CentreBrandon, Manitoba - January 16th 2013Facilitator - Dan Debreuil

  2. Western Canadian Farms 3% annual decline 20% decline in farms <$500k – previous 5 yrs 1500 acre farm – up 15% previous census Farms are getting larger

  3. What’s the Story?

  4. Prairie Grain Production Exported as Seed Canola 55% Oats 55% Wheat 65% Durum 85% Peas 60% Flax90%

  5. MEGA OPPORTUNITY

  6. Future is Now The middle class segment of China and India are rising drastically. The need for imported cereals will double by 2050 - FAO (United Nations)

  7. Prairie Food

  8. , Trustworthy 1 Strategic Positioning Current Brand How do we build a plan today – to develop our desired reputation? How do we produce healthy and safe food to meet current demand

  9. Domestic Consumer Needs • Whole grains and flour • Protein from sustainable sources • Healthy oil • Farm to Plate Concept • Sustainable farm practices • Humane animal husbandry • Produced in strong vibrant communities • Providing healthy unique foods & food delivery concepts

  10. Final Rule: Food Labeling: Health Claims; Oats and Coronary Heart Disease January 23, 1997  Final Rule: Health Claims; Soluble Dietary Fiber from Certain Foods and Coronary Heart Disease (CHD) (Barley) May 22, 2006

  11. Barley fibre helps reduce/lower cholesterol, (which is) a risk factor for heart disease Source: Health Canada - 2012

  12. We make foods healthier, safer and more convenient to consume. By extending the shelf life of food products we enable a wider distribution of nutritious convenience foods such asready-to-eat side dishes, peeled boiled eggs and snacks made with pulses. By developing products such as gluten-free chicken nuggets, heart healthy beverages, and high-fibrebars enriched with omega-3 fatty acids, we increase consumer access to healthy, nutritious food. We are experts at adding value to food

  13. We help transform primary commodities into much higher value commercial foods. We use process technology to fractionate crops into value-added ingredients such as protein, oil, and fibre, and to obtain high value components such as vitamin E from wheat germ or starch from potatoes. We add value to pulses, oilseeds, grains and small Prairie fruits by utilizing all components to create healthy, nutritious and award winning products such as puree beverages and teas with antioxidants; high fibrefruit leathers and cereals and bakery products and oils rich in omega-3 fatty acids. We are experts at adding value to food

  14. We continually provide new business opportunities to entrepreneurs and established food manufacturers. By discovering new uses for beans, lentils, peas, millet, saskatoons, sea buckthorn, birch sap and chaga mushrooms. By helping to obtain Canadian regulatory approval for pea fibreand UK approval for saskatoons, thereby creating new markets for these products. By connecting growers with food processors. We are experts at adding value to food

  15. KEY PROCESS OF BUSINESS

  16. The New Story Build a brand plan for food production from the Prairies – “Prairie Food - Healthy and Safe” Encourage farmers, communities and other local stakeholders such as Ag Independent Retailersto collaborate on local initiatives to add value to local production. And by doing so, find the economic viability all parties desperately need to survive and thrive. Take full advantage of the enormous incentives and resources our government has provided to get started.

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