Do Ontario grain farmers grow GMOs?

Yes, Ontario grain farmers grow genetically modified (GM) soy and corn. However, they also grow conventional soy and corn. There is no such thing as genetically modified barley, oats, or wheat.

GM crops have been cultivated for more than two decades, and food produced from them has been eaten and enjoyed by billions of people worldwide with no harm to humans. GM crops help farmers fight plant pests and diseases, grow their crops with less water, and minimize inputs like fertilizer and spray herbicides. GM crops do not cause allergies, cancer, infertility, ADHD, autism, or any other diseases or conditions.

Health Canada and the Canadian Food Inspection Agency have declared that GM crops are as safe as non-GM crops. They are not alone in this view. Regulatory agencies around the world, as well as highly regarded international organizations like the World Health Organization, have all endorsed the safety of these crops. A GM crop can take up to 13 years of research and rigorous testing and cost close to $150 million before it is brought to market.

In May 2016, the United States National Academy of Sciences released its report, Genetically Engineered Crops: Experiences and Prospects, a holistic analysis of “the purported positive and adverse effects of [GM] crops”. The committee members responsible for the report evaluated 1,000 scientific articles, received input from scientists, industry, and environmental group, and took comments from the public throughout the process; after two years of research, the report concluded that GM crops are as safe as conventional crops. You can read the report here.

The decision to grow GM or conventional crops is one made by the individual farmer – they are not forced to grow any kind of seed by big companies. They choose their seed based on what they know grows best on their land, in their local climate, and according to consumer demand. Not all Ontario grain farmers grow GM corn and soy; for example, if their soil quality allows it (and a variety of other factors), farmers can grow “Identity Preserved” non-GM soybeans that command a significant premium on the market.

Good in Every Grain at the Royal Agricultural Winter Fair

The Growing Connections trailer on Canada Day

From Farm to Shelf!

As the local food movement heats up with popularity, Ontarians have become more conscious of where the food on their plate comes from.  What many don’t realize is that products we use every day, whether in the kitchen, bathroom or garage, contain locally grown grain products such as grain corn, soybeans and wheat!

Did you know?

  • Some soap products contain wheat protein – an excellent antioxidant with superior conditioning and protective properties as well as wound healing abilities.
  • Sorbitol, made from grain corn, is used in toothpaste to help keep it soft and smooth.  For those of you who forget to put the lid on your toothpaste tube, sorbitol also helps to prevent toothpaste from drying out when exposed to air for a long period of time!
  • Crayons made from soybeans are safer for children to use as they are less toxic being made from renewable sources.  The colours of soy crayons are also brighter and glide onto paper smoother than others.  Fun fact: one acre of soybeans will make a whopping 82,000 crayons!

From November 7th to 16th we’ll be at the Royal Agricultural Winter Fair showcasing the versatility of grain products, with a pantry filled with things you may never know came from grains!

Make sure to check out our Facebook page, as we’ll be hosting giveaways throughout the week with Family Packs to The Royal Agricultural Winter Fair!

Busy 2014 season for Grain Discovery Zone

After seven months, 25 events and 15 000 kilometres, the Grain Farmers of Ontario’s interactive display, Grain Discovery Zone, is wrapping up a busy 2014 season. Since April, the Grain Discovery Zone has attended a variety of events across Ontario, each with unique ways of promoting Ontario’s vibrant agriculture sector. Highlights include attending the oldest annual fair in Canada at the 203rd fair in Williamstown, taking the MS Chi-Cheemaun ferry to Manitoulin Island, and being part of the tractor parade at the East Kent Vintage Equipment Show in Ridgetown.

The final stop for the Grain Discovery Zone this year will be at the Royal Winter Agricultural Fair in Toronto from November 7-16th. Grain Farmers of Ontario’s Growing Connections trailer will also be attending.

The Grain Discovery Zone trailer features a corn box with tractors and farm implements. Also included is a 50” TV screen that presents trivia questions and videos featuring Ontario grain farmers while learning about production practices and end-uses for Ontario grains.

If you would like to have the Grain Discovery Zone attend your event, please submit a request through our website, or contact Anita D’Sylva at 1-800-265-0550 or

Harvest On Hold… Until Spring?

Corn Field in February

We’ve heard a lot about the wet conditions that have held up harvest in much of Ontario this year. The rain continues to fall as temperatures dip through the end of October, and some Ontario corn farmers are starting to consider a unique solution: leaving the corn in the field until the weather gets warmer in Spring.

In many late-planted fields there just hasn’t been enough warm weather for the crop to mature. Peter Johnson, a crop specialist with the Ontario Ministry of Agriculture, Food and Rural Affairs says: “If you try to combine that now it would break up badly”, referring to immature corn fields with a moisture content still much too high.

Leaving corn in the fields is a risky prospect: too much snow can bury and damage the crop. Corn, like winter wheat, can survive the cold weather, provided it doesn’t suffer too much snow or ice damage. Still, it’s a rare practice: according to the London Free Press, farmers in the London area last harvested corn in the spring in 1992.

Farmers who don’t want to wait can try harvesting now, but drying after harvest can be very expensive, especially when the crop’s moisture content is as high as it will likely be for most in an extreme case like this year. There’s still time for farmers to get their crops off if the weather is favourable in the next few weeks, but it’s increasingly likely that we’ll be driving by fields full of corn this winter.

Beyond Ethanol (from Ontario Grain Farmer)

Learning about ethanol on the Growing Connections trailer on Canada Day

This is just an excerpt from an article of the same name that appeared in the October 2014 issue of Ontario Grain Farmer. Please make sure to visit to read Treena Hein’s full article.

Last week we looked at corn ethanol production in Ontario, but ethanol isn’t the only Ontario-produced corn specialty product. The October 2014 issue of Ontario Grain Farmer magazine profiled GreenField Specialty Alcohols’ a Brampton-based GreenField Naturals product development division.

Corn oil is a valuable byproduct of the ethanol production process. The fermentation process also creates carbon dioxide, which can be sold off or moved to greenhouses. GreenField Naturals is also experimenting with methods to cleanly remove vitamin-rich germ and bran from the grains leftover from fermentation (“distillers’ grains”).

To learn more about alternative uses of corn and ethanol-derived products, read the rest online at Ontario Grain Farmer.

Five Tips for Quick and Healthy School Lunches

Whole grain pita crisps

Cara Rosenbloom, Registered Dietitian & mom

You’re out of bread, can’t find a water bottle and the school bus will arrive in four minutes. Is this a familiar scenario in your house? If making your child’s lunch seems stressful, here are five tips to ensure their lunchbox is filled with healthy, quick options.

Think about balance: Use a lunch container with divided compartments, so you remember to add the four food groups:

Vegetables and Fruit: such as carrots, grapes and watermelon
Grain Products: such as whole grain bread, corn bread and bulgur
Milk and alternatives: such as cheese, milk and yogurt
Meat and alternatives: such as tofu, eggs and chicken

Stock convenient items: You can still include whole grains without preparing ingredients from scratch! Use whole grain breads, wraps and crackers to get Canada’s Food Guide’s recommended Grain Products at lunchtime. Choose foods that list 100% whole grain as the first ingredient.

Use the freezer: Stock your freezer with items that can be defrosted for quick lunches:

  • Quick-to-cook vegetables like peas as great additions to grain-based salads.
  • Whole grain breads for quick sandwiches and wraps.
  • Sliced peaches, pineapple or mango for fruit salad or kebabs.
  • Convenience tip: you can prepare and freeze soy butter and jam sandwiches, which can be slipped into lunch bags as-is – they will defrost by lunch!

Organize a snack drawer: For easy snacks, pre-fill containers with trail mix made with soy nuts, raisins and whole grain cereals. You can also have a snack drawer in the fridge, filled with ready-to-go Greek yogurt, cheese strings or hummus cups.

Have a “go-to” lunch: When supplies are low, don’t stress. Have a staple lunch in mind – one that’s made from on-hand ingredients. The go-to lunch for my daughter is whole grain crackers, cheese cubes and soy butter, artfully arranged in paper muffin cups in a square container. With some fruit on the side, lunch is ready.

To learn more about the goodness of grains, visit