Promoting Canadian Soybeans Internationally

A Canadian Soybean Delegation has recently returned home from a program to Japan. The week-long program visited Osaka and Tokyo from January 18th to 25th and focused on further enhancing Canada’s relationship with Japan.

The delegation met with industry associations, government officials and private corporations to promote Canadian soybeans for food use to potential international buyers, gathered market intelligence from end-users and government officials on soybean market trends in Japan, and gained knowledge of new market opportunities that are available. The delegation included representatives from across the soybean value chain including producers, soybean exporters, and government officials.

The program included two large industry seminars in both Tokyo and Osaka. Over 180 researchers, whole sellers, and soy food manufacturers from the Japanese soy industry attended. This year’s seminars were titled “Canadian Soybeans: A Success Story” which highlighted Canada’s ability and commitment to delivering a high quality product to our customers.

The delegation also visited several soy food manufacturing companies. Here, the delegation toured facilities and gained a better understanding of the dynamic soy food industry in Japan.

Nicole Mackellar is a Market Development Coordinator at Grain Farmers of Ontario and was a part of the delegation. She said initiatives like this outgoing program increase market access for our high-value soybeans.

“The program allows the Canadian delegation to interact first hand with Japanese soyfood manufactures, distributors and researchers,” says Mackellar. “The knowledge obtained is used to better understand the quality characteristics needed in our soybean varieties to meet their needs.”

Japan is Canada’s largest market for food grade soybeans and third largest market in the world. On average over 350,000 metric tonnes are exported each year with a total value of over $225 million. Ontario continues to be the largest exporting port for non-GMO food grade soybeans to Japan. Developing further opportunities in this important market is important for the continued growth of Canada’s soybean industry.

Watch as Grain Farmers of Ontario Resident Chef Jonathan Goodyear gets CHCH Morning Live viewers into the holiday spirit

Slow braised Canadian corn fed beef with creamy polenta

The festive holiday season is well underway, and that means you’re likely up to your elbows in holiday gatherings by now. Chef Jonathan appeared on CHCH Morning Live today to spread the holiday cheer in a gourmet way with some delicious recipes featuring Ontario corn, soybeans and wheat.

Jonathan demonstrated his Slow Braised Canadian Corn Fed Beef with Wilted Garden Chard, Creamy Polenta and Smoked Blue Benedictine, showing us that grains can be a delicious and sophisticated feature at holiday dinner parties.

To watch how him prepare the recipe and try it for yourself at home, please click here

Grain Farmers of Ontario Resident Chef Jonathan Goodyear gets into the holiday spirit on Global Morning

Crispy tofu with ginger edamame

With seasonal celebrations in full swing, are you looking for unique recipes to make your holiday party memorable? How about adding some local flare to your lineup? Our Resident Chef Jonathan Goodyear appeared on Global Morning today and plated a few tasty dishes using Ontario corn, soy and wheat. Host Kris Reyes drooled over Chef Jonathan’s Grilled Korean Short Rib Marinade, a sure-fire crowd pleaser. Did you know about one quarter of products found in your grocery store use field corn in some form during production or processing?

If you’re looking to step outside the box with your entertaining this season try one of these delicious recipes, they are sure to impress!

http://www.www.goodineverygrain.ca/2016/11/10/crispy-tofu-with-ginger-edamame/

Grain Farmers of Ontario Resident Chef Jonathan Goodyear dishes up gourmet grain appetizers on Daytime Toronto

Whipped avocado and cilantro puree with roasted corn tostadas

The time for holidays parties is quickly approaching. Are you ready? To help Toronto prepare, our Resident Chef Jonathan Goodyear appeared on Daytime Toronto Friday and served up gourmet appetizers using grains. Val Cole, the host, was delighted with his savoury Slow Braised Canadian Corn Fed Beef with Creamy Polenta and Smoked Blue Benedictine, using Ontario field corn. Did you know field corn is grown on 51 per cent of Ontario’s cropland each year?

Try dishing up these recipes at your next holiday party or potluck and be sure to let us know what you think.

http://www.www.goodineverygrain.ca/2016/11/10/whipped-avocado-and-cilantro-puree-with-roasted-corn-tostadas/

http://www.www.goodineverygrain.ca/2014/11/10/slow-braised-canadian-corn-fed-beef-with-creamy-polenta/

 

Grains take centre stage at the Royal Agricultural Winter Fair

autumn chicken soup

On November 3rd, Grain Farmers of Ontario Resident Chef Jonathan Goodyear took to the stage at the new Growing Connections exhibit and showed an attentive audience how to make delicious recipes with grains.

Chef Jonathan is honored to be the Resident Chef of Grain Farmers of Ontario and enjoys preparing unique recipes featuring Ontario corn, soybeans and wheat.

“Knowing where your food comes from is so important,” says Chef Jonathan. “As a chef, I owe everything to the farmers that grow the food I prepare every day and allow me to live out my passion for cooking.”

Chef Jonathan prepared three recipes at the Kitchen Stage at Grain Farmers of Ontario’s new booth throughout the day, including Avery Island Salad, Pulled Autumn Chicken Soup with Plump Ontario Grains and Vegetables, and Gluten Free Adobo and Maple Bacon Stuffed Cornbread.

http://www.www.goodineverygrain.ca/2016/11/10/crispy-tofu-with-ginger-edamame/

He was also a guest judge for the finale of the Royal Chef Challenge, where chefs went head-to-head to create tasty dishes using a secret ingredient revealed on stage. This year the secret ingredient was tofu, which was revealed to Chef Justin Downes, Executive Chef at Vineland Estates Winery and Chef Bryan Simmons of Chatterpaul’s just before the semi-finals began.

Both chefs prepared a variety of dishes to be judged by Chef Jonathan, Ontario Minister of Tourism, Culture and Sport Michael Chan, and food writer Mary Luz Mejia. After careful tasting and deliberation, Chef Jonathan and the other judges declared Chef Justin Downes the semi-final winner, who went on to finish second overall at the finale held on November 10.

Chef Jonathan’s custom grain recipes created for Grain Farmers of Ontario were available at the Growing Connections exhibit during the Royal Agricultural Winter Fair. Find them under the ‘Recipes’ tab on the Good in Every Grain website. 

http://www.www.goodineverygrain.ca/2016/11/10/pulled-autumn-chicken-soup-with-plump-ontario-grains-and-vegetables/