Blog

A new vision, mission and strategic plan for Cigi were key outcomes in 2017-18, a year that will be remembered as a milestone for the organization following the establishment of a new funding model and governance structure in June 2017. For the first time in Cigi’s history, farmers and grain companies are now contributing equally … continue reading →

It remains one of the most read stories on the Cigi web site: “Did you know there’s a difference between pasta and noodles?” published back in August 2015 and readers continue to seek it out.  As the article explains, pasta and noodles are two distinctly different products but often times the terms are used interchangeably.  … continue reading →

Over the last several years Canada Western Red Spring has become the high-protein wheat of choice in Nigeria, replacing U.S. imports that once dominated the market. “Canada is their major supplier of high-quality, high-protein wheat, and demand is growing,” says Esey Assefaw, Head of Cigi Asian Products and Pasta Technology. “But it doesn’t mean we … continue reading →

Invitations seeded through the western Canadian wheat commissions resulted in 89 producers from Alberta, Saskatchewan and Manitoba attending the popular Combine to Customer programs at Cigi during January, February and March of this year. The Combine to Customer program, or “C to C” (as it is called by program alumni and Cigi staff), has become … continue reading →

When pulses are used as ingredients in food products, pulse variety and growing location can have an impact on end-product quality, according to a Cigi study, suggesting attributes important to the food industry should be considered in the development of new pulse varieties. Peter Frohlich, Cigi Manager of Pulses and Special Crops, says results from … continue reading →