Canadian Prairie Garden

Size: px
Start display at page:

Download "Canadian Prairie Garden"

Transcription

1 Canadian Prairie Garden Extraordinary Ingredients + Innovative Processing Exceptional Food Products

2 Canadian Prairie Garden Purees becomes a reality The Vision was where it started and then. Pilot scale equipment for proof of concept innovative technology adapted Commercial Process Plant installed First steam fusion cooking process plant of its kind in the world 10 year exclusive license

3 Canadian Prairie Garden Puree - Timelines Operational with full scale production & sales CGP is a fully HACCP compliant facility Producers provide a Letter of Guarantee certifying strict policies and guidelines as stipulated by CFIA for food safety and quality Kosher - Circle U (Kashruth Division of the Union of Orthodox Jewish Congregations of America) Halal Certified Islamic Food and Nutrition Council of America Organic Standard - FDC already Organic Certified OPAM accredited by CFIA to National Standards of Canada Certificate of Analysis on all products microbial Full traceability system already in place

4 The Owners Martin Pollock, Kelly Beaulieu, Harvey I. Pollock, Q.C.

5 About Manitoba Vegetable Production Existing commercial-scale vegetable production in Manitoba Clustered around Portage la Prairie Approximately 5,600 acres under production all retail 80,000 irrigated acres with associated storage facilities Growers already have CFIA & HACCP approved farms

6 Value-added Opportunity 30-60% of all vegetable production discarded at the field level due to minor defects shape, size, blemishes

7 Prairie Excellence: The Land, the Growers, the Crops Growing Conditions 130,000 sq miles Chernozemic soils No heavy metal contaminants Irrigation from rivers that empty to Lake Manitoba Diurnal effect creates sweeter vegetables The Growing Practices and Facilities Pesticide reduced production - climate Technologically advanced harvesting and storage facilities Growers can provide 5 times their current crop yields Tremendous potential for organic farming The Crops Over 110 vegetable types established vegetable growing area Berry crops including Saskatoon Berries, raspberries, strawberries Pulse crops beans, peas, chickpeas, lentils

8 Puree Types Available Carrots Cauliflower Broccoli Sweet corn Pumpkin Squash (Butter Nut) Chickpea Navy Bean Lentil Field bean and Field peas Red & yellow beets Zucchini Kale Onion Shallot Asparagus Sweet potato Saskatoon Berry Raspberry Sweet Peas Turnip, Rutabaga Parsnip

9 Process Innovation + Unique Processing System = Unique Products Retains the product s quality - colour, flavor, texture and nutritional attributes, Healthy, no additives or preservatives required Environmentally friendly, shelf stable Cauliflower puree other aseptic systems cannot package this vegetable Bean puree, chickpea, lentil, pea purees currently does not exist in aseptic format Saskatoon Berry Red Beet

10 A Truly GREEN Process Utilizing all production from a field Low Energy consumption 30% less than alternate aseptic systems Conserving of Water 30% reduction in usage and waste Recyclable packaging and Reusable totes Ambient storage and transport No high energy refrigeration or freezer required

11 Process Capacity Annual capacity of M kgs Growers easily able to supply this production currently NOT a seasonal business stored vegetables such as carrots, beets, onions, parsnips, potatoes, sweet potatoes are available 8-12 months of the year and pulses are available year around Ability to create many packaging sizes at the same time Food Service buyers are quality conscious seeking gourmet quality purees for restaurants Food manufacturers seeking ingredients for soups, sauces, packaged foods, smoothies, bakery goods (a price sensitive market)

12 Canadian Prairie Garden Purees Food service customers use 5-10 kg pouches for soups, sauces, pastas, smoothies, baking & beverages

13 Canadian Prairie Garden Purees Food ingredient markets for food manufacturers CPG purees have no additional ingredients or preservatives 240 kg drum Allows for clean labels Pulse crops additional functional characteristics texture & viscosity enhancement, adding nutrients and quality to bakery, pasta, cereals, beverages, dairy-free products 1300 kgs totes

14 R&D Process Capacity R&D system runs small batches at 240 kg/hr Ongoing R&D for new product development Have already created several unique new products Customer formulations for recipe development We also actively educate our customers about: FDC business incubator, lab & product testing facilities Richardson Centre for Nutraceuticals and Functional Foods

15 Endless Possibilities