YOUR GUIDE TO CANADA’S FRESH FOOD SECTOR: FRUITS, VEGETABLES, POTATOES, AND PULSES The Fall 2025 | Issue #1 Canada Post Mail Publications Agreement Number: 40609661Fall 2025 | 3 Your guide to Canada’s fresh food sector: fruits, vegetables, potatoes, and pulses. Published By: Matrix Group Publishing Inc. Return all undeliverable addresses to: 309 Youville Street Winnipeg, MB R2H 2S9 Toll-Free: (866) 999-1299 Toll-Free Fax: (866) 244-2544 sales@matrixgroupinc.net www.matrixgroupinc.net Canada Post Mail Publications Agreement Number: 40609661 President & CEO Jack Andress Operations Manager Shoshana Weinberg sweinberg@matrixgroupinc.net Senior Publisher Jessica Potter jpotter@matrixgroupinc.net Publishers Julie Welsh, Christine Scarisbrick Editor-in-Chief Shannon Savory ssavory@matrixgroupinc.net Editors Paul Adair, Jenna Collignon, Rich Cowan, Kaitlin Vitt Finance / Administration Lloyd Weinberg, Nathan Redekop accounting@matrixgroupinc.net Director of Circulation & Distribution Lloyd Weinberg distribution@matrixgroupinc.net Sales Manager Jeff Cash jcash@matrixgroupinc.net Matrix Group Publishing Inc. Account Executives Ana Baez, Colleen Bell, Jackie Casburn, Chandler Cousins, Rich Cowan, Paolo Cruz, Rob Gibson, Wilma Gray-Rose, Jim Hamilton, Craig Hornell, Frank Kenyeres, Brendan Kidney, Sandra Kirby, Andrew Lee, Ian MacGregor, Brian MacIntyre, Chad Morris, Lynn Murphy, Monique Simons Layout & Design Cody Chomiak Advertising Design James Robinson ©2025 Matrix Group Publishing Inc. All rights reserved. Contents may not be reproduced by any means, in whole or in part, without the prior written permission of the publisher. To advertise in the next edition of the Produce & Pulse Journal , please e-mail sales@matrixgroupinc.net or call (866) 999-1299. CONTENTS Field to fork favourites Celebrate the best of Canada’s bounty, from vibrant berries and hearty pulses to golden potatoes and fresh vegetables. Here we share recipes that are as delicious as they are inspiring, from a crispy potato croquette, to a fragrant Moroccan-spiced tagine, and a show-stopping mixed berry pavlova. Navigating uncertainty In an era of global trade turbulence and rising input costs, Canadian pulse, produce, and potato growers continue to adapt. Thinking inside the box From groceries to global shipping, corrugated cardboard quietly keeps Canada’s economy moving. Rooted in Alberta From a small 2.5-acre field to a thriving 175- acre operation, Great North Seed Potatoes has grown its roots deep in Alberta soil. Discover how Klaas and Joyce Bakker turned hard work, innovation, and community spirit into a seed potato success story that’s feeding Canada from the ground up. Cultivating connection, confidence, and change Women in agriculture are finding strength through connection and shared stories – building networks that empower personal and professional growth. Intelligent light for intelligent growing In today’s high-stakes growing environment, lighting isn’t a fixed cost – it’s a profit driver. Discover how advanced dynamic LED systems give growers real-time control over spectrum, intensity, and timing to boost yield, cut energy costs, and future- proof their operations. Index to Advertisers 04 08 11 14 17 19 22 The4 | Your guide to Canada’s fresh food sector: fruits, vegetables, potatoes, and pulses Truffle Potato Croquettes with Parmesan and Chive Aioli Why it’s five-star These golden, crispy croquettes are creamy on the inside with a luxu- rious hit of truffle oil and Parmesan. Served with a vibrant chive aioli, they make a sophisticated starter that feels gourmet while staying comfortingly familiar. Ingredients (serves 6–8) For the croquettes: • 2 lbs russet potatoes, peeled and boiled • 2 tbsp unsalted butter • ½ cup Parmesan cheese, finely grated • 1-2 tsp truffle oil (adjust to taste) • Salt and black pepper, to taste • 1 cup all-purpose flour • 2 eggs, beaten • 1-1½ cups panko breadcrumbs • Vegetable oil, for frying For the chive aioli: • ½ cup mayonnaise • 1-2 tsp lemon juice • 2 tbsp fresh chives, finely chopped • Salt and pepper, to taste Directions 1. Prepare the potatoes: Boil peeled potatoes until tender, drain, and mash with butter, Parmesan, truffle oil, salt, and pepper. Let the mixture cool completely. 2. Shape the croquettes: Form the potato mixture into small cylinders or balls. 3. Bread the croquettes: Dredge each croquette in flour, dip in beaten egg, then coat with panko breadcrumbs. Ingredients (serves 4) • 1 cup green or brown lentils, rinsed • 1 can (540 mL) chickpeas, drained and rinsed • 2 tbsp olive oil • 1 large onion, finely chopped • 3 garlic cloves, minced • 1 tbsp fresh ginger, grated • 2 tsp ground cumin • 1½ tsp ground coriander • 1 tsp smoked paprika • ½ tsp cinnamon • ¼ tsp cayenne (optional) • 1 can (398 mL) diced tomatoes • 3 cups vegetable broth • ½ cup dried apricots, halved • 1 preserved lemon, rind finely chopped (or zest of 1 fresh lemon + juice) • Salt and pepper, to taste • Fresh cilantro or parsley, chopped, for garnish • Cooked couscous or basmati rice, to serve Directions 1. Sauté aromatics: In a heavy pot or dutch oven, heat olive oil over medi- um heat. Add onion and cook until golden, about 6-8 minutes. Stir in gar- lic and ginger; cook 1 minute more. 2. Bloom the spices: Add cumin, cori- ander, paprika, cinnamon, and cay- enne. Stir for 30 seconds to release fragrance. 4. Fry: Heat vegetable oil in a deep pan to 350°F (175°C). Fry cro- quettes in batches until golden brown, about 3-4 minutes. Drain on paper towels. 5. Prepare aioli: Mix mayonnaise, lemon juice, chopped chives, salt, and pepper in a small bowl. 6. Serve: Plate the croquettes and driz- zle with or serve alongside the chive aioli. Garnish with extra chives or a sprinkle of Parmesan for a finishing touch. Chef’s tip: • For an extra indulgent version, stuff each croquette with a cube of melt- ing cheese like Gruyère or Fontina before breading. Moroccan-Spiced Lentil and Chickpea Tagine with Preserved Lemon and Apricots Why it’s five-star This dish layers warm spices, bright citrus, and slow-cooked richness into a deeply flavourful plant-based main that feels luxurious – no meat required. The lentils and chickpeas soak up a fragrant sauce of tomatoes, cinnamon, cumin, and coriander, finished with preserved lemon and apricots for a perfect sweet- savoury balance. • FIELD TO FORK FAVOURITES • THE APPETIZER • • THE MAIN COURSE •Fall 2025 | 5 blueberries and raspberries add a burst of natural flavour and colour. Elegant, seasonal, and distinctly Canadian. Ingredients (serves 6–8) For the meringue: • 4 large egg whites, at room tem- perature • 1 cup granulated sugar • 1 tsp vanilla extract • 1 tsp cornstarch • 1 tsp white vinegar For the maple whipped cream: • 1 cup heavy cream, chilled • 2 tbsp maple syrup (preferably Canadian Grade A) • ½ tsp vanilla extract For the topping: • ½ cup blueberries • ½ cup raspberries • Note: Any berries will do! Add straw- berries, peaches, nectarines, plums – anything that is in season will shine! • Optional: mint leaves for garnish Directions 1. Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper and draw a 7-inch circle as a guide. 2. Make the meringue: In a clean, dry bowl, beat egg whites on medium speed until soft peaks form. Gradu- ally add sugar, one tablespoon at a time, beating until stiff, glossy peaks form. Fold in vanilla, cornstarch, and vinegar gently. 3. Shape and bake: Spoon the meringue onto the circle, smooth- ing edges and creating a slight well in the center for the filling. Bake for 60-70 minutes, then turn off the oven and let it cool completely inside with the door slightly ajar. 4. Whip the cream: Beat the heavy cream with maple syrup and vanilla until soft peaks form. 5. Assemble: Just before serving, spoon the maple whipped cream into the meringue center and top with berries. Garnish with mint if desired. Chef’s tip: • For extra texture, lightly macerate the berries in a teaspoon of maple syrup and a squeeze of lemon for 10 minutes before topping. • Serve immediately to keep the meringue crisp. 3. Simmer: Add lentils, chickpeas, tomatoes, broth, and apricots. Bring to a boil, then reduce heat and sim- mer uncovered for 25-30 minutes, stirring occasionally, until lentils are tender and sauce thickens. 4. Finish: Stir in preserved lemon, sea- son with salt and pepper, and sim- mer for 5 more minutes. 5. Serve: Spoon over couscous or rice and top with chopped herbs and a drizzle of olive oil. Chef’s tip: • For extra depth, roast the chick- peas first with a dash of olive oil and paprika until crisp, then stir them in at the end for texture. Canadian Mixed Berry Pavlova with Maple Whipped Cream Why it’s five-star Light, crisp, and ethereally sweet, pavlova is a show-stopping dessert per- fect for showcasing local berries. The meringue base is delicate and airy, the whipped cream is subtly sweetened with Canadian maple syrup, and fresh • THE DESSERT • Canadian white wine pairings to accompany the Moroccan-spiced lentil and chickpea tagine 1. Riesling (Ontario or British Columbia) »Why it works: Riesling’s crisp acid- ity and hint of sweetness balance the earthy spices and sweetness from the apricots. A medium-dry Riesling enhances the tagine’s flavors without overpowering them. 2. Sauvignon Blanc (British Columbia) »Why it works: The zesty acidity and citrus notes of Sauvignon Blanc cut through the richness of the dish, while its herbaceous qualities complement the spices. 3. L’Acadie Blanc (Nova Scotia) »Why it works: This hybrid grape pro- duces wines with floral and hon- eyed aromas, offering a fuller body that pairs well with the hearty lentils and chickpeas. For a non-alcoholic choice, a sparkling mint and citrus cooler is easy to make. »Why it works: This refreshing, lightly sweetened beverage balances the richness of the tagine and comple- ments the preserved lemon and apricot notes. The sparkling water adds a festive touch, while the fresh mint and citrus bring brightness to the plate. Ingredients (serves 4) • 2 cups sparkling water (chilled) • 1 cup fresh orange juice • ½ cup fresh lemon juice • 2 tbsp honey or maple syrup (adjust to taste) • 1 small handful fresh mint leaves • Ice cubes • Orange or lemon slices, for garnish Directions 1. In a pitcher, combine orange juice, lemon juice, and honey or maple syrup. Stir until sweetener dissolves. 2. Lightly muddle the mint leaves in a small bowl to release flavor, then add to the pitcher. 3. Add ice cubes and pour in sparkling water. Stir gently to combine. 4. Serve in tall glasses, garnished with extra mint leaves and citrus slices. • THE PAIRINGS •Fall 2025 | 7 The The Produce & Pulse Journal is a new must-read, full-colour, glossy stock magazine tailored to the country’s fruits, vegetables, potatoes, and pulses sectors. Launched Fall 2025, each issue of this biannual publication hits the hands of growers, processors, suppliers, and decision-makers who are shaping Canada’s agrifood landscape. Advertising in it means your message won’t get lost in the shuffle. From coast-to-coast distribution to tailored placement at major industry events – including the Great Lakes Fruit, Vegetable & Farm Market EXPO, the International Potato Technology Expo, and the CPMA Convention & Trade Show – your brand will be front and centre, seen by the people who matter most. YOUR BRAND IN THE SPOTLIGHT: Be part of a publication that doesn’t just inform: it inspires, connects, and drives success across the sector. Canada’s fresh food industry is booming – and your brand deserves a front-row seat. Secure your spot now and position your company as a leader in Canada’s vibrant produce and pulse industry. Don’t just reach your audience, engage them where they are paying attention most. T o review the 2026 media kit, call 866-999-1299 or email sales@matrixgroupinc.net.Navigating uncertainty • FEATURE In an era of global trade turbulence and rising input costs, Canadian pulse, produce, and potato growers continue to adapt. Fall 2025 | 9 there is up to seven million tonnes of peas and lentils grown every year. Pea exports to India were expected to be duty-free until the end of March 2026, but we’re always watching what’s going to happen because India has a history of either extending tariff-free deadlines or reinstating tariffs. Monitoring trade with India is definitely on our radar. PPJ: Looking to the United States specifically – do you see Canadian growers being protected by the Canada-United States-Mexico Agreement (CUSMA)? What has the impact of trade turmoil south of the border been on industry stakeholders? Anderson: The majority of agriculture commodities that continue to flow are CUSMA compliant, so long as everyone is properly filling out their paperwork. However, for some of the smaller proces- sors and exporters, it can be a little tricky to follow the complexities of CUSMA to ensure compliance, and maybe some are not filling out the paperwork correctly. At the same time, following the impo- sition of the U.S. tariffs earlier this year, Canadian consumers have really got behind the ‘Buy Canadian’ movement in grocery stores, and will pretty much buy anything that isn’t imported from the United States. This has resulted in Cana- dian importers more often bringing in goods from Mexico or Europe if they have suppliers available. We’re not sure if this is a trend that will continue or if it’s just a result of the consumer sentiments in the moment, but it is something to watch. India for the better part of a decade. While it does affect the sector a bit, we’ve seen higher tariffs in the past and lentils are still flowing to India. Regarding potatoes, Alberta is still doing well, as is Manitoba – although production in Manitoba is down a little from the big crops we saw in 2024, which resulted in reduced contract prices for processing potatoes this year. However, all-in-all, there was still profitability on potatoes in western Canada, and the sec- tor remains strong. Across eastern Canada, the weather has been drier than usual, and the crops have been smaller. Seed potatoes from Prince Edward Island are still banned from export into the United States due to potato wart, which was found several years ago. However, seed potatoes from the rest of Canada still flow freely to the United States, so just a small fraction of our total production is impacted. PPJ: You mentioned tariffs with India. It can often be hard to remember that there are other market forces aside from those coming out of the United States. Anderson: For sure. When India first applied the 10 per cent tariffs to lentils, nobody was really talking about it because tariff threats from the United States were taking up all the oxygen in the room, and a 10 per cent tariff just didn’t make the headlines. That’s unfor- tunate because, while pulse production isn’t as big in Canada as commodities like canola or wheat, it’s still significant – particularly for western Canada, where W hether it’s tar- iffs or trade wars, turn on the news today and it seems as though all we hear about is economic uncertainty, and it can be difficult cutting through the noise to discern what it means for Can- ada’s pulse, produce, and potato sectors. To get answers, The Produce & Pulse Journal turned to Farm Credit Canada’s (FCC) Senior Economist, Leigh Anderson to gain his perspective on the opportu- nities, challenges, and trends affecting Canadian growers. Editor’s note: This interview has been edited for length and clarity. Produce & Pulse Journal (PPJ): Thanks for the chance to speak about what’s happening for Canadian growers. From your perspective, how is Canada faring? Leigh Anderson: There is lots of uncertainty right now, stemming from tariffs and trade questions not just from the United States but around the world. At the same time, we’re still dealing with the impact of high inflation and food prices over the last few years, which leads to consumers being a bit more cau- tious with their purchases. Right now, India has tariffs on Canadian pulses – 10% on lentils and 30% on yellow peas. The higher tariff on peas will likely impact pea exports to India, but lentils are still making their way there. This situa- tion is nothing new for pulse growers since we’ve gone back and forth on tariffs with With expertise from Leigh Anderson, Senior Economist at Farm Credit Canada. Compiled by Paul Adair, Staff Writer. If there is any way farmers can lock in the crop input prices they’re being offered, that will give them a small edge. If they can increase their production or their yields and – working with their agronomists – grow yields without increasing their overall cost per acre or cost per tonne of production too much, this can go a long way to improving profitability. – Leigh Anderson, FCCNext >