Canada showcases its food to the world

Canada is internationally renowned for snow-capped mountains and rolling prairies, but people around the globe are now starting to recognize Canada for producing world-class food.

As the world's attention is turned to Vancouver for the 2010 Winter Olympics, the Government of Canada invited six of Canada's top chefs from across the country to serve international media an array of Canadian culinary delights. Canadian producers of beef, pork and other products joined Agriculture Minister Gerry Ritz to serve reporters breakfast and answered questions about Canadian food and agriculture production.

At the breakfast, the menu consisted of sizzling pork sausage, given a distinctly Canadian flavour by braising the sausages in Ontario apple cider and complementing them with fluffy cream-cheese stuffed French toast dripping with maple syrup. Asian-style braised ribs falling off the bone, served with Asian barley and cornmeal congees, were in high demand.

Canadian farmers showcased the top-quality products they produce with world-leading agricultural research. Canada is the third largest producer and exporter of pork and Canadian pork is known for its color, texture and firmness, as well as its yield, and ease of cutting. Canada is also one of the world's top 10 beef producers and exporters. Chefs say they prefer Canadian beef because it's finished with
grain, properly aged and marbled, and as a result, it has an extraordinary taste and texture.

Canada is also the creator of canola oil—an oil containing the least amount of saturated fat of any common edible oil. The U.S. Food and Drug Administration authorized a qualified health claim for canola oil on its ability to reduce the risk of coronary heart disease because of its unsaturated fat content.

Lentils and dry beans are another major export from Canada, gaining favour in Asian markets—as well as others—for their quality and nutritional benefits. And of course, Canada has been selling wheat far and wide for over a century; its durum wheat is known the world over for its “bite” and prized by pasta makers everywhere.

The quality of Canada's food exports starts with all the right basic ingredients: a clean, natural landscape (the world's second largest landmass), the largest freshwater lake system, a temperate overall climate with many micro-climates, and oceans on three sides. Its status as one of the most highly educated populations in the world has helped to create a strong network of agricultural researchers and food scientists that continuously seek ways to improve the taste, texture, heath benefits and practical use of Canadian products.

Meanwhile, Canada has a cultural diversity that has helped its cuisine blossom into a unique fusion of traditional and innovative. Canadian farmers set the bar high when it comes to producing safe, delicious, high-quality foods. From the basics, like livestock, grains and pulses, to the native-influenced maple syrup, to the more exotic smoked salmon, lobster and wines—especially Icewine—Canada's food
and agriculture sector is diverse, innovative and its products are in hot demand.