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Producing canola with an edge, just like coffee or wine

May 15, 2017
By The Toronto Star

"Terroir" is the way the geography, geology and climate of a location interact with plant genetics. The mingling results in distinct biochemistry and characteristics, especially in taste and colour. It’s usually the domain of high-value food and beverages, and now, is a marketing technique for the widely grown commodity canola. | READ MORE


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