Farms.com Home   Ag Industry News

Canada’s largest mushroom producer sold to Irish company

Fyffes purchases Highline Produce for $145M

By Diego Flammini
Assistant Editor, North American Content
Farms.com

Highline Produce Ltd., the largest mushroom producer in Canada, has been sold to Ireland’s Fyffes PLC for $145 million.

As part of the deal, Fyffes acquired 100 per cent control of Highline, but company operations will largely remain the same.

“I want to make it very clear, it’s business as usual,” Highline CEO Glenn Martin said in an interview with the Windsor Star.

The current management team will continue to run Highline’s facilities in Leamington, Kingsville, Bloomfield and Montreal; and the company’s 1,150 employees will remain on staff.

Highline MushroomsFyffes

As Canada’s largest mushroom grower and the world’s largest organic mushroom producer, Highline sells more than 26 million kilograms of mushrooms annually.

Fyffes is headquartered in Dublin, Ireland, has been in business for more than a century and is one of the largest fresh-food distributors in Europe. The company has operations on two other continents and last year’s revenues totaled approximately $1.8 billion.

David McCann, Fyffes chairman, said in a release that the company looks forward to working with the management staff at Highline to develop the business.

When it comes to mushrooms in Canada, Mushrooms Canada says white and brown mushrooms make up 90 per cent of the Canadian mushroom crop.

Canada produces about 105 million kilograms annually, with Ontario accounting for about 57 per cent of the total, followed by British Columbia at 27 per cent.

Join the discussion and tell us your opinion of Highline’s sale to Fyffes. If you’re a mushroom farmer, does it concern you in any way?


Trending Video

Dr. David Rosero: Fat Quality in Swine Diets

Video: Dr. David Rosero: Fat Quality in Swine Diets

In this episode of The Swine Nutrition Blackbelt Podcast, Dr. David Rosero from Iowa State University explores the critical aspects of fat quality and oxidation in swine diets. He discusses how different types of lipids affect pig performance and provides actionable insights on managing lipid oxidation in feed mills. Don’t miss this episode—available on all major platforms.

Highlight quote: "Increasing levels of oxidized fats in swine diets reduced the efficiency of feed utilization, increased mortality, and led to more pigs being classified as culls, reducing the number of full-value pigs entering the finishing barns."

Meet the guest: Dr. David Rosero / davidrosero is an assistant professor of animal science at Iowa State University. His research program focuses on conducting applied research on swine nutrition and the practical application of smart farming. He previously served as the technical officer for The Hanor Company, overseeing nutrition, research, and innovation efforts.