Farms.com Home   Ag Industry News

The Ottawa Valley Farm Show begins

The OVFS celebrates its 90th year

By Jennifer Jackson

Ottawa’s largest farm show is kicking off its 90th year – and farmers will not want to miss it. The Ottawa Valley Farm Show (OVFS) runs from Mar. 14 to 16 at the EY Centre in Ottawa and features some 350 exhibitors.

What first began as a seed fair in 1927, now offers everything from antiques to equipment, and livestock displays to tools.

Exhibitors will present a wide array of information and farmers can expect the latest in agriculture products, according to Tom Van Dusen, OVFS general manager.

“We usually get the latest innovations and technologies on display at the show,” he says. “Drones have made a big appearance in the past,” for example.

The show will cater to farmers of all ages, with entertainment ranging from bingo to a tailgate gathering for Junior Farmers.

OVFS Photo

“We welcome the youngest to the oldest, and all in-between,” Van Dusen says. “The farmers keep coming (and) they bring their grandkids. There is as much of a social aspect as there is shopping.”

The third day of the exhibit will house the Prestigious Pedigreed Seed Auction. Benefits from the sale go to the Children’s Hospital of Eastern Ontario – the OVFS has raised some $130,000 for the hospital to this day, according to Van Dusen.

Other show highlights include live music, cookie decorating contests, a souvenir barn and a craft brewery session discussing barley and hops.

This year, the show has partnered with Foodland Ontario, Chicken Farmers of Ontario, Ontario Pork and Beef Farmers of Ontario to provide local meals each day of the fair.

For the first time, farmers can pre-buy tickets on the OVFS website for a reduced cost of $9. Tickets are also available at the door for $12.

Farmers can find a schedule of events on the OVFS website.

Stop by the Farms.com booth (#2413) to enter to win a Husqvarna chain saw.


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.