Farms.com Home   News

Canadian Ag Could Create $30 billion in Income Over Next Decade

Rekindling productivity growth in Canadian agriculture is a $30 billion opportunity over 10 years according to a new report from Farm Credit Canada’s (FCC) economics team, a Dec. 7 news release said.

“If the agriculture industry can return productivity growth to where it was two decades ago, FCC estimates it would add as much as $30 billion in net cash income over ten years,” J.P. Gervais, FCC’s chief economist, said in the release. “Developing innovative solutions, adopting new technology and leveraging data and insights can boost productivity growth and pay off in a big way for Canadian farms.”

The release noted Canada’s agricultural productivity growth has slowed since 2011 — consistent with global agricultural productivity trends. Agricultural productivity evaluates how inputs such as labour, capital, land, fertilizer and feed are efficiently transformed into outputs such as crops, livestock and aquaculture products. Productivity growth happens when producers increase their output using the same or smaller quantities of inputs. Total factor productivity measures the combined effects of new technologies, efficiency improvements and economies of scaleIt is a key metric for assessing trends in agricultural productivity.

“Between 1971 and 2000 there was steady productivity growth on Canadian farms before hitting a plateau,” Gervais explained. “We are now seeing declining growth with a further decline projected for the next ten years. While that is the current projection, the entire agrifood supply chain can rally around the innovation spirit of farm input manufacturers and suppliers, farm operators, researchers and food processors to restore growth in agricultural productivity towards its peak.”

The $30 billion opportunity that exists for the industry by restoring productivity growth to its historical peak is calculated using a framework that takes into account the relationship between total factor productivity, farm product prices and farm input prices, the release said.

Click here to see more...

Trending Video

2. Unpacking the Complex Nature of Flavour Chemistry in Pea

Video: 2. Unpacking the Complex Nature of Flavour Chemistry in Pea


>> Guidance for Analyzing Flavour Compounds in Peas
>> Relevance of gustation and somatosensory perceptions in research
>> Strategies for identifying perceptible flavour molecules in peas
>> Importance of sensory-guided approaches
>> Research Highlights: Impact of ultra-high temperature processing and storage conditions on pea protein aroma, Molecular origins of off-tastes in pea, Umami in pea protein – MSG levels in commercial samples and importance of umami-enhancing compounds, NMR methods to evaluate protein-flavour binding behaviour and mechanisms

This video is part of the Pulse Discovery Series: Addressing Flavour Challenges in Pulse Ingredients, an in-depth course exploring flavour drivers, processing considerations, and formulation strategies for pulse ingredients.