TORONTO – Consumers and food producers may soon be able to reap the benefits of blue or purple wheat.
Scientists at the Guelph Food Research Centre of Agriculture and Agri-Food Canada, in conjunction with the University of Saskatchewan, have been studying the potential of the unusually coloured grain as a food ingredient and for its antioxidant values, said research scientist Dr. Elsayed Abdelaal.
Let’s Eat! April 26th at 6!
Come out for a celebration of local foods, friendship, and community. The annual “Let’s Eat!” dinner will be catered once again by