Ontario Agriculture

The network for agriculture in Ontario, Canada

Ontario Wineries can now sell wine at local farmer's markets. What do you think?

The province of Ontario released a statement today announcing they will be allowing Ontario VQA wines to be sold at local farmer’s markets:

The province is making it easier for consumers to choose Vintners Quality Alliance (VQA) Ontario wine by expanding the LCBO’s new “Our Wine Country” destination boutiques and allowing VQA wines to be sold at farmers’ markets through the renewed Wine and Grape Strategy.

“I’m committed to supporting this innovative industry and I encourage consumers to choose Ontario wines first as they share them with family and friends this holiday season and throughout the year. They’re local, they’re good for our economy, and they support good jobs,” says Kathleen Wynne, Premier and Minister of Agriculture and Food of Ontario.

Other features of the $75 million Wine and Grape Strategy will support local wineries and help the sector grow by:

  • Establishing an Ontario Wine Fund to support key winery and vineyard investments, such as specialized equipment and machinery, and enhanced marketing for the province’s wines locally and globally.
  • Creating a Wine Secretariat to be a one window point for discussions between the province and industry and identifying ways to reduce red tape to help make grape growers and wineries more competitive.
  • .

VQA wine sales in Ontario have increased by $100 million since 2008 — from $168 million in 2008 to $268 million in 2013.

 

On the website WindsorEats.com:

Bernie Gorski, winemaker and owner of Colchester Ridge Estate Winery, says that this isn’t just a big announcement for local wineries but is a huge achievement province-wide.

“It helps give us access to a market we’ve been restricted from since 1920,” Bernie explains. “It’s nice to see our government working with us .”

He goes on to say that he expects a huge impact to be able to sell wines in an area they’ve never been able to before.

“Having a broader market cannot be a bad thing,” he says. “It’s a major achievement for wineries in Ontario and we’re very pleased to be in business at this time while it’s happening.”

What do you think?

Views: 1815

▶ Reply to This

Replies to This Discussion

Great new reason to go to local farmers' markets.

I will be buying some wine there now.

Beep Beep! 


NOTILLvilleDec 16, 7:40pm via Twitter for BlackBerry

@OntAg they've been doing it in Saskatchewan for a couple of years now to rave reviews. Welcome to enlightened farmer's marketing!


qaashDec 16, 6:17pm via Web

@ethicalgourmet @OntAg Great news! I hope we see some soon at @CoventMarket in #LndOnt


agecprof6:08am via iOS

Good, but won't loosen the LCBO monopoly: 

I have to seriously question how Ontario has the right to continual monopoly control of alcoholic sales.

I believe the Crown right to control alcohol in parts of Ontario/Quebec stems from a 17th century Royal Proclamation (if it has been rescinded, please advise, as I have not found that component) but conditions were attached.

I thought the Crown was bound to the 21 year rule like the rest of us.

Is it time to question the LCBO monopoly powers in court?

▶ Reply to Discussion

RSS

Agriculture Headlines from Farms.com Canada East News - click on title for full story

Ag in the House: Oct. 26 – 30

Minister MacDonald highlighted how the government is supporting food security

Exploring grape pomace’s potential as pork sausage preservative

Scientists at Iowa State University are studying grape pomace as an alternative preservative for pork breakfast sausage. The U.S. sausage market exceeds $7.5 billion. Processed meats often use synthetic ingredients to maintain overall quality, stability and safety. However, consumer preferences toward “clean-label” ingredients and recent reassessments of some food additives, such as butylated hydroxyanisole, are boosting interest in more natural alternatives. Grape pomace is a by-product of winemaking, obtained after pressing white grapes or after fermentation and pressing of red grapes. GP represents a rich source of fiber and phenolic compounds, but it is usually composted, used as animal feed or discarded. “This winemaking by-product is often wasted, but we know that GP has some antimicrobial and antioxidant properties,” said Aude Watrelot, assistant professor of enology in food science and human nutrition. “How effective would GP be when substituted for current additives in a po

Canadian Pork Research Enters New Phase with More Flexible Funding for Industry Priorities

Canada’s pork industry is strengthening its approach to research and innovation through a funding model designed to address both long-term industry priorities and emerging challenges facing producers. Swine Innovation Porc (SIP), the national organization coordinating research for Canada’s pork sector, has released its 2025–26 annual report, highlighting the continued development of its national research programs and the introduction of additional funding flexibility. At the centre of this approach are two complementary initiatives: the established Swine Cluster program and the newer Advancing Swine Research Program. Together, these programs are intended to strengthen the industry’s ability to invest in scientific discovery while supporting practical research that responds to changing production conditions. Building on More Than a Decade of Collaborative Research Since 2010, Canada’s Swine Cluster program has provided a foundation for coordinated research involving universities, re

Canadian Swine Researchers Face November 13 Deadline for Up to $150,000 in Research Funding

Swine Innovation Porc is seeking research proposals focused on animal health, biosecurity, production efficiency, sustainability and pork quality, with funding available for projects addressing key challenges facing Canada’s pork industry. Canadian swine researchers have until November 13 to submit letters of intent for a new round of funding through the Advancing Swine Research Program, an initiative designed to strengthen the competitiveness, efficiency and long-term sustainability of Canada’s pork sector. Administered by Swine Innovation Porc (SIP), in partnership with the Pork Promotion and Research Agency (PPRA), the program supports industry-focused research that delivers practical benefits to producers, processors and the broader pork value chain. Successful projects may receive funding covering up to 50% of eligible project costs, with a maximum contribution of $50,000 annually over three years, representing a potential investment of $150,000 per project. Research Prioritie

When Pork’s Seasonal Recovery Doesn’t Arrive: What Canada Packers’ Q3 Results Reveal About the Market

Canada Packers’ third-quarter results offer a revealing look at the pressures facing North American pork production. Beyond the company’s $28.1 million loss, the more important story involves weakening pork demand, unusually compressed processing margins, and questions about when the industry can expect more favourable market conditions. For an industry accustomed to seasonal fluctuations, the absence of a typical summer recovery in pork values may be one of the most significant developments emerging from Canada Packers’ latest earnings report. The company reported third-quarter sales of $420.7 million, down 12.7% from the same period in 2025, alongside a net loss of $28.1 million compared with a profit of $25.6 million a year earlier. Adjusted EBITDA declined to $31.5 million from a pro forma $56 million in the comparable period, reflecting the effects of broader market compression. The reported net loss also included a $47.6 million non-cash decline in the fair value of biological

© 2026   Created by Darren Marsland.   Powered by

Badges  |  Report an Issue  |  Terms of Service