Better Baking with Certified Seed

August 25, 2015

Learn how the genetics of individual wheat varieties help produce the unique characteristics bakers need to produce everything from bread to crackers, cakes and cookies. In this video, Dr. Jayne Bock, University of Guelph Adjunct Professor, explains how Canada’s Certified seed system delivers the quality assurance, traceability and innovation bakers require to achieve their baking goals. Whether you’re looking for quality assurance or wanting to develop new products that need specific characteristics, tapping into the Certified seed system could provide a great opportunity.