Ravine Vineyard Estate Winery 150: Product development and scale-up using fruit and vegetable seconds

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Ravine Vineyard Estate Winery is a fifth-generation family farm and is home to an organic vineyard, a winery, a restaurant, a**cidery and retail store. Ravines goal is to relaunch their family's 1904 canning label with a new line of preserves that uses fruit**and vegetable seconds as their main ingredient.**A key challenge in agri-business is that of food waste, which occurs at the stages of production, processing and retailing. In**Canada, approximately 9% of food waste occurs on the field, and another 11% occurs at retail stores, due to products that are**considered seconds because of their imperfect visual qualities. This results in a loss of income for everyone involved, including**fruit and vegetable farmers. Ravine sees food waste as an opportunity and would like to provide a place for farmers and retailers**to capitalize on fruit and vegetable seconds.**This research project with Niagara College, Canadian Food & Wine Institute Innovation Centre, will involve product ideation;**product and process development; food safety assessments; co-packing identification; product scale-up; packaging; shelf-life**analysis; and regulatory/labeling claims. The results of this project will contribute to the profitability and sustainability of Ontarios**fruit and vegetable sector, and provide year-round revenues that will help to ensure the viability of Ravine for generations to come.**References**1. Food Waste in Canada, Value Chain Management Centre. http://vcm-international.com/wp-content/uploads/2014/01/Food-**Waste-in-Canada-November-2010.pdf