Grant: Applied Research and Development Grants - Level 1

Corriveau Industries (Corriveau) is interested in collaborating with Holland College's Canada's SmartestKitchen to address technical questions and challenges related to the incorporation of Tartary Buckwheat flourinto commercial food product formulations. Additionally, Corriveau Industries would like to work withCanada's Smartest Kitchen to develop prototypes of commercial products using their ingredient to demonstratepotential uses to prospective new customers. The company is currently producing approximately 200 tons ofbuckwheat per year in northwest New Brunswick, they are working with local potato farmers throughout GrandFalls to include buckwheat as their rotational crop in non-potato production years. They currently own amilling operation which grinds the buckwheat into flour. There are opportunities to produce more buckwheat inthis region, however, it will be important for Corriveau to understand the full culinary capabilities of theproduct to be able to work with bakeries and other food manufacturers before such expansion can occur.Corriveau is seeking support to increase the opportunities (and potentially the crop size) of buckwheat and itsbyproducts. In order to do so, it is important to enable Corriveau to further focus its market efforts and be ableto articulate how the product performs in specific applications. A full review of the challenges of working withthis ancient grain needs to be conducted.