Participants Arrive in Winnipeg at Various Times
Winnipeg Coach service will meet participants at the Winnipeg airport and transport them to the Fairmont Hotel, 2 Lombard Place.

1245 – Cereals Canada Hosted Lunch at the Fairmont Hotel – York Room
Participants will be met in the hotel lobby by Kristina Pizzi and escorted to lunch.

1430 – Depart for City Tour and Zoo Visit
Participants will be picked up by a chartered bus at the hotel and enjoy a guided tour of Winnipeg, including a stop at the Assiniboine Park Zoo and its Journey to Churchill exhibition.

1730 – Arrive back at the Hotel and Adjourn

Free Evening – Dinner on Your Own

All presentations will be held in Classroom A on the 10th floor unless otherwise specified in the program.
All breaks will be held in the 10^th Floor Participant Lounge.

0845- Meet in the Hotel Lobby and Walk to Cereals Canada (10th Floor – 303 Main Street)
Participants will be met in the hotel lobby by Kristina Pizzi. It is approximately a 5-minute walk to Cereals Canada.

0900 – Welcome, Participant Introductions, and Program Overview
Kristina Pizzi, Manager, Analytical Services, Cereals Canada

0915 – Cereals Canada Overview
Dean Dias, Chief Executive Officer

0945 – Canadian Grain Commission (CGC) Overview
Patty Rosher, Assistant Chief Commissioner

1015 – Group Photograph and Break

1045 – Wheat Breeding and the Variety Registration in Western Canada
Learn the organizations involved and how new wheat varieties are bred and assessed for quality, agronomy, and disease resistance.
Curt McCartney, Winter Wheat Breeder and Geneticist, University of Manitoba

1130 – Quality of Canadian Wheat Classes
Lindsay Bourré, Manager, End-products, Cereals Canada

1200 – Lunch – Hosted by Cereals Canada
Catered by Stella’s

1300 – Grain Farmers of Ontario Overview – Via Zoom
Dana Dickerson, Manager, Market Development and Sustainability                                            

1330 – Agriculture and Agri-Food Canada Overview – Via Zoom
Chris Beckman, Oilseeds Analyst, Market Analysis Group

1400 – Growing Market Ready Crops: MRLs and Keep it Clean – Via Zoom
What is a maximum residue limit (MRL)? How are they established? What do they mean for food safety or trade? Find out the answers to these questions and what industry is doing to mitigate the risks and help farmers grow market-ready crops to keep exports open.
Krista Zuzak, Director, Crop Protection and Production, Cereals Canada

1500 – Break

1515 – Market Outlook Presentation – Wheat, Barley, and Oats
Matilda van Aggelen, Market and Trade Specialist, Cereals Canada

1600 – What About Wheat? Overview
Learn about this campaign to provide accurate and useful information about wheat nutrition to consumers, dietitians, and food communicators.
Ellen Pruden, Vice President, Communications and Value Chain Relations, Cereals Canada

1845 – Meet in the Hotel Lobby to Depart for Cereals Canada Hosted Welcome Reception and Dinner with Invited Industry Guests
The group will walk to dinner, as the restaurant is located next door to the Fairmont Winnipeg and can be accessed indoors in case of bad weather.

1900 – Arrive at Hy’s Steakhouse and Cocktail Bar, 1 Lombard Avenue
Participants will have a chance to mingle with Canadian exporters and Cereals Canada staff at this reception and dinner in Hy’s private Club Room on the basement level.

2100 – Depart Hy’s Steakhouse and Cocktail Bar and Return to the Hotel

2115 – Arrive at Hotel and Adjourn

0900 – Sustainability
Learn why sustainability it is important, what it means for Canadian farmers, and how Cereals Canada is advancing sustainable priorities.
Erin Daly, Manager, Environment and Sustainability, Cereals Canada

0930 – Group A: Grain Inspection and Grading Demo at the CGC – 8^th Floor
Chris Fleury, Inspection Trainer; Evan Thomas, Inspection Services Specialist; Soo Hyun Lee, Inspection Trainer

Group B: Managing Canadian Wheat Under Hot and Humid Climates
Vincent Hervet, Research Scientist, Stored Product Entomology, Agriculture and Agri-food Canada

1030 – Break

1045 – Group A: Managing Canadian Wheat Under Hot and Humid Climates

Group B: Grain Inspection and Grading Demo at the CGC – 8^th Floor

1145 – Lunch on Your Own

1300 – Board Bus at Cereals Canada and Depart for Farm and Elevator Tours

1345 – Arrive and Tour Operations at Herbsigwil Farm, Randolphe, Manitoba
Korey Peters, Owner

1500 – Depart Farm for Elevator

1530 – Arrive at G3 Glenlea Elevator and Tour Operations, 985 Nolette Road, Glenlea, Manitoba
Bill Kuzyk, General Manager

1630 – Depart Elevator
A shopping trip will be arranged on the way back to the hotel if so desired. The group will be polled in advance to see where they would like to shop. Those who don’t wish to shop will be dropped off at the hotel.

2100 – Depart Shopping Location and Return to Hotel
Most stores will close at 9:00pm but participants can choose to be picked earlier as a group if so desired. If individual participants wish to depart before the rest of the group, they may cab on their own back to the hotel.

0900 – Canadian Wheat Blending Opportunities
Norbert Cabral, Manager, Milling, Cereals Canada

0930 – Cereals Canada Technology Session:
Group A: Milling – 11^th Floor
This demonstration will cover cleaning, tempering, and milling in laboratory an pilot scale. Preparation of streams to produce customized flour will be discussed.
Brando Remonte, Technologist: Gerald Kanife, Technical Specialist; Norbert Cabral, Manager, Milling

Group B: Analytical Services – 1^st Floor
Robyn Makowski, Technologist; Jean Ryu, Technician; Julia Cann, Technician; Kristina Pizzi, Manager, Analytical Services

1030 – Break

1045 – Tour of the Grain Research Laboratory at the Canadian Grain Commission:

Bread Wheat and Durum
Carly Isaak, Chemist, Bread Wheat and Durum Research

Harvest Sample Program
Kerri Pleskach, Program Manager, Analytical Services

Variety Identification (Biotechnology
Tigst Demeke, Research Scientist, Plant Molecular Biology

Trace Organics and Trace Elements
Sheryl Tittlemier, Program Manager, Grain Safety

1215 – Lunch on Your Own

1315 – Cereals Canada Technology Session:
Group A: Noodles and Asian Products – 11^th Floor
Natalie Middlestead, Technologist, End-products (Asian Products and Pasta)

Group B: Pilot and Test Baking (Continued) – 11^th Floor
Rosa Boyd, Technologist; Karen Pitura, Technical Specialist; Jared Ozuk, Technician; Lindsay Bourré, Manager, End-products (Baking)

1415 – Cereals Canada Technology Session:
Group A: Analytical Services – 1^st Floor
Robyn Makowski, Technologist; Jean Ryu, Technician; Julia Cann, Technician; Kristina Pizzi, Manager, Analytical Services

Group B: Pilot and Test Baking (Continued) – 11^th Floor
Rosa Boyd, Technologist; Karen Pitura, Technical Specialist; Jared Ozuk, Technician; Lindsay Bourré, Manager, End-products (Baking)

1515 – Break

1530 – Cereals Canada Technology Session:
Group A: Milling (Continued) – 11^th Floor
Brando Remonte, Technologist: Gerald Kanife, Technical Specialist; Norbert Cabral, Manager, Milling

Group B: Noodles and Asian Products – 11^th Floor
Natalie Middlestead, Technologist, End-products (Asian Products and Pasta)

1630 – Adjourn

1830 – Meet in Hotel Lobby to Depart for Cereals Canada Hosted Dinner
The group will walk to dinner as there are some sightseeing opportunities and tourist attractions along the way. Transportation will be arranged in case of bad weather.

1900 – Arrive at Promenade Brasserie, 130 Provencher Boulevard
This dinner will be more casual than Monday’s dinner, with only the group and Cereals Canada staff members in attendance.

2100 – Depart Promenade Brasserie and Return to the Hotel

2130 – Arrive at Hotel and Adjourn

Please Check Out of Hotel in the Morning and Store Luggage at Fairmont Front Desk Before Coming to Cereals Canada

0830 – Cereals Canada Technology Session:
Group A: Pasta Processing – 1^st Floor
Natalie Middlestead, Technology, End-products (Asian Products and Pasta)

Group B: Milling – 11^th Floor
This demonstration will cover cleaning, tempering, and milling in laboratory and pilot scale. Preparation of streams to produce customized flour will be discussed.
Brando Remonte, Technologist: Gerald Kanife, Technical Specialist; Norbert Cabral, Manager, Milling

1030 – Break

1045 – Cereals Canada Technology Session:
Group A: Pilot and Test Baking – 11^th Floor
Rosa Boyd, Technologist; Karen Pitura, Technical Specialist; Jared Ozuk, Technician; Lindsay Bourré, Manager, End-products (Baking

Group B: Pasta Processing – 1^st Floor
Natalie Middlestead, Technology, End-products (Asian Products and Pasta)

1245 – Lunch on Your Own and Return to Hotel to Collect Luggage

1415 – Board Bus at Hotel and Depart for Winnipeg Airport

1500 – Arrive at Airport

1655 – Depart for Toronto on Air Canada Flight 268

2022 – Arrive in Toronto and Board Bus for the Toronto Airport Marriott, 901 Dixon Road

0800 – Board Bus and Depart for Terminal Elevator Visit

0900 – Arrive and Tour Richardson Port Terminal, 155 Eastport Boulevard, Hamilton, Ontario
Tyler Carlson, Director, Operations

1015 – Depart Terminal for Farm Tour

1100 – Arrive at Barlow Farms and Tour Operations, 210 Barlow Road, York, Ontario
Jeff Barlow, Owner

1200 – Depart Farm for Closing Lunch and Reception

1230 -Closing Lunch and Networking Reception with Invited Industry Guests at Inn on the Twenty, 3836 Main Street, Jordan, Ontario
Participants will enjoy the closing luncheon with presentation of certificates. At about 2:00pm, invited Canadian exporters will join the group for a networking reception.

1530 – Depart Inn on the Twenty for Niagara Falls

1600 – Arrive at and Tour Niagara Falls on the Hornblower Cruise

1900 – Board Bus and Depart for Hotel

2030 – Arrive Back at Hotel – Free Evening

Participants Depart Canada at Various Times
Participants are responsible for their own transportation to the airport. The Toronto Airport Marriott offers a free shuttle to the airport every 25 minutes. Please check with the front desk to verify shuttle departure times.