URGENT ACTION REQUIRED ON BILL C-234

Jan 30, 2024

We face a critical moment with Bill C-234. Recent developments indicate that the Bloc Quebecois is leaning towards supporting the Senate’s amendments, which would significantly limit the bill’s scope to a three-year exemption only for grain drying, irrigation, and feed preparation. This change adversely impacts other essential operations, especially for greenhouse growers.

To ensure our voices are heard, we urge all members, particularly those in Quebec or with a strong presence in Bloc Quebecois-represented areas, to take immediate action:

Inform Your Board and Members: Make sure everyone in your organization is aware of these developments and the impact on our sector.
Direct Communication with Bloc Leadership: We need to send letters (preferably in French) to key Bloc Quebecois leaders, urging them to support the original form of Bill C-234 as passed by the House in March. Contact:
- Yves Perron, Ag Critic: Yves.Perron@parl.gc.ca
- Yves-Francois Blanchet, Leader: Yves-Francois.Blanchet@parl.gc.ca
- Alain Therrien, House Leader: Alain.Therrien@parl.gc.ca
- Claude DeBellefeuille, Whip: Claude.DeBellefeuille@parl.gc.ca
Personal Outreach: If you live or work in Bloc Quebecois riding, contact your MP and tell them why the amendments must not pass.

Source : FVCG

Video: 2. Unpacking the Complex Nature of Flavour Chemistry in Pea

>> Guidance for Analyzing Flavour Compounds in Peas
>> Relevance of gustation and somatosensory perceptions in research
>> Strategies for identifying perceptible flavour molecules in peas
>> Importance of sensory-guided approaches
>> Research Highlights: Impact of ultra-high temperature processing and storage conditions on pea protein aroma, Molecular origins of off-tastes in pea, Umami in pea protein – MSG levels in commercial samples and importance of umami-enhancing compounds, NMR methods to evaluate protein-flavour binding behaviour and mechanisms

This video is part of the Pulse Discovery Series: Addressing Flavour Challenges in Pulse Ingredients, an in-depth course exploring flavour drivers, processing considerations, and formulation strategies for pulse ingredients.