Text on screen: agriculture: then and now
Text on screen: food accessibility
[Fade to a black and white picture of a woman with homemade canned goods.]
Text on screen: then
Then: Preserving the summer’s harvest was essential to surviving Canadian winters. Some folks had root cellars to store their fruits and vegetables for up to six months.
Text on screen: store up to six months
Others canned, dried and pickled their food to make it last. But, freshness and variety were often lacking…
Text on screen: freshness was lacking
…once the dark, cold months set in.
[Picture fades to a black and white collection of various vegetables.]
Text on screen: now
[Picture gradually turns to colour.]
Now: Canned and pickled foods are still popular, but state-of-the art technologies mean lots of variety year long!
Text on screen: year-long variety
For example, fruits and vegetables stay fresh up to 12 months…
Text on screen: fresh up to 12 months
…in climate-controlled storage facilities, or they can be flash frozen…
Text on screen: flash frozen
…with little impact on nutrients, taste and quality.
[Image fades to coloured picture of a man in a greenhouse with yellow bell peppers]
Also, cutting-edge greenhouse technologies allow farmers to grow vegetables year-round.
Text on screen: grow vegetables year-round
So the veggies you eat in February taste almost as fresh as the ones that come straight from your garden.
[Fade to white.]
We’ve come a long way.
Text on screen: We’ve come a long way.
[Upbeat music fades out.]
Text on screen: (c) Her Majesty the Queen in Right of Canada, represented by the Minister for Agriculture and Agri-Food (2017)