Homogeneity on supermarket shelves is a barrier for local farmers

While local is best, it often can't reach supermarket shelves, according to fruit farmer Paul Moyer. He says that while food produced locally is in demand from consumers and grocery stores, the need for supermarkets to have a uniform variety of products across their stores is setting local producers back.

Moyer spoke withCheckupguest host Susan McReynolds about the challenges that his family farm faces competing on a large market.

Cross Country Checkup7:05March 20, 2016 - Paul Moyer

Paul Moyer runs a family farm that has been in operation for nine generations. He says that farmers can adapt to what the market want but sometimes there's a conundrum between what consumers want and how supermarkets can distribute produce.

Paul Moyer: We're a ninth generation family farm here in Niagara, Ont.. Myself, my brother, and my family have been farming the same land since the 1790's. When our family first got to Canada, we cut the trees down and we had a cow, a pig, and seven acres of grain. As the years move on, farming changes. Niagara has changed from being predominantly mixed farming ventures into the Niagara Fruit Belt, over the the past 150 yearsbecause in 1901 they started farming peaches and plums.

Susan McReynolds: And then it started to take over.

PM: It started to take over because our transportation got better. In fact, we grow cherries, peaches, pears and plums on the farm, but, I would say 80% of my neighbours are growing grapes for the up and coming wine industry. The industry changes and then farming changes. Farmers are a particularly resilient group and what they like to do is farm. If the demand is for Vidal grapes, then we'll grow Vidal grapes.

SM: What is it like to be a producer trying to get your produce into supermarkets?

PM: The interesting thing with local foodlet's say it's peachesis that when it's in season, it's never better and it's never cheaper than when it's local. The grocery stores do want to carry it. But Loblaws doesn't know if the peaches they put in their warehouse are going to St John's or if they're going to downtown Toronto, but wherever they go they need the homogenous shelf life.

It's a challenge because it brings us down to the level of American imported produce. I understand that the big chains need to ship them all over the place and the peaches need a certain firmness to go across the country. So while local is best, but often it doesn't have the legs or the shelf life to travel the distances that Loblaws or Sobeys mandate. I have to say that they do try to sell local fruit.

Paul Moyer's and Susan McReynolds' comments have been edited and condensed. This online segment was prepared by AyeshaBarmania.