Growers asked to join the fight against late blight

Growers asked to join the fight against late blight

Whether you grow potatoes and tomatoes in your garden or commercially, don’t give late blight a chance

Reading Time: 2 minutes Potato and tomato growers are being asked to help the effort to restore Alberta’s status of being free of late blight. “Everyone was encouraged to increase early and season-long monitoring of fields, gardens, and greenhouses in order to protect crops from late blight, as well as have a quicker response to any perceived infections,” said […] Read more

Had bugs on your spuds in past years?

Get the lowdown on spud pests

Workshops run March 1 to March 3

Reading Time: < 1 minute A series of upcoming workshops will provide fresh market potato growers with information on current and up-and-coming diseases and pests in the province. “Participants will receive information on the importance, impact and management of a number of disease/pest issues in Alberta, including late blight, potato psyllid/zebra chip, fusarium dry rot and blackleg and several skin […] Read more


potato leaf with blight

Potato and tomato growers warned to keep watch for late blight

Monitor for symptoms in tomato transplants and in early-emerging potato plants

Reading Time: < 1 minute There has been a great deal of concern in Alberta in the last few years about late blight, a serious disease that mainly affects potatoes and tomatoes. Favourable conditions for disease development have resulted in multiple outbreaks of late blight in commercial market gardens, as well as urban potato and tomato crops throughout parts of […] Read more

man tending to a potato plant

This spud’s for you — breeders develop new low-glycemic potato

Low-glycemic potatoes don’t cause a big spike in insulin, which makes it suitable for diabetics

Reading Time: 2 minutes There’s a new spud in town, and it’s made to suit Canada’s growing number of diabetics. The new and as yet unnamed potato has a lower-glycemic-index potential, improved digestibility, and can be enjoyed without creating a big spike of sugar and insulin in the body. “As part of improving the food attributes, we’ve been more […] Read more