Gastronomy Canadienne Cow(1)

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Gastronomy Canadienne Cow(1)

  1. 1. Canadienne Cow<br />
  2. 2. Intoduction<br />Originally from Quebec Canada<br />Created in the 16th-17th century from breeds imported from Normandy and Brittany(France)<br />Bred for adaptability to rugged Canadian Climate<br />Are long lived and produce high quantities of milk which is quite high in fat and protein <br />Current estimates – well under 1000 head<br />Mainly rare breed farmers and cheese makers.<br />
  3. 3. The Ark of Taste<br />Reasons for being on the Ark of Taste<br />High level of inbreeding<br />Low level of improvement in udder quality and milk production<br />Issues surrounding production<br />The introduction of genetics<br />Now, a bull must have 31/32 purity<br />
  4. 4. Future of the Breed <br />Enthusiasm for breed in Quebec<br />A well organized and active breed society<br />It produces well in low input managements systems<br />Appealing to grass fed operations<br />Its profile has risen due to its official heritage status<br />
  5. 5. Sources<br />www.slowfood.com<br />http://cfagrf.com/Canadienne_Cow.htm<br />http://vachecanadienne.com/the_canadienne_cow.aspx<br />http://saltspringnews.com/index.php?name=News&file=article&sid=19568<br />

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