What Are the Staple Foods of Canada?
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As a developed nation in a northern climate, Canada's food staples include meat, dairy and grain, similar to the rest of North America. Culturally, Canada has no single main staple, but a variety of foods serve as a basis of the diets for the nation's different regions and groups.
Agriculturally, Canada produces several food staples vital to the country's economy.
Most Canadians have a wheat-based diet that includes breads and pastas. Canada is a large producer of the world's wheat, both durum and non-durum. Durum is primarily sold to the pasta industry, and non-durum is used for milling and feed. The majority of Canadian wheat is grown on the western plains of Saskatchewan and Alberta.
- Most Canadians have a wheat-based diet that includes breads and pastas.
- Canada is a large producer of the world's wheat, both durum and non-durum.
Dairy products such as milk, cheese and butter are staples of the Canadian diet. Canada produces most of its own dairy, and is a major exporter of cheddar cheese and ice cream, as well as an importer of cheeses. The majority of Canadian dairy is produced in Ontario and Quebec.
The consumption of potatoes has declined in Canada in recent years, but it is still a dietary staple, with most consumed as chips or french fries. Eighty per cent of exported Canadian potatoes are sold to the United States. Potatoes are grown in all parts of Canada, primarily Prince Edward Island, Manitoba, New Brunswick and Alberta.
Beef is one of Canada's largest agricultural products and a basic part of many Canadians' diets. Meat is a common staple food of developed countries such as Canada and The United States. The majority of Canadian Beef is produced in Alberta and Saskatchewan.
The popularity of eggs in the Canadian diet rises and falls, but they remain a dietary staple in Canada. Processed eggs such as liquid, frozen and powdered are an increasing part of the industry, along with eggs in the shell. The majority of eggs are produced in Ontario, Quebec and British Columbia.
Delaware-based Daisy Cuinn has been writing professionally since 1997, when she became the features editor for her local biweekly music newspaper. She has been a staff writer and contributor to online and offline magazines, including "What It Is!," Celebrations.com and Slashfood. Cuinn holds a Bachelor of Fine Arts from Temple University.