How sweet it is!

Sal­mon Cove Fu­ture De­vel­op­ment As­so­ci­a­tion op­ti­mistic about ‘unique flavour’ of seabuck­thorn jelly

The Compass - - FRONT PAGE - BY DANIEL MACEACHERN dmaceach­ern@cb­n­com­pass

The Sal­mon Cove Fu­tures De­vel­op­ment As­so­ci­a­tion has high hopes for a small fruit, which grows on its sea buck­thorn trees at its ex­per­i­men­tal farm. Jelly from the fruit is be­ing tested at the Col­lege of the North At­lantic’s test kitchen at its Carbonear cam­pus.

It’s jelly day in the Col­lege of the North At­lantic test kitchen. A sweet, fruity smell wafts over the work­ers stir­ring pots that con­tain a boil­ing, bright or­ange juice — seabuck­thorn juice, which will be turned into jelly, bot­tled and sold.

The jelly-mak­ing, which took place Feb. 17, is a project of the Sal­mon Cove Fu­ture De­vel­op­ment As­so­ci­a­tion (SCFDA), which grows the sea buck­thorn tree at its ex­per­i­men­tal farm, with fund­ing from the pro­vin­cial gov­ern­ment through the At­lantic Canada Op­por­tu­ni­ties Agency (ACOA).

The seabuck­thorn tree is na­tive to Rus­sia and Latvia, and the small or­ange fruit it bears can be used in 32 dif­fer­ent prod­ucts, says as­so­ci­a­tion man­ager Cavelle Reynolds. The trees were first brought in to the prov­ince in 2000, and the group now has about 4,000 of them.

“ We were bring­ing it in to try to get some­thing new into the prov­ince, to see what would work and stuff like that,” she said, adding that the idea ini­tially was to have in­ter­ested buy­ers plant their own seabuck­thorn trees. “ We’ve still got big hopes for this fruit,” she added.

Seabuck­thorn was iden­ti­fied as a crop with a lot of po­ten­tial, be­cause it’s high in nu­tri­ents — it’s very high in pro­tein, vi­ta­mins C and E, and es­sen­tial fatty acids— and would be at­trac­tive to the nu­traceu­ti­cal in­dus­try.

Don Case, pres­i­dent of the Sal­mon Cove Fu­ture De­vel­op­ment As­so­ci­a­tion, says the or­ga­ni­za­tion is ap­ply­ing for funds for a mar­keter to help sell the jelly across New­found­land and Labrador, and pos­si­bly in the other At­lantic prov­inces as well.

Case said the pop­u­lar­ity of the jelly is grow­ing, and knows of one per­son who loves put- ting it on ice cream.

“ I think it has a very unique flavour, and I think a lot of peo­ple will re­ally en­joy it,” he said. “I’ve heard a lot of peo­ple so far say they re­ally like it.”

The jelly is for sale at the of­fice — call 5960860 — and Case says they’re hop­ing to have it in stores around the re­gion soon.

Sub­mit­ted photo The seabuck­thorn tree, shown here at the Sal­mon Cove Fu­ture De­vel­op­ment As­so­ci­a­tion’s farm, bears a small, bright or­ange fruit.

Daniel MacEachern/The Com­pass From left, man­ager Cavelle Reynolds, Louise Rose, He­len Par­sons and nu­tri­tion­ist Leona Ray­mond pre­pare seabuck­thorn jelly in the kitchen at the Col­lege of the North At­lantic in Carbonear on Feb. 17.

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