New guidelines for Saskatchewan farmers’ markets are a long way from being implemented, says health minister Don McMorris, but market managers are worried the proposed changes could turn customers away.The health and agriculture ministries, regional health authorities and the organization representing about 20 farmers’ markets drafted the guidelines that would apply at farmers’ markets, flea markets, craft sales, bake sales and other events where food is sold.Ada Bennett, manager of the Regina market, said the guidelines as proposed will be too restrictive.For example, a pumpkin pie made in a home kitchen could not be sold but a pumpkin pie made in a licensed kitchen could.“I was wondering, what is someone in a licensed kitchen doing that makes this pie safer?” Bennett said. “If there’s a concern, then why not get the baker to refrigerate it? I see pumpkin pies at room temperature for more than a week, sometimes two, at grocery stores.”She said the attraction of farmers’ markets is the homemade quality, with people expecting to find items made in other people’s kitchens.McMorris agreed.“I’m a frequent shopper at the Fort Qu’Appelle farmers’ market every Saturday,” he said. “I never question the safety.”At the same time, the existing guidelines are more than 10 years old. McMorris said public safety has to be kept in mind.After the comments about the draft guidelines are compiled, the minister will take a look at them.They will then go before a cabinet committee and cabinet before implementation.“I want to ensure people that use farmers’ markets and people that sell at farmers’ markets that we’re not out to try and shut them down by any stretch of the imagination,” McMorris said.“We just want to be sure that public safety is being looked after.”The ministry does not have any record of food-borne illness caused by products from a Saskatchewan market, he added.Bennett said safety is top of mind for vendors at markets because they have to face their customers repeatedly.Among the things she likes in the proposal is the inclusion of ethnic foods such as samosas or dolmades, as long as they don’t contain meat. For years, markets were limited to perogies and cabbage rolls without meat.As well, they will be able to offer salsa and wine and herb vinegars.Bennett said the simplest way to accommodate both consumers and vendors would be to extend farmgate sales to the market.“You can go to any farm and buy whatever they’ve got there,” she explained.“As soon as you go off of the farm, they’re not allowed to sell it. It seems to me if you’re a real farmers’ market, you should be able to have those farmgate sales at the market location. All you’re worrying about is the transportation of that item in between.”Demand is increasing as consumers look for locally grown food, she said.
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