David and Lynn Freeman know how to capture value by freezing Mother Nature's gifts.

The couple, who operate a garlic farm on the Third Line, have invested close to a million dollars in freeze-drying technology and were recently rewarded with an Agri-Food Innovation Excellence Award.

The Freemans received the Minister's Award for  agri-food innovation at a ceremony held in Toronto on April 16.

The $50,000 award is part of the Premier's Award for Agri-Food Innovation Excellence, a $2.5-million, five-year program (now in its second year) established to recognize innovators who contribute to the success of Ontario's agri-food sector.

The Freemans' company, Bay Organics Inc., specializes in providing organically grown garlic for nutraceutical market.

Lynn and David have been growing garlic for the past 10 years, during which time they have worked closely with the University of Guelph.

"My father-in-law was Ukrainian and he gave us some of his garlic - we planted it and people told us it was the best garlic they had ever tasted," said David.

"About 10 years ago we had it tested by the University of Guelph and they said it had the highest Allicin content they had ever recorded." (Allicin is the key ingredient responsible for the broad-spectrum of anti-bacterial activity in garlic.)

Freeze-drying plant material has been shown to preserve the quantity of the active component found in plants for nutraceuticals and Freeman has worked extensively with the university to develop freeze-dry technology, and as a result, his plan to manufacture garlic powder with allicin.

Freeman has also built a state-of-the-art large-scale, good management practice (GMP) certified processing plant to freeze dry botanicals such as garlic, blueberries, herbs and other plant material.

Its equipment is the first of its kind in Ontario. The plant also meets standards for processing pharmaceuticals for humans, which opens the door to exciting new opportunities for the future.

The ability to produce freeze-dried fruits and vegetables of this standard can potentially enable other Ontario farmers to partner with feed and pharmaceutical companies to produce nutraceutical supplements and whole foods.

In an interview with the Express, Lynn Freeman said one of the biggest markets for their product will be the equine industry.

"Garlic is really good for clearing up respiratory infections in horses and is a great alternative to antibiotics," she said.

"The stainless steel construction allows us to pressure steam wash the freeze dry tunnels and remove all aroma from the garlic which allows us to process other products like blueberries," she added.

"Being GNP certified, we will be able to sell our products anywhere in Canada, North America or the world."

The opening of the new facility, which will be the only one of its kind in Eastern Canada and the United States,  has been delayed because components for the plant were held up by a strike at the manufacturer's plant in Germany.

"We hope to be up and running by the end of this month," she said, adding there are other local organic farmers who are interested in using the facility once it's operational. "One of our first clients has 2,500 pounds of fiddleheads he wants to freeze dry."

The awards were presented April 16 at the fourth Premier's Summit on Agri-Food. The summit's theme this year is 'Buy Ontario'. Participants will discuss ways of growing the demand for local foods, which will benefit the province's farmers, rural economies, and the environment.

The innovations of 55 regional winners, who will receive $5,000 each, will be highlighted at regional award ceremonies in the coming weeks.

"I continue to be impressed by the calibre of ideas and products our agri-food sector produces," said Premier Dalton McGuinty. "By encouraging more ideas and innovations, we are helping to build a stronger future for this and the next generation of Ontarians."

Since its launch, the Premier's Award for Agri-Food Innovation Excellence has attracted 358 applications highlighting on-farm innovations.

Ontario's agri-food sector is the second largest goods manufacturing industry in the province (after the auto industry) and contributes $30 billion to the economy every year.

"It is important to showcase the great innovations that are taking place within our agricultural and rural communities," said Agriculture Minister Leona Dombrowsky.

"By supporting innovative ideas and building consumer awareness, we are working together to make Ontario's agri-food industry better and stronger."

The same evening that the Freeman's received their award,  William Nightingale, of B & C Nightingale Farms (LaSalatte), received the Premier's Award of $100,000. He was recognized for his work in improving Ontario's fresh vegetable yields by pioneering the use of high tunnels over vegetable field crops.