Canada
Canada is the second largest country by total area, it shares its border with the U.S.A. and spreads all the way out to the Arctic Circle in the north; the extreme weathers and clear seasons helps to define Canadian cuisines, as well as other influences. The early English, Scottish and French settlers had brought much of the culinary arts and techniques to the country; followed by subsequent waves of immigrants, which later on introduced various new ingredients, recipes and dishes from Central, Southern and Eastern Europe, Asia, Latin America and the Caribbean.
Before the new settlers, Canadian aboriginal cuisine consists of wild game, foraged foods and some farmed agricultural products. Maple syrup was collected and used by the aboriginal people in the Eastern part of the country, and is now the national sweetener. Being one of the largest wheat producing countries in the world, Canadians consumed a lot of wheat-based products, such as breads and pasta, followed by potatoes and as staples; protein mostly come from eggs, dairy and beef, as well lots of chicken, pork, salmon and wild games.
In most of the provinces and territories share similar food choices as its neighbor country, except for Quebec, which is highly influenced by the French. ANKO’s food machines are able to produce many popular products such as pastas, ravioli, spring rolls and dumplings that are typically seen in the supermarkets. As well as other special ethnic foods, including pierogi/perogy (Eastern European dumplings), dimsum, gyoza, egg rolls and falafels, etc.