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Agritourism Alberta & the Alberta Farm Fresh Producers Association

FAQ & Tips

Agritourism is the experience of connecting people directly with farms, farmers, and food production through on-farm activities. This can include farm tours, u-picks, corn mazes, farm stores, workshops, farm dinners, educational events, and hands-on experiences that invite the public onto farms.

At its heart, agritourism is about relationships. It brings consumers closer to where their food comes from, helps farmers diversify income, and strengthens rural communities.

The Alberta Farm Fresh Producers Association (AFFPA) is a non-profit, producer-led organization that supports farms engaged in direct-to-consumer sales and agritourism across Alberta.

We exist to help farmers grow resilient, viable businesses while increasing public understanding, appreciation, and access to local food and farm experiences.

AFFPA works at the intersection of farming, tourism, and community. Our work includes:

• Supporting farmers who sell directly to the public
• Promoting agritourism across Alberta
• Advocating for practical, farm-friendly policies
• Offering professional development and resources
• Coordinating plant orders (such as strawberries and raspberries)
• Hosting conferences, farm tours, and learning events
• Sharing grants, programs, and industry updates
• Amplifying member farms through marketing and storytelling

A lot of the work happens quietly behind the scenes, building relationships, sitting at policy tables, writing grants, and creating systems that help farmers spend more time farming and less time navigating bureaucracy.

 

Farm & Producer Members

This membership tier is designed for Alberta-based farms and producers who are engaged in, or exploring, direct-to-consumer sales and agritourism.

Farm & Producer Members include:

• U-pick farms
• Farm stores and markets
• Orchards and greenhouses
• Market gardens
• Farms offering tours, events, or on-farm experiences
• Producers considering agritourism for the first time

This tier is focused on supporting farmers where they are, whether they’re just beginning or actively welcoming the public onto their farms. Members gain access to resources, peer learning, advocacy, promotion, and industry connections that help build resilient, people-facing farm businesses.

Commercial & Supporting Members

This membership tier is for businesses and organizations that support agritourism and direct-market farms.

AFFPA prioritizes partnerships with local Alberta and Canadian companies, recognizing the importance of keeping economic benefits close to the communities and farms we serve.

Commercial & Supporting Members may include:

Farm & production support
• Seed companies and plant suppliers
• Farm supply and equipment providers
• Food processing, packaging, and cold-storage suppliers
• Financial, accounting, and legal professionals serving farm businesses

Experience, events & tourism
• Event planners specializing in rural or outdoor events
• Tent, stage, washroom, and portable infrastructure rentals
• Audio-visual and lighting companies
• Wedding and elopement vendors working on farms
• Photographers and videographers focused on food, lifestyle, or rural storytelling
• Tour operators and experiential travel companies

Safety, compliance & operations
• Health and safety consultants
• Food safety and traceability consultants
• Liability and agritourism-specific insurance specialists
• First aid training providers
• Risk assessment and emergency planning services

Visitor experience & accessibility
• Waste, recycling, and compost service providers
• Signage, wayfinding, and accessibility consultants
• Accessibility and inclusive design services
• Transportation and shuttle services

Hospitality, education & community
• Chefs, caterers, and farm-to-table partners
• Bakeries, breweries, cideries, distilleries, and wineries
• Accommodation providers near agritourism destinations
• Schools, educational organizations, and ag-education programs
• Nonprofits focused on food security, rural development, or wellbeing
• Indigenous tourism and cultural organizations

Technology & future-focused partners
• Booking and ticketing platforms
• Farm management, CRM, and POS systems
• Web developers and digital service providers
• Regenerative agriculture consultants
• Soil health, pollinator, renewable energy, and water management providers

A note on international companies

While AFFPA’s priority is to support local and Canadian businesses, we recognize that innovation and expertise can come from many places.

Companies based outside of Canada are welcome to contact us to explore alignment and partnership opportunities. We assess these relationships thoughtfully, with a focus on long-term value, ethical practices, and benefit to Alberta’s agritourism sector.

REMEMBER TO ALWAYS PHONE THE FARM BEFORE YOU GO TO CHECK AVAILABILITY! Please respect the grower’s property and follow any written or verbal instructions you are given. Most of all, HAVE FUN!
 
You can preserve their food value and quality by treating the berries gently. When you get them home, sort but do not clean them until just before you use them. Store the berries uncovered in the refrigerator in the original or a shallow container. When you are ready to use the berries, wash them quickly in cold water.Do not let them soak. Lift them gently from the wash water and drain them well before you hull them. It’s best to use your strawberries within three days.
 
Strawberries are not only good to eat, they are also “good for us.” They are an especially tasty source of vitamin C (ascorbic acid). In fact, one cup of fresh strawberries provides about 88 milligrams of ascorbic acid, which more than meets the Recommended Daily Dietary allowance of 45 milligrams for the average adult. Vitamin C is well retained when the strawberries are handled carefully. Capping, injuring, cutting, or juicing, however, will reduce the vitamin content. Strawberries are low in calories: one cup of unsweetened strawberries has only 55 calories. So if you are on a reducing diet, use strawberries to add flavor, food value, and pleasure to meals. You can even eat some as a between-meals snack.
 

Tips

Strawberries look better and keep longer when they are picked and handled correctly. Because they are a very tender fruit, they will bruise and discolor any time they are squeezed. Handle them gently, at all times, whether you are picking them, placing them in the container, or handling the filled containers. The surest way to pick fruit with a minimum of bruising is as follows: Grasp the stem just above the berry between the forefinger and the thumbnail and pull with a slight twisting motion. With the stem broken about one-half inch from the berry, allow it to roll into the palm of your hand. Repeat these operations using both hands until each holds 3 or 4 berries. Carefully place – don’t throw – the fruit into your containers. Repeat the picking process with both hands. Don’t overfill your containers or try to pack the berries down. Another method may be used with some varieties that cap easily. Picking berries without the calyx or cap will result in some bruising but is satisfactory for berries that will be processed soon after picking. Grasp the stem between the thumb and forefinger just behind the cap. Squeeze slightly against the cap and apply slight pressure against the berry with the second finger. The berry should pull loose, leaving the cap on the stem.
 
Whether you pick strawberries from your own garden or at a Pick-Your-Own farm, here are a few tips to keep in mind: Be careful that your feet and knees do not damage plants or fruit in or along the edge of the row. At a Pick-Your-Own farm, it is important that you pick only on the row assigned to you. Most growers furnish picking containers designed for strawberries. If you use your own container, remember that heaping strawberries more than 5 inches deep will bruise the lower berries. Pick only the berries that are fully red. Part the leaves with your hands to look for hidden berries ready for harvest. Pick the row clean. Remove from the plants berries showing rot, sunburn, insect injury, or other defects and place them between the rows behind you. Berries to be used immediately may be picked any time, but if you plan to hold the fruit for a few days, try to pick in the early morning or on cool, cloudy days. Berries picked during the heat of the day become soft, are easily bruised, and will not keep well. Avoid placing the picked berries in the sun any longer than necessary. It is better to put them in the shade of a tree or shed than in the car trunk or on the car seat. Cool them as soon as possible after picking. Strawberries may be kept fresh in the refrigerator for 3 or more days, depending upon the initial quality of the berry. After a few days in storage, however, the fruit loses its bright color and fresh flavor and tends to shrivel. Give the harvested fruit a soft ride home.