UofG Hot Sauce Project 2021

CannonFire / Hot Tropic

A SEED TO SHELF Project

An annual 12-month project where undergraduate students of the Food Science department PLANT, GROW, HARVEST, DEVELOP, DESIGN, MANUFACTURE, LABEL and SELL two hot sauces: our classic Cannon Fire and the ever changing “Class of …” sauce which is a totally new creation of that years students.

Cannon Fire ($11.75 )

Our original sauce which we started making in 2018. Cannon Fire celebrates the University of Guelph’s naval cannon Old Jeremiah and is a fiery blast of habanero, cayenne and Trinidad scorpion peppers grown right here on campus.

Cannon Fire goes great with wings, enchiladas and eggs.

HOT TROPIC ($11.75 )

This is a special edition sauce for the Class of 2021. Pineapple, sweet and spicy chilies and tropical spices make for a delicious warming heat. Hot Tropic will only be available for this year so get it while you can!

Hot Tropic pairs well with seafood, tacos and empanadas.

STUDENT INVOLVEMENT

Thank you to all the students that contributed to the 2021 year:

Aleana Chao (Project Manager), Justin Brookshaw (Coordinator), Howard Chen (Coordinator), Mabel Lau (Coordinator), Carina Mak (Coordinator), Ayman Zia Ul Haq (Coordinator), Michelle Chai, Jolin Zhou, Cassidy Ball, Fiby Iskandar, Doreen Japaryo, Kaylie Mitchell, Annabelle Djohan, Nicholas Babiy, Mayva Hergel, Jasmine Low, Arianna Sultani, Qinglin Liu, Rae Ann Yee, Michelle Chai, Lori Liu, Mackenzie Ngo, Maggie Xue, Isabelle Wickert, Abbey Chan, Krupa Thakkar, Helen Xu, Maria Liu, Julia Bullard, Eric Lee, Julie Sue-A-Quan, Rowena Wang, Max Troung, Shalom Alabi, Danny Giang, Kyle Robertson, Sarah Gammage, Sureiya Ahmed, Tianran Wang, Honisha Sen, Sarah Figueroa, Gillian Kilgour, Eric Goetz and Matea Milutin.