By Patrick Meagher

PERTH — Beef farmers and maple syrup producers Ron and Diana Coutts were full-time farmers who suffered the loss of 30 per cent of their maple trees after the infamous 1998 ice storm. Five years later the Mad Cow crisis struck and international borders closed to Canadian cattle. The future looked bleak. Other beef farmers exited the industry.

But Ron Coutts, now 47, had always contemplated opening an on-farm store since they were located on the curve of the busy County Road 1, where it meets County Road 18, just south of Perth. Consumer demand was shifting to local goods. It seemed like the now or never scenario was upon them.

They opened Country Flavours three years ago, in a modest 24 ft. by 50 ft. country-style wood-framed store and this year added a 20 ft. by 30 ft. food storage area with walk-in freezer. They’re doing what the niche marketing experts say: keep it local and include a bakery.

They sell Wolfe Island Bison and cheese from a small Kingston family-run operation. The product that travels the longest distance is Kawartha Ice Cream – made with Ontario milk – and produced at Bobcaygeon. But 75 per cent of the products are grown or prepared on their own farm. Products range from lean Blue Belgian beef steaks, fruits and vegetables, baked goods – including the best pecan butter tart this writer has ever tasted — and maple syrup products.

They tap 6,000 trees and only use their own maple syrup in their baked goods. They never add sugar. The top selling products are beef cuts, maple syrup products and baked goods.

"It’s been a struggle," Ron Coutts admits. "People say you’ve got a gold mine, but it’s a lot of work."

When people ask how they do it, "I say it takes long hours, a good banker and a good wife."

Diana is his secret weapon. She starts baking each morning at 5 a.m. It helps that they own the building next door and lease it to an equipment dealer. They own 650 acres, including 200 tillable acres, and have three grown children.

They take products from 21 other farms and are constantly adding new ideas. They bought their first Large Black breed of pigs this year and also started selling single portions of lasagne and soups to cater to older consumers.

"In order to survive in anything you have to retail your product," said Coutts, who is particularly proud of his Belgian Blue beef herd. "People want lean meat," he said. "It is lower in fat and cholesterol and higher in protein than skinless chicken."

All animals are no older than 24 months when slaughtered, he said. He adds that later this year all packaging will include codes that will trace each piece of meat back to an extensive history of the animal slaughtered. It’s all about consumer confidence, he said.

The free market farmer says his expections for the new venture have been met. "Regular cash flow is the best part about it," he said.