The Summer 2024 edition of the Canadian Hog Journal is here!
Earlier this year, the Canadian Pork Council (CPC) introduced its sustainability framework. While there are no shortage of issues around sustainability, Canada’s hog producers are already leading the way on environmental best practices. The challenge? Ensuring financial sustainability for the sector.
Profitability has also been a concern for processors in recent years. While issues like labour availability and market forces are largely beyond their control, cooling technology has the potential to optimize the value of the carcass while enhancing food safety.
Restaurants across Canada have been struggling since COVID-19, and the problem’s only gotten worse. Inflation has driven restaurants’ costs up, which has prompted menu price increases that have been a pain point for diners, keeping them away. Is pork a possible solution?
In research, a team from the University of Manitoba looked at the impact of low-protein diets on piglet diarrhea, and a team from Quebec considered how gut-healthy bacteria can reduce the need for antibiotics – one of Swine Innovation Porc’s (SIP) Cluster 3 projects.
As SIP enters Cluster 4, a new roster of projects will take the organization to 2028, as provincial pork producer organizations and government partners support ongoing advancements for the sector.
We also have summaries of industry-directed research by Trouw Nutrition, on nutrient kinetics, and by Jefo, on using enzymes in feed to reduce waste, in addition to testimony from an Ontario producer who feeds KWS Seeds hybrid rye with success.
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