By Andrew Heck
Editor’s note: Andrew Heck is past Editor, Canadian Hog Journal. He can be contacted at ‘andrewtheck@gmail.com.’
The 11th annual Porc Show took place at the Quebec City Convention Centre on Dec. 10 & 11, inviting hundreds of Canadian and international guests to hear keynote speeches looking at the geopolitical situation and upcoming innovations in the sector, along with workshop presentations in the areas of animal health, farm management and consumer marketing.
Adopting artificial intelligence has been a slow march
Jacquelin Labrecque, CEO, Ro-Main explored progress being made with artificial intelligence (AI) in hog production. AI in precision hog production has been slow to materialize, despite being full of promises.
“I think most will agree with me when I say that artificial intelligence seems to be a bit delayed,” said Labrecque.
To better understand the phenomenon, Labrecque used the ‘Gartner Hype Cycle’ model to evaluate AI’s trajectory in hog production. This model, created by U.S.-based technology research firm, Gartner, describes five phases of technological adoption: technology trigger, peak of inflated expectations, trough of disillusionment, slope of enlightenment and plateau of productivity. While the ‘trough of disillusionment’ occurred during the timeline of the COVID-19 pandemic, Labrecque believes the industry is now accelerating up the ‘slope of enlightenment,’ and the ‘plateau of productivity’ is quickly approaching on the horizon.
Labrecque described some of the promises of AI that the industry had come to expect, which, so far, remain theoretical more than practical.
“Among the applications, we talked about behavior monitoring for early disease detection, animal welfare, weighing using imaging technology, animal facial recognition. We’ve been talking about that for 20 years,” said Labrecque. “There is another element of artificial intelligence that is the management of massive data. We have electronic systems that generate a lot of data every day, so how can we give value to this data in the future?”
Considering what has held back the industry from realizing the goal of AI, Labrecque provides a blunt assessment of bottom-line factors.
“So many interesting ideas, but we realize we have to abandon most of these ideas for technological and cost reasons,” said Labrecque. “Nobody’s going to introduce technology on the farm that does not produce any return on investment. Many businesses did a lot of marketing around AI because it was fashionable.”
Looking at the nuances of AI application, Labrecque highlights some specific complications.
“We work with living beings. It’s very complex,” said Labrecque. “We have a lot of cases of AI’s potential uses that are still not well defined and not demonstrated by research. Regarding animal science, technology still awaits new knowledge in order to go forward.”
While applied AI is making gains in other industries, led by world-renowned businesses like Google, this same movement hasn’t been seen in animal agriculture.
“When you want to automate something with AI on your farm and you need instant results to make your decisions, you cannot depend on an Internet connection,” said Labrecque. “Yet, most AI systems today are still developed in order to work with the cloud.”
The problems with AI’s barriers to adoption on-farm are relatively easy to understand, but potential solutions are lacking. Labrecque proposes that, for AI to work in hog production, it needs to be able to operate free of the online digital environment, but still with the ability to apply updates as the technology evolves and as producers tailor technologies to their own systems.
Where AI has succeeded in the pork sector includes genetic selection tools and carcass imaging, though these have less of a direct impact on producers’ day-to-day operations.
“The most advanced developments that have the biggest impact on you are things you might not even be aware of,” said Labrecque.
What does the future hold for AI in hog production? Labrecque remains optimistic and excited. He provided a wish list of target areas where development should be focussed, automating process that are currently being done in barns in a more time-consuming, tedious and potentially less-accurate manner than they could be with the help of technology.
“There are a lot of things we do with our eyes that could be automated,” said Labrecque. “And they can be done in a more objective way.”
Balancing barn-washing effectiveness with efficiency
Yves Garceau, Senior Agronomy Advisor, Éleveurs de porcs du Québec spoke about accelerating and improving barn washing while reducing water consumption. He suggested that effective soap-and-water washing protocols can best prepare a barn prior to applying disinfectants.
“Why do we wash? First of all, to eliminate pathogens in the barn and make the premises more hygienic,” said Garceau. “But once we’ve removed the dirt, there’s a biofilm. We try to eliminate that because it serves as a shelter for pathogens. And the disinfectants that we have are effective, but they become ineffective shortly thereafter.”
That unseen coating on the surfaces should not be under-estimated in terms of what sticks to it.
“It’s a melting pot of micro-organisms, bacteria, yeast, extracellular polysaccharides. This is excreted by bacteria and sub-products,” said Garceau. “These could be proteins and nucleic acid. So spit and feed and minerals and organic matter. Everything we can find on a farm, it stays there and grows.”
Garceau’s presentation referenced a study by four researchers from the Quebec Agri-Environment Research and Development Institute (IRDA) and one from the Centre de développement du porc du Québec (CDPQ), which tested variables associated with barn-washing, including water temperature, pressure and distance from surface, along with types of nozzles and surfaces, all of which impact washing efficiency and effectiveness.
In general, what helps save water is using hotter water with greater pressure and quicker passes over surfaces; however, there is a sweet spot when it comes to the amount of force used. Too little, and it takes longer and uses more water. Too much, and surfaces are covered less evenly.
“When we look at this economically speaking, is it worth it to use hot water? I would say yes,” said Garceau. “We know that the labour costs of washing are of great importance.”
When it comes to the type of surfaces, ease of washing varies greatly, with cast iron being very difficult, followed distantly by concrete. Stainless steel, by comparison, is much easier. The age of surfaces can also affect how porous they are, increasing washing difficulty.
Garceau reinforced the significance of choosing a pressure washer. While some are more expensive than others, the old adage holds true: you get what you pay for.
“Consider hot water. It’s worth it, really,” said Garceau. “You can lower the pressure and increase the flow. It’s going to be easier on your equipment, and it’ll do the job.”
Based on the study, Garceau recommends different parameters for a flat jet and rotary jet. For a flat jet, use water at a minimum of 40 degrees-Celsius at one kilometre per hour and 0.6 Megapascals. For a rotary jet, aim for water at a minimum of 35 degrees-Celsius at two kilometres per hour and 20 Megapascals.
Realizing pork’s potential at retail
Stéphane Bergeron, Meat Group Supply Manager, Sobeys (Quebec), provided an overview of opportunities for pork at retail. When it comes to understanding the value chain, Bergeron insists that every part of the value chain has different needs that require attention for collective success.
“It’s important to understand the reality of each piece of the chain, from producers to processors and retailers,” said Bergeron. “The reality is different for each entity, and we have the opportunity to understand everyone’s reality.”
While strengthening the value proposition of Canadian pork in grocery stores remains a challenge across the country, in Quebec, companies including Sobeys have committed to sourcing all their fresh pork locally.
“At Sobeys, we did a study with consumers and asked what they consider to be ‘local,’” said Bergeron. “When we looked at processed products, the importance was lesser. If we look at fruit and vegetables, when we have an apple, for the consumer, it’s important to have an apple from Quebec. But when they drink apple juice, it’s less important for them.”
The desire for fresh pork from Quebec, among Quebec consumers, differed when compared to beef, which consumers were more inclined to apply a broader definition of ‘local’: ‘Canadian’ versus ‘Quebec.’ Despite this, and despite Sobeys commitment to selling only local pork, the latest sales data, by dollar value, suggests three-quarters of meat spending in Quebec Sobeys is related to beef and chicken, with pork and other proteins making up the remaining quarter.
Even though pork is by-and-far the most affordable option in the meat cooler, when it comes to why consumers are more prone to picking other meats, there’s more to the story.
“Consumers’ habits are different with pork than other proteins,” said Bergeron. “According to another study, only 77 per cent of Quebec consumers eat pork at least once a week. That means pork is less consumed than other proteins.”
Pork is often on sale more than other meats, which may have an interesting effect on consumers’ perceptions of the product: it’s cheaper, and not in a good way. Dietary preferences also punish pork when it comes to large-scale events where many people are eating the same food options, with organizers opting for beef and chicken over pork.
When beef price inflation began to climb rapidly several years ago, this spelled a missed opportunity for pork marketing. Despite efforts, consumers are still willing to purchase beef over pork, which reflects not only what they like to eat but their purchasing decisions. A familiar though expensive beef steak is often a more appealing choice than an unfamiliar but innovative pork offering.
“We need to be able to promote pork as a protein that’s not only affordable but also something that can be distinguished – something that people will really desire,” said Bergeron.
Bergeron goes on to demonstrate the difference between a premium cut and premium product. While Canadian grocery stores showcase a wide range of beef cuts – from the most economical to the highest-end – this is less common with pork, where premium cuts are often exported. That means, for pork to succeed domestically, creativity is needed to turn ordinary cuts into better products.
“There’s a trend that’s very present now. There are many, many ramen products in the grocery stores – Asian products. So the consumer is open to discovery,” said Bergeron. “And, these days, it’s more difficult in certain cases when cuts are more conventional.”
Bergeron ultimately recognizes that pork’s popularity – or lack thereof – can be paradoxical. On one hand, showcasing novel offerings for consumers may spark interest, but on the other hand, if the offering doesn’t sell, it creates waste and lost revenue for the retailer, which makes retailers wary of such experimentation.
Quebec’s charm continues to attract interest
The Porc Show’s tried-and-true format also included a panel discussion on the first day of the event, which, this year, covered ‘Pork in a Changing World.’ The second day of the event featured a plated lunch – the outcome of a culinary student contest that comes with a cash prize for those involved, along with the prestige of having their dish showcased for guests. The second day wraps up with a cocktail celebration featuring products from Quebec-based food and beverage businesses, with a focus on pork.
The Porc Show’s attractive mix of timely and important subject matter, networking opportunities and hospitality continues to draw guests from far and wide every year. The show’s organizers, sponsors and presenters routinely churn out a high-calibre event, and Quebec City’s French-Canadian history and charm remains an enjoyable bonus for visitors.
