The Banff 2021 edition of the Canadian Hog Journal is here!
This year’s Banff Pork Seminar adopted the theme, “Resiliency in a New World.” In this edition, you will notice that theme woven into the various pieces of coverage and commentary on the presentations delivered during seminar, including topics on economics, disease management, mental health, awards, research and more.
The first-ever Banff Pork Seminar took place in 1972, following an earlier prototypical event held at Olds College, a renowned agricultural institution located about 100 kilometres north of Calgary. Since then, the event has taken place at a handful of venues in the Banff area. From the beginning, the seminar was jointly organized by the University of Alberta, Alberta Pork and the Government of Alberta. The partnership remains unbroken to this day. Prior to COVID, the seminar’s advisory committee had planned to mark the 50th anniversary this year with special in-person festivities. Sadly, we will have to wait for that celebration, but hopefully not too long.
The cover of this edition of the Canadian Hog Journal features Banff’s bridge over the Bow River, constructed in 1923. Adorned with First Nations reliefs and located in the historical lands of the Stoney-Nakoda people, the bridge connects us through time, distance and relationships. The same bridge today connects the seminar’s usual location – the Banff Springs Hotel – with the main townsite to the north.
Over the years, our industry, country and the entire world have changed in so many dramatic ways. COVID-19’s impact and the Banff Pork Seminar’s virtual format this year are a contemporary reminder of how the passage of time can impact choices and alter perspectives. The Canadian pork industry has no shortage of issues that still require mending, but if we can continue establishing honest connections, rather than making excuses for dysfunction, our future looks bright, despite any existing grievances.
The image included in this ‘Message from the editor’ was captured at the 2019 Banff Pork Seminar – my first since entering this industry in June 2018. From left to right, the photo includes Michael Young (former Vice President, Canada Pork), me, Marvin Salomons (farm labour consultant, Salomons Group Solutions) and Ron Gietz (former extension economist, Alberta Agriculture and Forestry) – all gentlemen whose depth of knowledge and experience eclipses mine, but certainly positive role models and reminders of the long-term commitments that so many in this industry have made. It is invaluable encounters like these that we lose with a virtual conference, which is unfortunate, but as this year’s seminar theme confirms, resiliency has long been a hallmark of agriculture. We will return.
What are some of your favourite memories from the Banff Pork Seminar? I would love to read those stories and share them in the next ‘Letters to the editor’ section. Reach out to me by emailing deidre.thomas@albertapork.com.
The Winter 2021 edition of the Canadian Hog Journal is here!
Last year, with the latest Winter edition hot off the press, I was headed to the Banff Pork Seminar, eager to share the magazine with guests. This year, I will have to settle for sharing the PDF virtually and changing my laptop computer background to an alpine scene. Not quite the same, but it will have to do. And I can still have my pint of beer at home while listening to Irish jig music, right?
The issue of delayed Canadian Pork Excellence (CPE) program implementation persists, and this edition features the third article on the subject in as many years. Consider that a ‘hat trick,’ if you will, as we wait on the next NHL season to start.
Feeding human food scraps to pigs is an age-old practice for some small-scale producers, but is it an effective or safe solution to eliminating food waste? While pig production volume heavily favours the commercial industry, it takes only one disease slip-up to potentially shake the entire sector to its core and jeopardize consumer confidence, which disproportionately affects commercial producers.
Manitoba Pork’s long-time general manager, Andrew Dickson, is retiring. Likewise, long-time communications coordinator, Sandy Ellis, has also left the organization. Her replacement, Joey Dearborn, has written a thoughtful career-in-review piece about Dickson, included here.
As with visiting Banff, I was looking forward to travelling to Quebec City again this year to attend the Porc Show, but that too will have to wait. While the conference was unavailable in-person, the organizers did a nice job of hosting the event over Zoom, as you will see from the coverage.
This edition also includes many interesting news pieces, along with expert commentary on the growth of grocery e-commerce, in addition to a look at the last decade of Swine Innovation Porc (SIP), as well as research on water consumption under stress and the benefits of feeding trace performance minerals, along with a callout for producers to support an environmental footprint study.
Heading into 2021, the past year of mostly negative developments in the Canadian pork industry should, hopefully, help us see the potential positives going forward. I remain grateful to continue advocating for this sector, as I anticipate the birth of my second child — another daughter. The older one is not quite three-years-old, but she already has her mother’s smarts and good looks, along with her father’s way with words and habit of asking too many questions – a dangerous but exciting combination.
Whatever this year holds for us all, you may like to buckle up, grit your teeth and hold on! I will be doing likewise. Our saving grace? If industry players and publications continue promoting the right kind of content to influence decisions that benefit our sector, our odds of collective success might be better than we even know. Let me know what you think by emailing deidre.thomas@albertapork.com. I want to share your views in the next ‘Letters to the editor’ section. Diverse perspectives equal higher-quality, thought-provoking conversations, which is what we should all being aiming for.
Letters to the editor
In reply to ‘Price negotiating power balance hurts producers’ (Fall 2020)
“During Alberta Pork’s recent annual general meeting (AGM), I put forth a resolution requesting producer support for the Alberta Pork board of directors to explore new hog marketing options, including the potential for a system like single desk selling, using Quebec’s marketing arrangement as a possible example. Producers voted to approve the resolution.
“The whole idea is to get more negotiating power, and I believe that is a necessary step to take. If we leave it up to producers to pursue voluntarily, it is much less likely to work. If we look at formalizing such a system, it may be more binding and successful.
“The reason I think Alberta Pork should be the producers’ marketing representative under this kind of system is practical: for the concept to work, legislation will need to be modified, which requires partners that are recognized by government. I have confidence that the Alberta Pork board of directors includes the right people and motives to represent producers in this regard.
“It is not every day we have an opportunity to inspire real change within our industry. I really hope all producers take this seriously and truly hold themselves accountable and help push things in the right direction.” – Nathan Stahl, Stettler, Alberta
In reply to the cover of the Canadian Hog Journal (Fall 2020)
The cover image used on the Fall 2020 edition of the Canadian Hog Journal has received some positive attention from readers, including the Canadian Pork Council (CPC), which has framed and hanged the cover at the organization’s office in Ottawa.
The image itself was staged and captured in the kitchen of editor Andrew Heck, featuring a homemade Canadian pork and beef tourtière, along with a CPC-branded ceramic mug and other fall-themed decorations.
The cover and total magazine layout are the responsibility of Michael Poulin, a graphic designer with Capital Colour of Edmonton, the company that prints and distributes the magazine.
The Fall 2020 edition of the Canadian Hog Journal is here! I was first introduced as the incoming editor of the Journal in the Fall 2019 edition, so this makes it my official first anniversary.
While every new edition is an exciting accomplishment for me personally and professionally, more importantly, it is an opportunity to advocate for this industry that supports tens of thousands of jobs, millions of Canadians and billions of global consumers.
We should all take time to appreciate the good things in our lives, but I feel compelled to digress a bit. The 2020 calendar year certainly has felt like an eternity for all the wrong reasons, no thanks to where we find ourselves as a sector, and producers are still facing a long-term negative pricing situation. Being so close to this issue myself, from an investigative point-of-view, it can be mentally draining. Still, that feeling pales in comparison to the ongoing stress producers must manage on a daily basis.
It is my sincere hope that all industry representatives, including magazine editors, are doing the right things to help you navigate this storm with as little hardship as possible. That is our goal and duty. Our collective success or failure has wide-reaching implications for many people.
In the Summer 2020 edition, we continued to provide coverage of shared value concerns across the entire Canadian pork supply chain. And while it would appear there are some positive outcomes to certain discussions, lingering issues and adversarial relationships can be difficult to overcome. Drilling down on shared value, this edition considers the balance of marketing power between producers, processors and retailers, and how that has changed over time. Despite the discomfort, producers must keep fighting for fairness.
Processing plant protests continue to be a platform for animal activists, but now, support for farmers and truckers is starting to receive attention, as shown in this edition’s coverage of recent rallies.
On the disease management side, we provide an overview of activities taking place on the national level to combat African Swine Fever (ASF). While value-sharing and other contentious issues can divide stakeholders, ASF represents a universally respected threat, and we all have to be on guard.
On the food side, consider an expert’s opinion on COVID-19’s impact on meat retail. While grocer profits are up, so are consumer prices, thanks to more Canadians eating at home.
Research in this edition covers a study of genetic disease resilience in grow-finish pigs, how science is taking a bite out of feed costs and the cost of sow exercise.
Readers are always encouraged to drop me a line at deidre.thomas@albertapork.com. I want to share your views in our ‘Letters to the editor’ section. Dialogue and understanding are the only way we can move forward, and we need a stronger chorus of voices to speak up if we wish to be heard. As it stands, it would seem our messages are getting lost somewhat in a world with so many competing interests, whether those represent ‘priorities’ or not. When push comes to shove, many may soon find out the hard way that food is not only a priority but likely the top one.
Letters to the editor
In reply to “Producer-packer tensions threaten viability” (Summer 2020)
“Why aren’t Canadian pig farmers seeing any benefit from the record-high pork export prices and volumes processors are benefiting from? The prices we receive for our animals are at a decade low. The pricing system is broken and needs to be fixed ASAP, or there will be no pig farmers left in Canada outside of Quebec.” – Mick O’Toole, Neerlandia, Alberta
In reply to “Producer-packer tensions threaten viability” (Summer 2020)
“Western Canadian producers could perhaps benefit from a pricing system like Conestoga has in Ontario, where their producers were being paid more than $2 per kilogram in mid-July, while others across the province were being paid $1.20, which is roughly $0.60 below cost of production. I have also heard about multiple producers sending their financial statements to packers like Sofina to try and get better prices, since the packers are making money like crazy right now.” – Jeremy Van Dorp, Woodstock, Ontario
In reply to “Producer-packer tensions threaten viability” (Summer 2020)
“This really looks like the end of the western Canadian independent producer as a previously viable part of our agricultural output. The circumstances are what make this almost unbelievable – that a commodity with increasing worldwide demand cannot be produced economically because of local pricing structure, rather than logistics, climate or other more obvious variables.
“This is a very western Canadian problem, and it saddens me to see independent producers choosing to downsize or exit the industry. Clearly there must be a space for all viable production. With the loss of one part of the sector, we lose production in the short term and the value of agri-business diversity overall. Not everyone can be, or desires to be, a global megaproducer, but both indeed have merit for different reasons. And there should be room for both, if both can find ways to access fair value in their product.” – Brent Taylor, Drumheller, Alberta
The Summer 2020 edition of the Canadian Hog Journal is here!
After a few months that have seemed like an eternity, life is creeping back toward the [new] normal we have been told to expect. With any luck, we will now be better prepared to handle the predicted second wave of COVID-19, if and whenever it comes.
This edition prominently includes an exploration of shared value between producers and packers. It should come as no surprise that this matter is quite controversial and divisive. Many producers I encounter pull no punches when it comes to describing their deep-seated frustrations regarding pricing, and this article is an attempt at reflecting those concerns in a way that can hopefully inspire positive change and a collaborative path forward.
This edition also includes an update on the Spring 2020 coverage of COVID-19’s impacts on the Canadian pork industry. It is a lot to digest, and quite frankly, the news has been happening too fast to cover with an entirely clear picture of the situation. It is a tricky story to tell, and out in the world beyond our industry, our story has, unfortunately, been told badly. This has likely resulted in undue harm to our collective reputation, and we will now have to work even harder to share accurate, balanced news to raise public awareness.
In 2019, several hog and poultry farms in B.C., Alberta, Ontario and Quebec were the victims of animal activist organized crime. It is an indescribable insult to producers’ livelihoods and a black mark on the legal institutions that are supposed to protect farmers but fail miserably. Thankfully, some sympathetic political representatives have been aiming to change the game. This edition looks at what progress has been made.
If you manage to make it all the way through the heavy content, you will enjoy a summer-focussed look at the growth of home cooking, as a result of the COVID-19 pandemic. The story reminds us how, in spite of challenges, we are ready to continue enjoying the brighter side of life to the best of our ability.
Research in this edition covers the potential cost savings of including enrichment for your herd, the intestinal fate of dietary zinc and copper, along with the role of protected acids in sow performance.
I have once again included a “Letters to the editor” section featuring reader feedback. Got something to say about what you see here? Do not hesitate to reach out and let me know. Email deidre.thomas@albertapork.com with your thoughts, and they could make it into the next edition!
Letters to the editor
In reply to “Defending the pork value chain during COVID-19” (Spring 2020)
“Marie-Claude Bibeau, Minister, Agriculture and Agri-Food Canada, recently said agriculture needs to ‘make better use of existing [financial] support.’ What support is she referring to? AgriStability, AgriInvest or provincial programs? AgriStability is based on the last five years with the highest and lowest drops, with the remaining three years generating your average. My farm’s average sucks because government refuses to acknowledge what trade wars have done to us. Under AgriInvest, the support is matched up to $15,000. Hell, the carbon tax alone is going to eat that up!” – Maaike Campbell, Arkona, Ontario
In reply to “Defending the pork value chain during COVID-19” (Spring 2020)
“Since COVID started, my family and I have been enjoying lots of Canadian pork. It’s yummy and supports local producers and the economy!” – Karin Melnyk, Red Deer, Alberta
In reply to “Producers should seek better share of export values” (Spring 2020)
“Exports obviously form an important part of the Canadian pork industry, but consumers sometimes forget that there are great local products close to home. I’m proud to serve local food and beverage at my business, The Copper Coil Grill and Still, and I think it’s really important these days especially to support producers.” – Scott Gadsby, Squamish, B.C.
The menacing tusks of a wild boar skull make for a unique conversation piece about the importance of wild boar eradication. This specimen, collected as part of eradication efforts in Alberta, made an appearance at Alberta Pork Congress this year.
In the Canadian pork sector, there is always a new challenge to address, and the latest one involves wild boar. Considered an invasive species, they are like a cancer infesting the industry.
“These animals cause ecological harm, wildlife habitat destruction and crop damage, and they serve as a reservoir for diseases that can affect wild and domestic pigs,” said Colleen McElwain, Executive Director, Animal Health Canada.
While the problem is nationwide, it hits particularly close to home for western Canadian hog producers.
“Wild boar at-large are one of the most destructive invasive species on the planet,” said Megan Evans, Executive Director, Alberta Invasive Species Council (AISC). “I think all Albertans should be concerned about them – farmers in particular. There’s a lot at risk when it comes to these populations.”
Apart from the damage done to wildlife, crops and the environment, wild boar pose a risk of potentially spreading diseases like African Swine Fever (ASF).
ASF could leave us SOL
“For the ag industry, the spread of a reportable disease in a barn or processing plant is a scary prospect,” said Evans. “It would be devastating, however, to see such an outbreak in a wild boar population that we can’t easily control.”
In a worst-case scenario, the presence of ASF on a hog farm would have massive implications for the trade of Canadian pork. In response, Animal Health Canada has developed a surveillance tool called CanSpotASF, a national surveillance program for the early detection of ASF in Canada.
“The goal of this tool is to detect ASF early on and help in proving to our trade partners – through testing – that Canadian pork is free of the disease,” said McElwain.
While it’s common to think that wild boar invaded Alberta and other provinces from the south, the truth is much closer to home.
“This problem began in the 1980s when governments encouraged farmers to diversify their livestock,” said Hannah McKenzie, Wild Boar Specialist, Alberta Agriculture and Irrigation. “We soon realized that these animals are hard to contain and, contrary to the prevailing wisdom, can survive our harsh winters.”
To combat the problem, the Government of Alberta launched a bounty program in 2003 that was delivered by municipalities throughout the province to incentivize the killing of wild boar.
“We learned the hard way that wild boar are a challenging species to address,” said McKenzie. “They reproduce quickly, are highly intelligent and adapt rapidly to any kind of pressure.”
Hunting for answers
Canada’s first-ever training session for wild boar eradication specialists was held in Alberta earlier this year.
With hunting, for example, they are able to recognize the danger and change their behavior to become more wary of external threats.
“I must stress that recreational hunting is not an effective control measure for wild boar eradication,” said Charlotte Shipp, Industry Programs Manager, Alberta Pork. “Hunting can be a fun activity, but it actually makes the problem worse by causing the animals to scatter when they hear gunshots. The areas where we have had pressure from hunting contain some of the most difficult wild boar to capture, because they are now very well educated when it comes to human activity.”
In an alternative approach, the Government of Alberta created the Wild Boar Control Program, similar to the province’s strategy in combatting rats, which included expanded monitoring and professional trapping of wild boar, as well as crop insurance to mitigate the damage they cause.
When it comes to battling wild boar, it really does take a village. For their part, AISC adopted the ‘Squeal on Pigs!’ campaign that was started by invasive species authorities in the U.S., to raise awareness of the problem. The program encourages the public to report wild boar sightings.
At present, the focus in Alberta is on detection and removal of these interlopers, an effort driven largely by Alberta Pork.
“We have solid elimination efforts in place and scaled up our efforts this summer by doubling our staff of eradication specialists from two to four,” said Shipp. “In collaboration with Alberta Agriculture and Irrigation, we also hosted Canada’s first wild boar training session for our new hires. As part of this training focus, Alberta Pork reached out to several municipalities throughout the province and instructed their problem wildlife specialists, as well as training trappers from a number of Indigenous groups. The instruction has really increased the resources and knowledge base in Alberta around the trapping and eradication of wild boar.”
A captive audience
Work on wild boar is bearing fruit, with three captures reported by Alberta Pork in recent months. Traditionally, harvest season can be a tough time of year to target these animals, as food is abundant with crops coming off the field, and the flurry of activity on farms tends to scatter the creatures.
“Given the timing, we are very excited by these captures and what this could mean for the months ahead,” said Shipp.
Next up in the boar war is a collaring project in partnership with the University of Calgary, where GPS collars are carefully attached to the animals as a means of tracking their movement. As with any species, the priority of male feral pigs is searching for females, so following boars could really pay off in the end.
Though numbers can be hard to come by with these elusive creatures, some current figures bode well for the pork sector.
“To date, we have captured 458 wild boar,” said Shipp. “That includes 63 from our initial pilot project and 395 that were snagged by Alberta Pork’s eradication specialists. I’m looking forward to what may come this winter with our expanded team and hoping to see those numbers climb.”
Part of growing that total involves harnessing technology such as drones and cameras. By setting up a bank of cameras in a small area, users can better understand wild boar populations and how they are distributed in the province.
“The habitat favored by these animals is one that features food and shelter, and that tends to be agricultural zones where there are bushes and crops,” said McKenzie. “Our main problem spot is north-central Alberta and the zone around Highway 16, coming in at Lloydminster, through the parkland region, and up towards Mayerthorpe and Whitecourt. We’ve also had wild boar established for some time in the Lac St. Anne area.”
Another approach involves the use of remotely monitored corral traps – a highly effective method of controlling and catching large groups of wild boar. Composed of utility panels, square mesh and steel posts, they are usually designed as a circular trap, preventing captured animals from piling into corners and escaping over the top.
“When you factor in the reproductive capacity of a pregnant wild boar sow over a few years, removing an entire group is tremendous; it’s a huge win,” said Evans.
Winning the boar battle
As the battle continues, there are some steps that could help the ‘good guys’ in the war on wild boar. For example, there are currently no provincial prohibitions on new wild boar farms in Alberta. Unless you live in a municipality that has enacted a bylaw to ban such farms, you are free to open one, potentially adding to the problem for industry.
“That is definitely a problem in my mind,” said Evans. “The lack of a prohibition is low-hanging fruit that should be addressed as soon as possible.”
Though there is currently strong collaboration throughout the industry on this issue, more is always better.
“I think it will help to have a more coordinated approach nationally, which is what we’re working to build through the National Wild Pig Leadership Group,” said McElwain. “At present, all the reporting goes through different channels, so when someone calls in a sighting, it can be quite resource intensive to identify where the pig is, determine if it was actually a wild boar, and collect samples where possible.”
Given the potential implications of ASF reaching our country, McElwain views streamlining the process as critical for demonstrating that Canadian domestic pigs are not infected with the disease if a case should ever be reported here in wild boar. It could also aid in finding any cases quickly and containing them.
“I’m heartened to see that when it comes to preventing and preparing for ASF in Canada, we have had unprecedented collaboration among Animal Health Canada, provincial and territorial governments, the livestock and meat industries and, most recently, the National Wild Pig Leadership Group,” said McElwain.
Work is also ongoing with groups like the Canadian Council on Invasive Species, the Canadian Wildlife Health Cooperative and other organizations, including Indigenous groups.
“Together, we are starting to raise awareness of how important it is to manage wild pig populations,” said McElwain. “Because they are an invasive species, elements such as prevention, preparedness and surveillance are vital and continue to be a priority for our animal health stakeholders nationwide.”
Of course, there are no checkpoints asking wild boar for ID and turning them back at provincial borders, so this is truly a national dilemma.
Better together
The ‘Squeal on Pigs!’ program has included in-person and digital public engagement, including social media, along with traditional tactics like billboards.
“We certainly work closely with other provinces, especially Saskatchewan and Manitoba, as they encountered wild boar around the same time as we did, and have been through the same process,” said McKenzie. “As well, they have similar climates. We try and share what has been working in each province and what could be done differently. Although everyone knows their own province best, we all struggle with the same thing: wild boar are here, they reproduce quickly and they are a challenging species to control.”
Given those challenges, Albertans are encouraged to report any wild boar sightings to the authorities as soon as possible. You can report sightings through EDDMapS, by calling 310-3276 (FARM) or by filling out the ‘Report Wild Boar’ form on the Government of Alberta’s website.
There is still much work to be done in getting a solid grasp of numbers and the full extent of the threat. When it comes to wild boar management, however, Alberta has been a leader and was the first province to develop a formal control program.
“We don’t yet have an abundance of data, but there is considerable research underway,” said Evans. “The synergies created by government, academia, Alberta Pork and other organizations is beautiful to see, and it bodes well for the future.”
Editor’s note: Andrew Heck is past Editor, Canadian Hog Journal. He can be contacted at ‘andrewtheck@gmail.com.’
If COVID-19 taught us anything, it’s that paranoia provides great leverage for influencing people.
Stoking fear, creating division and using coded language as a means of strengthening ideology is nothing new, but when it comes to animal rights activism, it’s recently found a dangerous home in the House of Commons with Bill C-293: An Act respecting pandemic prevention and preparedness.
The bill was introduced in June 2022 by Nathaniel Erskine-Smith, (Liberal) Member of Parliament (MP), Beaches-East York (Ontario) – a small but densely populated constituency near downtown Toronto. As Bill C-293 approaches second reading in the Senate, there is concern that it could become law, despite advocacy efforts by stakeholders across Canadian livestock and meat value chains.
In principle, Bill C-293 is inoffensive enough: Who wouldn’t want to prevent a pandemic? Digging deeper, the bill includes some spurious clauses that single out livestock and meat. While activists are no strangers to using every opportunity to take shots at the industry, their tactics tend to fall flat more often than they’re successful. Even more frequently, these initiatives lack teeth, from a legal standpoint. Bill C-293 is a noteworthy and unfortunate exception, and its passage could further legitimize efforts to end Canadian livestock production while adopting an official government stance against meat consumption.
COVID-19’s association with livestock
Canadian commercial hog production features strict biosecurity protocols to protect animal welfare and food safety.
With the spectre of COVID-19 likely to linger for years to come, members of the public and policy-makers alike have begun unpacking what went wrong and how issues can be mitigated in the future. That’s a perfectly reasonable response, albeit incredibly challenging.
The World Health Organization (WHO) recognizes Wuhan, China as the source of the SARS‑CoV‑2 virus responsible for the pandemic. While no single origin has been pinpointed by experts, one theory suggests that Huanan Seafood Wholesale Market – commonly called a ‘wet market’ – may have been ground zero for the virus’ spread to humans, as many of the first cases were identified in workers there.
Wet markets are characterized by their eclectic mixture of fresh goods for sale, including wild-harvested and farm-raised meats. These markets remain the dominant source of food for Chinese consumers, despite growing competition from modern supermarkets. While the sale of live wildlife is technically banned in Chinese wet markets, it’s estimated that 38 wildlife species were sold for food or as pets at Huanan Seafood Wholesale Market around the time that SARS‑CoV‑2 emerged. The lack of food safety and biosecurity standards, combined with cramped quarters for people, food and animals, certainly would’ve provided the perfect breeding ground for zoonotic disease transmission.
However, looking at Canadian intensive livestock production, there’s no comparison – something that activists would like everyday Canadians and politicians to overlook, in favour of conflating the situation in overseas wet markets with the highly controlled conditions in Canadian hog barns and pork processing facilities.
How does Bill C-293 impact hog production?
Bill C-293 puts forth recommendations for various federal government ministries, including Agriculture and Agri-Food Canada (AAFC), related to preventing and preparing for pandemics. These recommendations cover everything from public health services and vaccines, to foreign affairs, to wildlife management and land-use planning, to livestock production and meat, including:
(2) The pandemic prevention and preparedness plan must…
… (i) reduce the risks posed by antimicrobial resistance,
(ii) regulate commercial activities that can contribute to pandemic risk, including industrial animal agriculture,
(iii) promote commercial activities that can help reduce pandemic risk, including the production of alternative proteins…
The back-to-back clauses read like an instruction guide for pushing the Canadian food system away from livestock and meat. In isolation, these clauses address three separate but intrinsically connected ideas, regarding antimicrobial use, animal health on-farm and food consumer choice. This is no accident, but the context is likely lost on those outside the industry. More importantly, it’s possible and necessary to set the record straight.
Hog producers are already reducing antimicrobial use
Antimicrobial resistance (AMR) is indeed a serious issue. While the positive effects of responsible antimicrobial use (AMU) are known, the potentially harmful impacts of AMR on human health are being more closely monitored by global authorities and industry stakeholders.
Starting in 2018, the federal government stepped up its efforts against AMR by requiring veterinarians to prescribe all medically important antimicrobials – those with human health implications – for use in livestock. This legislative change wisely relied on the existing relationships between producers and their herd vets, rather than a heavy-handed approach.
Between 2018 and 2021, Alberta Pork analyzed data from 20 farms, with a total of 7,500 sows, to create an AMU pilot benchmark for the provincial industry. The results of this three-year study were shared widely at the time, showing an overall decrease in most types of AMU. The study has received renewed funding to 2027, to expand its scope. This not only contributes to the fight against AMR, but it highlights just one example of the industry’s proactive approach to the problem.
Other studies have been taking place across the country, with research organizations like Swine Innovation Porc (SIP) continuing to support projects that aim to reinforce the judicious use of antimicrobials when they are needed, and to encourage their reduction through practical means. The most compelling aspect of this transition, for producers, is the cost saving associated with using fewer production inputs. With that in mind, it’s clear the industry is moving in the right direction, with progress quickly being made.
Hog production is already federally regulated
Canadian Pork Excellence (CPE) covers proper handling of all hogs sent to slaughter at facilities licenced by the Canadian Food Inspection Agency (CFIA), representing more than 99 per cent of pork produced.
When it comes to “regulat[ing]… industrial animal agriculture,” the clause is over-simplified to the point of being deliberately misleading.
The National Farm Animal Care Council’s (NFACC) Code of Practice for the Care and Handling of Pigs, for instance, outlines recommendations and requirements for various aspects of production, including herd health management, humane treatment and disease response.
The small but vocal minority of critics argue that the code is insufficient to ensure adherence, and that code itself doesn’t do enough to protect pigs; however, when it comes to adherence to the code, the industry itself is largely responsible for its implementation. That fact concerns extremists who would rather see an end to animal agriculture through any means – even if politically authoritarian – rather than its constant improvement, which tends to be industry-led.
NFACC’s purpose is laid out in a black-and-white fashion: “NFACC’s scope concerns national animal care issues related to farmed animals, with a primary focus on animals raised for the production of food for humans.” From the outset, anyone opposed to this purpose is going to take issue with the organization. While the industry and activists will have to ‘agree to disagree’ on NFACC’s core mandate, it’s worth noting that NFACC’s membership includes representation from various sectors, including the industry itself, veterinary professionals and even animal welfare groups.
Likewise, Canadian Pork Excellence (CPE), covering more than 99 per cent of all hog production in Canada, stipulates best practices meant to create conformity in production, including animal health. CPE is the veterinary-audited quality assurance certification that producers need to be able to sell their hogs to slaughter facilities licenced by the Canadian Food Inspection Agency (CFIA). Without CPE certification, a producer’s options to market pigs would be greatly diminished, which would be counter-intuitive, business-wise.
Moreover, even beyond the extensive programming and monitoring that voluntarily cover disease prevention in Canadian hog production, anyone concerned with potential mistreatment should refer to their provincial authorities’ existing legislation on animal care, which is backed by enforcement powers that are usually delegated to humane societies and SPCAs. Some SPCAs have drifted increasingly toward stronger activist sympathies, while others, like the Alberta SPCA, continue to foster goodwill, understanding and partnership with the industry, which provides the best outcomes for all.
Playing favourites and deceiving consumers
Most consumers still aren’t on the fake meat bandwagon, despite widespread marketing efforts.
Perhaps the most outrageous of the three clauses of concern is the “promot[ion]” of “alternative proteins.” Understandably, these proteins are an alternative to meat, which comes from livestock. That’s obvious, but explaining it this way truly distills its intent: Bill C-293 is asking the federal government to side with plant-based protein manufacturers, at the expense of livestock producers and meat processors.
Not only is this particular clause fundamentally flawed, but it speaks to the growing ideology that meat isn’t good for you. Another prominent example is the newest version of Canada’s Food Guide, published in 2019, which conspicuously snubbed animal-based foods. As most nutritionists and dieticians will tell you, that’s simply not good for your health, yet the rhetoric persists, disguised as policy reform. Perhaps most importantly, it has nothing to do with pandemic prevention or preparedness, making its presence in the bill all that more ominous and inappropriate.
Will Bill C-293 come to fruition?
Bill C-293 is a reflection of its time, in terms of the COVID-19 fallout, food fads, and the federal political atmosphere. Canadians’ sense of public health is heightened, some are beginning to reduce or cease consumption of animal-based foods.
Bill C-293 demands that a comprehensive plan be developed and presented in Parliament within two years of its passage. The text of the bill concludes with a proposed amendment to the Department of Health Act, which would appoint a Public Health Agency of Canada official as the coordinator responsible for implementing the plan.
This is where the specifics end and uncertainty begins. The appointed coordinator would have significant power over the livestock industry and meat processing to make sweeping decisions, under the right circumstances, that could be incredibly disruptive to the Canadian pork value chain.
Is all hope lost? Not even close. Bill C-293 represents activist propaganda flying under the radar of politicians who, like all of us, understand the importance of pandemic prevention and preparedness, but that doesn’t mean tearing down a prominent industry that is responsible for feeding tens of millions of Canadians and even more abroad.
Even if passed, farming groups and concerned Canadians should continue to fight hard against legislation that unreasonably discriminates against livestock and animal-based foods, for the sustainability of their livelihoods and the ability to continue supplying high-quality, delicious, nutritious protein to a hungry world. In the end, we also need to be mindful of food security, sustainability, affordability and safety.
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.
Could your business or event benefit from advertising with us? Our media kit, including ad rates, is available on our website, ‘canadianhogjournal.com.’
Ad inquiries, news releases, ideas, feedback and suggestions can be sent to ‘info@albertapork.com,’ and you can join the conversation on social media bytaggingthe Canadian Hog Journal (@HogJournal) on Facebook, X, and now, LinkedIn.
Some of you may know that, in addition to being the Editor of the Canadian Hog Journal, I am the Communication Programs Manager for Alberta Pork. As the Alberta/Western/Canadian Hog Journal has been published by Alberta Pork since 1972, the magazine has always been close to the organization, and the personnel behind the magazine have always reflected that.
It’s been a true honour to have served hog producers since joining Alberta Pork in June 2018. Back in October 2019, I was asked by Darcy Fitzgerald, Publisher of the Canadian Hog Journal and Executive Director of Alberta Pork (my boss), if I wanted to take on this complementary role, and I enthusiastically embraced the challenge. Since then, I have been privileged to tell many great stories, meet some outstanding people and visit some incredible places.
With very mixed emotions, I am announcing that this will be my final edition with the Canadian Hog Journal, as I have made the decision to move on from Alberta Pork. I was presented with a compelling career development opportunity, which I have accepted. My new role will intersect multiple industries, as a corporate communications specialist with a safety and regulatory body here in Alberta.
My departure from the hog sector is not something I am eagerly looking forward to; rather, the chance to learn and grow in a new capacity are what appealed to me. From a personal standpoint, I have loved every bit of working with people in the pork value chain, and I won’t soon forget my experiences over the past six years.
Farmers are uniquely dedicated individuals. As someone who grew up in the city, with a family background in agriculture, I’ve always looked upon farmers – like my grandparents and some of my uncles and aunts – as irreplaceable people. Despite widespread misconceptions about who you are, what you do and how you do it, the average person ultimately benefits from your livelihood every day, even if they don’t fully appreciate it.
As far as I can tell, farmers – more than most other people – are the best-equipped to willingly embrace hardship as a sacrifice for the greater good. To me, farming is the most noble living one can earn, and I am proud to have been with you on part of your journey, which can be rocky at times.
No-one knows what the future holds – neither farmers, nor communications professionals – and whether or not I find myself back in agriculture some day, rest assured, I will always respect and speak highly of you, this industry and its massive, positive impact on the world.
So long, farewell, and keep doing what you do best – even if adequate recognition isn’t always there. Thank you for everything! God bless you and yours.
Restaurant closures across Canada have become worryingly commonplace. While there are many factors to consider, the high cost of ingredients is often cited as a main reason. Affordable, versatile pork could be poised to fill the protein gap.
With the COVID-19 pandemic already well within the rear-view mirror, it’s no secret that this roughly two-year window of time has resulted in permanent impacts on society. In the interest of public health, many provincial governments in Canada quickly shut down businesses and restricted in-person gatherings as the pandemic progressed; however, these decisions were not without consequence, as an unintentional shift in consumer behaviour has left much of the foodservice industry in the lurch.
Earlier this year, Restaurants Canada reported that 62 per cent of Canadian restaurants are operating at a loss or barely breaking even. This is highlighted by a notable uptick in restaurant closures in 2023, with bankruptcies up 44 per cent – the highest annual figure in a decade.
According to Canada’s Food Price Report for 2024, published by the Agri-Food Analytics Lab at Dalhousie University, in 2023, restaurant pricing overall increased by 6.1 per cent, echoing the four-decade-high 6.8 per cent increase in the Consumer Price Index (CPI) reported by Statistics Canada for all of 2022. In the 2024 Canadian Diner Trends Report published by TouchBistro, a survey of 1,000 Canadians indicated an 11 per cent drop in restaurant visits between 2022 and 2023.
Taken together, the data suggests Canadian consumers are pinching pennies (or nickels, thanks to inflation), which is sending the signal to some chefs and restaurant owners they could stand to do the same. The challenge is to continue meeting customer expectations while staying affordable.
As the price of proteins remains elevated, the conspicuous absence of pork in Canadian restaurants – outside of the breakfast menu – is hard to ignore. While some diners will forgo pork for dietary or religious reasons, for those open to eating it, it could help foodservice businesses regain their financial advantage. By working to build consumer knowledge and loyalty to pork, everyone from producers and processors to retailers and restaurants can benefit.
Chef expertise adds class
Pulled pork was on the menu at the 2024 Culinary Federation Conference BBQ.
The Culinary Federation is Canada’s largest federally chartered professional chefs’ organization. Each year, the organization holds a week-long conference with presentations, roundtable discussions, fun competitions and plenty of opportunities for networking and hospitality.
This year’s conference was held in Edmonton, with the theme, ‘Connecting Our Culinary Roots.’ The theme comes from a collective desire to bring food back to the basics. This includes an interest in sustainability, growing and preserving food, and re-learning recipes and routines from a simpler time.
Undoubtedly, pork fits this mould perfectly, according to Ron Wong, Chef Instructor, NAIT – a post-secondary trade institution in Edmonton. NAIT’s Culinary Arts diploma program and Professional Meat Cutting & Merchandising certificate program provide practical training to aspiring cooks and butchers. On top of his role at NAIT, Wong is the Vice President for Culinary Federation’s Western Region.
“When you look at pork, you can see it has been popular across continents and cultures for a long time,” said Wong. “For chefs, pork provides a great canvas to express creativity in a cost-effective way.”
Wong’s also a staple in the western Canadian BBQ scene, leading student teams in Kansas City Barbecue Society (KCBS) competitions every year around Alberta. Taking cues from the traditional BBQ culture in the U.S., many top Canadian competitors swear by pork – and they aren’t afraid to express it.
Jarrod Taschuk is the pit master for the Edmonton-based Brisket Butts BBQ Team. In an unprecedented winning streak, Brisket Butts has clinched first-place in Pork at its five most-recent KCBS-sanctioned competitions, including two consecutive perfect scores. Until this year, a perfect score in Pork had yet to be earned by any team in any competition in Canada, ever.
“There are so many great teams out there, and a lot of support from the BBQ community and meat industry,” said Taschuk. “We’re proud of our success and eager to continue showing off what can be accomplished with products like high-quality Canadian pork.”
Taschuk was one of several competition BBQ teams involved in a non-competitive cookout hosted during the Culinary Federation Conference, for those in attendance.
“We wanted to bring together chefs and BBQ teams to expose them to one another,” said Wong. “There’s a lot of talent out there, and the more chefs can learn about new types of cooking, the better their craft becomes. Of course, pork plays a role in that.”
Showcasing the exquisite use of pork by chefs is just one way to build excitement and momentum, in addition to the obvious cost benefits and learning opportunities available for consumers to latch onto pork, whether prepared by their favourite establishments or at home.
Consumer engagement builds appreciation
Hands-on forms of engagement allow consumers to get up close and personal with pork products and can bring in additional revenue through ticket sales.
Statistics Canada tracks prices of common foods at retail in Canada. While retail prices and wholesale prices are different, trends observed in key categories highlight pork’s advantage, especially since the arrival of COVID-19 in North America, in early 2020.
For example, StatsCan’s report tracks five categories of fresh beef, including stewing meat, striploin, top sirloin, rib cuts and ground beef. Between March 2020 and March 2024, an average of all categories shows a $2.67 increase per kilogram. For pork, StatsCan tracks three categories: loin cuts, rib cuts and shoulder cuts – excluding the most economical overall, ground pork – and the average increase there was just $1.28. While price is certainly not the only variable for chefs to consider, it stands to reason that, objectively, you would be hard-pressed to find better value in red meat than with pork.
Peter Keith is the co-owner of Meuwly’s: a celebrated charcuterie brand and boutique retailer in Edmonton. He worked his way up in the restaurant scene, starting as a dishwasher at 14-years-old, and even before he had reached 30, was being hailed as one of Canada’s biggest up-and-coming chef-entrepreneurs. Over the course of his journey, he studied under Wong and was named Culinary Federation’s Chef of the Year, in 2020.
“Why pork? It’s really the perfect meat to be used in many of our products, in terms of its mild flavour and good fat content, which is needed in sausage,” said Keith. “Not only that, but there’s plenty available from local producers, and it’s affordable.”
In addition to make and selling a litany of pork products, Meuwly’s also offers hot food deli service, carries a wide range of products from other local artisans and hosts interactive experiences, like sausage-making classes. Gord Heck was a participant in one of the recent classes.
“Growing up on the farm, our family would always make a big batch of sausage every fall to last us through winter,” said Heck. “Times change, and many of our family members have since moved off the farm, but it bring backs memories. The product we’re taking home is also going to be great on my smoker!”
Whether at home or in the restaurant, pork’s merits are easily appreciated by those who understand its benefits. The challenge is communicating these virtues to the wider audience in foodservice.
Canadian pork promotion is adapting
‘Sizzling Canadian Pork Stir Fry,’ using loin, was the subject of a recent Verified Canadian Pork collaborative campaign that appeared in a restaurant trade publication.
While consumer marketing has been outside of the wheelhouse of western Canadian pork producer organizations for some time, these organizations’ producer-led boards of directors have increasingly looked at ramping up efforts.
“In the early 2010s, negative industry factors made it difficult for producers to really acknowledge the powerful role of consumers,” said Stan Vanessen, Chair, Alberta Pork. “Since then, our industry and world have changed considerably, and it’s time we start carefully approaching the matter again.”
Alberta Pork, Sask Pork and Manitoba Pork recently collaborated with Canada Pork to promote Verified Canadian Pork to more than 15,000 foodservice industry subscribers of Western Restaurant News, by purchasing double-page spreads in its Summer 2024 and Fall 2024 editions.
“We identified Western Restaurant News as an untapped resource to reach restaurants,” said Jeremy Yim, Director, National Marketing, Canada Pork. “When provincial pork producer organizations work together with Canada Pork, it’s an efficient and impactful way to spread messages that are important to their producers, our federal processors and pork end-users, like chefs and grocers.”
Dale MacKay is a former Top Chef Canada winner and proprietor of Avenue Restaurant, F&B Restaurant and Little Grouse on the Prairie. He works with Sask Pork frequently and advised the group with suggestions on how to make the advertisement appealing to chefs and restaurant owners.
“Pork loin is one of my favourite cuts to cook and use at home or at the restaurant,” said MacKay. “It’s easy to prepare and full of flavour!”
MacKay also provided testimony in the advertorial, along with producing a social media video demonstrating how to prepare the ‘Ultimate Canadian Pork Burger’ – a concept created by the group last year, which is being re-used this year and into the future.
Chef Dale MacKay prepared the ‘Ultimate Canadian Pork Burger’ using Verified Canadian Pork, in a social media video that’s reached thousands. His restaurant in Saskatoon, F&B Restaurant, offers a pork schnitzel as the first choice on its main menu.
MacKay’s video was created as part of a separate yet connected partnership with Federated Co-op – a Verified Canadian Pork retailer with more than 100 locations across western Canada. The video was linked in a weekly store flyer and posted to Co-op’s Instagram feed, racking up hundreds of ‘likes’ in just days after being posted.
“We think this kind of content has the potential to reach broad audiences,” said Susan Riese, Director, Public Relations, Communications & Learnings, Manitoba Pork. “We’re very conscious that all of our marketing dollars are ultimately producer dollars, so we try to be as strategic as possible to get the most out of them.”
With producers increasingly committed to consumer marketing, a closer-knit value chain has the potential to strengthen ongoing activities to encourage pork purchases. These relationships bode well for the sustainability of pig and pork production.
Pork provides opportunity
As consumer trends, demographics and market dynamics continue to affect restaurant profitability, now may be the time for proprietors to ask themselves if pork could find a more prominent place on their menus.
Through the use of social media, traditional media, in-person events and other opportunities, pork proponents across the value chain have no shortage of options when it comes to applying their talents and enthusiasm toward the common goal of increasing pork’s appearance in restaurants.
Editor’s note: René Roy is Chair, Canadian Pork Council. He can be contacted at ‘roy@cpc-ccp.com.’
By focusing on environmental stewardship, animal health and care, consumer health and food safety, and economic resilience, the Canadian Pork Council (CPC) has developed a sustainability framework to provide a strategic vision for more than 7,000 hog producers across the country.
When the topic of sustainability in animal agriculture is raised, very often, it’s misunderstood or misinterpreted.
Last year, the Government of Canada published a discussion paper for its ‘Sustainable Agriculture Strategy’ (SAS), which describes a proposed approach to improving agricultural practices in Canada. Unfortunately, the ambition of the strategy outweighs its ability to be practically implemented by the Canadian pork sector. In short, there simply aren’t enough available resources to drive change.
Recognizing the need to clearly articulate its response to the SAS, the Canadian Pork Council (CPC) board of directors recently unveiled our sustainability framework, including a 25-year outlook for the sector, to 2050. The framework includes environmental stewardship, animal health and care, consumer health and food safety, and economic resilience.
Taken together, CPC’s sustainability framework reflects a broader yet more refined approach that is tailored to the unique needs of Canada’s hog producers, including setting realistic short- and medium-term goals that will lay the foundation for long-term targets.
More than just paying lip service to eco-consciousness, sustainability in our sector reflects our commitment to a greener future both for the sake of the environment and for the ongoing viability of pig and pork production, which not only employs thousands of Canadians and feeds millions in Canada and around the world but also adds $24 billion to the national economy every year.
Looking at CPC’s sustainability framework and its principles through the lens of on-farm applications, we find plenty of examples showcasing the great work of producers, reflected in every major hog-producing region in the country.
Renewable energy benefits barns
John Van Engelen’s farm generates all of its own power through renewables, with further efficiencies and pig health benefits provided by equipment like his AirWorks Ventilation System.
John Van Engelen runs a 350-sow, farrow-to-finish operation east of Sarnia, Ontario, with help from his daughter and son-in-law – and just about every piece of state-of-the-art barn technology you can imagine.
“I’ve pretty much got everything that’s out there,” said Van Engelen. “We’re doing everything here as efficiently as possible.”
For Van Engelen, that means using modern ventilation, precision feeders and powering his farm exclusively with renewable electricity.
“We have a wind turbine, and we’re in the process of installing solar panels on the roof of our barn,” said Van Engelen. “We actually over-produce power and sell some back to the grid. The cheque I get is as big as my bill!”
Van Engelen’s innovative approach not only supports the principles of sustainability but also contributes directly to herd health and biosecurity.
“Our barn is completely Wi-Fi-linked, and I have RFID [radio-frequency identification] tags on all my animals,” said Van Engelen. “That way, I can track their individual performance and make adjustments to feed rations, as needed.”
Van Engelen’s feeders eliminate waste by automatically dispensing carefully calculated portions six times daily, with two different diets for sows and two different diets for weaners and finishers. His feeders include a Bluetooth-enabled trigger in case hungry pigs would like more feed, which allows Van Engelen to make that happen whether he’s in the barn or anywhere, from his phone.
“I might be in the barn 12 hours a day, but it monitors the barn 24/7,” said Van Engelen. “The fact we have full internet connectivity on our farm helps a lot. Not everyone has that, unfortunately.”
Keeping barns at optimal temperature in the dead of a Canadian winter is a challenge all producers can relate to. Van Engelen fights the elements with the help of an AirWorks Ventilation System heat exchanger built out of field tiles and constructed to capture and recycle heat that exits through fans.
“When it’s minus-25 degrees-Celsius outside, I can bring that air back into my barn at zero,” said Van Engelen. “The [AirWorks] system I use means that the recycled air is exceptional quality, with no ammonia or harmful gases.”
At the heart of it all, sustainability for Van Engelen is about more than just saving energy and costs, but a decades-long legacy and the ability to be as self-sufficient as possible.
“When things break down, we like to fix them ourselves,” said Van Engelen. “We’re also in succession planning right now. My parents came to Canada more than 60 years ago, and I’ve been at this for more than 40 years. We’re happy to see the farm continuing with the next generation.”
Bang for your buck by combining energy streams
Hartland Colony’s newest combined heat and power (CHP) unit forms a tandem with its six-year-old unit. Together, this equipment is providing power to the entire colony and offers an additional income stream when sold back into the local electrical grid.
Chris Waldner is the electrician for Hartland Colony, which includes a 650-sow, farrow-to-finish operation, southeast of Edmonton. Six years ago, the farm installed a combined heat and power (CHP) unit to offset their energy usage and recover otherwise-wasted heat, which has helped power their entire colony – not only the farming side but also their homes, school, church and other common buildings. Recovered heat is used as part of the canola-crushing process to separate the canola meal from the oil, serving the farm and providing another income stream.
CHP uses a feedstock like natural gas, methane or biogas, which is efficiently combusted to power an electrical generator. While CHP is better-known for powering large commercial and industrial buildings, it’s becoming increasingly popular on farms.
“Wherever it’s possible to cut costs on the farm, it makes sense,” said Waldner. “This technology has been around in Europe for a long time, so we went over there ourselves to see if it would work for us.”
The CHP unit – manufactured by TEDOM, in Czechia – initially cost more than $600,000 all-in, from purchase to delivery to installation. In just over three years of operation, the capital cost was considered completely recovered, slightly quicker than anticipated, and well before the machine’s useful life expires. It is estimated to be running for another decade, at the bare minimum.
Initially, Hartland’s unit was operating at around 85 per cent capacity, based on need, but starting in mid-2020, the colony was offered a new contract by its utility supplier to be credited for unused electricity.
“At this point, the machine has more than paid for itself,” said Waldner. “We’re running at 100 per cent capacity, all day, all night, and we’re now even putting excess electricity back into the grid.”
The success of Hartland’s first unit prompted them to purchase another nearly two years ago. They opted to go with a $750,000 unit manufactured by Missouri-based Martin Energy Group. Like the first unit, that initial investment is expected to be recovered in a fraction of the time compared to the technology’s lifespan. So far, the newer unit is about half paid-off.
“You’re going to spend a lot for electricity one way or the other,” said Waldner. “Why not invest in the equipment instead?”
Having two units functioning simultaneously has worked excellently for Hartland. In January 2024 alone, the farm earned more than $50,000 selling electricity back to the grid while providing for all of its own needs. Hartland’s success has resonated with neighbouring farms, and so far, more than 10 others are actively investigating or purchasing their own CHP units.
But electricity is not the only form of energy that’s being recycled on Canadian hog farms. Manure represents one of the most widely available and useful products that is fuelling crop growth and reducing the need for chemical fertilizers and related nitrous oxide emissions – another climate-related target for our federal government.
Manure provides valuable nutrients to crops
Sunnydale Colony’s use of the John Deere HarvestLab 3000 has led to more efficient manure application, better crops and even better pig performance.
Peter Gross is the hog barn manager for Sunnydale Colony’s 1,000-sow, farrow-to-finish operation, west of Saskatoon. Three years ago, he began using a device – the John Deere HarvestLab 3000 – that would prove to be a game-changer for precision manure application.
“Before using it, we didn’t realize how much of our manure we were wasting,” said Gross. “If you have a wet or dry year, your field will have different nutritional needs when you go to spread manure in the fall, but applying the right amount in the right places is crucial.”
Because hog manure is incredibly variable in terms of its nutrient profile, lab testing is a necessary but time-consuming first step to being able to use it.
“I used to sample our manure pit at different intervals over several days, then send that out for testing, which took time and money,” said Gross. “Once we started using the new device, we took a sample to validate the levels it was dispensing, and it was very accurate. It does what it claims to.”
The HarvestLab 3000, which retails for around $65,000, measures nutrient levels and makes real-time adjustments to tractor speed based off of the data it contains.
“It’ll speed the tractor up if the nitrogen level is stronger, and it’ll slow the tractor down if it’s weaker,” said Gross. “Last year, we were able to do double the number of acres compared to two years before, and our crop was better compared to when we weren’t using the device.”
Incorporating the technology into Sunnydale’s operation is part of a full-scale transformation.
“You can’t get any better than high-quality, rich, organic manure,” said Gross. “We’ve actually converted entirely to sustainable farming. We try to avoid using any chemical inputs anymore, not only because it’s less environmentally friendly and costs more, but because we’re getting better performance this way.”
According to Gross, some of the grains grown as part of Sunnydale’s crop production are used in their hog rations. Gross believes Sunnydale’s manure-fertilized barley has provided additional gut health benefits compared to conventional barley that’s been desiccated prior to harvest.
“We’ve proven that you don’t need to run the sprayer through the crop before harvest,” said Gross. “The more years we go without using chemicals on our land, the better our land gets.”
Looking at manure differently
Sylvain Bouffard’s unique manure disposal reduces his farm’s emissions and provides opportunity for creating a value-added product, as part of a ‘circular economy.’
When Sylvain Bouffard wanted to expand his 550-sow, farrow-to-finish operation into a 1,500-sow operation two years ago, manure management became important to consider. Whereas many commercial hog farms use manure pits and lagoons to store waste for long periods of time, Bouffard wanted to explore his options. With no crops of his own to fertilize, he began looking for novel opportunities.
“Our industry faces a lot of pressure to do better,” said Bouffard. “For me, looking for alternatives to traditional manure storage makes sense for everyone, including the public and the environment.”
Bouffard’s farm, located in the Beauce region, southeast of Quebec City, is found in one of Canada’s most densely concentrated spots for intensive hog production, placing it in a position of frequent scrutiny. It’s for that reason Solugen Global – a supplier of nitrogen-based fertilizer made from livestock waste – purchased its processing facility in nearby Lévis. After two years and more than $20 million of renovations later, earlier this year, the company commercialized its flagship product, called ‘Azogen.’
“In recent years, the concept of a circular economy has gained traction across various industries as a sustainable alternative to the traditional linear economic model of ‘take, make, dispose,’” said André Beaulieu Blanchette, President & CEO, Solugen. “Azogen exemplifies the application of circular economy principles in agriculture by reducing greenhouse gases that commonly result from conventional manure storage and surface application to crop fields.”
Solugen Global started its journey with Bouffard as its first client and has since recruited other hog producers in the Beauce region, from whom the company collects manure every day, Monday through Friday. For producers, it eliminates the need to store the manure and reduces odours by around 90 per cent – a major benefit to the surrounding community.
“We are able to process up to 150,000 tonnes of manure a year, which represents about 150,000 finishing pigs’ worth,” said Blanchette. “Our goal is not just to take the manure and transform it for our own purposes but to establish long-term partnerships with our producers who supply it.”
Solugen Global subjects the collected manure to a screw press system to separate the liquid and solid components. Following separation, liquid components are heated through a propriety process that generates several sub-products, including clean water and a nutrient-rich solution. The water is filtered and returned to the local municipal system, while the organic solution is turned into Azogen.
Azogen is endorsed by the Organic Materials Review Institute (OMRI) as an authorized product for use in organic production in the U.S.; however, at present, the product is not yet authorized for use in organic agriculture in Canada. Nevertheless, Azogen is registered as a fertilizer by the Canadian Food Inspection Agency (CFIA) and can still be used in conventional agriculture. Currently, all sales of Azogen are to U.S.-based distributors for organic and regenerative agriculture. While sales are strong, Blanchette looks forward to advancing the organic approval process in Canada.
“Ultimately, we have a disagreement over product claims,” said Blanchette. “We’re excited to build our brand in Canada and hope that we can overcome this regulatory hurdle.”
Sustainability fatigue isn’t hard to come by in agriculture, on account of costs and barriers like red tape, in Solugen Global’s case. For most hog producers, financing is the single biggest challenge to overcome.
Investment is key to implementation
Precision feeding systems reduce waste, which lowers the environmental footprint of an operation and saves producers money. Souris River Colony, southwest of Brandon, Manitoba, renovated its barn recently. A virtual tour can be found on New Standard Ag’s website.
Kevin Kurbis is the Director of Hog Solutions for AgriHub: a group of brands working together to serve livestock sectors in Manitoba and across western Canada. In his experience with hog producers, Kurbis has noticed a lot of common challenges and potential solutions, both short- and long-term.
“Over the last while, the mentality has been, ‘fix what you have to,’” said Kurbis. “For example, if you spend $50,000 up front to purchase some new equipment, and the energy savings make it pay for itself in two years, producers understand the math, but the cash just isn’t there for a lot of them.”
Echoing many across the industry, Kurbis believes a combination of unfortunate market forces and unfavourable investment is making it difficult for producers to make efficiency improvements.
“The solution isn’t necessarily more government money but more secured access to capital,” said Kurbis. “Even as interest rates cool, costs aren’t. The new reality of inputs is that everything is higher. The only way it can be sustainable is if the market changes.”
Despite costs, Kurbis believes that ingenuity can continue to play a role.
“Not all savings are obvious. There’s the hidden expense of feed conversion that is often overlooked,” said Kurbis. “If a producer can improve that, it’s actually going to have a higher payback than saving a bit of electricity. It’s just hard to quantify.”
During this year’s MAGAPOR International Technical Meeting, in Spain, Kurbis was invited to speak to the environmental impact of sows.
“Heating and ventilation are obviously needed in a country like Canada, but cooling isn’t something we talk a lot about, for instance,” said Kurbis. “Some of the technologies being developed like cooling pads are showing some pretty impressive health impacts, which can make sows less energy-dependent, reducing their need for feed.”
Altogether, Kurbis is hopeful that producers are able to realize the potential within their operations and work toward solutions that lower their environmental footprint while saving them money.
“All efficiency improvements are based on your starting point,” said Kurbis. “The more room you have to improve, the more attractive it might be for you to start making changes.”
And while hog producers across Canada range in terms of their ability to become more sustainable, there are several commonalities working against them: the federal government’s lofty climate goals, lack of access to applicable financial support and a carbon tax that is driving up costs and making Canadian pork less competitive relative to other jurisdictions.
Producers are committed but need support
The Canadian Pork Council’s (CPC) sustainability framework is a comprehensive, unified concept that recognizes the many actions and measures already implemented on hog farms across the country.
Above all, sustainability improvements in the Canadian pork sector have not been achieved overnight; they’ve taken decades of research, development, testing and appropriate financing to see great ideas turned into practical solutions – and they still have a long way to go.
While Sustainable Canadian Agricultural Partnership (SCAP) funding programs can support the transition toward the use of clean technologies in agriculture, inconsistency in their delivery and criteria make them difficult to access.
Moreover, the annually increasing carbon tax continues to threaten many operations that are already facing pressures beyond their control. Heating barns promotes a high standard of animal welfare, but producers today have few viable options except to use natural gas or propane for this purpose.
Despite the best efforts of producers, and despite government funding to match capital investments into technology, the bridge to net-zero agricultural emissions by 2050 – a federal government commitment made in 2021 – still appears well out-of-reach.
At the most basic level, Canada’s hog producers are often fighting a losing battle against political pressures that are making sustainability a monumental task. Unless policy-makers can meet the sector halfway and recognize the work already done, along with providing adequate support for work in the future, it’s unlikely we will get there.
Even so, Canada’s hog producers are leading the way as defenders of food safety, food security, food affordability and food sustainability. The CPC’s sustainability framework serves as a roadmap to long-term success by providing opportunities to explore innovations and efficiencies in hog production, enhancing the Canadian pork sector’s competitiveness and leadership in the global marketplace.
Editor’s note: Alyssa Cornelison is Research and Technical Services Associate, Zinpro Corporation. For more information, contact ‘tcory@bader-rutter.com.’
Improving your bottom line starts with addressing issues in the nursery. Choosing easily absorbed, bioavailable sources of zinc can support greater livability.
Keeping a business healthy and thriving is a priority for any swine production system. When improving the performance of your nursery pigs, nutrition plays a critical role. But when faced with rising feed costs, new regulations and supply chain volatility, it becomes even more vital that you make feed investments that yield better performance results.
To make strategic feed investments, having an intimate understanding of the different factors impacting the success of your production system will allow you and your nutritionist to better prioritize feed decisions.
Which factors contribute to swine farm profitability?
From a high-level view, there are many factors that can influence the profitability of your operation. However, there are three specific factors that we can zero in on and use to understand 98 per cent of system variation: the cost of gain by weight, the price of pork by weight and the cost per weaned pig.
As we think about making smart feed investments, cost of gain by weight is the factor that you can directly influence with pig diet costs. The key metrics that influence cost of gain by weight are ingredient cost, feed budget execution, amount of feed waste and livability.
All four of these metrics are key influencers of cost of gain by weight, but only one of these can be more easily influenced through the diet: livability. As you improve livability in your nursery pigs, you’ll positively impact your cost of gain by weight as well.
How does livability affect your nursery phase production goals?
Just a one per cent change in mortality can mean the difference between making a profit or loss. On the other hand, a one per cent increase in marketed pigs out of the nursery can make an even greater contribution to your bottom line.
In today’s market, the average cost of mortality is a direct cost of $0.77 CAD per marketed pig and an opportunity cost of $2.75 CAD per marketed pig. In nursery flows managing through severe health challenges and seasonal pressures, the direct cost per marketed pig could be as high as $27.54 CAD per animal. These challenges are why nutritional choices must drive results that benefit your pigs and the financial health of your operation.
Zinc: a tool for health and livability
As we think about the massive cost nursery mortality has on an operation, we need to consider if we’re using nutrition as a tool to prevent it. Thinking about health, immunity and stress mechanisms, zinc is a trace mineral that can make noticeable differences in your swine herd.
To gain the benefits of zinc, choosing an easily absorbed, bioavailable source is key and can help you raise healthier, faster-growing pigs more cost-effectively, helping you achieve your production goals.
Recent research revealed that E. coli-challenged pigs fed an amino-acid complexed zinc displayed improved health and livability while increasing early post-weaning feed intake compared with the animals fed an alternative form of zinc. These pigs continued eating more and kept putting on more weight during the 42-day growth phase and experienced additional performance improvements including 2.7 per cent reduction in mortality, 5.4 per cent reduction in medical interventions and 20-gram daily improvement in early feed intake.
With these results, incorporating the right zinc into the ration can improve your profitability by $2.19 CAD per pig or more and reduce your cost of gain by $0.15 CAD per kilogram. Work with your nutritionist to incorporate amino acid-complexed zinc for the best and most consistent performance results in the nursery. By doing so, you can reduce your cost of gain by weight and improve pig performance, ensuring your feed investments provide maximum value throughput and ultimately help your balance sheet.
Editor’s note: Arno Schober is Chair, Swine Innovation Porc (SIP). For more information, contact ‘mmcmullen@swineinnovationporc.ca.’
Outcomes from research projects serve as building blocks for future innovative solutions that can be applied on-farm.
The ever-changing nature of the Canadian pork sector is something that producers across our country need to consider and adapt to. Research and innovation provide us with important insights to make informed decisions on our farms as well as down the value chain to support continued growth and advancement. Investment in research and innovation has paved the way for sustainable practices, enhanced productivity and elevated us to the third-largest exporter of pork products globally.
Future challenges and opportunities to create real value for Canadian pork producers and the broader industry rely on our collective ability to foster research and innovation. By working together across producer organizations, research institutions, industry and government, we can unlock exciting research advancements that will have a significant and lasting impact on the resilience of our sector.
I have seen first-hand the positive impact of coordinated and collaborative research through my involvement with Swine Innovation Porc (SIP). Since 2010, SIP has provided effective oversight of three successful research clusters, and now with the launch of Swine Cluster 4 in February 2024, we are spearheading innovation that will drive further progress within the Canadian pork industry.
These successes have given us a strong foundation to build from. With continued organizational development and partnership with our members, we can enhance efforts to deliver meaningful results for the benefit of the sector.
On the road to 2028
SIP’s new strategic plan focuses on four key priorities: partnerships, communication, funding and excellence.
Last year, SIP completed a strategic planning exercise to build a roadmap taking us to 2028. This consultation process was focused on gaining knowledge and feedback from our key stakeholders including provincial pork producer organizations, researchers and industry partners to ensure a collaborative and inclusive approach.
Through this process, the transformative strength of collaboration and partnership has shaped our strategic plan. These principles are not only integral to achieving our priorities but also in driving the continuous advancement to build a strong and sustainable future for the Canadian pork industry.
Based on the insights shared during the consultations, our strategic plan focuses on four key priorities: partnerships, communication, funding and excellence.
Guided by our new strategic plan, SIP is supporting the sector to tackle national strategic priorities, such as disease management, feed efficiency and environmental sustainability, while sharing knowledge and expertise with producers and industry.
Swine Cluster 4 has successfully secured a joint government-industry investment of $20.1 million over five years. This funding will bolster 18 comprehensive research and knowledge transfer initiatives, engaging more than 50 researchers across 13 institutions. Furthermore, the recent support from the Pork Promotion and Research Agency (PPRA) promises to serve as a catalyst for collaborative research, driving forward our sector’s key priorities.
With industry, government and academia united around shared priorities in Swine Cluster 4, targeted research is underway to help move our sector forward. Research activities in the cluster are investigating the development of new vaccines and antimicrobial alternatives, sustainable management practices, productivity-enhancing feed strategies, enhanced genetics, improved meat quality and much more.
As we move into year two of Swine Cluster 4, our team is focused on getting research updates, findings and practical applications in the hands of pork producers and the broader industry. We are committed to working closely with provincial pork producer organizations and industry partners to ensure you receive the information and research insights you need to make decisions on your farm through timely and efficient communications channels.
We understand that much of the research projects in our past Swine Cluster programs have laid foundational groundwork, with practical applications yet to fully materialize. However, it’s essential to recognize that the outcomes from these projects serve as building blocks for future innovative solutions. Our hope is that in the not-too-distant future, these advancements will directly impact your farm operations and enable our industry to navigate challenges more effectively, ultimately ensuring the efficient delivery of our nutritious, high-quality pork products to markets here at home and around the world.
Keep up with the latest
Stay tuned! We are looking forward to sharing more exciting updates, findings and practical applications from the research projects in Swine Cluster 4, from past cluster research and through the support provided by PPRA.
To learn more about SIP, we invite you to visit our website, ‘swineinnovationporc.ca.’ To keep informed on the latest research outcomes and insights, follow us on Facebook (@SwineInnovationPorc), X (@SwineInnovation) and LinkedIn.
Editor’s note: This article is a project summary prepared for Swine Innovation Porc, as part of a series of articles covering SIP’s work. For more information, contact ‘info@swineinnovationporc.ca.’
Selection of Canadian pulse varieties tested to determine protein quality and digestibility for Canadian pigs.
Given ever-rising feed costs and the volume required on-farm, especially for growing and finishing pigs, scientists are investigating new options to diversify the ingredient supply and methods for getting the most from nutrients in pig diets. To give producers the greatest return on their investment, those ingredients must be high-quality and able to maximize pig performance.
As part of Swine Innovation Porc’s (SIP) Cluster 3 research activities, Kate Shoveller from the University of Guelph worked with a PhD student, Cara Cargo-Froom, and Dan Columbus at Prairie Swine Centre to characterize the nutrient content of Canadian-grown pulses for inclusion in swine diets, including two varieties of field peas, as well as lentils, chickpeas and faba beans.
Assessing protein quality and digestibility
Table 1: Comparing the protein quality and digestibility of the pulses tested.
To evaluate the overall quality of protein-dense feed elements, a digestible indispensable amino acid score (DIAAS) was created for each ingredient, which uses amino acid digestibilities measured at the end of the small intestine to provide an accurate measure of the amounts of amino acids absorbed by the body (Table 1). The higher the DIAAS score, the greater the protein quality of an ingredient. The project also measured the digestibility of amino acids in the tested ingredients. Since pigs are unable to synthesize all amino acids required for optimal performance, feed plays a key role.
The researchers also aimed to understand how pelleting and extrusion under different conditions affect the nutrient content of the ingredients. Pelleting is the process of converting finely ground mash feed into dense, free-flowing pellets. Pelleting a diet makes it easier to handle feed and helps reduce feed waste, while supporting optimal performance. Research has demonstrated that pelleted feed supports a roughly seven per cent increase in feed efficiency. Extrusion, which involves applying heat, moisture, and pressure to an ingredient, can improve energy and protein digestibility for pigs, and the heat treatment increases the storage life of pulses by reducing water content.
Overall, however, there were no extreme detrimental effects of processing on nutrient content of the pulses, specifically in relation to protein and amino acid content.
Though it was not part of the official study, researchers also observed the pigs’ eating behaviours. They noted that while every pig consumed all of the diets provided, there was a clear preference, based on the enthusiasm with which they ate. Pea and faba bean diets seemed to be more popular than lentil options.
Initial results provide much to consider
Although scientists can now make some credible assumptions about changes in nutrients across pulses or within a pulse category, there is more work to be done. A better understanding of how processing can affect each category of pulse – and the varieties within the category – can provide much needed insight on the specific varieties of interest.
For nutritionists and producers, these results may help inform their choices on alternative feed ingredients. Additionally, different processes, such as extrusion, can be considered to improve nutrient digestibility and availability.
Banff 2021 – Editorial
Message from the editor
The Banff 2021 edition of the Canadian Hog Journal is here!
This year’s Banff Pork Seminar adopted the theme, “Resiliency in a New World.” In this edition, you will notice that theme woven into the various pieces of coverage and commentary on the presentations delivered during seminar, including topics on economics, disease management, mental health, awards, research and more.
The first-ever Banff Pork Seminar took place in 1972, following an earlier prototypical event held at Olds College, a renowned agricultural institution located about 100 kilometres north of Calgary. Since then, the event has taken place at a handful of venues in the Banff area. From the beginning, the seminar was jointly organized by the University of Alberta, Alberta Pork and the Government of Alberta. The partnership remains unbroken to this day. Prior to COVID, the seminar’s advisory committee had planned to mark the 50th anniversary this year with special in-person festivities. Sadly, we will have to wait for that celebration, but hopefully not too long.
The cover of this edition of the Canadian Hog Journal features Banff’s bridge over the Bow River, constructed in 1923. Adorned with First Nations reliefs and located in the historical lands of the Stoney-Nakoda people, the bridge connects us through time, distance and relationships. The same bridge today connects the seminar’s usual location – the Banff Springs Hotel – with the main townsite to the north.
Over the years, our industry, country and the entire world have changed in so many dramatic ways. COVID-19’s impact and the Banff Pork Seminar’s virtual format this year are a contemporary reminder of how the passage of time can impact choices and alter perspectives. The Canadian pork industry has no shortage of issues that still require mending, but if we can continue establishing honest connections, rather than making excuses for dysfunction, our future looks bright, despite any existing grievances.
The image included in this ‘Message from the editor’ was captured at the 2019 Banff Pork Seminar – my first since entering this industry in June 2018. From left to right, the photo includes Michael Young (former Vice President, Canada Pork), me, Marvin Salomons (farm labour consultant, Salomons Group Solutions) and Ron Gietz (former extension economist, Alberta Agriculture and Forestry) – all gentlemen whose depth of knowledge and experience eclipses mine, but certainly positive role models and reminders of the long-term commitments that so many in this industry have made. It is invaluable encounters like these that we lose with a virtual conference, which is unfortunate, but as this year’s seminar theme confirms, resiliency has long been a hallmark of agriculture. We will return.
What are some of your favourite memories from the Banff Pork Seminar? I would love to read those stories and share them in the next ‘Letters to the editor’ section. Reach out to me by emailing deidre.thomas@albertapork.com.