Wednesday, January 28, 2026

Hope – A Pre-requisite to be a Hog Producer!

Canadian Hog Journal
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Hope – A Pre-requisite to be a Hog Producer!

The U.S. hog market has shown some life in the last week with lean hogs gaining about 5₵ lb., getting close to 60₵.  But what is there to say. Current prices mean a $15- 20 U.S. per head loss.  It’s not a pretty hog market for producers.

It’s once again good to be a packer. One estimate we read had Packer Kill and Cut Gross Margin at $22.00 per head.  Currently with 6% more market hogs compared to last year, packers have lots of options.  No one pays more than they have too.

Last week the U.S. Hog marketing’s were 2,669,000 up 169,000 from a year ago. The huge numbers of hogs have led to the finishing capacity to be maxed out. We expect current market numbers are far greater than the current small pig placements. This in itself is beginning to create finishing space. 

The lean future market reflects the expectation of less hogs and greater demand, Friday with October 62.40; Feb 74.47; and April 81.50.

Last week in conversations with different industry veterans, they all commented on the negative attitude in our production base.  Many producers wonder what the future is. They have lost money. They see the trade war hitting swine producers and them being sacrificial lambs for the bigger picture.  This is in both the USA and Canada. 

This concurrently with the real hope that a trade agreement can be made to fill the cavernous hole ASF has created in China’s production base.

China

Rabobank- the world’s largest Ag lender reported last week that China’s pork production will fall by 10%-15% in 2020, on top of the 25% drop in 2019. Rabobank also expresses the opinion that China Pig herd has decreased by half in 2019 and is still falling.

We agree with Rabobank’s sentiment on where the China pork and hog supply is heading from our own observations in China.

What you really have to ask, what does a further 10-15% drop in pork production do to China’s hog prices?


Currently, China’s average price is 28.52 rmb/kg or $1.81 U.S. liveweight a lb. (a 260 lb hog-$470 U.S.). A further 10% drop is at least one million fewer market hogs a week on top of the current market hog supply. 
It’s mind boggling. How high can prices go? 


The pressure to import pork will be even greater as every week China’s hog and pork supply declines.

This week new trade discussions between the U.S. and China resume. Maybe some resolution that benefits U.S. hog producers? There is hope.  Hope is necessary pre-requisite to be a hog producer.

JBS USA

Last week JBS – The second largest packer group in U.S.A. (93,000 per day capacity), announced they will now stop accepting swine fed Ractopamine (paylean), a growth promoter. China will not accept Pork fed Ractopamine. In our opinion this is a clear signal JBS is getting themselves in a position to sell large quantities of pork to China.

Smithfield Foods – the largest U.S. packer (130,300 per day capacity) has already banned Ractopamine usage. 

Combined Smithfield and JBS at 213,000 per day are over 40% U.S. total packer capacity.

Last week, Dr. Steven McOrist wrote an article in Pig Progress on ASF.  In Southeast Asia he estimates a drop in production from ASF – 30% on commercial farms and 80% of backyard farms. 

If you add up the estimate he made for decrease in the expected supply in Southeast Asia- Viet Nam, Myanmar, Philippines, Thailand, Laos, and Cambodia, it comes to over 5 million metric tonnes.  If close to correct, there will be a large increase in local hog prices and there will be increased pork imports to all these Southeast Asian countries. A further pull and demand on the U.S. hog market.

Summary

  • It’s no fun losing money as a U.S. – Canada producer. 
  • As a pig producer, hope springs internal. This market could change on a dime. 

A major move for exports and the dog might not run out of chain for a long time.

Get acquainted with the 
Global Mega Produce

A program of recognition led by National Hog Farmer sponsored by Genesus Inc.

CP Foods 

CP Foods is recognized as a Global Mega Producer for 2019.

The Charoen Pokphand Group is a diversified transnational conglomerate that consists of three core businesses that operate in the agri-food industry, retail and distribution, and telecommunications, as well as involvement in 10 additional industries such as finance, real estate, pharmacy, etc. 

CP Foods conducts business in more than 100 countries and employs more than 350,000 employees around the world. CP Group’s revenue from the agri-food sector totaled $5,6 million, with 65.6% coming from China and 34.5% from Thailand and Vietnam.In 2018, CP China produced 2.8 million hogs. However, in 2019, China was hard hit by ASF which is forcing big changes within the pork industry.  CP Group have new plans for significant growth in China to help fill the void left by the shortfall in the countries production. Let’s all recognize CP Group on their role in the rebuilding of the pork supply in China and significant presence in the global food industry. 

Photo left to right:
Mr. Bai Yufei – Senior Vice Chairman Agro-Industry & Food Business China Area, CP Group;
Mike Van Schepdael – Vice President, Genesus Inc. 

Wild Ride – Market Gyration Continues

Canadian Hog Journal
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Wild Ride – Market Gyration Continues

Pork Commentary, September 16th 2019 
Jim Long, President-CEO, Genesus Inc. 

Last Monday, December Lean Hog Futures were 59.72₵ lb. On Friday, 5 days later, they closed at 68.70₵ lb. That’s a 9₵ lb. increase or about $20 per head in 5 days. 


It’s a Wild Ride!

It seems our daily emotions go up and down with the lean hog futures. Since mid April, December lean hog futures have traded up and down in a 30₵ lb. range (89.8-58-77) 
It’s nuts. One day things look good-next day- What the heck?


China

It’s all about China! 

Daily, we watch the China market price? What are tariffs? 
How much pork is being exported to China?

This past week the market benefited from some positive talk on USA-China trade negotiations. Also, from the China announcing they would not add more tariffs on U.S. pork. 

Pork net sales to China last week of August were 10,880 metric tonnes, the highest since May. (our simple arithmetic: one tonne is 2200 lbs/200 lb carcasses = 11 hogs per tonne  meaning 10,880 metric tonnes ~ 120,000 hogs equivalency.)

U.S. Export Meat Federation

Year to date Accumulated Pork export
January 1 to September 5

CountryYTD 2017YTD 2018YTD 2019YOY
Total733,193758,128871,28815%
Australia24,23926,75234,49844%
Canada51,81656,11355,485-1%
China49,98420,999183,409773%
Columbia23,71334,56336,9237%
Hong Kong42,99234,56432,144-7%
Japan128,009126,277100,191-21%
Korea82,425117,727102,965-13%
Mexico270,080278,227247,225-11%

There have been 35 weeks since January 1 to September 5. 

China has averaged just over 5,000 tonnes of imports per week from USA since January 1. Going forward that’s a number to watch- a bump to 10,000 tonnes per week is doubling sales. 

What we need is to send 20,000 tonnes a week (240,000 hog equivalency). 

With what is going on in China with total lack of pork supply, it’s a reasonable number if tariffs could get lowered.

Last Week:

  • China Average price 27.62 rmb – $1.76 U.S. lb. liveweight or 270-pound hog = $475 U.S. head.
  • USA Average Price 53-54% lean 58.81 = 202 lb. carcass = 270 liveweight = $118 per head

That’s a difference of $357 per head between China-USA last week . With that price spread you’d think there will be lots of buyers wanting Pork in China.

Other China News:

The China Ministry of Agriculture and Rural Affairs monitors 400 counties for pig production. In July the number of pig inventory fell by 9.4% month on month from June. Number of sows decreased by 8.9% from June.

The sow number decrease would between 2.5 – 3 million sows. The pig inventory down 30 million head approximately. This is in one month! ASF is far from under control in China.

The two largest pig companies in China are Wens and Muyuan. They released their sales for August.

Wens: 

  • 1.173 million market hogs sold in August.
  • A decrease of 34% from July. A decrease of 42.68% from August last year

Muyuan: 

  • 711,000 market hogs sold in August.
  • An increase 4.6% from July, but down 36.86% from August a year ago

The numbers from the two largest swine companies in China reflect in our opinion, the reality of China’s ASF issue

GENESUS CUSTOMER  TESTIMONIAL

We made a promise, to deliver results…and we did! 

TQLS (China)

‘‘The main reason for TQLS to choose Genesus as our genetic supplier is because Genesus’s many years professional expertise and experience in swine breeding. 

Genesus can help our company to improve the production efficiency, also Genesus has been focusing on meat quality selection for over 20 years, which can help us to provide better quality pork to Chinese consumers. 

The breeding pigs from Genesus Nucleus herd helped us to increase the litter size by 2 piglets per litter, and reduce cost of gain, while the finishing time is reduced by 10 days.’’

– testimonial received from TQLS representatives.  

Jim Long’s Pork Commentary Sept 2019

Canadian Hog Journal
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Jim Long’s Pork Commentary Sept 2019

Advertorial

Pork Commentary,  September 9th, 2019
Jim Long, President-CEO, Genesus Inc.

U.S. July Net Pork Exports Up 35.6%

Some positive news for the U.S. pork industry is the increase in the Pork Exports and decrease in Pork imports in July. Some Points:China / including Hong Kong at 112.67 million pounds was up significantly. A year ago July China/Hong Kong U.S. imports 23.48. Up 380%Mexico imported 150.75 million pounds in July. The highest month since last October. Up 18% from last July.We need continued export growth. It’s good to see China’s increased imports. Now that China’s hog price has hit record highs. A true reflection of decreased supply, it is logical China will import more pork.
We understand face to face trade talks between USA-China will be held in October. It would be nice for both countries to come to a common ground. 

Gene Editing

 Below is the link to MIT technology review article on Gene Editing in cattle. It’s a wake-up call for all pushing to take Gene Editing oversight away from the U.S. Food and Drug Administration. It seems in the race to expedited Gene Editing there could be serious implications. 
How much do we want to risk consumer Pork acceptance and demand with risky attempts at altering nature by Gene Editing and GMO’s? Click to learn more about:  Recombinetics Gene Edited Hornless Cattle Major DNA Screw-up  (English)  

Canada

 Meat Packers in Canada are asking for compensation from Federal Government due to China Import Meat ban. They are claiming $100 million in damages to date.  This pales in comparison to the losses of production that have been suffered for many months from market damage due to China tariffs on U.S. Pork, lowering Canadian Market Hog Prices because of related U.S. basis prices. The Canadian Government should be matching the U.S. governments’ compensation of $11 U.S. per head to producers. Canadian producers have suffered at least the $11 that U.S. producers are being compensated.  Many Canadian packers own hogs; the compensation to all producers would also help packers in this way as well. Even better get market opened back up to China! 

China Prices

 Last week Average China Hog Market Price was 26.9 rmb/kg = $1.73 U.S. liveweight. Highest Price was in Henan Province at 32 rmb/kg = $2.06 U.S. lb. liveweight. There is no doubt China’s pork supply has fallen and will fall further.  This from South China Morning Post quoting Chenjun Pan- Senior Analyst for Animal Protein at Rabobank. “Given the situation, we can expect the price to continue to go up at the same time, consumption to go down.” “This basic mechanism will help to slow down the ride in pork prices.” In our opinion there will be increased imports of pork and all meats to China.
The U.S. increase of Pork to China/Hong Kong in July is an indicator of what’s coming. China’s hog price has close to have doubled since July 1st. The need for imports continues to rise.
  

Feeding Brassica juncea canola cake to weaned pigs

Canadian Hog Journal
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Feeding Brassica juncea canola cake to weaned pigs

Anh M. H. Le1, Lifang Wang1, JoséLandero1,2, Eduardo Beltranena1,3, and Ruurd T.Zijlstra1*

1Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB;

2Gowans Feed Consulting, Wainwright, AB; 3Alberta Agriculture and Forestry, Edmonton, AB

ruurd.zijlstra@ualberta.ca

Take home message

Feeding increasing inclusions of yellow-seeded Brassica juncea canola cake up to 24 per cent in substitution for soybean meal in diets for weaned pigs maximized feed intake at 12 per cent inclusion and weight gain at 18 per cent inclusion. Remaining oil in cake costs about one-third of liquid oil added to pig diets, so feed cost was ~9 cents per kg gain or $1.6 per pig cheaper feeding 24 per cent cake in 35 days than soybean meal-only nursery diets with equal energy value.

Cake vs. meal –what’s the difference?

Most people celebrate birthdays eating cake. Pigs like cake too, but not such a sugary treat. Let us explain. Cleaned canola seed with ~45 per cent oil is pressed (Figure 1) first to remove a large portion of the oil. ‘Cake’is what we name the resulting product, which depending on how good the press is, leaves some oil in it (10 to 20 per cent). If cake is washed next with a solvent to squeeze out nearly all the remaining oil and dried, that’s what we call ‘meal’. This solvent-extracted meal is what you buy for animal feeding from big crushers that refine oil for human consumption. But if seed is simply pressed, not washed with solvent, the remaining oil in cake has far greater energy value compared with oil-depleted meal for feeding pigs. And if you bought canola cake at nearly the price of meal, the remaining oil in cake would cost you about one-third per kg compared with stocking liquid canola oil to add to pig diets.

Figure 1. Expeller-pressing canola seed. The seed is pressed by a rotating screw with narrowing flight against a barrel made of steel bars. Oil drips at the bottom; cake comes out at the other end. Photo by E. Beltranena©.

Dark vs. yellow canola –what’s the difference?

Most canola cultivars grown in western Canada have a dark seed coat (Brassica napus). These cultivars grow well on organic matter-rich Black, Dark Gray and Dark Brown topsoils of the subhumid central plains. But yellow-seeded canola cultivars (Brassica juncea) grow better on the dryer, warmer Brown soils of the southern Prairies. Yellow-seeded canola seems more tolerant to heat and drought stress and offers greater resistance to disease. Yellow canola alsohas a thinner seed coat and thus lower fibre content than dark-seeded canola resulting in greater feed energy value. However, yellow-seeded canola contains about triple the glucosinolate content than dark-seeded canola, and it is specifically high in a very bitter one named ‘gluconapin’that is well known to reduce the feed intake of pigs.

The weaned pig trial

Given that cake with remaining oil provides more feed energy than oil-depleted meal and that yellow-seeded canola provides more feed energy because of its thinner seed coat and thus lower fibre, we decided to evaluate feeding increasing levels of juncea canola cake to the most sensitive pig, weaned pigs. Knowing too about the high content of bitter-tasting gluconapin in yellow canola, we thought to not just press the seed, but extrude it first and then press it to deactivate as much gluconapin as possible. To achieve this, we sourced the juncea seed from southern Saskatchewan and took it to Apex Nutri-Solutions Inc. in Edberg, AB to extrude and press. The resulting cake contained 17 per cent fat, 35 per cent protein and 1.6 per cent available lysine. However, it still contained 11 µmol total glucosinolates per gram, of which most (9.7 µmol/g) was the bitter-tasting gluconapin.

We conducted this trial at the Swine Research and Technology Centre, University of Alberta (Edmonton, AB). Starting seven days post-weaning, 240 pigs weighing ~7.5 kg housed in 60 pens, four pigs per pen, were fed Phase 1 diets for two weeks (day 1–14) and subsequently Phase 2 diets for three weeks (day 15–35). The 5 wheat-based test diets for each of the 2 growth phases included 0, 6, 12, 18, or 24 per cent juncea cake in substitution for soybean meal. Increasing inclusions of juncea cake reduced diet protein, and increased fat and fibre content slightly. Diets without antimicrobials or growth promoters were formulated to 2.4 Mcal NE/kg and 5 g SID lysine/Mcal NE in Phase 1 and 2.3 Mcal NE/kg and 4.5 g SID lysine/Mcal NE in Phase 2. Pigs had free access to the pelleted diets and water throughout the 35-day trial. Individual pig body weight, pen feed added and remaining were weighed weekly. Faeces were collected at the end of each feeding phase to determine total tract digestibility of feed energy and protein.

What we found

Increasing the dietary inclusion of more fibrous yellow-seeded canola cake replacing less fibrous dehulled, solvent-extracted soybean meal marginally reduced the total tract digestibility of both feed energy (from 86.3 at 0 to 83.3% at 24% cake inclusion) and protein (from 83.8 at 0 to 78.8% at 24% inclusion) for both phases. As a result, diet digestible energy (from 3.5 at 0 to 3.45 Mcal DE at 24 per cent inclusion) and calculated net energy values (from 2.5 at 0 to 2.46 Mcal NE at 24 per cent inclusion) linearly decreased for both Phase 1 and Phase 2.

For the entire trial (days 0–35), increasing the dietary inclusion of junceacake resulted in curvilinear growth responses (Figure 2). It maximized pig daily feed intake at 12 per cent with a slightly decrease at greater cake inclusions most likely because of the bitter taste of gluconapin in cake. Daily weight gain was maximized at 18 per cent cake inclusion with no appreciable decline at 24 per cent inclusion. The increased daily weight gain was reflected in the final body weight of pigs being 24.4, 25.5, 25.9, 25.9 and 25.5 kg for pigs fed 0, 6, 12, 18 and 24 per cent cake, respectively. Our previous study showed that feeding increasing dietary inclusions of juncea canola meal linearly reduced feed intake and growth in weaned pigs. That was not the case this time feeding cake instead. Extrusion prior to pressing the yellow canola seed might have helped reduce the negative effects of the bitter-tasting gluconapin in B. juncea seed on feed intake.

Icing on the cake

Increasing the dietary inclusion of canola cake drastically reduced the amount of liquid oil needed to balance the energy value of the diets. Based on assumed market prices ($/tonne) of wheat 250, soybean meal 510, juncea cake 330, canola oil 1,100, and L-lysine-HCl 2200, the dietary inclusion of 6, 12, 18, and 24 per cent cake in substitution of SBM reduced feed cost by $10.72, 23.52, 34.33, and 46.04 per tonne, respectively for both growth phases. That implied feed cost savings of 0.59, 3.66, 6.38, and 8.68 cents per kg of body weight gain, or 0.1, 0.65, 1.16, and 1.59 dollars per pig, respectively in weaned pigs for the 35-day trial. You could call that icing on the cake!

Conclusions

We produced ~20 million tonnes of canola and ~7 million tonnes of soybean seed in Canada (2019-2020). #1 and #2 seed are rightfully directed for human food oil consumption and most of the meal (~95%) is exported. The more tonnage we produce, the more lower-grade canola and soybean seed would be available for local production of cakes for animal feeding. Cakes not only provide protein but also have remaining oil that boosts feed energy complementing that from cereal starch in pig diets.

Results from this trial showed that feeding increasing inclusions of yellow-seeded B. juncea canola cake up to 24 per cent in substitution for soybean meal in diets for weaned pigs maximized feed intake at 12 per cent inclusion and weight gain at 18 per cent inclusion. Given that the remaining oil in cake costs about one-third of liquid oil added to pig diets, cost per kg gain was nearly nine cents lower at 24 per cent cake inclusion than feeding soybean meal-only nursery diets with equal energy value. The feeding value of oilseed cake is greatest for weaned pigs given that they have reduced gut capacity compared with finishing pigs and sows. Concentrating feed energy in every bite results in more growth when young pigs can only eat so much.

Figure 2. Growth performance of weaned pigs fed increasing inclusions of yellow-seeded Brassica junceacake in substitution for soybean meal in nursery diets.

Acknowledgements

We appreciate the funding from Agriculture and Agri-Food Canada and the Canola Council of Canada. We thank Calvin Boese and the staff at Apex Nutri-Solutions Inc. for extruding and expeller-pressing the yellow-seeded juncea canola.

Mitigation of accelerated deterioration of pig buildings

Canadian Hog Journal
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Mitigation of accelerated deterioration of pig buildings

B. Predicala1,2, J. Cabahug1,2, A. Alvarado1, R. Baah1
1Prairie Swine Centre Inc., PO Box 21057, 2105 – 8thStreet East, Saskatoon, SK, S7H 5N9
2Department of Chemical and Biological Engineering, College of Engineering, University of Saskatchewan, Saskatoon, SK 

Introduction

When we look across the Canadian pork industry it becomes apparent that due to the age of most facilities a large percentage will need to be replaced or renovated over the next few years. Most buildings average between 20-30 years old. The majority of hog barns are completely enclosed utilizing a negative pressure ventilation system to maintain pig comfort. In order to reduce heating costs during winter months ventilation is generally turned down to a minimum ventilation rate. The combination of minimum ventilation and, in some areas high winds, causes exhaust air to recirculate within the facility leading to poor air quality. This in turn increases deterioration due to increased exposure to moisture and corrosive gases.

This project set out to determine Canadian specific strategies for decreasing the current pace of barn deterioration. With the overall focus of this project being to combat the rate of deterioration of swine facilities a critical literature review was under taken that identified solutions that were applicable to Canadian pig barns. The second phase of the project included a survey which was presented to various stakeholder groups across Canada. The survey included producers, builders, material and equipment suppliers and academic and research and development organizations. The survey revealed that approximately 60 per cent of producers struggle with rapid deterioration. Specifically, the structural components that they had issues with were roofing (50 per cent of respondents), penning/ stalls (50 per cent), exterior walls (40 per cent), ceilings, trusses and/or attic, and feeding and drinking system (30 per cent). No significant issues with accelerated deterioration have been identified in partition walls between two rooms, manure and drainage system, and barn foundations.

Building maintenance improvement is both the simplest and least expensive strategy to increase the lifespan of production facilities.

Results

Table 1 summarizes the issues encountered by producers and builders related to barn deterioration and their recommendations for mitigation. The most common issue was corrosion/rusting of barn roof, penning/ stalls, exterior walls, ceiling, trusses, and feeding and drinking system. Some respondents have pointed out issues related to moisture decay in trusses, and cracks in penning/stalls, and feeding and drinking system. Table 1.  Summary of responses from producers, builders and equipment supplier on current status of pig barns in terms of barn degradation and their recommendations to mitigate them.

Structural componentsIssues encountered(% of respondents reporting the issue)Mitigation strategies
1. Roofing– corrosion/rusting (100%)– use of a thicker gauge of tin- better screws- application of paint on both sides of tin- modification of ventilation system so that barn air does not  get in contact with the roof
2. Penning/stalls– corrosion/rusting (86%)- cracks (29%)– stronger support, use of heavier anchors (1/2” rather than 3/8”)- use of solid rod; avoid welds in wet areas- use of stainless steel for first 6” of post or anything that has contact with manure or the floor- use of plastic (if not costly) instead of concrete or steel
3. Exterior walls– corrosion/rusting (100%)– plastic walls filled with concrete- thicker tin- concrete construction- better exhaust fans; proper ventilation
4. Ceiling– corrosion/rusting (60%)– use of screws, not nails- application of paint- use of plastic or fiberglass products
5. Trusses– corrosion/rusting (80%)- moisture decay (60%)– installation of ridge ventilation- use of galvanized or stainless steel, protective coatings and insulation- better ventilation to avoid back drafting
6. Feeding and drinking system– corrosion/rusting (40%)- cracks (40%)– thicker PVC for drinking system- use of steel feeders- use of plastics above pig level and steel at pig level- all intake hoppers and drive units should be stainless steel

Mitigation Strategies

Among the solutions to improve the building life span such as surface treatments, new material, ventilation system, control and maintenance (guide information), the latest has been pointed out by the participants as the least expensive one and the easiest to adopt by producers. However, few consider maintenance improvement as the best option to improve building life span. If the cost would not be considered as a decision parameter, new building material and ventilation system improvement should be the priorities.  For producers, when the cost of the technology is not considered, an adequate ventilation system, sufficient insulation and high durability wall materials are the most attractive solutions to improve building life span.

Table 2.  Summary list of potential solutions to rapid barn deterioration and their applicability to Canadian swine barns based on literature review and survey.

Category/Potential SolutionDescriptionApplicability
A. Building Design
1. Wood  
Durable design– use of timber with bigger dimensions, well-seasoned and with good detailingApplicable
2. Metal  
Durable design– rigid or batt insulation (e.g. 4-6 mil polyethylene) plus vapour barrier especially on truss assembly- appropriate design gap between insulation and wall or ceiling for moisture drying in the event of penetration- good vapour barrier on areas in close proximity to fastenersApplicable
3. Ventilation (in general)– use of stacks or discharge tubes to release exhaust air away from the animal building- extension of insulation and vapour barrier from inside the building to underside of vented overhangs- chimneys installed intermittently between trusses for ridge ventilation- separate ventilation for barn interior and the atticApplicable; extent of current application in Canadian swine/livestock buildings not confirmed
B. Building Material Selection and Treatments
1. Wood– use of naturally durable wood 
Chemical preservation– oil-based preservatives (Creosote oil)- fixed water soluble preservatives- organic solvent preservativesApplicable
Impregnation of wood with polymers– improve the physical and mechanical properties of low grade wood species- use of copolymer derived from allyl alcohol and methyl methacrylate (optimum compatibility and compressive strength perpendicular to fiber increased by approximately 100 times while water absorption was reduced by 50%; biodegradation did not occur)Applicable; Further investigation of effectiveness against deterioration needed
Bio-control– wood treated with urea and ureolytic bacteria (Proteus sp. and Bacillus sp.)- combination of Proteus sp.and Trichoderma viride to inhibit growth and kill fungiFurther investigation of effectiveness needed
Titanium dioxide nanoparticles– used to prevent fungal Hypocrea lixii(white-rot) and Mucor circinelloides(brown-rot)) growth in wood- applied on surfaces by spraying or simple brushingFurther investigation of applicability/ feasibility for use in livestock buildings needed
2. Metal  
Stainless steel– known resistance to dry corrosion (oxidation) and attack of acidic condensatesApplicable
G90 hot-dip galvanized (G90 HDG)– treated with zinc phosphate- recommended by U.S Steel for metal connectors in animal housing, G90 zinc coating are typically used in Canada (G60 for US)Applicable
Duplex System– e.g. G90 Duplex = G90 connector + paint and G185 Duplex = G185 connector + paint- G90 duplex or G185 connectors with vapour barrier and separate ventilation for attic space is recommended in animal buildingsApplicable
Avoidance of galvanic corrosion– e.g. using stainless steel nails for stainless steel hangers and galvanized nails for galvanized hangersApplicable
Use of other materials such as ceramic materials and polymers Applicable
Galvanizing– zinc layer application on steel and iron structuresApplicable
Coatings – epoxy coating that is lead and chromate-free recommended for metal truss platesApplicable
Repair of corrosion-attacked metals– cleaning as a de-rusting method remains the advised method over use of rust convertersApplicable
3. Concrete  
Concrete mix composition– use of sulphate-resistant binder-like type 50 Portland cement (equivalent to CEM IIIB concrete based on CSA A3000, 1998) as most effective among 8 concrete treatments – use of other supplementary cementing materials such as slag, fly ash and silica fume to minimize tricalcium aluminate (C3A) content of concrete mix- use of additives for concrete top layers (e.g. product “S” based on ground tuff) to increase life of concrete compared to regular sand-cement mix for top layer of animal housing flooring- also applies for protection of steel reinforcementsApplicable; feasibility and cost analysis needed for application in livestock buildings
C. Building Management/Production Practices
Interior cleanliness and maintenance– proper cleaning and disinfection; high pressure washing and use of cleaners to effectively remove aggressive residues and manure on surfaces- periodic inspection for leaks through vapour barriers and corrosion on connectors and fasteners- removal of corrosive agents from the attic and additional protective coatings must be provided to connectorsApplicable
Feeding method– wet feeding method can make the degradation problem on barn floors worse- greater feeder-drinker distance to minimize lactic and acetic acid attack on concrete by the feed-water mixApplicable
Others– putting concrete or brick bin underneath nipple drinkers- protection of concrete floor itself by fibre cement-board, metal plate, rubber sheet, or a top layer “product S”Applicable

Conclusion:

When considering all the potential strategies to mitigate building deterioration, it was apparent that considering appropriate ventilation, environmental control and air treatments, improvement of corrosion protection efficiency of building materials, and adequate building maintenance would have the greatest impact within Canadian swine facilities. These strategies still need to be evaluated in a barn to determine their full potential in increasing the lifespan of Canadian swine facilities. 

Your Daily Bacon Spring 2019

Canadian Hog Journal
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Your Daily Bacon Spring 2019

By Buddy Simmons

Hello there again, bacon connoisseurs! We’re back with another edition of Your Daily Bacon. We are hitting the newswires for material again like we did for our last rendition. That’s mainly because the trough was not dry, to our surprise. During a scan of the internet, we learned there were a few amusing – and somewhat unsettling – stories. While not late-breaking headline news, these are fairly recent, all things considered.

We do eat other meats, but wrapping them in bacon 
just makes them better! What doesn’t bacon make better?

Pigs are reputed to be pretty intelligent animals. This first pig tale leaves us wondering just how clever they really are…

In Champaign, Illinois, a tractor trailer carrying a load of pigs overturned on Interstate I-57 north, resulting in pigs on the interstate on the lam. Law enforcement was called, of course, who in turn brought in the University of Illinois Vet-med to assist and the pigs were herded into the median. The driver and another car that got involved in the crash were unharmed, but the story did not mention any pig casualties. 
What gives us pause is this. Did the pigs engineer this mishap? Did somebody slip up and mention the final destination within earshot of the pigs? Pigs are clever, but perhaps they’re even smarter than we gave them credit for.

You can probably figure out what happened next. It didn’t work entirely as planned and they were recaptured without incident. To paraphrase the poet Robert Burns, “The best laid plans of pigs and men go often askew.”

Not bad, but we’d change it to “Bacon is red, bacon is 
nifty. One strip is never enough, and neither is fifty.”

Next, this one is from a year ago, but simply too rich to pas up reporting.
A police dispatcher in North Ridgeville, Ohio received a rather unusual call from a man in the early morning. It seems that…hey, you know what? We’ll just copy a transcript of the call – it will do this story more justice.

Dispatcher: North Ridgeville police.
Caller: Uh, hi, I’m walking from the Elyria train station to my house in North Ridgeville and a random pig just came up and started following me.
Dispatcher: A pig, you said?
Caller: Yes. Short pause. “It seems very keen to stay with me, so…

Naturally, the cops were a bit skeptical and figured they were dealing with a very inebriated individual, to say the least. What would anybody think, really?
But police officers are duty-bound, so went to the location to see what was up. Upon arriving they discovered that a pig was, in fact, following the man who had placed the call. The man was not intoxicated, and the pig was not imaginary, but he was apparently lonely. The surprised police took the pig into custody. 

“We will acknowledge the irony of the pig in a police car so that anyone that thinks they’re funny is actually unoriginal and trying too hard,” the department said in a statement.
The pig was placed into the custody of the local dog kennel and the owner was tracked down eventually. How this was accomplished was not detailed, but it turns out the pig’s name was “Zoe” and she was returned to her home. All’s well that ends well!

Now, we are blurring the Daily Bacon lines a little to report a scientific breakthrough, if it can be called that. Given the normal tone of Your Daily Bacon, naturally it will be a bit flippant. This is such a major thing that it probably will not be news by the time you read this, but just in case, here it is.

Scientists have managed to reanimate deceased pig brain cells! Yup. They did. Now, this does not mean that they were able to create a fully functional pig by resurrecting its brain, but it is definitely a breakthrough that could have a lasting impact on medicine and the world. Mind you, reviving some cells and reviving a brain are two very different situations. But still, the implications could be staggering.

There’s innovation, and then there is sheer genius. 
This transcends both!


Now, whether that impact will be a cure for brain maladies, or the Earth being overrun with zombie pigs, remains to be seen. And while those brain cells were no doubt revived in a sterile laboratory and restricted to a petri dish, being “Your Daily Bacon”, we cannot help but imagine a Victor Frankenstein-type character strapping a deceased pig to a table and raising it into a lightning storm and then shouting, “It’s alive! It’s alive!”
Also in that scenario, there could be two very different results. Result A would be success, a Frankenpig! Result B might be a really well-cooked, tender collection of bacon, pork loin, etc. In other words a win-win for Victor Frankenstein.

Here are a few short-takes of other newsworthy pigs.
In the Bahamas, a Venezuelan model was posing was posing for a swimsuit photo shoot when a group of four feral pigs wandered over to take a closer look. One decided to sample the model and gave her an unexpected nibble. Understandably, the model gave a squeal, probably not a good idea considering the nature of her assailants, and when another pig decided to give chase, the hapless lady fled to some rocks. The model was unharmed and took it in good humour after the initial shock wore off.

A pig in Franschhoek, South Africa has entered the world of art. When it was discovered that the young pig liked to play with paintbrushes, the only toys she did not eat. The owners decided to provide some paint and a canvas to see what would happen…and what happened was the pig began to actually paint the canvas.  Her preferred style is abstract, and the paintings reportedly sold on the Internet for thousands of dollars. Her name, if you have not guessed it already, is now “Pigcasso.”

And that’s it for this time around. Don’t forget to send us any pertinent pig news you may come across!

Greta’s Grubs

Canadian Hog Journal
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Greta’s Grubs

By Greta Rose Hanley

Fruit? For supper? 

Pineapple Kiwi Pork Loins

Pork is one of those versatile meats that you can do just about anything with. As an incorrigible kitchen experimenter, this makes me happy. Sweet and savory both work in beautiful harmony with the full-bodied flavor of pork. While I often serve pork chops or cutlets with a sweet side dish, I generally don’t add fruit directly to the pork recipe, so this dish was a bit of a departure for me.

Not only did I dare to add fruit, I added two types of fruit. Since I was feeling brave, for one of the two, I even chose a super-sweet tropical fruit – pineapple. Now, I’m not a huge pineapple fan. I like it in moderation. It’s definitely better fresh, but I’ve eaten it canned didn’t dislike it. As an ingredient, though, I think it’s scrumptious. There is really nothing like it.

In this dish, I found that combining pineapple with the tartness of kiwifruit and some umami and salty flavors in the soy and Worcestershire sauces proved to delight the palate and really bring out the wonderful flavors of the pork. Final verdict? This was easy to prepare and delicious. I’ll make it again soon!

A little soy sauce goes a long way.

You will need:

  • Six lean pork loins
  • One quarter fresh pineapple (or half a can)
  • One kiwifruit
  • 2 tbsp soy sauce or soy sauce alternative.
  • 1 tsp Worcestershire sauce
  • Fresh ground pepper
  • 1/4 cup water

Directions

Remove pork loins from package and place loins flat in glass or ceramic baking dish. Add soy sauce, distributing evenly. Let rest for 30 minutes, then flip. Refrigerate and marinate for approximately eight hours. Overnight or all-day marinating is recommended for maximum flavour and tenderness. For quicker options, marinate 30 minutes on each side.

Swiss chard is a pretty addition to any meal.

After marinating, heat water in skillet over medium heat. When water is warm, place pork loins and marinade in skillet. Cook for four to six minutes on each side, depending on cut thickness. Cooked pork will generally be light tan in color. 

Cut fresh pineapple into small cubes. (Canned pineapple in water is a fine substitution.) Add pineapple cubes to skillet, distributing evenly. 

Stir in Worcestershire sauce. Reduce heat to medium low. 

Thinly slice kiwifruit and add to skillet. Gently distribute evenly with spatula. Continue to cook on medium low for one to two minutes.

Let rest for five minutes. Serve and enjoy! I served this over pan-seared (rainbow) Swiss chard and paired with couscous and grilled asparagus.

The final product is colourful, and easy to dress up or down, depending on your wine and dessert choices.

Salsa Verde Pork Tacos

Tacos are an easy way to serve a variety of veggies in one meal.

I love tacos. In fact, just about everyone I know likes tacos in one form or another. When I have gatherings, taco-themed nights are always a big hit, so much so that I will find almost any excuse to whip up a taco bar in my house. Hosting a scary movie viewing with friends? Terrifying Taco Night!

Dining both in and out, I’ve enjoyed taco variations ranging from vegan to fish tacos and just about everything in between. While in recent years, the street taco is a much-lauded trend (and deservedly so), it seems the hard shell taco is increasingly pushed to the side, ignored, and, dare I say…abandoned?

Don’t forget to warm your tacos to bring out the flavour.

Not in this house, it isn’t. I have great love for the hard shell taco in all its crispy, textured, complex glory. Taco nights here may include soft shells, both flour and corn, and street taco ingredients, but not in lieu of my beloved crunchy shells. 

One of my all-time favorite taco meats is ground pork. Pork has an rich, succulent flavor that provides the perfect base for other tangy, spicy, flavorful filling. The recipe below is a version of ground pork tacos that has been a taco night staple of mine for over a decade. I’m telling you, it holds up.

You will need:

Optional ingredients

  • 4 – 6 diced jalapeno slices
  • One small lime

Directions

Preheat oven to 175°F (approximately 80°C).

Brown pork over medium heat. When fully cooked, ground pork has a much lighter brown or grey color than ground beef; avoid overcooking. 

While pork is browning, sautédiced onions over medium-low heat; do not caramelize. Dice jalapenos. 

Add Salsa Verde to browned pork and let simmer for 5 minutes. Add sautéed onions and diced jalapenos to mix, reduce heat to low.

The magic of tacos is in the seasoning.

Arrange taco shells on baking sheet. Place in oven for 6-8 minutes if shells are thin*, 10-12 minutes if shells are thicker. Allow to warm but do not brown shells; the warming simply releases the oils and brings out the best flavor and texture of the shells.

Author’s note:

La Tiara brand taco shells are rather delicate, which is what I like about them. The shells don’t overwhelm the ingredients. They are small, however, and may require a lighter load of filling. If you like a larger, thicker shell or are using blue or yellow corn shells, they will require longer warming time. 

Cut one tomato in half, dice one half, and mix into ground pork. This adds some extra complexity to the flavors.

Dice remaining tomatoes and avocado and place in separate bowls.

Coarsely chop cilantro and place in bowl. If you or your guests have the cilantro-hating gene, chopped spinach works well (or use shredded Iceberg lettuce, if you must). 

Add taco seasoning to shredded cheese and place in bowl.

Efficiency tip: If you buy the bagged variety of shredded cheese, a quick way to mix the seasoning in is to add it directly into the cheese bag, reseal it, then shake gently until well distributed. Even if you don’t use all of the cheese, the seasoned shreds are a fantastic addition to many other dishes.

Remove browned pork mix from heat. 

Remove taco shells from oven. 

Let rest for five minutes.

Assemble your tacos and devour!

Makes 10-15 tacos, depending on shell size.

Delicious, nutritious, and pleasing to the eye (and the taste buds!)

Parting thoughts: If you have a house rabbit, be sure to share any extra cilantro!

Don’t forget to share your greens with your rabbit (provided you have one handy and feel like sharing!)

Greta Rose Hanley is a professional writer and small business owner. Growing up in rural farmland in the magical 1970s, she learned to appreciate access to fresh produce, dairy, and meats. Through her mother, Greta also developed a love for cooking and gardening. She is now an enthusiastic culinary and horticulture hobbyist and enjoys experimenting with both. She likes to subject her friends to recipe-testing and please her house rabbits with garden goodies.

Message from the editor

Canadian Hog Journal
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Message from the editor

Hello, and welcome to Spring! Both the season and the magazine were a little late this year, so I apologize on behalf of Mother Nature and of course, myself.

You will notice that one of our stories is on the updates to the Canada Food Guide. I am sure most of you noticed or heard about it, mostly because of the switch to a more plant-based diet, and because industry wasn’t allowed an opportunity to comment and affect the development of recommendations.

The guide asks Canadians to choose more plant-based proteins, but doesn’t specifically say how much meat to eat. However, the plate photo that represents the guide is pretty telling – it’s hard to even find the meat in the picture.

Will that change again in future years as we learn more about nutrition, and more research is done? Probably. And that’s the important consideration – nutritional science doesn’t change on a whim – it is changed by science. And science is ever-changing… that’s just the nature of the beast. When you think about what we know now compared to 100 years ago, when you think about cancer treatments, life expectancy, infant mortality rates… the researchers get it right, through trial and error. There is no other way.

Personally, I’m ok that they didn’t consult with industry. I mean, would we have wanted them to consult with Pepsi? Or the leading potato chip manufacturer? I think it’s important to take a step back and think about the implications of industry influence on policy. In the meantime, we can funnel our disappointment into more research on human nutrition and what we can do as an industry to make our own product as nutritious as possible. 

Speaking of science – our next issue is dedicated to it! So be sure to send in your research articles, or even your own story about how research and science in agriculture has changed your life.  And please don’t forget to start taking photos for our front page contests! There are prizes to be won, but only if we receive multiple entries. 

Stay safe out there, and as always, thank you for your continued support, and for reading.

Sheri Monk
sherimonk@gmail.com

Canada Food Guide update isn’t bringing home the bacon

Canadian Hog Journal
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Canada Food Guide update isn’t bringing home the bacon

By Treena Hein 

Canada’s new food guide raised the eyebrows of the meat and livestock sector across the country.

Unless you were on another planet for the past year, you couldn’t have missed the fact that many headlines in 2018 and early 2019 focussed on the impending update and subsequent release of the new Canada Food Guide. The revision was completed by a multidisciplinary team at Health Canada that included researchers, policy experts, registered dietitians and communications specialists, but both the process and the new content have frustrated Canadian livestock commodity groups. 

Officials from Health Canada’s Office of Nutrition Policy and Promotion did not meet with representatives from the food and beverage industry because it was important to ensure that the development of dietary guidance was free from conflict of interest.  ~ Geoffrey Legault-Thivierge, Health Canada
 

In the past, any industry stakeholder had the opportunity to comment on planned revisions, but that changed during the preparation and research phase of the most recent edition.

“Officials from Health Canada’s office of nutrition policy and promotion did not meet with representatives from the food and beverage industry,” explained Health Canada spokesperson Geoffrey Legault-Thivierge, because “it was important to ensure that the development of dietary guidance was free from conflict of interest.”

In terms of the eventual release of the new Guide in January 2019, various commodity groups were not pleased with some major changes. Since 1977, there had been four food groups in the Guide – milk and milk products, meat and alternatives, grain products, and fruits and vegetables – that has now been reduced to three. The ‘milk and milk products’ category is gone, as is the ‘meat and alternates’ group, and both have now been combined into one larger category called ‘protein.’  

Health Canada didn’t consult with the meat and livestock sector because the agency wanted to stick to the science of the matter. Other than the reduction in animal-based protein, the meat industry isn’t taking issue with the other messaging.

There is also a much greater emphasis in the new guide on consuming plant-based protein. Even the main visual itself, the plate of food that every Canadian recognizes as being the symbol of the guide, hardly shows any meat. Legault-Thivierge says Canadians are now being encouraged to eat plant-based proteins (such as beans, legumes, rice, quinoa, soybeans and nuts) “because eating more nuts or soy protein is linked to improved blood lipid levels, and the higher fibre intake of plant-rich diets is linked to improved blood lipid levels and a lower risk of cardiovascular disease, colon cancer, and type two diabetes.” He adds that “processed meat has been linked to colorectal cancer, and foods that contain mostly saturated fat are linked to unfavourable blood lipid levels and a higher risk of type two diabetes.” 

Reaction

The reaction to this emphasis on getting more protein from plant-based sources has not been received favourably by the meat industry. For example, Rick Bergmann, chair of the board at Canada Pork, stated in a news story thathe’s concerned Canadians might interpret the new version as a recommendation to reduce meat consumption in favour of plant-based proteins.

“Itwould be unfortunate if Canadians interpret this bias toward plant-based proteins as a signal to remove red meat from their diets,”read a statement from the Canadian Cattlemen’s Association.

Mary Ann Binnie, manager of nutrition and industry relations at the Canadian Pork Council, agrees. She notes off the top that the new plate graphic isn’t very much different compared to those of previous versions of the guide.

Mary Ann Binnie, Canadian Pork Council says lean meats are still a foundation food. 
Photo courtesy Canadian Pork Council

“Healthy eating remains a balance and variety of lean meats, plenty of vegetables and fruits and whole grains.  We would have obviously preferred to have pork included as a protein shown in the protein group, but there wasn’t a piece of pork in the last version, released in 2007,” she explains. “In terms of animal protein, the previous version had illustrations of a roast, eggs, a whole fish. Animal and plant proteins have always been in the same food group.”

As to the name change of the ‘meat and alternates’ category to ‘protein,’ Binnie believes it highlights the fact that Canadians are looking for more protein in their diets, and that it also helps clarify for them what protein includes. “It sounds strange, but there are some people out there who don’t realize that meat is a protein source, so in that light, the category name change is positive,” she observes. “There has been so much buzz around protein shakes and protein bars that some people have been misinformed.” 

We are relying on dieticians and other health professionals to convey to Canadians that lean meats are, and have always been, a foundational food in the diet.   ~ Mary Ann Binnie, Canadian Pork Council
 

Another big misperception out there about our diets, adds Binnie, is that we eat too much meat. She warns that if groups such as young women interpret the guide’s emphasis on eating more plant-based protein as a directive to reduce meat consumption, there may be serious health consequences for them from Vitamin B12, iron deficiency and more.  

Indeed, Binnie believes any discussion of eating less of certain foods to accommodate the consumption of more plant-based protein should focus on eating fewer low-nutrition convenience food products, commonly known as junk food or empty calories. “Chips and cookies and other highly-processed food products should be the focus as to what should come out of the diet,” she says. “It shouldn’t be lean pork.” 

In her submission to HESA during the consultations before the guide was released, Dr. Sangita Sharma, professor in Indigenous and global health research at University of Alberta, echoed the concerns.

“Some of the recommendations…focus on promoting plant-based protein foods and recommend reducing Canadians’ overall consumption of animal-based protein foods, particularly red meat. Given current research from both my group and others, this is extremely concerning and we believe this could result in some negative heath impacts, including nutrient inadequacies and deficiencies. Plant-based sources of protein do not provide anywhere near the nutrients as provided by animal-based proteins and certainly do not provide the nutrients we know many Canadians are lacking.” 

Consumers are getting creative with their meat consumption, using it sparingly and pairing it with a diverse assortment of veggies and whole grains.
Photo courtesy Canadian Pork Council

Will the new guide actually affect and lower pork consumption long-term?

“We are hoping not,”said Binnie. “We are relying on dieticians and other health professionals to convey to Canadians that lean meats are, and have always been, a foundational food in the diet. We are, in collaboration Canada Beef and the Canadian Meat Council, having an exhibit and offering resources at the Dieticians of Canada Conference in June.”

The Canadian Pork Council is also developing a new strategic plan based on updated Guide, and it’s going to conduct some surveys of dieticians across the country to determine their level of knowledge about protein, the value of lean meat and so on, and to discover the questions that dieticians might have about the same topics. They are then going to develop more resources accordingly. 

Let’s not fool another generation in the process to understand that animal protein is good protein as well. ~Darcy Fitzgerald, Alberta Pork

For his part, Darcy Fitzgerald, executive director at Alberta Pork, notes that in the past, consumers were told animal fats, butter and eggs were bad for them – but that things certainly do change.

“Only to discover that eggs are truly a superfood and those plant-based trans fats and sugars that replaced healthy animal fats have plagued a generation or two with significant health problems,” he said, questioning when moderation, balance and omnivore became bad words. “Let’s not fool another generation in the process to understandthat animal protein is good protein as well.”

Looking at the promises and potential impact of Premier Doug Ford’s reign

Canadian Hog Journal
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Looking at the promises and potential impact of Premier Doug Ford’s reign

Support from the new Ontario government for the pork industry and other ag sectors 

By Treena Hein

All Ontario premiers are always sure to attend the ‘International Plowing Match and Rural Expo’ held each year in the province. After all, it’s a very high-exposure opportunity to be associated with farming. 

This September however, during their visit to the event, both Premier Doug Ford and new Ontario Minister of Agriculture, Food and Rural Affairs (OMAFRA) Ernie Hardeman met with representatives from various ag groups at a roundtable, discussing the challenges currently faced by farmers and ways in which Ontario agriculture can grow and diversify in the global market. Stakeholders at the event included Ontario Pork, the Ontario Federation of Agriculture (OFA), Grain Farmers of Ontario, Beef Farmers of Ontario, Chicken Farmers of Ontario and the Ontario Agri Business Association. 

In the event press release, Ford promised, “I will use every tool at my disposal to help the agri-food sector grow…Ontario is open for business, and I will not leave our farmers behind.” Hardeman added that, “For too long rural Ontario was an afterthought. Our government is committed to listening to farmers…as we work to strengthen the agriculture industry.”

Industry reaction

Schwindt says Ontario Pork well understands the “serious fiscal situation in this province” and that the pork industry wants to be part of the solution. “But,” he asserts, “there has to be a conversation to which everyone can contribute,” and that “Ontario Pork certainly believes that all commodities should benefit equally.”

For his part, although he notes that “it’s still early days,” Ontario Pork Board Chair Eric Schwindtsays Ontario Pork is encouraged that Premier Ford wants to work for farmers. “Hardeman has also been a long-time supporter of agriculture,” Schwindt adds. “He’s been an MP in Oxford County for many years and he was Minister of Agriculture in the Mike Harris government, so he’s a good choice.”

It’s still early days, but we are encouraged that Premier Ford wants to work for farmers. ~Ontario Pork Board Chair Eric Schwindt

Commitments made

Among the current provincial government’s promises, one that particularly pleases Ontario Pork is an increase by 2020 in annual funding of $50 million to the Risk Management Program. “As an industry, we can do a lot to prepare for ups and downs in the market, but this is the only effective program to deal with large fluctuations in market price,” Schwindt explains. “The extra funding is appreciated, but the devil is in the details and there must also be program design changes that better address farmers’ needs.” These includemore response in times of need and the ability to carry-over unspent funds to make the program more like insurance.

Ontario Pork is also encouraged that the government has eliminated the provincial carbon cap and trade program, and is hopeful that going forward, there will be different ways to accomplish the same goal with less economic impact. “We compete in the world market and as we make changes to reduce global warming, we very much need to stay competitive with other jurisdictions,” Schwindt says. “We want to do our part, and we are encouraged that the provincial government isn’t going to impose taxes or regulations that would put us at risk of going out of business.”

From the Ontario Federation of Agriculture (OFA) perspective, President Keith Currie says his organization has had some positive conversations with the government about what the new carbon plan will look like, and like Schwindt, he’s confident agriculture’s needs relating to carbon emissions will be much better received than previously. A long-standing request, for example, is moving forward to have natural gas used on farms and in greenhouses exempt or almost exempt from any future carbon tax plan. 

Hardeman notes that in addition to this, his government is working with the private sector to expand natural gas and broadband networks to more communities, as well as reducing gasoline and hydro rates to make it more affordable to do business and live in Ontario. “We want to ensure policies and programs will help the agri-food sector grow their businesses and avoid additional regulatory burden or costs,” he says. “We have already taken some of the first steps to…promote economic growth. We’re also advocating for Ontario’s farmers and processors on a national level. These initiatives are all part of the province’s plan to make Ontario open for business, grow the economy and help protect and create good jobs across the province.”

Doug Ford

Currie notes that this all fits well with the ‘Producing Prosperity’ campaign that OFA introduced to politicians and would-be politicians over a year ago. Like the plan that Hardeman describes, it’s focussed on economic development for rural Ontario that will help farm businesses succeed, specifically through job creation, affordable housing and environmental sustainability and food security.

Cutting red tape

Ontario Pork hopes there are many avenues the provincial government could take to reduce compliance issues for pork farmers, including, says Schwindt, the reduction of “redundant paperwork related to nutrient management, without compromising any of the environmental integrity of the current rules and regulations.” Another opportunity for cutting red tap relates to pork industry worker shortages. “While we always look to hire locally first, many producers and processors need the help of temporary foreign workers to fill positions not wanted by locals,” Schwindt explains. “Current immigration rules make it really difficult for these farm workers to stay and keep working beyond their temporary work permits, even if they decide they want to settle and build a family here in Ontario.” 

At this point, OFA is encouraged at how the new provincial government – and in particular OMAFRA – is working to reduce regulatory burdens. “We are hopeful that we can continue to adjust and tweak regulations that are posing operational changes to our farm businesses,” says Currie, including changes to the employment standards act as another example.”  

I will use every tool at my disposal to help the agri-food sector grow… Ontario is open for business, and I will not leave our farmers behind. ~ Premier Doug Ford

For his part, Hardeman acknowledges that he heard many concerns about red tape and the need for nimble, efficient regulations at the roundtable discussion, as well as “concerns about labour and the unique labour environment required for our farm and agri-food businesses to remain competitive. Some of those concerns are now being addressed through the Making Ontario Open for Business Act.”

Other issues and the big picture

Ontario Pork would also like the Ontario government to be involved with better prevention of animal disease from abroad, as well as better regulation of protests. “With protesters approaching trucks, especially in the winter, it’s dangerous because drivers can’t see them, and there are also food safety risks,” Schwindt says. “The rules of engagement should be that people have the right to protest and stay safe, but our transporter’s safety and that of our animals also needs to be protected.” 

Currie notes that there have been some changes to predation regulations for livestock farming and that OFA is continuing to work on more changes to achieve better loss compensation through the Ontario Wildlife Predation Compensation Act. In addition, since Doug Ford was elected, OFA has also been able (with OMAFRA’s help) to start the reversal process of an action by the previous government relating to rabies vaccinations. These regulations, Currie says, made it very difficult to take animals to shows and exhibits or hold farm tours without having to have all animals vaccinated.

In the end, Schwindt is of the view that no matter what issues should be addressed by the government, the most important thing is “to be in the room” – to be part of driving solutions and creating policy. “We continue to talk to Minister Hardeman, his staff and to our partners at OMAFRA. The pork industry has a reputation for being proactive and helpful in these conversations and we want to continue that. We’re excited about the opportunities to grow and become a larger part of the province’s economy.” 

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Contact

Alberta Pork
info@albertapork.com
780-474-8288