Fall 2014 Edition
Serving Up The Taste Of Summer
Quality
Assured
Ontario Corn Fed Beef
is naturally great
tasting beef... always
tender and juicy.
Ontario Corn Fed Beef
is raised with pride on
family farms. Your
purchase helps
strengthen Ontario
farming communities.
Jill and Ellie Maguire of Lucan, Ont. enjoy some delicious slow-cooker pulled beef that was
served during the “Ultimate Learn to Cook Steak Truck Tour” in London. Ontario Corn Fed
Beef, Canada Beef and Loblaw are teaming up this summer to showcase our great products as
the tour travels to participating Loblaw affiliated stores. See more on pages 4 & 5.
www.ontariocornfedbeef.com
Advertise in The News Feed
Contact: Blair Andrews, Sales Manager
PH: (519) 437-9219
Email: [email protected]
The News Feed Publication is distributed quarterly. Be sure to visit the Ontario Cattle Feeders’ Website at: www.ontariocornfedbeef.com
The News Feed - Fall 2014 Edition - Page 2
John Baker Joins Team Corn Fed
all around the world,” says Baker. “One of the
things we’ll be doing is highlighting more of the
producer connection in our brand story and the
brand resources that we are developing.”
John Baker, Dir. of Brand Management and Business
Development for OCFA & OCFB
A
man who is well known in the Canadian
beef business is bringing more than 30
years of experience in marketing and
brand development to the Ontario Cattle Feeders’ Assocation.
John Baker has been named Director of Brand
Management and Business Development for the
OCFA and the Ontario Corn Fed Beef Program.
John’s experience includes tenures as Executive
Vice President, Global Marketing for Canada Beef
Inc., and Executive Director, Channel Marketing
for Canada’s Beef Information Centre.
“I’m really passionate about market development
and I really enjoy the interaction between supply
chain partners,” said Baker of his new role.
He’ll be working directly with members of the
Ontario Corn Fed Beef value chain, including
producers, packers, retailers and consumers. One
of his first goals is to further define the brand in
the marketplace. “Our on-farm production protocols resonate extremely well with consumers
A strong focus will be on the credibility of the
OCFB producers. As the brand is built on the
strength of our family farmers, Baker says there
is a huge opportunity to leverage the real value
of the brand. “It’s the production protocols and
the quality assurance protocols that go right back
to the impact of the corn feeding and what that
delivers from a consistent quality perspective,”
says Baker. “And the fact that it is a closed-loop
value chain; it’s a specification-based production
chain, so we have the ability to control all phases
of cattle production to ensure we are producing
what consumers demand.”
Baker also plans to work closely with the packer
partners on valued-added opportunities for Ontario Corn Fed Beef. It could mean further product development or ensuring that the products
get into the right segments of the market. This is
an area where his international experience will
be an asset. “International markets are critical to
maximizing carcass values,” says Baker, noting
that one of his priorities will be to create a market demand and pull for Ontario Corn Fed Beef.
“We’ll be looking at markets like the Middle East
and Asia, as well as the U.S.”
John lives in the Village of Erin in Wellington
County, with his wife Kate. “I am very excited to
be able to work closely with the Ontario Cattle
Feeders’ Association, and take the Ontario Corn
Fed Beef brand to broader domestic and global
markets. We have a tremendous story to tell,” says
Baker.
Get the News Feed On Line
The latest editions of the News Feed are posted at www.ontariocornfedbeef.com.
You’ll find them under the “News” heading. Once there, you have the choice of reading the file on your computer or you can print a hard copy. If you would prefer to
receive the News Feed from your computer rather than having the publication mailed
to you, then please contact the Ontario Cattle Feeders’ Association office at (519) 6866226. Or send an e-mail to: [email protected].
Inside
This
Issue
• John Baker Joins Team Corn Fed
• Corn Fed Beef Sizzles During BBQ Tour
• OCFB Boosts Ontario Cattle Prices
• Telling Our Story To Food Writers
• Beefing Up Ontario’s Food Banks
• Court Denies Injunction To Block COOL
• Enhancing Feedlot Starter Performance
• $3.8 M For Beef Centre Of Excellence
• OMAFRA Consulting On Neonics
STAFF
Publisher: Jim Clark, Exec. Dir.
Ontario Cattle Feeders’ Association
Managing Editor: Blair Andrews
Design/Layout: Eric Broadbent
Advertising: Blair Andrews
OFFICE
The Ontario Cattle Feeders’ Association
25 Enterprise Drive,
London, ON N6N 1A3
Tel: (519) 686-6226
Fax: (519) 686-6227
Web: www.ontariocornfedbeef.com
Email: [email protected]
Subscriptions: (519) 686-6226
[email protected]
Advertising: (519) 437-9219
Email: [email protected]
The News Feed is printed quarterly and distributed to all members of the OCFA through
their membership fees.
The views and opinions expressed by the
contributors are not necessarily those of
the OCFA, the publisher, editor or staff.
Advertising is subject to the approval of the
publisher. Such approval does not imply any
endorsement of the products or services
advertised. All rights reserved. No content
from this publication may be reproduced in
whole or in part without written permission
from the publisher.
Return undeliverable Canadian addresses to:
The Ontario Cattle Feeders’ Association
25 Enterprise Drive, London, ON N6N 1A3
Publication Agreement Number: 41246058
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The News Feed - Fall 2014 Edition - Page 4
Corn Fed Beef Sizzles During Summer BBQ Tour
In addition to promoting the brand throughout the province, the tour
was aimed at helping to increase the consumption of more beef cuts.
Joyce Parslow, Director of Consumer Marketing for Canada Beef, was on
hand to show people how to take advantage of value priced cuts like
blade roast.
The featured recipe was pulled-beef on a bun that was done in a slow
cooker using some of the President’s Choice barbecue sauces. “We put it
in the slow cooker for about eight hours and that way you don’t heat your
kitchen up in the summertime and you’re free to go play with everybody
else while your dinner is cooking,” said Parslow of the simple and convenient recipe. “We’re trying to showcase that idea to people and talk to
them about Ontario Corn Fed and how it is such a great meat because it’s
well-marbled and always tender and always delicious.”
Members of OCFA and Canada Beef kicked off the “Ultimate Learn to Cook Steak
Truck Tour” in May at a Loblaw store in London
Another successful barbecue tour featuring the Ontario Corn Fed Beef
mobile kitchen is winding down this month. Since May, Ontario Corn
Fed Beef and Canada Beef have been working together with Loblaw
Companies Ltd. to put on a sampling event for consumers called the
“Ultimate Learn to Cook Steak Truck Tour.”
SLOW-COOKER PULLED
BEEF
Here’s a no-grill way to love your beef. With an Ontario Corn Fed Blade Pot Roast,
beef’s BIG BOLD flavour is the star! This crowd-pleasing dinner is ready in a snap
and you’re free to play all day as it simmers in the slow cooker.
1⁄2 cup
barbecue sauce*
1⁄4 cup
EACH red wine, Worcestershire sauce and steak sauce
1
onion, cut into wedges
3
cloves garlic, minced
3 lb (1.5 kg) Ontario Corn Fed Beef Blade Pot Roast
They also demonstrated a rotisserie roast as a way to barbecue beef for
a crowd without having to manage multiple steaks on the grill. “Steak is
great and everybody loves steak, but you buy a roast beef and if you buy
one of the more economical cuts like an inside or an outside round, you
can marinate that ahead of time…but put it on the spit and slow roast it
on the barbecue,” said Parslow.
• COMBINE first 6 ingredients in slow cooker. Add beef.
• SLOW COOK, covered, on LOW for 8 to 10 hours
(or 4 hours on HIGH) or until beef is fork tender.
• REMOVE beef from pot and remove twine.
Use 2 forks to pull beef into shreds; add meat
back to sauce. Tuck into buns or serve over
baked potatoes. Makes 12 servings.
*Try PC® Gourmet Barbecue Sauce or
PC® Apple Butter Barbecue Sauce
No Slow Cooker? No Problem.
Slow-cooker
keeps your
kitchen cool!
makeitbeef.ca
BARBECUE OPTION: Preheat barbecue to
350°F (180°C). Place roast on double layer of
heavy-duty foil that has been sprayed with
cooking spray. Scatter onion and garlic over roast.
Combine red wine and sauces; pour over roast.
Cover roast with second double layer of foil; seal
edges tightly. Turn one burner off; place roast in
foil wrap on grill over turned-off burner.
Cook for 2-1/2 to 3 hours in closed barbecue.
The News Feed - Fall 2014 Edition - Page 5
“I love that it is a ‘buy-local’ initiative for one thing,” says Parslow when
asked about the Ontario Corn Fed Beef program. “It’s great to support
agriculture in your community and they’ve got proud suppliers and good
producers who take care of their animals. Corn Fed Beef has more flavour to it and there’s more marbling so you get that tenderness, and it’s
consistent.”
The last stop on the tour is scheduled for Aug. 28 in Oakville at the Real
Canadian Superstore, 201 Oak Park Blvd. The previous stops included
London, Hanover, St. Thomas, Cambridge, St. Catharines and Kingston.
Joyce Parslow, left, Director of Consumer Marketing for Canada Beef, chats with
people at the OCFB sampling event in London.
The event also provided the opportunity to offer food safety information
on managing beef during the summer season. Tips included how to grill
hamburgers properly and how to marinate a steak. And as they sampled
the Ontario Corn Fed Beef, people could also enter the Sizzling Summer
Barbecue Contest to win one of two Coleman Even Heat Barbecues.
The B&L Beef plus program
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Nutrition and ration analysis
Dry matter intake tracking
Close out reviews, average daily gain, feed efÞciency, dry matter intake and cost per pound gain
Mixer evaluation program
Wide range of co-products: DDGs, WDGs, corn gluten feed, Þlter aid, mycelium and corn screenings
Contact our Beef Specialists Jarre3 Johnson: 519.379.6404 Chris Aulthouse: 519.369.7734 Wendell Schumm: 519.571.4222 JP Walton: 519.820.9761 Office: 519.363.3308 Office: 519.794.2747 The News Feed - Fall 2014 Edition - Page 6
OCFB Boosts Ontario Cattle Prices: George Morris Centre Report
program has a positive impact on demand and
it effectively commits or removes a significant
component of supply. As a result, the cattle producers in Ontario have attained pricing gains
that can be attributed to the Corn Fed Beef program. Based on simple analysis of price flexibility it can be logically asserted that the Ontario
Corn Fed Beef program is generating up to $2/
cwt or about $26/head in added revenue to Ontario cattle producers. Successful brands make
a difference in the market.
R
esearchers at the George Morris Centre
have found that the Ontario Corn Fed
Beef (OCFB) brand is having a positive
impact on cattle prices in the province. Of note,
the report concludes that there is little or no
realistic reason for not participating in the program. Furthermore, by extension of the pricing
impact argument, the greater the participation
in the program, the greater the likely positive
pricing impact on Ontario cattle.
The OCFB Program commissioned this research
project to assess whether there has been a pricing and market impact in Ontario as a result of
the program. The report was written by Kevin
Grier, senior market analyst, and Al Mussell, senior research associate. The report notes that
the OCFB program is now widely hailed across
Canada as an example of a successful agricultural marketing program. “It is a preferred and
demanded product by consumers and leading
retailers and foodservice business.”
Report Highlights
The following are excerpts of key points from
the George Morris Centre report.
• Ontario Corn Fed Beef is now an effective
branded product. As such it is not readily inter-changeable with imported competing beef.
This is particularly the case given the significant
stake in the program by Loblaw Companies
beginning in 2011 and Sysco (a leading food
service provider). Corn Fed Program beef and
cattle supply are not a direct part of much of
the competitive mix on a weekly basis. This effectively means there is a reduction of available
supply to the bid and ask process, represented
by the Corn Fed volume. In periods of tight supplies, committing to or removing a large quantity, such as the OCFB supply, will make the
demand for the remaining supplies much more
inelastic. That puts greater upward pressure on
the price of the non-program beef and cattle.
• The increase is also in addition to the $3/head
premium for program participation. It is also in
addition to whatever individual premiums that
the Corn-Fed producers may have been able to
negotiate with their packer customers on their
own behalf separately.
• From a cattle feeder’s perspective, there is
also little or no downside to participation. The
program protocols and documentation are regarded by progressive cattle feeders as not only
good production practices but simply the cost
of doing business. Competing meats such as
chicken and pork are operating with similar
production practices and the OCFB protocols
are practices that are common regardless of
program participation. Furthermore, any added
costs of documentation that might exist due to
the program are largely covered by the $3/head
payment from packers.
The full report is available at the George Morris
Centre website, www.georgemorris.org
• Local supply and demand have an impact
on local prices for cattle and beef. The OCFB
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The News Feed - Fall 2014 Edition - Page 7
Telling Our Story To Food Writers
beef, and has been for the last ten years,” he
noted. “We have to compete directly with USDA
Select Beef. This beef (from Ontario)… I would
put it up against any product from western Canada and especially from the mid-western United
States.”
Beef farmer Ken Schaus explains the finer points of
finishing cattle to a group of Toronto-based
food writers.
O
ntario Corn Fed Beef was proud to be
one of the sponsors of the 10th annual
Farm and Food Care media tour. On
June 5, a busload of Toronto area food writers,
chefs and home economists got a closer look
at how beef is produced during a tour of the
Schaus Land & Cattle Company feedlot near Alliston. “I think we have a good product and a
good story to tell,” said owner Ken Schaus, who
welcomed the chance to explain the various aspects of beef production. “We live by it so why
not tell it to groups as important as this?”
Ken, his father Wally and farm manager Paul
Martin led tours of the feedlot, which includes
two barns that house a total of 3,000 cattle.
“Every animal that leaves this yard is certified
for the Ontario Corn Fed Beef Program,” said
Ken to the group. “That has been a tremendous
boost for the Ontario cattle feeding industry.
It’s produced right here close to home, harvested close to home, and jobs are close to home
as well.”
When asked about the biggest challenge facing
Ontario beef farmers, Schaus said it’s competing with beef imports from the United States.
“Canada is the number one importer of U.S.
On animal welfare, the writers learned that
farm manager Paul Martin has conducted classes for inspectors with the Ontario Society for
the Prevention of Cruelty to Animals on what to
look for in a cattle feeding operation. “I would
have no problem putting a camera in this facility and run it 24-hours a day as part of an
industry-wide program,” said Schaus.
Another highlight of the tour was the steam
corn flaking mill. Used to feed the cattle at both
Schaus locations near Alliston and Walkerton,
the mill is the only one if its type in Canada.
The writers also saw the mix of the other ingredients used in the feed rations, including corn
silage, molasses, hay and supplements such as
minerals and vitamins.
Summing up his management philosophy,
Schaus said the farm, which employs four
people, is all about having good cattle, good facilities and good employees. “Our number one
strength is our team,” he said.
Before arriving at the Schaus’ farm in the afternoon, the food writers were able to taste Ontario Corn Fed Beef during lunch. The gourmet
meal featured Hockley Valley Beer-Braised Ontario Corn Fed Beef Ribs. The lunch, catered by
Chef Mark Mogensen of Black Birch Restaurant,
was served at the Minto Township Community
Centre.
New Packaging Keeps OCFB Fresh
Longer
Joyce Parslow, Director of Consumer Marketing for Canada Beef, holds an example of Ontario Corn Fed Beef in the new vacuum-skin
packaging that was rolled out by Loblaws this
year. The packaging offers two key benefits.
No oxygen gets in and the beef stays fresh
longer. Joyce bought the package in the picture on June 5. The best before date is June
22.
“It frees up people’s meal planning a little
bit,” says Parslow. “It extends the shelf life
and makes planning more flexible. It’s also a
little neater. You can throw it in the grocery
bag and not worry about it dripping.”
Parslow adds that people should not be putoff by the colour of the beef in the store. “It
is darker than the cherry-red we’re used to.
The reason is there is no oxygen getting at
the meat. Once you open it up, it’s like a fine
wine: it will bloom with the oxygen and will
turn its pretty cherry-red.”
She explained the new packaging to food
writers during their recent farm tour that
included a stop at the Schaus Land & Cattle
Company feedlot near Alliston.
Finish strong
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The News Feed - Fall 2014 Edition - Page 8
Joining AMI in the lawsuit, filed in July 2013,
are several North American livestock and meat
industry associations, including the Canadian
Cattlemen’s Association, Canadian Pork Council and the U.S. National Cattlemen’s Beef Association (NCBA).
In the complaint, AMI and the meat and livestock organizations explained that the final
rule violates the United States Constitution by
compelling speech in the form of costly and
detailed labels on meat products that do not
directly advance a government interest.
Bob Gordanier, Beef Farmers of Ontario President (left) presents Bill Laidlaw, Executive Director of the Ontario
Association of Food Banks, with a cheque for $40,000 in support of a new beef program designed to support
communities and reduce hunger in Ontario.
Beefing Up Ontario’s Food Banks
The Beef Farmers of Ontario are excited about
their new partnership with the Ontario Association of Food Banks (OAFB). With a financial
contribution of $40,000 announced in June,
a new beef program will be developed with a
goal to provide over 28,000 servings of nutritious ground beef to families and children in
need in Ontario. BFO’s support for local food
banks will go towards the direct purchase of
fresh beef products from Ontario’s farmers and
will be leveraged for matching funds from industry partners.
“The donation of 28,000 servings of ground
beef is truly incredible,” says Bill Laidlaw, Executive Director of the OAFB. “Protein is by far
the most needed item by our food banks, which
means that the very generous donation from
the Beef Farmers of Ontario will go a long way
in providing Ontario’s hungry with the fresh
protein they need to maintain a healthy diet.”
Year after year, more than half of the food banks
in Ontario continue to report that high quality
protein is the most lacking and most needed
item within food banks. The Ontario Association of Food Banks is working hard to address
this need through increased partnerships with
Ontario’s farmers.
Real People, Real Service!
“Ontario’s beef farmers produce a safe, high
quality product for their families and consumers,” says Bob Gordanier, BFO President. “Our
commitment and partnership with the food
banks across Ontario enables beef farmers to
be part of the solution for hunger in their communities. It will also ensure a nutritious source
of protein is made available to those in need,
which is especially important for young children where powerful nutrients provided by
beef are essential in supporting proper growth
and development.”
Court Denies Injunction To Block
COOL
The U.S. Court of Appeals for the District of Columbia Circuit denied a request for a preliminary injunction to block implementation of the
U.S. Department of Agriculture’s final rule on
country-of-origin labelling (COOL).
The American Meat Institute said the July 30 decision was disappointing. “We have maintained
all along that the country8" of origin rule harms
livestock producers and the industry and affords little benefit to consumers. This decision
will perpetuate those harms,” said AMI Interim
President and CEO James H. Hodges. “We will
evaluate our options moving forward.”
They also explained that the 2013 regulation
exceeds the scope of the statutory mandate,
because the statute does not permit the kind
of detailed and onerous labelling requirements
the final rule puts in place, and that the rule
is arbitrary and capricious, because it imposes
vast burdens on the industry with little to no
countervailing benefit.
In other reaction, Gerry Ritz, Minister of Agriculture and Agri-Food Canada, said the government will continue to fight the legislation.
While attending the NCBA summer conference
in Denver on July 31, Ritz stressed that should
Canada prevail in the compliance proceedings as anticipated, the Government will seek
authorization from the World Trade Organization (WTO) to impose retaliatory tariffs on U.S.
imports.
“With the full support and active engagement
of Canadian and U.S. industry, our government
will continue to fight against this protectionist
policy which is hurting producers and consumers alike,” said Ritz. “We will continue to use
whatever tools necessary to achieve a fair resolution of this issue so that our livestock sectors
on both sides of the border can realize their
true economic potential.”
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The News Feed - Fall 2014 Edition - Page 9
Enhancing Feedlot Starter Performance
The biggest goal for any beef producer is to get
cattle eating during the starter phase. Cattle
that are eating will have fewer health problems.
As shown in the next figure, research done by
Hutcheson and Cole (1986) demonstrated that
sick calves had a significant lower DMI for the
first 2 months upon entering the feedlot compared to healthy calves.
DMI (% of BW)
3.5
3
2.5
2
1.5
1
0.5
0
0 to 7 days
7 to 14 days
15 to 28 days
29 to 56 days
Days from Receiving
Dennis Lunn, M.Sc., Ruminant Nutritionist
Shur-Gain, Nutreco Canada Inc.
Healthy Calves
% Calves Eating
The starter phase can make or break how well
feedlot cattle will do. Cattle that start out poorly will most likely have a lower average daily
gain and poorer feed efficiency. When beef
calves enter the feedlot they are subjected to
many stresses. These include being exposed
to a new environment and they might also be
feed and water deprived (especially if they have
been transported a long distance). There is
also the stress of weaning and processing procedures once they enter the feedlot. In many
cases these calves will have been co-mingled
with other animals from different farms. All
of these factors can increase the risk of health
problems. Research done in Texas (as shown
in the following figure) demonstrated that very
few calves are consuming feed upon entering
the feedlot. Even after one week a significant
number of calves are still not eating. Under
these types of scenarios it makes it difficult to
ensure cattle get off to a good start.
90
80
70
60
50
40
30
20
10
0
1
2
3
4
5
6
7
8
Day in Feedlot
Source: Hutcheson, Texas Beef Conference, 1980
9
10
Sick Calves
Getting calves eating is critical to feedlot success. Some essential points to achieving better
intakes include:
• Feed good quality grass hay. Hay should be
fed in the feed bunk to get calves accustomed
to eating out of the bunk. Feeding hay will
also help improve rumen health and function.
Feeding unpalatable, poor quality or moldy hay
will inhibit intake – thus increasing the risk for
sick cattle. It is ideal to wait until cattle intake
is acceptable before feeding fermented feeds.
These feeds are more prone to spoiling which
can reduce feed intake.
• When feeding the starter ration it should
be sprinkled on top of the hay. This helps get
calves to consume the ration as they eat the
hay. Preferably the starter ration should be fed
for 3-4 weeks to ensure cattle get off to a good
start. Low inclusion, highly fortified starter
rations are best suited for starter calves. This
helps ensure that when intakes are low that
cattle are consuming the nutrients they require.
Newly arrived feedlot calves that are stressed
from all the changes occurring will generally
have reduced rumen function. Rumen microbes are responsible for fermentation of feedstuffs with their by-products being used to meet
the energy and protein requirements of calves.
Nutrition and health are inter-related. Poor
nutrition during the starter phase can impact
animal health. Some key points to the starter
ration include:
• Dietary Protein. A higher protein diet should
be fed to compensate for the lower dry matter
intake in starter calves. Also, stressed calves
generally have a higher level of cortisol (a stress
hormone) which can break down body muscle.
Feeding a higher protein diet can help alleviate
this problem.
• Dietary Minerals and Vitamins. Stressed
animals have an increased requirement for
minerals. Feeding higher levels of potassium
to starter calves can help restore electrolyte
balance. Trace minerals play a vital role in the
immune function of animals and should be fed
at a higher level. Extra vitamin E should also
be fed as it can help improve immune function.
•Medications and Feed Additives. Feeding a
coccidiostat to cattle can help reduce the incidence of coccidiosis. Calves are most susceptible to this during the starter phase. Feeding a
yeast culture can help improve rumen function
and get calves on feed sooner. Other medication, vaccination and health programs used to
keep calves healthy should be based on veterinary recommendations.
Water intake is also important for starter cattle.
Clean, fresh quality water should be available at
all times. Additional water troughs should be
used to ensure all cattle have access to water.
Adding electrolytes to the water may be necessary for the first few days to help restore body
fluid level in cattle that are dehydrated.
The starter program essentially sets up how
well cattle do when they are being finished for
market. If cattle start out poorly, they will not
meet their potential to get the best average daily gain and feed efficiency. Getting cattle off to
a good start is critical for all feedlot producers.
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producers in meeting your goals and optimizing your
animal performance. Feel free to get in touch with
your local Shur-Gain dealer on how we can help you
with your beef operation.
The News Feed - Fall 2014 Edition - Page 10
OMAFRA Consulting On Neonics
raised concerns in recent years that it may be
harming the honey bee population. As more
research continues to come forward about the
pests and neonicotinoids, Baute said they’re
focused on a plan based on science. “We are
working very hard here at the University of
Guelph, Ridgetown Campus, in conjunction
with OMAFRA, to determine what the risks are
and what potential mitigation strategies can be
implemented,” added Baute. “All of that will be
incorporated and strengthen best management
practices.”
Tracey Baute, OMAFRA field crop entomologist
Jeff Leal Named Ontario Ag Minister
Ontario Ministry of Agriculture, Food and Rural Affairs field crop entomologist Tracey Baute
says the industry will be consulted on any program that may be put in place to limit the use
of neonicotinoid seed treatments in crops such
as corn and soybeans. On the heels of media
reports about how the government plans to
deal with the issue, Baute provided a brief update at the Southwest Crop Diagnostic Day in
Ridgetown on July 9.
Ontario Premier Kathleen Wynne, who was also
the Minister of Agriculture and Food, has handed the portfolio to Peterborough MPP Jeff Leal.
The move reunites the Ministry of Agriculture
and Food with Rural Affairs.
The reports mentioned that the government
was looking at licensing users of the products.
However, Baute noted that the scenario is just
one option that is being considered. “We’re really in the early phases of it all,” she said. “If
anything, the message is still the same. We need
to start using these products in a more prescriptive manner, targeting where they’re needed.”
Baute reiterated the message from the Pest
Management Regulatory Agency (PMRA), which
has said the current usage rates are not sustainable. “So let’s help identify for growers where
the risks are and help those keep the technology in some format and those (not at risk) can
move away and use the fungicide-only option.”
A lifelong Peterborough resident, Leal was first
elected to the Ontario Legislature as the MPP
for Peterborough in 2003.
Jeff has served previously as the Minister of Rural Affairs, Chief Government Whip and as Parliamentary Assistant to the Ministers of Aboriginal Affairs, the Environment, Energy, Economic
Development and Trade and Training, Colleges
and Universities.
Prior to his election as MPP, Jeff was a Peterborough city councillor for Otonabee Ward from
1985 to 2003, working extensively with the
county and local governments.
Meanwhile, Arthur Potts, MPP for Beaches-East
York, is the Parliamentary Assistant to the Minister of Agriculture, Food and Rural Affairs.
Seed treated with the neonicotinoids has
Feds Announce $3.8 M For Beef Centre Of Excellence
The federal government has announced $3.8
million to support the new Canadian Beef Centre of Excellence. “Our Government is proud
to support this cutting-edge facility,” said Gerry Ritz, Minister of Agriculture and Agri-Food
Canada, during the funding announcement in
July. “This Centre will give our industry a competitive advantage in showcasing Canada’s topquality meats and will allow our producers to
capitalize on new and existing market opportunities.”
The state of the art facility in Calgary will provide space and resources to help the industry
promote new beef products, training and education that are focused around the technical advantages of Canadian beef, and play a valuable
role in marketing Canadian beef domestically
and internationally.
“The Centre of Excellence will further empower
our industry to reach consumers and customers both here at home and around the world to
build brand loyalty and generate new marketing opportunities,” said Rob Meijer, President of
Canada Beef Inc.
With a full commercial kitchen, meat case,
classroom, dining facilities and broadcast capabilities, the Centre will become a cornerstone in
the Canadian beef industry, and provide a focal
point for domestic and international marketing
opportunities, and incoming trade missions.
According to Meijer, the Centre will be “a nexus
where the Canadian beef industry can drive
innovation, build knowledge and awareness,
foster important relationships and ultimately
create value for Canadian beef and veal producers.”
Which statement do you think will best describe the beef industry this fall?
1) There is a lot of money in the beef business. (2) There is a lot of money involved in the beef business.
If you answered #1, congratulations! If you answered #2 or are hoping it’s #1, talk to your Jones Beef Sales Consultant to
ensure you are accurately monitoring your cattle’s energy intake to ensure optimum growth and conversion.
The Jones Beef Team! Together we can make you #1!
The Jones Beef Team - WE KNOW BEEF!
Peter Dumart 519-501-8864 • Brad Cober 226-750-0659
Brian Coghlin 519-291-0291 • Doug Helm 519-379-6028
Joe O’Rourke 519-496-5115 • Order Desk: 1-800-265-8735
www.jfm.ca
Optimize BRD protection with ZUPREVO
®
High and sustained concentrations in lung tissue.1
Indicated for the reduction of morbidity associated with BRD in feedlot calves.
Treats more cattle per bottle* than any other on-arrival antibiotic.2
Uncompromising quality backed
by the no-hassle, worry-free
Breathe Easy Pledge of Performance.†
Make ZUPREVO your NEW on-arrival antibiotic of choice for cattle at high risk of developing BRD.
®
* Per like-sized vial in animals of comparable weight.
†
Consult your veterinarian for details.
1. Menge, M., Rose, M., Bohland, C., Zschiesche, E., Kilp, S., Metz, W., Allan, M., Röpke, R., Nürnberger, M. Pharmacokinetics of tildipirosin in bovine
plasma, lung tissue, and bronchial fluid (from live, non-anesthetized cattle). J. Vet. Pharmacol. Therap. doi: 10.1111/j.1365-2885.2011.01349.x.
2. As per the approved Canadian product label concentrations and recommended dosages.
ZUPREVO® and RESFLOR® are registered trademarks of Intervet International B.V., used under license by Intervet Canada Corp., a subsidiary of Merck & Co., Inc.,
Whitehouse Station, NJ, USA, operating in Canada as Merck Animal Health.
MERCK® is a registered trademark of Merck Canada Inc. in Canada.
Copyright © 2014 Intervet International B.V., a subsidiary of Merck & Co., Inc., Whitehouse Station, NJ, USA. All rights reserved.
Zuprevo High tech-Graph Cow Rhe News Feed.indd 1
2014-07-23 14:08
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