While Canadian hog producers enjoy better times when the U.S. dollar climbs higher and higher, it does little for exports of U.S. meat products.
Dr. Steve Meyer, the vice-president pork analysis with EMI Analytics says 2015 was a difficult year for U.S. meat exports, but is confident those same lower prices will help turn the
The sixth annual Cramer Livestock and Crop Production Expo drew in producers from near and far. As in previous years there was representation from Alberta, Manitoba and of course Saskatchewan. Producers filled the aisles chatting with exhibitors from every sector of the agricultural industry. One gentleman told me at the Prairie Hog Country booth,
The hog industry continues to evolve on the heels of some vigorous ups and downs over the last number of years. The players are getting more intense, producers who mean business and want the experts to level with them on all sides, the good, the bad, and maybe even the indifferent.
However, raising the pig,
On February 15, h@ms Marketing Services Co-op Inc. mailed out payments totaling $656,000, a $0.45 per hog rebate for all hogs marketed through the Co-op in 2015 — 1,457,085 hogs between January 5, 2015 and December 31, 2015.
Retiring general manager Perry Mohr says the Co-op generated the surplus due to a combination of strong
Ingredients
2 lbs (1 kg) Lean Ground Canadian Pork
1 cup (250 ml) finely diced onion
1 cup (250 ml) fresh breadcrumbs
1 cup (250 ml) milk
1/2 cup (125 ml) apples, coarsely chopped
1/2 cup (125 ml) chopped parsley
2 tbsp (25 ml) Dijon mustard
1 tbsp (15 ml) chopped fresh sage
1 egg 1 tsp (5 ml) EACH salt and
The 45th annual Banff Pork Seminar moving its venue from the Banff Centre to the Banff Springs Hotel and Conference Centre proved a huge success with just shy of 700 people coming to a central place to network, learn, and discuss.
Many topics up for discussion both public, as part of the meeting, and privately
Location, location, location. Banff Pork Seminar’s return to its original home has received rave reviews all around.
Last year, Chairman Bob Kemp announced to crowds at the 2015 seminar that he and fellow organizers had successfully negotiated a three-year deal with the Banff Springs Hotel after the expiry of the contract with the Banff Centre.
Consumers keep demanding more and more from hog producers in Canada. While often quite disturbing at the outset, many times it leads to the betterment of the industries, and sometimes it may also cause undue stress, hardships, and ultimately higher producer costs.
There was a time producers used antibiotics, almost at will, but higher costs
I’m writing this article as over 600 delegates mingle at the annual Banff Pork Seminar. Interestingly a similar event takes place every two years in Herning, Denmark when producers, advisers, technicians and allied industry folk gather to get updated on topical issues related to Danish pig production. The event is organized by SEGES, the
Despite the recently introduced additional 11-step program to apply for a permit to build a new hog barn in Manitoba in certain area, it will still take renewed confidence from the financial institutions and other investors to make it happen.
Ron Kostyshyn, Manitoba’s agriculture minister says a pilot project introduced last April offers the opportunity
