Paul Marchand
Paul Marchand, Senior Risk Management Analyst with H@ms Marketing Services, says Canada’s pork producers aren’t facing direct tariff impacts yet. Still, the biggest risk remains if U.S. pork becomes a target of foreign retaliation.“We’re not seeing any tariffs on pork under the Canada-U.S.-Mexico trade deal,” said Marchand. “That’s the shield holding so far.
Environmental testing helps pork producers focus their time and resources where it counts most, especially in preventing the spread of Porcine Epidemic Diarrhea (PED).Dr. Lisa Becton, Associate Director of the Swine Health Information Center (SHIC), says producers are making progress on PED, but transport-related contamination remains a big issue.“PED cases are down on farms
Shalimar Martin, Graeme McDermid, Jennie McEwan of South West Vets believe theirartificial intelligence program will help hog producers become more efficient and catch health and feed problems early.
An Ontario company is pulling together eight software programs already used in hog barns onto a single platform and use artificial intelligence to analyze data and identify
Input from producers, stakeholders, and the public will shape the updated Code of Practice for the Care and Handling of Pigs in Canada.The National Farm Animal Care Council (NFACC) launched the code update in mid-May, starting with a top-of-mind survey that closed June 4. Jackie Wepruk, Division Director of NFACC, said the results will
Rising Star Award – Dr. Rienske Mortier sponsored by Alberta Pork Congress
Farm Team Award – Milford Colony sponsored by Prairie Livestock Vets
Farm Team Award – Rimbeek (Sunterra) sponsored by Alberta Pork
Industry Innovation Award – Pine Haven Farms (Prairie Farm Foods) sponsored by Accelerated Ag
Lifetime Achievement Award – Dr. Frank Novak sponsored by Bio –
Greetings on a cool dreary Friday afternoon. While some areas are still desperate for rain, others have received too much. My thoughts are with all of those affected in anyway by the numerous fires that still continue to burn, which seems to be a common theme every summer.This is another jam packed issue, including
Ingredients
2 lbs (1 kg) pork back ribs, membrane removed1 tsp (5 mL) canola oil2 Tbsp (30 mL) garlic powder2 Tbsp (30 mL) lemon pepper1 Tbsp (15 mL) seasoning salt1/4 cup (60 mL) lemon juice2 Tbsp (30 mL) fresh oregano
Directions
Remove the membrane on the ribs and pat dry. Place on a rimmed baking sheet.
Brush canola
Canada Pork #1 in Volume to JapanRemarkable achievement for Canada Pork in Japan!We’re proud to share that Canada Pork – Porc Canada was ranked #1 by volume in pork imports to Japan in 2024 (excluding offal and fat), based on official data from Japan’s Ministry of Finance.A historic milestone—this marks the first time in
Ingredients
For the salad:¼ cup lemon juice2 tbsp olive oil2 garlic cloves mincedsalt and pepper to tastePinch of red pepper flakes2 cups canned chickpeas2 cups cooked quinoa¼ cup red onion finely chopped¼ cup fresh parsley finely chopped¼ cup mint leaves finely chopped¼ cup pistachios chopped¼ cup feta cheese crumbled
For the pork chops:4 1 inch thick
PSC New Research ScientistThe Prairie Swine Centre recently announced the appointment of Dr. Atta Agyekum as the new Research Scientist – Nutrition. Dr. Agyekum will start this role mid July.Dr. Agyekum has been part of the Canadian swine sector for more then 10 years, serving in both the research and commercial divisions.Welcome Dr Atta.
