Canadian Meat Business/September/October issue

September/October 2017

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IN VITRO. IN THE FUTURE?

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IN THIS ISSUE September/October 2017

5 6 11 14 18 20 22 23 24

Canada 150 brings east and west together - literally In Vitro. In the Future?

By Scott Taylor

Trump’s Approach to Those “Nasty, Nasty NAFTA Negotiations”

By Chuck Jolley

David Francis Farms, PEI – 2017 TESA Recipient

By Cam Patterson

Report from 2017 CCA Semi-annual Meeting and Canadian Beef Industry Conference Majority of small business owners aren’t tax cheats

By Dan Kelly

The Best Defense is a Strong Offense

By Ronnie P. Cons

NSF International Focuses on Canadian Food Industry with New Website for Services in Canada FCC Drive Away Hunger helps food banks and school meal programs

25 26 27 28 30 31 32 33 34

INOTEC Link Cutter Honored

Why agriculture is one of Canada’s key sectors FAO Affirms Cattle’s Critical Role as Upcycler

By Sara Place

PMs May and Trudeau say CETA ‘basis’ for new bilateral talks CCA: CETA ready to be implemented New Surrey slaughterhouse ‘would open door’ to new beef markets

By Amy Reid

Ontario invests $5.3M in Conestoga Meat Packers

FCC Ignite fuels excitement among youth

Funds announced for innovation, managing business risk

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GUEST EDITORIAL

September/October 2017 Volume 16 Number 5

PUBLISHER Ray Blumenfeld ray@meatbusiness.ca MANAGING EDITOR Scott Taylor publishing@meatbusiness.ca DIGITAL MEDIA EDITOR Cam Patterson cam@meatbusiness.ca CONTRIBUTING WRITERS Scott Taylor, Chuck Jolley, Dan Kelly, Ronnie P. Cons, Sara Place, Amy Reid CREATIVE DIRECTOR Christian Kent Canadian Meat Business is published six times a year by We Communications West Inc.

CANADA 150 BRINGS EAST AND WEST TOGETHER LITERALLY In honour of the country’s 150th birthday, Canada Beef and Fairmont Hotels and Resorts joined forces to celebrate how Canada’s cultural diversity has influenced the evolution of our cuisine.

At a recent event, Canada Beef and Toronto’s Fairmont Royal York highlighted the Asian influence in Canadian cuisine featuring the Royal York’s Executive Chef Robert Mill’s and Chef Clinton Zhu from Shanghai. Chef Mills’ commitment to sustainability and sourcing local set the stage to showcase Canadian grown and raised beef and produce.

The day began with a farm tour, bringing east and west together. Professional home economist and author Mairlyn Smith guided a group of top culinary media and influencers as they embarked on a full day of epicurean exploration, delving into the narrative of taste and terroir. Much like wine, the characteristics of Canadian beef are shaped from a terroir effect.

At Sunnymead Farm, near Caledon, Ontario. Alberta rancher Kelly Smith-Fraser joined Will Sheard of Sunnymead and shared the stories of how they raise Canadian beef. The farmer and rancher pair offered an insider’s perspective on the similarities and differences in raising beef across the country.

While feeding and housing cattle can be quite different between these two parts of the country, the similarities are significant. “We do the very best we can for our livestock and are continually advancing our methods with our animals’ and land’s best interests in mind,” said Smith-Fraser.

We Communications West Inc. 106-530 Kenaston Boulevard Winnipeg, MB, Canada R3N 1Z4 Phone: 204.985.9502 Fax: 204.582.9800 Toll Free: 1.800.344.7055 E-mail: publishing@meatbusiness.ca Website: www.meatbusiness.ca Canadian Meat Business subscriptions are available for $28.00/year or $46.00/two years and includes the annual Buyers Guide issue. ©2015 We Communications West Inc. All rights reserved.

The contents of this publication may not be reproduced by any means in whole or in part, without prior written consent from the publisher.

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Sheard summed it up. “People ask me why I farm – and one of the main reasons is that 97 per cent of farms are still family run. I feel blessed to work with my dad every day and learn the craft of raising good quality beef like my grandparents and my great grandparents did.”

Grass and grain-fed beef went head-to-head in a terroir tasting experience, before guests indulged in a gourmet picnic packed up in bento boxes with beef and seasonal, regionally grown foods.

Back at the Fairmont Royal York, guests were treated to a Canada 150 exclusive maple whiskey cocktail and Chef recipe demo of smoked brisket and braised beef short rib. For the grand finale, guests were treated to an East meets West themed dinner where the Chef duo presented different preparations of beef, reflecting unique cultural influences. Dishes like Yonge Street Sirloin with Gremolata and Mushroom, Oven Roasted Orange Beef Tri-tip with Shanghainese Sauce and Charred Sirloin Roll with Pickled Asparagus were all part of the event, showcasing the hard work of Canada’s farmers and ranchers.

“I am thrilled to be part of such a unique series of events connecting chefs and paying tribute to high quality ingredients like Canadian beef,” said Chef Zhu. “Once we take the time to get to know where our food comes from and how it is crafted, we can truly appreciate its beauty.”

“In working with our global partners, we’re exploring how far the Canadian pantry has come,” said Joyce Parslow, Executive Director of Consumer Relations at Canada Beef. “To continue pushing culinary boundaries, we’re working with international chefs and pairing them with leading local chefs to demonstrate how Canadian ingredients have earned a reputation on the global stage. In building these relationships, we aim to inspire Canadians to continue expanding their pantries, embracing global flavours in their daily cooking.”

For more information, visit canadabeef.ca.

meatbusiness.ca

September/October 2017 CANADIAN MEAT BUSINESS 5

Duck a l’orange

IN VITRO. IN THE FUTURE?

By Scott Taylor

Andrew Dickson, the general manager of Manitoba Pork, is one of the brightest people in Canada’s meat industry. He always has his fingers on the issues of the day and he always provides an interviewer with a scientifically-based, measured assessment of all things new, old and even controversial in the industry.

But when we asked him about the concept of “in vitro,” or “cultured meat,” he had no answer.

does there appear to be a realistic date in which to get the product to market.

“I know little or nothing about these developments,” Dickson said. “I don’t want to comment on them without doing a lot of research.”

“We’re not there yet,” Valeti acknowledged, “but in just a few years, we expect to be selling protein-packed pork, beef and chicken that tastes identical to conventionally raised meat but that is cleaner, safer and all-around better than meat from animals grown on farms.

Dickson was not alone. While the idea of in vitro, cultured or what’s called, “clean meat,” by its supporters, is not new, the fact that it is now closer to market than ever before seems to have come as a surprise to some people in the beef, pork and poultry industries in Canada.

According to Uma Valeti, a co-founder and the chief executive officer of San Francisco-based Memphis Meats, cultured meat has been on the minds of food scientists for decades, but only now, thanks to the help of financing from people such as Sergey Brin, Richard Branson and Bill Gates, 6 CANADIAN MEAT BUSINESS September/October 2017

“We identify cells that have the capability to renew themselves. We breed those cells that are the most effective and growing -- just like a farmer would do with animals.”

If true, that could be either the end of cattle ranches and pig farms or simply become an extension of a meat industry that has never been busier, more successful or with more products in demand that it has today.

On Labor Day Weekend, the Third International Conference meatbusiness.ca

on Cultured Meat was held at Maastricht University in the Netherlands. The goal of the project at Maastricht is simple:

on crops for meat production, unless we find a sustainable alternative.

“The world faces critical food shortages in the near future as demand for meat is expected to increase by two-thirds, according to the Food and Agriculture Organization of the United Nations.

“Livestock contributes to global warming through unchecked releases of methane, a greenhouse gas 20 times more potent than carbon dioxide. The increase in demand will significantly increase levels of methane, carbon dioxide and nitrous oxide and cause loss of biodiversity. Cultured Beef is likely a more sustainable option that will change the way we eat and think about food forever.”

“The production of meat through tissue culture could have immense effects in reducing the environmental impact of our agriculture system, minimizing threats to public health, addressing issues of animal welfare, and providing food security.

“Cultured Meat represents the crucial first step in finding a sustainable alternative to meat production.”

Meanwhile, Maastricht University’s scientists describe Cultured Meat this way: “Cultured Beef is created by painlessly harvesting muscle cells from a living cow,” the Dutch scientists explained.

“Scientists then feed and nurture the cells so they multiply to create muscle tissue, which is the main component of the meat we eat. It is biologically exactly the same as the meat tissue that comes from a cow.

“The Food and Agriculture Organization of the United Nations (FAO) estimates that the demand for meat is going to increase by more than two-thirds in the next 40 years and current production methods are not sustainable. In the near future both meat and other staple foods are likely to become expensive luxury items, thanks to the increased demand

In a study undertaken in 2011 by the Organization for Economic Cooperation and Development, it was estimated that the demand for meat in North America will increase by eight percent between 2011 and 2020, in Europe by seven percent and in Asia by 56 percent. Meanwhile, that same study calculated that growing meat in labs would cut down on the land required to produce beef, poultry and pork by 99 percent and reduce the associated need for water by 90 percent. What’s more, it found that a pound of lab-created meat would produce much less polluting greenhouse-gas emissions than is produced by cows, pigs, chickens and turkeys.

Sounds great, of course, but there are still two important questions – what does it taste like and how much does it cost?

Ryder Lee is the CEO of the Saskatchewan Cattlemen’s Association. He’s been following the progress of Cultured Continued on page 8

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Meat for a long time and while he’s not worried about it ending the cattle industry in Canada – or anywhere else, for that matter – he always tells his members to be aware of its existence.

“We’ll wait and see, I guess,” Lee said philosophically. “With Cargill investing in it, it is a good poke to anyone in the meat value chain, not to be complacent. Competition isn’t new for the beef, pork and poultry industries, and this is another product being developed that might be in competition with what we do.

“It’s certainly going to be part of the future of the industry, but when will that be? Star Trek and the Jetsons predicted we’d have flying cars long before now and we still don’t. We know it’s out there, but when it becomes a viable product on the market is anybody’s guess.”

To be fair, Winston Churchill wrote an essay in 1932 that claimed, “Within 50 years we’ll be growing edible animal parts to escape the absurdity of growing a whole chicken.”

He was off by only 20 years. In 2002, a NASA-funded project successfully grew fillets from goldfish cells, but it wasn’t until about a decade later that lab-grown meat began to look scientifically and economically viable.

Medical science has, for decades, been working on

generating human organs from stem cells, but while taking those principles and moving them to the beef, pork and poultry industries has been a dream of many in the scientific community, it was always just a bit of Star Trek science fiction.

However, in August of 2013, when those scientists from Maastricht University, led by Professor Mark Post and funded

by Google co-founder Sergey Brin, conducted a public tasting of a hamburger cultured out of beef muscle stem cells, the concept became real – if not at all a marketable product.

“Close to meat, but not that juicy” was one public taste tester’s verdict.

Oh, and there was one other problem. The total price tag on the hamburger experiment was a whopping $330,000 US. Still, as Lee says, “Motivated minds are working the idea non-stop and it will be a gold mine if you can solve it.”

And, indeed, there are people all over the world trying to make it work.

Michael Selden of Finless Foods is trying to replicate fish filets. His team just began work on creating Bluefin tuna using a biotech accelerator in San Francisco.

Meatball 8 CANADIAN MEAT BUSINESS September/October 2017

meatbusiness.ca

“There are so many things that animals do that we don’t need them to do in order for them to be food for us,” Selden told Forbes Magazine. “Eyeballs: What are they good for?

Fish guts: potentially toxic. The energy required to grow feed for cattle and raise them until slaughter has been estimated at 25 calories expended per one calorie of energy contained in beef.”

by humans over the past half-century. By 2050, estimates suggest meat production will have to increase to 455 million tons each year, up from 259 tons today, in order to satisfy the additional demand generated by population and income growth, according to a 2012 report by the United Nations.”

With that in mind, Lee doesn’t fear cultured meat as much as he sees it as a supplement to “real beef.”

Meanwhile, back at Maastricht, Post claims he has the price of the burger down to $11 US and the cost of his cultured beef to $30 US a pound.

“Much of what I read and hear about this lab-grown beef is that it will be quite some time before it gets to market,” he said. “When it does, I wonder if, instead of being a substitute for our beautifully grown Canadian beef, it will be a

Perhaps the best-known and seemingly most advanced company in the field is Valeti’s Memphis Meats. With much fanfare, it debuted a cultured beef meatball in 2016 and in March of this year, it held a taste testing in San Francisco for cultured duck a l’orange and cultured fried chicken.

“The challenges are finding the cells that are the highest quality in terms of nutrition, protein content, fat content, taste and texture,” Valeti told the San Francisco Chronicle.

“The way the cells grow and the way we cultivate and harvest them is different for each species. A major breakthrough in texture for us was developing a cultivation process that allows us to harvest bulkier strips of chicken and duck. This opens up opportunities to develop thicker cuts of meat like steaks.”

According to Valeti, Memphis Meats’ goal is “to be on the market in five years,” although it will still be quite expensive. Right now, one pound of beef from Memphis Meats costs $18,000 US to grow.

“In the next 10 to 20 years we want to have Memphis Meats be accessible to seven billion people across the world,” Valeti told the Chronicle. “That way they can still have the delicious meat that their cultures support, but eat meat with their eyes wide open, not worrying about where it came from.”

And that’s an issue that interests Ryder Lee at the Saskatchewan Cattlemen’s Association. The projections on world protein growth coming from the UN are based almost entirely on population growth. According to the FAO, “Population growth and changing trends in diet have led to a doubling of meat consumption meatbusiness.ca

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supplement. I agree that around the world, there is a growing demand for Canadian meat. When you look at the beef we produce, it’s a product that people all over the world want on their tables. But there are many places on earth that can’t get access to what we breed and grow here in Canada – or at least, not access to enough of it. If the people working on this cellular product can make it affordable, I can see it as a perfect supplement for the developing world.”

Memphis Meats creates its meat – that comes from the cells of cows, pigs and chickens -- in a lab and currently, one meatball takes about three weeks to develop in a steel tank.

The cells themselves are “fed” a diet of glucose, vitamins and minerals in order to proliferate.

“It’s not ‘lab-grown’ meat,” said Valeti, in a written statement.

“It’s like a meat brewery. We create the conditions where the cells can grow freely.”

So how does it taste?

“It has an undeniable and intense meat flavor,” Valeti’s statement added. “Our goal was not to be a vegetarian product. We’re trying to scale it up so that it’s cost-effective. We hope to sell our product by 2021, but we’re still deep in R&D.” Besides the scientists in Maastricht (Mosa Foods) and Memphis Meats, there are a number of other startups in this developing industry. Beyond Meat, which makes protein from plants, has garnered its financial support from Microsoft’s Bill Gates and two Twitter co-founders. Gates also backed Beyond Meats’ rival, Impossible Foods.

“You can’t get people to stop eating meat,” said Pat Brown, the founder and CEO of Impossible Foods, in a written 10 CANADIAN MEAT BUSINESS September/October 2017

statement. “We turn plants into meat more efficiently and sustainably than animals. A cow is pretty much as mature a technology as it will ever be. One of the huge advantages we have over cows when it comes to making meat is we have the capability of improving every aspect of it.”

There is now a turkey cell line, which was used last year to grow a small turkey nugget at North Carolina State University, by graduate student Marie Gibbons. Memphis Meats has created the world’s only chicken nuggets grown entirely in a steel tank.

And recently, a company called Modern Meadow has promised that lab-grown steak chips — a product that is part potato chip and part beef jerky — will also reach the market soon. Not sure about that one.

Still, with Cargill involved, even major U.S, meat producers have taken some interest. In December of 2016, Tyson Foods, the largest U.S. meat company, launched a venturecapital fund to invest in start-ups that “work on innovative approaches to protein products.”

The goal, of course, is to eliminate the need to feed, breed and slaughter livestock, but based on everything we’ve read, that’s at least 50 years away -- if not 100.

“Meat demand is growing rapidly around the world,” added Valeti, in a written statement. “However, the way conventional meat is produced today, it creates challenges for the environment, animal welfare and human health. We’re going to bring meat to the plate in a more sustainable, affordable and delicious way. It’s coming and we believe it will arrive sooner than people think.” meatbusiness.ca

TRUMP’S APPROACH TO THOSE “NASTY, NASTY NAFTA NEGOTIATIONS”

By Chuck Jolley

President Donald Trump’s business negotiation tactics are part of his well-worn, well-known record.

Famous for saying “Anybody who hits me, we’re gonna hit them ten times harder,” during a discussion about his primary opponents with Sean Hannity on November 3, 2015, he seems to take a bully boy delight in a gloves off, bare-knuckle approach to anyone who opposes him.

Warming his hands over his self-started fire, Trump started out with his well-known gaslighting technique. Ignoring his own howling-at-the-moon bluster, he accused Mexican and Canadian negotiators of being “very difficult.” He followed up with a Sunday morning tweet calling NAFTA the “worst trade deal ever made.”

To make sure everyone knew where he stood and what he was willing to do, he told people at a late August Phoenix rally that he would “end up probably terminating NAFTA at some point.” The next day he told a Missouri crowd, “Hopefully we can renegotiate it, but if we can’t, we’ll terminate it and we will start all over again with a real deal.”

Chief American negotiator Robert Lighthizer used a big red verbal highlighter to make sure everyone on all three sides of the table knew exactly what to expect. “I want to be clear that President Trump is not interested in a mere tweaking of a few provisions and a couple of updated chapters. We feel that NAFTA has fundamentally failed many, many Americans and needs major improvement.”

Will that bully tactic work for Trump on the world stage as well as it seemed to have worked in the business world?

It’s definitely not the usual calm, well-reasoned diplomatic approach.

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Mexican and Canadian officials, so far, are thinking Trump is using an unusually aggressive negotiating strategy to try to gain as much leverage as possible before his team sits down at the table for the end stages of the negotiation. I’m not sure if they’re reading him correctly but it has created some seriously troubling uncertainty.

On September 1, the Washington Post reported that the Mexican government signaled it was willing to “walk away from the table if Trump starts the process to scrap NAFTA.” “We don’t think it would be the right path or a viable path to terminate the agreement just when we’re in negotiations,” Foreign Minister Luis Videgaray told reporters.

It’s afterwards, most likely during the Canadian round of talks when points of disagreement are put on the table, when the accord could quickly unravel to the financial detriment of all three nations. Those prickly points could become Trump’s IEDs (improvised explosive devices), small but deadly bombs hidden in unexpected places that could explode and immediately derail the entire process.

Aware of the Hurricane Harvey-like threats to North American marketplace unity, Canadian Prime Minister Justin Trudeau cautiously told reporters, “There are always going to be words thrown about here and there but we will continue to work seriously and respectfully to improve NAFTA to benefit not just Canadians but our American and Mexican friends as well.”

Speaking for most of the U.S. meat industry interests and hoping to head off any discordant notes in agricultural 12 CANADIAN MEAT BUSINESS September/October 2017

issues, the influential North American Meat Institute (NAMI), headquartered in Washington, D.C., has asked for only minor improvements in the U.S. position. They’ve just issued a statement highlighting what they see as five important points: 1. Preserving the current zero tariff market access 2. Maintaining consistent standards for animal health certification 3. Ensuring science-based sanitary and phytosanitary standards 4. Preventing the misuse of geographical indication to ensure they do not unjustly restrict trade 5. Avoiding country-of-origin labeling In general, though, NAMI wants to preserve the status quo.

Spokespeople for the Association have repeatedly pointed to the tremendous rise in exports in the almost quarter of a century spent under NAFTA rules. According to their data, U.S. food and agricultural exports to Canada and Mexico have grown from $11 billion to $43 billion. Those are growth numbers to be seriously considered for an American agricultural community that has suffered a 50% drop in income during the last decade.

American ag, of course, was a major backer of Trump during his campaign for the presidency. They are expecting a return on their investment, something the current administration must take into consideration during the NAFTA discussions.

Chuck Jolley is the President of Jolley & Associates and is a respected writer, editor, publisher and public relations expert with more than 25 years experience in the meat and poultry industry.

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DAVID FRANCIS FARMS, PEI – 2017 TESA RECIPIENT

By Cam Patterson

David Francis will tell you no one was more surprised than he when the Canadian Cattlemen’s Association (CCA) selected their farm as recipient of this year’s TESA -The Environmental Stewardship Award - during the Canadian Beef Industry Conference (CIBC) this past August in Calgary. He shared the award with his family, and notably his son Brett, a partner with his father running the farm, and is the seventh generation in a long line of farmers. Being recognized is something David Francis Farms is no stranger to this year. In February they received the Gilbert R. Clements Award for Excellence in Environmental Farm Planning from the PEI Federation of Agriculture.

David will tell you he certainly did not expect such recognition on a national level. He was honored their farm was chosen, he’s more proud of the recognition about all the press surrounding the award has brought to his home province along with the pro-active conservation and sustainability programs the island’s Agriculture sector is now being recognized for.

DF: Well, I was born into it as I am now a sixth generation farmer. I farmed with my father as he farmed with his father and now my son Brett runs the farm with me. As a matter of fact, our home farm here dates back to 1844. A couple years ago the Federation of Agriculture had a program for confederation farms and we qualified among 72 other farms in the province.

Canadian Meat Business (CMB) is pleased to bring you another in our on-going series of Q+As, this time with TESA recipient David Francis (DF).

CMB: Where on Prince Edward Island are you located?

CMB: Can you tell us about your background in the industry?

14 CANADIAN MEAT BUSINESS September/October 2017

DF: Actually we’re eight miles from Confederation Bridge, near Crapaud in the community of Lady Fane. We can see the bridge from our property. We love it out here, it’s a very beautiful province to live in. meatbusiness.ca

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CMB: How big is your operation?

DF: We’re a medium sized farm where Prince Edward Island is concerned. We grow seed potatoes for resale and have a potato chip contract with Lays Chips. We also do barley, mixed grain and corn as well as our Lady Fane Charolais brand, where we have 80 bred female Charolais cattle, four bulls, and calves. All in all we’re quite diversified.

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CMB: Has the family always done mixed farming?

DF: Yes, we’ve always maintained our livestock operations right along with our crops. But we’ve always had feeders, typically getting them up to around 850 lbs then sell them to two feedlots here on the island. We do sell breeding stock as well.

CMB: Long before the TESA award this year, you had been noted as one of the first farms on PEI for your sustainable practices and soil conservation work. How did that begin for you?

DF: In 1991 we put in a fairly large conservation project on one of our 125 acre farms. We completely changed the whole landscape of that property and divided it into 12 strips with terraces and berms and waterways, cropping them on a three year rotation. Since then, we’ve been doing some type of soil conservation work every year.

CMB: That must have been a big undertaking. What exactly prompted you to change your farming method and adopt that?

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September/October 2017 CANADIAN MEAT BUSINESS 15

DF: On Prince Edward Island we have very light sandy soil and very prone to wind and water erosion. Many farmers here are always looking for ways to reduce soil degradation. As a result, our soil section with the department of agriculture was just getting into designing those conservation layouts back in 1991, and so it was with the cooperation of the department of Agriculture that I got involved. So we did some surveying and figured out how we could farm the same number of acres on the same rotation.

It did reduce the length of the crop row and we did farm across some of the slope to reduce the erosion as well.

CMB: How has that translated to your livestock management?

DF: After the initial project, we got involved with environmental farm plan and reviewed all the operations on our farm, with the goal as to how we can be more environmentally sustainable while maintaining a good level of production. And that included our livestock operation.

So we fenced all our cattle out of the brooks on our farm, duly fencing both sides. Then a few years ago we broke up our larger pastures into paddocks. We rotate our cows and calves in six different paddocks every 5-7 days, depending on grass regrowth. On our other pasture, where we keep our bred heifers, we divided it into three paddocks, installing water bowls on 20’ x 25’ cement pad so no seepage gets into the brooks and water ways. The livestock

16 CANADIAN MEAT BUSINESS September/October 2017

drinking water is pumped from a well, which of itself was quite an undertaking, but well worth the effort.

CMB: Did this method of management come from the Alternative Land Use Services (ALUS) program?

DF: When we did most of our soil conservation work, ALUS was not in existence. But since they implemented the program in 2008, we have been enrolled. It’s a wonderful program to be honest and we’re lucky to have a provincial government that puts money into conservation in this way. Matter of fact I believe PEI is the only province in the country where the ALUS program is offered to all.

CMB: That’s interesting. Why do you think that is?

DF: I think the fact we’re a small province made it a little easier for a program like ALUS to go province wide with a very high level of participation.

CMB: How does the ALUS program benefit you?

DF: We get an annual payment for all the land that we’ve taken out of use. For example our grassed headlands, grassed waterways, the slopes we’ve retired, or the land used to build the terraces. We also receive maintenance payments for fencing that is dedicated to the waterways and brooks.

CMB: Would you say there are some real pros and cons to farming on an island?

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DF: I don’t think being on the island has really impacted us negatively one way or the other. We’ve traveled a lot, met a lot of other farmers and livestock producers in other parts of Canada, and we all seem to have the same issues and same concerns.

CMB: I understand that your farm was the first in Atlantic Canada to be involved in the TESA program.

DF: Yes, I think we were the first farm east of Ontario as far as I understand.

I’m not sure why the eastern associations wouldn’t have previously nominated anybody because there are many farms here on PEI doing every bit as much as we are as to attain a high level of sustainability. Anyway, we were very surprised when the PEI Cattleman’s Association nominated our farm.

CMB: And then you were attending the Canadian Beef conference in Calgary and you won.

DF: Yeah! That was a very nice moment for us. But I don’t like to use the word win actually. However, being recognized for our commitment was a real honour. If you want to know the truth, it was a pretty humbling experience. As I said to CBC when they phoned me after the conference, I was just floored, really couldn’t believe it.

CMB: So now that you have been recognized, do you think that will draw more attention and garner more nominations out of Atlantic Canada going forward?

DF: Absolutely. We’ve gotten a lot of good press highlighting the island cattle industry. I’m positive you’ll see more farms in our neck of the woods nominated next year. And I have to give the Canadian Cattleman’s Association recognition for choosing a farm from Prince Edward Island. We are small players in the national beef industry and I think it was a real credit to their organization to recognize us. They treated all the nominees royally and it was a real class act. It was a wonderful experience.

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September/October 2017 CANADIAN MEAT BUSINESS 17

REPORT FROM 2017 CCA SEMIANNUAL MEETING AND CANADIAN BEEF INDUSTRY CONFERENCE In August, the Canadian Cattlemen’s Association (CCA) held its 2017 semi-annual meeting in conjunction with the Canadian Beef Industry Conference (CBIC) in Calgary, AB. Held at the BMO Centre on Stampede Park, home of the Calgary Stampede, the second annual conference, themed ‘Sharing Common Ground,’ provided three days of connecting, knowledge sharing and inspiration from keynote speakers.

Formal meetings involving more than 30 industry organizations were conducted around the CBIC’s main agenda. The CCA had guests from U.S and Mexican cattle producer associations in attendance and held meetings with them to discuss trade matters of mutual importance to our respective industries, just as the renegotiation of the North American Free Trade Agreement (NAFTA) commenced in Washington, D.C. CCA Executive Vice President Dennis Laycraft departed the CCA semi-annual and CBIC mid-schedule to fly to D.C. for the start of the first round of talks on August 16 to represent the Canadian beef industry and support the Government of Canada’s negotiations in the agriculture sector. Back in Calgary, CCA’s John Masswohl accommodated many media interviews on NAFTA before leaving for D.C. to cover the negotiations through the weekend. Advocacy is essential to supplement information Foreign Affairs Minister Chrystia Freeland receives through her advisory council.

The CCA’s priorities for the beef sector include the importance of continued duty-free access for the beef trade, the importance of maintaining dispute settlement mechanisms, both within NAFTA and external dispute settlement tools at the World Trade Organization (WTO), and the elimination of U.S. local buying preferences for government procurement. This includes “Buy American” provisions which currently exclude Canadian beef from U.S. government funded purchasing, such as military meals and school lunch programs.

The CCA earlier submitted its full priorities for NAFTA to the Canadian and U.S. negotiators wherein we also identified regulatory issues that if addressed would facilitate cattle and beef trade across the border.

CCA committee meetings were well attended. CCA Vice President David Haywood-Farmer updated the Domestic Agriculture Policy and Regulations Committee on the ongoing wildfire situation in B.C. The CCA continues to work closely with B.C. Cattlemen’s Association (BCCA) on this evolving situation and has raised the issue of the need for assistance with Agriculture Minister Lawrence MacAulay. As an initial start, the CCA is requesting the federal government provide a tax deferral for B.C. producers who chose to sell cattle, and assistance to deal with infrastructure and livestock losses and transportation of cattle and feed. The CCA’s will continue to advocate for assistance for affected producers through this extraordinarily difficult time.

In mid-August, the total land lost to fires in B.C. to date this year stood at 89,500 Ha or 2.25 million acres, making this the largest fire season ever recorded in B.C. history.

The vast majority of that land is what B.C. cattle producers depend on for grazing and raising their herds. While precise 18 CANADIAN MEAT BUSINESS September/October 2017

numbers of cattle or ranchers that have been affected are not currently known, with fires still raging, we do know more than 30,000 (probably closer to 40,000) head of cattle and likely over 300 producers have been directly impacted.

Included among the many discussions and debates at the CCA board meeting, held Friday at the Hyatt in downtown Calgary, was a resolution that the federal government ensure that Canada’s Food Guide is solely focused on nutrition and supported by the most up to date scientific research and data. An overview of the 2017 CBIC was also provided.

All told, the CBIC saw a 10% increase in overall attendance from the 2016 event, attracting a record attendance of 700 program attendees and 825 guests to the awards banquet.

More than $20,000 was raised for the Canadian Cattlemen’s Foundation.

Top marks were given to CBIC keynote speakers Jon Montgomery, 2010 Olympic gold medalist in skeleton and current host of Amazing Race Canada, and social license expert Bruce Vincent. The conference featured a “Bov-Innovation” series of educational presentations and interactive workshops for producers, a national communications managers meeting, and numerous additional speaker presentations and sessions on topics relevant to industry progress and success. The conference also included a large tradeshow, along with numerous entertainment, social and recreational opportunities.

At the awards banquet, the David Francis Farm, of Lady Fane, Prince Edward Island (PEI), was named the 2017 recipient of the CCA’s The Environmental Stewardship Award (TESA). The seventh-generation farm is operated by father and son team David and Brett Francis and families.

A nominee of the PEI Cattle Producers, on behalf of the Maritime Beef Council, the David Francis Farm is the first farm from the Atlantic region to participate in the TESA program’s 21-year history.

The Beef Cattle Research Council (BCRC) named Karen Schwartzkopf-Genswein, PhD, as the 2017 Canadian Beef Industry Award for Outstanding Research and Innovation.

The CBIC also included the selection for the Cattlemen’s Young Leaders (CYL) 2017 program year. Judges faced a difficult task in narrowing the group of 24 outstanding young people down to 16 finalists. The 16 finalists were announced on August 22 The CBIC delivered on its promise to spur industry collaboration while showcasing the best the Canadian beef industry has to offer. The CBIC will move to London, ON, in 2018.

The 2017 CBIC was a collaboration of the CCA, BCRC, Canada Beef, and the Canadian Beef Breeds Council. meatbusiness.ca

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September/October 2017 CANADIAN MEAT BUSINESS 19

MAJORITY OF SMALL BUSINESS OWNERS AREN’T TAX CHEATS But that hasn’t stopped the federal government from essentially accusing the vast majority of business owners of dodging their fair share of taxes.

Dan Kelly, President & CEO of the Canadian Federation of Independent Business

On July 18th, the Canadian government announced plans to review the country’s tax system, looking for ways to make it “fairer”. At the time of the announcement, no one was pressing the panic button; after all, there are all sorts of unfair tax rules and abuses, and going after tax cheats— personal or corporate—is important work. We take no issue with the government tightening rules and/or throwing the book at those guilty of abusing the tax system.

But unfortunately, rather than pursuing tax cheats, the federal government has put forward proposals that essentially accuse the vast majority of the country’s small business owners, thousands of farmers and agri-businesses among them, of dodging their fair share of taxes.

Legitimate tax rules for small business, put in place by previous Liberal and Conservative governments to support growth, such as income sprinkling, passive income and capital gains measures, are now being regarded 20 CANADIAN MEAT BUSINESS September/October 2017

as “loopholes” being exploited by the fat-cat owner of the local coffee shop, dry cleaner’s or farm. Funds used for investments in new equipment or other innovations, emergency or weathering an economic downturn, and even the business owner’s retirement (because as we all know there are no gold-plated pensions for small business owners) are all under threat.

What has upset business owners more than anything— and what government is failing to understand—is that the comparisons made between small business owners’ income and that of employees do not work. Don’t get me wrong, Canadian employers work hard to support their employees and believe they shouldn’t be hit with punishing taxes either.

But to suggest that the ways a business owner draws income are the same as that of an employee is a big stretch. After hearing from a large number of members of meatbusiness.ca

the Canadian Federation of Independent Business (CFIB), I figured I needed to share with our government six ways small business owners (and their income) are different from employees.

1. Risk. Business owners take on huge risks in order to earn a living, and when they do, the entire family is involved. Many business owners empty their savings, re mortgage their homes and borrow from friends, family and banks to get their business going. Once it does, they often rely on family members not only for support, but to actively contribute to the business’s success. This is particularly true on Canadian farms, where each family member plays a vital role, often from a young age. If the business fails, and many do, the whole family is often set back for years.

2. Getting paid last. A small business owner gets paid AFTER everyone else, including employees, suppliers, and of course, governments. I’ve heard thousands of stories of business owners taking home next to nothing in tough times in order to ensure they could pay and hang onto their valued employees and their business.

3. Working hours. Any agri-business owner will tell you that the nine-to-five doesn’t apply to the farm. More than 40 per cent of Canada’s small business owners work 50 hours or more per week – compared to only six per cent of employees.

4. Benefits. Many employees—particularly those in government—enjoy health, dental and other benefits courtesy of their employers. Again, the business owner depends on the success of the business to fund any benefits they or their own family may need.

me differently. In fact, Statistics Canada data shows that employers are about four times more likely to be earning less than $40,000 than more than $250,000.

To fight these latest proposals, CFIB is a proud member of the Coalition for Small Business Tax Fairness, a unified voice of 50 organizations representing hundreds of thousands of businesses from all sectors of the economy.

The Coalition recently sent Finance Minister Bill Morneau a letter asking the government to take the proposals off the table and instead meet with the business community to address the shortcomings in tax policy affecting private corporations.

There’s still time for you to have your say. Consultations on the proposal remain open until October 2nd, 2017. Contact your local MP and let them know what the reality is for Canadian small business owners.

Here’s hoping the federal government recognizes the important differences between the income of business owners and employees and abandons these proposals that will harm our entrepreneurs and our economy.

This column was first published in the Huffington Post on August 25, 2017.

Dan Kelly is President of the Canadian Federation of Independent Business (CFIB). In this capacity, Dan is the lead spokesman and advocate for the views of CFIB’s 109,000 small-and medium-sized member businesses across Canada, including 7,200 agribusiness members. Follow Dan on Twitter @CFIB and learn more about CFIB at www.cfib.ca.

5. Paperwork and red tape. Think you have struggles with the Canada Revenue Agency or other government departments? Consider the massive number of rules, regulations and agencies a small business has to deal with. Want to start a bicycle repair shop in Winnipeg? You will need to register with up to 44 different agencies before you start.

A Halifax dentist needs up to 45 permits to earn a living.

6. Retirement. This is a big one. While government workers have gold-plated pensions often starting at age 55, and many employed Canadians have employer-matched RRSPs, the small business owner is counting on the value of the business—including any investments owned by the corporation—for his or her retirement. Succession planning is already major issue for small business owners, especially when it comes to the agri-business community. When it is easier and more lucrative to sell to a third party than it is to pass your business down to the next generation, it threatens the livelihood and very existence of Canada’s family farms, something is seriously wrong.

Sadly, there are lots of Canadians (and, it appears, many politicians) who believe that hanging out a shingle to say you’re in business is a licence to print money. I represent 109,000 entrepreneurs across every sector, who tell meatbusiness.ca

September/October 2017 CANADIAN MEAT BUSINESS 21

THE BEST DEFENSE IS A STRONG OFFENSE PROMOTING THE HEALTH BENEFITS OF MEAT AND POULTRY

By Ronnie P. Cons

Red meat is often wrongly portrayed as being unhealthy. Even chicken has been getting attacked by some in the media as unhealthy or not environmentally friendly.

Vegan, fish and other non-meat diets have been proposed as healthier alternatives. The result of this onslaught of negative meat messages has influenced many families to cut back on their meat and poultry purchases. Perceptions may reality but truth trumps misinformation. Parents and other consumers want what is best for their health and that of their families.

They are also aware that a lot of false information is out there and as such, are open to scientific facts that can correct their misconceptions.

This provides an opportunity for retail meat departments to implement an instore ‘Healthy Meat Facts’ nutritional campaign to set the record straight and convince their customers that meat and poultry are actually good for one’s health and that they should increase rather than decrease their purchases of it. The campaign outlined below can have a direct impact on sales: Start by displaying instore posters promoting the nutritional value of meat. They should be innovative, eye catching and be designed to specifically contradict any meat myths. The comments should all be literature based quoting research papers or MDs for maximum effect. Various posters should be made - each with a brief but powerful message covering one theme.

Posters can convey the following healthy meat fact messages: 1. Let’s IRON out the Truth on Meat!

“You would need to eat a massive amount of spinach to equal (the iron content) in a steak,” says Christopher Golden, an ecologist and epidemiologist at Harvard University in Cambridge, Massachusetts. (As quoted by nature.com in the article ‘Brain food- clever eating’.)

For a woman to receive her recommended daily intake of 18 mg of iron, she would need just 300 grams of cooked bovine

liver, 625 grams of cooked beef or an astounding 2.4 kg of spinach.

Iron found in vegetables is harder to absorb than the iron found in meat as it is attached to fibre which inhibits its absorption.

2. Eat Meat for a Healthier Brain!

Being deficient in the micronutrients found in meat have been linked with low IQ, autism, depression and dementia says Dr. Charlotte Neumann, a paediatrician at the University of California, as quoted in the article ‘Brain food- clever eating’.

Zinc is crucial for learning and memory. Vitamin B12 preserves the sheaths that protect nerves.

3. Boost Your Immunity with Meat!

Due to its antioxidant powers, zinc is involved in creating antibodies to fight free radicals that increase our risk for chronic diseases.

4. Power Your Muscle Growth with Meat!

The protein in meat helps build and repair body tissues.

Muscles are made of protein. That is why athletes who are building muscle strength increase their meat consumption.

The protein and zinc found in meat are important for muscle growth and repair.

5. Meat is the Complete Protein!

Meat contains all of the nine essential amino acids that your body cannot make by itself. Say ‘hello’ to histidine, leucine, isoleucine, lycine, methionine, phenylalanine, tryptophan, threonine, and valine. That is why meat is called a complete protein.

6. Eat Meat for a Healthy Heart!

Meat contains lots of the B vitamins needed for the production of hormones, red blood cells and for the proper functioning of your nervous system.

Say ‘hello’ to niacin, folic acid, thiamine, biotin, panthothenic acid, vitamin B12 and vitamin B6. They are all found in meat.

The line that ‘the best defense is a good offense’ does not only apply to sports. It also applies to countering negative meat health myths. Implementing an instore ‘Healthy Meat Facts’ nutritional campaign to set the record straight on meat and poultry. It is a good way to go on the offensive by using education your customers and increasing your sales..

Ronnie P. Cons is CEO of C&C Packing Inc., a leading Canadian distributor of meat and poultry. He can be reached at RCons@CCpacking.com.

22 CANADIAN MEAT BUSINESS September/October 2017

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NSF INTERNATIONAL FOCUSES ON CANADIAN FOOD INDUSTRY WITH NEW WEBSITE FOR SERVICES IN CANADA Global public health organization showcases services for Canada’s growing and fast-changing food industry NSF International in Canada recently launched a new website - www.nsfcanada.ca - to give Canada’s growing and complex food and beverage industry easy access to the global public health organization’s expertise and services in Canada. The website combines information on the depth, experience and capabilities of the NSF International Canadian office with access to NSF International’s global services dedicated to food safety and quality.

Evolving regulations across countries and increasing complexities associated with a globalized food supply network present challenges for NSF International clients in Canada and around the world. The new Canadian website offers expertise and services to help companies navigate these challenges, including certification and auditing, consulting, technical services, training and education, food and label compliance, packaging, and product and process development.

accredited International Association for Continuing Education and Training (IACET) site. Topics include HACCP, food safety and quality, GFSI benchmarked standards, regulations (including FSMA), food science, food packaging, food microbiology and ISO standards. Training modalities include eLearning, on-site, customized and open enrolment.

Additionally, the website includes information about management system registrations for the food, automotive, environmental, information security, medical devices, aerospace and chemical industries, as well as for Ontario drinking water programs.

Visit the new Canadian website at www.nsfcanada.ca to review the food safety services capabilities video, find a list of Canadian food experts, learn about upcoming events and global news releases, a question YesGroup_CanadianMeatBusiness-Qtr-pg.pdf 1 submit 2014-05-16 1:20:17 PMor read an FAQ.

NSF International’s Canadian website provides information on the following services: Certification & auditing: Third-party food safety audits and certifications, which are integral components of supplier selection and regulatory compliance. Accurate audits are the first step toward successful verification of a company’s food safety system, providing improved brand protection and customer confidence. Certifications and audits are available for animal and produce in the agriculture industry, GFSI certification and management system registration.

Consulting: A full-service team approach providing technical resources, expertise and insight for a wide range of food safety and quality services. NSF International provides finished product inspection testing for food, packaging and non-food testing for rapid analysis and insight to protect the brand, technical support services from on-site temporary or permanent technical staffing placements, and various types of consulting.

Technical services: A one-stop solution for food product compliance and formulation, from concept to finished product, including food and label compliance, packaging, product and process development, and shelf-life and product evaluation.

Training and education: Training for the global food and beverage industry across the supply chain as an meatbusiness.ca

September/October 2017 CANADIAN MEAT BUSINESS 23

FCC DRIVE AWAY HUNGER HELPS FOOD BANKS AND SCHOOL MEAL PROGRAMS Farm Credit Canada (FCC) launched the 14th year of FCC Drive Away Hunger by contributing $100,000 to school meal programs across Canada, in addition to announcing this year’s goal for its annual food drive.

“We are always looking for more ways to support those who are working every day to help alleviate hunger in Canada,” said Michael Hoffort, FCC president and CEO, adding this year’s goal is to collect the equivalent of five million meals for Canada’s food banks and hunger programs.

FCC offices across Canada are now collecting food and cash donations until October 13. Beginning on October 10, FCC Drive Away Hunger tractor tours will take place in Alberta (Camrose, Lloydminster), Ontario (London, Wyoming, Thornton), Quebec (Ange-Gardien), Nova Scotia (Truro) and Saskatchewan (Yorkton, Humboldt, Regina) to collect food and donations from individuals and organizations, including industry partners and schools.

“ THERE ARE ALWAYS PEOPLE IN OUR COMMUNITIES IN NEED OF A HELPING HAND AND NO CHILD SHOULD EVER HAVE TO MAKE IT THROUGH A SCHOOL DAY ON AN EMPTY STOMACH,” SAID HOFFORT, NOTING THAT HUNGER TOUCHES OVER 860,000 CANADIANS EACH MONTH, MANY OF WHOM ARE CHILDREN.

To launch FCC Drive Away Hunger this year, the federal Crown corporation is contributing a total of $100,000 in support of food programs offered at 100 schools selected

by FCC offices across Canada based on need. Each school is receiving $1,000 in support of their program.

The launch precedes Hunger Awareness Week from September 18-22, 2017 which aims to raise awareness about the issue of hunger in Canada.

FCC Drive Away Hunger involves driving a tractor and trailer through communities to collect food and cash donations for food banks across the country. One hundred per cent of donations go to Canadian food banks, and anyone can visit www.fccdriveawayhunger.ca to make a monetary donation.

“FCC is in a unique position to bring together Canada’s agriculture community to share the food it produces with those who need it most,” Agriculture and Agri-Food Minister Lawrence MacAulay said. “I am proud of FCC’s continued leadership in this national food drive, as well as the generosity and support of Canadian farmers, who consistently produce among the highest quality and safest food in the world.”

FCC Drive Away Hunger is FCC’s flagship community investment program. Since 2004, FCC employees, customers and community partners have raised over 33 million meals.

FCC’s enthusiastic partners are also a major reason for the program’s success year after year.

As Platinum partners, BDO Canada, The Meat Factory Limited, Courchesne Larose, Chenail Fruits and Legumes and Dedicated Harvesters have committed to providing food and funds to feed the hungry through FCC Drive Away Hunger.

Parrish and Heimbecker Limited, Windset Farms, Co-op, Nutrigroupe, BroadGrain Commodities Inc., SWT and RayMont Logistics have also joined as national partners.

For more information, visit fcc.ca or follow us on Facebook, LinkedIn, and on Twitter @FCCagriculture.

“There are always people in our communities in need of a helping hand and no child should ever have to make it through a school day on an empty stomach,” said Hoffort, noting that hunger touches over 860,000 Canadians each month, many of whom are children.

24 CANADIAN MEAT BUSINESS September/October 2017

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INOTEC LINK CUTTER HONORED Tom, Kittle, president of the Handtmann US and Canadian operations that represent INOTEC, has announced that the new generation INOTEC WT99-iT Link Cutter was recently honoured with the highest equipment design award by Germany’s oldest independent design institution, the International Forum Design GmbH, located in Hannover.

Selected from more than 5,000 applicants from 59 countries, the INOTEC WT99-iT link cutter was noted for its outstanding hygienic design and dynamic precision performance with proven technology that has been upgraded from previous generations in every critical area affecting sanitation, performance, reliability and simplicity of use.

The new iT generation link cutters are complying with all of the hygiene, sanitation and ergonomics requirements and are meeting all of the demands for efficiency and reliability in the heavy duty working environments of modern

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processors. In fact, the iT series is a model for modern food processing equipment design with simple controls, rounded edges, many ergonomic features, free access to all elements for maintenance and cleaning, and faster speeds made possible by even more precise cutting.

INOTEC iT series link cutters work with all sausage types with extremely high precision at speeds up to 1800 cuts per minute for very efficient pairing with high performance packaging machines.

For more information, visit http://www.Handtmann.us/Inotec or http://www.Handtmann.ca/inotec

September/October 2017 CANADIAN MEAT BUSINESS 25

WHY AGRICULTURE IS ONE OF CANADA’S KEY SECTORS The livestock sector takes the red ribbon as the hottest sector in Canadian agriculture based on projected cash receipts over the next 12 months, according to Farm Credit Canada’s (FCC) agriculture economics team.

“It seems like almost everything with four legs or feathers is in high demand in Canada and has significant growth potential in export markets around the world,” said J.P. Gervais, FCC chief agricultural economist, in releasing a series of agriculture sector economic snapshots. “The solid performance of all sectors speaks to the resilience of Canada’s agriculture industry, as well as its ability to innovate and adapt to the changing consumer markets.”

FCC’s agriculture sector snapshots consider various factors that will influence cash receipts for various agriculture commodities over the next year. These factors include prices, production, demand and export opportunities.

While livestock stands out as having the greatest potential for increased cash receipts, other areas of Canada’s agriculture industry are also doing well. That partly explains why the Advisory Council on Economic Growth recently identified Canada’s agriculture and food industry as one of eight sectors with significant global growth potential.

“The Canadian agri-food sector has great potential, given the large natural endowment of water and arable land, distinctive record of accomplishments in research, and exceptional base of companies and entrepreneurs,” according to the advisory council’s report, Unleashing the Growth Potential of Key Sectors, released in February.

The report notes that Canadian agriculture already employs 2.1 million workers and accounts for 6.7 per cent of the country’s gross national product (GDP).

By breaking down the industry into its various parts, Gervais said FCC’s sector snapshots give a clear indication 26 CANADIAN MEAT BUSINESS September/October 2017

of what areas of Canadian agriculture are doing well and where there is more opportunity for growth.

Within the livestock sector, hog cash receipts are forecast to climb by 12 per cent over the next 12 months, cattle by eight per cent and poultry by seven per cent. The dairy sector places a close second with cash receipts projected to grow by 11 per cent.

Key crops in Western and Eastern Canada make up the third general area analyzed in the FCC snapshots. Cash receipts for wheat, canola and lentils in Western Canada are projected to decrease by one per cent over the next 12 months flowing into 2018.

However, the slight decrease comes after record-high cash receipts over the previous two years. Cash receipts for corn and soybeans in Eastern Canada are projected to grow by a modest one per cent over the same 12-month timeframe.

Another snapshot projects Canadian farm equipment sales will see an overall improvement over the next 12 months compared to the previous two years. Total tractor sales (smaller tractors and four-wheel-drive tractors) are projected to climb slightly above the five-year average by mid-2018, while combine sales will increase in 2017 before losing steam and landing close to the five-year average in 2018.

By sharing agriculture economic knowledge and forecasts, FCC provides solid insights and expertise to help those in the business of agriculture achieve their goals. For more information and insights, visit the FCC Ag Economics blog post at www.fcc.ca/AgEconomics.

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FAO AFFIRMS CATTLE’S CRITICAL ROLE AS UPCYCLER

By Sara Place, Ph.D., National Cattlemen’s Beef Association

In the livestock feed versus human food debate, we haven’t been using the right numbers. Rather than being a drain on global resources and competing with human food supplies by eating lots of grain, livestock are often net contributors to the global protein supply. That’s the conclusion of a new study from scientists at the United Nations Food and Agriculture Organization (FAO).

The FAO researchers developed a global database of what livestock eat and found 86 percent of the feed is human inedible. Mostly, livestock eat grasses grown on marginal lands and other forage crops, like alfalfa. Marginal lands are those that are too rocky, steep and/or arid to support cultivated agriculture, such as fruit or vegetable production. Globally, livestock also eat over 1.9 billion metric tons of leftovers from human food, fiber and biofuel production.

For example, livestock eat the residues of grain harvest (the stalks and leaves left in the field after corn harvest), the byproducts from milling grains for flour production (wheat midds), cottonseed that is a leftover of cotton production, and glycerol and distillers grains that are byproducts of soy biodiesel and corn ethanol production, respectively. If livestock didn’t consume these plant-derived leftovers and byproducts, their disposal would likely result in an environmental burden.

By being a part of the global food system, livestock enhance the sustainability of other food production and industries.

Considering that most of what cattle eat is not human edible, the FAO researchers found that 1 kg of protein in meat and milk only requires 0.6 kg of protein from human food. Additionally, the protein in meat and milk is of higher nutritional quality compared to the protein in grain that cattle eat.

The FAO research represents global averages, but beef production in the U.S. competes even less with human edible food. In a recent report published by the National Academies of Sciences, Engineering and Medicine, it was estimated that on average greater than 90 percent of what grain-finished beef cattle eat in their lifetime is human inedible forages and plant-derived leftovers. Less than 10 percent of their lifetime feed consumption is grain that could potentially be eaten by people.

Further, in a report published by the Council for Agricultural Science and Technology, U.S. grain-finished beef systems were found to contribute 19 percent more human edible protein than they consumed.

Sara Place, Ph.D., is a Senior Director, Sustainable Beef Production Research, with the National Cattlemen’s Beef Association.

View the FAO study at: http://www.sciencedirect.com/science/article/pii/ S2211912416300013?via%3Dihub

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September/October 2017 CANADIAN MEAT BUSINESS 27

PMS MAY AND TRUDEAU SAY CETA ‘BASIS’ FOR NEW BILATERAL TALKS With the Comprehensive Economic and Trade Agreement (CETA) between Canada and the European Union set to come into effect on September 21, those feeling anxious about the future relationship between the United Kingdom and the rest of the world could use a little predictability, and both Prime Minister Justin Trudeau and British Prime Minister Theresa May say Canada can help.

The two countries are working towards a new bilateral free trade deal to take effect after the U.K. achieves its so-called Brexit from the European Union, the two world leaders revealed after recent meetings in Ottawa.

What’s more, they said, the template for that deal would be the long-heralded CETA, between Canada and the EU. “There is no question that CETA, which eliminates well over 90 per cent of all barriers to trade between Canada and the European Union ... will make an excellent basis for ensuring a smooth transition in a post-Brexit world,” Trudeau told a joint news conference.

“ THERE IS NO QUESTION THAT CETA, WHICH ELIMINATES WELL OVER 90 PER CENT OF ALL BARRIERS TO TRADE BETWEEN CANADA AND THE EUROPEAN UNION ... WILL MAKE AN EXCELLENT BASIS FOR ENSURING A SMOOTH TRANSITION IN A POST-BREXIT WORLD,” TRUDEAU TOLD A JOINT NEWS CONFERENCE. “After that, there will obviously be opportunities for us to look at particular details that could be improved upon for the specific needs and opportunities in the bilateral relationship between the U.K. and Canada.

“But as a strong basis for a smooth transition, CETA is perfectly designed, and will be able to ensure -- for investors, for companies and for workers and consumers -- a smooth transition.”

The British prime minister agreed that using the CanadaEU agreement as the basis for a forthcoming new bilateral deal makes sense for everyone.

“We want to ensure that for businesses and individuals, that there is as smooth a changeover, when the United Kingdom leaves the European Union, as possible; we want

28 CANADIAN MEAT BUSINESS September/October 2017

to see as little disruption to economies and to people’s lives,” said May. “That’s why we believe it makes sense to take the trade agreement -- which the U.K. is part of, it’s part of the European Union -- with Canada, and say that that is the basis at that point at which we leave for a bilateral relationship with the U.K. and Canada.”

May said she has already discussed the approach with the European Union.

The Canada-EU trade deal took seven years to come together -- including some tense eleventh-hour negotiations with Wallonia, a tiny region of Belgium that ended up holding a deal-killing veto over the pact -- but Trudeau suggested things would move more quickly this time.

“Within the European Union, the U.K. is the largest trading partner that Canada has, so the U.K. was deeply involved throughout those negotiations towards CETA, obviously, over the past seven years,” Trudeau said.

“It will form the basis for the way we move forward in a post-Brexit Europe.”

May also spoke of working “swiftly.”

The U.K. is Canada’s fifth-largest merchandise trade partner, amounting to more than $25.3 billion in both directions last year.

The trade deal, however, was not the only headline-making development out of May’s first official visit with Trudeau, who took the opportunity to ramp up his government’s fight with U.S. aerospace giant Boeing.

The Liberal government, Trudeau said, won’t do business with a company he accuses of attacking the domestic aerospace industry and trying to put people out of work.

Boeing launched a trade dispute with Montreal-based rival Bombardier earlier this year.

May also has a stake in the dispute, as Bombardier has a factory in Northern Ireland.

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Animal Care and Handling Conference October 19-20, 2017 | Kansas City, MO

Pre-Conference Transportation Workshop October 18, 2017 A Conference for Those in the Production and Management of Livestock & Meat If you are a livestock transporter, producer, or handler don’t miss this opportunity to receive rst hand updates on regulations that will effect your bottom line. Hear from industry experts on the latest ways to increase animal welfare and improve carcass merit!

Workshop Features to Include: Discuss Hear Get

from the National Pork Board on Transport Quality Assurance

the latest NAMI Animal Handling Guidelines

Stay

up to date with current Standards and Regulatory Requirements

Review 

Cattle Transportation and Beef Quality Assurance updates

Trailer Designs to Meet the Changing Needs of the Industry

Go International—Learn about Canadian and European Union Standards

...and more!

For details or to register visit www.meatinstitute.org

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September/October 2017 CANADIAN MEAT BUSINESS 29

CCA: CETA READY TO BE IMPLEMENTED After seven long years of tough negotiations, the Comprehensive Economic and Trade Agreement (CETA) between Canada and the European Union will come into effect on September 21.

As of that date, European beef will be duty free in the Canadian market and new duty-free quotas will be available for Canadian beef entering the EU market.

late 2019 / early 2020, there is a legitimate question as to whether there be sufficient numbers of cattle to supply their demand.

For the first year of CETA, the initial duty-free quota quantities for Canadian beef are 9,300 tonnes of fresh beef and 2,500 tonnes of frozen beef. But since the CETA is being implemented on September 21, these quantities will be pro-rated down. The quantities available for the final 102 days of 2017 should be 2,599 tonnes of fresh and 699 tonnes of frozen.

Although later enrollment is possible in some circumstances, typically cattle are enrolled in the program from birth. Producers who enroll their operations in the program this fall will be calving EU-eligible cattle in winter/spring 2018. Those cattle, raised without growth promotants, will take longer to raise and so would not be market ready until late 2019 or early 2020. This anticipated timeframe coincides with the period in which CCA believes the conditions could be established to encourage the larger Canadian packers to enter the market.

Beginning January 1, 2018, the EU will open the second quota year of CETA and the quantities for 2018 will be increased to 14,440 tonnes of fresh and 5,000 tonnes of frozen. The quantities will continue to increase annually until 2022 when they reach the full amount of 35,000 tonnes fresh and 15,000 tonnes frozen per year.

The Canadian Cattlemen’s Association (CCA) states that for Canadian beef to be eligible, cattle to be used for EU beef exports must be enrolled in the Canadian Program for Certifying Freedom from Growth Enhancing Products which is the Canadian Food Inspection Agency (CFIA) supervised program for the EU. The CCA has prepared videos to help cow-calf producers and cattle feeders better understand the requirements of producing EUeligible cattle. The videos are on the CCA website at www.cattle.ca/eu along with a list of CFIA approved veterinarians that can work with producers to enroll them in the program. Additional information will be added to the site in the next several weeks including examples of the required records.

The CCA is concerned that to date very few producers are enrolling their cattle in the EU program and believe that most are taking a wait and see approach to whether the access to the EU market will be genuine and whether the prices for EU-eligible cattle will justify the expense of raising them.

Of course, many will have heard that there are technical issues related to packer practices remaining to be resolved. That is true, and until they are resolved, it is unlikely that either of the larger packers, Cargill or JBS, will be buying EU-eligible cattle.

However, it is CCA’s hope they can achieve resolution of these issues in about a two-year timeframe. If they are indeed successful on that timeline, and Cargill and JBS start wanting to procure EU-eligible Canadian cattle by 30 CANADIAN MEAT BUSINESS September/October 2017

In the meantime, smaller regional packers are exploring the EU market potential and may be more easily able to adjust their practices to access the EU. If they determine that the value of the EU market justifies the effort, it is reasonable to expect they will be looking to procure EUeligible cattle well before the larger packers.

In any event, the bottom line is that producers need to be taking steps now to have EU-eligible cattle when packers are looking for them.

Producers are encouraged to watch the CCA videos to better understand the EU requirements and then contact CFIA or a CFIA approved veterinarian from industry.

Although there are not enough approved vets across the country at present to oversee all the cattle that need to be in the program, the CCA is working with the Government of Canada to secure the required resources to train and approve more industry vets.

Interested producers are urged to contact a CFIA approved vet listed on the CCA website or their closest CFIA office in advance of calving season to register an interest in getting enrolled. In some areas, local CFIA officials may not yet be aware of the requirements of the EU program. If you encounter this, please encourage them to request training from CFIA headquarters and you may also wish to notify the CCA. Producers will ultimately need to identify a CFIA approved vet in their area and ideally their own vet will become CFIA approved as this will reduce the costs of the program by potentially permitting the required vet visit to be combined with other veterinary activities.

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NEW SURREY SLAUGHTERHOUSE ‘WOULD OPEN DOOR’ TO NEW BEEF MARKETS Proposed 30,000-square-foot beef abattoir in Cloverdale would be B.C.’s largest such facility

By Amy Reid, Peace Arch News A federally licensed beef processing facility is in the works in Surrey, BC. “There’s a new building coming forward, a new abattoir, I think that’s the French pronunciation of slaughterhouse,” said Councillor Mike Starchuk. “So Surrey will have a newer facility with a better capacity so people will have the ability to not have to ship an animal to Alberta to have it processed. The applications have gone through the Agricultural and Food Sustainability Advisory Committee.”

The facility is proposed on a 25-acre property within the Agricultural Land Reserve at 5175 184th St. The planned 30,000-square foot abattoir in Cloverdale would process up to 100 head of cattle per day.

According to a city report, that would make it larger than any other processing facility in B.C.. But it would still be small by industry standards, compared to the largest meat processing plants in Alberta that process 3,000 heads of cattle per day.

The proposed facility would be fully enclosed and designed

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so as to not emit odours. And while there is an operational 6,000-square-foot abattoir on the property now, it’s can only process a limited number of cattle.

Chris Les is general manager of Meadow Valley Meats, the company behind the project. Meadow Valley Meats is seeking a Canadian Food Inspection Agency license for the proposed abattoir, to become a federally registered meat establishment and expand the operation. This would allow the meat products to be transported beyond B.C.’s boundaries.

“Our focus is on trying to bring a more efficient, sustainable local product to the market, realizing we can do that now in a very limited sense,” said Les. “I caution people when talking to them and they say, ‘What a big plant, that’s going to go allow you to go mainstream.’ Well, yes, if you look in the context of B.C., but this is still a very niche plant and we’ll serve a niche industry for producers and for the market. It’s certainly not going to be a monstrosity of a plant but it’ll be a big upgrade from the site currently.”

Continued on page 32

September/October 2017 CANADIAN MEAT BUSINESS 31

Alberta’s operations still dwarf their proposed facility, he added.

“We’ve owned the site for a few years and essentially, over time there’s been two things, I think, that have brought this on,” Les explained. “One, is an increase in demand for federally-inspected product. We’re a provincially inspected abattoir now and it confines us to the province of B.C. for sale and distribution. The operations are essentially the same, it’s just different oversight.”

The second factor, he continued, is an increase in demand for B.C. product, both in and outside of the province, as eating local has become more commonplace.

“It’s certainly become a trend, and people want to know more about where their food comes from,” Les said. “They want to keep their diet local.”

But interest in B.C. beef is coming in from all over the world, he noted.

“We’ve had calls into our office from places as far away as Egypt and Dubai, China for sure. People are wanting Canadian beef, but there’s no way we can really compete with Alberta on that. But recently we’ve had a few calls from people wanting B.C.-specific product. And that’s kind of taken us aback. B.C. has a lot of cattle here, we just ship them to Alberta or Washington State, the vast majority, for processing.”

This new facility, he said, would “open the door” to new markets.

The application received first readings from Surrey City Council on July 24 and now requires Agricultural Land Commission approval, at which point it can be brought back to the city for a decision.

Les hopes to have an answer from the ALC in the “not too distant future.”

“It should be a very supportable non-farm use on the property, I think,” said Les.

ONTARIO INVESTS $5.3M IN CONESTOGA MEAT PACKERS The Ontario government has set aside $5.3 million to support a major expansion project at a pork processing plant in the Waterloo area.

Conestoga Meat Packers, a co-op owned by 157 hog farmers, plans to nearly double its production capacity and create 170 new jobs as part of a multimillion-dollar scale-up initiative at its Breslau, Ont. facility—just east of Kitchener, Ont.

art processing facility facilitating more high-quality product for markets in Canada and around the world,” Arnold Drung, the company’s president, said in a statement.

Conestoga, which has been operating in the area since 1982, is owned by 157 southwest Ontario hog farmers and employs approximately 900.

The province did not release the overall cost of the project, but awarded the funds through the Food and Beverage Growth Fund, which can cover up to 20 per cent of total project costs.

“This investment will help Conestoga build a state-of-the32 CANADIAN MEAT BUSINESS September/October 2017

“The expansion provides the opportunity for future growth both in volume processed as well as people employed.”

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FCC IGNITE FUELS EXCITEMENT AMONG YOUTH Farm Credit Canada (FCC) will be hosting a series of events to add fuel to the enthusiasm and passion for agriculture among young people.

Ignite, the FCC Young Farmer Summit, is a series of five free events across Canada aimed at attracting and engaging the next generation of farmers, as well as food manufacturers and retailers. Each event will inspire possibilities, impart knowledge and create connections among people who share a common love for the industry.

Producers and agriculture professionals under age 40, college and university agriculture program students and alumni are invited to hear from outstanding speakers, who will inspire, inform and introduce new ways of thinking about agriculture.

FCC Ignite events complement seven FCC Forums, two FCC Ag Outlooks and 65 Ag Knowledge Exchange sessions that are taking place across the country this fall and winter. Participants can register online at www. fcc.ca/events or by calling 1-888-332-3301. People are encouraged to sign up early to reserve their spot as these events fill up quickly.

“From production to processing and retail, Canada’s agriculture industry needs the ideas, passion and energy of our young people,” said Michael Hoffort, FCC president and CEO. “The future of Canadian agriculture depends on attracting the next generation of young, bright entrepreneurs to careers throughout the industry, as well as helping those already in the industry realize their dreams.”

In the coming months, FCC Ignite will feature presentations from Tom Deans, New York Times bestselling author, Martin Latulippe, social entrepreneur and award-winning, philanthropist, and best-selling leadership author and Graham Sherman, co-owner of Tool Shed Brewing Company, just to name a few.

Over the next 20 years, Canadians will have one trillion dollars passed on to them as inheritance. Award-winning speaker and Globe and Mail bestselling author Dr. Tom Deans will explain how this unprecedented wealth transfer will transform lives, culture, and Canada itself. Deans will participate in all Ignite events.

The FCC Ignite events, presented in English, will take place in Kitchener, Ont. (November 22), Edmonton, Alta.

(January 16), Winnipeg, Man. (February 7) and Truro, N.S. (February 9-10). Another FCC Ignite event, presented in French, will take place in Saint-Hyacinthe, Que. (April 4). meatbusiness.ca

September/October 2017 CANADIAN MEAT BUSINESS 33

FUNDS ANNOUNCED FOR INNOVATION, MANAGING BUSINESS RISK Minister of Sport and Persons with Disabilities and Member of Parliament for Calgary Centre, Kent Hehr, on behalf of the Minister of Agriculture and Agri-Food, Lawrence MacAulay, was in Calgary recently to announce $4.4 million in Government of Canada funding for several projects aimed at increasing innovation and managing business risk in the beef cattle sector.

The Canadian Cattlemen’s Association (CCA) received $839,485 to undertake a Growing Forward 2 AgriRisk Initiatives project to explore remote sensing as a tool to insure pasture production. The project began in 2015 and will run until March 2018. The primary focus of this research project is to define an “X to Y” relationship between satellite-based remotely sensed data and actual pasture production (by weight) with sufficient robustness and accuracy to form the basis for a pasture insurance program that is identical in concept to that available for annual crops.

The researchers hope their study will lead to the creation of an agriculture insurance program, through which producers may be able to submit a claim if their own pasture has produced substantially less than on average (normal production). Researchers plan to use information gathered from satellites over the past 10 years to set average pasture productions that will act as baselines to compare against current production. If they can establish a robust “X to Y” relationship, there is hope that this study will further contribute to the creation of risk management tools that can protect ranchers against the extra costs of buying feed or transporting cattle to a better area during an area-wide production shortage.

A long-standing policy of CCA’s is to improve forage and pasture insurance programs across Canada. The project’s findings may allow for more precision in the development 34 CANADIAN MEAT BUSINESS September/October 2017

of insurance programs for pasture production, on a farm level, rather than by geographic regions or limited weather station data. Pasture is a crucial feed source for the beef cattle industry and when threatened, rapid response and alternatives for feeding the cowherd must be timely. Using satellite measurements on a very localized scale, predictions of pasture productivity field by field, week by week, will be a significant tool for producers’ risk management on a yearly basis. The CCA is hopeful that this research can move forward under the Canadian Agriculture Partnership and be expanded nationally, covering all types of forage and pasture production across the country.

Other important projects funded through this Government of Canada investment include: •

$901,240 to help the Alberta Beef Producers develop satellite data to help improve forage insurance.

•

$255,000 to help the Canadian Angus Association develop tools that will improve better breeding cattle.

•

$205,500 for the National Cattle Feeders Association to develop and implement a national feedlot animal care assessment program.

•

$2.2 million for projects that will help market development, emergency planning, competitive pricing, animal care assessments and farm software development. meatbusiness.ca

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