Wharfside
July 2016
Rising ocean temperatures require plankton mitigation
In this issue Rising ocean temperatures require plankton mitigation. . . . . . . . . . . . . . . . . . . . . . . . 1 Centralised team to support operations. . . 2 Oyster River Enhancement Society. . . . . . . 2 Living a full life at home and work. . . . . . . . . 3 Mythbusting about sun protection. . . . . . . . 4 Employees get their just rewards. . . . . . . . . 4 Port Hardy processing plant recognized for commitment to trades. . . . . . . . . . . . . . . . . 5 Seafood buyers tour. . . . . . . . . . . . . . . . . . . . . . . 5 July is our barbeque peak. . . . . . . . . . . . . . . . . 6 Campbell River Salmon Kings, we’ve got you covered!. . . . . . . . . . . . . . . . . . . . 6 Jay Pudota searches for harmful plankton
Did you Know? The world’s largest beaver dam is in Wood Buffalo National Park, Alberta.
Trivia time! Which farming area recorded the highest monthly average sea water temperature of 15C in September 2013? Answer on Page 4
Marine Harvest Canada (MHC) is taking a three prong approach to dealing with harmful plankton (also known as algae) blooms as water temperatures continue to rise in the Pacific Ocean.
to 20 metres. Rising air bubbles push cold, clean, oxygenated water to the surface where plankton generally accumulates. This dispersal of plankton allows salmon to survive and continue to eat during blooms.
British Columbia’s biggest aquaculture company is investing in new equipment, pursuing research and development, and changing its operating procedures to protect salmon from potentially lethal plankton.
As well as capital expenditure on equipment, MHC has employed plankton expert Jay Pudota, who is dedicated to researching harmful algae. Jay has overseen the introduction of daily plankton monitoring using digital microscopes at all sites and capabilities for remote login when sites need assistance, as well as nutrient monitoring and satellite chlorophyll imagery.
Comments about this Newsletter?
Plankton blooms occur naturally and have long been accepted as a risk for ocean aquaculture, however MHC believes that with a strategic approach the risk will be lowered significantly.
Please email comments, articles and ideas to Ian Roberts, Director of Public Affairs, at ian.roberts@marineharvest.com
The company has now fitted a majority of its salmon farms with state-of-the-art air compressor systems which supply a constant flow to diffusers at a depth of 15
The third defence is to integrate plankton mitigation into daily operations. On the west and north coast of Vancouver Island, where more harmful plankton historically occurs , MHC’s daily procedures for salmon Continued on page 2
Centralised team to support operations The Saltwater Production Department has recently launched its “New Vision” for Marine Harvest Canada, and within this vision we have created the Operational Support Team led by Darren Ingersoll. The specialized team will provide support to all the farm sites for harvesting, maintenance, marine logistics, net management, cage and mooring projects, treatments, and remotely operated net cleaning. This will allow the farm staff to focus on core duties such as feeding, fish husbandry and continually improving fish performance. The Operational Support Team is based out of the Campbell River office but will be
Back (l-r) Kristian Fraser, Rodney Clarke, James Rogers, Gerry Burry Front (l-r) Jessie Laverdure, Darren Ingersoll, Dave Pederson, Jeanine Sumner
‘boots on the ground’ with regular presence on our farms. Further opportunities will be created as we develop our teams so keep your eye out for job postings.
2016 is a year of transition for MHC Saltwater so moving forward with centralization we expect many more synergies to come.
The Oyster River Enhancement Society is preparing for summer droughts by building a new riffle in the Oyster River. A riffle is a structure that raises the level of a small section of river - in this case it will ensure the water level stays above an intake pipe
that feeds fresh water to their coho-rearing channels. The rock structure will be built in August. The project will be funded by the Pacific Salmon Foundation, in-kind support from DFO, and $3,000 from Marine Harvest.
Rising ocean temperatures require plankton mitigation Continued on page 1
farming have evolved to include plankton monitoring and quick responses to blooms. Daily temperature readings taken at five metre depths at every Marine Harvest farm show an increase in water temperatures of up to 2C over two years. This warming 2
trend creates a favourable environment for plankton and contributes to the physical stress on cold-water loving salmon. “Wild fish can move away from plankton, but our farm-raised salmon are unable to move out of the way of a plankton bloom MarineHarvest.ca
so we must be vigilant and proactive at managing this risk,” Jay says. “Harmful plankton may poison or become a severe irritant to the gills, causing salmon to suffer or, at worst, die.”
Living a full life at home and work compliance prior to audits, and Jean is involved in this process. Jean was born in Orillia, Ontario and lived in Quebec, Alberta, Prince Edward Island, Nova Scotia and Ontario as her father was in the military. She began and ended her education in Nova Scotia and has two brothers and sisters. Following grade 12, Jean relocated to B.C. (her parents are from here) and eventually settled in the Comox Valley with her husband Keith. The couple has a son and daughter, both in their 30s. Jean’s pride and joy are her four grandchildren, ranging in age from 1 month to 21 years old. “My first roommate and I are still best friends after 41 years,” Jean says.
By Gina Forsyth
For Jean Veale, Food Safety Assurance Technician, the pride in her job is obvious. “Food safety at Marine Harvest matters a whole lot. We sell a food product and there must be confidence in its quality,” Jean says. She’s responsible for a variety of duties all related to food safety. Once a year all customers, whether they’re in Canada, the US or overseas, are sent letters of assurance that the fish they purchase is produced by a company that it is federally registered with the Canadian Food Inspection Agency (CFIA) and compliant with all HACCP (Hazardous Analysis Critical Control Point) regulations. In addition, the food safety team is always looking at what could become an issue. “A
lot of thought goes into providing as much information as possible. It’s accuracy above all,” Jean says. A case in point was the radiation leak at the Fukushima nuclear plant in Japan following their earthquake and tsunami in 2011. The company proactively tested for radiation in its finished product. “People were concerned and we were able to respond to that issue immediately,” Jean says. “We provided customers the confidence that the event had not affected our salmon and that all product was safe.” The company’s processing plants in Port Hardy and Klemtu are certified by the CFIA. Each facility must be audited by an internal team each year to ensure
MarineHarvest.ca
It was while she and Keith owned a snack bar in the Comox Mall that she met a former Marine Harvest employee in 1999 which led to Jean joining the company as a receptionist that same year. Away from the office, Jean is an avid gardener who is proud to be growing garlic for the first time, a quilter, and a bookworm. “My mom got me into a quilting course and I haven’t looked back. My current project is a queen sized ‘log cabin’ design that is a challenge to create.” Last but certainly not least: Jean and Keith have a shitzu/terrier cross named Duster. “My life is full, at home and at work,” enthuses Jean.
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Mythbusting about sun protection Kevin Sauve, BC Cancer Agency (reprinted with permission)
MHC is pleased to continue its decade-long support for the annual Dry Grad at Carihi Secondary School. 2016 graduate Michelle Van Zeeland poses with the photos of her graduating class.
As the days grow longer, sleeves inevitably grow shorter. Warmth and sunshine can make us feel great, but ultraviolet radiation can also cause skin cancer. Skin cancer is the uncontrolled growth of abnormal skin cells, and it’s the most prevalent form of all cancers in Canada. “The good news is there are plenty of ways you can protect yourself,” says Dr.
Harvey Lui, a dermatologist at the BC Cancer Agency. “The bad news is that there are quite a few misconceptions about sun protection that prevent people from taking necessary precautions.” Visit our blog at MarineHarvest.ca to read five popular myths about sun protection, along with some simple things you can do to keep your skin out of trouble.
MHC’s 2016 Employee Recognition Day was held recently at the Thunderbird Hall in Campbell River.
Employees get their just rewards
About 180 people attended the lunch time celebration which included entertainment, awards, and a salmon barbecue cooked by our in-house chefs and served by senior managers. Topping the recognition list for long service was 25 years to Cilka LaTrace and 20 years each to John Illet and Peter (Scott) Moult. The coveted Sterling Cup for the highest level of saltwater production was awarded to Althorpe. Check out our Facebook page for more photos of the event MarineHarvest.ca Answer: Quatsino
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Port Hardy processing plant recognized for commitment to trades Representatives from the Industry Training Authority (ITA) dropped by Marine Harvest’s processing plant in Port Hardy last month to officially recognize the company’s commitment to training apprentices and investing in B.C.’s skilled labour workforce. Seven tradespeople are employed at the facility, with three more in training. Trades employed at the plant include millwright, refrigeration, wastewater treatment, and warehousing. “A big part of our success at our plant is because of our professional group of tradespeople,” said Maintenance Manager Andy Beech while accepting a Certificate of Recognition from Doug Podetz, Apprenticeship Advisor at ITA.
Marine Harvest’s Andy Beech (left) accepts a Certificate of Recognition from ITA’s Doug Podetz
The ITA leads and coordinates British Columbia’s trades system with a mandate to develop a skilled workforce that is ready
to meet the challenges of B.C.’s expanding industries.
Seafood buyers tour The BC Salmon Farmers Association coordinated tours for a large group of international buyers and media who
attended the Comox Valley Shellfish and Seafood Festival in June.
One group of buyers from China and Germany tour Okisollo farm MarineHarvest.ca
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July is our barbeque peak Whether you are in Port Hardy, Port McNeill, Sayward or Campbell River this month, the Marine Harvest barbeque is coming to a park near you! So far the MHC bbq trailer and its dedicated volunteers have clocked up 10 events and raised thousands of dollars for local groups. MHC employees who would like to volunteer at a charitable BBQ should contact Cori Wheeler at cwheeler73@ hotmail.com. Go online to see the full schedule: http://www.marineharvest.ca/people/ supporting-the-community/bbqapplication-form/
On World Oceans Day, Port Hardy Mayor Hank Bood and Councillor Pat Corbett-Labatt enjoyed a salmon burger cooked by MHC’s Ian Roberts and Chris Tomasi (far right).
Up and coming BBQs Charity
Date
Location
Serving Time
BC Professional FireFighters - Burn Fund Canada Day Celebration
1-Jul-16
Campbell River - Robert Ostler Park
Lunch
Broughton Curling Club Port McNeill Logger Sports
2-Jul-16
Port McNeill - Broughton Blvd Waterfront
Lunch
Port Hardy Volunteer Firefighter Association Filomi Days
16-Jul-16
Port Hardy - Market Street - Carrot Park
Lunch
Sayward Futures Society Oscar Daze Slo-Pitch Tournament
31-Jul-16
Sayward - H’Kusam Park
Dinner
Campbell River Salmon Kings, we’ve got you covered! MHC was happy to buy a shelter for the youth swimming club as part of a new three year partnership. The club started 54 years ago at Moose Falls, then Rotary Beach, then McIvor Lake and eventually to Centennial Pool. Children compete in swim meets across the island as they work their way to the provincials at the end of August. twitter.com/MHCanada 6
facebook.com/MHCanada MarineHarvest.ca
bit.ly/MHCanada