2013 Winter BLOCKtalk

Winter 2013 Vol. 19, Issue 4 $10.00

Keeping Ontario’s Meat and Poultry Industry Informed

Sikorski Sausages pg. 16 Member Profiles Sipromac - Canadian Built For the International Market pg. 18 Ontario Veal’s Ongoing Consumer Appeal pg. 20 ALSO INSIDE: Let's Address the Rumours pg. 10

OIMP Awards Gala was a Huge Success pg. 12

Robert's Boxed & Fresh Meats pg. 28

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Index Winter 2013 | Volume 19, Issue 4 Administration EXECUTIVE DIRECTOR | Laurie Nicol laurie.nicol@oimp.ca TECHNICAL DIRECTOR | Daphne Nuys-Hall technical@oimp.ca Industry development Coordinator | Derek Boudreau d.boudreau@oimp.ca MARKETING AND COMMUNICATIONS DIRECTOR | Heather Nahatchewitz heather@oimp.ca MEMBERSHIP COORDINATOR | Janet Wellwood info@oimp.ca Marketing and Design Coordinator | Nikki Stager n.stager@oimp.ca Ontario Independent Meat Processors 7660 Mill Road Guelph, Ontario N1H 6J1 Tel: (519) 763-4558 Toll: (800) 263-3797 Fax: (519) 763-4164 www.oimp.ca news@oimp.ca BLOCKtalk is the official publication of the OIMP, distributed to over 550 OIMP members, commodity groups, and others throughout the industry, providing excellent advertising opportunities for suppliers of the meat and poultry industry to promote their newest, most innovative, supplies, equipment, and technology.

BLOCKtalk encourages Associate Members and supporters of the industry to submit articles which would be beneficial to our members.

BLOCKtalk ads must be sent electronically and properly sized high resolution (300 dpi.) in either a .jpg, .tiff, or .PDF format.

PUBLICATION Spring Summer Fall Winter

ADVERTISING DEADLINE February 15 May 15 August 15 November 15

The information published in BLOCKtalk is compiled from a variety of sources, which we believe to be reliable; however, OIMP does not guarantee, and assumes no responsibility for, the correctness of the information.

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Goodbye 2013, Hello 2014

5

Welcome to the Association

6

Member Achievements

8

OIMP TechTalk: OIMP Seeks Consistency

and Transparency

10

Safety First: Let's Address the Rumours

12

OIMP Awards Gala - A Huge Success

14

2013 Award Winning Products

Christine Hobson Halenda’s Fine Foods - Oshawa

16

Sikorski Sausages Co. Ltd.

John Koch Walnut Hill Farm - Gads Hill

18

Sipromac - Canadian Built for the International Market

Marc Oliver Sargent Farms - Milton

20 Ontario Veal’s Ongoing Consumer Appeal

Board of Directors PRESIDENT | Cory Van Groningen VG Meats - Simcoe PAST PRESIDENT | Joe Abate Abate Packers - Arthur VICE PRESIDENT | Richard Halenda The Meat Depot - Oshawa SECRETARY/TREASURER | Carol Goriup Florence Meat Supplies - Oakville DIRECTORS Shannon Desborough Finest Sausage & Meat - Kitchener

Brenda Reinhardt Sprucedale Quality Meats - Sprucedale Tim Schinkel Schinkel's Legacy - Chatham OIMP Vision Provide leadership for Ontario’s meat and poultry industry by fostering innovation, promoting food safety and integrity and recognizing excellence.

OIMP Mission Strengthen Ontario’s meat and poultry industry by working with stakeholders, responding to challenges and identifying opportunities on behalf of the membership.

OIMP Core Strategies • Member Relations

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Slow Cooker Veal Stew

22

Names in the News

23

Revised Meat Regulation Means Many

Positive Changes Ahead

25

Available Funding Programs

26

Season’s Greetings from the team at IFPT

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Ontario’s Food and Beverage Processing Industry

Strategy - The New Engine of Ontario’s Economy

28

Marketing Matters: Robert's Boxed & Fresh Meats

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Advertiser Index

• Industry and Government Relations • Industry Development • Market Development

Keep Us Informed Your input is essential to produce the best newsletter possible! If you know of a newsworthy person or event, please contact us.

www.ontariomeatandpoultry.ca

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Goodbye 2013, Hello 2014 participated in the strategic planning focus group; OIMP Associate Members will have the opportunity to provide input at a December meeting. Early next year we will be rolling out our Just One recruitment campaign. Can you image the results if we collectively worked to attract one new member each? Imagine how impactful a membership twice as strong could be to move our industry forward.

T

hank you to our members that exhibited or attended the 2013 Meat Industry Expo, and to our financial supporters. Following the Expo, the OIMP Awards Gala provided an outstanding dining experience and a great opportunity to pay tribute to members and to recognize the great products that are produced in Ontario.

As we begin to establish our goals and strategic priorities for 2014-16, I also want to thank the business members that

Together We’re Stronger Member Directories For a complete list of OIMP Business and Associate members please visit the Members Only section of www.oimp.ca Business Members - 158 Business Retail Member - 35 Retail Associate Member - 12 Associate Members - 58 Affiliate Members - 6

Whether it’s advocating our views to government, delivering technical advice, or communicating, our members receive the highest level of service from our hard working and dedicated team in the Guelph office, thanks to them as well. It is through everyone’s efforts that we are able to celebrate successes every day.

Contact us and ask how you can help increase our voice in the industry. If you require membership literature, please let us know.

Member Helpline: (800) 263-3797 info@oimp.ca * www.oimp.ca

In the upcoming hustle and bustle of the holidays, we wish our members and the employees of the Ontario Meat Processing Industry a safe, prosperous season and a very Merry Christmas.

OIMP presents the prestigious Lifetime Membership Award to individuals who have made outstanding contributions to the Association and Ontario’s meat and poultry industry.

OIMP Lifetime Members

• Ron Deeth (1995)

• Leo Rocheleau (2001)

• Dr. Ron Usborne (1996)

• Gerry Houtzager (2003)

• Nancy Ackert (1997)

• Pat Johnson (2005)

• Jim Vidoczy (2000)

• Tony Facciolo (2011)

Cory Van Groningen, President OIMP Long Time Members

government. Through our efforts this year we were successful in bringing forward many changes to Ontario Meat Regulation 31/05 that will reduce regulatory barriers. We remain committed to ensuring that some of the policy changes around licensing will not affect the integrity or competitiveness of our industry. Our efforts continue with the Meat Plant Guidelines as noted in our Technical Director’s article on page 8.

A

s the year draws to a close, I finished my last leg of member visits with a quick trip to Windsor. Thanks to Brenner Packers, Weston Abattoir, and Barron Poultry for their hospitality and plant tours.

Our travels this year took us across the province to over 275 plants including stops in Kenora, Thunder Bay, Rainy River, Manitoulin Island, Ottawa, and Ontario border cities to the east and west. It was a great opportunity to see the diversity that exists within our membership and our industry; celebrating your successes and hearing about the challenges is important for our organization’s growth.

Our membership continues to need and want a strong industry voice within 4

BLOCKtalk - Winter 2013

I encourage you to continue your support enabling us to provide needed programs and services, assistance to our members, and bring strength to our partnerships with our industry stakeholders.

I would also encourage you to get involved, contribute, and partake in all that is available to you.

Strong focuses for next year will be on membership recruitment to ensure those benefiting from our work are helping to contribute to the expense of running this organization. We will be looking to you for help as “Together we can make a Difference”.

On behalf of the OIMP team we wish everyone a safe and happy holiday and all the best for 2014!

Thank you to our long time members who have been helping move the industry forward for over 25 years.

• The Beef Way, Kincardine - Member since 1979 • Ontario Pork, Guelph - Member since 1980 • Gord’s Abattoir, Leamington - Member since 1982 • L’Orignal Packing, L’Orignal - Member Since 1986 • MMIS/MONDO, Aurora - Member Since 1986 • Nitta Casings, Markham - Member Since 1986 • Walnut Hill Farms, Gads Hill - Member Since 1986 • VG Meats, Simcoe - Member Since 1987 • Stemmler Meat & Cheese - Member Since 1988 • Rothsay - Member Since 1988 Meat Industry Achievement (MIA) Award Recipients • 2007 - Leo Rocheleau, Maidstone • 2008 - Stemmler’s Meat & Cheese, Heidelberg • 2009 - VG Meats, Simcoe • 2010 - Springer’s Meats, Hamilton • 2011 - Halenda’s Fine Foods, Oshawa • 2012 - In Memory of Dave Tiller • 2013 - Conestoga Meat Packers, Breslau

Laurie Nicol, Executive Director www.oimp.ca

W e lc o m e to the Association Building an informed and engaged membership representing a diverse Ontario meat and poultry industry.

Business Members BERETTA FARMS INC. Robert Muirhead 80 Galaxy Blvd, Unit 1, Etobicoke (416) 674-5609 www.berettaorganics.com DUNDALK POULTRY Diane E.H. Giangrande 126815 Southgate Road 12, Dundalk (519) 923-3247 ELMIRA MEAT MARKET LTD. Joe Martin 61 Arthur St. S, Elmira (519) 669-5419

PERL'S FINE FOODS Matis Stebben 76 Densley Ave, North York (416) 248-4235 PUSATERI'S FINE FOODS Dominic Fortuna 1539 Avenue Rd, Toronto (416) 785-9100 www.pusateris.com

Retail Associate Members HARTMANS KOSHER MEATS Jeffrey Kurtz 5988 Bathurst St, Toronto (416) 663-7779 www.hartmanskosher.com

Associate Members SPECTRIM LABEL & EQUIPMENT Rick Squires 3345 North Service Rd, Unit 103, Burlington (905) 335-1006 www.spectrimlabel.com Supplier Category: Packaging and Labelling

A complete list of OIMP Members can be found in the Members Only area of www.oimp.ca.

If you have any questisons regarding OIMP membership or know someone who is interested in joining the association please contact Janet info@oimp.ca

Help us welcome Derek to the OIMP team OIMP would like to introduce Derek Boudreau as OIMP’s Industry Development Coordinator. Derek has extensive experience in sales and relationship management, the last couple of years in the meat processing industry, and will be responsible for communicating with members in person through plant and office visits. The objective for this newly created position is to build membership through recruitment, engage our current members and increase involvement in OIMP’s many programs, events, and training, while also assisting with questions and concerns. If you have not already met Derek, please feel free to introduce yourself with an email or phone call and request a visit, if desired.

Cell: (519) 635-9281 Email: d.boudreau@oimp.ca

Saying Goodbye to Nikki It is with regret that we inform you Nicole (Nikki) Stager, our Marketing and Design Coordinator, will be leaving us at the end of the year to work with her sister, owner of GroupTalk, a social media marketing company. Nikki has been with the OIMP for four and half years, joining the team immediately following graduation from Conestoga College’s advertising program. Largely responsible for the updated look of the OIMP’s many communication materials including BLOCKtalk, annual reports, eBulletins, and branding, many members also had the pleasure of working with Nikki on their advertising, logos, and labels. We wish Nikki all the best in her new venture and know we will be seeing great things from her.

Nikki’s last day will be December 20 and she can be reached at n.stager@oimp.ca until that time. www.ontariomeatandpoultry.ca

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Member

Achievements Fostering innovation, promoting integrity, and recognizing excellence.

Congratulations!

Two OIMP members have recently been presented with the Premier's Award for Agri-Food Innovation Excellence.

ROASTER CHICKENS, PHEASANT, CORNISH HENS, DUCKS AND QUAIL. , great-tasting gourmet poultry & game mea ts.

Top-notch

7597 Jones Baseline, RR 1, Arthur ON N0G 1A0 | Tel: (519) 848-2107

Happy holidays and best wishes for the new year!

Metzger Meat Products - Together with two equipment developers, they devised a new approach for patties that uses fresh meat, rather than frozen, and keeps the grain of the meat intact, creating a softer, juicier product. To enhance the meat, they added flavour pockets packed with shallots, herbs, hot sauce or a host of other options. Meanwhile, different sizes give customers more choice. Best of all, each patty has a unique shape, helping you fool your backyard dinner guests into thinking the burgers they're eating were made from scratch.

Ontario Lamb Company (NewMarket Meat Packers) - Fire up the barbeque! Ontario Lamb Company's mini-kebabs, known as "spiedini" in Italy where they are a popular appetizer, consist of small, tender morsels of lamb on a skewer. Because they are made from smaller cuts that don't sell as well as bigger ones, spiedini allows the Ontario Lamb Company to extract more value from each carcass. The company has branded their latest product with a new logo that promotes lamb as a local, healthy choice that's quick and easy to cook. And that message is resonating. Sales are up, prompting Ontario Lamb Company to expand its facility, hire more staff and source more lamb from Ontario farmers.

Second location opening Seed to Sausage, the award-winning Sharbot Lake charcuterie company which makes chorizo, bacon and sausages that are snapped up by top chefs and home cooks, has leased a space on Gladstone Avenue, Ottawa, and plans to open the Seed to Sausage General Store by mid-January.

4161 Sladeview Crescent Unit 21 Mississauga, Ontario ∙ L5L 5R3 Tel: 905-569-6833 ∙ Fax: 905-569-6844 www.asconafoods.com

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The new shop, like the Sharbot Lake one, will also carry steaks that have been dry-aged for 70 to 80 days, about 20 types of artisanal cheeses, including some that Seed to Sausage will smoke, and a range of gourmet food products.

Share your successes with us, so we can celebrate with you! Email Heather the details of your achievements at heather@oimp.ca. www.oimp.ca

The Vemag Total Vacuum Stuffer fills your entire line of premium products. No air, no pinholes, no jelly pockets.

The versatile and high-speed Vemag Total Vacuum Stuffer is the one system that can produce your entire line of premium products. Unlike competitive machines, a single Vemag Total Vacuum Stuffer can fill all types of products, from dry salami to ham to emulsions to whole muscle. It is the perfect solution to produce the absolute highest quality products at the absolute highest levels of production. The key is continuous total vacuum. Vemag features two separately controlled vacuum systems for maximum air removal and optimum product quality. It produces better looking, dense, uniform products with no pinholes or unappetizing jelly pockets. You’ll benefit with faster processing, higher slicing yields, improved color, and extended shelf-life.

Contact Reiser today to set up a demonstration.

Reiser Canada 1549 Yorkton Court #4, Burlington, ON L7P 5B7 • (905) 631-6611 Reiser 725 Dedham Street, Canton, MA 02021 • (781) 821-1290 www.reiser.com 2013

Leading the food industry in processing and packaging solutions.

- OIMP TechTalk-

OIMP supported in principal many of the 37 technical amendments that were proposed; however, the devil is in the details. Since the posting of the regulatory text on eLaws on October 25 we have been critically evaluating the language in the document to ensure that the intent of what was proposed during the consultation process has been appropriately translated into the amended regulations. We will continue to challenge OMAF to provide clear and consistent language that enables uniform interpretation and application of the regulations across our province.

By Daphne Nuys-Hall, OIMP Technical Director

OIMP Seeks Consistency and Transparency Amendments to Ontario Meat Regulation 31/05 will come into effect on January 1, 2014. OIMP participated in each of the consultation sessions regarding the proposed changes as well as sought feedback from our members on the items that most concerned them and provided input to OMAF. Through our work on the Meat Inspection Technical Review Committee and identifying issues from the industry, we were able to identify several regulations that required amendment to reduce burden, provide clarity and consistency, and expand markets for provincially licensed meat plants. A few examples of those that have been amended include: • Free Standing Meat Plants will be able to manufacture, handle, store and ship pet food. This amendment will open the door for many meat plant operators to new product lines as well as expanded markets.

• Slaughter plants will not be required to have a separate inedible room but will have the flexibility to have an inedible storage area as long as procedures are in place to ensure that carcasses, parts of carcasses and meat products are not contaminated and that the inedible materials are removed at the times prescribed by the regulations.

• The requirement for a separate dry storage room has been removed.

We are continually calling upon OMAF to provide better communications to industry. We have asked the Ministers’ of Agriculture and Food and Health to indicate how they will be handling restaurants manufacturing high risk products ensuring that the same controls for food safety are in place and enforced with the same rigour as in provincially licensed meat plants. OIMP has posted our comments to the regulations as well as communications to the Ministers on our website.

As a result of the regulatory amendments, 96 Meat Plant Guidelines have been identified for revision or removal. OIMP plays an integral role ensuring these guidance documents will continue to provide the necessary guidance for operators to meet their regulatory requirements as well as support food safety.

January 1, 2014 also brings with it the deadline for the implementation of MPG P9.10.01.13 Control of E. coli O157:H7 and Salmonella in fermented sausages and P9.10.04.22 Manufacture of jerky and similar dried meat products. OIMP has and will continue to express to OMAF the various concerns of the industry with the interventions such as the application of heat treatment, validation studies, and reduced sampling program. If you have any concerns please contact Daphne at technical@oimp.ca.

OIMP will continue to work with OMAF during this transitional period and commits to communicating with industry updated information.

OIMP will continue to advocate for the consistent interpretation of regulations and the delivery of inspection at plant level. In an environment that is forever changing OIMP is committed to supporting on-going improvements to the regulatory system that provides a more transparent approach to compliance and enforcement.

Daphne Nuys-Hall is the Technical Director at OIMP. For more information contact Daphne at (519) 763-4558 Ext. 222 or technical@oimp.ca

OIMP strives to provide the industry with timely and relevant information to assist the industry to grow their business and to keep it strong and vibrant. We are developing our 2014 Workshop schedule and are seeking industry’s input. Please contact Daphne at technical@oimp.ca if you have any suggestions for workshop topics or would like to consider presenting.

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www.oimp.ca

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- Safety First -

Let's address the rumours

New Health and Safety Awareness Training effective July 1, 2014 Are rumours about the Ministry of Labour’s proposed mandatory health and safety awareness training distracting you from what you stand to gain?

Members of OIMP have always understood the advantages that basic awareness can offer business. But sometimes rumours make a lot of noise.

Five facts about mandatory basic awareness training that you can count on The misinformation circulating about the ministry’s proposed awareness training has to do with compliance requirements and deadlines. Based on the Ministry of Labour’s announcement in mid-November 2013, here are five facts you can count on: 1. When it comes into effect: The regulation on mandatory awareness training for all Ontario workers and supervisors— the first of its kind in North America, and developed in consultation with employers—will come into effect on July 1, 2014.

2. The date you’re expected to be in compliance: By July 1, 2014, employers must ensure that all workers and supervisors have completed a basic occupational health and safety awareness training program that meets the requirements set out in the new regulation. For employers who already meet the minimum proposed regulatory requirements prior to the effective date, the mandatory awareness training will pose no additional burden.

3. What training has been approved: Employers can develop their own or

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use existing training, so long as it meets requirements outlined in the regulation, or they can use a suite of tools provided at no cost by the Ministry, available online in multiple formats and multiple languages (see below). The awareness training will help employers meet existing obligations, not impose new ones.

4. What the training covers: The awareness training program addresses the most important recommendations made by the Expert Advisory Panel on occupational health and safety, and provides basic information to workers and supervisors, including: ▶▶ Duties and rights under the Occupational Health and Safety Act (OHSA) ▶▶ The roles of health and safety representatives and joint health and safety committees, under the OHSA ▶▶ Common workplace hazards 5. Record-keeping: Under the regulation, you will be required to maintain records of workers and supervisors who have completed the training, and to verify that for new employees, training has occurred and meets requirements.

What the Ministry’s suite of products looks like You’ll find the Ministry’s poster, worker and supervisor workbook, employer guide and e-Learning modules available for download at www.labour.gov.on.ca/english/hs/prevention/ awareness. The Ministry is also developing useful and practical tools to assist you with compliance; e.g. record-keeping tools, comparability checklists, and guides.

How you benefit from this training Giving workers the information, skills and resources they need allows them to meet your expectations, which improves employee engagement, boost productivity and eliminates waste. Basic awareness training also encourages workers and supervisors to participate more in protecting themselves, each other, and the business. When combined with higher levels of training, it helps reinforce your organization’s health and safety culture, and reduces the emotional and financial toll of injuries. It teaches people the fundamentals of identifying and assessing hazards and establishing controls—equipping them to compete in a world where new hazards are constantly introduced to workplaces, and helping them stay safe at home.

What you can do today to get ready 1. Make your organization aware of the new requirements, and why it is important for people and for business.

2. Assess your existing awareness program against the Ministry’s requirements (the new regulation has been posted on the Ministry’s web site).

3. If your program does not meet requirements, put a new one in place before July 1, 2014.

4. Verify that new hires appropriate training.

have

had

5. Document, document, document.

For more information Look for simple, easy-to-use resources provided at no cost by Workplace Safety & Prevention Services (WSPS)—resources that augment Ministry of Labour materials and range from comprehensive course offerings to consulting expertise. Search on “awareness training” at www.wsps.ca, and click on each tab for a full spectrum of support.

5110 Creekbank Rd #300 Mississauga, ON L4W 0A1 Toll Free: (800) 406-4272 www.wsps.ca www.oimp.ca

THE REAL JOYS OF THE HOLIDAY SEASON IS THE OPPORTUNITY TO SAY

Thank You & best wishes for the New Year.

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rote’s 713 Multi-Slicer has been a staple in the food service industry for over 20 years. The Grote 713-SS combines the same great versatility found in the 713 and an improved sanitary design. The new sanitary design includes sloped surfaces, substantially stainless steel construction, and a sealed cabinet for superior washdown protection of the clutch unit.

The 713-SS can perform a variety of slicing applications, including bulk slicing, stacking, and shingling into portions.

In addition, its linear stroke action makes the 713-SS perfect for specialty slicing applications, such as bias cutting, and its 7” x 13” cut zone is ideal for slicing large whole muscle meat products. Boneless/non-frozen meats, cheeses, vegetables, fruits and bread products are all precisely sliced at a rate of 60 strokes per minute per lane. Operation and sanitation are

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OIMP awards Gala a huge success Rolling Out the Red Carpet

OIMP was pleased to welcome 175 guests including members, commodity partners, suppliers and representatives from government to the OIMP Awards Gala held late October in Toronto.

Conestoga Meat Packers was honoured with the Meat Industry Achievement (MIA) award for their contribution to the OIMP and industry. Stemmler’s Meats & Cheese and Rothsay were recognized for their 25 year membership, and BSA and M&M Enterprises Canada for their 10 year membership.

Forty-one awards were presented for the Ontario Finest Meat Competition in 13 categories to 13 business member companies for their outstanding products. Halenda’s Fine Foods received the Ron Usborne Award of Excellence for a second time, for the highest overall score in the competition, representing 11 award-winning products.

A complete list of winners can be found on page 14.

“On behalf of the 120 owner/members of Progressive Pork Producers Co-operative Inc. and the 520 employees of its wholly owned subsidiary, Conestoga Meat Packers Ltd., I would like to express our thanks for awarding Conestoga your 2013 Meat Industry Achievement award. This is a great honour for our company.

OMAF Assistant Deputy Minister Deb Sikora and Bob Hunsberger, Conestoga Meat Packers, accepting the Meat Industry Achievement Award (MIA).

Having started the business as a small local abattoir, Conestoga understands the environment in which OIMP members operate. Many fellow OIMP members are also our customers and we are pleased to work with them on a regular basis.

Despite having grown significantly in the past number of years and having moved to a federally inspected plant, we believe in “not forgetting where we came from” and have been happy to maintain our OIMP membership. So, we are honoured that the organization would recognize us in this way.” ~ Arnold Drung, President, Conestoga Meat Packers

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www.oimp.ca

The team from Halenda's Fine Foods, recipients of the 2013 Ron Usborne Award of Excellence.

Product Auction Brings in $4825 OIMP wishes to express immense gratitude toward our generous bidders at the Awards Gala product auction and to the business members that donated their award-winning products. Revenue from the product auction supports the work OIMP does on the members’ behalf.

Rothsay won three products, one each from VG Meats, Florence Meats, and Halenda’s Fine Foods for a total

$1400. With the highest single bid of the night, Springer’s Meats took home a Stemmler Meats & Cheese product for $1150. Handtmann Canada took home two award-winning auction items, one from Salumeria Il Tagliere and one from Franz’s Butchershop, for a combined total of $1125. Weston Abattoir generously bid $775 and took home a product from Finest Sausage & Meat. VG Meats bid and won a Sikorski Sausages product for $375.

Red Carpet Pictures Did you have your picture taken at the OIMP Gala? We have posted them on the OIMP Facebook page where you can tag yourself and/or download a copy. www.facebook.com/OntarioIndependentMeatProcessors Carrie Oliver, Artisan Beef Institute and Charmian Christie, Food Writer and soon-to-be Cookbook Author.

www.ontariomeatandpoultry.ca

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2013 Award Winning Products Back Bacon Category

Platinum Award ◆ Franz’s Butchershop - Apple and Cinnamon Back Bacon Gold Award ◆ Sikorski Sausages Co. Ltd. - Lackschinken Silver Award ◆ Halenda’s Fine Foods - Roasted Canadian Maple Back Bacon

Beef Deli Roast Category

Platinum Award ◆ Halenda’s Fine Foods - Montreal Smoked Meat Gold Award ◆ Sikorski Sausages Co. Ltd. - Montreal Smoked Beef Silver Award ◆ VG Meats - Roast Beef

Black Forest Ham Category

Platinum Award ◆ Sikorski Sausages Co. Ltd. - Grandpa Ham Gold Award ◆ VG Meats - Black Forest Ham Gold Award ◆ Halenda’s Fine Foods - Diamond Black Forest Ham Silver Award ◆ VG Meats - Boneless Country Style Smoked Ham

Cold Cut Category

Platinum Award ◆ Halenda’s Fine Foods - Stuffed Bacon with Paprika Gold Award ◆ Salumeria Il Tagliere Ltd. - Spalla Di San Secondo Silver Award ◆ VG Meats - Kielbasa Roll

Dry/Semi Dry Sausage Category

Platinum Award ◆ Salumeria Il Tagliere Ltd. - Artisan Salame Felino Gold Award ◆ Halenda’s Fine Foods - Sremska Silver Award ◆ Finest Sausage & Meat - Fine Gypsy Salami

Kielbassa Category

Platinum Award ◆ Sikorski Sausages Co. Ltd. - Garlic Sausage/Swojska Gold Award ◆ Lavergne Western Beef Inc. - Lavergne’s Kielbasa Silver Award ◆ Halenda’s Fine Foods - Ham Kobassa

Flavoured Bacon Category

Platinum Award ◆ Franz’s Butchershop -Franz’s Maple Bacon Gold Award ◆ Stemmler’s - Smoked Pepper Bacon Silver Award ◆ Florence Meats - Chi Chi Chipotle Bacon

Poultry Deli Roast Category

Platinum Award ◆ Halenda’s Fine Foods - Hand Carved Turkey Breast Gold Award ◆ VG Meats - Smoked Turducken Silver Award ◆ Schinkel’s Legacy- Tuscany Style Chicken

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Premium Dry Cured Category

Platinum Award ◆ Salumeria Il Tagliere Ltd. - Artisan Capocollo Gold Award ◆ Finest Sausage & Meat - European Bacon Gold Award ◆ Lavergne Western Beef Inc. - Lavergne’s Cold Spiced Bacon Silver Award ◆ Halenda’s Fine Foods - Necken

Premium Wiener Category

Platinum Award ◆ Stemmler’s - Jumbo Wiener (Pork & Beef) Gold Award ◆ Schinkel’s Legacy - All Beef Wieners Silver Award ◆ VG Meats - Beef Wieners

Side Bacon Category

Platinum Award ◆ Sikorski Sausages Co. Ltd. - Wood Smoked Bacon Gold Award ◆ Metzger Meat Products - Traditional Style Side Bacon Silver Award ◆ Halenda’s Fine Foods - Smoked Breakfast Bacon

Specialty Cooked and/or smoked sausage Category

Platinum Award ◆ Halenda’s Fine Foods - Fiesta Sausage Gold Award ◆ Franz’s Butchershop - Smoked Sundried Tomato and

Parmesean Turkey Sausage Silver Award ◆ Seed to Sausage - Jalapeno and Cheese Smokie

Traditional Cooked and/or smoked sausage Category

Platinum Award ◆ Sprucedale Quality Meats - Debraziners Smokies Gold Award ◆ Halenda’s Fine Foods -Kranksa Silver Award ◆ Sikorski Sausages Co. Ltd. - Hungarian Sausage

Winner Contact Information

Finest Sausage & Meat - 268 Trillium Drive, Kitchener, ON Florence Meat Supplies Ltd. - 2136 Speers Road, Oakville, ON Franz’s Butchershop -172 Lansdowne St. E., Peterborough, ON Halenda’s Fine Foods - 915 Nelson St., Oshawa, ON Lavergne Western Beef Inc. - 3971 Navan Rd., Orléans, ON Metzger Meat Products - 180 Brock Ave., Hensall, ON Salumeria Ild Tagliere Ltd. - 16880 Centreville Creek Rd., Caledon, ON Seed to Sausage - 12821 Highway 38, Tichborne, ON Schinkel’s Legacy -19 Mcgregor Place, RR 4, Chatham, ON Sikorski Sausages Co. Ltd. - 41 Childers St., London, ON Sprucedale Quality Meats - 438 Fourth Ave., Sprucedale, ON Stemmler Meats - 3031 Lobsinger Line, Heidelberg, ON VG Meats - 966 Woolen Mill Rd., RR 5, Simcoe, ON www.oimp.ca

Agricultural Management Institute Conference | February 25th & 26th, 2014 | Guelph, Ontario

take a new approach: creating agribusiness linkages Opportunities for increasing your agri-business profitability have never been better, but it takes strong business planning and buildnig relationships to take your ideas to the next level.

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Join us this February to hear from farmers, food processors, and business leaders who have enhanced their business relationships & innovated their way to increased profitability and new opportunities.

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Register today at www.TakeANewApproach.ca The Agricultural Management Institute is funded by Growing Forward 2, a federal-provincial-territorial initiative.

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10/3/2013 3:23:40 PM

Donnell Insurance is your product recall specialist.

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Donnell Insurance Brokers Ltd. | Toll Free: (877) 338-2252 | Peter Donnell Ext. 225 | www.donnellins.com www.ontariomeatandpoultry.ca

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By Heather Nahatchewitz, Marketing and Communications Director

Sikorski Sausages Co. Ltd.

- Business Member Spotlight -

It’s a simple but effective approach: Sikorski Sausages takes Ontario proteins from suppliers like Conestoga, Domingos, Norfolk, and Norpac, and produces high-end, traditional Polish products, keeping true to recipes, and never sacrificing quality.

Peter Sikorski, Managing Director of Sikorski Sausages Co. Ltd.

Sitting across from such a seemingly young man, politically correct or not, I had to ask – just how old ARE you?

And although relatively young at age 29, Peter Sikorski, Managing Director of Sikorski Sausages Co. Ltd., is no kid – he knows how to make premium, high-end Polish meat and poultry products. Proof positive would be the three Platinum, two Gold, and one Silver award, Sikorski recently brought home from the 2013 Ontario Finest Meat Competition.

“People tell us we have exceptional products, but it’s nice to have experts in the industry validate that through the Competition,” noted Peter. “It was our first time entering and we were pleased with how our products stacked up. And my fiancée and I really enjoyed the gala – it was a great event.”

Working in the plant as a young teen, gave this U of T economics grad, a head start in the family business located in London, Ontario. “Back then it was a punishment,” laughed Peter. “If I came home late or otherwise disobeyed, Dad woke me up at 3:30am to start cleaning the plant change rooms at 4:00.” This work ethic, developed at a young age, served Peter well as he returned home from university years later and took on the role of meat buyer. “It was intimidating at first, sitting at a meeting with older, more experienced people,

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but I grew to enjoy it and now don’t consider the age difference as a factor in negotiations.”

From purchasing to scheduling, to developing formal procedures for OMAF, to his current role as C.E.O, Peter was hard-pressed to identify the least favourite aspect of his position (except maybe interviews, he adds).

Father Marek established Sikorski’s in 1983, and still owns the business, but now spends the bulk of his time overseeing a group of companies which include Omega Food Importers and Starsky Fine Foods.

(Brother Patrick is also in the food business running Omega out of their Mississauga distribution center.)

“Starsky, together with other smaller family-owned eastern European delis across the province, make up the core of our business, although recently we have begun to serve the major retailers,” noted Peter. “It works well for us since we can gather a lot of feedback from our customers at the three Starsky stores. We use this feedback to make decisions regarding new products and our existing ones.

Not left solely to public opinion, each product goes through a formal review process, taking about two years to www.oimp.ca

- Business Member Spotlight get through the 130 skus. Every month the management team meets to discuss. What are people saying, what’s moving, how’s the colour, texture, shelf-life, packaging? In a nutshell – how can we make it better? Most are deemed at their pinnacle but some are refined as necessary to improve quality. The team also looks at what’s in the marketplace, and what’s trending, with the goal of introducing one new product each quarter.

From a young age Marek taught his two sons to think about the long-term sustainability and success of a business. You can trick a consumer once or twice with elaborate marketing, but in the long run a consistently superior quality of product is the best growth strategy. “We don’t play the marketing game,” says Peter. “If ingredient or commodity prices increase, we won’t sacrifice the product quality to maintain a certain margin. When needed, we increase our price. Quality is extremely important to us and as such our prices may be a little higher – but you get what you pay for – and customers recognize our products offer outstanding value for their money. Consumers ask for us by name.”

"Membership with the OIMP is important because it’s nice to have support from industry itself.

Someone to ask about issues, training, and food safety. A great resource."

Service is also important to Sikorski. “All of our products are sold wholesale. Retailers decide whose product to carry and what to promote to their customers. Since consumers pay a premium for our brand, our service and quality needs to be consistently exceptional,” added Peter.

So how does a provincially inspected FSMP get product into major national grocery chains?

“My father sold to these stores many years ago, before they started purchasing only from federally inspected processors. In the past few years, they’ve come around again recognizing that our products are in demand.” Peter went on to explain it wasn’t easy, it took over a year and a half cultivating relationships, putting salespeople out there, getting trucks on the road, and passing audits conducted by thirdparty food safety teams.

As part of a long-term growth strategy, Sikorski finished a 12,000 sq. ft. expansion two and a half years ago, while also retrofitting the existing plant. (The boot-warmers imported from www.ontariomeatandpoultry.ca

Spain cannot go unmentioned!) A second addition is planned for 2014, to increase capacity for smokehouses. “We don’t use liquid smoke,” explains Peter, “and wood smoking takes longer. We need to make room for more smokehouses to be able to increase production.”

That’s good news for consumers - there will be even more of Sikorski’s most popular product - Platinum award-winning garlic sausage or Swojska, on the shelves to purchase and enjoy. And for the beef lovers’ there’s an expectation of growth for the Gold awardwinning Montreal Smoked Meat. Maybe not an award-winner (yet), Peter’s own favourite is the Kabanosy, a Polish pepperoni like snack stick traditionally made with pork, but they also have spicy and turkey versions. “People are increasingly looking for an alternative to commodity food products, and we’ve seen an increase in specialty deli products as a result.

Our traditional Polish recipes provide that something unique to the Ontario market.”

But Polish tradition doesn’t end with the recipes. After witnessing countless handshakes between Peter and Sikorski’s employees, again I had to ask, politically correct or not, is that because you’re the boss? “No,” answered Peter, “It’s just a way we greet each other here. Not just me, mostly everyone. Once a day. It’s a custom you see in most eastern European cultures.”

Custom or not, judging from staff, food experts, or industry, it’s evident this Director, regardless of age, is respected for both the way he operates the plant, and for the products he refuses to compromise the quality of. And with a soon-to-be bride at his side and the support of family around the corner – really, the sky’s the limit for Peter Sikorski. Now can it get any better than that?

41 Childers St. London, ON N5W 4C1 Tel: (519) 659-1219 www.sikorskisausages.com BLOCKtalk - Winter 2013

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- Associate Member Spotlight -

Canadian Built for the International Market Established in 1983, Sipromac’s corporate philosophy was revitalized following the arrival of their President, Dave Couture, in 2011. The company’s activities are now steered by this visionary leader, who has a dynamic, hands-on approach and extensive industrial experience.

In addition to focusing on its core business activities, namely the manufacturing of food packaging and processing equipment, Sipromac is now more customer-oriented than ever. The company provides ongoing customer support and is attentive to each client’s needs in order to deliver efficient, productive and affordable solutions.

With all its equipment manufactured in Canada, Sipromac is the largest manufacturer of vacuum packaging machines in North America, and serves the international market with customers in over 75 countries.

SiproInjecTM

Employing 50 people, this private enterprise is owned and led by Dave Couture - President, Andre Francoeur - Vice President, and Yoann Fréchette, ING. – Engineering Manager, serving such well-known customers as Concord Premium Meat, Maple Leaf, Olymel, Leadbetter’s Foods, and Santa Maria Foods, and through distributors to the likes of European Quality Meats & Sausage, Finest Sausage & Meat, and VG Meats.

SiproInjecTM

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www.oimp.ca

SiproMixTM

- Associate Member Spotlight -

“Supporting the OIMP is important because we need an organization regrouping customers, suppliers, and government to provide and share information about markets, education, innovation and safety in day to day operations.”

“We serve customers from restaurants, butcher shops, and grocery stores to the large processing plants in the fish, poultry, meat and dairy industry. We serve also the nonfood industry such medical, plastic, automobile and electronics,” added Mr. Francoeur.

injector for small meat processors, and a new line of cryogenic cabinet, and continues to invest in R&D to improve equipment and add new product lines to answer the customer demand and to provide a better ROI for customers.

When asked Sipromac’s specialty, Mr. Francoeur proudly responded, “Sipromac is well known for its vacuum packaging line. Our model 350, 600A and 620A are the reference in the industry and landmark of Sipromac.

Sipromac stands apart, thanks to the extensive network force of more than 150 distributors worldwide, providing dependable local sales and service.”

According to Mr. Francoeur, the future looks amazing - new techniques, safety, sanitation and innovative working methods create fresh opportunities. And working for Sipromac, “is fun, like a family. The contribution of everyone is important and recognized. Listening to the employees makes them part of the enterprise,” says Mr. Francoeur.

So what’s hot off the press for 2014? The redesign of our vacuum packaging line is our number one priority. Sipromac has introduced a dip tank for shrinkable bags, a small manual

Mr. Francoeur also believes listening to their clients and dealers is paramount to success.

“They are individuals we must respect, and a resource to be cultivated. We try to talk to them constantly and personally.”

Sipromac’s business philosophy is to continue to manufacture high quality equipment in Canada, standing behind and being proud of their equipment. And with the right environment, culture and leadership that shouldn’t hardly be a challenge.

SiproVACTM

SIPRO SHRINK ™ Before and After

240, boulevard Industriel Saint-Germain-de-Grantham, QC, Canada JOC 1K0 Toll Free: (855) 395-5252 | www.sipromac.com

SiproShrinkTM

www.ontariomeatandpoultry.ca

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- Affiliate Member Spotlight -

ONTARIO VEAL’S

ONGOING CONSUMER APPEAL

The Ontario Veal Association (OVA) is dedicated to promoting and enhancing a viable and competitive Ontario veal industry and consumer marketing and education is a key component of that mandate. On a daily basis, the OVA reaches out to consumers via multiple communication channels.

to discover that the majority of visitors to the booth had no knowledge of modern veal production practices in Ontario. Many expressed that they “felt better about eating veal” after learning more about it.

In November Ontario Veal was at another event, joining the 10-day Royal Agricultural Winter Fair to educate consumers about the safe, clean, healthy and caring environment that today’s modern veal farms provide.

Maintaining a presence online, the recently enhanced consumer website (ontariovealappeal.ca) draws visitors to the site with appealing recipes, cooking tips, nutritional analysis and production information. On Ongoing media outreach generates stories a monthly basis, 4,300 subscribers receive and recipes in print and online. A recent the Ontario Veal Appeal eNewsletter. media release that matched celebrities Consumers can also join the Ontario Veal attending the Toronto International Film Appeal Facebook community (facebook. Festival with an Ontario Veal recipe resulted com/OntarioVealAppeal), follow @OntVealAppeal on Twitter and Many expressed that they “felt better about Ontario Veal continues salivate over the mouth-watering eating veal” after learning more about it. to offer recipe cards and recipe images on Pinterest (pinterest. booklets, veal cut charts, com/ontarioveal). health guides and more aimed at educating and inspiring consumers. OIMP members In October, Ontario Veal Appeal interested in providing these resources exhibited at the Delicious Food Show to their customers can email info@ in Toronto. Approximately 25,000 ontariovealappeal.ca or call 519-824-2942 people attended the three-day Show and request them. and Ontario Veal Appeal devoted time to one-on-one interviews with visitors willing to take the time to stop and chat. With so many dedicated “foodies” in attendance it was not surprising that most people the Ontario Veal Appeal Brand Ambassadors spoke with professed a love of veal. Of the 122 people surveyed, 89% indicated that they cook it and serve veal at home and 74% indicated that they ordered it at restaurants. An often-echoed sentiment was a desire for stores to expand the veal cuts offered and for more education on how to properly prepare it. While sampling complimentary Ontario Veal meatballs people snapped up OVA’s recipe booklets and signed up to receive the monthly eNewsletter, indicating they were eager to try new recipes and cooking methods.

Over the course of the Show it was interesting 20

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Ontario Veal Appeal at the Delicious Food Show sampling Ontario veal meatballs

in millions of impressions online and in print. Chef Jill St. Amour, of Niagara-on-theLake’s Oban Inn, regularly appears on CTV Kitchener’s News at Noon and CH Morning Live to promote Ontario veal. These strong media “hits” generate traffic to the website and social media outlets, inspire consumers to try new ways to prepare veal and offer third-party endorsement.

About the Ontario Veal Association Incorporated in 1990, the Ontario Veal Association is a voluntary, non-profit association that represents the specific needs and interests of more than 450 grain-fed and milk-fed veal producers in Ontario.

449 Laird Rd. Unit 12 Guelph, ON N1G 4W1 Tel: (519) 824-2942 info@ontariovealappeal.ca www.oimp.ca

Slow Cooker Veal Stew

Hearty and delicious this veal stew takes just a few minutes of active time.

Once you’ve got it cooking, set it and forget it for 9 hours. You’ll arrive home to a house filled with the savoury smells of tender veal stew.

Serves 6 | Prep Time: 10 minutes | Cook Time: 8 hours 30 minutes | Total Time: 8 hours 40 minutes 2 lb (1 kg) Ontario veal stewing cubes 2 cups (500 mL) carrot slices, about ½-inch (1 cm) thick 1 cup (250 mL) diced onion 3 garlic cloves, minced ¼ cup (50 mL) all purpose flour 2 cups (500 mL) low sodium chicken stock 1 tsp (5 mL) dried rosemary ½ tsp (2 mL) dried thyme 1 can (14.5 fl oz) diced tomatoes 1 cup (250 mL) frozen peas, thawed

In a 5-quart slow cooker combine veal, carrots, onion and garlic. Sprinkle in flour and toss to coat. Stir in stock, rosemary, thyme and diced tomatoes. Set temperature to low setting and cook for 8 hours.

Uncover and stir in peas, increase cook setting to high. Cook for another 30 minutes.

Serve with crusty bread and a side salad.

To use OIMP recipes and photos in your own communications contact media@oimp.ca www.ontariomeatandpoultry.ca

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Names in the News Highlighting people, companies, government and supporters in the industry.

CFIA reports to Minister of Health Government of Canada announced that the Canadian Food Inspection Agency (CFIA) now reports to the Honourable Rona Ambrose, Minister of Health.

This new reporting relationship supports the Government of Canada’s Safe Food for Canadians Action Plan. Having the three federal authorities responsible for food safety – Health Canada (HC), the Public Health Agency of Canada (PHAC) and the CFIA - reporting to one Minister, allows for a clearer focus on consumer safety.

Under the Minister of Health, the important work of the CFIA, HC and PHAC will not change. The alignment of federal health and safety authorities under one Minister will help ensure coordinated federal food safety action and improved collaboration. It will enhance the ability of the Government to protect Canadian families from unsafe food and keep the Safe Food for Canadians Action Plan moving forward.

Honourable Rona Ambrose

WISHING YOU AND YOUR FAMILY ALL THE BEST FOR THE HOLIDAY SEASON FROM EVERYONE AT OIMP

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www.oimp.ca

Revised Meat Regulation means many positive changes ahead

By: Ontario Ministry of Agriculture and Food

As part of Open for Business, changes to the Meat Regulation were filed recently by the Ontario government and will come into effect on January 1, 2014. Here’s a look at some of these changes.

Clarifying when a provincial meat plant licence is not required: Under the current Meat Regulation, some businesses not normally considered to be meat plants currently require a licence.

The regulation has been clarified to ensure slaughter plants and processing plants that conduct higher risk processing or significant product distribution are the focus of inspections.

To achieve this, the regulation now includes the following exemptions: • Food product exemption — A provincial

www.ontariomeatandpoultry.ca

licence is not required if a business only prepares sandwiches, pizzas, bouillon, edible oil or fat, products containing less than 25 per cent meat.

• Volume distribution exemption for very small businesses and other businesses, like retail stores, that only perform lower risk activities and whose sales to other businesses are no greater than 25 per cent of their meat product sales or no greater than 20,000 kg of meat annually.

• Food service exemption for restaurants, caterers, and facilities where the majority of the business conducted is food service (i.e., preparing and serving meals).

The changes clarify when a licence is not required and exempts those businesses that do not require a licence. Operations no longer covered by the Meat Regulation will

be inspected by local public health units.

Any potential changes to licensing status will be discussed between inspection staff and operators over the next few months.

Allowing inspected meat products from unlicensed or unregistered facility: Meat plant operators will have the option of receiving inspected meat products from unlicensed facilities such as cold storage facilities if minimum food safety requirements are met. The operator is responsible for ensuring the requirements are met.

Improving animal handling and care: Effective July 1, 2014, plants will need to have a back-up stunning device, or an alternative method in the event of equipment failure or improper stunning; and appropriate Cont'd on page 24

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Cont'd from page 23 equipment to restrain and euthanize animals that are found compromised, unfit or nonambulatory in their holding pens or crates. In addition, effective January 1, 2014, rabbits may not be suspended while conscious.

Additional changes A number of additional changes have been made to reduce regulatory burden, and to provide a clearer, modernized and more outcome-based regulation. Here are some highlights: Allowing portable, temporary or task lighting to meet the lux requirements in a meat plant; • Reducing some of the lux requirements for lighting; • Removing the requirement for a separate dry storage room (as long as the outcome of keeping dry materials dry, can be met); • No longer requiring office washrooms to meet the same construction requirements as washrooms in the plant area (if there is more than one washroom in the building); • Rather than requiring freestanding meat

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plants to have their own washrooms, it is now acceptable to have access to a washroom; • Clarifying that a change area does not have to be separate from a processing area in some cases; • Removing the need for slaughter plants to have a telephone and workspace specifically for the inspector; • Allowing products to be transported in a frozen state rather than requiring a specific temperature; • Clarifying that freestanding meat plants can process and sell pet food; and, • Removing the requirement for an inedible materials room in slaughter plants if they dispose of inedible material within 24 hours or before the start of operations on the next day.

post-slaughter inspection without charge and clarifying that licensees receive one free day of supplementary inspection per year.

Where to find the amended Meat Regulation Operators can review the revised O. Reg. 31/05 through ontario.ca/meatinspection. Meat inspection staff will assist operators as changes are implemented.

The new food safety requirements are strong, appropriate for the level of risk and workable on the ground. They also support a dynamic and innovative business climate and the continued success of Ontario’s meat plants.

The information provided in this article is for summary purposes only. For specific details refer to O. Reg. 31/05 (Meat).

Amendments to the Fees Regulation Changes to Ontario Regulation 223/05 (Fees) have been made to reflect the ministry’s current practices in charging supplementary inspection fees, i.e., allowing an additional half-hour for transition from pre-slaughter to

www.oimp.ca

Available Funding Programs Northern Ontario Small Business Grants for Expansion Projects Northern Ontario agriculture, aquaculture and food processing companies looking to expand their current operations will be excited to hear about this new Ontario business grants program offered through the Northern Ontario Heritage Fund Corporation (NOHFC). The NOHFC Business Expansion Projects fund is geared towards existing businesses in Northern Ontario that are planning to expand their current operations and in the process, create more jobs.

Ontario business grants offered through the Business Expansion Projects program will support up to 50% of project costs to a maximum of $1 million. The funding program is meant to support capital costs but not R&D, or marketing. Capital costs covered by this Ontario government grants program include: building costs and leasehold improvements, equipment, ICT, land servicing and third party training.

For more information visit: http://nohfc.ca/en/programs Growing Forward 2 - Project Implementation Cost-share opportunities for Project Implementation are available to eligible processors and new processing businesses. Processors can access 35% cost-share towards projects and 50% cost-share towards innovative projects. Applicants are encouraged to include a strong rationale for their projects, and a well-developed plan. Project selection will be based on evaluation criteria.

For more information contact OMAF at ag.info.omafra@ontario.ca or 1-877-424-1300.

Eastern Ontario Development Fund (EODF) The EODF is a four-year, $80 million fund designed to help businesses create new jobs, and invest in new technologies, equipment or skills training for workers. It will also support economic development projects that will attract or retain investment in Ontario-based industries and communities.

Individual businesses can receive up to 15 per cent of total eligible expenditures to a maximum grant of $1.5 million. Also, up to 35 per cent of total project costs may come from other public sector funding sources.

Examples of eligible items include new technologies, equipment, and skills training. For more information including criteria, eligibility, application forms and program contacts, please contact eodf@ontario. ca or 1-866-909-9951.

The following websites are excellent resources to identify financial assistance programs: • www.omafra.gov.on.ca • www.saveonenergy.ca • www.yveslandryfoundation.com • www.cme-smart.ca

A complete list can be found on www.oimp.ca

Rural Economic Development (RED) Program The RED program has up to $4.5 million funding per year, for three years, to help rural communities remove barriers to community development and promote economic growth to support sustainable rural economies and regions, while developing the capacity, tools and flexibility they need to become stronger, more prosperous communities. The RED program has the potential to positively impact our communities, our economy and the people who call Ontario home. For more information visit the RED Program Website or email red@ontario.ca.

Southwestern Ontario Development Fund (SODF) The SODF supports regional economic development by creating jobs, attracting private sector investment and promoting innovation, collaboration and cluster development in Southwestern Ontario. The fund is a discretionary, non-entitlement program with limited funding.

Under the business stream, the fund may provide up to 15 per cent of eligible project costs to a maximum grant of $1.5 million. For project investments of $10+ million that create 50+ jobs, funding may be available in the form of a secured repayable loan, to a maximum of $5 million in provincial support.

For more information including criteria, eligibility, application forms and program contacts, please contact swodf@ontario.ca or 1-800-265-4743.

www.ontariomeatandpoultry.ca

Call us and find out how you can start saving money AKR CONSULTING CANADA INC. 151 Courtneypark Drive West, Suite #100 Mississauga, ON L5W 1Y5 T: (905) 678-6368 | F: (905) 677-1700 info@akrconsulting.com www.akrconsulting.com BLOCKtalk - Winter 2013

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Season’s Greetings from the team at IFPT IFPT Co-op Students Looking for Work Placements Students enrolled in the Food Processing Technician program will participate in a co-op work term beginning in May and Conestoga is posting for positions right now. Students available to participate in the co-op work term will have completed two semesters of the program.

To hire a student you will need to develop a job posting and connect with our co-op consultant. The position will be posted and you will have the opportunity to interview candidates either on campus or at your facility before making your hiring decision. Tina Allishaw is the contact at Conestoga College for co-op postings for this program. For more details, contact Tina directly at tallishaw@conestogac.on.ca, or (519) 748-5220 ext. 2587.

850 Fountain Street South, Cambridge, ON N3H 0A8 Tel: (519) 748-5220 ext. 2499 | Fax: (519)748-3532 ifpt@conestogac.on.ca | www.ifpt.ca

Flexible Study Options for Conestoga's Food Safety Course The Food Safety - Level 1 course offered through the Craig Richardson Institute of Food Processing Technology (IFPT) at Conestoga College meets the food handler training requirements in Ontario Meat Regulation 31/05. The course is offered in-class or online as a standalone course. It is also part of Conestoga’s full-time food processing postsecondary programs and is the first level of the Process Operator Food Manufacturing apprenticeship program. This 90-hour course is designed to provide students with a thorough understanding of food safety hazards, Good Manufacturing Practices (GMP), food safety systems, food plant security, and the impact of food manufacturing on the environment.

Course content includes video materials and interactive exercises that focus on practical situations found in real life food processing facilities. Registration is open to current food industry employees and anyone with an interest in food safety and food processing. For more information, email ifpt@conestogac.on.ca.

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www.oimp.ca

Left to Right: Doug Alexander, Adrian Jaques, Angela Bell, Steve Peters, Premier Wynne, Rob Kee, and Norm Beal.

Ontario’s Food and Beverage Processing Industry Strategy

The New Engine of Ontario’s Economy October 28, 2013 the Alliance released the report, Ontario’s Food and Beverage Processing Industry Strategy – The New Engine of Ontario’s Economy (link to the report on the website main page is possible).

This report, which follows months of industry consultation and research, identifies four major recommendations necessary to supporting a dynamic and innovative business climate: 1. Establish a Food and Beverage Innovation Centre - connect capacity and infrastructure already available in the province and add new infrastructure where needed to provide processor businesses with market development and business resources.

2. Raise the Profile of Ontario Food and Drink – strengthen Ontario’s “brand” to further expand domestic markets and better leverage opportunities in emerging and developed export markets.

3. Develop Talent and a Future in Food - raise awareness of the processing sector as an attractive job destination and support the places and people necessary to develop talent.

4. Simplify and Modernize Regulations – better align industry and government for regulation development and reform.

The report makes a case that the food and beverage processing industry has the growth potential to become the province’s leading manufacturing sector. Today, the sector directly employs 125,000 people, generates $39 billion in revenue annually and produces high quality, safe food for Ontarians. By 2020 and with the right investment, the report forecasts www.ontariomeatandpoultry.ca

Premier Wynne addressing the audience at the AOFP Queen’s Park Reception October 28, 2013

an additional 60,000 plus jobs can be added to the economy and the sector will generate $70 billion.

The Alliance is calling for a government - industry partnership to refine implementation plans including costing, timelines and delivery structures for each of the four recommendations by February 2014.

OIMP will play a leading role in developing the plans.

850 Fountain Street South Cambridge, ON, N3H 0A8 Tel: (519) 650-3741 x223 Email: info@aofp.ca | www.aofp.ca

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- Marketing Matters -

Robert’s Boxed & Fresh Meats

By Heather Nahatchewitz, Marketing and Communications Director

It was a little like meeting the man behind the curtain, as I was led along a behind-the-scenes zigzag path to Robert Beausoleil’s office in the back of his retail store. Although I’ve visited the store several times, spoken on the phone with, and emailed Robert, I had not yet met or even seen the person behind the success of Robert’s Boxed & Fresh Meats. Then there he was, perhaps not Oz - the great and powerful, but definitely Robert - the great and passionate.

A few months prior to graduating from Conestoga College’s Business Administration – Marketing program, Robert took a job in sales at Schneider’s (completing his diploma requirements at night and subsequently graduating with a Marketing award). From there his passion for retail - meat in particular - led to the opening of Meats Galore (later renamed Robert’s Boxed Meats) where he has happily remained for the past 18 years, keeping energized through adapting to the needs of changing markets.

In the beginning, Robert’s was primarily a frozen boxed meats store, but within the last couple of years has really been moving into the fresh side of the meat business, and within the last eight months adding more focus on Ontario. It’s this approach that led Robert to become an OIMP member. Already stocking product from OIMP members like Abate Packers, Springer’s Meats, Metzger Meats, Norpac, Hayter’s Turkey, Leadbetter’s, D&D Poultry, Finest Sausage & Meat, and Walnut Hill Farm, membership aligned nicely with Robert’s own vision. Estimating about 90 per cent of the meat and poultry he sells is from Ontario; Robert continues to push the mark towards 100. And if it’s not Ontario, it has to be Canadian. “If you’re going to talk the talk, you better walk the walk,” Robert explains.

One of OIMP’s first Retail Associate Members, Robert’s makes use of the Homegrown Ontario and OIMP Proud Member branding both instore and in print advertising. “We’ve done radio ads and coupon books in past, but now our budget is spent on flyer covers. With a weekly delivery to 132,000 households in the Kitchener-Waterloo area, that and word of mouth keeps us very busy.”

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www.oimp.ca

Robert’s makes use of the Homegrown Ontario and OIMP Proud Member branding both instore and in print advertising.

- Marketing Matters -

“In-store we’re always sampling. I know the product is good, but people have to try it themselves,” says Robert, “And if I got a deal on it, I pass those savings along to my customers.” Robert’s customers could be called frugal, but they do know good quality and demand it. The store online reviews, Robert admits to ‘occasionally’ perusing, show that his customers get it, and appreciate his work. “It feels good to get compliments, but that doesn’t stop us from always trying to improve and make things better.”

“Much of our success is due to the phenomenal staff here – some of whom have been here 16-17 years. I surround myself with people who make me look good,” he laughs. Providing great service is important and going that step further is the norm at Robert’s. For example, “We cut whole muscle to order, we slice peameal and luncheon meat, we package the way they want it – all at no charge.”

Robert Beausoleil, Owner

In the end, it’s not about Robert’s; it’s about the people who walk through the door every day. “You can’t put whatever you want on the shelf. It’s the customer spending their hard-earned money. My job is to get the best price and quality and consistently deliver it to customers – that’s my passion. I’m happy when I can buy local and give my customers what they want,” concluded Robert (yes, definitely, the great and passionate).

Connect with us:

1601 River Road, East Kitchener, ON N2A 3Y4 Tel: (519) 894-3800 www.robertsboxedmeats.ca Heather Nahatchewitz is the Marketing and Communications Director at OIMP. For more information contact Heather at (519) 763-4558 ext.

225 or heather@oimp.ca

www.ontariomeatandpoultry.ca

BLOCKtalk - Winter 2013

29

Advertiser Index Abate Packers Ltd. www.abatepackers.com

pg. 6

Perflex Label Inc. pg. 23 www.perflexlabel.com

Agricultural Management Institute

pg. 15

Reiser Canada pg. 7 www.reiser.com

www.takeanewapproach.ca

AKR Consulting Inc. www.akrconsulting.com

pg. 25

Ascona Foods Group Canada

pg. 6

www.asconafoods.com

Rothsay pg. 11 www.rothsay.ca

Sani-Marc Group pg. 9 www.sanimarc.com VC999 Canada Ltd

Canada Compound Corporation www.canadacompound.com

pg. 11

Carlisle Technology pg. 32 www.carlisletechnology.com

Donnell Insurance Brokers Ltd. www.donnellins.com

WIBERG www.wiberg.com

pg. 9

pg. 15

Handtmann Canada pg. 31 www.handtmann.ca pg. 5

www.malabar.com

Do you have machinery, equipment, or parts that you no longer use and are taking up valuable space? Why not list them on OIMP’s online Classifieds?

Benefits: • Our website attracts a very specific target market that’s interested in the industry.

• The classifieds page is always in the top

MAG Integration pg. 26 www.magintegeration.com M&M Enterprise (Canada) Inc. www.mmenterprisescanada.com

www.vc999.com

Yes Group pg. 32 www.yesgroup.ca

Duropac pg. 32 www.duropac.com

Malabar Super Spice Ltd.

pg. 2 & 9

pg. 24

three pages viewed on www.oimp.ca.

• Business members can place an ad for free; Associate members at a nominal fee.

• Photos (one per ad) are included at no extra charge.

• Help Wanted ads are also welcome.

MMIS/Mondo Inc. pg. 32 www.mmis.ca

Further details can be found at www.oimp.ca or email the office at news@oimp.ca to

Pemberton & Associates Inc. www.pemcom.com

30

BLOCKtalk - Winter 2013

pg. 11

request a form.

www.oimp.ca

Mondo Inject or Tumble Combines main functionality for injection and tumbling.

•Outstanding binding for good waterbinding and sliceability •Colour Stabilization, for good colour development and stability •specific for different yields from 15% to 80% product available in pack sizes according to needs.

Nitricure

When making a brine, good agitation is necessary to dissolve ingredients.

If you add your own salt to the mix, then this product is for you! In our trade this product can also be known as “prague powder”.

stir it well!

For all types of sausages use 3 grams per kilo plus your own salt.

All Purpose Cure a complete unit with salt and cure perfect for sausage, Injecting, Bacon production and cover pickle

Did you know….. the colder the brine the better - for reduced microbiological growth and Better shelf life of product

Did you know…

the spice specialists

For sausage use 22 to 30 grams per kilo.

haccP certified 340 Industrial parkway south aurora, ontario, canada. l4g 3V7 tel.: (905) 841-1717 Fax: (905) 841-1733 1 877-873-6647 www.mmis.ca

YOUR PARTNER IN THE PROCESS...

The Yes Group carries a full line of major equipment including Brine Pumps, Batter/Breading Machines, Trimmers and Smokehouses.