Keeping Ontario’s Meat and Poultry Industry Informed
Fall 2020 • Vol. 26, Issue 3
M rakovic Meats
12 Rooted in Community ALSO INSIDE:
14 A Tribute to Vernon Erb
18 Ontario Veal Appeal
22 DPEC Solutions Inc.
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Index BlockTalk - Fall 2020
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Vol. 26, Issue 3
12
Mrakovic Meats - Rooted in Community
Ontario Veal Appeal
President’s Message .......................................................... 4 Welcome to the Association ............................................. 5 2020 Red Meat Outlook Update: Supply Chain Disruptions Offset Strong Demand.................................. 6 Digital Marketing & Website Development Grants up to $2,500.......................................................... 10 Mrakovic Meats – Rooted in Community....................... 12 A Tribute to Mr. Vernon Erb – Founder of the Erb Group of Companies 1935 - 2020 .................... 14 Ontario’s Finest Butcher Competitors ........................... 16 Pivoting Ontario Veal Marketing Strategies During a Pandemic......................................... 18 Mushroom Veal Marsala ................................................. 20 DPEC Food Solutions Inc. ................................................ 22 How GS1 Barcoding Enhances Food Manufacturing ........................................................ 24 Supporter Program 2020 ................................................ 28 Navigating Bill 156 & Animal Welfare Practices ........... 30 Re-examining Manufacturing Processes in a Time of Pandemic................................... 32 Business Leaders Ask, What’s Next? Begin by Listening ............................................................ 34 5 Ways To Create A Safe and Inclusive Workplace During the Pandemic ................................... 36 Advertiser Index ............................................................... 38
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A Tribute to Vernon Erb
BlockTalk - Fall 2020
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A
s we enter into the “new normal” we can’t help but think of how blessed we are to have such a competent health care system leading our country. Our numbers have remained relatively lower than most first world countries and for that we are grateful.
If you were fortunate enough to remain physically healthy during the peak of this pandemic, one can not deny the mental strain that this has had on all of us. Whether it was the temporary change of business models, reduction in revenues or the fear of a plant outbreak, it created many sleepless nights. MPO has many tools that can help facilitate some of the issues mentioned above and then some. Although it won’t solve all the issues in your plant, a little peace of mind can go a long way. We are here to help. Stay safe, Carol
MISSION We strengthen the meat and poultry industry in Ontario by connecting people, influencing change and empowering our members. MPO LIFETIME MEMBERS • Doris Valade (2019) • Laurie Nicol (2018) • Joe Abate (2017) • Brian Quinn (2016) • Graham Dalziel (2015) • Tony Facciolo (2011) • Pat Johnson (2005)
• Gerry Houtzager (2003) • Leo Rocheleau (2001) • Jim Vidoczy (2000) • Nancy Ackert (1997) • Dr. Ron Usborne (1996) • Ron Deeth (1995)
MPO LONG TIME MEMBERS Thank you to our long time members who have been helping move the industry forward for over 25 years.
Carol Goriup, President
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ts’s hard to believe that over 6 months has passed since the world experienced the fist pandemic since SARS. From my recollection of SARS, it was short lived, and it wasn’t long before we resumed everyday life. Today there is a lot more uncertainty with COVID. There is no clear end in sight, and we know that there will be many more “new realities” that have yet to be revealed. This brings a lot of fragility to the sector.
During this time, we need to be assessing our business lines to better understand what we do and why we do it. At the end of 2019, we were talking to the Federal and Provincial governments about strategies to grow the sector. We knew there were fragile aspects of our sector that needed to be addressed. There were challenges the collection of hides posed on abattoirs with the closing of Barret Hides. Capacity pressures were felt by Beef farmers when one of our largest abattoirs closed their doors. COVID has certainly highlighted the urgency with which we need to address these issues. MPO has responded by developing a plan to work with the government to fill the gaps that exist today and to grow the meat and poultry sector by $500 million in the next 5-10 years. The plan includes programming to provide day to day supports; grants to invest in growth, innovation and automation; and developing a Meat-Tech Innovation and Education Centre. The new Meat-Tech Centre will train the next generation of entrepreneurs, attract and train workers for our sector, and find and develop technologies to help meat and poultry processors be amongst the most efficient in the world. Learn more about this and other initiatives MPO is working on at our upcoming virtual AGM in October as we recap 2019 and lay the foundation for 2021 and beyond. Franco Naccarato, Executive Director 4
VISION A sustainable, respectful and diverse food system that celebrates the nutritional and economic value of meat and poultry.
BlockTalk - Fall 2020
• Ontario Pork, Guelph (1980) • Gord’s Abattoir, Leamington (1982) • L’Orignal Packing, L’Orignal (1986) • MMIS/MONDO, Aurora (1986) • Nitta Casings, Markham (1986) • Walnut Hill Farms, Gads Hill (1986) • VG Meats, Simcoe (1987) • Rothsay, Dundas (1988) • Stemmler Meat & Cheese, Heidelberg (1988) • Chicken Farmers of Ontario, Burlington (1989) • Jetnet Norstar, Toronto (1989) • Schinkels’ Gourmet Meats, Chatham (1989) • Springer’s Meats, Hamilton (1989)
• Barron Poultry, Amherstburg (1991) • Brenner Packers, Windsor (1991) • Norwich Packers, Norwich (1991) • Weston Abattoir, Maidstone (1991) • Handtmann Canada, Waterloo (1992) • Hay’s Custom Cutting, Campbellford (1992) • Hoffman Meats & European Deli, Stayner (1992) • Newmarket Meat Packers, Newmarket (1992) • WIBERG Corporation, Oakville (1992) • Schinkel’s Legacy, Chatam (1993) • Windcrest Meat Packers, Port Perry (1994) • Malabar Super Spice, Burlington (1994)
MEAT INDUSTRY ACHIEVEMENT (MIA) AWARD RECIPIENTS • Hayter’s Farm, Dashwood (2016) • Schinkel’s Legacy, Chatham (2014) • Conestoga Meat Packers, Breslau (2013) • In Memory of Dave Tiller (2012) • Halenda’s Fine Foods, Oshawa (2011)
• Springer’s Meats, Hamilton (2010) • VG Meats, Simcoe (2009) • Stemmler’s Meat & Cheese, Heidelberg (2008) • Leo Rocheleau, Maidstone (2007)
ASSOCIATE MEMBER RECOGNITION AWARD (AMRA) RECIPIENTS Reiser Canada, Burlington (2019) VC999, Saint-Germain-deGrantham (2018)
Handtmann Canada, Waterloo (2017) Malabar Super Spice, Burlington (2016)
www.meatpoultryon.ca
MPO
Welcome to the Association
ADMINISTRATION EXECUTIVE DIRECTOR Franco Naccarato franco@MeatPoultryON.ca
Building an informed and engaged membership representing a diverse Ontario meat and poultry industry. Superior Foods Luis Alves 807-346-8388 luis@superiorfoods.ca 1090 Lithium Dr. Thunder Bay, ON P7B 6G3
Big Green Egg John McAdams 613-931-1088 john@biggreenegg.ca 19192 Hay Rd, Unit L Summerstown, ON K0C 2E0
On Fresh Yuzhu Hao 647-708-5880 haoyuzhu5460@hotmail.com 2222 South Sheridan Way Mississauga, ON L5J 2M4
&
BOARD LISTING
PRESIDENT | Carol Goriup Florence Meats, Oakville PAST PRESIDENT Cory Van Groningen VG Meats, Simcoe
TECHNICAL DIRECTOR Daphne Nuys-Hall technical@MeatPoultryON.ca EVENTS, MARKETING & COMMUNICATIONS MANAGER April Jackman april@MeatPoultryON.ca INDUSTRY DEVELOPMENT SPECIALIST Derek Boudreau d.boudreau@MeatPoultryON.ca MEMBERSHIP COORDINATOR Melissa McDougall member@MeatPoultryON.ca
VICE PRESIDENT Christine Hobson Halenda’s Fine Foods, Oshawa SECRETARY/TREASURER Kevin Schinkel Schinkel’s Legacy, Chatham DIRECTOR | Peter Baarda J&G Quality Meats, Burlington DIRECTOR | Graham Dalziel Handtmann Canada, Waterloo DIRECTOR | Adam Hayward Nesbitt’s Meat Market, Lindsay DIRECTOR | Mike Hutson SYSPRO Canada, Mississauga DIRECTOR | Gerhard Metzger Metzger Meats, Hensall DIRECTOR | Kevin Stemmler Stemmler Meats & Cheese, Heidelberg
BLOCKtalk is the official publication of the MPO, distributed to over 200 MPO 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. ADVERTISING DEADLINES 2020 Spring February 7 Summer May 8 Fall August 7 Winter November 6
Spice & Seasoning Blends Rubs & Decor Seasonings Brine Injection Units Curing Salt
The information published in BLOCKtalk is compiled from a variety of sources, which we believe to be reliable; however, MPO does not guarantee, and assumes no responsibility for the correctness of the information.
Sausage Seasonings Sausage Binder Units Functional Food Ingredients Custom Blending
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2020 Red Meat Outlook Update: Supply Chain Disruptions Offset Strong Demand Farm Credit Canada (FCC)
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n our February 2020 Red Meat Outlook, we identified five factors likely to impact profitability: 1. African Swine Fever’s disruption of livestock and meat markets
2. Trade tensions’ influence on agri-food markets 3. Robust global and domestic red meat demand 4. U.S. growth in beef and pork production 5. The global economic impact of coronavirus How we did for the first half of the year The first two months of 2020 were very positive for both the pork and beef sectors. Strong consumer demand in both the domestic and global markets and the reduced global supply of red meats due to ASF supported hog and cattle prices. While coronavirus was on our radar as a major threat, we didn’t anticipate how big of a global disruptor it would be, negatively impacting both supply and demand for red meat. COVID-19 caused a global recession. In North America, processing plant disruptions led to a backlog of animals and concerns about pork and beef availability at grocery stores. And confinement and the foodservice shutdown significantly weakened meat demand. The large supply and demand shifts introduced a massive swing in producer prices for cattle and hogs. As a result, the average livestock prices for the first six months are generally lower than our January forecasts (Table 1). One exception was 550 lb. steers in Ontario, as disruptions were minimal in the Ontario market. Downward price pressures led to negative margins for results for hog producers and cattle feeders. Table 1: COVID-19 pandemic results in downward pressures on livestock prices
Our revised forecasts show that prices will be down across most commodities compared to the five-year average and our initial forecast. It shows: • Cattle fare better than hogs in our forecast. • Alberta fed cattle will be 12% lower than the five-year average, and feeder steers will be down 9%. • Market hogs are projected to be 13-15% below the five-year average, with isowean pricing down 26%. • Cattle and hog producers will continue to deal with soft prices for 2020. Trends to watch for the rest of 2020 Hogs and cattle backlog Processing facilities have largely resumed their full operations, but with higher costs due to social distancing and other health protocols within plants. But there are still backlogs of hogs and cattle to process. The Canadian hog industry appears to be ontrack to process or export the backlog of hogs in 2020. Conversely, the massive backlog of Canadian cattle makes it very unlikely for the industry to successfully work through the entire backlog by domestic processing or export in 2020. U.S. production The expected increase in red meat production out of the U.S. appears to have vanished. U.S. beef production was expected to increase by 1.2% in 2020 but is now expected to drop 1.8% according to the June WASDE report. This change is a substantial turnaround from the 5% decline projected from May due to a faster recovery in processing capacity. U.S. pork production was expected to increase by 4.5% at the start of the year, and now production is expected to increase only 0.5%. The record-high U.S. hog June inventory is quite bearish for prices as profitability challenges in the first half of the year didn’t lead to a strong negative supply response from U.S. producers. Re-opening of economies North American economies are re-opening at various paces and will increase pork and beef demand. However, proceed with caution. The U.S. is currently seeing a resurgence of COVID-19 cases across many populous states - and the effects of a possible second wave are unknown.
Sources: Statistics Canada, USDA, CanFax, CME Futures and FCC calculations
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Continued from page 6 –2020
RED MEAT OUTLOOK UPDATE: SUPPLY CHAIN DISRUPTIONS OFFSET STRONG DEMAND
We don’t expect restaurant demand to return to pre-COVID levels for an extended period. Yet the demand for red meat appears strong despite the retail inflation (YoY increases of 13.7% and 6.0% for beef and pork, respectively). Red meat inflation should ease, but COVID-19-related costs at the processing and retail levels are expected to keep inflation above average. African Swine Fever (ASF) ASF is now present in 50 countries worldwide and supports prices as Canada produces more than twice as much pork than we consume domestically. Many countries limit imports from suppliers with ASF and China is a major export opportunity for Canadian pork. Exports throughout the first five months of the year were 56% higher than for the same period last year. FCC Ag Economics forecasts that the cow-calf sector would be near or slightly above break-even for 2020. Losses are projected for feedlot operations throughout 2020. Profitability for hog farrow-to-finish operations is expected to be somewhat below break-even for the remainder of 2020, before regaining consistent profitability in 2021.
FCC Agribusiness and Agri-Food 100 - 120 Research Lane Guelph, ON N1G 0B5 (519) 824-6360 onguelph@fcc-fac.ca fcc-fac.ca @FCCagriculture @fccagriculture
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BlockTalk - Fall 2020
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Get it right. Go Klever!
Travaglini Klever Equipped is the North American distributor of Fessmann and Travaglini food processing solutions. We specialize in heat-treatment and air-circulation equipment with the following functions: smokehouses, cooking, fermenting, chilling, drying, clean rooms, pollution control by electrostatic filters, as well as air treatment by germicidal UV lamps in a variety of applications. We offer a wide range of service, support, and expert advice to improve your product and process.
BlockTalk - Fall 2020 9 905-532-0330 | www.goklever.com | info@goklever.com
Digital Marketing & Website Development Grants up to $2,500 Bonny Koabel CPA, CGA, AKR Consulting
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ince the onset of COVID-19 many food retailers and eateries have began now implementing strategies to service their customers while at the same time maintaining the safety and well-being of their staff. As a result these businesses have redesigned or are looking to redesign their website to include on line ordering curbside pickup options for their customers. If your business in the process of redesigning your website or implementing a Digital Marketing strategy one funding program that is currently opened that will assist businesses with these costs is Digital Main Street part of the Digital Transformation Grant Funding program. The Digital Main Street provides funding for training, advisory support, and grants up to $2,500 to Small Businesses that are implementing Digital Marketing strategies.
What is the objective of the Digital Transformation Grant? The Digital Transformation Grant is available in Ontario and provides Small Businesses with: • the digital literacy skills they need to execute their digital transformation by completing an online training course that provides the basics of how digital technology will transform their business for success.
•G rant of $2,500 to assist with the execution of their Digital Transformation plan.
How does a Business Qualify for a Digital Transformation Grant?
In order to qualify for funding the Small Business must meet the following criteria: • The Small Business must be located in or close to a downtown main street or a Business Improvement Area. • The Small Business must employ 1-10 employees (or fewer than 25 employees if they are a café, restaurant, or bar). These employees must be on payroll and tax deductions must be made. • The Small Business must be paying commercial property tax (commercially assessed), either directly or through commercial rent. • The Small Business must be a registered business in Ontario and/or is incorporated. • The Small Business is open for business/operating at the time of application and not a start up. The business will be ineligible for funding if any of the following criteria apply: • The Small Business is purely on-line. • The Small business if not renting office space on a temporary basis (month-to-month). The Small Business must be owned by: • An Ontario resident operating a business in Ontario. • A person or group of people 18 years age or older at the time of application. • A Canadian citizen or permanent resident. In order to get started with funding go to: https://digitalmainstreet.ca/marketing-new-economy/# Once on the website you will need to complete the following: • The Digital Main Street Assessment • The Digital Main Street eligibility quiz • The online training • Developing a Digital Transformation Plan
Call us and find out how you can start saving money AKR CONSULTING CANADA INC. 151 Courtneypark Drive West, Suite #100 Mississauga, ON L5W 0A5 T: (905) 678-6368 | F: (905) 677-1700 info@akrconsulting.com www.akrconsulting.com
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Under the Digital Main Street Grant the following costs are eligible: • Digital Marketing costs including: -H iring a Consultant, Agency or person to execute Digital Marketing initiatives • Website costs including: -R edesign or improvement of existing website -D evelopment of a new website • Software purchases including: -G raphic design software -P roductivity Software (LastPass, Hootsuite, Dropbox, etc.) -S ocial Media Software (Hootsuite, Buffer, etc.) -S ecurity Software www.meatpoultryon.ca
- Purchases of other website related software may qualify for funding. Businesses will need to be approved by Digital Main Street prior to software purchase. • Digital Training costs: -O ngoing Digital Training courses (in-person & online) •H ardware costs: - Must be hardware deemed necessary for Digital Marketing expenses Under the Digital Main Street Grant the following costs are ineligible for funding: • The Purchase of Microsoft Office • Website Hosting • Domain Name Renewal • Software Subscription Renewals • Microsoft Software Subscription Renewals • Signage and printing • Logo redesign and rebranding • Business Owner’s salary or current employee salary for executing the project • Costs related to land, building or vehicle purchase • Costs of intangible assets such a goodwill, whether capitalized or expensed • Depreciation or amortization expenses • Interest on invested capital, bonds, or debentures • Refinancing of an existing debt • Losses on investments, bad debts, and any other debts • Payments of Fines or penalties • Costs related to litigation • Hospitality and entertainment costs • Franchise fees and/or franchise license costs
• Lobbyist fees • New capital expenditures
Additional Digital Transformation Funding Available:
If your Small Business has previously received funding through the Digital Transformation Funds you may apply for funding a second time as long as all of the reporting and project receipts have been submitted for the previous funding received.
Case Studies from Digital Main Street
Digital Transformation Funding has been available for a few years now. If your company it new to Digital Marketing or if your company would like to learn more the Digital Transformation Fund has compiled a list of tools, how-to guides and tutorials available to assist Small Businesses with embracing digital technology. To learn more on how build your online presence, using social media effectively, paid advertising, and much more go to: https://digitalmainstreet.ca/case-studies/ Bonny Koabel CPA, CGA is President of AKR Consulting Canada, a Mississauga, ON firm specializing in Government Grants, Rebates, Refunds, Subsidies and Tax Credits.
AKR Consulting Canada Inc. 151 Courtneypark Drive West, Suite 100 Mississauga ON L5W 0A5 (905) 678-6368 info@akrconsulting.com akrconsulting.com
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BlockTalk - Fall 2020
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BUSINESS MEMBER PROFILE
Mrakovic Meats – Rooted in Community April Jackman, Events, Marketing & Communications Manager, MPO
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arlier in August I had the pleasure of visiting Mrakovic Meat & Deli’s new, state-of-the-art processing facility in Toronto. During my visit, I was able to sit down with the Mrakovic family to discuss their business journey over the years—over a mouthwatering spread of smoked meat, I might add. The Mrakovic family immigrated to Canada from Bosnia 26 years ago, landing in Etobicoke, a city they have called home ever since. In the early days of the business, they began by smoking beef in their apartment using a recipe that has been in the family for several generations. Through word of mouth in the community, demand for their product grew and it wasn’t long before they outgrew their space. In 2003, they officially opened Mrakovic Meat & Deli in Etobicoke. The deli started with just 4 employees and included a butcher shop, bakery and a grocery store with customary Balkan products. Over the years that followed, their reputation
in the community continued to spark growth and they further developed and expanded their product line to include sausages, burgers and their award winning Chevapi. Today, Mrakovic employs a full team of 30 butchers and production workers in Toronto, and their original storefront has expanded to include a grill and outdoor patio.
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CHEC YOUR TRUSTED SOURCE
But what makes Mrakovic most unique is their dedication to quality, sourcing only from the best local suppliers. Additionally, all Mrakovic meat products are Halal certified. “We won’t sell food that we won’t eat,” said Amir Mrakovic, Owner of Mrakovic Meats. “Using only the best quality ingredients & fresh, never frozen meat allows the product to speak for itself.” This aligns
Adis and Amir Mrakovic showing us their new state of the art processing facility in Toronto.
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www.meatpoultryon.ca
with their business philosophy that everyone is welcome – bringing people from all walks of life together through food, making their products a staple of the community. Mrakovic products can be found in several retail locations across Ontario, Quebec and into the USA. Moreover, due to demand, they are now in the final stages of seeking federal certification to further expand the business. Though Mrakovic is a newer member to MPO, they see great value in their membership so far. Since becoming a member in 2018 they have attended several industry events where they have forged relationships with new suppliers and have earned recognition with consumers through MPO awards. “Having someone by our side during challenges has been invaluable,” Amir commented. “Your team is always just a phone call away and is available to assist with any questions we may have regarding regulatory standards.” When asked about the future of the company under the current circumstances, I’m told the COVID-19 pandemic hasn’t slowed things down at all. In fact, it has highlighted a new and unique opportunity for any processor who is producing specialty products. Mrakovic Meats, like many MPO members, is seeing increased demand for local, specialty products as people are now more open to trying new things and shopping closer to home. 44 Wellesworth Drive Etobicoke, ON M9C 4R1 (416) 695-7396 https://www.mrakovic.com/ @MrakovicM @MrakovicMeat @MrakovicMeat
Mrakovic’s Award Winning Chevapi BlockTalk - Fall 2020
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A Tribute to Mr. Vernon Erb – Founder of the Erb Group of Companies 1935 - 2020
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ernon David Erb, was born on a farm on the Third line of Wellesley Township on the 24th of October 1935. Growing up Vernon and his brother and sisters walked to school each day to the one room schoolhouse where Mrs. Hay gave him his only formal education. He did not enjoy his time in the classroom and spent a lot of his time staring out the window looking at the dump trucks driving by from the local gravel pit. Despite Vernon’s distaste for school, he completed his grade 8 education in 7 years so he could join his father on the farm. The family farm was primarily dairy including a prized apple orchard. Vernon would see the trucks coming to pick up milk and yearn to see the world behind the wheel of a truck. At 18 Vernon’s father let him leave the farm to “get the trucking thing out of his system”. Vernon’s first job outside of the farm was for Don M Sindall of New Hamburg where he trucked to New York City, Pennsylvania and Florida as well as locally in Ontario. Vernon met his wife Viola in 1957 and shortly thereafter were married and the first of three children were on the way. It was time to stay closer to home and raise a family so Vernon bought his first truck in 1959. Some early disappointments and breakdowns required
prodding from Viola to keep the faith and dream of trucking alive in the early days. Ontario trucking was highly regulated back then and Vernon sought out Ontario PCV Authority until he finally secured a significant license in 1971. That was the turning point of trucking refrigerated foods, which is still the mainstay of Erb Transport today that employs over 1500 people. Vernon’s management style was one of honesty and loyalty to suppliers, customers and employees. After 61 years in business, many of the same supplier and customer relationships are still intact. Vernon generated a loyalty from the people that helped build the business that is something to be proud of. The success of the company over the years was shared with many charities and food banks across the province. Over the years, in addition to founder and President of the Erb Group of Companies, Vernon served on the boards of the Ontario Trucking Association, Transport for Christ and the Greater European Missions. After 43 years getting “the trucking out of his
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www.meatpoultryon.ca
“I feel truly blessed for having been able to live out my passion for trucking and for turning my childhood dream of owning a trucking company into reality.” Vernon Erb, Founder of the Erb Group of Companies system” Vernon semi-retired and went back to his farming roots with the purchase of a farm. Farming and driving truck were Vernon’s retirement with the exception of an annual trip to their winter home in Sarasota Florida. Many lives were touched by Vernon who always had the time to listen and nurture friends, family and coworkers. Vernon served as a father figure for many with his big heart and understanding. Those who knew Vernon would describe him as being a kind, honest and humble man. Vernon’s legacy will continue to live on in the countless lives he has impacted, he will be remembered for years to come.
ARE YOU ONTARIO'S FINEST BUTCHER? FRIDAY, AUGUST 28TH, 2020 MONDAY, SEPTEMBER 14TH, 2020
E. coli
YOUR CARCASS WASH EXPERTS ARE NOW HALAL, KOSHER AND ORGANIC APPROVED! CONTACT FSA TODAY!
MONDAY, SEPTEMBER 21ST, 2020 8-1020 Hargrieve Rd, London, ON, N6E 1P5 519-601-4444 • www.thefsa.ca BlockTalk - Fall 2020
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Meet the 2020 Competitors MPO is proud to present the 2020 Ontario’s Finest Butcher competitors. Each of these 12 butchers will begin by showcasing their technical knowledge and knife skills in an Elimination Round on September 14, with the top three proceeding to the Final Round on September 21st, where they will show-off their charming and creative selves, thinking quick on their feet, and adding value to a surprise undisclosed protein. The winner will walk away with excellent bragging rights and a classic chef jacket and an amazing prize package valued at over $1500. Watch the finale live on September 21 by following Meat & Poultry Ontario on Instagram @ontariomeatpoultry #ontariosfinestbutcher!
PROUD PARTNERS
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Christopher McNutt Halenda’s Meats
Paul Kennedy Nesbitt’s Meat Market
Steve Toms Fortino’s Supermarkets
James Gardner J & G Quality Meats
William Thorne-Morris Shanagan’s Meat Locker
Andrew Salter Jarrett Shanagan’s Meat Locker
Krystal Barr Metro
Carlo Zita Metro
Frank DiGenova Butcher By Nature
Dave Vandervelde VG Meats
Chezray Michaud Di Liso’s Fine Meats
Graham Clendenning Halenda’s Meats
For more information about this year’s competition visit https://www.meatpoultryon.ca/finestbutcher/ BlockTalk - Fall 2020
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Pivoting Ontario Veal Marketing Strategies During a Pandemic By Jennifer Haley, Executive Director, Veal Farmers of Ontario
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here is no doubt that Covid-19 forced everyone to change their plans and programs quickly and adapt to the new realities of the marketplace. When the world shut down in mid-March, Veal Farmers of Ontario (VFO) was very concerned about what the impact this market disruption would have on veal processing and consumer consumption and in turn our supply chain. A very special thank you to all the veal processors and their employees who responded to the needs of consumers by keeping your plants operating at full capacity. VFO’s popular marketing program- the Search for Ontario’s Best Veal Sandwich with our celebrity judge John Catucciwas postponed due to Covid-19 restrictions. It was a difficult decision to make given the momentum that this campaign has created, but the right one to make given the circumstances. To help support our sandwich partners, VFO quickly reached out to the restaurants to help them promote on social media their take-out and curbside pickup veal sandwiches. With the shut-down of the foodservice, hospitality, and tourism sectors, VFO quickly worked on a targeted and ‘pivoted’ consumer marketing strategy aimed at getting consumers to purchase veal at retail- whether that was the local butcher or the grocery store- and cook more veal at home and work to ensure veal demand could be sustained. VFO immediately activated its consumer e-newsletter Vealing Delicious, moving from a monthly to a weekly format to bring awareness for veal recipes. Thankfully, in January several new veal recipes and photos had been created for use on our website, newsletter, social media channels and promotions. This gave us lots of new content to feature at a very critical time with consumers. A tweak to our consumer logo gave a subtle new look to our consumer brand. Some of the targeted Ontario Veal marketing strategies over the past few months have included: #VealAtHome Contest VFO launched this social media contest and awareness campaign in mid-April with the goal of creating engagement with our online followers as well as
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providing an incentive to cook with veal at home. We wanted to create an opportunity for consumers to win prizes by showing us how they are cooking with veal at home and to be proud of their veal recipe creations. The contest features monthly prizes for each of our social media channels (Instagram, Twitter, Facebook as well as email entries) and a Grand Prize draw in September from all eligible entries. The campaign has certainly generated a lot of engagement and ‘buzz’ with consumers and their followers as well. The contest has also driven an increase in our website traffic and our #VealAtHome contest page. Getting Veal on the BBQ with Ted Reader The BBQ season is traditionally veal’s lowest sales period of the year with consumers focusing on other proteins. VFO partnered with the ‘godfather of the grill’ Ted Reader to create a summer grilling campaign and leverage the BBQ enthusiasts who follow Ted on his social media channels. Ted generates a lot of engagement across Twitter, Facebook and Instagram with his dedicated carnivore followers who love grilling meat! The campaign featured a weekly Ontario Veal BBQ recipe, featuring various cuts of veal, created by Ted Reader and featured on his popular social media accounts and in VFO’s exciting Vealing Delicious e-newsletter that goes out to over 3,000 subscribers. The recipes have also been cross-posted to www.tedreader.com and www.ontariovealappeal.ca.
www.meatpoultryon.ca
As a bonus, Ted has also promoted Ontario Veal on the BBQ during many of his media interviews including on camera with Breakfast Television, Global News and on the radio! Ted’s enthusiastic personality, combined with his mouthwatering veal recipes, has generated a lot of interest with both Ted’s and VFO’s followers. Food & Drink Advertising Campaign With the cancellation of the Ontario’s Best Veal Sandwich contest, we were able to reallocate budget to a Food & Drink magazine advertising campaign. In ‘normal’ times, we certainly could not have done both activities with our limited budget, but this was an opportunity to connect with the veal consumer through this popular publicationthat has over 2 million readers per issue- in a very targeted approach. The first advertisement in the Summer edition focused on grilling veal recipes. The Fall edition’s theme is comfort foods and the Holiday edition will be focused on entertaining.
affiliation with Food Network Canada, VFO launched a new contest to encourage visits to our website as well as create new sign-ups for our e-newsletter. The contest offered some great prizes including Ontario Veal Appeal BBQ tools and kitchen gear, a new BBQ, fresh veal delivered to your home, as well as autographed copies of John Catucci’s You Gotta Eat Here cookbook!
Sizzling Summer B BQ CARIBBEAN VEAL KABOBS Add a new kick to your kabobs with this easy and flavourful marinade perfect for cubed or stewing veal Ingredients • 1/2 cup (125 mL) pineapple juice concentrate • 2 tbsp (30 mL) each soy sauce and brown sugar • 1 tsp (5 mL) cumin • Pinch cayenne • 1 lb (454 g) veal stewing cubes or 1” (2.5 cm) thick loin or round steaks, cut into cubes • Assorted vegetable or fruit chunks (i.e. peppers, zucchini, pineapple) Instructions Combine ingredients for your marinade. Pour over veal cubes; stir to coat. Let stand at room temperature for at least 15 minutes or up to 2 hours in the refrigerator for increased flavour. Soak wooden skewers in water 10 minutes to prevent burning. Thread marinated veal onto skewers, alternating with vegetable or fruit chunks. Broil or grill on barbecue at medium heat for 8 to 10 minutes turning once and brushing with extra marinade for first 5 minutes. Discard leftover marinade. Makes 4 servings
Recipes with Ontario Veal
Chef Ted Reader (aka the Godfather of the Grill) offers three tips for grilling the perfect veal steak or chop. First, remove it from the refrigerator 30 minutes prior to grilling to allow the meat to warm up before hitting the grill. Second, sear the veal over high heat for approximately 3 to 5 minutes per side and be careful not to overcook it. Veal is best served rare to medium at most. Finally, allow the veal to rest for 5 to 10 minutes, this will help keep the precious juices inside resulting in a more tender, juicy steak. .
HERBED-GARLIC CHEESE STUFFED VEAL CHOPS
This easy and elegant dish needs only 10 minutes of prep time and 10 minutes on the grill. Serve with a garden salad and a simple pasta dish made by tossing cooked bow-tie pasta with olive oil and fresh herbs. Ingredients • 2 veal rib or loin chops, cut 1-inch (2.5 cm) thick • 1 tsp (5 mL) lemon pepper, divided • 2 tbsp (30 mL) herb-garlic flavoured soft cream cheese • Garnish: Fresh thyme, lemon rind and sage (optional) Makes 2 servings
Instructions Trim fat from meat. Using a sharp knife, cut a horizontal pocket through the centre of each chop. In a small bowl, combine 1/2 tsp (2 mL) lemon pepper with the cream cheese and mix well. Spoon filling into each pocket in the veal. Close pockets with small skewers or wooden picks. Sprinkle both sides of chop with remaining lemon pepper. Meanwhile, preheat grill (medium high heat) or broiler. Place chops on grill, or in ovenproof skillet if broiling, so that surface of veal is 3 to 4 inches (8 to 10 cm) from heat. Grill or broil 5 to 6 minutes per side for medium doneness.
MEDITERRANEAN VEAL BURGERS
Find the recipe at ontariovealappeal.ca
More recipes at
ontariovealappeal.ca
Working with the esteemed FoodNetwork.ca team, VFO also curated a selection of veal recipes that were endorsed and created by popular Food Network chefs and hosts, and available online. The four-week campaign was launched on June 22nd and included geo-targeted display advertisements on www.FoodNetwork.ca, box advertisements in the Food Network’s e-newsletter, and inclusion in Food Network Canada social media boosted posts. As we move into the Fall, we continue to build and adapt our consumer marketing programs so that we can remain flexible to respond to the changes in the marketplace. VFO is investigating opportunities to promote veal at retail with point of sale materials and partnering with keen veal retailers. If you are interested in learning more please reach out to us at 519-824-2942 or email me at jhaley@ livestockalliance.ca
FoodNetwork.ca Campaign Another segment VFO wanted to target was the consumer who enjoys ordering popular veal dishes at their favourite restaurant. Our goal was to create interest in cooking veal at home like a chef- to demystify cooking with veal now that we all had more time to prepare and cook at home. Leveraging our partnership with John Catucci and his
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Mushroom Veal Marsala This classic Italian-style veal is tender and tasty, made with a generous serving of mushrooms and Marsala wine. Preparation Time: 20 minutes Cooking Time: 20 minutes Serves: 6 Ingredients • 1-1/2 lbs (750 g) Ontario Veal Scaloppini • Salt and pepper • 1/4 cup (50 mL) all-purpose flour • 1/4 cup (50 mL) olive oil • 2 tbsp (25 mL) butter • 2-1/2 cups (625 mL) sliced Ontario Crimini Mushrooms (about 8 oz/250 g) • 1-1/2 cups (375 mL) sliced Ontario Shiitake Mushrooms, caps only (about 6 oz/175 g) • 1 large clove Ontario Garlic, chopped • 1-1/2 tsp (7 mL) fresh Ontario Thyme Leaves (or 1/2 tsp/2 mL dried) • 2/3 cup (150 mL) sweet Marsala wine • 1 cup (250 mL) chicken broth • 2 tbsp (25 mL) finely chopped fresh Ontario • Parsley Instructions Season veal with salt and pepper. Coat with flour; shaking off excess. Set aside. In large skillet, heat 2 tbsp (25 mL) of the oil and 1 tbsp (15 mL) of the butter over medium heat. Add mushrooms, garlic and thyme. Cook for 3 minutes, stirring, until soft. Remove mushrooms to plate. Add remaining oil and butter to skillet. Add veal, in batches, cook for about 1-1/2 minutes per side or until done. Transfer to plate. Add wine to skillet and cook for 1 minute, scraping up any bits from the bottom. Stir in broth; cook for 3 minutes until sauce thickens. Return veal and any accumulated juices to skillet, coat with sauce on both sides. Add reserved mushrooms; cover and heat through. Sprinkle with parsley. Nutritional information • PROTEIN: 26 grams • FAT: 14 grams • CARBOHYDRATE: 14 grams • CALORIES: 315 • FIBRE: 1 gram • SODIUM: 230 mg
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www.meatpoultryon.ca
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ASSOCIATE MEMBER PROFILE
DPEC Food Solutions Inc. April Jackman, Events, Marketing & Communications Manager, MPO
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t was a pleasure to speak with Daniel Almeida, the owner and founder of DPEC Food Solutions Inc. Many of our MPO members will recognize Daniel and his team as they have been a prominent supplier of packaging and processing equipment to the industry since 2012. Daniel began his career in the food processing industry working in sales in his home country of Portugal. Then, 14 years ago he uprooted his life and brought his experience to Canada, ultimately deciding to call Mississauga his new home. Daniel decided to establish himself in the Canadian food processing industry with what he knew best, sales. And once he’d earned a few years under his belt, Daniel decided to start his own company specializing in sales and service for food processing equipment.
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DPEC started from humble beginnings, with only Daniel and his brother working out of Daniel’s garage. Now after 8 years and a little bit of elbow grease, DPEC is experiencing tremendous growth, with a team of 6 sales and service technicians soon to be operating out of a new 12,000 square foot facility next month. While the majority of DPEC’s customers are located in Ontario and Quebec, they serve customers all across Canada, 90% of which are specific to the meat sector. Quality is key to DPEC’s success. In fact, Daniel has built their entire reputation on delivering the highest quality equipment and service possible, and for developing strong relationships with customers. With a drive to improve, Daniel spends a great deal of time sourcing high quality, reliable European-made equipment for his customers,
www.meatpoultryon.ca
and his team is continuously developing and improving their skill set on the service side.
communications and at events. “The Canadian market can be tough, and the team at MPO helps to bridge that gap and bring the industry together,” said Daniel. “You guys are fantastic.”
According to Daniel, things haven’t slowed down during the pandemic. His customers have been thriving! And though there have been a few new challenges arise along the way, he sees a bright future for the meat sector and is excited for what 2021 has to offer. Over the next few months, DPEC will be rolling out packaging solutions to customers, and in 2021 they will be bringing in a new line of reliable European-made equipment to the Canadian market. As one of our newest members at MPO, Daniel has already experienced great value in his membership and is gaining new customers every year through his exposure in MPO
About DPEC Food Solutions Inc.: DPEC Food Solutions Inc. specializes in the sale and service of food processing equipment. They are a team of experienced and capable professionals. Founded by Daniel Almeida, DPEC Food Solutions Inc. has built a strong reputation for obtaining positive results regarding service, customer loyalty and satisfaction. www.dpecfoodsolutions.ca (905) 565-1500 https://www.facebook.com/dpecfoodsolutions.ca
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How GS1 Barcoding Enhances Food Manufacturing Andy Cumpton, Carlilse Technology
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s food processors look to expand their market opportunities, they will face more demands on how their products are labeled. Topics like GS1 Barcoding can be confusing to an owner-operator whose main concern is the daily operation of their business. So let’s dig into the topic of GS1 Barcoding and remove some of the confusion! What is a GS1 Barcode? GS1 is a non-profit organization that introduced the world to barcoding in 1974. Their global standard of barcoding spans multiple industries, from food processing to the medical industry. GS1 established a global language for trade, and has over 2 million subscribers worldwide.
digit. The two numbers identify the producer and the product. The Company Prefix is the unique number that identifies the producer. The Item Reference Number (IRN) is the number that identifies the product. The GTIN allows a product to be scanned and identified anywhere in the world. UPC-A Barcodes In the food industry, the type of barcode used on a product will vary depending on what type of product is being labeled. For consumer goods (i.e. tray packs of chicken), the GS1 Barcode will probably be a UPC-A Barcode. The simple UPC-A Barcode identifies the Company Prefix and the Item Reference Number.
The GS1 Barcode can take multiple forms depending on the industry, product container, and information required. At the heart of every GS1 Barcode is a GTIN (Global Trade Item Number). The GTIN is comprised of two numbers and a check
Continued on page 26
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Continued from page 24 – H OW
GS1 BARCODING ENHANCES FOOD MANUFACTURING
GS1-128 Barcodes A GS1-128 Barcode is typically used, in the food industry, for wholesale case and pallet labeling. The GS1-128 Barcode contains more information than the UPC-A Barcode. For example, a GS1128 Barcode contains a GTIN, weight (including UOM), date (best before, packed on, etc.), and product serial number. Having this information in the barcode allows retailers to receive products directly into their inventory management systems without needing to relabel the received products.
Enhance Food Safety and Product Recall Capabilities Using the GS1 Barcoding System helps enhance food safety and product recall capabilities. Each food manufacturer is responsible for tracking every product that comes into their facility, tracking products as they go through the manufacturing process, and tracking where each finished product is shipped. The GS1 Barcoding system is an asset in every step of the food traceability chain. Let’s take a look and see how GS1 Barcoding can positively affect various areas in a food processing plant. Benefits of GS1 Barcoding in Receiving All across North America, products arrive on receiving docks in various conditions. Some products are labeled with barcodes. Some products have hand-written labels on them. The GS1 Barcoding System standardizes the entire receiving process. When an item is received without a GS1 Barcode the information for that product must be manually recorded. Manual processes increase the chance that an error will occur during receiving. Operators must manually record all the receiving information (i.e. vendors, weights, product numbers, etc.).
recorded or interpreted incorrectly. Food manufacturers using GS1 Barcodes can accurately label and track products throughout the entire manufacturing process. The GS1 Barcode contains crucial information like the product weight, dates, and product number, but it also contains a unique item serial number. The item serial number is a key component in food traceability. Food manufacturers who can track products by the individual item serial number have significantly higher recall capabilities. Benefits of GS1 Barcoding in the Shipping Process GS1 Barcoding is an asset in the picking and shipping process. Without GS1 barcoding, shipped items and weights must be recorded manually, and those records will have limited information. Without detailed visibility into what items are being shipped, the impact of a recall will be much larger. However, when a food manufacturer implements GS1 Barcoding into their shipping process, their visibility is increased. Product information can be pulled from the barcode and recorded in WMS software applications. Shipping containers like pallets and cases can be picked to orders by scanning the GS1 Barcode instead of trying to manually pick items. GS1 labeling enables a food manufacturer to see which items were shipped to each customer (by serial number). GS1 Barcoding Opens the Door for Bigger Opportunities Finally, most large food retailers and distributors require food manufacturers to apply GS1 Barcodes to all their products. Large food retailers and distributors receive substantial quantities of shipments each day. To streamline their receiving process they rely on their vendors to adhere to strict labeling requirements. By adopting the GS1 Barcoding System, a food manufacturer is opening the door to selling their products into these large establishments.
The GS1 Barcoding System removes the risk of human error. By scanning a GS1 Barcode, products can be received from anywhere in the world. The information required at receiving can be pulled automatically from the barcode and brought directly into most WMS Systems. Benefits of GS1 Barcoding in the Manufacturing Process GS1 Barcoding also removes human error from the manufacturing process. Food manufacturers who aren’t using barcodes in their manufacturing process must record production data by hand or in spreadsheets. Information can easily be 26
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www.meatpoultryon.ca
HALAL. QUALITY. MRAKOVIC. We produce a wide selection of smoked cured meats, sausages, burgers & award winning Chevapi.
Enjoy each bite with Mrakovic.
80 GALAXY BLVD. TORONTO, ON M9W 4Y8 WWW.MRAKOVIC.COM
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SUPPORTER PROGRAM DIAMOND
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The worldwide leader in casings
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Your dedication and hard work is the essential link in maintaining the food supply The Viscofan family stands with your families to provide for Canadians through this difficult time
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Viscofan has a clear vision for the future, offering the most complete range of products for your business’ success, from casings to shrink bags to thermoforming film. Continuous product improvement and our depth of technical support offers innovative solutions for your processing needs.
From customer sevice to logistics, Viscofan is there for you to count on, now and for the future.
You, the customer, are the reason we are committed to serving your needs, dedicated to helping you succeed.
Our free technical support is aways there to provide new opportunities to improve profitability and productivity.
We consider you part of the Viscofan family, and you can count on us to respond and take care of your current success and future growth.
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Viscofan is here to support you now, and in the next phase of your business. Count on us for all your processing and packaging needs. For more information contact:
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info@canada.viscofan.com
Australia | Brazil | Canada | Czech Republic | China | Costa Rica | Germany | Mexico | Russia | Serbia | Spain | Thailand | United Kingdom | Uruguay | USA BlockTalk - Fall 2020
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TECH TALK
Navigating Bill 156 & Animal Welfare Practices Daphne Nuys-Hall, Technical Director, MPO
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ill 156, the Security from Trespass and Protecting Food Safety Act, 2020 was passed in legislature earlier this summer. The Bill is intended to protect farm animals, the food supply, farmers and others from risks that are created when trespassers enter places where farm animals are kept or when persons engage in unauthorized interactions with farm animals. Although Bill 156 focuses on preventing the risks to animals, including exposing farm animals to disease and stress and introducing contaminants into the food supply, it brought to the forefront concerns from the public and media about how animals destined for food are handled and cared for from farm through transport to the abattoir. Abattoir owners are committed to ensuring that animals are handled in humane manner. As well, Ontario Meat Regulation 31/05 details specific requirements for the humane handling of animals in provincially licensed abattoirs. These regulations clearly address the responsibilities of the operator of a slaughter
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plant regarding humane treatment of food animals pertaining to the loading or unloading, housing and general handling. Wilful acts of abuse are not acceptable nor tolerated. This article seeks to highlight a few areas to consider to ensure animals are humanely handled throughout the slaughter process. Handling of Animals Along the Slaughter Continuum There are outside factors that impact animal welfare prior to the animals being received at the abattoir, such as primary production and husbandry practices on farms or during the loading and transportation of the animals. As a plant operator you can clearly outline conditions of acceptability of the animals, including good animal welfare handling practices starting with loading of the animals, in addition to the condition and health of the animals to be loaded, unloading and housing of these animals to the farmers and transport operators. Employees responsible for handling animals should be competent, patient, respectful of the animals and knowledgeable about the normal behavior of different species
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Rothsay, a division of Darling International Canada Inc. 485 Pinebush Rd. Unit 101 Cambridge, ON N1T0A6
Toll Free: 1.800.263.0302 ontariosales@rothsay.ca www.rothsay.ca
www.meatpoultryon.ca
of animals. Animals should not be forced to move at a speed greater than their normal walking pace, in order to minimize injury through falling or slipping. In properly designed and constructed facilities with competent animal handlers, it should be possible to move 99% of animals without them falling. Animals are unloaded from the trucks in a timely and humane manner upon receiving with minimal use of driving tools and minimal waiting time in the trucks. Moving Animals When moving animals, handling aids are used to encourage and direct movement with minimum contact, never use any object to hit the animal and never use handling aids with excessive force. Acceptable alternative handling aids include panels, flags, plastic paddles, flappers, moving boards, plastic bags, flappers, witches capes, vibrating prods and metallic rattles. Implements, such as large sticks, sticks with sharp ends, metal piping, fencing wire, or heavy leather belts, are not considered to be humane driving tools to move animals and are never used. All these handling tools are never to be used to hit the animal in order to move it. Animal Welfare Training An important element for animal welfare is training. All employees or contracted personnel such as transport drivers must be sufficiently knowledgeable so that they understand how to handle food animals, including handling the crates, cages or modules that contain poultry or rabbits. The employees must be
well trained to understand animal behaviour and know the best practices for handling the food animals during any slaughter activity. For those performing stunning and slaughter activities, including ritual slaughterers, it is essential that they are fully qualified and do so in a competent and humane manner. Incorporate “Whistleblower” provisions in the orientation training of employees. Empower employees to report any instances of animal abuse in your facility – whether it be a coworker, livestock hauler, supervisor or even owner. The ultimate outcome of humane treatment of food animals at your abattoir is to prevent avoidable suffering, injury or death during all slaughter activities. Additional References Guidelines for animal welfare preventive control plans and selfaudits for the slaughter of food animals Evidence showing an animal welfare preventive measure is effective World Organisation for Animal Health (OIE), Chapter 7.5, Slaughter of Animals Dr. Temple Grandin’s Web Page: Livestock Behaviour, Design of Facilities and Humane Slaughter National Farm Animal Care Council Codes of Practice for the Care and Handling of Farm Animals
No matter how you slice it, Pemberton is your one source for all your food processing needs. Contact us today to see how we can improve your bottom line. Pemberton & Associates Inc TECHNOLOGY FOR THE FOOD INDUSTRY
www.pemcom.com 1-800-668-6111 BlockTalk - Fall 2020
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Re-examining Manufacturing Processes in a Time of Pandemic Kale Cowper, Mallet Creek
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or certain small-medium sized meat processors, the COVID-19 pandemic has come with opportunity. Outbreaks in Canada’s largest meat packing plants has resulted in a ripple effect throughout Canada’s food supply chain. Cargill, JBS, and Olymel (among others) have experienced temporarily shut downs or reduced operations in an effort to contain COVID-19 cases within their workforce. Compounding the impact of these shutdowns is the increased demand across all retail food and beverage, due to more people dining in, and all operations having to navigate new safety protocols to protect against potential infection. The new production reality is one of face coverings, separation barriers, employee temperature checks, lunch/break room capacities, social distancing, and staggered start-ups. In the heat of this moment, many of Ontario’s retailers have begun to supplement meat supply through sources they may not typically buy from. And in that lies the opportunity for small-medium sized processors… if they can meet demand.
If a major grocer called up tomorrow asking for 50% more volume of your highest selling SKU, what would you do? Hire on more staff? Introduce a second shift? Attempt to quickly automate? While these may be legitimate options in some cases, they come with some pretty serious down sides: heavier reliance on temp agencies, lots of logistical and administrative planning you don’t have time for, large amounts of capital, perhaps even
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structural changes to your building. What might be more appropriate is a bit of lean thinking. Lean has become a buzz word in manufacturing. More often than not, it’s associated with a certain set of tools that production teams use to manage and improve their processes (you may have heard some of these strange words like Kanban, SMED, Kaizen, 5S, poke-yoke etc.). While these tools have their place, and can be incredible powerful if used correctly, they are nowhere near as important as Lean’s underlying principle. Simply put, Lean manufacturing is any production management system that actively seeks to eliminate “waste”. Waste meaning any human activity that absorbs resources but does not create value: mistakes which require correction, production of items no one wants so that finished goods inventories and work in progress product pile up, processing steps which aren’t actually needed, movement of employees and transport of goods from one place to another without any purpose, groups of people in the downstream activity standing around waiting because an upstream activity has not delivered on time, and goods and services which don’t meet the needs of the customer. By remaining dedicated to defining and eliminating waste a production system, processors of any size can find improvements that cost no money. The meat industry has a rich history in manufacturing innovation. The man behind the most influential manufacturing revolution in history, Henry Ford, was famously inspired by the processes of beef slaughter. The way beef carcasses move on rails from one process to the next, gave way to Fords mass production system and the invention of the modern factory. However, we no longer live in Fords world. The principles of mass production are not the answer to the problems of today’s small-medium sized meat processors, who are under constant pressure to produce a wide variety of SKUs in small production spaces, for razor thin margins. What is better designed for these types of production environments, is Lean manufacturing. The meat industry needs to be more focused on flexible systems that can accommodate the reality of their marketplace. Systems that can produce a high variety of products, with low amounts of labour, without the accumulation of large finished product inventories. COVID-19 may have brought to light the risks of an over-centralized meat supply chain and opened the door for small-medium sized processors to prove their capabilities to Ontario’s largest retailers. But to sustain, it cannot be business as usual. The future of the small-medium meat processor is one that wages a war on waste and does more with less! Adopting lean practices is not always easy – it takes dedication and an openness to learning new things. However, with issues in our meat supply chain being brought into the global conversation, now might be the time to begin to explore these ideas and start making positive change in your facility today. Kale Cowper Mallet Creek Group Inc. kale@mallotcreek.com 519 846 1830 www.meatpoultryon.ca
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Business Leaders Ask, What’s Next? Begin by Listening… Doris Valade, The Malabar Group Inc.
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s business leaders and owners, we knew what we needed to do each day to keep the business moving forward: take care of customers, keep production on schedule, monitor projects, lead the team and grow sales. Then came COVID-19. It changed everything, our business lives and our personal lives. What we thought of as normal is gone. Uncertainly has become part of every day, making it difficult to focus and stay on task. We may not even know what the tasks should be! We don’t know how business will evolve over the next few months or through 2021. We do know that things will be unpredictable. Going forward, being a good listener will be crucial to our success.
A term that often pops up in business articles today is ‘resilience’. We’re told that we need to build resilience in ourselves and our business. Psychologists define resilience as the process of adapting well in the face of adversity. So how do we ‘adapt well’ when our confidence is shaken and we are all learning new ways to cope, work and play — we are now beginners in a changed new world. Your team is looking to you for guidance, direction and support. So, what do you do? Where do you start? Begin by listening — to your team, to your customers and to respected voices within your industry.
As business leaders, we (hopefully) have the innate ability to see opportunities where others may see only risks. Now is the time when you can stimulate business innovation by listening to what your team has to say. What are their concerns? Their fears? Listen to their suggestions to improve how they work. What ideas do they have on how production can be done differently and better? How can you support a safe work environment so that your team can focus on what needs to be done? Just because you are leaders or business owners doesn’t mean you must have all the answers. Now is a great time to listen. Facilitate your team to be creative and have a positive impact on what your company does next. Collaboration can be very effective in supporting your team while also producing some great new ideas. Listen to your customers. What are they asking for? What are their concerns? Do you need to change how your product is packaged or shipped? Should you add a new product, suited to your customers’ current needs? Should you change your store hours, upgrade your website or online services? Ask your customer how you can help and then listen closely. Pay attention to their critical comments as they can provide you with the best ideas for change and improvement. Let them guide you toward new, innovative ways of doing business.
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Innovation and constructive change can provide you and your company with a renewed purpose and a positive outlook on the future — as long as good listening is part of the plan.
“Of all the skills of leadership, listening is the most valuable — and one of the least understood. Most captains of industry listen only sometimes, and they remain ordinary leaders. But a few, the great ones, never stop listening. That’s how they get word before anyone else of unseen problems and opportunities.”
I’ve talked a lot about listening, but are you actually a good listener? According to an article in the Harvard Business Review, “People’s appraisal of their listening ability is much like their assessment of their driving skills, in that the great bulk of adults think they’re above average.” 1 As business leaders and owners, it’s important that we know how to listen. In addition, “when situations lack analogies to the past, we have trouble envisioning how they will play out in the future.” 2 In my recommended reading below, I’ve included a couple of interesting perspectives to help you during these uncertain times.
Recommended Reading: 1. W hat Great Listeners Actually Do, by Jack Zenger and Joseph Folkman, Harvard Business Review https://hbr.org/2016/07/ what-great-listeners-actually-do 2. Learning for the Future (How can we formulate strategy in the face of uncertainty?), J. Peter Scoblic, Harvard Business Review, July/August 2020 Issue https://hbr.org/2020/07/emerging-from-the-crisis
~ Peter Nulty, Fortune magazine About Doris Valade Doris has been involved in the meat and poultry industry for over 35 years. She has sat on the boards of Food & Beverage Ontario, the Canadian Meat Council and the Canadian Spice Association. Doris has been included on the list of Profit magazine’s Top 100 Female Entrepreneurs from 1999 – 2005 and again in 2016. Meat and Poultry Ontario recently awarded Doris the Lifetime Member Award for her outstanding contribution to the industry. Doris is a business and leadership coach supporting business owners and entrepreneurs to challenge, define and lead. You can request a free (no obligation) 15-minute phone call and conversation with Doris by sending her an email request: doris@malabargroup.ca Doris Valade The Malabar Group Inc. 905.659.8473 doris@malabargroup.ca
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BlockTalk - Fall 2020
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SAFETY FIRST
5 Ways To Create A Safe and Inclusive Workplace During the Pandemic Anuradha Dhar, Workplace Safety & Prevention Services
W
hether your employees are working from home, returning to the workplace, or have been in the workplace all along, they have been with some constant companions: COVID-19-related stress and anxiety. It’s hard to avoid. We’re inundated with information all day long, from pandemic news briefings to whispered conversations between friends and co-workers. “It’s time for a longer-term approach to managing pandemicrelated stress and anxiety,” says WSPS Workplace Mental Health Consultant Krista Schmid. Here are five ways to create a safe and inclusive culture as the pandemic evolves. 1. Understand what employees seek from their employer. Briefly, • guidance, assurance and leadership • a sense of involvement and community • knowing their voices will be heard • honesty, authenticity, and even a little vulnerability
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2. Keep people informed and up to date. Adjust the content, channel and frequency of communications. These changes can include of CEO fireside chats, team coffee breaks, or other lively information-sharing sessions — virtual or otherwise. Update employees on how the organization is doing and if new measures are being put in place share how they will affect employees. For developments outside the workplace, encourage employees to follow accredited sources of information. This is not the time for unreliable news. The World Health Organization has labelled sketchy pandemic news as an “infodemic.” 3. Conduct COVID-19 hazard assessments and joint health and safety committee (JHSC) inspections. Be sure to include psychological hazards. For example: • some workers may experience increased workloads, longer working hours, and reduced rest periods. They may also worry about getting infected in transit or at work, and passing the virus on to others.
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BlockTalk - Fall 2020
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• people working from home may be suffering from isolation, blurred work/life boundaries, or a greater risk of domestic violence. • economic insecurity and fear of job loss and closures can affect workers, managers and senior leadership. Before conducting the assessments and inspections, brush up on 13+ workplace factors that can potentially cause mental harm or injury. “While conducting assessments, watch for psychological signs, such as mood changes, low motivation, exhaustion, anxiety, increased irritability, and depression,” says Krista. Physical symptoms may include changes in appetite and weight, digestive issues, and higher consumption of alcohol and other substances.
and may give managers insight into individual situations (e.g. someone with a pre-existing health condition or who may have immunocompromised individuals in their home). • explain how fulfilling their roles and responsibilities under the Internal Responsibility System can help keep them and their coworkers safe during the pandemic. • establish a means of submitting questions, concerns and suggestions. Acknowledge submissions promptly and reply ASAP. • conduct an anonymous survey to assess employee satisfaction with the workplace’s response to COVID-19. • recognize employee contributions and find reasons to celebrate.
“When assessing any risk, keep in mind the characteristics of individual workers. We each have a different risk tolerance.”
5. Find ways to address feelings of isolation, for employees still working from home and for those returning to the workplace and facing a different environment. Communal spaces may be closed or restricted, exacerbating feelings of isolation they may already have. Look for ways to continue having authentic connections, virtual or otherwise.
For more on conducting psychological hazard assessments, check out Managing work-related psychosocial risks during the COVID-19 pandemic, a guide published by the International Labour Organization.
This article was prepared by Workplace Safety & Prevention Services (WSPS), helping Ontario businesses improve health and safety for over 100 years. For more COVID-19 related information, visit our COVID-19 hub https://covid19.wsps.ca/ or contact WSPS at customercare@wsps.ca.
4. Engage employees so that they feel part of COVID-19 solutions. For example: • rotate membership in cross-functional response and recovery teams. • speak with employees during assessments and inspections. This gives them an opportunity to voice concerns or suggestions,
Workplace Safety & Prevention Services 5110 Creekbank Road Mississauga, ON L4W 0A1 (877) 494-9777 customercare@wsps.ca wsps.ca
Call for custom sized packaged product for your home delivery or boxed meat business BlockTalk - Fall 2020
37
Advertiser Index Abate Packers abatepackers.com
pg. 8, 37
Lumar Ideal Lumar.ca
pg. 7 pg. 5
AgSights agsights.com
pg. 27
Malabar Super Malabarsuperspice.com
AKR Consulting akrconsulting.com
pg. 10
Meat Depot, The themeatdepot.ca
pg. 35
Canada Beef canadabeef.ca
pg. 36
Mrakovic www.mrakovic.com
pg. 27
Canada Compound canadacompound.com
pg. 33
Multivac Canada Inc ca.multivac.com
pg. 25
Carlisle www.carlisletechnology.com
pg. 24
Pemberton & Associates pemcom.com
pg. 31
Donnell Insurance donnellins.com
pg. 34
Poly-Clip polyclip.com
pg. 30
Duropac Duropac.com
pg. 11
Reiser reiser.com
pg. 21
Erb Transport Erbgroup.com
pg. 14
Rothsay Rothsay.ca
pg. 30
Food Safety Alliance thefsa.ca
pg. 15
SYMY Immigration Symyimmigration.com
pg. 32
Handtmann handtmann.ca
pg. 39
VC999 Vc999.com
Klever Equipment goklever.com
pg. 9
Viscofan Viscofan.com
pg. 2, 40 pg. 29
Are you receiving MPO electronic communications? Word on the BLOCK, our bi-weekly email delivered Monday morning, highlights the latest events and opportunities within the industry. Technical eBulletins are distributed as needed with information such as regulatory challenges and animal rights activist events. This important industry information is often time sensitive. Please make sure your spam list includes news@meatpoultryon.ca, technical@meatpoultryon.ca and member@meatpoultryon.ca. If there are other people within your company that should be receiving information contact Melissa at www.meatpoultryon.ca 38 BlockTalk - Fall 2020 (519) 763-4558 or member@meatpoultryon.ca to have them added to our lists.
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