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Better Pork
December 2016
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M
elissa Da Costa has a special
place in her heart for pigs.
“Who doesn’t love pigs?”
says Da Costa.
Establishing a career on the family
farm – Baseline Pork, located on the
border of Norfolk and Oxford Coun-
ties in Ontario – felt natural to Da
Costa. She always wanted to work in
the pork industry.
“When my parents couldn’t find
me, it wasn’t uncommon (for me to
be) playing inside the dog house or
the chicken coop,” she said.
Getting a diploma in business
from Humber College was a priority
for Da Costa before pursuing her ca-
reer. “I figured it didn’t matter what
else I wanted to do in life, business
is a good foundation; I can always
expand on it.”
She worked at Ontario Pork
during college, dealing mainly with
transporters and producers.
Today, Da Costa works full-time
on the family farm, and although she
acknowledges the significant transi-
tion from agribusiness to farming,
she couldn’t be happier.
“Since I was about nine years old
I’ve worked on the farm in the sow
barns. I’ve always loved animals and
have (always) wanted to work with
them,” says Da Costa. For her, work-
ing full-time on the family farm “was
the next step.”
Although, to Da Costa, it’s not
work. “It’s not really a job if you
genuinely like what you do.”
As her role on the farm progresses,
she ultimately wants to share her pas-
sion for pigs with consumers. “They
do not realize how much time, effort,
and care go into raising the animals.
We want the pigs to live the best life
that they can,” says Da Costa.
Baseline Pork is a family farrow-
to-finish hog operation with 3,000
pigs and plans for expansion. Second
and third generations work on the
farm; Da Costa is a part of the third
generation. She feels lucky to work
alongside all her siblings, her parents
and her uncle.
Hog farmingas apassion, rather thansimplya job
Melissa Da Costa is right where she wants to be – on the family farm surrounded by pigs.
by JENNIFER JACKSON
Melissa Da Costa