Better Pork - June 2016

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Better Pork June 2016 31
Pork Congress
Exhibitor interest in this year’s annual
Ontario Pork Congress in Stratford is up
sharply over the previous year, it’s organiz-
ers say.
“We’ve had to expand our exhibition
space,” says Pork Congress president Blair
Cressman. “We’ll have over 150 exhibi-
tors,” about 25 per cent more than last
year.
“We’re getting really good response
from companies and industry,” everything
from feeding systems to health-care man-
agement systems, he says. “At it’s core
this is a trade show, and these companies
will be able to showcase their innovations.”
The 43rd annual Pork Congress will
take over the Stratford Rotary Complex
and Agriplex June 22 and 23, with a “hog
highway” linking to two exhibit halls. It’s
expected that between 2,000 and 3,000
people will attend.
Cressman, who runs a finishing opera-
tion at his farm near Kitchener, says the
pork industry is coming off three strong
years and that there’s a strong likelihood
the industry will expand in the very near
future, providing the incentive to these
exhibitors to get their products and services
in front of the farmers. Right now, he says,
there are about three million sows in the
province and about seven million piglets.
As well, “in recent years the industry
has had a heightened awareness of bio-
security,” says Cressman, anticipating an
increasing number of products and services
that will address bio-security concerns.
Admission to the Ontario Pork Con-
gress will include a pork barbecue lunch
offered by the Perth County Pork Producers
and served in the courtyard next to the
hospitality tent. Also this year, as part of a
Pork Congress tradition, local restaurants
will be invited to the show to put some
creative touches into the preparation of a
pre-selected cut of pork. This year they’ll
be working with bacon and pork belly. The
local Black Swan Brewery will provide the
beverage to wash it down.
“We want to make sure people get the
chance to eat pork,” says Cressman.
And for those wanting even more, there
will be a rib-eating competition, which will
feature some industry representatives and
some local Stratford celebrities.
“If you’re feeling guilty from all the
eating and looking to support one of our
industry’s great charitable causes, make
sure you’re registered for the Hog Jog
taking place during the evening of the first
day of OPC,” says Cressman. This year’s
Hog Jog consists of a 3.5-kilometre walk or
jog or a 10-kilometre run to raise funds for
Stratford/Perth Shelterlink, an organization
that provides help to youth aged 16-24,
who are homeless or at risk of becoming
homeless, with shelter, advocacy services
and basic needs.
The Bacon Maker Classic live hog show
will be held on the second day. Cressman
says the live show is a great way to support
and connect with many of the future pork
producers. He’s encouraging show-goers
to visit the BMC Education Centre that will
showcase carcasses as part of the BMC
carcass grading competition.
In the arena on both days, Ontario Pork
will present a discussion about elective
husbandry procedures, and the upcoming
changes to castration and tail docking.
As well, organizers are planning to
make this year’s show a little more child-
friendly, with a “piglet pen” play area.
“We’ve always seen the kids standing
around and wanting to move along while
their parents are talking to the exhibitors,”
says Cressman. He’s hoping this may be
the solution. David Pink
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