Better Pork February 2017

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Better Pork February 2017 11
op options to strengthen the veteri-
nary oversight of antimicrobials use
in food animals (veterinary prescrip-
tion for antimicrobial drugs in water
and veterinary authorization for
antimicrobial drugs in feeds).”
The publication also noted that
“enhanced surveillance systems to
monitor antimicrobial use and
resistance, attention to alternatives
and continued focus on prudent use
are critical.”
Farm viability: Top Farms
Despite the ongoing misconceptions
and lack of clarity about some label
claims, many farmers are choosing to
incorporate them into their farming
strategies.
Katie MacDonald noted that some
farmers see label claims “as an
opportunity to step away from
commodity pork and command a
better price for their hogs.”
This thought is seconded by
Heather Ferguson of True Foods.
“What we are really wanting them
(farmers) to understand right now is
that a lot of our value chains are now
becoming five-year contracts,”
Ferguson said. “So, really, even if you
don’t buy into organic, it really doesn’t
matter what’s important to you. It’s
what’s important to the mass custom-
ers, and there is a market for this.”
She continued: “So if you can
Organic farming: A profile
Organic farming is one of the most
rigid modes of farming in terms of
regulation and certification.
According to the Canadian Food
Inspection Agency’s (CFIA) website,
“Organic production is a holistic
system designed to optimize the
productivity and fitness of diverse
communities within the agro-
ecosystem, including soil organisms,
plants, livestock and people. The
principal goal of organic production
is to develop enterprises that are
sustainable and harmonious with
the environment.”
Organic farming includes the
principles of health, ecology,
fairness and care.
Organic agriculture sustains and
enhances the health of the soil and
the planet, is based on the cycles of
ecological systems, supports
relationships “with regard to the
common environment and life
opportunities” and operates in a
responsible manner, protecting and
caring for the “health and well-
being of current and future genera-
tions and the environment.”
Organic farmers must maintain
records that describe “inputs and
details of their use, production,
preparation and transport of
organic crops, livestock and prod-
ucts,” according to the CFIA. They
must “fully record and disclose all
activities and transactions in
sufficient detail to be easily under-
stood and sufficient to demonstrate
compliance with this standard.”
One example of the regulations
that apply to pork producers:
organic farming requires that “the
number of animals on a production
unit shall reflect the size of the
available land-base.” In essence,
“farrow to finish operators shall not
exceed 2.5 sows/ha (1 sow/ac).”
Operators must also give pigs
access to the outdoors, which may
include exercise areas, woodlands
and even pasture. BP
At John Top’s organic farm in
Salford, Ont. hogs get plenty
of space to move about, even
when indoors.
LABELCLAIMS