Better Pork February 2017

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Better Pork February 2017 3
EDITORIAL & LAYOUT
PUBLISHER & EDITORIAL DIRECTOR
Paul Nolan 888-248-4893, ext 202
MANAGING EDITOR
Andrea Gal, PhD 888-248-4893, ext 201
CONTRIBUTING EDITOR
Franklin Carter
STAFFWRITER
Jennifer Jackson 888-248-4893, ext 214
CONTRIBUTORS
Geoff Geddes
Janice Murphy
Ernest Sanford
Richard Smelski
Nick Van Allen
DESIGN & PRODUCTION
Shaun Clark, Greg Marlow, Tanya Myers
SALES & MARKETING
SENIOR SALES ASSOCIATE
Glenn Ruegg 888-248-4893, ext 916
ADVERTISING SALES COORDINATOR
Jennifer Stewart 888-248-4893, ext 256
OFFICE ADDRESS
Better Pork |
52 Royal Rd., Guelph, Ontario N1H 1G3
(519) 763-9660
1-888-248-4893
Cover photos:
Jim Algie photo,
Tsekhmister/iStock/Getty Images Plus/Getty Images
photo, DenisKot/iStock/Getty Images Plus/Getty
Images photo
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DEAR READER: LETTERS FROM A FAMILY FARM
Jumping into the world of marketing
I must admit – I’ve always found agricultural marketing to be a bit daunting.
There’s an array of specialized terms to keep straight – like bullish, bearish,
cutout values and managed money funds.
But, of course, a solid understanding of the markets, as well as the local and
international trends and opportunities, helps to shape agricultural incomes. We
want to sell our commodities at the strongest prices to offset whatever Mother
Nature has in store.
Recently, I’ve pushed myself to try to overcome my fear of marketing. I’ve
taken a few training sessions offered by a specialist colleague at
(Better Pork is part of the group of companies.) My sister and I are
diving in this year on the home farm, helping our father develop our marketing
plans.
Our Better Pork features this month, too, focus on the topic of marketing.
In the main feature, writer Nicholas Van Allen explores some of the specialty
markets within Canada. He delves into the complex world of label claims for
pork. He explains the standards applied to such claims as organic and “raised
without the use of added hormones.”
In the second feature, writer Jennifer Jackson takes us beyond our national
borders to discuss international markets for Canadian hogs and pork. She
highlights the growth of these markets and identifies the main importers of our
products.
I hope you enjoy the current edition of Better Pork. And, as always, please do
not hesitate to get in touch if you’d like to discuss trends and developments in
our industry. BP
ANDREA M. GAL
At John Top’s organic farm, in Salford, Ont., hogs get plenty
of space to move about, even when indoors.
See “Label claims for the 98 per cent” on page 6.