ON-FARM NECROPSIES REDUCING MYCOTOXINS AVIAN INFLUENZA STRONG HOG VALUES LAURA & ALLAN REAVIE Succeed as a Team 34 ROCANVILLE’S REAVIE FAMILY Business is Booming 18 DECEMBER 2024 $9.50 CONTINUOUS LEARNING Gaining Knowledge LIVING LAB & METHANE Reducing Emissions 6 10 JELLIED PORK RECALL Listeria Outbreak 14
Swine Research Trial Results Advanced Animal Nutrition for Improved Human Health AB/SK: 1-866-610-5770 MB: 1-866-626-3933 fortifiednutritionltd.com 1-877-625-4400 grandvalley.com Effect of Assure® on Sow Milk Yield (kg)1 Effect of Assure® on Piglet Body Weight (kg) In 2019 a feed trial was conducted in Thailand to determine the effect of adding Assure® to the gestating and lactating diets of sows. The results are presented in the graphs below: White mycotoxin mold beginning to form on the tip of a corn cob. Effect of Assure® on Litter Statistics Average weaned/Litter 9.4 11.0 P=0.001 12 11.5 11 10.5 10 9.5 9 8.5 8 1After Wang et al., 2018. J. Anim. Sci. 96:206–214 Day 0 Day 7 Day 14 P=0.0001 P=0.0010 P=0.0010 Control Assure kg 8 7 6 5 4 3 2 1 Day 0 Day 7 Day 14 Day 24 P=0.0001 P=0.0001 P=0.0001 1.65 2.8 4.21 1.76 6.52 7.69 P=0.0005 4.9 3.1 kg Control Assure These feeds contained low to moderate levels of mycotoxins. Control Assure
3 The Trusted Source for Canada’s Pork Producers Better Pork | December 2024 LETTER FROM THE EDITOR FCC ON POTENTIAL EFFECTS OF VCOOL FCC recently identified voluntary Country of Origin Labeling (vCOOL) as a trend in U.S. ag that could impact Canada in 2025. Starting Jan. 1, 2026, meat labelled as “Product of USA” must come solely from animals born and raised there. Presently, U.S. processors can label meat as domestic even if it’s sourced from Canadian animals that are raised or slaughtered in the U.S. This ruling marks another chapter in the two-decade debate over origin labelling for pork and beef products. Previously, mandatory Country of Origin Labeling (mCOOL) was repealed in 2015, paving the way for this current voluntary approach. In a late-October article, FCC said that “vCOOL seems less worrisome than mCOOL given the voluntary nature of the requirements. However, Canada will face difficulties exporting livestock to the U.S. For example, Canada sends about four million piglets (less than seven kilograms in weight and 21 days old) to the U.S. annually; so, while these hogs would spend most of their life in the U.S., they wouldn’t qualify for a ‘Product of USA’ label under vCOOL. “Industry sources are indicating that some processors could begin enforcing the rules by mid-2025. While we don’t expect this to be the end of livestock exports, the impacts could be significant. Basis levels (the difference between the cash price received and futures prices) for live cattle and hog exports are likely to widen and exports of processed meat products could face headwinds. “Hog producers could face greater pressures given the decline in domestic processing capacity and increased reliance on U.S. access for slaughter. “Quantifying the costs of vCOOL is challenging but the WTO ruled the impact of mCOOL (in terms of foregone revenue) was over $1 billion USD annually when it was in effect.” FCC economists Graeme Crosbie and Justin Shepherd point out our countries are highly integrated, so they expect some push from the U.S. pork industry for easier regulations. They also question whether U.S. consumers will want to pay higher prices for their pork products, as new labelling requirements will reroute trade flows and add costs. INSIGHT FROM THE INSIDE INSIGHT FROM THE INSIDE INSIGHT FROM THE INSIDE INSIGHT FROM THE INSIDE INSIGHT FROM THE INSIDE INSIGHT FROM THE INSIDE “Being a 700-sow farrow-to-finish operation producing RWA hogs, it's really important for us to be up to speed in areas like nutrition. The pork sector is always improving, whether that is through enhanced genetics, better feed conversion or fewer days to market. With hog prices being what they are, you must stay on the cutting edge of technology.” - Sam Hofer, Page 9 “If there is something that you can say with certainty reduces methane emissions, or keeps carbon in the manure, and is economical, I think this project can make a difference.” - Brad de Bekker, Page 13 “The uncertainty around labour can be tough. We tend to rely on foreign workers, and the government process is not swift in that regard. It would be nice to just pick up the phone and have a worker here the next day, but it doesn’t work that way.” - Allan Reavie, Page 19 Better Pork is published six times a year by AgMedia Inc. 1-888-248-4893 ext 281 Subscriptions@BetterFarming.com ISSN 1497-2271 (Printed) Canadian one-year subscriptions: $22 (six issues; includes $2.53 HST). Two-year: $40 (12 issues; includes $4.60 HST). Single-copy back issues are $12 (including $1.38 HST). U.S. subscriptions: $39.30 annually. International: $66. GST Registration #868959347RT0001 POSTMASTER: Send address changes to AgMedia Inc. 90 Woodlawn Road West, Guelph, ON N1H 1B2 Publications Mail Registration No. 1156 Publications Mail Agreement No. 40037298 Copyright © 2024 by AgMedia Inc. All rights reserved. Reproduction of any content without written permission of the publisher is strictly forbidden. Acceptance of advertising does not constitute endorsement of the advertiser, its products or services, nor do Better Pork, AgMedia or Farms.com endorse any advertiser claims. The publisher shall have no liability for the omission of any scheduled advertising. 1-888-248-4893 90 Woodlawn Road West Guelph, ON N1H 1B2 PUBLISHER & EDITORIAL DIRECTOR PAUL NOLAN ext 202 Paul.Nolan@Farms.com ASSISTANT TO THE PUBLISHER & EDITORIAL DIRECTOR LESLIE STEWART ext 265 Leslie.Stewart@Farms.com EDITORIAL TEAM MARY LOGGAN GEOFF GEDDES CONTRIBUTORS TO THIS EDITION MOE AGOSTINO ABHINESH GOPAL MATT JONES JACK KRONE JEANINE MOYER LILIAN SCHAER ADVERTISING TEAM GLENN RUEGG JENNY LONGSTREET DESIGN & PRODUCTION TEAM TANYA MYERS GREG MARLOW SHAUN CLARK ANDREA WILLIAMS www.BetterFarming.com We acknowledge the financial support of the Government of Canada. Cover: Reavie Family photo, Jodie Aldred photo
4 The Business of Canadian Hog Farming Better Pork | December 2024 national pork HEADLINES AVIAN INFLUENZA DETECTED IN PIG IS CONCERNING At the end of October the USDA confirmed avian influenza in a pig on an Oregon farm, marking the first known instance of the virus in U.S. swine. The farm was a “backyard” operation in Crook County, where poultry had previously tested positive. Canadian veterinarian Dr. Nicole Burello has been watching the situation closely. “Finding the highly pathogenic avian influenza virus in pigs is concerning to not only the pork industry but other livestock industries as well,” Burello told Better Pork. “Influenza viruses are able to mutate rapidly, even between different species, which also could include humans. It has the potential to be the next epidemic.” U.S. officials quarantined the Oregon farm, and all five pigs on the property were euthanized to facilitate thorough testing. USDA representatives emphasized that this isolated case poses no risk to the commercial pork supply or public health. (At press time a B.C. teen was being treated for a presumptive case of avian flu, the first known case in Canada. Officials were working to find the source of exposure.) Pigs carrying multiple flu strains can act as “mixing vessels,” allowing avian strains to adapt for mammalian transmission. However, genetic analysis of the virus from the infected poultry revealed no mutations. Burello works at Tavistock Veterinarians in Ontario. She explained that she believes “the livestock sector is well-equipped to deal with outbreaks of different aetiologies. We’re very good at practising proper biosecurity measures on pig and poultry barns. “My biggest concern would be hobby farms, homesteads and sanctuaries that typically do not have proper biosecurity measures, where there’s mixing and interacting of animals of different species, and exposure to wild birds as animals are housed outside.” BP The Ontario Pork Congress (OPC) hosted its annual meeting on Oct. 22 at the Arden Park Hotel in Stratford, Ont. With over 35 in attendance, the meeting consisted of awards, updates and plans for the 2025 event (June 18 and 19 at the Rotary Complex in Stratford). Tara Terpstra, a Huron Country pork producer and chair of Ontario Pork, received the Ontario Pork Industry Leadership Award. According to the OPC, “The award is given to an individual who has given freely of his/her time and provided distinguished service to the Ontario Pork Industry. This award is open to research, extension, education and industry personnel involved in any facet of pork production, promotion, and marketing.” Veronica Anderson of Topigs Norsvin Canada nominated and accepted the award on behalf of Terpstra. “Tara is a powerhouse of a woman in the pork industry – I have seen her dedicated work through Ontario Pork and always remain impressed with her ability to balance her contributions to the industry with raising a family. If anyone is a leader and deserving of this award, it’s Tara.” The meeting also discussed the Ontario Pork Industry Council Hog Jog, which was held in May in conjunction with the 2024 OPC. Over $67,000 was raised for the Rotary Hospice Stratford Perth Serenity Garden project. What’s in store for this year at the annual Ontario Pork Congress? According to the OPC, there will be several updates this year: “The Food and Hospitality tent is back by popular demand this year; look for even more atmosphere, an opportunity to network and great Ontario pork to eat! “The popular Taste the Best event will again occur on the show's first day. “The Bacon Maker Classic will be at the Pork Congress with an adult showmanship class and will include a separate education area.” BP - Mary Loggan & Glenn Ruegg ONTARIO PORK CONGRESS UPDATE Pork Congress photo The 2025 OPC Executive Committee: Front: Abel Lopez, David Ross, Henry Groenestege, Joe Dwyer (on the tablet), and Victoria Stewart. Back: Matt Aarts, Doug Ahrens, Drew De Bruyn, and Kirk McLean.
6 Story Idea? Contact Paul.Nolan@Farms.com Better Pork | December 2024 CONTINUOUS LEARNING CONTINUOUS LEARNING PUTS FARMERS IN A CLASS BY THEMSELVES THE MORE YOU KNOW, THE MORE YOU GROW BY GEOFF GEDDES Jodie Aldred photo
7 Story Idea? Contact Paul.Nolan@Farms.com Better Pork | December 2024 They may not bring an apple for the teacher anymore, but education is still a core value for producers. The pork sector in Canada is renowned for innovation, and members who don’t keep up with the changes may well be left behind. Fortunately, there is ample opportunity for lifelong learning, something that is gaining greater uptake across the country. “Being up to date with changes is critical, not just for pork producers, but for any field where the technology and strategies are constantly evolving,” says Robyn Harte, swine livestock specialist with Manitoba Agriculture in Winnipeg. “When remaining current is closely tied to your income, it behooves you to keep abreast of what’s happening around pork production. Apart from the direct benefit for farmers, staying plugged in reassures consumers, government and other observers that things are being done the right away.” Though continuous learning is not new for the industry, the sophistication of the material and the learners has grown over the years. “These days, it’s not just ‘I have a bit of time, so I’ll stop in and listen to a guy talking about feeding canola to my pigs,’” says Harte. Producers do their homework and come prepared with questions that impact their operation. “’How do I incorporate the data from my feeders, or the information from processors about backfat and loin depth, in deciding how to feed my pigs?’” says Harte. “A lot of this is applying threads of data to critical decisions based on the implications for your business and for the broader financial and social contexts in which those choices are made.” Some of the most popular routes for gaining knowledge are swine events that feature expert speakers on topics of interest to producers. A prime example is the Saskatchewan Pork Industry Symposium, held each February in Saskatoon. The event draws about 300 producers, industry Robyn Harte CONTINUOUS LEARNING Some 275 producers gather yearly at the Saskatchewan Pork Industry Symposium. Ashley Steeple photo
8 The Trusted Source for Canada’s Pork Producers Better Pork | December 2024 CONTINUOUS LEARNING stakeholders and government representatives from Canada and overseas. Sask Pork offers food for thought “We’re excited to run Symposium year after year to give producers the information they need and help open their minds to new ideas,” says Steve Seto, communications and marketing coordinator for Sask Pork in Saskatoon. “It’s also a great opportunity to network with other producers and exhibitors as another means of sharing knowledge. It’s gratifying that our producers are very engaged in learning how to make their farms more sustainable, efficient and profitable, and we are here to work alongside them.” In the digital age, there are now other means of transmitting the latest facts and figures. Sask Pork, along with other provincial pork associations, runs periodic webinars on key topics such as grant funding and code updates. “If there was a good aspect to the pandemic, it opened a lot of avenues to reach producers on a regular basis,” says Seto. “Rather than going out to their farm or holding meetings across the province, we can run a one-hour session online. Attendees get the information they need, and they don’t have to spend a day or two away from the farm to do that.” A mountain of information In Alberta, January means the annual Banff Pork Seminar (BPS), which draws an average of 500 producers and industry members from all over to hear speakers, connect with old friends and make new ones. Started in 1972 as a technology transfer event for academic research groups, BPS has become an international gathering and now stands as one of the oldest and largest pork events in Canada. Farmers can use apps like WhatsApp to share ideas with colleagues. Mary Loggan photo Steve Seto pic.com Per m . One Step Ahead Redefining the boundaries of possible.
9 The Trusted Source for Canada’s Pork Producers Better Pork | December 2024 “There is research coming out all the time in the pork sector, as well as new production management systems, welfare guidelines and technology,” says Ashley Steeple, Banff Pork Seminar coordinator. “Having a place where we can showcase all of that is invaluable for producers.” Stirring swine seminars Then there is the Manitoba version, a joint effort among government, industry, and academia known as the Manitoba Swine Seminars. “When you look back, some of the topics today are the same as our first seminars in 1988,” says Harte. “That said, knowledge in areas like production, animal welfare, housing and feed is constantly being refined and expanded.” Marching ahead One province over, the new kid on the block, known as the Ontario Swine Conference, debuts in March of 2025 in London, Ont. “It’s a collaboration between the former London Swine Conference and Ontario Pork’s Annual General Meeting,” says Julie Kuiack, manager, communications & marketing with Ontario Pork. “The conference offers two days of discussions, networking and learning focused on innovation, sustainability and the future of swine production. Participants will also be invited to celebrate the Ontario swine industry at a gala on the first evening of the event.” Such events might garner the most attention, but there are many ways to stay current. Opportunities include blogs, podcasts, websites like Farms.com/Swine, publications such as Better Pork, Facebook groups like Small Pig Farmers of Canada, and information sessions held by provincial pork boards across the country. “I also encourage pork producers to form their own learning circles,” says Harte. “These groups cover everything from feed ingredients and production data to how to handle difficult workers. Especially in this business, peerto-peer learning can be a great resource.” Though he has managed hogs for 22 years, Sam Hofer at Wheatland Hutterite Colony near Shackleton, Sask. is still adding to his expertise. “I don’t have time to attend seminars, so I rely heavily on our vet, nutritionist, equipment dealer and feed supplier,” says Hofer. “I’m also part of a WhatsApp group to share ideas with colleagues. Being a 700sow farrow- to-finish operation producing RWA (raised without antibiotics) hogs, it's really important for us to be up to speed in areas like nutrition. The pork sector is always improving, whether that is through enhanced genetics, better feed conversion or fewer days to market. With hog prices being what they are, you must stay on the cutting edge of technology at all times.” Continuous learning may sound like hard work, but that has never phased a pig farmer. “It’s vital that producers stay in the know about everything that can help run a farm efficiently,” says Seto. “While this is not always easy, it really pays off in the end.” BP CONTINUOUS LEARNING Ashley Steeple Sam Hofer Julie Kuiack Let her robust genetic nature nurture more pigs and profits for you. NATUREVS.& Camborough® Learn how PIC is strengthening the natural mothering ability of the Camborough® with cutting-edge technologies. PIC.com | 800-661-1543 PIC.ca.info@genusplc.com ©PIC 2024. GEOFF GEDDES Geoff is a freelance writer and editor specializing in agriculture. He is based in Edmonton and has written for farm magazines, blogs, websites and social media.
10 The Business of Canadian Hog Farming Better Pork | December 2024 REDUCING METHANE EMISSIONS You can’t manage what you can’t measure. You also can’t take meaningful action if you don’t know where you’re starting from – and it’s that lack of ground-truthed science which is often a source of frustration for farmers when policymakers set arbitrary targets or goals for the industry to work toward. That’s certainly the case when it comes to reducing methane emissions from livestock production. How much is actually being produced, and how much should the reduction be? What are the most effective solutions to create that change that will also be practical and affordable to implement on farm? This is the impetus behind a Living Lab – Ontario project that is taking a deep dive into reducing methane emissions from liquid manure storages on swine and dairy farms. It’s been estimated that methane emissions from manure account for around one million tonnes of CO2-equivalent emissions in Ontario, which adds up to a significant portion of the carbon footprint of the province’s pork and dairy production. The good news is that manure storage is a prime opportunity for emissions reduction that can be achieved in the short term. “The methane emissions from manure are an area that can be reON-FARM LIVING LAB RESEARCH IS LOOKING FOR ANSWERS HOW MUCH METHANE ARE SWINE BARNS ACTUALLY PRODUCING? … AND HOW CAN THAT BE REDUCED? BY LILIAN SCHAER, FOR LIVESTOCK RESEARCH INNOVATION CORPORATION Jodie Aldred photo
11 The Business of Canadian Hog Farming Better Pork | December 2024 REDUCING METHANE EMISSIONS duced, so that’s a good thing,” explains Dr. Andrew VanderZaag, a research scientist in Agriculture and Agri-Food Canada’s Science and Technology Branch who works out of the Central Experimental Farm in Ottawa. “As much as we know there are emissions, we don’t necessarily know exactly how much is coming from actual farms in Ontario. Methane is produced by microorganisms too small for us to see and the gas itself is invisible and odourless,” he adds. “We are looking to understand what, and when, and how much we are starting from, and looking at options for how to reduce it.” An additional consideration that is particularly relevant to pork producers is the issue of under-barn storage. Manure stored outside is subject to weather conditions. With methane emissions from outdoor manure storages happening in the warm summer and fall temperatures, reduction activities could be targeted during the summer months. However, notes VanderZaag, not enough is known about emissions patterns from under-barn storage. Liquid manure underneath a barn will experience different temperatures at different times of the year, so work needs to be done to determine how that also impacts methane production. “We need to understand the conditions in real manure storages in Ontario – like manure temperature and degradability of carbon in the manure, for example – to ensure baseline emission estimates are accurate,” he says. Biodigestion, for example, is an engineering solution that collects and uses the gas, but it’s not one that is feasible or affordable for many Ontario farms. Another way of approaching the problem is looking for ways to reduce methane production in the first place – by understanding how the microbes, called methanogens, work and figuring out how to slow down their activity, for example. This could mean adding compounds that favour other microbes in the manure and would essentially outcompete the methanogens to either reduce their activity or delay it to a later time of year when temperatures are cool enough to prevent methane production. “Mitigation strategies that have been successful at small-scale need to be tested on farms so we can find out what works and how to make it practical at farm-scale,” says VanderZaag. His lab trials have shown some dramatic impacts from the mitigation strategies his team will be testing on-farm, including the potential to almost completely stop methane production. “We are talking about things that can change the pH, which will make the methanogens inactive for a while, or adding in oxygen, which will have a similar effect; these are the types of the line® VITAMIN/MINERAL PREMIXES & SPECIALTY PRODUCTS FOR SWINE ® ® ® ® ® To help prepare for the increased nutrient demands due to farrowing To help boost nutrient intake during lactation Extra nutrition fed from weaning to breeding A high quality milk replacer for young piglets A drying agent for all stages of pork production CONTACT KENPAL TODAY! Kenpal Farm Products Inc., 69819 London Rd, RR #1 Centralia, ON, N0M 1K0 Tel: 519-228-6444 • Toll Free: 1-800-265-2904 • Fax: 519-228-6560 kpalen@kenpal.on.ca • www.kenpal.on.ca
12 Story Idea? Contact Paul.Nolan@Farms.com Better Pork | December 2024 REDUCING METHANE EMISSIONS things we’ve tested in the lab,” he says. In previous studies in small tanks, for example, his team found that adding 1.4 litres of sulfuric acid per tonne of manure one time early in the summer reduced methane emissions by more than 85 per cent. Other additives, like gypsum, have also been effective in the lab. “These are things we’ve been testing in the lab in incubators at different temperatures using manure samples from 10 different Living Lab (participant) farms,” he says. “Now, we are working together with farmers to see how these mitigation options can be scaled up on working farms.” This year, the research team has installed sensors on one swine and one dairy farm that, over several years, will measure the volume of methane emissions and when they are happening throughout the year. The first year, which started in 2024, will serve as a baseline for methane emissions, and this information, combined with outside temperature readings, will be used to develop a prescription of when additives should be used and for how long in each region. Four other swine farms and four other dairy operations are also part of the projects. On those farms, researchers are installing in-storage sensors for manure depth and temperature as well as collecting manure samples for chemical analysis and incubation in the lab to determine how much methane each is producing. This information will be used in a model that will estimate methane production. Yorkland Farms, just north of St. Thomas, is the host of the swine farm sensor system. The 300-sow farrow- to-finish farm is owned and operated by the de Bekker family, who also crop 1,100 acres of corn, soy and wheat in rotation. “I had expressed interest that if I could be involved with any projects that would be of value to the industry, I’d be happy to contribute – and now, knowing what the project is, I couldn’t be happier,” explains Brad de Bekker. “Making improvements doesn’t always have to be difficult or expensive.” The farm, which doesn’t have any other swine farms close by, has an outdoor, round liquid manure pit as well as under-barn storage, making it an ideal research site. Thanks to the methane-detecting infrared lasers that were installed in early June, the research team has already learned that the bulk of the emissions were not coming from the outdoor pit, but rather from underneath the barns – which VanderZaag believes could be significant for the pork industry. “An outdoor storage will naturally not produce methane for six to seven months of the year because it is too cold, which means producers can potentially focus their mitigation strategy on only the four to five months of the year with warm temperatures, making it more economical,” he says. Under-barn storage, by comparison, could require year-round attention, but could also have lower overall emissions because the temperatures don’t get as hot as they do outdoors. More will be known by the project’s end. “What is relevant for farmers is that we will have actual measurements for swine operations in Ontario that can be improving the estimates that are used and ground-truthing the emissions estimates out there,” adds VanderZaag. “It’s really a great opportunity that we have here. We have technologies that let us do these measurements, we are able to share information, and we have this program where farmers are willing and interested in testing things out.” For de Bekker, changing on-farm practices is just part of keeping up with evolving industry standards; but at the same time, he likes to be ahead of the innovation curve. The family installed an injector on their manure tank, for example, and has built a wetland on a marginal piece of land. “If there is something that you can Manure stored outside is subject to weather conditions. Frank - stock.adobe.com
13 Story Idea? Contact Paul.Nolan@Farms.com Better Pork | December 2024 REDUCING METHANE EMISSIONS say with certainty reduces methane emissions, or keeps carbon in the manure, and is economical, I think this project can make a difference,” de Bekker believes. Living Lab – Ontario is funded by Agriculture and AgriFood Canada with matching industry contributions from several organizations, including Ontario Pork and Dairy Farmers of Ontario. Living Lab – Ontario is a five-year innovation project that brings together farmers, organizations, researchers, and other experts to co-develop, test, and evaluate beneficial management practices that address climate change challenges in livestock and cropping systems. BP Livestock Research Innovation Corporation is funded in part by the Sustainable Canadian Agricultural Partnership (Sustainable CAP), a five-year, federal-provincial-territorial initiative. This article is provided by LRIC as part of its ongoing efforts to report on research, innovation, and issues affecting the Canadian livestock industry. Our thoughts may make us feel alone, but we’re all in this together. Through good times and bad - let’s talk it out; it might surprise you what others are going through when we open up. Need a little support? Do More Ag connects you to mental health crisis lines and resources, tailored for the agriculture community. Visit domore.ag to learn more. #talkitout TO PASS ONTO THE KIDS There might not be anything FAILURE I feel like a LILIAN SCHAER Lilian Schaer is an agricultural journalist with over two decades of experience in the Canadian agri-food industry. Growing up on a dairy farm, she began her career with Ontario Pork and specializes in writing about farming for audiences of all kinds.
14 The Trusted Source for Canada’s Pork Producers Better Pork | December 2024 Jellied pork recall On Oct. 16, the Canadian Food Inspection Agency (CFIA) issued a food recall warning for Wagener’s brand ham in jelly due to listeria. The products that were recalled had been sold by a variety of Ontario retailers and could have been clerk-served, sliced, chunked, and sold in a variety of packages and branding. The CFIA urges customers who are unsure if they have purchased the recalled product to contact their retailer. “This recall was triggered by findings by the CFIA during its investigation into a Listeria outbreak linked to Wagener's brand beef jelly tongue,” said a spokesperson for CFIA. “All retailers who received the recalled products from Wagener’s Meat Products and altered them by slicing, chunking, repackaging, and selling were listed on the recall notices.” When asked if this was a systemic issue (perhaps stemming from a regulatory issue that should be addressed), the CFIA confirmed that this was an isolated incident. However, that isolated incident did affect products for a very long list of brands and stores in Ontario including Cataldi Fresh Market, Lady York Foods, Starsky Fine Foods, Coppa’s King City, Glogowski Euro Food, Nika Deli, Staropolskie ‘THE CFIA CONFIRMED THAT THIS WAS AN ISOLATED INCIDENT.’ BACKGROUNDER: LOOKING INTO THE JELLIED PORK RECALL BY MATT JONES Corona Borealis - stock.adobe.com Listeria monocytogenes is a naturally occuring bacteria that can cause serious health risks.
prairielivestockexpo.ca WEDNESDAY, December 11 Victoria Inn Hotel & Convention Centre WINNIPEG, Manitoba, Canada For info see our website or E-mail: info@prairielivestockexpo.ca FREE admission | FREE parking More than 140 exhibits MULTI-SPECIES LIVESTOCK SHOW featuring: hog, beef, dairy, sheep, poultry, bison, goat New & Evolving Technologies: expert presentations for today’s producers Canada’s largest PORK QUALITY COMPETITION Latest in livestock production techniques with LIVESTOCK producers ! CONNECT
16 The Business of Canadian Hog Farming Better Pork | December 2024 Delikatesy, and Village Bake Shop. For a complete list of brands and retailers, visit recalls-rappels.canada.ca For the uninitiated, listeria monocytogenes is a naturally occurring bacteria which can be found in soil, plants, rotting vegetables, sewage or untreated water. Customers who become sick from consuming the recalled product should contact a healthcare provider. Symptoms of listeriosis can start as soon as three days after consumption and can include cramps, diarrhea, fever, nausea and vomiting, similar to food poisoning. Severe cases could see the bacteria spread to the brain, spinal cord and nervous system and could cause complications during pregnancy. A listeria outbreak earlier this year led to a national recall of Silk and Great Value brand plant-based imitation milk products. In that case, three people died and 15 were hospitalized. The CFIA spokesperson noted that the agency conducts effectiveness checks to verify that recalled products have been effectively removed from distribution and that they work with industry to ensure that any issues that led to the recall in the first place are resolved. “The food safety investigation is ongoing,” said the spokesperson. “If additional products on the Canadian market are determined to be affected, the CFIA will notify the public by posting recall information on the Recalls and Safety Alerts website and issuing food recall warnings when required. Consumers are encouraged to sign up for food recall notifications.” CFIA did not disclose the specific causes of this listeria outbreak. A 2022 study from the International Journal of Food Microbiology noted that over 90 per cent of listeriosis infections were connected to deli meats. According to the United States Food and Drug Administration, there are three key methods to avoid listeria. First, refrigerators should be set extra cool, with the fridge at 4 C and the freezer at -18 C. Second, the refrigerator should be cleaned of errant food waste immediately, to ensure the listeria cannot grow and spread to other foods. Finally, they emphasize the importance of observing expiration dates on packaging. Representatives of Ontario Pork did not respond to a request for comment as of press time. BP Jellied pork recall MATT JONES Matt Jones is a freelance writer with a specialization in trade publications. He lives in Fredericton, N.B. We appreciate all your comments, along with story ideas on issues you want to see us cover. Paul.Nolan@Farms.com HOW ARE WE DOING? March 25 & 26 DoubleTree by Hilton London, Ontario ABOUT OSC A collaboration of the London Swine Conference and Ontario Pork’s Annual General Meeting. This premier event will gather producers, industry experts, and stakeholders for two days of discussions, networking, and learning focused on innovation, sustainability, and the future of swine production. www.ontarioswineconference.ca
17 The Business of Canadian Hog Farming Better Pork | December 2024
18 Story Idea? Contact Paul.Nolan@Farms.com Better Pork | December 2024 PEOPLE, PIGS, & PRODUCTION 'Our staff, animals, & business go hand in hand' By Geoff Geddes UP CLOSE If they had opposable ones , pigs would likely give the Reavies’ management team of Allan and Laura and barn manager Jamie McCuaig two thumbs up. “Our staff, animals, and business go hand in hand in hand,” says Jamie. “When you treat everyone well, it’s bound to pay off.” Just east of Rocanville, Sask., Laura and Allan Reavie run a 430-sow multiplier for Topigs Norsvin Canada. Growing up, these high school sweethearts both worked on the family farm. Allan went on to earn a diploma in agriculture, and the two teamed up with Topigs Norsvin in 2005, bringing in the first Landrace and Large White hogs from Europe. While their two sons are grown and working off-farm, the couple and their business are still going strong. What are your roles on the farm? Laura: I’m the bookkeeper and data entry person, while our manager Jamie leads the team in the barn. High school sweethearts Laura and Allan Reavie farm in Rocanville, Sask. Reavie Family photo
19 Story Idea? Contact Paul.Nolan@Farms.com Better Pork | December 2024 Allan: I do all the other stuff, such as moving manure, performing maintenance, and handling rebuilds and renovations as needed. How many people do you employ? Allan: When fully staffed, we have five full-time people. Describe your office or workshop. Laura: I use a room in our home for my main office, and also have an office space in the barn for data entry. Some items always on your desk? Laura: My computer and pens, so we have both hi-tech and low-tech covered. Messy or neat? Laura: It really depends on the day! Allan: Laura secured herself a position as she is the only one who can keep it all straight. What’s your favourite thing about working with pigs? Jamie: Baby pigs are the cutest thing to see, and I love to watch the animals evolve from birth to maturity. Allan: It’s gratifying to help the company grow and steadily improve the quality of its breeding stock. Topigs Norsvin is very production-driven and always seeks the best outcome for customers. How do you protect your herd? Jamie: We run a top-notch biosecurity program that ensures a high health status for our herds. As part of that, we breed our own gilts; nothing comes onto the farm except for semen. Allan: It’s a great selling point that the closest pigs to us are an hour away, making it a very secure operation. How do you keep your records? Laura: Our staff uses hand-held technology to record the number and type of treatments delivered. We also employ ear tags that tell us if an animal has been treated. Our vaccine records are extremely thorough, and we are part of the Canadian Pork Excellence program, so we follow those guidelines and protocols as well. The best thing about farming? Allan: You get to watch your herd grow in terms of production, and be part of other changes, like focusing on vaccines rather than antibiotics. What do you like least? Allan: The uncertainty around labour can be tough. We tend to rely on foreign workers, and the government process is not swift in that regard. It would be nice to just pick up the phone and have a worker here the next day, but it doesn’t work that way. What sort of livestock technology do you use in your barn? Allan: Wi-Fi throughout the barn, wand readers and RFID tags for all of UP CLOSE
20 The Trusted Source for Canada’s Pork Producers Better Pork | December 2024 UP CLOSE our animals. This technology is the norm today and makes the job much easier and more accurate. Most important lesson you’ve learned? Allan: People are your greatest assets, as they control everything on the farm. You must do a good job of selecting your staff and educating them on how and why you do things a certain way. Guiding management principle? Laura: Quite simply, success requires a total team effort. What are your biggest challenges? Allan: Because we follow the American pricing model, we tend to face a lot of volatility in Canada. We are never certain where the prices will go. If the United States market goes the wrong way, our business will follow, so that is often stressful and expensive. These up-and-down cycles have been around for a long time in Canada, and we still don’t have a solution for them. What are the most exciting opportunities in the industry? Allan: Right now, we are seeing a lot of new production systems and practices come in from Europe that have been around for years overseas but were just recently adopted here. Some of them make the barn more efficient and environmentally friendly, while others contribute to animal health. Many of these innovations are being included in newer facilities, which can help address a lot of issues going forward. How do you define success? Allan: At the end of the day, if you can retain your staff, keep them happy and productive, and maintain an inclusive workplace, you’re doing pretty well. Jamie: I’ve been in this business a long time. The way I look at things now, success is when you wake up and are eager to go to work in the morning. It takes a special kind of person to pursue a career with pigs. You need to be happy doing what you’re doing, and I am. If you weren’t a farmer, what do you think you’d do for a living? Allan: Prime minister! Hmmm … maybe not. I worked in the potash mine here as a journeyman mechanic when we first started farming. The trades are something that I have always enjoyed, so I would likely return to them. Laura: I like working with numbers, so you would likely find me in an office accounting job somewhere. How do you support your mental health during challenging times? Allan: We try to maintain contact with a circle of friends and spend time with them, especially in the summer. Staying connected with friends and family keeps us mentally strong. Jamie: I’ve had to learn that not everything is under my control, and I just have to take things day by day. Barn manager Jamie McCuaig. Reavie Family photo
21 The Trusted Source for Canada’s Pork Producers Better Pork | December 2024 trouwnutrition.ca Each one of our Milkiwean programs is tailored to meet the different needs and requirements of your farm and nursery pigs. Our Milkiwean programs are formulated with Kinetio technology bringing you the best in nursery feed formulation. You have a choice with Milkiwean. Milkiwean Vital Start Suitable for anti-biotic free production. Milkiwean Efficient Start Our cost-effective piglet rearing program. Milkiwean Best Start Higher growth and feed intake, and greater exit weight. UP CLOSE What’s your top goal, personally and professionally? Allan: Being in our 60s now, we are both looking to step back from the operation a bit in the next few years, and Jamie makes that possible. I don’t have the same energy that I did, so my goal is to find someone interested in running a high production multiplier. If you could send a message to non-farmers, what would it be? Allan: Whether it’s from something that happened decades ago or something they read online, certain members of the public have a misconception about what we do and how we do it. Farmers today are very professional, and we take great pride in running our operations. We don’t need a bouquet every day, but I’d like the public to know that our focus is on raising animals the right way, making them comfortable and treating them with dignity and respect. BP Green Ash Farms team member Renante Bihag. Reavie Family photo
22 The Business of Canadian Hog Farming Better Pork | December 2024 HERD HEALTH Deadstock is an unfortunate but inevitable part of raising livestock. Unexpected loss of animals is a continuing source of frustration on swine farms worldwide. Dead animals represent a reduction of future income and a loss of invested time, feed, and energy. However, they also provide an opportunity – the opportunity to learn about the health of our herd, to monitor trends in health challenges, and to inform treatment protocols in the future. On-farm necropsies, otherwise known as post-mortems, allow these opportunities to be realized. Your herd veterinarian has received extensive training and gained a wealth of experience in diagnostic post-mortems, and regularly carries these out on farms. In situations where large numbers of animals are sick or dying, they are your best resource to investigate the problem and hopefully find a solution. In less extreme situations, or if your veterinarian is not able to attend the farm on the first day a situation arises, performing a basic post-mortem is readily achievable for nearly all producers. Furthermore, with the availability of camera phones, it is now possible to seek veterinary counsel on your findings even when they cannot attend in person. When to do a post-mortem If you are interested in and capable of performing post-mortems, any fresh deadstock provides an opportunity to learn. Even if the cause of death is readily apparent, it is beneficial to attempt a post-mortem to build confidence and increase your understanding of what the inside of a pig looks like. Ideally, you would start the learning process with the help of your herd vet to guide you in where to start, what to look for, and what images to share. You should not attempt a post-mortem if you are worried that your herd has been exposed to a foreign animal disease or other reportable disease. For example, if you see sudden large increases in mortality, if you see multiple animals with spreading red to purple patches on their abdomen, or blister-like structures on their snouts or feet. In these situations, contact your vet immediately. What you will need Time and interest, a well-lit area that is easy to clean, a clean, sharp knife, personal protective equipment including multiple pairs of rubber gloves and a mask, a high-resolution camera, and potentially clean sandwich bags to collect samples in. Your basic guide You cannot have too many photos. Document all things that seem unusual to you and take regular photographs DERIVING VALUE FROM DEADSTOCK An introduction to on-farm necropsies. By Jack Krone Jack Krone photos
23 The Business of Canadian Hog Farming Better Pork | December 2024 to document all organ and body systems. While seeing the organs affected is critical for diagnosis, knowing which systems are unaffected by a disease process helps to narrow down the likely cause. Start with the pig lying on its right side; examine the outside of the carcass, looking for injuries, prolapses, swollen joints, discoloration of the skin, blood from the nose, fecal staining or anything else that strikes you as different (Image 1). Once examined, make a shallow cut through the skin along the midline of the body and peel it back on the lefthand side. To do this, you will need to fold back the legs. Cut through the skin and muscle under the leg while lifting the leg upwards until it folds out of the way. The scapula (shoulder blade) does not have a bony attachment to the body, so it folds back readily. The hip joint must be disconnected by slicing through the ligaments holding the joint together. Cut down through the muscle in the hip to find this joint (Image 2). Once the skin and limbs are reflected, carefully cut through the muscle of the belly to allow you to open the abdomen without disturbing the internal organs. Extend this cut along the border of the ribs and across the back while lifting the muscle away to expose the abdominal contents (Image 3). Open the chest by cutting through the cartilage where the sternum meets the ribs, cutting between the ribs and folding them back. Depending on the age of the animal, this can be easier or more difficult, with older animals having less cartilage and stronger ribs (Image 4). Once the chest and abdomen are open, take some photos of the undisturbed internal organs (Image 5). Then, you can proceed to look for changes to organ systems. Work through each pig that you necropsy in the same order. A systematic approach to examining the animal will prevent you from missing signs. One approach is to start with the organs in the chest, examining both lungs and the heart, then moving to the filter organs (spleen, liver, lymph nodes and kidneys). Having cleanly examined and collected samples of these tissues, move on to look at the bladder and reproductive organs. Finish the necropsy by examining the digestive tract, looking at the small intestine, large intestine and stomach. The contents of the stomach and large intestine pose the biggest risk for contamination of samples. Leaving them until last allows for good visualization and clean collection of everything else. Examine each organ as a whole and then in sections. Your vet can demonstrate how best to do this for each organ or may have a detailed protocol to share with you. There are many potential findings for a post-mortem: Pale internal organ systems with blood in body cavities, fibrin (thick pus-like material) clinging to the heart, lungs or intestines (Image 6), enlarged encapsulated spleens, stomach ulcers, twisted intestines, the list goes on. With time, practice, and guidance from your veterinarian, you will start to recognize these differences and others. In the meantime, you will have photos to show your veterinarian, giving you both a clearer picture of the opportunities to improve the health of your pigs. In summary, the ability to perform an on-farm post-mortem is a hugely rewarding skill that is straightforward to learn. It requires few resources, costs only your time, and with the guidance of your herd veterinarian, provides opportunities to improve the health and productivity of your farm. Please talk to your veterinarian about getting started at your next herd visit. BP HERD HEALTH JACK KRONE Dr. Jack Krone is a veterinarian with Prairie Livestock Veterinarians in Red Deer, Alta.
24 Story Idea? Contact Paul.Nolan@Farms.com Better Pork | December 2024 SWINE HEALTH ONTARIO Mycotoxins in feed can be an underlying health concern at any time. The wrap-up of fall harvest serves as a reminder to be vigilant about toxin levels, especially if higher levels have been detected in the fields. Dr. Meeka Capozzalo, manager of nutrition and research at Molesworth Farm Supply, reminds hog farmers that grains naturally contain a multitude of toxins at varying levels, but it’s when toxin levels are high or concentrated that problems can occur. “Toxins are nearly always present – the risk to hogs just depends on the specific toxins and levels present,” she says. “That’s why it’s so important to look at grains and feed as a whole by monitoring and testing for a variety of toxins if there is a concern.” Mycotoxins can be present in any grain. In Ontario, the toxins that affect hogs the most are primarily found in corn. According to Capozzalo, vomitoxin, also known as deoxynivalenol (DON), and zearalenone (ZER) are the most common mycotoxins. Both occur naturally in corn, and feed refusal is the most common sign or symptom of these toxins in hog feed. The third type hog farmers need to watch for are T-2 and HT-2 toxins. Capozzalo says T-2 and HT-2 first became routinely tested in Ontario about four years ago, and due to their high cytotoxic and immunosuppressive effects, T-2 and HT-2 toxins pose significant health risks. She points out that T-2 and HT-2 toxins can be up to five times more toxic to hogs than vomitoxin, and despite this, T-2 and HT-2 toxins haven’t been studied as much as DON and ZER. Animal health The effects of mycotoxins on hog health can vary by type of toxin, levels in feed, and animal production stage. Dr. Greg Wideman, a veterinarian with South West Vets, says that one of the highest risk times for mycotoxins for pigs is during the grower phase when their feed intake per kilogram of body weight is at the highest. In other words, the stage when hogs are eating the most feed in proportion to their HEALTHY FEED FOR HEALTHY HOGS Mycotoxin threats & strategies for reduction. By Jeanine Moyer Take proactive measures and test for toxins in feed and feed rations. Jodie Aldred photo
25 Story Idea? Contact Paul.Nolan@Farms.com Better Pork | December 2024 size and are exposed to a higher ratio based on feed intake. “That’s assuming the hogs are eating the feed at all,” points out Wideman, reminding hog farmers that the animals have to ingest contaminated feed to be exposed to mycotoxins. “Most hogs will stop eating contaminated feed before resulting health problems get too serious,” says Wideman. “The taste and smell of the toxins in the feed typically turn hogs off the feed.” Exposure to sows can also be serious, and can result in reproduction challenges, especially if females are exposed to ZER that, in high concentrations, can cause lower farrowing rates and pelvic organ prolapses. A common sign of ZER in feed can be swelling and redness of vulvas in gilts. High mycotoxin levels in nursery pigs can increase vice behaviour, like tail and ear biting. The most common symptom in all animals, especially finisher hogs, is reduced appetite or feed refusal that ultimately leads to slower growth. “The lack of feed intake in finishing hogs caused by mycotoxin levels is the biggest production and profit limiting factor,” explains Wideman. Reducing exposure The good news is that hog farmers are typically aware if mycotoxins are a concern based on grain toxin levels at harvest. Wideman uses the 2018 harvest year as an example, saying the high levels of DON that were consistent across much of Ontario grain corn resulted in a chronic low dose of DON in feed throughout the following year, causing health and production challenges for hog farmers. “Farmers knew what the grain quality was like, and we all did our best to try to mitigate the effects of the toxins as best we could,” he says. Taking proactive measures is the best approach to managing mycotoxins. Testing for toxins in grain and complete feed rations can help determine the type of toxin or rule out feed toxins as a cause of health symptoms. Wideman reminds farmers that toxins aren’t evenly distributed, so be sure to collect samples from multiple areas from trucks or grain bins. Distiller's dried grains (DDG) are a common ingredient in hog rations, providing a high-fibre and lower-cost energy feed. But Wideman reminds farmers if toxins are present, they will be concentrated in DDGs because DDGs have the uncontaminated inner starches removed but still contain all of the contaminated seed coat. He recommends reducing or eliminating DDGs in feed rations altogether if mycotoxins are confirmed as the simplest way to address the issue. If mycotoxin levels are too high, Capozzalo recommends diluting contaminated grain with clean ingredients to reduce toxin levels. Another approach is to add a toxin binder or feed additive solution that can mitigate the impact of mycotoxins present. Capozzalo reminds farmers that, while toxin binders are a good option, they only protect animals from toxins if the feed is ingested. “Toxin binders will mitigate the toxin risk in the feed, but animals may still refuse to eat the feed,” she explains. If mycotoxins are suspected, Capozzalo suggests farmers engage their entire animal health team and take a collaborative approach to finding a solution. “Feed and ingredient testing is often the first action farmers take when reduced animal appetites or health and production challenges are observed. Work with everyone on your team to rule out problems and find the best solution for the health of your herd.” For more information on potentially harmful levels of mycotoxins for hogs, visit the Canadian Food Inspection Agency: inspection.canada.ca/en/ animal-health/livestock-feeds/regulatory-guidance/rg-8. BP SWINE HEALTH ONTARIO GOLDEN LAMPSHADE 110V OR 220V CORDLESS TAGGER KIT INJECT HDN D3 IDEAL DETECTABLE NEEDLESS CIMA SCALE FOR PIG IN MOVEMENT SV2 MAXX TRACTOR FOR DEAD ANIMAL AND MORE 110V or 220V SWINE HEALTH ONTARIO Swine Health Ontario is a leadership team focused on improving and coordinating the industry’s ability to prevent, prepare for and respond to serious swine health threats in the province.
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