Farmer jailed for starving cattle
Manitoba’s Outstanding Young Farmers 2014 » Page 3
February 13, 2014
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SERVING MANITOBA FARMERS SINCE 1925 | Vol. 72, No. 7
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Pilot Mound prosciutto makers start over
Do you have a licence for that pig? The Manitoba Pork Council continues to search for ways to instill greater stability in the swine sector
Dried meat seizure off the farm last summer brought a simmering debate to a boil By Lorraine Stevenson co-operator staff
By Shannon VanRaes co-operator staff
T
he search for greater stability in province’s hog industry has led the Manitoba Pork Council to put forward a proposed system of producer licences. Although in the early stages of development, general manager Andrew Dickson shared the concept with producers at the annual Swine Seminar in Winnipeg last week.
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See PIG LICENCE on page 6 »
S
ix months after food inspectors raided their onfarm meat shop and seized their award-winning prosciutto, a Pilot Mound couple has learned all charges against them have been dropped. Clint and Pam Cavers, whose old-world-style sausage earned top honours at the Great Manitoba Food Fight last year, have also been given the green light to go back into production. “We’ve done a lot around here to try and work with MAFRD to make this come out well for everybody,” said a relieved Clinton Cavers last week. “We’re probably now within a month from being able to start producing prosciutto again.” Upgrades to their facility, including new equipment and other revisions to comply with food safety regulations have been approved in writing by two inspectors from Manitoba Agriculture, Food and Rural Development who visited their meat shop in January, he said. That leaves them confident they won’t face a similar problem in the future. “We got caught in this trap before, where everybody would say, ‘just do this, and then we’ll come and tell you if it’s OK,’” he said. “Now (they can’t) come and tell us we need to spend another $10,000 on something else they didn’t think of.”
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Pam and Clinton Cavers are eager to start making their value-added meat product again. photo: lorraine stevenson
The Cavers say they will have spent considerably more than that by the time the meat shop’s renovations are done, but the price tag isn’t the $100,000 they initially anticipated last fall when the raid on their farm thrust them into a media spotlight. Their $10,000 prize for winning the Great Manitoba Food Fight, sponsored by the same
provincial department that later stopped them from making prosciutto, was put towards hiring Food Development Centre consultants to teach them how to document Good Manufacturing Practices (GMPs), said Pam Cavers. It’s going to be onerous to keep on top of it all, she said. “We’re working on it. They’re not easy. And I am a still little
(company) and I need to make a living,” she said. The Cavers’ predicament caused a simmering debate over how food regulations are implemented in Manitoba to boil over, as proponents o f l o c a l l y p ro d u c e d a n d processed food rose to their defence. See PILOT MOUND on page 6 »
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