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February 19, 2015
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SERVING MANITOBA FARMERS SINCE 1925 | Vol. 73, No. 8
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Sask. Wheat says wide basis costing wheat growers billions Economist Richard Gray says elevator prices are down even though f.o.b. Vancouver prices have remained steady to higher since By Allan Dawson co-operator staff
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h e Sa s k a t c h e w a n Wheat Development C o m m i s s i o n (SWDC) says export wheat prices are similar to or higher than last October, but farmers are receiving about $20 per tonne less. “Rail transpor tation and handling capacity have not improved and this is being reflected in even lower returns for producers and a lower share of export values as the year progresses,” SWDC chair Bill Gehl said in a news release. “We were forecasting this would cost farmers $2 billion (this crop year) but it’s likely to be closer to $3 billion now if this keeps up,” Gehl said during an interview.
Norma Windle was one of 15 participants in the workshop led by microbiologist Gary Graumann.
photo: Lorraine Stevenson
The meat of the matter in making sausage Workshop at Food Development Centre helps both professionals and amateurs learn the craft of sausage making
See EXPORT WHEAT on page 7 »
By Lorraine Stevenson co-operator staff/Portage la Prairie
Publication Mail Agreement 40069240
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t t o Vo n B i s m a r c k famously once said, “Laws are like sausages; it is better not to see them being made.” But the Prussian statesman wasn’t in the sausage-making business. Those who are, or simply experimenting at home with new methods, ingredients or recipes, need to know — and seeing is believing. That’s what drew 15 participants from across Manitoba to a full-day workshop at the Food Development Centre here earlier this month.
They came to hear MAFRD meat microbiologist and food systems risk-mitigation specialist Gary Graumann talk about protein binders, smoking, piston stuffers, cooking temperatures and other things sausage makers need to know, such as the kinds of cracks and holes listeria likes to hide in and why. That underlines why these are serious subjects for secondary meat processors who need an in-depth understanding of best practices for recipe formulation, production materials, processing equipment and techniques. Sausage making is an ageold tradition with many prized
family and cultural recipes. But there are also many critically important considerations for safe handling of processed meat. They emphasize that point. Graumann noted that the word botulism is derived from the Latin word botulus, meaning “sausage.” That’s not a coincidence. “I hope I’ve educated people on the safety aspect of it, and the functionality of all the ingredients, from what you’re adding and why, and provided a rationale,” he said.
Hands-on training
Graumann didn’t just stuff heads with sausage theory.
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After time in the classroom, workshop participants donned white lab coats, hair and beard nets, and slipped fastidiously clean hands into bright-blue rubber gloves and got right to the meat of the matter, making an uncooked coarse-ground sausage (bratwurst), and a fully cooked, ready-to-eat frankfurter (hotdog) in the Food Development Centre pilot plant. Some were there to update themselves, or train their staff. Greg Woods, an experienced meat processor from Cypress River, said he’s confident about their sausage-making recipes See SAUSAGE on page 6 »
Manitoba farm income seen down in 2015 » PAGE 21