New products and concepts, such as New Galma Dairy and Creamery's farm-processed Dutch-style cheeses, bring growth and variety to the dairy category
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DAIRY FARMERS OF ONTARIO
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ACER Consulting, Dr. Elouise Molgat, Dr. Phil Meadows, Evelyne Guévremont, Mérilie Gagnon, Gisèle LaPointe, Jayden Thomas, Tom Wright, Kristen Edwards, Lilian Schaer, Ryan Dick, ACER Consulting, Jeanine Moyer, Veal Farmers of Ontario
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CON TENTS
PROCESSING & PRODUCTION
New products and concepts, such as New Galma Dairy and Creamery's farmprocessed Dutch-style cheeses, bring growth and variety to the dairy category
Small- and medium-scale processors bring value to the dairy industry
By Pete Overdevest, Board Member, Region 8, Oxford and Waterloo. Pete serves on the Governance and Communications, Quota Committee and Government Relations Committees.
When we support our on-farm and smallscale processors, we’re not only encouraging innovation, we’re strengthening our communities. Further, when we promote and encourage growth in dairy product development, we strengthen the dairy sector. As we continue to ensure production meets demand in all categories, we need processors of all sizes to help supply the dairy products consumers expect to be available when and how they want them, ultimately contributing to a strong Canadian dairy system.
Smaller processors bring a level of creativity and outside-the-box thinking that adds excitement to dairy case shelves. One only needs to read this month’s cover story starting on page 10 to see this in action throughout the province. When DFO began its Start Up/Scale Up programs, the aim was to support aspiring processors in getting their ideas off the ground. The Start Up program is for new dairy processors who require support setting up their business, while the Scale Up program is for dairy
processors who are either in-market or close to processing their intended products. Both programs have proven very successful since their start in 2017. And at the federal level, dairy processors have been able to take advantage of the Dairy Innovation and Investment Fund (DIIF), which aims to help them in making investments to increase competitiveness over the long term and adapt to new market realities.
When I think back to my roots in Holland, I fondly remember hearing stories of my grandmother making a delicious, cuminspiced Gouda cheese from our family’s 40cow herd. She sold her cheeses directly from the farm and to small-scale wholesalers. As times changed, she moved on from the onfarm hobby and eventually stopped making the cheeses. I’m sure if she had access to supportive programs, such as the ones DFO provides, she would have continued to scale up her small business venture.
We’ve been told many times consumers want to know where their food comes from
and are seeking to source products made close to home. On-farm processing, in particular, helps push local food products to the forefront and satisfy consumers’ interest in this regard. These innovative processors help fill niche markets that would otherwise go unserved. Further, consumers may drop in to some of our on-farm processor locations and see farm life up close and shop local.
Recently, I and other DFO board members visited Modhani Yogurt’s new plant in Tilsonburg, Ont. The family-run business produces yogurt, dahi, paneer, mozzarella and other products. Founded in Brampton, Modhani Yogurt started processing in 2017 and expects to increase its production capacity by 400 per cent in its new plant. It’s encouraging to see the processing sector expanding to provide unique products for Ontario consumers to enjoy.
I’m excited to see what other new products will be on store shelves soon. My grandmother would have been excited, too.
Pete Overdevest
‘‘ With the GEA DairyRobot, all milking steps are done in the liner. Cleaning, fore-stripping, milking and post-dipping are done in one single attachment. This saves a lot of time and is very efficient. With this milking process, we are sure that the teat dip is applied correctly which is a plus for maintaining high milk quality. ‘‘
Marianne Desrochers, Desnette Holstein, QC
your way to milk. our solutions.
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BRITISH COLOMBIA
Pacific Dairy Centre Ltd.
Chilliwack — 604 852-9020
ALBERTA
Dairy Lane Systems Alberta Leduc — 780 986-5600
Nobleford – 587-335-9742
Lethbridge Dairy Mart Ltd.
Lethbridge — 888 329-6202
SASKATCHEWAN Dairy Lane Systems Saskatchewan Warman — 306 242-5850 Emerald Park — 306 721-6844
MANITOBA Tytech Grand Pointe — 204 770-4898
ONTARIO
Conestogo Agri Systems Inc. Alma — 519 638-3022
Dairy Lane Systems Komoka — 519 666-1404
Lawrence’s Dairy Supply Inc. MooseCreek — 6 13 538-2559
McCann Farm Automation Ltd. Seeley’s Bay — 613 382-7411
Performance Dairy Centre Inc. Embro — 519 423-9119
Wood’s Dairy Source Keene 705 295-3247
Voluntary milking
ATLANTIC PROVINCES
Atlantic Dairy Tech, Inc.
AMS Sub-dealer for Sheehy Entreprises Ltd.
Charlottetown, PE — 902 368-1719
Sheehy Entreprises Ltd.
Shubenacadie, NS — 902 758-2002
Lower Queensbury, NB — 506 478-4878
GEA DairyRobot R9500
GEA DairyRobot R9600 Batch milking
REDUCING MILK BACTERIAL COUNTS
Exploring critical bacteria entry points specific to your farm and monitoring your herd to react more quickly and efficiently when problems arise
By Dr. Elouise Molgat, DVM, Veterinary Advisor – Lactanet, and Dr. Phil Meadows, DVM, Technical Services Veterinarian – Boehringer Ingelheim
WHAT IS MILK QUALITY? It seems like a simple question, yet with no simple answer, and that is because the definition of milk quality will vary between industry participants. For dairy producers and advisers, milk quality often relates to on-farm parameters, such as somatic cell and bacteria counts, whereas for dairy plants, it might relate to control points and processing aspects. At the end of the chain are dairy consumers for whom milk quality corresponds to milk "qualities," such as sustainability, animal health and welfare, environmental friendliness, packaging, etc.
Using artificial intelligence (AI), such as ChatGPT, information from various online sources draws on three main elements to define milk quality: 1) the importance of maintaining strict standards throughout the chain, 2) that raw milk quality on-farm is the primary factor determining the quality of milk products, and 3) the necessary implementation of effective milk quality control measures.
Taking all these elements into account, milk quality could be summarized as per the following equation:
Consequently, milk quality starts at the dairy farm, with regular raw milk quality control measures and standards. The raw milk bacteria load, measured using an instrument called BactoScanTM, being one of them, and one for which the industry has recently taken initiative with more frequent testing.
Raw milk contamination, by undesirable bacteria and other microorganisms can make milk unsuitable for processing and is often responsible for spoiled or deteriorated dairy products. A high bacteria count is an indicator that production practices and/or milk handling on farms lead to raw milk contamination. But where do bacteria enumerated by the BactoScanTM come from?
Milk contamination can occur at any stage of the milk production process, such as in the cow’s udder, during milking, when milk is stored in the bulk tank, and so on. To make it easier to target where or when bacterial contamination happens, the source can be illustrated in relation to the udder as follows:
Outside the udder: The cow’s environment
Bacteria are naturally present on teat skin, but also in the farm’s environment, and associated with manure, soil, bedding, water, etc. Anything that comes in contact with teat ends can transfer bacteria into milk during milking. With good hygiene and management practices, contamination from a cow’s environment is limited, stable and generally within standards.
Inside the udder: The milk produced by the cow
Milk produced by a healthy cow naturally contains beneficial bacteria, such as lactic acid bacteria, which contribute to producing high-quality dairy products. On the other hand, a sick cow can shed undesirable bacteria in her milk, hence the importance of screening for diseases in the herd, such as mastitis via the somatic cell count (SCC). Although certain bacteria can cause a significant spontaneous rise in bulk tank milk's bacteria count, contamination from inside the udder is rarely the main cause of a high bacterial count.
After milk is harvested from the udder: Milking equipment, milk cooling and storage equipment
Contaminated milking equipment, wash failures or problems and improper milk cooling are the most common causes of bulk tank milk contamination leading to an increased bacterial count.
While bacteria contamination originates from one of the three sources listed above (outside, inside or after the udder), there is often a combination of different points of contamination. And to add to the complexity, raw milk will be contaminated by different types of bacteria and microorganisms that will grow under different conditions.
Most bacteria growth slows down at refrigeration temperature, justifying good and efficient milk cooling after milking, and storage at required refrigerated temperature (maximum 4° C)." However, psychrotrophic bacteria, commonly referred to as “cold-loving bacteria,” are capable of growing at refrigeration temperature. Meaning from the moment these bacteria enter milk, they will keep growing, and even more at marginal temperatures and/or with temperature fluctuations. Although they will be removed by pasteurization, most of these bacteria will have produced heat-stable enzymes that further degrade dairy products. Thermoduric bacteria are another group that can be problematic since they tolerate very high temperatures and can survive pasteurization.
The bacteria profile of milk, also known as the microbiota, is unique to each
Healthy cows in a clean and comfortable environment
Milk harvesting and handling with greatest hygiene
Strict standards throughout the chain
Good & safe dairy products, and happy healthy consumers
dairy farm and reflects its environment, the application of good management practices, herd health status and overall equipment maintenance practices. Knowing what type and load of specific bacteria are present in milk can provide some insight on the contamination source and cause of a high bacteria count. For example, thermoduric bacteria rarely originate from inside the udder. Good bacteria naturally found in milk and most mastitis bacteria are not thermoduric. A high load of thermoduric bacteria would indicate either contamination before the udder, generally associated with poor pre-milking hygiene, or after the udder, generally associated with dirty equipment or worn rubber parts.
Complementary testing via bulk tank milk cultures and specific microbiological tests can be done in most laboratories for this purpose. A preliminary incubation count and a laboratory pasteurization count can be performed to evaluate the load of psychrotrophic and thermoduric bacteria, respectively.
There is no standard protocol for reducing milk bacterial counts on all farms. You must explore potential sources and critical entry points of bacteria specific to your farm – outside, inside and after the udder. Thanks to the Bacto-
ScanTM analysis, supporting testing and regular DHI milk recording, you can monitor your herd more effectively and react quickly should a problem arise. Do not hesitate to reach out to your advisers for support.
While bacteria contamination originates from one of three sources, there is often a combination of contamination points. Identification of the types of bacteria can assist in identifying the source of contamination.
Kawartha Dairy delivers nearly 90 years of quality and customer service
By Jeanine Moyer
FOR ALMOST 90 YEARS, Kawartha Dairy has been turning fresh Ontario milk into smiles with their delicious ice cream, milk and dairy products. What started as a small milk bottling business in Bobcaygeon, Ont. in 1937, has since grown into a premium ice cream and dairy brand that continues to expand across Canada.
Mike Crowe, director of product development and third-generation owner, grew up in the family business and started working at the dairy when he was 10. He says that, while the family operation has evolved, they haven’t changed the way they make their ice cream, which starts with fresh cream and milk sourced from local Ontario dairy farms. In fact, Crowe says most of the milk sourced comes from farms within 60 kilometers of the Bobcaygeon plant.
“We’re honoured to partner with local dairy farmers,” says Crowe. “It’s thanks to the high-quality milk we receive from our dairy farmers that we are able to produce such premium products.”
A family tradition
Crowe’s grandparents, Jack and Ila, started the original Kawartha Dairy fluid milk business, bottling milk and delivering it door to door around their community with horse and wagon, and horse and sleigh in the winter. During the early days of business, ice cut from nearby lakes was used for refrigeration, a steam engine was used to
create heat to process milk and the milk bottles were washed by hand. It was a different time, but the family hasn’t strayed from their core values of serving quality products and connecting with customers.
“I’m proud that we’ve been able to remain a close family-run business that is able to connect with so many customers, creating special memories with their own family and friends,” says Crowe. “I think that was my grandparents' favourite part of the business
– connecting with so many people and being a part of their family memories.”
And who doesn’t have memories of enjoying ice cream on a summer day? Or stopping at their favourite ice cream shop on a family road trip? Located in the heart of Ontario cottage country, Kawartha Dairy stores have also become their own destination for cottage-goers seeking to stock up on fresh dairy products and enjoy a taste of local ice cream.
Jack and Ila Crowe
From left: Brian, Terry, Mike, Steve Globe 2019
Doll at Bobcaygeon dairy, 1949
Today, the company continues to process fresh milk and cream into the rich and creamy ice cream, and fresh milk they are renowned for. “Moose Tracks ice cream is our most popular product today, but we like to say every one of our more than 45 ice cream flavours is somebody’s favourite,” says Crowe.
Scaling to serve customers
Business has grown substantially over the past 87 years to include a 20,000-square foot manufacturing facility and 60,000-square foot distribution centre. While the company is most recognized for their premium ice cream, they also offer milk, cream, butter and seasonal egg nog. Kawartha Dairy products are available throughout Ontario at 12 retail stores, most grocery stores and many partner scoop shops. New this year, the company has also expanded ice cream sales into Alberta and British Columbia.
Over the years, changes to the dairy business were made to keep pace with consumption
and product purchasing behaviours.
“We didn’t start making ice cream until the 1950s when grandpa had surplus cream. At the time, he had a choice between focusing on butter or ice cream,” explains Crowe. “We think he made the right choice.”
From the 1960s to the 1980s, consumers shifted their milk buying habits from home milk delivery to supermarkets. As a result, Kawartha Dairy adjusted its business to accommodate. The owners also began opening their own retail stores during the 1960s to serve customers. Crowe took a significant step in 2000 by expanding the plant and freezer storage at the factory as ice cream became an increasingly larger portion of their business. The distribution centre was built in 2016 to accommodate the growing business, and 2024 marks the first product distribution outside of Ontario into Western Canada.
We didn’t start making ice cream until the 1950s when grandpa had surplus cream. At the time, he had a choice between focusing on butter or ice cream. We think he made the right choice!
– Mike Crowe
Crowe believes that keeping up with the growing demand for their products has been one of the company’s greatest challenges but has also provided great opportunities to connect with their loyal fans.
“My grandparents built this business on hard work, fresh local milk, great customer service and premium product quality. These are all values that remain the foundation of our company today,” says Crowe.
Dairy Farmers of Ontario (DFO) supports aspiring processors as they get started in Ontario's dairy industry launching unique products for Ontario consumers to enjoy. Read on to learn more about some of the dairy entrepreneurs and their innovative dairy products.
Start Up
The Start Up Program is for new dairy processors who require support setting up their business. Mentoring is available to participants, including a diverse set of specialists based on needs. The main goal of the program is to help participants complete a business plan that will assist them with financing their idea, navigate the dairy industry and eventually move to the Scale Up program.
Scale Up
The Scale Up Program is for dairy processors who are either in-market or close to processing their intended products. With a completed business plan, participants enter the Scale Up program and are eligible to submit expenses toward a matching grant of $10,000 from DFO. Further mentoring support is also available through this program.
The Golspie Dairy
The Golspie Dairy is an on-farm dairy processing plant run by the Marshall Family. It is located on Glen Atholl Farms, just outside of Woodstock, Ont.
The Marshalls opened to the public in December 2022, after working with DFO’s innovation program to make a maternity leave/pandemic project into a reality. They make British-style artisan cheeses and fresh dairy products available through their self-serve vending machines, retail store and at a variety of specialty retailers throughout the province. The family relies on social media, local and regional tourism organizations and especially word of mouth to increase visibility and help bring customers to their location. At this time, they are able to keep things going with the help of family members, but
GoodPud Inc
GoodPud Inc. blends Ontario cream with Belgian chocolate to make deeply indulgent single serving desserts, including flavours Belgian milk chocolate, Belgian Dark chocolate, and salted caramel. Based in Tillsonburg, Ont., the company was founded by sisters Polly and Sarah Senior in late 2022. This style of dessert is new to Canada though they are widely available in Europe, and the sisters are enjoying bringing the small and deeply delicious treats to a whole new market.
They started selling their 'puds at their local farmers market, and the following year launched the retail packaged range to local independent retailers, market events and foodservice. GoodPud opened its doors to a new custom manufacturing space and storefront in early 2024, supported by DFO's scale up innovation grant.
With these foundations in place, GoodPud is now on a mission to supply desserts to retailers across Ontario, as well as develop new flavours. The sisters currently advertise mostly through social media and plan to launch a larger marketing campaign in late 2024. Word of mouth from enthusiastic GoodPud'ers is their best sales team - when people discover GoodPud, it’s hard to keep it a secret.
look forward to being able to hire new team members from the local community in the future.
The family have been experimenting with offering cheesemaking classes, and is hoping to add new products in the coming months. This year marks the farm’s 150th anniversary, and the family looks forward to seeing how their operation grows and changes in the next 150 years.
Markove Dairy
Ingrid and Marcel Backx started their on-farm processing plant on their farm, Markove Dairy, located in Waterford, Ont., in 2023, but their interest began in 2018, when they received support through DFO's innovation program about the process, marketing, business plan and regulations of starting a small on-farm processing plant.
All their products are made with non-homogenized whole milk. They offer milk, chocolate milk, kefir, yogurt drink, yogurt, cheese curds, quark, cheeses, cottage dry curd cheese and other local products. Their products are available in their on-farm store and other local produce markets. Ingrid and Marcel market their products through social media, radio and newspaper. They also participate in local events and have hosted an open house to promote farm education. They run a farm education series on social media because they believe in not only providing highquality products but educating the public about farming practices. They aim to service customers who mostly reside locally since there is no other on-farm processor in Norfolk County.
The couple want to increase business recognition and awareness that they are open and promote farm education.
Stonetown Artisan Cheese
Stonetown Artisan Cheese is an on-farm processing plant, producing handcrafted alpine style cheese made with fresh whole cows' milk from the family farm. The farm, Scenic Holsteins Ltd., is located outside St. Marys.
When their two sons took over the dairy operation, Hans and Jolanda Weber decided to pursue a life-long dream of producing high-quality cheese reminiscent of the renowned Swiss Mountains using their own milk. They started the business in 2015 with the support of their family and master cheesemaker, Ramon Eberle, from Switzerland. Over the years, Stonetown has expanded the cheese product offerings and are now making more than 36 cheeses using cow, goat, sheep and buffalo milk. They began selling their products in Ontario through a distributor, wholesalers and in their on-farm store. In recent years, their cheeses have become available coast to coast. Hans and Jolanda's daughter, Rachel Dundas, joined the business this year, and they are excited to continue growing the business with the next generation.
Vosbrae Dairy
The start up process was a long one for Danielle, owner of Vosbrae Dairy in Oakwood, Ont. Danielle sent in an application to the innovation program, which helped get her started.
Danielle now makes and sells semi-firm cheeses, including a Gouda style, flavoured Gouda, a cheddar style & a Swiss style. Her products are currently sold at a few locations, including Farmers Butcher Shop in Lindsay, Ont. on Glenarm, local catering companies, as well as on the farm. Most marketing is done through Instagram and Facebook.
Goals for the coming year incude increasing wholesale sales and expanding into a brick and mortar farm
store. The dairy itself is solely run and operated by Danielle, who also farms with her husband, his parents and his brothers, as well as a cousin and with outside help during harvest.
Mountainoak Cheese
In Holland, Adam and Hannie Van Bergeijk were dairy farmers and cheesemakers but there was little opportunity to grow as dairy farmers. Seeking a brighter future for their children, they emigrated to Canada in 1996, and purchased their farm in Wilmot Township. Although the plan for Canada was to focus on dairy farming only, some of their original cheesemaking equipment found its way into the container destined for their new homeland. It wasn't long before they were making cheese for their own consumption.
Today, Mountainoak Cheese is a modern, state-of-the-art processing plant that allows Adam & Hannie and their son & daughter-in-law, Arjo and Baukje, to continue the tradition of making high-quality, Gouda-style cheese. Mountainoak, located at 3165 Huron Rd, New Hamburg, Ont., offers 21 varieties of gouda, including mild to three years old and many other flavours. Many have won awards over the years, including their Farmstead GOLD. In addition to cheese, the family makes a soft cheese product called Quark and whole milk. The products are sold in their on-farm store, as well as in hundreds of stores and markets across Ontario. The family has several distributors that carry and market the cheeses and the family does demos at many events and grocery stores, as well as promote the products through their website and social media. Arjo and Baukje run the farm and Adam and Hannie run the cheese plant, which also employs 13 people.
Adam and Hannie's goals are to continue to introduce their cheese to as many people as possible, bring in some new products, continue making cheese with wholesome ingredients and keeping their carbon footprint as small as possible.
Gunn's Hill Artisan Cheese
Colleen Bator and Shep Ysselstein, owners of Gunn's Hill Artisan Cheese, located just south of Woodstock in Oxford County, started making cheese in 2011 after receiving DDPIP contracts for milk supply. Most of the cheeses made are modeled after different Swiss alpine-style cheeses. They also make fresh curds each Friday and a popular traditional style of Brigid's Brie.
Products are sold at the onsite retail outlet and delivered directly to various local restaurants and retailers. They are sold across Ontario and shipped directly and through distributors. Gunn's Hill Artisan Cheese sells to cheese shops, grocery stores, restaurants and farmers markets.
Shep and Colleen are proud to have seven committed team members, who work together to propel their business forward. Future plans include expanding on educational opportunities regarding the traditional land of the area, native plant species in their meadow, farming practices and crop production that supports the family farm and milk production. Shep and Colleen also recently built an outdoor pavillion and have started hosting events.
Loka Dairy
Loka Dairy is a newly constructed dairy processing plant located on Little Britain Rd., in Kawartha Lakes, Ont. Perri Reesor Werry, along with her husband Dan, started the venture of constructing an on-farm processing plant in 2023. Upon completion, the processing plant will use milk from their 55 holstein cows to manufacture fresh cheese. Perri was inspired to try cheesemaking after a cheesemaker from eastern Ontario made fresh cheddar cheese at her parent's dairy farm using milk straight from the bulk tank. She went through DFO's start up, scale up program and is grateful for the expertise and grant money received from this program. She utilized the Guelph Food Innovation Centre to learn how to scale-up her cheesemaking recipe and conduct market testing for her products. Currently, Loka Dairy's offers a halloumi-style cheese and Perri plans to expand the product offering once the processing plant is up and running by the end of 2024. Halloum*eh - branded for the Canadian interpretation of a Cyprus style cheese - will be available in privately owned specialty stores in the Kawartha Lakes, Durham and Peterborough areas. Perri is passionate about educating people on how their food is made, and wants to share delicious and locally made cheese with her community.
Sheldon Creek Dairy
Nestled in Loretto, Ont., Haanview Farms and Sheldon Creek Dairy embody a heartfelt commitment to quality and community. These family-run enterprises are a testament to the power of tradition and innovation. It all began in 1953 with Maggie, a single cow whose legacy continues through her descendants, making up one-third of the Haanview herd today. Over the years, the farm has grown to include five cow families: Maggie, Dena Star, Ina, Plum, and Alda.
The den Haan family—Bonnie and John, along with their daughters Emily and Marianne—proudly run Haanview Holsteins and
New Galma Dairy & Creamery
New Galma Dairy started in 2001 after owners, Nicolaas and Wilma, immigrated to Ontario from the Netherlands with their family. Over the next 17 years, the home farm grew and in 2022, construction began for the new heifer barn and creamery, which was completed in 2023 and thus, the first batch of cheese was made in October… a longtime dream fulfilled.
New Galma Dairy & Creamery, located at 284059 Daniel Road in Mount Elgin, Ont., offers artisan Dutch-style cheese in mild and various spiced flavours. Products can be purchased at the on-farm storefront and are available in stores across southern Ontario. The business is family owned and operated with the exception of a parttime student helping out on the weekends. Nicolaas and Wilma's son, Lars, runs the home farm together with his wife, Elora, who takes care of regional sales for the creamery. Their oldest daughter, Marcella, is also a part of the sales team and youngest daughter, Kimmely, helps in production.
Using social media plays a big part in marketing the creamery. Keeping up-to-date on Instagram and Facebook helps keep the public informed of new products, restocks and store and event
Sheldon Creek Dairy. Emily oversees Haanview Farms, while Marianne manages the dairy operations. The next generation, including Wyatt, Walter and Wellesley Edward, are also actively involved, continuing the family's rich legacy. Their dedicated team, including experts in picking, packing, production and office operations, ensures the farm and dairy run smoothly.
In 2012, Sheldon Creek Dairy opened its doors, transforming milk from their purebred Holstein herd into various dairy products. Starting with whole and chocolate milk, their range quickly expanded to include A2 milk, kefir in multiple flavours, 45% cream, smoothies, labneh, sour cream, yogurt in assorted flavours, clotted cream and ghee. They also sell butter, cheese and seasonal flavoured milks.
To bring these high-quality products to a broader audience, Sheldon Creek Supply Co. was established. The distribution company and the community of makers reach as far north as Sudbury, east to Ottawa, south to Niagara Falls and west to London. Products are sold at their on-farm store and in many local markets throughout these regions.
Looking ahead, Sheldon Creek Dairy and Haanview Farms are excited to expand their co-packing services, supporting local producers through distribution and collaborating with small businesses. They're always dreaming up new products, with new additions expected at their farm store in the future.
information. Recently, a radio broadcast with CBC London took place, which the family thought was an exciting experience. Earlier this year, Progressive Dairy and Cowsmopolitan interviewed the family, which has brought a lot of interest to the business.
The family’s goals for the future include slowly increasing production and diversifying the variety of Dutch cheese by including other spiced flavours and aged cheese.
St Brigid's Creamery Ltd.
When Bill Van Nes started his own farm, St Brigid's Dairy, situated on the outskirts of Brussels, Huron County, in 2010, he had vertically-integrated processing in mind. He wanted something different than what was readily available. That's why he decided to move away from the maintream Holstein breed and focus on organic, pasture-based Jersey cows and A2 beta casein genetics. Bill started St Brigid's Creamery in 2021 to make and sell niche butter. He did not anticipate such growing consumer demand for the 84 per cent butterfat butters. He joined the innovation program in 2022, which he says has provided great funding that has contributed to their success. The creamy and rich golden butter is exclusively made from Bill's A2 Jerseys, which are managed holistically and regeneratively at the family farm.
The high-fat, organic grass-fed A2 Jersey butter is available in a sea salted and unsalted 250-gram package. St Brigid's also serves a growing food service market with 454-gram and 10-kilogram formats, mainly due to the butter's unique functional characteristics.
The butters are sold through a growing network of specialty retailers ranging from chain stores, such as Whole Foods, Nature's Emporium and Goodness Me, to independent premium food businesses coast to
Express Ridge Dairy Ltd
Express Ridge Dairy Ltd. is on the outskirts of Waterloo, Ont. Marketing is primarily done by word of mouth and exposure, since the location is highly visible in a heavy traffic area.
Ezra and Jackie Martin, both non-dairy farmers, began dairy farming as new entrants in 2010, milking 32 Holsteins in the original barn built in 1841. They are the sixth generation, after Ezra’s uncle took his cows and quota to another farm. The barn has been home to approximately 30 cows for three or four generations. The original pump-house for St Jacobs Dairy is on their farm and was used in the early 1900s to cool and bottle milk on farm. The current on-farm processing plant is again an opportunity to diversify.
Planning began in 2019, although Ezra and Jackie looked at the idea in their early days of farming. Processing began in October of 2022 with whole nonhomogenized milk and homestyle cocoa milk in 1L glass bottles and cheese curds. They have added plain and sweetened yogurt, flavoured cheese curds, whey, skim milk, heavy cream and maple egg nog at Christmas. The products retail from their store, which also has a drive-thru window for convenience. Two part-time employees work in the retail area and one full-time employee does retail and processing. Ezra also spends time processing, managing and experimenting. It’s all part of making a dream a reality.
coast. The family works with seven regional distributors, including themselves, and collectively serves about 500 accounts in retail and food service.
St Brigid's Dairy is founded, owned and led by Bill, and the dayto-day operations and marketing are contracted out to Guillermo Anderson of In Season Marketing. Accounting is led by Bill's wife, Cindy, who is supported by Margaux De Bod in administrative and account management duties. Bill also relies on the teams from M-C Dairy and Alliston Creamery who respectively process, churn and co-pack the product. Bill and team are focused on meeting growing demand and increasing operational efficiency, while maintaining customer awareness and market reach to sustain momentum.
Summit Station Dairy & Creamery
It took three years to plan, permit and build Summit Station Dairy. Ben Loewith received the dairy processing licence in August 2023, and opened the doors to the store on Thanksgiving weekend 2023. The Loewith family have always felt a business needs to grow and with more and more traffic and urban neighbours, the family felt they were uniquely positioned to sell products directly to the public. When COVID happened – with supply chain disruptions and processing facilities shuttered – the family decided to capitalize on the COVID experience with consumers' new appreciation for local food and wide adoption of home food delivery services.
The Loewiths currently process and bottle fluid milk – whole (both homogenized & unhomogenized), 2%, table cream, chocolate, strawberry and seasonal eggnog, along with fresh cheese curds. They're aiming to produce a 6% balkan style yogurt by end of year. All their milk is bottled in returnable glass bottles. In just 10 months, customers have returned about 55,000 glass bottles. The family worked with the Food Innovation Centre at University of Guelph to develop their flavoured milk recipes, using only natural ingredients, and they currently make fresh curds on Fridays, offering plain and a rotating set of flavoured curds every week. In addition to dairy products, they offer guided farm tours every week and rent out space for special events. The milk and curds are sold through their onfarm store, and they offer a home delivery service. This doorstep service is only available to residents in the greater City of Hamilton. They have a growing wholesale business, with retailers, such as Denninger’s and Rowe Farms, now carrying their milk. They also promote through other opportunities, such as the Ancaster Agricultural Fair or the Waterdown Farmers Market.
Summit Station Dairy is owned and operated by Ben, Carl and Dave Loewith. Ben’s wife, Jennifer Howe, is the general manager, and looks after day-to-day operations and Laura McKay is the processing manager. Summit Station currently employs six full-time and 14 part-time workers. The Loewiths are anxious to get their yogurt production up and running, and are developing new flavoured milk recipes. They also want to double their home delivery members. They've been overwhelmed by the response to their guided farm tours and can see opportunities for agritourism.
Lofty Butter Company
Marie and Chad Miller got their start in 2020 after realizing they had never seen an artisan butter maker at a local farmers' market. After connecting with DFO's innovation program, they refined their business plan and hit the ground running, launching Lofty Butter Company based out of Colborne, Ont.
The Millers make small-batch, cultured butter, cultured butter compounds, buttermilk and crème fraîche. They use local produce and seasonal flavours to continually create unique offerings for customers. They sell their products online for pick-up at their production location in Colborne, Ont., and at farmers' markets and special event pop-ups. A lot of their success can be attributed to the engaged community the Millers built using their social media networks and email newsletter. People can connect with Lofty and their products on Instagram and Facebook and by subscribing to their email list at loftybutter.ca.
This is the year of another great pivot as Marie and Chad get back to their roots and initial plan of being a farmers' market business. They are winding down their retail storefront operations as they ramp up production of their own Lofty Butter products, thanks to a scale-up grant from DFO used to purchase a butter churn. This will allow them to bring their products to markets and events across Ontario.
While they have added another family member since launching, Chad, Marie, Tessa (age six) and Eadie (age eight months) hope to add team members to their Lofty family as they grow their business.
PROTECTING MILK’S QUALITY AND SAFETY
Biofilms in dairy processing: a persistence from the farm to the factory
By Evelyne Guévremont, Agriculture et Agroalimentaire Canada, Centre de recherche et de développement Saint-Hyacinthe; Mérilie Gagnon et Denis Roy, Université Laval; Gisèle LaPointe, University of Guelph
IN THE WORLD OF THE INFINITELY SMALL, the struggle for survival is intense, and microorganisms are no exception. They too seek out favourable environments in which to protect themselves, feed and reproduce. To do this, they settle on different surfaces and proliferate on available moisture and nutrients. At first, there are just a few microbial families but, over time, the community will diversify and become more structured, forming what might be considered an actual ‘city of microbes.’ It protects itself by secreting sugars that create a sort of sticky barrier between itself and the outside environment. This organized structure is called a biofilm and can be found in many places, such as rocks near a lake or on the surface of our teeth. Over time, biofilms develop to the point where fragments break off and can settle elsewhere and invade the area. Hence the importance of controlling their proliferation.
In dairy production and processing, various surfaces in contact with milk are also conducive to developing biofilms. Once established, these biofilms can become attractive habitats for undesirable bacteria or moulds, thus affecting milk’s quality and safety. Paradoxically, biofilms can contribute to certain typical traits thanks to their level of adaptation to the surrounding environment. So, to maintain microbial harmony and balance, it becomes important to understand these dynamics in the milking system, the point at which milk enters production, as well as in the cheese-making process. The
composition of biofilms can vary at different stages of milk's journey, influencing its taste, quality and technological processing properties. This variation reflects the importance of monitoring and managing the risks of microbiological contamination throughout the dairy production chain, where biofilms play a key role, potentially being both beneficial and harmful depending on the microorganisms they harbour.
The aim of our research project was to carry out a microbiological profiling of the biofilms present at different places and times along milk’s journey from the farm to the cheese processor. Like a census, our aim was to define the microbial species that make up these biofilms. By exploiting advances in genetic analysis and using specialized computer tools, we were able to detect and quantify different microorganisms by analyzing their genetic signature in huge bioinformatics databases. The project was
CITY OF MICROBES
This organized structure is called a biofilm and can be found in many places, such as rocks near a lake or on the surface of our teeth. Over time, biofilms develop to the point where fragments break off and can settle elsewhere and invade the area. Hence the importance of controlling their proliferation.
funded by the Dairy Research Cluster 3 under the Canadian Agricultural Partnership (Novalait and Agriculture and Agri-Food Canada).
This study involved visiting more than 50 dairy farms in Quebec and Ontario on two occasions during different seasons. Our aim was to find out whether microorganisms would be present in the nooks and crannies of the various milking systems, both conventional and automatic, by taking samples just after washing. At the same time, samples were collected from small and large cheese factories on various surfaces in contact with milk. The aim was to determine the origin of the microbial components, by describing the diversity of strains found in milk and cheese.
We observed the persistence of biofilms composed of bacteria, yeasts and moulds in the milking system after washing, with the diversity of microbial communities varying according to the farm, the location in the milking system and even the season when the sample was taken. Surfaces in contact with raw milk had a higher microbial load. Although food-borne pathogens can coexist, their incidence was low. It is important to bear in mind these biofilms do not automatically represent a danger since many of these strains occur naturally in milk and can be beneficial for cheese processing.
In summary, our studies on Quebec and Ontario farms revealed the milk pipeline and the long tube were the areas with the highest bacterial and fungal load in conventional milking systems, while the brushes and cleaning cups were the areas with the most microorganisms in automatic systems. The presence of several microbial species in the same place is an indication of the richness of the diversity. This diversity also varies between the same pieces of equipment from different farms, probably due to variations from the animals or farm environment. Differences in the microbial diversity associated with raw milk from the reservoir were also observed in all types of systems, once again demonstrating the great variability of biofilms between farms. On farms where milk was processed onsite, we observed more or less the same places
where the most biofilms were found, i.e. the farm's milk pipeline and the cheese dairy's ripening room.
In short, our research highlights the presence of biofilms in milking systems. We observed significant variability in the composition and distribution of biofilms, which highlights the need to manage microbiological contamination throughout the milk production chain. Particular attention to frequent cleaning and visual inspection of components to remove milk residues, by brushing or replacing parts, is therefore recommended. The microbial mapping of biofilms developed in this project can be used as a basis for ensuring the microbial balance is maintained to guarantee high-quality milk and processed products. By integrating these results, we can develop targeted strategies to control biofilms, thereby improving dairy products’ safety and quality.
Observations on biofilms on dairy farms
• On dairy farms, the bacterial load of biofilms was highest on hardto-reach surfaces;
• The structure of the multi-species biofilms varied significantly from one piece of equipment to another throughout the milking process, and the seasons were an important factor in the composition variation;
• Great variability was detected between farms, and the microbial profile of biofilms was not the same in traditional milking systems as in automated systems;
• Dairy biofilms are dominated by proteobacteria, actinobacteria, lactic acid bacteria, yeasts and moulds;
• Surfaces in contact with raw milk appear to have biofilms with a higher microbial load;
• Food-borne pathogens can coexist with the microbiota of a dairy biofilm, but their incidence is very low;
• The natural antimicrobials produced by lactic bacteria appeared to be promising molecules for combating biofilms;
• The prevention of milk residue build-up should be targeted to improve sanitation procedures.
“We stick with what works…Udder Comfort.”
“We have been using Udder Comfort™ for 10 years. We use it on all fresh animals after each milking for a week after calving,” says Scott Stemp e.
Scott and parents Paul and Jody have a 750-cow dairy near Maynard, Iowa. Many of their registered Holsteins go back to Butlerview Roy Glamorous. As herd manager, Scott enjoys seeing the progression from calf to milk cow.
“Transition at calving is the most important part of a cow’s lactation. Udder Comfort is an important tool to get her through that transition and into her milk faster,” says Scott.
“We stick with what works, and we have always had really good results with Udder Comfort. It softens udders to milk faster and easier so cows get a better start in their lactations.”
— Scott Stemp e
DALOCK FARMS improved animal care
Tracy Dafoe, with her husband and son, milks 57 cows in a tiestall barn in Havelock, Ont.
Lessons learned from Ontario dairy farmers
TRACY DAFOE, WITH HER HUSBAND AND SON, milks 57 cows in a tiestall barn in Havelock, Ont. Their family is the fourth generation on this farm and they have a mixed herd of Holsteins and Jerseys. They have an older bank barn with a newer addition, and because of this, they have stalls of various sizes. In addition to the tiestalls, their facility also includes a small pack for milk cows.
As an Ontario dairy farmer, Tracy participates in the proAction program and receives regular on-farm assessments like all other farmers across Canada. Dalock Farms was identified as a farm that showed substantial improvement in reducing hock, knee and neck injuries in their herd over two proAction assessments. Here are some of Tracy’s perspectives on animal care as an Ontario dairy farmer and the on-farm changes she made to improve the health of her dairy herd.
DECISIONS
SUPPORTED BY SCIENCE
It is expected that better cushioning helps in injury recovery. However, more research is needed on lying surfaces and recovery from injuries.
Committing to their animal care philosophy through action
When it comes to animal care, Tracy’s philosophy is to look after your cows and they will look after you. She tries to stay in tune with the cows and the facility, striving to make an environment that best suits her animals. Initially when she heard about the animal care assessment, she was not excited about it, “oh no, we have more bookwork to do!” Ultimately, she found the record keeping to be a benefit to the farm. Staying on top of the record keeping became a part of the daily routine and all the information related to their cows is available for them to look back on if they need to.
Reflecting on the farm’s first proAction animal care assessment
Tracy said a number of opportunities for improvement were identified. She thought it was a great learning experience and encourages other farmers to engage in the process and ask questions. The result of the animal care assessment wasn't
surprising to Tracy since she already knew they needed attention in some areas related to cow comfort.
A focus on lying surface
To make the necessary reduction in hock and knee injuries, Tracy looked to the surface that the cows were lying on. The mats were worn out and needed to be replaced. They weren’t working in the facility anymore since the straw bedding easily shifted and didn’t stay where it was needed to provide comfort and cleanliness for the cows. Tracy took the time to find and apply to a government funding program, the Dairy Farm Investment Program, and with this funding they replaced the mats. Tracy notes it was hugely beneficial to the farm to take advantage of the funding to replace the mats. They saw an increase in milk production and an improvement in the cows’ overall well-being.
Matching cows to their stall
Another change Tracy made to reduce neck injuries was to be more mindful of matching the cows with their stalls. Tracy looks at the size of the cow and finds a spot for her that is the best match within their facility. Smaller cows can fit in the older stalls, and bigger cows need to be in the newer, larger stalls. If cows are not doing well in the tiestall, they get moved to the pack barn. They can take advantage of having the pack barn and the ability to relocate cows to the environment that works best for them.
Taking the time to address growing pains
Change is not without challenges. Cows are creatures of habit and they don’t always adapt well to change. For example, some cows do not want to move to a new stall or go outside for exercise. Tracy noted the importance of taking the time to work with the cows and gradually get them comfortable with their new environment. With a little time and patience, Tracy was able to help her cows adapt.
Communication is key
Posted on Tracy’s bulletin board in the milkhouse are three words, “communication is key.” Having a great line of communication with everyone involved in animal care is so important, including the hoof trimmer, veterinarian and nutritionist. Tracy said a key to their success is keeping great relationships with advisers and they are very fortunate to work with an excellent team. Tracy says sending a simple text message can be enough to get the answer needed because a herd visit isn’t necessarily needed. Rob Walsh, the family’s herd veterinarian, also recognized the importance of having ongoing conversations with farms so that together they can find ways to make things better for the cows.
Consistency is also paramount
Tracy talked about the importance of being consistent on the cow care front, always watching the cows and taking note of how they are doing. “Taking note of any little thing, (because) a little issue can turn into a huge issue. If it is looked after promptly, it doesn’t get out of hand on you.” The proAction animal care assessment, paired with discussions with advisers, helped the family see the importance of being more consistent in the practices they were already doing, like getting tiestall cows outside for daily exercise.
Lessons learned and advice for other farmers
Now, with the improvements they have made, Tracy no longer needs to do corrective action plans. That paperwork job is now gone, and she is thrilled with that. Tracy shared some advice she has for other farmers who are working to improve animal care. “Talk to other producers, if you’re at a meeting or at the feed store, ‘what would you do in a case like this?’ don’t be afraid to ask that question.” Tracy knows lots of things can work, you just need to find what works with your facility, and learning from the experience of other farmers can be invaluable.
This project was developed by ACER Consulting and funded and supported by the Ontario Ministry of Agriculture, Food, and Rural Affairs, the Dairy Farmers of Ontario, and the University of Guelph.
References
“Decisions supported by science” statements are supported by the Lameness and Injuries section of the Code of Practice for the Care and Handling of Dairy Cattle: Review of Scientific Research on Priority Issues. 2020. Don’t sacrifice your future milk production. Fuel your calves with high-quality products developed from 50 years of research, knowledge and dedication to calf nutrition. Great cows, start as great
INDUSTRY ROUNDUP
PDO invites producers to visit activities at outdoor farm show and join its Germany tour in November
Progressive Dairy Operators (PDO) will be at Canada’s Outdoor Farm Show in Woodstock, Ont., and will host the following activities:
Thursday, Sept.14
• Producer brunch at the Outdoor Farm Show
• Dinner and evening program, Craigowan Golf Course, Woodstock
• Tourist Stops including Hamburg harbour tour, Berlin city tour, Potsdam and Sachsenhausen Concentration Camp Museum;
• Eurotier livestock equipment show in Hanover.
The tour includes 8 nights accommodation, 8 breakfasts in the hotels, 6 lunches, 6 dinners and admission to all venues. Flights not included. Space is limited. Detailed Itinerary and Registration form available at www.pdo-ontario.ca
Join OSCIA EFP and biosecurity workshops
The Ontario Soil and Crop Improvement Association (OSCIA) continues to offer environmental farm plan workshops for producers, as well as crop and livestock biosecurity workshops. Contact OSCIA at 1-800-2659751 or visit www.osciaportal.org.
OMAFA’s 2024 Soil Management Day taking place Aug. 27
The Ontario Ministries of Agriculture, Food and Agribusiness soil team, in collaboration with the Ontario Soil Network (OSN), is hosting the 2024 Soil Management Day. The event offers hands-on training and collaborative soil management solutions at a real-life farm scenario.
Date: Aug. 27, 2024
Agenda highlights:
8:30 a.m. Arrival and Registration
9:00 a.m. Farm Presentation: History & Soil Challenges
Contact Danny Jefferies at 519-359-6707 or danny.jefferies@ontario.ca.
DFO scholarship application deadline is Aug. 30
Dairy Farmers of Ontario (DFO) has an annual scholarship program that offers up to six $3,000 scholarships to high school students entering a post-secondary degree or diploma program in agriculture. To be eligible for these scholarships, an applicant must:
• be a son or daughter of a DFO licensed dairy producer (sons or daughters of current board members are not eligible);
• be entering semester one of a post-secondary agricultural degree program or a diploma program in agriculture;
• have achieved an 80 percent or greater average in Grade 12 credits (best six to be averaged).
How to apply:
Application forms are available on DFO’s website at new.milk.org under Industry Login. On the lefthand side, go to Documents > Forms > Application for DFO Scholarships. DFO must receive complete application forms by Aug. 30, 2024, to be considered. New this year, emailed applications are now being accepted and are preferred. Contact Robert Matson at robert.matson@milk.org or 905-208-7981.
Ottawa Breakfast on the Farm a resounding success
Farmers in eastern Ontario joined together to meet consumers and answer questions about modern food production. Peter and Rosemary Ruiter and their family, supported by 200 local volunteers, worked with Farm & Food Care Ontario (FFCO) to host Breakfast on the Farm. The June 22 event drew a capacity crowd of 2,300 guests to the dairy farm on the outskirts of Ottawa, making it one of the biggest events FFCO has ever hosted in eastern Ontario. The event was also attended by several Canadian senators, members of Provincial Parliament and Ottawa city council. Local farmers, 4-H members and agribusiness staff helped host exhibits located throughout the farm. Guests enjoyed an all-Ontario breakfast and extra biosecurity measures were put in place for all visitors given the potential threat of HPAI.
FFCO thanks the Ruiter family for their generous hospitality. The family are strong advocates for outreach initiatives and have hosted several FFCO tours over the past decade. The final BOTF will be held on Sept. 14 at the Lowagie family’s Hillmanor Holsteins farm near Dublin. More details are available at www.FarmFoodCareON.org.
Fall Calendar of Events
Visit Canada's Outdoor Farm Show
September 10-12, 2024 Woodstock, Ontario
Visit the Dairy Innovation Centre to get up close to the latest dairy technology and products that focus on animal comfort and productivity. Watch live demonstrations and speak to manufacturers about products like nutritional supplements, specialty feed, animal health, fencing, pasture supplies, forages and more.
Dec. 6: Forage Focus (location and time TBA)
Forage Focus will return to being an in-person event this year, held in conjunction with the CFGA conference, Dec. 3 to 7, in Guelph, Ont. This event will include a tour, with a focus on hay market opportunities in Ontario. For more details, visit https://onforagenetwork.ca/ontario-foragecouncil/forage-focus/
MAXIMUS Thermo continuously monitors the milk collection process: Cleaning
In case of anomalies, receive an alarm on your phone.
Milk Monitoring Goes Digital: Let’s Discuss Innovation! Join us on Wednesday, September 4th at 12:00 p.m.
Find out how to:
Speaker: Marlon Thuemler, Manager
Record your milk collection process
Generate and transfer data digitally Take advantage of the MAXIMUS’ advanced TTR
Benefits of using MAXIMUS’ digital TTR:
Real-time monitoring
Computerized follow-up of corrective measures
Transferable digital reports by email
Traceability of interventions
Multi-tank configuration available
System offered in 6 languages
Possibility of adding a Fire Prevention module and a Modbus card for generators.
Shifting Acres
Increased production of triticale silage for dairy cattle can have agronomic and environmental benefits
By Jayden
Thomas and Tom Wright, OMAFA. Jayden Thomas is a dairy research assistant and Tom Wright is a dairy cattle specialist in Guelph
THERE HAS BEEN AN INCREASE in the number of farms growing winter triticale that is ensiled for feeding dairy cattle in Ontario in 2024. Introducing triticale into the milking herd’s diet is a strategy more producers are using since there is apparently growing interest in double cropping on more land. There are additional agronomic and environmental reasons growing triticale can be beneficial.
Triticale was originally created by crossing wheat and rye, providing it with the frost tolerance of rye and the higher disease tolerance of
wheat. There are various reasons for double cropping with a winter cereal like triticale. First, increased production per acre since you can grow multiple crops on the same land within one year. This strategy is likely shifting some acres away from growing alfalfa, potentially leaving more acres that can be planted with other crops. Also, triticale could provide an extra forage source, in case of extreme weather impacting typical forage yields and reducing forage inventories on farm. Triticale requires less water than other forages, which is an asset as dry weather becomes more common with changing climate. Winter triticale can also act as a cover crop, preventing erosion and potentially increasing organic matter in the soil for the next crop that will be planted.
Representative values for triticale analyses submitted in Ontario are shown in Table 1. While there are some differences between triticale and the more familiar legume silage, it’s clear it could make a good ingredient for dairy cattle diets. The range of results shown in the high and low columns also highlights the impact harvest timing can have on the nutritional values when it becomes a feed ingredient.
xt suspension for improved driveability
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BRITISH COLUMBIA
Mountain View Electric Ltd.
Enderby — 250 838-6455
Pacific Dairy Centre Ltd.
Chilliwack — 604 852-9020
ALBERTA
Dairy Lane Systems
Leduc — 780 986-5600
Nobleford – 587-335-9742
Lethbridge Dairy Mart Ltd.
Lethbridge — 888 329-6202
SASKATCHEWAN
Dairy Lane Systems
Warman — 306 242-5850
Emerald Park — 306 721-6844
Do you want a uniform weight distribution while improving tractor traction? Have you ever wished for a superior suspension? The GEA XT suspension is what you have always wished for, to respond to extreme terrain conditions.
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MANITOBA / NW ONTARIO
Penner Farm Services Ltd.
Blumenort — 204 326-3781
Thunder Bay ON – 800 461-9333
Tytech
Grande Pointe — 204 770-4898
ONTARIO
Claire Snoddon Farm Machinery
Sunderland — 705 357-3579
Conestogo Agri Systems Inc.
Drayton — 519 638-3022
1 800 461-3022
County Automation
Ameliasburg — 613 962-7474
Dairy Lane Systems
Komoka — 519 666-1404
Keith Siemon Farm Systems Ltd.
Walton — 519 345-2734
Lamers Silos Ltd.
Ingersoll — 519 485-4578
Lawrence’s Dairy Supply Inc.
Moose Creek — 613 538-2559
McCann Farm Automation Ltd.
Seeley’s Bay — 613 382-7411
Brockville — 613 926-2220
McLaren Systems
Cobden — 613 646-2062
Melbourne Farm Automation
Melbourne — 519 289-5256
Watford — 519-876-2420
Silver-Tech Systems Inc.
Aylmer — 519 773-2740
Dunnville — 905 981-2350
ATLANTIC PROVINCES
Atlantic Dairy Tech.
Charlottetown, PE — 902 368-1719
Mactaquac Farm Equip. Ltd.
Mactaquac, NB — 506 363-2340
Sheehy Enterprises Ltd.
Shubenacadie, NS — 902 758-2002
Sussex Farm Supplies
Sussex, NB — 506 433-1699
While there are some differences between triticale and the more familiar legume silage, it’s clear it could make a good ingredient for dairy cattle diets.
While triticale can potentially provide benefits to dairy operations, there can be challenges with maximizing its quality as a silage. The timing of harvest is very important since after the boot stage the protein and energy content decreases while fiber content rises quickly. To maximize nutritional quality, triticale should be cut between the flag leaf and boot stages. While triticale is fairly resistant to rusts, as well as common bunt and smut, it is susceptible to leaf spot diseases and fusarium head blight. If fusarium is present, it could decrease feed intake and milk production through the mycotoxin deoxynivalenol. A study in New York showed the biggest challenges with double cropping were having enough time before cold weather began to plant winter cereals after harvesting corn
of advisers so the specifics of your operation’s cropping and feeding programs are taken into consideration.
Editor’s note: The Ontario Ministry of Agriculture, Food and Rural Affairs has been split into two separate ministries. There is now a Ministry of Agriculture, Food and Agribusiness and a Ministry of Rural Affairs.
References
1. Glamoclija, et al. 2018. The importance of triticale in animal nutrition. Vet. J. Repub. 18:73–94.
2. Ketterings, et al. 2015. Winter cereals as double crops in corn rotations on New York dairy farms. J. Agric. Sci. 7(2):18-25.
3. Harper, et al. 2017. Inclusion of wheat and triticale silage in the diet of lactating dairy cows. J. Dairy Sci. 100(8):6151-6163.
P5 MESSAGE – FALL INCENTIVE DAYS – AUGUST AND NOVEMBER - CONVENTIONAL
DUE TO A CONTINUED HIGHER than usual market demand in 2024, the P5 Boards announce an additional incentive day in each of the months of August and November, to be issued on a non-cumulative basis.
The P5 provincial boards’ primary objective is to continuously monitor the milk market situation and meet demand in the most optimal way and will continue to adapt production signals to address market changes, as required. The P5 demand is firming up and has reached 1.4 per cent for the last twelve months ending in May. The
The following table summarizes the ncentive days:
CDC’s conservative forecast scenario for P5 demand is at 1.5 per cent. CDC’s more optimistic scenario is at 2.6 per cent. While the 12-month numbers are still a long way from the CDC’s optimistic scenario, the last four months (February to May) have been trending over 3 per cent in comparison to the same 4-month period last year.
“This is good news for both the short-term and long-term if demand remains on its current trajectory” says Patrice Dubé, Dairy Farmers of Ontario’s chief economics and policy development officer. “Growth in population and imports levelling off are amongst the elements that can explain that strength in demand.”
On the production side, milk volume and butterfat quantity have both dropped below the forecasted level for the month of June. With demand firming up, production needs to be stimulated, which explains why a strong signal is needed for the fall period. If the market continues to be strong, then additional
measures will need to be taken to keep milk production momentum for the rest of the dairy year. The recent strong demand has also significantly limited or eliminated the chance for P5 being in an over quota penalty situation which gives P5 more space to send an additional production stronger signal if needed.
In June 2024, butter stocks reached 36,820 tonnes, up from May by 314 tonnes. June butter stock levels are higher in comparison to June 2023.
The cheese stock level for the month of June 2024 were at 100,023 tonnes, which is higher compared to May by 2,258 tonnes and the lowest they have been for the same month in at least five years.
For the 52-weeks ending June 1, 2024, sales for fluid milk, fluid cream, yogurt, ice cream, cheese and butter increased/decreased by -0.5, 0.1, 2.4, 1.5, 2.2 and 3.2 per cent, respectively, compared with June 3, 2023.
A monthly recap of markets and production trends in Canada and Ontario
CANADIAN REQUIREMENTS AND PRODUCTION
Canadian butterfat requirements in kilograms and actual butterfat production across the P10.
12-month production (in millions of kilograms)
12-month requirements (in millions of kilograms)
430.8 411.9
Canadian production has increased by 2.2 per cent over the previous 12 months, and requirements have increased by 3.4 per cent over the previous 12 months.
NATIONAL RETAIL SALES
Average increase in retail sales for dairy products sold in Ontario and the dairy product’s share of the total market sales, including at hotels, restaurants and institutions.
This graph shows Ontario’s SNF-BF ratio for the last 12 months.
2024: 2.206
As of March 26, 2022
* Source: AC Nielsen & StatsCan NOTE: There is a two-month lag in the national retail sales data.
JULY HIGHLIGHTS
• Due to a continued higher than usual market demand in 2024, the P5 Boards announce an additional incentive day in each of the months of August and November, to be issued on a non-cumulative basis;
• In June 2024, butter stocks reached 36,820 tonnes, up from May by 314 tonnes. June butter stock levels are higher in comparison to June 2023;
• The cheese stock level for the month of June 2024 were at 100,023 tonnes, which is higher compared to May by 2,258 tonnes and the lowest they have been for the same month in at least five years.
ONTARIO UTILIZATION
Percentage of the total milk produced in Ontario that was used to produce dairy products.
June 2024
P10 UTILIZATION BY CLASS
For June 2024 (kg of butterfat/kg of solids non-fat)
*There is a two-month lag reporting these figures
Class 5c Confectionery products % Butterfat % Solids non-fat
Class 1a1 (includes Classes 1a2, 1a3, 1c and 1d for confidentiality reasons) Fluid milk and beverages
Class 1b Fluid creams Class 2a Yogurt, yogurt beverages, kefir and lassi
Class 2b4 (includes Classes 2b1, 2b2 and 2b3 for confidentiality reasons) Fresh dairy desserts, sour cream, milkshakes and sports nutrition drinks
Class 2b5 Ice cream and frozen yogurt
Class 3a1 Specialty cheese
Class 3a2 Cheese curds and fresh cheeses
Class 3b2 (includes Class 3b1 for confidentiality reasons) Cheddar cheese and aged cheddar
Class 3c1 Feta
Class 3c2 Asiago, Gouda, Havarti, Parmesan and Swiss
Class 3c4 (includes Classes 3c3 and 3c5 for confidentiality reasons) Brick, Colby, farmer’s, jack, Monterey jack, muenster, pizza cheese, pizza mozzarella and mozzarella other than what falls within 3d
Class 3c6 Paneer
Class 3d Mozzarella used strictly on fresh pizzas by establishments registered with the Canadian Dairy Commission
Class 4a Butter and powders
Class 4d (includes Classes 4b1, 4b2, 4c and 4m for confidentiality reasons) Concentrated milk for retail, losses and animal feed
Class 5a Cheese for further processing
Class 5b Non-cheese products for further processing
ONTARIO MONTHLY PRODUCER AVERAGE GROSS BLEND PRICE
A total 3,182 producers sold milk to DFO in June compared with 3,225 a year earlier.
ONTARIO DEDUCTIONS,
PER HL
For June 2024
* These figures are based on Ontario’s average composition for June 2024 of 4.1360 kg butterfat, 3.1885 kg protein and 5.9357 kg other solids, rounded to the nearest cent.
P5 AND WESTERN MILK POOL BLEND PRICES
The graph below shows the 12-month blend price for the P5 provinces and Western Milk Pool (WMP).
*There is a two-month lag reporting these figures
U.S. CLASS PRICES
The July 2024 Class III Price, US$19.79 per hundredweight, is equivalent to C$62.22 per hectolitre. This equivalent is based on the exchange rate US$1 = C$ 1.38488 the exchange rate when the USDA announced the Class III Price.
The Class III Price is in $ US per hundredweight at 3.5 per cent butterfat. One hundredweight equals 0.44 hectolitres. Canadian Class 5a and Class 5b prices track U.S. prices set by the U.S. Department of Agriculture.
Source: USDA
QUOTA PRICES
Co-ordinated by Dairy Farmers of Ontario’s communications and economics divisions. Questions? Please email questions@milk.org.
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BE DILIGENT WITH RECORD KEEPING
How simple solutions can help improve dairy calf health records
By Kristen Edwards, DVM, PhD Candidate, University of Guelph
To better understand why calf health data is not well recorded, and what could be done to improve calf health records, researchers at the University of Guelph investigated the barriers to recording calf health data on dairy farms in Ontario, Canada.
HAVING EXCELLENT CALF HEALTH
RECORDS IS IMPORTANT for individualanimal decision making, but also for herdlevel medicine. Complete and accurate calf health records could allow for data analysis and aid in determining management changes that could decrease both illness and antimicrobial use. Unfortunately, calf health records from commercial dairies are often incomplete. To better understand why calf health data is not well recorded, and what could be done to improve calf health records, researchers at the University of Guelph investigated the barriers to recording calf health data on dairy farms in Ontario, Canada.
Identifying the barriers
Time constraints were identified as a significant barrier, especially when calf health records were not kept in or near the calf barn, likely resulting in recording delays
and omissions. Additionally, paper-based records (as opposed to digitized records) were also associated with incomplete recording. Furthermore, when feedback wasn’t provided based on the information contained within calf health records, producers were less willing to spend their time recording calf health data.
Implementing solutions to improve your calf health records
1. Digitalizing Records: Digital records are often more complete compared to paper-based records and most respondents reported that digital records allow them to be more efficient. This can be as simple as setting up Google Sheets or investing in other data recording software so that all workers can input illness and treatment data calf-side from their phones. This also allows for data to be easily analyzed. Work with your veterinarian on how to record data digitally to streamline the recording process, which will allow your veterinarian to more easily provide feedback based on your data.
2. Location of Records: For producers that prefer using paperbased records, ensuring that records are in the calf barn or near the calves can help facilitate record completeness.
Calf health records that were in the calf barn (or at least near the calves) likely improved completeness by allowing data entry to occur soon after an illness was identified, or a treatment was administered. Digitizing records to be on Google Sheets or another mobile data recording software can also be another option to help address this issue as data can be recorded calf-side.
3. Analysis and Feedback: One of the most important motivators for producers to record calf health data was the feedback that was provided through the analysis of the recorded data. However, in an unpublished study, when veterinarians were asked why they did not regularly review calf health records, the majority reported that it was because calf health records are often incomplete. This highlights the importance of not only having complete and accurate calf health records, but also the importance of working with your veterinarian to set up effective data capture for streamlined analysis. By regularly setting time aside to review calf health data with both employees and your veterinarian, it can bring greater value to the data collection process and unlock farm management insights.
Take away messages
Complete and accurate calf health records are important not only for the health and well-being of dairy calves, but also for driving management changes on farm. By digitalizing records, keeping records in close proximity to calves, and working with your veterinarian to ensure efficient data capture, analysis and feedback, calf health records can be improved to ensure healthier calves and enhanced farm productivity.
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BACK TO BASICS CALF CARE
Four easy ways to improve calf health
THERE ARE MANY FACTORS that can affect calf health, from genetics and environment to nutrition and handling. Some are more difficult or expensive to implement than others – and some, like genetics, take careful, long-term planning. There are some simple solutions, though, that can have a significant and rapid positive impact on the health of your calves. Here are four easy ways you can improve calf health:
Colostrum
Colostrum is a calf’s main source of immunity, energy and nutrients in early life. In fact, the single most important feed a newborn calf can receive is colostrum right after birth. It transfers antibodies to the calf from its dam and helps kickstart the development of its own immune system.
Pay close attention to the quantity, quality and cleanliness of colostrum, as well as how quickly it is fed after birth to maximize its benefit for the calf. The first feeding should be as soon as possible, with the calf ideally receiving four litres of colostrum within six hours of birth. Delayed colostrum feeding leaves the calf’s gut exposed to microorganisms like bacteria and viruses that may have a lifelong impact on its performance.
Navel health
Before a newborn calf’s navel is healed and dry, it offers a direct route into the young body for bacteria. That’s also why it is critical that calves not be transported unless their navels are healed and dry – and why navel infections should be treated quickly. Help calves stay healthy by having a clean maternity area, removing the calf from the maternity pen relatively soon after birth and housing it on clean and dry bedding, and quickly administering high quality colostrum.
Bedding
Deep straw bedding is a simple and cost-effective way to minimize three of the leading calf health problems: respiratory disease, scours and reduced growth. With the fall season just around the corner, remember that calves that experience cold temperatures can become stressed, making them more susceptible to disease and lower growth rates.
Straw is very absorbent and insulating, making it the best bedding choice. Make sure it is at least 8 cm (about three inches) deep and that it is clean and dry. Check for wetness regularly by kneeling in the straw for 20 seconds and if your knees become wet, add more straw or change the bedding entirely. Add smaller amounts frequently instead of putting all the straw out at once to keep straw dry and loose.
How much straw is needed depends on the time of year and whether or not the animals are wearing calf coats. Use the Veal Farmers of Ontario nesting score resource to decide how much straw is required – https://calfcare. ca/management/a-producer-guide-toevaluating-nesting-scores/.
Vaccination protocols
Respiratory diseases are a leading health challenge for calves, and many can be prevented through early and proper vaccination. These include Infectious Bovine Rhinotracheitis, Bovine Respiratory Syncytial Virus, Parainfluenza 3, Bovine Viral Diarrhea Type I and II, and Mannheimia haemolytica and Pasteurella multocida.
A good vaccination protocol spells out which vaccines are given to which calves at what age and helps keep track of what has been administered so proper withdrawal periods can be observed. It also ensures healthier calves and a lower cost of production because each group of calves receives the same vaccination, and doses aren’t missed or administered late.
Back to basics
When it comes to healthy calf rearing, don’t underestimate the value of going back to the basics. There’s not always medication to fix a problem – and ultimately, prevention is easier than treatment.
Calf Care Corner, brought to you by Veal Farmers of Ontario, delivers the latest information to help you improve the way calves are raised on your farm. Follow @CalfCareCorner on Facebook and sign-up for monthly e-newsletters on calfcare.ca.
HIGHLIGHTS FROM THE 2024 DAIRY FARMERS OF CANADA ANNUAL GENERAL MEETING IN ST. JOHN’S, NEWFOUNDLAND
AND LABRADOR
The 2024 Dairy Farmers of Canada (DFC) Annual General Meeting (AGM) in St. John’s, Newfoundland and Labrador, featured two days of insightful speakers and engaged delegates. The topics included carbon markets, antimicrobial use and resistance, supply management’s place in a changing world, the power of the Blue Cow Logo, and DFC’s value-chain relationship with the food service industry. Here are some highlights of key sessions:
In his opening address, Dairy Farmers of Canada President David Wiens praised dairy farmers for how they have responded to pressing issues, including the producers of the host province for forming the Newfoundland and Labrador Dairy Co-operative. “Although we may each be in a different place, we are all actively trying to reach the same goals as an industry, as a collective,” President Wiens said. “One thing that I have taken away from all my discussions is your leadership, resilience, dedication to the future of our industry, and understanding of the issues facing our sector.”
Wiens looked ahead at what it will take to build and shape the dairy industry of tomorrow. “The conditions affecting our sector are changing, and this keeps us on our toes,” he said.
Politicians show their support for Canadian dairy farmers
The Honourable Gudie Hutchings, Member of Parliament for Long Range Mountains, Newfoundland and Labrador and the Minister of Rural Economic Development, joined DFC Chief Sustainability Officer Fawn Jackson for a talk on the importance of addressing rural economic development in rural Canada. Minister Hutchings praised dairy farmers for shining a light on broader issues. “You are the link that brings agriculture to the table – don’t forget the great work that you do all across the country in bringing the awareness of how important agriculture is.”
The Honourable Gerry Byrne, Member of Parliament for Humber— St. Barbe—Baie Verte, Newfoundland and Labrador and Minister of Fisheries, Forestry and Agriculture, welcomed attendees to his home province with a strong message of support for dairy farming in Canada. “The consistency of availability of Canadian milk product is an essential component not only of our economic security, but our social security and our political security,” said Minister Byrne.
“From new governmental policies and the impact of climate change to new product competition and changing consumer behaviours, DFC’s work is in constant adaptation and evolution.”
“The challenges we face will require adaptability, flexibility and alignment,” Wiens added. “Whether they are domestic or foreign, we need to face these challenges together.”
Reducing antimicrobial reliance and the importance of heightened biosecurity measures
Daniel Lefebvre, Chief Operations Officer of Lactanet and Chief Science Advisor to the CEO at DFC, moderated a panel discussion on antimicrobial resistance (AMR) between Dr. Herman Barkema, Professor Epidemiology of Infectious Diseases at the University of Calgary, veterinarian Dr. Rob Tremblay, and producer and former DFC Board representative Dave Taylor.
The panel looked at the worldwide concerns about infections that are resistant to antibiotics, which is a top ten human health risk. AMR has increased due to many factors, including increased use of antibiotics in both human and cattle health management. All three participants spoke about the challenges involved in overcoming antimicrobial use on farms and how Canadian dairy farmers are successfully changing their approaches to treating illnesses such as mastitis in consideration of AMR. “You have done a great job by bringing the somatic cell count down, and it was all through prevention,” said Dr. Harkema.
In a follow-up discussion with Andrew Campbell, dairy farmer and co-host of The Canadian Podcow, Dr. Tremblay gave an update on the current state of Highly Pathogenic Avian Influenza (HPAI) in the U.S. and how Canada can best prepare for mitigation. “Everybody plays a role in trying to identify it [when] it comes and be able to control it when it does,” he said.
DFC
President David Wiens
The Hon. Gudie Hutchings, Minister of Rural Economic Development, speaks with DFC’s Fawn Jackson on rural development.
Canada’s supply management system stands strong on the world stage
Executive Director of the California Dairy Campaign Lynne McBride, Australian dairy producer Ian Zandstra, and U.S. dairy producer Joe Bragger joined DFC Board Director Greg Archibald of Nova Scotia for a discussion on international perspectives on our Canadian dairy system. All three guests brought unique perspectives on how a supply management model could bring stability to markets and help farmers being squeezed by deregulation.
In the United States, McBride and Bragger said that the dairy industry is consolidating at a high rate to make up for the fluctuations of an unstable market and that an “incentive-based” program like supply management would help reduce this instability. “There is a tremendous amount of uncertainty day-to-day in what dairy farmers are paid [in the U.S.],” said McBride. “By having an incentive-based plan, we would have more stable milk prices and a thriving economy [like] we see here at a dairy farm level in Canada.”
“We are losing [farms] at a very, very rapid rate, and it’s absolutely devastating,” added Bragger. “Our county, in 1985, had about 880 dairy farms; today, it’s down to 70.”
Providing his perspective as a farmer who once worked under supply management, Zandstra spoke about witnessing first-hand the effects on family farms after Australia deregulated the dairy industry. “Keep what you’ve got, you’ve got a good system,” he said. “It was inevitable in Australia; structurally you’re not made the same. You have your challenges [with the] perception of supply management, but it does the community and yourselves good all around.”
Diane Brisebois, President and CEO of the Retail Council of Canada (RCC), joined DFC CEO Jacques Lefebvre in a wideranging conversation on the value chain and how it relates to farmers, consumers, and retailers. The RCC represents and advocates for retail companies in Canada. With this talk coming on the heels of Walmart and Costco signing on to the Grocery Store Code of Conduct, Brisebois discussed how the RCC is working to get every member of the supply chain talking and understanding the collective issues that all of them face. “If we’re trying to find solutions to emerging problems or challenges, we all need to be at the table,” she said. “Getting people at the table, talking, and getting them to understand what your real issues are and vice-versa makes the supply chain a hell of a lot stronger.”
Adrian Fuoco, Chief Marketing Officer for Pizza Pizza Limited, delivered a lively talk on the Blue Cow Logo’s importance to the pizza giant’s brand and its key values, including using highquality local ingredients. Pizza Pizza has the largest Canadian market share, and 2023 was its best year ever. Fuoco shared how real Canadian dairy plays an essential role in this: in 2023, the company used 4.6 million kilograms of mozzarella cheese, 44,445 kg of cheese curds, and 103,136 kg of cheese strings.
“Our quality message as a Canadian brand is around using quality Canadian ingredients,” Fuoco said. “That’s where our partnership with Dairy Farmers of Canada is so critical. We want people to know that we have 100% Canadian quality, that it’s a local product, and that it’s Blue Cow-certified.”
Sustainability remains a timely topic for companies and farmers
Starbucks Canada’s supply chain manager, Juliana de van der Schueren, and head of social impact, public policy and sustainability, Ross Anderson, spoke about how operating directly with the dairy sector increases agricultural resiliency in light of climate change. They highlighted the necessity of working with farmer organizations to collaborate in a more sustainable value chain, from the coffee farms supplying beans to the dairy farms across Canada producing the milk that goes into Starbucks’ drinks.
“We have to recognize that farms are unique in the circumstances that they have, and not ‘one size fits all’,” said Anderson. “We want to collaborate with farms and the farming industry to figure out what’s right for them.”
Echoing his comments, de van der Schueren detailed the programs Starbucks has helped fund in their Canada-unique approach, such as the Benchmarking and On-Farm Greenhouse Gas Assessment Pilot programs begun by DFC, and Farmer Recognition funding with Farm Credit Canada. “We are taking the time to listen, to adapt, to collaborate with stakeholders [in order to] understand what’s going to work and what’s not going to work in Canada,” she said.
Marty Seymour, CEO of Carbon RX, provided a detailed explanation of burgeoning carbon markets. He explained that the greenhouse gases nitrogen and methane are being targeted as areas for improvement, and that’s creating both challenges and opportunities for the dairy sector. What’s more, when buyers seek credits from our sector, what they are buying is the “story” not the math, he said, because the purchase goes to support a real farmer and their family. Seymour highlighted the benefits of carbon markets from a public perception, too. “We’re a target as a sector because we’re easy to identify,” he noted, referring to public opinion on reducing carbon emissions. “There will be an environmental footprint to producing food, full stop. What can we do better or different?” For a quick introduction on the carbon market, please go to https:// dairyfarmersofcanada.ca/en/farmer-resources/tools/navigating-carbonmarkets
All told, it was a lively, engaging and timely series of discussions and DFC would like to thank all our panelists, speakers, sponsors and attendees for their participation.
We are delighted to share that Dairy Farmers of Ontario will host DFC’s 2025 Annual General Meeting in Toronto next summer – we look forward to seeing you there!
DFC Board director for Nova Scotia Greg Archibald moderates a panel exploring international perspectives on supply management.
Adrian Fuoco, Chief Marketing Officer for Pizza Pizza Limited
Retail Council of Canada President and CEO Diane Brisebois with DFC CEO Jacques Lefebvre
Finding solutions for deadstock management
LRIC has been leading efforts by the livestock sector to find workable
solutions for managing on-farm livestock mortalities
By Lilian Schaer for Livestock Research Innovation Corporation
A FOLLOW UP STUDY taking a deeper look into finding solutions to the Ontario livestock industry deadstock management challenges has identified developing additional holding or transfer capacity to reduce costs for both collectors and farmers.
This is one of five recommendations in a new report recently completed for Livestock Research Innovation Corporation (LRIC) by consulting firm MacTavish. LRIC has been leading efforts by the livestock sector to find workable solutions for managing on-farm livestock mortalities.
Ontario is a large province with regionally diverse livestock production, meaning there is no one solution that will work for all livestock commodities in all geographies. The environment is a challenging one for producers with some having to wait days for pick up depending on demand and/or collector availability. Collection costs are increasing, and the provincial collector licensing system has left some regions underserviced while others have more collectors than needed. Collectors, composters and renderers, in turn, are also dealing with rising costs, a complicated regulatory system and the realities of keeping their businesses economically viable.
The need for solutions led to a report completed last year by the same consultancy on the status of deadstock management in Ontario. That study was funded by the Ontario Ministry of Agriculture, Food and Agribusiness (OMAFA) in response to a request from Dairy Farmers
of Ontario, Beef Farmers of Ontario, Ontario Sheep Farmers, Veal Farmers of Ontario and the Ontario Federation of Agriculture.
This initial report spawned a series of discussions in 2023 hosted by LRIC that involved government, regulatory authorities, farmers and deadstock industry representatives including renderers, composters and deadstock collectors.
Investigating collaboration around centralized transfer stations
This resulted in an agreement to focus on the concept of centralized transfer stations that would provide collection points for deadstock drop off and pick up by the existing network of licensed collectors and disposal facilities. Multiple local collectors could use these central transfer stations, lowering pick up costs for producers and providing much-needed volume for collectors.
Existing landfill facilities made it clear they are not interested in becoming part of the deadstock collection system, and the regulatory environment for establishing and maintaining these stations is complex, involving multiple agencies and pieces of legislation.
“Early in this project, it became evident from speaking directly with collectors and industry stakeholders, collectors are already using some form of transfer stations,” says study lead Jennifer MacTavish. “This is either by providing farmers with on-farm storage options or partnering with other collectors to store carcasses to make transport more economical.”
One example is an on-farm refrigerated container that is only picked up when full, decreasing collection costs per carcass. Another option is a collector-owned central station where they bring and store carcasses until they have sufficient volume to be able to economically deliver them to the final destination.
“We learned quickly collectors are already individually taking leadership around the issue of transfer stations,” notes MacTavish, adding while some are willing to work collaboratively across the sector, others have no desire or intent to do so.
“Although this project has successfully brought them all to the table, it’s economics that will dictate if and where they locate transfer stations and where they choose to offer pickup – and there is little the industry can do to influence those economic realities,” she says.
According to MacTavish, this resulted in the report shifting to include data and information that could be useful to those looking to establish or expand central collection options, as well as developing a new set of recommendations.
Funding for additional holding or transfer capacity
Current and future deadstock funding programs for industry or farmers should include eligibility for capital, labour and planning costs needed to establish additional on-farm or centralized holding/transfer capacity for carcasses. For example, this means ensuring cost-share
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percentages are high enough to support the purchase of cold storage units for central locations.
Ensuring consistency in understanding and enforcing regulations
There is a need to work with regulatory agencies to ensure there is clear understanding of applicable regulations and how they are enforced. While full-time collectors interviewed for the study have no issues with the need to be regulated, there is a perception that regulators do not seem to communicate with one another. As well, there is frustration around inconsistencies between inspectors in terms of how regulations are interpreted and enforced.
The regulatory framework governing collection and disposal of deadstock is complex, involving both provincial agencies and the Canadian Food Inspection Agency if specified risk material (SRM) is at play – parts of cattle that could potentially contain the agent that causes Bovine Spongiform Encephalopathy (BSE).
Reviewing the provincial licensing system
Interviewed collectors indicated there should be a review of the current suite of licensed collectors who are active and exercise some kind of audit or review of licenses with no activity. This would ensure all licensed collectors are active and compliant with regulations and those who aren’t can either be brought into compliance or have their licenses withdrawn.
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Producer incentive program for deadstock services
Government and provincial livestock producer organizations are encouraged to consider developing a pay-back or incentive program for farmers who use licensed deadstock collection to help support the economic viability of this service that is very much needed by farmers. Beef Farmers of Ontario delegates passed a resolution in support of this concept at the organization’s February 2024 annual general meeting.
Continued industry communications
It is recommended livestock commodity organizations or representatives organize, at a minimum, a yearly meeting with the deadstock industry.
Stakeholders recognize there are no easy answers or one-stopshop solutions to the deadstock challenge that will work equally well for all producers and all livestock commodities in Ontario. However, there is benefit to producers, deadstock service providers and government maintaining open lines of communications to boost continued understanding of the issues and challenges each stakeholder faces.
Funding for the report was provided to LRIC by the Ontario Ministry of Agriculture, Food and Agribusiness. For more information or a copy of the report, contact Kelly Somerville, LRIC Industry Services Manager, at ksomerville@livestockresearch.ca.
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