2015 Winter BLOCKtalk

Page 1

Winter 2015

Vol. 21, Issue 4


Keeping Ontario’s Meat and Poultry Industry Informed

Paganelli’s Salumi Pg. 20 Jarvis Industries Canada Pg. 22 ALSO INSIDE:

Root Cause Analysis pg. 12


Lococo's Butcher Defends Title pg. 26

2015 Award Winning Products pg. 28 BLOCKtalk - Winter 2015


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President’s Message ....................................................................... Welcome to the Association ....................................................... Names in the News ......................................................................... Member Achievements ................................................................. Courses for Busy Practitioners in the Food Processing Industry ......................................................................... Tech Talk: Root Cause Analysis ................................................... Health and Safety for your Small Business ............................. Funding Programs for Ontario Processors .............................. Paganelli - A Labour of Love ........................................................ Horseradish Roasted Ontario Lamb .......................................... Lococo’s Butcher Defends Title ................................................... Why Sustainability is Top-of-Mind for Processors ................ Congratulations to our Premier’s Award Winners ...............

2015 Award Winning Products

4 5 7 8 11 12 15 16 20 24 26 30 32

25 Ontario Goat Masala

36 www.ontariomeatandpoultry.ca

OIMP Expo and Awards Gala - Celebrating Industry

Thank You's I would like to express my sincere thanks to all our sponsors, exhibitors and everyone that attended the 2015 Meat Industry Expo and Awards Gala. The association is dependent on your ongoing commitment enabling us to provide the services and support that our members need to grow their businesses. Thank you to our business members that completed our recent survey. It was of no surprise that rising costs, access to skilled labour, and ongoing regulatory requirements are the top three issues facing our industry. At a recent Open for Business meeting the Ministry of Economic, Employment and Infrastructure reported there are 1,900 regulatory requirements to operate a food processing business in Ontario. 97% of the members told us how important it is to their business that OIMP represent their interests with government and a further 80% feel the industry has benefited from the work and relationship building that OIMP does with government. We heard how important our association is to the industry as a whole and what it would be like if our association didn’t exist. We are developing priorities for 2016 in the coming weeks and it will be extremely important that we manage our resources efficiently while addressing your needs. Your Board has made some tough decisions around membership fees that are vital to building a sustainable association and we will be communicating that with you shortly. As the hustle and bustle of the holidays begins, I want to take this opportunity to wish our members, their families, and the entire industry, a safe, prosperous season and a very Merry Christmas. Cory Van Groningen, President

30 Short Years For anyone who knows me I am quite diligent about preparing agendas with strict timelines to ensure we accomplish what we set out to do in the prescribed time. So you can imagine my surprise when at the awards gala there was an unscheduled presentation recognizing my 30 years with five past and current presidents; Mario Henry, Tim Schinkel, Tony Facciolo, Joe Abate and Cory Van Groningen. I have seen a lot of changes in the industry, mostly positive, but some not without a sense of sadness or loss. The changes in the association have been enormous and something we can all be proud of. We have worked together through some difficult times but always with the intention of making our industry and our members stronger. While thirty years seems like a long time, the people (too many to mention) that you meet on your journey make it go by so quickly. Thank you to all that make my work much more than merely a job to go to. Wishing you and your families a great holiday season and all the best for 2016.

MEMBERSHIP Contact us and ask how you can help increase our voice in the industry. If you require membership literature, please let us know. (800) 263-3797 | info@oimp.ca | www.oimp.ca

Affiliate Members - 6

Associate Members - 69

Business Members - 147

Business Retail Members - 59

Retail Associate Members - 59

Total Members - 334


• Gerry Houtzager (2003)

• Dr. Ron Usborne (1996)

• Pat Johnson (2005)

• Nancy Ackert (1997)

• Tony Facciolo (2011)

• Jim Vidoczy (2000)

• Graham Dalziel (2015)

• Leo Rocheleau (2001)

OIMP Long time members Thank you to our long time members who have been helping move the industry forward for over 25 years. • The Beef Way, Kincardine (1979) • Ontario Pork, Guelph (1980) • Gord’s Abattoir, Leamington (1982) • L’Orignal Packing, L’Orignal (1986) • MMIS/MONDO, Aurora (1986) • Nitta Casings, Markham (1986) • Walnut Hill Farms, Gads Hill (1986) • VG Meats, Simcoe (1987)

• Rothsay, Dundas (1988) • Stemmler Meat & Cheese, Heidelberg (1988) • Chicken Farmers of Ontario, Burlington (1989) • Jarvis Industries, Calgary (1989) • Jetnet Norstar Corp., Toronto (1989) • Rowe Farm Meats, Guelph (1989) • Schinkels' Gourmet Meats, Chatham, (1989) • Springer's Meats, Hamilton (1989)

Meat Industry achievement (mia) award recipients • Leo Rocheleau, Maidstone (2007)

• Halenda’s Fine Foods, Oshawa (2011)

• Stemmler’s Meat & Cheese, Heidelberg (2008)

• In Memory of Dave Tiller (2012)

• VG Meats, Simcoe (2009)

• Conestoga Meat Packers, Breslau (2013)

• Springer’s Meats, Hamilton (2010)

OIMP Vision

• Schinkel's Legacy, Chatham (2014)

Provide leadership for Ontario’s meat and poultry industry by fostering innovation, promoting food safety and integrity and recognizing excellence.

OIMP Mission Strengthen Ontario’s meat and poultry industry by working with stakeholders, responding to challenges and identifying opportunities on behalf of the membership.

Laurie Nicol, Executive Director 4

BLOCKtalk - Winter 2015


Welcome to the Association Building an informed and engaged membership representing a diverse Ontario meat and poultry industry.

Associate Members A1 Package Merchandising Co.

Meyer Service & Supply Ltd.

Aleks Stevanov 2120 Fason Drive, Tecumseh (519) 739-3612 clientcare@a1pkg.com a1PKG.com

Gareth Meyer 5705 Warner Dr, Long Sault (613) 938-2185 info@meyer.ca meyer.ca

Comlube Technology

Vision Link Security Inc.

Glynn Livesey 110 Scotia Court, Whitby (905) 439-8418 glynn@comlubetechnology.com comlubetechnology.com


Sabrina Salhia Oakville (416) 779-4079 info@ecoboards.biz ecoboards.biz

David MacKinnon 1219 Main Street E, Hamilton (877) 696-5552 dmackinnon@visionlink.ca visionlink.ca

Business Members

Al-Shamas Food Products Majid Ashraf 2244 Drew Road, Mississauga (647) 780-0450 alshamasfoodproducts.co.uk

We extend our Best Wishes for a happy Holiday Season and a New Year filled with Peace, Joy and Success.


DIRECTOR | Marc Oliver Sargent Farms, Milton

TECHNICAL DIRECTOR Daphne Nuys-Hall technical@oimp.ca

DIRECTOR | Brenda Reinhardt Sprucedale Quality Meats, Sprucedale

Industry development Coordinator | Derek Boudreau d.boudreau@oimp.ca MARKETING AND COMMUNICATIONS DIRECTOR Heather Nahatchewitz heather@oimp.ca

PRESIDENT | Cory Van Groningen VG Meats, Simcoe PAST PRESIDENT | Joe Abate Abate Packers, Arthur VICE PRESIDENT | Carol Goriup Florence Meats, Oakville

391 Rowntree Dairy Road, Woodbridge, ON L4L 8H1 Tel: (905) 856-5005 www.canadacompound.com


EXECUTIVE DIRECTOR | Laurie Nicol laurie.nicol@oimp.ca

MARKETING AND DESIGN COORDINATOR | Melissa Shewman m.shewman@oimp.ca




SECRETARY/TREASURER Christine Hobson Halenda's Fine Foods, Oshawa DIRECTOR | Shannon Desborough Finest Sausage & Meat, Kitchener

DIRECTOR | Kevin Schinkel Schinkel's Legacy, Chatham DIRECTOR | Kevin Stemmler Stemmler Meats & Cheese BLOCKtalk is the official publication of the OIMP, distributed to over 2000 OIMP members, commodity groups, and others throughout the industry, providing excellent advertising opportunities for suppliers of the meat and poultry industry to promote their newest, most innovative, supplies, equipment, and technology. BLOCKtalk encourages Associate Members and supporters of the industry to submit articles which would be beneficial to our members.

PUBLICATION ADVERTISING DEADLINE 2016 Spring February 12 Summer May 13 Fall August 12 Winter November 11 The information published in BLOCKtalk is compiled from a variety of sources, which we believe to be reliable; however, OIMP does not guarantee, and assumes no responsibility for the correctness of the information.

BLOCKtalk - Winter 2015



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Names in the News AMI names new Executive Director The Agri-food Management Institute (AMI) is pleased to announce that Alison Robertson is the organization’s new Executive Director.

from the sale of local fresh fruits and vegetables. More than $112,000 has been raised at 152 schools since the pilot started in 2013.

Alison has also been a member of Agriculture “We think that Alison will be and Agri-Food Canada’s a great fit, with her extensive Horticulture Value Chain experience and connections Roundtable, where she the Consumer in the industry,” said Doug chaired Alexander, Chair of the Board for AMI. “Under her leadership, we look Focus Working Group forward to giving farmers and food processors more and better ways to and the Horticulture for Health Working Group. help them succeed in business.” She is a member of the “I will be a champion for AMI,” Alison said. “I want to get out there steering committee of the with our stakeholders, engage with them, listen to what they’re looking National Health Summit: for, and help meet their needs.” Increasing Fruit & Vegetable Consumption for a Healthier Canada. She sits on the selection panel Alison comes to the job with an impressive list of qualifications, for the Premier’s Award for Agri-food Innovation Excellence and is a including working as program manager for the Ontario Fruit and member of the Board of Directors of the Ontario Food Terminal. Vegetable Growers’ Association (OFVGA) for 11 years. Alison is a graduate of the University of Toronto. She also ran Fresh from the Farm: Health Fundraising for Ontario Students, a program in which students raise funds for school activities

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BLOCKtalk - Winter 2015


Member Achievements Beef Farmers of Ontario receive Paul Mistele Award Beef Farmers of Ontario (BFO) is the recipient of the 2015 Paul Mistele Award from the Ontario Association of Food Banks for its contribution of over 45,500 servings of fresh ground beef for Ontario families in need. Named for the late farm leader who founded Ontario Pork's DonateA-Hog program in 1998, the Paul Mistele Memorial Award recognizes agricultural partners that have shown a significant and enduring commitment to ending hunger in Ontario. In the last year, BFO provided $40,000 in funding for the purchase of 15,000 lbs of fresh, ground beef (or approximately 45,500 servings) for children and adults living with hunger in Ontario. In Photo: Minister of Agriculture, Food and Rural Affairs, Jeff Leal; Bob Gordanier, BFO; Susan Lee, OAFB; Bruce Christie, Farm & Food Care Canada

Stemmler Meats added to the 2015 list of Canada’s Fastest Growing Companies Stemmler Meats made the list by displaying five years of superb revenue growth. “Stemmler Meats is honored and proud to be on the PROFIT 500 ranking for the third straight year,” says Co-owner Kevin Stemmler. “The entire team has worked hard to create a strong brand built on quality, innovation and service. Our company is passionate about helping people connect with local food and enjoying the healthy delicious side of it. It is always nice to be recognized for your hard work.”

King Cole Ducks Unveils New Office Complex & Store This summer, the ribbon was cut to officially celebrate the opening of King Cole, Canada's largest duck producer's, new office and farm fresh store located at 15351 Warden Avenue, Newmarket, ON. The new 10,000 sq ft complex combines the farm fresh store, a gourmet presentation kitchen, corporate offices and boardroom. The lower level features a new home for King Cole's production team, veterinary staff, a lab, galley kitchen and a meeting/seminar space for events up to 180 people, including walk-outs to a large, furnished stone patio. In addition to its products being sold in major Canadian retailers, King Cole duck products are featured on menus around the world: cruise ships, airlines, hotels, restaurants, resorts, etc. King Cole exports to a number of world markets including the U.S, Mexico, Japan, Tahiti, Columbia, UAE, and more. The company has been recognized as a leader in sustainable farming as a result of its years of research and investment in areas of bio security, water treatment and recycling, zero product waste, natural farming process, tree re-forestation and other valuable environmental initiatives.

It was great meeting everyone at the Meat Industry Expo. Merry Christmas and a prosperous 2016 to all!


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Dana Shortt Gourmet re-opening and re-branding Dana Shortt Gourmet and Gifts recently completed a full re-brand and store renovation at their 55 Erb Street East, Waterloo, location. They offer handcrafted prepared meals, signature gift baskets, quality chocolates and an exclusive olive oil and balsamic vinegar tasting bar.

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BLOCKtalk - Winter 2015


The Whole Pig profiled in Canadian Living (Excerpt) You might not give the origins of your breakfast bacon or holiday ham a second thought, but Teresa and Martin Van Raay do. They have been raising pigs on their 263-hectare farm in Dashwood, Ont., for 33 years. "It's so gratifying to be raising pigs and to be supplying high-quality products to our customers—it's a real passion," says Teresa. The family puts in long days on the farm, located just minutes from Lake Huron, where at any given time, they are caring for as many as 7,000 pigs. Even with six full-time employees helping out, that's more than a full-time job in itself. Business continues to be brisk for the Van Raays. They sell some of their pork directly to consumers through their retail shop, The Whole Pig, and see about 60 percent of their product exported around the world. But for Teresa, who enjoys the camaraderie of other local farmers, it never feels like a chore. "You live and work and play together-you feel so much a part of a community," she says. Phil agrees: "You can't call it a job. It's not work; it's a way of life."

VC999 Breaks Ground on Facility Expansion Due to be completed mid Q1, 2016, VC999 will be doubling square footage to 40,000 with expanded material storage, and production space for multiple XtraPlast bag and pouch machine lines. By adding service capacity and capability, the larger equipment showroom for machine testing and sales will more efficiently serve customers.

Your Vision Link Team wants to extend our thanks to the OIMP membership for visiting our booth at this year’s MEAT INDUSTRY EXPO 2015 and for welcoming us into your association for 2016 and beyond.

“Our vision is simple - listen to our clients, develop solutions tailored to their needs and offer technology that meets those expectations”. Vision Link was created to fill a niche in the security CCTV market in Ontario. Brian and his son Ryan, who, together have many years experience providing security manpower services across Ontario, saw the need to develop a video system to fill this niche. Together they have a proven track record of success and building long term relationships with satisfied clients. Vision Link Security Inc. has developed and standardized its video management software VL COMPLETE™. This inhouse VMS is scalable, adaptable and FUTUREPROOF™. Vision Link and its private brand of hardware and software combine to make the most flexible PC IP video platform that provides you, the client, a “WIN+WIN” formula for today and years to come. Let VISION LINK be your “Go To” security services provider

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Your Vision Link Team wants to extend our thanks to the OIMP membership for visiting our booth at this year’s MEAT INDUSTRY EXPO 2015 and for welcoming us into your association for 2016 and beyond.

“Our vision is simple - listen to our clients, develop solutions tailored to their needs and offer technology that meets those expectations”. Vision Link was created to fill a niche in the security CCTV market in Ontario. Brian and his son Ryan, who, together have many years experience providing security manpower services across Ontario, saw the need to develop a video system to fill this niche. Together they have a proven track record of success and building long term relationships with satisfied clients. Vision Link Security Inc. has developed and standardized its video management software VL COMPLETE™. This inhouse VMS is scalable, adaptable and FUTUREPROOF™. Vision Link and its private brand of hardware and software combine to make the most flexible PC IP video platform that provides you, the client, a “WIN+WIN” formula for today and years to come. Let VISION LINK be your “Go To” security services provider

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The Agri-food Management Institute Presents: Taking the Challenge out of Conversation WORKSHOP Learn the skills to be more effective at the conversations you have every day! Taking the Challenge out of Conversation customized workshop will help you to: §  Recognize your default communication style §  Understand someone else's point of view §  Build the skill of giving difÞcult feedback §  Apply the skills on real day-to-day situations and in a quick timeframe Location: Living Arts Centre, Mississauga, ON Date: January 26, 2016 Time: 8:30 a.m.-4:30 p.m. Cost: $149 per person (plus taxes) To register visit www.juiceinc.com/events or call toll-free: 1-888-822-5479

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Courses for Busy Practitioners within the Food Processing Industry Conestoga College’s Institute of Food Processing Technology (IFPT) has many part-time and on-line courses for busy practitioners within the food processing industry. We’ve developed courses with you in mind. We support your highly evolving technical sector, by providing you with fundamental tools to continue developing and enhancing specific skills within your daily roles. Our courses are designed to give you many opportunities to gain the technical knowledge needed and to have hands-on experience that will enhance your learning. Improve your leadership abilities and register into one of our Continuing Education courses today offering expert training combined with handson learning in Conestoga College’s state-of-the-art food processing pilot plant. Here is a list of courses that may interest you: • Food Processing Advanced Sanitation Practices • Food Processing Operations • Food Processing Supervisor • Food Technology Equipment Operation and Maintenance • Sustainable Local Food • Effective Cleaning and Sanitation - Theory and Applications • Environmental Monitoring & Aseptic Techniques • Food Safety Basics • Food Safety Level 1 • Good Laboratory Practices For more information please visit: www.ifpt.ca or email us at ifpt@conestogac.on.ca.

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BLOCKtalk - Winter 2015


- Tech Talk -

Root Cause Analysis

-Tracing a Problem to its OriginsDaphne Nuys-Hall, Technical Director

What do you do when you have a problem in your meat plant? Do you jump straight in and treat the symptoms, or do you stop to consider whether there's actually a deeper issue that needs your attention? find out what happened, why it happened, and determine what changes need to be made to reduce the likelihood that it will happen again. It looks beyond the immediate nonconformance or deviation to investigate what system or process allowed the non-conformity to occur.

you are identifying the appropriate underlying causes. To maximize the effectiveness of your RCA, get everyone together – experts and front line staff – who understand the situation. People who are most familiar with the problem can help lead you to a better understanding of the issues.

This process of looking deeper is called Root The first step in your root cause analysis is Cause Analysis (RCA). RCA is a technique to define the problem - ask yourself what that helps people answer the question of happened and what the specific symptoms of why the problem occurred in the first place. the problem are. Be sure to start with a problem It seeks to identify the origin of a problem and not the solution. Ensuring that you have using a specific set of steps so that you can properly defined the problem will ensure that

The next step is to identify possible causal factors – to determine why the problem exists. • What sequence of events leads to the problem? • What conditions allow the problem to occur?

If you only fix the symptoms – what you see on the surface – the problem will almost certainly return, and need fixing again and again. However, if you look deeper to figure out what's causing the problem, you can fix the underlying systems and processes so it goes away for good.


January 12-13, 2016

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BLOCKtalk - Winter 2015


During this stage, identify as many causal factors as possible. There are many types of RCA tools available to organizations, including 5 Whys, Fault Tree Analysis, Interrelation Diagrams, Ishikawa Diagrams (Fishbone, Cause and Effect) and many others.

Our mobile workshop shaves your boards ON-SITE. The ‘5 Whys’ is the simplest, yet very effective method. Essentially, you can find the root cause of a problem and show the relationship of causes by repeatedly asking the question, "Why?”. Consider the following simplified example: Product has been returned from customers because the product is spoiled. Why?

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The product is spoiled because the bags were out of vac. Why? The bags weren’t sealed properly. Why? The equipment wasn’t working properly. Why?

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The equipment wasn’t included in the preventative maintenance program. Why? There is no procedure in place to ensure all equipment is included in the preventative maintenance program. Root Cause! Sometimes, it may take just three ‘why’ questions to reach the root cause or other times, it might take many more. It is generally suggested that a minimum of five questions need to be asked, although sometimes additional questions are required or useful, as it is important to ensure that the questions continue to be asked until the real cause is identified rather than a partial conclusion. When and where you stop questioning ‘why’ is the most important part of this approach. Do not stop unless you reach a process, policy or a person that is the root cause. Once the root causes have been identified the next step is to recommend and implement solutions. Ask yourself the following questions: • What can you do to prevent the problem from happening again? • How will the solution be implemented? • Who will be responsible for it?

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especially when food safety is at risk, however this is separate from the root cause analysis and proposed action plan. The end result of utilizing sound root cause analysis should be effective corrective action. The end result should be improved processes, preventing recurrences, fostering continuous improvement and ultimately improved customer satisfaction. By applying good investigative tools and taking appropriate action on the causes of problems, repeat issues can become a thing of the past. For more information or for resources to help you develop your Root Cause Analysis process contact Daphne Nuys-Hall at technical@oimp.ca.

“If you are unable to understand the cause of a problem it is impossible to solve it” - Naoto Ka Develop an action plan to implement the solutions. The proposed action OIMP Resources plan should focus on ensuring that the system or process is amended Root Cause Analysis INFO Sheet such that the problem cannot occur in future. Therefore the proposed Action Plan Template action plan should not be a repeat of the immediate corrective action. It is important that immediate action is taken to correct non-conformity, www.ontariomeatandpoultry.ca

BLOCKtalk - Winter 2015



BLOCKtalk - Winter 2015


- Safety First -

Health & Safety How to for your Small "Get It" Business

As a small business owner or manager, you face unique challenges.

You march every day to the drumroll of cash flow. You juggle hats from accountant to operations to marketing in the relentless imperative to sell, service, and grow. And you're besieged on all sides by legislative requirements. Occupational Health and Safety Act? Stand in line, you say. Yet, every one of the many resources available to help you design and implement an effective prevention strategy agree with this central truth: the bedrock on which an organization's efficiency and innovation stands is healthy and safe employees. If your workers are physically or mentally hurt or ill, they can’t focus on being productive and providing good customer service to help grow your business, however much they might like to. "Workplace injuries, illnesses and fatalities fall into the arena of 'preventable risk,'" says Paul Mansfield, Workplace Safety & Prevention Services (WSPS). "One critical incident can wipe out an entire business. That's risk on a grand scale. Small businesses need to see health and safety as an investment in productivity, sustainability and profits, as well as in their reputation and corporate image."

safety is part of human nature. We look out for workers in the same way we look out for family members: it's our collective responsibility as fellow human beings.

Get the basic first task behind you The first thing you need to do on your way to a health and safety program is post mandatory documents where Ministry of Labour (MOL) inspectors expect to find them. Why is this so important? Because it's the law, for one thing. The OHSA requires you to post specific items on a bulletin board where everyone can see them, such as the entrance hallway or the lunch room.

• Your Company's Health and Safety Policy • Your Company's Workplace Violence and Harassment Policy • Regulation 860, Workplace Hazardous Materials Information System (WHMIS) • Designated Substances Information (if applicable) • Occupational Health and Safety Explanatory materials • WSIB Form 82 "In Case of Injury at Work" Poster • Regulation 1101, First Aid • Emergency services and numbers

"Your health and safety board is often the first stop an inspector will make, regardless of industry," says Mansfield. "If your board isn't up-to-date, it sends a signal - much like It's an easy first step, and a simple way to a poor overall health and safety record - that avoid penalties. Why is it so easy? Because bigger issues are lurking just out of sight. Workplace Safety & Prevention Services The completeness of your board goes a long (WSPS) also provides a Health and Safety way toward demonstrating goodwill and due Starter Kit that will provide you with almost diligence." everything you need.

Another reason updating your board is Let's make this easier important is because it's one giant, simple, feel-good tick mark that will nudge you into You deserve to be on the simplest, fastest path the slipstream of steps two to six. to a healthy, safe and productive workforce. Check out all six steps to an effective health You’ll find helpful links and downloads in the and safety program in the "Roadmap”, "HowWSPS Roadmap for Small Business for the To Guide”, and other resources offered on basic documents that form the foundation of the WSPS Small Business Safety Made Easy, the Occupational Health & Safety Act: and find out how to get it, do it, write it down, WSPS has laid out the basics for small watch for it, report it, and find it. businesses in six critical steps to an effective • Occupational Health and Safety Act health and safety program. The first in the (OHSA) series addresses how to ‘get it’. What is the ‘it’ • Regulation 851, Industrial Establishments you need to get? • Regulation 414, Farming Operations 5110 Creekbank Rd (if applicable) Mississauga ON L4W 0A1 It is a straightforward, practical to-do item, a • Employment Standards Act (ESA) Poster 877-494-9777 basic first task you must complete to start you • "Health and Safety at Work: Prevention www.wsps.ca on your way, and one that acknowledges that Starts Here" Poster


BLOCKtalk - Winter 2015


- Funding -

Funding Programs for Ontario Processors Incentives are available for high efficiency equipment such as lighting, motors and heating and for installing new control systems to improve the overall efficiency of your building. Ontario is providing rural communities, businesses and organizations, with funding to help attract investment, create jobs, and boost tourism, Visit www.saveonenergy.ca for more information. through a renewed Rural Economic Development (RED) program. The RED program is accepting applications within the following:

RED Program

• October 2, 2015 to January 15, 2016 • January 16, 2016 to April 15, 2016 • April 16, 2016 to July 15, 2016 • July 16, 2016 to October 15, 2016 • October 16, 2016 to January 15, 2017 The renewed program has two streams for applications - a Community Development Stream and a Business Development Stream. For projects to qualify under either stream, applicants must demonstrate how their project benefits rural Ontario. Rural Ontario comprises lower-tier and single-tier municipalities that have a population of less than 100,000, or a population density of 100 people per square kilometre or less. Support for business applicants now includes a cost-share of up to 20 per cent to a maximum of $1 million per project. This cost-sharing level is now in line with other government business support programs. For more information email red@ontario.ca.

Ontario Power Authority Retrofit Program The Retrofit Program makes it possible for commercial organizations to install and benefit from newer, more energy efficient solutions that will help you operate your business more efficiently and improve your bottom line. Install energy efficient equipment and receive up to 50% of your project costs.


BLOCKtalk - Winter 2015


Investing in Business Growth and Productivity (IBGP)

Southwestern Ontario Development Fund

IBGP focuses on established businesses that have the potential to be global players with innovative and unique opportunities to accelerate growth and support job creation. IBGP is helping businesses to expand their markets and facilities, adopt new technologies and processes to improve productivity, and increase business capacity to participate in global markets and integrate into global value chains.

The Southwestern Ontario Development Fund gives money to businesses, municipalities and not-for-profit organizations for economic development in southwestern Ontario. The fund supports projects that:

IBGP funding is available to small- and medium-sized enterprises (SMEs) with at least 15 employees, a sustainable business model and a profitable track record with the potential to become a strong global player; and not-for-profit industry associations and/or regional economic development organizations. This initiative supports eligible SMEs to undertake activities related to: • Adapting or adopting new technologies, processes, and related skills development; • Business opportunity development, growth and integration in global value chains; • Facilities improvement or expansion; • Market development and expansion; and • Business expansion to support greater economic diversification. For more information visit www.feddevontario.gc.ca/IBGP.

• create jobs • encourage innovation, collaboration and cluster development • attract private sector investment To be eligible for the business stream, businesses need to: • employ at least 10 people • commit to creating at least 10 new jobs • be able to provide 3 years of operations/financial statements • be located in, or plan to locate in, a community in southwestern Ontario Up to 15% of eligible project costs to a maximum grant of $1.5 million. Investments of more than $10 million that also create more than 50 new jobs may be eligible for a loan of up to $5 million. Successful applicants need to contribute at least 50% of total costs from their own resources or, through private financing, invest at least $500,000 in their project. Download the application guide at www.ontario.ca.


1-800-668-6111 A complete line of small to medium sized food processing equipment High quality stainless steel equipment Made in Italy CSA approved Local after-sales service


BLOCKtalk - Winter 2015




Platinum ◆ VG Meats - Coffee Rubbed Back Bacon Gold ◆ Halenda’s Fine Foods - Peppercorn Peameal Silver ◆ Barilo's Fine Sausages - Karbonad - Roasted Pork Loin

Platinum ◆ The Village Grocer - Roasted Turkey Breast Gold ◆ Sikorski Sausages - Sun Dried Tomato & Basil Turkey Breast Silver ◆ Sikorski Sausages - Oven Roasted Turkey Breast



Platinum ◆ VG Meats - Cowboy Coffee Rubbed Side Bacon Gold ◆ Sikorski Sausages - Rosemary Bacon Silver ◆ Halenda's Fine Foods - BBQ Breakfast Bacon

Platinum ◆ Speducci Mercatto - Paganelli’s Pancetta Rolled Gold ◆ Marini Foods - Rea Dry Cured Capocolli Silver ◆ Speducci Mercatto - Paganelli’s Lonza



Platinum ◆ Halenda's Fine Foods - Traditional Ukrainian Smoked Bacon Gold ◆ Stemmler’s Meat and Cheese - Double Smoked Side Bacon Silver ◆ VG Meats - Breakfast Bacon

Platinum ◆ Halenda's Fine Foods - Koby Dogs Gold ◆ Sikorski Sausages - Vienna Wiener Silver ◆ VG Meats - Pork Wiener



Platinum ◆ Seed to Sausage - Montreal Smoked Meat Gold ◆ Sikorski Sausages - Montreal Smoked Beef Silver ◆ Sikorski Sausages - Roast Beef Dry Cured with Sea Salt

Platinum ◆ Speducci Mercatto - Paganelli’s Gentile Salami Gold ◆ Salumeria Il Tagliere - Artisan Truffle Salame Felino Silver ◆ Stemmler’s Meat and Cheese - Beef & Pork Summer Sausage



Platinum ◆ Marini Foods - Marini Mortadella Gold ◆ Barilo's Fine Sausages - Smoked Bologna in Natural Beef Casing Silver ◆ Stemmler’s Meat and Cheese - Fire Roasted Red Pepper and Olives

Platinum ◆ Speducci Mercatto - Paganelli’s Fennel Cacciatore Gold ◆ Marini Foods - Rea Cacciatore Mild Silver ◆ Halenda's Fine Foods - Hunter Garlic Sausage



Platinum ◆ Halenda's Fine Foods - Eco Black Forest Ham Gold ◆ Halenda's Fine Foods - Mishka - Mini Dinner Ham Silver ◆ VG Meats - Boneless Country Style Smoked Ham

Platinum ◆ Franz's Butcher Shop - Jalapeño & Cheddar Sausage Gold ◆ The Village Grocer - Cheddar Smokies Silver ◆ Halenda's Fine Foods - Jalapeño Sausage



Platinum ◆ Halenda's Fine Foods - Ham Kobassa Gold ◆ Barilo's Fine Sausages - Krakowska Sausage Silver ◆ Halenda's Fine Foods - Country Kobassa

Platinum ◆ Florence Meats - Kranska Sausage Gold ◆ Halenda's Fine Foods - Fiesta Garlic Smokie Silver ◆ Sikorski Sausages - Kabanos Natural

Barilo’s Fine Sausages Ltd. 1265 Maple Hill Crt. Newmarket, ON L3Y 9E8 (905) 953-9914 barilosfinesausages.com

Florence Meats 2136 Speers Rd. Oakville, ON L6L 2X8 (905) 842-2066 florencemeats.com

Franzs Butcher Shop 172 Lansdowne St. E Peterborough, ON K9J 7N9 (705) 742-8888 franzs.com

Seed to Sausage 2821 Hwy 38 Tichborne, ON K0H 2V0 (613) 279-2455 seedtosausage.ca

Speducci Mercatto 46 Milford Avenue Toronto, ON M6M 2V8 (416) 242-2777 www.speducci.com

VG Meats 966 Concession 6 Woodhouse Rd. Simcoe, ON N3Y 4K4 (519) 426-2000 vgmeats.ca

Marini Foods 184 Toryork Dr. Toronto, ON M9L 1X6 (416) 749-2466 bonafoods.com

Il Tagliere Salumeria 16880 Centreville Creek Rd. Caledon, ON L7C 3B5 (905) 584-7458 il-tagliere-salumeria.com

Halenda’s Fine Foods 915 Nelson St. Oshawa, ON L1H 5N7 (905) 576-6328 halendasmeats.com

Sikorski’s Sausages 41 Childers St. London, ON N5W 4C1 (519) 659-1219 sikorskisausages.com

Stemmler Meats 3031 Lobsinger Ln. Heidelberg ON N0B 2M1 (519) 699-4590 stemmlermeats.ca

The Village Grocer 4476 16th Ave. Markham ON L3R 0M1 (905) 940-0655 thevillagekitchen.ca


BLOCKtalk - Winter 2015


2015 Ontario Finest Meat Competition™ This year’s competition attracted 148 entries from 18 Ontario processors with an impressive roster of knowledgeable, influential judges determining the award winners in each of 14 categories. Judging criteria was based on flavour, aroma, texture, uniqueness and visual appearance, and the top three entries from each category were selected based on the judges’ combined scores. Forty-two awards were presented for Platinum, Gold, and Silver at OIMP’s Awards Gala in Niagara Falls late October (see the complete list of award-winning products on page 18). Two additional awards were presented, the Ron Usborne Award of Excellence for the company with the highest accumulated score and the new Diamond Award for the company whose product scored highest across all categories. A well-deserving Halenda’s Fine Foods took home their third consecutive Award of Excellence. “Halenda’s is proud to have won the 2015 Ron’s Usborne Award of Excellence,” said owner Richard Halenda. “We are extremely pleased with how well our products were received and would like to thank all of our staff for their hard work and dedication to excellence.” The Diamond Award was presented to first-time entrants, Paganelli’s Salumi, for their Gentile Salami. “Needless to say we were surprised with the Diamond Award. Gabriele Paganelli certainly deserves this award, being relatively the new kid on the block and to take back such a prestigious award is definitely overwhelming,” says Rosie Scavuzzo, owner. “We can’t thank the judges enough for their time and recognizing the labor of love that goes into every submission.” (See page 20 for Paganelli’s business profile.)






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Gabriele (Gab) Paganelli and Rosie Scavuzzo






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Business Member Profile








E S T.





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In Photo: Joe Lonconte, Everson Ferreira, Rosie Scavuzzo, Gabriele Paganelli, Victor Brown, Inacio Dias, Francesa Colussi, Mike Ward (Photo credit: Rick O’Brian)

a labour - of -

Business partners Gabriele and imported from Italy. (Gab) Paganelli and Rosie Almost as if on cue, a lovely Scavuzzo joined forces late 2013, Italian gentleman declared and within a few short months a particular pasta on the Speducci Mercatto, located shelves came from his in the up and coming Design hometown. District, became a successful and unique market destination By: Heather Nahatchewitz, OIMP Marketing and Gab opened his own place Communications Director in the west end of Toronto. on Front Street in 1997 but MERCATTO MERCATTO While Rosie oversees Speducci Mercatto and developing acknowledged, “I was missing my flavours – like pancetta, the business and brands, Gab maintains the plant and sausage, salami, and bresaola. It was not available here so I oversees the product at Speducci Mercatto. start making it. Back home in Italy, we killed one pig every four weeks over the winter to make these foods for family. I I arrived for the interview with Rosie and Gab the brought the knowledge with me.” morning of a Friday the 13th. To most of us, it’s a day of bad luck but according to Rosie its good luck in Italy! Provincially-licensed in 2012, for the current plant now With a positive vibe to start the day, I was even more on Sunrise Avenue, Toronto, it’s where cured meats are excited to get to know the people behind Speducci produced for sale at Speducci and other fine foods stores Mercatto. and speciality meat shops.



CMYK 72M/100Y

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Although the outside of the Mercatto (or market) is attractive enough, it does little to hint at the gastronome delights found inside. The place is paradise for anyone seeking authentic rustic Italian foods; from several award-winning salumi, to fresh local meats, to ready-togo comfort foods. Dry goods line the shelves including pasta, olive oils, sauces, an abundance of items hand-selected by Gab

When products have few ingredients they need to be the best you can find. In fact, although Gab started with traditional recipes, requirements for preserving agents lead him to research a natural nitrate. He worked with different celery products to find the right one for


16 Nov 15

©2015 St. Joseph Com 15 Benton Rd., Toronto Canada M6M 3G2 stjosephcontent.com

PC. We (Speducci) have our brand with Paganelli.”

his recipes, finding a balance between a functional ingredient and the flavour desired.

the highest score of all 150 products across all 14 categories.

“Needless to say we were surprised The salt he uses also makes a difference with the Diamond Award. Gabriele in the end product. Cervia salt is certainly deserves this award, being imported from his hometown in Italy. relatively the new kid on the block For 2000 years it’s been harvested by and to take back such a prestigious hand from the award is definitely Adriatic Sea by over whelming,” “Every single person that a low-movement says Rosie. “We walks through the door is a can’t thank the co-op. Sweeter VIP – every single one.” than other sea judges enough - Rosie Scavuzzo salts, it lacks the for their time bitter minerals and recognizing that others contain. And the wild the labor of love that goes into every fennel is from Sicily. “It tastes real, submission.” not manufactured,” says Gab. “From the earth.” When asked whether he expected the big win, Gab shrugged, “It’s our The great care taken to ensure basic salami that we used to make at authentic flavour may be the primary home. It’s called gentile because of the reason first-time entrants Paganelli’s name of its casing from the last part of walked away with three platinum and the intestine, but also because it just one silver award in the 2015 Ontario sounds nice - gentile - gentle. I didn’t Finest Meat Competition™. know if maybe the flavours were too simple.” What’s most impressive, the inaugural Diamond Award (best in show), went Although it’s a personal favourite to their Gentile Salami for having of Gab’s, it’s the wild boar salami that sells the most. It’s heartening to know that in addition to sourcing all of his meats locally, he actually raises the boar himself on a farm near Wasaga Beach. About 120 head, “raised in my own way in a nice place.” For good reason, Paganelli is the showcase brand at Speducci Mercatto. Rosie explains, “Loblaws has their brand with www.ontariomeatandpoultry.ca

“Gab has an amazing following, his palate is probably the best I’ve ever, ever had, and I’ve dined in a lot of places,” says Rosie. “His tastes and flavours he brings with him are really from back home. Every time I eat something it tastes like my grandmother’s food.”

Gentile Salami: Platinum & Diamond

When asked her favourite dish, Rosie laughs, “Anything that he makes is the favourite of the day, until tomorrow comes, then I have a new favourite!”

Lonza: Silver

Fennel Cacciatore: Platinum

So how does Speducci get people through the door in such a debatable choice of neighbourhood? “People thought we were crazy opening here early 2012,” says Rosie. “But I believe in buying the building and building the business. The area is changing and we are in on the ground floor. That’s the best time to enter. What once was all industrial is now known as the Design District. It’s just a matter of time until we see condo development.” “Our best marketing is our customers. All word of mouth,” Rosie goes on. “We stick to quality, not just the food but everything - service levels, cleanliness of the restaurant, packaging, parking lot, condition of the building, everything is quality. People think quality in terms of products but its more than that – it’s everything we do.” Rosie and Gab agree staying provincial allows them to remain artisan and produce quality. “When you grow too big you lose that hand in the production.” That doesn’t mean demand hasn’t

Cont'd on page 35

Pancetta Rolled: Platinum

Associate Member Profile

s r e d a e L Jarvis:

cutters, and skinning machines, and, located in the US, everything is shipped to the Calgary warehouse then distributed across the country.

By: Heather Nahatchewitz, OIMP Marketing and Communications Director


Serving all sizes from Maple Leaf and Fearmans Pork, down to the smallest abattoirs (which make up half the business), Jarvis has all the equipment necessary for production from slaughterhouse to the cooler.

Already owning 90% market share in Canada, arvis Industries Canada Ltd. has been serving the Jarvis once tried to expand in to smallwares Canadian market place since October of 1963. October but couldn’t compete with products imported 14 in fact, as Dwight Streeter, General Manager, recalls. from the US. “In Canada, we’re pretty much “That’s the day we crossed the border as a family and status quo in terms of growth,” says Dwight. “The industry is shrinking, which affects demand for our equipment.” that’s the day Jarvis Canada was born.”

Dwight was 12 years old when they came to Canada. His father Robert Streeter opened an office in Toronto, and then moved it to Richmond Hill in 1965. Dwight spent two years learning the business in a packing house in Nebraska, and returned to Canada to work for Jarvis in 1978. That same year an office was opened in Calgary, Alberta. In 1994 Robert Streeter retired and the Ontario office was closed.

Dwight explained there are plenty of reasons abattoirs are closing and the market is shrinking in terms of number of facilities. Regulations catch up with the smaller operations and they are not able to or willing to spend the money to update facilities. “Succession rates are low. Kids just don’t want to take on the business,” he added.

Jarvis Industries employs ten staff in Canada; one sales rep each in Ontario and Quebec, the rest in Alberta to take care of Jarvis’ two largest customers, Cargill and JBS F o o d Canada. The parent c o m p a n y, Jarvis Products Corporation, is the largest manufacturer of production equipment for slaughter and fabrication of beef and pork in the world. They specialize in meat cutting and boning machinery, band saws, slaughter equipment, carcass opening and splitting saws, hock In Photo: Mihai Pantilimon, Roger Turcot, Sebastiano Carrera, Dwight Streeter

in PRODUCTION EQUIPMENT But minimal growth and a large market share haven’t been reasons to rest on their laurels. In fact, Jarvis just introduced a new line of cartridge actuated stunners this year.“It's meeting expected sales. Occasionally we get a large order for stunners from the provincial inspection agencies but for the most part its smaller quantities.”

The business philosophy behind Jarvis? “Build a rapport with your customers, build trust – that they feel comfortable with you. That’s important to build a long-term relationship.”

Jarvis Industries recently received their twenty-five year OIMP membership recognition at a recent awards gala. Why does Jarvis continue to support the organization? Dwight answers simply, “It’s more a matter of maintenance,” Dwight went on. “We service “It’s something important to do. Something we need to do. And everything we sell at no charge. A customer can get someone in we will continue as long as we both exist.” within 24 hours if it’s an emergency situation.”

Canadian Head Office Jarvis Industries Canada Ltd. 3915A - 78th Ave. S.E. Calgary, AB T2C 2J6 Tel: (800) 661-8493 | Fax: (403) 279-8005

For over 30 years we have been protecting families and their businesses. One place for all your insurance needs. We remain committed to the association and would welcome the opportunity to discuss your insurance program.

We specialize in Food Processing and Agri-business risks. If your policy is 90 days or closer to renewal please contact us to enquire about special association coverages and pricing.

(905) 319-2252 | (877) 338-2252 | peterd@donnellins.com BLOCKtalk - Winter 2015


Affiliate Member Profile

Celebrating 30 Years Celebrating 30 years, the Ontario Sheep Marketing Agency (OSMA) is run by producers for producers. Representing the sheep, lamb and wool industries in Ontario, it was established in 1985 under the Ontario Farm Products Marketing Act.

Horseradish Roasted Lamb

130 Malcolm Road Guelph, ON N1K 1B1 Phone: (519) 836-0043 Fax: (519) 836-2531 admin@ontariosheep.org www.ontariosheep.org www.lambrecipes.ca


3 lb boneless leg of lamb 1 onion, finely chopped 1 clove garlic, minced 1/3 cup grainy Dijon mustard 2 tbsp prepared horseradish 1 tbsp lemon juice 1 tsp dried thyme

1/2 tsp coarse salt 1/2 tsp cracked black pepper 2 heads garlic 1 tbsp butter 1 tbsp all purpose flour 1 cup chicken broth 1/3 cup full bodied red wine

www.facebook.com/OntarioSheep www.youtube.com/user/ OntarioSheep @OntarioLamb www.pinterest.com/ontlamb

Preheat oven to 350 F (180 C). Arrange lamb on greased rack in roasting pan. In bowl mix together onion, garlic, mustard, horseradish, lemon juice, thyme, salt and pepper; spread over roast. Cut tops from garlic, wrap with foil and roast lamb and garlic in oven until a meat thermometer inserted registers 150 F (65 C) for medium rare, about 1 hour. Transfer lamb to platter and tent with foil; let stand 15 minutes before carving. Unwrap garlic from foil; squeeze pulp out from the bulbs into small bowl. In a skillet on medium heat, melt butter and sprinkle with flour; stir into a paste, cook one minute. Add roasted garlic to skillet. Add broth and wine, bring to a boil, whisking constantly until slightly thickened, about 2 minutes. Serve over sliced roast lamb. Makes 8 to 10 servings. 24

BLOCKtalk - Winter 2015


449 Laird Rd. Unit 12 Guelph, ON N1G 4W1 Phone: (519) 824-2942

info@livestockalliance.ca www.ontariogoat.ca

www.facebook.com/ ontariogoatcheese @OntarioGoat

Ontario Goat represents Ontario’s milk, meat and fibre goat farmers with a united voice and is dedicated to enhancing the goat industry through education, collaboration, innovation and strategic alliances. Ontario Goat has been very busy working on a number of exciting industry development projects such as consumer marketing promotions, consumer market research including learning more about what the ethnic consumer is looking for, producer education, and research projects addressing on-farm animal health and welfare.


1 tbsp oil or ghee 1 lb Ontario goat loin, trimmed and cut into bite-sized pieces 1 large onion, chopped 1 carrot, chopped

In a large skillet, heat oil or ghee over medium high heat. Add goat and brown, about 5 minutes. Transfer to bowl. In same skillet, cook onions until golden brown, stirring often, about 10 minutes. Add carrots and curry paste and cook one minute. Pour in tomatoes, scraping any brown bits from pan. Stir in broth and cinnamon stick and return goat to saucepan. Bring liquid to a simmer, cover and continue simmering for 20 minutes until goat is tender and vegetables are cooked through.


2 tbsp mild curry paste* 1 28 oz (796 mL) can diced tomatoes 1 cup chicken broth 1 cinnamon stick 1/4 cup chopped fresh cilantro

Sprinkle with cilantro. Serve over steamed basmati rice. Makes 4 servings. *Chef ’s Tips: This recipe is for a mild curry, if you wish to increase the spiciness use a medium to hot curry paste. This recipe can also be made in a slow cooker. Set to low and cook for 6-8 hours.

BLOCKtalk - Winter 2015


Joe Vercesi, Cataldi's

Peter Baarda, Lococo's

Lococo’s Butcher Defends Title

Peter Baarda brings it home (again)

Peter Baarda from Lococo’s, Stoney Creek, was surrounded by a table of family, friends, and co-workers when the announcement was made Saturday night at the OIMP Awards Gala that he had successfully defended his title of Ontario’s Finest Butcher. Baarda, wholesale meat manager for A. Lococo Wholesale, Stoney Creek, was one of the three finalists facing off in the final round that afternoon on the Expo trade show floor. Up against Damian Goriup from Florence Meats, and Joe Vercesi from Cataldi Fresh Market, they each received a whole chicken, veal outside round, and beef top butt, to prepare display-ready items in the short half hour they were given. A combined score from attendees and judges determined it was Peter that would carry the honour once again. “I want to thank OIMP for a wonderful weekend and for the opportunity to defend the title of Ontario's Finest Butcher. I have grown quite fond 26

BLOCKtalk - Winter 2015

of it, and may have a difficult time giving it back,” teases a good-spirited Peter Baarda. Damian Goriup, Florence Meats “There is an immediate and constant need for butchers in Ontario. Meat cutting is a lost art and this was a great opportunity to present the profession in a positive light,” says Laurie Nicol, executive director, OIMP. “We were pleased to have eleven competitors enter and look forward to growing that number every year.”

In the elimination round held in September, competitors from around the province had thirty minutes to transform a fresh pork bone-in leg, bone-in butt, and bone-in loin, into merchandisable cuts of their choice, and were judged on the degree of difficulty/efficiency and skill level in boning, trimming and cutting, primal cut utilization and financial performance. In the final round, it was still about skill but added creativity and consumer-appeal to the judging criteria. Baarda has 24 years experience ranging from abattoir to high-end butcher shops, has trained under second and third generation butchers and has been with Lococo's for the past 7 years. Thank you to our venue host: Thank you to our sponsors:




We have it all!

info@igloo400.com 370 Norfinch Drive, Toronto, ON, M3N 1Y4 Tel: 416-663-3051 | Toll Free: 1-888-408-8819 | Fax: 416-663-5793



BLOCKtalk - Winter 2015


TIME is valuable FOOD SAFETY is key





Season’s Greetings

Thank you for giving us the opportunity to work with you this year. We wish you the best of the holidays and a prosperous 2016! From all of us at MMIS Inc., Merry Christmas and Happy Holidays!

MMIS Inc. www.mmis.ca

sanimarc.com info@sanimarc.com 1 800 361-7691

Phone 1-888-852-2357 28

BLOCKtalk - Winter 2015

Email info@spectrimlabel.com

Website spectrimlabel.com www.oimp.ca

A few more 2015 winners...

Barilos Fine Sausages Ltd., Gold Award for Krakowska Sausage

Florence Meats, Platinum Award for Kranska Sausage

Franz's Butcher Shop, Platinum Award for Jalape単o & Cheddar Sausage

Marini Foods Ltd., Gold Award for R ea Cacciatore Mild

Salumeria Il Tagliere, Gold Award for Artisan Truffle Salame Felino

Stemmler's Meat and Cheese, Gold Award for Double Smoked Side Bacon


BLOCKtalk - Winter 2015


Why Sustainability is Top-of-Mind for Processors By: Cher Mereweather, Executive Director, Provision Coalition In 2010, Provision Coalition was formed by the food and beverage processing industry as an advocate and resource on sustainability issues for processor businesses. At that time, Ontario Independent Meat Processors was an important founding member of Provision and we continue to appreciate the organization’s involvement and commitment to our coalition. At Provision, we understand that over the last five years, the landscape for meat processors in Ontario has changed. New food safety and business demands, evolving customer and consumer expectations and adjusting market and trade environments have increased pressure on Ontario businesses. Add to this, growing stakeholder interest in a company’s resource efficiency, environmental performance, supply chain transparency and social responsibility. Staying current and competitive in this new environment is where Provision can help. Provision staff, coupled with Provision’s award-winning online sustainability portal, work with company executives on addressing business sustainability challenges and implementing solutions. We have tried to make it as easy as possible for processor businesses to effect organizational change. We offer hands-on support in developing a sustainability action plan, or a business can do it themselves using Provision’s getting started framework – all available at no charge in our portal. Resources such as our technical checklist, environmental benchmarking tool, wastewater tool and key performance indicator scorecard, will assist a company in identifying risks, trimming expenses and managing costs. At the same time, these tools are a company’s best friend in conducting business with integrity, integrating responsible sourcing and reducing environmental impacts – positive outcomes that can be shared with customers and consumers.



Provision Coalition – your one-stop source for sustainability

• •

Free Registration Getting Started Framework Self-Assessment Tool Key Performance Indicator Scorecard Technical Checklist & Environmental Benchmarking Tools Waste & Wastewater Reduction Tool Funding & Consultant Database

I encourage all meat processors to register and explore the tools and resources at provisioncoalition.com or contact me directly at cmereweather@provisioncoalition.com for more information about our hands-on support. @ProvisionC info@provisioncoalition.com (519) 822-2042 100 Stone Road West, Suite 205 Guelph, ON N1G 5L3

The biggest challenge we find ourselves confronted with is letting processors know that the path to a more sustainable operation is not difficult. Industry has made sure that the tools and resources available at Provision are accessible and directly beneficial.


BLOCKtalk - Winter 2015



can help you add some



PRODUCT L INE Looking to expand your product line? How about strips for fajitas and stir fry? Cubes for stew? Juliennes for salads? Flakes for pizza toppings? The Holac Dicer from Reiser can do it all. The Holac provides unmatched versatility and easily produces a variety of uniform product shapes and sizes. Featuring a simple-to-change cutting grid, a single Holac can cube, strip, shred or flake all types of meat products and improve yields with consistent size pieces ranging from 1/8" to 2-1/4". Holac offers a wide range of equipment to satisfy any production requirement, from stand-alone machines to fully-automated lines. And Holac equipment is designed for easy sanitation and total hygiene. Call Reiser today to beef up your product line and your profits.

Beef cubes for kebabs

Poultry strips for fajitas www.reiser.com Reiser Canada Burlington, ON • (905) 631-6611 Reiser Canton, MA • (781) 821-1290

Ham flakes for toppings

Congrats to our Premier’s award winners Regional Award Winner - Beef Improvement Ontario (BIO), Mount Brydges

In Photo: Back - Minister Jeff Leal, Phread Longstreet Chad Van Groningen, Kevin Van Groningen Middle - Sherri Griffin, Nicole Van Groningen, Morgan Van Groningen, Premier Wynne Front - Troy Van Groningen, Jared Van Groningen

Premier’s Award Winner - VG Meats, Simcoe For VG Meats, the best school uniform is a butcher's apron. When they couldn't find the skilled staff needed for the family's processing and retail operations, they teamed up with an Ontario grocery chain to create their own training program. Within a week, 300 applications poured into "The Chop School." Ultimately, nine students were accepted into the inaugural class for 100 hours of fully paid training. The program includes classroom sessions, plenty of hands-on practice and even time on the Van Groningen beef farm. The school proved so successful that VG Meats is now launching a second class. They have also developed a two-week "Farmer in Training" program to help retail employees understand exactly how the VG Meats' meat they sell is produced.

Regional Award Winner - OSMA, Guelph When an Ontario consumer grabs a package of lamb chops or a lamb roast at the grocery store, four out of five times that meat is imported. The Ontario Sheep Marketing Agency wants to change that. To help local farmers produce more lamb, the Agency has launched a "Master Shepherd" course, giving producers the tools and knowledge they need to expand their flocks, improve flock health and reduce production costs. As more farmers complete the program, Ontarians will see more sheep on local fields - and more homegrown lamb in local supermarkets. In Photo: Jennifer MacTavish, MPP Kathryn McGarry, Eadie Steele, Marc Carere


BLOCKtalk - Winter 2015

Your typical beef farmer doesn't spend a lot of time behind a desk. And that's what makes desktop-computer traceability systems clunky. But thanks to Beef Improvement Ontario's mobile livestock recordkeeping software, producers can now use their smartphone to record and access data wherever they happen to be. The Go360|bioTrack system makes food safety simpler, allowing users to track animal identification, movements, feed, health records, biosecurity and more. Spotty connection? Not to worry: the software works offline as well, automatically uploading and backing up your In Photo: Chris data when an Internet Cameron, Mike connection becomes McMorris, MPP available. The dataKathryn McGarry capture solution is now available for sheep and goat producers as well and has caught the attention of markets in Alberta and the United States.

Specialists in Growing Forward 2, Energy Saving Programs, SR&ED Tax Refunds, Hiring Grants and Other Funding Programs for the Meat & Food Processing Industries

Call us and find out how you can recover your costs

Season’s Greetings! T: (905) 678-6368 | F: (905) 677-1700 info@akrconsulting.com


BLOCKtalk - Winter 2015


A Simple Plan

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A Labour of Love - Cont'd from page 20 Carnivore Club in July, and it became the impetus to fast forward the branding.”

Gabriele (Gab) Paganelli and Rosie Scavuzzo

continued to grow, which means long days and weeks for the two. “It’s all happening at once,” says Rosie. “I’m regularly at events promoting the business and supporting the community.” On top of the awards, another huge score was securing the December contract with Carnivore Club (a high-end artisan ‘meat of the month’ program), which means 3000 boxes of Paganelli product shipping the first week of December. “It’s the right people getting the products in their hands. We connected with www.ontariomeatandpoultry.ca

Although just beginning to hit their stride, Paganelli’s has been an OIMP member since 2006. “I have questions,” says Gab. “OIMP has answers. And coming together (in the association) creates a unified voice. It makes us stronger.”

great care in choosing what they serve, what they sell, and their attention to every last ingredient, every last detail. Why they do what they do. Summed up best by Rosie, “Our greatest reward is watching people’s faces light up. We get so much joy out of watching people enjoy our food. So gratifying. It’s a labour of love.”

Paganelli’s Salumi 127 Sunrise Avenue It was apparently my lucky day too, for Toronto, ON following a wonderful talk with Rosie and Gab, M4A 1A9 and marveling at the skill of their pasta maker, I was treated to the best plate of Tagliatelle (416) 288-0550 alla Bolognese I’ve ever had, prepared fresh onsite and accompanied with a nice Barbera. I Speducci Mercatto could almost close my eyes and be transported 46 Milford Avenue Toronto, ON to a cafe in Florence. M6M 2V8 (416) 242-2777 And after experiencing for myself such authentic cuisine coupled with genuine info@speducci.com hospitality, I knew then why they take such

@Speducci www.facebook.com/ Speducci instagram.com/ speducci

OIMP Expo and Awards Gala Celebrating Industry of Nicol’s ‘work husbands’ (current and past presidents) that were present, lined the stage for a surprise celebration and took turns thanking Laurie for her dedication to the industry.

Dalziel presented with Lifetime Membership

In Photo: Janet Wellwood, Laurie Nicol


loor space at the Meat Industry Expo 2015 sold out not once but a second time following the addition of seven more booths. With 70 exhibitors in all, the new location at Scotiabank Convention Centre in Niagara Falls was well received by both exhibitors and visitors.

An impressive 225 guests attended the gala Saturday night at the conclusion of Expo, to celebrate achievements, Ontario Finest Meat Competition™ awards, and the Ontario’s Finest Butcher announcement. The evening began with the recognition of Laurie Nicol for her 30 years of service to the OIMP. The five

Since the awards’ inception twenty years ago, OIMP has presented only eight prestigious Lifetime Memberships to individuals who have made outstanding contributions to the association and to Ontario’s meat and poultry industry. This year’s recipient, Graham Dalziel, has been involved in the meat industry since 1988, starting out in a small family meat shop in Fergus. He has held various positions in member companies including Morrison Meat Packers, Domingo Meat Packers, Springer’s Meats, and Halenda’s Fine Foods, before entering the supplier world working for Hermann Laue and finally to where he remains today at Handtmann Canada. Graham has always been a strong advocate for the industry, helping to find practical solutions, especially for our smaller operators. OIMP had the privilege of having Graham work as our Meat Extension Specialist, and support the Associate Council. Graham

October 23 - 24, 2015 meatindustryexpo.ca

“I wanted to thank you for a wonderful weekend and for the opportunity to defend the title of "Ontario's Finest Butcher". I would like to add that if you ever require me for anything please don't hesitate to ask, I am at your service.” ~Peter Baarda, A. Lococo Wholesale currently sits on the Board of Directors for the Canadian Meat Council where our voice may be heard at the federal level. Graham's positive attitude about the endless possibilities our members can achieve makes him more than deserving of this recognition.

In Photo: Graham and Deb Dalziel

"This was a great opportunity for me to be away with my wife for a weekend and meet industry members. With being the new owner/operator, this Expo event will prove helpful to me by creating relationships that will help me grow my business." ~Doug Waller, Lambton Meat Products

Thanks to our successful product auction bidders:


BLOCKtalk - Winter 2015


“Just a quick note to say thank you from the Vision Link Team. Our first show was positive from our side. I’m sure you are exhausted from all your hard work. Cheers and thank you again.” ~David MacKinnon, Vision Link Security Inc.

Product Auction hits highest since 2009 OIMP would like to express sincere thanks to the generous bidders at this year’s product and silent auctions, and to the members who donated their award-winning products, and many other valuable items for this purpose. A total of $6,125 was raised during the product auction and an additional record-breaking $7,150 from the silent. The highest bid of $1,550 came from Malabar Super Spice for the Platinum and Diamond Award winner - Paganelli’s Gentile Salami, and Jarvis took home VG Meats Cowboy Coffee Rubbed Side Bacon for $1,075.

Red Carpet and Awards Photos If you posed for a photo chances are it can be found on our Facebook page - ready to be tagged and/or downloaded. Please check out the photo albums at www.facebook.com/OntarioIndependentMeatProcessors.

In Photo: Joe and Lori Abate

“On behalf of the team at Poly-Clip, THANK YOU for an over the top experience in what was truly a fantastic show that will be talked about and mimicked by other organizations as this was a first rate event! Thank you for all your hard work and bringing this growing family of OIMP together.” ~Jenny De Haan - Poly Clip

BLOCKtalk - Winter 2015


Advertiser Index Abate Packers www.abatepackers.com

pg. 11

Agri-Food Management Institute www.takeanewapproach.ca

pg. 10

AKR Consulting www.akrconsulting.com

pg. 32

BIO www.bioTrack.ca

pg. 10

Canada Compound Corporation www.canadacompound.com

pg. 5

Can-Tex Protective Systems Inc. www.can-texfloors.com

pg. 8

Carlisle Technology www.carlisletechnology.com

pg. 7

Donnell Insurance www.donnellins.com

pg. 23

Duropac www.duropac.com

pg. 14

Ecoboard www.ecoboards.biz

pg. 13

Handtmann Canada www.handtmann.ca

pg. 39

MMIS Mondo Inc. pg. 28 www.mmis.ca Pemberton & Associates pg. 17 www.pemco.com Perflex pg. 37 www.perflexlabel.com Poly-Clip pg. 34 www.polyclip.com Quality Engineered Solutions pg. 33 www.qes.ca Reiser pg. 31 www.reiser.com Rothsay pg. 40 www.rothsay.ca Samuel Packaging Group pg. 6 www.goval.com Sani Marc pg. 28 www.sanimarc.com Spectrim Label & Equipment Inc. pg. 28 www.spectrimlabel.com VC999 pg. 2 & 35 www.vc999.com

pg. 27

Vision Link www.visionlink.ca

pg. 9

M&M Enterprise (Canada) Inc. www.mmenterprisescanada.com

pg. 9

Wiberg www.wiberg.ca

pg. 16

Malabar Super Spice www.malabarsuperspice.com

pg. 5

YES Group Inc. www.yesgroup.ca

pg. 40

Meat Depot, The www.themeatdepot.ca

pg. 40

Igloo Food Equipment www.igloofoodequipment.com


BLOCKtalk - Winter 2015



Thank You & best wishes for the New Year. Our Sincerest Thanks and Warmest Wishes for the Holiday Season and throughout the New Year! Tel: 800-465-3536 | Email: sales@yesgroup.ca

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