Hog service fee reduced Wednesday, November 20, 2013 By MATT MCINTOSHOntario Pork has announced it’s reducing the market hog service fee to 95 cents from $1 starting December 1, 2013.The reduction will last for the duration of the 2014 fiscal year. However, producers will still have to pay a 20-cent service fee for weaner hogs exported from the province."We started collecting weaner fees earlier this year," says Mary Jane Quinn, communications and consumer marketing manager for Ontario Pork. "But when the board decided to implement it, they also decided to re-evaluate the market hog service fee."According to the commodity organization’s Nov. 20 press release, those fees "cover the essential functions and activities of Ontario Pork Universal Services."Along with reducing the fee on market hogs, Quinn says the board also identified other areas that Ontario Pork would like to develop further."We are going to focus on investing in research, creating a brand for and promoting Ontario pork, as well as a public relations campaign," she says. BF Behind the Lines - December 2013 New hog grading system brings higher returns
Canadian Swine Researchers Face November 13 Deadline for Up to $150,000 in Research Funding Thursday, November 5, 2026 Swine Innovation Porc is seeking research proposals focused on animal health, biosecurity, production efficiency, sustainability and pork quality, with funding available for projects addressing key challenges facing Canada’s pork industry. Canadian swine researchers have until November 13... Read this article online
Canadian Pork Research Enters New Phase with More Flexible Funding for Industry Priorities Thursday, November 5, 2026 Canada’s pork industry is strengthening its approach to research and innovation through a funding model designed to address both long-term industry priorities and emerging challenges facing producers. Swine Innovation Porc (SIP), the national organization coordinating research for... Read this article online
Exploring grape pomace’s potential as pork sausage preservative Thursday, November 5, 2026 Scientists at Iowa State University are studying grape pomace as an alternative preservative for pork breakfast sausage. The U.S. sausage market exceeds $7.5 billion. Processed meats often use synthetic ingredients to maintain overall quality, stability and safety. However, consumer... Read this article online
Pork producers applaud long-awaited EPA data decision Thursday, November 5, 2026 For more than 20 years, hog and other livestock farmers have lived with uncertainty over what new federal permitting or reporting requirements could result from an emissions study conducted nearly two decades ago. In a regulatory win for pork producers and other farmers, the Environmental... Read this article online
Ag in the House: Oct. 26 – 30 Thursday, November 5, 2026 On Oct. 26, Agriculture Minister Heath MacDonald fielded a question from a fellow Liberal MP about how the federal government is supporting food security across Canada. Chi Nguyen, the Ontario MP for Spadina—Harbourfront, asked the minister to share how the government is going to invest... Read this article online