Pork producers revive Donate a Hog program Tuesday, March 20, 2012 by BETTER FARMING STAFFOntario pork producers have revived their Donate a Hog program in support of the Ontario Association of Food Banks. Funds raised for the food banks will be used to purchase and distribute pork products for food bank clients.In a news release announcing the program, Ontario Pork chair Wilma Jeffray says the program “is an opportunity for Ontario’s pork farmers to demonstrate their commitment and generosity to our rural communities by donating towards families who are in need.”“Those living on extremely low incomes may not be able to afford to purchase pork, and the Donate A Hog program will go a long way in providing nutritious meals to families in need,” says OAFB executive director Bill Laidlaw.The Donate a Hog program, founded in 1998 by the late Elgin County pork producer Paul Mistele, has so far raised more than $90,000 to help feed hungry Ontario families, the news release said. The revived program runs until September 2012. BF Swine exporter funding more a promise kept than a promise made Report says pork exports to South Africa under threat
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