by BRIAN LOCKHART
Several people in Ontario’s cattle industry say they are pleased to hear about a federal decision to invest $6 million to create a national research cluster that will take its cue from the Canadian Cattlemen’s Association. But how will the initiative affect provincial producers and research efforts?
That question, they say, can’t be answered until more details are known.
Lianne Appleby, spokesperson for the Ontario Cattlemen’s Association says they are generally pleased by the announcement, delivered by Agriculture Minister Gerry Ritz at the federal association’s annual general meeting in Ottawa on March 23.
However, Appleby stresses that the provincial association only has the information contained in a federal ministry’s news release.
“This money will probably go to beef research on a national level, and we don’t know how that will affect research, for example, at the University of Guelph,” she says. “We do have our research committee here at OCA and producers on that committee are committed to initiatives that will help beef producers in this province.”
Reducing production costs and increasing feed efficiency are priorities for the provincial association, she adds. “The news release indicates that some of this money will be going toward those type of things. We would be supportive but right now because we don’t have the details it’s hard to make a comment.”
John Adema, the provincial association’s research committee chair, says that although one of the major problems the beef industry currently has is “insufficient funds flowing through the various producers,” research can never be put on the backburner. “Research is always a legitimate activity to be carried out,” Adema says.
“It certainly should be carried out with respect to improving the quality of cattle, animal health issues, and environmental issues.”
Calls to six farmers and local associations revealed that many had only glanced at the headline or were unaware of the federal government’s intention to spend $6 million on the cluster.
“It doesn’t say where the money is going or how it’s being spent,” says Simcoe County Cattlemen’s association spokesman Doug Shelswell of the news release, but adds, “any money is great news, it's just a matter of how far it go and how quick it will benefit farmers.”
Brad Wildeman, president of the national association, says his organization has been working on a funding strategy for over a year and is “very supportive” of the funding program. “Ultimately, the answer to being more competitive or to creating a better product lies in research,” says Wildeman.
Research in the beef industry has been ongoing but the aim now is to create a central forum with a focus on the “critical areas,” he says. “There is a number of institutions doing research on beef, but the coordination just wasn’t very good.”
He explains the national association found that two or three groups were researching some projects while other areas of interest were being neglected.
The funding “will help coordinate what those research projects will be,” Wildeman explains.
Meagan Murdock, Ritz’s press secretary, says the funds will be distributed to institutions based on projects as they are determined.
The Canadian beef industry is the largest source of farm cash receipts with around $25 billion generated annually representing 11 per cent of global exports in 2008. BF
Comments
Six million on a 25 billion industry isn't much to get excited about. We need more quality beef in the super markets, aged 21 days with lots of marbling. Much of what I buy is tough and tasteless and a huge disappointment. Ultra high quality beef should be branded so that consumers can access what they like on a consistent basis. There is no meat like exceptional quality aged beef but it is hard to find. It isn't rocket science so start making it more available and get the crap beef off the shelves.
AAA rating means nothing when the standard is little but a lie.
We face questionable advertising by the supermarket chains such as
"tender and tastey" when in reality the ads should read "always tough, often tasteless". We buy little beef today because of its abysmal quality. It should be noted that chicken has become stringy and tough
while pork doesn't fare much better ! Is the meat industry fronting a plot to force us to be vegetarians ??
There is lots of hype about "grade AA or higher", "AAA or USDA choice",
"tender and tastey" and so it goes. Nonsense!! The beef is almost always tough and tasteless, in short, the advertising is far removed from the truth ! The most tender cut, the tenderloin, is of unacceptable quality !!
Of late, chicken is stringy and tough, pork fares little better.
What is going on ???
Perhaps we should force feed some of the inferior to such spokes persons as Galen Weston to demonstrate the inferior quality of what is being marketed!!!
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