Ralph Cator

September/October 2010
Ralph Cator
Joining Meat Hall's Class of 2010
Canada's Sodium
Reduction Strategy
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Temple Grandin Wins
Big at Emmys
Guest Editorial:
Building a True National
Food Strategy
pg.5
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Volume 9, Number 5 September/October 2010
5 Guest Editorial
by Robert de Valk
6 Hold the Salt: Health Canada’s new sodium strategy
by Alan MacKenzie
9 Joining the Class of 2010: Ralph Cator
6
12 Temple Grandin Wins Big at TV Awards Show
14 The Evolution of a Classic Pairing: Wine-fed beef
by Alan MacKenzie
16 The Value of Challenge and Shelf-Life Studies
by Dawn Van Dam
17 Raising Awareness of Canadian Beef with Chefs
18 Assembly Line
20 Cross Country News
22 Early vs. Late Calving
by Debbie Lockrey-Wessel
24 One Step Closer: Novel genes combat costly poultry disease
by Debbie Lockrey-Wessel
26 Manitoba Urges Producers to Target Halal and Kosher Markets
by Alan MacKenzie
28 Industry Roundup
30 Canadian Beef: Goodness in Every Bite
by Susan Evans
9
34 Meat Industry Business Watch
by Gerry Kaplan
12
14
meatbusiness.ca
September/October 2010 Canadian Meat Business

| Guest Editorial |
September/October 2010 Volume 9 Number 5
PUBLISHER
Ray Blumenfeld
ray@meatbusiness.ca
EXECUTIVE EDITOR
Alan MacKenzie
alan@meatbusiness.ca
ADVERTISING SALES
Sam Mayer
sam@meatbusiness.ca
CONTRIBUTING WRITERS
Robert de Valk, Dawn Van Dam, Debbie
Lockrey-Wessel, Susan Evans, Gerry Kaplan
CREATIVE DIRECTOR
Krista Rutledge
FINANCE
Jerry Butler
Canadian Meat Business is published
six times a year by We Communications West Inc.
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Cover Photo: Cardinal Meat Specialists
Building a True
National Food Strategy
I
t seems that over the last 30
years there have been numerous
attempts at developing a national
food strategy (NFS). All these efforts
produced many good ideas and there
are many similar themes found in
each. What usually is missing, however,
is the fundamental recognition by
all players that Canada’s agricultural
endowments are a key asset upon which
Canadian prosperity and economic
success depends and, therefore, should
have a higher priority standing.
For example, agriculture and food
resources should have the same status
politically and economically as oil and
gas, lumber and minerals. After all, the
food industry is one of Canada’s largest
employers and it makes a significant
contribution to the Canadian economy.
Yet, although agriculture has its own
minister federally and provincially, no
department or minister represents the
beyond the farmgate food industry.
Agriculture ministers often add
food to their departments, but such
additions are usually more cosmetic
than real. A credible and lasting food
strategy must recognize and correct
both these deficiencies. Making
food a higher priority is particularly
essential for Canada since agriculture
and food is a shared jurisdiction. The
only successful agriculture program to
overcome the shared jurisdiction issue
is the federal supply management
programs.
Perhaps this approach of combining
powers into one national agency
needs to be more broadly applied to
achieve a truly national food industry.
This does not mean more production
and pricing powers should be put in
the hands of only farmers, but rather
that the entire food production and
distribution chain works together on
a national basis under one umbrella.
The current value chain round tables
are a good example but they are
limited to examining areas under
federal jurisdiction. Much has been
tried and hopefully learned from past
efforts at building a food strategy and
now such efforts have become even
more complicated as environmental,
health and animal welfare issues
have to be encompassed in a holistic
approach. The past efforts have been
driven mainly by government.
CFA's new attempt
In the new attempt at an NFS by the
Canadian Federation of Agriculture
(CFA) the foundation mentioned
above is still missing – however the
ten principles developed so far are
well thought out. If the consultation
phase now taking place with the entire
food industry is equally successful,
the possibility of developing a
meaningful NFS is real. The key will
be the degree of buy-in achieved from
federal and provincial governments
as well as industry participants. How
to implement the principles will need
to be worked out later. However, if
we can get the governments to agree
to the principles put forward by a
united Canadian food industry all
sending the same message, a true NFS
may finally be put in place. This will
allow Canada’s full potential as a food
producer to be reached and allow
Canada to take its rightful place among
the food producers of the world.
It will also make it easier to allow
both provincial and federal plants to
ship meat and poultry to Canadian
consumers, as the differences
between such plants would disappear.
Anyone producing food in Canada or
importers of food into Canada should
be subject to the same rules and food
safety criteria. These are all elements
of a sound NFS.
Finally, the strategy should ensure
that sufficient resources are in place
to carry out effective enforcement by
the CFIA. The enforcement aspect of
food policy is often an afterthought.
Let’s make it part of the process this
time.
Robert de Valk is an Ottawa-based food
consultant who has served the Canadian meat
and poultry industry for over 25 years.
Cert no. SW-COC000952
meatbusiness.ca
September/October 2010 Canadian Meat Business

Salt
Hold the
Health Canada working group makes recommendations toward reducing
Canada’s overall sodium intake.
By Alan MacKenzie
H
ealth Canada’s federally
mandated Sodium Working
Group (SWG) in July released
the Sodium Reduction Strategy for
Canada, a report that contains a “threepronged
approach,” six overarching
recommendations and 27 specific
recommendations to reduce sodium
intake among Canadians.
The group said the average Canadian
consumes 3,400 mg of sodium per day
– more than double what is needed
according to Health Canada guidelines.
“The Sodium Reduction Strategy for
Canada has an interim sodium intake
goal of a population average of 2,300 mg
of sodium per day to be achieved by 2016,”
group member Dr. Norm Campbell of the
University of Calgary said in a release.
The group also noted there is a
significant body of evidence linking high
sodium intake to elevated blood pressure,
cardiovascular disease, strokes and kidney
disease. There is also evidence to suggest
that a diet high in sodium is a risk factor
for osteoporosis, stomach cancer and
asthma. The group estimates that
commercially processed foods currently
account for 77 per cent of sodium
intake.
The three prongs outlined in the
strategy are: research, education and a
structured voluntary reduction of sodium
levels in processed foods and foods sold
at foodservice.
The SWG was established in late
2007 and includes representatives from
food manufacturing and foodservice
industry groups, health-focused nongovernmental
organizations, the scientific
community, consumer advocacy groups,
health professional organizations and
government representatives.
Each of these representatives heads a
sub-working group that deals specifically
Canadian Meat Business September/October 2010
meatbusiness.ca

with his or her sector – Mary Ann Binnie
of the Canadian Meat Council (CMC)
leads one looking at sodium in processed
meat products. While fresh meat is
naturally low in sodium, many processed
meats have high levels due to salts and
phosphates that are added to improve
flavour and functionality, as well as for
food safety as a preservative. According
to Malabar Super Spice president Doris
Valade, one of 12 members of the CMC
group, processed meats are one of the
main sources of sodium, along with
breads and snack foods.
Finding alternatives
The challenge for meat processors
looking to develop low-sodium options
using salt replacers, Valade said, is that
salt plays a significant role not only in the
taste of processed meats but in the
functionality as well, as salt works to
increase ions in the meat.
“In meat products you need to find
something that will replace the ionic
activity that you lose when you reduce
sodium,” she said. “You can’t simply
reduce sodium by 25 per cent because
you also decrease the functionality.”
Valade said one strategy to reduce
sodium is to replace it with potassium,
noting the most functional alternative
to sodium chloride is potassium chloride
– meaning meat made using potassium
chloride will have a similar texture to its
higher-sodium counterpart. However,
she added, traditionally the drawback of
using potassium chloride is the presence
of a metallic aftertaste in the meat.
“The Sodium Reduction
Strategy for Canada has
an interim sodium intake
goal of a population
average of 2,300 mg of
sodium per day to be
achieved by 2016.”
– Dr. Norm Campbell, Sodium
Working Group
“We’ve been testing different meat
products and we’ve found some that
were lower sodium, but then we noticed
that the product would be much softer
– the whole mouth feel and the texture
of the product becomes affected,” she
explained. “So some meat processors
have looked at adding just flavour
enhancers, but the flavour enhancers had
no function, and so we find that the meat
product is not palatable.”
Valade noted that earlier this year her
company began working with a modified
potassium chloride product from
Minnestoa-based Nu-Tek to create a new
line of low sodium seasonings.
“We’d been actively looking at
alternatives to flavour enhancers,” she
said. “We looked at a pure potassium
blend two years ago, but we didn’t like the
taste at all. It wasn’t until about six months
ago that we came across this one in the
U.S.. We started working on seasonings
that incorporate it and we have had some
very good success with it.”
Consumer acceptance
In a recent statement supporting the
strategy, CMC executive director Jim Laws
said a well-funded consumer education
program needs to be developed to explain
the health benefits of reducing sodium
intake. He also noted there is a need for
continued research into sodium reduction
techniques and the development of salt
replacers with full functionality.
meatbusiness.ca
September/October 2010 Canadian Meat Business

“Critical to the success of this new voluntary sodium reduction
strategy is consumer acceptance,” Laws stated. “Consumers
need to be aware of why the changes are occurring and they
need to accept the changes in products for the strategy to be
successful.”
Laws also stressed that the meat industry is fully aware of the
importance of reducing sodium intake in Canada.
“Our members are committed to providing Canadians with
sodium-reduced options – and have been for several years
– evidenced by the many sodium reduced processed meat
products already available to consumers in grocery stores,” he
stated.
Looking ahead
According to Valade, the work of the SWG is far from over. She
said she expects one of the next steps may be the development
of a labelling system, similar to one used in the United Kingdom
(which, she noted, inspired Health Canada to create the SWG).
The U.K. system is based on using coloured traffic lights
symbols to warn consumers of sodium levels – for example a
product containing 1.25g of salt (or 0.5g sodium) is labelled red
while 0.25g salt (0.1g sodium) is labelled green.
“We’ll be looking at labelling options to support lower sodium
products and at a review as to whether the targets recommended
are in fact being met by industry,” she said.
Some specific targets for sodium reduction have been set (see
table) and more will be finalized in 2011. However, these targets
will be re-established over time as progress toward the 2016
interim goal is tracked.
For more information on the Sodium Reduction Strategy and how it
affects the meat industry, read Susan Evans’ article on page 30.
Sodium Reduction Strategy's
six overarching recommendations:
• Interim intake goal of 2,300 mg of sodium/day by
2016 – with a longer-term goal of 95 per cent of
population with a daily intake below the UL.
• Widespread collaboration across governments,
health professional organizations, NGOs, media,
industry and academia to implement the SWG’s
full slate of recommendations.
• Adequate federal/provincial/territorial funding to
support the SWGs full slate of recommendations.
• Integration of sodium reduction into government
and stakeholder nutrition programs, guidelines
and policies.
• Implementation process to include identifying
individual steps (including timelines) for each
recommendation, as well as monitoring completion
of each step.
• Canadians take personal steps to reduce sodium
consumption as part of a healthy diet.
Targeted Recommendations in Four
Areas:
• Food supply
• Awareness and education
• Research
• Monitoring and evaluation
For more information, read the full report, Sodium
Reduction Strategy for Canada, at www.hc-sc.gc.ca.
Draft Targets for Meat Products
The Sodium Working Group divided the food
supply into two groups: Group I foods (combined
contribute over 50% of the sodium in the diet) and
Group II foods which includes the remaining food
categories and restaurant and foodservice. Table 1
compares the current average sodium content of
the Group I meat products to the draft maximum
sodium levels to be achieved by 2016.
Categorization
Sodium average
mg/100g
Maximum
sodium level by
2016 (mg/100 g)
Uncooked Bacon - Belly and Back
Bacon
Fully Cooked Bacon - Breakfast
Strips, Substitutes and Back Bacon
Packaged Deli Meats - Pâtés and
Spreads
Packaged Deli Meats - excludes
Pâté and Spreads
Packaged Deli Meats – Dry Cured,
Fermented, No Thermal Processing
Uncooked Fresh Sausage -
Breakfast and Dinner Varieties
Fully Cooked Sausage - Smoked,
Not Smoked and Wieners
808.9 610
1388.2 1150
781.5 600
1029.7 890
1617.4 1400
789.1 690
992.7 870
Data compiled by Mary Ann Binne based on label
data and the proposed draft targets found at the
Health Canada website (www.hc-sc.gc.ca).
Canadian Meat Business September/October 2010
meatbusiness.ca

| Cover Stor y |
Joining the
Class of 2010
Cardinal Meat Specialists’ Ralph Cator among 12 new Meat
Industry Hall of Fame Members.
L
eading the list of industry greats
being nominated into the Meat
Industry Hall of Fame’s (MIHoF)
Class of 2010 is Ralph Cator, founder
and chairman of the board of Cardinal
Meat Specialists, a major supplier of
beef patties and further processed meats
based in Mississauga, Ont. He is the first
Canadian to be inducted into the hall.
Cator is one of 12 new members
chosen from a list of over 50 nominees
by the hall’s board of trustees and
inductees from last year’s inaugural class.
The nominees included an all-star list of
executives, academicians, innovators and
association leaders from all sectors of the
industry.
The Induction Ceremony for the new MIHoF members will
be on Oct. 30, 2010 at the Fairmont Scottsdale in Scottsdale,
Arizona. The gala event will begin with a Reception at 5:00
p.m. and the evening’s festivities will conclude with the North
Photos: Cardinal Meat Specialists
American Meat Processors Association
(NAMP) President’s Reception, Dinner
& Ball which closes the association’s
Annual Outlook Conference.
“It will be a special evening to formally
honour a ‘who’s who’ of the industry,”
said Chuck Jolley, MIHoF president and
co-founder. “Our thanks to our board of
trustees and our members who elected
an elite group from an impressive list of
nominees. We are thrilled to be able to
induct people who truly represent the
best of the best.”
Cator started his meat career at the age
of eight while working after school in one
of his father’s butcher shops in Toronto.
By the ripe old age of 18, he found himself managing one of
those shops. An ambitious young man, he soon persuaded his
father to sell him part ownership in all four stores.
Cator founded Cardinal Meat Specialists, now one of
Canada’s largest producers of ground beef patties, in 1966 to
Ralph Cator also enjoys a second
career as a photographer.
meatbusiness.ca
September/October 2010 Canadian Meat Business

(Ralph Cator) focused on being an innovative player in the meat industry by
seeking out the best minds in each field and then capitalized on their knowledge.
serve the rapidly growing food service market. He focused on
being an innovative player in the meat industry by seeking
out the best minds in each field and then capitalized on their
knowledge. He continues to be a huge believer in “no one of
us is as smart as all of us” and made this a key business strategy
while driving the company’s growth.
Cator was always active in the industry and knew that
expanding the knowledge of the Cardinal team was
imperative to remaining innovative and competitive. By
joining the National Association of Meat Purveyors in 1969,
He established Cardinal’s long-standing relationship with
NAMP and in 1992 became the association’s first Canadian
president. Cator helped broaden the association’s scope to
become a truly North American organization leading the
group to change their name to the North American Meat
Processors Association.
At the forefront
To keep his company of the forefront of the industry, he was
always seeking new and improved technologies. Cardinal’s
ability to differentiate itself from the competition was driven
in large part by its innovation. His efforts to expand the
business and provide superior products to the market led
Cardinal to become the first meat processor to utilize many
new technologies that have become industry standards today.
Under Cator’s leadership, the company continued a steady
introduction of new equipment, production methods and
product innovation, many of which are the basis of Cardinal’s
leading position today. Always a risk taker, he spearheaded a
bold move for Cardinal introducing Canada’s first national
brand premium burger in foodservice: Cardinal’s Roadhouse
Beef Burger.
Today, Cardinal’s product line covers the gamut of meatbased
proteins. Pork mini-ribs, pulled beef au jus, meatloaf
and gravy, and Kettle Cooked Ribs are all on their menu.
In 1990, Cator turned over day-to-day management of the
company to his two sons, Mark and Brent, allowing him to
return to school to pursue his love of art. He graduated from
Humber College in 1992 and soon after, became a licentiate of
the Professional Photographers of Canada – a second career,
which he pursues to this day.
Next generation
Cator continues as chairman of the board for Cardinal
Meat Specialists, advising his son Brent, who now owns the
company and continues the growth of this third generation
business at an astounding pace.
His lifetime of service is far broader than his
accomplishments in the meat industry. During his term with
NAMP, he was presented with the NAMP President’s Award,
The Angus Award and The Fifty Year Service Award. He
has also served as the Foundation Chair for the Canadian
Association of Family Enterprise and is an Associate of the
Trillium Health Centre Foundation.
Along with a successful stock photography business, his
photographs have been used to promote such things as the
Canadian Open Golf Tournament and charitable causes such
as the United Way, Rally for the Cure, the Hospital for Sick
Children and Habitat for Humanity.
Other inductees
Other members of MIHoF’s Class of 2010 include:
• Richard Bond, CEO, president and director of Tyson
Foods Inc.
• William D. Farr, of Farr Feeders (deceased)
• Joel Johnson, chairman, president and CEO of Hormel
Foods Corporation
• H. Kenneth Johnson, vice president of meat science for the
National Live Stock and Meat Board; executive director of
the National Cattlemen's Beef Association
• Ray Kroc, founder and chairman of McDonald's
Corporation (deceased)
• Dr. Roger Mandigo, professor at the animal science
department of the University of Nebraska
• Robert E. Rust, professor emeritus, animal science at Iowa
State University
• Col. Harland Sanders, founder of Kentucky Fried Chicken
(deceased)
• Dr. Jeff W. Savell, regents professor and E.M. "Manny"
Rosenthal, chairholder in animal science at Texas A&M
University
• Deven Scott, vice president - member services for the
American Meat Institute; executive vice president of
NAMP
• Dave Thomas, founder, CEO, Wendy's Old Fashioned
Hamburgers (deceased)
-staff
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Grandin Wins Big at
TV Awards
Show
Photos: Corus Entertainment / HBO Canada
Temple Grandin and Claire Danes on the set of the film.
Claire Danes in a scene from Temple Grandin.
HBO bio-film about meat
industry legend Temple Grandin
takes home top honours at
Primetime Emmy Awards.
By Alan MacKenzie
A
Alongside what can easily be described as more
glamorous fare – including the acclaimed TV
series Mad Men and Steven Spielberg/Tom Hanks
miniseries The Pacific – one of the big winners at this year’s
Primetime Emmy Awards was the true story of one of the meat
industry’s most fascinating innovators.
The HBO film Temple Grandin tells the story of Dr. Temple
Grandin, the well-respected autistic animal welfare activist who
uses her unique view of the world to develop more humane
treatment methods for livestock.
The film took home honours for Outstanding Made for
Television Movie and Outstanding Directing for a Miniseries,
Movie or a Dramatic Special, as well as acting awards for Julia
Ormond, David Strathairn and Claire Danes, who played
Grandin.
The made-for-TV movie won a total of five awards at the
Aug. 30 ceremony (and previously won two for its score and
single-camera editing at the Creative Arts Primetime Emmy
Awards, which were announced on Aug. 21, coincidentally
Grandin’s 63rd birthday). Grandin herself attended the
ceremony and was noted for her enthusiastic response to each
win (at one point she rose from her chair and excitedly swung
her hand “lasso-style”, the Los Angeles Times reported). She
even received a standing ovation from the audience.
In her acceptance speech, Danes called Grandin “the most
brave woman I've known.”
Born in 1947 in Boston, Massachusetts, Grandin was
diagnosed with autism at the age of three, at a time when
little was known about the condition. Through the support
of family and teachers she pursued higher education and
obtained a B.A. in psychology at Frankin Pierce College in 1970
and a Master of Science in Animal Science at Arizona State
University in 1975. The curved livestock handling facilities
that she designed to reduce animal stress are used not only
in the United States and Canada, but throughout the world
– including in Europe, Mexico, Australia and New Zealand.
Almost half of all cattle in North America are handled in a
centre track restrainer system that she designed.
The film chronicles Grandin’s life from her adolescence
through her university career to becoming an unexpected
pioneer in the male-dominated meat industry and eventually
a spokesperson for autism (she has written several books on
the subject including the acclaimed Thinking in Pictures).
12 Canadian Meat Business September/October 2010 meatbusiness.ca

To show how Grandin views the world
around her director Mick Jackson utilized
several visual effects, such as onscreen
diagrams, a technique that Grandin
herself praised.
“It did a very good job of accurately
showing my visual thinking, sensory
issues, anxiety issues. That was the work
of Mick Jackson, the director – he just did
a fabulous job on that,” Grandin recently
told Canadian Meat Business. She also
praised Danes’ performance, saying it
was “like watching myself.”
“The movie also did a great job of
showing that I was in a man’s world
back in the early ’70s with a bunch of
male chauvinist pigs,” the Meat Industry
Hall of Fame member added, noting
that an emotional scene in which her
car was vandalized by being covered in
bull testicles at a slaughter facility was
accurate.
Grandin was originally approached
about the film over 10 years ago by
executive producer Emily Gerson Saines.
Saines has an autistic child and after
reading some of Grandin’s books wanted
to bring her inspirational story to the
screen. Grandin was involved in the
project from the beginning and spent
time working with Jackson, Danes and
the film’s writers, Christopher Monger
and Merritt Johnson.
Claire Danes as Temple Grandin.
“I had a lot of input into it on cattle
accuracy,” she said. “I spent a half a day
with Clare Danes and I gave her all of
these ancient VHS tapes from the ’80s
and early ’90s of interviews and lectures
– they were the oldest tapes I had.”
The film was considered an
unexpected winner, beating out five
other nominees including HBO’s You
In her acceptance speech,
Danes called Grandin
“the most brave woman
I've known.”
Don’t Know Jack, which stars Al Pacino
as Dr. Jack Kevorkian, and The Special
Relationship, featuring Michael Sheen
as Tony Blair and Dennis Quaid as Bill
Clinton. Danes won her trophy over
such notable actresses as Dame Judy
Dench, Maggie Smith and Hope Davis.
It was released on DVD in August.
This year Grandin was also named
one of Time magazine’s Most Influential
People and in July the National
Cattlemen’s Beef Association gave her a
lifetime achievement award. Watch for
a full interview with Grandin about her
extraordinary year in our next issue.
meatbusiness.ca
September/October 2010 Canadian Meat Business 13

The Evolution of a
Classic Pairing
By Alan MacKenzie
B.C. restaurants put locally produced wine-fed beef on their menus.
A
s most foodies know, red wine and beef make a great
pairing. So, what if that wine is added directly to the
meat before it’s even led to slaughter? That question is
being answered at Sezmu Meats, a Kelowna, British Columbia
company that specializes in producing wine-fed beef.
Janice Ravndahl, who owns the company with her brother
Darrel Timm, began experimenting with feeding wine to
bovine in April 2009 and earlier this year brought their product
to the marketplace.
For 90 days prior to slaughter her cattle is fed one litre of
wine a day per head.
“The beef is really, really red – it’s much more red than
regular beef. And the smell – I opened a container of ground
beef here the other night and it smelled like I opened a bottle
of wine for a few moments,” she said, noting the flavour of the
meat is also affected by feeding the cattle wine. “It does give it a
slight sweet tinge to the taste.”
Ravndahl said the idea of feeding wine to cattle came to
her while watching The F Word, a reality TV show featuring
renowned British chef Gordon Ramsay.
“One of the objectives of his show is to show his kids where
food comes from, so every season he raises a different animal.
In his third season he raised pigs, and he decided to do a little
experiment – he fed one of them beer,” Ravndahl said. “That
got my brain ticking. I grew up on a beef farm, I live in the
Okanagan Valley and I’m surrounded by vineyards – I just
thought red wine would make a better combination for beef,
as opposed to beer.”
In Japan, Kobe beef is produced using beer-fed cattle, but
Ravndahl said she only knows of one other company – in
Australia – that produces wine-fed beef.
Response
The response to the product, Ravndahl said, has been very
enthusiastic. Michael Allemeier, a culinary arts instructor at
SAIT Polytechnic College in Calgary, was so impressed that it
led to the product being served at Mission Hill Family Estate,
a Kelowna winery where he recently served as executive chef.
A handful of other restaurants in the area also serve the
company’s wine-fed beef – and Sezmu steaks are now available
at the retail counter of Cook’s Quality Meats in nearby
Westbank.
Ken Briden, owner of Cook’s Quality Meats, said the feedback
from customers has been very positive.
“It’s definitely AAA, and it’s better than most of the stuff
that’s out there,” he said. “As soon as I sampled it I knew it
would sell for sure.”
Ravndahl noted the product is also being used in processed
meat products such as smokies, sausages and pepperoni at
Johnny’s Meats and Deli in the nearby community of Rutland.
CFIA approval
But just as Sezmu Meats began gaining momentum for its
wine-fed meat, the company hit a snag – in late August the
Canadian Food Inspection Agency (CFIA) called Ravndahl and
told her that wine is not an approved feed ingredient for cattle
and that she could no longer sell the product. The agency told
her the concern was mostly about sediments in the wine. The
unfortunate news quickly made headlines across the country
and within days the CFIA backed off, Ravndahl said.
Ravndahl and Dr. John Church, a professor and cattle
research chair at Thompson Rivers University in Kamloops,
both said they didn’t understand the CFIA’s initial stance, as all
ingredients in the wine are also approved ingredients for feed.
“This is wine that we’re using for human consumption – so
if we’re worried about feeding it to cattle, maybe we should be
re-examining giving it to people,” Church said with a laugh,
adding that he’s relieved that the agency backed off, as he is
in the early planning stages of a research study on the wine-fed
cattle.
14 Canadian Meat Business September/October 2010 meatbusiness.ca

Research study
Specifically, Church said,
the study – which, pending
provincial funding, he hopes
will start in October – will
look at the effects of certain
ingredients that may reduce
methane emissions and
harmful bacteria.
“ Wine is a very good source
of tannins, a secondary plant
metabolite has been shown
to be one of the best ways to
reduce methane. We want to
look at the tannins found in
wine and see if the addition to
the feed actually reduces the
methane,” he explained.
“There’s also a compound
found in wine called reservatrol
that has been shown in vitro to
be quite a powerful microbial.
So we’re also geared up to look
at the microbiology – we want
to see what the impact is on E. coli and antibiotic resistance
in general,” he said, adding that fatty acid profiles will also
be examined to see if there are any changes to omega-3 or
conjugated linoleic acid (CLA) content.
Church also noted that the effect on the meat itself,
specifically its tenderness and flavour and colour, will be
studied. “I’ve certainly had the wine-fed beef myself and at the
time it seemed sweeter. It was a really nice product, but it’s kind
Photos: Trudephoto.com
of anecdotal – you don’t know if
that’s how the steak would have
been anyway,” he said.
Church added that he’s
surprised there has been little
backlash about boozing-up the
cows, particularly from “activist
types” – but he noted that part
of his study will look into the
alcohol’s effect on the animals.
“We’re going to set up a
behavioural test and measure
their chute exit speed,” he
said. “I’ve actually gone to the
feedlot and seen the cattle.
My academic background is in
animal behaviour and I certainly
couldn’t see a difference.”
He estimated that, based on
body mass alone, a litre of wine a
day for a cow may be equivalent to
a glass of wine a day for a person
– an amount widely determined
to be heart-healthy for humans.
“Cows are also ruminants, so
I’m not sure how much wine would actually get through the
rumen,” he said. “I can’t see it having any impact on them
whatsoever.”
Ravndahl said the only difference she’s seen after adding
wine to the cattle’s feed is that the animals are calmer.
Currently Sezmu’s wine-fed beef is only available in B.C., but
there are plans to expand to other markets in the near future.
Janice Ravndahl and Darrel Timm
operate Sezmu Meats in Kelowna, B.C.
“I opened a container of ground beef
here the other night and it smelled
like I opened a bottle of wine for a
few moments.” – Janice Ravndahl
please visit us at: www.sperlingind.com
“BOSS” equipment
Industry providers to the food industry for over 100 years...
• Focused on food safety with enhanced production reliability.
• Specializing in engineering, fabrication, installations, Beef & Pork.
• BOSS provides packers with reliable efficient equipment.
Sperling
Industries Ltd.
51 Station St, (Box 100)
Sperling, MB Canada R0G 2M0
1-204-626-3401 or
Fax 1-204-626-3252
Also:
Brandon, MB
1-204-729-9190
2420 Z Street, Omaha, NE 68107
1-402-556-4070
meatbusiness.ca
September/October 2010 Canadian Meat Business 15

LifeStudies
Challenge and Shelf
Testing for the worst-case scenario, and pushing the limits of your
food product.
By Dawn Van Dam
D
etermining how your
product reacts to microbial
contamination and confirming
shelf life provides invaluable information
to the food industry in terms of product
quality and safety. Challenge and shelf
life studies provide this information by
evaluating a product over the course of
the intended shelf life.
Challenge studies
Drills are an essential component
of safety; fire drills, lifeboat drills, CPR
drills...their merit is unquestioned. The reason: learning
how to deal with the worst-case scenario – safely. Challenge
studies are of the same nature. They allow food producers
to reduce risks to food safety by preparing for the worst-case
scenario.
Challenge studies are similar to shelf life studies in that
they examine how microorganisms in a product change
over time. The main difference is that in a challenge study
the product is purposefully inoculated with pathogens,
simulating a chance contamination.
There are two types of challenge studies. The type
known as an inactivation study determines the ability of a
processing step or formulation to ‘inactivate’ the growth
of pathogens of concern (pathogens that historically have
been identified as a risk for a certain type of product). For
example, physical processes such as heating, irradiation and
high pressure treatments can ‘inactivate’ pathogens in a
product.
The other type of challenge study is called an inhibition
study. This type of study confirms the success of a specific
formulation and/or packaging strategy in inhibiting
the growth of pathogens of concern. For example, the
application of sodium acetate or diacetate has been shown
to inhibit the growth of listeria during post-processing steps.
For products like ready-to-eat meats, the application of
antimicrobial additives can decrease the risk to consumers.
So, with challenge studies you can determine how well
your product stands up against microbial contamination.
Shelf life studies
While challenge studies address the issue of chance
contamination, shelf life testing determines the length of
time that a food product will maintain its quality before it
begins to spoil.
As a means of providing consumers with the most reliable
information about the lifespan of a product, and as a measure
of the success of your shelf life-extending strategies, these
studies provide invaluable information to the food industry.
Consumer preferences have shifted towards labels such
as ‘no additives or preservatives’ or
‘no sugar/sodium added.’ The food
industry is continuously looking for
new ways to preserve the freshness and
quality of food over an extended period
of time without the addition of such
additives. Shelf life studies evaluate the
efficacy of new technologies/methods
for extending shelf life, so you can
maintain product quality while adapting
to consumer demands.
Periodic reexamination of shelf life
can also determine if changes made
in your manufacturing process, such as new materials or
suppliers, or new equipment or formulations have affected
the microbiological profile and changed the shelf life.
Shelf life studies are not simple step-by-step procedures;
they rely heavily upon the experience and expertise of the
scientists involved. Each individual shelf life study must
be designed to reflect the unique conditions of a product
including pH, moisture and temperature. Microbial
examination is then conducted over the course of the
intended shelf life, or even beyond to determine the point of
spoilage. Ultimately, consumers use their senses to determine
whether or not a product is desirable, but microbial growth
can reach unsafe levels before any unpleasant changes are
noted.
Evaluating shelf life can help you identify and minimize
risks, determine the most effective methods to prolong your
products’ freshness or marketability, and provide information
to consumers about the lifespan of your product.
University of Guelph
The University of Guelph, Agriculture & Food Laboratory
(AFL) offers customized studies that provide reliable results
and information on how your products react to microbial
contaminations, and how to confirm the shelf life of your
products. When it comes to protecting consumers and brand
names, accurate results are paramount. The AFL is supported
by an integrated quality management system that achieves
the ISO 9001:2008 and ISO/IEC 17025 international quality
standards as well as for specific tests listed on our Scope of
Accreditation, and is happy to work with you to customize
studies, providing the scientific support you need to have
peace of mind.
For more information about conducting shelf life or
challenge studies, you can reach AFL at 519-767-6299 or
1-877-863-4235 (1-877-UofG-AFL), or through email at
aflinfo@uoguelph.ca.
Dawn Van Dam is the Chief Marketing Officer for the University of
Guelph, Laboratory Services, Agriculture & Food Laboratory.
16 Canadian Meat Business September/October 2010 meatbusiness.ca

Raising Awareness of Canadian Beef with Chefs
T
he American Culinary Federation (ACF),
established in 1929, is the premier professional
organization for chefs in the United States. With
more than 20,000 members spanning 225 chapters
nationwide, ACF is the culinary leader in offering
educational resources, training, apprenticeship and
program accreditation. In addition, ACF operates the
most comprehensive certification program for chefs in
the United States.
The Beef Information Centre (BIC) continues to work
with the ACF to educate chefs on the Canadian Beef
Advantage (CBA), communicating how these advantages
align with the foodservice sectors. These educational
seminars are aimed at raising awareness of Canadian beef
products and highlighting how Canadian beef’s strong
quality attributes fit the American guest’s expectations for
an outstanding eating experience.
“BIC is very active with the ACF because we recognize
the importance of speaking directly with these key decision
makers at the grassroots level,” says Judy Nelson, BIC
chair and a cow-calf producer at Lundbreck, Alta. “Our
presentations at seminars and conferences in key markets
provide the opportunity to educate as well as network and
develop relationships with potential partners.”
Since July 2006, BIC has presented to thousands of
local American chefs over the course of more than
25 ACF national, regional and chapter events. These
events are integral to BIC’s objectives of working with
the ACF chapters to establish a better understanding of
the Canadian beef quality attributes with chef members
and to connect with local distributors to seek additional
volume opportunities in these key markets.
“The American Culinary Federation appreciates the
expertise and unrivalled insight our sponsors bring to
our annual events series,” says Michael Ty, ACF national
president. “The Beef Information Centre is a recognized
leader in the industry, and their presentations educate our
chefs about beef trends. Then, in turn, our chefs put that
knowledge into action in their dining establishments.”
At the ACF National Convention in August, BIC
and well-known Canadian Chef Michael Allemeier
presented an hour-long seminar on Canadian beef, and
demonstrated some fantastic new beef recipes created
just for the event. The seminar left ACF members with a
strong understanding of Canadian beef and key resources
to promote Canadian beef within the foodservice
industry. ACF continues to invite BIC to present at their
national and regional events, recognizing the value of this
information to their members.
- Beef Information Centre (www.beefinfo.org)
meatbusiness.ca
September/October 2010 Canadian Meat Business 17

| Assembly Line |
Assembly Line is an opportunity for companies to feature new products for the meat
producing, processing, packaging and distribution industry. To include information about your
new product e-mail alan@meatbusiness.ca.
EasyPeelPoint a revolutionary opening aid
for sealed trays
Around 60 per cent of today’s
fresh meat is sold pre-packed
at retail. The case-ready tray,
often 190 x 144 mm in size, has
become an established standard,
to which many logistical processes
have been tuned. However, these
hermetically closed packs often
feature a disadvantage: the top
film cannot be removed easily.
Only too often, consumers need to use auxiliary tools,
such as scissors or a knife, to attain the contents of the
pack.
By introducing an exceptionally consumer-friendly
opening aid, SEALPAC makes the use of additional tools
redundant. With its revolutionary EasyPeelPoint system,
sealed trays can now be opened without effort.
With EasyPeelPoint, the peel corner within the contours
of the tray. This is how it works: the top film of the pack
is pressed into a round cavity in one of the tray’s corners
and is thus released from the sealing edge. The system
convinces due to its natural feel: the peel corner can easily
be gripped, after which the top film is removed from the
tray with minimum effort.
To guarantee an efficient production process, the trays
are equipped with two opening points that are positioned
diagonally opposite each other. This makes it irrelevant
in which way the trays are placed on the in-feed conveyor,
thus preventing costly errors due to rotation of the trays.
Also in transport and storage, the system proves its
added value. EasyPeelPoint can be applied on every
standard packaging format and does not intervene
with the existing logistical chain. It is feasible on all
common SEALPAC traysealers and toolings, without
demanding costly changes to existing formats. As a result,
EasyPeelPoint complies with every demand towards a userfriendly
and modern opening aid.
(Please note: in the last issue of CMB a photo of the
EasyPeelPoint system was mistakenly included with an entry on
SEALPAC’s TenderPac meat packaging solution – our apologies
for any confusion this may have caused.)
sealpacinternational.com
Metal detection system for
food industry protects both
equipment and reputation
The new
SANICON
high
performance
metal
detection
system
manufactured
by Niagara,
New Yorkbased
S+S Inspection Inc. in Niagara
N.Y. is designed to meet the needs
of the domestic food industry for
goods-in, in-process and end of line
applications. Units with standard
size aperture are available for quick
delivery.
The risk of foreign body
contamination is ever present in
all manufacturing activities but
it is in the food industry that the
risk must be minimized, if not
eliminated entirely, if productivity
and profitability are to be optimized.
Inspection of the packaged, finished
product is almost universal to avoid
any contaminated product reaching
18 Canadian Meat Business September/October 2010 meatbusiness.ca

the end consumer. There is equally good reason for
similar inspection of incoming ingredients to minimize
the amount of finished product that has to be rejected
and eliminate the risk of introducing potentially
machine-damaging materials into the production
process.
At the heart of the SANICON system is an advanced
detection coil technology using multi-frequency, twochannel
techniques to achieve the best sensitivity to
all types of metals and the smallest possible metal-free
zone for easy integration with existing production lines.
The Genius+ control unit using digital signal
processing and quartz stabilized search frequencies
combined with microprocessor control allows precise
matching to the demands of specific applications. The
standard control unit may be configured to match over
200 standard aperture sizes. Self-monitoring, autobalancing,
and temperature compensation are standard
as are product effect compensation with auto-learn.
Non-volatile memory is used to store multiple product
specifications to simplify product changeover and all
machine parameters are password protected. An EMC
filter is used to suppress external electromagnetic
interference.
A range of coil aperture size and belt width in
both dry and wet area types offers IFS and HACCP
compliance. All SANICON configurations can be fitted
with a wide variety of separation systems to match
specific operational requirements.
sesotec-usa.com
Automatic Hog Splitter provides
perfectly split carcasses
Jarvis’ new Automatic Hog
Splitter, incorporating the latest,
patented technology, perfectly
splits up to 650 hogs per hour,
in one operation, with uniform
featherbone division – regardless
of size or weight.
Other features include
customized PLC programs
to handle individual plant
processing requirements, a variable speed cutting head,
and a unique Jarvis manufactured blade providing clean
cuts with minimum saw dust and bone splinters. This
rugged, stainless steel constructed machine provides
higher production rates (including an increase in
specialty products), cleaner cuts, easier spinal cord
removal, reduced labour costs and faster line operations.
Perfectly split carcasses have less loin damage, and also
provide more bones being sent to a plant’s meat recovery
system.
The company has 28 Automatic Hog Splitters operating
in the United States and Europe.
Jarvis Products provides free customer service and
training.
jarviscanada.com
| Assembly Line |

| Cross Countr y News |
British Cloumbia
Restaurants hit hard by HST: CRFA survey
According to the Canadian Restaurant and
Foodservices Association (CRFA), restaurants in British
Columbia experienced a 10 per cent sales drop since the
implementation of the harmonized sales tax (HST).
“There’s no question the HST is hurting B.C. restaurants of
all types, from fine dining to take-out,” CRFA president and
CEO Garth Whyte said in a release. “On behalf of our members,
we will continue to press premier Gordon Campbell for action.
With numbers like these, we urgently need government to work
with us to mitigate the negative impact of tax harmonization.”
A province-wide survey by the CRFA found that:
• only three per cent of respondents report the HST is having
a positive impact on their business;
• 72 per cent say the HST is having a negative impact;
• 53 per cent say their customers are spending less;
• 56 per cent have fewer customers;
• 47 per cent have been forced to cut back on staff/staff
hours to adjust to the HST; and
• 26 per cent have had to offer more deals and promotions to
mitigate the HST fallout.
Since HST was first announced over a year ago, the CRFA
has warned government that the new tax would result in
significantly lower sales for B.C.’s fourth-largest private-sector
employer.
The CRFA survey was conducted online between July 26 and
31, 2010. The findings represent 802 B.C. restaurants.
Saskatchewan
Ag council names new directors
The Agriculture Council of Saskatchewan (ACS) announced
three new members to its board of directors at its annual
general meeting in June.
ACS industry members, who represent all facets of
Saskatchewan's agriculture and agri-food sector, welcomed
the following new directors: Joy Smith, representing the
Saskatchewan Egg Producers; Tim Wiens of the Saskatchewan
Canola Development Commission; and Dan Prefontaine of the
Saskatchewan Food Industry Development Centre. The new
directors will join the newly elected executive which includes
chair Neil Ketilson, of the Saskatchewan Pork Development
Board, vice-chair Allen Kuhlmann of the Saskatchewan Flax
Development Commission and secretary/treasurer Jason Dean
of the Saskatchewan Cattle Feeders Association. Kirk Flaman of
the Saskatchewan Seed Potato Growers Association, and Darrell
Schneider of the Saskatchewan Food Processors Association
remain on the ACS Board.
ACS also paid tribute to three retiring board
members at the AGM: Valerie Pearson of the
Saskatchewan 4-H Council, who served on
the board since 2004; Murray Purcell of the
Saskatchewan Pulse Growers, first elected to
the Board in 2003; and Bob Morgan, who
represented the POS Pilot Plant Corporation
and has served on the board since 2008.
Manitoba
New Manitoba building code
offers increased fire protection to
farms
The Manitoba Government announced it will
strengthen the building code for agriculture
buildings to make them safer and offer increased
fire protection to livestock and property.
This year a number of fires caused millions
of dollars in damages to large animal farming
facilities in the province. On May 3 a blaze at
a dairy farm outside of La Broquerie killed 450
cows, causing $8.5 million in damage; a fire
estimated at about $6 million at a southeastern
Manitoba farm killed up to 7,500 hogs on May
7, also in La Broquerie; on May 19 a chicken
farm just outside of Steinbach was destroyed in
a fire estimated at $1 million; and on June 23 a
hog barn located approximately 100 kilometres
southwest of Winnipeg was destroyed in a fire,
just days after RCMP officers in the area began
investigating the facility for possible animal
cruelty.
The new Farm Building Code includes the
20 Canadian Meat Business September/October 2010 meatbusiness.ca

| Cross Countr y News |
following requirements:
• attic spaces must have fire stops every 300 square metres;
• fire alarm systems are to be installed in all farm buildings
covered under the code;
• travel distance to an exit must be less than 30 metres in all
buildings; and
• all new buildings and major renovations must be certified by
a structural engineer.
Before these changes, the Buildings and Mobile Homes Act
excluded all farm buildings, with the exception of dwellings,
from the requirements of the Manitoba Building Code. The
changes mean all farm buildings more than 600 square metres,
built after the legislation takes effect Nov. 1, must comply with
the Farm Building Code.
The changes will only affect new construction or buildings
undergoing extensive renovation and there will be some
flexibility within the regulations to allow for the construction
to meet the goal of fire safety, the release said. Because of the
variety of building designs, the codes will allow for equivalencies
that will be reviewed by the Manitoba Farm Building Code
Committee under the Office of the Fire Commissioner. Having
codes in place will also set a standard, which will make it easier
for producers to get insurance, the minister added.
Ontario
Province funds upgrades at Conestoga Meat
Packers plant
The Province of Ontario announced it will contribute $350,000
in funding for upgrades to pork processor Conestoga Meat
Packers’ plant in Breslau, Ont.
The company is making improvements
to the plant to increase its productivity and
enhance its competitiveness, including
new deboning technologies and a better
product-packaging system.
According to a release from the Ontario
government, these improvements will
retain 350 existing jobs, create as many
as 40 new positions, provide specialized
training for employees, and bolster export
activity.
“Conestoga Meat Packers is a vital
contributor to our province’s agri-food
sector and our workforce,” provincial
agriculture minister Carol Mitchell said
in the release. “This investment will help
them respond to the growing demand for
Ontario pork at home and abroad.”
According to the CRFA:
• the foodservice industry is the third largest employer in the
province, with nearly 250,000 employees – more than finance
and insurance, agriculture and forestry combined;
• foodservice provides jobs for nearly one in five Quebec youth
– which equals almost 100,000 young people;
• with more than 20,500 establishments, the restaurant industry
is a key element of the province’s social and economic fabric,
creating jobs and investment across communities.
New Brunswick
Restaurant industry to hit $1B in sales
This year, New Brunswick’s commercial foodservice industry
will hit $1 billion in sales, the Canadian Restaurant and
Foodservices Association (CRFA) announced.
According to the CRFA, the restaurant industry is one of
the province’s largest private-sector employers, with more
than 24,000 direct employees – more than farming, fishing,
forestry and mining combined. The CRFA also noted:
• foodservice provides nearly one in five jobs for young
people under the age of 25;
• with more than 1,600 commercial establishments, the
restaurant industry is a core part of the province’s social
and economic fabric, generating jobs and investment
across communities;
• the restaurant industry supports and promotes local cuisine
and agriculture and is a major buyer of chicken, dairy,
seafood, potatoes and emerging crops such as cranberries
and blueberries.
Quebec
CRFA celebrates provine’s $10-
billion milestone
According to the Canadian Restaurant
and Foodservices Association (CRFA),
Quebec’s commercial foodservice industry
is poised to reach $10 billion in sales this
year.
meatbusiness.ca
September/October 2010 Canadian Meat Business 21

Early vs. LateCalving
The effect of spring or summer born calves on a farmer’s bottom line.
By Debbie Lockrey-Wessel
M
any factors affect cattle
performance and impact a
farmer’s bottom line. We often
think of things like weather and feed,
and how much a calf gains before going
to market. Now scientists are discovering
that the season in which a calf is born
can impact the bottom line as well.
To help farmers in Western
Canada make an informed decision,
a collaborative project is underway
involving scientists from Agriculture
and Agri-Food Canada (AAFC) and
the Western Beef Development Centre
(WBDC). The project will be completed early in 2011 and
involves Dr. Shannon Scott and Dr. Hushton Block of AAFC’s
Brandon Research Centre in Manitoba, Dr. Alan Iwaasa at
AAFC’s Semiarid Prairie Agricultural Research Centre in
Swift Current, Sask., and Dr. Bart Lardner at the WBDC in
Lanigan, Sask. These scientists have joined forces to examine
how early versus late calving under western Canadian
conditions can affect the economics,
labour requirements and energy use
efficiency of cow-calf production.
In Saskatchewan, late calving is not a
very common practice – only about 10-
15 per cent of producers are currently
calving in the summer. However, some
producers may want to move their calving
season later to take advantage of reduced
labour requirements or may want to
match the cow’s feed requirements with
the available feed resources.
“We’re trying to look at the impact
of matching the feed resources that
are available at different times of the year with the cow’s
nutritional requirements,” explains Dr. Iwaasa. “Beef-cow
feeding is 60 to 70 per cent of the total cost of production
and the cow’s highest nutrient demand is 30 to 90 days after
calving. How the cow takes in nutrients and processes those
nutrients will also impact the calf’s growth. What we’re
trying to do with a later calving season is work with Mother
Nature.”
“The May and June period is when pastures are starting
to grow and you have the most forage production in the
pastures,” he adds. “And that is also the same time when a
cow has the greatest nutrient needs. Forages are used most
efficiently when the nutrient requirements of the cow are
matched with the nutrients available from forages. So we’re
trying to just match those up.”
While similar studies have been conducted in the United
States, in places like Nebraska and Montana, and under
Canadian conditions in Ontario, the conditions in Western
Canada are quite different.
“In Western Canada, where the bulk of the Canadian cowcalf
herd is located, the climatic conditions, the types of
feed that we have, and the marketing systems are all quite
different,” explains Dr. Lardner. “We wanted to be able to
provide the information to beef producers here who may
be thinking about making a transition from early calving
system, which would be somewhere around March and April,
to a later calving season, which would be more like May and
June.”
Previous Canadian studies from Alberta showed no
difference in calving and weaning rates, but lower birth
weights for the early calving group compared with the late
calving group, while studies from Ontario show heavier
cow weights for the late calving group. Since Manitoba and
Saskatchewan are physically located in the middle of the
two Canadian studies, scientists needed to determine if the
results from the other Canadian studies are applicable in
these prairie provinces.
To determine this, Drs. Iwaasa, Scott and Lardner
launched a three-year study, beginning in January 2007
with the first early calving season and ending in December
22 Canadian Meat Business September/October 2010 meatbusiness.ca

2009 with the last weaning date for the
late-calving group, which involved two
cow herds calving at different times at
each of the research sites in Brandon,
Swift Current and Lanigan. There the
scientists followed the cow herds right
from calving through to the time that
the calves were weaned or separated
from their mothers. After the calves
were weaned, the male calves, or steers,
were brought from all three sites to
the Brandon Research Centre for the
next phase of production, the finishing
phase.
During the finishing phase, the steers
were split into two different feeding
programs: a rapid (conventional)
finishing with a short backgrounding
period before high-grain feedlot
finishing; or, a slow finishing system
with a longer backgrounding period,
pasture, swath grazing, and then highgrain
feedlot finishing.
“We wanted to be
able to provide the
information to beef
producers here who may
be thinking about making
a transition from early
calving system…to a
later calving season…”
– Dr. Bart Lardner, Western Beef
Development Centre
“This allows us to look at different
opportunities for marketing those
steers at different times of the year
and varying the input necessary to
get the animals ready for slaughter,”
explains Dr. Scott. “Right now higher
grain prices can increase the feed costs
compared to lower forage costs. You
can also weigh off the costs of the feed
against the length of time that it’s going
to take to finish them. Our colleagues
at the University of Manitoba, Ms. Tanis
Sirski and Dr. Derek Brewin and at
AAFC Brandon and Summerland, Drs.
Mohammad Khakbazan and Richard
Carew, are looking at the economics
of the whole system so we can provide
the information to producers in terms
of the different variables that we’ve
examined and the impact they’ve had
on profitability.”
Preliminary results indicate that calf
growth rate was significantly affected by
location (Swift Current versus Lanigan
and Brandon) and calving system
(spring – early versus summer – late).
Calf performance (average daily gain)
was lower for calves in the late calving
system compared to those in the early
calving system. Cow reproductive
efficiency (e.g., pregnancy rate, calving
span, calving distribution over time,
and weaning rate) was not affected by
calving system. Body condition score
decreased from breeding to weaning for
cows in the late calving system, perhaps
as a result of cold environmental
temperatures coinciding with nursing
calves.
While the study is still on-going,
preliminary results indicate that total
production costs per head per year
were lower in the late calving system
compared to those in the early calving
system. Increasing the number of
days on pasture reduced overall costs.
The late calving system decreased the
amount of time required to feed cows
in a drylot, therefore reducing the
impact of this more expensive feeding
system on total costs.
The choice to consider changing
the time of calving depends mainly on
the ranch operator’s preference, but
also on the herd size and the available
labour, land and facilities. As noted
above, preliminary results indicate that
calf average daily gain was slightly lower
for the late calving system, but delaying
calving into the summer may be an
efficient way for producers to reduce
winter feeding costs.
However, producers may have to deal
with higher input costs during early
spring calving period, compared to
lower input costs during the summer
calving period. Many beef producers
also have crop operations, so summer
calving might be a better balance of
available labour on a mixed operation.
Producers will also have to consider
marketing options and calf prices
when making the decision to change
calving systems. Weather, feed supply
and pasture condition are other factors
that will affect decision-making.
The study will be finished in early
2011, including the analysis of cow-calf
and finishing data, and the scientists
hope to provide producers with more
details on some of the pros and cons
of early versus late calving so they can
make their own informed decisions.
Debbie Lockrey-Wessel is a communications
advisor with Agriculture and Agri-Food
Canada.
meatbusiness.ca
September/October 2010 Canadian Meat Business 23

One Step Closer
Identification of novel genes can help scientists combat a costly poultry disease
By Debbie Lockrey-Wessel
N
ecrotic enteritis (NE) is the most common disease
encountered by poultry farmers today and is estimated
to cost the international poultry industry US $2 billion
each year. The disease is currently controlled by the prophylactic
use of antibiotics, a practice that has now been banned in Europe,
which quickly lead to a surge in NE cases there.
Concerns by the poultry industry that a similar regulation will be
implemented in North America have spawned intensified research
into this disease, with the ultimate goal of developing alternative
control strategies. Now a major breakthrough by Agriculture
and Agri-Food Canada (AAFC) researchers Dion Lepp and
Joshua Gong at the Food Research Centre in Guelph, Ontario,
in conjunction with other researchers, has identified the gene
clusters likely responsible for this deadly disease and is bringing
the research one step closer to developing effective controls.
NE is caused by Clostridium perfringens, a species of bacteria
that typically exists as a harmless inhabitant of the gastrointestinal
tract. Until recently, it was believed that NE resulted from the
production of alpha-toxin (the same toxin responsible for gas
gangrene in humans), one of many toxins produced by this
bacterium. However, this has been called into question recently
and another toxin, NetB, has been implicated.
Further to the discovery of NetB, the AAFC scientists have
collaborated with colleagues at the University of Guelph and
the University of Arizona and identified a set of approximately
30 genes in NE – causing isolates of C. perfringens through a
comparative genomic approach. These genes are divided into
three major clusters, the largest of which also includes the NetB
toxin.
“Surprisingly, two of these clusters are located on plasmids,
small segments of DNA that can be easily transferred from one
bacterium to another,” explains Lepp. “These findings suggest
that NE is caused by a number of genes that work together to
generate the disease, as opposed to just one toxin, and that
these genes may be passed on from one C. perfringens isolate
to another.”
“This is breaking news in the field and establishes a milestone
in NE research,” emphasizes Gong. “The new discovery will
have a significant impact on the direction of future research by
influencing the view and thinking of researchers towards the
disease and its control.”
The results of the new discovery have been published in a
prestigious biological journal, PLoS ONE (2010, Vol 5(5), e10795).
The research is funded by Agriculture and Agri-Food Canada, the
Ontario Ministry of Food and Rural Affairs, the Poultry Industry
Council, the United States Department of Agriculture and Pfizer
Animal Health.
Debbie Lockrey-Wessel is a communications advisor with Agriculture and
Agri-Food Canada.
events calendar
October 2010
21 - 24
Canadian Health Food
Association (CHFA) Expo East
Metro Toronto Convention
Centre
Toronto, Ont.
chfa.ca/events/expoeast
24 - 25
Alberta Foodservice Expo
Calgary, Alta.
albertafoodeserviceexpo.ca
28 - 31
NAMP 2010 Outlook Conference
The Fairmont Scottsdale
Scottsdale, Arizona
namp.com
March 2011
6 - 8
CRFA Show
Direct Energy Centre
Toronto, Ont.
crfa.ca
18 - 20
NAMP Management Conference
Chicago, Illinois
namp.com
May 2011
4 - 6
Canadian Meat Council 91st
Annual Conference
Halifax Marriott Harbourfront,
Halifax, N.S.
cmc-cvc.com
June 2011
21 - 23
PACex International
Direct Energy Centre
Toronto, Ont.
Thefoodnewz is an on line events calendar created by Debra Bradshaw of Zep Food
& Beverage Division. To find out more about the events listed in this magazine visit
thefoodnewz.com. If you know of events not listed please email Debra directly at
zeprep@rogers.com.

An Opportunity Waiting to Happen
Manitoba’s ag minister encourages producers, processors to
explore growing halal and kosher markets.
By Alan MacKenzie
T
he demand in Canada for specialized meat, such as
halal and kosher products, is growing, according to
Manitoba Agriculture, Food and Rural Initiatives
(MAFRI) Minister Stan Struthers.
“A recently completed study by Interpoc Inc. clearly
demonstrates there is a growing market for specialized beef
products in Manitoba, Canada and internationally, driven by
people who follow Jewish and Muslim religious food practices,”
Struthers said in a release.
He also noted there is a need for new suppliers to develop new
halal and kosher products, including seasoned and marinated
meats, hamburgers, hotdogs, sausages, beef jerky and deli
meats.
“Unique processing and production requirements are
necessary to meet halal and kosher specifications and often
contacts are needed to enter the market supply chain,” the
minister added.
The Interpoc study Struthers referred to indicated that a
limited number of companies currently service the specialized
halal and kosher demand in Canada, indicating there is room for
more competition in this growing market.
The province is urging its beef producers and food processors
to try tapping into this market, and is offering support to those
interested through the Manitoba Agri Innovation Suite (MAIS).
“There are various components of the program and there is
funding available for new product development or new process
development, so there would be support there to facilitate some
of the processing kind of endeavours,” said Jeff Fidyk, a MAFRI
business development specialist.
He said that although Manitoba’s domestic market for
both halal and kosher products is relatively low – there are
approximately 10,000 Muslims in Manitoba and 15,500 Jewish
people – Manitoba producers and processors have a geographic
advantage in taking on these markets.
“Winnipeg and Manitoba are right in the centre of the
continent. In terms of distribution to North America we are
central – by truck we can get goods to market within two or three
days to any point,” he noted, adding that Manitoban producers
also offer an ability for marketers of halal and kosher products to
offer more to their customers.
“We are producing grass-fed beef, which is an area of interest
to these markets, and there is local production – people in these
markets want to buy local just like anyone else. They want to
support that. People in general really want to know where their
food is coming from and they want to feel safe about their food
supply,” he said.
The total halal meat market in Canada is estimated at $214
million and the nationwide kosher beef market is calculated to
be about $130 million.
According to the Manitoba government, most of current
supply of halal and kosher beef provided from within Canada
is from Cargill, Prairie Halal, St. Helen’s and Ryding Regency
packers situated in Central Canada. The market is also served
“In terms of distribution to North
America we are central – by truck we
can get goods to market within two or
three days to any point.”
– Jeff Fidyk, Manitoba Agriculture, Food and Rural Initiatives
by a limited amount of imports of Uruguayan, New Zealand and
Australian beef.
What is halal?
Halal is an Islamic concept of spiritual belief originating from
the Holy Qur’an and refers to food that is permissible to eat
according to Islamic law. A common misconception is that Halal
is simply the prohibition of alcohol and pork, according to the
Interpoc study.
The first requirement for Halal meat is that the product in
question is from a species permitted by Islam – meaning not pig
or swine, a carnivorous animal, a bird of prey, shellfish, or land
animals without external ears, such as lizards. Beef and poultry
products are permissible species for consumption, but are only
Halal if they are slaughtered according to Islamic law, which
includes being blessed.
What is kosher?
Kosher refers to food that was processed according to Jewish
law. In order to be qualified as kosher meat, the animal must
be of a kosher species (one that chews its cud and has cloven
hooves), according to the study. The animal must be healthy
before slaughter.
The animal is slaughtered under kosher law, which emphasizes
humane treatment by using the least painful methods. The
kosher slaughtering process is called Shechita and involves
cutting the trachea and esophagus with a sharp, flawless knife. A
blessing must be performed the morning of the slaughter.
26 Canadian Meat Business September/October 2010 meatbusiness.ca

| Industr y Roundup |
Inventories of major livestock on Canadian
farms declined over last year
Cattle and hog inventories in Canada declined between July
1, 2009 and July 1, 2010, according to a report from Statistics
Canada.
The Canadian cattle herd fell by 4.9 per cent to 14.0 million
and has been in a steady decline since its peak of 16.9 million
in 2005, the agency reported. The hog inventory fell 2.4 per
cent to 11.8 million.
As of July 1, 99,026 farms reported beef or dairy cattle,
down 3.5 per cent from the same date in 2009.
During this period, the Canadian dairy herd fell 1.3 per
cent, while the total beef herd declined 5.5 per cent. Statistics
Canada said indications are that the beef herd is not rebuilding,
as farmers reported a 5.1 per cent decline in the total number
of beef cows and a 2.3 per cent drop in replacement heifers.
The total number of dairy cows and replacement dairy heifers
also declined compared with 2009.
From January to July 2010, an estimated 1.9 million head of
Canadian cattle and calves were sent to slaughter – a 6.5 per
cent increase from the same period in 2009, but 0.3 per cent
below levels reported for the July to December 2009 period.
During the first six months of 2010, exports of live cattle and
calves totalled 613,100 head, up 1.5 per cent from the same
period in 2009.
As of July 1, there were 7,050 hog farms in Canada, down
10.6 per cent from the same date in 2009. Canadian hog
producers reported an estimated 11.8 million hogs on their
farms, down from 12.1 million hogs on the same date in
2009.
Farmers reported 1.3 million sows and gilts on their farms,
down 4.8 per cent from July 1, 2009, and 9.4 per cent below
levels as of July 1, 2008.
Hogs that were sent to slaughter totalled 5.1 million during
the second quarter, down 0.8 per cent from the same period
in 2009. Canadian hog slaughter peaked in the fourth quarter
of 2004 at just over 6.0 million head.
During the second quarter, total hog exports amounted to
1.4 million head, down 14.1 per cent from the same quarter
in 2009. Second-quarter exports were 52.3 per cent below
the peak of 2.9 million head recorded in the first quarter of
2008.
The number of sheep on Canadian farms also decreased, by
1.9 per cent to 1.0 million head, the agency reported.
Regionally, inventory levels of sheep fell across the country
between July 1, 2009, and July 1, 2010, except in Alberta, the
Atlantic region and Saskatchewan. The largest relative decline
occurred in Manitoba, where the inventory declined 11.3 per
cent.
During the first six months of 2010, 325,900 sheep were
sent to slaughter in Canada, down 4.5 per cent from the same
period in 2009. Statistics Canada said the export market for
sheep has remained virtually non-existent since 2003.
Mexican market reopens for poultry
genetics exporters
Canadian poultry genetics exporters will again have access
to the lucrative Mexican market since the doors were closed
following the March 2004 outbreak of avian influenza,
Agriculture and Agri-Food Canada (AAFC) announced.
Imports of day old chicks and poults and hatching eggs to
Mexico from all countries reached $18.2 million in 2009. Due
to this new agreement, AAFC estimates that exports of these
products from Canada could reach $2 million annually.
“We’re very pleased to hear that the export of hatching
eggs, day-old chicks and turkey poults from Canada to Mexico
can restart after Canada received confirmation that Mexican
authorities informed their border points of entry,” Agriculture
Minister Gerry Ritz said in a release. “This is great news for
farmers.”
In 2009, Canadian agri-food exports to Mexico were $1.5
billion.
Government secures new market access to
the Philippines
Canadian exporters of rendered animal products have
gained important access to Philippine markets that were
previously closed to them, Agriculture Minister Gerry Ritz
recently announced.
Following a concerted effort by government and industry,
the Philippine government has agreed to open its market to
Canadian rendered animal by-products including blood meal,
poultry meal and fats.
The Canada Beef Export Federation estimates that the
Philippine market for Canadian exporters of rendered
products could reach $20 million.
Last year, existing Canadian agri-food exports to the
Philippines totalled $250 million.
New E. coli test unveiled at IAFP
California-based Life Technologies announced at the
International Association of Food Protection (IAFP) annual
meeting the launch of the MicroSEQ E. coli O157:H7 assay,
designed to detect the deadly strain of E. coli using the
company’s real-time PCR technology.
According to the company the test has secured Performance
Tested Methods certification from the AOAC Research
Institute for detection of E. coli O157:H7. The new product
will enable more effective monitoring of the food supply for
contamination and help ensure food safety.
E. coli O157:H7 can cause severe illness, even death and has
been responsible for significant outbreaks of food poisoning
across the globe, the company said in a release.
Usually culture-based assays can take up to five days to yield
results, but this new test is highly specific and sensitive and can
be run in as little as eight hours, Life Technologies noted.
Maple Leaf sees profit drop in Q2
Maple Leaf Foods’ profits saw a decrease in the second
quarter of 2010 due to a change in long-term interest rate
swaps, but the company said it was pleased with its overall
performance, particularly in its meat products division.
In its Q2 report released at the end of July, Maple Leaf
Foods reported net earnings of $3.0 million compared to
$4.9 million last year. This includes a non-cash pre-tax charge
of $20.7 million due to the change in fair value of long-term
interest rate swaps.
“We are very pleased with the continued steady improvements
across our business in spite of challenging market conditions.”
Maple Leaf president and CEO Michael H. McCain said in a
release. “The protein business saw healthy improvements in
financial performance while facing significant raw material
28 Canadian Meat Business September/October 2010 meatbusiness.ca

| Industr y Roundup |
cost increases. We expect this trend of improvement to
continue. While our bakery business earnings were off slightly
from year ago, there was a solid recovery in margin towards
more normal levels that we expect to continue in the second
half of the year.”
Adjusted operating earnings increased 20 per cent to $52.2
million from $43.6 million last year.
The company reported that sales for the second quarter
decreased four per cent due to currency impacts on U.S. and
U.K. bakery operations and fresh pork sales, and lower sales
volumes in prepared meats. These impacts were partly offset
by higher sales values of fresh pork, according to the report.
Sales in the meat products division declined two per cent
in the second quarter. Price increases in the prepared meats
business had the expected effect of reducing volumes in
the short-term as consumers adjust to new price levels, the
company said. The impact of a stronger Canadian dollar on
fresh pork sales and the exit of a non-core business category
reduced sales. These impacts were partly offset by improved
pork markets and increased net pricing in prepared meats.
Adjusted operating earnings in the meat products group
increased to $14.4 million compared to $1.7 million last year,
which the company said reflects better results in the its fresh
poultry operations due to improved markets and operating
efficiencies.
Sales in the agribusiness group declined two per cent to
$54.1 million from $55.0 million in the second quarter last
year due to lower sales prices in the rendering operations.
Government invests $6.5M in organic
farming innovation
On Sept. 1 the Government of Canada announced a $6.5
million investment in cutting-edge research to develop more
efficient and profitable processes for the Canadian organic
industry.
“Demand for organic products is growing and this
government wants to help our hardworking Canadian farmers
capture as much of this market as possible,” Agriculture
Minister Gerry Ritz stated in a release. “By creating this all-star
team, we can maximize the investment and focus Canada’s
organic expertise on the research that shows the most promise
in delivering a profitable, competitive edge to farmers.”
The Organic Federation of Canada will manage this
investment to address the priorities of organic producers.
The research will focus on soil fertility, grain cropping,
greenhouse production and food processing. This cluster will
also help develop a recognizable, high-quality brand to help
establish Canada as a leader in organic production and help
farmers expand their businesses, the Agriculture and Agri-
Food Canada (AAFC) release said.
“The Organic Science Cluster project, funded by the
Government of Canada, is a major event in the development
of this relatively new but rapidly growing segment of Canadian
agriculture – organic food,” added Ted Zettel, president of
the Organic Federation of Canada.
In partnership with the OFC, the Organic Agriculture
Centre of Canada (OACC) was instrumental in raising an
industry contribution of $2.2 million for this project.
“In this challenging period of declining oil supplies,
increasing climate change and economic shifts, research
results in organic agriculture offer options for all farmers and
consumers,” stated Dr. Ralph Martin, founding director of
meatbusiness.ca
the OACC. “As Canadian consumers look for more organic
products, this research will help Canadian farmers to benefit
from this opportunity.”
The Canadian organic sector has grown considerably in
the last 10-15 years, AAFC noted. Retail sales of organic food
products in Canada were valued at over $2 billion in 2008.
The Organic Cluster is delivered by the Growing Forward
framework under the Agri-Innovations program, a $158
million five-year program announced to support industry-led
science and technology projects.
Food manufacturing industry continues to
grow despite recession
Canada’s food manufacturing industry outperformed its
peers in the manufacturing sector during the recent recession,
with profits, production and employment all rising last year,
the Conference Board of Canada said.
The industry will continue to expand this year and beyond,
albeit at a modest pace, according to the board’s Canadian
Industrial Outlook: Canada's Food Manufacturing Industry-
Summer 2010.
“The Canadian food manufacturing industry is often taken
for granted,” Michael Burt, Conference Board associate
director of industrial economic trends, said in a release.
“The industry is one of the few components of Canada’s
manufacturing sector that has recorded consistent growth
in recent years. As a result, it is now the largest source of
manufacturing employment in Canada, a total of 240,000,
which is 14 per cent of the jobs in the sector.”
September/October 2010 Canadian Meat Business 29

| Canadian Beef: Goodness in Ever y Bite |
Sodium Reduction and the MeatIndustry
Considerations for a strategy that will have implications for meat processors.
By Susan Evans, Beef Information Centre
H
ealth Canada’s Sodium Reduction Strategy is aimed
to lower sodium in the diets of Canadians through
an industry-wide voluntary reduction of sodium
levels in processed foods and foods sold in restaurants and
foodservice establishments, along with education and awareness
for consumers and research.
The Sodium Working Group (SWG) set an interim dietary
sodium intake goal of 2,300 mg per person (the amount of salt
in about one teaspoon) per day by the year 2016. Compared
with the average Canadian daily sodium intake of 3,400 mg, this
goal represents a reduction of about 30 per cent overall or five
per cent per year.
Sodium is an essential element required for normal
functioning of the body however there are health benefits
to reducing sodium intake. Excessive sodium intake has
been shown to cause high blood pressure (hypertension)
among other health risks. Hypertension is a major cause of
cardiovascular disease, which is the number one cause of death
in Canada.
This strategy will have implications for the grocery, meat
processing and foodservice industries.
The majority of sodium found in the typical diet comes from
processed food products, accounting for 77 per cent of the total.
Salt is used as flavouring, a preservative and an antibacterial
agent; it also has many effects on the texture and structure of
foods. In processed meat products salt is used for food safety,
to enhance flavour and yield characteristics, and to improve
texture.
The SWG divided the food supply into two groups: Group I
foods (which contribute over 50 per cent of the sodium in the
diet and include everything from commercial bread products,
potato chips and vegetable juices to processed meats) and
Group II foods which includes the remaining food categories
along with foods available from the restaurant and foodservice
industry.
The SWG will set new allowable sodium content for suppliers
and manufacturers of the identified foods to assist the Canadian
population to meet the daily intake goal for sodium of 2,300
mg. Voluntary recommendations for Group I foods have been
drafted and the rest of the targets will be established over time
as progress towards the 2016 interim goal is tracked.
For processed meats, there are potassium-based ingredients
that can replace the functionality sodium provides however it
may take multiple ingredients to do this. The Beef Information
Centre can assist in reformulation by working with a company’s
ingredient supplier of choice. For more information on how
BIC can work with you, please contact Robert Serapiglia at
rserapiglia@beefinfo.org.
Recommendations also include plans for extensive consumer
and industry education initiatives.
“There is an opportunity to promote single-ingredient beef
as a low sodium option for Canadians seeking to reduce their
salt intake,” says Lisa Mina, registered dietitian and executive
director, consumer marketing for the Beef Information Centre.
“On average, 100g of raw beef contains only 64mg of sodium.
This is considered “low sodium”, and represents less than three
per cent daily value.”
The meat industry can help Canadians adapt by using
seasonings and spice blends with no or minimal amounts of salt
in recipes and in new meat products.
Resources
For a copy of the report: http://www.hc-sc.gc.ca/fn-an/nutrition/sodium/
strateg/index-eng.php
The Canadian Restaurant and Food Service Association has prepared a
foodservice operator’s guide to reducing sodium available at http://www.crfa.
ca/pdf/sodium_guide.pdf
The Canadian Meat Council has a factsheet on Sodium in Processed
Meats available at http://www.cmc-cvc.com/english/documents/
FactSheetonSodiuminProcessedMeatProducts_000.pdf
Susan Evans is a trade communications manager with
the Beef Information Centre, the beef market development
division of the Canadian Cattlemen’s Association.
www.canadianbeef.info
30 Canadian Meat Business September/October 2010 meatbusiness.ca

| Business Spotlight |
Packaging Materials Sales
International Packaging Materials Supplier is currently
seeking a Sales Representative for their Ontario and
Western Canada territories. Knowledge of the food
manufacturing industry a plus, but not required. Travel is
required, home office. Comprehensive benefits program,
travel budget and auto allowance make this an attractive
opportunity. This company is rapidly growing in Canada
and around the world, don’t miss your opportunity.
Submit your resumes via Fax to 518-751-1587 or by
Email to applynow@midwestcareerspecialist.com
We can help you develop a range
of quality materials that will make
your brand and your message
stand out above the rest.
COMMUNICATIONS WEST INC.
We have the answer!
TF. 1.800.344.7055 ext.1 I P. 204.985.9516
wecommunications.ca
meatbusiness.ca
September/October 2010 Canadian Meat Business 31

| Product Showcase |
32 Canadian Meat Business September/October 2010 meatbusiness.ca

| Product Showcase |
STAINLESS STEEL TRUCKS / RACKS
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Whether it is a Nesting,
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Phone (708) 544-9900 Fax (708) 544-9999
beaconmetals.com
meatbusiness.ca
September/October 2010 Canadian Meat Business 33

| Meat Industr y Business Watch |
Reducing Workplace Stress
Untreated employee stress can lead to serious outcomes for
both staff and employers.
By Gerry Kaplan
W
orkplace stress is
unavoidable. In fact, a
certain amount of stress
at work is essential to ensure that
employees feel positively challenged,
and that they continue to develop new
skills and abilities. However, for some
employees the stress they experience
can become overwhelming, leading
to frustration, disillusionment, and
even anger. The American Institute
of Stress estimates that negative
workplace stress costs U.S. companies
alone $150 million in losses annually.
In addition, the National Institute
of Occupational Safety and Health
estimates that about 40 per cent of all
employees experience moderate or
“extreme” levels of stress.
Moderate or high levels of workplace
stress are often associated with:
• increased absenteeism;
• increased conflict in the
workplace;
• reduced productivity;
• poor customer service;
• reduced quality of work;
• difficulty concentrating;
• more workplace injuries.
Workplace stress has also been
linked to high blood pressure,
heart and stomach problems, sleep
disorders, depression, anxiety,
and even problems in employees’
relationships outside of work. If these
conditions go unrecognized and
untreated they can lead to much more
serious outcomes for both employees
and their companies.
While the common factors that
can cause workplace stress vary, they
generally include:
• not feeling valued at work;
• not feeling meaningfully involved
in decision-making and problemsolving;
• having insufficient information to
do their jobs well;
• having insufficient training or
professional development;
• a lack of a work and life balance;
• workload issues – too much work
and not enough time;
• the physical demands of the job;
• workplace politics, including a
lack of trust at work, gossip, and
perceived favouratism;
• poor relationships with their
co-workers and immediate
supervisors.
The existence of negative workplace
stress may not always be obvious. In
workplaces with separate departments
or work locations, the specific causes
and levels of stress can vary widely
across employee groups. Employees
The good news is that
negative workplace
stress can be reduced
significantly, through the
outcomes of strategic
planning processes
based on formal research
findings.
who experience the highest levels of
stress report, on average, from nine
to 14 different stress factors. This
means that no one solution alone is
going to successfully reduce the levels
of workplace stress experienced by
these employees.
The good news is that negative
workplace stress can be reduced
significantly, through the outcomes
of strategic planning processes based
on formal research findings. Below
are some steps that will help ensure
that your company gets the best value
given the time and commitment
of the managers and employees
who complete a questionnaire,
or participate in a focus group or
interview.
1) Ensure that your employee
questionnaire or other research
questions are specifically designed
for your sector or industry. Avoid
generic or ‘canned’ questionnaires
often available online.
2) Endeavour to include all
managers and employees in your
study. This can also include term
employees and those who are on
leaves of absence.
3) Ensure that analysis is undertaken
not just in the aggregate (i.e., all
employees as a single group) but by
factors such as employees’ positions,
occupations, work locations,
education and training, years of
experiences, and even their gender
and ages.
4) Ensure that you have the data
needed to help you to develop
effective stress-reduction strategies.
Don’t limit your process to a single
question, such as ‘Do you experience
workplace stress?’ Drill down with
questions such as:
• how much negative workplace
stress do you experience?
• what factors cause you stress at
work?
• what is the impact of workplace
stress on your life outside of work,
and vice versa?
• what strategies do you personally
use to resolve your own stress?
• how effective are these strategies?
• what changes should the company
make to help reduce levels of
negative workplace stress?
5) Ensure that you receive a report
that includes a full analysis and
interpretation of all of your study
findings. Also ensure that the report
includes a clear and manageable set
of recommendations designed to
help you to develop, implement and
assess your strategic plan.
Gerry Kaplan MSW, is
president of Kaplan Research
Associates Inc. He can be
reached at 204-957-5694 or at
gskaplan@mts.net
34 Canadian Meat Business September/October 2010 meatbusiness.ca