2013 Spring BLOCKtalk

Spring 2013 Vol. 19, Issue 1 $10.00

Keeping Ontario’s Meat and Poultry Industry Informed

DOLCE LUCANOWhat's the fuss? pg. 16

ALSO INSIDE:Sanitation in Meat Plants pg. 8 Practicing Chemical Taking the Guess Work Safety pg. 10 Out of Sustainability pg. 13

MEMBER PROFILES

CP Industries Ltd. pg. 18Ontario Cattlemen's Association pg. 20

FOOD HANDLER TRAINING WORKSHOPWe are all Responsible for Food SafetyPg. 7

BLOCKtalk - Spring 2013 3www.ontariomeatandpoultry.ca

BOARD OF DIRECTORS

PRESIDENT | Joe AbateAbate Packers - Arthur

VICE PRESIDENT | Walter Mueller Jr.Springer’s Meats Inc. - Hamilton

SECRETARY/TREASURER Cory Van GroningenVG Meats - Simcoe

DIRECTORS

Shannon DesboroughFinest Sausage & Meat - Kitchener

Betty DikeosD & D Poultry - Toronto

Carol GoriupFlorence Meat Supplies - Oakville

Richard HalendaHalenda’s Fine Foods - Oshawa

John KochWalnut Hill Farm - Gads Hill

Marc OliverSargent Farms - Milton

Luis PavaoSalsicharia Pavao - Toronto

Brenda ReinhardtSprucedale Quality Meats - Sprucedale

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

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

OIMP CORE STRATEGIES

• Member Relations

• Industry and Government Relations

• Industry Development

• Market Development

4 Thanks for the Opportunity

4 Listening to Industry

5 Welcome to the Association

5 Member Achievements

7 Food Handler Training Workshop

8 OIMP TechTalk: Sanitation in Meat Plants

10 Safety First: Practicing Chemical Safety

12 You Asked...We Listened!

13 Taking the Guess Work Out of Sustainability

15 OIMP Workshop Series

16 Dolce Lucano: What's the Fuss?

18 CP Industries Ltd.: Product Innovation, Delivery and Service

20 Ontario Cattlemen's Association: Promoting Ontario Beef

22 Beer Braised Beef Ribs Recipe

24 Available Funding Programs

26 Names in the News

28 Marketing Matters: How Pinteresting!

30 Advertiser Index

Spring 2013 | Volume 19, Issue 1

ADMINISTRATION

EXECUTIVE DIRECTOR | Laurie [email protected]

TECHNICAL DIRECTOR | Daphne Nuys-Hall [email protected]

MEAT EXTENSION SPECIALIST | Matt Nichol [email protected]

MARKETING AND COMMUNICATIONS DIRECTOR | Heather Nahatchewitz

[email protected]

MEMBERSHIP COORDINATOR | Janet Wellwood

[email protected]

MARKETING AND DESIGN COORDINATOR |Nikki Stager

[email protected]

Ontario Independent Meat Processors7660 Mill Road

Guelph, Ontario N1H 6J1Tel: (519) 763-4558 Toll: (800) 263-3797 Fax: (519) 763-4164

[email protected]

BLOCKtalk is the official publication of theOIMP, distributed to over 550 OIMP members, commodity groups, and others throughout the industry, providing excellent advertising opportunities for suppliers of the meat and poultry industry to promote their newest, most innovative, supplies, equipment, and technology.

BLOCKtalk encourages Associate Members and supporters of the industry to submit articles whichwouldbebeneficialtoourmembers. BLOCKtalk ads must be sent electronically and properly sized high resolution (300 dpi.) in either a .jpg, .tiff, or .PDF format.

PUBLICATION ADVERTISING DEADLINESpring February 15Summer May 15Fall August 15Winter November 15

The information published in BLOCKtalk is compiled from a variety of sources, which we believe to be reliable; however, OIMP does not guarantee, and assumes no responsibility for, the correctness of the information.

KEEP US INFORMEDYour input is essential to produce the best newsletter possible! If you know of a newsworthy person or event, please contact us.

INDEX

www.oimp.ca4 BLOCKtalk - Spring 2013

THANKS FOR THE OPPORTUNITY

Joe AbateOIMP President

TOGETHER WE’RE STRONGER

MEMBER DIRECTORIES

For a complete list of OIMP Business and Associate members please visit the Members Only section of

www.oimp.ca

Business Members - 200Business Retail Member - 27Retail Associate Member - 3

Associate Members - 58Affiliate Members - 6

Contact us and ask how you can help increase our voice in the industry. If you require membership literature, please let us know.

Member Help line: (800) [email protected] * www.oimp.ca

OIMP LIFETIME MEMBERS

OIMP presents the prestigious Lifetime Membership Award to individuals who have made outstanding contributions to the Association and Ontario’s meat and poultry industry.

• Ron Deeth (1995) • Leo Rocheleau (2001)

• Dr. Ron Usborne (1996) • Gerry Houtzager (2003)

• Nancy Ackert (1997) • Pat Johnson (2005)

• Jim Vidoczy (2000) • Tony Facciolo (2011)

OIMP LONG TIME MEMBERS

Thank you to our long time members who have been helping move the industry forward for over 25 years.

• The Beef Way, Kincardine - Member since 1979

• Ontario Pork, Guelph - Member since 1980

• Gord’s Abattoir, Leamington - Member since 1982

• Holly Park Meat Packers, Caledon - Member Since 1986

• L’Orignal Packing, L’Orignal - Member Since 1986

• MMIS/MONDO, Aurora - Member Since 1986

• Nitta Casings, Markham - Member Since 1986

• Walnut Hill Farms, Gads Hill - Member Since 1986

MEAT INDUSTRY ACHIEVEMENT (MIA) AWARD RECIPIENTS

• 2007 - Leo Rocheleau, Maidstone

• 2008 - Stemmler’s Meat & Cheese, Heidelberg

• 2009 - VG Meats, Simcoe

• 2010 - Springer’s Meats, Hamilton

• 2011 - Halenda’s Fine Foods, Oshawa

• 2012 - In Memory of Dave Tiller

Laurie NicolExecutive Director

LISTENING TO INDUSTRY

Despite the blustery February weather, Thunder Bay was our first stop in a series of regional meetings we are conducting across the province. These meetings provide a great opportunity to bring together operators in an area (often competitors) that ordinarily would not formally meet. Our Meat Extension Specialist, Matt Nichol, and I sat down with 12 meat plant operators to discuss challenges and opportunities specific to their region, talked about the benefits of belonging to OIMP, and explained what resources and support were available

to them. Lack of enforcement, interpretation of regulations, and paperwork remain common issues across the province. No surprise to hear, older facilities struggle with regulatory compliance issues.

This was the first time that OIMP has been to the area and Matt got the opportunity to visit 14 provincially licensed establishments, including a trek to Rainy River to visit with OIMP member Sunrise Meats. Overcoming the great distance, we were pleased to see products from an OIMP member in southwestern Ontario proudly displayed and promoted at Bay Meats, a member in Thunder Bay.

Connecting with industry and hearing direct from plant operators will help us to develop our 2014-2016 strategic plan and enable us to deliver a strong collective voice to our new Minister of Agriculture and Food who, fortunately for us, is also the Premier of Ontario.

It is hard to believe it’s been two years since elected to serve as your President and what a privilege it has been. I feel very fortunate to have been given the opportunity to represent our membership within government and at many events including the Ontario Cattlemen’s Annual Meeting last month where we met the Premier/Minister of Agriculture Kathleen Wynne. The Premier stressed the important role agriculture and food processors play in feeding Ontario

consumers and committed to strengthening the ties between urban and rural Ontario. She noted the work started under Open for Business to reduce regulatory barriers (non food safety issues) and that it remains a high priority for the government.

I will deliver my final President’s address at our Annual General Meeting on April 19, and look forward to continuing to support the Board in my role as Past President as we complete the final year of our 3-year strategic plan. I would like to thank the Board Members for their involvement and dedication to our organization and to the OIMP staff who (continue to) do a tremendous job.

Together, we’re stronger.


WELCOME TO THE ASSOCIATION

A complete list of OIMP Members can be found in the Members Only area of www.oimp.ca.

Business Members QURESHI FOODSAsim Qureshi1879 Lawrence Ave E., Toronto(416) 804-8159www.tandoorioven.ca

GOOD THINGS: FINE MEAT & SAUSAGEJessie Lundy18 Sunnyside Road, Kenora(807) 407-6328

Retail Associate MembersSANAGAN’S MEAT LOCKERPeter Sanagan176 Baldwin St., Toronto(416) 593-9747www.sanagansmeatlocker.com

Associate MembersAIR PRODUCTS CANADA LTDJozef Hoferica989 Derry Rd. E., Mississauga(905) 334-1643www.airproducts.com

Supplier Category: Consulting; Energy; Packaging/Labelling; Processing Machinery; Temperature Control

KWILL DESIGNS INC.Derek Williams2783 Quill Cres., Mississauga(416) 453-3715www.kwilldesigns.com

Supplier Category: Packaging/Labelling; Marketing

MEMBER ACHIEVEMENTSFostering innovation, promoting integrity, and recognizing excellence.

Dr. Ron Usborne recognized for his contributionOIMP Lifetime Member Dr. Ron Usborne was presented with the Queen Elizabeth II Diamond Jubilee Medal by Ontario’s Premier/Minister of Agriculture Kathleen Wynne at the Ontario Cattlemen’s Annual Meeting. Ron was honoured for his years of commitment to the beef industry including his role as Vice President of Quality Assurance at Caravelle Foods, the exclusive supplier for McDonald’s, Professor of Animal/Food Science at the University of Guelph, and his contribution to countless academic, government, and industry advisory boards and committees.

Dr. Usborne was recently appointed by the Government of Canada to participate on an Independent Expert Advisory Panel to conduct a review of events and circumstances related to the XL Foods Inc. E. coli O157:H7 investigation and recall.

Dr. Ron Usborne, OIMP Lifetime Member, at the 2012 OIMP Annual General Meeting

Building an informed and engaged membership representing a diverse Ontario meat and poultry industry.

SAVE THE DATEOIMP INDUSTRY DAY &

ANNUAL GENERAL MEETINGFriday April 19, 2013

Watch for the speaker line-up and full agenda coming soon.

For more information please contact the OIMP OfficeTel: (519)763-4558 or Email: [email protected]


We are ALL responsible for food safetyDoes your staff have the skills and knowledge required to ensure safe food for your customers? Does your management team have the leadership to properly develop and execute a food safety program?

Ontario Independent Meat Processors7660 Mill Road, Guelph, N1H 6J1

Tel: (519) 763-4558Fax: (519) 763-4164

[email protected]

Food Handler Training Workshopsfor Workers and Supervisors

Helping You Put the Pieces Together


We are ALL responsible for food safetyDoes your staff have the skills and knowledge required to ensure safe food for your customers? Does your management team have the leadership to properly develop and execute a food safety program?

Ontario Independent Meat Processors7660 Mill Road, Guelph, N1H 6J1

Tel: (519) 763-4558Fax: (519) 763-4164

[email protected]

Food Handler Training Workshopsfor Workers and Supervisors


ABOUT THE WORKSHOPThe Workshop focus on five key areas thatare critical for those working in the foodprocessing industry:

1. Food Safety Responsibilities

2. Food Safety Hazards

3. Controlling Hazards

4. Food Safety Management Systems

5. Management’s Responsibilities for Food Safety

The workshop offers an interactivelearning environment, is instructor led, anddelivered in English.

Meets the training requirements withinOntario Meat Regulation 31/05 and isaccredited with Toronto Public Health asmeeting the requirements in City ofToronto Municipal Code Chapter 545,Licensing.

WORKERS AND SUPERVISORS1.5 days for workers, and 2 days forsupervisors.

Presentation slides, workbook andexamination are available in 10 languages:English, French, German, Italian, Polish,Portuguese, Punjabi, Simplied Chinese,Spanish and Traditional Chinese.

TESTING YOUR UNDERSTANDINGThe workshop prepares you for the FoodHandler Training examination, takenimmediately following the workshop. Uponsuccessful completion, students will receivea Certicate of Completion issued throughthe University of Guelph, RidgetownCampus.

WORKSHOP DATESApril 23 - 24, 2013 - MississaugaSeptember 11 - 12, 2013 - Mississauga

HOW TO REGISTERTo register for a Food Handler TrainingWorkshop visit www.oimp.ca anddownload a registration form or call theOIMP office (519) 763-4558 to requestone.

TESTIMONIALS

“Concise - Worth taking the time off work.”

“The instructor has in-depth knowledge of the program.”

“Covered the entire gamet of food safety with just the right level of

information.”

“Real stories about people affected bylack of food safety.”

“Learning new areas of food safety.It was a great course and I would

recommend it.”


Ontario Independent Meat ProcessorsTel: (519) 763-4558 | Fax: (519) 763-4164

[email protected] | www.oimp.ca


SANITATION IN MEAT PLANTSBy Daphne Nuys-Hall, OIMP Technical Director

- OIMP TechTalk-

Historically, sanitation in a meat plant has been viewed as an after-thought, a cost centre with no profitability, a necessary evil with little or no value to the overall viability of the business. Sanitation is time spent cleaning, taking away time from making products which make money. However, there is an expectation of the persons purchasing and consuming these same products that they are made in a hygienic and sanitary environment. Without an effective sanitation program, this expectation cannot be met.

Poor sanitation practices are often linked to outbreaks of food borne illnesses. Without proper sanitation your products can potentially be contaminated with harmful bacteria, allergens, or chemical residue from improperly used chemicals. The ultimate consequences of poor sanitation may be severe in terms of loss of sales, damaged product reputation and consumer confidence, adverse publicity, and sometimes legal action.

There are many benefits that can be realized with an effective sanitation program that can contribute to a company’s bottom line:

• Improved product shelf life, increased quality and production of a safe product

▶ If we keep the plant and equipment clean we can get better shelf life from our products; avoid off odours, colours or flavours caused by spoilage organisms; and remove harmful contaminants and pathogens. We get better overall performance of the product and meet our customers’ expectations.

• Prevention of equipment deterioration which increases production efficiencies

▶ Equipment breakdowns due to poor sanitation and maintenance cause delays in production which can be avoided with proper sanitation practices.

• Protect the company and the brand

▶ It has been said that it takes 10 times as much effort, time and money to regain a customer than it is to keep a customer. If a customer is lost because of a sanitation failure that has resulted in an injury or illness, it is going to cost your organization a significant amount to get that customer back.

The key elements of an effective sanitation program:

Time – Sanitation is often performed at the end of the work day, by employees who have already worked a full shift and may be in a hurry to get the work done and go home. Sufficient time must be given to the cleaning activities to ensure that all equipment, tools, and surfaces are cleaned, sanitized and inspected.

Tools – Sanitation employees must be given the right tools to perform their job. Hoses with clogged nozzles, worn out scrub brushes or inadequate water temperature, volume or pressure, will not allow for good cleaning and sanitation.

Chemicals – Not all sanitation chemicals are the same and some have very specific functions in a sanitation program. The cleaner used for the smokehouse would not be the same cleaner used for the production rooms. Ensure that you are using the right chemical for the job at the proper concentration – too little and they have no effect, too much and they may be hazardous to your product or environment as well as costing you money!

Training – No matter how good the written sanitation procedures may be and how effective the chemicals are, if the employees are not trained or understand the key concepts of sanitation the program will not be successful. Take the time to train the employees responsible for sanitation on the importance of their role; how to properly mix and use the chemicals; disassembly of equipment; and proper cleaning and sanitizing procedures.

“The most important element of a good sanitation program, and consequently a good food safety

program, is commitment.”


Daphne Nuys-Hall is the Technical Director at OIMP. For more information contact Daphne at (519) 763-4558 Ext. 222 or [email protected]

- OIMP TechTalk-

Communication – As with any other aspect of a business, good communication is critical to its success. The sanitation objectives of the business should be communicated to all the employees, not just those directly involved in the cleaning activities. It is important that when deficiencies are found during the pre-operational inspection that these are communicated to the sanitation employees. They cannot fix what they do not know is broken. Employees performing sanitation activities are also responsible for communicating their findings, such as equipment not being disassembled properly; missing parts; or that the chemicals or tools are not effective.

The most important element of a good sanitation program, and consequently a good food safety program, is commitment. All employees, especially management, must be committed to ensuring that the sanitation program is successful. This can be achieved through providing the training, tools, and time necessary to perform the job.

The OIMP has several resources available to assist you with your sanitation needs including the 3M Clean-Trace NG Luminometer in our Tool Kit, record templates and Info Sheets. Designing, implementing and communicating an effective sanitation program will benefit your business, protect your product quality and safety and is an essential element in your business plan.

Sanitation should not only be done because it is a regulatory requirement but because it’s the right thing to do.

Call for Expression of Interest for Board Positions

A strong Board of Directors helps to ensure the Board is representing the membership and delivering the consistent, high quality programs and services that OIMP members have come to expect.

The association’s governance model is volunteer-driven, and the Board welcomes and encourages applicants from a broad range of backgrounds and experiences, with a passion for our industry, to serve on the 2013-2015 Board of Directors commencing April 19, 2013.

Interested candidates are asked to submit their Expression of Interest no later than March 28, 2013, 4:30pm.

This is truly a chance to make a contribution to your industry association, to be challenged, and to develop and share your professional knowledge and expertise.

For further details contact Laurie Nicol, OIMP Executive Director at (519) 763-4558 Ext. 224.


employees, for example in a marked binder in the lunchroom or in the area where the chemicals are stored.

LabelsWhen receiving chemicals at your plant, inspect them to ensure that the supplier label is on the container. If the label is missing – contact the supplier immediately and request a replacement label.

The label should be legible and contain the following information:

• Product name

• Supplier name

• Statement of MSDS (proof of an MSDS sheet with more information)

• Appropriate hazard symbol

• Risk phrases (warnings about potential health risks)

• Precautionary measures

• First aid measures

If the supplier label has been accidentally removed, destroyed or the chemical is being dispensed into another container you can apply a “workplace label” to the container.

The “workplace label” must include the following information:

• the identity of the product;

• information for the safe handling of the product; and

• a statement that a material safety data sheet is available.

Using ChemicalsProtect your employees from injury by accidental contact with chemicals by providing them with the necessary personal protective equipment. To determine what PPE

- Safety First -

PRACTICING CHEMICAL SAFETY

Protecting your EmployeesCleaning and sanitizing chemicals are frequently used in the meat industry and if not stored, handled and used properly, could cause serious illness or injury to the employees using them. As set out in regulations, employers have several responsibilities for ensuring the safe use of chemicals in the workplace.

EducationTraining of your employees who use, or are exposed to, chemicals in the workplace is not only a regulatory requirement under WHMIS, but essential in protecting their health and safety. The training program should ensure that they understand the risks associated with storage, dispensing, mixing and use of

the chemicals and the measures they should take to avoid injury, such as wearing personal protective equipment (PPE). This training should be reviewed with the employees on an annual basis or when workplace conditions change.

Material Safety Data Sheet (MSDS)When purchasing chemicals, ensure that you request from the supplier the most recent version of the MSDS be sent with the product. This is a technical document that provides specific hazard information, safe handling information, and emergency procedures for the chemical. A copy of all MSDS’ must be maintained in a location accessible to the

Training of your employees who use, or are exposed to, chemicals in the workplace is not only a regulatory requirement under WHMIS, but

essential in protecting their health and safety.

HealthCanada

SantéCanada

Do You KnowThese Vital Signs?

The Hazard Symbols of WHMIS

WHMIS provides you with information on the safe use, storage,handling and disposal of hazardous materials at Canadian workplaces.

For more information, consult the MSDS, andvisit the Health Canada WHMIS Web site:www.health.gc.ca/whmis

CLASS ACompressed

Gas

CLASS COxidizing

Material

CLASS D-1Poisonous and

Infectious Material(material causing

immediate andserious effects)

CLASS D-2Poisonous andInfectious Material(material causingother toxic effects)

CLASS D-3Poisonous andInfectious Material(BiohazardousInfectious Material)

CLASS ECorrosiveMaterial

CLASS FDangerouslyReactive Material

CLASS BFlammable and

CombustibleMaterial

Workplace

Hazardous Materials

Information System

Technical Sales represents the following manufacturers with proven track records in providing capital equipment

of exceptional quality and performance standards.

Technical Sales Inc.148 Yorkville Ave, 2nd Floor, Suite 5, Toronto, Ontario M5R 1C2

Tel: (440) 654-3107 | Email: [email protected]

Join us and ADMapVac Packaging at SIAL 2013 | April 30 - May 2, 2013Direct Energy Centre, Toronto | Booth: 1732

Rollstock and tray sealers www.mecapack.com

Kneaders/mixers, stuffers/ fillers, mincers, grinders, super cutters www.sia-sl.com

Vacuum chamber machines, shrinking and drying tunnels - www.webomatic.de

Other services include turnkey:Robotic Portion Handling | Case Packing Palletizing Wrapping |

Process Equipment Integration | Service and Support

is best suited for the chemicals being used check the MSDS or the supplier label. In most cases an employee should be wearing eye protection; chemical resistant, impervious gloves; an apron; and appropriate footwear. Some chemicals may be extremely harmful if inhaled and an employee may be required to wear a face mask or respirator.

Mixing of chemicals can lead to dangerous conditions such as the release of toxic gases, release of flammable gases, violent heating and splattering, or explosive reactions. Before allowing an employee to mix any chemicals, refer to the chemicals' MSDS or read the label on the container. An example is adding water to concentrated acid which is very exothermic and will result in splattering of the corrosive acid. Chemicals should not be dispensed into a container that has been used for another chemical as this may cause a chemical reaction resulting in explosion. Do not mix any chemicals unless you know it is safe!

Chemical safety is everyone’s responsibility. Protect yourself, your workplace and your employees by providing the knowledge and tools necessary to safely and effectively perform their job!

Resources

• Occupational Health and Safety Act

• WHMIS Regulation, Ontario Regulation 860

• Workplace Safety and Prevention Services


YOU ASKED…WE LISTENED!Delivery changes to our part-time programs.

850 Fountain St. S., Cambridge, ON N3H 0A8 Tel: (519) 650-3741, www.aofp.ca

The CRIFPT has many continuous learning opportunities for industry including the in-school training portion of the Process Operator-Food Manufacturing Apprenticeship program, the Food Processing Supervisor part-time program, the Advanced Sanitation Practices part-time program and numerous food safety courses. Based on requests from industry, we have changed the delivery of our part-time programs now offering more courses online to fit the needs of industry professionals.

The Food Processing Advanced Sanitation Practices part-time program is designed to provide individuals interested, or currently practicing in, the Cleaning and Sanitation field of the food processing industry, with the technical knowledge and skills to achieve effective results, manage the complex tasks associated with sanitary compliance, and be influential leaders on their teams.

This program consists of eight mandatory courses that address specific technical issues relating to sanitary compliance, as well as leadership topics. Courses are delivered in-class and online for a total of 138 hours of training.

The Food Processing Supervisor part-time program is designed to provide individuals with the knowledge and skills essential to effectively conduct supervisory activities in a food processing environment. Students will be exposed to exercises, case studies and practical application of supervisory skills related to the food processing work environment. Courses are delivered in-class and online for a total of 300 hours of training.

Registration for courses in both programs is now open! For more information please visit www.ifpt.ca, email [email protected] or call (519) 748-5220 x2499.


850 Fountain St. S., Cambridge, ON N3H 0A8 Tel: (519) 650-3741, www.aofp.ca

Becoming Sustainable to Become CompetitiveMany of us have heard the word sustainability used, but what does it actually mean for the food and beverage manufacturing industry to operate sustainably, and what are the benefits? The Ontario Food Industry Environmental Coalition (OFIEC), with support from GFTC, is taking the guesswork out of sustainability by introducing an Online Sustainability Portal.

The Online Sustainability Portal will consolidate all the information currently available into a user-friendly, comprehensive website customized for the food and beverage manufacturing industry. By centralizing information, the Portal will provide users with a medium for knowledge transfer, while offering an interactive space for the community to share timely and relevant information.

Sustainability is the balance of the economic, social, and environmental impacts of business decisions. With this definition in mind, OFIEC recognizes that effective sustainable practices improve productivity. By bringing sustainability to the business forefront with the Portal, OFIEC plans to strengthen industry competitiveness and set the foundation for success.

Beta Launch into SustainabilityThe Portal is currently scheduled for beta launch1 on April 30, 2013. The prototype Portal will then be tested for its applicability

TAKING THE GUESSWORK OUT OF SUSTAINABILITY

and effectiveness with the industry through the spring and summer of 2013. The formal industry launch will take place in October 2013.

If you find yourself waiting with bated breath for the Online Sustainability Portal, you can get in on the action early by becoming a pilot candidate. Organizations selected to be part of the pilot will trial the beta program at one of their manufacturing facilities, getting a jumpstart on sustainability. As part of the piloting process, candidates will also receive first access to vital, dedicated, and state-of-the-art support, a service valued at approximately $30,000, for a cost of $5,000.

Aside from being positioned to be a leader in the industry, there are multiple benefits to participating in the pilot and to fast-tracking the development and implementation of a sustainability program. Organizations who participate in the pilot can expect to profit

1 In this phase, the portal will be a functioning prototype, but will require testing to ensure industry usability and effectiveness.

from the following immediate and long-term benefits:

• A holistic, long-term strategy and roadmap for improved sustainability performance.

• State-of-the-art sustainability tools, resources, best practices, one-on-one guidance, mentorship, and exposure to a large network of long-term sustainability support.

• Compliance with environmental regulations, industry standards, and customer expectations.

• Identification of opportunities to reduce energy, water, wastewater, and solid waste footprints, and their related costs.

For more information, or to be considered for the pilot, email Kelsey Walker at [email protected] or Maria Klimas at [email protected].

Investment in this project has been provided by Agriculture and Agri-Food Canada through the Canadian Agricultural Adaptation Program (CAAP). In Ontario, this program is delivered by the Agricultural Adaptation Council.

Sustainability is the balance of the economic,

social, and environmental

impacts of business decisions.


For more information please call

1 800 668 8111

Model 713-SS

Bulk slices, stacks and shingles into portions ata rate of 60 strokes per minute, per lane.

Grote’s 713 Multi-Slicer has been a staple in the food service industry for over 20 years. The Grote 713-SS combines the same great versatility found in the 713 Multi-Slicer with several signi�cant enhancements over previous models, including o�-the-shelf electrical controls and an improved sanitary design. The new sanitary design includes sloped surfaces, substantially stainless steel construction, and a sealed cabinet for superior washdown protection of the clutch unit.

The 713-SS can perform a variety of slicing applications, including bulk slicing, stacking, and shingling into portions. In addition, its linear stroke action makes the 713-SS perfect for specialty slicing applications, such as bias cutting, and its 7” x 13” cut zone is ideal for slicing large whole muscle meat products. Boneless/non-frozen meats, cheeses, vegetables, fruits and bread products are all precisely sliced at a rate of 60 strokes per minute per lane. Operation and sanitation are simple. The user friendly keypad utilizes easily identi�able symbols to allow for quick and easy selection of slicer functions. Product may be continuously loaded into the product holders and slice thickness can be easily adjusted while the machine is in operation.

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OntMeatPoultry

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follow us on Twitter

GET SOCIALGET SOCIALGET SOCIALOIMP offers graphic design services.

We can assist you with:

advertising | signage | label design and layout logo design | and more

See our work in this issue of BLOCKtalk...Donnell Insurance Brokers - pg. 23

Technical Sales Inc - pg. 11The Yes Group - pg. 32

Contact Nikki for more information Tel: (519) 763-4558 ext. 223 | Email: [email protected]

GRAPHIC DESIGN SERVICES


For more information please call

1 800 668 8111

Model 713-SS

Bulk slices, stacks and shingles into portions ata rate of 60 strokes per minute, per lane.

Grote’s 713 Multi-Slicer has been a staple in the food service industry for over 20 years. The Grote 713-SS combines the same great versatility found in the 713 Multi-Slicer with several signi�cant enhancements over previous models, including o�-the-shelf electrical controls and an improved sanitary design. The new sanitary design includes sloped surfaces, substantially stainless steel construction, and a sealed cabinet for superior washdown protection of the clutch unit.

The 713-SS can perform a variety of slicing applications, including bulk slicing, stacking, and shingling into portions. In addition, its linear stroke action makes the 713-SS perfect for specialty slicing applications, such as bias cutting, and its 7” x 13” cut zone is ideal for slicing large whole muscle meat products. Boneless/non-frozen meats, cheeses, vegetables, fruits and bread products are all precisely sliced at a rate of 60 strokes per minute per lane. Operation and sanitation are simple. The user friendly keypad utilizes easily identi�able symbols to allow for quick and easy selection of slicer functions. Product may be continuously loaded into the product holders and slice thickness can be easily adjusted while the machine is in operation.

Social Media Basics Workshop Wednesday March 20, 20131:00 – 4:00pmOIMP Boardroom or via Live Webinar

Learn the basics for setting up and managing a business Facebook page and Twitter account to better engage with your customers.

You will leave this workshop with a solid understanding of:

• How to set up a Facebook page; encourage ‘likes’ through content selection, and what and how often to post.

• How to properly set up a Twitter account, gain followers, use hash tags, tweet and retweet.

• How to integrate your networks for greater efficiency and effectiveness.

Workshop outline:Social media marketing continues to play a bigger role in internet marketing. Search engines such as Google now integrate social media into search results, but to get the most out of social networking, you need a firm understanding of proper set-up. This interactive workshop will demonstrate a live preview of how to start your social media strategy with Facebook and Twitter for the most favourable results.

Time will be allotted at the end of the workshop for questions about other networks i.e. Pinterest, LinkedIn, etc.

Presented by:Brittany Stager, Owner, GroupTalkBrittany Stager has worked as the Marketing Manager for Mushrooms Canada, where she grew her talents in social media and communications. She has created and executed numerous successful campaigns, using many different mediums and social networks. Brittany will present the basics of the most widely used networks, Facebook and Twitter.

Humidity and Temperature Control WorkshopWednesday May 29, 20131:00pm - 4:00pmOIMP Boardroom or via Live Webinar

Learn the basic concepts and mechanics of refrigeration systems to assist you in developing an effective humidity and temperature control program to reduce or eliminate condensation issues.

You will leave this workshop with a solid understanding of:

• How to identify areas in your facilities that may promote the formation of condensation.

• How to develop solutions specific to your facility to eliminate sources of condensation.

• The mechanics of refrigeration and its effect on air flow, humidity and temperature control.

Workshop outline:Unwanted moisture is a problem in nearly all meat processing plants throughout the world. Dangerous conditions such as fogging are the results of unwanted moisture forming on equipment, floors, ceiling, and walls. Condensation happens in processing plants when warm humid air comes in contact with cooler surfaces such as those found in cut rooms, chiller rooms and packaging rooms. This workshop will outline the principals of sanitary design of a meat processing facility in relation to humidity and temperature to control condensation. The group will receive an in-depth presentation on the principals of refrigeration and humidity control as well as have their questions answered on plant specific issues.

Presented by:Brian Taylor, Manager, Maintenance and Technical Services, Piller’s Fine Foods

Brian’s back ground is electrical and electronics. He has held various positions in the manufacturing industry, including supervisory and manager roles. The last 11 years he has been the Maintenance Manager for Piller’s Fine Foods. He has supplemented his technical training by studying business administration and management at both Wilfrid Laurier University and the University of Toronto.

Registration is required as space is limited. To register visit www.oimp.ca to download a registration form or contact the OIMP office (519)763-4558


- Business Member Spotlight -

Paola Zagaria was surprised when she received the request for an interview. It wasn’t that she hadn’t done several already for different publications; it was more that she wanted to know, “What’s all the fuss about?” Paola went on to explain that she and her husband John are just regular people humbly following in the tradition of salumi.

Even the name Dolce Lucano seemed ordinary to Paola, but for people like me (fourth generation Canadian) saying the name with an Italian accent (well sort of) and some sweeping hand gestures makes for a pretty cool moniker. (Dolce meaning sweet and Lucano derived from the region of Lucania, Italy, in case you were wondering.)

It’s a cosy store tucked away in Woodbridge, with beautiful decades-old butcher blocks used as display tables. People have offered thousands of dollars to purchase the blocks but Paola wouldn’t sell them for anything – “they mean too much to us”, she said. The rest of the decor was much the same, as we sit down at the circa 1950’s table in the middle of the store and enjoy a ‘frittole’, a Venetian sweet in celebration of Carnevale (another tradition).

John and Paola have two kids, Adam who’s 17 and Emma, 14. Adam will be joining the family business full-time when he has completed his education at Ryerson in Food Science. Emma will help on cash this summer. Neither had been told they need to follow in their parent’s footsteps; however having experience in the business gave them an opportunity to see what mom and dad do, and that “they have something special here”.Although technically not family, the two young men working that day were treated with the same care as if they were. Paola shared the frittole and John took a few minutes to chat and joke with

them before getting back to work. “We are lucky to have them,” Paola said, “It’s hard to find good people to work in this business.”

When asked their favourite products, Paola spoke about the Veneto salami she was raised on, while John favours the hot salami with fennel; one of the three original recipes handed down from his late father Rocco, and produced using the same recipe today. Traditional, meaning true to Italian recipes i.e. no cranberries or other off the wall ingredients, does not mean outdated at Dolce. The original recipes

WHAT'S THE FUSS?

“Our membership with the OIMP is important because we rely on

their knowledge, and because they provide

a strong voice for industry.”~Paola Zagaria


are mainstays but the number of skus continues to grow. The products customers like are kept, the ones they don’t are not. (Not that it happens very often.) “John just knows,” explains Paola. “He knows his spices; he knows the combinations that will work.”

Given the importance of following traditions, recipes handed down, even the history behind pieces of decor (for example, one very old cleaver on the wall and one very special hard hat hanging behind the counter), it seemed out of context for Paola to talk about social media. “We don’t do much with Facebook, but we’re very active with Twitter.” The reason? “All the foodies are on it. It’s an easy way to connect with them.” The bulk of the business at Dolce Lucano is in fact, foodservice. Many of the high end restaurants in Toronto buy from Dolce, and Paola is on a first name basis with several big-name chefs.

“Food is becoming important again,” said Paola, “And it isn’t about a lot, it’s about a little bit of the best.” The goal for salumi is to become a staple in people’s homes, gain an appreciation for the product from those new to it, and become a source of fond memories for those who grew up enjoying these traditional recipes.

With a personal philosophy to “work hard – that’s it”, both Paola and John were hard pressed to come up with downsides to what they do. Their favourite things? People’s reaction to their products. One lady came back and said it tasted just like their mom’s. “There’s gratification in people enjoying your work.”

- Business Member Spotlight -

Did You Know? Charcuterie is a French term that typically describes cured meats, where salumi is an Italian term referring to salted and dry

cured products. Served on platters or ‘plates’, both are quickly gaining popularity

in high-end restaurants.

Our talk was interrupted by customers (regulars, I found out) who announced themselves with a loud greeting across the store. Paola immediately jumped up to attend to them, returning the warm greeting. They walked around looking at different products in the cases, all the while chatting happily about this and that, and so and so – like old friends catching up. They placed an order with John and left with a genuine, warm farewell. Paola sat back down ready to get on with the interview, but all I could think of was that would NEVER have happened in a regular grocery store.

Sure the product they make is phenomenal, but the complete experience John and Paola provide to their customers is more akin to family popping by to visit, then to an everyday sales transaction. (I mean, who doesn’t love to be treated like family?) And then it dawned on me, that’s it, that’s what all the fuss is about. And what makes it even more extraordinary is that they don’t even know it.

Ah, viva Dolce Lucano...

133 Regina Rd., Unit 2WOODBRIDGE, ON L4L 8L9,

Tel: (905) 265-8445www.dolcelucano.com

@dolcelucano


CP INDUSTRIES LTD. PRODUCT INNOVATION, DELIVERY & SERVICE

- Associate Member Spotlight -

Established over 30 years ago and located in Fergus, CP Industries Ltd. supplies the food processing industry (among others) with comprehensive solutions for plant wide cleaning and sanitation. President Keith Lucas heads up the privately owned company that employs 41 people across its divisions; serving the Ontario market primarily, but with plans for further expansion across Canada.

CP manufactures over 600 products (of which about 200 are Agriculture Canada Registered), and backs their products up with 24/7 service. “We have great products and a great bunch of people to deal with,” says Lucas. They even help create manuals and frequency guidelines, train staff, and evaluate processes to ensure customers are meeting or exceeding their requirements.

“We are growing very rapidly and investing heavily in our future,” said Lucas. In fact, in the last five years, CP Industries have doubled the size of their building, purchased seven new packaging lines, and built a new R&D lab and ‘clean’ manufacturing/packaging area. They developed over 50 new products in that time and are currently planning the next expansion.

“In the food processing industry, cleanliness is

more than just a goal - it is the key to staying in

business.” ~ Keith Lucas, President, CP Industries


- Associate Member Spotlight -

Their business philosophy is very simple; to treat all of their customers with the same respect they would expect to receive. Every staff member understands that they need to do whatever it takes to make sure their customers are looked after. Conceivably it’s Lucas’ personal philosophy that helped shape business values. “It was instilled in me at a young age. Treat people with respect, use common sense, and work hard to get the job done.”

In 2013, CP plans to actively promote their line of highly stabilized peroxyacetic acid organic sanitizers, while continuing to promote their other products like disinfectants, degreasers, descalers, waste treatment and deodorizers, along with the equipment and service. CP Industries will be participating in October’s Meat Industry Expo, giving customers a perfect opportunity to review their products up close and get their sanitation questions answered.

With past performance as a reliable indicator of future success, combined with a commitment to serve the industry, and the right people in the roles to do so, the future looks bright for CP Industries Ltd.

“Supporting the OIMP is important because we need an organization to provide a common

sense point-of-view to the elements that shape our

industry.” ~ Keith Lucas, President, CP Industries

535 Dixon Drive, PO Box 300Fergus, ON N1M 2W8Tel: (519) [email protected]


PROMOTING ONTARIO BEEF

- Affiliate Member Spotlight -

It was two years ago, with direction from OCA’s membership, when OCA launched a campaign to raise awareness of Ontario beef ’s quality, versatility, and availability, amongst media and consumers. During the course of 2010, highlights of the benefits and marketing advantages of brands such as the Ontario Corn-Fed Beef program, the easy-sell dynamics of the “buy local” movement, and a targeted approach with media coupled with a new website complete with recipes, helped to spark interest in consumers and developed a new awareness of Ontario beef.

The funding for the campaign wrapped up in March of 2011, leaving OCA with the challenge to get a little more creative in building on the Make It Ontario Beef brand. In 2012, the website was updated with a number of new recipes and recently, eight new recipe cards have been developed each highlighting a unique Ontario beef recipe with a guide on how to choose and prepare popular cuts of beef and where to source Ontario beef. A number of promotional items are now available including Make It Ontario Beef placemats, napkins, aprons, stickers and children’s resources from the OCA office.

For the last two years, a full page ad featuring an Ontario producer, John Stirk of Orangeville, has been featured in the annual publication Harvest Ontario – a guide to direct consumers to local farmers markets, agri-tourism locations, and farm-gate producers. This magazine guide is published annually in June with over 75,000 copies distributed province-wide to tourism centres, farmers’ markets, events and festivals, and Home Hardware stores across Ontario.

OCA continues to participate in the Queen’s Park Farmer’s Market hosted by Foodland Ontario on the lawn of Queen’s Park in Toronto. In 2012, OCA served over 500 samples of gazpacho steak salad to MPPs and their staff.

In addition to the activities mentioned above, OCA also enlisted in a partnership with the Ontario Independent Meat Processors (OIMP) to work more closely in promoting

local Ontario beef products. Our partnership has enabled us to share recipes and resources including the opportunity to have Ontario beef featured in their monthly newsletters, social media campaigns, OIMP’s Ultimate Burger Competition and attending the One of a Kind Show in Toronto with two days dedicated to Ontario beef. By combining funds, resources and manpower in this logical partnership, we have extended our efforts and reach in the areas of consumer awareness, retailer engagement, and foodservice opportunities in the further promotion of Ontario beef.

Ontario beef farmers work hard to ensure a safe, healthy and high quality beef product is produced for consumers.

Lean On Beef.

For recipes visit www.makeitontariobeef.ca

Ontario Beef Maki Rolls Korean Kalbi Beef Ribs Afghani Beef and Rice


ill and Sheila Sheard are the third generation to farm their property just north of Brampton, Ontario. They pay careful attention to their land and their 1,400 head of cattle. “We work hard to do things right,” says Bill. As proof of their efforts, the Sheards were recognized as Farm Family of the Year for Peel Region in 2011 and area Environmentalist of the Year in 1997.

At the heart of their operation is the tending of their animals. “As a farmer, my top priority is the well-being of my cattle,” says Bill. “Stress-free cattle are healthy cattle, so we always look for ways to improve what we do.” The Sheards provide soft, dry footing for cattle. Their barn has adjustable roof vents and retractable window coverings, providing a constant �ow of fresh air. Water is always available and an animal nutritionist ensures cattle get the right balance of hay and feed. Taking good care of livestock is not just about doing the right thing, it makes good business sense: Farming is an investment as well as a way of life.

“Good care of our animals is second nature to us,” says Bill. “We spend every day living off our land and working with our cattle. It’s a way of life we love. And with it comes the moral obligation we have to be responsible for the care of our animals.”

To learn more about animal care on farms and ranches, visit farmfoodcare.org.

summer slow-cooker pulled beefMAKES 12 servings.

1⁄2 cup Bull’s-Eye® Bold Original barbecue sauce

1⁄4 cup each red wine, Worcestershire sauce and steak sauce

1 onion, cut into wedges

3 cloves garlic, minced

3 lb (1.5 kg) Beef Blade Pot Roast

2 tbsp each cornstarch and cold water

COMBINE �rst 6 ingredients in slow cooker. Add beef.

SLOW COOK on LOW for 8 to 10 hours or until beef is fork tender.

POUR cooking juices into saucepan; bring to boil. Combine cornstarch and water; add to pan, stirring until thickened.

REMOVE twine from beef. Use 2 forks to pull beef into shreds. Add sauce; tuck into buns or serve over baked potatoes.

B

Care “Our goal

is to keep our cattle as comfortable and content as possible.”

“Good care of our animals is second nature to us. We spend every day living off our land, working with our cattle.” —Bill Sheard

- Affiliate Member Spotlight -

It is also important to note that OCA continues to be a strong supporter of the Ontario Corn-Fed Beef program. OCA has committed to this program and it’s encouraging the see the traction the program is gaining with Loblaw Companies Ltd. The total number of stores in Ontario carrying Corn-Fed Beef is now at an impressive 241 involved in offering and promoting the program. Throughout the summer, the Ontario Cattle Feeders’ Association was on the road visiting stores across Ontario, offering customers the opportunity to sample the product, meet Ontario cattle farmers, and learn about the program.

And lastly we do recognize the importance of OCA’s check-off dollars that contribute to our national marketing organization’s efforts. Canada Beef Inc. (CBI) continues

to make positive strides for the industry in both domestic and international markets. Last year, CBI worked with Kraft and Costco in a promotion entitled Made in Canada that reached over 1.5 million consumers nationally. Ontario feedlot producer Bill Sheard and his family were featured within this campaign.

Organizational Name Change for OCAOCA initiated a brand review process in 2012 to evaluate the image and communication goals of the Association with the objective to focus all messaging and create a consistent image in all communication materials moving forward. It was through this process where it was recommended that OCA consider uniting their two current brands “Ontario Cattlemen’s Association” and “Make it Ontario

"Also enlisted in a partnership with the OIMP to work more closely in promoting local Ontario beef products....By combining funds, resources and manpower in this logical partnership, we have extended our efforts

and reach in the areas of consumer awareness, retailer engagement, and foodservice opportunities in the further promotion of Ontario beef."

Beef ” under one brand, to connect with the broadest-possible audience. After careful consideration by OCA’s voting delegates at their 51st Annual General Meeting in late February, the Association will amend their organizational name from Ontario Cattlemen’s Association to Beef Farmers of Ontario (BFO). Seen as a positive move for the Association, the name change will allow better connection to consumers and government and align the Association with fellow commodity organizations in Ontario.

Ontario Cattlemen's Association130 Malcolm Road, Guelph, ON N1K 1B1Tel: (519) 824-0334, www.cattle.guelph.on.ca


Our commitment to our client is absolute. From the front desk to the corner office,

we strive to deliver service that is over and above your expectations.

Donnell Insurance is your product recall specialist.Are you protected?Our Food Recall Insurance will cover:

1. Transportation, shipping or packaging2. Warehouse or storage space3. Proper disposal of your products4. Hiring of independent contractors 5. Any other reasonable expense incurred by you

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Donnell Insurance Brokers Ltd. | Toll Free: (877) 338-2252 | Peter Donnell Ext. 225 | www.donnellins.com

BEER BRAISED BEEF RIBS

To use OIMP recipes and photos in your own communications contact [email protected]

Slow-roasting beef back ribs makes them fall-off-the-bone tender. After generously brushing with our tangy, mouthwatering sauce, finish the ribs on the grill to caramelize the sauce.Rub:2 tbsp (25 mL) fresh cracked pepper1 tbsp (15 mL) packed brown sugar1 tbsp (15 mL) dried oregano1 tbsp (15 mL) smoked paprika2 tsp (10 mL) celery salt1 tsp (5 mL) cayenne pepper

2 racks Ontario beef back ribs (6 ribs each about 6 lbs/3kg)

Sauce:2 tsp (10 mL) vegetable oil2 cups (500 mL) sliced onions2 cloves garlic, minced1 bottle (12 oz/375 mL) Porter Ale (or any dark ale)1/2 cup (125 mL) liquid honey1/2 cup (125 mL) ketchup1 tbsp (15 mL) chili powder1 tsp (5 mL) dry mustard powder

In bowl, mix together fresh cracked pepper, brown sugar, oregano, smoked paprika, celery salt, and cayenne pepper. Rub all over ribs. Cover and refrigerate for 4 hours and up to 2 days.

In saucepan, heat oil over medium high heat. Cook onions until tender and golden, about 10 minutes. Add garlic and cook one minute. Stir in beer, honey, ketchup, chili powder and mustard powder. Bring to boil, reduce heat and simmer for 10 minutes. Set aside.

Transfer ribs to a roasting pan. Pour beer mixture over ribs. Cover with foil and place in 350°F (180°C) oven for 2 hours, turning ribs occasionally. Remove ribs with tongs and transfer to a platter. (This can be done up to one day ahead; covered and refrigerated) Transfer cooking liquid to a saucepan and cook over medium heat until reduced to a thick sauce, about 20 minutes.

Brush ribs generously with sauce and transfer to greased grill over medium high direct heat. Grill on both sides until sauce starts to caramelize, turning once, for about 15 minutes. Slice into single ribs and serve with extra sauce.

Makes 12 servings.

Tip: You can finish off these ribs in the oven instead of on the grill.

Our commitment to our client is absolute. From the front desk to the corner office,

we strive to deliver service that is over and above your expectations.

Donnell Insurance is your product recall specialist.Are you protected?Our Food Recall Insurance will cover:

1. Transportation, shipping or packaging2. Warehouse or storage space3. Proper disposal of your products4. Hiring of independent contractors 5. Any other reasonable expense incurred by you

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Donnell Insurance Brokers Ltd. | Toll Free: (877) 338-2252 | Peter Donnell Ext. 225 | www.donnellins.com

AVAILABLE FUNDING PROGRAMSGrowing Forward 2The AgriInnovation ProgramThe AgriInnovation Program is a five-year, $698 million initiative under the Growing Forward 2 policy framework. Of this, $468 million is available for funding projects based on applications from industry.

The program will:

• accelerate the creation, availability, application and transfer of knowledge and technologies to the sector; and

• increase the successful demonstration, commercialization or adoption of agriculture, agri-food and agri-based innovations.

The program ends March 31, 2018 and supports the following industry-led streams:

• Industry-Led Research and Development

• Enabling Commercialization and Adoption

The AgriInnovation Program will begin April 1, 2013. Early applications are now being accepted, but no funding decisions will be communicated prior to April 1, 2013.

The AgriMarketing ProgramThe AgriMarketing Program is a five-year, $341-million program, under Growing Forward 2, that consists of a combination of government initiatives and contribution funding for industry-led projects. Its objective is to improve the agriculture, agri-food and agri-based products sector's competitiveness in domestic and international markets by supporting industry in gaining and maintaining access to markets and capitalizing on market opportunities. It will achieve this objective through activities grouped into four streams:

• Breaking Down Trade Barriers

• Building Market Success

• Market Development

• Assurance Systems

The AgriMarketing Program will come into effect April 1, 2013. Early applications are being accepted, but no funding decisions will be communicated prior to April 1, 2013. All activities must be completed no later than March 31, 2018.

For more information visit www.agr.gc.caand click on Programs and Services tab.

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[email protected]

The following websites are excellent resources to identify financial assistance programs:

• www.omafra.gov.on.ca

• www.saveonenergy.ca

• www.yveslandryfoundation.com

• www.cme-smart.ca

A complete list can be found on www.oimp.ca

Southwestern Ontario Development FundThe Southwestern Ontario Development Fund supports regional economic development by creating jobs, attracting private sector investment and promoting innovation, collaboration and cluster development in Southwestern Ontario.

The fund is a discretionary, non-entitlement program with limited funding. There are two funding streams, one for established businesses, and a regional stream for economic development organizations including municipalities.

Under the business stream, the fund may provide up to 15% of eligible project costs to a maximum grant of $1.5 million. For project investments of $10 million+ that create 50+ jobs, funding may be available in the form of a secured repayable loan, to a maximum of $5 million in provincial support.

Under the regional stream, the fund may provide up to 50% of eligible project costs to a maximum grant of $1.5 million. Stacking with other provincial programs is not permitted under either funding streams.

For more information visit www.ontariocanada.comand click on the Programs and Service tab.

Eastern Ontario Development FundThe Eastern Ontario Economic Development Fund is a four year, $80 million fund designed to help businesses create new jobs, and invest in new technologies, equipment or skills training for workers. It will also support economic development projects that will attract or retain investment in Ontario-based industries and communities.

Individual businesses can receive up to fifteen per cent (15%) of total eligible expenditures to a maximum grant of $1.5 million. Also, up to 35% of total project costs may come from other public sector funding sources. Examples of eligible items: new technologies, equipment, skills training.

For more information visit www.ontariocanada.comand click on the Programs and Service tab.

AgriProcessing Initiative (API)The AgriProcessing Initiative (API), part of the federal Agricultural Flexibility Fund, is a five year $50 million initiative designed to enhance the competitiveness of the agri-processing sector in Canada.

You could receive a repayable contribution of 50% of eligible project costs to a maximum of $2 million per project for: new (novel to facility) machinery and equipment (including the commissioning) that enables the adoption of new manufacturing technologies and processes; or consultation, design and advice on new technologies, processes and products, which are new to your facility. Applications are welcome on an ongoing basis until funding is exhausted. While there are no deadlines to apply, funded projects must be completed by March 31, 2014, therefore the timing of applications must allow for this condition to be met.

To contact an API representative for further information, please e-mail API at [email protected], or call (877) 246-4682.

Scientific Research & Experimental Development (SR&ED) Tax Incentive Program

The SR&ED program is a federal tax incentive program, administered by the Canada Revenue Agency (CRA), that encourages Canadian businesses of all sizes, and in all sectors to conduct research and development (R&D) in Canada. It is the largest single source of federal government support for industrial R&D.

The SR&ED program gives claimants cash refunds and/or tax credits for their expenditures on eligible R&D work done in Canada. Learn more about SR&ED

For more information visit www.cra-arc.gc.ca/sred/


Province Beefs up Corn-Fed Marketing

Ted McMeekin recently announced $2.5 million over three years to help the Ontario corn-fed beef marketing program expand sales in North America and the Far East, including Japan.

Dale Pallister, president of the Ontario Cattle Feeders’ Association, which operates the program, said the money would be used to prepare for expansion, helping the organization to find ways of ensuring consistent, year-round supply and also establishing consistent year-round consumer demand.

NAMES IN THE NEWSHighlighting people, companies, government and supporters in the industry.

Focusing on what we know best

Don’t miss the opportunity to add your name to the list of current exhibitors including Interweigh Systems, C.P. Industries, VC999 Canada Ltd., Canada Compound Corp., Handtmann Canada, and Reiser (Canada) Co.

Prime locations are being snatched up and space will sell out, so be sure to get your contract in today.

October 25 - 26, 2013International Centre, Hall 6

6900 Airport Road,Mississauga, Ontario

2011PRICINGin effect

Beef Farmers of OntarioFollowing a motion carried at the OCA AGM, as of next year, Ontario Cattlemen’s Association will be re-named and re-branded Beef Farmers of Ontario.

This name change, many years in the making, is viewed as more consumer-friendly, easily searchable, and gender neutral, and combines the current two brands of OCA and Make it Ontario Beef.


What’s New with Provincial Government

On February 11, 2013 Premier Wynne was sworn in as Ontario’s 25th Premier and as the Minister of Agriculture and Food. Jeff Leal, MPP for Peterborough, was sworn in as Minister of Rural Affairs.

Dr. Deb Stark was appointed Deputy Minister for both ministries; effective January 28th, 2013. She has been a long-time champion for Ontario’s agri-food and agri-products sector and rural communities. Dr. Stark has held a number of senior leadership positions with the Ministry of the Environment and OMAFRA, where she also previously served as the province’s Chief Veterinarian. Dr. Stark holds a Doctor of Veterinary Medicine degree from the Ontario Veterinary College at the University of Guelph, an M.B.A. from Wilfred Laurier University, and is currently returning from a Fellowship at Queen’s University to take up her new post.

Debra Sikora, the new Assistant Deputy Minister (ADM), Food Safety and Environment Division, takes over for Dave Hope who retired from the Ontario Public Service after 35 years leading numerous policy initiatives and programs across the ministry. Debra started with the provincial government in 1986 holding a number of leadership roles including her most recent position as ADM of Corporate Management Division and Chief Administrative Officer for the Ministry of Environment.

Karen Chan has returned to her position as ADM of Research and Corporate Services Division and Rena Hubers returned to position as Director of the Food Inspection Branch. The Honourable Kathleen Wynne, 25th and current

Premier of Ontario and Minister of Agriculture and Food


- Marketing Matters -

HOW PINTERESTING!By Nikki Stager, OIMP Marketing and Design Coordinator

* Pinterest Terminology

“Pin/Pinning” - A pin starts with an image or video you add to Pinterest. You can add a pin from a website using the ‘Pin It’ bookmarklet or upload an image right from your computer. Any pin on Pinterest can be repinned, and all pins link back to their source i.e. your website.

“Repin” – Starts with an image that already exists on Pinterest. Run a search on a topic i.e. turkey recipes, and from the results repin the images you like to your own board(s) to share it with your own friends and followers.

“Board” - A board is where you organize your pins by topic. You could pin ideas for remodeling your bathroom to your ‘House Projects’ board, for example. Boards can be secret or public and you can invite other people to pin with you on any of your boards.

“Follow” - When you follow someone, their pins show up in your Pinterest home feed. You can follow all of someone's boards or just the ones you like best. To manage who you're following, go to your profile and click Following.

Pinterest Etiquette

Be respectful – Please be kind and remember that there are people on the other end of your comments.

Be yourself – We think that authenticity – pinning things that express who you are and what you really like - is more important than getting lots of followers.

Give credit – Encourage artists to create great work by linking back to their pages, and leave polite comments when you see your pins that aren’t currently credited.

*Source: Pinterest.com

*For those out there who don't see how Pinterest could benefit their business, here's Michael Bepko, global online community manager for Whole Foods brief explanation:

"It allows us to curate images from across the web that really speak to who we are as a company, images that reflect our core values and essentially communicate the

essence of who we are."**Sourced: www.mashable.com/2012/02/23/pinterest-whole-foods/

Whether at a meeting, or out in the grocery store, you can often hear the following exchange:

“I found this really great recipe on Pinterest!”

“What’s Pinterest?”

“You’ve never been on Pinterest?? You really have to sign up. It will change your life!”

While it won’t likely change your life, it is a social network that your customers are using, and enjoying, and convincing others to join. With this in mind, this issue we are sharing with you everything you ever wanted to know about Pinterest and more. Enjoy!

What is Pinterest?Pinterest is one of the fastest growing social sharing platforms and has more than 25 million users since it was established in March 2010.

Ok, so what is it for? Pinterest is an online visual bookmarking site. Pinterest users are people who are willing to share their ideas/recipes/inspirations/and so on, to the world, in one location by ‘pinning’ them on their boards. People can then ‘like’ or ‘repin’ content, they can also follow pins, or even follow a specific board.

According to 2012 stats:

• Pinterest is now the most popular social network, behind Facebook and Twitter, in the US

• 720 million minutes were spent using the mobile app

• 79% of Pinterest users are women (who also happen to be primary grocery shoppers)

• 30% are between the ages of 25-34 and 25% are between the ages of 25-44


- Marketing Matters -

@OntMeatPoultry

Ontario Meat & Poultry

Ontario Meat & Poultry

Nikki Stager is the Marketing and Design Coordinator at OIMP. For more information contact Nikki at (519) 763-4558 ext. 223 or [email protected]

How to Use Pinterest

• Although you can just pin images from your computer or Google images, it’s important that you pin from a webpage so that users can follow through to the content around the image i.e. the full recipe, ‘where to buy’ information, the entire article, etc.

• If you have some attractive food/product photography, pin it to your boards to drive traffic to your own website. Everything to do with Pinterest is visual, so if people like what they see they are more likely to re-pin and follow the link through for more information.

• Focus on quality not quantity. Find and pin quality images that relate to your company i.e. recipes containing meat. If you are pinning images that are irrelevant to your business i.e. sports cars, your brand could get lost. (Unless you know your customer base is also very interested in sports cars!)

• When creating boards and pins, always make sure to add a description that is relevant to the pin. A description such as ‘yummy’ makes your pin hard to find, so label accordingly i.e. smoked sausage breakfast burrito. This helps people find your pin when they search for sausage, breakfast, and/or burrito.

• Use the ‘About Me’ section to mention your company name and provide links to your website, Facebook page and Twitter account. This is your chance to tell people

more about who you are and what you want to focus on with your boards.

• Don’t just post images of your own products. Pin what people would expect to see from your company like recipes using your product, and segregate your boards by category i.e. Grilling; Appetizers; Family Meals; Slow Cooker Favourites, etc. Grab users’ attention by creating boards related to the lifestyle around your company products, rather than just the product itself i.e. Camper’s Paradise, easy recipes for people on the go.

• Don’t forget, Pinterest is still a SOCIAL network, so be social. Repin and participate in the Pinterest community. Don’t only post and create boards about your products, interact with other users by liking and commenting on other users’ pins.

• Build relationships with other influential pinners, this includes food bloggers. These people can really boost your appearance within the social media community. For example, a blogger finds your product appetizing and mentions it their blog, and links the source {because part of social media etiquette is giving credit} to your Pinterest page. Not only could you gain a new follower from that mention, but you could also gain several new valuable customers, because of one positive review.

Tips to improve your visibility:1. Connecting your pinterest account with

your other social media outlets can

encourage your followers from Facebook or Twitter to follow your boards.

2. Displaying a good profile image: The best thing to do is to display your logo or an image with your company name.

3. Setting board covers: Attractive board covers can drive users to click through to view your board, so use your most popular/most appealing pin as the cover.

4. Categorize your pins: This will improve visibility, as your pins will be displayed in the categories section of Pinterest and someone browsing through these categories can come across your pins even if they are not following you.

5. Use your company name as your username: The username appears in the URL of your Pinterest profile; therefore, it will be easy to locate your profile when someone performs an online search.


Adept3 Chemical Technology Inc. pg. 31www.adeptchemical.com

AKR Consulting Inc. pg. 25www.akrconsulting.com

Donnell Insurance Brokers Ltd. pg. 23www.donnellins.com

Duropac pg. 12www.duropac.com

Handtmann Canada pg. 32www.handtmann.ca

Malabar Super Spice Co. Ltd. pg. 32www.malabarsuperspice.com

M&M Enterprise (Canada) Inc. pg. 23www.mmenterprisescanada.com

Advertiser INDEXPemberton & Associates Inc. pg. 14www.pemcom.com

Perflex Label Inc. pg. 11www.perflexlabel.com

Scott Processing Equipment & Controls pg. 6www.scottpec.com

Sipromac Inc. pg. 24www.sipromac.com

Technical Sales Inc. pg. 11

VC999 Canada Ltd pg. 2 & 27www.vc999.com

Yes Group pg. 32www.yesgroup.ca

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October 25 - 26, 2013International Centre, Hall 6

Mississauga, ON

meatindustryexpo.ca

Focusing on what we know best

2013 Spring BLOCKtalk

Documents

Transcript of 2013 Spring BLOCKtalk