Sask Pork welcomes in its next Board of Directors for 2023-25, with two new members coming into the picture. Toby Tschetter will remain as Chairman.
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Donald Leung was honoured as this year’s recipient of the Lifetime Achievement Award at Sask Pork Symposium 2023.
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The Saskatchewan Pork Development Board sent a letter to Saskatchewan’s senators to help keep our industry and economy stable.
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The goal of research being conducted through the NSERC Industrial Research Chair in Swine Welfare is to develop an automated swine welfare assessment system.
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An analysis of Canadian pork production over the past 30 years shows a continued increase in efficiency and productivity and a shrinking of the sector's environmental footprint. Dr. Mario Tenuta, the Senior Industrial Research Chair in 4R Nutrient Stewardship and a Professor of Soil Ecology with the University of Manitoba, said the study shows from 1990 to 2020 the efficiency of producing pork improved by a good eight to 10 percent.
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Sask Pork is undertaking a first-of-its-kind in Saskatchewan research project, thanks to funding from the Agriculture Development Fund (ADF). Sask Pork will receive $150,000 over three years to evaluate antibiotic use on Saskatchewan hog farms.
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The General Manager of Sask Pork is suggesting that the passage of Bill C-234 is critical to preserving the ability of Canadian farmers to compete in an international market place. Bill C-234, a private member's bill that will create specific exemptions for farmers to Canada's carbon pricing scheme has passed in the House of Commons and is now awaiting passage in the Senate.
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Sask Pork is applauding the passage of Bill C-234 in the House of Commons and hopes for quick ratification in the Senate. The private member's bill that will create specific exemptions for farmers to Canada's carbon pricing scheme has passed in the House of Commons and will now move to Senate. Mark Ferguson, the General Manager of Sask Pork, said the carbon tax has added an estimated one to three dollars per pig and the impact will only go up.
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An animal welfare and handling specialist with Olymel suggests moving pigs in small groups and focusing on body position, point of balance and flight zones, especially when the weather gets hot, will making moving pigs less stressful on the pigs and the handlers.
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An animal welfare and handling specialist with Olymel says that when the weather turns warm, swine handlers need to step up their preplanning, slow things down and avoid overexertion to minimize stress and maximize comfort of the pigs. "What You Need to Know About Warm Weather Transport" was the focus of the third installment of Sask Pork’s spring seminar series yesterday
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Chef Jenni Lessard is a familiar face to many food lovers across Saskatchewan. The award-winning chef and former restaurant owner is a judge on Food Network Canada’s Fire Masters and was been named one of Canada’s Next Top 10 Chefs by the Globe and Mail. Closer to home, this rising star has recently turned her attention, and love of local foods, to developing a series of new pork recipes for Sask Pork.
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A survey of the needs of small-scale pig producers is leading to the development of improved educational resources for the entire pork sector. Scientists with Prairie Swine Centre, in collaboration with Swine Innovation Porc, the Canadian Pork Council and the provincial pork organizations, including Sask Pork, conducted a study of small-scale swine producers on their knowledge and application of biosecurity practices to prevent disease.
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