Doug Richards, Swine Specialist, spent a lot of time saying goodbye to people at Pork Congress the last two days. Today was his last day in the office. We wish him well in his retirement. He will be missed. Laura Eastwood will be joining the Ministry as the new Swine Specialist working from the OMAFRA Stratford Office. Laura has been working in Saskatoon at the Prairie Swine Centre for almost 9 years. She starts July 13.
Drop by the OMAFRA booth and find out about requirements for unvented gas heaters that come into effect January 1, 2016. Check out the pig enrichment toys and talk to us about things you can do to improve income and reduce costs.
Pork Congress, June 17 and 18
2016 London Swine Conference Technical Program Meeting
Monday June 15th
1:00 to 3:00 pm
OMAFRA Woodstock Boardroom
401 Lakeview Dr, Woodstock, ON
This will be our annual brainstorming meeting to put forth ideas, topics and suggestions for speakers. Based on the discussion at this session we will build the conference program.
As always, the input of sponsors, producers and industry stakeholders is critical to making the conference a success and keeping it relevant for today’s swine business.
RSVP to Greg Simpson (email@example.com ) if you or another person from your company can attend.
The Swine Budgets for May are now available on the OMAFRA website.
From a release, May 28 2015:
The Ontario Pork Congress is pleased to announce the launch of its 42nd show, slated to take place June 17 and 18 at the Stratford Rotary Complex in Stratford, Ontario.
Bringing together all segments of the pork industry under one roof, the Ontario Pork Congress is an annual celebration that aims to educate, showcase the latest technologies and highlight innovation within a healthy Ontario pork sector.
The 2014 Pork Congress boasted some 2,000 attendees, along with nearly 200 international exhibitors representing many different branches of the pork industry, from feed and health products, to sow housing and digital tools.
Christine Schoonderwoerd, president and promotions chair of the 2015 Pork Congress and long-time committee member, says that organizers expect to have roughly the same number of attendees and exhibitors turn out for this year’s congress.
As far as this year’s flagship events are concerned, Schoonderwoerd and the organizing committee are optimistic that they will be able to host live hogs at the perennially popular Bacon Maker Classic barrow show event.
“The decision whether to have live hogs or not at this year’s event will really be dependent on the level of Porcine Epidemic Diarrhea (PED) activity in Ontario,” she explains. “In the weeks and months leading up to the event, we will be working closely with our veterinarian advisors to ensure that we’re making the most safe and informed decision possible.”
Making a return after its well-received debut last year, the OSI (Ontario Swine Improvement) Bacon Maker Classic Educational Pavilion will take attendees through a series of interactive stations that provide a behind-the-scenes glimpse into the entire pork production process.
Attendees wanting to expand their pork palette can also look forward to Taste the Best, a “swine and wine”-themed event that features tastings of local pork products prepared in creative ways by a small selection of local chefs, accompanied by wine samples. A barbecue pork lunch will again be included with admission, making for a delicious day of networking and education.
To work off all of the tasty food fare, Pork Congress attendees can sign up for the Hog Jog, a 3.5 kilometer run and walk, as well as a 10 kilometer run that draws hundreds of participants and brings much-needed awareness and donations to a local charity.
“This year’s Pork Congress organizing committee is as committed as always to making this year’s event another success that educates, engages and excites industry veterans and the public about the strong pork sector we have here in Ontario,” says Schoonderwoerd.
For media inquiries, please contact: Christine Schoonderwoerd, President and
Promotions Chair, Ontario Pork Congress.
On August 25, 2014 the TSSA issued a Fuel Safety Program Advisory (FS-212-14) that specifies requirements for unvented natural gas or propane heating appliances installed in livestock and poultry barns. This applies to heaters that vent their products of combustion directly into the barn space rather than outside of the building (clause 7.36).
- New installations must meet requirements after October 1, 2014.
- Existing barns, with unvented heating appliances, must meet requirements as of January 1, 2016.
Requirements include that the ventilation system designer (who must be licensed as a professional engineer in Ontario, pursuant to the Professional Engineers Act) must verify the following two calculations and prominently display this information in the entrance area of each barn:
- Minimum ventilation rate of the barn (mechanical or natural ventilation) when the heaters are operating is not less than 300 CFM / 100,000 BTUH (0.003 CFM/BTUH) of heaters input [clause 7.36.1(c)].
- Maximum input of the heating appliances does not exceed 20 BTUH/FT3 of the space in which the appliance is located [clause 7.36.1(d)].
Find out more by visiting the OMAFRA exhibit at Pork Congress June 17 and 18, Stratford.