Beef in Ontario Talk (17)

Sort by:

Discussions	Replies	Latest Activity
Photos from 2017 Northumberland Beef Farmers BBQ in Dartford, Ont, 06 July Hey readers and beef farming enthusiasts, here are photos from annual Northumberland Beef Farmers BBQ which was held this year on Ryan Camp… Started by Robert Campbell	1	May 29, 2018 Reply by Chris RAlph
Sourcing for salted cow hides Hi friends! I am sourcing salted cowhides, pls do not hesitate to contact me！；-） have a nice day Jun Started by June	0	Jan 20, 2014
RMP or in beef RMIP How many producers signed up, if you didn't why not? A farm reporter called me last night wondering if I knew how many beef producers signed up for RMIP. I of course have no idea. I do know f… Started by Kim Sytsma	1	Jan 6, 2012 Reply by littlelamb
Can the Canadian Beef Industry Compete and Be Sustainable? Video Interview with J.P. Gervais, Economist with Farm Credit Canada. Started by Joe Dales	0	Sep 5, 2011
Can the Canadian Beef Industry Compete? RealAgriculture.com talks to FCC Economist J.P. Gervais about some of the factors that influence Canada's ability to compete globally in… Started by OntAG Admin	0	Aug 17, 2011
VIDEO: Loblaws: Putting Ontario Corn-Fed Beef On The Shelves at 150 Grocery Stores .. Good news for beef farmers Started by AgOntario	1	May 30, 2011 Reply by Mackenna Roth
Grey County Beef Farmer Wins 2011 Ontario Pasture Award The sponsors of the Ontario Pasture Award - the Ontario Cattlemen's Association (OCA), MAPLESEED and the Ontario Forage Council (OFC) - are… Started by OntAG Admin	0	Feb 23, 2011
Petition to Fast Track Cattlemen's BSE Class Action Suit. Those of you who are in the cattle industry may be aware of the BSE class action suit vs. the federal government, filed in 2005.The suit ha… Started by John Schwartzentruber	12	Jan 6, 2011 Reply by OntAG Admin
McMorris: Beef Business: Should I Stay or Should I Go? Most people in the beef business are likely asking themselves the above question these days. Making it in the beef industry has never bee… Started by OntAG Admin	1	Nov 6, 2010 Reply by OntAG Admin
Regulatory Burdens on Slaughter Facilities. A story on the front page of the Regional Country News today about puts it over the top with regard to burdensome regs. on slaughter and me… Started by John Schwartzentruber	16	May 26, 2010 Reply by Joe Dales

‹ Previous
1
2
Next ›

RSS

Welcome to
Ontario Agriculture

Sign Up
or Sign In

Agriculture Headlines from Farms.com Canada East News - click on title for full story

Guinness World Record attempt to take place in St. Albert on Aug. 22

?ST. ALBERT – If you have ever wanted to witness an attempt at a Guinness World Record, then you will want to be in St. Albert, Ontario on August 22 when an attempt will be made to set a record for the most plow blades pulled simultaneously.

Why Alignment Matters: Domestic Check-Off and the Import Levy

When Canadian beef producers sell cattle, they contribute to the national beef check-off. That investment supports work that benefits the broader Canadian beef industry, including market development, consumer demand, public and stakeholder engagement, and research. When beef or beef cattle are imported into Canada, an import levy is also collected. While the structure is not identical in every detail, the principle behind it is straightforward: beef marketed in Canada should help contribute to the programs that support beef demand in Canada. The national check-off paid by producers and the import levy paid on eligible imports are two parts of a broader investment approach. Together, they help ensure that both domestic beef production and imported beef products are connected to the market development work that strengthens beef’s position with Canadian consumers. For producers, the domestic cattle check-off is collected at the point of sale and includes both national and provincial po

I’ve noticed a lot of wild oat escapes in some of my fields this year; what can I do to prevent it from getting worse next year?

Despite our best efforts, sometimes even the best laid weed control plans go wrong! The first thing to remember is that not all weed escapes are created equal. In some cases, weeds can survive because of application timing issues, challenging weather conditions or late flushes that emerge after spraying. However, when weeds aren’t controlled by herbicide applications, herbicide resistance should also be on your radar. A recent survey in Manitoba found that in fields with uncontrolled wild oats, 100 per cent of populations were resistant to Group 1 products, 82 per cent were resistant to Group 2 products, and 82 per cent were resistant to both Group 1 and 2 herbicides. Those numbers show how important it is to take a closer look at wild oat weed escapes. Identifying why your herbicide failed to control wild oats is the first step toward finding a solution. Start by scouting the field to narrow down the cause. Consider factors such as application timing, weather conditions, late flush

Is fungicide actually effective on Sclerotinia head rot in sunflower?

This is one of the most difficult questions to answer because there are many things to consider. I also don’t want to be outright negative because we do still have options for sclerotinia management in sunflowers. However, management is the operative word. First of all, sclerotinia head rot infections have an interesting pathway. Spores use dead sunflower florets, plus pollen, as the base to infect a sunflower plant. The spores grow into the receptacle, infecting and decaying the entire head after a period of time. Sclerotinia wilt (basal stalk rot) and mid-stalk rot are also infected by the same sclerotinia species, but it will be via the mycelia that grow from the sclerotia bodies in the soil for basal stalk rot. Mid-stalk rot is also infected by ascospores, but this can be earlier in the season than head rot or at the same time. So, management of sclerotinia does not start at flowering. Crop rotation is the most obvious management tool that we are familiar with in sunflowers, but

Using Water More Efficiently in Beef Packing Plants

Packing plants use a time-tested approach to clean their facilities. The first step uses high-pressure hot water to remove fat and meat scraps from equipment, floors and walls. Next, surfaces are cleaned using detergent. Finally, sanitizers are used to further reduce bacterial numbers. Processing companies want to reduce water use as part of their environmental goals and to reduce energy bills. High-pressure water and steam can produce aerosols that capture bacteria and spread them throughout the plant. They can then settle on and cross-contaminate clean surfaces long after the cleaning has been completed, which complicates efforts to effectively clean facilities. Biofilms are another problem. Biofilms are colonies of bacteria surrounded by a protective layer that firmly attaches them to surfaces and shelters the bacteria from hot water, detergents and sanitizers. Biofilms are hard to remove and are commonly found in hard-to-reach places. These researchers investigated potential cro

More…

Badges | Report an Issue | Terms of Service