2015 winter blocktalk

BLOCKtalk - Winter 2015 1www.ontariomeatandpoultry.ca

Winter 2015 Vol. 21, Issue 4 $10.00

Keeping Ontario’s Meat and Poultry Industry Informed

ALSO INSIDE:

Root Cause Analysis pg. 12

Lococo's Butcher Defends Title pg. 26

Paganelli’s Salumi Pg. 20

Jarvis Industries Canada Pg. 22

2015 Award Winning Products pg. 28

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2015 Award Winning Products

25

18President’s Message .......................................................................Welcome to the Association .......................................................Names in the News .........................................................................Member Achievements .................................................................Courses for Busy Practitioners in the Food Processing Industry .........................................................................Tech Talk: Root Cause Analysis ...................................................Health and Safety for your Small Business .............................Funding Programs for Ontario Processors ..............................Paganelli - A Labour of Love ........................................................Horseradish Roasted Ontario Lamb ..........................................Lococo’s Butcher Defends Title ...................................................Why Sustainability is Top-of-Mind for Processors ................Congratulations to our Premier’s Award Winners ...............

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Ontario Goat Masala

INDEX

36

Jarvis - Leaders inProduction Equipment

22

OIMP Expo and Awards Gala- Celebrating Industry

www.oimp.ca4 BLOCKtalk - Winter 2015

MEMBERSHIP

Contact us and ask how you can help increase our voice in the industry. If you require membership literature, please let us know. (800) 263-3797 | [email protected] | www.oimp.ca

OIMP LIFETIME MEMBERS

OIMP LOng TIME MEMBERS

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

MEaT InduSTRy acHIEvEMEnT (MIa) awaRd REcIPIEnTS

OIMP vision

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

OIMP Mission

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

For anyone who knows me I am quite diligent about preparing agendas with strict timelines to ensure we accomplish what we set out to do in the prescribed time. So you can imagine my surprise when at the awards gala there was an unscheduled presentation recognizing my 30 years with five past and current presidents; Mario Henry, Tim Schinkel, Tony Facciolo, Joe Abate and Cory Van Groningen.

I have seen a lot of changes in the industry, mostly positive, but some not without a sense of sadness or loss. The changes in the association have been enormous and something we can all be proud of. We have worked together through some difficult times but always with the intention of making our industry and our members stronger.

While thirty years seems like a long time, the people (too many to mention) that you meet on your journey make it go by so quickly. Thank you to all that make my work much more than merely a job to go to.

Wishing you and your families a great holiday season and all the best for 2016.

I would like to express my sincere thanks to all our sponsors, exhibitors and everyone that attended the 2015 Meat Industry Expo and Awards Gala. The association is dependent on your ongoing commitment enabling us to provide the services and support that our members need to grow their businesses.

Thank you to our business members that completed our recent survey. It was of no surprise that rising costs, access to

skilled labour, and ongoing regulatory requirements are the top three issues facing our industry. At a recent Open for Business meeting the Ministry of Economic, Employment and Infrastructure reported there are 1,900 regulatory requirements to operate a food processing business in Ontario. 97% of the members told us how important it is to their business that OIMP represent their interests with government and a further 80% feel the industry has benefited from the work and relationship building that OIMP does with government. We heard how important our association is to the industry as a whole and what it would be like if our association didn’t exist.

We are developing priorities for 2016 in the coming weeks and it will be extremely important that we manage our resources efficiently while addressing your needs. Your Board has made some tough decisions around membership fees that are vital to building a sustainable association and we will be communicating that with you shortly.

As the hustle and bustle of the holidays begins, I want to take this opportunity to wish our members, their families, and the entire industry, a safe, prosperous season and a very Merry Christmas.

Laurie Nicol, Executive Director

Thank You's

Cory Van Groningen, President

30 Short Years

Affiliate Members - 6 Associate Members - 69 Business Members - 147

Business Retail Members - 59 Retail Associate Members - 59 Total Members - 334

• Ron Deeth (1995)

• Dr. Ron Usborne (1996)

• Nancy Ackert (1997)

• Jim Vidoczy (2000)

• Leo Rocheleau (2001)

• Gerry Houtzager (2003)

• Pat Johnson (2005)

• Tony Facciolo (2011)

• Graham Dalziel (2015)

• Leo Rocheleau, Maidstone (2007)

• Stemmler’s Meat & Cheese, Heidelberg (2008)

• VG Meats, Simcoe (2009)

• Springer’s Meats, Hamilton (2010)

• Halenda’s Fine Foods, Oshawa (2011)

• In Memory of Dave Tiller (2012)

• Conestoga Meat Packers, Breslau (2013)

• Schinkel's Legacy, Chatham (2014)

• The Beef Way, Kincardine (1979)

• Ontario Pork, Guelph (1980)

• Gord’s Abattoir, Leamington (1982)

• L’Orignal Packing, L’Orignal (1986)

• MMIS/MONDO, Aurora (1986)

• Nitta Casings, Markham (1986)

• Walnut Hill Farms, Gads Hill (1986)

• VG Meats, Simcoe (1987)

• Rothsay, Dundas (1988)

• Stemmler Meat & Cheese, Heidelberg (1988)

• Chicken Farmers of Ontario, Burlington (1989)

• Jarvis Industries, Calgary (1989)

• Jetnet Norstar Corp., Toronto (1989)

• Rowe Farm Meats, Guelph (1989)

• Schinkels' Gourmet Meats, Chatham, (1989)

• Springer's Meats, Hamilton (1989)

BLOCKtalk - Winter 2015 5

CANADA COMPOUND

391 Rowntree Dairy Road, Woodbridge, ON L4L 8H1Tel: (905) 856-5005

www.canadacompound.com

We extend our Best Wishes for a happy Holiday Season and a New Year filled with Peace,Joy and Success.

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

Welcome to the Association

PUBLICATION ADVERTISING DEADLINE 2016Spring February 12Summer May 13Fall August 12Winter November 11

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.

BLOCKtalk is the official publication of the OIMP, distributed to over 2000 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 which would be beneficial to our members.

OIMP &ADMINISTRATION BOARD LISTINGEXECUTIVE DIRECTOR | Laurie [email protected]

TECHNICAL DIRECTOR Daphne Nuys-Hall [email protected]

INDUSTRY DEVELOPMENT COORDINATOR | Derek Boudreau [email protected]

MARKETING AND COMMUNICATIONS DIRECTOR Heather [email protected]

MARKETING AND DESIGN COORDINATOR | Melissa [email protected]

PRESIDENT | Cory Van GroningenVG Meats, Simcoe

PAST PRESIDENT | Joe AbateAbate Packers, Arthur

VICE PRESIDENT | Carol GoriupFlorence Meats, Oakville

SECRETARY/TREASURER Christine HobsonHalenda's Fine Foods, Oshawa

DIRECTOR | Shannon DesboroughFinest Sausage & Meat, Kitchener

DIRECTOR | Marc OliverSargent Farms, Milton

DIRECTOR | Brenda ReinhardtSprucedale Quality Meats, Sprucedale

DIRECTOR | Kevin SchinkelSchinkel's Legacy, Chatham

DIRECTOR | Kevin StemmlerStemmler Meats & Cheese

A1 Package Merchandising Co.Aleks Stevanov2120 Fason Drive, Tecumseh(519) [email protected]

Comlube TechnologyGlynn Livesey110 Scotia Court, Whitby(905) [email protected]

EcoboardSabrina SalhiaOakville(416) [email protected]

Associate MembersMeyer Service & Supply Ltd.Gareth Meyer5705 Warner Dr, Long Sault(613) [email protected]

Vision Link Security Inc.David MacKinnon 1219 Main Street E, Hamilton(877) [email protected] visionlink.ca

Business MembersAl-Shamas Food Products Majid Ashraf 2244 Drew Road, Mississauga (647) 780-0450 alshamasfoodproducts.co.uk


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Names in the News

AMI names new Executive DirectorThe Agri-food Management Institute (AMI) is pleased to announce that Alison Robertson is the organization’s new Executive Director.

“We think that Alison will be a great fit, with her extensive experience and connections in the industry,” said Doug

Alexander, Chair of the Board for AMI. “Under her leadership, we look forward to giving farmers and food processors more and better ways to help them succeed in business.”

“I will be a champion for AMI,” Alison said. “I want to get out there with our stakeholders, engage with them, listen to what they’re looking for, and help meet their needs.”

Alison comes to the job with an impressive list of qualifications, including working as program manager for the Ontario Fruit and Vegetable Growers’ Association (OFVGA) for 11 years.

She also ran Fresh from the Farm: Health Fundraising for Ontario Students, a program in which students raise funds for school activities

from the sale of local fresh fruits and vegetables. More than $112,000 has been raised at 152 schools since the pilot started in 2013.

Alison has also been a member of Agriculture and Agri-Food Canada’s Horticulture Value Chain Roundtable, where she chaired the Consumer Focus Working Group and the Horticulture for Health Working Group. She is a member of the steering committee of the National Health Summit: Increasing Fruit & Vegetable Consumption for a Healthier Canada. She sits on the selection panel for the Premier’s Award for Agri-food Innovation Excellence and is a member of the Board of Directors of the Ontario Food Terminal.

Alison is a graduate of the University of Toronto.

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Beef Farmers of Ontario receive Paul Mistele Award

Beef Farmers of Ontario (BFO) is the recipient of the 2015 Paul Mistele Award from the Ontario Association of Food Banks for its contribution of over 45,500 servings of fresh ground beef for Ontario families in need.

Named for the late farm leader who founded Ontario Pork's Donate-A-Hog program in 1998,

the Paul Mistele Memorial Award recognizes agricultural partners that have shown a significant and enduring commitment to ending hunger in Ontario. In the last year, BFO provided $40,000 in funding for the purchase of 15,000 lbs of fresh, ground beef (or approximately 45,500 servings) for children and adults living with hunger in Ontario.

Stemmler Meats added to the 2015 list of Canada’s Fastest Growing Companies

Stemmler Meats made the list by displaying five years of superb revenue growth. “Stemmler Meats is honored and proud to be on the PROFIT 500 ranking for the third

straight year,” says Co-owner Kevin Stemmler. “The entire team has worked hard to create a strong brand built on quality, innovation and service. Our company is passionate about helping people connect with local food and enjoying the healthy delicious side of it. It is always nice to be recognized for your hard work.”

King Cole Ducks Unveils New Office Complex & StoreThis summer, the ribbon was cut to officially celebrate the opening of King Cole, Canada's largest duck producer's, new office and farm fresh store located at 15351 Warden Avenue, Newmarket, ON.

The new 10,000 sq ft complex combines the farm fresh store, a gourmet presentation kitchen, corporate offices and boardroom. The lower level features a new home for King Cole's production team, veterinary staff, a lab, galley kitchen and a meeting/seminar space for events up to 180 people, including walk-outs to a large, furnished stone patio.

In addition to its products being sold in major Canadian retailers, King Cole duck products are featured on menus around the world: cruise ships, airlines, hotels, restaurants, resorts, etc. King Cole exports to a number of world markets including the U.S, Mexico, Japan, Tahiti, Columbia, UAE, and more. The company has been recognized as a leader in sustainable farming as a result of its years of research and investment in areas of bio security, water treatment and recycling, zero product waste, natural farming process, tree re-forestation and other valuable environmental initiatives.

Dana Shortt Gourmet re-opening and re-branding

Dana Shortt Gourmet and Gifts recently completed a full re-brand and store renovation at their 55 Erb Street East, Waterloo, location. They offer hand-crafted prepared meals, signature gift baskets, quality chocolates and an exclusive olive oil and balsamic vinegar tasting bar.

In Photo: Minister of Agriculture, Food and Rural Affairs, Jeff Leal; Bob Gordanier, BFO; Susan Lee, OAFB; Bruce Christie, Farm & Food Care Canada

Member Achievements

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It was great meeting everyone at the Meat Industry Expo. Merry Christmas

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Applicators of Specialty Coatings and Seamless Floors

Your Vision Link Team wants to extend our thanks to the OIMP membership for visiting our booth at this year’s MEAT INDUSTRY EXPO 2015 and for welcoming us into your association for 2016 and beyond.

“Our vision is simple - listen to our clients, develop solutions tailored to their needs and offer technology that meets those expectations”.

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Vision Link Security Inc. has developed and standardized its video management software VL COMPLETE™. This in-house VMS is scalable, adaptable and FUTUREPROOF™. Vision Link and its private brand of hardware and software combine to make the most flexible PC IP video platform that provides you, the client, a “WIN+WIN” formula for today and years to come.

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The Whole Pig profiled in Canadian Living(Excerpt) You might not give the origins of your breakfast bacon or holiday ham a

second thought, but Teresa and Martin Van Raay do. They have been raising pigs on their 263-hectare farm in Dashwood, Ont., for 33 years.

"It's so gratifying to be raising pigs and to be supplying high-quality products to our customers—it's a real passion," says Teresa.

The family puts in long days on the farm, located just minutes from Lake Huron, where at any given time, they are caring for as many as 7,000 pigs. Even with six full-time employees helping out, that's more than a full-time job in itself.

Business continues to be brisk for the Van Raays. They sell some of their pork directly to consumers through their retail shop, The Whole Pig, and see about 60 percent of their product exported around the world. But for Teresa, who enjoys the camaraderie of other local farmers, it never feels like a chore. "You live and work and play together-you feel so much a part of a community," she says. Phil agrees: "You can't call it a job. It's not work; it's a way of life."

VC999 Breaks Ground on Facility Expansion

Due to be completed mid Q1, 2016, VC999 will be doubling square footage to 40,000 with expanded material storage, and production space for multiple XtraPlast bag and pouch machine lines. By adding service capacity and capability, the larger equipment showroom for machine testing and sales will more efficiently serve customers.

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Taking the Challenge out of Conversation WORKSHOP

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Taking the Challenge out of Conversation customized workshop will help you to:

“This workshop helped us learn how we can add value to those difÞcult and uncomfortable conversations, and we also took home tips and strategies we use every day.”

Tanya and Darryl Terpstra, 2014 Workshop Participants

The Agri-food Management Institute Presents:


Conestoga College’s Institute of Food Processing Technology (IFPT) has many part-time and on-line courses for busy practitioners within the food processing industry.

We’ve developed courses with you in mind. We support your highly evolving technical sector, by providing you with fundamental tools to continue developing and enhancing specific skills within your daily roles.

Our courses are designed to give you many opportunities to gain the technical knowledge needed and to have hands-on experience that will enhance your learning.

Improve your leadership abilities and register into one of our Continuing Education courses today offering expert training combined with hands-on learning in Conestoga College’s state-of-the-art food processing pilot plant. Here is a list of courses that may interest you:

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Daphne Nuys-Hall, Technical Director

Root Cause analysis-Tracing a Problem to its Origins-

If you only fix the symptoms – what you see on the surface – the problem will almost certainly return, and need fixing again and again. However, if you look deeper to figure out what's causing the problem, you can fix the underlying systems and processes so it goes away for good.

This process of looking deeper is called Root Cause Analysis (RCA). RCA is a technique that helps people answer the question of why the problem occurred in the first place. It seeks to identify the origin of a problem using a specific set of steps so that you can

find out what happened, why it happened, and determine what changes need to be made to reduce the likelihood that it will happen again. It looks beyond the immediate non-conformance or deviation to investigate what system or process allowed the non-conformity to occur.

The first step in your root cause analysis is to define the problem - ask yourself what happened and what the specific symptoms of the problem are. Be sure to start with a problem and not the solution. Ensuring that you have properly defined the problem will ensure that

you are identifying the appropriate underlying causes. To maximize the effectiveness of your RCA, get everyone together – experts and front line staff – who understand the situation. People who are most familiar with the problem can help lead you to a better understanding of the issues.

The next step is to identify possible causal factors – to determine why the problem exists. • What sequence of events leads to the problem? • What conditions allow the problem to occur?

What do you do when you have a problem in your meat plant? Do you jump straight in and treat the symptoms, or do you stop to consider whether

there's actually a deeper issue that needs your attention?

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- Tech Talk -


During this stage, identify as many causal factors as possible. There are many types of RCA tools available to organizations, including 5 Whys, Fault Tree Analysis, Interrelation Diagrams, Ishikawa Diagrams (Fishbone, Cause and Effect) and many others.

The ‘5 Whys’ is the simplest, yet very effective method. Essentially, you can find the root cause of a problem and show the relationship of causes by repeatedly asking the question, "Why?”.

Consider the following simplified example:

Product has been returned from customers because the product is spoiled. why?

The product is spoiled because the bags were out of vac. why?

The bags weren’t sealed properly. why?

The equipment wasn’t working properly. Why?

The equipment wasn’t included in the preventative maintenance program. why?

There is no procedure in place to ensure all equipment is included in the preventative maintenance program. Root cause!

Sometimes, it may take just three ‘why’ questions to reach the root cause or other times, it might take many more. It is generally suggested that a minimum of five questions need to be asked, although sometimes additional questions are required or useful, as it is important to ensure that the questions continue to be asked until the real cause is identified rather than a partial conclusion. When and where you stop questioning ‘why’ is the most important part of this approach. Do not stop unless you reach a process, policy or a person that is the root cause.

Once the root causes have been identified the next step is to recommend and implement solutions. Ask yourself the following questions:

• What can you do to prevent the problem from happening again? • How will the solution be implemented? • Who will be responsible for it?

Develop an action plan to implement the solutions. The proposed action plan should focus on ensuring that the system or process is amended such that the problem cannot occur in future. Therefore the proposed action plan should not be a repeat of the immediate corrective action. It is important that immediate action is taken to correct non-conformity,

especially when food safety is at risk, however this is separate from the root cause analysis and proposed action plan.

The end result of utilizing sound root cause analysis should be effective corrective action. The end result should be improved processes, preventing recurrences, fostering continuous improvement and ultimately improved customer satisfaction. By applying good investigative tools and taking appropriate action on the causes of problems, repeat issues can become a thing of the past.

For more information or for resources to help you develop your Root Cause Analysis process contact Daphne Nuys-Hall at [email protected].

OIMP Resources Root Cause Analysis INFO Sheet Action Plan Template

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Health & Safety for your Small BusinessAs a small business owner or manager, you face unique challenges. You march every day to the drumroll of cash flow. You juggle hats from accountant to operations to marketing in the relentless imperative to sell, service, and grow. And you're besieged on all sides by legislative requirements. Occupational Health and Safety Act? Stand in line, you say.

Yet, every one of the many resources available to help you design and implement an effective prevention strategy agree with this central truth: the bedrock on which an organization's efficiency and innovation stands is healthy and safe employees. If your workers are physically or mentally hurt or ill, they can’t focus on being productive and providing good customer service to help grow your business, however much they might like to.

"Workplace injuries, illnesses and fatalities fall into the arena of 'preventable risk,'" says Paul Mansfield, Workplace Safety & Prevention Services (WSPS). "One critical incident can wipe out an entire business. That's risk on a grand scale. Small businesses need to see health and safety as an investment in productivity, sustainability and profits, as well as in their reputation and corporate image."

WSPS has laid out the basics for small businesses in six critical steps to an effective health and safety program. The first in the series addresses how to ‘get it’. What is the ‘it’ you need to get?

It is a straightforward, practical to-do item, a basic first task you must complete to start you on your way, and one that acknowledges that

safety is part of human nature. We look out for workers in the same way we look out for family members: it's our collective responsibility as fellow human beings.

Get the basic first task behind you

The first thing you need to do on your way to a health and safety program is post mandatory documents where Ministry of Labour (MOL) inspectors expect to find them.

Why is this so important? Because it's the law, for one thing. The OHSA requires you to post specific items on a bulletin board where everyone can see them, such as the entrance hallway or the lunch room.

"Your health and safety board is often the first stop an inspector will make, regardless of industry," says Mansfield. "If your board isn't up-to-date, it sends a signal - much like a poor overall health and safety record - that bigger issues are lurking just out of sight. The completeness of your board goes a long way toward demonstrating goodwill and due diligence."

Another reason updating your board is important is because it's one giant, simple, feel-good tick mark that will nudge you into the slipstream of steps two to six.

You’ll find helpful links and downloads in the WSPS Roadmap for Small Business for the basic documents that form the foundation of the Occupational Health & Safety Act:

• Occupational Health and Safety Act (OHSA)

• Regulation 851, Industrial Establishments • Regulation 414, Farming Operations (if applicable)

• Employment Standards Act (ESA) Poster • "Health and Safety at Work: Prevention Starts Here" Poster

• Your Company's Health and Safety Policy

• Your Company's Workplace Violence and Harassment Policy

• Regulation 860, Workplace Hazardous Materials Information System (WHMIS)

• Designated Substances Information (if applicable)

• Occupational Health and Safety Explanatory materials

• WSIB Form 82 "In Case of Injury at Work" Poster

• Regulation 1101, First Aid • Emergency services and numbers

It's an easy first step, and a simple way to avoid penalties. Why is it so easy? Because Workplace Safety & Prevention Services (WSPS) also provides a Health and Safety Starter Kit that will provide you with almost everything you need.

Let's make this easier

You deserve to be on the simplest, fastest path to a healthy, safe and productive workforce. Check out all six steps to an effective health and safety program in the "Roadmap”, "How-To Guide”, and other resources offered on the WSPS Small Business Safety Made Easy, and find out how to get it, do it, write it down, watch for it, report it, and find it.

How to"Get It"

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- Safety First -


Funding Programs for Ontario ProcessorsRED Program Ontario is providing rural communities, businesses and organizations, with funding to help attract investment, create jobs, and boost tourism, through a renewed Rural Economic Development (RED) program. The RED program is accepting applications within the following:

• October 2, 2015 to January 15, 2016 • January 16, 2016 to April 15, 2016 • April 16, 2016 to July 15, 2016 • July 16, 2016 to October 15, 2016 • October 16, 2016 to January 15, 2017

The renewed program has two streams for applications - a Community Development Stream and a Business Development Stream. For projects to qualify under either stream, applicants must demonstrate how their project benefits rural Ontario. Rural Ontario comprises lower-tier and single-tier municipalities that have a population of less than 100,000, or a population density of 100 people per square kilometre or less.

Support for business applicants now includes a cost-share of up to 20 per cent to a maximum of $1 million per project. This cost-sharing level is now in line with other government business support programs. For more information email [email protected].

Ontario Power Authority Retrofit ProgramThe Retrofit Program makes it possible for commercial organizations to install and benefit from newer, more energy efficient solutions that will help you operate your business more efficiently and improve your bottom line. Install energy efficient equipment and receive up to 50% of your project costs.

Incentives are available for high efficiency equipment such as lighting, motors and heating and for installing new control systems to improve the overall efficiency of your building.

Visit www.saveonenergy.ca for more information.

- Funding -


Investing in Business Growth and Productivity (IBGP)IBGP focuses on established businesses that have the potential to be global players with innovative and unique opportunities to accelerate growth and support job creation. IBGP is helping businesses to expand their markets and facilities, adopt new technologies and processes to improve productivity, and increase business capacity to participate in global markets and integrate into global value chains.

IBGP funding is available to small- and medium-sized enterprises (SMEs) with at least 15 employees, a sustainable business model and a profitable track record with the potential to become a strong global player; and not-for-profit industry associations and/or regional economic development organizations.

This initiative supports eligible SMEs to undertake activities related to:

• Adapting or adopting new technologies, processes, and related skills development;

• Business opportunity development, growth and integration in global value chains;

• Facilities improvement or expansion; • Market development and expansion; and • Business expansion to support greater economic diversification.

For more information visit www.feddevontario.gc.ca/IBGP.

Southwestern Ontario Development FundThe Southwestern Ontario Development Fund gives money to businesses, municipalities and not-for-profit organizations for economic development in southwestern Ontario. The fund supports projects that:

• create jobs • encourage innovation, collaboration and cluster development • attract private sector investment

To be eligible for the business stream, businesses need to:

• employ at least 10 people • commit to creating at least 10 new jobs • be able to provide 3 years of operations/financial statements • be located in, or plan to locate in, a community in southwestern Ontario

Up to 15% of eligible project costs to a maximum grant of $1.5 million. Investments of more than $10 million that also create more than 50 new jobs may be eligible for a loan of up to $5 million. Successful applicants need to contribute at least 50% of total costs from their own resources or, through private financing, invest at least $500,000 in their project.

Download the application guide at www.ontario.ca.

A complete line of small to medium sized food processing equipment

High quality stainless steel equipmentMade in Italy

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BACK BACONPlatinum ◆ VG Meats - Co�ee Rubbed Back Bacon Gold ◆ Silver ◆

FLAVOURED SIDE BACON

TRADITIONAL SIDE BACON

BEEF WHOLE MUSCLE DELI

COLD CUTS - DELI MEAT

HAM - BONELESS

KIELBASA

2 0 1 5 AWA R D W I N N I NG PRODU C T S

Halenda’s Fine Foods - Peppercorn Peameal Barilo's Fine Sausages - Karbonad - Roasted Pork Loin

Platinum ◆ VG Meats - Cowboy Co�ee Rubbed Side Bacon Gold ◆

Silver ◆ Sikorski Sausages - Rosemary Bacon Halenda's Fine Foods - BBQ Breakfast Bacon

Platinum ◆ Halenda's Fine Foods

- Traditional Ukrainian Smoked BaconGold ◆ Silver ◆

Stemmler’s Meat and Cheese

- Double Smoked Side Bacon VG Meats - Breakfast Bacon

Platinum ◆ Seed to Sausage

- Montreal Smoked Meat

Gold ◆ Silver ◆

Sikorski Sausages - Montreal Smoked Beef Sikorski Sausages - Roast Beef Dry Cured with Sea Salt

Platinum ◆ Marini Foods - Marini Mortadella

Gold ◆ Silver ◆

Barilo's Fine Sausages - Smoked Bologna in Natural Beef Casing Stemmler’s Meat and Cheese

- Fire Roasted Red Pepper and Olives


- Eco Black Forest HamGold ◆ Silver ◆

Halenda's Fine Foods

- Mishka - Mini Dinner Ham VG Meats - Boneless Country Style Smoked Ham

Platinum ◆ Halenda's Fine Foods - Ham KobassaGold ◆ Silver ◆

Barilo's Fine Sausages - Krakowska Sausage Halenda's Fine Foods - Country Kobassa

POULTRY WHOLE MUSCLE DELIPlatinum ◆ �e Village Grocer

- Roasted Turkey Breast

Gold ◆ Silver ◆

PREMIUM DRY / DRY CURED

PREMIUM WIENER

SALUMI - CHARCUTERIE

DRY / SEMI-DRY SAUSAGE

SPECIALTY SAUSAGE

TRADITIONAL SAUSAGE

Sikorski Sausages - Sun Dried Tomato & Basil Turkey Breast Sikorski Sausages - Oven Roasted Turkey Breast

Platinum ◆ Speducci Mercatto - Paganelli’s Pancetta Rolled

Gold ◆ Silver ◆

Marini Foods - Rea Dry Cured Capocolli

Speducci Mercatto - Paganelli’s Lonza


- Koby Dogs Gold ◆

Silver ◆ Sikorski Sausages - Vienna Wiener VG Meats - Pork Wiener

Platinum ◆ Speducci Mercatto - Paganelli’s Gentile Salami

Gold ◆ Silver ◆

Salumeria Il Tagliere

- Artisan Tru�e Salame Felino Stemmler’s Meat and Cheese

- Beef & Pork Summer Sausage

Platinum ◆ Speducci Mercatto - Paganelli’s Fennel Cacciatore

Gold ◆ Silver ◆

Marini Foods - Rea Cacciatore Mild Halenda's Fine Foods - Hunter Garlic Sausage

Platinum ◆ Franz's Butcher Shop

- Jalapeño & Cheddar SausageGold ◆ Silver ◆

�e Village Grocer - Cheddar Smokies Halenda's Fine Foods

- Jalapeño Sausage

Platinum ◆ Florence Meats - Kranska Sausage Gold ◆ Silver ◆


- Fiesta Garlic Smokie Sikorski Sausages - Kabanos Natural

Barilo’s Fine Sausages Ltd.1265 Maple Hill Crt.Newmarket, ON L3Y 9E8(905) 953-9914barilos�nesausages.com

Marini Foods184 Toryork Dr.Toronto, ON M9L 1X6(416) 749-2466bonafoods.com

Franzs Butcher Shop 172 Lansdowne St. EPeterborough, ON K9J 7N9(705) 742-8888franzs.com

Halenda’s Fine Foods915 Nelson St.Oshawa, ON L1H 5N7(905) 576-6328halendasmeats.com

Seed to Sausage2821 Hwy 38Tichborne, ON K0H 2V0(613) 279-2455seedtosausage.ca

Sikorski’s Sausages41 Childers St.London, ON N5W 4C1(519) 659-1219sikorskisausages.com

Speducci Mercatto46 Milford AvenueToronto, ON M6M 2V8(416) 242-2777www.speducci.com

Stemmler Meats3031 Lobsinger Ln.Heidelberg ON N0B 2M1(519) 699-4590stemmlermeats.ca

Florence Meats2136 Speers Rd.Oakville, ON L6L 2X8(905) 842-2066�orencemeats.com

Il Tagliere Salumeria16880 Centreville Creek Rd.Caledon, ON L7C 3B5(905) 584-7458il-tagliere-salumeria.com

VG Meats966 Concession 6 Woodhouse Rd.Simcoe, ON N3Y 4K4(519) 426-2000vgmeats.ca

�e Village Grocer4476 16th Ave.Markham ON L3R 0M1(905) 940-0655thevillagekitchen.ca


This year’s competition attracted 148 entries from 18 Ontario processors with an impressive roster of knowledgeable, influential judges determining the award winners in each of 14 categories. Judging criteria was based on flavour, aroma, texture, uniqueness and visual appearance, and the top three entries from each category were selected based on the judges’ combined scores.

Forty-two awards were presented for Platinum, Gold, and Silver at OIMP’s Awards Gala in Niagara Falls late October (see the complete list of award-winning products on page 18). Two additional awards were presented, the Ron Usborne Award of Excellence for the company with the

highest accumulated score and the new Diamond Award for the company whose product scored highest across all categories.

A well-deserving Halenda’s Fine Foods took home their third consecutive Award of Excellence.

“Halenda’s is proud to have won the 2015 Ron’s Usborne Award of Excellence,” said owner Richard Halenda. “We are extremely pleased with how well our products were received and would like to thank all of our staff for their hard work and dedication to excellence.”

The Diamond Award was presented to first-time entrants, Paganelli’s Salumi, for their Gentile Salami.

“Needless to say we were surprised with the Diamond Award. Gabriele Paganelli certainly deserves this award, being relatively the new kid on the block and to take back such a prestigious award is definitely overwhelming,” says Rosie Scavuzzo, owner. “We can’t thank the judges enough for their time and recognizing the labor of love that goes into every submission.” (See page 20 for Paganelli’s business profile.)

2015 Ontario Finest Meat Competition™

Gabriele (Gab) Paganelli and Rosie Scavuzzo

P R E M I U M Q U A L I T Y

I N G R E D I E N T S

A L L N AT U R A L

EST.

1997

©2015 St. Joseph Communications15 Benton Rd., Toronto ON Canada M6M 3G2stjosephcontent.com

FILE ID

DATE SCALE DES/MGR

Paganelli/Speducci Brand Lock up

SPOT COLOUR VERSIONS 4 COLOUR PROCESS VERSIONS

SM67895 Speducci Brand A.01.01

16 Nov 15 NA CH/MJ

PANTONE716 C

PANTONE716 C

PANTONE4625 C

MERCATTO



A L L N AT U R A L

EST.

1997

CMYK72M/100Y

CMYK72M/100Y

CMYK35C/78M/98Y/74K

MERCATTO

BACK BACONPlatinum ◆ VG Meats - Co�ee Rubbed Back Bacon Gold ◆ Silver ◆

FLAVOURED SIDE BACON

TRADITIONAL SIDE BACON

BEEF WHOLE MUSCLE DELI

COLD CUTS - DELI MEAT

HAM - BONELESS

KIELBASA

2 0 1 5 AWA R D W I N N I NG PRODU C T S

Halenda’s Fine Foods - Peppercorn Peameal Barilo's Fine Sausages - Karbonad - Roasted Pork Loin

Platinum ◆ VG Meats - Cowboy Co�ee Rubbed Side Bacon Gold ◆

Silver ◆ Sikorski Sausages - Rosemary Bacon Halenda's Fine Foods - BBQ Breakfast Bacon


- Traditional Ukrainian Smoked BaconGold ◆ Silver ◆

Stemmler’s Meat and Cheese

- Double Smoked Side Bacon VG Meats - Breakfast Bacon

Platinum ◆ Seed to Sausage

- Montreal Smoked Meat

Gold ◆ Silver ◆

Sikorski Sausages - Montreal Smoked Beef Sikorski Sausages - Roast Beef Dry Cured with Sea Salt

Platinum ◆ Marini Foods - Marini Mortadella

Gold ◆ Silver ◆

Barilo's Fine Sausages - Smoked Bologna in Natural Beef Casing Stemmler’s Meat and Cheese

- Fire Roasted Red Pepper and Olives


- Eco Black Forest HamGold ◆ Silver ◆


- Mishka - Mini Dinner Ham VG Meats - Boneless Country Style Smoked Ham

Platinum ◆ Halenda's Fine Foods - Ham KobassaGold ◆ Silver ◆

Barilo's Fine Sausages - Krakowska Sausage Halenda's Fine Foods - Country Kobassa

POULTRY WHOLE MUSCLE DELIPlatinum ◆ �e Village Grocer

- Roasted Turkey Breast

Gold ◆ Silver ◆

PREMIUM DRY / DRY CURED

PREMIUM WIENER

SALUMI - CHARCUTERIE

DRY / SEMI-DRY SAUSAGE

SPECIALTY SAUSAGE

TRADITIONAL SAUSAGE

Sikorski Sausages - Sun Dried Tomato & Basil Turkey Breast Sikorski Sausages - Oven Roasted Turkey Breast

Platinum ◆ Speducci Mercatto - Paganelli’s Pancetta Rolled

Gold ◆ Silver ◆

Marini Foods - Rea Dry Cured Capocolli

Speducci Mercatto - Paganelli’s Lonza


- Koby Dogs Gold ◆

Silver ◆ Sikorski Sausages - Vienna Wiener VG Meats - Pork Wiener

Platinum ◆ Speducci Mercatto - Paganelli’s Gentile Salami

Gold ◆ Silver ◆

Salumeria Il Tagliere

- Artisan Tru�e Salame Felino Stemmler’s Meat and Cheese

- Beef & Pork Summer Sausage

Platinum ◆ Speducci Mercatto - Paganelli’s Fennel Cacciatore

Gold ◆ Silver ◆

Marini Foods - Rea Cacciatore Mild Halenda's Fine Foods - Hunter Garlic Sausage

Platinum ◆ Franz's Butcher Shop

- Jalapeño & Cheddar SausageGold ◆ Silver ◆

�e Village Grocer - Cheddar Smokies Halenda's Fine Foods

- Jalapeño Sausage

Platinum ◆ Florence Meats - Kranska Sausage Gold ◆ Silver ◆


- Fiesta Garlic Smokie Sikorski Sausages - Kabanos Natural

Barilo’s Fine Sausages Ltd.1265 Maple Hill Crt.Newmarket, ON L3Y 9E8(905) 953-9914barilos�nesausages.com

Marini Foods184 Toryork Dr.Toronto, ON M9L 1X6(416) 749-2466bonafoods.com

Franzs Butcher Shop 172 Lansdowne St. EPeterborough, ON K9J 7N9(705) 742-8888franzs.com

Halenda’s Fine Foods915 Nelson St.Oshawa, ON L1H 5N7(905) 576-6328halendasmeats.com

Seed to Sausage2821 Hwy 38Tichborne, ON K0H 2V0(613) 279-2455seedtosausage.ca

Sikorski’s Sausages41 Childers St.London, ON N5W 4C1(519) 659-1219sikorskisausages.com

Speducci Mercatto46 Milford AvenueToronto, ON M6M 2V8(416) 242-2777www.speducci.com

Stemmler Meats3031 Lobsinger Ln.Heidelberg ON N0B 2M1(519) 699-4590stemmlermeats.ca

Florence Meats2136 Speers Rd.Oakville, ON L6L 2X8(905) 842-2066�orencemeats.com

Il Tagliere Salumeria16880 Centreville Creek Rd.Caledon, ON L7C 3B5(905) 584-7458il-tagliere-salumeria.com

VG Meats966 Concession 6 Woodhouse Rd.Simcoe, ON N3Y 4K4(519) 426-2000vgmeats.ca

�e Village Grocer4476 16th Ave.Markham ON L3R 0M1(905) 940-0655thevillagekitchen.ca

Business partners Gabriele (Gab) Paganelli and Rosie Scavuzzo joined forces late 2013, and within a few short months Speducci Mercatto, located in the up and coming Design District, became a successful and unique market destination in the west end of Toronto. While Rosie oversees Speducci Mercatto and developing the business and brands, Gab maintains the plant and oversees the product at Speducci Mercatto.

I arrived for the interview with Rosie and Gab the morning of a Friday the 13th. To most of us, it’s a day of bad luck but according to Rosie its good luck in Italy! With a positive vibe to start the day, I was even more excited to get to know the people behind Speducci

Mercatto.

Although the outside of the Mercatto (or market) is attractive enough,

it does little to hint at the gastronome delights found inside. The place is paradise for anyone seeking authentic rustic Italian foods; from several award-winning salumi, to fresh local meats, to ready-to-go comfort foods. Dry goods

line the shelves including pasta, olive oils, sauces, an abundance

of items hand-selected by Gab

and imported from Italy. Almost as if on cue, a lovely Italian gentleman declared a particular pasta on the shelves came from his hometown.

Gab opened his own place on Front Street in 1997 but

acknowledged, “I was missing my flavours – like pancetta, sausage, salami, and bresaola. It was not available here so I start making it. Back home in Italy, we killed one pig every four weeks over the winter to make these foods for family. I brought the knowledge with me.”

Provincially-licensed in 2012, for the current plant now on Sunrise Avenue, Toronto, it’s where cured meats are produced for sale at Speducci and other fine foods stores and speciality meat shops.

When products have few ingredients they need to be the best you can find. In fact, although Gab started with traditional recipes, requirements for preserving agents lead him to research a natural nitrate. He worked with different celery products to find the right one for

Business Member Profile

a l a b o u r- of -

L O V EBy: Heather Nahatchewitz, OIMP Marketing and

Communications Director

In Photo: Joe Lonconte, Everson Ferreira, Rosie Scavuzzo, Gabriele Paganelli, Victor Brown, Inacio Dias, Francesa Colussi, Mike Ward (Photo credit: Rick O’Brian)



A L L N AT U R A L

EST.

1997

©2015 St. Joseph Communications15 Benton Rd., Toronto ON Canada M6M 3G2stjosephcontent.com

FILE ID

DATE SCALE DES/MGR

Paganelli/Speducci Brand Lock up

SPOT COLOUR VERSIONS 4 COLOUR PROCESS VERSIONS

SM67895 Speducci Brand A.01.01

16 Nov 15 NA CH/MJ

PANTONE716 C

PANTONE716 C

PANTONE4625 C

MERCATTO



A L L N AT U R A L

EST.

1997

CMYK72M/100Y

CMYK72M/100Y

CMYK35C/78M/98Y/74K

MERCATTO


his recipes, finding a balance between a functional ingredient and the flavour desired.

The salt he uses also makes a difference in the end product. Cervia salt is imported from his hometown in Italy. For 2000 years it’s been harvested by hand from the Adriatic Sea by a low-movement co-op. Sweeter than other sea salts, it lacks the bitter minerals that others contain. And the wild fennel is from Sicily. “It tastes real, not manufactured,” says Gab. “From the earth.”

The great care taken to ensure authentic flavour may be the primary reason first-time entrants Paganelli’s walked away with three platinum and one silver award in the 2015 Ontario Finest Meat Competition™.

What’s most impressive, the inaugural Diamond Award (best in show), went

to their Gentile Salami for having

the highest score of all 150 products across all 14 categories.

“Needless to say we were surprised with the Diamond Award. Gabriele certainly deserves this award, being relatively the new kid on the block and to take back such a prestigious

award is definitely ove r whe lming, ” says Rosie. “We can’t thank the judges enough for their time and recognizing

the labor of love that goes into every submission.”

When asked whether he expected the big win, Gab shrugged, “It’s our basic salami that we used to make at home. It’s called gentile because of the name of its casing from the last part of the intestine, but also because it just sounds nice - gentile - gentle. I didn’t know if maybe the flavours were too simple.”

Although it’s a personal favourite of Gab’s, it’s the wild boar salami that sells the most. It’s heartening to

know that in addition to sourcing all of his meats locally, he actually raises the boar himself on a farm near Wasaga Beach. About 120 head, “raised in my own way in a nice place.”

For good reason, Paganelli is the showcase brand at Speducci

Mercatto. Rosie explains, “Loblaws has their brand with

PC. We (Speducci) have our brand with Paganelli.”

“Gab has an amazing following, his palate is probably the best I’ve ever, ever had, and I’ve dined in a lot of places,” says Rosie.

“His tastes and flavours he brings with him are really from back home. Every time I eat something it tastes like my grandmother’s food.”

When asked her favourite dish, Rosie laughs, “Anything that he makes is the favourite of the day, until tomorrow comes, then I have a new favourite!”

So how does Speducci get people through the door in such a debatable choice of neighbourhood? “People thought we were crazy opening here early 2012,” says Rosie. “But I believe in buying the building and building the business. The area is changing and we are in on the ground floor. That’s the best time to enter. What once was all industrial is now known as the Design District. It’s just a matter of time until we see condo development.”

“Our best marketing is our customers. All word of mouth,” Rosie goes on. “We stick to quality, not just the food but everything - service levels, cleanliness of the restaurant, packaging, parking lot, condition of the building, everything is quality. People think quality in terms of products but its more than that – it’s everything we do.”

Rosie and Gab agree staying provincial allows them to remain artisan and produce quality.

“When you grow too big you lose that hand in the production.”

That doesn’t mean demand hasn’t

“Every single person that walks through the door is a

VIP – every single one.” - Rosie Scavuzzo

Cont'd on page 35

Gentile Salami: Platinum & Diamond

Fennel Cacciatore:

Platinum

Pancetta Rolled: Platinum

Lonza: Silver

Leaders

arvis Industries Canada Ltd. has been serving the Canadian market place since October of 1963. October 14 in fact, as Dwight Streeter, General Manager, recalls. “That’s the day we crossed the border as a family and that’s the day Jarvis Canada was born.”

Dwight was 12 years old when they came to Canada. His father Robert Streeter opened an office in Toronto, and then moved it to Richmond Hill in 1965. Dwight spent two years learning the business in a packing house in Nebraska, and returned to Canada to work for Jarvis in 1978. That same year an office was opened in Calgary, Alberta. In 1994 Robert Streeter retired and the Ontario office was closed.

Jarvis Industries employs ten staff in Canada; one sales rep each in Ontario and Quebec, the rest in Alberta to take care of

Jarvis’ two largest customers,

C a r g i l l and JBS F o o d Canada.

The parent c o m p a n y ,

Jarvis Products Corporation, is the largest manufacturer of production

equipment for slaughter and fabrication of beef and pork in the world. They

specialize in meat cutting and boning machinery, band saws, slaughter equipment, carcass opening and splitting saws, hock

cutters, and skinning machines, and, located in the US, everything is shipped to the Calgary warehouse then distributed across the country.

Serving all sizes from Maple Leaf and Fearmans Pork, down to the smallest abattoirs (which make up half the business), Jarvis has all the equipment necessary for production from slaughterhouse to the cooler.

Already owning 90% market share in Canada, Jarvis once tried to expand in to smallwares but couldn’t compete with products imported from the US. “In Canada, we’re pretty much status quo in terms of growth,” says Dwight. “The industry is shrinking, which affects demand for our equipment.”

Dwight explained there are plenty of reasons abattoirs are closing and the market is shrinking in terms of number of facilities. Regulations catch up with the smaller operations and they are not able to or willing to spend the money to update facilities. “Succession rates are low. Kids just don’t want to take on the business,” he added.

In Photo: Mihai Pantilimon, Roger Turcot, Sebastiano Carrera, Dwight Streeter

Associate Member Profile

JBy: Heather Nahatchewitz, OIMP Marketing and Communications Director

Jarvis:


LeadersBut minimal growth and a large market share haven’t been reasons to rest on their laurels. In fact, Jarvis just introduced a new line of cartridge actuated stunners this year.“It's meeting expected sales. Occasionally we get a large order for stunners from the provincial inspection agencies but for the most part its smaller quantities.”

“It’s more a matter of maintenance,” Dwight went on. “We service everything we sell at no charge. A customer can get someone in within 24 hours if it’s an emergency situation.”

The business philosophy behind Jarvis? “Build a rapport with your customers, build trust – that they feel comfortable with you. That’s important to build a long-term relationship.”

Jarvis Industries recently received their twenty-five year OIMP membership recognition at a recent awards gala. Why does Jarvis continue to support the organization? Dwight answers simply,

“It’s something important to do. Something we need to do. And we will continue as long as we both exist.”

Canadian Head Office Jarvis Industries Canada Ltd. 3915A - 78th Ave. S.E. Calgary, AB T2C 2J6 Tel: (800) 661-8493 | Fax: (403) 279-8005

in PRODUCTION EQUIPMENT

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Celebrating 30 years, the Ontario Sheep Marketing Agency (OSMA) is run by producers for producers. Representing the sheep, lamb and wool industries in Ontario, it was established in 1985 under the Ontario Farm Products Marketing Act.

Preheat oven to 350 F (180 C).

Arrange lamb on greased rack in roasting pan. In bowl mix together onion, garlic, mustard, horseradish, lemon juice, thyme, salt and pepper; spread over roast.

Cut tops from garlic, wrap with foil and roast lamb and garlic in oven until a meat thermometer inserted registers 150 F (65 C) for medium rare, about 1 hour.

Transfer lamb to platter and tent with foil; let stand 15 minutes before carving.

Unwrap garlic from foil; squeeze pulp out from the bulbs into small bowl.

In a skillet on medium heat, melt butter and sprinkle with flour; stir into a paste, cook one minute. Add roasted garlic to skillet. Add broth and wine, bring to a boil, whisking constantly until slightly thickened, about 2 minutes. Serve over sliced roast lamb.

Makes 8 to 10 servings.

30 YearsCelebrating

3 lb boneless leg of lamb 1 onion, finely chopped 1 clove garlic, minced 1/3 cup grainy Dijon mustard 2 tbsp prepared horseradish 1 tbsp lemon juice 1 tsp dried thyme

1/2 tsp coarse salt 1/2 tsp cracked black pepper 2 heads garlic 1 tbsp butter 1 tbsp all purpose flour 1 cup chicken broth 1/3 cup full bodied red wine

HorseradishRoasted Lamb

130 Malcolm Road Guelph, ON N1K 1B1 Phone: (519) 836-0043 Fax: (519) 836-2531 [email protected] www.ontariosheep.org www.lambrecipes.ca

@OntarioSheep

www.facebook.com/OntarioSheep

www.youtube.com/user/OntarioSheep

@OntarioLamb

www.pinterest.com/ontlamb

Affiliate Member Profile


Ontario Goat represents Ontario’s milk, meat and fibre goat farmers with a united voice and is dedicated to enhancing the goat industry through education, collaboration, innovation and strategic alliances. Ontario Goat has been very busy working on a number of exciting industry development projects such as consumer marketing promotions, consumer market research including learning more about what the ethnic consumer is looking for, producer education, and research projects addressing on-farm animal health and welfare.

GOAT MASALAIn a large skillet, heat oil or ghee over medium high heat. Add goat and brown, about 5 minutes. Transfer to bowl. In same skillet, cook onions until golden brown, stirring often, about 10 minutes. Add carrots and curry paste and cook one minute. Pour in tomatoes, scraping any brown bits from pan. Stir in broth and cinnamon stick and return goat to saucepan. Bring liquid to a simmer, cover and continue simmering for 20 minutes until goat is tender and vegetables are cooked through.

Sprinkle with cilantro. Serve over steamed basmati rice. Makes 4 servings.

*Chef ’s Tips: This recipe is for a mild curry, if you wish to increase the spiciness use a medium to hot curry paste.

This recipe can also be made in a slow cooker. Set to low and cook for 6-8 hours.

1 tbsp oil or ghee 1 lb Ontario goat loin, trimmed and cut into bite-sized pieces 1 large onion, chopped 1 carrot, chopped

2 tbsp mild curry paste* 1 28 oz (796 mL) can diced tomatoes 1 cup chicken broth 1 cinnamon stick 1/4 cup chopped fresh cilantro

449 Laird Rd. Unit 12 Guelph, ON N1G 4W1 Phone: (519) 824-2942

[email protected] www.ontariogoat.ca

www.facebook.com/ ontariogoatcheese

@OntarioGoat

26 BLOCKtalk - Winter 2015

Peter Baarda from Lococo’s, Stoney Creek, was surrounded by a table of family, friends, and co-workers when the announcement was made Saturday night at the OIMP Awards Gala that he had successfully defended his title of Ontario’s Finest Butcher.

Baarda, wholesale meat manager for A. Lococo Wholesale, Stoney Creek, was one of the three finalists facing off in the final round that afternoon on the Expo trade show floor. Up against Damian Goriup from Florence Meats, and Joe Vercesi from Cataldi Fresh Market, they each received a whole chicken, veal outside round, and beef top butt, to prepare display-ready items in the short half hour they were given. A combined score from attendees and judges determined it was Peter that would carry the honour once again.

“I want to thank OIMP for a wonderful weekend and for the opportunity to defend the title of Ontario's Finest Butcher. I have grown quite fond

of it, and may have a difficult time giving it back,” teases a good-spirited Peter Baarda.

“There is an immediate and constant need for butchers in Ontario. Meat cutting is a lost art and this was a great opportunity to present the profession in a positive light,” says Laurie Nicol, executive director, OIMP. “We were pleased to have eleven competitors enter and look forward to growing that number every year.”

In the elimination round held in September, competitors from around the province had thirty minutes to transform a fresh pork bone-in leg, bone-in butt, and bone-in loin, into merchandisable cuts of their choice, and were judged on the degree of difficulty/efficiency and skill level in boning, trimming and cutting, primal cut utilization and financial performance. In the final round, it was still about skill but added creativity and consumer-appeal to the judging criteria.

Baarda has 24 years experience ranging from abattoir to high-end butcher shops, has trained under second and third generation butchers and has been with Lococo's for the past 7 years.

Thank you to our venue host:

Thank you to our sponsors:

Lococo’s Butcher Defends TitlePeter Baarda brings it home (again)

Joe Vercesi, Cataldi's

Damian Goriup, Florence Meats

Peter Baarda, Lococo's

BLOCKtalk - Winter 2015 27www.ontariomeatandpoultry.cawww.igloofoodequipment.com

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Season’s

Thank you for giving us theopportunity to work with you thisyear. We wish you the best of theholidays and a prosperous 2016!

From all of us at MMIS Inc., Merry Christmas and Happy Holidays!

MMIS Inc.www.mmis.ca

Greetings


A few more2015 winners...

Florence Meats, Platinum Award for Kranska Sausage Barilos Fine Sausages Ltd., Gold Award for Krakowska Sausage

Franz's Butcher Shop, Platinum Award for Jalapeño & Cheddar Sausage

Salumeria Il Tagliere, Gold Award for Artisan Truffle Salame Felino Stemmler's Meat and Cheese, Gold Award for Double Smoked Side Bacon

Marini Foods Ltd., Gold Award for R ea Cacciatore Mild


provisioncoalition.com

What you will find:

• Free Registration • Getting Started Framework • Self-Assessment Tool • Key Performance Indicator Scorecard• Technical Checklist & Environmental

Benchmarking Tools• Waste & Wastewater Reduction Tool• Funding & Consultant Database

RESOURCES FOR ONTARIO’S MEAT PROCESSORS

Provision Coalition – your one-stop source for sustainability

In 2010, Provision Coalition was formed by the food and beverage processing industry as an advocate and resource on sustainability issues for processor businesses. At that time, Ontario Independent Meat Processors was an important founding member of Provision and we continue to appreciate the organization’s involvement and commitment to our coalition.

At Provision, we understand that over the last five years, the landscape for meat processors in Ontario has changed. New food safety and business demands, evolving customer and consumer expectations and adjusting market and trade environments have increased pressure on Ontario businesses. Add to this, growing stakeholder interest in a company’s resource efficiency, environmental performance, supply chain transparency and social responsibility. Staying current and competitive in this new environment is where Provision can help.

Provision staff, coupled with Provision’s award-winning online sustainability portal, work with company executives on addressing business sustainability challenges and implementing solutions. We have tried to make it as easy as possible for processor businesses to effect organizational change. We offer hands-on support in developing a sustainability action plan, or a business can do it themselves using Provision’s getting started framework – all available at no charge in our portal.

Resources such as our technical checklist, environmental benchmarking tool, wastewater tool and key performance indicator scorecard, will assist a company in identifying risks, trimming expenses and managing costs. At the same time, these tools are a company’s best friend in conducting business with integrity, integrating responsible sourcing and reducing environmental impacts – positive outcomes that can be shared with customers and consumers.

The biggest challenge we find ourselves confronted with is letting processors know that the path to a more sustainable operation is not difficult. Industry has made sure that the tools and resources available at Provision are accessible and directly beneficial.

I encourage all meat processors to register and explore the tools and resources at provisioncoalition.com or contact me directly at [email protected] for more information about our hands-on support.

Why Sustainability is Top-of-Mind for ProcessorsBy: Cher Mereweather, Executive Director, Provision Coalition

@ProvisionC [email protected] (519) 822-2042 100 Stone Road West, Suite 205 Guelph, ON N1G 5L3

Looking to expand your product line? How about strips for fajitas and stir fry? Cubes for stew? Juliennes for salads?Flakes for pizza toppings? The Holac Dicer from Reiser can do it all. The Holac provides unmatched versatility and easily producesa variety of uniform product shapes and sizes. Featuring a simple-to-change cutting grid, a single Holac can cube, strip, shred orflake all types of meat products and improve yields with consistent size pieces ranging from 1/8" to 2-1/4". Holac offers a widerange of equipment to satisfy any production requirement, from stand-alone machines to fully-automated lines. And Holac equipmentis designed for easy sanitation and total hygiene. Call Reiser today to beef up your product line and your profits.

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32 BLOCKtalk - Winter 2015

Premier’s Award Winner - VG Meats, SimcoeFor VG Meats, the best school uniform is a butcher's apron. When they couldn't find the skilled staff needed for the family's processing and retail operations, they teamed up with an Ontario grocery chain to create their own training program. Within a week, 300 applications poured into "The Chop School." Ultimately, nine students were accepted into the inaugural class for 100 hours of fully paid training. The program includes classroom sessions, plenty of hands-on practice and even time on the Van Groningen beef farm. The school proved so successful that VG Meats is now launching a second class. They have also developed a two-week "Farmer in Training" program to help retail employees understand exactly how the VG Meats' meat they sell is produced.

Regional Award Winner - OSMA, GuelphWhen an Ontario consumer grabs a package of lamb chops or a lamb roast at the grocery store, four out of five times that meat is imported. The Ontario Sheep Marketing Agency wants to change that. To help local farmers produce more lamb, the Agency has launched a "Master Shepherd" course, giving producers the tools and knowledge they need

to expand their flocks, improve flock health and reduce production costs. As more farmers complete the program, Ontarians will see more sheep on local fields - and more homegrown lamb in local supermarkets.

Regional Award Winner - Beef Improvement Ontario (BIO), Mount BrydgesYour typical beef farmer doesn't spend a lot of time behind a desk. And that's what makes desktop-computer traceability systems clunky. But thanks to Beef Improvement Ontario's mobile livestock recordkeeping software, producers can now use their smartphone to record and access data wherever they happen to be. The Go360|bioTrack system

makes food safety simpler, allowing users to track animal identification, movements, feed, health records, biosecurity and more. Spotty connection? Not to worry: the software works offline as well, automatically uploading

and backing up your data when an Internet connection becomes available. The data-capture solution is

now available for sheep and goat producers as well and has caught the attention of markets in Alberta and the United States.

Call us and find out how you can recover your costs

Call us and find out how you can recover your costs

T: (905) 678-6368 | F: (905) [email protected]

Specialists inGrowing Forward 2,

Energy Saving Programs,SR&ED Tax Refunds,

Hiring Grants and Other Funding Programs for the Meat &

Food Processing Industries

Season’s Greetings!

to our Premier’s award winnersCongrats

In Photo: Jennifer MacTavish, MPP Kathryn McGarry, Eadie Steele, Marc Carere

In Photo: Chris Cameron, Mike McMorris, MPP Kathryn McGarry

In Photo: Back - Minister Jeff Leal, Phread Longstreet Chad Van Groningen, Kevin Van Groningen Middle - Sherri Griffin, Nicole Van Groningen, Morgan Van Groningen, Premier Wynne Front - Troy Van Groningen, Jared Van Groningen

www.ontariomeatandpoultry.ca BLOCKtalk - Winter 2015 33BLOCKtalk - Winter 2015 33

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continued to grow, which means long days and weeks for the two. “It’s all happening at once,” says Rosie. “I’m regularly at events promoting the business and supporting the community.”

On top of the awards, another huge score was securing the December contract with Carnivore Club (a high-end artisan ‘meat of the month’ program), which means 3000 boxes of Paganelli product shipping the first week of December. “It’s the right people getting the products in their hands. We connected with

Carnivore Club in July, and it became the impetus to fast forward the branding.”

Although just beginning to hit their stride, Paganelli’s has been an OIMP member since 2006. “I have questions,” says Gab. “OIMP has answers. And coming together (in the association) creates a unified voice. It makes us stronger.”

It was apparently my lucky day too, for following a wonderful talk with Rosie and Gab, and marveling at the skill of their pasta maker, I was treated to the best plate of Tagliatelle alla Bolognese I’ve ever had, prepared fresh onsite and accompanied with a nice Barbera. I could almost close my eyes and be transported to a cafe in Florence.

And after experiencing for myself such authentic cuisine coupled with genuine hospitality, I knew then why they take such

great care in choosing what they serve, what they sell, and their attention to every last ingredient, every last detail. Why they do what they do. Summed up best by Rosie, “Our greatest reward is watching people’s faces light up. We get so much joy out of watching people enjoy our food. So gratifying. It’s a labour of love.”Gabriele (Gab) Paganelli and Rosie Scavuzzo

Paganelli’s Salumi 127 Sunrise Avenue Toronto, ON M4A 1A9 (416) 288-0550 Speducci Mercatto 46 Milford Avenue Toronto, ON M6M 2V8 (416) 242-2777 [email protected]

@Speducci www.facebook.com/Speducci instagram.com/speducci

A Labour of Love - Cont'd from page 20


loor space at the Meat Industry Expo 2015 sold out not once but a second time following the addition of seven

more booths. With 70 exhibitors in all, the new location at Scotiabank Convention Centre in Niagara Falls was well received by both exhibitors and visitors.

An impressive 225 guests attended the gala Saturday night at the conclusion of Expo, to celebrate achievements, Ontario Finest Meat Competition™ awards, and the Ontario’s Finest Butcher announcement.

The evening began with the recognition of Laurie Nicol for her 30 years of service to the OIMP. The five

of Nicol’s ‘work husbands’ (current and past presidents) that were present, lined the stage for a surprise celebration and took turns thanking Laurie for her dedication to the industry.

Dalziel presented with Lifetime MembershipSince the awards’ inception twenty years ago, OIMP has presented only eight prestigious Lifetime Memberships to individuals who have made outstanding contributions to the association and to Ontario’s meat and poultry industry.

This year’s recipient, Graham Dalziel, has been involved in the meat industry since 1988, starting out in a small family meat shop in Fergus. He has held various positions in member companies including Morrison Meat Packers, Domingo Meat Packers, Springer’s Meats, and Halenda’s Fine Foods, before entering the supplier world working for Hermann Laue and finally to where

he remains today at Handtmann Canada.

Graham has always been a strong advocate for the industry, helping to find practical solutions, especially for our smaller operators. OIMP had the privilege of having Graham work as our Meat Extension Specialist, and support the Associate Council. Graham

currently sits on the Board of Directors for the Canadian Meat Council where our voice may be heard at the federal level.Graham's positive attitude about the endless possibilities our members can achieve makes him more than deserving of this recognition.

“I wanted to thank you for a wonderful weekend and for the opportunity to defend the title of "Ontario's Finest Butcher". I would like to add that if you ever require me for anything please don't hesitate to ask, I

am at your service.” ~Peter Baarda, A. Lococo

Wholesale

October 23 - 24, 2015meatindustryexpo.ca

OIMP Expo and Awards Gala - Celebrating Industry

In Photo: Janet Wellwood, Laurie Nicol

In Photo: Graham and Deb Dalziel

Thanks to our successful product auction bidders:

"This was a great opportunity for me to be away with my wife for a weekend and meet industry members. With being the new owner/operator, this Expo event will prove helpful to me by creating relationships that will help

me grow my business." ~Doug Waller, Lambton Meat Products

F


“Just a quick note to say thank you from the Vision Link Team. Our first show was positive from our side. I’m sure you are exhausted from all your hard work. Cheers and thank you again.” ~David MacKinnon,

Vision Link Security Inc.

Product Auction hits highest since 2009OIMP would like to express sincere thanks to the generous bidders at this year’s product and silent auctions, and to the members who donated their award-winning products, and many other valuable items for this purpose. A total of $6,125 was raised during the product auction and an additional record-breaking $7,150 from the silent.

The highest bid of $1,550 came from Malabar Super Spice for the Platinum and Diamond Award winner - Paganelli’s Gentile Salami, and Jarvis took home VG Meats Cowboy Coffee Rubbed Side Bacon for $1,075.

Red Carpet and Awards PhotosIf you posed for a photo chances are it can be found on our Facebook page - ready to be tagged and/or downloaded. Please check out the photo albums at www.facebook.com/OntarioIndependentMeatProcessors. In Photo: Joe and Lori Abate

“On behalf of the team at Poly-Clip, THANK YOU for an over the top experience in what was truly a fantastic show that will be talked about and mimicked by other organizations as this was a first rate event! Thank you

for all your hard work and bringing this growing family of OIMP together.” ~Jenny De Haan - Poly Clip


Abate Packers pg. 11 www.abatepackers.com

Agri-Food Management Institute pg. 10 www.takeanewapproach.ca

AKR Consulting pg. 32 www.akrconsulting.com

BIO pg. 10www.bioTrack.ca

Canada Compound Corporation pg. 5 www.canadacompound.com

Can-Tex Protective Systems Inc. pg. 8www.can-texfloors.com

Carlisle Technology pg. 7www.carlisletechnology.com

Donnell Insurance pg. 23www.donnellins.com

Duropac pg. 14 www.duropac.com

Ecoboard pg. 13 www.ecoboards.biz

Handtmann Canada pg. 39www.handtmann.ca

Igloo Food Equipment pg. 27www.igloofoodequipment.com

M&M Enterprise (Canada) Inc. pg. 9www.mmenterprisescanada.com

Malabar Super Spice pg. 5www.malabarsuperspice.com

Meat Depot, The pg. 40www.themeatdepot.ca

Advertiser IndexMMIS Mondo Inc. pg. 28www.mmis.ca Pemberton & Associates pg. 17www.pemco.com Perflex pg. 37 www.perflexlabel.com Poly-Clip pg. 34 www.polyclip.com Quality Engineered Solutions pg. 33www.qes.ca Reiser pg. 31www.reiser.com Rothsay pg. 40www.rothsay.ca Samuel Packaging Group pg. 6www.goval.com Sani Marc pg. 28www.sanimarc.com Spectrim Label & Equipment Inc. pg. 28www.spectrimlabel.com VC999 pg. 2 & 35www.vc999.com

Vision Link pg. 9www.visionlink.ca

Wiberg pg. 16 www.wiberg.ca

YES Group Inc. pg. 40 www.yesgroup.ca

Tel: 800-465-3536 | Email: [email protected]

www.yesgroup.cawww.yesgroup.ca

Our Sincerest Thanks and Warmest Wishes for theHoliday Season and throughout the New Year!

Our team of protein experts do all the hard work �nding you the best quality and price for your production and retail requirements.

The Meat Depot services independent retailers, food processors and foodservice companies across Ontario and are able to deliver to the smallest towns in the remotest areas.

www.themeatdepot.ca | 1-866-573-MEAT (6328)

your fresh protein destination!

Merry Christmas!

THE REAL JOYS OF THE

HOLIDAY SEASON IS THE OPPORTUNITY TO SAY

WWW.ROTHSAY.CA

Thank You &best wishes for the New Year.

2015 winter blocktalk

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