AnimalNet Dec. 10/03
S Korean
scientists unveil madcow-resistant clones
Hong Kong
authorities test classmates of boy infected with bird flu
High level
of antibiotic resistance in bacteria that cause food poisoning
Horse flu
outbreak in South Africa could badly affect racing
Sunterra may
set up own $30M beef plant: Goal is to have total quality control of animal
Fight for
the farmer a fight for life itself
Salmon
farming hits wall: Gain in 2003 productivity won't repeat last year's 32.2 per
cent without site okays
Food
regulator reassures consumers that imported honey and prawns are safe
Mycobacteriosis,
Striped Bass - USA (Atlantic Coast)
Fluorescent
fish
Yorktown
Technologies pleased with the U.S. Food and Drug Administration's decision not
to regulate GloFish(TM) fluorescent zebra fish
Irish want
country of origin labelling: Irish consumer research on labelling of meats
published
Perspective
by Editor Chris Harris: Are national pride, confidence, food safety and quality
all part of the labelling game?
Pig
production warning: Danish Crown chairman urges authorities: “Don’t pull the
rug from under Danish pig production”
Canadian
dairy processors establish new national trade association
how to subscribe
S
Korean scientists unveil madcow-resistant clones
December 10, 2003
Agence France Presse
SEOUL - South Korean scientists on Wednesday were cited as unveiling cloned cows
they said had been genetically modified to resist mad cow disease.
Seoul National University professor Hwang Woo-Sok was quoted as saying the cows
have "antibodies specifically targeted against abnormal prions" known
to cause bovine spongiform encephalopathy (BSE).
The professor called for joint work with Japanese scientists to obtain
international approval of his achievement. He said he plans to send cloned
calves from 15 pregnant cows to research facilities in Tsukuba, Japan.
Hong
Kong authorities test classmates of boy infected with bird flu
December 10, 2003
Agence France Presse
HONG KONG - Hong Kong's health authorities on Wednesday were cited as examining
the classmates of a five-year-old boy confirmed as having caught bird flu, an
illness that killed six people in 1997.
The story says that the boy at the centre of the scare has recovered from the
H9N2 strain of the virus after falling ill with a fever, cough and runny nose on
November 25. He was admitted to hospital on November 27 and discharged two days
later.
Department of Health consultant Dr Thomas Tsang was quoted as saying, "This
is an isolated case and the source of infection is being investigated. Based on
previous experience, however, we will look especially into bird-to-human
transmission.”
A spokesman for the World Health Organisation (WHO) in the Asia Pacific region,
Peter Cordingley, was cited as saying it was concerned about the disease but was
awaiting test results from Hong Kong before drawing any conclusions.
High
level of antibiotic resistance in bacteria that cause food poisoning
December 8, 2003
BioMed Central
More than 40% of bacteria found in chicken on sale in Switzerland is resistant
to at least one antibiotic, says research published this week in BMC Public
Health. The findings could have implications for treating food poisoning.
The bacteria, Campylobacter, causes between 5 and 14 percent of all diarrhoeal
illness worldwide. The most common sources of infection are inadequately cooked
meat, particularly poultry, unpasteurised milk and contaminated drinking water.
The illness normally clears up after a week, without treatment. But small
children and people with a weakened immune system often take antibiotics to
prevent the infection from spreading to the bloodstream – and causing life
threatening septicaemia.
Researchers from the Swiss Federal Veterinary Office collected raw poultry meat
samples from 122 retail outlets across Switzerland and Liechtenstein, and tested
their antibiotic resistance. From 415 meat samples, they isolated 91 strains of
Campylobacter, 59% of which were sensitive to all the antibiotics tested.
19 strains (22%) were resistant to one antibiotic, 9 strains (10%) to two
antibiotics, and 8 strains (9%) were resistant to at least three antibiotics.
Two strains were resistant to five antibiotics. One of these showed resistance
to ciprofloxacin, tetracycline and erythromycin – the most important
antibiotics for treating Campylobacter infection in humans.
Meat was more likely to be infected with Campylobacter if it was kept chilled,
rather than frozen. However, the storage conditions did not affect the frequency
of antibiotic resistance in the bacteria.
Although the frequency of antibiotic resistance in Switzerland may seem high,
meat produced in the country was, in fact, less likely to be infected with
antibiotic resistant Campylobacter than meat produced elsewhere. Jürg Danuser
commented: "The level of antibiotic resistance in Campylobacter depends on
the amount of antibiotics that the chickens received. Maybe in Switzerland
antibiotics were used less, so there is less resistance"
Initially, the researchers thought that poultry was more likely to be infected
with antibiotic resistant bacteria if it was raised using conventional indoor
farming methods rather than in an animal-friendly way. However, the majority of
meat produced in an animal friendly way came from Switzerland, and this skewed
the results. The researchers therefore concluded that only the country of origin
and not the farming methods were likely to influence the level of antibiotic
resistance in the bacteria.
Jürg Danuser discussed this: "It's possible that chickens raised in an
animal-friendly way are more healthy, so they need less treatment with
antibiotics and so their Campylobacter are less resistant to antibiotics. But
the other side of the story is that these chickens go outside more often, so
they are in more contact with wild birds, which is the reservoir of
Campylobacter."
These findings are of concern for Swiss consumers, but, as mentioned above, the
picture for other countries is even bleaker. The researchers wrote: "The
high prevalence of Campylobacter in raw poultry meat samples found in this study
agrees with data from other studies." In the USA, 90% of Campylobacter
strains isolated from poultry meat had resistance to at least one, and 45% to at
least two antibiotics.
Worries over antibiotic resistant bacteria led the EU to ban the use of four
antibiotics as growth promoters in chickens, in 1999. The US Food and Drugs
administration (FDA) followed their lead in late 2000, by banning the use of a
particular class of antibiotics called fluorquinolones in poultry farming.
Food poisoning caused by eating Campylobacter infected poultry is on the
increase. In Switzerland, 1 in 1,086 people suffer from Campylobacter infection
every year; the number is approximately ten times higher in the US.
This press release is based on the following article:
Risk factors for antibiotic resistance in Campylobacter spp. isolated from raw
poultry meat in Switzerland
Ursula Ledergeber, Gertraud Regula, Roger Stephan, Jürg Danuser, Béatrice
Bissig and Katharina D.C Stärk
BMC Public Health 2003, 3:39
To be published 9 December 2003
Horse
flu outbreak in South Africa could badly affect racing
December 10, 2003
Agence France Presse
CAPE TOWN - Tony Barnes, the chief executive of the Jockey Club of Southern
Africa was cited as telling the SAPA news agency on Wednesday that an outbreak
of horse flu in South Africa's Western Cape region could have a crippling effect
on racing, adding that, "The implications are serious."
Barnes was further cited as saying the last such outbreak in 1986 had affected
horse racing for three months, and the latest bout could render many people such
as jockeys and grooms jobless if the problem gets worse.
Horse flu, otherwise known as equine influenza, is the most widespread viral
respiratory illness in horses and is highly contagious.
While few horses die from the disease, it can prove to be ruinous with delays in
training, withdrawals from competition and increased susceptibility of horses to
more serious secondary infections like bacterial pneumonia.
Sunterra
may set up own M beef plant: Goal is to have total quality control of animal
December 10, 2003
The Edmonton Journal
G6
Ron Chalmers
EDMONTON - Sunterra Meats is, according to this story, in talks with several
Alberta producers to establish a $30-million beef processing plant which would
integrate the entire progression from the breeding and raising of cattle to
slaughter, processing and delivery to specialty clients.
Ray Price, spokesman for the Price family's Sunterra operation in Acme, 100
kilometres southeast of Red Deer, was quoted as saying, "We, and other
producers, are looking at a process in which the beef could be traced from the
farm to the consumer."
Price was further cited as saying he thinks retailers and restaurants would pay
premium prices for custom-trimmed cuts of beef from cattle of known genetics
that received specific, high-quality feed and good care, and that the strategy
is not driven by health concerns, but by an opportunity to fill a niche market.
He also thinks the closure of the U. S. border awakened Alberta producers to the
advantages of controlling their product all the way from the farm to the
retailer, rather than shipping live cattle to feedlots.
Fight
for the farmer a fight for life itself
December 10, 2003
Cowichan Valley Citizen
33 / Front
Marcia Stobbart
Few women have, according to this story, fought a political battle such as
Anthea Archer did with the federal government over whether the Archers' herd of
Murrah River Water Buffalo had mad cow disease. The battle was lost. The
government issued its death edict and the Archers painfully felt the needless
loss of their buffalos' lives, particularly that of their majestic, magnificent,
and beautiful black bull James Bond. He was irreplaceable, personally and
economically.
The Archers were allowed to keep the offspring
The story says that karma came swiftly this year when an Alberta farmer reported
a single cow's death by BSE. This became a national crisis, triggering a ban on
Canada's cattle industry with disastrous economic losses. Had the federal
government listened and acted as the Archers had hoped during their battle, this
crisis would not, in all probability, have happened.
On the other hand, the fortuitous BSE crisis allowed outsiders to buy up ranches
and herds, ready for when the border reopens!
Salmon
farming hits wall: Gain in 2003 productivity won't repeat last year's 32.2 per
cent without site okays
December 10, 2003
The Vancouver Sun
D1 / Front
Scott Simpson
British Columbia's salmon farmers have, according to this story, made
spectacular productivity gains in recent years, but they're hitting a brick wall
in 2003 as the federal department of fisheries and oceans fails to deliver on a
promise to speed up its bureaucracy.
Fisheries Minister Robert Thibault was cited as promising in March 2003 that the
DFO would clear within six months a backlog of applications to relocate fish
farms and establish new ones, but 10 months later, only six of 16 applications
that were under review by the department in March have been resolved.
The story says that with 110 salmon farm licences due for review in the next
four years, plus an unknown number of applications for new licences, industry is
extremely nervous about the pace of federal approvals.
Mary Ellen Walling, executive director of the B.C. Salmon Farmers Association,
was quoted as saying, "Some applications are still under review by DFO two
and a half years after they moved through the provincial process. Industry has
been forced to destroy production, mothball hatcheries, and lay off staff with
impacts multiplied within the support industries."
Food
regulator reassures consumers that imported honey and prawns are safe
December 10, 2003
Food Standards Australia New Zealand Media Release
Food Standards Australia New Zealand (FSANZ) today reassured consumers that
imported honey and imported prawn products on supermarket shelves in Australia
are safe. This follows reports to FSANZ from major retailers that consumers were
returning products unnecessarily.
FSANZ's Chief Medical Advisor, Dr Bob Boyd, said recent media reports on
Channel 7's Today Tonight program, claiming that imported honey and imported
prawns contain dangerous residue levels of a nitrofuran antibiotic, were simply
not true.
'FSANZ is confident that the imported honey and prawns currently on sale are
safe. We have carried out a scientific risk assessment from available test
results. The risk assessment shows that the trace levels found of the nitrofuran
in honey and prawns were so low you could safely eat at least 400,000 times the
amount found.' Dr Boyd said.
'Despite claims on Today Tonight, there is no scientific evidence that
nitrofurans cause cancer in humans.
'However, nitrofurans are no longer registered for use as a veterinary chemicals
in food-producing animals in Australia and there is no residue limit for
nitrofurans in the Food Standards Code. Although the foods are safe, they do not
comply with Food Standards Code. Because of this, FSANZ has instructed the
Australian Quarantine and Inspection Service (AQIS) to test imported honey and
imported prawns for this antibiotic. Any food products found to contain
nitrofurans will not be permitted for sale in Australia. ' FSANZ always takes
immediate action if any food is found to be unsafe. We have taken action in the
past with withdrawals from the shelves of imported European beef products
because of concerns about 'mad cow disease' as well as withdrawal of soy and
oyster sauces because high levels of chloropropanols. 'We would only recommend
that these products be recalled if there was a health and safety risk, which is
not the case with these imported honey and imported prawns. FSANZ advises both
consumers and retailers that they need to take no further action on this,' Dr
Boyd concluded.
Mycobacteriosis,
Striped Bass - USA (Atlantic Coast)
December 9, 2003
ProMED-mail post
http://www.promedmail.org
Source: Press of Atlantic City, NJ [edited]
http://www.pressofatlanticcity.com/news/columns/120903NATURESWAYDEC9.html
First people largely wiped it out through overfishing and then brought it back
with a fishing ban. Now it's being attacked by a new threat from the bottom of
the food chain - a previously unknown single-cell organism. It will be at least
a few years before we know the ending.
One of the great successes of nature management is the restoration of the
Atlantic Coast striped bass population. After the commercial catch of stripers
hit a record 14.7 million pounds in 1973, the population collapsed and a mere
1.7 million pounds was landed in 1983.
A federal moratorium on recreational and commercial striped bass fishing in 1984
quickly turned the population around. By 1990, limited recreational bass fishing
resumed, and in 1995, fisheries regulators declared the population restored. Now
there is a proposal to reopen commercial fishing of stripers. It's considered a
model relationship between man and fish, and in recent years anglers have caught
stripers in numbers and sizes reminiscent of the old days.
There's just one problem: For the past 5 years, they've also occasionally caught
stripers that are visibly diseased. Some have sores and ulcers on the outside.
Most look fine until they're cut open, revealing ugly granular growths in their
internal organs. Fishermen often don't notice infected fish because they don't
cut them open. Usually they just remove large fillets from both sides of the
back and then discard the rest.
The disease is mycobacteriosis, once popularly called "fish
tuberculosis." It was first discovered at the Philadelphia Aquarium in 1926
and has been seen sporadically in small numbers of fish since.
This time, it is different. It is caused now by a bacterium --
Mycobacterium shottsii -- which was only discovered in 2001 by the Virginia
Institute of Marine Science while researching an outbreak of the disease in
stripers that started in 1997. And it has already been found in more than half
the fish sampled in the Chesapeake Bay, the main spawning ground for the
Atlantic Coast population of striped bass.
Early suspicions are that oxygen-depleting pollution and a decade of
warmer-than-usual waters have stressed the fish and favored the mycobacteria. If
so, then man's recovery plan for the striper may be incomplete.
The new mycobacteria, fortunately, doesn't thrive at temperatures warmer than 86
degrees, so it can only live on people's extremities as a persistent rash
sometimes called "fish handler's disease." Scientists recommend
gloves, hand washing, and quick release or disposal of infected fish to prevent
it.
There is no danger of getting the disease from eating a striper. One reason is
that cooking the fish to 170 degrees for 20 minutes kills the mycobacteria. Even
if they got inside you, mycobacteria would find your body temperature too high
to survive.
Scientists think most of the infected fish will eventually die of the disease,
but can't tell when. Too little is known about mycobacteriosis and its effect on
reproduction to forecast whether this will bring about another crash in the
striper population. If so, the great run of migrating stripers enjoyed by
fishermen the past couple of years may only be temporary, even without the
resumption of commercial fishing.
And this time, I'm afraid, turning around the population might not be as easy.
[Byline: Kevin Post]
[The bacteria that causes aquarium fish mycobacteriosis is _Mycobacterium
marinum_, a bacteria that grows best at temperatures below body temperature.
Individuals cleaning fish tanks with any type of injury on the hands are subject
to a risk of infection, usually of the skin and soft tissues. Other mycobacteria
cause more serious disease in people, the most significant of which is
tuberculosis caused by _Mycobacterium tuberculosis_. Mycobacterium shottsii may
be capable of causing human disease similar to that caused by Mycobacterium
marinum, and it would not be surprising if skin and soft tissue infection
occasionally resulted after handling infected fish.!= Mods.TG and DK].
Fluorescent
fish
December 9, 2003
Associated Press/ Reuters
SACRAMENTO, Calif. -- The U.S. Food and Drug Administration was cited as
announcing Tuesday it won't regulate the nation's first genetically engineered
household pet, a zebra fish that glows fluorescent, saying in a statement posted
on its Web site that, "Because tropical aquarium fish are not used for food
purposes, they pose no threat to the food supply.”
The stories explain that Singapore scientists gave the naturally
black-and-silver zebra fish a fluorescent red glow by inserting a sea anemone
gene.
With the FDA's decision, and barring a federal court order, the GloFish will be
legally marketed in every state except California, the only state that regulates
genetically engineered fish to protect its native fish populations. The fish is
set to go on sale next month.
Yorktown
Technologies pleased with the U.S. Food and Drug Administration's decision not
to regulate GloFish(TM) fluorescent zebra fish
December 9, 2003
From a press release
AUSTIN, Texas -- Yorktown Technologies, L.P. is pleased with today's U.S. Food
and Drug Administration (FDA) announcement that the sale of GloFish(TM)
Fluorescent Zebra Fish will not be regulated by the federal agency. The
GloFish(TM) Red Zebra Danio, originally created to help fight environmental
pollution, is a bright red fluorescent zebra fish that will be sold in retail
stores nationwide on January 5, 2004.
"We are pleased with the FDA's decision not to regulate the sale of these
tropical aquarium fish, and we look forward to offering these beautiful fish to
consumers," said Alan Blake, co-founder and CEO of Yorktown Technologies,
L.P.
For more information on the FDA's statement, please visit www.fda.gov .
About GloFish(TM) Fluorescent Zebra Fish
www.glofish.com .
Irish
want country of origin labelling: Irish consumer research on labelling of meats
published
December 10, 2003
Meat News Vol 5, Issue 49
http://www.meatnews.com/index.cfm?fuseaction=Article&artNum=6616
A Consumer Survey organised by the Irish Department of Agriculture and Food's
Consumer Liaison Panel shows that most consumers want specific country of origin
information in relation to all meat sales.
The survey of 802 consumers was carried out by Research Solutions for the
Department of Agriculture and Food's Consumer Liaison Panel.
This survey was undertaken because of the difficulty in obtaining agreement on
how origin should be defined in the comprehensive examination last December of
food labelling issues.
The main findings of the survey revealed that:
* Nine out of 10 grocery shoppers claim to be confident that meat bought in
supermarkets/butchers is safe but also assume that the meat they buy is of Irish
origin.
* The key criteria used to judge the quality and safety of meat include where
the meat was bought, colour/appearance, best before date and price followed by
quality assurance label and country of origin (ranked 6th in order of priority).
Two thirds of grocery shoppers claimed country of origin information was very
helpful in assessing the safety of meat.
* There was a clear preference (69 per cent) for specific country of origin
information on meat sold in retailers/butchers rather than EU/non EU
denomination (six per cent).
* Awareness of EU beef labelling legislation was low. The general public does
not differentiate regarding the level of information on beef labels compared to
labels for other categories of pre-packed meat.
* There was also a clear preference (68 per cent) for specific country of origin
on menus in Food Service restaurants. However, the vast majority (80 per cent)
of consumers rarely or never enquire about the origin of meat when eating out.
The Minister for Agriculture and Food, Joe Walsh, said the EU beef labelling
regulations are being reviewed by the Commission and the findings were
accordingly very timely.
The Minister said he will forward the information, which covered in a
comprehensive manner consumer attitudes to meat purchasing, to the European
Commission. He said he had already raised with the Commission the question of
extending the beef labelling regulations to the food service sector.
In addition, following recommendations by the Food Labelling Group, he had
arranged for the centralisation of enforcement of food labelling regulations in
the Food Safety Authority.
The Minister said that consumers were entitled to clear accurate information and
he would continue to give attention to the area of food labelling to ensure that
this was achieved.
Perspective
by Editor Chris Harris: Are national pride, confidence, food safety and quality
all part of the labelling game?
December 9, 2003
Meat News Vol 5, Issue 49
http://www.meatnews.com/index.cfm?fuseaction=Article&artNum=6614
A recent survey in Ireland has shown that two thirds of those questioned wanted
to know precisely where the meat they eat comes from. The consumers were not
content to know that it was a product of the European Union - they wanted to
know it was Irish.
Interestingly, a similar percentage wanted to know the country of origin of the
meat they ate in restaurants as well as that which they bought off the
supermarket shelf or over the butcher's counter.
The reason they want to know is because they believe that it is a question of
food safety. The consumer perception is that if they know it is Irish beef, then
it has to be good and it has to be safe.
But it is also a perception - or perhaps a mis-perception - that if Irish
consumers are not told where the meat comes from - as in many restaurants - they
will believe that it is Irish. More and 80 per cent of those asked in the
consumer survey did not ask where the meat they are eating comes from.
In Europe, these figures are not really that surprising.
If the survey was carried out in Britain, then similar percentages for those
demanding British beef to be labelled as such because they think it is safer
would be found. Similarly, the French will back the French label and the Germans
a German label.
In the UK, the National Beef Association has also now called for more branding
of British beef.
By branding the association believes that a boost can be given to sales of
British beef.
"More beef is being eaten now than at any time over the last decade and if
the retail market is widened further as a result of more high quality beef being
offered under carefully constructed national, regional, local, or farm brands
even more will be purchased over the next 10 years too," said NBA chief
executive, Robert Forster.
So what is country of origin labelling for the European market?
Is it a sign of food safety? Hardly, as the European Union countries ostensibly
sing to the same hymn sheet. They have the same laws and directives governing
food safety and dictating the hygiene measures from farm to plate.
Is it a sign of quality? Again, hardly. As the quality of meat across Europe
varies considerably.
However, if the quality of a particular country's meat is consistently good,
then country of origin labelling can have a significant marketing value. It can
act as a quality mark as Danish Bacon and New Zealand Lamb have discovered
around the world.
But here again Robert Forster hit the nail on the head when he said: " A
branded label will have to eat well otherwise the branding exercise will
backfire because consumers will quickly turn to a product that is more
reliable."
The main reason that country of origin labelling goes down so well in each and
every EU country is down to confidence wrapped up in national pride. Because
individual countries and even companies have explained what they are doing to
ensure that the meat they serve their populations is safe and wholesome, the
consumers of each country assumes that they have the safest product. The
consumer is confident in the product.
As for the feeling of national pride in a domestic product, one only had to see
the one million English rugby supporters turn out on to the streets of London
this week to cheer their World Cup winning team, to see how much national pride
comes to bear in a population's
Pig
production warning: Danish Crown chairman urges authorities: “Don’t pull the
rug from under Danish pig production”
December 9, 2003
Meat News Vol 5, Issue 49
http://www.meatnews.com/index.cfm?fuseaction=Article&artNum=6613
Danish Crown’s Chairman, Niels Mikkelsen, has warned against political
interference in Denmark’s agricultural industry .
Speaking at the annual meeting of the company’s Board of Representatives Mr
Mikkelsen said: “In general Denmark’s pig producers are skilled at adjusting
their costs to developments in international markets. However, politicians
should be careful that they don’t tighten production conditions to such an
extent that they pull the rug from under the producers.
“Once again we’re faced with a budget that seems designed to lower the
working conditions of Danish agriculture,” Mr Mikkelsen added.
“In view of the tight conditions under which we’re operating there are
grounds for concern for our competitiveness. We’re in direct competition with
pig producers from the rest of the world and there is no room for imposing
further restrictions on us.”
Niels Mikkelsen also warned against ill-considered political moves against
Denmark’s large companies in the wake of the current debate surrounding the
Arla Foods Dairy Group.
“Some politicians seem to ignore the fact that our participation in the inner
market has left the door wide open to foreign competitors.”
“Competition for consumers’ attention is considerable,” added Mr Mikkelsen.
“Just take a look at the diversity in supermarket chilled counters with their
range of foreign meat products from countries like Germany, Sweden, Belgium and
Italy, not to mention beef from Australia and Brazil. I’m even inclined to
believe that the mergers in Denmark have been a contributing factor behind this
development because consolidation within the food industry has not led to fewer
supplies, rather the opposite, i.e. an increase in international supplies –
all of which, of course, is in keeping with the objectives of the inner
market.”
Directly addressing Danish politicians Mr Mikkelsen said: “I sincerely hope
that our parliamentarians will be able to adopt a general view and realise the
principles upon which the Danish farming community has built one of Denmark’s
few international business success stories.
"I must warn them against tampering with the agricultural sector’s
co-operative foundation on the basis of topical sentiments. This would have
consequences - also for Danish society in general.” Last year Danish Crown
exported products to the value of nearly DKK 30 billion. This equates to about
55 per cent of total Danish agricultural exports and close to seven per cent of
the total Danish exports of goods.
Canadian
dairy processors establish new national trade association
December 10, 2003
From a press release
OTTAWA - At a time when there is increased optimism for interprovincial
cooperation and a renewed commitment to eliminating domestic trade barriers in
food products, Canadian dairy processors have joined forces to establish a new
national trade association, the Dairy Processors Association of Canada (DPAC).
The Association has a mandate to advance and protect the interests of its
members and promote the growth of the Canadian dairy processing industry. With
almost 26,000 people employed at the primary processing level, the sector
processes table milk, fresh cream, butter, cheese, yogurt and ice cream products
valued at $9.9 billion annually.
"DPAC applauds the Premiers' commitment last week under the new Council of
the Federation to renew Canada's Agreement on Internal Trade (AIT)," says
DPAC's new President, Don Jarvis, an executive with almost 30 years of senior
management experience in Canada's agri-food industry. "It is an industry
priority to get the provinces working together to eliminate the province-to-
province trade barriers that exist today." The trade association says that
internal trade barriers prevent the introduction of new products to consumers
and results in lost jobs and income for its members. As well, poor economies of
scale within the domestic marketplace reduce the capacity of these processors to
be more competitive on an international scale notes Mr. Jarvis.
Under the AIT, all provinces agreed that by September 1997 they would harmonize
fluid milk and distribution standards. The provinces also agreed to remove
margarine colouring restrictions and regulatory impediments to dairy blends and
imitation dairy products. DPAC will monitor provincial compliance with these
requirements, noting that some have been slow to act says Mr. Jarvis.
"By removing provincial trade barriers, we are advocating a pro-consumer
choice stance that will provide Canadians with access to a wider range of new
dairy products," says Mr. Jarvis who highlights that consumers around the
world enjoy a variety of dairy-based products not currently available in Canada.
"And in Ottawa later this week the new Paul Martin government will begin
focussing on 'modernizing the economy' as one of its four main priorities,"
says Mr. Jarvis. "Supporting the provinces in putting in place a free and
open domestic market for dairy and other food products will be an important
cornerstone of that platform."
DPAC will work to influence government policies, legislation and regulation with
a view to improving the competitiveness of its dairy industry members who
operate within one of the most highly regulated, supply managed, sectors in the
country. The association will focus on ensuring that the interests of its
members are well understood and will respond to developments on both the
domestic and international trade fronts and significant regulatory changes
impacting the dairy sector.
DPAC will also endeavour to advance quality, food safety and innovation in the
Canadian dairy industry to ensure its long-term viability. It will manage a
Technical Committee composed of senior scientific and regulatory experts from
across the industry.
A nine-member board has been established for DPAC with representatives from
member organizations including Gay Lea Foods Co-operative Limited, Parmalat,
Agropur, Saputo Inc., Good Humor-Breyers Ice Cream and Kraft Canada Inc. Andrew
MacGillivray, President and CEO of Gay Lea Foods has been elected as the
Association's first Chairperson. Pierre Claprood of Agropur and Yves Leroux of
Parmalat have been appointed Vice-Presidents.
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