What is going on with small BC producers and regulations?
I've started ordering grass-fed beef from a small producer in Lumby. I received a disturbing email which discusses the potential shutdown and move of smaller meat producers of BC. Does anyone know what is going on?
I do not buy factory meats for obvious reasons. I hope our smaller producers do not get bulldozed out of business. Below is the email I received:
An other two important farm have closed the door . What we have seen for years in our area repeats...
Farmer in the Lumby or Armstrong area sell his land and they move out to Alberta or South America, seen over and over
We don't know if we are able to keep going, the Minister of argriculture needs your support.....he is under pressure of the meat industries...
since the XL Ecoli disaster, the industrial meat industries does everything to set up new regulations, thru CSF, thru CFS and others
week by week I get informed how farming have to look like in the future, that I have to go back to school to learn how to do farming
or to get out.The call it Farm Food safety or what ever, but is a tool to get rid of the small farms
The main problem for the meat industry is the quality of the meat produced on small farm.As they say, that is messing up their market.
If possible, write an letter to the Minister of Agriculture , with out your letter it is very much possible that we get closed down as they did with other
farm and ranches.
The comment of our MLA Eric Foster tells everthing:
The architects of this fiasco (bureaucrats) are no longer involved. They stayed in health,” MLA Foster http://www.vernonmorningstar.com/news...
In regarding production on our farm, we are with beef prices still under production cost
At the auction, beef in the size as we process, went for 1.58 $ per pound, that is 3.20 per pound on hook carcass, with out including the cost to butcher
We are asking in the future for beef on the hook , carcass 3.35 $ per pound hanging weight,
I send you next week our price list.
If you have any suggestions or questions, please let us know. We would like to hear from you