The Rural Voice, 2003-02, Page 49PERTH )ritit
County Pork Producers NEWSLETTER
Any opinions expressed herein may
not necessarily reflect the views of
the Perth County Pork Producers'
Association.
How many farmers or agra-related
people, read the Perth County Pork
Producer views in this book. I would
like to know, so please fax me a note
at 519-393-5431. I will mention the
score the next time I write in this
column.
Bill 81, the Draft Regulations.
After reading the highlighted areas on
the Ontario Pork web page, it is a
necessary reading for all pork
producers. To get a copy or to get
excess to this site, go to
www.ontariopork.on.ca You will find
many extreme cases that need to be
changed.
Jim Van Nes, President
519-393-6712
- The Rural Voice is provided to Perth
County Pork Producers by the PCPPA.
Bill 81 will cost us millions
Bill 81 will cost us untold millions
of dollars, increase our cost of
'production, lower our profitability to
a level we have never seen before.
The government needs to assist us in
these changes if we want to keep a
pork industry in Ontario. There
definitely needs to be changes made
in the area Ontario Pork has coded
red. We need to get back to Common
Sense in applying these rules. The
pendulum has swung too far beyond
control.
Farmers will comply with the new
Nutrient Management Plan to the best
of their ability when the new plan
comes into effect. First and foremost
farmers are stewards of the land. The
point I would like to make is that
years ago, the manure pile went
organic on its own. Yes, with today's
technology, I believe it's possible to
achieve a new barn design, to go
compost on all hog operations, with a
reduction of liquid manure output to
30 per cent of the total manure
output.
Francis Child spoke at the
Southwestern Ridgetown Conference
last month about his experience on
growing 400 bu. of corn to the acre.
His farm plot has phosphorous levels
three times our excessive levels and
potash levels 10 times our excessive
levels. With the new nutrient
management plan, how are we ever
going to achieve these yields if we as
producers are not free to increase our
levels to what we want?0
— Submitted by Jack DeGroot
PERTH COUNTY PORK PRODUCERS'
PORK PRODUCTS
• Smoked Pork Chops • Fresh Pork Chops
• Stuffed Loin Chops • Smoked Sausage
• Smoked Cheddar Sausage
• Bacon Burgers • Teriyaki Pork Steaks
• Vittorio's BBQ Sauce
AVAILABLE FROM:
Steve Hulshof (Kinkora) 348-8167
Martin van Bakel (Dublin) 345-2666
Walter Bosch (Monkton) 356-9000
Ted Keller (Mitchell) 348-9836
FEBRUARY 2003 45