The Rural Voice, 2006-02, Page 18• Tired of Poor Reproduction?
• Tired of Sore Feet?
• Tired of Downer Cows?
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TOP DRY
HOW DOES THE
G. S. I. SYSTEM WORK?
1) Grain is loaded into the upper chamber
of the bin, and dried as a batch
2) When the grain is dry, the burner
automatically shuts off
3) The operator lowers the dump chutes
with a winch, and the grain falls to the
lower part of the bin for cooling/storage
4) The dump chutes are cranked closed
and another batch is loading into the
drying chamber
WHY IS A TOP DRY A BETTER INVESTMENT
THAN A STIRRING MACHINE?
1) LOWER OPERATING COSTS
• Uses much Tess fuel because it recycles cooling air through
the drying zone
• No gear boxes, motors, or bearings inside the bin
• 100% galvanized construction inside and outside
2) FASTER DRYING
' 2 to 3 times faster per horsepower than a stirring machine
because of lower grain depth (30")
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GRAIN SYSTEMS LTD.
131 Thames Rd. W. (519)235-1919 / Fax: (519) 235-2562
Exeter. Ontario NOM 1 S3 . Visit our website: www.almar.on.ca
14 THE RURAL VOICE
change, MacGillivray hurriedly
added that Canada should not give up
on the supply management system.
Though they'd never say it, even
processors find supply management
gives a solid foundation to the
industry, he said, but the regulations
and processes within that system
need to be streamlined and
simplified. Regulations say where a
product can be sold and what
package it must be sold in.
"We have different models in
every province," MacGillivray said,
noting a co-operative in Nova Scotia
has been struggling for years to get a
license to ship product to New
Brunswick next door. "We don't
have free trade in Canada between
provinces."
The Canadian Dairy
Commission's pricing model is
so complicated, only one
person at Gay Lea fully understands
it and, MacGillivray joked, that man
has been warned to be very, very
careful with his health.
Regulations need to be reoriented
toward the consumer, he said.
He called on the industry to work
together to solve problems. The
processors and Dairy Farmers of
Ontario are in discussions on how
they can do a better job selling cream
to the ice cream producers and win
back a market that has been lost to
imported butter -oil.
"We need to rethink the pricing
model on skim milk to become world
competitive and replace imports."
Responding to a question about
constant complaints from pizza
chains about the high cost of cheese,
he said that the food service industry
would probably ask for a reduction in
prices even if they were getting the
product for nothing. He admitted,
however, that the restaurants do need
help and wondered if the price for
cheese might be able to be lowered if
farmers had their income made up by
an increase in fluid prices.
So who will be producing this
milk in the future? Jack Rodenburg,
OMAFRA Dairy Cattle Production
Systems Program Lead, predicted
Ontario would lose half its dairy
farmers in the next 10 years,
continuing a decline that has seen the
number of herds drop from 7,973 in
1995 to 4,971 in 2005, an average
loss of 300 herds a year. Average