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HomeMy WebLinkAboutThe Citizen, 1995-03-22, Page 39RESIDENTIAL/COMMERCIAL • PLUMBING • HEATING • WATER CONDITIONING • CENTRAL VACUUMS • PRESSURE SYSTEMS • AIR EXCHANGERS Box 298 Brussels, Ontario NOG 1H0 Telephone: (519) 887-9922 Fax: (519) 887-6685 Every Big Job Needs A Foreman Introducing The All New • 395 CC Single Cylinder, Air Cooled • Unique Sideways Rubber Mounted Engine • Oil Cooler With Engine Fan • Electric Start With Recoil • 5 Speed Transmission With Super Low 1st Gear • DRV Weight 547 lbs. • 2.7 Gallon Gas Tank WINGHAM 0 357-3435 Winter Discounts on TOP DRY HOW DOES THE 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 ( / ri7jk 3) The operator shuts off. /ASIR \ lowers the ' ro,e. 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 less 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"). FOR MORE INFORMATION OR A FREE ESTIMATE, CALL TODAY (ALMAR, GRAIN SYSTEMS LTD. 244 Wellington St W., Unit B. Exeter, Ontario NOM 1S2 (519) 235.1919/Fax: (519) 235.2562 THE CITIZEN, WEDNESDAY, MARCH 22, 1995. PAGE A19. + + + + A GRicuLTuRE f95 Diversity means business for area couple From hobby to business With a business acumen to rival that of any 'city slicker' Barb and Ray Storey have taken every challenge and opportunity that has come their way to stay ahead of the difficult economic times. Maple syrup making was one of the first Storey hobbies to go commercial. By Bonnie Gropp Fresh ideas and taking the plunge is a fairly accurate assessment of the development of one family's farming enterprise. In a world that has of late leaned toward bigger being better, Barb and Ray Storey have found a liveli- hood in diversification. While many agriculturalists have made the move to larger, specialized farming operations, the Storeys have found variety to be exhilarat- ing and challenging. "A lot of things we tried were never tried before," says Ray. "But we've never thought about it not working," adds Barb. "We never looked at whether or not an idea might fail, we just gave it a try... Though he owned his own con- struction business, Ray decided in 1983 that he and Barb should try to capitalize on what had been to that point a family hobby, the making of maple syrup. "We thought it might bring in a little extra income," said Barb. "I figured I might as well be doing something. When you're in construction the only thing you get into in March is mud, so I thought we might as well give this a go," said Ray. With few maple trees on their property, the Storeys rented some from neighbours. "No one told us we had to own maple trees to make maple syrup," Ray laughs. After consultations with family members who had been making maple syrup for many years, the couple forged ahead and have never looked back. Now, Barb says, they're coming to Ray for advice. While the maple syrup is a joint operation, another Storey enterprise has become Barb's baby. From the time he was in high school Ray has raised pigs, increasing the numbers over the years until today when they keep about 150 at a time. One day when Barb was at the Goderich farmer's market selling the maple syrup, she noticed a fish vendor. Like a true entrepreneur she rationalized that if there was a market for this, then there must be one for pork products. Finding the way to make their product unique was simple, incorporate two pro- jects together. Barb approached a local butcher who agreed to custom make sausage from Storey pork, flavoured with Storey maple syrup. Barb says that in the summertime she does about three or four pigs a month into maple flavoured sausage and smoked chops, which they retail at their Winthrop area home and at the Goderich market, where she can be found on Satur- days. Moving from the maple syrup business into the sausage business proved to be a little more daunting due to the government regulations. "With maple syrup all they ques- tion are things such as the grade and sugar content. There are many other considerations with meat, from the ingredients to the temper- ature of the freezers," says Ray. "The health issue is a whole dif- ferent thing. Government can intimidate small producers right out of business." Both Barb and Ray feel, howev- er, that the maple syrup did prepare them for the dog eat dog world of marketing. "Maple syrup people are always used to getting out there and pushing their product," says Ray. The challenge of taking on new things is what makes it exciting for the Storeys. "When we get some- thing going, the next day I find myself sitting and asking what else can we do. We have to stay fresh and do something different." It was this desire to try new things, that resulted in another chapter of the Storey book on busi- ness. "My back was troubling me, Barb was working at a part-time job and I needed something to do," Ray explained. The answer came in the newspaper. "I saw an ad for Continued on A20 Fur profit Though animal rights people may have a problem with chinchilla ranches Barb and Ray Storey defend it as a way to make a living. The tiny creatures are just one of several ventures these enterprising entrepreneurs are involved with.