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42 THE RURAL VOICE
Ontario Corn Feed is recognized as
one of the leading branded programs
in North America, in terms of
quality.
Program co-ordinator Brent Cavell
says there are now close to 600
animals being processed weekly in
Ontario at several smaller packers.
From 70 to 80 per cent of these meet
the program's stringent certification
standards.
Along with meeting carcass quality
specifications, Ontario Corn Fed
Beef must come from animals that
are fed a higher percentage of corn in
their finishing diet and meet a variety
of quality and safety criteria.
The Corn Fed program, while
successful and growing, is
limited in scope. Independent
retailers and restaurants carry the
product but there is not enough
volume to meet the demands of the
bigger restaurant chains, chains like
The Keg.
For instance, while the Ontario
Corn Fed Program might produce
18,000 strip loins a week, Keg
Restaurants in Ontario probably
utilizes twice that number, estimates
Jim Clark, who's been involved with
the Corn Fed program since its
inception.
"This whole local food thing is a
good fit for us. People want that
relationship to farmers when they eat
and Ontario Corn Fed is a farmer -
owned program," says Clark who is
the general manager of the Ontario
Cattle Feeders Association.
Clark supports trade but also feels
there's an opportunity for farmers to
capitalize on the growing consumer
perception that there's merit in
supporting local or regional food
production.
Farmers should also be aware of
other trends among consumers, Clark
says.
For instance, there's growing
concern over environment
consequences of transporting food
over long distances and some
consumers take the treatment of farm
animals seriously.
Another important trend is
Canada's changing ethnic makeup.
Relative newcomers to Canada often
feel a greater connection to the
agricultural community than
Canadians who are several
'enerations removed from their farm
roots, Clark says.0