The Rural Voice, 1988-07, Page 45AMBERLEY GRAIN ELEVATOR
(DIVISION OF PARRISH & HEIMBECKER)
A Complete Marketing Service
Receiving: WHEAT – Winter & Spring
CANOLA
BARLEY
Junct. Hwy. 86 & 21 519-395-3601 519-395-3602
A protein analyser
for grading red wheat
is on site.
ONTARIO MINISTRY OF
AGRICULTURE AND FOOL
CENTRALIA COLLEGE
— part of the Ontario Ministry
of Agriculture & Food —
celebrates OMAF's 100 years
of service to farmers
and rural families
Centralia College proudly proclaims two decades of
graduates in careers throughout the agriculture and food
systems.
Centralia College offers two-year diploma programs in:
- Agricultural Business Management
- Food Service Management
- Animal Health Technology
Applications for diploma programs are now being
accepted. For more information regarding campus tours
or for free brochures contact:
AQYsuyAgncuntre
and Food
ONTARIO
CENTRALIA
COLLEGE
Huron Pork, Ontario NOM 1YO
(519) 228-6691
44 THE RURAL VOICE
NEWS
tions may have influenced the results.
"The milk industry was clearly out
to capture a market share held by the soft
drink and fruit juice industry. Its cam-
paign was aimed at getting young
people — who may be quite open to the
influence of advertising — to drink milk
instead of pop and juice. But the butter
industry ads were more general in both
their audience appeal and in their mes-
sage."
Goddard thinks butter may also have
been negatively affected by its price and
by the cholesterol scare of the early
1980s. "Even though they're both dairy
products, consumers view milk and
butter as very different commodities,"
she says.
"They seem to think that milk is
something they must have in their
homes regardless of its price, while
butter is perceived as somewhat of a
luxury that can be substituted with
margarine. There just doesn't seem to
be a nutritious substitute for milk."
Goddard adds that no other aggre-
gate analysis of milk marketing cam-
paigns has ever been done in Canada.0
PORK RECEIVES
MEATY REVIEW
Pork recently received high ratings
from American researchers who say that
it is no longer true that pork contains
more fat than beef.
"Pork has improved dramatically in
the ratio of lean to fat," says Gary Smith,
head of the Department of Animal Sci-
ence at Texas A and M University.
Smith cites "remarkable progress"
in the pork industry in the last 20 years
in reducing fat content in swine.
"That's not to say they don't still
have excess fat, so they must continue to
try to reduce the white material and
increase the red material ... Pork still
needs to reduce its fatness, as does beef,
as does poultry."
Smith attributes the pork industry's
success to the lack of government grad-
ing standards like those that "encourage
the overfattening of beef and lamb."
Since pork is graded differently,
Smith says the industry was able to get
the jump on beef producers in breeding
leaner animals and lowering fat con-
tent.0