The Armstrong-Spallumcheen Chamber of Commerce is gaining support for changes to B.C.’s meat inspection system.
During the recent B.C. Chamber of Commerce conference, the Armstrong-Spallumcheen chamber presented a resolution on meat inspection that was unanimously endorsed by delegates.
“Working with our local agricultural partners, this issue is now on the books to be pursued with legislators,” said President Andrew Laird, chamber president.
“It’s been a very satisfying process working with North Okanagan producers bringing this resolution forward to the delegates, and farming is something I’ve always been passionate about protecting, because for many families in the North Okanagan, we are talking about a way of life.”
Laird says the current rules work against any producer not capable of mass volume to make the dwindling margins profitable.
“In other words, it’s put most small operators out of business for the simple fact they couldn’t afford to send livestock out. The diminishing margins left in meat production virtually evaporated,” he said.
“Like many people that have watched their neighbours’ farms simply erode financially over time, I would like to see the vibrant and sustainable farming operations our region is traditionally famous for, given options to discover new ways of sustainable farming, to ethical standards. Introducing a change to the way producer licensing is handled would be a good start otherwise, over time, we’re at the risk of losing the general knowledge of animal husbandry associated with small-scale farming.”
The chamber is recommending that the provincial government expand D and E licenses throughout the province and conduct random meat inspections based on a ranking system developed by the government meat inspectors.
Presently, D and E licenses are available in 10 regions in the province, while E licenses can be applied for in the North Okanagan.
E licences are only issued in cases where an operator demonstrates a clear need for additional slaughter capacity, or requires services not available through existing slaughter facilities.
“Community-scale livestock producers/abattoirs are mostly small and medium sized family run farms with an interest in running a viable business off their land,” said Laird.
“The majority of these small-scale businesses or traditional family farms factor first-hand production and processing of their livestock as a way of offering fresh, quality and safe meat products. They aim to raise livestock in healthy conditions and to process in humane ways. Customers appreciate the integrity of the meat products these farms offer, choose to support these local farms and like to know where their food comes from.”
The Ministry of Agriculture has initiated the B.C. Agriculture Plan which states that, “all British Columbians should have access to safe, locally produced food.” and that “B.C. will enhance its market brand to profile high-quality products reflecting our province’s reputation for environmental sustainability and healthy living.”
“Only by restructuring the meat inspection regulation requirements as suggested in this resolution, could our province attain these goals in the area of community scale production and processing of livestock raised by B.C. small and medium sized farmers,” said Laird.
