Farms.com Home   Ag Industry News

Canadian Agricultural Hall of Fame welcomes three new inductees

Induction ceremony will take place November 6

By Diego Flammini
Assistant Editor, North American Content
Farms.com

The Canadian Agricultural Hall of Fame is set to welcome three new inductees at a ceremony scheduled for Sunday, November 6 in Toronto.

The new members come from different backgrounds but all have a great passion for agriculture.

“This year’s three inductees all channeled their passion, whether for horticulture, beef cattle or industry organizations, into advances and opportunities to make agriculture matter even more,” said Herb McLane, president of the Canadian Agricultural Hall of Fame Association. “They dreamed big, advocated tirelessly and have left indelible marks on the Canadian agricultural landscape.”

The inductees are James Bartlett, Robert Switzer and John Willmott.

The late James Bartlett from Beamsville, Ontario was born into his family business, N.M. Bartlett Inc., a distributor of crop protection and plant nutrition products. He helped the company become the only national horticulture crop protection distributor. He also created and chaired the precursor organization to CropLife Canada.

Robert (Bob) Switzer, from Aneroid, Saskatchewan, helped introduce the Certified Angus Beef brand across the entire value chain, from hotels to restaurants and consumers. His vision for sustainable cattle businesses led to the creation of Red Coat Cattle Feeders – a community-based feedlot project.

John Willmott from Pense, Saskatchewan, helped bring changes and advancements to organizations within the industry. His work helped the Canadian Western Agribition become a marquis beef show and established Canada’s Farm Progress Show as a premier event for livestock and crop innovations. He also assisted in creating the first regulations affecting artificial insemination and a standard Record of Performance program for the Canadian beef industry.

Farms.com congratulates all the inductees and their families.


Trending Video

Dr. David Rosero: Fat Quality in Swine Diets

Video: Dr. David Rosero: Fat Quality in Swine Diets

In this episode of The Swine Nutrition Blackbelt Podcast, Dr. David Rosero from Iowa State University explores the critical aspects of fat quality and oxidation in swine diets. He discusses how different types of lipids affect pig performance and provides actionable insights on managing lipid oxidation in feed mills. Don’t miss this episode—available on all major platforms.

Highlight quote: "Increasing levels of oxidized fats in swine diets reduced the efficiency of feed utilization, increased mortality, and led to more pigs being classified as culls, reducing the number of full-value pigs entering the finishing barns."

Meet the guest: Dr. David Rosero / davidrosero is an assistant professor of animal science at Iowa State University. His research program focuses on conducting applied research on swine nutrition and the practical application of smart farming. He previously served as the technical officer for The Hanor Company, overseeing nutrition, research, and innovation efforts.