Canadian Meat Council gets new president

May 12, 2015

Announcement came during annual conference in Ottawa, Ontario

There’s a new president of the Canadian Meat Council (CMC) for 2015-2016 and their name is Joe Reda.

Mr. Reda, who last year served as First Vice President, will take over for Henry Mizrahi, who served as president for 2014-2015. The announcement was made during the CMC’s 95^th annual conference held in Ottawa, Ontario.

Mr. Reda is the Co-CEO and co-owner of Viau Food Products Inc., which was founded in 1977 and has two operations in Quebec – one in Montreal and one in Laval.

As president of the Canadian Meat Council, he will help lead the organization in advocating “for the needs of its members to secure and improve Canada’s global meat competitiveness.”

One of Mr. Reda’s first orders of business will be to influence the government to help Canada cement their participation in the Trans-Pacific Partnership (TPP).

Import and export

“The Canadian Meat Council calls on all political parties in Canada to step up to the plate and acknowledge the pivotal importance for Canada of maintaining competitive access to international markets for Canadian agriculture and agri-food products,” said Reda.

The TPP is a free trade agreement consisting of the following 12 countries: Canada, the United States, Australia, Brunei Darussalam, Chile, Japan, Malaysia, Mexico, New Zealand, Peru, Singapore and Vietnam.

The nations account for 40% of the world’s economic output and more importantly, about 77% of Canada’s meat exports.

Canada’s meat exports to other TPP countries in 2014 were:

$94 million to Australia
$41 million to Chile
$340 million to Mexico
$25 million to New Zealand
$6 million to Peru
$2.8 billion to the United States

Join the conversation and tell us your thoughts about Canada’s potential involvement in a Trans-Pacific Partnership. Are you encouraged that the market for Canadian meat appears strong?

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.