New animal feed technology gets funding from OMAFRA

Feb 08, 2017

OMAFRA is investing over $500,000 into Cargill’s multi-million dollar meat processing project

Ontario will soon be home to the latest in animal protein technology. Jeff Leal, Minister of Agriculture, Food and Rural Affairs, and Minister responsible for Small Business, announced today that the Province will invest $582,000 towards Cargill’s new $3.5 million meat processing project.

The project will allow Cargill to process raw by-products into nutrient rich animal feed. This process will increase the efficiency of Ontario’s beef supply chain, maintain jobs in Guelph and reduce the amount of transportation emissions, Matt Gibney, general manager for Cargill Protein’s Guelph Beef Processing Facility, announced today.

Ontario Minister of Agriculture Jeff Leal making the announcement.
Photo: Jennifer Jackson

“This new installation is an example of Cargill’s commitment to nourish people, animals and the planet in a sustainable way,” said Gibney. “We are reducing our environmental footprint as a result of fewer emissions from transportation, retaining jobs in Guelph and improving efficiencies in Ontario’s beef supply chain. We greatly appreciate the commitment the Province has shown in this investment partnership.”

The leading-edge technology seen in this project will keep Ontario’s beef industry competitive, said Leal.

“Our food processing sector is a key driver of our economy and our government is committed to supporting it’s continued growth,” he said. “By investing in technology that will support local production, we are helping to ensure Cargill’s operations remain viable and provide great jobs for people right here in Guelph.”

The investment will ensure that 1,600 jobs remain in the city. It also highlights the Province’s focus on strengthening Ontario’s food processing sector, according to Leal.

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.