New president of OPC executive committee elected

Oct 18, 2016

Joe Dwyer will take over for Blair Cressman

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

A changing of the guard took place at the Festival Inn in Stratford, Ontario as Joe Dwyer was elected the new president of the Ontario Pork Congress (OPC) executive committee.

“As your new president we look to carry (the momentum) through to next year,” he said.

Other committee members include Chris Fullam, Daryl Vermey, Linda Weitzel, Megan Kirkpatrick, Andrea DeGroot, Kirk McLean and Chris Crump.

Back Row (L-R) Chris Fullam, Daryl Vermey, Blair Cressman, Kirk McLean, Chris Crump
Front Row (L-R) Linda Weitzel, President Joe Dwyer, Megan Kirkpatrick, Andrea DeGroot
Photo: Glenn Ruegg

The momentum Dwyer referenced was explained by outgoing president and committee member Blair Cressman.

“The 43^rd annual Ontario Pork Congress was a true success in all regards,” he said. “We were blessed with great weather and attendance was strong. The trade show expanded again to accommodate a growing number of exhibitors, featuring innovation from around the globe.”

In the 2016 Hog Jog, OPC partnered with the Stratford-Perth Shelterlink. OPC presented Shelterlink with a cheque for $48,000.

“It truly showcases our industry’s spirit of giving,” Cressman said.

The next Ontario Pork Congress is scheduled for June 21-22, 2017.

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.