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Federal Government Announces Financial Assistance for Ag Industry

Recently, the Canadian Federation of Agriculture called for 2.6 billion dollars in emergency aid for the farm sector.
 
This morning, the Prime Minister finally announced federal assistance for farmers and others in the agri-food sector to the tune of 252 million dollars.
 
"For cattle and hog producers we will launch a 125 million dollar national agri-recovery intiative.  Farms and processing plants are raising more animals than the system can process, into things like steak and bacon, because of COVID-19.  For many farmers, this crisis means they have to keep animals for longer periods of time and that can be expensive.  With this funding we're giving extra help to beef and pork producers so that they can adapt to this crisis," announced Prime Minister Justin Trudeau in his media availability today.
 
Part of that funding, about 70 million dollars, will be used to help packing plants adapt their facilities to better protect workers from COVID 19. As well, the PM announced the government will use 50 million dollars of the program to buy excess groceries to prevent them from being tossed away. The PM insisting this 252 million dollars is only an initial investment and if more is needed, it will be coming.
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Seaweed-Based Solutions: Building Natural Performance in Modern Swine Production

Video: Seaweed-Based Solutions: Building Natural Performance in Modern Swine Production

In today’s pork industry, producers are under increasing pressure to do more with fewer inputs—while maintaining performance, improving animal health, and meeting sustainability expectations.

we sit down with Sylvain David and Scott Preston from Olmix to explore how seaweed-based solutions are emerging as a foundational tool in modern swine nutrition.

Rather than acting as simple alternatives, these solutions are designed to support gut health, immune resilience, and overall system consistency—especially during key stress periods like weaning, feed transitions, and disease challenges.

The conversation dives into:

• What seaweed-based solutions actually are and how they work

• Why consistency and standardization matter in “natural” products

• How gut health connects to immune function and performance

• Where producers are seeing real-world impact today

• The role of natural solutions in the future of sustainable pork production