Provincially licensed meatprocessing facilities in BCLessons learned from a decade on the meat fileAnd the effort to “make...
Introduction The “meat file” decade 2003-05 BC Food Systems Network 2005-12 BC Food Processors Association Government-...
BC’s Meat Inspection Regulation Prior to 2003: Meat Inspection Areas 2004: all meat for sale for human consumption in BC...
25/05/2013 (c) GBH Consulting Group Ltd. 4BC’s graduated meat processing licensing system
BC slaughter facilities We worked only with the provincial system The very many very small This discussion will focus o...
25/05/2013 (c) GBH Consulting Group Ltd. 6
Producers and processors Interdependent relationship, reciprocal roles PRODUCERS Need accessible, affordable slaughter ...
Facility business models1. Private business2. Co-op3. Social enterprise / community business Jurisdiction, terrain, popul...
Privately owned portable poultry25/05/2013 (c) GBH Consulting Group Ltd. 9
Community portablered meat and poultry25/05/2013 (c) GBH Consulting Group Ltd. 10:
Capital costs Plans, building, equipment Projects usually cost 2X what was budgeted and took2-3X longer than forecast A...
Operating costs Training and compensating workers Slowdowns with new people (workers, inspectors) Downtime required for...
Regulatory costs Every regulation carries cost, even filing for a permit Many iterations for plans approval Health, env...
25/05/2013 (c) GBH Consulting Group Ltd. 14
Marketing Customers should be the basis of the operation Work backwards from marketplace Meat from provincial facilitie...
Business planning Good producer does not necessarily = good processor Tight margins in slaughter, best debt is O Value ...
Of note Production envelope can be stretched – up to a point Mobiles are not a magic solution For food safety, good hyg...
Challenges Export-oriented single-commodity system Reactive, risk-averseenvironment  gold-plated standards,increasing l...
Worth exploring – next steps?1. Community food processing facilities Red meat, poultry, fish, vegetables from farm to pac...
Some abattoir websitesRed meat northwestpremiummeat.com www.pasture-to-plate.com www.kelownafreegrazelamb.comPoultry w...
Thank you! Questions?GBH Consulting Group Ltd.659 Radcliffe Lane, Victoria, BC V8S 5B8Tel: 250.598.4280Cell: 250.216.9736E...
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Kathleen Gibson

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  • Safety standards are upheld with scale-appropriate measures based on a risk assessment of actualon-farm slaughter techniques: small volume, nearby customer, low risk
  • Small regional abattoirs are more likely to come up with solutions that recognize value in the waste
  • Most few large federal facilities receive regular infusions of government funding Province provided A and B proponents with 50-cent dollars to a cap under MTAP 1, 2 and 3 Hutterite communities are examples of model 3 – lots of built-in labour and volumes for a group of 200
  • Unit fabricated in East Kootenays, from a used motorhome Sold to new operators in Kootenays – currently sitting at one location “Dirty” areas outside, “clean” areas inside
  • Farmers’ Institute has led process from 2004 Feasibility study originally suggested using facilities on Vancouver Island, ferry ride away Then fund-raised in the community, developed and built a portable facilityModules with movable kill floor, leased site Has strong community support Not yet bringing in enough business to be profitable
  • Re the waste costs, we had an abattoir assessed for a liquid waste management upgrade and the estimated cost was over $200K
  • Many operating problems can be prevented with appropriate design
  • Requirements from different agencies may also be contradictory and/or mutually irreconcilable
  • Modular portable examples: Salt Spring and Pitt Meadows unit for Halal lamb at Eid
  • Kathleen Gibson

    1. 1. Provincially licensed meatprocessing facilities in BCLessons learned from a decade on the meat fileAnd the effort to “make it work”Kathleen Gibson and Abra Brynne forFarm, Fish and Finance * May 2013 * Toronto25/05/2013 (c) GBH Consulting Group Ltd. 1
    2. 2. Introduction The “meat file” decade 2003-05 BC Food Systems Network 2005-12 BC Food Processors Association Government-funded projects MIES, MTAP 2005-08 Help Desk 2008-12 Project Manager25/05/2013 (c) GBH Consulting Group Ltd. 2
    3. 3. BC’s Meat Inspection Regulation Prior to 2003: Meat Inspection Areas 2004: all meat for sale for human consumption in BCmust be from a licensed, inspected facility 2007: full implementation; introduction of waste Codefrom MoE and SRM requirements from CFIA 2009-10: Remote Sites Consultation, D/E licences 2011-13: provincial inspection system review25/05/2013 (c) GBH Consulting Group Ltd. 3
    4. 4. 25/05/2013 (c) GBH Consulting Group Ltd. 4BC’s graduated meat processing licensing system
    5. 5. BC slaughter facilities We worked only with the provincial system The very many very small This discussion will focus on A and B facilities BC currently has: 56 A and B licensed facilities 95 D and E farmgate licences 11 federally licensed facilities (only one red meat)25/05/2013 (c) GBH Consulting Group Ltd. 5
    6. 6. 25/05/2013 (c) GBH Consulting Group Ltd. 6
    7. 7. Producers and processors Interdependent relationship, reciprocal roles PRODUCERS Need accessible, affordable slaughter facilities 10% animals available for slaughter in BC are processedin provincial facilities PROCESSORS Need steady, reliable, good quality animal supply Can’t recover most capital costs from marketplace Often lack affordable waste solutions (red meat)25/05/2013 (c) GBH Consulting Group Ltd. 7
    8. 8. Facility business models1. Private business2. Co-op3. Social enterprise / community business Jurisdiction, terrain, population size and type,foodshed and food culture are determining factors Operation may be Slaughter plant only (B) Slaughter plus cut/wrap (A) Slaughter, cut/wrap (A), plus butcher shop25/05/2013 (c) GBH Consulting Group Ltd. 8
    9. 9. Privately owned portable poultry25/05/2013 (c) GBH Consulting Group Ltd. 9
    10. 10. Community portablered meat and poultry25/05/2013 (c) GBH Consulting Group Ltd. 10:
    11. 11. Capital costs Plans, building, equipment Projects usually cost 2X what was budgeted and took2-3X longer than forecast Actual cost for a new poultry mobile $150-350K Actual cost for a new red meat mobile $300K or more Actual cost new red meat fixed plant $1M Waste handling facility costs on top, could cost asmuch as the abattoir25/05/2013 (c) GBH Consulting Group Ltd. 11
    12. 12. Operating costs Training and compensating workers Slowdowns with new people (workers, inspectors) Downtime required for repairs Refrigeration – ongoing cost and repair issues Waste management, removal or dumping25/05/2013 (c) GBH Consulting Group Ltd. 12
    13. 13. Regulatory costs Every regulation carries cost, even filing for a permit Many iterations for plans approval Health, environment regulators recommend gold-plated“world class” measures First licence puts the facility on other agencies’ radar Producers want abattoirs, neighbours don’t, leads tocost through time-consuming public process25/05/2013 (c) GBH Consulting Group Ltd. 13
    14. 14. 25/05/2013 (c) GBH Consulting Group Ltd. 14
    15. 15. Marketing Customers should be the basis of the operation Work backwards from marketplace Meat from provincial facilities may only be sold in BC Be careful what markets you wish for! Same product may earn more away from home Ethnic markets growing, especially Halal Can combine direct sales and web-based organizing,ordering and sales25/05/2013 (c) GBH Consulting Group Ltd. 15
    16. 16. Business planning Good producer does not necessarily = good processor Tight margins in slaughter, best debt is O Value adding tends to help profitability Small operations are seasonal Operating plan is critical, needs strong emphasis onvalue chain relationships, scheduling Qualified labour is hard to get and retain25/05/2013 (c) GBH Consulting Group Ltd. 16
    17. 17. Of note Production envelope can be stretched – up to a point Mobiles are not a magic solution For food safety, good hygiene is the best prevention You can’t achieve zero risk or zero contamination Relationships and communications are key – web isunder-used Licensing and inspection should be graduated, basedon assessment of public health, animal welfare andenvironmental risks25/05/2013 (c) GBH Consulting Group Ltd. 17
    18. 18. Challenges Export-oriented single-commodity system Reactive, risk-averseenvironment  gold-plated standards,increasing liability, cost Regulatory maze Farmers and ruralcommunities struggling,supply falteringOpportunities Large system reachinglimits Import replacementpotential Solid demand for local,especially from cities Increasing demand forethnic foods and meats Handful of capablesurvivors in the business25/05/2013 (c) GBH Consulting Group Ltd. 18
    19. 19. Worth exploring – next steps?1. Community food processing facilities Red meat, poultry, fish, vegetables from farm to package,sharing refrigerated storage College or UBC farm as sponsor, with regional government?2. Standardized modular portable facilities, usingcontainers, that can be ramped up and down seasonally3. Online support for processors (e.g. NMPAN)4. Online tools For producer-processor organizing and scheduling For customer orders25/05/2013 (c) GBH Consulting Group Ltd. 19
    20. 20. Some abattoir websitesRed meat northwestpremiummeat.com www.pasture-to-plate.com www.kelownafreegrazelamb.comPoultry www.farmhousepoultry.ca www.passmorepluckers.caRed meat and poultry www.saltspringabattoir.ca25/05/2013 (c) GBH Consulting Group Ltd. 20
    21. 21. Thank you! Questions?GBH Consulting Group Ltd.659 Radcliffe Lane, Victoria, BC V8S 5B8Tel: 250.598.4280Cell: 250.216.9736Email: gbhgroup@shaw.caSkype: kathleen.gibson.65925/05/2013 (c) GBH Consulting Group Ltd. 21
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