Farms.com Home   News

Helping the dairy sector mitigate the impact of COVID-19

Ottawa, Ontario – The Government of Canada is actively working to support our dairy producers and processors through this pandemic and to ensure Canadians continue to have access to good, affordable food.
 
On May 5, Prime Minister Justin Trudeau announced the government’s intention to amend the Canadian Dairy Commission Act and increase the Canadian Dairy Commission’s (CDC) borrowing limit by $200 million to allow cheese and butter to be temporarily stored and avoid waste. Today, Parliament adopted these amendments that will increase the CDC’s borrowing limit from $300 million to $500 million.
 
The COVID-19 pandemic has caused significant fluctuations in the demand for many dairy products. Unfortunately, dairy farmers have had no choice but to discard some of their milk. Stakeholders throughout the dairy industry supply chain are working closely with provincial marketing boards to ensure that Canadians continue to have access to a wide variety of dairy products, while implementing measures to temporarily reduce production.
 
The CDC plays an important regulatory role in our supply management system, which allows the dairy sector to match supply with demand. Increasing the CDC’s borrowing capacity will allow it to purchase and store more butter and cheese. These changes will complement existing CDC programs to help the sector manage surplus milk while delivering essential assistance to keep the supply chain strong.
Source : Government of Canada

Trending Video

Dr. David Rosero: Fat Quality in Swine Diets

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.