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Long Term Pricing Agreement Reached

 
Manitoba Chicken Producers (MCP), Granny’s Poultry Cooperative, and Dunn-Rite Food Products have reached a long term agreement on a pricing formula.  The agreement will be in place until January 20, 2018 (periods A-141 to A-147).
 
The formula to determine the minimum live price uses a cost of production model (including both fixed and variable costs) and an operating margin.  The price will change each production period based on the Manitoba costs for feed and chicks.  Catching costs will be set annually.  The formula will use the Chicken Farmers of Ontario operating margin, which is updated annually.
 
A live weight category of  >2.2 – 2.3kg will be used for the base price.  The prices for weight categories outside this range will be calculated from this base price.  The number of  weight categories increases to 10 (previously 4), and the range within each weight category is narrower.
 
Source : Manitoba Chicken Producers

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What Really Drives Meat Quality in Pork? - Dr. Yan Huang

Video: What Really Drives Meat Quality in Pork? - Dr. Yan Huang



In this episode of The Swine it Podcast Show Canada, Dr. Yan Huang from University of Arkansas explores how genetics, nutrition, and stress management shape pork quality. He explains how molecular pathways influence fat deposition, muscle growth, and meat flavor while balancing production efficiency. Listen now on all major platforms!

"The most important driver of pork quality. Feed plays a very important role in the meat quality."

Meet the guest: Dr. Yan Huang / yan-huang-77829421 is an Associate Professor in Nutritional Skeletal Muscle Biology at the University of Arkansas. With academic experience across China, South Korea, and the United States, his work focuses on the genetic and molecular regulation of muscle growth and fat deposition in swine. His research connects genetics, nutrition, and pork quality to improve production efficiency and consumer satisfaction.