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NAFTA Conversations Continue

Hearings continue in Ottawa this month as the Federal Government looks to ratify the new NAFTA.
 
The US and Mexico have already given the green light to the deal. Last week, Deputy Prime Minister Chrystia Freeland spoke about some of the difficulties Canadian negotiators faced right off the bat, from the US camp, especially on the issue of supply management.
 
In the end, Canada stood firm on the issue, however, the government did agree to forfeit roughly 3 per cent market access to US milk products, promising to compensate Canadian dairy producers for the damage caused from that lost market share. But there's an additional clause in the new deal the dairy industry is bringing to light at the hearings in Ottawa, one that Mike Barrett of the Dairy Processors of Canada calls a dangerous precedent.
 
The new NAFTA puts a cap on the number of milk proteins the Canadian dairy industry can sell to not just the US and Mexico but globally. Foothills MP John Barlow who sits on the Commons Ag committee, asked the industry presenters, like Mike Barrett, if they knew this was coming.
 
"There was good communication of the process of the negotiation of the agreement itself. There was a good deal of dialogue, but we were surprised by the reiteration of the agreement that included the export caps that have been outlined."
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Seaweed-Based Solutions: Building Natural Performance in Modern Swine Production

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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

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• Where producers are seeing real-world impact today

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