Ontario Pork Chair and Vice-Chair Elected (2021)

GUELPH, ONTARIO – The Ontario Pork Board of Directors welcomes incoming Chair John de Bruyn and Vice-Chair Arno Schober.

 

De Bruyn, a producer from Oxford County, and Schober, a producer from Simcoe County, were acclaimed to the roles at a board meeting on Tuesday, April 6, 2021. Both have deep roots in the farming community and share an interest in advancing industry research. De Bruyn previously served as Vice-Chair of Ontario Pork and has been instrumental in securing support for a new research barn, while Schober served as Chair of the Research Committee.

 

Former Board Chair Eric Schwindt will remain as a director. Marysville-area producer Oliver Haan completed his term on March 24, 2021, after serving as a director for 15 years. Bruce Hudson, a pork producer and delegate from the Ottawa Valley was acclaimed as a new Board member representing Zone 4. Other board members include Doug Ahrens, Chris Cossitt, Mike Mitchell, Maaike Campbell and Tara Terpstra.

 

“I look forward to working with the board and representing producers as we address current and emerging issues impacting the Ontario pork industry,” said de Bruyn. “Serving as Chair of Ontario Pork is an opportunity to advocate for the interests of pork producers and continue the long history of working for industry betterment.”

 

In 2021, Ontario Pork celebrates a milestone anniversary, marking 75 years of working on behalf of producers for the betterment of the pork industry in the province.

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