Farms.com Home   News

Ontario Pork Chair and Vice Chair re-elected

GUELPH, ONTARIO  – The Ontario Pork Board of Directors is pleased to announce the re-election of Eric Schwindt (Waterloo) as Chair and John de Bruyn (Oxford) as Vice Chair at a board meeting on April 10, 2018.

Schwindt and de Bruyn were first elected to their respective roles in 2017, and in the past year have worked with board members and producers to make significant changes to the Canadian Pork Excellence platform and lay the foundation for a proposed new research facility.

“I look forward to continuing to work with John and our fellow board members to advance Ontario Pork’s position on issues that directly affect our members,” says Schwindt. “From policy and regulation to consumer education and international trade, we need to build on the momentum we’ve established to support a modern, sustainable and vibrant pork industry here in Ontario.”

Earlier this year, elections were held in Zones 3 and 4, with incumbent board members Chris Cossitt (Grey-Bruce), Arno Schober (Simcoe-York) and Oliver Haan (Northumberland-Quinte) all acclaimed. Other board members include Eric Hartemink (Elgin), Mike Mitchell (Middlesex), Doug Ahrens (Perth) and Teresa Van Raay (Huron).

Source : Ontario Pork

Trending Video

Seaweed-Based Solutions: Building Natural Performance in Modern Swine Production

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