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Tough testing process for foreign trained veterinarians

A key challenge for the livestock sector is the shortage of veterinarians ...especially large animal vets.

As with the medical profession, we see international vets immigrating to the country that are looking to practice in Canada. 

In order to do so they must complete a Clinical Proficiency Examination at the Western College of Veterinary Medicine at the University of Saskatchewan.

Dean Dr. Gillian Muir says they are the only institution in Canada to offer the four-day exam which they host three or four times a year.

"The applicants for this exam need to demonstrate their competency in a number of areas that cover the breadth of what veterinarians do in Canada. So food animal practice, equine practice, surgery, anesthesia, small animal medicine, medical imaging, a whole number of the regular work that veterinarians do all the time."

She says this is the final step of a lengthy process.

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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