Canadians consumed more pork than beef last year according to 2015 Canadian Meat Disappearance Statistics for Pork, Beef and Chicken released by the Red Meat Section of Agriculture and Agri-food Canada at the end of May. Read more ›
CPI recently held two technical seminars in Ukraine: Kiev on May 24 and Odessa on May 26.
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Mike Burger, a representative from the Association of Meat Importers and Exporters (AMIE) of South Africa was in Canada recently and presented at a meeting with Canada Pork International (CPI) and the Canadian Food Inspection Agency (CFIA).
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According to a press release published by Rosselkhoznadzor, the Russian Federal Service for Veterinary and Phytosanitary Surveillance, discussions between Yeugeny Nepoklonov, Deputy Head of Rosselkhoznadzor, and Dr. Harpreet S. Kochhar, Chief Veterinary Officer of the Canadian Food Inspection Agency (CFIA), took place in Paris on May 24, 2016.
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| The CPI team is pleased to announce that the Hog Carcass Lymph Node System Handbook is now available. The handbook was developed and published by Canada Pork International (CPI) and is available for distribution in both print and e-version for CPI members and stakeholders. The handbook is offered in French and English. Read more › |
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| Canada Pork recently completed their second annual stakeholder satisfaction survey. These findings are available in the 2016 Canada Pork Annual Report, which highlights the accomplishments of the past year of National Pork Marketing operations. Read more › |
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| Designed to promote Canadian pork exports, CPI’s Export Market Development Program provides contributions on a cost-shared basis for generic and company-initiated export market development activities that may deal with market access issues and with the quality and the dependability of supply. Read more › |
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| Each month CPI provides an update of Canadian pork exports in Canada's key markets including total volume and dollar value and percent change over the previous year. This information is compiled by Statistics Canada and prepared by the Red Meat Section from Agriculture and Agri-Food Canada. Read more › |
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