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A just completed economic impact assessment shows an eight to one return on dollars invested in pork sector research in Canada. Swine Innovation Porc explored the findings of an impact assessment which examined the returns on pork sector research investment in Canada.

Dr. Stuart Smyth, a Professor in the Department of Agricultural and Resource Economics 
at the University of Saskatchewan, and one of the authors of the report. He will explain the study looked at research investments made from 2010 until the end of 2023.

AND 

The dairy industry has plenty of reasons to be optimistic in 2026. That's the view of Farm Credit Canada's 2026 Dairy Outlook, written by FCC Senior Economist Graeme Crosbie. He will share some of the highlights of 2025 and why 2026 is looking so encouraging.

A just completed economic impact assessment shows an eight to one return on dollars invested in pork sector research in Canada. Swine Innovation Porc explored the findings of an impact assessment which examined the returns on pork sector research investment in Canada. Dr. Stuart Smyth, a Professor in the Department of Agricultural and Resource Economics&nbsp; at the University of Saskatchewan, and one of the authors of the report. He will explain the study looked at research investments made from 2010 until the end of 2023. AND&nbsp; The dairy industry has plenty of reasons to be optimistic in 2026. That's the view of Farm Credit Canada's 2026 Dairy Outlook, written by FCC Senior Economist Graeme Crosbie. He will share some of the highlights of 2025 and why 2026 is looking so encouraging.

Agriculture through a modern lens. Digging into the topics that matter to you. With Alice Mcfarlane.

Agriculture through a modern lens. Digging into the topics that matter to you. With Alice Mcfarlane.

Agripod

Agriculture through a modern lens.

This podcast is for those topics that need more than a 15 second sound bite.

It's valuable information for the primary producer, and covers sensitive topics like: intergenerational farm transfer, protecting the relationships of farm families, compelling research projects and emerging technologies - designed to make the farm more efficient. Join host Alice McFarlane and industry experts from around the country, weekly.

 

Agriculture through a modern lens.
This podcast is for those topics that need more than a 15 second sound bite. It's valuable information for the primary producer, and covers&nbsp;sensitive topics like: intergenerational farm transfer,&nbsp;protecting the relationships of farm families, compelling research projects and emerging technologies - designed to make the farm more efficient. Join host Alice McFarlane and industry experts from around the country, weekly.
&nbsp;

Investing in pork research AND Optimisim for the dairy industry

The forecast is looking bright for the pork sector in 2026. Farm Credit Canada expects a profitable year as outlined in the 2026 Hog Outlook.

FCC Senior Economist Justin Shepherd says 2025 ended up being a pretty good year for the hog industry in Canada and North America due to lower feed costs and strong pricing. This was fueled by strong demand for meat and higher costs for substitute proteins, whether it beef or chicken, making pork appealing for the consumer.

Shepherd expects 2026 to be much the same.

AND 

A chef instructor with the Culinary Institute of Canada says consumers have become more aware of the cost of groceries. An article circulated through canadianfoodfocus.org looks at how consumers can trim their food costs by using "humble cuts of meat" to prepare nutritious meals at home.

Chef Ilona Daniel says people are paying closer attention to the prices on their food as they balance the cost of groceries, housing, fuel and general living costs.

The forecast is looking bright for the pork sector in 2026. Farm Credit Canada expects a profitable year as outlined in the 2026 Hog Outlook. FCC Senior Economist Justin Shepherd says 2025 ended up being a pretty good year for the hog industry in Canada and North America due to lower feed costs and strong pricing. This was fueled by strong demand for meat and higher costs for substitute proteins, whether it beef or chicken, making pork appealing for the consumer. Shepherd expects 2026 to be much the same. AND A chef instructor with the Culinary Institute of Canada says consumers have become more aware of the cost of groceries. An article circulated through canadianfoodfocus.org looks at how consumers can trim their food costs by using "humble cuts of meat" to prepare nutritious meals at home. Chef Ilona Daniel says people are paying closer attention to the prices on their food as they balance the cost of groceries, housing, fuel and general living costs.

Hog industry forecast AND A chef's take on the cost of groceries

Ranchers care about the animals they raise. That is why when it's -50 with the windchill - they are on high alert watching out for those newborn calves. Sometimes it means going to any lengths to get them warmed up quickly so they can be returned to their mothers.

One rancher in southern Saskatchewan had several calves born on a very cold day. Those three newborn calves spent some time on a bathroom floor in the home of Chris Lees at Arcola, Saskatchewan. 

Chris will tell us about the busy start to calving season on his farm.



AND

Nearly all forestry biomass pellets are shipped to the European Union, which wants environmentally friendly energy solutions that reduce the need to import oil and natural gas. Work at the University of Saskatchewan is exploring turning canola and oat hulls --along with canola meal into a better biomass pellet. The main work is being done by PhD candidate Tumpa Sarkar, under the supervision of Dr. Ajay Dalai.

The hope is to have a final version of the biomass pellet in one to two years. Dr. Dalai is a professor of chemical engineering at the University of Saskatchewan and holds the Canada Research Chair in bio energy.

He will share the research and the ultimate goal of developing a technology that would eventually be adopted by the private sector.

Ranchers care about the animals they raise. That is why when it's -50 with the windchill - they are on high alert watching out for those newborn calves. Sometimes it means going to any lengths to get them warmed up quickly so they can be returned to their mothers. One rancher in southern Saskatchewan had several calves born on a very cold day. Those three newborn calves spent some time on a bathroom floor in the home of Chris Lees at Arcola, Saskatchewan. Chris will tell us about the busy start to calving season on his farm. 
AND Nearly all forestry biomass pellets are shipped to the European Union, which wants environmentally friendly energy solutions that reduce the need to import oil and natural gas. Work at the University of Saskatchewan is exploring turning canola and oat hulls --along with canola meal into a better biomass pellet. The main work is being done by PhD candidate Tumpa Sarkar, under the supervision of Dr. Ajay Dalai. The hope is to have a final version of the biomass pellet in one to two years. Dr. Dalai is a professor of chemical engineering at the University of Saskatchewan and holds the Canada Research Chair in bio energy. He will share the research and the ultimate goal of developing a technology that would eventually be adopted by the private sector.

Calfs in the cold AND A better biomass pellet [REPOST]

What should I make for dinner? Canada Beef will say...beef.. of course. But what cut of beef should I chose? How do I prepare it?


That's why Canada Beef is working towards getting QR codes on every package of beef. One quick scan with your smart phone and all of those questions will be answered.


Canada Beef President Michael Young says when every cut of beef has its own QR code the home cook will have the information they need to make a decision on the type of beef to buy, how to cook it, access to recipes and videos and even a grocery list, at their fingertips. Eventually the QR code will be part of the retail meat case, print or digital flyers. While beef will be the first to do this, Young believes other commodities like chicken and pork will soon follow.

AND 

Better brome....better beef.


The Global Institute for Food Security (GIFS) at the University of Saskatchewan will receive $332,000 from the Agriculture Development Fund to find ways to make genetic improvements in bromegrass, an essential forage crop for cattle.


GIFS Director of Genomics and Bioinformatics Dr. Andrew Sharpe will explain how the research being done will produce a catalogue of genetic variations for bromegrass.


He says it will have a direct impact on the ability of breeders to select the most nutritious varieties of bromegrass that produce the largest yield.

What should I make for dinner? Canada Beef will say...beef.. of course. But what cut of beef should I chose? How do I prepare it?
 That's why Canada Beef is working towards getting QR codes on every package of beef. One quick scan with your smart phone and all of those questions will be answered.
 Canada Beef President Michael Young says when every cut of beef has its own QR code the home cook will have the information they need to make a decision on the type of beef to buy, how to cook it, access to recipes and videos and even a grocery list, at their fingertips. Eventually the QR code will be part of the retail meat case, print or digital flyers. While beef will be the first to do this, Young believes other commodities like chicken and pork will soon follow. AND&nbsp; Better brome....better beef.
 The Global Institute for Food Security (GIFS) at the University of Saskatchewan will receive $332,000 from the Agriculture Development Fund to find ways to make genetic improvements in bromegrass, an essential forage crop for cattle.
 GIFS Director of Genomics and Bioinformatics Dr. Andrew Sharpe will explain how the research being done will produce a catalogue of genetic variations for bromegrass.
 He says it will have a direct impact on the ability of breeders to select the most nutritious varieties of bromegrass that produce the largest yield.

Investing in pork research AND Optimisim for the dairy industry

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