Transcript Passmore Poultry Pluckers Inc.

Passmore Pluckers is in Transition
Opportunity Statement
• We will be retiring at the end of the 2015
season.
• The poultry abattoir is ready to expand in a
permanent, purpose-built and centrally located
facility.
• “Transition”
Background
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Operating since 2011, now entering 5th season
Operates 1-2 days per week June - October
Employs ~6 people plus a provincial inspector.
Serves Castlegar, Fruitvale, Kaslo, Nakusp,
Nelson, Rossland, Salmo, Slocan Valley and Trail
Passmore Poultry Pluckers Inc.
• BC registered company (2011) owned by Alex
Berland and Judi Morton.
• Approval of site, facility and SOPs by BC
Centre for Disease Control
• Abattoir operates under two licences from
Ministry of Agriculture/ Ministry of Health
– Class A - cut and wrap
– Class B – slaughter
Also registered with
BC Association of Abattoirs (member)
BC Chicken Marketing Board (licensee)
Interior Health (inspect Class A licence, water)
Kootenay Organic Growers (certified
processor)
• Ministry of Environment (waste water
disposal)
• Canadian Food Inspection Agency (humane
transport)
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Impact
• Processing poultry in a provincially
licensed plant earns producers a
premium price.
• Retailers say that demand for locally
produced meat far out-strips supply.
• The abattoir has helped develop local
food capacity while creating jobs for area
residents.
Education and networking
Purpose – many people benefit
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Local farmers - ↑ profitability
Livestock - humane processing, short travel
Abattoir employees
Agricultural industry suppliers - butchers, stores
Local retailers and restaurants
General population
– food safety
– less environmental impact of transport
Vision - transition
• The poultry abattoir is ready to expand in a
permanent, purpose-built and centrally located
facility.
• Offering red meat processing at the same
location would create efficiencies and
strengthen both the regional economy and
food capacity.
What are the next steps?
1. Identify new owner (non-profit)
2. Seek funding to develop a business plan, for
capital investment and for transition.
3. Transfer knowledge to new operator for 2016.
4. Enlist local support to identify suitable locations
for a combined poultry and red meat abattoir.
5. Develop plans for new facility to meet licensing
and other regulatory requirements.
How you can help
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Talk up “transition” with local officials
Explain why inspection adds value
Help identify locations
Help identify new operator