by GVFMarketing | Oct 24, 2022 | Swine Grist
By Matt SchoenmakerPurchaser in Production,Grand Valley Fortifiers September has been a month of change in the market. Many suppliers of various goods have seen increases in activity after a slow summer. This is likely due to many different companies holding greater...
by GVFMarketing | Oct 24, 2022 | Swine Grist
By DR. YOUNGJI RHO, M.Sc., PHDMonogastric Nutritionist, Grand Valley Fortifiers It has been reported by PigChamp that the culling rate in Canada is approximately 40%, as shown in Figure 1. Sows are removed from their herd through voluntary or/and involuntary culling...
by GVFMarketing | Oct 24, 2022 | Swine Grist
By Dr. John Carr BVSc PhD DPM DiplECPHM MRCVS The next 25 years are gonna be real exciting! What the global pig industry has done in the last 100 years is impressive: moving from weaning 6 to 8 pigs at weaning with 2 litters per year (14 pigs per year per sow) we have...
by GVFMarketing | Jul 22, 2022 | Swine Grist
By Martin Clunies, PHD & Ken VanderheydenMonogastric Nutrition,Grand Valley Fortifiers Who would have thought that after the increase in grain and commodities prices to mid October of 2021, that they would continue to rise further? Certainly not us! In the interim...
by GVFMarketing | Jul 22, 2022 | Swine Grist
By Youngji RhoMonogastric Nutritionist,Grand Valley Fortifiers Compared to other animals, pigs are naturally more sensitive to heat as they lack sweat glands and have relatively small lungs compared to their body size, making it harder for them to release heat by...
by GVFMarketing | Apr 8, 2022 | Swine Grist
By Ron GunsonBusiness Development Manager,Grand Valley Fortifiers Olymel’s recent announcement to cut Quebec slaughter by 1,250,000 head has been a major blow to central and eastern pork producers. Originally, Olymel had planned to achieve a 1,250,000 total reduction...
