Having run small. integrated organic operations for years, including on
farm processing and direct marketing, I am sympathetic to your situation.
You can certainly custom slaughter your livestock off the farm and still
call it direct marketing. On farm slaughtering is regulated by the local
health board and whatever provincial agency is responsible. One solution
used by Joel Salatin in Virginia is to sell the birds live and then do the
dressing for free, thus avoiding any commercial transaction and bypassing
the regulations. That may not fly in other jurisdictions. If you are a
really small operator, the best approach may be to just do it, don't ask
for permission and deal directly with your customers; but first learn what
you might have to do to comply with current regs., just in case.
Broiler and turkey numbers are strictly regulated by provincial boards
which set quotas. In Ontario you can raise 200 broilers, 50 turkeys and
100 layers without quota.
Goats' and sheep's milk is not currently regulated by the Milk Marketing
Board: no quota needed, but no guaranteed price either. On farm milk
processing is regulated by the local health authority and the
province. The regulations should be available from the Ministry of
Agriculture in BC.
Contact Anne Macey of the Canadian Organic Growers at (250) 537-5511. She
should be able to help find out all the information you need.
At 11:46 AM 4/10/00 -0700, you wrote:
>I apologize if this is too far OT, but I am somewhat frustrated.
>I am planning a small diversified farm in British Columbia Canada. I am
>having a very difficult trying to sort out regulations between Federal and
>Provincial Governments and the various marketing boards. My plan is to raise
>pasture based poultry, beef, meat lambs and goats. Wherever possible I want
>to farm process and direct market. I hope someone can direct me, or give me
>some clues. My experience with bureaucrats is that you better have a clue as
>to the answers before you ask the questions if you want useful answers.
>1 Poultry-Can one raise and process meat birds on the farm. If so is there a
>limit on numbers? If not, can I have them processed, and still directly
>2 Goat and sheep cheese-I recognize that the milk boards have a stranglehold
>on cow milk production. Are there production limits for goat and sheep milk.
>What kind of regulations are involved in producing cheese and direct
>marketing it from a farm. Where do I find the regs
>3 Can beef, goat and lamb slaughter be done on a very limited basis on a
>farm or does it all have to be done at an accredited slaughter facility. If
>done off the farm, can it be still direct marketed.
>Everything that I have been able to find on the net is aimed away from
>direct marketing. The marketing board sites say nothing. Even if I could
>find what federal and provincial acts I can request, it would be a big help.
>It seems like the last thing available is straight answers
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