Pork pro­duc­ers make 6th do­na­tion to food bank

Stanstead Journal - - FORUM - Sher­brooke

For the sixth year in a row, pork pro­duc­ers in the Estrie re­gion have made a sub­stan­tial do­na­tion of meat to Mois­son Estrie.

2015, the price of gro­ceries es­ca­lated for Que­bec con­sumers. This in­crease had a di­rect ef­fect on the abil­ity of less priv­i­leged peo­ple in the pop­u­la­tion to eat pork. “For the pork pro­duc­ers of the Estrie, it is im­por­tant to as­so­ci­ate with Mois­son Estrie to of­fer ev­ery­one in the pop­u­la­tion the op­por­tu­nity to eat meat. We are aware that the needs of meat at Mois­son Estrie are there all year long,” com­mented Jo­ce­lyn St-Lau­rent, the pres­i­dent of the Eleveurs de porcs de l’Estrie.

of the Eleveurs de porcs de l’Estrie of­fered the meat of four pigs, about 8000 por­tions of meat val­ued at roughly $2,000, to Mois­son Estrie. The work of pre­par­ing the meat was done free of charge by the Boucherie Coutu et fr­eres of Bon­sec­ours.

month of March has spe­cial mean­ing for the meat do­na­tion to Mois­son Estrie be­cause it is the month of Nu­tri­tion. The pork pro­duc­ers of Que­bec try daily to of­fer a su­pe­rior qual­ity of meat to con­sumers daily. Que­bec pork has been 30 % leaner for twenty-five years, and for some cuts this re­duc­tion is even greater.

Eleveurs de porcs de l’Estrie is made up of 130 en­ter­prises in the Estrie. The or­ga­ni­za­tion is part of the Eleveurs de porcs du Que­bec and is af­fil­i­ated with the Fed­er­a­tion de l’UPA de l’Estrie. The Eleveurs de porcs du Que­bec are proud to be the only pork pro­duc­tion or­ga­ni­za­tion in the world to have par­tic­i­pated in the project of the Food and Agri­cul­ture Or­ga­ni­za­tion of the United Na­tions, de­posit­ing a re­port on so­cial re­spon­si­bil­ity that tar­geted their pro­duc­tion prac­tices as well as their so­cio-eco­nomic com­mit­ments.

Estrie pro­vides food to about thirty food banks and other or­ga­ni­za­tions all over the Estrie be­sides of­fer­ing ac­com­pa­ni­ment and work in­te­gra­tion ser­vices.

Seen here do­nat­ing the pork to Mois­son Estrie are (l. to r.): Fran­cis Coutu, Jo­ce­lyn St-Lau­rent, Genevieve Coté (di­rec­tor of Mois­son Estrie), and Louis Coutu.

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