SW Alta. food producers ensuring supply is COVID-19 safe
Government and industry are working together to ensure Albertans continue to have access to safe, affordable food - as the COVID-19 response continues, it was recently stated in a media release issued by the provincial government.
In recent weeks, Albertans’ buying patterns have changed, and the province's food supply chain has responded. Government, it was stated in the media release, is in constant contact with industry partners and is monitoring the situation closely and ready to respond.
Although some stores have had temporary shortages of certain items, this does not mean food supplies are running low. There is no need to stockpile food and supplies.
Doing so creates additional unnecessary pressure on the food supply chain, which can put the most vulnerable at risk.
According to the media release, the Alberta government is working with retailers on supply pressures for high-demand items and monitoring availability in rural, remote, and Indigenous communities.
“Food is essential and we are in constant contact with our food suppliers and we will do whatever it takes to keep them open. I want to assure all Albertans our food supply will remain safe, secure, and accessible. Albertans are tough and resilient, and together, we will get through this,” stated Devin Dreeshen, the Alberta minister of Agriculture and Forestry.
Pincher Creek Meat Processors, according to owner Vince Yost, is a full-service butcher shop. The local business has proudly served Pincher Creek, Crowsnest Pass, southern British Columbia, and southern Alberta since 1986.
“We do custom slaughter for farmers and ranchers wanting to eat their own meat. We're also provincially inspected, so we are licensed to kill for resale. We have been doing a lot of buying of end beef, killing it, and then reselling it in a box – cutting it, wrapping it, and selling it frozen,” Yost explained by telephone April 1. The business also cures all of its own bacon.
“We cure our own hams and make all of our sausage in-house. We have a deli and make and sell our own deli meats,” added Yost.
During normal times, Yost continued, Pincher Creek Meats offers hot lunch four days a week Tuesday through Friday. “We've had to shut that service down during this pandemic for safety reasons.”
Yost said the business works closely with local producers, especially with Angus producers on the beef side of things.
“For the pork, we buy off local colonies. Predominantly, the Pincher Creek colony provides us with most of our pork. There again, they've just done super well with us through it all to keep us in supply and work with us any way they can,” said Yost.
Demand for product has absolutely increased during the recent COVID-19 pandemic, according to Yost. “It's been interesting. For the last two weeks, there was a tremendous demand for meat products of any kind. We sold copious amounts of ground beef and cheaper cuts people can put in the freezer like the sausage end of it. Fresh cuts are way down. Freezer packs are way up. People are just looking for staple meat.”
As for any changes in the way of doing business, Yost noted, there have been some changes implemented, but mostly in the retail department.
“Our wholesale side and our slaughter and processing has remained quite the same. We started killing beef on a few extra days than we were before.
We did a tremendous amount of work for the Asian markets in Calgary. Of course, that has shut down. We've built those days up with pretty much strictly beef slaughters,” Yost said.
As far as working together with the province, Yost noted, the government has been very committed to keeping the southern Alberta business at work. Pincher Creek Meat Processors, on a typical day, has eight staff members.
What has really helped the business out and what has been greatly appreciated most, Yost said, is provincial meat inspectors have really tried hard to make Yost's and staff's job quick, easy, and efficient. “And keep us at work.”
“That department seems very committed to helping us through this and has really, in my terms, stepped up their game. They all have been here on time with good attitudes about the situation, they try to help us learn about COVID-19, and how we can prevent the spread here and what we need to do on the food safety side. They have really put forth a big effort to do their end through this all,” Yost said.
Yost believes it's a little different dealing with the federal side. “The federal inspection agency has had some concerns and issues, but the provincial side has treated us very, very well.”
“They have taken the responsibility upon themselves to keep themselves healthy and to also try to educate us and how we can do the same for ourselves – so we can stay open providing this service to the community. That to me, is huge. Because we didn't know coming into this how they were going to be,” Yost said.