Biosecurity measures help minimize risk
But protocols can be isolating for farmers
Vic Redekop says avian flu has done more than kill millions of poultry and create havoc in the Fraser Valley during the last decade. It’s put up a barrier between the farmer and the public and helped to disconnect society from food production in the province.
“It’s really unfortunate,” Redekop said in an interview from his south Langley turkey farm. “We used to have kindergarten classes come by. They’d get to see the turkeys and baby chicks. It fostered an identity with what farming is all about, and that’s lost.”
It’s got to the point where he doesn’t like to invite anyone over to his farm — especially given a close call during the December 2014 outbreak — which started the same day on a turkey farm in Abbotsford and a broiler breeder farm in Chilliwack and eventually spread to 11 commercial farms, three of them turkey.
“It was very close to this farm, within a mile,” he said. “We become very frightened, I guess is the word.”
Redekop has been in the poultry business all his life and says that biosecurity protocols are an accepted part of doing business.
“Everyone is apprehensive, right? Avian flu presents a real and present danger to poultry in the Fraser Valley.”
Mandatory biosecurity measures are designed to minimize the risk of avian flu and other diseases being transported onto a poultry farm.
Redekop maintains a closed gate to prevent anyone from just driving onto the property at will and requires The Vancouver Sun’s reporter and photographer to dip their shoes into a disinfectant foot bath and to put on biosecurity suits and thin plastic booties. Inside the barn’s anteroom — which separates the turkeys from the outside environment — The Sun is required to put on a second pair of booties while crossing a demarcation line on the floor. It’s a cumbersome process and the most difficult part of the biosecurity protocols, Redekop allows.
There may be a temptation to cut corners, say, when a farmer or employee crosses the demarcation line and then realizes he’s forgotten something on the other side.
“The barn entry requirements are difficult. You have to be very conscious of what you’re doing. It seems small, but it isn’t.”
The Sun reviewed 40 biosecurity audits of Fraser Valley turkey farmers from last year and found various deficiencies in 18 farms.
Beyond the demarcation line, a door opens into the barn proper and about 5,000 female turkeys 83 days old are about to head to the slaughterhouse.
“One of the reasons I’m agreeing to this (tour) is the birds are going out to market tomorrow,” Redekop said. “It becomes a moot point.”
The rectangular, climate-controlled barn — one of four on this property — is 15,000 square feet and has two large ventilation fans at one end to remove air and 50 side vents along the tops of the walls bringing in fresh air.
Dust from movement of the turkeys creates a slight haze, although The Sun’s news teams probably makes it worse.
The turkeys can eat and drink whenever they like and show no obvious signs of stress. “Turkeys will tell you very quickly if they’re not happy,” Redekop said.
The barns are only five years old and in excellent condition, reducing the chance of wild birds and rodents getting inside and potentially transporting disease.
“I’ve seen more rodents on Granville Island than I have here,” Redekop said.
This farm produces about 700,000 kilograms of turkey per year. Double that with Redekop’s second turkey farm nearby.
He concludes that poultry farmers must appreciate they receive a good, stable income due to a supply-management system governing poultry production.
“We have a certain responsibility to provide a good product and be responsible for the privilege we’ve been given.”