B.C. turkey producers are committed to high production standards, which
include quality animal care. Producers are very conscientious about the
care of their animals. Healthy, happy animals grow better - producers do
not gain anything by mistreating their flocks and there is certainly no
incentive to do so.
ON LIVING CONDITIONS:
Turkeys do not suffer from overcrowding. Agriculture and Agrifood Canada's
recommended code of practice for the care and handling of poultry recommends
up to 4 square feet of space per bird depending on their size. Barns often
have windows and are always well ventilated to protect turkeys from respiratory
diseases, which are a major concern to producers. Many barns have side doors,
which open to let turkeys outside. A proper climate is always maintained
to ensure maximum comfort level for the birds and the birds have access
to food and water at all times. Turkeys respond very well to good management
and to provide anything less would not be economical.
ON TRANSPORTATION:
A turkey producer does not get paid for birds that do not arrive at the
processing plant alive so there is certainly no incentive to crowd birds
on the trucks.
ON ANTIBIOTICS:
Antibiotic feeds are used at minimal levels to maintain the bird's health.
Use of antibiotic feeds is stopped well before the birds are marketed so
there is no trace in the finished product. Health and Welfare and Agriculture
and Agrifood Canada have strict regulations to ensure this and any product
not meeting government's strict standards will be confiscated and destroyed.
Testing done by Agriculture and Agrifood Canada proves that 99.7% to 100%
of all Canadian meat samples show no detectable residues of antibiotics.
ON GROWTH HORMONES:
No growth hormones are used in turkey production in Canada. In fact, they
are illegal.
ON CONSUMER HEALTH CONCERNS:
Salmonella: B.C. turkey producers follow a Code of Practice and are committed
to producing a safe, high quality product. Turkey consumption is not related
to heart disease. In fact, turkey contains considerably less fat than beef,
pork, chicken, goose or duck. (4.5 g per 90 g serving). Turkey contains
68 mg of cholesterol per 90 g portion. This is less than one third the daily
intake of cholesterol recommended by the Canadian Heart Foundation.
Quality care for all living beings is a shared responsibility. If producers
have an obligation to ensure humane treatment of their flocks, then the
animal welfare community has an equal obligation to ensure that they address
real problems rather then fabricate worst-case scenarios to scare consumers
away from meat products. Producers are more than willing to work with the
animal welfare community to ensure that high production standards are maintained,
but the animal welfare community must meet them half way in terms of professional,
practical, achievable solutions.
HACCP PROGRAMME
The HACCP Programme is a comprehensive bio-security and quality assurance
programme, which was implemented in 1997.
Key objectives of the programme are:
a. to ensure that the birds marketed by Canadian
growers continue to be high quality, safe and wholesome for consumers in
Canada and abroad
b. to establish an ante-mortem information
reporting system which will assist growers in the continual improvement
of bird quality and increased returns as a result of the feedback obtained
from their buyers; and
c. ensure Canadian growers are on the leading
edge of production with respect to quality and food safety, and are prepared
to meet the requirements of processors and up-stream sectors in the food
production and distribution chain.
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