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Passmore Pluckers is in Transition
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Opportunity Statement
• We will be retiring at the end of the 2015 season.
• The poultry abattoir is ready to expand in a permanent, purpose-built and centrally located facility.
• “Transition”
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Background
• Operating since 2011, now entering 5th season
• Operates 1-2 days per week June - October
• Employs ~6 people plus a provincial inspector.
• Serves Castlegar, Fruitvale, Kaslo, Nakusp, Nelson, Rossland, Salmo, Slocan Valley and Trail
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Passmore Poultry Pluckers Inc.
• BC registered company (2011) owned by Alex Berland and Judi Morton.
• Approval of site, facility and SOPs by BC Centre for Disease Control
• Abattoir operates under two licences from Ministry of Agriculture/ Ministry of Health – Class A - cut and wrap – Class B – slaughter
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Also registered with
• BC Association of Abattoirs (member)• BC Chicken Marketing Board (licensee)• Interior Health (inspect Class A licence,
water)• Kootenay Organic Growers (certified
processor)• Ministry of Environment (waste water
disposal)• Canadian Food Inspection Agency
(humane transport)
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Impact• Processing poultry in a
provincially licensed plant earns producers a premium price.
• Retailers say that demand for locally produced meat far out-strips supply.
• The abattoir has helped develop local food capacity while creating jobs for area residents.
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Education and networking
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Purpose – many people benefit
• Local farmers - ↑ profitability • Livestock - humane processing, short travel• Abattoir employees• Agricultural industry suppliers - butchers,
stores • Local retailers and restaurants• General population – food safety– less environmental impact of transport
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Vision - transition
• The poultry abattoir is ready to expand in a permanent, purpose-built and centrally located facility.
• Offering red meat processing at the same location would create efficiencies and strengthen both the regional economy and food capacity.
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What are the next steps?
1. Identify new owner (non-profit)2. Seek funding to develop a business plan, for
capital investment and for transition. 3. Transfer knowledge to new operator for
2016.4. Enlist local support to identify suitable
locations for a combined poultry and red meat abattoir.
5. Develop plans for new facility to meet licensing and other regulatory requirements.
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How you can help
• Talk up “transition” with local officials• Explain why inspection adds value • Help identify locations• Help identify new operator