K.C. Jordan, LJI Journalist
The dining room at Little Red Wagon winery just outside of Shawville was standing room-only for the UPA’s (Union des producteurs agricoles) Outaouais-Laurentides sector congress on Friday night.
Agricultural producers from across the Pontiac, as well as members of the UPA from across the Outaouais and Laurentides, gathered to eat together, take in a series of presentations, and discuss the issues most pertinent to the region. MNA André Fortin and MP Sophie Chatel were also in attendance.
The meeting was held to discuss some of the most pressing issues for the region’s producers, but the main event of the evening was a presentation given by Roger St-Cyr and Mike Layer, two members of the new abattoir co-op, the Coopérative de solidarité Agrisaveur du Pontiac. The pair updated the crowd on what the group has been up to since announcing its formation in late August.
St-Cyr told the crowd that last week they met with representatives from the Ministry of Agriculture, Fisheries and Food (MAPAQ), and got the inspections they needed to begin operations.
“It went very well. We’ve got a green light, it’s something we needed and we got, because that commits us to start thinking about an opening date.”
“They gave us a few small things we need to correct,” he said, noting they will address those issues before submitting their final application to MAPAQ for their permits. St-Cyr told THE EQUITY Monday afternoon they should have those permits before the end of the month.
St-Cyr said now that the permitting process is nearly complete, the co-op can focus on other pressing issues, like coming up with a business plan and getting a credit line.
When asked at the meeting when they plan to open the doors, St-Cyr said they had originally planned on Oct. 15, but admitted that’s a bit ambitious now. He threw the question to the room, asking: “When would you wish us to start?”
“Yesterday,” wryly responded one eager producer, a comment that was met with knowing laughter from the crowd. St-Cyr said the business plan, as well as training employees, will both take time, but reassured the room they are still on the right track.
“We had committed to starting this in 2024 and we are still committed to that.”
Co-op member Stephen Hamilton said some former employees have expressed interest in returning to work at the abattoir. “I think finding employees won’t be a big problem,” he said. “Our first step will really be finding a manager that we feel confident in and that understands the whole process.”
One man in the audience wondered if the abattoir would slaughter lamb according to halal requirements. “We know who our clients are,” he said.
St-Cyr responded by saying the co-op is there to serve the community, so if the demand for halal lamb is there, they will make room for it. “If there’s demand for it one day a month,” he offered as an example, “the board will decide and we’ll go over the demand.”
Layer echoed this feeling. “From the standpoint of sheep, the community has been underserved,” he said. “That’s what we want to be focused on.”
“Our primary priority is to serve the community. You’re part of the community, and if your market requires halal, it’s going to be integral to making your situation work,” Layer said.
“But our driver is to serve the needs of the community as opposed to developing a business case that’s entirely predicated on a supply and consumers that exist way outside of this MRC.”
When the abattoir does open its doors, they plan to be able to offer a service to slaughter, cut and wrap animals in order to allow producers to sell their cuts. Eventually, they will aim for a second phase whereby the abattoir will have a retail space and will be able to sell cuts under the co-op’s name.
Hamilton told THE EQUITY on Monday he was happy with the turnout at the meeting, and that they were able to address some of the public’s questions about the work the co-op has been doing.
“It was a good evening and everybody seemed to feel that they learned a bit and are appreciative of the work the co-op has done so far,” he said. “We’re looking forward to the re-opening.”