Local abattoirs are a dying breed. Many small farmers rely on these facilities to process their animals close by. Over the years as factory farming has become bigger and bigger the laws surrounding abattoirs have been tailored to the large facilities such as Maple Leaf and Better Beef. Because these facilities process such huge numbers of animals per hour the chance for error is great. The laws reflect this. Much smaller, local abattoirs also have to follow these same rules which are often unnecessary in small facilities which process far fewer animals per hour. Many organic farmers bring their animals to these smaller facilities which are now being asked to make changes which will negate their organic status. Some farmers are traveling hundreds of kilometers with their animals to a good abattoir.

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PICTURE CAPTION:
Ken (Butch) Mogk is more than a little worried that the application of stricter food safety regulations at the abattoir he and his father operate in Oxford County will force them to close. CREDIT: DONAL O'CONNOR The Beacon Herald