Passmore Pluckers is in Transition

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”

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

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

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)

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.

Education and networking

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

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.

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.

How you can help

• Talk up “transition” with local officials• Explain why inspection adds value • Help identify locations• Help identify new operator