The closure of restaurants is upsetting the chicken supply chain, Mark Reusser, vice-president of the Ontario Federation of Agriculture, told the Waterloo Region Record today.
He said the restaurant chains want chicken cut to their specifications which aren’t typical of what’s sold in supermarkets.
There is no mention of this issue in the on-line information Chicken Farmers of Ontario has posted on its website in lieu of holding its annual meeting.
Those documents indicate that the top-priority issue is implementing new pricing based on an updated cost-of-production formula.
Processors have challenged the board’s pricing proposal, so the issue is now in the hands of the Ontario Farm Products Marketing Commission.
