Chlorinated!

 Canada; what is supply management for dairy products?

Canada’s supply management system for dairy products is a unique agricultural policy framework designed to stabilize the domestic market, protect farmers, and ensure a consistent supply of high-quality dairy. It’s been in place since the 1970s and applies to dairy, poultry, and eggs.

Here’s how it works:

🧩 The Three Pillars of Supply Management

Production Control (Quotas)

Farmers must hold a quota—a license to produce a set amount of product.

Quotas are determined based on national and provincial demand forecasts.

This prevents overproduction, which could crash prices and destabilize farm incomes2.

Pricing Mechanisms

Prices are set to reflect the cost of production, ensuring farmers earn a fair income.

The Canadian Dairy Commission calculates price adjustments using a formula based on inflation and production costs.

This avoids reliance on government subsidies, unlike in countries like the U.S.3.

Import Control

Canada limits foreign imports through tariff rate quotas.

Imports within quota limits are allowed at low tariffs; anything beyond faces steep tariffs (up to 300–400%).

This protects Canadian producers from being undercut by cheaper foreign products and maintains food safety standards.

🧀 Why It Matters

For Farmers: It provides income stability and protects against market volatility.

For Consumers: It ensures a steady supply of Canadian dairy, though critics argue it leads to higher prices.

For the Economy: The system supports over 400,000 jobs and contributes more than $45 billion to Canada’s GDP.

⚖️ Controversies & Trade Tensions

The system has been a major point of contention in trade negotiations, especially with the U.S.

Critics argue it inflates prices and limits consumer choice.

Supporters say it ensures food security and protects Canadian standards.

Would you like to explore how this compares to the U.S. system or dive into the political debates surrounding it?

What is the US system?

The U.S. dairy system operates quite differently from Canada’s supply management model. It’s a market-driven system with government support mechanisms, but without strict production quotas or import controls. Here's a breakdown:

🏛️ Key Features of the U.S. Dairy System

1. Market-Based Production

U.S. dairy farmers can produce as much milk as they want.

This often leads to overproduction, which can depress prices and create volatility.

2. Federal Milk Marketing Orders (FMMOs)

These are regional systems that regulate how milk is priced based on its end use (e.g., fluid milk vs. cheese).

Milk is classified into four categories, and prices are set accordingly.

Farmers receive a blended price based on how milk is used in their region.

3. Government Support Programs

The U.S. government provides subsidies and insurance programs to stabilize farm income:

Dairy Margin Coverage (DMC): Protects farmers when feed costs rise faster than milk prices.

Milk Price Support Program (historically): Bought surplus dairy to support prices (now largely phased out).

Export subsidies and food aid programs also help absorb excess supply.

4. Large-Scale Operations

The U.S. has fewer but larger farms. Nearly half of all dairy cows are on farms with 1,000+ cows.

This scale allows for lower production costs but raises concerns about environmental impact and market concentration.

🌍 Trade and International Dynamics

The U.S. is a major dairy exporter, especially of milk powder and cheese.

It has criticized Canada’s supply management system, especially the import quotas and high tariffs.

Under the USMCA (CUSMA) trade deal, the U.S. gained limited access to Canada’s dairy market—about 3.5% of Canadian demand.

⚖️ Comparison with Canada

                                                                              

Would you like to explore how these systems affect consumer prices or farmer livelihoods?

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Does the US export chlorinated chicken to Canada?

🇺🇸🐔 Does the U.S. export chlorinated chicken to Canada?

Canada does import chicken from the United States, among other countries like Brazil, Thailand, and Hungary. However, Canada enforces strict food safety regulations that all imported poultry must meet. These include microbiological safety standards and production controls overseen by the Canadian Food Inspection Agency (CFIA).

🧪 What is chlorinated chicken?

In the U.S., poultry is sometimes rinsed with chlorine-based solutions to kill bacteria like Salmonella and Campylobacter. This practice is banned in the EU due to concerns over food safety and animal welfare, but not explicitly banned in Canada.

🇨🇦 Canada's stance:

Canada does not have a blanket ban on chlorine-washed chicken like the EU.

Instead, it relies on science-based assessments to determine whether imported poultry meets Canadian standards.

If U.S. chicken treated with chlorine meets these standards, it may be allowed—but Canada does not openly endorse or promote chlorinated poultry.

So while it's possible that some U.S. chicken treated with chlorine enters Canada, it must pass Canadian safety checks. If you're buying chicken in Canada and want to avoid chlorine-washed meat, look for labels indicating domestic origin or organic certification.

Would you like help finding Canadian brands that avoid chlorine treatment?

What are the bacteria thus avoided?

🦠 Bacteria targeted by chlorinated chicken treatments

Chlorine-washing in poultry processing is primarily used to reduce the presence of harmful bacteria that can cause foodborne illness. The two main culprits are:

🔬 Key Bacteria

Salmonella

Causes salmonellosis, a common foodborne illness.

Symptoms: diarrhea, fever, abdominal cramps.

Can be severe in young children, elderly, and immunocompromised individuals.

Campylobacter

One of the most common causes of bacterial gastroenteritis worldwide.

Symptoms: diarrhea (often bloody), fever, nausea, and vomiting.

Often linked to undercooked poultry or cross-contamination.

These bacteria can be present on raw chicken due to contamination during slaughter or processing. Chlorine-based rinses are used to reduce bacterial load and improve food safety.

Would you like to explore how Canada handles these risks differently—or how to minimize exposure at home?

How does Canada handle these risks differently?

🇨🇦🔍 How Canada handles bacterial risks in poultry differently

Canada takes a multi-layered approach to managing foodborne bacteria like Salmonella and Campylobacter in poultry, focusing on prevention, regulation, and consumer education rather than relying heavily on chemical rinses like chlorine.

🛡️ Key Strategies in Canada

1. Strict Food Safety Standards

The Canadian Food Inspection Agency (CFIA) oversees poultry safety from farm to fork.

All imported and domestic poultry must meet microbiological safety standards.

Canada does not routinely use chlorine washes; instead, it emphasizes clean processing environments and biosecurity protocols.

2. Biosecurity Measures

Poultry farms follow biosecurity guidelines to prevent disease spread, including:

Controlled access zones

Disinfection protocols

Risk assessments for service providers entering farms

3. Consumer Education

Health Canada advises consumers to:

Never rinse raw poultry (to avoid spreading bacteria)

Cook poultry to a safe internal temperature (74°C or 165°F)

Avoid cross-contamination by using separate tools and surfaces

4. Temperature Control

Poultry must be kept out of the “danger zone” (4°C to 60°C) where bacteria multiply rapidly.

Refrigeration and freezing guidelines are strictly enforced

🧪 Comparison with U.S. Practices

                                                                               

Canada’s approach is more preventive and holistic, aiming to reduce contamination at every stage rather than relying on chemical intervention at the end.

Would you like tips on how to safely handle poultry at home—or explore organic or local poultry options in Canada?

I find poultry smells of the body odor of the dead animal. Does chlorination remove this?

👃🐔 Does chlorination remove poultry odor?

Yes, chlorine-based treatments—especially chlorine dioxide—can help reduce or eliminate odors associated with poultry, including the musky or gamey smell that some people associate with the body odor of the dead animal.

🧪 How Chlorination Works on Odor

Chlorine dioxide (ClO₂) is a powerful oxidizing agent used in poultry processing to:

Kill bacteria like Salmonella, E. coli, and Clostridium perfringens

Break down organic compounds that cause unpleasant smells

Neutralize gases like ammonia and hydrogen sulfide that contribute to poultry odor

It’s often used in:

Fogging or misting inside poultry houses

Waterline sanitation to prevent biofilm buildup

Final rinses during processing to reduce microbial load and odor

🧼 Home Cooking Tip

If you're dealing with store-bought chicken that smells unpleasant:

Soaking it in vinegar or lemon juice diluted in lukewarm water for 15–20 minutes can help neutralize odors without affecting safety

Always rinse afterward with plain water before cooking

⚠️ Important Note

While chlorine dioxide is effective, Canada does not routinely use chlorine rinses in poultry processing. So if you're buying Canadian chicken, the odor may be more noticeable due to the absence of chemical deodorization.

Would you like tips on choosing poultry with milder odor—or recipes that mask it deliciously?