Reception good for Canadian Cattlemen at U-S meeting.
The President of the Canadian Cattlemens' Association was at the recent U-S cattlemen's meeting in Tennessee.
And Travis Toews says he had good reception.
Toews tells us the two groups support improved trade between the two countries.
He says Canada has become the U-S's highest value market.
Toews adds we still send the U-S more beef than we import.
The Canadian Food Inspection Agency is closely monitoring the emergence of the Schmallenberg virus in ruminant livestock in Europe.
Based on what is known about this virus -- and what is known about similar viruses -- the agency says it does not appear to be any immediate danger to Canadian livestock.
The Schmallenberg virus belongs to a group of viruses that is transmitted by ticks, midges and biting flies.
A new study suggests chicken meat may be a source of bacteria that is making its way into people and causing infections.
The study looks at strains of E. coli in poultry and compares them to the strains found to have been causing urinary tract infections in women in Quebec.
Researchers at McGill University say the bacteria would be killed if the meat is handled with care and cooked properly -- but that isn't always the case.
Sheep and lamb producers in Alberta will soon be better able to keep track of their flocks.
The provincial and federal governments are funding a new 300 thousand dollar technology program.
It encourages farmers to use radio frequencies to identify and record the movements of their animals.
There are super-hot chile varieties -- and then there's the sweat-inducing, tear-generating, mouth-on-fire Trinidad Moruga Scorpion.
With a name like that, it's not surprising that months of research have identified the variety as the new hottest pepper on the planet.
The study was done by experts at New Mexico State University's Chile Pepper Institute.
The golf ball-sized pepper scored the highest among a handful of chile breeds reputed to be among the hottest in the world.
Its mean heat topped more than 1.2 million units on a heat scale, while fruits from some individual plants reached 2 million heat units.
During harvesting, researchers who were picking the peppers went through about four pairs of latex gloves.