1. Passmore Pluckers is in Transition

2. 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”

4. Background Operating since 2011, now entering 5 th 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

6. 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

7. 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)

11. 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.

12. Education and networking

15. 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

16. 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.

17. 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.

18. How you can help Talk up “transition” with local officials Explain why inspection adds value Help identify locations Help identify new operator