Panel : An industry meeting the increasing consumer demands


Representatives from different links of the chain will explain how the consumers’ societal pressures and expectations impact their realities. How can businesses adapt, while staying competitive? Is the pork industry equipped to follow this evolution?

Pierre-Alexandre Blouin
Chief executive officer Association des détaillants en alimentation du Québec

Pierre-Alexandre Blouin is President-Chief Executive Officer for the Association des détaillants en alimentation du Québec (ADA) since 2018 and has been working for ADA for almost 20 years ADA targets communities well served and aware of the impact of their consumer choice thanks to the know-how and proximity of the Food Retailers owners.

As a lobbyist, he regularly speaks in the news, and sits on various committees related to the bio-food and environmental industries, including the Conseil d’Aliments du Québec (CPAQ), the Comité sectoriel de la main-d’œuvre du commerce de l’alimentation (CSMOCA) and the Comité consultatif sur les normes du travail. He regularly participated in conferences and collaborates to many studies.

Mr. Blouin holds a Bachelor of Arts degree (communications, public relations) from UQÀM and a Leadership and Executive Certification from the Leadership and Executive Institute (2016). On a more personal note, Mr. Blouin is also involved with a sustainable development organization and a minor soccer association in the North of Montréal, where he lives.

Alexandre Fontaine, B. Sc.
President, General Manager of the Meat division Montpack International inc.

Mr. Fontaine was raised on a farm near St-Hyacinthe, Québec, he holds a BS Degree in Mechanical Engineering with a concurrent Engineering specialization from the University of Sherbrooke. With his 2 brothers, they own the largest veal and lamb company in North America. Alex is the President, General Manager of the Meat division of the group which include Montpak International, Abattoir St-Germain, Viande Forget, Westfine Meats and Catelli Brothers. Prior to joining the family business, Mr. Fontaine worked for IBM (Canada) and RF Micro Devices (USA) in different manufacturing and supply chain management positions.

Henry Mizrahi, B.C.L.
President Lesters Foods Limited

Henry Mizrahi holds a Bachelor of Arts degree in economics and political science, and a degree in Civil and Common Law, all from McGill University.

Entrepreneur and manager with over 30 years' experience, he is recognized for his strategic vision, leadership and team-building skills, as well as his strong interpersonal communications.

Since 2005, he has been President and CEO of Lesters Foods Limited, one of Canada's oldest meat processing companies.

Mr. Mizrahi is a member of the Barreau du Québec. He is involved at various levels, sitting on numerous committees and boards of directors, including the Jewish General Hospital Foundation, the Centre de pédiatrie de Laval, the Canadian Meat Council Board, the Musée des Beaux-Arts de Montréal Foundation, etc.

Nicolas Turcotte
Co-owner Turlo

Nicolas Turcotte has completed an agricultural operations and business management program degree at the Cégep Lévis-Lauzon in 2008.

He began his career as a swine representative and farm manager for La Coop fédérée from 2002 to 2004. In 2004, he launched Élevage Turlo with his associate and common-law partner, a squab producer specializing in wholesales to restaurants. In 2006, the business diversifies to include swine and maple syrup productions.

In 2013, they built their first butcher shop for wholesale pork cuts. In 2017, the construction of the current plant began, to increase the product diversity, and with a fifteen times greater production capacity.

In 2018, full reconstruction of the swine farm after a fire, and upgrades to current standards. In 2022, the farm wins the Local Market Awards from the Éleveurs de volailles du Québec. In 2023, they purchased a maple grove to quadruple the production.

Turlo today is 27 employees, 2,700 swines, 600 piglets, 8,000 squabs, 17,250 pounds of maple syrup and 2,000 chickens raised annually, processed and sold to restaurants, specialized butcher shops or through direct sales.

Turlo also offers cutting and processing services to 27 other farmers, for wholesales or direct sales, representing 15 tons of meat processed each week.

Nicolas Turcotte is also involved in his community as a fastball coach, a town councillor, and volunteer firefighter, in addition to training the next generation on the farm, his 4 wonderful children.

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