Update on MRC AgriSaveur project

Update on MRC AgriSaveur project

CHIP 101.9 caught up with the people in charge of the MRC’s flagship AgriSaveur project for an update on where the initiative is headed. AgriSaveur’s goal is to help local agricultural producers process and market their products, via three pillars: the abattoir in Shawville, a retail space that will be housed at the abattoir building and a commercial kitchen on the other end of Shawville.

Project Manager Maryse Vallières-Murray explained that they were aiming to open the kitchen in mid-July, and discussed a workshop that they had there last week, giving potential users an overview of the equipment available as well as the permits they might require to sell their wares.

She said that the kitchen has a wide variety of commercial grade equipment, including a blast freezer and a smoker, adding that when the kitchen is operational there will be an online schedule with rates of roughly $30/hr.

Kyle Kidder, President of the abattoir cooperative and a beef producer from La Pêche, explained that the abattoir component of the project was coming along as well, as they were working on their lease agreement and prepping the building for re-opening. He said that they had their permits in place, and had put in their request for an inspector during their slaughter days, but were still waiting on some equipment to be delivered.