Mr. Speaker, the designation of Gaspé cured has appeared in the federal fish inspection regulations for many years.
The current regulations permit the labelling of any saltfish as Gaspé cured provided that the fish meet the specific quality characteristics of Gaspé cured, light salted fish. It is recognized that there is a long tradition in the Gaspé region associated with the production of this unique type of salted fish.
In an effort to address the concerns of the Gaspé saltfish producers, the inspection branch of the Department of Fisheries and Oceans has consulted with the saltfish industry and has made considerable effort over the past few months to develop both sensory and chemical criteria which will more precisely define Gaspé cured. It is expected that this work will be completed by December 1.
The Department of Fisheries and Oceans will then meet again with the saltfish industry to review this issue and finalize the standard for Canadian saltfish products by early 1995.
Once the standard has been completed, the Department of Fisheries and Oceans will implement a comprehensive training program for all inspectors involved in the inspection of saltfish in Atlantic Canada. The combination of a finalized, written product standard, specific chemical and sensory criteria and uniform application of the standard by inspectors will create a regulatory environment which will be fair for all producers of saltfish cod in Canada.