Figure 2-1 – Deliveries by province: Food Industry (NAICS 311)

Source: Statistics Canada, 2003

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Figure 2-2 – Breakdown of deliveries: Food Industry (NAICS 311)

Source: Industry Canada, 2003

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Figure 2-3 – Trends in energy consumption: Food Industry (NAICS 311)

Source: CIEEDAC, 2003

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Figure 2-4 – Breakdown of energy sources: Food Industry (NAICS 311)

Source: CIEEDAC, 2003

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Figure 2-5 – Breakdown of water use: Food Industry (NAICS 311)

Source: Environment Canada, Survey 1991

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Figure 2-6 – Breakdown of deliveries: Food Industry (NAICS 311)

Source: Industry Canada, 2003

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Figure 2-7 – Breakdown of deliveries: Meat Processing Industry (NAICS 311)

Source: Industry Canada, 2003

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Figure 2-8 – Trends in energy consumption: Meat Processing (NAICS 3116)

Source: CIEEDAC, 2003

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Figure 2-9 – Breakdown of energy sources: Meat Processing (NAICS 3116)

Source: CIEEDAC, 2003

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Figure 2-10 – Breakdown of water expenditure: Meat Processing (NAICS 3116)

Source: Statistics Canada, Annual Survey of Manufacturers, 2003

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Figure 2-11 – Breakdown of energy expenditure: Animal Slaughtering (NAICS 311611)

Source: Statistics Canada, Annual Survey of Manufacturers, 2003

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Figure 2-12 – Pork slaughtering and processing: main steps in the process

Main steps in the process of pork slaughtering and processing:

Approval of Animals -->Stunning -->Bleeding -->Washing -->Scalding and Depilating -->Singeing and Scraping -->Removal of Feet -->Evisceration -->Inspection -->Separation into Sides -->Preparation of Leaf Fat -->Weighing -->Sweating -->Processing.

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Figure 2-13 – Beef slaughtering and processing: main steps in the process

Main steps in the process of beef slaughtering and processing:

Approval of Animals -->Stunning -->Bleeding -->Removal of Feet -->Ventral Hide -->Feet and Collar Hide -->Flaying -->Evisceration -->Inspection -->Separation in ½ Carcasses -->Trimming -->Weighing -->Sweating -->Processing.

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Figure 2-14 – Breakdown of energy expenditure: Rendering and Meat Processing from Carcasses (NAICS 311614)

Source: Statistics Canada, Annual Survey of Manufacturers, 2003

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Figure 2-15 – Breakdown of energy expenditure: Poultry Processing Industry (NAICS 311615)

Source: Statistics Canada, Annual Survey of Manufacturers, 2003

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Figure 2-16 – Poultry slaughtering and processing: main steps in the process

Main steps in the process of poultry slaughtering and processing:

Approval of Animals -->Stunning and Sorting (-->Dead Animals) -->Bleeding -->Scalding and Plucking -->Removal of Head and Feet -->Evisceration and Rinsing -->Inspection -->Chilling -->Cut Up and Conditioning -->Processing.

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Figure 2-17 – Breakdown of deliveries: Food Industry (NAICS 311)

Source: Industry Canada, 2003

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Figure 2-18 – Breakdown of deliveries: Dairy Product Manufacturing (NAICS 3115)

Source: Industry Canada, 2003

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Figure 2-19 – Trends in energy consumption: Dairy Product Manufacturing (NAICS 3115)

Source: CIEEDAC, 2003

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Figure 2-20 – Breakdown of energy sources: Dairy Product Manufacturing (NAICS 3115)

Source: CIEEDAC, 2003

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Figure 2-21 – Trends in energy costs: Dairy Product Manufacturing (NAICS 3115)

Source: Industry Canada, 2003

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Figure 2-22 – Breakdown of energy expenditure: Dairy Product Manufacturing (NAICS 3115)

Source: Industry Canada, 2003

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Figure 2-23 – Energy intensity: Dairy Product Manufacturing (NAICS 3115)

Source: CIEEDAC, 2003

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Figure 2-24 – Breakdown of energy consumption: Fluid Milk Manufacturing (NAICS 311511)

Source: National Dairy Council of Canada, survey 1998

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Figure 2-25 – Fluid milk: main steps in the process

Main steps in the process of fluid milk:

Milk Reception -->Storage -->Separation and Standardization (-->Cream) -->Homogenization -->Pasteurization -->Storage -->Conditioning -->Packaging -->Shipping.

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Figure 2-26 – Cultured dairy products (eg: yogurt): main steps in the process

Main steps in the process of cultured dairy products:

Milk Reception -->Storage -->Separation and Standardization (<- -->Cream) -->(Ingredients -->) Batches -->Homogenization -->Pasteurization (-->Storage) -->(Fermentation Preparation -->Fermentation [-->X* -->Conditioning -->Packaging -->Storage -->Shipping (Set Style Products)]) X* -->Maturation Chilling -->Storage -->Conditioning -->Packaging -->Storage -->Shipping (Stirred Products).

* X = an external process or item is applied/introduced.

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Figure 2-27 – Production of butter and ice cream: main steps in the process

Main steps in the process of theproduction of butter and ice cream.

Cream Storage -->(Butter) Pasteurization -->Storage -->Churning -->Conditioning -->Packaging -->Shipping.

Cream Storage -->Batches (<- Ingredients) -->Homogenization -->Pasteurization -->Storage -->Freezing (<- Air) -->X* (<- Ingredients and Fruits) -->Extrusion Conditioning -->Packaging -->Shipping.

* X = an external process or item is applied/introduced.

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Figure 2-28 – Production of cheese: main steps in the process

Main steps in the process of theproduction of cheese.

Milk Reception -->Storage -->(Ingredients [recovered products, concentrated protein material] -->) Separation and Standardization (<--->Cream) -->Pasteurization -->(Fermentation Preparation -->Fermentation -->) X* -->Maturation -->Renneting -->Curdling -->Cutting

-->Draining (-->Whey <- Molding -->Extraction -->Conditioning -->Packaging -->Shipping.) -->Turning -->Cubing -->Salting

-->Draining -->Turning -->Cubing -->Salting (-->Molding -->Extraction -->Conditioning -->Packaging -->Shipping.) -->Bagging -->Packaging -->Shipping.

* X = an external process or item is applied/introduced.

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Figure 2-29 – Dry and Condensed Dairy Products: main steps in the process

Main steps in the process of dry and condensed dairy products.

Milk Reception -->Storage -->Separation and Standardization (-->Cream.) -->Storage

Storage -->Preheating (<- Whey) -->Evaporation -->Drying -->Conditioning and Packaging -->Shipping (Dry Products).

Storage -->Evaporation -->Homogenization -->Conditioning -->Sterilization -->Packaging -->Shipping (Evaporated Products).

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Figure 2-30 – Breakdown of Deliveries: Beverage Manufacturing (NAICS 3121)

Source: Industry Canada, 2003

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Figure 2-31 – Trends in energy cost: Beverage Manufacturing

Source: Industry Canada, 2003

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Figure 2-32 – Breakdown of energy expenditure: Beverage Manufacturing (NAICS 3121)

Source: Industry Canada, 2003

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Figure 2-33 – Breakdown of water use: Beverage Manufacturing (NAICS 3121)

Source: Environment Canada, Survey 1991

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Figure 2-34 – Breakdown of energy expenditure: Soft Drink Manufacturing (NAICS 31211)

Source: Statistics Canada, Annual Survey of Manufacturers, 2003

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Figure 2-35 – Energy intensity: Soft Drink Manufacturing (NAICS 31211)

Source: Statistics Canada, CIEEDAC, 1998

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Figure 2-36 – Soft Drink Manufacturing: main steps in the process

Main steps in the process of soft drink manufacturing.

Process Water -->Standardizing Batch (<- Concentrates, Extracts, Liquids/Liquid Sugar) -->Storage -->Pasteurization (-->Carbonation) -->Chilling Storage -->Conditioning (<- Carbonation) -->Packaging -->Shipping

Main steps in the process of soft drink manufacturing.

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Figure 2-37 – Trends in energy cost: distilleries (NAICS 31214)

In 2003, energy consumption by Canadian distilleries cost $41 million, accounting for 22 percent of the entire beverage industry (breweries accounted for 49 percent and soft drinks for 26 percent). From 1994 to 2003, energy-related expenditure (fuel and electricity purchases) posted an average annual increase of 9.6 percent. However, although these costs were relatively constant (even declining somewhat) from 1994 to 1999, they have increased since 2000 as a direct consequence of the increasing cost of natural gas and petroleum products. While the energy bill represented 3.8 percent of manufacturing costs in 1994, it was 8.0 percent in 2003 despite the sector’s efforts to increase energy efficiency.

Source: Industry Canada, 2003

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Figure 2-38 – Breakdown of energy expenditure: distilleries (NAICS 31214)

Source: Statistics Canada, Annual Survey of Manufacturers, 2003

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