Are Canadian companies using temporary foreign workers as a crutch?

This is part 2 of Alia Dharssi’s series, Workers Without Borders. To see the series in its entirety, click here.
The workers move quickly at Sunterra Farm’s pork processing plant in the central Alberta town of Trochu.
Dressed in white overcoats, blue aprons, rubber boots and hard hats, dozens of butchers and meat packers, mostly from Mexico and the Philippines, rapidly debone, sort and package cuts of pork into boxes destined for Japan.
It’s a promising export for Canada, but one struggling to expand its market abroad because the meat-packing industry doesn’t have enough people to do the gruelling work.
At Sunterra, there are only enough employees to handle basic primal cuts like loins, butts and shoulders. Secondary cuts that are delicacies abroad, including hearts, livers and feet, don’t make it down the processing line.
“We’re throwing food away,” laments Mark Chambers, senior production manager …