ORGANIC MEAT AND MEAT PRODUCTS

ORGANIC MEAT AND MEAT PRODUCTS

 

WHAT IS ORGANIC MEAT?

Before discussing ‘what is organic meat’ it is appropriate to give a definition of ‘organic agriculture’, as the production of ‘organic meat’ falls under the holistic approach of organic farming or organic agriculture. Lampkin (1990)-defined organic agriculture as, “a production system which avoids or largely excludes the use of synthetically compounded fertilizers, pesticides, growth regulators and livestock feed additives. To the maximum extent feasible, organic farming systems rely on crop rotations, crop residues, animal manures, legumes, green manures, off-farm organic wastes and aspects of biological pest control to maintain soil productivity and tilth, to supply plant nutrients, and to control insects, weeds, and other pests”. The concept of the soil as a living system that develops the activities of beneficial organisms is central to this definition. Apart from these inputs criteria, organically produced products are from added values like biodiversity, species preservation and protection of nature, landscape, ground water and of animals etc., which are closely related to the production process (Philips and Sorensen, 1993). Sustainability is the end goal of organic agriculture and as sustainability includes social, economical and ecological components, so social justice and social rights are integral part of organic agriculture (IFOAM, 2000). In a broader sense, we can say ‘organic’ is not only a matter of final product but the whole process of production has importance under the organic production system. It is a life style, which aims at broader sustainability of life and resources on this planet (Chander, 2001). As conventional livestock production practices are frequently examined and criticised in the context of recent animal disease outbreaks and increasing food safety concerns, there is growing consumer and political pressure to apply higher safety standards. Often such policies imply a move away from the widespread use of antibiotics and feed additives, and a strengthening of animal welfare standards. Adoption of such standards by conventional livestock producers may limit overall demand for organic products. Such`- products could be seen as a “half way house” between organic and conventional agriculture. Production of organic meat is founded upon a number of basic principles, which are embodied within the Standards for Organic Production. In India, The National Standards for Organic Production developed by Ministry of Commerce and Industry, Government of India, provide guidelines for organic production.

Meat is an excellent source of high quality animal protein, fat, vitamins and minerals. It has been an integral part of our diet since time immemorial. During pre-historic era, human being got meat by hunting wild animals. Later the practice of rearing animals for meat and other purposes came into existence. Rearing of livestock proves an important milestone in our cultural and social evolution. The livestock rearing and agricultural are complementary to each other and imagination of a strong agriculture without high quality livestock is practically impossible. The agricultural sector provides fodder to livestock sector whereas livestock sector provide organic fertilizers as well as energy for farming in return. The importance of drought breeds of cattle are very essential in our country as these breeds provide a source of drought energy and widely used in seeding, irrigation, harvesting etc. The presence of small and marginal farmers makes it an economical as the mechanizing of agriculture by the use of machines are more suitable for large land holdings.

Organic farming:

The rapid increase in global population has put more pressure on our natural resources for food and residential habitats. In current industrial era, the farming is become more intensified and mechanized. The chief aim of modern agriculture is to get maximum output and for this the use of various chemicals in the form of fertilizers, pesticides, insectides, hormones etc are rampant. This has hampered the delicate ecological balance and ecological cycles of the farming system. These bad effects are seen in the form of shrinkage of the agricultural area due to conversion of the fertile lands into barren fields, destruction of useful microflora as well as entry of harmful insecticides/ pesticides in our food chain. Moreover, due to education and awareness, the consumers are increasingly demanding food that are minimally processed, safe, containing natural ingredients and produced without causing/ minimally damaging the environment from animals without putting any stress and giving ample considerations to the welfare of the animals. Thus the need of the hour is to shift the production methods for a sustainable production in place of conventional production system which focuses on the maintaining the soil fertility, minimally polluting the environment, producing good quality safe foods without any toxic or chemical residue, utilizing the renewable energy, maximizing the profit and production etc. Codex Alimentarius commission Guidelines (1999) defined the organic farming as a holistic production management system, which promotes and enhances agro-ecosystem health including biodiversity, biological cycles and soil biological activity. These guidelines have set principles to be followed during the complete cycle of production i.e. from production, processing, storage and transport for the better and efficient use of our natural resources for better future. It relies on the maximum use of on-farm inputs in place of off-farm inputs by proper management practices by utilizing cultural, biological, social and mechanical methods. This method of farming is in contrast to conventional farming which is based on the using of synthetic materials and inputs. The organic farming emphasizes the need to produce food in a sustainable way by integrating human and environment to produce economically suitable agricultural production system for better future. This resulted in the wider acceptability of this type of natural production system in developing as well as developed world. Thus, the wider approval and acceptance of this innovation is due to peoples concern about food safety, sustainability and environmental impact on intensive system of conventional farming. For livestock, the organic means livestock reared under the principles of organic farming in their entire life cycles. It includes all process during the livestock rearing such as housing, health management by increasing their immunity and self defense against various diseases, breeding and transportation as well feeding of fodder obtained from organic farming. Recently European Commission has given some guidelines for organic livestock rearing. These guidelines put emphasis on animals welfare, rearing of animal without using any growth promoters/ hormones, feeding the animal upon fodder of which minimum 80% obtained from organic agriculture without using artificial fertilizers or pesticides on the crops or grasses. The European Commission guidelines strictly forbid the use of animal offal or any other additives. The various livestock products harvested from such animals are known as organic products such as milk, meat, egg etc.

Historical Background

The concept of organic farming has the developed form of biodynamic farming. This concept of biodynamic farming is first proposed by Rudolf Steiner in Germany in 1924 during a series of eight lectures delivered to agriculture course on the request of farmers who complained about degradation of soil fertility, quality of produce and health of livestock due to excessive use of fertilizers and pesticides. This concept is based on holistic understanding of agriculture process. It is basically a form of sustainable agriculture encompasses soil fertility, plant growth and livestock care as ecologically interrelated tasks and a single unit and emphasize on marinating the ecological harmony. The inclusion of natural elements to a greater degree leads to calling this system as spiritual science by Steiner. The main focus of biodynamic farming has been on use of manures and compost rather than synthetic fertilizers, locally production and distribution system, development of new breeds suitable to local conditions, adhering to the prescribed farming schedule/ calendar of that particular area. Although the inclusion of mystical elements in biodynamic farming has leads to its criticism, but its experience pave the way to the development of organic farming which began in 1960 with the development of organic movement. Avery (2006) mentioned the growing mistrust of human beings in the modern science and technology which is mainly on the overutilization or excessive exploitation of our environmental and natural resources, which has caused havoc in the society. This has forced the human beings for preferring and searching the greener and environmentally friendly options. This has lead to the much needed impetus for the development and growth of organic sector.

Since pre historic times of human civilization, humans have killed animals to provide meat to eat. It can be assumed that most people in modern society enjoy meat in one form or another, as a daily item or an item of delicacy. However, the incidence of BSE (Bovine Spongiform Encephalopathy) epidemic in cattle, use of dioxin in animal feed, use of growth hormone and use of antibiotics as feed additives put a question mark on food safety (Watson and Redman, 1999; Givens, 1999). Food safety is now an important issue discussed more strongly now than ever before. Confronted with the effects of environmental degradation, as well as with the increasing consciousness on animal welfare, the developed countries are searching for alternative livestock production systems, allowing for preservation of the environment and with a high standard of animal welfare without compromising food security and food safety. As a result, many consumers are seeking alternatives to conventionally produced meat. Organically produced meat is such an alternative to conventionally produced meat and the demand for this ‘organic meat’ is sharply increasing day by day in the so-called developed countries. The total market of organic food and beverages in 2001 was US$ 21 billion, and is expected to be $80 billion by 2008 with a growth rate of 20% per annum (ITC, 2002). The most recent estimates (Table 1) indicate that there should be at present more than 250,000 organic farms all over the world, covering a surface of about 17-18 million hectares. In relative terms, this is almost nil but the recent growth has been impressive and all experts forecast a continuous expansion As most countries have signed the agreement of WTO, we can say that in the near future most trade will be in accordance with the WTO rules. Under the WTO regime strict compliance with production standards would be the first criterion for export. This is where the developing countries are lagging behind currently.

Principles of Organic Farming

Organic farming is mostly based on the on-farm input based livestock management practices in place of of-farm input management practices. There may be no difference between the genetic makeup of the breed and only the managemental practices are differ in case of organic meat as compared to conventional meat.

These practices are as follows-

• Organic farming put more emphasis on the grazing of livestock instead of stall feeding. Animal should be provided sufficient grazing for sufficient time to the livestock. Pasturebased production may also have environmental benefits, such as improved soil quality and reduced soil erosion.
• The feed should be obtained from the crops raised by following organic agriculture. The feed storage facilities should be kept clean, tidy and rodent free, ensure good control of humidity and temperature, even during adverse weather conditions. There should not be any molds growth and dampness in the feed. The feed should not emanate off-odour and it should have the normal colour.
• The use of veterinary drugs/ growth promoters/ enzymes etc is strictly forbidden for use in dairying farming to livestock except in very emergency cases. It is based on the concept of prevention is better than cure. The emphasis is on the development of natural immunity in livestock by following proper managemental practices.
• The meat animals should be healthy.
• The livestock should be given potable water ad-lib. The water should be provided in such a way that it facilitate easy access to the animal such as water trough etc.
• The focus of organic farming is to produce locally adaptable local breeds having pure germplasm. These breeds are well suitable for the local environment and thus have less managemental problems.
• The livestock should be provided sufficient amount of green fodder. The supply of the fodder should be from the organic farming without use of any pesticides/herbicides/ insecticides. The animals should be given as much grass as possible, fresh or as silage, preferably with a high content of aromatic herbs.
• As far as possible, it is better to provide information to consumers, e.g. a website or a farm visit scheme, where the agronomic and economic factors are explained (e.g. the low quality and price of beef from milking breeds) rather than hidden.
• The documentation and verification of record is very important for running an organic farm successfully. Thus all the record regarding production as well as processing should be kept with the firm.
• International Federation of Organic Agriculture Movements (IFOAM) was formed in Versallie, France on 5th Nov, 1972 by the initiative of Ronald Chevriot of Nature et Progres. Later IFOAM evolved as association of about 800 affiliates covering 120 countries. It advocates and facilitates the sustainable, viable and credible alternate to the conventional farming. The International Federation of Organic Agriculture Movements (IFOAM) laid down 4 principles based on ethical principles to be followed for organic agriculture.

These are as follows-

• Principle of health: The organic farming should not damage the health of living beings as well as their environments. ii. Principle of ecology: In organic farming, there should be proper working of all ecological systems in their natural ways, thus ensures sustainability for future generations. iii. Principle of fairness: According to IFOAM, fairness is characterized by equity, respect, justice and stewardship of the shared world, both among people and in their relations to other living beings. The organic farming should be based upon the relationship of mutual benefits and thus ensure a balance between the environment and opportunities of life. iv. Principle of care: The organic farming forbids the injudicious use of our natural resources and it promotes the judicious use of our natural resources so that they will be available for use for future generations. There is emphasis on the development and adaptation of newer technologies for better and efficient utilization of our natural resources.

 

ORGANIC MEAT

Organic meat is obtained from the animals or birds raised in an organic system, which are based on the physiological and behavioral needs of animals. Animals are not cased, tethered or confined in buildings without adequate natural ventilation and light. They are given enough space for free movement and kept in appropriate size herds and flocks. Proper care should be taken for bedding materials, access to pasture and fresh water. The health and vitality of the animal is maintained by sound nutrition and good management practices, prophylactic antibiotics should not be necessary. Veterinary drugs are allowed only where there are no effective complementary treatments. Withdrawal periods after giving a veterinary drug are strict in order to prevent residues in meat According to USDA (2012) certified organic meat must originated from a fully verifiable production system that collects information on the history of every animal in the program, including its breed history, veterinary care, and feed. The U.S. Department of Agriculture allows any fresh meat to be described as “natural” if it includes no artificial flavoring, coloring, preservative or any other artificial ingredients. Further, to be certified as organic, it should follow certain criteria: a) Reared on certified organic pasture b) Should not be administered antibiotics in their life c) Use of growth promoters has not been used d) Fed only on concentrate and fodder obtained from organic farming e) The animal should have unrestricted outdoor access for grazing and movement. In case of starting up the organic farming when organic livestock are not available, then conventional animals are allowed to brought under organic farming with certain conditions at the entry age such asa) Two day old chicken for meat production. b) 18-weeks hens for egg production. c) Piglets up to 6 weeks after weaning. d) Calves up to 4 weeks old that have received colostrums and have been fed a mainly milk diet. e) Breeding stock may be brought in from conventional farms but maximum replacement rate will be 10 per cent.

Advantage of organic Meat:

Organic meat is tastier than conventional meat and thus widely preferred by consumers.

• ii. It is free from additives.
• iii. It is free from various antibiotic and hormonal residues and thus safe for consumption.
• iv. During rearing of meat animals during organic meat production, there is proper use of natural resources on the principle of sustainability. This ensures availability of these resources for future generations.
• v. Protect water quality by judicious use of it without polluting by various chemicals such as fertilizers, pesticides, herbicides etc.
• vi. Protect future generations’ health.
• vii. Keep rural communities health.
• viii. Support a ‘true’ economy
• ix. Preserving our livestock by giving more emphasis on indigenous/ local breeds adapted for local environment.
• x. Preserve topsoil by controlling soil erosion.
• xi. Preserve biodiversity

 

Breeds and breeding: For organic meat production, following care should be taken while considering for breeding and selection of breed as

a) For organic meat production, locally available breeds should be preferred as these breeds are better adaptable for locally availing conditions. Breed should be chosen which are adapted to local conditions.

b) Natural breeding should be preferred over artificial insemination.

c) Embryo transfer technologies are not allowed.

d) Hormonal treatments for oestrous synchronization and other purposes are not allowed.

e) Use of GMO (Genetically modified Organisms) or recombinant technologies are not allowed.

 

Feeding: Feeding forma an important component for running successful organic farm.

a) The organically reared livestock should be fed on 100% organically grown feed.

b) More than 50% of the feed shall come from the farm unit itself and shall be produced within the region.

c) However in some cases 15-20% of total feed could be obtained from conventional farms.

d) The use of synthetic growth promoter substance, synthetic appetizers, preservatives, artificial colouring agents, urea, animal byproducts to ruminants, solvent extracted oil cakes, pure amino acids, genetically engineered organisms or products thereof, are not allowed.

Animal health

An important objective of organic livestock husbandry is the avoidance of reliance upon routine and/or prophylactic use of conventional veterinary medicines.

i. Natural medicines and methods, including homeopathy, ayurvedic medicine and acupuncture, shall be emphasized.

ii. The use of conventional veterinary medicines are allowed when no other non-allopathic alternative is available and where these are used, the withholding period shall be twice the legally required period.

iii. Vaccines shall be used only when diseases are known or expected to be a problem in the region of farm and where these diseases cannot be controlled by other management techniques. However genetically engineered vaccines are prohibited.

Apart from the above-mentioned standards, there are several other standards concerning mutilation, record keeping, transport and slaughter. Welfare of farm animals is very important during production of organic meat. The animals should be free from any fear, stress, thirst, hunger and should have proper space for movement. Processing of organic meat is very less as compared to conventional meat as there are only 55 nonorganic agricultural products. Only sodium potassium and calcium citrate and lactic acids have been listed as permissible chemicals. Nitrite which prevents the development of botulism, a deadly poison, has not been permitted in organic products. Quality aspects of organic meat However, there are some concerns during production of organic meat. The quality of organic meat and its yield is mostly lower due to a reduced energy supply and growth performance as a consequence of more locomotive activity and uncontrolled environmental condition which increase the energy requirement with consequent increase of feed conversion, but grater locomotive activity reduces abdominal fat and favoured muscle mass development and increase breast muscle percentage in chicken. Some recent findings have reported that steer in conventional finishing had heavier carcass, larger rib eye areas and less marbling than steers in organic finishing. However, implication of reduced nutritional supply on carcass quality can be compensated by choosing breeds more adopted in home grown feeds like fodder. The production lean carcass to meet consumer’s demand of low fat pork has resulted into decrease into intramuscular fat but it may reduce the eating quality. Although amino acid supplementation to conventional pig diet resulted into increased pig performance, it produced fatty carcass. The lack of prophylactic drug treatment and outdoor rearing may increase the likelihood of Trichinae, Salmonella etc in organic meat. It has been reported some workers that organic meat, milk and eggs are more dangerous than conventionally grown produce because organic farmers use animal manure as the major source of fertilizer for their food crops. Some other researchers also noted that organically produce chicken, pork and beef showed more post-mortem lesions than conventionally reared one. The postmortem lesions relating to peritonitis, parafilariosis, dicrocaeliosis and liver granuloma in animal from organic farm were studied. When studied on physico-chemical quality, it has been found that organic meat is high in moisture, but low in WHC, pH, fat and energy. Fatty acid profile of organically produced animals had a higher fraction of saturated fatty acids (SFA) and lower monounsaturated fatty acids (MUFA). However leaner the meat of the animals, has higher the proportion of phospholipids that are richer in polyunsaturated fatty acids and particularly in C20 and C22 fatty acids. Organically produced animal products have higher TBARS number, but acceptability is not affected. High content of metal ions in organic meat lowers the lipid stability due to catalase peroxidation and to greater degree of unsaturation of intramuscular lipids. It also suggests that a greater degree of physical fitness increased the muscle oxidative capacity and that exercise increases the number of mitochondria in áW fibers, hence turning them into áR fibers. Recent data compiled by US Center for Disease Control reveals that people who eat organic and natural food are eight times more prone to attack by new strain of E. coli bacteria (O157:H7) than rest of the population. Organically grown poultry is most contaminated product and according to USDA study, 99% of broiler chicken carcasses are contaminated with faecal E. coli. Another study reveals dangerous Salmonella and Campylobacter contamination up to 80% in all chicken poisoning and seriously injuring millions of consumers annually. Organic and natural food consumers also face increase risk of illness from toxins produced by fungi, and some of these toxins are carcinogenic to men. Refusing to use of artificial pesticides organic farmers allow their field to suffer more insect and rodents, which create opening through which fungi can enter the fruits and seeds. On the other hand, most cows, chicken and other livestock raised under intensive system are given low level of antibiotics routinely in their feeds or water, make the animals grow slightly faster and help stave off infestation. But when antibiotics are used over long time in this way, some of the bacteria become resistant to them. Once these antibiotic resistant strains of bacteria evolve, they can cause food poisoning cases that are harder or even impossible to treat with those same antibiotics. In fact consuming of milk from animals raised with antibiotics may even put consumers at a higher risk of counter acting of these drug resistant bugs directly from milk, particularly if it is not boiled properly. Further, this harmful bug carries the resistant gene and passes it on to more harmful bug that people pick up elsewhere.

 

Organic Certification Agencies:

 

The certification and validation of organic products is very important for success in organic venture. The organic certification is a process, which certifies the organic products. Different countries have formulated different organic food standards. The basic purpose of organic certification is to assure quality of the organic products and prevent frauds. This gave the necessary confidence to the consumers for buying the certified commodity and thus helps in marketing of organic products. Individual certifying bodies are having their unique identification mark/ logo, which help establishing the brand value of the product and give advantage to the producers for marketing of organic products. At international level, efforts are initiated to harmonize the different organic certification by following common standards to facilitate internal trade. IFOAM is continuously working in this direction to establish one single global reference (COROS) and in 2011 introduced standards to harmonize the standards which focus more on the quality of standards rather than on marketing.

In India, followings are the organic certification agencies-

¨ Natural Organic Certification Association, Pune, Maharashtra ¨ Bureau Veritas Certification India Pvt. Ltd., Mumbai, Maharashtra ¨ Ecocert SA, Aurangabad, Maharastra ¨ Teichert, Mumbai, Maharashtra ¨ IMO Control Private Limited, Banglore, Karnataka ¨ Skal International (India) Banglore, Karnataka ¨ Aditi Organics Certification Pvt. Ltd. Banglore, Karnataka ¨ APOF Organic Certification Agency, (AOCA), Banglore, Karnataka ¨ Indian Organic Certification Agency (INDOCERT), Ernakulam, Kerala ¨ Lacon Quality Certification Pvt. Ltd, Thiruvalla, Kerala ¨ Rajasthan Organic Certification Agency (ROCA), Jaipur, Rajasthan ¨ OneCert Asia Agri Certification Private Limited, Jaipur, Rajasthan ¨ SGS India Pvt. Ltd. Gurgaon, Haryana ¨ Uttaranchal State Organic Certification Agency (USOCA), Dehradun, Uttaranchal, India ¨ FoodCert India Pvt. Ltd. Hyderabad , Telangana ¨ Vedic Organic Certification Agency, Hyderabad, Telangana ¨ U.P. State Organic Certification Agency, Lucknow, U.P.

 

Some of those relevant to organic livestock production are given below to illustrate the concept:

 

Origin of animals——-

All animals intended for final sale as organic meat or meat products must be born and raised on an organic farm. When organic livestock is not available, certification programme shall allow brought-in conventional animals according to the following age limits. • Two- day old chickens for meat production. • 18- week old hens for egg production. • Piglets up to six weeks and after weaning. • Calves up to 4 weeks old that have received colostrums and have been fed a mainly milk diet. Breeding stock may be brought-in from conventional farms but maximum replacement rate will be 10 percent.

 

Breeds and breeding——-

• Breeds should be chosen which are adapted to local conditions. • Reproduction techniques should be natural. • Embryo transfer techniques are not allowed. • Hormonal heat treatments not allowed. • Use of GMO (Genetically Modified Organisms) not allowed.

 

 Feeding————

• The livestock should be fed 100% organically grown feed. • More than 50% of the feed shall come from the farm unit itself or shall be produced within the region. • However, in some cases 15-20% of total feed could be obtained from conventional farms. • The use of synthetic growth promoter substance, synthetic appetizers, preservatives, artificial colouring agents, urea, animal by products to ruminants, solvent extracted oilcakes, pure amino acids, genetically engineered organisms or products thereof, are not allowed.

 

 Animal health————

An important objective of organic livestock husbandry is the avoidance of reliance upon routine and/or prophylactic use of conventional veterinary medicines. • Natural medicines and methods, including homeopathy, ayurvedic medicine and acupuncture, shall be emphasized. • The use of conventional veterinary medicines are allowed when no other non-allopathic alternative is available and where these are used, the withholding period shall be twice the legally required period. • Vaccines shall be used only when diseases are known or expected to be a problem in the region of the farm and where these diseases can’t be controlled by other management techniques. However, genetically engineered vaccines are prohibited. Apart from the above-mentioned standards, there are several other standards concerning mutilation, record keeping, transport and slaughter. The principles and production standards outlined above are only a few illustrative once not an exhaustive list, according to Indian Standards on Organic Production, which may vary from other standards. So, briefly, we can say, ‘organic meat’ is obtained from animals or birds raised in an organic system, which are based on the physiological and behavioral needs of animals. Animals are not caged, tethered or confined in buildings without adequate natural ventilation and lighting. They are given enough room for free movement and kept in appropriate size herds and flocks. Attention is given to bedding materials, access to pasture and fresh water. The health and vitality of the animal is maintained by sound nutrition and good management practices, prophylactic antibiotics should not be necessary. All growth promoters and hormones are prohibited. Veterinary drugs are allowed only where there are no effective complementary treatments. Withdrawal periods after giving a veterinary drug are strict in order to prevent residues in meat (Saffron, 2001).

IS ORGANIC MEAT SAFER?

Though the situation is under control but the single incident, which put a big question mark over ‘food safety’, was the outbreak of BSE (Bovine Spongiform Encephalopathy) and its link with CJD (Creutzfeldt-Jakob Disease). The most acceptable theory of BSE outbreak was transfer of ‘scrapie’ from sheep to cattle via meat and bone meal which is widely used as a source of protein in livestock feed (Bear, 1997; Watson and Redman, 1999). The question of food safety is controversial and difficult to quantify. ‘Organic meat production’ undoubtedly reduces the risk of potential public health problems occurring by prohibiting the use of antibiotics, hormones and pesticides, which are suspected to have endocrine disrupting, carcinogenic, teratogenic, immunosuppressive and nervous effects (Lee et al., 2001), and by applying more stringent safety margins (i.e., withdrawal period) to acceptable practices such as use of antibiotics on individual sick animals (Redman and Holden 1994). Organically produced animal products have lower levels of veterinary drugs and pesticides. As regular use of antibiotics are prohibited organic meat potentially reduces the risk of contamination by antibiotic resistant bacteria particularly, E. coli 0157: A7 infection. The ‘organic’ label provides the assurance that no food ingredient is subject to irradiation and that genetically modified organisms have been excluded (Kouba, 2001). However, it seems that organic farming leads to higher risk for the contamination of products by parasites of livestock and by microbes present in the manure (Kouba, 2001; Avery, 2001).

IS IT BETTER FOR THE ENVIRONMENT?

The production of organic meat involves less intensive livestock farming practices than in conventional one. Synthetic fertilizers and pesticides sprays are prohibited in animal feed and fodder production, and animals are kept at lower stocking rates.This lowers the pollution risk (Younie and Watson, 1992) and it also minimizes the nutrient losses at the farm level (Sundrum, 2001). A life cycle assessment was conducted in the Netherlands to analyse the contribution of organic dairy farming towards ecological sustainability. The study showed that emission of green house gases (gCO2- equivalents) and acidification potential (gSO2-equivalents) per liter of milk were 14 and 40% less for organic than conventional dairy herds (Oosting and DeBoer, 2001), which could be an indicator for meat producing ruminants also. Higher amount of roughages in the diet of organic animals could be the causes.

IS IT BETTER FOR ANIMAL WELFARE?

There is no simple definition of animal welfare. Duncan and Fraser (1997) have pointed out that the term did not arises as a scientific concepts but as a reflection of our value system, to express our concern for the appropriate treatments of animals. Hodges (1999) defined animal welfare as, “the care of animals kept in the service of mankind, so that their well-being is provided for, their natural needs are not restricted and their worth and dignity as individuals are recognized”. In fact we have no scientific tools to decide ‘good’ or ‘bad’. We have only personal views, background and experiences. In spite of the difficulty in defining animal welfare, indirect approaches have been developed in order to assess the appropriateness of housing condition in terms of animal welfare and to distinguish poor and good living conditions. There is no general consensus on parameters, which are most suitable for an overall assessment of animal welfare. Models developed for the purposes are TGI 200 (Sundrum et al., 1994) TGI 135 (Bartussek, 1999) and the Ethical Accounting (Jensen and Sorensen, 1999), are based on different parameters of welfare. In the TGI 200 and TGI 135, a Welfare Index is calculated as a sum of weighted parameters. While in Ethical Accounting only verbal summarizations are carried out. The studies of Bennedsgaard and Thamsborg (2000) indicated the welfare of animals was better in Danish organic dairy herds as compared to conventional herds in terms of general health (i.e. production, body condition, hock lesion, chronic infection) and udder health (mastitis occurrence, somatic cell count). The Table 2 shows the space requirements in organic farms, which is much higher than conventional farms. The question sometimes raised on individual welfare of animals with respect to health care, as there is a prohibition on conventionally used veterinary medicines (except in emergencies) on organic farms. The most common health problems on organic farms are mastitis and parasitism. The studies revealed that the incidence of mastitis was of the same or even more for organic farms in comparison to conventional farms (Weller and cooper, 1996). However, a lower incidence of mastitis was reported by Hovi and Roderic (2000), among organic dairy herds in England and Wales. All the leading animal welfare organizations support organic farming (OFFC, 1993). RSPCA (Royal Society for the Prevention of Cruelty to Animals) have stated, “we hope that more people/consumers will became aware of the potential for organic farming as one means of alleviating the suffering of farm animals” (Redman and Holden, 1994).

DOES IT TASTE BETTER?

Not only for meat but also for every food item taste plays an important role while buying the product. A consumer trial on steaks taken from organic and conventional cattle slaughtered at the same age revealed a significant preference for organic steaks in terms of overall eating quality, i.e. taste, Juiciness and tenderness (Lowman, 1989). However, controlled taste panel experiments conducted by Younie et al. (1990) and by Kirk and Slade (2001) showed no significant difference in taste between organic and conventional meat.

WHO BUYS ORGANIC MEAT?

The main motivations for buying organic food are concerns about the personal health, environment and food safety, although many consumers also prefer to buy organic food for enhanced flavor and freshness (Badertscher et al., 1998; Grueff, 1998; Worner and Meier-Ploeger, 1999; Krystallis, 2001). Ethical concerns regarding animal welfare and support organic farmers were also motives for some organic consumers (Aitchison, 1999; Woodward and MeierPloeger, 1999). Health was the primary concern among 70% and 46% organic consumers in Germany and U.K., respectively. Whereas, for environment, it was 10-30% in Germany and 41% in U.K. Taste was rated high at 40% in U.K. and 13-24% in Germany. Animal welfare was cited as a reason for buying organic products by 26% of U.K. organic consumers, and 17% of German organic consumers buy organic products to support organic farmers (MeierPloeger and Woodward, 1999). Food safety is long been important to Japanese consumers with 80% of buyers in 1996 citing assured safety as the prime reason for purchasing organic foods (Naka, 1996). In U.K., 80% of organic food consumer buy organic product because it is GE free (Conlon, 2000). Because organic foods are generally priced higher than conventional food (Table 3), organic consumers generally have above average income (Wetzel and Ferris, 2000). They are also usually relatively well educated (Hager, 2000; Wetzel and Ferris, 2000) and are aware of environmental and health issues (Aitchison, 1999; Worner and MeierPlolger, 1999). Consumer of organic foods are often young or with young families (Grueff, 1998, Aitchison, 1999). Consumers with high meat consumption were more likely to purchase the labeled (‘Organic’ or ‘Bio’ or ‘Green’) meat (Badertscher et al., 1998). Vegetables & Fruits are the most common type of organic product but a significant proportion of organic consumers buy organic meat as well. For instance, in U.K. 20% of organic consumer bought organic poultry and 15% bought red meat, whereas, in Germany, around 10% bought organic meat and another 7.5% bought organic sausage (Meier-ploeger and Woodward, 1999).

STANDARDS FOR ORGANIC MEAT PRODUCTION

Organic Standards are the detailed rules defining (a) the production and processing practices that are permitted in the growing and manufacturing of organic food, and (b) the precautions that must be taken to protect the integrity of an organic product or process. (Michaud et al., 1994). Standards whether international or regional, are linked to a specific philosophy and they are not simply a collection of prohibitions describing what is not allowed in organic farming. Standards reflect clearly the positive approach and definition of organic farming by emphasizing what ought to be done in order to farm organically (Sharma, 2001). Implementing organic standards require inspection and the end product of the inspection is certification. Certification ensures that organic products are produced, processed and packaged according to organic standards. Certification also ensures that consumers, producers and traders against fraudulent labeling of non-organic products. The accreditation process, which is conducted by an independent accreditation body, evaluates a certifier’s inspection and certification procedures, as well as that organization’s ability to remain free from vested interests (USDA, 2001). There are a few international standards for organic production like the IFOAM Basic Standards, EU Regulation No-1804/1999 and Codex Alimentarius ALINORM 99/22A. (Schmid, 2000). Although the philosophy behind these standards is the same, they differ in some criteria like conversion period, feeding, and veterinary treatment. Apart from these international standards most of the main countries in organic production have their own national or local standards, like UKROFS in UK, JAS in Japan, California Organic Standards in state of California, USA (USDA, 2001; Michaud et al., UKROFS, 1994). India too has developed National Standards for Organic Production (NPOP, 2000).

GLOBAL ORGANIC MEAT MARKET

In markets where demand for organic food has become more widely accepted, demand and production of organic animal products has also grown. Markets reflecting this trend includes the USA and EU, and to a lesser extent Argentina and Brazil. In USA, organic meat and meat products including poultry are the sixth fastest growing commodity group, with total sales forecast to $617 million by 2003. Organic meat products are expected to capture 5% of total domestic organic food sales by 2003 (USDA, 2001). In Austria, a total of 96% of all organic farms raise livestock of some kind, 87% of them raise cattle, 49% and 51% keep pigs and poultry (Eder et al., 2000). Organic meat and cheese are the main exported organic products of Austria. In Spain, 52% of the organic livestock farms produce organic beef and 28% are engaged in mutton and lamb production and another 5%are in goat meat production (Ameztoy, 2000; Trujillo, 2000). French sales of meat products are expected to reach $2 million by 2003 and in 1998 the organic meat accounted for 3% of total organic production in France (USDA, 2001). Countries like Poland, Slovakia, Hungary, Russia, currently have smaller internal organic markets and they export most of what they grow on their expanding numbers of organic farms (Soltysiak, 1997; Fruhwald, 2001). Latin American countries, like, Argentina, Brazil and Uruguay produce substantial amounts of organic meat (ITC, 1999). In Argentina, more than one million hectares of land are dedicated to organic livestock production, the majority of which produce organic beef cattle and 80% of the produce is exported to the EU. Though little organic beef is produced in Brazil, organic poultry, egg and milk production are growing day by day (USDA, 2001; Lernoud, 2001). Oceania accounts for almost half the global organic farmland, exports most of the organic food produced. New Zealand also exports organic meat to UK and Germany. Japan is the third largest market for organic foods after USA and EU and account for the bulk of Asian market revenues.

SCENARIO FOR DEVELOPING COUNTRIES

The problems of developing countries are entirely different from those of developed countries. In most of the developed countries, the problem is over production. Whereas, in developing countries the problems are poverty malnutrition and unemployment, so here food security is the prime goal rather than food safety. In this situation, development of the organic sector itself is very difficult and development of an organic meat sector is more difficult. Except some Latin American countries, whatever developments have taken place in developing countries are mainly restricted to crop sector. Reports from different countries such as China (Pennarz and Huilai, 2001; Lianzheg, 2001), India (Chander and Kumar, 1999; Singh, 2001), Srilanka (Jayakody, 2001), Philippines (Bantiles, 2001), and Korea (Sohn and Jarg, 2001) reflect the trends. However, the most significant thing about Latin American countries is the presence of strong internal markets for organic meat and the presence of producer co-operatives.

Though the development of organic sectors in Asian countries is not on a par with the European countries, some development has already taken place in the organic crop sector and now the Asian countries are exporting a substantial quantity of organic tea, fresh and dried fruits, vegetables, nuts, rice, dried legumes, coffee, sugar, herbs and spices (ITC, 1999), but the export as well as production of organic meat in most of the developing Asian countries is still an utopia. Though these countries have some excellent breeds of livestock, which are well suited in these climatic conditions, are more resistant to disease, and thrive well on crop residues. Most of the animal husbandry practices are traditional with a close resemblance to prescribed organic practices but we failed significantly to convert our advantages into fruitful gains. Small land holding, low level of literacy, lack of information, high stocking density, inadequate production of feed and fodder, high cost of certification, absence of marketing facilities are some hindrances in the way of conversion from traditional to organic. The most important areas where the policy initiatives need to be taken are:

(a) Improvisation of Organic standards: The present standards for organic production, which are based on IFOAM- Basic Standards, should be modified according to regional agro-climatic conditions.

(b) Development of Regional Standards: To bridge the gap between the National and International standards Regional standards should be developed to promote the marketing of organic products within the region.

(c) Establishment of a low cost certification agency that small farmers can afford.

(d) Development of a strong domestic market: Without a developed domestic market, the benefits of producer’s can’t be protected as international markets are always fluctuating. As such, the urban meat consumers pay 70-80 percent more price for free-range poultry meat and eggs (Pathak and Chander, 2001), which is a fair indicator of their willingness to pay more for quality products.

(e) Establishment of a ‘Growth Center’ for organic production: Some potential areas of the countries (hilly areas, forest areas, rain fed areas), where agriculture is not so well developed, should be identified and some nodal agencies should be established. These agencies will provide the technical support to the farmers, will make arrangement for certification and will help in marketing. The success of these areas will be a model to the rest of the countries.

(f) Research and development: Organic farming needs research and development in order to apply the most modern knowledge and improve its performance. Universities and research centers should start research programme together with farmers.

(g) Training and extension should be provided to all categories of stakeholders.

(h) Governments have to make legislation in order to ensure the much-needed regulatory framework, where all stakeholders can play on a fair level ground.

 

Compiled  & Shared by- Team, LITD (Livestock Institute of Training & Development)

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Reference-On Request.