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Organic pig production systems, welfare and sustainability

Code: 9781838795016
Sandra Edwards, University of Newcastle, UK; and Christine Leeb, University of Natural Resources and Life Sciences, Austria

Chapter synopsis: Organic pig production systems seek to produce pig meat in a more ethical and natural manner. This involves adherence to standards relating to accommodation, feeding, health management, husbandry and behavioural freedom which differ from conventional pig production practice. To be sustainable, organic systems must command a market premium by demonstrating differentiation in terms of enhanced animal welfare and reduced environmental impact, whilst ensuring safety and healthiness of products. Whilst some of these claims can be justified, others are open to challenge in current systems. A great diversity in organic production systems and the outcomes which they achieve is apparent, but the growing organic market is leading to increasing research into organic pig production and continuous system improvement.

DOI: 10.19103/AS.2017.0030.13
Table of contents 1 Introduction 2 Standards for organic pig production 3 Current organic production 4 Animal welfare in organic pig production 5 Environmental impact of organic pig production 6 Conclusion 7 Future trends in research 8 Where to look for further information 9 References

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