Abstract

Today no one doubts that food is one of the issues that most concern and interest to human beings and society demands a variety of foods to meet their increasingly varied, healthy and nutritious food to help improve their quality of life. The paper is a discussion on organic beef production in which we have found that people today prefer organic beef over natural beef despite its double price because of the hygiene and quality. The spectacular development of the organic beef industry since 1985 indicates the potential as well as the pitfalls of growth in markets for products of sustainable production. In short it said that sustainability plays a very important role in this system so it is recommended that producers must adapt modern production methods; process certification, cost evaluation and innovative marketing are required to be successful in natural and organic beef production. The organization of the entire process should be designed to ensure that meat is a perfectly identifiable from its origin to the end.

Organic beef production

Introduction

Today no one doubts that food is one of the issues that most concern and interest to human beings and society demands a variety of foods to meet their increasingly varied, healthy and nutritious food to help improve their quality of life. Nor is there any doubt that the power to accept people, to be correct and balanced, requires the use of food from both plant and animal kingdom, but the quality of food consumed by the population is conditioned by their origin and provenance, that is, not all foods have the same quality because they all come from the same species or are obtained in the same way (Simpson, 45). Organic beef production is based on the optimization of biological processes and application-friendly technologies environment because they reduce considerably probably needs external inputs us by not using chemicals or other synthetic exclude the use of genetic organisms modified.

The term organic beef refers to beef that comes from cattle raised on chemicals than a natural diet of grasses and vegetation. Some organic cattle are totally raised on grain, whereas others are grass-fed for much of their lives, but finish on a diet of grain shortly before being sold for beef. Most organic beef cattle are housed and fattened on large factory farm confined feedlots, whereas grass-fed beef cattle are raised in open free-range pastures. Organic beef became popular in the 20th century as large agribusinesses replaced many small family farms, U.S. animal production became increasingly specialized, and consumer demand for beef on the global market grew along with the world's population (Schaefer, 76). Organic beef cattle housed in feedlots grow fatter faster, allowing more beef to reach the market in a shorter period. Lower production costs resulting from lower land and herd number requirements have also aided the rise of organic beef production. Organic beef production is the product chosen by me because the concern of population-related issues environment, human health and animal welfare has contributed to increased and sustained ...