Showing results for: Chicken/poultry

Photo: Jonathan Kos-Read, Meat, Flickr, Creative Commons License 2.0
20 September 2016

This short article runs through consumption data on meat and dairy products in China in urban and rural areas in 1990, 2002 and 2012. It uses data from the National Bureau of Statistics of China and the National Nutrition Survey.

20 September 2016

Meat consumption is increasing, especially in the emerging economies. The Chinese government has an increasing interest in making steps towards sustainable livestock production, and the more GHG (greenhouse gas) “efficient” pork and poultry industries have seen substantial progress towards sustainability in the recent past.

Photo: USDA, pigs, Flickr, creative commons licence 2.0
16 August 2016

In this blog David McCoy, director of Medact, argues that UK farmers and government should work hard to reduce on-farm antibiotic use. With evidence building that antimicrobial resistance in farm animals can be transferred across to humans, the issue is becoming increasingly urgent.

Photo: Stephen Luke, farm, Flickr, creative commons licence 2.0
16 August 2016

One Dutch animal rights NGO and a growing public antipathy to the extremes of industrial animal farming have caused several major supermarkets in the Netherlands to stop selling meat from fast-growing chickens.

8 July 2016

According to the latest joint OECD-FAO report Food Outlook which analyses global food markets, the coming decade will likely see an end to a period of high agricultural prices, although prices are expected to rise for livestock relative to those for crops.

Photo credit: (Bernard Spragg, NZ. Under creative commons licence, Flickr)
31 March 2016

This paper finds that the EU’s climate targets for 2050 for methane and nitrous oxide can be met by a combination of technological improvements in agriculture (found to have a potential to cut emissions by nearly 50% in optimistic scenarios) and through a reduction in beef consumption. The study authors argue that these targets can be met even with a continued high consumption of pork and poultry.

17 December 2015

Meat and dairy consumption have increased globally over the past fifty years. As livestock account for 80% of agriculture’s total greenhouse gas (GHG) emissions, this article argues that to achieve climate targets, humans need to change their dietary habits.

9 November 2015

The food and agriculture (F&A) industry must increase production, availability and access to food significantly over the next ten years if it is to meet the demands of a larger, increasingly urban global population according to a new report presented by Rabobank at Expo Milano 2015.

30 September 2015

Globally, despite the global Avian Flu (AI) challenge, the margin outlook for the global poultry industry is still strong according to this Rabobank Poultry Quarterly Q3 report.

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22 July 2014

This twentieth edition of the Agricultural Outlook, and the tenth prepared jointly between OECD and the UN Food and Agriculture Organization (FAO), provides market projections to 2023 for major agricultural commodities, biofuels and fish across 41 countries and 12 regions: OECD member countries (European Union as a region), key non-OECD agricultural producers (such as India, China, Brazil, Russian Federation and Argentina) and groups of smaller non-OECD economies in a more aggregated form. This edition includes a special focus on India.

22 July 2014

This paper estimates the total global emissions of methane and nitrous oxide related to livestock in 2010, from 237 countries. It estimates that methane and nitrous oxide from livestock contribute to 9 % of total GHG emissions. The authors analysed a period from 1961-2010 and noted a total increase of emissions from livestock of 51%. Compared to chicken or pork, the paper estimates that beef has a 10 times higher GHG impact.

14 February 2014

This study (published in 2010) may be of interest. It looks at how the fat content and profile of poultry meat has changed over time.  Although poultry meat is often considered to be a ‘healthy’ low fat meat, the study finds that the fat content now exceeds the protein content.  Moreover, the composition of that fat has changed over time – due to changes in poultry diets, the Omega 3 content (ie. good fats that are also found in oily fish and that are often lacking in the diet) has declined relative to the more abundant Omega 6 fat.