Organic chicken is becoming increasingly popular as consumers seek healthier and more ethically produced meat options. While many are familiar with organic fruits and vegetables, the concept of organic chicken is still relatively new to some. This article delves into what makes chicken organic, the conditions in which they are raised, and why it might be worth the extra cost.
Conventional broiler chickens, bred specifically for their meat, often endure appalling conditions. These chickens are typically confined to spaces no larger than an A4 sheet of paper. They are overfed to reach slaughter weight in just six weeks, a process that would naturally take around four months.
Modern intensive poultry farming has made chicken meat more affordable, but at a significant cost. In these intensive systems, up to 40,000 birds can be crammed into a single windowless building, with each bird allocated just half a square foot of space. These conditions are exacerbated by almost continuous low levels of artificial light and the administration of drugs to accelerate growth. Such stressful environments contribute to high infection rates among the birds. According to a report by the Pew Charitable Trusts, the overuse of antibiotics in poultry farming is a significant public health concern.
Organic farmers take several measures to ensure chickens are raised as naturally as possible. For instance, antibiotic growth promoters are strictly prohibited. However, if an organic bird falls ill, it can be treated with appropriate veterinary medicine, including antibiotics if necessary. This is in stark contrast to non-organic poultry, which often receive drugs routinely.
Organic chickens are fed a specially formulated diet that includes only cereals, vegetable protein, a small amount of fish meal, and a vitamin/mineral supplement. Importantly, this feed is free from genetically modified organisms (GMOs). To be certified organic, the grain in their diet must be grown without artificial fertilizers or pesticides, making the feed more expensive and, consequently, the chicken itself more costly.
On Soil Association registered farms, the number of chickens housed in a single shed is limited to 1,000. In contrast, non-organic farms may house up to 40,000 birds in the same space. Organic chickens are kept free-range, with continuous daytime access to clean pasture, except in adverse weather conditions. Non-organic birds, on the other hand, are typically confined indoors both day and night.
The Soil Association also mandates full and clear labeling of processed chicken products. This ensures traceability of all ingredients back to the farm, and their organic certification standards require that food undergo as little processing as possible.
Organic standards are legally binding. All organic businesses must be licensed by law and are subject to annual inspections. If you're curious about how organic chickens are raised, many organic farms welcome visitors.
Choosing organic chicken is not just about better taste or health benefits; it's also about supporting more humane and sustainable farming practices. While organic chicken may be more expensive, the benefits to animal welfare, public health, and the environment make it a worthwhile investment. If you're interested in seeing these practices firsthand, consider visiting an organic farm.
By understanding the differences between conventional and organic chicken farming, consumers can make more informed choices that align with their values and health goals.
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