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Turkey production industry sees innovation in sustainability

Turkeys are often the centerpiece of Thanksgiving meals. But how they were raised and where they came from depends on where people catch the birds.

Ben Grimes, owner of Dawnbreaker Farms in North Carolina, has been running farms with grass-fed chickens, ducks and turkeys since 2014.

“This is a very different model from the typical indoor climate-controlled commercial production model,” he explained.

This environment is not what most people think of when envisioning large-scale poultry breeding.

“We use animals not only for economic gain, but also for the environmental benefits that animals can have on parts of the land,” Grimes said. “More sustainable and abundant words are even reproducible.”

There are many things to raise a turkey.

“In 2020, the U.S. turkey industry produced about 214 million turkeys, and Americans consumed about £ 16 turkeys per person,” said Bethbreeding, a spokesman for the National Turkish Federation. I am. “Turkey’s production has changed over the years. We can use a lot of technology in what we are doing on the farm now, which certainly helps the impact of production.”

Anyway, every kind of turkey farm needs the same input.

Daniel Sumner, a professor of agricultural economics at the University of California, Davis, said:

“Our market wants to eat chicken, pork and beef. You can’t eat pork or chicken without grain input. There is no good alternative to the larger ones,” Grimes said. Stated.

He said grain is a necessary evil in this industry.

“It’s very beneficial to have a direct impact on my land, but to regenerate it, I need to produce grain on someone else’s land and reduce the quality of that land,” Grimes said. Mr. says.

There are alternative solutions under consideration-cultivated meat.

“All the technology is there. We have all the technical know-how. Only in terms of applying it to the production of proteins,” Paul Mozdziak said., A professor at North Carolina State University said. He is an expert in cellular agriculture.

“What this looks like is instead of hiring a local in-vitro meat producer to a local farmer,” said Mozziak.

“They may be talking about trying to grow turkey meat in the lab, but no one is talking about raising whole turkey … We’re careful 50 or 60 years from now. I’m watching, “Sumner said.

“It answers some of our questions about animal welfare and some of the environmental issues in our food system,” Grimes said.

But Grimes said it could move the industry in an unnatural direction with more highly processed foods.

“I really believe that raising animals in a way that mimics the natural system is the best way to do it,” he said.

The cost of one of his turkeys may be higher, but people are getting what they pay for.

“It will be 10 to 15 times more expensive,” Grimes explained. “You are paying for happy turkeys and environmental regeneration of our food system.”

Farmers are preparing for the busiest time of the year for the sale of turkey.

“What I say to people who are really interested in the environmental impact of eating is to make sure you eat it all,” Sumner said. Because resources are already devoted to making it, whether you eat it or not.

“I don’t think I have the perfect system, but I believe what I’m doing is a bridge to the future,” Grimes said.



Turkey production industry sees innovation in sustainability Source link Turkey production industry sees innovation in sustainability

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