Organic Farmer February / March 2020

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Organic Poultry Production for Meat and Eggs B y : A N N B A IE R | S u s ta in a b le A g ric u ltu re S p e c ia lis t N a tio n a l C e n te r fo r A p p ro p ria te Te c h n o lo g y This article describes the production system and handling practices currently required to market poultry products--eggs and meat--as certified USDA organic. It also discusses the substantive overlap and continuum in goals and practices among “organic” and “pastured” and “humane” poultry production. It addresses the main commonalities and a few key distinctions between systems and practices in the growing field of poultry production. Finally, it highlights the need for transparency and integrity with respect to product representation, both within and beyond the organic label. Introduction What image does the phrase “organic poultry production” conjure up in the mind of the American consumer? Many people are likely to imagine idealized happy hens on verdant pastures (like the pictures in this article). Perceptions of organic production system practices may overlap, and descriptions blur with less rigorous marketing terms, such as “cage-free,” “free-range,” and more rigorous “humane,” and “raised on pasture,” to name just a few. Many branding terms (paired with clever packaging and graphics) vie for customer attention in the marketing of poultry products. The complexity of terms and standards can confuse or even mislead the uniformed consumer. This article reviews the main sections of the United States Department of Agriculture (USDA) organic regulations for poultry production and discusses the different marketing terms used. Laws lead to creation of regulations that set standards for trade. Government standards, such as grading, food safety, and labeling are requirements that every producer must meet in order to sell their products. Beyond government requirements, many voluntary programs provide opportunities for producers to differentiate products in the marketplace, using terms with legal definitions, unregulated descriptors, or third-party certification programs. Some of these have minimum standards to qualify for certification; others provide levels or steps, and expectations for continual improvement (for details see sidebar on Page 6). Producers can choose to pursue such voluntary certification options in response to the priorities of buyers, whether they are distributors or direct-market consumers. Assurance of clear standards and consistent enforcement of those standards boost consumer confidence and facilitate trade. Producer priorities and consumer values may include poultry health, production efficiency, whole farm productivity, environmental stewardship, animal welfare, food quality, product accessibility, and cost. USDA Organic Regulations While this article focuses on current USDA regulations which are qualitative and goal-oriented, it is appropriate and important to acknowledge that, in the words of USDA, “the variability in outdoor access practices among organic producers threatens consumer confidence in the organic label.” National Organic Program (NOP); Organic Livestock and Poultry Practices. More quantitative and prescriptive regulatory language in USDA organic regulations Continued on Page 6 4 Organic Farmer February/March 2020
California Organic Fertilizers, Inc. Producing Organic Fertilizers for over 28 Years We are available to help you develop an agronomy based fertility plan including Nitrogen Budgeting, food safety planning and/or crop quality improvement. We are Certified Crop Advisors and are very skilled in organic crop nutrition. If you are experiencing low yields, poor crop quality, soil health issues, excessive nitrogen usage or costs, or plant disease problems, give us a call. We can help. COFI offers free consultations, custom nutrient planning and in-field evaluations for all crops from alfalfa to zucchini. 10585 Industry Ave., Hanford, Ca 93230 ♦ 800.269-5690 February/March ♦ www.organicag.com 2020 www.organicfarmermag.com ♦ info@organicag.com 5
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