Organic and niche chicken and egg production : its technology and scientific principles

Eating habits are changing in the UK, driven by demographic trends, which reflect the new power of consumers.

The development of niche markets in many food products is a response to these changes, and nowhere is this more apparent than in the poultry industry.

Food buyers are demanding more choice, and they want their food to be produced in a welfare friendly way with the minimum of technological intervention.

This book describes the key recent findings in the science of extensive and organic chicken and egg production.

These growing markets demand new production methods; a new approach to husbandry and the adherence to ethical and technical standards such as those laid down by the Soil Association for organic poultry farmers.

Such developments require a sound understanding on the part of producers, managers and advisers, of the underlying science.

This book analyses in depth some of the key issues concerning choice of breed, rearing method and product quality and puts them in a practical context which will be invaluable to those contemplating diversification into these enterprises or those already in the business.It will also provide other researchers with an up to date reference source for this emerging branch of poultry science.