Sometimes I get the impression that the poultry and livestock industries live with an almost perennial hangover from which they cannot recover, with respect to what groups against animal production do.
A few days ago, CoBank’s economist Will Sawyer, published a very interesting report on the changes that are happening in the U.S. chicken market with respect to consumer preferences of white breast meat, thighs and dark drumstick meat.
A few days ago, I attended Biomin’s ABReduction Days in Lima, Peru, where several sessions were presented on the rational use of antibiotics in poultry, resistance, challenges, biosecurity and intestinal health.
When one thinks of animal production, one immediately refers to veterinarians or animal scientists. Those are the classic careers that so far have been needed to work at farms, hatcheries, laboratories and corporate offices.