20th century technology combined with economic and business management developments led to the mass production of large quantities of cheap meat. In the 21st Century, an ethical and moral backlash against "factory farming" plus a succession of food safety scares has fuelled the growth of organic pork, ham & bacon farming.
Video: Economics of Organic Hog Breeding & Pork Production & Marketing via Farmers' Markets if film window below does not display, click "Allow ActiveX" or "Allow blocked content" at top of your screen
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Why the Trend to Organic Production & Food Products in North America?
The current upsurge in consumption of organic meat and produce arises from a combination of factors:
Successive food scares: BSE, E. coli 0157, Salmonella
Concern about genetically modified (GM) products
Concerns about livestock welfare in intensive systems
Belief that organic products are more nutritious
Fear of pesticide residues in non-organic produce
Fear of artificial fertiliser residues in non-organic produce
Fear of medication residues in non-organic produce
Fear of antibiotic-resistant bacteria in non-organic produce
high value niche markets sought by small scale farmers
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