Finding the difference between conventional and organic
Is there a real difference in the quality of meat from conventional, organic and free range
chickens? And if there are differences, what are these and do consumers recognise them?
German and Italian studies tell the answer.
By Wiebe van der Sluis, the Netherlands
Consumers in several regions of the world show a rising interest in organic food, including organic chicken meat. Despite this rising demand production of organic chicken meat
increased only slightly. Although supporters of organic production claim better quality, the
knowledge on the main factors contributing to the observed differences in quality is still
limited. Download the full text in PDF
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