Finishing pigs: conversion is more than respecting the standards

Summary

Food scares, mainly BSE and antibiotics, have sharpened consumers concerns about food safety and quality and have increased public attention on agricultural production and food processing. The demand for organic food has increased drastically in the year 2001. In particular, the demand for organically produced pork can not be satisfied. Accordingly, the interest of organic and conventional farmers to finish pigs organically has risen. The general objective of this research project is to describe the state of organic pig finishing in Germany, to analyse the most frequently encountered problems related to an up-take of organic pig finishing, to develop strategies to overcome these problems and provide the base to develop a conversion guidebook. The specific objective of this paper is to present the results of a pilot study which was designed to further explore the research problem and test the feasibility of the study design.