Quote:
Originally Posted by Tervuren
Tadd, can you compare the data on meat raised the old fashioned way, and its price today if raised the same way today?
If there wasn't a cost benefit why would it be in place as a large scale practice?
This is my rationalization, not research based.
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From the standpoint of the producer it's a matter of profit, not price. Farm practices have changed. 50 years ago a farmer raised a little dairy, a few hogs, a few steers, some poultry, and grain. If a bacterial infection wiped out his hogs it was a problem, not a disaster. Now a farmer's whole operation may be a feedlot with 1000 feeder pigs at a time. A bacterial infection can put him out of business. Drugs and chemicals are insurance against disaster.