Organic Poultry Productionin the U.S.Anne FanaticoNational Center for Appropriate Technology

Meat/fish/poultry category was fastest-growing organic category at 29% in 2006OTAs Manufacturer Survey, 2006 and 2007Organic Broiler Market

Certified Organic Young Chicken(price per pound delivered to first receivers)

Item Cents/Pound Mostly --------------------------------------------------------------Whole Broiler/Fryer 196 300 201 - 214 Boneless/Skinless Breast 575 716 660 - 684Bone-in Breast 360 - 421 367 - 376Whole Legs 188 219 199 - 209Thighs 199 - 245 209 - 211Whole Wings Too Few Too Few--------------------------------------------------------------

Source: USDA/AMS Poultry Programs, Market News Branch, Atlanta, GA 404.562.5850 http://www.ams.usda.gov/mnreports/AJ_PY050.txt June 30, 2008

Source: http://www.ams.usda.gov/poultry/pymn.htmOrganic Chicken Prices, Retail

Product$ per pound, fresh tray packYearWhole Fryers$2.712006BS Breast$7.99Dec 2007Split bone-in breast$4.99Dec 2007Whole wings$2.492006Thighs$2.492006Drums$2.492006

Organic Broiler Production by State 2005Source: USDA ERSNumber of birds per year

Organic Poultry Meat Companies Petaluma Poultry (CA): Rosie brand; first certified poultry in US

Eberly (PA)

Organic Valley (WI)

MBA Poultry (NE): Smart Chicken brand; uses air-chill process

Number of birds per year2005 Organic Layer Production by StateSource: USDA ERS

Braswell FoodsHorizonOrganic ValleyEgglands BestChino Valley RanchersEgg InnovationsOrganic Egg Companies

Organic Processed Egg CompaniesBraswellFarmers Organic FoodChino Valley Ranchers

WhitesYolksWhole eggFrozen salted yolksFrozen sugared yolksDried products

Not just chemical-free farming Goals of conventional and organic livestock production differConventional focus

Maximize production efficiency and profitabilityWeight gainShort growing periodHigh yieldGood feed efficiencyOrganic focus

Animal healthAnimal welfareEnvironmental practicesProduct quality

Organic Farming

USDA National Organic Program (NOP)

Relatively new program in U.S.Established 2002Livestock standardsDescriptive rather than prescriptive

Accredited certifying agencies certify that producers/processors comply with standards

Interpretations are generally uniform, but some differencesNote that numbers/quantities used in this presentationare generalizations; check with certifying agencyfor specifics

Types of Organic Poultry Operations

Large-scale, intensiveEggs (pullets are placed at 18 wk in laying house)Meat (broilers raised to 7-8 wk in US)

Small-scale, part of diversified farmEggs or meat, sometimes dual-purpose

Vertically Integrated Companies

Most conventional broilers, layers, and turkeys are raised by vertically integrated companies or integrators in USOne company owns hatcheries, production flocks, feed mill, processing plant, etc. Production is usually contracted to contract growers who own houses (high capital) and provide laborVertical integration is common in large-scale organic production

Independent Operations

Small operations are independent

Housing and Living ConditionsEnvironment that accommodates health and natural behavior of animals, shade, shelter, exercise areas, fresh air, direct sunlight

No cages

Access to outdoors

No stocking density limit or restriction on flock size However, certifying agencies usually look for low density (at least 1.5 ft2 per bird)*

* Check with certifying agency for specifics

Layers

Floor productionAviaries

Wide range of production systems used in U.S.

From large poultry houses with few popholes; limited access to outdoors; small yards

To small portable houses Fresh pasture Houses moved frequently Yards rotatedLow stocking density on small farms

Small European systems

Outdoor Access

Temporary confinement is allowed For inclement weather, stage of production, conditions under which health or safety are jeopardized, or risk to soil or water quality

NOP does not specify length of time birds require outdoor access NOP does not specify type of surface in outdoor area

Birds must be able toexpress natural behaviors

Dust bathsPerches (6 in. per hen)*Nestboxes Individual (up to 5 hens per box)* Communal (about 11 hens/ft2)**Check with certifying agency for specifics

Ventilation is often natural due to open bird doorways

Lighting Limits on the use of artificial lighting NOP has no specific requirements for dark period Most certifiers look for 8 h of dark*

Light intensity Many certifiers require a relatively high level of light High welfare standards require at least 2 footcandles* (Humane Farm Animal Care, 2004)

Natural light

*Check with certifying agency for specifics

Litter does not have to be organic, unless birds eat it

Waste must not contribute to environmental contamination

Poultry manure Composting poultry litter:Must meet NOP compost requirements to be applied to organic crops

If allowing poultry to forage in crops, orchards, restrictions apply Raw manure cannot be applied to crops Within 90 days of harvest Within 120 days if edible part of crop not in contact with soil

Use proactive practices

Reduce stress and maintain immune system Provide adequate housing and space, ventilation, and good nutrition

Vaccines are allowed to prevent disease

Prevent the introduction of disease Biosecurity Sanitation All-in, all-out with 2-week downtime

Treatment used as a last resort Alternatives

Poultry Health

Attention to animal welfare practices; many organic broiler companies also participate in welfare assurance programs

Mortality often higher in organic broiler production in US than conventional; necrotic enteritis can be a problem

Vaccination Programs

Broilers (meat birds) Mareks Newcastle Infectious bronchitis Infectious bursal disease CoccidiosisAdministered at hatch and/or 10-14 days of age

Make sure eggs or chicks are not injected with antibiotics

Broiler Breeders and Layers Combination of modified live vaccines Followed by injectable inactivated vaccines

Coccidiosis

Management focus Sanitation, separate older/ younger birds, expose young birds gradually

Pasture should be clean Rotate pasture with fencing or by moving house

Anti-coccidial drugs not permitted; coccidial vaccines used

Necropsy dead or sick poultry for information

Biosecurity

Special considerations with birds with outdoor access, especially concerning avian influenza (AI)

Key: Reduce contact with wild waterfowlBirds with outdoor access should not share areas with wild ducks, geese, or shorebirds Being close to wetlands or flyways is a risk factorMake sure free-range areas do not have attractions for wild waterfowl (i.e. pond). Use feeders that do not attract wild waterfowlConsider covering feed area with netting or keeping feeders/waterers insideIn extreme situations, be prepared to cover entire yard with netting or to enclose birds under roofed cover

Materials permitted for disinfection and sanitation of farm premises and equipmentChlorine materials IodineHydrogen peroxidePeracetic acidFarm Sanitation Waterlines Flushed with organic acidsSanitized with iodine or hydrogen peroxideSmall flocks often use open waterers; may get dirty

Rodent Control Habitat reduction Physical exclusion from facilities and feed Trapping Predators Limited rodenticidesCholecalciferolSulfur dioxide as underground smoke bomb

External Parasite Control

Preventative measures Provide dustbathing substrates: dirt, wood ashes, diatomaceous earth Apply natural oils (i.e. linseed oil) to roosts

Treat with natural insecticides Pyrethrum and components pyrethrins are botanical extracts

Enteric diseasesReplacing antibiotic growth promotants (AGP)

Probiotics Beneficial microbes that use competitive exclusion to outcompete pathogens Salmonella and E. coli

Prebiotics Nondigestible feed ingredients for beneficial microbes (lactose) Prevent pathogens from adhering to enterocytes (manno- oligosaccharides or MOS)

Organic acids

Alternative Treatments

Immune enhancementAntioxidants

BotanicalsOreganoRosemaryGarlic

Physical AlterationsAllowed if essential to welfare

Make sure layers do not have bare patches that indicate pecking

Beak TrimmingIf necessary:Welfare programs require beak trimming be done before 10 days of age, using humane methods: Hot blade method New methods: microwave (beak exposed to short burst of high intensity light)

Prevent Feather Pecking

Pullets that feather peck during rearing will continue as layers Raise pullets on litter (not in cages or slats)Provide perches Scatter grain as pecking incentiveRoughage, hung or in basketsUse low stocking density, including first weeks of lifeFlocks that feather pecked were at a density of 3.2 chick/ft2 (flocks that did not were at only 2 chicks/ft2)

Outdoor access should be provided as soon as possible(Bestman and Wagenaar, 2006)

Molt

Molt extends productive lives of layers; fewer layers neededMolt can be forced with molt diet and dark NOP has no specific standards on forced molting; generally certifiers do not permitNatural molt is not as efficient as forced molt but maintains high welfareIdeally, layers should be kept for 2-3 years (Thear, 1997)

Broilers

Birds should be able to walk Gait score (0 to 5): 4s and 5s culled

Incidence of metabolic problems should be low

Mortality should not be over 5-10% in broilers

Animal Welfare Cornerstone of organic philosophy

Independent programsCertified Humane (Humane Farm Animal Care)American Humane Certified (American Humane Association)Animal Welfare Approved (Animal Welfare Institute)

Industry programs also

Origin of poultry There are no organic hatcheries in U.S. Chicks must be raised under organic management from day 2

Breeds Breeds should be chosen for resistance to disease and appropriateness to site

However, conventional genetics usually used in U.S. Birds grow to market weight in less than 8 wk High breast yield High-yielding meat birds may be subject to metabolic and leg problems

Stock

In EU organic, slow-growing meat birds are used

Minimum age at slaughter:Chicken: 81 daysTurkey: 140 days

Sample of expected performance of slow-growing birdsHubbard

Layers

Commercial layers were developed for caged productionNeed for genetics for floor production or in large flocksReduce aggressive behavior (pecking, cannibalism)

Commercial hybrid layers lay over 300 eggs per yearOsteoporosis can be a problem; bone fractures, breaks

See pullet houses as well as laying houses, unless raised by pullet specialist

Standard BreedsUsed by small producers

Ex.Barred RockCornish

University of Arkansas TrialFanatico et al. (2007; 2008)Fast-growing were more efficient meat producers with higher weight gains, better feed efficiency, higher carcass and breast yieldSlow-growing had better livability with lower mortality, better leg health, more activeMeat had more vitamins; more flavor

Feed rations must provide levels of protein, energy, minerals and vitamins appropriate to type of bird and age/stage of development; Important in monogastrics to prevent nutritional deficiencies

In US, usually corn/soy based

Only 100% organic feeds allowed No antibiotics, animal slaughter by-products, or genetically-modified organisms are allowed

Feed processing must be in certified organic mill

Feed

Feed Additives Synthetic substances can be used in micro amounts (i.e., vitamins, minerals)

Feed Supplements Natural substances used in larger amounts to improve nutrient balance; examples: FishmealOyster shellEnzymesProbioticsDo not have to be organic; but cannot be GMO or have prohibited substances (ethoxyquine)

Forage and Pasture

Must be organicPasture must be free of synthetic materials for at least 3 yearsSeeded with organic seedsWeeds managed with cultural practices not synthetics

Any roughage or sprouted grains must be organic

Organic feed is expensive; up to triple the cost of conventional

Feed is about 2/3 of the production costs

100 hens eat 25 lb feed per dayBroiler feed conversion ratio is 2:1

Feeding Organic Poultry

Outdoor feeding Covered, bulk feeders Sometimes whole grains

Source: USDA Market News Service, Des Moines, IA Phone: (515)284-4460 www.ams.usda.gov/LSMarketNews, July 2, 2008Source: Feedstuffs

ORGANICMay 07May 08Increase$/bu$/bu%Feed Grade Corn7.1910.4931Feed Grade Soybeans14.4224.0040

CONVENTIONALOct 07Jun 08Increase$/bu$/bu%Corn (Chicago)3.525.9541Soybean meal, high-protein (Chicago)8.0610.8226

Oilseed meals (soybean meal) must not be chemically extracted

Whole roasted beans or extruded (full fat) and expelled beans are used

Synthetic amino acids not permitted (synthetic methionine temporarily permitted)Protein SourcesProblem: Neither synthetic aminos acids nor animal by-products can be used. Using only plant protein sources requires more protein

Methionine is most limiting amino acid in corn/soy diets

Synthetic methionine currently allowed only in poultry production until 2010; No natural methionine product currently available

Solution may be alternative feeding or genetics

Methionine Issue

Fish meal: use limited due to nonavailability, off-flavor, or veg-fed practice of company

Milk powder

Corn gluten meal (however, none with organic status exists)

Alternative proteins such as algae, earthworms, larvae

Protein Feeds

West Virginia University ResearchOrganic poultry/sheep farm

Concluded synthetic MET is not needed for growing organic broiler chickens (research conducted in grower period; not starter)

Fast-growing genotypes outperformed slow-growing genotypes

Moritz (2008) personal comm.

Low-yielding genotypes have lower protein requirements than high-yielding (Sundrum, 2005)

Research at Univ. of Arkansas has not shown slow-growing genotypes to have lower methionine requirements (Fanatico et al, 2006; 2007)

Alternative Genetics

Catching, transport, and slaughter should be humane, but no specific standards (not measured) Common gap in organic standards world-wide (Lockeretz and Merrigan, 2006)

Processing Poultry

Small operations may do on-farm processing of meat and eggs (may be part of organic livestock plan)

Off-farm processing facility must be certified organic (processing plan needed)

Organic Processing requires

Use approved organic detergents and sanitizers, including chill water and pest control methods

Preventing contamination from prohibited substances

Need to ensure that organic products are segregated from non-organic

Organic usually scheduled first run of the day in split plants

Good audit trail

Chill tank water varies:No additivesChlorine materialsHydrogen peroxide Innovative technologies (i.e. ozonated water)

Air chill

Sanitizers permitted in organic processing include hydrogen peroxide, peracetic acid, phosphoric acid, and organic acids

Chlorine materials are commonly used for disinfecting and sanitizing facilities and equipment in conventional production. Many certifiers permit highly chlorinated water to come in contact with food products in immersion chilling and for sanitizing surfaces, but final rinse should be with chlorine level less than limit under Safe Drinking Water Act (4 ppm). *

*Check with certifying agency for specifics

Shell Egg Detergents and Sanitizers

Detergents are usually alkalineSanitizers are often chlorine-basedAlso include hydrogen peroxide and organic acids(i.e. lactic acid and acetic acid)

Control of Facility Pests

Rodents and insects must be controlledFirst use sanitation practices, barriers, environmental management Then mechanical and physical traps Then approved substances

Packaging must be free of prohibited substances such as preservatives. Separate storage area for finished organic products to prevent Co-mingling

Generally natural substances are permitted and synthetic substances are prohibited in organic production National List specifies synthetics that are allowed and naturals that are prohibited Must be permitted by FDA Listed by crops, livestock, and processing Petition process to add substances

NOP National List

See IFOAM/IOIA International Organic Inspection Manual for livestock inspection details; also applicable to poultry

Biosecurity requirements (check company policy) Usually 48 hours away from other poultry/birds Use proper gear (disposible booties, coveralls, gloves hair net) Even on a small farm, use clean booties and gloves when entering poultry areaOrganic Poultry Inspection

Organic System Plans

See producers organic livestock plan which describes practices in compliance with standardsAnimal health plan may be part of itVerify farm practices match plan

Organic crop plan and organic handling plan may also be needed depending on operation

Poultry Records

Review of records important part of audit trail. Ask how flock is identified; seeProduction records (egg production, market weights, FCR, mortality)Monitoring records (daily inspections, environment including temperature, litter, air quality conditions, outdoor access) (usually posted in the house)Health Input records and other inputs (vaccines, probiotics, botanicals, litter treatments)Feed tags (confirm organic ingredients, adequate formulation, confirm no prohibited feeds or substances)Slaughter records or egg process records (condemnations)Sales records

Choose random samples of product to track

Organic Poultry Inspection ReportSimilar to Organic Livestock Inspect ReportHousing and Outdoor Access (ventilation, stocking density, amount of outdoor access, conditions of outdoor area)Manure ManagementHealth Management (Describe health plan, vaccination program, physical alternations, molting practices)Condition of birdsFeed (source, storage)WaterBreeds and sourceProcessing Meat or Eggs (on-farm processing)LabelsPoultry Audit Control (make sure you can track birds/eggs from placement through slaughterRecommended sampling (water, meat or egg products)Management

USDA National Organic Programwww.ams.usda.gov/nop/

IOIA www.ioia.net

ATTRA, www.attra.ncat.org; 800-346-9140 Organic Certification materials Alternative Poultry Production materialsAlternative Poultry Production and Outdoor AccessPoultry House Management in Alternative ProductionPoultry Equipment for Alternative ProductionParasites: Coccidiosis Control in Natural and Organic PoultryOrganic Poultry Production (draft)www.sustainablepoultry.ncat.org see Images/Presentations

Resources

Audience is producers and inspectorsChickensTurkeysDucksGeeseGamebirds

Retail prices organic whole fryers $2.49 per poundboneless chicken breast and tenderloins $5.99 per poundsplit breasts $3.99 per poundpackages of wings, thighs or drumsticks $1.99 per pound. Tyson states that the premium for organic poultry is about $1 more per pound on the high end and 50 cents more per pound for drumsticks, thighs, and wings

However, was authorized in 1990 farm billSmall usually not certifiedE.U. organic legislation has a maximum stocking density:Indoor area: 10 meat chickens per m2 (10.8 ft2)Outdoor area: 4 m2 (43.2 ft2) per chicken

Little vegetationOrganic poultry production under scrutiny; may require more outdoor accessE.U. organic requires meat birds to have outdoor access for 1/3 of lives, and Soil Association requires 2/3Soil Association requires that pasture be rotated

Soil Association requires 8 hours of dark in 24-hour period

US vaccines non-attenuated and may cause lesions

Hydrogen peroxide is corrosive to metal and should be rinsedIodine may stain surfaces Alcohol is expensivePropane-fueled heat tools are also used to disinfect.

Sulfur dioxide (smoke bombs) for underground control

Necrotic enteritisCause: Clostridium perfringens bacteriaHigh mortality rate

Feed conditioningMechanical clippers are not humaneNatural process birds undergo annually to renew feathers and replenish reproductive systemsLayers stop laying during molt Layers often destroyed at 70 weeks (before productive life is over)

Allow at least 8h of lightAfter laying begins again, layers kept until about 105 weeksReduces total number of individual layers needed

Whole foods programSlow-growing birds are used due to high-welfareWe found they had better livability with lower mortality,Better leg health, and more activeBut fast-growing were more efficient for meat productionWith higher weight gains, better feed efficiency, higher Carcass and breast yield

Breast meat of slow-growing birds had higher protein, less fat, more vitamin E than fast-growing birds, and was more yellow probably because they forage more

Sensory attributesBirds are twice as old as conventional and have more flavor and textureTrained panel detected some stronger flavor intensities in thigh meatHowever, consumer analysis did not indicate preferences between specialty or conventional meat

Additional trial with slow-growing heritage turkeys

There was a genotype effect in terms of the weight gainthe Fast birds were heavier than the Slow birds. We attempted to raise them them to equivalent weights. In previous research we reached equivalent weights by staggering the start dates. We did not reach equivalent weights in the study because of the low nutrient diet. Therefore, some of the differences we will discuss concerning genotype could be also related to BW or age differences in addition to the genotype. However, this is a way to compare different genotypes in a practical setting. There were interactions in terms of feed intake and FCR. The Slow and Fast birds both increased feed intake when they had access to the outdoors. The FCR was worse for Slow birds and worse for the Outdoor birds.

We will see later that the slow birds are not able to eat enough low feed to maintain BW. The fast birds just eat more. In the production system trial, the cool weather likely had an impact on FCR. The slow birds just couldnt overconsume the way the fast birds can to make up the BW. The Slow birds also appear to exercise more outside.In the feed trial, the BW are more similiar

Next time well grow the Slow for 12 weeks and the Fast for 7 weeks.

Point out feed efficiency; very clear how it differsI am surprised the fast consumed more feed than the slow indoors. In the last trial, the fast birds ate less because they were alive a shorter time. I believe it is because of the low feed.In Europe, usually wheat/pulses (peas) with soybean mealIn Europe, 5-15% of feed can be non-organic until 2012

Must be organicPasture must be free of synthetic materials for at least 3 yearsSeeded with organic seedsWeeds managed with cultural practices not synthetics

Roughage is required in daily rations in EUIn EU, percentage of feed must be home-grown to help close nutrients cycles

Full fat soybeans are more subject to rancidity and destruction of vitamins

In Europe, some conventional by-products can be used until 2012 (potato protein)

to achieve market weight or to prevent unacceptable levels of morbidity and mortality.

Why is syn met not needed? Because fishmeal and high so provide it or grass?Sanitizers permitted in organic processing include hydrogen peroxide and organic acids (i.e. lactic acid, acetic acid)

Chlorine materials are commonly used for disinfecting and sanitizing facilities and equipment in conventional production. Their use in organic production is not entirely clear in NOP. Many certifiers permit highly chlorinated water to come in contact with food products in immersion chilling and for sanitizing surfaces, but final rinse should be with a chlorine level less than limit under Safe Drinking Water Act (4 ppm). Other certifiers may interpret regulations otherwise.

Other certifiers may interpret regulations otherwise.

May also require Organic Farm Plan