Agriculture Reference
In-Depth Information
is a part of conversion to organic farming (Hovi 2003) and in Switzerland, a research and
development project involving health planning in several organic dairy herds has pointed to
the importance of the dialogue between farmers and advisers to develop organic strategies for
better health and less disease (Walkenhorst
et
al
. 2004). In Denmark, more studies have shown
that farmers, to a small extent only, involve their veterinarian in the development of the organic
herd, and that one major reason is a lack of understanding and support from the veterinarians,
who do not consider 'organic farming' to be something special that they should relate to (Vaarst
et
al
. 2003, 2005). Ellis and Hovi (2003) concluded in a working group report at a European
workshop, that veterinarians seemed to have a general lack of knowledge and to be sceptical of
organic farming. Schumacher (2004) concluded that, seen from a farmer's point of view, the
advisory system in organic farming is not adequately specialised. Consequently, a great poten-
tial seems to exist in terms of development of collaboration on strategies for health promotion,
methods of alternative disease management, as well as ways of interacting for farmers and
animal health professionals. One recent and apparently very fruitful development in the
organic environment seems to be the adaptation of the so-called Farmer Field School approach
from African and Asian countries to Danish organic dairy herds. The formation of farmer
groups, where farmers advise fellow farmers, seems to support the search for innovative solu-
tions to health and disease problems, and thereby improves the health situation on the farm.
From organic liestock production to organic animal food
production: the whole food chain
Organic food: process quality and product quality
Two quality criteria can be used in organic livestock production:
1 process quality, a description of the way the food has been produced (e.g. animal welfare,
environmental care); the things consumers 'know' about the product and which add a
certain quality to it, influencing their choice of this product; and
2 product quality, which covers nutritional and sensory qualities, food safety qualities and
possible health benefits.
Both aspects are important for organic food products, and both can be improved at the
farm level through feeding and animal welfare related routines. Kouba (2003) concluded that
there are no consistent differences in nutritional qualities between organic and conventional
animal products, and no clear evidence that organic food contains more mycotoxins or is more
or less microbiologically safe than conventional food (see
Chapter
13
). Consumers are also
motivated to buy organic food to avoid genetically modified organisms and food irradiation.
Zoonotic diseases and food safety aspects
Several infectious agents can be transmitted from farm animals to humans through the food
chain and cause disease (zoonoses). These diseases are often associated with highly industr-
ialised livestock production, but they also can occur in organic production. In particular, the
risk for zoonotic infections with outdoor reservoirs, such as
Campylobacter
(in poultry), is
increased. Another important zoonotic infection is
Salmonella
, although little difference in
incidence of this infection is reported between organic and conventional production, in both
poultry and pigs. However, several factors may reduce the risk: different feeding regime, lower
stocking rate, grazing, feeding roughage (e.g. silage with a low pH).
Salmonella
bacteria may
survive outdoors for up to one year, and therefore the resting period of pastures may be
important. For example, Rodenburg
et
al
. (2004) found 35% of organic poultry sampled
positive in the Netherlands for
Campylobacter
and 13% for
Salmonella
. Von Borell and
