Agriculture Reference
In-Depth Information
Human Health
Organic dairy and beef products are not contaminated with pesticide, hor-
mone or antibiotic residues, and have been shown to have improved nu-
tritional content, including increased beneficial nutrients such as omega-3
fatty acids and conjugated linoleic acids [129]. A strongly positive public
perception of the perceived benefits results in increased consumption of
organic foods by consumers.
There is increasing interest in organic and sustainable cattle production
systems by both producers and consumers, which can be seen in the con-
tinued willingness of consumers to pay more for organic products and in
the continued expansion of the organic beef and dairy agricultural sectors
to meet this need. However, organic production still constitutes too small
a segment of dairy and beef production for the potential impacts on rural
communities, farm families, and farm workers to be quantifi ed.
4.8 CONCLUSIONS
One of the most significant differences between organic and non-organic
US dairy and beef production systems is the greater use of pasture in US
organic systems. There are also non-organic grazing-based dairies as well
as grass-finished beef enterprises that have more in common with US or-
ganic dairy and beef systems than with large-scale commercial non-organ-
ic operations. Among the implications of feeding cattle on pasture for a
significant portion of the year are differences in manure management and
soil organic matter, and greater vulnerability of cattle to certain nutrient
deficiencies and parasites. It is more challenging to provide some mineral
nutrients for organic crop production, so organic beef and dairy systems
require longer-term nutrient planning and are more likely than non-organ-
ic systems to develop deficiencies in phosphorus, potassium and sulfur.
However, because nitrogen is supplied from livestock manure or green
manure in organic systems, soil organic matter tends to be higher in or-
ganic than non-organic systems. The economic well-being of US organic
beef and dairy systems depends on the willingness of consumers to pay a
