As organic farming continues to emerge as a growth industry for both crops and meat, there is increasing demand for accurate and up-to-date information on producing, processing, marketing, and maintaining foodsafety in organic foods.
This textbook compiled by a team of editors and an international collection of authors focuses on the management issues facing producers of organic beef, swine, poultry and other meat species. It also includes background articles on the history of organic operations, current market and regulatory issues, the differences between organic and conventional meats, and the future of the organic movement worldwide.
edited by Steven C. Ricke, et al.
Wiley-Blackwell, 2012
Cover Art: Organic Meat Production and ProcessingReviews Archive
Meats
Organics
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