Poultry farming

Poultry farming is the raising of domesticated birds such as chickens, turkeys, ducks, and geese, for the purpose offarming meat or eggs for food. According to the Worldwatch Institute, 74 percent of the world's poultry meat, and 68 percent of eggs are produced in ways that are described as 'intensive'.^[1] One alternative to intensive poultry farming isfree range farming, although this method of husbandry also uses large flock sizes in high stocking densities. Friction between supporters of these two main methods of poultry farming has led to long term issues of ethical consumerism. Opponents of intensive farming argue that it harms the environment and creates health risks, as well as abusing the animals themselves. Advocates of intensive farming say that their highly efficient systems save land and food resources due to increased productivity, stating that the animals are looked after in state-of-the-art environmentally controlled facilities.^[2]

In the US, the national organization overseeing poultry production is the Food and Drug Administration (FDA). In the UK, the national organisation is the Department for Environment, Food and Rural Affairs (Defra). The most intensive poultry farming methods are very efficient and allow meat and eggs to be available to the consumer in all seasons at a lower cost than free-range production. Poultry producers routinely use nationally approved medications, such as antibiotics, in feed or drinking water, to treat disease or to prevent disease outbreaks. Some FDA-approved medications are also approved for improved feed utilization.

Poultry are farmed in great numbers with chickens being the most widely farmed. More than 50 billion chickens are raised annually as a source of food, for both their meat and their eggs. Chickens raised for eggs are usually calledlaying hens whilst chickens raised for meat are often called broilers.^[3] In total, the UK alone consumes over 29 million eggs per day.