Fabulous Fowl: The Profession of Organic Poultry Farming

Organic meat farming is said to be the fastest growing segment of organic agriculture. Even more specifically, the demand for organic poultry is overtaking the demand for red meat.

Raising poultry is preferred among many in the organic agriculture industry because chickens are obviously easier to house than livestock and grow at a more rapid rate. Organic farms must be licensed according to the law and are subject to annual inspections. Naturally, organic chickens - to be certified as organic under federal regulations - must be fed organic meal, which is grain that has been un-treated and grown on land that has been chemical-free for at least three years. Farmers must also give their fowl access to the outdoors and must not be given any antibiotics. Additionally, the chickens must be hatched at the organic farm or purchased at no more than a day old. Farms that are members of the Soil Association also limit the amount of chickens housed in a shed to 1,000, as opposed to 40,000 on a conventional farm.

To raise organic chicks, farmers need to start with a pen, a heat lamp, shavings for bedding, and fresh water and feed that must be changed often. These items are necessary for survival, and a 98% survival rate in organic chicks is preferred among farmers. If organic feed is difficult to find, it can also be homemade.

Raising poultry on a farm has its benefits. The chickens can be put out to peck in the pasture, in the orchard, or in the garden after harvest time - as long as those areas have not been treated with chemicals. Chickens help to rid the land of insects and serve as natural weed and grass control. They also fertilize the land. Organic farmers suggest containing the chickens to a certain area with electric fencing or placing them in moveable cages.

Organic poultry farming has been labeled as a lucrative career, since organic farmers earn much more income through the sale of their meat than do conventional farmers. For instance, in February 2008, the cost of organic whole fryers ran anywhere from $1.96 to $2.45 a pound, while non-organic chicken sold for generally less than a dollar a pound. Boneless, skinless chicken breasts were priced between $5.75 and $7.16 a pound, while non-organic breasts sold for approximately $1.41 a pound. Some farmers use their chickens rather for the sale of organic eggs, which also generate a greater profit than non-organic eggs.

Organic poultry is much healthier for the general public, as many "factory farms" raise chickens in less than desirable conditions and the fowl are genetically engineered to grow faster. These chickens are also pumped full of antibiotics, which are subsequently passed on to the consumer.

With the majority of families consuming chicken on a regular basis, being an organic poultry farmer - which is no different than being an old-fashioned chicken farmer - is a great service to the welfare of mankind. Who would have thought that the green collar workforce simply meant going back to simpler times before modern chemical advancement? Perhaps it just goes to show that food is better just the way the nature made it.

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