Organic beef farming: key characteristics, opportunities, advantages, and challenges

Publication date: 26/02/2019
Extent: 24 pages

Contributions by: Isabel Blanco Penedo, Swedish University of Agricultural Sciences (SLU), Sweden; and José Perea-Muñoz, University of Córdoba, Spain

Chapter synopsis: This chapter offers an overview of the current status of organic beef production systems and emphasizes the need for more data to better characterize this farm system. It also offers an overview of the course of farm conversion, together with the available resources and options to determine the conditions required for the farm to be competitive in the market. The chapter focuses on the challenges, advantages and opportunities of organic beef farming as an important provider of ecosystem services. It also examines the nature of consumer demand and current preferences and looks ahead to future trends in the area of organic beef farming.

DOI: 10.19103/AS.2017.0028.13