Emerging technologies and concerns in the beef industry

Abstract

Advances in the disciplines of reproduction, nutrition, genetics, plant science, product quality, and equipment have been applied by the beef industry and have resulted in improved production efficiency and greater quantity and quality of products available to the consumer. The fact that U.S. consumers spend only 11% of their total income to purchase food is testimony to the success of this technology adoption. Consumers are the ultimate benefactors of the application of technology in production, processing, and marketing of beef and all agricultural products. This fact must be considered as a strong argument for public funding for agricultural research. However, the extent of technology adoption across the beef industry, particularly in cow-calf production, is relatively low and must increase if U.S. producers are to remain competitive nationally and internationally. Future production will involve major input from animal, people, and environmental representatives and result in reduced independence of decision making by producers at all links of the production chain. Animal scientists must seize the opportunity to shoulder increased responsibility to ensure that the voice of animal agriculture is heard and remains a strong economic force.