Strategy of production of beef from farm to table and protection of consumers

Abstract

In the future value of cattle and products will be in direct relation to quality presented to consumers. Consumer demands differ depending on the culture, location and social conditions. However, since World is becoming "globally speaking" smaller consumer attitudes in regard to the definition of high quality meat is becoming uniform. In order to maintain and preserve the health of consumers huge amounts of money are spent on finding out new methods for detection and prevention of animal diseases and improvement of crop production. So, in the period 2002-2006 budget of 685 million EUR has been approved for research of the food quality and consumer safety. Average consumption of beef in EU is approx. 15 kg and is now recovering from drastic decrease because of BSE in the period 1996-2001. Total number of livestock is approx. 91-92 million heads, and production of beef is approx. 8,2 million tons. Directives in legislation relating to production of safe food date from 1960 were intensified in 1990 especially because of BSE incidence in 1994. It is considered that food will be safe if animals are healthy. Healthy doesn't relate only to their health condition but also to the natural methods of breeding of livestock. By maintaining good veterinary practice we aim to improve the general health condition of animals. Potential incidences of diseases are monitored carefully and isolated and spreading of such diseases prevented as much as possible. Projections in cattle production are made mainly as plans for twenty year period. There is a great pressure on producers relating to use of natural resources. Until 2002, it was anticipated that demand for livestock products would have been increased mainly because of increase in population. Problem occurs because increase of number of animals in rural regions and suburban city areas involves higher risk of spreading of disease. Also, there is the issue of adequate waste storage.