TAILIEUCHUNG - SEFYDLIAD ASTUDIAETHAU GWLEDIG CYMRU WELSH INSTITUTE of RURAL STUDIES : ORGANIC POULTRY PRODUCTION

Adequate facilities and resources must be available to supply proper housing, a consistent, appropriate, and reliable source of feed and water, treatment for injured or sick birds, and everything else necessary to ensure the well-being of the animals. Financial costs should not be considered a reason for neglecting a bird obviously in distress or for failing to secure prompt and appropriate medical treatment or other care when necessary. This code has been prepared with a recognition of current practices. It identifies the areas where the welfare of the animals could be at risk unless precautions are taken. The code sets out what these precautions. | SEFYDLIAD ASTUDIAETHAU GWLEDIG CYMRU WELSH INSTITUTE of RURAL STUDIES Organic Poultry Production Edited by Nicolas Lampkin Prifysgol Cymru Aberystwyth The University of Wales Organic Poultry Production Final report to MAFF Contract ref. CSA 3699 Edited by Nic Lampkin with contributions from Susanne Padel Sue Fowler Kanes Rajah Iain McDougall Lesley Langstaff Tony O Regan and Trevor Sharples consultant Richard Wells National Institute of Poultry Husbandry Harper Adams Agricultural College ISBN 0902124 62 5 Welsh Institute of Rural Studies University of Wales Aberystwyth SY23 3Al Organic Poultry Production Acknowledgements Our thanks go to first to the many producers packers processors feed company representatives supermarket buyers and others who helped us with information for this project and provided feedback on early drafts of the report. Given the lack of published information on organic poultry production in the UK this study would not have succeeded without their willingness to impart information. We are also grateful to the Organic Advisory Service at Elm Farm Research Centre for allowing us to make use of some of the information which they have assembled on organic poultry production. This project was funded by the Ministry of Agriculture Fisheries and Food. .

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