New guide of the Marm on organic production of sheepmeat
January 15, 2010
The manual ' good practices in organic farming, sheep's meat production ' is proposed to disseminate procedures to follow in a farm organic livestock. The study, published by the Ministry of environment and Rural and Marine Affairs (Marm) points out that this production produces levels of adequate income and environmental and social benefits. In addition, healthy and safe food in linked models are supplied to the Earth.
The guide provides a series technical data on organic production of sheep in Spain, as the number of Heads of livestock and hectares for pastures, as well as economic tables of revenue and expenditure of ecological farms. The publication highlights the chain of value of the Lamb ecological, if there is a differential 34% higher in price that perceives the farmer in the green channel against the conventional. The work also advised the use of local breeds that are they fit better to the characteristics of each environment and model of production. According to the manual prepared by the Marm, organic farming is based on the sustainable and balanced integration of animal based with the Agriculture and the environment where the activity is carried out. Thus, the animals take advantage of the farms and change food resources exercising beneficial to them, in terms of fertility of the ground and biological control of herbs and shrubs.
Currently, organic meat sheep industry is expanding and ranks second in the ranking of Spanish environmental productions with 24% of farms. Their impact is noticeable in Andalusia, Extremadura, Catalonia and Castile - La Mancha, Spain.
