Organic Livestock and Poultry Farming

Organic Livestock and Poultry Farming


Here’s an in-depth look at the world of organic farming for both livestock and organic.

Organic farmers should promote animal well-being throughout the farm. This may be done by minimizing physical and psychological stress on the animals and reducing the incidence of disease. Also, when animals are not stressed, veterinary bills are reduced and meat tenderness is maintained.

Pain  and stress relief Conventional farming practices such as castrating, marking and mulesing, if it cannot be avoided, should be kept to a minimum.

Physical alternations should be provided as needed to promote the animal’s welfare and in a manner that reduces pain and stress. Anesthetics lidocaine and procaine are allowed to be used for pain reduction. Chlorohexidine is also allowed for surgical procedures conducted by a veterinarian, as well as a number of other topical disinfectants.

Also, stress during handling can be minimized by reducing noise and not rushing stock through gateways.

Animals also experience stress when in transport going to market and during slaughter. Stress must be minimized during this period. Slaughter must be done quickly and without unnecessary stress. Animals should not be placed in an area where slaughter of other animals can be seen.

Living conditions

The farm should have living conditions for animals such that their needs for free movement, food, water, shelter and shade are provided. Also, the farmer must be aware of the animals’ specific natural behavior patterns. Living conditions that accommodate the health and natural behavior of the animals should be provided. Continue reading “Organic Livestock and Poultry Farming”

Organic Weed Killer

Vinegar: The effective weedkiller

By Rita T. Dela Cruz

BAR today – April –June 2002


Vinegar is part of every household’s kitchen but did you know that this sour-tasting liquid is an effective herbicide for organic farming?

This is the major finding of a study conducted by Jay Radhakrishnan, John Teasdale and Ben Coffman, researchers from the Agricultural Research Service (ARS) the principal scientific research agency of the US Department of Ariculture (USDA). Although, a few farmers have already been using natural agents like baking soda, garlic and vinegar as herbicide, there were really no scientific studies to back-up that these agents are effective. Thus, scientists from ARS conducted greenhouse and field researches to determine the effectiveness of vinegar as herbicide.

To conform to organic farming standards, the scientist used vinegar derived from fruits (grapes and apples) or grains (malt). Naturally processed vinegar is produced by rotting the fruits or the grains under an anaerobic or “no-oxygen condition”. Through fermentation, the sugars from these plant sources are converted to alcohol and carbon dioxide. Through oxidation, the alcohol reacts with air to form vinegar.

Vinegar that is prepared from plants sources contains 5% acetic acid, a pungent, colorless acid, which is basically the main component of vinegar. Continue reading “Organic Weed Killer”