There is a growing interest on the part of consumers in organic meat, milk and eggs. Some consumers believe organic food products are safer and healthier. Others choose the products because they believe they are raised in a more socially responsible way. The products do generally require a greater amount inputs and command a higher price at the retail level.


Special Report

The following series of articles provide an unbiased assessment of the international findings on how organic production systems affect the quality of milk, meat and eggs.

Organic production is a response to consumer demand for milk, meat and eggs (and other foods) that are perceived to be free of harmful chemicals and of higher nutritional value than conventional foods. Therefore it is appropriate to review how organic production affects these two aspects. Consumers express additional reasons for preferring organic foods, such as being better for the environment or inflicting less cruelty on the animals and birds, but generally these are of lower importance.

An effect recorded in all species is a lengthening of the time taken for organically-raised animals and poultry to reach market weight, so that the effect of organic production is confounded with an age effect. Organic production, or at least forage consumption, is known to result in a higher content of polyunsaturated fatty acids (PUFAs) in milk. The taste may be altered due to the presence of legumes in the diet and to processing method. Yield is generally lower due to difficulty in meeting the energy demands of high-yielding cows on forage alone. Beef animals raised organically grow more slowly and produce leaner carcasses. As a result the meat tends to have less marbling (unless a heritage breed is used) and to be less tender. The profile of the fat is altered with organic production (or with grass feeding), with a higher content of PUFAs. Similar findings have been reported with pigs and poultry, the research and consumer findings suggesting that the meat is slightly tougher but with an enhanced flavor that is preferred by some consumers. The main difference between organic (farm-raised) and wild fish is a higher content of fat in the organic fish. The documented evidence indicates that organic and conventional eggs are similar in nutritional characteristics and cholesterol content, although organic eggs may be smaller, more likely to be brown-shelled rather than white-shelled and to have an increased content of PUFAs. 

Is organic milk production efficient?
Organic meat higher in nutrients?
Are organic eggs safer, healthier?