Farmers’ Association, poultry industry and ARGE Turkey: 3-point plan to strengthen domestic production and ban animal suffering from the plate
Vienna (OTS) – Last week, research by the “Oekoreich” initiative showed that turkeys from a foreign manufacturer whose meat is on Austrian supermarket shelves are treated with so-called “toe trimming”: the chicks’ claws are melted away shortly after hatching so that the animals can feel themselves don’t hurt each other. In Austria, where the stocking density in stables is significantly lower, this practice is prohibited by law – but not in other EU countries.
So that Austrian turkey farmers can operate competitively, the farmers’ association, together with the Poultry Industry Austria (GWÖ) and the ARGE Pute Österreich (APÖ), are drawing up a 3-point plan to strengthen domestic production and ban animal suffering from the plate.
Farmers’ Association President Abg.z.NR DI Georg Strasser: “Our farmers produce under significantly higher conditions than are the norm in the EU – especially in turkey fattening. We have decided to consistently follow this path, but It also requires a commitment from retailers and the public sector to the products of our agriculture. That is why we now see these key players as having a duty to effectively support our farming families. We are calling for an EU-wide ban on animal-cruelty “toe trimming” and a general ban Alignment of husbandry standards. The naBe plan for sustainable food procurement requires effective guidelines and the necessary financial resources to be able to implement them.”
GWÖ chairman Markus Lukas: “The self-sufficiency rate for turkey meat in Austria is 51 percent, but you often don’t see much of it on the shelf. It cannot be the case that we produce the highest quality turkey meat that we then have to export abroad because it is here There is no demand for it. The anonymity of food must also be put to an end. This is why there needs to be consistent labeling of the origin of fresh meat in stores. We have to close this existing gap so that consumers can have certainty when purchasing.”
APÖ chairman Dietmar Hipp: “The turkey industry in Austria has decided to give animal welfare more space than is the norm in the EU. The stocking density is 40kg/m2, while the value across the EU is almost double at 70kg/m2 is so high. The land-based farming system makes it possible to largely produce feed ourselves on the farm and to work in a much more climate-friendly way. However, significantly higher husbandry standards also come at a price, which must be compensated for our farmers. Therefore, measures are needed now to “To strengthen turkey fattening in Austria and to properly reward the additional services provided by local agriculture.”
The recent scandal surrounding the “toe trimming” of foreign turkeys in the domestic food retail sector is a reason for Strasser, Lukas and Hipp to hold the retail and public sector accountable and to tighten up accordingly in order to ensure full transparency in purchasing and the To strengthen the competitiveness of the domestic poultry industry.
3-point plan to strengthen domestic turkey production:
EU policy: Same standards in the free internal market
When it comes to turkey fattening, significantly higher husbandry standards apply in Austria than in other EU countries. In order for domestic agriculture to be competitive, it needs to be aligned. In concrete terms, this means banning the method of “toe trimming” across the EU. EU policy is required here.
2. Trade: List animal suffering, identify origin
The food retail sector must fulfill its responsibility and immediately list products that were manufactured under such conditions. It cannot be that the foreign cruelty-free turkey is on the shelf right next to the Austrian quality turkey. There is also a legal loophole: fresh turkey meat that is unpackaged on the counter does not currently have to be labeled. That needs to change.
3. Public procurement: increase Austria’s share
The Austrian action plan for sustainable public procurement (naBe plan) must create opportunities to increase the Austrian share of food. This also includes financial incentives to ensure that high-quality Austrian turkey meat is given preference in public procurement.
Strasser, Lukas and Hipp emphasize that thanks to the AMA seal of quality, consumers can already be assured that the turkey meat has been produced to the highest standards across Europe and has been transparently controlled. “Wherever the red-white-red AMA seal of quality is on it, red-white-red quality is also included. In addition to the measures of the 3-point plan, our goal is to expand the AMA seal of quality and to recognize local quality accordingly,” said Strasser in conclusion. (Ending)
Questions & Contact:
Christian Esterl, BA Press Spokesman & Head of Communications Tel.: +43 664 8850 9559 c.esterl@bauernbund.at www.bauernbund.at
