A COMPARISON BETWEEN TURKEY AND EU COUNTRIES ABOUT POTENTIAL ORGANIC RED MEAT PRODUCTION

Celal Demirkol, Mecit Omer Azabagaoglu

Abstract


The aim of this paper is to provide an overview on the potential for organic red meat production in some European Union (EU) countries along with Turkey. The study analyzes figures on bovine, sheep, and goat animal and annual production amounts in that context for the first time. The production of the top five countries in quantities are particularly presented with the highest proportional increase in a time span. The countries with the highest increase in animal numbers have been identified as well. The study reveals that animal numbers and organic red meat production have both grown significantly since 2012 to 2016. In many countries, bovine animal numbers have high organic shares within the organic red meat sector. The consumer prices analyzed on organic red meat in Turkey depict that the ratio of organic red meat prices to conventional red meat prices is virtually twice. We also determined that the consumer prices on organic red meat increased about 86% between 2012 and 2018 in Turkey. Statistics on the number of organic animals and relevant production are incomplete and do barely allow giving a complete picture of the sector. However, the available information on the organic animal sector is developing both in the European Union and Turkey. The study offers some recommendations on the issue for Turkey as a suitable location for organic livestock farming in terms of its natural resources, climate conditions, and pasture ground as well.


Keywords


organic red meat, livestock farming, Turkey, EU.

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