Organic cattle farming is on the increase, with consumer demand for organic milk and meat growing yearly. Beginning with an overview of the aims and principles behind organic cattle production, this book presents extensive information about how to feed cattle so that the milk and meat produced meet organic standards, and provides a comprehensive summary of ruminant digestive processes and nutrition.

Since the publication of the first edition, global consumers have increasingly become concerned with the sustainability of meat production. Here, Robert Blair considers the interrelationships of sustainable practices and profitability of organic herds, reviewing how to improve forage production and quality, and minimizing the need for supplementary feeding using off-farm ingredients. This new edition also covers:

- Managing a recurrent shortage of organic feed ingredients, due to increased GM feed crop cultivation worldwide
- Current findings on appropriate breeds and grazing systems for forage-based organic production
- Diet-related health issues in organic herds and the effects of organic production on meat and milk quality.

Required reading for animal science researchers, advisory personnel that service the organic milk and beef industries and students interested in organic milk and meat production, this book is also a useful resource for organic farming associations, veterinarians, and feed and food industry personnel

CONTENTS:

• 1: Introduction and Background
• 2: Aims and Principles of Organic Cattle Production
• 3: Elements of Cattle Nutrition
• 4: Ingredients for Organic Diets
• 5: Breeds for Organic Production
• 6: Integrating Feeding Programmes into Organic Production Systems
• 7: Conclusions and Recommendations for the Future