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Abstract
This is an exploratory study of "organic" versus "sustainable" agriculture applied to fed
cattle production. Two interrelated premises underlie the study. The paramount factors
considered in current certification standards for organic beef production, in our judgment, are
(1) protection of animal health and welfare and (2) production of a differentiated product
intended to be conducive to consumer health and which, therefore, will command a price
premium in the market. Second, we believe the concept of sustainability embraces concerns
extending beyond those currently embodied in organic production standards. ·
The theme of organic versus sustainable fed cattle production is examined through
development and verification of two production indices: a Producer Organic Index (POI) and a
Producer Sustainability Index (PSI). The POI reflects current production standards for
organically certified beef. The PSI reflects a broader range of concerns, including long-term
natural resource conservation and economic staying-power of cattle producers.
Results of the study show there may be only a loose connection between current
certification standards for organic beef production and conditions for sustainable beef production.
Factors conducive to production of organic and sustainable beef production are identified. The
methodology embodied in development of the producer indices can be used to provide insights
to beef cattle extension specialists and individual cattle producers on strengths and weaknesses
in current feedlot management practices.