Feed autonomy in organic cattle farming systems: a necessary but not sufficient lever to be activated for economic efficiency

Increasing the level of feed autonomy is usually considered as a prerequisite for conversion of cattle farms to organic management. This study is aimed at generating references for organic dairy and beef production through a technical and economic assessment of feed autonomy in commercial farms. Data were collected in 2014 and 2015 on 11 farms located in distinct agricultural regions of Wallonia, Belgium. Dry matter (DM) production, animal performance and all cash in- and outflows were recorded. Economic efficiency (EE) was computed as the share of the feed margin, i.e., the gross product minus the total feed and processing costs, in the gross product. The mean level of mass feed autonomy (FAm) was 94 ± 6%. Feed production costs (p < 0.05) and feed purchase costs (p < 0.001) were negatively correlated with FAm so that the total feed cost decreased with FAm (p < 0.001). All farms with EE > 65% had a level of FAm ≥ 90%; however, one farm with FAm ≥ 90% had a mean EE of 55% over both study years. This observation suggested that a 90% level of FAm is necessary, but not sufficient, to be economically efficient in organic cattle farming. Four production systems with EE > 65% and thus FAm ≥ 90% were finally characterized based on the observed crop rotations, overall DM yields, stocking rates and animal performances.

The effect of polyunsaturated fatty acids (PUFA) and organic labeling on Swiss consumers’ acceptance of pork salami

Pork salami with a high content of polyunsaturated fatty acids (PUFA) may be unappealing for consumers as it is more prone to the development of off-flavors and a “greasy” texture. In Switzerland, a share of more than 15.5% PUFA in back fat is penalized with a payment deduction of minimally CHF 0.10 per kilogram carcass weight. In this study, we aimed to assess the effect of different PUFA levels and organic labeling on Swiss consumers’ acceptance of pork salami. We conducted a sensory consumer experiment, following a two-factorial treatment structure, crossing the factor “PUFA level” (15.4% PUFA in back fat vs. 18.3% PUFA in back fat) and the factor “information on production system” (blind vs. non-organic vs. organic). Consumer acceptance was captured using a 9-point hedonic scale for overall liking and an open-ended willingness to pay question. Furthermore, participants had the opportunity to comment on their sensory experience for each product in an open text question. An increased PUFA content in back fat of 18.3% vs. 15.4% did not lead to a significant difference in consumer acceptance of pork salami in either of the three information conditions, even though, as identified in the analysis of open comments, the high-PUFA salami tended to be more often perceived as “softer” and/or “more greasy”. In contrast, consumer acceptance of both the high- and low-PUFA salami was significantly higher under the “organic” than under either the “non-organic” or blind tasting conditions. Based on this study, a PUFA content in back fat of up to 18% is not expected to have a negative impact on consumer acceptance of pork salami. Therefore, and based on previous findings, we recommend to adapt the Swiss pork fat quality grading system to account for this higher acceptable PUFA limit of 18%. Future research should further explore trade-offs between sensory quality, sustainability, and healthiness while taking consumers’ heterogeneity into account.