The use of antibiotics in animal husbandry has been in the spotlight for several years. This is therefore not surprising knowing that more and more antibiotic-resistant bacterial strains emerge, causing problems for both animal husbandry and human medicine. As a result, antibiotic use is much discussed not only in the agricultural sector but also by society at large. To reduce antibiotic use in the Belgian livestock sector, in 2012 AMCRA, a knowledge centre specialising in antibiotic use and resistance in animals, has been established. They have already listed targets to reduce antibiotic use. For example, they want to achieve a reduction compared to 2011 of 65% reach.
In practice, a large reduction in antibiotic use has already been achieved, but further reduction is not always so easy. High production requirements ensure that the animals are passed through a difficult life phase go. During these periods, conventional antibiotics administered as insurance for good performance. Thus, to meet AMCRA's targets, new actions are needed to further support evolution in order to take a position at the head of the European pack. By enabling completely antibiotic-free rearing of animals extra attention can therefore send a strong message.
Today, meat in the human food chain is already "antibiotic-free" in the sense that waiting times after antibiotic use should be respected. However, this project adds another dimension by working towards completely antibiotic-free rearing. To make this a success story, we are working with a operational group together on the marketing of pigs, which did not come into contact with antibiotics during their entire lifespan, with the aim of achieving a added value create. Thus, this also provides opportunities to pig farmers, who are already forerunners in antibiotic use, to reward for their good practices. Also, this added value can be a stimulus be for doubting pig farmers to still make the switch to antibiotic-free production. Furthermore, this will also contribute to a more positive and correct view towards the pig sector which, after the huge strides forward, is no longer the antibiotic-hungry sector it was once portrayed as.
To achieve all this, the first step will be to connect with processors, traders and sellers of pork to identify the potential in the market. And building on this, efforts will be made to find the most appropriate channels to start a new business model that more and more companies want to join.
