Having just finished a conversation with a colleague, I realize I don't
understand some really simple terminology. What's the difference between
pastured poultry and range-fed?
Has any research been done on the differences among confined poultry,
pastured poultry, range-fed to determine taste, moistness, toughness,
bacterial levels, nutritional value? Aside from people wanting food that
is free of chemicals like drugs, pesticides, heavy metals, GMO's, etc.,
what makes the organic production command higher prices? Is the general
public so totally ignorant of these differences that they cheerfully accept
"orange tennis balls" in lieu of "real" tomatoes and other similar products?
Has research been done by any universities on any of these issues? If not,
why hasn't it been done? Why isn't it being done? Is the organic community
like the proverbial blind men trying to describe an elephant--the elephant
being the Monsantos of the world?
Any references to specific research would be very much appreciated.
Thanks. k.
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