Are “slow growth chickens” the future ?

An article in the New York Times (May 1, 2017) titled “A Chicken that Grows Slower and tastes better” describes a plan by Perdue Farms to develop chickens that take 25% more time to mature, get more time to run around, have a potentially healthier life and thus taste better and cost 30% more to feed.  But these birds also have less wing muscles, with meat distributed over the rest of their body. With many chains such as Bon Appetit, Chipotle, Subway, Starbucks announcing plans for slow growth chicken purchases, a questions is how the supply will adjust.  Will the shift to slow growth chicken require “more land, water and feed” as claimed by a recent Eli Lilly report ? Will the reduced weight of chickens mean that the world’s food supply of chicken will be short of impending demand ? Will the Global Animal Partnership’s plan to only award its animal welfare certification to slow growth chicken provide the demand side requirement to impact supply ?

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About aviyer2010

Professor
This entry was posted in Capacity, chicken, consumer, Cost, disruption, Operations Management, productivity, Sustainability and tagged , , , , . Bookmark the permalink.

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