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Decreasing intensification and pig farming
[Désintensification et systèmes porcins]

Author

Listed:
  • Pierre Rainelli

    (ESR, Rennes - INRA - Institut National de la Recherche Agronomique)

  • Jean-Yves Dourmad

    (Station de recherches porcines - INRA - Institut National de la Recherche Agronomique)

Abstract

La production porcine intensive apparaît en France dans les années 60, une période marquée par de profonds changements dans les habitudes alimentaires. Il s'agissait alors de répondre à une demande de nature "quantitative" au moindre coût. Aujourd'hui les attentes des citoyens et consommateurs ont changé avec des préoccupations concernant : la qualité des produits, la sécurité sanitaire, le goût, l'environnement et le bien-être animal. Pour un niveau de consommation inchangé les consommateurs seraient prêts à payer 1,1 euro/kg de viande, somme allant à 36% pour la sécurité sanitaire, 23% pour le goût et 20-21% pour le bien-être animal et l'environnement.

Suggested Citation

  • Pierre Rainelli & Jean-Yves Dourmad, 2003. "Decreasing intensification and pig farming [Désintensification et systèmes porcins]," Post-Print hal-02670937, HAL.
    • Handle: RePEc:hal:journl:hal-02670937
    as

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