Blog Wim Tondeur

Blog Wim Tondeur

What kind of chicken meat is the best one to consume? I receive very often this question from relatives, friends, neighbours, students and audience. Why do they want to know that from me? Maybe because I am the expert who visited so many broiler farms and did surveys in more than 100 poultry abattoirs in 27 countries all over the world. I always give them a counter question: what are your criteria? Maintaining a healthy body, rich in essential amino acids and vitamins, low fat contents, tasty, no health risks, no toxins or residues, animal friendly grown, religious principles or cheap in price. Often I realize that the most important criteria is emotion. What is logic of course, because having a nice meal in good company is what everyone likes. And to be confident that the meat on your plate is trustworthy. This is what I noticed during all my visits: everyone involved in production of broiler meat wants the best out of it. A lot of efforts are made to guarantee the quality of the final product: no matter if it is produced in small-scale or large-scale, fast or slow growing, free-range or in controlled conditions. I hope that this book gives you a much better understanding on broiler meat quality.

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