1. Consumer Issues

2. What is Quality? “Conformance to requirements” Price Freedom from defects Carcass conformation Fresh Consistent

3. Food Safety Safe to eat Free from adulterations No residues Zero tolerance for food pathogens Food scares (BSE) National Animal Identification System

4. Personal Health Nutrients Low-fat Vitamins Omega-3 fatty acids Chemical-free No antibiotics

5. Eggs: Impact of production system: More vitamin A and E and more omega-3 fatty acids in free range eggs

6. Animal Welfare United Egg Producers Animal Husbandry Guidelines for U.S. Egg Laying Flocks National Chicken Council Animal Welfare Guidelines National Turkey Federation Animal Care Best Management Practices

7. Standards provide a minimum decent level of welfare Hatchery operations Proper nutrition and feeding Appropriate comfort and shelter Health care (prevention of disease, rapid diagnosis and treatment) Ability to move about and display most natural patterns of behavior Catching and transportation Processing Breeder operations

8. Standards provide higher than minimum level of welfare Freedom to express natural behaviors Cage-free

9. Environment Nutrient pollution Air quality Local food Lower transport and energy costs Sustainability is an important attribute

10. Social Support of small farmers Social justice Image/Pyschological Aesthetics Extensive, Free-range