Objectives

Various alternative eating habits, mainly with a focus on the vegan diet, are becoming more widespread in the EU countries and in Hungary as well, the demand for quality poultry meat is constantly growing. Many consumers refuses to give up eating meat, but significantly reduces the quantity and is particularly sensitive to its quality. Current large-scale farming practices cannot provide the way of keeping, feeding and processing of poultry in accordance with the customers' and the gastronomy expectations about quality. It is therefore necessary to create a new production system regulating the production chain with parameters different from large-scale ones, guaranteeing a uniform, high quality.