IPC in the Financial Times

The Financial Times looks at how chicken conquered the world, with IPC President Richard Griffiths.

Chicken has gone global. And the Financial Times is taking notice.
Today, the Financial Times looks at one of the most significant transformations in the global food system: how chicken has gone from a relatively expensive, niche meat to the world’s most widely produced meat and a leading source of affordable protein.

The article, “How chicken conquered the world”, explores what has driven this remarkable growth – from genetics, feed efficiency and processing to changing consumer preferences, expanding foodservice and the growing importance of poultry in food security.

Richard Griffiths, President of the International Poultry Council, contributed with his perspective on the truly global nature of the poultry industry and on where the sector is heading next.
As Richard explains, poultry production and processing have developed into a genuinely global industry, with increasingly similar systems across markets, while the next phase is also seeing countries invest in domestic poultry production, infrastructure and supply chains to strengthen food security.

The article also raises an important question for the future: how do we enable poultry production to grow in line with global demand when access to land, infrastructure and community acceptance are increasingly challenging?
As Richard puts it:
“If we’re serious about our food security and domestic production, we need more farm space and infrastructure… The bottom line is we’re not getting it.”
A fascinating read on the evolution of the world’s poultry industry and the opportunities and challenges that lie ahead.

📖 Read the full article in the Financial Times: How chicken conquered the world: https://lnkd.in/eUBzfjQ9