Cargill Turkey ends use of growth-promoting antibiotics
Us meat producer, Cargill’s Honeysuckle White and Shady Brook Farms, are now the first major turkey brands to remove growth-promoting antibiotics from all turkeys across the independent farms they work with, without charging a premium price.
Cargill worked with the US Department of Agriculture (USDA) to develop a three-part verification process for turkey production that exceeds all current government and industry standards.
“Consumer research tells us people are more interested than ever in where their food comes from and how it is produced,” said Ruth Kimmelshue, president of the Cargill Turkey & Cooked Meats business. “We believe ending the use of antibiotics to promote growth in turkeys is an important step that provides consumers with nutritious and affordable options. Working with our broad network of independent farmers, Cargill has the experience, resources and capabilities to successfully make this change and meet the needs of our customers and consumers.”
Cargill’s initiative to remove growth-promoting antibiotics was reinforced last December when the Food and Drug Administration (FDA) announced a three-year plan to phase out the use of antibiotics that are medically important in human health and are also used to improve growth or feed efficiency in livestock and poultry.
“Fresh, whole turkeys raised without growth-promoting antibiotics will be available this Thanksgiving under Cargill’s signature brand labels, Honeysuckle White and Shady Brook Farms,” Kimmelshue said. “All Cargill turkey flocks will be free of growth-promoting antibiotics by the end of 2015.”
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