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Sue Broom returns with the series that looks at the science behind the future of British livestock production, from beef to poultry meat and salmon.
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1. Beef - 25 November
Could beef, the Cinderella of the livestock industry, be poised to rise from the ashes of its past mistakes and seize the crown of least intensive, most wholesome meat on the market? Sue Broom follows some of the research and developments within the industry that indicate this unlikely scenario may already be underway. From nutritional research into the health-giving properties of grass-fed beef that rival the established benefits of oily fish, to the steady flow of frozen calf embryos into a corner of Yorkshire where a new breed is being established, the phoenix seems to be preparing itself – but is it too late? And will it cost more?
 Listen again to Programme 1
2. Poultry - 2 December
Modern meat chickens grow twice as fast as they did 30 years ago, poultry meat outsells all other meats in Britain, and the industry is completely unsubsidised. Does this make it a triumph of modern agriculture or a cause for concern?
The poultry meat industry is at the pinnacle of modern agricultural progress, it is more sophisticated than any other livestock sector, and has become a stream-lined business operation. It has also become the subject of constant criticism, most of it focussed on welfare. Sue Broom looks at the pressures on this state-of-the-art industry and at how it might adapt. Research projects range from genetically engineered chickens to aromatherapy in the hen house.
Listen again to Programme 2
3. Salmon - 9 December
The final programme in the series looks at salmon production, where increasing emphasis on quality and the prospect of genetically engineered fish are the main concerns.
Listen again to Programme 3
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´óÏó´«Ã½ Food
´óÏó´«Ã½ Science
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