Breeding and sustainability: a virtuous agricultural model
There’s a commitment behind every piece of veal. That of the men and women working on the ground, dedicated to their trade, their animals and their land, and who, day by day, are laying the foundations for more sustainable production. In France, the world’s second largest producer of veal, the sector combines tradition and innovation to meet the expectations of today and tomorrow.
The people behind veal production
Most calves come from dairy farms and are reared on small-scale farms, often alongside other production activities such as beef or milk. In France, 2,000 specialist breeders devote themselves to this line of work every day
The diet of calves consists of milk and dairy by-products during the first month, after which plant fibre is gradually introduced to diversify their diet, and in order to accommodate the physiological development of their digestive system. A delicate balance, managed each day by the breeder who observes his animals one by one, checks their health and adapts their diet at each stage of their development.
It’s a demanding profession, under constant scrutiny, carried out every day with pride and know-how. A hands-on profession, where the relationship between farmers and animals is at the heart of everything.
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