The global poultry industry is facing the challenge of meeting an increasing demand for healthy proteins of animal origin and to produce it in an animal friendly and sustainable manner at an affordable price. Researchers at the European Symposium on the Quality of Egg and Meat Products showed that progress is being made. Globally animal production is facing many challenges to meet the expected increase in consumption of proteins of animal origin by a growing population. With this message Dr Caspar Wenk, nutrition biologist at ETH in Zurich, Switzerland gave the recent XIV European Symposium on the Quality of Eggs and Egg products and the XX European Symposium on the Quality of Poultry Meat in Leipzig an energetic kick-ofF. He warned 250 researcherspresent, all members of the World's Poultry Science Association from all over the world, that within the next forty years earth will have to provide milk, meat and eggs for twice as many people as today. Meanwhile the per capita consumption for these foodstufFs will increase. This expanding demand, Wenk added, must be achieved with limited resources including available land, energy, water and nutrients. The increase in production must therefore include all aspects of sustainability (human, economic andecological).
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