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Food sovereignty
Speaking in this case of food sovereignty from my point of view does not mean isolating the production of meat by the peasants of our South American countries to few means of transportation and marketing, sovereignty is not dependent on exports of these items for the Just reason for not knowing how to develop livestock production under our most valuable tools, in particular in my beautiful country Venezuela we have a humid tropical climate, in the South zone of Lake Maracaibo, specifically Municipalities Colón, Catatumbo of Zulia State Venezuela we have types of soils A1 which is the highest classification that can be given to soils according to their capacity for regeneration and ease to plant and produce, now that we can count on these soils for example for the production of cattle is not enough, it is necessary to technologically enhance everything related to genetics to generate more n cattle and potential plowing of the land with state-of-the-art technology.
Once studied and evaluated all the aspects that involve the massive production of meat and the capacity that is had in the massive transport and the conservation of the same we could speak of alimentary sovereignty if to meat we refer, now the following question of reflection arises: If we limit ourselves to the exchange because we are supposedly sovereign, we will be reaching full sovereignty in what food has been referred to? From my point of view, we have to broaden horizons in exchange policies, because sovereignty has to be integral, what we have can be useful for another, although this has not yet reached sovereignty, because part of it has reached us because our Caribbean and Latin American peoples have to be united in the face of this great food crisis.
Elements and factors in livestock production.
The parts of handicraft production in particular have always seemed a point of great interest to me if we see that every farmer with few resources but with his ability and ability to reach out to produce meat as he can through the means he has, but this for the great demand of inhabitants that grows without stopping it is doing that the meat demand grows, I also understand that the big monopolies of production do not take into account the environmental factor, human health, where only the production matters, and what would happen if we associate several concepts and in this way we direct the livestock production towards horizons where the great sustainable and sustainable factor predominates without leaving the technology and the massive mass production hand in hand.
We can not continue to settle for small things, because small things do not meet the great demands, for example in our small farm of two hectares we have one or two chicken, two cows, a small yucca planting, and where everything is natural , from the food that we use to feed the hens to the grass that the cows eat, my parents with the empirical knowledge that they have on the agriculture and the livestock we can satisfy our needs without using transgenic or polluting the environment, but we do not produce on a large scale , How is the great demand for meat satisfied then?, My answer is clear and simple, let us combine these empirical artisan concepts of production taking as a flag the natural and healthy, using production mechanisms that do not threaten or contribute to global warming or the effect greenhouse, however my opinion is to have to join this way and perspective to see the livestock production with elements of mass production, uniting the knowledge of agricultural engineers of universities with the reality we live, apply serious policies in the implementation of cutting-edge technology for irrigation systems where water can be recycled, as it is a very precious natural resource and little abundant for these times, implement the use of plowing machinery, implementation of avant-garde genetic use systems, implementation of GPS systems that help in the location of elements that are considered important in the production.
Mechanisms of transformation and meat preservation.
I just want to touch on this last point since I am very passionate about the topic I chose to put on the scene certain elements from my point of view are necessary in livestock production. Much of the processed products such as ham, mortadella, sausages and other sausages are part of one of the many ways to extend the shelf life of meat products, my contribution is to what extent this way of processing benefits us all as consumers and producers, because as producers these mass production chains of sausages have made them fall into an anarchic power where large processors want to raise the consumption of producers by teaching them mechanisms that increase production but that go against our health, that damage the production ecosystem, and since production is supposed to be high, then they decide to pay the peasant at low costs to keep them with the highest profits at the expense of all the unevenness of the case, and as consumers we do not believe that the consumption of sausages benefit our health, or the health of our planet, the idea is that through this post all contribute s us ideas and generate a healthy debate, I am very interested in hearing your ideas and contributions.
No more to refer me I dismiss until a next publication. regards