Social and Economic Aspects of Sustainable Development of Livestock Production and Meat Consumption in the Czech Republic

Abstract

The aim of this article was to express social and economic aspects of the sustainable livestock production in relation to meat consumption in the Czech Republic and to predict the possibilities of further development of livestock production in the conditions of Czech agriculture. With the accession of Czechia to the EU (2004), the structure of Czech agriculture changed to the detriment of livestock production. The decisive sectors of livestock production are pig breeding, cattle breeding and poultry farming. This article (contribution) analyzes trends in the development of production in the basic categories of livestock, and it evaluates the degree of self-sufficiency of the economy in the given sector of agricultural production and the consumption of individual types of meat in Czechia. Using Holt’s model of statistical analysis, it then predicts the future consumption of meat and its individual types in the Czech Republic in the years 2020–2024. As research has shown, the sustainable development of livestock production and meat consumption in the Czech Republic depends not only on the mutual size of meat production and consumption or its quality, but also significantly on the market prices of meat (including world prices), as well as changes in eating habits of the population.

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“…Meat quality is a key evaluation criterion associated with the requirements that must be met to comply with consumers' specifications, standards and expectations. Consumers' ongoing demand for high quality standards in meat production, including safety, health promotion and personal beliefs, requires the development of new strategies to improve meat nutritional value [1,2]. There are several factors that underlie consumer preferences when purchasing a product, some of which are medical, the genetic predisposition to certain diseases, sensitivities or allergies, and others are related to cultural traditions and social evolution [3].…”

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“…Meat quality is considered a valuable assessment criteria associated with the prerequisites that must be met to accomplish the consumers’ demands and expectations. Consumers of the 21st Century are highly demanding ones with greater concern about meat quality, safety, and health benefits [ 3 ], which in turn necessitates the development of new approaches to enhance the meat nutritive value [ 4 ]. Currently, nutritional approaches are mainly depending on the application of natural constituents in poultry diets to enhance the nutritive value of the poultry products for better human health [ 2 , 3 , 4 ].…”