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by bovines is fodder: mainly in the form of grass (grazing Other fodder 2.2 %
or dried in the form of hay or silage) and corn silage. The Grazed grass
38.3 %
proportion of each varies according to the climate and Silage corn
soil of each region. On average, grass and corn silage 19.4 %
Source:
make up respectively 65% and 19% of the diets of dairy Average Share
ofFodder, Grain
In s t
B)
andPlant Proteins Conserved grass
UG
de
types of fodder are produced almost entirely (98%) on- Eaten in France 26.3 %
t
l
ag
lev
en
al
farm. To balance their rations, animals are given calories byBovines onDairy e,
20
1 eq
uiv
2( tle
and Meat Farms in k
g of dry matter and by
cat
in the form of grain grown on-farm in most situations,
and plant proteins in the form of oilseed crops and plant
cake (soy, sunflower, colza). This portion of the ration is rest is purchased, and most is grown in France, except
concentrated feed. It accounts for 14% of the ration; for 2.5% of soy cake, imported mainly from the American
and an average of 28% of it is produced on-farm. The continent.
Levers and Room for Progress Method of conserving fodder Plant remnants left over after
(grass, corn, beet pulp and agrifood processing (sunflower,
In a 2009 study by the Ministry of the Ecology titled Relance more rarely sorghum), which colza or soy cake after the
des lgumineuses dans le cadre dun plan protine: quels is chopped and stored in an seeds have been pressed to
bnfices environmentaux (revival of legume crops as part air-tight silo. Reactions such extract oil, beet pulp after the
of a protein plan: what environmental benefits), 3 main levers as lactic fermentation and sugar has been extracted, bran
were identified to further reduce the use of soy in bovine acidification (as in the making obtained after grain has been
feed: incorporate fodder legumes (e.g. clover, alfalfa) into the of sauerkraut) help preserve ground into flour, etc.) that can
a large share of the fodders usually only be used as feed
diets of dairy cows, use more colza cake as a replacement
nutritional properties. for ruminants.
for soy and increase use of protein crops (e.g. peas, faba
beans) in beef cattle farms. Since 2010, a protein crop Fodder
support plan has been rolled out on the national scale to Plant or a mix of plants, grown mainly for its vegetative parts (leaves,
limit potentially-GMO soy cake imports for animal feed. stalks, roots) and destined primarily to feed ruminants.
The full study can be downloaded from the CIVs and the Institut de llevages websites. www.idele.fr
www.civ-viande.org
Beef Suckler Herds in France : 80% grassfed
Meat Breeds: 80% Grass, of which 2/3 Grazed Suckler Herds of Meat Breeds are
92% Food Autonomy Found Mainly in Grassland Areas.
Soy cake 0.8 %
Other cake 1.1 % grassland areas
Protein and oilseed crops 0.4 % Other by-products and foods 2.0 %
Vitamins and minerals 0.4 %
Grains 5.1 %
Other fodder 2.3 %
percentage varies from region to region according to soil
potential and weather conditions. In grassland regions, it
Silage corn 8.0 % is on the order of 90%. In other regions more favorable
G B)
Grazed grass
48.8 % replaced by other fodder such as silage corn, harvested
as whole plants and conserved through fermentation.
ttle equ
31.1 %
db
So ry
urc fd
e: I k go
nstit
ut de l 2 (in
levage, 201
Suckler Stock
KEY TERMS
orHerd
Proportion of French bovines
Beef Consumption in France: raised exclusively for meat
theEquivalent of 2 Servings per Week production. In these stock farms,
cows milk is consumed directly
Half of the beef consumed in France comes from dairy herds and by the calves, hence the use of
half from suckler herds of meat breeds. Most is French in origin: the word suckler. They may
French stock farms provide 75% of French meat, 2/3 of which from also be referred to as meat
suckler herds. For the remainder, 22% comes from the European breeds.
Union (mainly cuts used to produce ground beef and cuts for grill-
ing from dairy cows). Only 3% of the beef consumed in France is
imported from countries outside Europe (South America, mainly). Average weekly per-capita beef
consumption among adults age 18 and over is 32 grams per day, or the equivalent of servings per
week (Source: CRDOC, CCAF 2010 Survey). It has dropped by 15% over the past ten years.
The full study can be downloaded from the CIVs and the Institut de llevages websites. www.idele.fr
www.civ-viande.org