Shortly after hatching, the claws of turkey chicks in Italy are melted away without anesthesia. The infinitely cruel “toe clipping” is intended to prevent the tortured creatures from injuring themselves in the mass stables. This turkey meat is also exported to us.
It was the information of an industry insider, whose credibility has been verified several times (he wishes to remain anonymous for fear of reprisals), that exposed these incredibly cruel practices in Italy. What particularly shocks activists: In Austria, the practice of ‘toe clipping’, in which the toes of helpless turkey chicks are melted away using microwave technology a few hours after hatching, is banned, but is nevertheless ubiquitous – in the form of Italian imports.
An amputation causes unbearable pain
“Removing the toes of the still tender chicks is demonstrably done solely to maximize profit, because otherwise the animals would scratch each other due to the poor living conditions and the quality of the carcass would decrease,” argue animal rights activists!
They are based on scientific studies that clearly show that amputation of turkey poults is associated with a lot of pain and significant consequential damage to the animals. That is why this practice is prohibited in our country and is not used in any stable.
In view of this, the farmers’ association is calling for an EU-wide ban on “toe clipping” – also to protect domestic turkey farmers. The obvious reason is that Austria has higher husbandry standards than other EU countries. To ensure the competitiveness of domestic agriculture, the same husbandry and production standards are needed throughout the Union.
Not next to local quality turkey on the shelf
Another call from the red-white-red agricultural representatives: the public sector must take the lead and stipulate in a legally binding manner in the Austrian action plan for sustainable public procurement that high-quality, regional turkey meat is preferable! The food retailer is therefore obliged to immediately list products manufactured under such conditions! It should not be the case that the foreign animal cruelty product is right next to the Austrian quality turkey on the shelf.
Once again, the head of the farmers’ association, Strasser, refers to the AMA quality seal, which gives consumers “the absolute certainty that the turkey meat has been produced under the best conditions in Europe and has been checked in a transparent manner: where the red-white-red seal is on it, it also has red-white-red quality.”
Source: Krone
I am Wallace Jones, an experienced journalist. I specialize in writing for the world section of Today Times Live. With over a decade of experience, I have developed an eye for detail when it comes to reporting on local and global stories. My passion lies in uncovering the truth through my investigative skills and creating thought-provoking content that resonates with readers worldwide.
