“Tastes Like Chicken”, Jacob Bunge

In “Tastes Like Chicken,” Jacob Bunge talks about the emerging of protein of the masses on breeding chicken. Jacob Bunge thinks that the chicken is going to be the “protein of the masses,” because to start off, there is suppose to be 2.4 billion additional people expected to join this population by 2050 globally, and we already roughly slaughter 60 billion chicken per year that an urgency arises in the industry to produce the amount to feed masses. Today, as stated in this reading that, “.

..as the industry confronts two issues: preparing for a larger, more affluent populace with a growing taste for meat while addressing concerns about how agricultural practices affect the environment, animal welfare, and human health”.

He focuses on the current consumption rates and realistically the amount the world needs to generate, which he states to be, "455 million metric tons of meat annually by 2050". Looking at the agricultural productivity, growing enough to feed the poultry and beef would require “every acre of the planet’s cropland.

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” He concludes this in leaving np space for raising other much-needed essentials for humans like grains, fruits, and vegetables. Producing more meat is very critical because the focus is on how much of an essential protein is, especially being widely the main choice of protein that people consume. Jacob Bunge goes over how, “Global meat production nearly quadrupled over the past 50 years, while the population only slightly more than doubled”.

Now the agricultural development and the agriculture companies are putting their industrialization into processing crops and meat into the use of quickly growing bigger livestock.

explicitly, Cargill targeted a region growth as they slaughtered 330,000 chickens a day and even by 2013 it expanded by another third, only anticipating more loads of demands to even today, they export “100,00 metric tons of chicken a year from Thailand”. This leads to them implicitly think that it will start meat processing operations in the next decade in sub-Saharan Africa for example, as a place where the people will expect meat and have a higher demand for the protein to grow as city populations do too. They also implicitly talked about with Brian Sikes that their company has high confidence that when people move to the middle class that people are only going not want to consume more animal protein and that leads to chicken again being the main meat of the future.

Explicitly as well, chicken is going to be the futures main meat because as they stated, “It’s mild flavor and broad cultural and religious acceptance make it more universal than beef or pork. Chicken generally requires less land to produce and is cheaper”. Even the U.N. Food and Agricultural Organization projects that chicken will overtake pork and even become by 2020, the “World’s most-consumed meat.” CHicken is making its way to become the top global proteins and rise in more consumption bringing even the other livestock and beef productions down. Globally, the large supplies of breeding chickens are only going to exponentially grow and he chicken is going o represent the majority produced and eaten protein to help feed the “9.7billion people expected in 2050.”

In the reading, “Chicken,” by Steve Striffler, he studies of chickens bringing tensions and contradictions of the U.S. food system in sharp relief. He seems to think this way throughout the study of chicken and pinpointing the rise of health problems and obesity in America. He continues to highlight stating, “...the influx of immigrants and the Latinization of the low-wage labor force; the concentration of corporate power; the industrialization of cuisine; and the demise of the family farm”. He seems to focus on the history of the chicken industry and how it was to supplement farmers for income and help rural poor survive by raising chickens. It leads to the great growth of popularity chicken had gotten from consumers as a healthier alternative then red meat.

Steve mentions that “Eating chicken, so we thought, would provide us with an important sourced of protein that was relatively free of fat and cholesterol”(7). I think this goes back to his earlier statement of heathy problems and even the rising of obesity. The rise of chicken in many aspects of production, consuming, and processing was amazingly growing but yet farmers were still poor if they were producing quantities of it because of dominating corporations owning industries.

Chicken also is apart of the food problem even if it was a source of protein and product that became cheaper and much more available, it grew to come to us in unhealthier forms. By unhealthier form, Americans have now come to eat chicken in lots of forms; nuggets, fingers, strips, wings. This is a perfect example of how Americans have gotten fatter because even if it used to be a healthful quality and protein, we have changed the ways to eat it now to create unhealthy eating habits, especially if chicken is till the main protein and it is massively produce, the more chicken, the more forms and want Americans eat and crave which are not the healthiest. To me, Striffler made clear and relevant the dangerous transformations chicken is taking, especially knowingly being America’s favorite food that his title fits perfectly with his stance on chicken taking a turn.