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1: Description and Background2: Aims and Principles of Organic Pig Production3: Elements of Pig Nutrition4: Approved Ingredients for Organic Diets5: Diets for Organic Pig Production6: Choosing the Right Breed and Strain of Pig7: Integrating Feeding Programs into Organic Production Systems8: Conclusions and Recommendations for the Future"
Professor Robert Blair is a recognized expert in animal nutrition and feeding, having served as a Principal Scientific Officer with the UK Agricultural Research Council; Director of Nutrition with Swift Canadian Company; Professor of Animal Science and Director, Prairie Swine Centre, University of Saskatchewan, Canada; and Professor and Head (later Professor Emeritus), Department of Animal Science, University of British Columbia, Vancouver, Canada. Professor Blair is a Past-President and Board Member of the World Association for Animal Production, Rome, Italy; Fellow of the Agricultural Institute of Canada; and a former Editor-in-Chief , Animal Feed Science and Technology, Elsevier, Amsterdam, The Netherlands. Currently he serves as a member of the International Expert Panel, International Centre for Research in Organic Food Systems, Tjele, Denmark and as a member of the Expert Database, EFSA (European Food Safety Authority), Parma, Italy.
"This book addresses these aspects in a comprehensive, informative, and well documented way...this is a really timely book." "This textbook outlines in detail the current scientific knowledge of how swine should be fed according to organic principles and addresses all of the relevant issues in a comprehensive, informative and well-researched way." "[R]ecommended to all those farmers, students, teachers and advisors dealing with organic pig farming."