| Abstrakt: |
This article provides a comprehensive overview of beef production and the beef evaluation system in Chile. It emphasizes the importance of low-technology pastoral systems in the majority of beef production in Chile and highlights the health benefits of Chilean beef, which is rich in conjugated linoleic acid, omega-3, and phytochemicals. The classification system for cattle and beef in Chile focuses on carcass quality rather than beef quality. The article discusses the factors contributing to the decline in beef production in Chile, such as climate change, land use opportunities, public policies, regulations, and the unrestricted entry of beef from other countries. It also examines the productive cycle of beef production and the categories used for cattle classification in Chile. The text raises concerns about the lack of economic incentives for higher beef quality and the confusion among consumers. It concludes by discussing the need for modifications to the law, particularly regarding imported beef, and the asymmetry between beef and other meats in terms of labeling and trade requirements. The article also highlights the effects of different feeding systems on the quality of beef produced in Chile, with grass-fed systems showing lower omega-6 to omega-3 ratios and higher levels of beneficial fatty acids compared to concentrate-fed systems. However, it notes the absence of a national policy to promote and educate consumers about the quality of beef produced in Chile. [Extracted from the article] |
