Speaker Leaves Audience Stunned: The Secret of Food Marketing

Pay special attention to how people react to the speaker.

Full disclosure: The speaker in this video is actually an actress named Kate Miles, but the facts about produce and its marketing are 100% real. The audience is also real, and thus the looks of disgust are totally real too.

9 Facts About Factory Farms:

1) According to the USDA, 36.8 billion pounds of broiler chicken were raised and killed for consumption in 2013. Since these animals live in such close quarters, some farm operators remove the beaks of chickens, turkeys and ducks to keep them from pecking one another to death, often by burning or cutting the beaks off. Although a number of scientists claim that this practice does not cause the animals too much pain, a significant portion of them die throughout the ordeal. Despite the mass amounts of chicken, turkey and ducks we consume annually, fowl are exempt from the Humane Slaughter Act. This means that unlike the mammals we consume, chickens can be killed however the farm owner sees fit.

2) In 2011, more than 80 percent of antibiotics produced were fed to livestock. Although some of these drugs were necessary to keep animals healthy in conditions that would otherwise make them sick, like living on top of one another’s waste, most of it was specifically administered to artificially increase rapid growth. While it may seem like these drugs could be inadvertently protecting consumers from disease, they are actually contributing to the terrifying rise of superbugs — deadly antibiotic-resistant bacteria that thrive and multiply in the absence of weaker microbes.

3) According to one study, 65 percent of all hogs tested had pneumonia-like lesions on their lungs. Researchers believe this is due to ammonia and other gases released from the massive amounts of manure that the animals come into contact with every day.

4) In 2009, Mercy For Animals went undercover at a Hy-Line Iowa egg factory and discovered that baby chickens who were of no egg-laying use to the buyers (read: male chicks), were put on a conveyor belt and sent directly to a grinder.

Hy-Line defended this practice by insisting that it was industry standard.

5)  While cows can live naturally to about twenty years old, many dairy cows living in factory farms are sent to slaughter before they reach the age of five. Though cows can naturally remain productive for 12-15 years, the intensive conditions of industrial dairies can take a toll on their health.

6) Every year, millions of sows are kept in cages called “gestation crates,” a cost-cutting measure that keeps the pregnant pigs immobilized. The concrete floors beneath the crates are often slatted so that manure can just slip through into huge pits. After spending a full four-month pregnancy in these gestation crates, the sows often suffer from abscesses, sores and ulcers. However, even when the pigs are released from the crates, they are not living a comfortable life: The uneven floors of the hog houses have been proven to cause leg and feet deformities.

7) Notoriously mistreated, veal calves are often forced to wear heavy chains to keep them from becoming overactive in their stalls. The calves are also kept in near or total darkness and suffer from forced anemia, for no reason other than to keep their flesh pale and attractive.

8) “Battery cages,” the common living space for more than 90 percent of egg-laying hens in America, provide as little as 0.6 square feet of space per hen. That is smaller than a regular sized sheet of paper.

9) Citing health reasons and worker comfort, a majority of U.S. farms practice tail docking, the act of removing the tails of livestock by burning, emasculating, or constricting the tail with an elastic band. This practice causes pain, stress, and sometimes infection in the cows, which is why it has been outlawed in a number of countries, such as New Zealand. However, California is the only U.S. state where tail docking is illegal.

Read more at http://expandedconsciousness.com/2014/06/09/speaker-leaves-audience-stunned-the-secret-of-food-marketing/#RoQ6Y0RuGfv0b8jo.99



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