FOOD!!!!

KFC

Steaks

Roast Duck

Beef Burgers

Shark Fin

Bet you’re hungry

Sharks

• every year, 26 to 73 million sharks are killed• In India small sharks or baby sharks)are caught by

fishermen routinely and are sold in the local markets. Since the flesh is not developed completely it just breaks into powder once boiled and this is then fried in oil and spices. Even the bones are soft and these can be easily chewed and considered a delicacy in coastal Tamil Nadu.

• Sharks are often killed for Shark fin soup: the finning process involves the removal of the fin with a hot metal blade. Fishermen will capture live sharks, fin them, and release the finless animal back into the water. The immobile shark soon dies from suffocation or predators.

Chickens

• More than 9 billion chickens are slaughtered for food in the United States it self each year

• The number of eggs eaten everyday in the world is uncountable.

“Broiler” chickens

• The birds raised for meat are the product of genetic manipulation that has drastically increased breast and thigh tissue.rapid growth rate that outstrips the development of their legs and organ

• Broiler-chicken facilities tend to be extremely overcrowded, with tens of thousands of birds crammed into a single closed broiler house .

• Chickens living in these stressful conditions will peck and fight with each other, which has led chicken producers to the “solution” of debeaking

• In the Broiler house the chickens’ excretions pile up, and the resulting ammonia fumes become so strong that they burn the birds’ eyes, and blindness results

• Once the chickens have attained slaughter weight, they are loaded into crowded trucks that offer no protection from extreme temperatures, and many birds die as they are shipped to processing facilities

• The most efficient of these facilities kill some 8,400 birds per hour, the result of a high degree of automation.

• Machines run by humans automatically stun the birds, cut their throats, and scald and pluck them

Egg-laying hens

• kept in wire battery cages, which allow each hen an average of 67 square inches of space—less than the size of a standard sheet of paper. For perspective, a hen needs 72 square inches of space to be able to stand up straight and 303 square inches to be able to spread and flap her wings

• Male chicks, who are useless to the egg industry are not used in the meat industry either, because they have not been genetically manipulated for meat production. Male chicks are ground up in batches while still alive, suffocated in trash cans, or gassed.

• The methods used to maximize production include manipulation of lighting to change the hens’ environment and hence their biological cycles; unnaturally long periods of simulated daylight encourage laying.

• The hens live like this for about two years or less, until their bodies are exhausted from the stresses of constant laying and their egg production decreases. At that point, they are shipped to slaughter to be turned into animal feed or sometimes human food or are simply discarded

Cows• Sows are kept tethered in stalls 1.3 x 1 metre on concrete or

slatted floors - they can not even turn around

• Poultry raised for meat are kept in windowless broiler sheds, with around 20-30,000 in each shed, they live in an area of 10-20 cm square - fighting due to overcrowding is common & like battery hens they commonly suffer from suppurating bed sores

• Cows only give milk for 10 months after they have a calf - so they are routinely artificially inseminated (ie. mechanically raped) to keep them "pregnant" & milking - their calves are taken away (usually at 12 hours old) for meat or export to veal crates either that or they would be slaughtered after 5-7 years when their milk production begins to fall (Cows would naturally live upto 20 years)

• Veal calves are confined in stalls in the dark, unable to move & are fed on pigs blood , chocolate & dried milk (we are drinking the rich fresh milk of their mothers)

• Cows naturally produce 5 litres of milk per day for their calves - under the intensified systems of modern farming they produce 25-40 litres per day - resulting in swollen & inflamed udders - at this rate they are soon worn out

Ducks

• Foie gras (French for “fat liver”), the enlarged liver of a duck or goose, is a food currently inciting much controversy. It is produced through the force-feeding of large quantities of grain to the bird

The End