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Abstract

Studies discussing the effects of technological developments on (animal) agricultural production argue that the effective usage of chemicals and genetic engineering increase control over production processes, which in turn decreases seasonality (one significant factor defining agricultural production) significantly and brings standardization to production. Studies on broilery also show that production is not limited by nature determined seasons. Supply side changes accompanied by changes in demand have led to more healthier, standardized products. Using tools of economics and statistics, this study documents this transformation in animal agricultural production of beef, pork and milk. Results indicate decreasing seasonality, thus the industralization of animal agriculture.

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