Mixed reactions to 'Chicken Run'
PUBLISHED: 17:32 09 January 2008 | UPDATED: 08:18 28 March 2014
January 2008: There are mixed reactions among farmers to Hugh's Chicken Run, the programme being screened nightly on Channel 4, about chicken production systems.
The British Poultry Council has said it thinks it is misrepresenting the high standards in modern British chicken farming.
Poultry houses are scientifically designed and equipped to ensure
the ventilation and other needs of the chickens are properly provided
for, it says.
It says it is significant that the temporary premises used to rear
chickens in this experiment failed to obtain Assured Chicken Production
certification, and the apparently poor welfare outcome is not
But writing on the FWiSpace discussion forums, some farmers have been more supportive of the show.
Freeranger said he hoped the show would remove some of the tarnish
from poultry farming's image as well as helping to push sales of more
welfare friendly birds.
I think (or certainly hope) the real losers in this are going to be
the supermarkets. By refusing to participate from the beginning and
also refusing to go on Jamie Oliver's programme they look as though
they have something to hide.
Moore2 said: Even if programmes like these only shift people from
Â£2 chickens to £2.99 chickens that should be enough to make strides
in animal welfare and also margins for farmers, processors, and
Hareley farmer added: I saw Hugh being interviewed on Richard &
Judy. He mitigated the industry's reluctance to talk to him by saying
they were frightened of losing their supermarket contracts, which I can
I think that if in the long run he can persuade the public that
chicken should be more of a luxury product it can only be a good thing.
Confusion or discussion?
A number of posters indicated that the programme raised as many questions as it answered.
Courier asked whether viewers would be told how much it was costing to rear birds in the different systems.
This led to the following post by Jacobus: What I would also be
interested to know, given that the majority of processing-retail costs
(slaughter plucking packing packaging transport chill cabinet space)
would be identical per chicken whatever its source, does a much higher
percentage of the retail price end up in the pockets of the producers
or is much of it syphoned off by the retailers?