Population growth is great problem of age

Madam, – The recent statement by the United Nations that beef consumption should be reduced to prevent excess greenhouse gases, in particular methane, from entering the atmosphere is on the whole correct.

However, this should have been quantified and not taken literally at face value.

In countries such as the USA where there is an overconsumption per capita of beef, much of this is reared in what is known as cattle lots.

In this system of beef production large numbers of cattle are penned up and fed grain such as wheat and maize.

This in effect adds another level in what is known as the biotic pyramid between primary production and the finished product.

To simplify this it means that for every tonne of beef produced 10 tonnes of grain have to be supplied.

In the case of Brazil vast areas of rainforest have been cleared to produce grazing.

This in turn reduces the ability of the rainforest to act as an absorbent for excess CO2, so beef from this source is also highly detrimental to the health of our planet.

Here in Britain, in particular Scotland, the system of rearing beef is very different.

In the Highlands, beef is produced on grazing land which is neither suitable for grain production nor viable as forestry.

Therefore, as a food source it is best used for grazing cattle.

Not only does this produce a high grade and sustainable product, it is causing little damage to the wellbeing of our native breeds of cattle.

Beef fed in this manner is undoubtedly the best way in which we can use our natural resource and no one should feel guilty about eating beef labelled as produced in the UK on grass.

No one can argue that an overall reduction in the number of cattle being produced worldwide would benefit the biosphere, however the real problem is without doubt the number of human beings now living on this planet.

It would have been better if the UN had issued a statement that having fewer children would be beneficial rather than telling us to reduce our beef eating habit.

Professor Eric McVicar. Strontian, Argyll.