The environmental effects of traditional livestock

Traditional livestock farming refers to rudimentary family-type livestock farms, which are carried out in small stables or caves and with limited resources. Traditional livestock farming has existed since ancient times, when humans began to domesticate animals for their benefit. Throughout history, traditional livestock farming has been an important source of food, products and services for rural communities. Eta is mainly dedicated to the breeding and management of domesticated animals for production purposes. These animals may include cattle, sheep, pigs, goats, poultry, among others. Traditional livestock activities may vary by region and community needs, but generally include the production of meat, milk, eggs, wool, and other animal products. In traditional livestock farming, native breeds adapted to the climatic and geographical conditions of the region are usually raised. These breeds tend to be more resistant to diseases and adverse conditions (greater rusticity). Natural feeding: Animals in traditional livestock farming feed mainly on grass and natural forage, which provides them with a balanced diet rich in nutrients. This contributes to the quality of the meat and dairy products obtained from these animals