In every sector of agriculture today, a few breeds dominate. Over 90% of the North American dairy herd is made up of Holsteins. Similarly, in the beef, sheep, pork and chicken industries, a vast majority of the total population is made up of only a few specialized breeds.

So what?

These are some of the author's Jacob sheep. Jacobs are an endangered species worldwide. They are hardy animals, disease resistant, easy lambers and strong foragers, who produce naturally colored wool prized for its softness and also high quality lamb. They are probably the oldest breed of domestic sheep on earth, being quite literally descended from the biblical sheep of Jacob in the Bible (Genesis 30). They are not a common commercial breed as they lamb annually rather than on an eight month cycle which is desirable in our year round grocery store system. The author finds them profitable, however, as they do not require buildings, forage in rough areas and have a very strong mothering instinct. In Canada, there are only 30-100 registrations of female stock per year (this defines endangered). The loss of one or two genetic lines could be catastrophic to a population this small.

If a given variety works, why should we care?

In a word, the answer is biodiversity. This is a complex word, literally meaning "organisms unlike in nature or qualities". There are a few very important ways that this impacts us.

For one, different breeds of animals have unique and valuable characteristics, not all of which translate directly into dollars in our industrial wholesale system. Hybrids are animals derived from two or more root breeds with particular desirable characteristics. Often, over time, they become commercial animals or even their own breeds due to these particular desirable traits (as Holsteins have come to dominate dairy) and get more and more specialized and further and further from the original stock. It is all well and good to use the most efficient or most accepted breeds (for our particular system), but what happens if there is a problem? If there is a major outbreak of some new disease to which the commercial breed is particularly susceptible? We could have a catastrophe on our hands and no recourse if the rootstock from which they were originally derived is lost. How can we hope to rebuild or change a population of commercial animal without it?

Biodiversity in action: making Jacob sheep profitable on a real farm.

This is a serious issue. Serious enough that the Canadian Food Inspection Agency (the arm of the Canadian government concerned with our food supply) defines "sustaining the plant and animal base" as # 3 on its priority list from its most recent business plan (CFIA website). The problem is that no one knows what species are (or will be) best suited to our changing environment. We cannot understand the interaction of climate, viruses, prions, bacteria, food varieties, predators, human health and the myriad of other factors that influence animal food production. However, every time we lose a variety of animal, we lose some of the adaptive advantages from the genetic pool on which we can draw. It is to our advantage to safeguard endangered species in order to preserve these genetic advantages.

Although the parameters differ country to country (see figures 1 and 2), in all nations who track livestock diversity, those which are critical, endangered or threatened are in dire need of protection.

Figure 1: Varieties of animals in various Categories, Canadian Statistics (Canadian Rare Breeds Association, 2007) Figure 2: Varieties of animals in various categories, American Statistics (American Livestock Breeds Conservancy, 2007)

The other major area in which it is worth preserving biodiversity is flavor. Every breed of livestock has its own flavor, be it in terms of their eggs, milk or meat and all their derivatives (cheese, sausage, pate, and so on). In a world of increasingly homogeneous, mass produced products, these different flavors are in danger of being lost. For example, it is my opinion that the lamb from Jacob lamb tastes better than any other. It is mild, has no wooly flavor and is incredibly tender. Other people prefer other breeds, but regardless of a person's personal preference, if any breed is lost, we lose that special taste, and the opportunity to decide what we like best. This is clearly detrimental to us all.

The point is that you don't know what flavors are in the world until you start to eat different products, which, by necessity have different origins. Do we want to give that up?

Having said all of this, these are not zoo animals. It is best if the breeds in question, rare or not, offer an economic benefit to the producer. In industrial, wholesale settings, this can be complex.

Biodiversity in action: Belted Galloways on salary

In our case, we have made these endangered animals profitable by making use of their natural advantages. Galloways and Jacobs are hardy, can forage for their own food in tough situations and do not require housing. On our farm, we allow them to do their own thing. They are fed no grain, and only get water and a salt lick as supplements. Because there is minimal cost to their food and we cultivate a private sale, quality-based market, these animals yield a decent profit per head. Put them on a feed lot or intensive system, and they simply cannot keep up with the more commonly utilized industrial breeds who have higher, faster finishing weights, more lambs or whatever advantage it is that makes them best for their particular situation.

These are some of the author's Belted Galloway cattle, also an endangered species. Brought by the Vikings to Scotland in approximately 900 AD, these cattle have thrived in the harshest conditions possible. They produce lean, flavorful meat and can be milked as well. Rather than getting fat in the cold, they develop thick fur to insulate them, so they require less feed than conventional breeds. They forage very well and can thrive on rough grass and hay, which most breeds cannot utilize. The author collects cash payment from landowners to have the belties clear rough land of weeds, trees and hay grass where tractors cannot go, thus the cows not only provide beef for sale, but a steady bit of side income.

In every sector or livestock agriculture as it is currently set up, (beef, milk, eggs, chicken, turkey, lamb, pork or what have you), certain breeds excel. Holsteins produce more milk, Suffolks produce heavier lambs, Charolais produce larger steers, etc., etc. As superior as these animals may be in their particular areas, it is not a good idea to grow them exclusively. "Never put all your eggs in one basket" is an old cliché, but very accurate nonetheless.

The point of all of this is that sometimes when we step back from the system, other opportunities present themselves. The resources necessary to take advantage of these opportunities are sometimes unusual breeds, many of which are close to extinction.

This is not intended as an indictment of commercial agriculture. In our current system, we would probably starve were it not for large-scale producers. Every breed has its place. What concerns me and I would argue should concern us all, is that a good deal of biodiversity and, hence many breeds with special characteristics and flavors are in danger of being lost. We need to maintain that diversity.