A YEAR ago the launch of the states's first certified organic chicken was met with much enthusiasm by consumers, sadly, Donnybrook Organic Chickens were only on the shelves for5 months. Quality control issues at the abattoir they were using forced Donnybrook s owners, Linda and Barry Bell, to close down production. The abattoir was set up to handle large numbers of birds daily and it was getting more and more difficult to maintain our high standards," explains Barry. Each week the Bells were having to hand finish every bird adding many hours to their workload. In the end they decided it was no longer feasible to continue. They were forced to shut down and look for alternatives for their business.
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