Typical feed ingredients utilised for the finishing beef cattle in Malta during the early 20th century

Abstract

This study investigates traditional cattle finishing practices in early 20th-century Malta, including the development of specific feed formulations designed for bulls at 6, 12, and 24 months of age, as well as for bulls slaughtered at these corresponding ages. Emphasising feed ingredients, preparation techniques, sourcing strategies, and cultural knowledge, the research is situated within the constraints of small-scale Mediterranean farming. Using a mixed-methods approach combining oral history and structured questionnaires, eight participants provided data on feed types, preparation methods, seasonal and cultural feeding dynamics, and the customisation of feeds for bulls of different ages. Findings confirm that farmers primarily relied on locally available, plant-based ingredients such as carob pods, cottonseed meal, maize, wheat, and potatoes—many of which were surplus or by-products of household or field production. Feed preparation methods such as soaking, cooking, chopping, and mixing were widely employed to enhance palatability and digestibility. Several feed items, including carob, Sulla, wheat, and prickly pear cactus, were described as seasonal, shaping cyclical feeding routines. Feeds were carefully prepared and adjusted to meet the specific nutritional needs of bulls at 6, 12, and 24 months, reflecting a tailored approach to cattle finishing and fattening schedules. Although participants denied formal feeding rituals, they consistently identified harmful plants such as oleander and chicory, illustrating informal yet deeply embedded knowledge systems related to animal health. All bulls were stall-fed during the final fattening phase, supporting controlled feeding practices aimed at improving meat quality and weight gain. This research contributes to the documentation of Malta’s intangible agricultural heritage and offers valuable insights for sustainable livestock systems in resource-constrained Mediterranean environments.