Statement of the Bavarian Farmers' Association: Bavarian agriculture is characterized by family farms.
Myth: Because of the rural family businesses in Bavaria, the animals are doing well.
In fact, in 95% of the companies no more than 3 people work (, p.8). 76% of all workers are family members (, p.9). 94% of all farms are sole proprietorships (, p.8). It is therefore correct that Bavarian agriculture is characterized by family-run farms.
The use of the terms "rural" and "family business" and their combination suggests the rural idyll of farms with happy animals. Even though the Bavarian farms are mostly family-run, the practices typical for factory farming are still applied. For example, 40% of cattle farms  and 50% of dairy cow farms  apply tethering. In piglet breeding farms, farrowing crates are still used for sows . 91% of the Bavarian laying hen places are on farms with an average of 22 thousand laying hen places (, p.258). For turkey fattening, the beaks are docked regularly, usually without anesthesia . The common practice in the dairy industry is to artificially inseminate the cows, to take the newborn calves from them, to slaughter the male calves or sell them abroad, to take more than 20 liters of milk from the cows daily, to repeat the process of impregnation, separation and killing every year and finally to slaughter the dairy cows after an average of 5 years due to decreasing milk yield.