{"version":"1.0","provider_name":"Ruokafakta","provider_url":"https:\/\/projects.luke.fi\/ruokafakta","author_name":"Ruokafakta","author_url":"https:\/\/projects.luke.fi\/ruokafakta","title":"Liha ja kala - Ruokafakta","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"F8wRJacSc8\"><a href=\"https:\/\/projects.luke.fi\/ruokafakta\/liha-ja-kala\/\">Liha ja kala<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/projects.luke.fi\/ruokafakta\/liha-ja-kala\/embed\/#?secret=F8wRJacSc8\" width=\"600\" height=\"338\" title=\"&#8221;Liha ja kala&#8221; &#8212; Ruokafakta\" data-secret=\"F8wRJacSc8\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/projects.luke.fi\/ruokafakta\/wp-includes\/js\/wp-embed.min.js\n\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/projects.luke.fi\/ruokafakta\/wp-content\/uploads\/sites\/23\/2017\/12\/meat-1284176_1920.jpg","thumbnail_width":1920,"thumbnail_height":1279,"description":"Suomalaisen lihantuotannon suurimpia vahvuuksia ovat el\u00e4inten terveys ja hyvinvointi. El\u00e4inten tautitilanne\u00a0on Euroopan vertailussa eritt\u00e4in hyv\u00e4. Se ei ole pelk\u00e4st\u00e4\u00e4n pohjoisen sijaintimme ansiota, vaan my\u00f6s Suomen lihasektorin toimijoiden ja viranomaisten pitk\u00e4j\u00e4nteisen el\u00e4intautitorjuntaty\u00f6n tulos. J\u00e4\u00e4mi\u00e4 ja kiellettyj\u00e4 aineita l\u00f6ytyy el\u00e4inper\u00e4isiss\u00e4 tuotteissamme hyvin v\u00e4h\u00e4n. Kalasektorin merkitt\u00e4vimm\u00e4t vahvuudet ovat kest\u00e4v\u00e4 kalastus ja kalankasvatus. Suomen kalastus on\u00a0saamassa useita kest\u00e4vyyssertifikaatteja. It\u00e4merirehun my\u00f6t\u00e4 kalankasvatus onnistuu It\u00e4merell\u00e4 entist\u00e4 ekologisemmin."}