AVIANZA is committed to using poultry meat from Spain

• The Spanish Interprofessional Association of Poultry Meat has carried out a workshop in Madrid's Mercado de la Paz, with the chef and nutritionist Marta Verona, where recipes for use with chicken, turkey and quail and local products have been the protagonists. 

• The journalists and food bloggers in attendance were able to delve into how to take advantage of each part of the birds and learn recipes so as not to waste even a bit of this versatile, healthy and economical meat.

• This workshop has had the collaboration of the Ministry of Agriculture, Fisheries and Food and Nutrition of Spain with the aim of continuing to promote the consumption of Spanish poultry meat among consumers.

• According to the Food and Agriculture Organization of the United Nations (FAO), it is estimated that approximately one third of all food produced in the world is wasted

Madrid, October 20, 2023.- AVIANZA, the Spanish Interprofessional Association of Poultry Meat, together with the Ministry of Agriculture, Fisheries and Food and Nutrition of Spain, have carried out a cooking workshop using birds from Spain in Madrid's Mercado de la Paz with the renowned chef and nutritionist Marta Verona as master of ceremonies.

These institutions have wanted to delve deeper into food use given, on the one hand, the complicated economic and social context that the majority of Spanish society is going through and, on the other, the versatility and price of Spanish poultry meat. This meat meets all the requirements to become the star product in the shopping cart in difficult times.

To do this, AVIANZA called on journalists and bloggers specialized in gastronomy and food to show them firsthand the benefits of chicken, turkey and quail as healthy and useful foods.

During the workshop, Marta Verona shared with attendees the best options for cooking the different parts of poultry, their different uses taking into account healthier alternatives, as well as different recipes where the use and reuse of poultry meat took priority. For this workshop, the best local products provided by the same stalls at the La Paz Market were used.

The use recipes made by Marta Verona were: Guacamole toast and homemade turkey cold cuts; Vegetable chicken tacos in red wine and pineapple and quail skewers with vinaigrette sauce, dishes that AVIANZA will share on its website and social networks after this event with the aim of offering useful and quality information to consumers. 

“In this particular workshop we wanted to focus on food use because, unfortunately, we believe that it is the most appropriate given the economic-social context in which we find ourselves, in which we can almost speak of survival cuisine,” said Jordi. Montfort, general secretary of AVIANZA, and added that "in these cases, Spanish birds are an ally for the consumer and give families peace of mind knowing that, for little money, they are getting a healthy and balanced diet with the best animal protein.”

Food waste, a growing problem

With this action AVIANZA wanted to join the fight against the serious problem of food waste. According to the Food and Agriculture Organization of the United Nations (FAO), it is estimated that approximately one-third of all food produced in the world is wasted, equivalent to around 1.3 billion tons of food annually. This translates into a high economic cost since, globally, the value of wasted food exceeds $1 trillion a year.

Once again, this showcooking workshop had the collaboration of the Ministry of Agriculture, Fisheries and Food and Nutrition of Spain, which continues to develop together with the interprofessional actions to promote poultry consumption in our country. Spain is one of the main producers of poultry meat in Europe, where more than 750 million birds of Spanish origin are consumed each year. AVIANZA defends the interests of the Spanish poultry sector both in Spain and in the international market and represents more than 90% of companies linked to the poultry sector, both in chicken, turkey and quail meat. In total there are more than 5,000 farms and production centers, 281 cutting and processing rooms, which provide direct employment to more than 40,000 professionals.