AVIANZA bets on the use of poultry meat from Spain in its cuisine

• The Spanish Interprofessional Association of Poultry Meat has held a workshop in Madrid's Mercado de la Paz, with the chef and nutritionist Marta Verona, where the recipes of 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 make the most of each part of the poultry and learn recipes to avoid wasting any of this versatile, healthy and economical meat.

• This workshop was organized in collaboration with the Ministry of Agriculture, Fisheries and Food and Alimentos de España in order to continue promoting the consumption of poultry meat from Spain 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 Food of Spain, have held a workshop on cooking with poultry 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 look more closely at food utilization given, on the one hand, the complicated economic and social context through which the majority of Spanish society is passing and, on the other, the versatility and price of Spanish poultry meat. This meat meets all the requirements to become the star product of the shopping basket in difficult times.

For this purpose, AVIANZA invited journalists and bloggers specialized in gastronomy and food to show them first-hand the benefits of chicken, turkey and quail as a healthy and profitable food.

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

The recipes made by Marta Verona were: Toast of guacamole and homemade turkey cold cut; 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 providing useful and quality information to consumers. 

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

Food waste, a growing problem

With this action AVIANZA has joined 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, which is equivalent to about 1.3 billion tons of food per year. This translates into a high economic cost since, globally, the value of wasted food exceeds one trillion dollars per year.

Once again, this showcooking workshop had the collaboration of the Ministry of Agriculture, Fisheries and Food and Food of Spain, which continue to develop together with the interprofessional actions to promote the consumption of poultry 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 per year. AVIANZA defends the interests of the Spanish poultry sector both in Spain and in the international market and represents more than 90% of the companies linked to the poultry sector, both chicken, turkey and quail meat. In total there are more than 5,000 farms and production centers, 281 cutting and processing plants, which directly employ more than 40,000 professionals.