• Avianza's Board of Directors unanimously approved the appointment to replace Antonio Sánchez, president of the institution since 2019.
  • Jordi Salvador (APPE) will become vice-president and Pelayo Hidalgo (AMACO) will become treasurer, while Jordi Montfort will continue as secretary general of the interprofessional association.
  • The Spanish Interprofessional Association of Poultry Meat brings together more than 65 associated companies and represents more than 90% of the companies linked to the chicken, turkey and quail meat sector.

Madrid, January 26th, 2023. The Board of Directors of the Spanish Interprofessional Association of Poultry Meat (Avianza) has unanimously elected Josep Solé as the new president. Solé replaces Antonio Sánchez, president of Avianza since 2019.

Likewise, Jordi Salvador, from PADESA, has been elected vice-president representing APPE (Association of Spanish Chicken Producers) and Pelayo Hidalgo as treasurer, representing AMACO (National Association of Poultry, Rabbit and Poultry Cutting Plant Processors) and CEO of Grupo Avícola Hidalgo. Jordi Montfort will continue as secretary general of the institution.

Josep Solé Rocaspana, son of cattle farmers, studied Agricultural Engineering. He has an extensive career of almost 30 years in the Vall Companys Group, where he started in the swine area. Currently, and for the last fifteen years, he has held the position of general manager of the Poultry Area. "He added that "we need a powerful and visible interprofessional and for this the formula is continuous work, proactivity and, of course, to be able to count on the institutional support that the meat sector in general, and the poultry sector in particular, has earned".

The current president of Avianza and his new team will continue working for the poultry sector with the clear objective of promoting the consumption of poultry meat, focusing on the internationalization of the sector (where agreements have been reached with the European Commission and relations have been opened with the United Arab Emirates, among others) and guaranteeing the quality and safety of poultry from Spain through a quality seal that will be launched in 2023.

A consolidated interprofessional

The Spanish Interprofessional Association of Poultry Meat brings together more than 65 associated companies and represents more than 90% of the companies linked to the poultry sector, both chicken, turkey and quail meat. This translates into more than 5,000 farms and production centers, 281 cutting and processing plants, which directly employ more than 40,000 professionals.

Avianza provides support to its associates in all matters relating to relations with European, Central and Autonomous Administrations, foreign trade and legislative issues, both at Spanish and European level. But it also develops for the sector promotional campaigns and dissemination of all products related to poultry, promotes R & D programs that promote innovation and sustainable production processes, among others.

Likewise, the association has become a spokesperson and a means of transmitting to society the critical situation of the sector due to a series of events that during these months have affected all the members of the poultry production chain, such as the increase in energy costs, the war in Ukraine with the consequent increase in feed prices and inflation.

Josep Solé, new president of Avianza.
  • The interprofessional (through AMPE and AMACO) reiterates the need to support the workers of the agreement and their families 
  • In the next few days, UGT, CCOO and CIG will be summoned to draw up the salary tables, which will be effective as of January 1, 2023.

Madrid, January 25, 2023. AVIANZA, Spanish Interprofessional Association of Poultry Meat, has taken the decision to anticipate the wage increase for the year 2023 to workers under the Collective Agreement of Poultry and Rabbit Slaughterhouses.

This measure has been approved jointly with AMPE, the Spanish Association of Chicken Slaughterhouses, and AMACO, the National Association of Poultry, Rabbit and Poultry Cutting Plant Processors, associations actively linked to AVIANZA.

This new decision comes ahead of the agreement established on March 7, 2022, which provided that the salaries for the year 2023 could not be paid until the lawsuits filed by the Trade Union Organizations (UGT and CCOO) in the Supreme Court were resolved.

Therefore, both organizations will proceed to convene UGT, CCOO and CIG in the next few days to draw up the wage tables, which will take effect on January 1, 2023.

The initiative is promoted by the interprofessional organizations ASICI, AVIANZA, INTERCUN, INTEROVIC, INTERPORC and PROVACUNO, in collaboration with the FEMP.

The Secretary General for the Demographic Challenge, Francesc Xavier Boya, and the Secretary General of the Spanish Federation of Municipalities and Provinces, Carlos Daniel Casares, participated in the municipal dialogue meeting, together with some twenty mayors and councilors from municipalities belonging to the Network.

January 25, 2023. The Red Municipal Ganadero-Cárnica has held in Madrid the first meeting of mayors and councilors of its member municipalities, which was attended by some twenty people from municipalities such as Alcarràs (Lleida), Alerre and Binéfar (Huesca), Cabezuela and Cantimpalos (Segovia), El Viso (Córdoba), Lleida, Tarancón (Cuenca) and Totana (Murcia).

Raúl Muñiz, president of INTEROVIC, and Mª Luz de Santos, Director of INTERCUN, spoke on behalf of the six interprofessional organizations to welcome the municipal officials, and the Secretary General for the Demographic Challenge of the Ministry for Ecological Transition and the Demographic Challenge also participated in the dialogue meeting, Francesc Xavier Boya, who has valued the role of industry in rural municipalities as "strategic to structure the rural environment and a great ally for the depopulation process in territories of our country"; and the Secretary General of the Spanish Federation of Municipalities and Provinces (FEMP), Carlos Daniel Casares, who has transferred the commitment of the organization based on the collaboration agreement signed in June 2021, highlighting the interest of the initiatives promoted by the network as "a vital element to address the growing trend of depopulation in Spain" .

At the meeting, the lines of work for 2023 were presented, as well as the Network's Constitutive Declaration, which sets out in ten points its founding objectives for developing this initiative as the best instrument for defending and promoting the shared interests of the livestock-meat chain and the local entities in which its activities are based.

The Municipal Livestock and Meat Network was born with the impulse of the six interprofessional organizations ASICI, AVIANZA, INTERCUN, INTEROVIC, INTERPORC and PROVACUNO, in collaboration with the FEMP, with the purpose of recognizing the important support of the municipalities in the development of the activity of the chain, and to become a platform for dialogue and a space for collaboration between municipalities and the sector, to face common challenges.

The Network already has twenty-five municipalities throughout Spain (Galicia, Cantabria, Aragón, Cataluña, Castilla-La Mancha, Murcia, Extremadura, Castilla y León), with another twenty in the process of joining, seeking synergies to promote the conditions that have allowed the livestock-meat value chain to become one of the most important economic and social engines of the country and to act as one of the major backbone agents of rural Spain, especially in smaller municipalities, thus helping to combat the growing depopulation of these areas.

The importance of the livestock-meat chain in the Spanish economy

The positive impact of the livestock-meat chain is also significant at the national level, where it contributes nearly 48 billion euros to the national GDP and generates 672,000 direct jobs. In addition, the activity mobilizes two million associated jobs that fall within a varied selection of activities such as agricultural production for livestock feed and professionals in the veterinary, feed, animal health, logistics and transport and ancillary industries.

Livestock activity is developed in more than 350,000 farms throughout the national geography that make a contribution of 16,500 million euros to the Final Agricultural Production, according to data from the Ministry of Agriculture, Fisheries and Food. In addition, the Spanish meat industry put on the markets in 2021 a total of 7.7 million tons of meats and 1.5 million tons of processed products worth 31,727 million euros. With this production, Spain's food sovereignty in terms of meats has been ensured and has also allowed 3.46 million tons of meats and assorted processed products to be exported to markets around the world. These transactions have reached a value of 9,107 million euros, with a 5% growth in foreign turnover and volume compared to the previous year's figures. These figures have a special strategic relevance at a time when international trade is suffering a sharp decline and where the livestock-meat chain has emerged as a guarantee for maintaining a positive balance of payments.

How to join the Network

Municipalities wishing to form part of the Municipal Livestock and Meat Network must approve an institutional declaration in favor of the meat-livestock chain and accompany this decision with a communication action. All the necessary information on the process, the purposes of the Municipal Network and the contact form are available on the platform's website.

The Municipal Network for the livestock-meat chain intends to be a reflection of the great diversity that exists in Spain. For this reason, in the medium term, its members will include localities from all geographical areas of the country, governed by political forces of all political persuasions. The initiative also takes care of demographic representativeness with the participation of municipalities of all sizes, including those with less than 5,000 inhabitants, where the positive impact of the activity is even more notable.

More information:

José Manuel Alvarez - Red Municipal Ganadero-Cárnica (Livestock and Meat Municipal Network)

646 65 28 46 - [email protected]

INTERNATIONAL SUSTAINABLE EUROPEAN POULTRY MEAT CAMPAIGN

  • The aim of the conference is to raise awareness of the European poultry sector and its work to develop and promote more sustainable production methods.
  • This program promotion of the European sustainable poultry sector, co-funded by the European Commission, has held two seminars two seminars at the Autonomous University of Barcelona and the Polytechnic University of Madrid. Universidad Politécnica de Madrid and plans to organize three more events in universities during 2023.

Madrid, January 10, 2023. The promotion of sustainable European poultry meat is spreading to the most prestigious faculties in Spain, where students of veterinary medicine, agri-food engineering and food science and nutrition are participating in seminars specially designed for them.

Two seminars have already been held at the Autonomous University of Barcelona and the Polytechnic University of Madrid, under the auspices of the Spanish Interprofessional Association of Poultry Meat (AVIANZA) and with co-financing from the European Commission.

Both events were held to raise awareness of the European poultry sector and its work to develop and promote more sustainable production methods among students in agri-food related fields and future professionals in the sector.

The seminar at the UAB took place last November at the Faculty of Veterinary Medicine, while at the Polytechnic University of Madrid it was held in December at the School of Agricultural, Food and Biosystems Engineering. 

The two events were attended by a total of more than 300 students from different university courses including veterinary medicine, agri-food engineering and other studies with a professional future in the European poultry sector.

The speakers at these seminars were Carlos Garcés, President of the Spanish Association of Poultry Science and Vice-President of the European Federation of the World's Poultry Science Association (WPSA) and Magaly González, expert consultant in sustainability, circular economy and agri-food . Both speakers have developed a dialogue on the European poultry sector, its involvement with the three pillars of sustainability and the added value of their professional experience in the field of teaching and research and dissemination.

The program plans to organize three more events in some of the most important universities in Spain during 2023.

European sustainable poultry sector promotion program

SUSTAINABLE EUROPEAN POULTRY MEAT is a two-year promotional campaign supported by the European Commission. It has been launched by three national poultry associations (from Germany, France and Spain) and their umbrella association, with the main objective of raising awareness among European consumers about the sustainability of the European poultry sector and the high quality of its product.

Speakers Magaly González (left) and Carlos Garcés together with Ana Cristina Barroeta, professor at the UAB Faculty of Veterinary Medicine.

Students attending the event at the UAB in Barcelona.
  • Ehe common seal "B+ ANIMAL WELFARE COMMITMENT" gathers in a unified image all the meats and products certified by the different certification systems implemented in a coordinated manner by each sector.
  • The Spanish sector thus responds to consumer demands for ethical production that respects animal welfare and contributes to the distribution of certified products identified with a single seal that guarantees the best practices in this area.

December 14, 2022. The Spanish livestock-meat sector represented by its six Interprofessional Organizations has presented the common seal "B+ COMMITMENT TO ANIMAL WELFARE", which gathers in a unified image all the meats and products certified by the different certification systems implemented in a coordinated way by each sector.

This is another pioneering initiative that reflects the commitment of the Spanish livestock sector to comply with the highest standards of livestock welfare and to consolidate Spain as one of the major international benchmarks in animal welfare, highlighting the efforts made by the sector, with the ultimate goal of responding to the demands of society and offering:

  • To consumers: guarantee and confidence in the purchase of its certified products, produced through ethical production systems based on the support of production science and animal welfare.
  • To commercial and specialized distribution operators: a certification system that includes requirements based on scientific and technical criteria that are more demanding than those required by European and national regulations.

The common seal "B+ COMMITMENT TO ANIMAL WELFARE" strictly guarantees the products of the operators that have been certified through the Procedures and Technical Regulations of the respective certification schemes of "Commitment to Animal Welfare", developed by the six Interprofessionals based on the criteria and elements established by ENAC (the National Accreditation Entity), to obtain their accreditable certification recognition. "B+ COMPROMISO BIENESTAR ANIMAL" and the respective certification schemes that support it are in a continuous process of verification and improvement, with the objective of recognition and accreditation by ENAC.

The common seal "B+ ANIMAL WELFARE COMMITMENT" was created to make it easier for consumers to identify, through a single seal, all products certified under these certification schemes in the white layer pork, Iberian pork, rabbit meat, sheep-goat meat, beef and poultry meat sectors, and to offer distribution companies and specialized distributors greater ease in managing their animal welfare requirements for their suppliers and customers.

The certification system of the six Interprofessionals that now culminates with the common seal "B+ ANIMAL WELFARE COMMITMENT" meets the "Five Freedoms" and the principles of Animal Welfare established by the World Organization for Animal Health (OMSA). The best Spanish technical and academic specialists in this field have participated in its development, and it has been endorsed by high-level Scientific Committees, resulting in a certification system that includes requirements based on scientific and technical criteria more demanding than those required by European and national regulations.

The certificate developed by each interprofessional, provides recognition, strength and breadth and allows its adaptation to each livestock production, guaranteeing the good practices carried out in the areas of welfare, health, biosecurity, animal management and traceability in all links of the production chain, and is responsibly aligned with the "Farm to Fork" strategy and the Green Deal of the European Union, and therefore also committed to sustainability, quality and food safety.

Behind this seal "B+ ANIMAL WELFARE COMMITMENT" there are hundreds of thousands of farmers and workers in the sector who make a daily effort and fight for a commitment that they have all acquired, in order to transmit with transparency to the consumer and to the distribution all the criteria of welfare and ethical production that are applied in the good care of animals and in the attention to the demands received from society in this important aspect of food production.

ASICI. The Interprofessional Association of the Iberian Pig brings together producers and processing industries of Iberian products.

AVIANZA. The Spanish Interprofessional Association of Poultry Meat brings together farms and production centres as well as cutting and processing plants.

INTERCUN. The Interprofessional Organisation for the promotion of the rabbit sector is made up of representatives of the rabbit production branch and rabbit meat processing and marketing companies.

INTEROVIC. The Interprofessional Organisation of Sheep and Goat Meat represents the producers of this livestock branch and the industrialists and marketers who generate and distribute the derived products.

INTERPORC. The Organización Interprofesional Agroalimentaria del Porcino de Capa Blanca represents all the sectors of the value chain of the white pig: production, processing and marketing.

PROVACUNO. The Interprofessional Agri-Food Organisation for Beef and Veal is made up of the main organisations of the producer sector and the processing/marketing sector.

More information:

José Manuel Alvarez

Interprofessional Platform Coordinator

Livestock and Meat

[email protected]

Turkey is one of the most versatile white meats available due to its excellent combination of health and flavor. In addition to being a meat with a great quality-price ratio, it can be used to make dishes to show off at Christmas celebrations.


Chef Damián González, executive chef of Dos Cielos restaurant, and AVIANZA, Spanish Interprofessional Association of Poultry Meat, detail all the possibilities and benefits of turkey, as well as the best techniques to prepare it and the side dishes that best combine.


The 3 reasons to prepare turkey this holiday season


First of all, it is one of the healthiest and tastiest white meats. It has a low fat and cholesterol content, but a great presence of proteins of high biological value (essential amino acids necessary for the organism) and vitamins of the B group. All this combined with its great taste and all the cooking and preparation possibilities it offers.


Precisely, this versatility makes it possible to show off with any dish prepared with this meat. Stuffed turkey, for example, is an eye-catching, tasty and hearty dish, which is a perfect accompaniment to any Christmas lunch or dinner.


And, thirdly, it is worth highlighting its great value for money, something that is highly valued, especially in these times of economic instability and uncertainty. As Jordi Montfort, secretary general of AVIANZA, explains, "turkey meat adapts to any type of budget, without having to give up flavor or quality. The packaging that gives any dish prepared with this meat guarantees the enjoyment and delight of all diners".


The cooking secret for a perfect stuffed turkey


One of the most appropriate preparations for the Christmas holidays is, without a doubt, stuffed turkey. For it to become the star dish, in addition to choosing Spanish meat with a European quality seal, it is essential to know the basic cooking and carving techniques, as well as the garnishes that go best with it.

Turkey for Christmas celebrations.


Cooking keys:

  • In advance: Stuffed turkey is a dish that requires time and preparation prior to cooking. It is important to take this into account when planning its preparation.
  • Hydration: the meat must be hydrated to make it juicy. To do this, the ideal is to make a brine by placing the turkey in a large bowl, cover it with a mixture of cold water and salt and leave it to marinate in the refrigerator for at least 2 hours.
  • Marinating: the next step is to prepare a mixture with which to marinate the turkey for at least 8 hours. This mixture can be made with wine (better white) and orange juice, and add salt, pepper and spices to taste.
  • Stuffing: this is the touch that will turn the turkey into a more special dish. Before adding the stuffing (which will be to taste), it is recommended to first add melted butter. Likewise, once the turkey is stuffed, it can be buttered on the outside, season with salt and pepper and add the broth in which it has been marinating.
  • In the oven: on the oven tray, with the breast side up and covered with aluminum foil, it is time to cook it. It is necessary to calculate one hour for each kilo of turkey, that is to say, if it weighs 7 kilos, 7 hours of baking will be needed. The recommended temperature is low, between 120 and 140 degrees.

During baking it is important to continue moisturizing the turkey, with its own juices and the marinade, and to turn it over several times so that it is well done on all sides.
Once it is ready, it is recommended to let it rest for at least half an hour.


Carving:

  • Tools needed: a sharp knife, a board to serve as a carving surface, tweezers, clean hands and some skill.
  • The first thing to do is to separate the thighs.
  • Next, the breast, separating it from the bone to which it is attached and then filleting.
  • The last thing to do is to plate using the tongs.

Garnish and sauces:

The perfect complement to make this dish even tastier. Turkey, being a meat that combines very well with all kinds of flavors, accepts many options.

  • The most traditional: mashed potatoes are the most typical option. Parmesan can be added to give it a special touch. It is also usually accompanied by sweet potato, vegetables such as cabbage and red fruit sauce, which goes very well with this meat.
  • The sweetest: applesauce is another of the garnishes par excellence for turkey. The sweet and salty contrast is a success.
  • In its own juice: among the most successful garnishes is the so-called Gravy sauce, which is the juice that the turkey has released and with which we have watered it during all the hours of baking. It is strained before serving (optional, if you want the sauce to be thick, add flour while hot and stirring to avoid lumps).
  • The most sophisticated: mushrooms confit with truffle; arugula, walnuts and cheese salad; or pineapple in its golden juice.
Garnishes for turkey.


And for the following days? Everything is used from the turkey

Another great feature of roast turkey is the infinite number of recipes that can be made with the leftovers. Nothing can be thrown away from this lean meat. From the skeleton for a delicious broth, to the leftover meat for croquettes, cannelloni or a Caesar-type salad to compensate for the excesses. With turkey it is possible to carry out perfectly the so called "kitchen of use", so necessary in these times of economic uncertainty.

Turkey as a food of use.

Avianza and the online cooking platform, Talent Class, have concluded the challenge "Poultry with trumpet Ragout" announcing the three winners, which have fallen on the participants Víctor Fabián, Esther Abad and Loreto García .

All participants were challenged to prepare the original recipe of chef Aurelio Morales but could use chicken, turkey or quail as the main ingredient.

In order to participate, those interested had to upload their recipe and the result to the Talent Class platform and social networks with the hashtag #retoavianza until November 22.  

After the closing of the contest, an expert jury of Talent Class, headed by Aurelio Morales, evaluated the aesthetics and composition of the participating dishes, resulting in the three winners mentioned above.

Each winner has been awarded a menu at the Club Allard restaurant in Madrid (to be consumed before March 30, 2023).

With these actions and with the support of the Ministry of Agriculture, Fisheries and Food and Alimentos de España, Avianza continues its campaign to promote the consumption of poultry meat in Spain, as well as to publicize the benefits of this white meat, among which its high nutritional value and quality stand out.

Dish of the winner Víctor Fabián.

Video of the winner Esther Abad

https://www.youtube.com/watch?v=yR3rpSZfYhA&t=11s

Dish of the winner Loreto García.

  • With the help of the Spanish Interprofessional Association of Poultry Meat and the Ministry of Agriculture, Fisheries and Food, Damián González, executive chef of the Torres Brothers, discovered all the secrets of the star dish of Thanksgiving and of the Christmas holidays in general: turkey.
  • During the workshop and subsequent dinner, held at the Dos Cielos restaurant in Madrid, the attendees also learned how to prepare and carve the poultry and then tasted this tasty dish during an enjoyable evening. 

Madrid, November 24, 2022 - Avianza, the Spanish Interprofessional Association of Poultry Meat, and the Ministry of Agriculture. Fisheries and Food (MAPA), wanted to join the traditional celebration of Thanksgiving Day, where the turkey is the main protagonist. For this, they have counted on chef Damián González, right hand of the Torres Brothers, to carry out an informative workshop on turkey meat in the prestigious restaurant Dos Cielos (Hotel Palacio de los Duques Gran Meliá). 

During the gastronomic workshop, which was attended by around fifty people, including celebrities, journalists and influencers, and which could be followed live on Avianza's Instagram channel, the chef demonstrated various preparation techniques such as preparation, type of cooking and oven temperatures. He also gave the keys to carving and plating techniques, as well as the best culinary combinations. As a finishing touch, the attendees then enjoyed an authentic Thanksgiving dinner in a unique and relaxed atmosphere where they savored the prepared turkey.  

The objective of this workshop was to highlight the benefits of turkey meat, such as its low fat content, its reduced caloric intake and the presence of proteins of high biological value. All this makes turkey meat one of the most interesting lean meats on the market.

In the words of Jordi Montfort, secretary general of Avianza, "with actions like this one, Avianza wants to continue highlighting the quality and versatility of meats such as turkey, which in addition to contributing to a healthy diet, allows us to prepare delicious dishes for the most important celebrations or for everyday dishes". 

Turkey meat is one of the most versatile white meats available due to its excellent combination of health and flavor. In the case of Thanksgiving, one of the most important holidays in the United States, celebrated on the fourth Thursday of November, it is the star dish and is usually served stuffed and accompanied by cranberry sauce. Stuffed turkey is also one of the most common recipes for the Christmas holidays. 

Jordi Montfort, Secretary General of Avianza and José Miguel Herrero, Director General of Food Industry, welcoming the event.

Jordi Montfort and Damián González during the presentation of the turkey carving and carving workshop.
Chef Damián González during the turkey carving and carving workshop.

Image of turkey carving with the traditional Thanksgiving side dish.

Traditional Thanksgiving dish.

The European poultry meat promotion campaign focused on sustainability, the first of its kind to be launched in our country, has been launched. The initiative has been made possible thanks to the cooperation of the national poultry associations of Germany, France and Spain, and their umbrella association, AVEC (the European Poultry Association), which is based in Belgium. The campaign is also supported by the European Research Executive Agency (REA) of the European Commission.

The Spanish Interprofessional Association of Poultry Meat (AVIANZA) will be responsible for developing and implementing all the necessary actions to materialize the campaign in Spain, which will last for two years. Under the slogan "European poultry meat, your smart choice", AVIANZA wants to make consumers aware of the sustainability of the European poultry sector and the high quality of its product.

As Antonio Sánchez, president of Avianza, pointed out during the presentation of the campaign to the media at the Ministry of Agriculture, Fisheries and Food, "our country feels that livestock farming, healthy eating and commitment to sustainability are part of the Spain brand. And that sustainability applied to the poultry sector makes us work every day and for many years so that our activity is environmentally, economically and socially responsible".

Sustainability and quality, the central themes of the campaign

With this campaign, its promoters want to show consumers how the poultry sector applies sustainability in all its processes to be more efficient at all levels. With regard to the environmental field, in Europe, a reduction of greenhouse gas emissions of up to 15% has been achieved, thanks to a better use of natural sources, feed and improved breeding systems. In this way, the feed needed to feed each animal has been optimized, avoiding waste, and the land needed to produce this feed has been reduced by 37%.

In relation to the social and economic sphere, this sector generates more than 370,000 jobs in Europe, 40,000 of them in Spain. It should also be noted that it promotes rural employment, since in the European Union poultry, both intensive and extensive production, is raised in 25,000 family farms, most of them run by women, thus also promoting gender equality and avoiding territorial imbalance.

And, in addition to sustainability, quality is another of the hallmarks of European poultry meat. "The poultry sector is characterized by guaranteeing animal welfare and food safety, which, together with sustainability, means that households receive a top-quality product," added Sánchez during his speech. As Jordi Monfort, secretary general of AVIANZA, indicated during the presentation, to show all this, "we will launch several actions that in a first phase will focus on institutional videos and spots adapted for television".

During the presentation of the campaign, a colloquium was also held with the participation of Carlos Garcés, president of the Spanish Association of Poultry Science, and Sergio Fernández Guerrero, chef and professor at the Escuela Superior de Hostelería y Turismo de Madrid, who showed how sustainability is present throughout the poultry meat production process and reaches the catering industry.

Purificación González Camacho, Deputy Director General for the Promotion of Alimentos de España, was in charge of closing the presentation and declaring the promotional campaign formally inaugurated.

Presentation of the European Poultry Meat Campaign: your smart choice. From left to right Sergio Fernández (chef), Carlos Garcés (researcher), Purificación González Camacho (deputy director of Food Promotion Spain), Antonio Sánchez and Jordi Montfort (president and general secretary of Avianza).
Antonio Sánchez, president of Avianza, during his speech at the presentation of the European poultry meat campaign, your smart choice.

  • During the workshop, chef Aurelio Morales explained the versatility and tricks for cooking poultry meat, created the recipe "Quail with trumpet ragout and black gnocchi" and launched the "Poultry with trumpet ragout" challenge. 
  • The challenge, in which anyone interested can participate, consists of preparing this delicious recipe from the chef with chicken, turkey or quail and uploading the result to the Talent Class cooking platform: https://www.talent-class.com/avianza and to social networks (with the hashtag #retoavianza and tagging @talentclass_). 
  •  Participation is open until November 22nd at 11:59h. and the prize, awarded by an expert jury, will consist of a dinner at Club Allard in Madrid. 

Madrid, October 24, 2022 - Avianza, the poultry meat interprofessional association, has successfully carried out the online cooking workshop "Cooking with Poultry". The workshop was given by the renowned chef, Aurelio Morales, on the cooking course platform, Talent Class. In this masterclass, the great versatility of poultry in cooking was highlighted and the recipe "Quail with trumpet ragout and black gnocchi" was carried out.

After cooking this recipe, the chef launched the challenge "Poultry with trumpet ragout", both for those attending the course and for all those who wish to participate. This challenge consists of preparing Aurelio Morales' recipe, but using chicken, turkey or quail as the main ingredient. 

At this link of the Talent Class platform, https://www.talent-class.com/avianza, those interested can follow the recipe and upload the result to be able to compete until November 22 at 11:59 am. It is also essential to upload the recipe to social networks with the hashtag #retoavianza and tagging @talentclass_. 

Anyone of legal age can participate in this challenge and share as many recipes as they want (although one recipe per participant will be selected). The jury of chefs, appointed by Talent Class, will evaluate the aesthetics and composition of the dish and on November 23rd the 3 winners will be announced through the social networks of Talent Class and on the Avianza blog.

Each winner will receive as a prize a menu at the Club Allard restaurant in Madrid (to be consumed before March 30, 2023). 

With these actions and with the support of the Ministry of Agriculture, Fisheries and Food and Alimentos de España, Avianza continues its campaign to promote the consumption of poultry meat in Spain, as well as to publicize the benefits of this white meat, among which its high nutritional value and quality stand out. 

Chef Aurelio Morales and his right-hand man, Pablo González, during the online workshop "Cooking with poultry".
Recipe made in the online workshop: "Quail with trumpet ragout and black gnocchi".
Avianza Challenge and Talent Class: "Aves con Ragut de Trompetas" until November 22.