,

NEXT GENERATION FUNDS: THE MEAT SECTOR PROMOTES THE GREEN AND DIGITAL ECONOMY

The meat sector in Spain, including the poultry industry, will promote a 3.5 billion project to accelerate the green and digital economy in our country, within the framework of the funds Next Generation of the European Union.

AVIANZA has joined together with other interprofessional organizations such as Interporc, Asici, Interovic, Provacuno and Intercun to form a working group that represents more than 21 industries. The team is made up of associations and companies, and Manuel García, from Vall Companys.

Two important technological partners also participate in the initiative: Hispasat and Telefónica, whose challenge is to provide infrastructure and technological solutions to accelerate digitalization and innovation in production centers and the rest of the value chain of the Spanish meat industries. Funds Next Generation They are an opportunity to promote your transformation, under the principles of Sustainability, new ways of working, inter-connectivity of different areas of activity, etc.

On the part of the poultry sector, this group has partners from Avianza as Vall Companys Group, Uvesa Group either Coren, among others.

The objective of this project is that 50 % of the financing comes from private funds, while the other 50% is provided by the European “Next Generation” funds, for which they will have to be approved first by the Government, to later pass by the analysis and acceptance of the EU.

These are some of the main commitments collected by this project:

  • In terms of sustainability, The dossier prepared includes the intention to join to the European Green Deal, reduce single-use plastics by 25 % and boost the supply of energy from renewable sources, reaching 70 % in three years.
  • The fight against climate change It also appears in this initiative, since to reduce the carbon footprint it proposes reducing emissions by 15 % for the livestock sector, and by 30 % for the meat industry.
  • In digitalization, both ranchers and the industry propose using “Blockchain” technology, until 50% of exports are reached, 10 % of companies have developed an “online” sales channel and that there is a boost to robotization.
  • The project also reflects actions related to equal opportunities to reach 50 % of female employment in all links of the chain.
  • And also others related to animal welfare, to extend the implementation of the certificate during 2021. Animal Welfare Commitment.

From Avianza We consider this project as a pioneering initiative for our poultry industry, and we trust in the approval of Next Generation funds for its subsequent application over the next three years. Our mission is to contribute to the environmental, economic and social sustainability of our poultry sector, and support our partners at a momentous time to ensure their viability in the face of the serious effects of this pandemic on the economy.

,

THE CATALAN POULTRY FEDERATION JOINS AVIANZA

With more than 300 companies associated with FAC, the common objective is to promote knowledge of poultry products and their contribution to a healthy diet among citizens, as well as to promote exports to new markets..

MADRID, January 22, 2021. The Catalan Poultry Federation (FAC) has joined as a new partner of AVIANZA, the Spanish Interprofessional Association of Poultry Meat, which represents 95% of the poultry industry in our country. The Catalan Poultry Federation is made up of more than 300 associated companies in Catalonia, one of the most powerful markets in the chicken, turkey and other poultry segment.

The objective of the FAC is to reinforce its role as a large producer of poultry meat in our country, as well as to proactively promote new activities and actions that allow increasing the positioning of the Catalan poultry industry, with special focus on the international level, one of the main challenges that AVIANZA faces for 2021.

Both AVIANZA and the Catalan Poultry Federation also make an important commitment to providing information on the properties of national poultry products and the benefits of healthy eating for citizens, as well as knowledge of the wealth of bird species and our restaurant proposals. and gastronomic culture.

For Joan Anton Rafecas, president of the Catalan Poultry Federation, “The incorporation of the FAC into Avianza allows us to further reinforce our role as a representative of one of the most powerful poultry meat markets, as well as take an active part in all the actions and initiatives that allow a better positioning of the Catalan sector both in Spain and in international markets, which represent an important business opportunity for our associates.”

For Jordi Montfort, secretary general of Avianza, “having the Catalan Poultry Federation in AVIANZA is a true privilege and a pleasure, since common values have united us for decades, and it allows us to join forces to face important challenges in the future.” To which he adds: “With the entry of FAC into our interprofessional organization, we further reinforce the image of unity as an industry before the institutions and the entire production and distribution chain, with the aim of addressing both the defense of the interests of thousands of companies and professionals, as well as advancing in the modernization and transformation of our sector, without forgetting internationalization as a driver of activity for our companies and products in international markets.”

,

WE SUPPORT NETPULSAFE: PUSH TO IMPROVE FARM BIOSECURITY

With Netpoulsafe the development of the European project begins “Networking European poultry actors for enhancing the compliance of biosecurity measures for a sustainable production" in which CECAV will participate as leader of one of the 6 WPs, with the French ITAVI being the coordinator.

This is an ambitious project in which 14 entities from seven of the main European poultry production countries participate, through seven other large international networks, in which they seek to share initiatives and provide solutions to improve the BIOSECURITY of European poultry farms.

The improvement of biosecurity practices will be based on support measures in the field, taking into account the technical and socioeconomic point of view, as well as practices that contribute to the effective application of biosecurity and that can be applied directly by livestock farmers, veterinarians and administration.

This project will be funded by the EU Research and Innovation Program Horizon 2020 under Grant Agreement No. 101000728, and has an overall budget of approximately €2 million. It will take place for 3 years, between October 2020 and September 2023.

From AVIANZA We want to support all possible initiatives to improve and consolidate the activity of the poultry sector, so with NETPOULSAFE We focus on one of the main priorities, offering maximum confidence to our consumers and providing the industry with a tool to respond to different challenges.

,

AVIANZA CHALLENGE 2020: WE SUPPORT NEW TALENTS IN HAUTE CUISINE.

Itziar García Rico-Gil, @itziarchef, from the Toledo School of Hospitality; was the winner of the AVIANZA CHALLENGE 2020. With his recipe “Picantón, mushrooms and butter bread” he had as a jury the chefs Albert Boronat, Bocuse d'Or Spain 2019 winning chef and Bocuse d'Or Europe 2020 finalist, and Juan Pozuelo, Technical Director Bocuse d'Or Spain Academy and Coach Bocuse d'Or Spain Team 2020.

At 23 years old, he is in the 1st dual medium degree at this prestigious school. She never considered any other profession other than that of a cook. She likes to discover new flavors, textures, smells and that is what she will do once she graduates, go to many restaurants where she can try until she defines her own style. She confesses that she feels proud of having decided after researching and practicing with picantón, among other techniques. , having cooked the breast and thigh separately, which made his dish stand out noticeably.

David del Moral, journalist, TV presenter and digital creator on networks such as Tele 5, Antena 3, TVE, Cuatro or CMT, @davidldelmoral On Instagram; was one of the influencers chosen to receive this exclusive recipe from Glovo, among the comedian Iñaki Urrutia, @inakiurrutia, the magician Jorge Blass, @jorgeblass, or content creators like Lorena Tejeda, @lorenatejeda, Teresa Vivancos, @teresa_vivancos and Roberto Garrera, @robertogarrera.

6 hospitality schools in Spain participated in the AVIANZA CHALLENGE to obtain the exclusive diploma from the Bocuse d'Or Spain academy and, thanks to Linkers, the largest hospitality and restaurant talent company in the country, its entire execution was possible.

Therefore, we share its recipe with you so that you can make it and enjoy haute cuisine made at home.

RECIPE: Picantón, mushrooms and butter bread.

Thigh

Ingredients: 

  • Two picantón thighs 
  • 100g Butter  
  • Thread for bridging 
  • Cs Salt 
  • Cs Tomillo 
  • Cs Romero 

Elaboration:

  • Bone the thigh. 
  • We bridle it to keep its shape and mark it with butter, thyme and rosemary. 

Poultry breast

Ingredients: 

  • 3 units shitake mushrooms
  • 2 units Chestnuts
  • 1 clove garlic 
  • 1/2 Onion
  • 1/2 Cob
  • Roast chicken fries 
  • 20g Almonds
  • 30g Panko
  • 1 egg
  • Cs Paprika
  • Cs Flour
  • Cs sunflower oil 

Elaboration:

  • Sauté garlic, onion, shitake, chestnut and corn. We reserve. 
  • We open the breast in a book and fill it with the previous sauce. 
  • We make a curl with it and keep it cold. 
  • When it reaches the desired consistency, cut it into slices, dip it in flour, egg and batter (Panko, almond flour and roasted chicken flavor potatoes). 
  • We fry in olive oil. 

Spanish chicken sauce

Ingredients:

  • 2 chicken carcasses
  • 1pc big onion
  • 2 cloves of garlic 
  • 2 units tomato  
  • Cs Porto
  • CsWater 
  • Cs Salt
  • Cs Spices
  • 10g Flour
  • 10g Butter
  • 30g Cornstarch

Elaboration:

  • We mark the casing of the picantón. We withdraw. 
  • We make a sauce with garlic, onion, and natural tomato. We add port wine and reduce the alcohol. 
  • We cover with water and boil. 
  • On the other hand, we make a roux and add the background. We boil and reserve. 

Purple cauliflower cream

Ingredients:

  • 1/2Purple cauliflower
  • Cs Oil 
  • Cs Salt 
  • Cs Pepper 

Elaboration:

  • Boil the cauliflower. 
  • Blend with oil, salt and pepper

ginger emulsion

Ingredients: 

  • 50g Ginger  
  • Cs sunflower oil 
  • Cs Salt 
  • Cs Pepper  

Siphon cake 

Ingredients: 

  • 120gNoisette Butter  
  • 5 units Eggs 5 units 
  • 80g Flour  
  • 60g Sugar 

Elaboration

  • Toast the butter. Put flour and sugar in a bowl with eggs. 
  • Put in a siphon with 2 loads.

Cream of whiskey chicken

Ingredients: 

  • Picantón carcasses 
  • 250g Whiskey  
  • shitake mushrooms 
  • 4pc. Chestnut 
  • 4 cloves of garlic 
  • Cs Oil 
  • 1 Breast 

Elaboration:

  • We add the garlic. Brown without burning and add the whiskey. 
  • When the alcohol is evaporated, add the chicken while it boils. 
  • Put it in the blender along with sautéed mushrooms and roasted chestnuts. We crush and put it in a sleeve.

sautéed mushrooms 

Ingredients: 

  • 6 Mini pickled baby carrots
  • 100g mushrooms sautéed over high heat  

Elaboration 

  • Sauté the pickled mushrooms and carrots over high heat

Sprouts 

  • Sprouts that add freshness and color to the dish.

,

AVIANZA CHALLENGE 2020: WE ENCOURAGE THE CONSUMPTION OF POULTRY MEAT IN DELIVERY

The action, in collaboration with Linkers and the Bocuse d'Or Spain Academy, seeks to show the gastronomic richness of products such as pularda, picantón, capon, turkey or quail, and their versatility for the preparation of special dishes in restaurant establishments.

AVIANZA, the Spanish Interprofessional Association of Poultry Meat, He has launched Avianza Challenge 2020, an initiative that aims to publicize the best-known varieties of birds in our country for the preparation of original dishes during this Christmas, among them the pularda, the picantón, the capon, the turkey or the quail.

In addition, the aim is to show restaurants and hospitality establishments that decide to make the leap to home delivery that there are interesting alternatives in our gastronomic wealth to come up with very attractive proposals for their customers, exploring new sensations, preparations and alternatives beyond the fast food.

And far from the idea that the gastronomic offer that can be enjoyed from home is much more limited, in Avianza They believe that it is not so. Poultry meats offer important nutritional properties and are recognized as very healthy products. The challenge is to enjoy it in all its varieties through delivery services.

This action has the collaboration of Linkers and the Bocuse d'Or Academy Spain, and incorporates a national contest where chefs from 6 hospitality schools in our country will compete to create the best dish with the best-known varieties of poultry, in a format designed to be enjoyed at home.

Healthy and flavor-rich products

The delivery option is being a solution to the closure of many businesses and, now, this trend is not only being consolidated but is increasing. Although not all dishes seem to be equally present in the minds of chefs. Fast food dishes, easy to transport and quick to prepare, fill the lists of food delivery applications, but there is an infinite range of possibilities that is not being taken advantage of.

Among the foods that have the greatest possibilities for development and that have the positive evaluation of the public is poultry meat. Products such as chicken, quail or capon are a healthy alternative to enjoy the best cuisine without having to light a single stove. And, to prove it, this first Avianza Challenge 2020.

This initiative also aims to young chefs from all over Spain demonstrate that home delivery orders can be prepared where poultry meat is the protagonist in haute cuisine, giving space to picantón, turkey, poularda or quail. An action that highlights the richness of poultry species in our country and its influence on gastronomy.

The participation It is very simple: chefs from hospitality schools must submit their dish proposals. Of them, three contestants from each school will be chosen by the Bocuse d'Or Spain Academy, and they must make their dishes in front of a member of the Academy in a maximum of two hours. After trying the three dishes, the finalist from each school will be chosen. Finally, the jury will choose which dish from each finalist is best and the national winner will be chosen, whose name will be announced on December 26.

For such a special competition, the jury could not be less, and therefore the evaluations will be issued by chefs Albert Boronat, winner of the Bocuse d'Or Spain 2019 and finalist of Bocuse d'Or Europe 2020; and Juan Pozuelo, technical director of the Bocuse d'Or Spain Academy and Coach of the Bocuse d'Or Spain Team 2020. They will be in charge of evaluating the aesthetics, the composition of the plate, the argumentation of its creativity and the format designed for the delivery; but, above all and as it could not be otherwise, its flavor.

  • Avianza Challenge
    Avianza Challenge 2020
  • Avianza Challenge
    Avianza Challenge 2020
  • Avianza Challenge
    Avianza Challenge 2020
  • Avianza Challenge
    Avianza Challenge 2020
  • Avianza Challenge
    Avianza Challenge 2020

Participating hospitality schools

A total of six hospitality schools will participate in this first edition of the Avianza Challenge, and each of them will have the meat of a different bird, whose product will be supplied by Avianza.

Thus, the Toledo Hospitality School will have to prepare a dish based on picantón, while the IES Hotel Escuela de Madrid He will do it with Pularda. In the Joviat Manresa Hospitality School He will do it with quail, just like the Hofmann Barcelona Hospitality School. Lastly, the Seville Higher School of Hospitality will take care of the preparations with turkey, and in the UCAM University Degree in Gastronomy of Murcia They will do it with capon.

The winner of each school will receive a special pack of products and a commemorative diploma from the Bocuse d'Or Spain Academy, while, in addition, the national winner will receive a jacket that will certify him as such.

For Jordi Montfort, secretary general of the Spanish Interprofessional Association of Poultry Meat, “This initiative seeks to highlight the variety of birds we have in Spain and their contribution to the gastronomy of our country. Furthermore, it is a way to demonstrate to restaurant establishments that decide to make the leap to home delivery that they can count on quality products and not give up the creativity of haute cuisine, in addition to something very important, offering a flavor original through a good plate of capon, pularda, turkey or quail.”

,

THE INTERPROFESSIONAL PROPOLLO CHANGES ITS BRAND TO THE NEW AVIANZA

MAPA has also been requested to change its functional scope to chicken, turkey and quail meat, in such a way that it accommodates other segments of the poultry industry, and which will imply a new name such as “Spanish Interprofessional Association of Poultry Meat”

AVIANZA It will be from now on the new brand of the Spanish Interprofessional Association of Poultry Meat, a name that has also been requested from the Ministry of Agriculture, Fisheries and Food to expand its functional scope.

After more than 25 years of activity, it will leave behind its name of “Interprofessional Association of Chicken Meat Poultry of the Kingdom of Spain" either "Propollo”, as it was usually known. The new name is pending authorization by MAPA, as it represents the expansion of the functional scope of the interprofessional to the chicken, turkey and quail meat sectors.  

This brand change seeks a double objective: on the one hand, to more broadly represent the composition and diversity of its associates, as it brings together more than 95% of the Spanish poultry sector, including the production of chicken, turkey and other poultry meat.

Avianza Export

In total 65 associated companies, including the main national and international integrators that operate in our country, with more than 5,000 farms, 280 cutting and processing centers, and a total of 45,000 direct and indirect jobs. The joint production of this industry exceeds 720 million copies each year, and an annual turnover of over 2.3 billion euros.

The second objective of the new name AVIANZA is to enhance its image on an international level, also relying on the seal Avianza Export. Considered one of the priorities of its associates, the activity outside our borders seeks to value the quality and trust in Spanish poultry products, both in Europe and in other markets with high demand, such as China, Japan, the United Arab Emirates or Qatar. , among others. The recent agreement with the ICEX It is one of the pillars of this action plan.

AVIANZA is already part of the European association AVEC, and plays a main role in the negotiation with national and international public administrations to defend the interests of the Spanish poultry sector. With the new seal Avianza Export The strategic plan for the promotion and export of products of Spanish origin will be reinforced, as well as trade agreements under preferential conditions for its partners. For Antonio Sanchez, president of the Spanish Interprofessional Association of Poultry Meat, “Our new Avianza brand and the change in its name after 25 years gives us a more global image in the international context, as well as a more integrative one, as it represents the diverse industry rich in the species that we produce in our country, such as chicken, turkey, quail, etc..”

,

'ceci n'est pas un steak', the campaign to call a spade a spade

On October 23, we learned the result of the vote by parliamentarians in Brussels on the names of meat in all vegan products that have been marketed in Europe for months.

Unfortunately all our efforts to support the industry, which poses not to confuse the consumer by correctly naming foods from the meat industry, have been in vain, since the final results confirm that for the moment, it will be legal to speak in terms of "burger" or "Nugetts" to products that are 100% derived from soybeans and other plant products.

The amendment 165, which had already been approved in the Agriculture Committee, established that certain names such as hamburger either steak They should be reserved for “meat preparations”, That is, fresh meat or meat subjected to processes that do not “alter its muscle fiber structure.” However, the majority of deputies believe that a tofu burger cannot be deprived of that name. The amendment has been rejected by 379 votes against, 284 in favor and 27 abstentions.

The bosses' association: 'Ceci n'est pas un burger'

The controversy had mobilized the main European employers, associations and companies. While the possibility of the European Parliament condoning the veggie burger, the European livestock sector, in a nod to Magritte, used the image of that delicacy to launch the campaign Ceci n'est pas un burger ('This is not a hamburger, in French).

“Enough of the surreal names for meat and dairy!”

Statement from the Copa-Cogeca employers' association.

Environmental, vegetarian and vegan entities, among others, had defended the opposite. Large European corporations such as Ikea or Unilever joined this thesis and defended that amendment 165 went “against the growing consumer interest” in alternatives to animal products, whether for reasons of diet, health or the environment. In addition, they maintained that it could act as a brake on competition by introducing entry barriers in the food market.

It is not the first time that the European institutions have faced this debate. In 2017, the Court of Justice of the EU already ruled that soy and tofu products that were presented as an alternative to these foods could not be called “milk” or “butter.” In this regard, the deputies have supported extending this measure to almond drink.

At Propollo we hope that in the future things can be called by their true name.

,

Alimarket Report September 2020: The poultry sector promotes digitalization

Due to the effects of the COVID19 pandemic, the meat sector is undergoing important changes. And one of them has been the strong progress towards digitalization, which joins the commitments of our sector, such as Sustainability and the Wellbeing encouragesl, as well as the crucial process of Internationalization.

In this report of Alimarket, in which we have participated since Propollo Contributing our vision and experiences, the "state of the art" of the meat sector in Spain is analyzed, including the poultry industry. These are the main conclusions:

  • He "plant-based” has burst onto the scene of the sector, according to the president of ANICE, “digital and technological tools have become fundamental for the meat industry…”. Declarations that are accompanied by a “Digitalization Plan” to make partners aware of the possibilities that technology and digital tools offer to associated companies.
  • Digitalization in the meat sector is still limited. They will undoubtedly have an impact on the structure of the company itself and its relationship with the customer, in addition to an improvement in production, the adaptation of products, greater safety of its products and workers; and, of course, in communication with clients and attracting new ones.
Source: MAP

The increase in digitalization has been confirmed by Provacuno, another of the interprofessional organizations participating in the report. According to those responsible, there have been increases in online sales platforms, in parallel to the feared decrease in consumption by the HORECA sector during this pandemic, and the increase in interest in exports.

“The poultry sector has been developing important investments in the modernization of facilities, access to new sources of renewable energy, application of circular economies or waste management.", Jordi Montfort, Secretary General Propollo

Alimarket

As the report explains, the meat sector, through ANAFRIC and of Provacuno, in a movement that we also support at Propollo, has requested aid for private storage, the opening of public intervention purchases and direct aid to the producing sector, especially to feedlots or in our case, poultry farms.

In foreign trade, COVID has had a notable influence. International fairs have been almost suppressed, as well as travel and gatherings of people. Traditional trade promotion models have undergone a significant change. Digital transformation now plays a new role.

New markets are opened through online audits, as in the case of Thailand. A path is open for new commercial destinations.

Sustainability and animal welfare

Sustainability and well-being, objectives pursued by the sector before the pandemic, continue to play an important role today. From Propollo We explain how “The poultry sector has been developing important investments in the modernization of facilities, access to new sources of renewable energy, application of circular economies or waste management. But it is a global commitment, and therefore it must continue to be encouraged by public administrations, to extend the possibilities of adopting them to as many companies as possible..”

Another of the topics mentioned refers to the Meat Sector Working Group of the Food for Life-Spain Technological Platform (PTF4LS), which proposes promoting and organizing R&D&i processes, creating structures that allow this innovation to be channeled effective and efficiently structure the relationship between the industry and the world of innovation, identifying common interests and market requirements.

Antibiotic-free production, financing opportunities for R&D&i projects and food safety in fermented sausages are some of the new projects that meat companies have embarked on.

The report also indicates that we cannot forget the appearance of processed meat substitutes in the coming years and that they will compete with traditional products. Another challenge that the meat sector will have to face.

,

Interview Beatriz Robles on the TVE program: Knowing how to live

After having seen how the chicks are cared for and pampered at an organic farm in Toledo, the nutritionist Beatriz Robles, author of the book: “Eat safely by eating everything”, he clarifies in his interview with Miriam Moreno, on the program RTVE Knowing How to Live, that eating chicken is a safe food.

As explained, foods of animal origin have stricter hygienic-sanitary conditions and therefore have to meet certain microbiological criteria when cooking them.

Yes, it is safe to eat chicken meat. It cannot be consumed rare or rare, it is a meat that must always be well cooked.

Beatriz Robles, TVE.

 There are some myths or common errors among people who think things like the ones we will see below and which the food technologist completely denies:

  • There are those who think that grilled chicken fillet shrinks in the pan because of the hormones that are supposedly administered or even that it helps them gain weight. Well, Beatriz Robles categorically assures that the use of hormones as a growth factor It is totally prohibited by law for decades and that this legislation is complied with.
  • Likewise, other people believe that chicken skin is unhealthy because things are injected into them that are then retained in the skin and are therefore full of toxins. That is totally false. Fresh meat cannot be injected with additives or brines. If these animals grow so much it is because they are selected to grow so much.
  • Finally, that water in the pan comes from the meat itself, since the 75% in it is water, and when subjected to a heat treatment, the proteins denature, coagulate, etc., and release that water.

Follow the full interview below in this video:

Source at https://www.rtve.es/alacarta/videos/saber-vivir/como-cocinar-correctamente-pollo/5661316/

, ,

ANALYSIS OF ROASTING CHICKEN IN FACE OF A SUMMER MARKED BY COVID-19

Proximity and delivery establishments (home delivery) as ways to reach Spanish families with a healthy product with an eminent social character.

From the Interprofessional Association of Poultry Farming of Chicken Meat / Propollo, which brings together more than 95% of the poultry sector in Spain, it is analyzed how the rotisserie chicken, a typical Spanish product, closely linked to the seasonality of summer and the influx of international tourists, has adapted to the “new normal”.

Spokesperson: Jordi Montfort, Secretary General of Propollo.

Context of the poultry and broiler chicken sector

  • Before COVID-19, around 46 million chickens were produced each month in Spain, where seasonality dictated the type of product that was demanded in the market. 
  • During the summer months, the HORECA channel, to which 25% of production is usually derived during the rest of the year, redistributes products aimed at communities and restaurants (composed mainly of carcass pieces, fillets and wings), to the well-known as rotisserie chicken, typical of bars, restaurants with terraces, stands at patron saint festivities, either establishments with takeaway food, as well as beach. Although demand also increases in distribution channel In coast. 
  • The demand derived from tourism in coastal areas, where it was also noticeable The arrival of foreign tourists caused this figure to rise.. In total, 52.8 million tourists arrived in Spain each summer, with an average consumption of 500 grams of chicken, which makes a total of 26.4 million Kgs.  
  • About 35 million chickens (the aforementioned 25% from production) were allocated during the 3 summer months to the HORECA channel (more than 49 million Kg).  

How has COVID-19 affected

  • After the first confinement measures were decreed in March and the total closure of the HORECA channel, as well as the absolute paralysis of international and national tourism, producers saw how that 25% of production oriented to this channel completely disappeared, although an important part was already planned for the months of April, May and June.
  • Producers (farms and integrators) have barely had the opportunity to adapt their production to real demand, since they need at least 3 months to do so due to the chicken breeding cycles. 
  • Therefore, a part of the product was already on the farms, and part of this production has had to be kept cold (frozen), although there has been no support from the Administration for this concept, unlike other products such as sheep. , goat, bovine or pig. 

Rotisserie Chicken: product typology & sector distribution

  • The rotisserie chicken corresponds to a specimen of approximately 1.4 kg. To reach the market, this chicken spends an average of 36 days on the farms. 
  • The sales price in establishments is also a very important factor for its acquisition by consumers. It is usually between €8 and €12, depending on the geographical area and type of preparation.   
  • Some of the specialized distributors in the HORECA channel itself have had to adapt your production to other types of products, but this has already been done for the months of July-August-September.
  • The news of deconfinement and possible recovery of domestic tourism has barely allowed producers any room for maneuver to adapt the raising of rotisserie chicken.
  • The most optimistic figures, subject to recent outbreaks and new confinement measures, speak of a lawsuit regarding 7 million copies (a 20% of the usual 35 million).
  • But it is a figure that fluctuates and is also subject to new news regarding the cancellation of international tourism, especially British tourism on the coasts.
  • And also for chicken imports from surplus countries such as Italy or Poland, in addition to the usual ones from Brazil. It is estimated that 15% of chicken consumption in the HORECA channel comes from imports. 

The Spanish restaurant and hospitality industry adapts to new habits 

  • Some of our associates, especially integrators, already chose to participate in previous years in restaurant projects with direct sales, which also made it easier to have establishments selling prepared food throughout the country.
  • This activity is added to that of distribution of rotisserie chicken for restaurant chains, small businesses, bars, beach establishments, hypermarkets selling prepared food dishes, etc.   
  • All of these establishments have seen how an important factor in the new normal has been the Delivery options (home delivery), as well as the proposal of food to pick up in store upon request, including the request sometimes by telephone and other times online.
  • Both restaurant chains and individual establishments opt for this type of service as a way to facilitate access to a prepared meal linked to family or leisure consumption at home.
  • We have detected that this option is also linked not only to coastal sites, but also in large cities like Madrid, Barcelona or Seville. The delivery option allows consumers to have a healthy diet at home, as well as Promote the business of small neighborhood businesses.
  • For some establishments in inland cities, this type of sales strategies and proximity to local customers has meant that the decline in sales may have been less than expected, below the national average. 
  • An interesting option is also being the prepared food spaces of hypermarkets, such as El Corte Inglés, Mercadona or Eroski. Although its adaptation to the new normal remains to be seen.