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The turkey is once again the main protagonist of the AVIANZA Thanksgiving celebration

  • The Spanish Interprofessional Association of Poultry Meat has organized, once again, a turkey carving workshop together with the Ministry of Agriculture, Fisheries and Food and Nutrition of Spain 
  • Chef Javier Muñoz-Calero was in charge of discovering all the secrets of turkey, the star product of Thanksgiving and the Christmas holidays in general.
  • The event at the Ovillo restaurant brought together numerous personalities from the Spanish agri-food sector, as well as journalists and influencers related to food, gastronomy and lifestyle, around this bird. 
  • Roast turkey is a dish that has become a symbol of Thanksgiving and Christmas festivities in many cultures around the world. 

Madrid, November 15, 2023.- Avianza, the Spanish Interprofessional Association of Poultry Meat, and the Ministry of Agriculture, Fisheries and Food (MAPA) and Food of Spain, have joined again, for the second consecutive year, in the traditional celebration of Thanksgiving Day, where The turkey is the main protagonist. For this, they have counted on the chef Javier Muñoz-Calero, to carry out an informative workshop on the preparation of a roast turkey at the Ovillo restaurant in Madrid (C/ de Pantoja, 8).  

During this gastronomic showcooking, attended by more than fifty guests including personalities from the Spanish agri-food sector, journalists and gastronomic, food and lifestyle influencers, the chef showed various preparation techniques such as preparation, the type of cooking and the temperatures of the oven. He also gave the keys to the carving and plating technique, as well as the best culinary combinations. 

This event joins the numerous actions to promote the consumption of poultry meat that AVIANZA carries out thanks to the support of the Ministry of Agriculture, Fisheries and Food throughout the year. On this occasion, the objective of this workshop was to highlight the benefits of turkey meat, one of the most interesting meats on the market.

Turkey, a versatile product and symbol of celebration 

Turkey is an essential element in holiday recipes because of its history, versatility, flavor, and its ability to bring people together around a festive meal. It is a dish that has become a symbol of festivities in many cultures around the world. 

In the case of Thanksgiving, one of the most important holidays in the United States that is celebrated on the fourth Thursday in November, it is the star dish and is usually served stuffed and accompanied by cranberry sauce. Likewise, stuffed turkey is one of the most common recipes for the Christmas holidays. 

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AVIANZA and Tony Aguilar join forces to promote the birds of Spain

The Poultry Interprofessional wants to promote the consumption of birds among the population that uses social networks

  • With the help of the popular radio and television presenter and with the collaboration of the Ministry of Agriculture, Fisheries and Food and Nutrition of Spain, AVIANZA has launched a campaign on Instagram composed of dissemination actions, including a draw for poultry recipes among users.
  • For several weeks, Tony Aguilar has been giving away 40 signed coolers to users who have participated by commenting on which chicken, turkey or quail recipe is their favorite.
  • This action with Tony Aguilar is part of the interprofessional project on social networks, which includes collaborations with influencers Chef Bosquet, Cristina Ferrer, Clara P. Villalón among others.
  • The influencers are sharing their favorite poultry recipes on their social media profiles, which will be compiled in a free ebook, which will be available on the avianza.org website.

Madrid, November 13, 2023.- AVIANZA, the Spanish Interprofessional Association of Poultry Meat, together with the Ministry of Agriculture, Fisheries and Food and Nutrition of Spain, are carrying out an action to promote the consumption of poultry in Spain on social networks. To do this, they have joined forces with the renowned radio and television presenter, Tony Aguilar, who is carrying out an action to disseminate the benefits of poultry meat on his Instagram profile.

The presenter is reminding his audience that Spanish birds are a healthy, versatile and nutritious product and, furthermore, the perfect ally for the consumer in a complicated economic context because they give the peace of mind of knowing that, in an affordable way, they are being fed. in a healthy and balanced way.

To complete this action, Tony Aguilar is holding a raffle among Instagram users. To participate, those interested must follow the instructions set out in the raffle publication and indicate their favorite chicken, turkey or quail recipe and tag the person with whom they would share it. During these weeks Tony Aguilar is raffling off 40 portable coolers signed by him among the participants.

Fall campaign with influencers

This action with Tony Aguilar is the starting point for a social media campaign that AVIANZA is developing this fall with the aim of promoting the wide variety of dishes and recipes that can be made with this season's products.

To achieve this, the interprofessional is collaborating with influencers such as Chef Bosquet, Cristina Ferrer, Clara P. Villalón, among others. They are sharing their favorite poultry recipes on their social media profiles. Recipes that will be compiled in a free ebook, which will be available on the avianza.org website.

With these actions and thanks to the support of the Ministry of Agriculture, Fisheries and Food and Nutrition of Spain, AVIANZA continues immersed in its campaign to promote the consumption of poultry meat in Spain, as well as to disseminate the benefits of this white meat with origin Spain, among which its great nutritional value, its quality and the safety of its production stand out. 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.

Presenter Tony Aguilar at the Avianza headquarters at the beginning of the draw on social networks.
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Avianza promotes its first certification to promote poultry meat from Spain

  • This certificate arises under the fundamental and unifying premises of Sustainability, Animal Welfare and Food Safety for the entire poultry meat production chain.
  • That the sector has its own distinctive mark is a decisive step to highlight the quality of Spanish poultry meat and consolidate the country as one of the European leaders in production.
  • This reference will be present in the attached poultry meat products so that the consumer associates the consumption of poultry with a product that meets the highest quality standards throughout the food chain.
  • The interprofessional encourages all national producers to join the network of companies certified with the AVES DE ESPAÑA distinctive

 

Madrid, October 24, 2023. Spanish poultry meat already has its own quality certificate. Under the global initiative “BIRDS OF SPAIN” (www.avesdeespana.es), promoted by Avianza (Spanish Interprofessional Association of Poultry Meat), the bases and necessary tools are laid to value the production of poultry meat (chicken, turkey and quail) in our country, from its breeding, production, preparation of products and its distribution throughout the world.

This certificate functions as a backbone element of the main values of the entire production chain: sustainability (both environmental, economic and social), the Animal welfare and the Food safety, which is why it represents a decisive step to value the quality of Spanish poultry meat and consolidate the country as one of the European leaders in poultry meat production.

This initiative also incorporates the Avianza Animal Welfare Spain (AAWS),a new B+ Animal Welfare Commitment badge, specific for the poultry meat sector, and guarantor of its implementation, above the current regulations throughout the production process.

All the information at the consumer's fingertips

The AVES DE ESPAÑA certification in poultry meat products assures the consumer that the operators who obtain it have a certified system that includes strict traceability, quality and control requirements, identifying poultry for meat production in the market ( fresh, chilled or frozen, whether packaged or in bulk); and products made, transformed or processed with it.

To this end, products that meet all the requirements of the regulation and are certified will have the AVES DE ESPAÑA label on their packaging. Besides, This logo carries a QR code, in which the consumer can scan and learn up close all the information on the origin and traceability of the product they are consuming.

“This launch is a priority for Avianza and the sector, because we are sure that the Spanish Birds certificate will give consumers greater confidence in the transparency of quality processes, increase the prestige of the sector and its products and, of course, will favor local consumption over imported products” says Josep Solé, president of Avianza.

A challenge for the sector

From Avianza the website has been enabled BIRDS OF SPAIN (www.avesdeespana.es) to inform the entire sector about the details of the certification process and all national producers are urged to join the network of certified companies under the umbrella of AVES DE ESPAÑA.

The pilot project for this seal is being carried out with the poultry companies PADESA and Vall Companys, and the interprofessional estimates that more than twenty companies will join throughout this year.

A certified process

Compliance with the requirements of the regulation by operators and their certification is carried out through external audits carried out by a certification entity approved by ENAC, and are authorized by Avianza.

Avianza brings together more than 65 associated companies and represents more than 90% of companies linked to the poultry sector, both chicken, turkey and other poultry. In total, it has more than 5,000 farms and production centers, 281 cutting and processing rooms, which provide direct employment to more than 40,000 professionals.

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OPEN CONVOCATORY

OPEN CONVOCATORY:

Tender for the selection of an implementing agency for the development of a multiple European program REA UE 1144/2014 for the promotion of poultry products

EURSPO: EUROPEAN PROMOTION PROGRAM IN FRANCE, POLAND, GERMANY AND SPAIN

1/ CONTEXT

The associations:

FRANCE: ICPC – French Interprofessional Committee for Broilers (Coordinator)

Since its origins in 2007, CIPC is a French poultry association that represents 85% of the poultry sector and each of its sectors: hatcheries, livestock farmers, animal nutrition, slaughterhouses. CIPC allocates its means and resources to broiler production, with a dedicated board member and survey activities. Based in Rennes, close to the main poultry production areas, CIPC represents the interests of its members on a wide range of issues such as animal welfare, sustainable production, food security, exports and social issues, which is why its employees are actively involved in various working groups and consult. with, for example, members, ministries, the French Food and Consumer Product Safety Authority (DGCCRF), universities and others. CIPC also contributes to disseminating all innovative results to encourage investments in the poultry sector. At EU level, CIPC follows the work of AVEC, the voice of the European poultry sector. At the national level, CIPC developed an Observatory on the rational use of antibiotics in poultry and contributes to the value group on agri-food, which is one of the three main agribusiness groups and participates in Avipole Training (the national training center for poultry free-range).

POLAND: KRD-IG – The Polish National Poultry Council – Chamber of Commerce

KRD-IG is a leading organization of the poultry sector in Poland, based in Warsaw, which aims to protect the interests of poultry farmers, producers and processors. Currently the KRD is made up of 110 members from various specialties in the poultry industry. Members of the KRD include agricultural universities, associations of poultry farmers and producers, poultry meat processing plants, feed production plants and individual poultry farmers and producers. They represent all sectors of the Polish poultry sector. KRD members produce approximately 70% of the total production volume of poultry for slaughter and approximately 80% of exported Polish poultry products. The organization actively stimulates the growth and modernization of the Polish poultry sector and represents the poultry industry in relations with the Polish government, administration and non-public organizations. KRD coordinates promotional and communication projects for the poultry industry and maintains a wide range of educational and informational initiatives. KRD actively represents the Polish poultry industry in Europe and around the world.

GERMANY: BVH – Bundesverband bäuerlicher Hähnchenerzeuger eV

The BVH is the federal association of chicken producers and is responsible for agricultural operations at all stages of German chicken meat production. The task of the association is to pool information on broiler production, provide competent information to all interested parties as well as authorities and institutions, and thus make the German poultry industry internationally competitive. With around 1,000 members currently, the 95% of the German poultry industry is organized in the BVH. As a subsidiary specialized in topics related to the poultry industry, BVH is a member of the main organization of the German poultry industry, the ZDG – Zentralverband der Deutschen. Geflügelwirtschaft e. V. (German Poultry Association). At EU and international level, BVH is a member organization of AVEC and the International Poultry Council. BVH is the recognized interlocutor of the German Federal Ministry of Food and Agriculture for all issues related to poultry meat production. BVH's tasks cover a wide variety of topics representing the interests of its member companies, such as animal welfare, food safety, the promotion of export activities and marketing standards.

SPAIN: AVIANZA – Spanish Interprofessional Association of Poultry Meat

AVIANZA has 43 associated companies, integrating more than 95% of the poultry meat market, currently having more than 5,000 farms, 281 slaughterhouses and cutting plants, as well as more than 40,000 employees working for the poultry meat industry in Spain. AVIANZA's commitment is to develop innovation and market access for associates who seek equitable promotional activities that allow them to develop in a constantly changing world. Avianza focuses on the promotion of all poultry meat products, specifically on quality, environmental and sustainable consumption measures. Poultry meat production in Spain is technologically advanced and fully integrated, representing 23% of national meat production. Around 80% of the total poultry meat in Spain is chicken production.

EURSPO – the Programme:

The EURSPO Program focuses on the promotion and information on sustainable European poultry products and the benefits of European poultry meat consumption with emphasis on industry efforts towards more sustainable European production systems and more sustainable consumption trends (against food waste).

The market analysis identifies and justifies the need for such an important program, both for the European Union and for the participating organizations (CIPC, BVH, AVIANZA, KRD) and is aligned with the strategies and Work Plan 2023 of Farm to Fork and Green Deal. and complies with the FBDG (Food Based Dietary Guides), reinforcing all the efforts made by the European Commission itself.

The main goal of the present program is to provide general information and raise awareness about the sustainability strategies that the European poultry meat industry has been and will continue to implement, especially in terms of the negative impact of food waste on the environment, the economy and society.

The general objectives are:

  1. highlight the specificities of the European Union, in particular in terms of respect for the environment and sustainability, in order to highlight the sustainable strategies that the European poultry meat industry has been implementing for many years;
  2. raise awareness of the benefits of choosing products from the EU to promote a healthy lifestyle;
  3. increase the competitiveness and consumption of European poultry products, thus increasing the European market share in Germany, France, Spain and Poland.

This proposition has a pan-European identity with a unified European image across all target markets, tailoring the message to the individual challenges they face and inspiring and motivating action from all stakeholders.

The EURSPO program focuses on three target audiences: young people, family decision-makers (who would form the final consumer section) and opinion leaders in France, Poland, Germany and Spain. By selecting these segments, promotional campaigns aim to target generations that seek information, learn about food choices, and make decisions; those who make food decisions for themselves and their families, shaping our consumption trends; and those who can spread our message of sustainability.

With a total budget of more than 4 million euros and numerous promotional and information activities in France, Poland, Germany and Spain, the association will not only use online and offline channels to communicate the message, but will also organize different events, tasting and workshops to reach the largest number of consumers possible. The impact this program will have for the European poultry sector will also encourage other key industry players to work on their sustainability and approach to food waste.

2/ CALL FOR TENDER

The hiring of a specialized implementation agency is necessary to plan and execute the actions covered in this program once CIPC and the rest of the associations have signed the grant agreement. The partners expect a sustainable partnership with the implementing agency, based on high mutual trust, considering the budget involved and the need to maintain the partners' trust through the proposed program.

The selected Agency will interact with CIPC as Coordinator, but also with all partners individually to implement the program in their respective target countries.

Open bidding conditions:

1. The objective of this competition is the application for a promotion program co-financed by the EU REA agency. If European funds are not guaranteed, the tender will be considered void.

2. This tender is not remunerated. Unselected applicants will not receive any financial compensation.

3. All information sent to selected applicants will be treated with strict confidentiality, and due to the institutional nature of the data, it cannot be used for other clients.

4. CIPC will send applicants, upon request, a report that will include technical information related to the selection of target markets and program objectives for the preparation of their proposals.

5. The selection criteria will ensure the best value for money in accordance with Regulation (EU) No 1144/2014 of the European Parliament.

6. Once the applicant's creative proposal has been submitted, it becomes the property of the contracting entities without limitations of time and space, and this includes its use for all media and communication media.

7. The contracting entities reserve the right to use creative concepts (images, logos, slogans and domain names) in the context of other own campaigns and without time limitation.

8. The selected agency will sign a contract with the contracting entities.

9. No costs shall be incurred before a framework agreement has been signed between the contracting entities and the European Commission, and a framework agreement between the contracting entities and the implementing body.

Mandatory elements that applicants must submit:

Candidates must propose a strategic plan for the development of a multi-promotion REA program in the aforementioned markets with the objective of improving the image of poultry products and boosting their consumption.

The detailed proposal (preferably in PowerPoint format) must be sent in English to the coordination team ( [email protected] ) and Mr. Yann Brice ( [email protected] ) and must include:

  1. Application letter dated and signed accepting the bidding rules.
  2. A Presentation of the agency that includes proof of being up to date with the payment of taxes, information on its financial viability, on its powers to accompany the association in these missions and on its knowledge of the regulations relating to promotion programs financed by The EU.
  3. A proposal based on the knowledge of the target countries about the production, consumption, sustainability aspects and consumption habits of poultry meat. The agency should be able to propose a range of actions based on the different criteria established in the proposal, providing results and impact (not lower than those indicated in the Program description).
  4. The agency must describe the objectives, the target audience, as well as the expected deliverables and must include a budget proposal for each action within the general framework defined for that campaign.
  5. Taking into account the main message of the campaign, the agency must design an alternative to the general creative concept of the campaign, in particular, the initial design (1 to 3 variants) of the visual identification of the campaign (graphic sign (logo) of campaign), master layout, website home page, advertising design (both offline and online), examples of posts on social networks, promotional materials, stand design for fair, POS and other events planned in the program.
  6. Affidavit duly dated and signed by the applicant stating any possible conflict of interest arising from the work carried out by an institution in the Poultry sector in any of the markets covered by the campaign.

The proposal must integrate the mandatory EU signature and other graphic elements as stipulated in Regulation CE/1144/2014 and related legislation. The selected implementing agency will have to strictly comply with these criteria for all actions planned and carried out, as non-compliance with these EU rules would lead to ineligibility of the actions and loss of funding. In the event that our application does not reach the signing of the grant agreement, the conduct of the campaign should of course have no purpose and this tender would be null and void.

3/ SUPPORT ACTIONS

The selected implementing agency will support the beneficiaries in the implementation of the following actions provided for in this program:

  • Public relations activities (public relations office and press releases)
  • Digital media (social media campaign, online advertising, digital events, etc.)
  • Organization and promotion of Points of Sale and different types of Events (B2B, B2C) and activities aimed at the consumer (restaurant weeks, sponsorships…)
  • Advertising in different media (press, online, outdoor...)

The Candidate must propose how to articulate and adapt all these actions to the different target countries, as well as demonstrate their experience in the different fields of activity.

CIPC will send applicants, upon request, a report that will include technical information related to the selection of target markets and program objectives for the preparation of proposals.

An Evaluation Agency will also be selected to audit the program and its activities. The selected body is expected to facilitate the work of the evaluation agency as necessary throughout the project, for example by providing information requested by the evaluation agency, participating in occasional meetings and taking into account its recommendations.

4/ SELECTION CRITERIA

The selection will be made by a jury made up of the 4 national poultry associations (CIPC, KRD-IG, BVH, AVIANZA) that participate in the project.

Selection criteria:

  1. Quality, creativity and coherence of the strategy, argumentation of the proposed actions (35 points)
  2. Experience in EU promotion projects, understanding and strict compliance with EU promotion rules (15 points)
  3. Experience in Communication actions, particularly in food promotion, aspects of sustainability and food waste (15 points)
  4. Quality of information provided on the financial viability of the agency and value for money (20 points)
  5. Project management team qualifications and experience in participating countries (15 points)

5/ PROPOSED PLANNING

  • November 30 at 6:00 p.m.: Deadline for sending the application to the tender.
  • December 15 at 6:00 p.m.: Notification of the chosen agency and detailed notification to the other agencies of those not selected.

7/ CONTACTS

The coordination team and Mr. Yann Brice (Executive Director of CIDEF-CIPC-CICAR-ATM Avicole) are available to answer any questions candidates may have by email at [email protected] and [email protected] . Each email written within the framework of this call for tender must be in English and mention “EURSPO: Call for Tender – Implementation Agency” in the subject of the email.

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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.

Marta Verona teaching the AVIANZA showcooking workshop with the collaboration of MAPA and Foods of Spain.
Jordi Montfort, general secretary of AVIANZA, welcoming the attendees.
Attendees at the Spanish Poultry meat utilization event.
Marta Lafarque, responsible for Internationalization of AVIANZA, chef Marta Verona and Jordi Montfort, general secretary of AVIANZA.

Marta Verona with the turkey cold cuts recipe.
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Vision from Avianza on the situation of the poultry meat sector

Following the request of some media for the vision of our interprofessional in line with the press release issued on October 17, 2023 by COAG, with the title “Chicken meat would triple its price to the consumer with the review of animal welfare regulations proposed by the EU” (link), from Avianza we want to join this concern, which we share.

Our general secretary, Jordi Montfort, In these statements, it analyzes the impact on the poultry meat production sector in Spain of a possible implementation of the EFSA recommendations, which is being evaluated by the European Commission.


Ask: What is the status of the negotiation with the European Commission regarding this issue?


The European Commission's deadlines are very clear. Right now they are evaluating issuing animal welfare regulations with an impact analysis in which the sectors involved have not been consulted. That is to say, there has not been a negotiation table or a discussion table in which the producer or the producing countries have been able to raise their voices and be heard.

In terms of animal welfare, producers are the first ones interested in ensuring that our animals are well at all times. If an animal is not healthy, if an animal does not have the water, drink or food it requires, if it does not have the space it requires or the conditions in which it is housed are not adequate, the animal simply does not produce, it is That is, it is not sustainable production. Therefore, the points described in this regulation lack, from our point of view, very, very great field technical rigor.


They do not reflect in any way all the guarantees that we have in terms of animal welfare today, since here in Spain many of the animal welfare issues analyzed are complied with above the current regulations, and they are also certified. With which, I think the producer had a lot to say. It has not been taken into account.

Furthermore, to conform to this regulation, what has been done is a documentary review of some scientific articles that, from our point of view, are biased, since they are not done with scientific technical rigor like the one we are used to using to guarantee the animal welfare.

Question: What would the application of these recommendations by the European Commission mean from a socioeconomic or sustainability point of view? Would it have any type of positive, neutral or negative impact?


The greatest impact that we would see is a reduction of almost 30% of the useful surface area that we have today on farms. What does this mean? Well, of the almost 5,000 farms available, we would only have 3,592 useful farms left. Therefore, in order to compensate and supply the chicken market consumed today, around one 73% more warehouses would have to be built. This would mean an investment of 1.8 billion euros, which no one is going to contribute because it will no longer be a profitable business, they would not be economically sustainable.

This also implies that less population would settle in rural areas, which is one of the issues we talk about most in Spain. There will no longer be farmers, since they will not be able to produce as it is not profitable for them. They will leave it. We have an average age among farmers of almost 50 years, all linked to the rural environment in Spain, so the passage to the next generations would be directly eliminated. Whether due to the regulations that must be met or all the associated bureaucracy, they will no longer be willing to take care of a poultry, chicken or turkey farm.


We are talking about an increase in costs, undoubtedly, but also about destroying all the advances in genetic changes that have allowed us to be much more productive today and guarantee food security. We are making 50 years of progress from selection to selection in each of the generations. Going back will take us to having more time for the animals on the farms, up to 50% more than the time required today to take a chicken weighing 2 and a half kg per carcass to the market.

This means that the farmer is going to lose one cycle a year and that, in addition, the costs of feed, water, electricity, gas or the emissions themselves are going to increase, which is not at all sustainable or responsible. environment.

Question: Speaking about that increase, what could be the effect on the price of poultry meat in the market for consumers?


We estimate that although the price of the carcass, as Jaume Bernis of COAG mentioned in his press release, would triple, in the most consumed product in Spain, which is the breast, we could reach €15 or €20 per kilo (in the broiler species, which is the most consumed).


For the majority of Spaniards, this increase would mean turning chicken into a luxury product for families, who would lose the possibility of accessing a very high-quality protein, essential for the development of children, for example.


This would cause the 30% of the population that is at risk of poverty, according to the OECD, to reduce that minimum of 2 times per week in which they have access on average to a highly digestible protein, such as protein of animal origin, at least in the case of poultry meat.

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Avianza brings poultry meat to Dubai: #PoultryFromSpain 

We close our visit to #Dubai with the gastronomic chronicle of a day where the #meatbirdspanish has been the protagonist thanks to the support of ICEX, to the Economic and Commercial Office of the Spanish Embassy in Dubai already #SOPEXA.

The objective of this evening has been none other than to highlight the quality of the #avesdeespaña and, therefore, the strength of #poultry sector Spanish to representatives of the main food and gastronomy companies and organizations in Dubai.

He #chicken, he #turkey and the #quail Spanish are synonymous with quality, excellence, and versatility, in addition to being a healthy and light meat. The attendees, both at the food in the restaurant #Amazonian like dinner #SsaleroDubai, whose theme was “Tapas Night”, they were able to see it first-hand.

With this action from #Avianza We continue to bet on a market as demanding and promising as that of #EmiratesUnited Arabs. The bell #PoultryFromSpain It is progressing satisfactorily and fulfilling the objective of positioning birds from Spain as synonymous with quality among the Emirati gastronomic sector.

Thanks to the team of Oblanca Group, COREN and URGASA GROUP who have accompanied us in this action.

Also, thank you for your assistance to Andres Salinero Barbolla, Economic and Commercial Counselor of the Spanish Embassy in Dubai Carmen Olvera García, International Trade and Investment Advisor at the Economic and Commercial Office of the Spanish Embassy in Dubai

#Megustapoultry#PoultryfromSpain#markets#avesdeespaña#fooddespaña

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AVIANZA and chef Alfonso Castellano prepare summer barbecue poultry recipes

One of the most appealing plans for summer continues to be the barbecue. It becomes an excellent option to spend a summer evening with friends and family around an outdoor table.

However, some believe that barbecues, although delicious, are not very innovative: the same old meat with the same old flavor.

For this reason, AVIANZA, the Spanish Interprofessional Association of Poultry Meat, has joined forces with Alfonso Castellano, chef of the prestigious Seeds restaurant, to carry out some delicious and innovative recipes with grilled poultry meat. During a gastronomic workshop, carried out by AVIANZA and with the collaboration of the Ministry of Agriculture, Fisheries and Food and Nutrition of Spain, the chef prepared four recipes with chicken, turkey and quail as protagonists

Alfonso Castellano's recipes:

GINTONIC ROASTED CHICKEN

For the marinade:

  • 2 roast chicken 1k each
  • ground juniper 50g
  • Chamomile 10g
  • Lemon juice 300g
  • Gin 100g
  • EVOO 400g
  • Salt 20g
  1. Mix all the marinade ingredients and rub the chicken on all sides inside and outside the piece.
  2. Marinate for 12 hours                                                                       

For the roast:

  1. Remove the chicken from the marinade and let it cool for 2 hours before roasting.
  2. Prepare the coals over medium heat
  3. Place the chickens on the spit and place 30cm from the embers, cook for 45min.
  4. For the first 15 minutes, it will be placed on the side of the chicken's back.
  5. The next 10 minutes on one side of the chicken and the next 10 minutes on the other side.
  6. For the last 10 minutes we will place the chicken on the breast side.
  7. We will separate the spit from the fire 50cm and we can keep it that way for 10 more minutes if necessary, rotating it constantly.

BRAZED TURKEY BREAST

For the brine:

  • 2l water
  • 150g salt
  • Brown sugar 150g
  • Nail 5 unit
  • Black peppercorns 5g
  • Coriander seeds 3g
  • Laurel 2 unit
  • 1 whole turkey breast
  1. In a large pot, distribute the sugar on the bottom and heat until caramelized. Cut the caramelization with the water and add the rest of the ingredients, bring to a boil and remove from the heat. Cover and let cool. 
  2. Place the breast in the cold brine for 12 hours.
  3. Remove dry and bridle                                                                       

For cooking:

  • On the day of the grill, at a medium heat, we will brown the breast directly from the cold without tempering it. Spread olive oil.
  • Mark the meat on all sides, and then hang 50cm from the heat of the embers, so that it smokes and the indirect heat affects the interior up to a temperature of 65ºC.
  • We can taste it at that moment or cool it and eat it like turkey cold cuts.

SMOKED TURKEY LACON

For the brine:

  • 2l water
  • 150g salt
  • Brown sugar 150g
  • Nail 5 unit
  • Black peppercorns 5g
  • Coriander seeds 3g
  • Laurel 2 unit
  1. In a large pot, distribute the sugar on the bottom and heat until caramelized. Cut the caramelization with the water and add the rest of the ingredients, bring to a boil and remove from the heat.
  2. Cover and let cool.
  3. Introduce the turkey stilt for 12 hours.

For cooking:

  • Olive oil 500g
  • Poultry broth 500g
  • La vera paprika 20g
  • Garlic 1 head
  • Laurel 1 leaf
  • Nail 2 pc
  • Onion 1 unit
  • 1 whole turkey breast
  1. In a pot sized to fit the turkey thigh, add all the ingredients until completely covered.
  2. Place baking paper on top as a lid and cook over very low heat for 2 hours.
  3. Once tender, let it cool in the pot itself.
  4. On the day of the grill we will hang on a stilt (thigh and thigh together) about 40/50cm from the fire and let the smoke from the wood give it, but the heat indirectly just to temper it.

QUAIL STUFFED WITH THE VINE

For the filling:

  • 4 quail
  • Fresh foie 200g
  • Minced chicken meat 200g
  • Egg 1pc
  • Cream 50g
  • Breadcrumbs 100g
  • Salt
  • Pepper           
  1. Chop the foie as well as the chicken meat, mix with the rest of the ingredients.
  2. We can debone the partridges or ask for it from the pollero, although the recipe can perfectly be made without deboning.
  3. Stuff the quails with the filling and seal so they keep their shape.                                                                          

For the marinade:

  • Odorous old wine 750ml
  • Brandy 250ml
  • fresh thyme
  • Parsley
  • Nail 5g
  • Cumin grain 5g
  • Coriander grain 5g
  • Pepper grain 5g
  1. Put the quails in the marinade for a minimum of 12 hours.
  2. Wrap each quail in vine leaves and bridle
  3. On the day of the grill, over a low heat, we will brown the quail directly from the cold without tempering it.
  4. We will brown the quail on all sides until the vine leaf dries and ends up falling off.
  5. At that moment we can remove it from the heat, clean any burnt leaf remains and serve.
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AVIANZA welcomes summer with a workshop and poultry barbecue in Madrid

  • The Spanish Interprofessional Association of Poultry Meat, with the collaboration of the Ministry of Agriculture, Fisheries and Food and Nutrition of Spain, wants to promote the consumption of grilled chicken, turkey and quail at the beginning of the summer period, barbecue season par excellence
  • To this end, it held a workshop and subsequent barbecue for journalists, bloggers and gastronomic and food sector influencers where the benefits of poultry meat as a versatile and healthy product were highlighted.
  • Attendees were able to learn first-hand the best tips for having a barbecue in the gardens of the Seeds restaurant (MOM Culinary Institute) thanks to the collaboration of the Ministry of Agriculture, Fisheries and Food and Nutrition of Spain

Madrid, June 21, 2023.- AVIANZA, the Spanish Interprofessional association of poultry meat, and the Ministry of Agriculture, Fisheries and Food together with Foods of Spain, wanted to welcome the summer season by holding a workshop and subsequent poultry barbecue in Madrid. 

The interprofessional developed this training for journalists, influencers and bloggers specialized in lifestyle, gastronomy and food, with the aim of disseminating the benefits of grilled chicken, turkey and quail, among which their great versatility and nutritional value stand out. and healthy that this white meat is.

During the workshop, chef Alfonso Castellano and his team (Restaurante Seeds) revealed the secrets to making a perfect poultry barbecue: from the preparation, the type of cooking and temperatures of the grill, to the different cuts and carvings , to finish with the plating and the different culinary combinations. 

After this training, attendees were able to enjoy a wonderful barbecue in the gardens of the impressive Seeds restaurant, which is located within the hotel and catering training school, MOM Culinary Institute, where they tasted such appetizing dishes as turkey shanks, breasts braised turkey, chicken with gin and tonic and quail with vine. Institutional representatives and representatives of the main companies in the meat sector in Spain also joined this evening. 

Once again, this action had the collaboration of the Ministry of Agriculture, Fisheries and Food and Nutrition of Spain, which continues to develop together with the interprofessional action 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. 

Chef Alfonso Castellano from the Seeds restaurant during the Avianza workshop.
Jordi Montfort, general secretary of Avianza and Alfonso Castellano, chef of Seeds, during the presentation of the workshop.
A moment from the Avianza poultry barbecue workshop.
Representatives of the companies that make up Avianza and institutions at the BBQ Avianza 2023 event.
From left to right Maria del Mar Fernández Poza, from INPROVO; Jordi Montfort, from AVIANZA, Javier López from PROVACUNO Tomás Rodríguez from IINTEROVIC.

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Download your ebook with the best barbecue recipes with birds

Avianza, the Spanish Interprofessional Association of Poultry Meat, invites you to enjoy the best grilled chicken, turkey and quail meat to celebrate summer and succeed at your next barbecue  

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AVIANZA, the Spanish Interprofessional Poultry Meat Association, welcomes summer with a workshop to discover the secrets of the tastiest barbecues with Spanish poultry meats. Discover the benefits of grilled chicken, turkey and quail, and enjoy their great versatility and how nutritious and healthy these white meats are.

And don't miss the highlights of the workshop given by chef Alfonso Castellanos in the restaurant's gardens on social networks. Seeds, from the vocational training school, MOM Culinary Institute, organized once again with the collaboration of Ministry of Agriculture, Fisheries and Food and of Food from Spain, with the aim of continuing to promote the consumption of birds from Spain.