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Avianza shows the benefits and possibilities of turkey meat in a workshop on the occasion of Thanksgiving

  • 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 the Christmas holidays in general : the turkey
  • During the workshop and subsequent dinner, held at the Dos Cielos restaurant in Madrid, attendees also learned preparation and carving techniques for this bird to later taste this tasty preparation in an enjoyable evening. 

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

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

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

In the words of Jordi Montfort, general secretary of Avianza, “with actions like this from Avianza we want 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 that exist due to its excellent combination of health and flavor. 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. 

Jordi Montfort, general secretary of Avianza and José Miguel Herrero, general director of the Food Industry, welcoming the event.

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

Image of the carved turkey with the traditional Thanksgiving garnish.

Traditional Thanksgiving dish.

THE FIRST CAMPAIGN TO PROMOTE SUSTAINABLE EUROPEAN POULTRY MEAT STARTS SUPPORTED BY THE EUROPEAN COMMISSION

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

The Spanish Interprofessional Association of Poultry Meat (AVIANZA) will be in charge of developing and implementing all the necessary actions to materialize the campaign in Spain, which will last two years. Under the motto “European poultry, your smart choice”, AVIANZA wants to raise consumers' awareness about 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 livestock farming, healthy eating and the commitment to sustainability as part of the brand. Spain. And this sustainability applied to the poultry sector means that we have been working every day and for many years to ensure that our activity is responsible in the environmental, economic and social spheres.”

Sustainability and quality, the central axes 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 respect to the environmental field, in Europe a reduction in greenhouse gas emissions of up to 15% has been achieved, thanks to better use of natural sources, feed and the improvement of breeding systems. With this, the feed necessary to feed each animal has been optimized, avoiding waste, and the land necessary to produce said 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, are raised on 25,000 family farms, the majority run by women, so equality of opportunity is also promoted. gender and territorial imbalance is avoided.

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, added to sustainability, means that a top quality product reaches homes,” added Sánchez during his speech. As Jordi Monfort, general secretary of AVIANZA, indicated during the presentation, to show all this, “we will launch various 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 in which Carlos Garcés, president of the Spanish Association of Poultry Science and Sergio Fernández Guerrero, chef and professor at the Higher School of Hospitality and Tourism of Madrid, participated, who highlighted how sustainability is present throughout the entire poultry meat production process and reaches the restaurant.

Purificación González Camacho, deputy general director of Food Promotion of Spain, was in charge of closing the presentation and formally declaring the promotion campaign inaugurated.

Presentation of the European Poultry Campaign: your smart choice. From left to right Sergio Fernández (chef), Carlos Garcés (researcher), Purificación González Camacho (deputy director of Food Promotion of 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, your smart choice campaign.

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After the success of the free online workshop “Cooking with Birds”, Avianza and Talent Class challenge you to make the recipe for “Poultry with Trumpet Ragut”

  • During the workshop, chef Aurelio Morales explained the versatility and tricks for cooking poultry, made the recipe “Quail with trumpet ragut and black gnocchi” and launched the “Poultry with trumpet ragut” challenge for the first time. 
  • The challenge, in which all interested parties can participate, consists of making this delicious chef's recipe with chicken, turkey or quail and uploading the result to the Talent Class cooking platform: https://www.talent-class.com/avianza and social networks (with the hashtag #retoavianza and tagging @talentclass_) 
  •  You can participate until November 22 at 11:59 a.m. and the prize, awarded by an expert jury, will consist of a dinner at the Allard Club in Madrid 

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

After cooking this recipe, the chef launched the “Birds with trumpet ragut” challenge, both for those attending the course and for all people who wish to participate. This challenge consists of making Aurelio Morales' recipe but being able to use chicken, turkey or quail as the main element. 

In this link on 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 a.m. Likewise, it will also be essential to upload the recipe to social networks with the hashtag #retoavianza and tagging @talentclass_. 

Adults can participate in this challenge and share as many recipes as they want (although one will be selected per participant). The jury of chefs, appointed by Talent Class, will evaluate the aesthetics and composition of the dish and on November 23, the 3 winners will be announced through the Talent Class social networks 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 of Spain, Avianza continues immersed in its campaign to promote the consumption of poultry meat in Spain, as well as the dissemination of the benefits of this white meat. , among which its great nutritional value and quality stand out. 

Chef Aurelio Morales and his right-hand man, Pablo González, during the online workshop "Cooking with birds."
Recipe made in the online workshop: "Quail with trumpet ragut and black gnocchi."
Avianza and Talent Class Challenge: “Birds with Trumpet Ragut” until November 22.
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Chef Aurelio Morales and Talent Class will teach the free online workshop “Cooking with Birds” on October 19

Avianza, MAPA and Foods of Spain organize this action to promote the consumption of poultry meat

SIGN UP HERE FOR THE ONLINE WORKSHOP

  • The renowned chef will give an online masterclass on October 19 at 6:00 p.m. on the versatility of chicken, turkey and quail and will make a live recipe where poultry meat will be the protagonist
  • This Avianza initiative will be carried out through the cooking course platform, Talent Class, and will have free access for all interested parties through the link: http://www.talent-class.com/avianza
  • Once again, this action to enhance poultry meat has the collaboration of the Ministry of Agriculture, Fisheries and Food and Nutrition of Spain 

Madrid, 1October 4, 2022.- Avianza, the interprofessional poultry meat association, has trusted the renowned chef Aurelio Morales and the online culinary platform, Talent Class, to continue carrying out actions to promote the consumption of poultry meat. On this occasion, it will be Aurelio Morales (chef with a Michelin star for the Cebo restaurant) who will develop the live class “Cooking with Birds” with chicken, turkey and quail meat as the protagonists through the online cooking course portal.

The course will take place next Wednesday, October 19 at 6:00 p.m. and anyone interested can access it through this link: http://www.talent-class.com/avianza

During the course, Morales will explain the great versatility of birds when it comes to cooking and will make a live recipe specifically designed for one of the poultry meats. The class will be held via Zoom and is part of the extensive Talent Class training offer.

Aurelio Morales is a chef from Madrid who, after being head chef at the Suria de Ramses restaurant, directed the kitchens at Cebo (restaurant at the Urban hotel in Madrid), which earned a Michelin star under his command. This chef is part of the extensive and professional team of teachers on the platform, with such notable names as Carme Ruscalleda, Fran Martínez, Sergi Arola and Martina Puigvert.

Thanks to these collaborations and the support of the Ministry of Agriculture, Fisheries and Food 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. among which its great nutritional value and quality stand out.

SIGN UP HERE FOR THE ONLINE WORKSHOP

 

 

 

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AVIANZA PARTICIPATES IN THE “SUSTAINABLE EUROPEAN POULTRY MEAT” CAMPAIGN BY AVEC AND THE EUROPEAN COMMISSION

At the interprofessional level, we remain very involved with the European Poultry Meat Association and this is why we are immersed in the launch of the new communication campaign to promote European poultry meat based on the sustainability of the poultry sector.

In this campaign, supported and co-financed by the European Commission and called “Sustainable and good for you”, Avianza has joined the national poultry associations of Germany (BVG) and France (CIPC) with the aim of spreading the message of how The European poultry sector is committed to producing more with less impact, in an intelligent and viable way, through the performance of three pillars of sustainability: Environment, Society and Economy.

The official presentation of this campaign will take place in November and we will keep you informed of all the details.

SEE ALL THE CAMPAIGN INFORMATION IN THIS FILE

Access Note
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Give fried chicken a spin with this free ebook

He fried chicken It is one of the recipes that you have made the most times. Now with this free ebook that you can download completely free, you will give a new twist to a recipe that the whole family likes. 

You will find, hand in hand with cookpad, some simple and fun preparations that have chicken as the protagonist and that will encourage you to cook it again and again. 

In this ebook you will find recipes from well-known people such as Rrecipes to be happy, The Blondie Kitchen, Gema Recetas and Mamá Qué Comemos.

Don't miss out on them and download now: “#TheFriedChickenChallenge: recipes, tricks and much more”.

With the collaboration of Ministry of Agriculture, Fisheries and Food, and of Food from Spain.

I want the free ebook!

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HOW TO MASTER POULTRY MEAT ON THE BARBECUE THIS SUMMER WITHOUT ANYONE 'GIVING YOU THE GRILL'

“How long does it take to light the barbecue! The chicken is raw! The turkey burger is not done!”

If you want to stop hearing these phrases when you light up the barbecue this summer, we give you the solution: follow the advice we offer you in this free ebook, the best recipe book for barbecue chicken, as well as turkey and quail.

When you download it you will find recipes, tips and many curiosities so that, this summer, you will be at the controls of the grill cooler than San Lorenzo.

Did you know that chicken is native to Asia, specifically to the area occupied by the country of Pakistan? We tell you how it arrived in Spain more than 2,500 years ago.

You should also know that it is not the same to use firewood or charcoal when making the barbecue poultry and that you can choose different dressings or marinades that will make this white meat, which can be chicken, turkey or quail, delicious.

I want the free ebook!
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Chef Javier Goya discovers the secrets of poultry barbecue with a masterclass in Madrid

  • The renowned chef and Avianza, the Spanish Interprofessional Association of Poultry Meat, have joined forces to carry out a cooking workshop to highlight the benefits of grilled poultry meat
  • This master class took place on July 7 at the SUA by Triciclo restaurant and had some exceptional students, including journalists and gastronomy and lifestyle bloggers.
  • Goya, a specialist in embers, developed the workshop addressing the entire process to make a good poultry barbecue: from the preparation, the type of cooking and temperatures of the embers, to the different cuts and carvings, to finish with the plating and the different culinary combinations. 

Madrid, July 8, 2022.- Summer is the barbecue season par excellence. Family and friends gather around the embers to enjoy gastronomy and outdoor leisure. With the aim of continuing this tradition in the healthiest way possible, Avianza, the Spanish Interprofessional association of poultry meat, and the grill expert chef Javier Goya, wanted to join together to highlight the benefits of poultry barbecue.

For this, Goya has given a masterclass in his restaurant SUA by Triciclo, aimed mainly at journalists and bloggers specialized in lifestyle and gastronomy, where he has revealed his secrets to making a top-level poultry barbecue. For more than an hour, the chef addressed the entire process: from 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. 

The menu that the attendees prepared and tasted, made by SUA by Triciclo with Javier Goya, consisted of Free-range chicken wings stuffed with pickled mussels and grilled; grilled smoked turkey salad, anchovy emulsion, old mustard and aged cheese and J.grilled quail erk.

After this presentation as a workshop, the association will publish a downloadable and completely free ebook with the history of grilled chicken and different and tasty barbecue poultry recipes. Anyone interested in obtaining this digital book will soon be able to find it on the Avianza website.  

“With these actions and with the collaboration of the Ministry of Agriculture, Fisheries and Food and Nutrition of Spain, at Avianza we want to continue promoting consumption in our country. Spanish poultry meat is healthy and of high quality, which is why we have to continue spreading its benefits with actions like this," said Jordi Montfort, general secretary of Avianza, and added that "Spain is, in addition, one of the main producers of poultry meat in Europe, where more than 750 million birds of Spanish origin are consumed each year. We have a growing sector that we have to be proud of.”

Chef Javier Goya preparing the poultry meat and macerations.

A moment from the masterclass for media and lifestyle bloggers.

Chef Javier Goya and Jordi Montfort, general secretary of Avianza, during a moment of the barbecue workshop with the embers lit at SUA by Triciclo.

One of the star dishes of the evening: free-range chicken wings stuffed with pickled mussels and grilled.

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AVIANZA and Cookpad join forces to celebrate World Fried Chicken Day by promoting home cooking and use

  • The interprofessional has joined forces with cookpad, the largest platform for home cooking recipes, to encourage users to share fried chicken recipes until July 6, with the hashtag #ElRetodelPolloFrito
  • Authors of homemade recipes from the Cookpad community, such as Recetas Para Ser Feliz, The Blondie Kitchen, Gema del Olmo and Mamá qué Comemos Hoy, have encouraged their followers to share their creations in the thematic challenge launched by Cookpad to your community and on social networks, focusing on home cooking and healthy eating.
  • Recipes shared during #TheFriedChickenChallenge on Cookpad will be brought together in a free ebook that will be available on this home cooking social network, and which aims to encourage Internet users to cook more with easy, simple and fun recipes that have chicken as the protagonist.

Madrid, July 6, 2022.-  Avianza, the interprofessional poultry meat association, wanted to join the celebration of World Fried Chicken Day this July 6 with an action on social networks in collaboration with cookpad, the largest home cooking social network in the world that promotes home cooking as a well-being habit and encourages its users to share simple and healthy recipes and ideas.

To develop this action, which has been carried out with the hashtag #ElRetodelPolloFrito on Instagram, four renowned Cookpad recipe authors shared their homemade fried chicken recipes encouraging people to participate in the challenge. In this way, Rrecipes to be happy, The Blondie Kitchen, Gema Recetas and Mama What We Eat, who are also active on social networks, encouraged Cookpad users and their followers on Instagram to share their homemade fried chicken creations to celebrate this world day, in which the meat of this bird is the absolute protagonist.

Since last week and until this very day, July 6, Cookpad authors, who are also content creators Foodie, Fitness, Healthy and Gourmet, have published their best fried chicken recipes, encouraging home cooking fans, their followers and the Cookpad community to share their tricks and preparations for making fried chicken at home with ideas for use and without waste. Recipes shared during #ElRetodelPolloFrito on the website and in the Cookpad app They will be included in the ebook “#ElRetodelPolloFrito: recipes, tricks and much more”, which will have a free, downloadable format, and will be available to anyone interested on the website and in the Cookpad app.

"For us, it is a priority to ensure the needs of the poultry sector, but it is also very important to promote the consumption of poultry meat with actions like this one that, in a dynamic way and through social networks, become an incomparable showcase to highlight the benefits of white meat, among which stand out how healthy, light and versatile it is,” says Jordi Montfort, general secretary of Avianza. For this action, the interprofessional has once again counted on the collaboration of the Ministry of Agriculture, Fisheries and Food and Nutrition of Spain.

For her part, Maribel from “Recipes to be happy”, one of the Cookpad authors who has joined the initiative and has a community of 552K followers On Instagram, he says that “I like challenges, so this time we are going to turn around a traditional recipe and cook a (not) fried chicken with a spectacularly delicious and healthy result. “Chicken is a more versatile food than we think and with this proposal I am going to show you.” 

More information in www.avianza.org and at cookpad.com/es  

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Avianza Communiqué II General Assembly of Associates

Madrid, July 1, 2022.- After the celebration of the II General Assembly of Associates of the Spanish Interprofessional Association of Poultry Meat (Avianza), last Tuesday, June 28, 2022, we want to convey to the public opinion some of the main conclusions reached, after a in-depth analysis of the current situation our sector is going through, as well as the serious and pressing problems that concern you. Avianza represents practically all the companies in the poultry sector, approximately 90%.

First of all, We want to point out that we do not share the messages that have appeared in recent days in some media about a possible shortage of poultry meat for consumers.. Although we respect the opinion of the different actors in the sector, and even though we are the first to confirm that there are serious problems that affect us, we believe that at this time alarmist news cannot be conveyed to the public opinion, which, in addition, can lead to greater problems. .

We are aware that all productive sectors of our country, also at a global level, We are suffering from the unaffordable increases in current energy costs, but to this it must be added in the specific case of meat-poultry sector, the very strong escalation of raw materials, wheat, barley, corn, soybeans... that we have been suffering from since the end of 2020.

Just some data: the cost of feed is approximately 70% of the total production costs of the poultry sector, The price of raw materials for feed formulation has increased by 100% in the last year and a half, a 50% since the war between Ukraine and Russia began at the end of last February, with the aggravating factor that both countries produce 30% of all world cereal production.

And this brutal cost increase It has barely been able to be passed on to our main clients, especially the Distribution channel (large stores), which represents 80% of all sales in our sector, with the poultry companies themselves having to assume the rest of the cost.

We consider that it is good for all economic operators in the poultry-meat sector that The Food Chain Law is respected, in all phases of the production process, in which not only are the poultry meat processing companies, but also, of course, all our integrated farmers and, of course, those who make our products available to final consumers, both Large Distribution, such as the Horeca Channel or operators in more traditional markets.

Otherwise, the companies represented in AVIANZA will continue to suffer significant losses that could condition its own viability. And at this point, we insist, we do not forget our associated farmers, an important part of the production process.

We ask that the value of the product be recognized what do we do, its contribution to the healthy diet of millions of people and its role as a generator of employment, as well as its contribution to the Gross Domestic Product of our country and, ultimately, its contribution to the sustainable well-being of the population.  

We want finally thank you for the support we receive from all Public Administrations, state, regional and local, among them, the Ministry of Agriculture, Fisheries and Food, which we allow ourselves to personalize in the Minister, Mr. Luis Planas. We know that the needs are infinite and the resources are limited, but we fully trust that we can count on your decisive support. A good example of this was the participation in the closing of the Assembly of Mr. Fernando Miranda, Secretary General of Agriculture and Food, whose assistance we especially appreciate. AVIANZA. Spanish Interprofessional Association of Poultry Meat.