, ,

The turkey, a bird to eat all year round

 

MADRID, December 20, 2021

For some years now, turkey has been associated with the North American holiday of Thanksgiving or Christmas Eve dinner, but, nevertheless, both due to its versatility when cooking it and its nutritional characteristics, we should include it in our diet from day to day. day. Below we give you some reasons to do so.

  1. It is a natural recovery after practicing sports

Thanks to its high protein and amino acid content, turkey meat is perfect to eat after a training session because it helps us recover muscle. Whether grilled or sausage, turkey will give us a kick to avoid the dreaded soreness.

  • He is the king of the “line”

Turkey is lean meat and contains 2.2 grams of fat per 100 grams of product and provides 107 calories per 100 grams of meat, as long as we discard the skin that accumulates a greater amount of fat. Furthermore, thanks to its high water content, it helps us stay hydrated, a very important aspect in diets.

  • Take care of the heart

Turkey meat contains totally healthy fatty acids that help us have a strong and healthy heart, keeping the risk of suffering from cardiovascular diseases at bay.

  • Zzzzzzz

Eating turkey meat will help you sleep better. The reason? The high levels of tryptophan it contains help regulate the amount of serotonin produced by the body and, consequently, maintain the sleep cycle correctly.  

, ,

Is it good to eat chicken? The delight of eating chicken

 

MADRID, December 16, 2021

People keep wondering that if they are hormonal, that if the skin makes them fat... but chicken should be an essential in our kitchens and, below, we explain why.  

  • TOP nutritional value for the Healthiest

Chicken is high in excellent quality protein, high in unsaturated fats and low in calories. According to Spanish Nutrition FoundationIn 100 grams of chicken, 20% are proteins, 70.3% is water and only 9.7% are lipids or fats.

  • The proteins that inspire Fitness

Chicken contains up to nine amino acids: tryptophan, valine, threonine, histidine, isoleucine, leucine, lysine, methionine and phenylalanine. Thanks to them, for example, we reduce stress levels, prevent heart disease and maintain and improve our muscles.  

  • Easy and light digestion

Chicken does not stimulate the production of acids in the stomach or gastric motility, which makes it a highly recommended meat for people with digestion problems or who are going through a temporary gastric illness.

  •  The versatility that the most foodies are looking for

Chicken is an animal from which the vast majority of its parts can be used in different types of preparations, whether baked, grilled, boiled, stewed, breaded, stewed or even en papillote. Yes, it is important to take into account the age of the chicken to determine the type of cooking. The younger the pieces are, the more advisable they are to prepare them in the oven, while the older ones require longer cooking times such as stews and stews.

, ,

AVIANZA and Hard Rock Hotel Madrid join forces for Thanksgiving

 

MADRID, November 19, 2021

AVIANZA, the Spanish Interprofessional Poultry Meat Association, joins Hard Rock Hotel Madrid to celebrate in our country one of the most iconic and international dates in the United States: the Thanksgiving.  

For three days, November 23, 24 and 25, the flagship restaurant of the Hard Rock Hotel Madrid, sessions, will celebrate Thanksgiving dinner with a special menu that will include, among other delicacies, the classic roast turkey cooked by the renowned chef Juan Hely Pérez.   

Hard Rock Hotel Madrid, which opened its doors last July, did not want to miss the opportunity to celebrate such special dates with the tourists staying at the hotel, in addition to all the Madrid residents and American residents who want to celebrate a event as important as Thanksgiving in a unique environment and with the highest quality poultry products from Spanish producers.  

Avianza will be in charge of providing the turkey poultry meat, both breasts and minced meat, which are part of the preparation of this typical American dish, and which this year will have a more Spanish flavor than ever.   

The menu will consist of pumpkin cream with croutons and cream fresh first, with a roast turkey accompanied by stuffing, green beans, gravy, cranberry sauce and rustic mashed potatoes for the second, to finish with a dessert sin foot accompanied by fresh milk ice cream, all washed down with national broths. 

Thanksgiving with a spirit of solidarity  

Thanksgiving is a day in which families and friends typically get together to give thanks, something to which Avianza and Hard Rock Hotel Madrid have wanted to add, giving this action a spirit of solidarity. Therefore, part of the proceeds obtained will be donated to the NGO Save the Children.  

For Jordi Montfort, secretary general of the Spanish Interprofessional Association of Poultry Meat, “This action allows us to show the excellent pairing that Spanish turkey meat forms with a celebration as typically American as Thanksgiving. We combine the quality of local poultry products with the good work of the chef Juan Hely Pérez, and an environment as exceptional as Hard Rock Hotel Madrid, to invite all tourists and citizens to live this experience.”   

For Raúl Palomo, General Manager of Hard Rock Hotel Madrid “It is a pleasure to be able to collaborate in solidarity actions as we know best, Hard Rock style hand in hand with our gastronomy and our space in Madrid. We believe that our chef's proposal will be very popular and we invite anyone who wants to come and taste it.”.  

,

MICOALGA-FEED: Reduction of antibiotics in livestock through a natural diet based on the use of fungi and algae

 

United to collaborate on an exciting project

MICOALGA-FEED is a supra-autonomous Operational Group whose purpose is to reduce or eliminate the use of antibiotics in livestock through a natural diet based on fungi and algae.

It was born based on the WHO One Health initiative, which involves the collaboration of multiple disciplines at the local, national and international level, to achieve optimal health for people, animals and the environment. In this sense, MICOALGA-FEED is focused on improving animal welfare in poultry farming. When an animal is sick, it is treated with antimicrobials. However, alternative measures to their use have been investigated for years. In the specific case of poultry farming, the most frequent routes of infection are digestive and inhalation, which facilitates the colonization of pathogenic microorganisms that cause diseases that require treatment.

MICOALGA-FEED proposes to reduce the amount of antibiotics in livestock through feeding. New feeds will be developed supplemented with ingredients obtained from the cultivation of fungi and microalgae that have antibiotic, immunomodulatory and anti-inflammatory capacity.

To achieve this, MICOALGA-FEED has set the following specific objectives:

  • Design and develop functional raw materials based on fungi and microalgae aimed at the livestock sector.

The ingredients (and combinations of them) based on fungi and microalgae with the greatest potential will be selected and manufactured.

  • Assess in vitro the antimicrobial, immunomodulatory and anti-inflammatory capacity, and analytically characterize the ingredients and formulated feed.

Through a battery of tests in vitro, which include the simulation of the avian digestive system, the antimicrobial, immunomodulatory and anti-inflammatory capacity of ingredients based on fungi and microalgae, as well as feed supplemented with these ingredients, will be evaluated. Based on these tests, the amount to add of each ingredient will be calculated so that it maintains its effectiveness after the treatments necessary for the manufacture of the feed. Finally, the ingredients and feed selected for their greater effectiveness will be analytically characterized.

  • Assess in vivo the effectiveness of feed in an experimental avian farm.

Production, epidemiological, clinical and state of the birds' immune system controls will be carried out. Based on the results obtained, the feed will be selected and classified by degree of effectiveness.

Operational Groups

The Operational Groups, main actors in the implementation of the AEI-Agri (European Innovation Partnership in productive and sustainable agriculture), are one of the key tools in the execution of the National Rural Development Program 2014-2020 to promote innovation in the agri-food and forestry sector within the European scope. It is the grouping of agents with different profiles with common interests, such as farmers, ranchers, companies, research or training and dissemination centers, who associate to launch an innovation project with the aim of providing a joint response. and multisectoral to a problem or need.

For more information about the Operational Groups:

Partners

To carry out this initiative, MICOALGA-FEED is made up of a multidisciplinary team.

Applicant members

  • Galician University Business Foundation (FEUGA), representative of the Operational Group.
  • Hifas Veterinary, SL
  • Neoalgae Micro Seaweed Products, SLNE
  • UVESA Group.

Collaborating members

  • Spanish Association of Poultry Science (AECA), Spanish branch of the World Poultry Science Association (WPSA).
  • Spanish Foundation for the Development of Animal Nutrition (FEDNA)
  • Spanish Confederation of Compound Feed Manufacturers for Pet Animals (CESFAC)
  • Spanish Interprofessional Association of Poultry Meat (AVIANZA)

Web and RRSS

More information about MICOALGA-FEED on the project website:

www.micoalga-feed.es

Also in the RRSS:

Financing

Innovation project co-financed in an 80% by the European Agricultural Fund for Rural Development (EAFRD) of the European Union and in a 20% by the Ministry of Agriculture, Fisheries and Food, within the framework of the National Rural Development Program 2014-2020. The General Directorate of Rural Development, Innovation and Agri-Food Training (DGDRIFA) is the authority in charge of applying said aid. Total budget: €524,847.66. Total subsidy: €505,519.66.

AVIANZA is the body responsible for the content.

, ,

AVIANZA launches the #MEgustaPoultry poultry meat promotion campaign in the United Arab Emirates

MADRID, November 10, 2021

This last quarter, the United Arab Emirates is having a more Spanish aroma than ever thanks to the campaign #MEgustaPoultry launched by AVIANZA, the Spanish Interprofessional Association of Poultry Meat, in collaboration with ICEX Spain Export and investments, to give visibility and promote poultry meat in the Middle East, one of the priority markets of its internationalization plan.

The objective is to show distributors, the restaurant sector and consumers some of the values associated with the Spanish poultry industry, as an international benchmark for its capacity for innovation, transformation and adaptation to new challenges in terms of healthy eating and nutrition. After months of preparation, this campaign begins in Dubai combining digital actions on social networks, promotion in local media and actions on the ground, where the aim is to highlight the quality of Spanish poultry meat, the nutritional properties of this type of product and trust. in the production companies of our country.

Influencers and chefs support Spanish poultry meats

AVIANZA's #MEgustaPoultry campaign, which started in September, consists of various actions to bring poultry meat closer to both the general public and national cooks and chefs. The first of these has been the campaign “Back to school” in which there has been the collaboration of 3 renowned Influencers in the UAE: the gastronomy editor of Harpers Bazaar Arabia and chef Dalia Dogmoch, the blogger Homam Ayaso of The Gastronaut and the chef Suad Shamma, who have prepared several dishes using as a base chicken, turkey and quail and, in which more than 120 thousand people have been reached so far.  

This action is also supported by the best chefs in our country who work there, such as the renowned Asturian chef Mariano Andres, responsible for ten restaurants in Dubai. He will be in charge of carrying out the training for cooks and chefs of the country in the three sessions that will be held during the months of October and November at SCAFA, The School of Culinary And Finishing Arts in Dubai. Andrés will also champion Spanish Week with a tribute to Spanish poultry farming on the menu of one of his restaurants, Seville's, during the third week of November.

Finally, the television chef Vineet Bathia and John Faver, chef de cuisine at the Sur, restaurant at the Westin Dubai Hotel, will be in charge of cooking a four-hands dinner at the Paella Event which will be attended by personalities, media and officials from the Dubai food sector.

The #MEgustaPoultry campaign has, in addition to the support of ICEX, the backing of the Foods & Wines From Spain brand and the use of the Poultry From Spain quality seal.

AVIANZA and ICEX, a long-term agreement

After the signing of the collaboration agreement between the two entities and the subsequent definition of dissemination, training and promotion actions for poultry products, the #MEgustaPoultry campaign represents the beginning of the development of a series of activities that seek to increase the business figures of the poultry sector, which reaches a turnover of 2.3 billion euros per year and has more than 40,000 direct and indirect jobs.

For Jordi Montfort, secretary general of the Spanish Interprofessional Association of Poultry Meat, “This campaign is the first step to publicize the wealth of the Spanish poultry meat sector, and the possibility of consolidating the necessary process of international expansion of our producers, in a market as attractive as that of the United Arab Emirates."

By ICEX, Maria Naranjo, director of the Food Industry, has shown her satisfaction with the launch of this promotional campaign that, through market diversification, highlights the Spanish poultry sector with products of excellence. “The Middle East is a strategic region and the United Arab Emirates is the best destination to serve as a visibility platform for the extensive range of products that are being worked on in the gourmet section under the Poultry from Spain brand”.

, ,

THE SPANISH LIVESTOCK-MEAT SECTOR WILL REDUCE ITS GREENHOUSE EMISSIONS BY 30% IN THE COMING YEARS

  • The sector is involved in investments of 600 million euros in the field of livestock production and 542 million in industries to move towards environmental neutrality and compliance with the Sustainable Development Goals.
  • The plan includes 529 projects to reduce greenhouse gas emissions, 724 to reduce ammonia emissions, 220 focused on reducing emissions in transportation and another 110 investments on other aspects related to sustainability.
  • Interprofessional organizations highlight the sector's firm commitment to reducing GHG emissions, especially methane emissions, betting on more efficient livestock management, the promotion of more balanced diets and the application of sustainability and digitalization criteria in production processes

MADRID, November 5, 2021

The Spanish livestock-meat sector is working in a coordinated manner to reduce greenhouse gas emissions by 30% (GHG) attributable to its activity, as part of its firm commitment to move towards environmental neutrality and compliance with the Sustainable Development Goals (SDG), as reported by the six interprofessional organizations in the sector, ASICI, AVIANZA, INTERCUN, INTEROVIC , INTERPORC and PROVACUNO, on the occasion of the COP26 Climate Change Summit, which is being held these days in Glasgow.

To achieve these reduction objectives, of which 50% correspond to methane reductions (in line with the "Global Commitment on Methane", promoted by the US and the European Union at COP26 and to which 100 countries have joined, The sector is involved in investments of 600 million euros in the field of animal production and some 542 million euros in the meat industries), which also include other objectives such as improving energy efficiency in industries and facilities. livestock, manure, manure and sewage sludge management operations, and livestock feeding and enteric fermentation,

This entire plan that is being developed to contribute to the solution to the climate change problems facing our planet is an important part of a strategic sectoral project linked to European funds, which will mobilize investments of more than 5,054 million euros to increase its environmental sustainability and its capacity for innovation, contributing to the recovery and economic transformation of our country.

1,689 companies and ranchers from all the Autonomous Communities participate in this project, of which 73.6% are SMEs, together with technological partners in the fields of the circular economy, renewable energies and digitalization.

The objective includes a total of 529 investment proposals related to the reduction of greenhouse gases, 724 proposals to reduce ammonia emissions at facilities, 220 proposals focused on reducing emissions in transportation and 110 on other aspects related to the sustainability.

Reduction of ammonia, water footprint and energy consumption

In addition to the ambitious objectives regarding the reduction of greenhouse gases, especially methane, the livestock-meat chain contemplates the reduction of ammonia emissions from the facilities of the sectors included in an average value of 28% together with a 6% in the industry.

Likewise, energy consumption in farms and meat industries will also be reduced by 38% and 22%, respectively, with the projects undertaken.

The water footprint per kilogram of final product will also be reduced by an average value of 18%, as a consequence of the reduction in water consumption after the automation and robotization of processes, the control of leaks and water escapes due to the modernization of facilities and water supply systems, as well as operations associated with the reuse and recovery of water for cleaning operations, supplying livestock or irrigating crops.

Finally, feed consumption will decrease by 15%, which will in turn lead to a reduction in GHG and ammonia emissions. And the consumption of other raw materials will also be reduced by 23% in livestock facilities and by 18% in meat industries.

The livestock-meat chain has always shown its commitment to contributing to the progress and development of Spanish society and its territory, as demonstrated by its ecosystem that generates employment, wealth, territorial structure, balanced and healthy diet and responsible consumption, in addition to its efforts to reduce the environmental impacts generated by its activity.

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

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

INTERCUN. The Interprofessional Organization to promote the Rabbit Sector integrates representatives of the production branch and rabbit meat processing-marketing companies.

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

INTERPORC. The Interprofessional Agri-Food Organization of White-Capped Pigs represents all sectors of the white-capped pork value chain: production, processing and marketing.

PROVACUNO. The Interprofessional Agri-Food Organization of Beef is made up of the main organizations of the production sector and the processing/marketing sector.

,

V Edition of the delivery of the Sepor de Oro Awards at the SEPOR Fair in Lorca

On October 25, the doors of SEPOR, the Lorca Livestock, Industrial and Agri-Food Fair (SEPOR), which, in its fifty-third edition, has done so in a format that has combined in-person presence with virtual assistance in which 65 exhibitors and a hundred speakers have participated.

In the three days that the fair lasted, professionals, students, commercial brands and users in general have been able to attend the different technical sessions and workshops. One of the most anticipated moments of #Sepor2021 has been the celebration of the Sepor Oro Awards, which were celebrating their V edition and where the work of companies and professionals in the agri-food sector was recognized.

From Avianza we congratulate all the winners and, especially, Maria Angeles Payán, head of the Payán Group, who has received the National Sepor de Oro Award A LIFETIME dedicated to growing the family business, as well as the Uvesa Group, Award for Innovation for its innovation project MICOALGA_FEED.

Arán Zaldívar, deputy technical director of Avianza, was our representative at the Sepor de Oro 2021 awards ceremony, which this year had the support of our interprofessional.

,

Gourmets Hall 2021: The best pairing of poultry meats with century-old wines

On Monday the doors of the 34th edition of the Gourmet Salon of Madrid, the largest quality Food and Beverage Fair in Europe and one of the most prestigious references in the world. This year the fair had more than 1,500 gastronomic companies, more than 37,000 products and 1,300 new products with an estimated attendance of 70,000 professional visitors. 


At the booth Food from Spain, in pavilion 8 of IFEMA, AVIANZA celebrated a pairing of the best poultry meats, chicken, turkey and quail, with a special selection for the event of wines from Baron Wineries from Sanlúcar de Barrameda, The Hague Wineries of Tenerife and several wineries Peninsula Viticulturists, all of them centuries old and with high quality wines.   

The showcooking was in charge of the chef Fernando del Cerro, Honorable Mention in Cuisine from the Royal Academy of Gastronomy and Brotherhood of Good Food, Grand Prix Award for future chef from the International Academy of Gastronomy and head of the kitchen at Casa José de Aranjuez, which made picantón kebab with sauce sour washed down by Listán Blanco Barrica wine from Bodega La Haya, roast turkey with cocoa mole on pumpkin puree served with Apostata wine from Península Vinicultores and quail in tomato pickle with live salad accompanied by Xixarito wine from Bodegas Barón.  

A delicious opportunity to taste Spanish poultry meat with exceptional wines that many of the attendees of the 2021 Gourmets Show enjoyed.

In the featured photo, from left to right: Marian Fernández, DO La Orotava specialist technician; Antonio Bentabol, Head of the Valuation Service of the Cabildo de Tenerife; Toni Garcia, Head Chef of the Casa José restaurant (Aranjuez); Jordi Montfort, General Secretary of AVIANZA; Fernando del Cerro, Chef of Casa Jose; Javier Parrilla, Minister of Agriculture and Fisheries of the Cabildo of Tenerife; Vicky Febles, Commercial Director of Bodega La Haya.

You can see the full event in this video.

,

FORECAST LOSSES OF €300 MM DUE TO INCREASE IN RAW MATERIALS AND LIGHT

According to estimates from the Ministry of Agriculture, Fisheries and Food, the cost per ton of feed for chicken had already grown by 26,20% from January 2020 to August 2021. In the case of turkey, it has exceeded 23%.

Added to this is the cost of electricity prices, which has multiplied by 6 in one year, which means an impact on each bird of 5 cents per kg, being essential for their incubation, breeding and processing.

MADRID, October 18, 2021

The price evolution data for feed raw materials from the Ministry of Agriculture, Fisheries and Food (view Report) show a critical situation for the poultry sector. From January 2020 to August 2021, the cost of chicken feed, the most common in distribution chains, rose a 26.20%, going from €297.42 per ton to €375.37. Extrapolating the data to the 600 million specimens produced each year in our country, with an average of 3.9 kilos of feed for fattening, only in that area is an estimated cost overrun of more than 198 million euros. This extra cost means going from €1.13 per specimen feed to €1.46, more than €0.33 per chicken.

These increases also affect another very common product in our diet: turkey. The cost of fattening feed has gone from €293.22 per ton in January 2020 to the current €362 (23.4% more). A 10 kg specimen may require up to 24 kg of food throughout its breeding (they are usually between 8 and 17 kg in weight/individual). From January 2020 to September 2021, the cost of feeding a turkey on a farm has gone from €1.10/kg to €1.29/kg, that is, more than an additional €1.9 per specimen. In total, more than 13 million turkeys are produced each year in Spain, so the Total extra cost could exceed 24.7 million euros.

On the other hand, according to data from MAPA itself, The national average prices of chicken paid to producers have gone from €1.82/kg to €1.52/kg (data February 2020 vs September 2021), 16,49% less (view Report 2020 and evolution 2021). In the case of turkey, prices have gone from €2.53/kg to €2.12/kg (data February 2020 vs September 2021). One 16.2% less.

These increases in feed costs would in turn be caused by the rise in the main raw materials, which only since January 2021 has behaved like this: corn (rise of 20,96%), wheat (12,16%), barley (17,99%) . In the case of “soybeans” it has increased by 33% from 2020 to 2021.

Furthermore, in 2020 the turnover of the poultry meat sector fell to 2,184 million euros (5% less than in 2019), due to the crisis caused by the fall in demand, which generated even greater pressure for producers.

In this way, the increase in feeding costs for chickens, turkeys and quails alone would account for 10,16% of the business generated (222 million euros over the 2,184 million euros mentioned), to which additional costs would have to be added such as the adaptation of facilities and logistics chain in the face of COVID measures.

Added to this is the cost of electric power, which has gone from an annual average of €34.0/MWh in 2020 to multiplying by 6 and 7 in 2021, with an average annual wholesale market price above €200/MWh. In standard poultry production (farming and poultry processing) This could mean an increase in costs of more than €0.05/kg of bird, equivalent to more than 87 million euros per year for the entire sector. Finally, there has been an increase in the CPI greater than 4%, which directly impacts the labor costs of the sector.

The total sum of all these costs puts the Spanish poultry sector in an additional bill that exceeds 309.7 million euros.

A perfect storm against a strategic sector

Poultry meat is also one of the most affected by the price war between the main chains and distribution operators in Spain. The chicken entry low cost from foreign markets, even from outside the EU, also represent an insult and a threat to the competitiveness of our sector, since in some cases low-priced poultry meat that does not meet the European production standard is being introduced into our market.

The last factor that impacts production costs has been the approval of the collective agreements for Slaughterhouses and Production Centers. With a conciliatory vision from Avianza, and the search for a stability scenario to avoid supply problems for consumers, a cumulative increase of 2,01% in labor costs is expected, which will reach 5,17% at the end of 2021, thus predicting labor stability in the sector.

For Jordi Montfort, secretary general of Avianza, “The increase in raw material prices has put the poultry sector in a critical position, together with other factors that in themselves already weakened a group that is an example of productivity, innovation and quality of its products and that generates thousands of Job positions. The data from the Ministry of Agriculture, Fisheries and Food are just the tip of the iceberg of a very complex scenario that is affecting thousands of families in our country, at a time when we need to support our industries more than ever.”

LINK TO OFFICIAL DATA

Evolution of feed and raw materials prices. Fountain: General website MAP / Feed Price Estimation Report September 2021.

Evolution national average chicken prices 2021. Evolution 2020. Source: MAP.

, ,

CALL FOR TENDER

CALL FOR TENDER
Publication date: October 11, 2021
Tender for the selection of a promotion body for the development of a multi-annual program REA EU 1144/2014 for the promotion of poultry.

PROMOTION PROGRAM IN BELGIUM, FRANCE, SPAIN AND GERMANY

1/ CONTEXT
The Asociation:

AVEC (Coordinator)- Association of poultry processors and poultry trade in EU countries
AVEC is the voice of the European poultry sector. AVEC facilitates communication between international organizations and decision-makers and focuses on key areas such as animal health and welfare, food safety and quality, trade and sustainable development. AVEC members are national associations from 16 EU Member States + 1 associate member from the United Kingdom.

AVIANZA – the Spanish Poultry Meat Association (previously called Propollo)
The Spanish Poultry Meat Association -AVIANZA- has more than 65 associated companies, integrating more than 95% of the poultry meat market. In this sense, we have more than 5,000 farms, 281 slaughterhouses and cutting plants, as well as more than 40,000 workers who work for the poultry meat industry in Spain.

BVG – Bundesverband der Geflügelschlachtereien e. v.
The BVG – Bundesverband der Geflügelschlachtereien e. V. is the professional organization and the sole representative body of the German poultry slaughter and processing industry. Its 33 members – mainly poultry slaughterhouses, poultry meat processors and marketers – represent more than 93% of the German poultry processing sector. As a specialized branch focusing on issues of the poultry processing industry, BVG is a member of the umbrella and top organization of the German poultry industry, the ZDG – Zentralverband der Deutschen Geflügelwirtschaft e. V. (German Poultry Association).

ICPC – French Interprofessional Broiler Committee

Since its origins in 2007, CIPC is a French poultry association that represents 85% of the broiler sector and each of its fields: hatchery, livestock, animal feeding, slaughterhouses. Based in Rennes, close to the main poultry production areas, it develops its network and experience to offer a variety of services available from professionals to scientists and closely linked to administration. The ICPC allocates its means and resources to broiler production, with a dedicated board member and survey activities. The French production volume in 2019 is estimated at 1,754 thousand Tec of poultry, including 222 MTec of ducks, 326 MTec of turkeys and 1,173 MTec of broilers.

SUST EU POULTRY – the Programme:

This program aims to raise awareness and promote European meat and poultry production methods, highlighting its commitment to creating the most sustainable and environmentally friendly European agri-food sector. The program focuses on the three factors of sustainability: the environment, the economy and society. The proposing organizations span four different European markets giving the program an ambitious European dimension and will focus on four different target markets: Belgium, Spain, Germany and France.

While the efforts and measures of the European poultry sector when the new Biodiversity and Farm to Fork strategies[1] were launched as part of the Green Deal[2] have been a great boost, there is still a tendency to identify the sector as a which has no beneficial role for climate action and the environment. For this reason, the aim of this program is to highlight the sustainability of EU agriculture for consumers, highlighting its commitment to climate change mitigation and underlining that the consumption of European poultry meat is beneficial for an sustainable European environment, society and economy.

With a total budget of more than 3 million euros and numerous promotional and information activities in Belgium, Spain, Germany and France, 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 on the European poultry sector will also encourage other key industry players to work on their sustainable products and production methods.

General objectives:

'Highlight the specific characteristics of agricultural production methods in the Union, in particular in terms of food safety, traceability, authenticity, labeling, nutritional and health aspects, animal welfare, respect for the environment and sustainability, and the characteristics of agricultural and food products, especially in terms of quality, flavor, diversity or traditions", is the general objective of this program.

If consumers are aware of the sustainable characteristics of the European poultry sector compared to the same products from third countries, they can prioritize poultry produced in the EU and make informed choices. Within this programme, our aim is to promote European poultry meat products, more specifically products originating mainly from chicken and turkey.

Contribution to the environment

This programme, based on the sustainability of European products and production methods, aims to support the European poultry meat sector through communication activities based on the strategies that the proposing organizations and all their partners are implementing to make more sustainable its production processes and its environmental impact. These strategies are in line with the European Farm to Fork and Green Deal strategies, both based on achieving more ecological and sustainable production systems, among other objectives.

This program also aims to adapt to new market trends in poultry meat consumption, as well as the environmental demands that people increasingly place on producers.

2/ TENDER

The hiring of a specialized executive agency is necessary to plan and execute the actions covered in this program once AVEC and its partners have signed the Grant Agreement. The partners expect a sustainable partnership with the implementing agency, based on high mutual trust, considering the budgets involved and the need to maintain the partners' trust through the proposed programme.

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

The program will have a global budget of more than 3 million euros and has a total duration of 2 years. It focuses on three main audiences: young people, family decision-makers (who would form the final consumer section) and key opinion leaders, in Germany, France, Belgium and Spain.

Open bidding conditions:

  1. The objective of this tender is the application for a promotion program co-financed by the EU EEA agency. If European funds are not guaranteed, the tender will be considered void.
  2. This offer is unpaid. Unselected applicants will not receive any financial compensation.
  3. All information sent to selected applicants will be treated as strictly confidential, and due to the institutional nature of the data, it cannot be used for other clients.
  4. The AVEC will send to candidates who request it technical information on the selection of target markets and the objectives of the program 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 creative work is submitted by the applicant, it becomes the property of the awarding entities without limitations of time and space, and this includes its use for all methods and means of communication.
  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 limitations.
  8. The selected body will sign a contract with the contracting entities.
  9. No costs will 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 present:

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

The detailed proposal (PowerPoint format is preferred) must be submitted in English to Ms. Birthe Steenberg ([email protected]) and include:

  1. A dated and signed request letter accepting the bidding conditions.
  2. A presentation from the agency that includes proof of being up to date with tax payments, information on its financial viability, on its competencies to support the association with these missions and on its knowledge of the rules relating to promotion programs financed by The EU
  3. A proposal based on the knowledge of the target countries regarding the production, consumption and consumption habits of poultry meat. The agency must be able to propose a series of actions based on the different criteria established in the proposal.
  4. The organization must describe the objectives, the target audience, as well as the planned products and must include a budget proposal for each action within the general framework defined for that campaign.
  5. Affidavit duly dated and signed by the applicant declaring 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 take into account the mandatory EU signature and other graphic elements, as stipulated in Regulation EC/1144/2014 and the corresponding legislation. The selected executive agency must strictly comply with these criteria for all actions planned and carried out, as non-compliance with these EU rules would result in ineligibility of the actions and loss of funding. In the event that our application does not lead to the signing of the grant agreement, the execution of the campaign should of course have no purpose and this offer would be null and void.

3/ SUPPORT ACTIONS

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

  1. Public relations activities (public relations office and press releases)
  2. Digital communication (campaign on social networks, online advertising, digital events, etc.
  3. Organization of events such as exhibitions/conferences/webinars/
  4. Advertising in different media (press, online, television, outdoor,…)
  5. …

The agency will have to propose how to articulate and adapt all these actions to the different target countries, as well as demonstrate its experience in the different fields of activities.

The agency will have to propose how to articulate and adapt all these actions to the different recipient countries. The AVEC will send to candidates who request it technical information on the selection of target markets and the objectives of the program for the preparation of their proposals.

An evaluation agency will also be selected to audit the program. The selected body is expected to facilitate the work of the evaluation body, as necessary, throughout the project, e.g. For example, provide the information requested by the evaluation body, participate in occasional meetings and accept its recommendations.

4/ SELECTION CRITERIA

The selection will be made by a jury made up of the AVEC team, as well as the other 3 partners from France, Germany and Spain participating in the project.

Selection criteria:

  1. Quality and coherence of the strategy, argumentation of the proposed actions (30 points)
  2. Value for money (20 points)
  3. Understanding and strict compliance with EU promotion rules (20 points)
  4. Experience in EU promotion projects/communication actions, in particular on sustainability aspects, as well as quality of information provided on the financial viability of the Agency (20 points)
  5. Qualifications of the project management team and experience in the 4 target countries (10 points)

5/ PROPOSED PLANNING

November 15, at the latest, 6:00 p.m.: Deadline to submit the application for the tender
November 29 at 6:00 p.m.: notification of the elected agency and detailed notification to the other non-elected agencies

6/ CONTACTS

Ms. Birthe Steenberg, General Secretary of AVEC ([email protected]) is available to answer any questions candidates may have (tel: + 32 (0) 492 10 75 71).

[1] European Commission – https://ec.europa.eu/food/farm2fork_en
[2] European Commission – https://ec.europa.eu/clima/policies/eu-climate-action_en