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

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

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

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

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

A consolidated interprofessional

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

How to join the Network

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

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

More information:

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

646 65 28 46 - [email protected]

INTERNATIONAL SUSTAINABLE EUROPEAN POULTRY MEAT CAMPAIGN

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

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

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

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

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

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

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

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

European sustainable poultry sector promotion program

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

More information:

José Manuel Alvarez

Interprofessional Platform Coordinator

Livestock and Meat

[email protected]

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

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

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

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

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

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

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

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

Image of turkey carving with the traditional Thanksgiving side dish.

Traditional Thanksgiving dish.

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

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

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

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

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

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

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

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

Avianza, MAPA and Alimentos de España organize this action to promote the consumption of poultry meat.

  • The renowned chef will give an online masterclass on October 19 at 18:00 on the versatility of chicken, turkey and quail and will perform a live recipe where poultry meat will be the protagonist.
  • This Avianza initiative will be carried out through the cooking courses platform, Talent Class, and will have free access for all those interested through the link: http://www.talent-class.com/avianza
  • Once again, this action to promote the value of poultry meat has the collaboration of the Ministry of Agriculture, Fisheries and Food and Alimentos de España. 

Madrid,October 14, 2022.- Avianza, the interprofessional association of poultry meat has relied on 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 (Michelin-starred chef for the restaurant Cebo) who will develop the live class "Cooking with Poultry" with chicken, turkey and quail meat as protagonists through the online cooking courses 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 poultry when it comes to cooking and will perform a live recipe specifically designed for one of the poultry meats. The class will be held via Zoom and is part of Talent Class' wide range of training courses.

Aurelio Morales is a chef from Madrid who, after being head chef of the Suria restaurant at Ramses, directed the kitchens of Cebo (restaurant at the Urban hotel in Madrid), which won a Michelin star under his command. This chef is part of the platform's extensive and professional teaching staff, with such prominent 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 and Alimentos de España, Avianza continues its campaign to promote the consumption of poultry meat in Spain, as well as to publicize the benefits of this white meat, including its high nutritional value and quality.

 

 

 

From the interprofessional we are still very involved with the European Poultry Meat Association (AVEC) and that 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 named "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 a smart 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.

CONSULT ALL THE INFORMATION OF THE CAMPAIGN IN THIS FILE

  • The renowned chef and Avianza, the Spanish Interprofessional Association of Poultry Meat, have joined forces to hold a cooking workshop to highlight the benefits of grilled poultry meat.
  • This masterclass took place on 7 July at the SUA by Tricycle restaurant and was attended by some exceptional students, including food and lifestyle journalists and bloggers.
  • Goya, a specialist in embers, developed the workshop by tackling the whole process to make a good poultry barbecue: from the preparation, the type of cooking and temperatures of the embers, to the different cuts and carving, to finish with the plating and the different culinary combinations. 

Madrid, 8 July 2022 - Summer is the barbecue season par excellence. Around the embers, family and friends gather 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 expert chef Javier Goya, have joined forces to highlight the benefits of the poultry barbecue.

To this end, Goya gave a masterclass at his restaurant SUA by Triciclo, aimed mainly at journalists and bloggers specialising in lifestyle and gastronomy, where he revealed his secrets to making a first-class poultry barbecue. For more than an hour, the chef covered the whole process: from preparation, the type of cooking and temperatures of the grill, to the different cuts and carving, to finish with the plating and the different culinary combinations. 

The menu prepared and tasted by SUA by Triciclo with Javier Goya consisted of free-range chicken wings stuffed with mussel pickle and grilled; grilled smoked turkey salad, anchovy emulsion, old mustard and cured cheese and grilledquail jerky.

After this presentation as a workshop, the association will publish a free downloadable ebook with the history of grilled chicken and different and tasty recipes for barbecued poultry. 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 Food of Spain, Avianza wants to continue to promote consumption in our country. Spanish poultry meat is healthy and of high quality, which is why we must continue to promote its benefits with actions such as this", said Jordi Montfort, Avianza's Secretary General, adding that "Spain is also one of the main poultry meat producers in Europe, where more than 750 million birds of Spanish origin are consumed every year. We have a growing sector of which we should be proud".

Chef Javier Goya preparing the poultry meat and the macerations.

A moment of 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: grilled free-range chicken wings stuffed with mussel marinade.