The Interprofessional Poultry Industry wants to promote the consumption of poultry among the population using social networks

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

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

The presenter is reminding his audience that poultry from Spain is a healthy, versatile and nutritious product and, moreover, the perfect ally for the consumer in a complicated economic context because it gives the peace of mind of knowing that, in an affordable way, they are eating a healthy and balanced diet.

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

Fall influencer campaign

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

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

With these actions and thanks to the support of the Ministry of Agriculture, Fisheries and Food and Food of Spain, AVIANZA continues immersed in its campaign to promote the consumption of poultry meat in Spain, as well as to spread the benefits of this white meat of Spanish origin, among which stand out its great nutritional value, its quality and the safety of its production. Spain is one of the main producers of poultry meat in Europe, where more than 750 million birds of Spanish origin are consumed each year. 

AVIANZA defends the interests of the Spanish poultry sector both in Spain and in the international market and represents more than 90% of the companies linked to the poultry sector, both chicken, turkey and quail meat. In total there are more than 5,000 farms and production centers, 281 cutting and processing plants, which directly employ more than 40,000 professionals.

Presenter Tony Aguilar at Avianza headquarters at the start of the social media sweepstakes.
  • This certificate is based on the fundamental and unifying premises of Sustainability, Animal Welfare and Food Safety for the entire poultry meat production chain.
  • The fact that the sector has its own label is a decisive step towards highlighting the quality of Spanish poultry meat and consolidating the country as one of the European leaders in production.
  • This reference will be present in poultry meat products so that consumers associate the consumption of poultry with a product that meets the highest quality standards throughout the food chain.
  • The interprofessional encourages all national producers to join the network of companies certified with the POULTRY OF SPAIN label.

 

Madrid, October 24, 2023. Spanish poultry meat now has its own quality certificate. Under the global initiative "POULTRY FROM SPAIN" (www.avesdeespana.es), promoted by Avianza (Spanish Interprofessional Association of Poultry Meat), the bases and tools necessary to value the production of poultry meat (chicken, turkey and quail) of our country are established, from its breeding, production, preparation of processed products and its distribution around the world.

This certificate works as a backbone of the main values of the entire production chain: sustainability (environmental, economic and social), Animal Welfare and Food Safety, and is therefore a decisive step to enhance the quality of Spanish poultry meat and consolidate the country as one of the European leaders in poultry meat production.

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

All the information at the consumer's fingertips

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

To this end, products that comply with all the requirements of the regulation and are certified will have the POULTRY FROM SPAIN label on their packaging. In addition, this logo carries a QR code, in which the consumer can scan and know closely all the information of the origin and traceability of the product they are consuming.

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

A challenge for the sector

Avianza has set up the POULTRY OF SPAIN website(www.avesdeespana.es) to inform the whole sector about the details of the certification process and urges all national producers to join the network of certified companies under the umbrella of POULTRY OF SPAIN.

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

A certified process

Operators' compliance with the requirements of the regulation and their certification is carried out through external audits performed by a certification entity approved by ENAC, and authorized by Avianza.

Avianza groups more than 65 associated companies and represents more than 90% of the companies linked to the poultry sector, both chicken, turkey and other poultry. In total, it has more than 5,000 farms and production centers, 281 cutting and processing plants, which directly employ more than 40,000 professionals.

OPEN CALL:

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

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

1/ CONTEXT

Associations:

FRANCE: CIPC - French Interprofessional Committee for Broiler Chickens (Coordinator)

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

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

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

GERMANY: BVH - Bundesverband bäuerlicher Hähnchenerzeuger eV

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

SPAIN: AVIANZA - Spanish Interprofessional Poultry Meat Association

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

EURSPO - the Program:

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

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

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

The general objectives are:

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

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

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

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

2/ CALL FOR BIDS

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

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

Open tendering conditions:

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

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

All information sent to successful applicants will be treated with strict confidentiality, and due to the institutional nature of the data, may not be used for other clients.

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

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

6. Once the applicant's creative proposal is submitted, it becomes the property of the contracting entities without limitations of time and space, and this includes its use for all media 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 campaigns of their own and without time limitation.

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

9. No expenditure shall be incurred before a framework agreement has been signed between the contracting entities and the European Commission, and a framework agreement between the contracting entities and the executing agency.

Mandatory elements to be submitted by applicants:

Applicants should propose a strategic plan for the development of a multi-promotion AER program in the above-mentioned markets with the objective of improving the image of poultry products and boosting their consumption.

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

  1. Application letter dated and signed accepting the bidding conditions.
  2. A Submission from the agency including proof of current tax payments, information on its financial viability, on its competencies to accompany the partnership on these missions and on its knowledge of the rules relating to EU-funded promotion programs.
  3. A proposal based on the target countries' knowledge of poultry production, consumption, sustainability aspects and consumption habits. The agency should be able to propose a range of actions based on the different criteria set out in the proposal, providing results and impact (not less than those indicated in the Program description).
  4. The agency should describe the objectives, target audience and expected deliverables and should include a budget proposal for each action within the overall framework defined for that campaign.
  5. Taking into account the main message of the campaign, the agency should design an alternative to the overall creative concept of the campaign, in particular, the initial design (1 to 3 variants) of the visual identification of the campaign (graphic sign (logo) of the campaign), master layout, website home page, advertising design (both offline and online), sample social media posts, promotional materials, trade show booth design, POS and other events foreseen in the program.
  6. Affidavit duly dated and signed by the applicant stating any possible conflict of interest derived from the work carried out by an institution of the poultry sector in any of the markets covered by the campaign.

The proposal must integrate the mandatory EU signature and other graphic elements as stipulated in Regulation EC/1144/2014 and related legislation. The selected implementing agency must strictly comply with these criteria for all actions planned and carried out, as failure to comply with these EU rules would result in ineligibility of the actions and loss of funding. In case our application does not reach the signing of the grant agreement, the implementation of the campaign should, of course, serve no purpose and this tender would be null and void.

3/ SUPPORT ACTIONS

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

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

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

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

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

4/ SELECTION CRITERIA

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

Selection criteria:

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

5/ PROPOSED PLANNING

  • November 30 at 6:00 p.m.: Deadline for submitting the application to the bidding process.
  • December 15 at 18h00 : Notification of the selected agency and detailed notification to the other unsuccessful agencies.

7/ CONTACTS

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

  • The Spanish Interprofessional Association of Poultry Meat has held a workshop in Madrid's Mercado de la Paz, with the chef and nutritionist Marta Verona, where the recipes of chicken, turkey and quail and local products have been the protagonists. 
  • The journalists and food bloggers in attendance were able to delve into how to make the most of each part of the poultry and learn recipes to avoid wasting any of this versatile, healthy and economical meat.
  • This workshop was organized in collaboration with the Ministry of Agriculture, Fisheries and Food and Alimentos de España in order to continue promoting the consumption of poultry meat from Spain among consumers.
  • According to the Food and Agriculture Organization of the United Nations (FAO), it is estimated that approximately one third of all food produced in the world is wasted.

Madrid, October 20, 2023 - AVIANZA, the Spanish Interprofessional Association of Poultry Meat, together with the Ministry of Agriculture, Fisheries and Food and Food of Spain, have held a workshop on cooking with poultry from Spain in Madrid's Mercado de la Paz with the renowned chef and nutritionist Marta Verona as master of ceremonies.

These institutions have wanted to look more closely at food utilization given, on the one hand, the complicated economic and social context through which the majority of Spanish society is passing and, on the other, the versatility and price of Spanish poultry meat. This meat meets all the requirements to become the star product of the shopping basket in difficult times.

For this purpose, AVIANZA invited journalists and bloggers specialized in gastronomy and food to show them first-hand the benefits of chicken, turkey and quail as a healthy and profitable food.

During the workshop, Marta Verona shared with the attendees the best options for cooking the different parts of poultry, their different uses taking into account the healthiest alternatives, as well as different recipes where the use and reuse of poultry meat prevailed. For this workshop, the best local products provided by the stalls of the La Paz Market were used.

The recipes made by Marta Verona were: Toast of guacamole and homemade turkey cold cut; Vegetable chicken tacos in red wine and Pineapple and quail skewers with vinaigrette sauce, dishes that AVIANZA will share on its website and social networks after this event with the aim of providing useful and quality information to consumers. 

"In this particular workshop we wanted to focus on the use of food because, unfortunately, we believe it is the most appropriate given the economic and social context in which we find ourselves, in which we can almost speak of survival cuisine," said Jordi Montfort, secretary general of AVIANZA, adding that "in these cases the birds of Spain are an ally for the consumer and give peace of mind to families to know that, for little money, they are eating healthy and balanced with the best animal protein".

Food waste, a growing problem

With this action AVIANZA has joined the fight against the serious problem of food waste. According to the Food and Agriculture Organization of the United Nations (FAO), it is estimated that approximately one third of all food produced in the world is wasted, which is equivalent to about 1.3 billion tons of food per year. This translates into a high economic cost since, globally, the value of wasted food exceeds one trillion dollars per year.

Once again, this showcooking workshop had the collaboration of the Ministry of Agriculture, Fisheries and Food and Food of Spain, which continue to develop together with the interprofessional actions to promote the consumption of poultry in our country. Spain is one of the main producers of poultry meat in Europe, where more than 750 million birds of Spanish origin are consumed per year. AVIANZA defends the interests of the Spanish poultry sector both in Spain and in the international market and represents more than 90% of the companies linked to the poultry sector, both chicken, turkey and quail meat. In total there are more than 5,000 farms and production centers, 281 cutting and processing plants, which directly employ more than 40,000 professionals.

Marta Verona giving the AVIANZA showcooking workshop in collaboration with MAPA and Alimentos de España.
Jordi Montfort, Secretary General of AVIANZA, welcoming the attendees.
Attendees at the event on the use of poultry meat from Spain.
Marta Lafarque, AVIANZA's Internationalization Manager, chef Marta Verona and Jordi Montfort, AVIANZA's Secretary General.

Marta Verona with the turkey cold cut recipe.

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

Our Secretary General, Jordi Montfort, analyzes in these statements the impact on the poultry meat production sector in Spain of a possible implementation of the EFSA recommendations, which is under evaluation by the European Commission.


Question:
What is the status of the negotiation with the European Commission on this issue?


The deadlines of the European Commission are very clear. Right now they are evaluating an animal welfare regulation with an impact analysis in which the sectors involved have not been consulted. In other words, there has been neither a negotiation table nor a discussion table in which the producer or the producing countries have been able to raise their voice and be heard.

When it comes to animal welfare, we, the producers, are the first ones interested in our animals being well all the time. If an animal is not healthy, if an animal does not have the water, drink or feed it requires, if it does not have the space it requires or the conditions in which it is housed are not adequate, the animal simply does not produce, that is to say, it is not sustainable production. Therefore, the points described in this regulation lack, from our point of view, a very, very great technical rigor in the field.


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

In addition, in order to conform this regulation, what has been done is a documentary review of some scientific articles that, from our point of view, are biased, since they are not made with a scientific technical rigor as the one we are accustomed to use to guarantee the welfare of animals.

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


The biggest impact we would see is a reduction of almost 30% of the usable area we have today in farms. What does this mean? Well, of the almost 5,000 farms available, we would only have 3,592 usable farms left. Therefore, in order to compensate and to be able to supply the chicken market that is consumed today, we would have to build around 73% more houses. This would mean an investment of 1,800 million euros, which nobody is going to contribute because it will no longer be a profitable business, they would not be economically sustainable.

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


We are talking about an increase in costs, undoubtedly, but also about throwing away all the advances in genetic changes that have allowed us to be much more productive today and to guarantee food safety. We are throwing away 50 years of progress in selection after selection in each of the generations. Going backwards will lead us to keep animals on farms longer, up to 50% longer than the time required today to bring a chicken with a carcass weight of 2.5 kg to the market.

This means that the farmer will lose one cycle per year and that, in addition, the costs for feed, water, electricity, gas and emissions will increase, which is neither sustainable nor environmentally responsible.

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


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


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


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

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

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

Spanish #poultry, #pavo and #codorniz are synonymous with quality, excellence and versatility, as well as being a healthy and light meat. Attendees, both at lunch at the #Amazon restaurant and dinner at #SaleroDubai, whose theme was "Tapas Night", were able to see this firsthand.

With this action from #Avianza we continue betting on such a demanding and promising market as the #UnitedArabEmirates. The #PoultryFromSpain campaign is progressing satisfactorily and fulfilling the objective of positioning poultry from Spain as a synonym of quality among the Emirati gastronomic sector.

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

We would also like to thank Andres Salinero Barbolla, Economic and Commercial Counselor of the Embassy of Spain in Dubai and Carmen Olvera García, International Trade and Investment Advisor at the Economic and Commercial Office of the Embassy of Spain in Dubai, for their assistance.

#Megustapoultry#PoultryfromSpain#markets#poultryfromSpain#FoodfromSpain

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

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

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

Alfonso Castellano's recipes:

ROAST CHICKEN WITH GINTONIC

For the marinade:

  • 2 rotisserie chicken 1k each
  • Ground juniper 50g
  • Chamomile 10g
  • Lemon juice 300g
  • Gin 100g
  • EVOO 400g
  • Salt 20g
  1. Mix all the marinade ingredients together and rub the chickens all over inside and outside of the piece.
  2. Marinate for 12h                                                                       

For the barbecue:

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

BRAISED TURKEY BREAST

For the brine:

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

For cooking:

  • The day of the grill, at medium heat, we will brown the breast directly from cold without tempering. Brush with olive oil.
  • Mark the meat on all sides, and then hang it 50cm from the heat of the coals, so that it smokes and the indirect heat affects the interior up to a temperature of 65ºC.
  • It can be eaten at that moment or cooled and eaten as turkey cold meat.

SMOKED TURKEY LACON

For the brine:

  • 2l water
  • 150g salt
  • Brown sugar 150g
  • Nail 5 pcs
  • Black peppercorns 5g
  • Cilantro seeds 3g
  • Laurel 2 pcs
  1. In a large saucepan, distribute the sugar on the bottom and heat until a caramelization is obtained. Cut the caramelization with the water and add the rest of the ingredients, bring to a boil and remove from the heat.
  2. Cover and allow to cool.
  3. Place the turkey strings for a period of 12 hours.

For cooking:

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

STUFFED QUAIL WITH VINE

For the filling:

  • 4 quails
  • Fresh foie 200g
  • Chicken minced meat 200g
  • Egg 1unid
  • Cream 50g
  • Bread crumbs 100g
  • Salt
  • Pepper           
  1. Chop the foie as well as the chicken meat and mix with the rest of the ingredients.
  2. We can debone the partridges or ask the poultry farmer for it, although the recipe can be perfectly carried out without deboning.
  3. Stuff the quails with the stuffing and tie to keep their shape.                                                                          

For the marinade:

  • Old Oloroso Wine 750ml
  • Brandy 250ml
  • Fresh thyme
  • Parsley
  • Cloves 5g
  • Cumin grain 5g
  • Coriander grain 5g
  • Peppercorns 5g
  1. Place the quails in the marinade for a minimum of 12 hours.
  2. Wrap each quail in vine leaves and tie with a bridle.
  3. On the day of grilling, at a low heat, we will brown the quails directly from the cold without tempering.
  4. We will brown the quail on all sides until the vine leaf dries and ends up detaching.
  5. At that moment we can remove from the fire, clean of possible remains of burnt leaves and serve.
  • The Spanish Interprofessional Association of Poultry Meat, with the collaboration of the Ministry of Agriculture, Fisheries and Food and Alimentos de España wants to promote the consumption of grilled chicken, turkey and quail at the beginning of the summer season, barbecue season par excellence.
  • For this purpose, a workshop and subsequent barbecue was held for journalists, bloggers and food and food influencers, where the benefits of poultry meat as a versatile and healthy product were highlighted.
  • Attendees were able to learn firsthand the best tips for a barbecue in the gardens of Seeds restaurant (MOM Culinary Institute) thanks to the collaboration of the Ministry of Agriculture, Fisheries and Food and Food of Spain.

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

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

During the workshop, chef Alfonso Castellano and his team (Seeds Restaurant) revealed the secrets for a perfect poultry barbecue: from the 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. 

After this training, the attendees enjoyed a wonderful barbecue in the gardens of the impressive Seeds restaurant, which is located within the hotel and catering training school, MOM Culinary Institute, where they tasted such appetizing dishes as turkey lacón, braised turkey breast, chicken with gin and tonic and quail on the vine. The evening was also attended by institutional representatives and representatives of the main companies in the meat sector in Spain. 

Once again, this action had the collaboration of the Ministry of Agriculture, Fisheries and Food and Food of Spain, which continue to develop together with the interprofessional action to promote the consumption of poultry in our country. Spain is one of the main producers of poultry meat in Europe, where more than 750 million birds of Spanish origin are consumed annually. 

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

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

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

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

After three years of overcoming the various crises affecting society as a whole, today, International Poultry Day, the sector is once again threatened by the implementation of regulations that would condition its competitiveness and decimate consumer choice.

Madrid, May 10, 2023. On the occasion of the meeting of its Board of Directors, AVIANZA, the majority association of the Spanish poultry meat sector, which brings together more than 65 associated companies, 5,000 farms and represents more than 90% of the companies linked to the chicken, turkey and quail meat sector, has decided to launch a joint statement to express its absolute concern at what it considers a new attack against one of the key sectors for the self-sufficiency and food diversity of our country.

  • "Today, May 10, marks World Poultry Day World Poultry DayBut we believe that there is little to celebrate, because despite being one of the strategic sectors of Spanish meat production, we are once again in the spotlight of possible regulations that would have dire consequences for consumers, both in Spain and in Europe as a whole.
  • One of the most recent threats comes from the European Commission itself, through the published recommendations of the EFSA (European Food Safety Agency) opinion. We believe that this study has not been transparent and is based on questionable scientific opinions, as well as lacking a comprehensive vision of the three pillars of sustainability: social, environmental and economic. We strongly recommend listening to the arguments put forward by AVEC / ELPHA / EPB and The Poultry Veterinary Study Group.
  • Its implementation would mean wiping out 70% of poultry meat production in Europe, causing a rise in costs (up to 3 times higher), the consequent repercussions along the entire value chain and pressure on a steadily rising CPI.
  • Once again, we would have a damaged population, with consumers who would see how affordable access to one of the main sources of quality proteins becomes more expensive, and for whom the supply of types of poultry to choose from would be reduced. We recall that Spain has a fifth of its population at risk of poverty according to the OECD, so making access to a basic shopping basket even more difficult for a vulnerable population is clearly unfair. Legislating cannot mean continuing to eliminate essential European productive sectors.
  • This measure is clearly ineffective, as it would reduce the competitiveness of our companies to the detriment of markets outside the EU where quality standards are infinitely far from those of our country.
  • Something that we are also seeing in other European markets with the adoption by the distribution channel of the ECC initiative (confusingly called the European Chicken Commitment), promoted by animal and vegan organizations. In this sense, it is necessary to call things by their name, since the ECC aims to eradicate the production of poultry meat in intensive farming systems by 2026.
  • An attack against the freedom of consumers to choose the type of product to consume, under supposed principles of animal welfare and control of production by their own organizations, clearly unnecessary, since practically 100% of the poultry meat production sold to the Retailer by our Spanish companies is already certified by Welfare Quality, an independent entity managed by IRTA, among others.
  • Finally, it is worth remembering that there are many strengths that have made the poultry meat sector a European benchmark in modernization of facilities, professionalization of its workforce and boosting internationalization, never before addressed. For all these reasons, we call for an in-depth, unbiased, transparent analysis, open to the opinion of consumers, in order to decide what type of poultry meat we want to promote and protect today and in the future.