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AVIANZA is committed to using poultry meat from Spain

  • The Spanish Interprofessional Association of Poultry Meat has carried out a workshop in Madrid's Mercado de la Paz, with the chef and nutritionist Marta Verona, where recipes for use with chicken, turkey and quail and local products have been the protagonists. 
  • The journalists and food bloggers in attendance were able to delve into how to take advantage of each part of the birds and learn recipes so as not to waste even a bit of this versatile, healthy and economical meat.
  • This workshop has had the collaboration of the Ministry of Agriculture, Fisheries and Food and Nutrition of Spain with the aim of continuing to promote the consumption of Spanish poultry meat among consumers.
  • According to the Food and Agriculture Organization of the United Nations (FAO), it is estimated that approximately one third of all food produced in the world is wasted

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

These institutions have wanted to delve deeper into food use given, on the one hand, the complicated economic and social context that the majority of Spanish society is going through and, on the other, the versatility and price of Spanish poultry meat. This meat meets all the requirements to become the star product in the shopping cart in difficult times.

To do this, AVIANZA called on journalists and bloggers specialized in gastronomy and food to show them firsthand the benefits of chicken, turkey and quail as healthy and useful foods.

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

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

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

Food waste, a growing problem

With this action AVIANZA wanted to join the fight against the serious problem of food waste. According to the Food and Agriculture Organization of the United Nations (FAO), it is estimated that approximately one-third of all food produced in the world is wasted, equivalent to around 1.3 billion tons of food annually. This translates into a high economic cost since, globally, the value of wasted food exceeds $1 trillion a year.

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

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

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

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

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


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


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

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


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

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

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


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

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


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

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

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


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


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


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

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Avianza brings poultry meat to Dubai: #PoultryFromSpain 

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

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

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

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

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

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

#Megustapoultry#PoultryfromSpain#markets#avesdeespaña#fooddespaña

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AVIANZA and chef Alfonso Castellano prepare summer barbecue poultry recipes

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

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

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

Alfonso Castellano's recipes:

GINTONIC ROASTED CHICKEN

For the marinade:

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

For the roast:

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

BRAZED TURKEY BREAST

For the brine:

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

For cooking:

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

SMOKED TURKEY LACON

For the brine:

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

For cooking:

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

QUAIL STUFFED WITH THE VINE

For the filling:

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

For the marinade:

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

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

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

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

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

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

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

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

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Download your ebook with the best barbecue recipes with birds

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

FREE DOWNLOAD OUR EBOOK

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

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

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AVIANZA COMMUNICATE: A “World Poultry Day” with little to celebrate for the Spanish poultry meat production sector

After three years of overcoming the different crises that affected 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 the ability of farmers to choose. consumers

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

  • “Today, May 10, commemorates the World Poultry Day, he International Poultry Day, but 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 Comission, through the published recommendations of the opinion of the EFSA (European Food Safety Agency). We believe that this study has not been transparent and is based on questionable scientific opinions, in addition to lack a comprehensive vision around the three pillars of sustainability: social, environmental and economic. We strongly recommend listening to the arguments launched from AVEC/ELPHA/EPB and The Poultry Veterinary Study Group.
  • Its implementation would mean strike down the 70% of poultry meat production in Europe, causing costs to rise (up to multiplied by 3), the consequent impact throughout the entire value chain and pressure on a continuously rising CPI.
  • Again we would have a affected population, with consumers who would see how affordable access to one of the main sources of quality protein becomes more expensive, and for which the supply of types of birds to choose from would be reduced. We remember that Spain has a fifth of its population at risk of poverty according to the OECD, so making it even more difficult for a vulnerable population to access a basic shopping basket is clearly unfair. Legislating cannot mean continuing to eliminate essential European productive sectors.
  • A clearly ineffective measure, since 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 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 poultry meat production on farms with intensive systems by 2026.
  • An attack against 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 the 100% of the production of poultry meat that is sold to Distribution by our Spanish companies already has the certification of Welfare Quality, an independent entity managed by IRTA, among others.
  • Finally, it is worth remembering that there are many strengths that have turned the poultry meat sector into a European benchmark in modernization of facilities, professionalization of its workforce and promotion of internationalization, never before addressed. For all these reasons, we ask that an in-depth analysis be carried out, without bias, transparent and open to consumer opinion to decide what type of poultry meat we want to promote and protect today and in the future.
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AVIANZA bets on KM.0 in the second edition of its Ephemeral Restaurant at the Gourmets Hall

  • The interprofessional once again organized an event in this gastronomic hall to highlight poultry meat in the space of the Ministry of Agriculture, Fisheries and Food and Food of Spain, with the renowned chef Fabián León as master of ceremonies 
  • This year Avianza wanted to give prominence to consumption and local, sustainable products that boost the local economy. 
  • Journalists, influencers, Avianza associates and professionals in the sector in general were able to taste some innovative poultry recipes in a fun “blind tasting”

Madrid, April 19, 2023.-  The 36th edition of the Gourmets Hall once again featured an ephemeral restaurant dedicated exclusively to Spanish poultry within its walls. Avianza, the Spanish Interprofessional Poultry Meat Association, and after the success of the 2022 edition, wanted to once again highlight the poultry sector by opening the Avianza Ephemeral Restaurant, at the Ministry stand. On this occasion, the interprofessional has focused on local products.  

with the message Ephemeral Restaurant KM.0Avianza wanted to promote the consumption of products produced by local farmers in local companies and thus highlight the quality of Spanish products, also helping to protect its economy.  

"We have more than 5,000 poultry farms in Spain, so there is practically one 20 kilometers from your house and meeting the highest standards and quality controls required by Spanish and European legislation, therefore, do not hesitate to consume poultry meat. Spanish bird, benefits us all. “This is the message we want to send to society,” he assured. Jordi Montfort, general secretary of Avianza and added that "in these critical moments for the sector we have to get consumers to bet on our meat, which is synonymous with excellence and sustainability." Poultry meat is the most consumed in our country - more than 750 million birds of Spanish origin are consumed each year. In addition, we are one of the main producers of poultry meat in Europe. 

To achieve this objective, the interprofessional opened its restaurant to journalists, influencers, associations and professionals in the sector, so that all of them could enjoy an avant-garde menu without leaving IFEMA and under the command of the television chef Fabián León. 

Blind tasting of Birds of Spain

Those attending the event were able to experience a “blind tasting” where the chef prepared three original recipes with chicken, turkey and quail but without revealing what type of meat was used in each one. After the tastings, guests could vote for the meat used in each recipe, a doubt that was revealed at the end of the event. 

The recipes that attendees were able to try were: 

  • Chicken bread with artisan butter and tangerine salt (we use the skin of the tangerines and oranges).
  • Cream of pea pods with smoked turkey and dill
  • Coca of pickled quail and Aranjuez sage.

These preparations were made by Fabián León, a finalist chef in the first edition of Masterchef and who promotes easy, fast and healthy cooking at home, as well as useful cooking. 

This event has had the collaboration of the Ministry of Agriculture, Fisheries and Food of Spain, and was attended by more than 60 people. 

The 36th edition of the Gourmets Fair, the No. 1 quality Food and Beverage Fair in Europe, opened its doors last Monday, April 17 and will continue to host more than 1,500 gastronomic firms and 37,000 premium products until next Thursday, April 20. level.  

A moment from the Efímero Avianza Restaurant.
Chef Fabián León during the Avianza presentation.

Josep Solé, president of Avianza, chef Fabián León and Jordi Montfort, general secretary of Avianza.

Josep Solé and Jordi Montfort with the guest gastronomic influencers.

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ASAJA, COAG, UPA and Avianza promote the Executive Integration Committee to improve the conditions of the poultry meat producing sector in Spain

  • The representatives of the main agricultural and livestock organizations, as well as AVIANZA, subscribe to an “effective and decisive” commitment to promote measures that guarantee their viability.
  • One of the objectives will be the review and update of the Bases of the Type Integration Contract, as well as a draft response to the threats that continue to affect the sector.

Madrid, April 17, 2023. Representatives of the main national agricultural and livestock organizations, ASAJA, COAG and UPA, and AVIANZA, the majority association of the Spanish poultry meat sector, which brings together more than 65 associated companies and represents more than 90% of companies linked to the chicken, turkey and quail meat sector, have officially constituted the Executive Integration Committee which will aim to review and update the Bases of the Integration Type Contract, which establishes the main guarantees and the framework of action for the regulation of the activity between the producing companies (integrators) and their members (poultry farms). To this end, after the meeting held last Friday, April 14, 2023 in Madrid, its representatives have formalized a joint statement that we transfer below:

  • We constitute this Executive Integration Committee as an operational instrument for constructive debate and proactive negotiation of the relationship between integrating companies and farmers dedicated to the production of poultry meat in Spain.
  • More than ever, it is essential to act in a joint and coordinated manner to respond to the challenges of the poultry sector, both from a firm position of defending the rights of all members of its value chain, as well as respect for the contribution of each one of its essential pillars.
  • We want to act as a common voice, firm and conciliatory at the same time, to advance in the strengthening of a key sector for the Spanish economy, with special impact in areas of emptied Spain, and generating more than 2,500 million euros of turnover for the national GDP, as well as more than 40,000 direct and indirect jobs.
  • Until the socioeconomic and health crisis caused by the COVID pandemic, our sector had undertaken one of the greatest efforts in modernization, professionalization, production and marketing capacity ever made. This had allowed us to gain in our own right to be one of the 3 main poultry meat producing markets in Europe, with the challenge of international projection for the first time in our history.
  • However, since 2020, the Spanish poultry meat sector has been subjected to a permanent context of pressure and suffocation that has hampered its production capacity and profitability balance, and consequently its economic viability.
  • For more than three years we have been supporting the entire value chain, from farms to processing and production centers, as well as marketing networks, the consequences of the increase in raw materials (up to doubling or tripling their price), the escalation unprecedented energy (up to 6 times more), inputs and materials such as cardboard, plastics, inflation pressure, etc. All this in a sector that, due to its characteristics, has much shorter production cycles than other analogues, and which makes it one of the most vulnerable.
  • However, our joint position as a sector has always been one of resilience and commitment to the uninterrupted production of poultry meat to avoid any shortages for families in Spain. Day after day, all professionals in the sector have maintained their activity and fulfilled their responsibility.
  • In this context, we have demanded co-responsibility from all members of the value chain to be able to face a critical situation not only for the sector, but for the population itself, since poultry meat is an essential pillar of healthy and affordable nutrition for everyone. Spaniards, especially for the most vulnerable.
  • We have expressly demanded that Distribution adapt the marketing contracts with the production chain to avoid the collapse of the sector as a whole, adapting them to the constantly escalating production costs. A demand that has not had the quick response and in accordance with the reality that we needed, thereby generating dramatic situations in farms and integrating companies, some of which could not resist the situation caused and were forced to close.
  • Even so, the constructive dialogue between the main agricultural and livestock organizations and the integration companies, with the intermediation of AVIANZA, has allowed progressive agreements to update costs, which, although they were still not reciprocated with Distribution, allowed acting in solidarity, once again, to the poultry meat production sector.
  • It should also be noted that in this context we have suffered and new threats loom over the poultry meat sector due to administrative pressure, both local and European, to impose draconian regulation and foreign to the context of modernization and values promoted by the sector itself.
  • Current regulations and measures under study within the framework of the European Union point to a new attack on the viability of our sector, recognized for its commitment to sustainability in all its aspects, the commitment to decarbonization objectives and advances in energy sustainable or animal welfare.
  • Given these threats, the import of meat from countries outside the European Union would be a reality. Meat would be imported with much lower standards of quality, health, food safety and animal welfare, as it would have a much more competitive price.
  • We believe it is essential to be heard to avoid past mistakes that led to the disappearance of entire Spanish production sectors, to the detriment of other markets that ultimately did not meet the supposed objectives set or the corresponding benefit in quality (and even price) for consumers. . We therefore demand that the Spanish national administration act as defender of the Spanish poultry meat sector before said administrations.

Representatives of the Integration Committee will continue their work in the coming weeks to constantly transmit their progress.

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AVIANZA warms up its engines for its participation in the 36th Gourmets Show

  • The interprofessional will open the doors of its ephemeral restaurant again with the renowned chef Fabián León at the helm of a special event that will revolve around poultry 
  • The Efímero Avianza restaurant will take place on Wednesday, April 19 at 2:30 p.m. at the Food of Spain stand) and will host numerous journalists, influencers, associates and institutional representatives 
  • In this edition, the interprofessional aims to promote the KM0 concept, promoting local and sustainable consumption and production 

Madrid, April 14, 2023.- On April 19, the Efímero Avianza Restaurant will reopen its doors as part of the 36th Gourmets Show. This year, the event developed by Avianza, the Spanish interprofessional poultry meat association, will revolve around the KMO and will be hosted by television chef Fabián León.  

Next Wednesday and thanks to the collaboration of the Ministry of Agriculture, Fisheries and Food (MAPA) and Food of Spain, the interprofessional will receive numerous journalists, influencers, associates and institutional representatives at the Food of Spain stand, who will be able to enjoy a gastronomic event with a very special master of ceremonies: chef Fabián León, known mainly for his time on the Masterchef television competition. 

Attendees will learn in a very entertaining way the benefits of each of the poultry meats and, all of this, promoting the consumption of products produced by local farmers in local companies, combining proximity, sustainability and economy.

The Avianza event will take place on Wednesday, April 19 from 2:30 p.m. to 3:30 p.m. at stand 8A01 at IFEMA. 

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Efímero Avianza Restaurant in the 2022 edition.