MADRID, January 19, 2022.
The heads of the six interprofessional livestock-meat associations, Asici, Avianza, Intercun, Interovic, Interporc and Provacuno, defend in this opinion article published in El País the different production models of the sector, and call for a calm, responsible and political debate. committed to facing the future challenges of our activity.
According to the data of the “Food waste study 2020” presented by the Ministry of Agriculture, Fisheries and Food, each Spaniard threw away an average of 31 kilos/liters of food and drink, which represents a total waste of 1,364 million of kilos/liters of food in our country. For this reason, at Avianza we want to propose a commitment for this year: the utilization kitchen.
Poultry meat, one of the richest in nutrients and most versatile when it comes to cooking, is ideal for this purpose, and we will demonstrate it to you periodically with tasty and easy-to-prepare recipes. From Michelin-starred chefs to the most famous cooking and gastronomy blogs, they have dedicated themselves to exploitative cuisine, so we encourage you to look for the recipe that you like the most, whether with chicken, turkey, quail or other birds. Delicious!
One of the keys that these chefs provide to avoid waste is to make a good purchasing plan, based on purchasing what is going to be prepared without trying to store unnecessary products in the refrigerator, which are often doomed to spoil.
Practical advice.
Another important aspect is to seek to fill our shopping basket with versatile products and what do we mean by this term? A good example would be the grilled chicken which allows us, in addition to eating it initially with a good salad, later to make croquettesas he teaches us Alfonso Lopez of Yummy Recipes. West roast chicken broth, hand in hand with Martha Miranda from the specialized website crokpotting.
At Avianza we want to promote efficient cooking, and to do so we share several proposals for delicious and healthy recipes using that leftover poultry meat that you can get a lot of use out of.
From The Foodie They bring us these tips on how «recycle the remains of the classic Dominican roastl", as its authors explain. From sandwiches, Moroccan empanadas, salads or broths.
In the program Like Sapiens from RTVE present you with a practical session on how to make the most of (up to three dishes) that whole chicken that you can buy in your market, and which will also surely be a very economical proposal.
For New Year's Eve or any celebration, because turkey is a delicacy to enjoy all year round. But if you can also apply recipes like these empanadilas, even better. A proposal to do with the little ones, since avoiding waste, in addition to saving, shows values of sustainability and commitment that new generations have increasingly assumed.
MADRID, December 20, 2021
For some years now, turkey has been associated with the North American holiday of Thanksgiving or Christmas Eve dinner, but, nevertheless, both due to its versatility when cooking it and its nutritional characteristics, we should include it in our diet from day to day. day. Below we give you some reasons to do so.
Thanks to its high protein and amino acid content, turkey meat is perfect to eat after a training session because it helps us recover muscle. Whether grilled or sausage, turkey will give us a kick to avoid the dreaded soreness.
Turkey is lean meat and contains 2.2 grams of fat per 100 grams of product and provides 107 calories per 100 grams of meat, as long as we discard the skin that accumulates a greater amount of fat. Furthermore, thanks to its high water content, it helps us stay hydrated, a very important aspect in diets.
Turkey meat contains totally healthy fatty acids that help us have a strong and healthy heart, keeping the risk of suffering from cardiovascular diseases at bay.
Eating turkey meat will help you sleep better. The reason? The high levels of tryptophan it contains help regulate the amount of serotonin produced by the body and, consequently, maintain the sleep cycle correctly.
MADRID, December 16, 2021
People keep wondering that if they are hormonal, that if the skin makes them fat... but chicken should be an essential in our kitchens and, below, we explain why.
Chicken is high in excellent quality protein, high in unsaturated fats and low in calories. According to Spanish Nutrition FoundationIn 100 grams of chicken, 20% are proteins, 70.3% is water and only 9.7% are lipids or fats.
Chicken contains up to nine amino acids: tryptophan, valine, threonine, histidine, isoleucine, leucine, lysine, methionine and phenylalanine. Thanks to them, for example, we reduce stress levels, prevent heart disease and maintain and improve our muscles.
Chicken does not stimulate the production of acids in the stomach or gastric motility, which makes it a highly recommended meat for people with digestion problems or who are going through a temporary gastric illness.
Chicken is an animal from which the vast majority of its parts can be used in different types of preparations, whether baked, grilled, boiled, stewed, breaded, stewed or even en papillote. Yes, it is important to take into account the age of the chicken to determine the type of cooking. The younger the pieces are, the more advisable they are to prepare them in the oven, while the older ones require longer cooking times such as stews and stews.
MADRID, November 19, 2021
AVIANZA, the Spanish Interprofessional Poultry Meat Association, joins Hard Rock Hotel Madrid to celebrate in our country one of the most iconic and international dates in the United States: the Thanksgiving.
For three days, November 23, 24 and 25, the flagship restaurant of the Hard Rock Hotel Madrid, sessions, will celebrate Thanksgiving dinner with a special menu that will include, among other delicacies, the classic roast turkey cooked by the renowned chef Juan Hely Pérez.
Hard Rock Hotel Madrid, which opened its doors last July, did not want to miss the opportunity to celebrate such special dates with the tourists staying at the hotel, in addition to all the Madrid residents and American residents who want to celebrate a event as important as Thanksgiving in a unique environment and with the highest quality poultry products from Spanish producers.
Avianza will be in charge of providing the turkey poultry meat, both breasts and minced meat, which are part of the preparation of this typical American dish, and which this year will have a more Spanish flavor than ever.
The menu will consist of pumpkin cream with croutons and cream fresh first, with a roast turkey accompanied by stuffing, green beans, gravy, cranberry sauce and rustic mashed potatoes for the second, to finish with a dessert sin foot accompanied by fresh milk ice cream, all washed down with national broths.
Thanksgiving with a spirit of solidarity
Thanksgiving is a day in which families and friends typically get together to give thanks, something to which Avianza and Hard Rock Hotel Madrid have wanted to add, giving this action a spirit of solidarity. Therefore, part of the proceeds obtained will be donated to the NGO Save the Children.
For Jordi Montfort, secretary general of the Spanish Interprofessional Association of Poultry Meat, “This action allows us to show the excellent pairing that Spanish turkey meat forms with a celebration as typically American as Thanksgiving. We combine the quality of local poultry products with the good work of the chef Juan Hely Pérez, and an environment as exceptional as Hard Rock Hotel Madrid, to invite all tourists and citizens to live this experience.”
For Raúl Palomo, General Manager of Hard Rock Hotel Madrid “It is a pleasure to be able to collaborate in solidarity actions as we know best, Hard Rock style hand in hand with our gastronomy and our space in Madrid. We believe that our chef's proposal will be very popular and we invite anyone who wants to come and taste it.”.
United to collaborate on an exciting project
MICOALGA-FEED is a supra-autonomous Operational Group whose purpose is to reduce or eliminate the use of antibiotics in livestock through a natural diet based on fungi and algae.
It was born based on the WHO One Health initiative, which involves the collaboration of multiple disciplines at the local, national and international level, to achieve optimal health for people, animals and the environment. In this sense, MICOALGA-FEED is focused on improving animal welfare in poultry farming. When an animal is sick, it is treated with antimicrobials. However, alternative measures to their use have been investigated for years. In the specific case of poultry farming, the most frequent routes of infection are digestive and inhalation, which facilitates the colonization of pathogenic microorganisms that cause diseases that require treatment.
MICOALGA-FEED proposes to reduce the amount of antibiotics in livestock through feeding. New feeds will be developed supplemented with ingredients obtained from the cultivation of fungi and microalgae that have antibiotic, immunomodulatory and anti-inflammatory capacity.
To achieve this, MICOALGA-FEED has set the following specific objectives:
The ingredients (and combinations of them) based on fungi and microalgae with the greatest potential will be selected and manufactured.
Through a battery of tests in vitro, which include the simulation of the avian digestive system, the antimicrobial, immunomodulatory and anti-inflammatory capacity of ingredients based on fungi and microalgae, as well as feed supplemented with these ingredients, will be evaluated. Based on these tests, the amount to add of each ingredient will be calculated so that it maintains its effectiveness after the treatments necessary for the manufacture of the feed. Finally, the ingredients and feed selected for their greater effectiveness will be analytically characterized.
Production, epidemiological, clinical and state of the birds' immune system controls will be carried out. Based on the results obtained, the feed will be selected and classified by degree of effectiveness.
Operational Groups
The Operational Groups, main actors in the implementation of the AEI-Agri (European Innovation Partnership in productive and sustainable agriculture), are one of the key tools in the execution of the National Rural Development Program 2014-2020 to promote innovation in the agri-food and forestry sector within the European scope. It is the grouping of agents with different profiles with common interests, such as farmers, ranchers, companies, research or training and dissemination centers, who associate to launch an innovation project with the aim of providing a joint response. and multisectoral to a problem or need.
For more information about the Operational Groups:
Partners
To carry out this initiative, MICOALGA-FEED is made up of a multidisciplinary team.
Applicant members
Collaborating members
Web and RRSS
More information about MICOALGA-FEED on the project website:
Also in the RRSS:
Financing
Innovation project co-financed in an 80% by the European Agricultural Fund for Rural Development (EAFRD) of the European Union and in a 20% by the Ministry of Agriculture, Fisheries and Food, within the framework of the National Rural Development Program 2014-2020. The General Directorate of Rural Development, Innovation and Agri-Food Training (DGDRIFA) is the authority in charge of applying said aid. Total budget: €524,847.66. Total subsidy: €505,519.66.
AVIANZA is the body responsible for the content.
MADRID, November 10, 2021
This last quarter, the United Arab Emirates is having a more Spanish aroma than ever thanks to the campaign #MEgustaPoultry launched by AVIANZA, the Spanish Interprofessional Association of Poultry Meat, in collaboration with ICEX Spain Export and investments, to give visibility and promote poultry meat in the Middle East, one of the priority markets of its internationalization plan.
The objective is to show distributors, the restaurant sector and consumers some of the values associated with the Spanish poultry industry, as an international benchmark for its capacity for innovation, transformation and adaptation to new challenges in terms of healthy eating and nutrition. After months of preparation, this campaign begins in Dubai combining digital actions on social networks, promotion in local media and actions on the ground, where the aim is to highlight the quality of Spanish poultry meat, the nutritional properties of this type of product and trust. in the production companies of our country.
Influencers and chefs support Spanish poultry meats
AVIANZA's #MEgustaPoultry campaign, which started in September, consists of various actions to bring poultry meat closer to both the general public and national cooks and chefs. The first of these has been the campaign “Back to school” in which there has been the collaboration of 3 renowned Influencers in the UAE: the gastronomy editor of Harpers Bazaar Arabia and chef Dalia Dogmoch, the blogger Homam Ayaso of The Gastronaut and the chef Suad Shamma, who have prepared several dishes using as a base chicken, turkey and quail and, in which more than 120 thousand people have been reached so far.
This action is also supported by the best chefs in our country who work there, such as the renowned Asturian chef Mariano Andres, responsible for ten restaurants in Dubai. He will be in charge of carrying out the training for cooks and chefs of the country in the three sessions that will be held during the months of October and November at SCAFA, The School of Culinary And Finishing Arts in Dubai. Andrés will also champion Spanish Week with a tribute to Spanish poultry farming on the menu of one of his restaurants, Seville's, during the third week of November.
Finally, the television chef Vineet Bathia and John Faver, chef de cuisine at the Sur, restaurant at the Westin Dubai Hotel, will be in charge of cooking a four-hands dinner at the Paella Event which will be attended by personalities, media and officials from the Dubai food sector.
The #MEgustaPoultry campaign has, in addition to the support of ICEX, the backing of the Foods & Wines From Spain brand and the use of the Poultry From Spain quality seal.
AVIANZA and ICEX, a long-term agreement
After the signing of the collaboration agreement between the two entities and the subsequent definition of dissemination, training and promotion actions for poultry products, the #MEgustaPoultry campaign represents the beginning of the development of a series of activities that seek to increase the business figures of the poultry sector, which reaches a turnover of 2.3 billion euros per year and has more than 40,000 direct and indirect jobs.
For Jordi Montfort, secretary general of the Spanish Interprofessional Association of Poultry Meat, “This campaign is the first step to publicize the wealth of the Spanish poultry meat sector, and the possibility of consolidating the necessary process of international expansion of our producers, in a market as attractive as that of the United Arab Emirates."
By ICEX, Maria Naranjo, director of the Food Industry, has shown her satisfaction with the launch of this promotional campaign that, through market diversification, highlights the Spanish poultry sector with products of excellence. “The Middle East is a strategic region and the United Arab Emirates is the best destination to serve as a visibility platform for the extensive range of products that are being worked on in the gourmet section under the Poultry from Spain brand”.
MADRID, November 5, 2021
The Spanish livestock-meat sector is working in a coordinated manner to reduce greenhouse gas emissions by 30% (GHG) attributable to its activity, as part of its firm commitment to move towards environmental neutrality and compliance with the Sustainable Development Goals (SDG), as reported by the six interprofessional organizations in the sector, ASICI, AVIANZA, INTERCUN, INTEROVIC , INTERPORC and PROVACUNO, on the occasion of the COP26 Climate Change Summit, which is being held these days in Glasgow.
To achieve these reduction objectives, of which 50% correspond to methane reductions (in line with the "Global Commitment on Methane", promoted by the US and the European Union at COP26 and to which 100 countries have joined, The sector is involved in investments of 600 million euros in the field of animal production and some 542 million euros in the meat industries), which also include other objectives such as improving energy efficiency in industries and facilities. livestock, manure, manure and sewage sludge management operations, and livestock feeding and enteric fermentation,
This entire plan that is being developed to contribute to the solution to the climate change problems facing our planet is an important part of a strategic sectoral project linked to European funds, which will mobilize investments of more than 5,054 million euros to increase its environmental sustainability and its capacity for innovation, contributing to the recovery and economic transformation of our country.
1,689 companies and ranchers from all the Autonomous Communities participate in this project, of which 73.6% are SMEs, together with technological partners in the fields of the circular economy, renewable energies and digitalization.
The objective includes a total of 529 investment proposals related to the reduction of greenhouse gases, 724 proposals to reduce ammonia emissions at facilities, 220 proposals focused on reducing emissions in transportation and 110 on other aspects related to the sustainability.
Reduction of ammonia, water footprint and energy consumption
In addition to the ambitious objectives regarding the reduction of greenhouse gases, especially methane, the livestock-meat chain contemplates the reduction of ammonia emissions from the facilities of the sectors included in an average value of 28% together with a 6% in the industry.
Likewise, energy consumption in farms and meat industries will also be reduced by 38% and 22%, respectively, with the projects undertaken.
The water footprint per kilogram of final product will also be reduced by an average value of 18%, as a consequence of the reduction in water consumption after the automation and robotization of processes, the control of leaks and water escapes due to the modernization of facilities and water supply systems, as well as operations associated with the reuse and recovery of water for cleaning operations, supplying livestock or irrigating crops.
Finally, feed consumption will decrease by 15%, which will in turn lead to a reduction in GHG and ammonia emissions. And the consumption of other raw materials will also be reduced by 23% in livestock facilities and by 18% in meat industries.
The livestock-meat chain has always shown its commitment to contributing to the progress and development of Spanish society and its territory, as demonstrated by its ecosystem that generates employment, wealth, territorial structure, balanced and healthy diet and responsible consumption, in addition to its efforts to reduce the environmental impacts generated by its activity.
ASICI. The Interprofessional Association of the Iberian Pig brings together producers and processing industries of Iberian products.
AVIANZA. The Spanish Interprofessional Poultry Meat Association brings together both farms and production centers as well as cutting and processing plants.
INTERCUN. The Interprofessional Organization to promote the Rabbit Sector integrates representatives of the production branch and rabbit meat processing-marketing companies.
INTEROVIC. The Interprofessional Organization of Sheep and Goat Meat represents the producers of this livestock branch and the industrialists and marketers who generate and distribute the derived products.
INTERPORC. The Interprofessional Agri-Food Organization of White-Capped Pigs represents all sectors of the white-capped pork value chain: production, processing and marketing.
PROVACUNO. The Interprofessional Agri-Food Organization of Beef is made up of the main organizations of the production sector and the processing/marketing sector.
On October 25, the doors of SEPOR, the Lorca Livestock, Industrial and Agri-Food Fair (SEPOR), which, in its fifty-third edition, has done so in a format that has combined in-person presence with virtual assistance in which 65 exhibitors and a hundred speakers have participated.
In the three days that the fair lasted, professionals, students, commercial brands and users in general have been able to attend the different technical sessions and workshops. One of the most anticipated moments of #Sepor2021 has been the celebration of the Sepor Oro Awards, which were celebrating their V edition and where the work of companies and professionals in the agri-food sector was recognized.
From Avianza we congratulate all the winners and, especially, Maria Angeles Payán, head of the Payán Group, who has received the National Sepor de Oro Award A LIFETIME dedicated to growing the family business, as well as the Uvesa Group, Award for Innovation for its innovation project MICOALGA_FEED.
Arán Zaldívar, deputy technical director of Avianza, was our representative at the Sepor de Oro 2021 awards ceremony, which this year had the support of our interprofessional.
On Monday the doors of the 34th edition of the Gourmet Salon of Madrid, the largest quality Food and Beverage Fair in Europe and one of the most prestigious references in the world. This year the fair had more than 1,500 gastronomic companies, more than 37,000 products and 1,300 new products with an estimated attendance of 70,000 professional visitors.
At the booth Food from Spain, in pavilion 8 of IFEMA, AVIANZA celebrated a pairing of the best poultry meats, chicken, turkey and quail, with a special selection for the event of wines from Baron Wineries from Sanlúcar de Barrameda, The Hague Wineries of Tenerife and several wineries Peninsula Viticulturists, all of them centuries old and with high quality wines.
The showcooking was in charge of the chef Fernando del Cerro, Honorable Mention in Cuisine from the Royal Academy of Gastronomy and Brotherhood of Good Food, Grand Prix Award for future chef from the International Academy of Gastronomy and head of the kitchen at Casa José de Aranjuez, which made picantón kebab with sauce sour washed down by Listán Blanco Barrica wine from Bodega La Haya, roast turkey with cocoa mole on pumpkin puree served with Apostata wine from Península Vinicultores and quail in tomato pickle with live salad accompanied by Xixarito wine from Bodegas Barón.
A delicious opportunity to taste Spanish poultry meat with exceptional wines that many of the attendees of the 2021 Gourmets Show enjoyed.
In the featured photo, from left to right: Marian Fernández, DO La Orotava specialist technician; Antonio Bentabol, Head of the Valuation Service of the Cabildo de Tenerife; Toni Garcia, Head Chef of the Casa José restaurant (Aranjuez); Jordi Montfort, General Secretary of AVIANZA; Fernando del Cerro, Chef of Casa Jose; Javier Parrilla, Minister of Agriculture and Fisheries of the Cabildo of Tenerife; Vicky Febles, Commercial Director of Bodega La Haya.
You can see the full event in this video.
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