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World Poultry Day: Videos of the session “Keys to an industry of the future”

These are the interventions of our specialists on the occasion of the webinar «Spanish poultry sector: Keys to an Industry of the Future». In this session we have the participation of Maria Naranjo, director of Food, Gastronomy and Wines at ICEX; Carlos Garces, innovation specialist and professor in the Department of Animal Production and Food Science and Technology at the CEU Cardenal Herrera University; Antonio Escribano, doctor specializing in endocrinology and nutrition; and Jordi Montfort, general secretary Avianza. You can see a summary of the day in this news at Meat, media partner of the event.

Intervention María Naranjo, director of Food, Gastronomy and Wines at ICEX

Intervention Doctor Antonio Escribano

Intervention Carlos Garcés, innovation specialist

Intervention Jordi Montfort, Avianza general secretary

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OPEN LETTER: The Spanish poultry sector can be a modern and sustainable economic engine

On “World Poultry Day” (International Poultry Day), the Spanish Interprofessional Association of Poultry Meat, AVIANZA, launches a message of vindication of the work of the thousands of professionals in the Spanish poultry sector, in one of the moments most complex in its history, and also with greater opportunities.

May 10, 2021. Our country needs to strengthen its industrial strength more than ever. At a time of maximum tension for our society, with the effects of this pandemic yet to be discerned on people's lives and the economy, It is key to have a strong, innovative business fabric prepared to respond to present and future challenges.. And the Spanish poultry industry is a powerful engine which already generates more than 2.3 billion euros to our GDP, with more than 40,000 direct jobs and a modern structure prepared to compete on equal terms with other countries. In 2020, according to data from the Ministry of Agriculture, Fisheries and Food, poultry meat production reached 1.7 million tons, but it did so in an unprecedented structural context, which is worth reflecting on.  

And it is that We run the risk of dynamiting robust pillars that have led us to be a powerful poultry industry in Europe, with one of the most professionalized value chains in the Spanish agri-food sector, with important advances in genetics and development of native species, and with strong roots in the regional economy. Without forgetting the support of a body of highly trusted veterinarians and the strong investments in design, development and consolidation of state-of-the-art industrial plants. We are also a gastronomic reference, both as producers of new products and formats and for accompanying our restaurant sector in new culinary proposals that combine the best of Spanish food.

The “green and technological” challenge is part of our culture as a poultry industry, as demonstrated by initiatives such as the framework agreement between several interprofessional organizations to promote the digital and sustainable transformation of our meat industries through funds Next Generation, with a joint investment of more than 3,500 million euros, of which 50% are of private origin.

The Sustainable Development Goals are on our roadmap as companies and as part of a society in which we want a better future.. But true sustainable development involves understanding the reality of the poultry industry, its particularities, and not generate relocation of key industries for Europe, with strong commitments in animal welfare, research or application of strict biosafety measures and protocols for the eradication of antibiotics in food, applied for years. European and Spanish regulations are one of the strictest, something that other markets do not guarantee, and where the SDGs are not a priority either. The challenge is feed billions of citizens responsibly, where a quality and controlled poultry meat generates trust and responds to the need to have a diet rich in nutrients, natural proteins, healthy. It is something we will defend at the United Nations Food Systems Summit later this year.

In this declaration of principles, we also offer a key contribution to the development of the industrial and economic fabric of rural or most depopulated areas. But we do it from the digitalization process that is already a fact in its plants. We are an industry that tackled an ambitious transformation challenge, with the aim of being more competitive, and at the same time more sustainable. It is not only a process that improves our industries, but also our ability to connect with consumers, to become the answer to your needs and new consumer habits.

The poultry industry is not a mere white label producer, but has known how to adapt to new scenarios, break that last mile to reach our customers through ecommerce or a more transparent, more direct, closer relationship. And that is synonymous with maturity and strength, it puts us in an unbeatable position to continue providing value to more and more segments of our industry.

This leads to strengthen our position in international markets, usually not considered a priority in the past, and which today more than ever are an opportunity and a necessity for our companies. Japan, China, the Philippines, the Middle East, Mexico and Europe itself perceive that something is moving in the Spanish poultry industry, and it is time to defend that position more than ever. It generates business for our companies, generates employment, generates wealth, and ultimately consolidates a stronger position as a poultry powerhouse. 

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The 9 paradoxes you should know "from farm to table"

The Sustainability It is one of the pillars on which the development of the current meat industry is based, and its weight will be even greater in the coming years, together with the energy transition wave innovation. To demonstrate the efforts of the European livestock sector in this regard, from Avianza We participate in the initiative promoted by the Platform "European Livestock Voice”, which in Spain has its adaptation in We are Livestock.

Part of our efforts are aimed at effectively exposing the keys that can allow an effective strategy to be developed and implemented in Europe. “from farm to table””. A challenge for which several interprofessionals have joined together, within the framework of action of the European Union.

Our last action was the presentation of the video «The 9 paradoxes of farm to table», where we highlight that, despite good intentions, «the farm to fork strategy does not take into consideration the real situation and challenges of the livestock sector«. Our wish is actively participate in the great process of ecological transition underway, but showing through these contents that the answer requires a complete, transparent and close to reality analysis.

These 9 paradoxes reflect the misconceptions and prejudices suffered by the livestock sector, and which refer to issues such as the environment, health or the economy. Our challenge is uncover inaccuracies that often spread without any scientific basis, and provide truthful information on topics such as:
• The nutritional value of meat
• The coherence of land use for livestock activity.
• The environmental sustainability of the European livestock chain
• The economic impact of the sector
• The protection of animal welfare
• The use of fertilizers
• Employment in rural areas
• The gastronomic and cultural heritage of products of animal origin
• The safety and availability of our food products

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AVIANZA PARTICIPATES IN THE CREATION OF THE MUNICIPAL LIVESTOCK-MEAT NETWORK

He The municipal fabric of Spain has played a crucial role in the development of the livestock-meat chain. Their lands have been used to feed and raise animals, their neighbors have worked hard in the process from the farm to the consumers' table, and the municipalities have provided the necessary facilities for these initiatives to prosper. This institutional and citizen work, together with that of companies in the sector, has allowed the livestock-meat chain to be, for several decades, the main economic engine and backbone agent of Rural Spain.

In this sense, in gratitude for the constant support provided, the six interprofessional meat organizations (ASICI, Avianza, Intercun, Interovic, Interporc and Provacuno), have launched the “Municipal livestock-meat network”, a platform that aims to pay tribute to all those municipalities in Spain in which meat has become a hallmark of its own identity. With this gesture, the meat interprofessionals want to return the affection received over the years by all citizens and municipal corporations and value their contribution to the development of the meat sector and the economy in general. 

In addition to paying this tribute, the “Municipal Livestock-Meat Network” was born with the vocation of becoming a dialogue platform between the private and public sectors at the municipal level, so the Network aspires to strengthen alliances with those municipalities with livestock-meat activities that want to contribute to the recognition of the chain as a development lever. The network will be representative of the social, geographical, political and cultural diversity of our country.

How to be part of the Network

Interprofessional organizations are currently in contact with dozens of city councils throughout Spain, with the aim of integrating them, a process that has already begun and will take place in the coming weeks. However, any municipality where the livestock-meat sector is active can be part of the network, through the approval of an institutional declaration by the plenary session of the town councils. Interested municipalities will find all the necessary information on the website redganaderocarnica.es.

Development of rural areas

The “Municipal Livestock-Meat Network” will seek to highlight the symbiotic relationship that exists between this socio-economic sector and the municipalities of the regions in which it operates. It must be taken into account that livestock-meat activity plays a fundamental role in establishing population in many localities, thus reducing the territorial gap in the country and the progressive process of depopulation of rural areas. The great livestock diversity that exists and the conditions of the chain itself, which makes it easier for a large population to settle near farms and businesses, has allowed the areas with a livestock-meat presence to resist the challenge much better, in many cases until reversing the process.

The variety of species and livestock forms also allows us to conserve and take advantage of many of the landscapes of Rural Spain. The mountain areas host a good part of the cattle, the unproductive lands and of high ecological interest are grazed by sheep and goats, the Iberian pig is part of the landscape of the pasture, the rabbit farms are located in nuclei of less than 2,000 inhabitants and the white-coated pig represents one of the sectors with the highest economic profitability in towns with less than 5,000 inhabitants.

The agri-food sector, and the meat subsector in particular, is also an opportunity to develop associated industrial initiatives in these areas where employment is generated and economic activity is diversified. In the case of the meat industry, which is the leading branch of food in Spain, industrial activity is made up of 2,750 companies, among which there are many small and medium-sized ones. These companies are preferably located in rural areas with the same difficulties as the territory on which livestock farming is based.

Opportunity generator

The livestock-meat chain contributed 42,000 million euros to the national GDP in 2019, (15,172.6 million from livestock production and 26,822 million euros from the meat industry), which represents 22.6% of the entire food sector. In 2019, the meat-livestock subsector reached 28.8% of Final Agricultural Production and 77.4% of Final Production generated by the entire animal sector according to the MAPA.

Regarding employment, livestock farms, the meat industry and the entire distribution and sales system generate 672,000 direct jobs. The total is distributed among the half a million people dedicated to livestock farming, the 97,000 workers in the meat industries and the 75,000 people employed in retail trade. In total, it is estimated that about two million people make their living from the livestock-meat chain in our country, including agricultural production for livestock, and the sectors of veterinary professionals, feed, animal health, logistics and transportation, and auxiliary industries.

Regarding exports, the volume in 2019 reached 7,555 million euros, which is equivalent to the entire Spanish wood and cork industry, with a growth of 26% in foreign turnover and 15.1% in volume compared to the figures from the previous year. These figures have a special strategic relevance at a time when international trade is suffering a strong decline and where the livestock-meat chain has emerged as a guarantee to maintain the positive balance of the balance of payments.

Meat trade has a strong countercyclical and resilient component, since in the month of April 2020, in full confinement, while the year-on-year variation rate of our exports for all economic sectors fell by 39.3%, that of meat increased 13% for a value of 635 million euros.

Fountain: Press release Municipal Livestock-Meat Network.

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THE CATALAN POULTRY FEDERATION JOINS AVIANZA

With more than 300 companies associated with FAC, the common objective is to promote knowledge of poultry products and their contribution to a healthy diet among citizens, as well as to promote exports to new markets..

MADRID, January 22, 2021. The Catalan Poultry Federation (FAC) has joined as a new partner of AVIANZA, the Spanish Interprofessional Association of Poultry Meat, which represents 95% of the poultry industry in our country. The Catalan Poultry Federation is made up of more than 300 associated companies in Catalonia, one of the most powerful markets in the chicken, turkey and other poultry segment.

The objective of the FAC is to reinforce its role as a large producer of poultry meat in our country, as well as to proactively promote new activities and actions that allow increasing the positioning of the Catalan poultry industry, with special focus on the international level, one of the main challenges that AVIANZA faces for 2021.

Both AVIANZA and the Catalan Poultry Federation also make an important commitment to providing information on the properties of national poultry products and the benefits of healthy eating for citizens, as well as knowledge of the wealth of bird species and our restaurant proposals. and gastronomic culture.

For Joan Anton Rafecas, president of the Catalan Poultry Federation, “The incorporation of the FAC into Avianza allows us to further reinforce our role as a representative of one of the most powerful poultry meat markets, as well as take an active part in all the actions and initiatives that allow a better positioning of the Catalan sector both in Spain and in international markets, which represent an important business opportunity for our associates.”

For Jordi Montfort, secretary general of Avianza, “having the Catalan Poultry Federation in AVIANZA is a true privilege and a pleasure, since common values have united us for decades, and it allows us to join forces to face important challenges in the future.” To which he adds: “With the entry of FAC into our interprofessional organization, we further reinforce the image of unity as an industry before the institutions and the entire production and distribution chain, with the aim of addressing both the defense of the interests of thousands of companies and professionals, as well as advancing in the modernization and transformation of our sector, without forgetting internationalization as a driver of activity for our companies and products in international markets.”

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AVIANZA CHALLENGE 2020: WE SUPPORT NEW TALENTS IN HAUTE CUISINE.

Itziar García Rico-Gil, @itziarchef, from the Toledo School of Hospitality; was the winner of the AVIANZA CHALLENGE 2020. With his recipe “Picantón, mushrooms and butter bread” he had as a jury the chefs Albert Boronat, Bocuse d'Or Spain 2019 winning chef and Bocuse d'Or Europe 2020 finalist, and Juan Pozuelo, Technical Director Bocuse d'Or Spain Academy and Coach Bocuse d'Or Spain Team 2020.

At 23 years old, he is in the 1st dual medium degree at this prestigious school. She never considered any other profession other than that of a cook. She likes to discover new flavors, textures, smells and that is what she will do once she graduates, go to many restaurants where she can try until she defines her own style. She confesses that she feels proud of having decided after researching and practicing with picantón, among other techniques. , having cooked the breast and thigh separately, which made his dish stand out noticeably.

David del Moral, journalist, TV presenter and digital creator on networks such as Tele 5, Antena 3, TVE, Cuatro or CMT, @davidldelmoral On Instagram; was one of the influencers chosen to receive this exclusive recipe from Glovo, among the comedian Iñaki Urrutia, @inakiurrutia, the magician Jorge Blass, @jorgeblass, or content creators like Lorena Tejeda, @lorenatejeda, Teresa Vivancos, @teresa_vivancos and Roberto Garrera, @robertogarrera.

6 hospitality schools in Spain participated in the AVIANZA CHALLENGE to obtain the exclusive diploma from the Bocuse d'Or Spain academy and, thanks to Linkers, the largest hospitality and restaurant talent company in the country, its entire execution was possible.

Therefore, we share its recipe with you so that you can make it and enjoy haute cuisine made at home.

RECIPE: Picantón, mushrooms and butter bread.

Thigh

Ingredients: 

  • Two picantón thighs 
  • 100g Butter  
  • Thread for bridging 
  • Cs Salt 
  • Cs Tomillo 
  • Cs Romero 

Elaboration:

  • Bone the thigh. 
  • We bridle it to keep its shape and mark it with butter, thyme and rosemary. 

Poultry breast

Ingredients: 

  • 3 units shitake mushrooms
  • 2 units Chestnuts
  • 1 clove garlic 
  • 1/2 Onion
  • 1/2 Cob
  • Roast chicken fries 
  • 20g Almonds
  • 30g Panko
  • 1 egg
  • Cs Paprika
  • Cs Flour
  • Cs sunflower oil 

Elaboration:

  • Sauté garlic, onion, shitake, chestnut and corn. We reserve. 
  • We open the breast in a book and fill it with the previous sauce. 
  • We make a curl with it and keep it cold. 
  • When it reaches the desired consistency, cut it into slices, dip it in flour, egg and batter (Panko, almond flour and roasted chicken flavor potatoes). 
  • We fry in olive oil. 

Spanish chicken sauce

Ingredients:

  • 2 chicken carcasses
  • 1pc big onion
  • 2 cloves of garlic 
  • 2 units tomato  
  • Cs Porto
  • CsWater 
  • Cs Salt
  • Cs Spices
  • 10g Flour
  • 10g Butter
  • 30g Cornstarch

Elaboration:

  • We mark the casing of the picantón. We withdraw. 
  • We make a sauce with garlic, onion, and natural tomato. We add port wine and reduce the alcohol. 
  • We cover with water and boil. 
  • On the other hand, we make a roux and add the background. We boil and reserve. 

Purple cauliflower cream

Ingredients:

  • 1/2Purple cauliflower
  • Cs Oil 
  • Cs Salt 
  • Cs Pepper 

Elaboration:

  • Boil the cauliflower. 
  • Blend with oil, salt and pepper

ginger emulsion

Ingredients: 

  • 50g Ginger  
  • Cs sunflower oil 
  • Cs Salt 
  • Cs Pepper  

Siphon cake 

Ingredients: 

  • 120gNoisette Butter  
  • 5 units Eggs 5 units 
  • 80g Flour  
  • 60g Sugar 

Elaboration

  • Toast the butter. Put flour and sugar in a bowl with eggs. 
  • Put in a siphon with 2 loads.

Cream of whiskey chicken

Ingredients: 

  • Picantón carcasses 
  • 250g Whiskey  
  • shitake mushrooms 
  • 4pc. Chestnut 
  • 4 cloves of garlic 
  • Cs Oil 
  • 1 Breast 

Elaboration:

  • We add the garlic. Brown without burning and add the whiskey. 
  • When the alcohol is evaporated, add the chicken while it boils. 
  • Put it in the blender along with sautéed mushrooms and roasted chestnuts. We crush and put it in a sleeve.

sautéed mushrooms 

Ingredients: 

  • 6 Mini pickled baby carrots
  • 100g mushrooms sautéed over high heat  

Elaboration 

  • Sauté the pickled mushrooms and carrots over high heat

Sprouts 

  • Sprouts that add freshness and color to the dish.

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AVIANZA CHALLENGE 2020: WE ENCOURAGE THE CONSUMPTION OF POULTRY MEAT IN DELIVERY

The action, in collaboration with Linkers and the Bocuse d'Or Spain Academy, seeks to show the gastronomic richness of products such as pularda, picantón, capon, turkey or quail, and their versatility for the preparation of special dishes in restaurant establishments.

AVIANZA, the Spanish Interprofessional Association of Poultry Meat, He has launched Avianza Challenge 2020, an initiative that aims to publicize the best-known varieties of birds in our country for the preparation of original dishes during this Christmas, among them the pularda, the picantón, the capon, the turkey or the quail.

In addition, the aim is to show restaurants and hospitality establishments that decide to make the leap to home delivery that there are interesting alternatives in our gastronomic wealth to come up with very attractive proposals for their customers, exploring new sensations, preparations and alternatives beyond the fast food.

And far from the idea that the gastronomic offer that can be enjoyed from home is much more limited, in Avianza They believe that it is not so. Poultry meats offer important nutritional properties and are recognized as very healthy products. The challenge is to enjoy it in all its varieties through delivery services.

This action has the collaboration of Linkers and the Bocuse d'Or Academy Spain, and incorporates a national contest where chefs from 6 hospitality schools in our country will compete to create the best dish with the best-known varieties of poultry, in a format designed to be enjoyed at home.

Healthy and flavor-rich products

The delivery option is being a solution to the closure of many businesses and, now, this trend is not only being consolidated but is increasing. Although not all dishes seem to be equally present in the minds of chefs. Fast food dishes, easy to transport and quick to prepare, fill the lists of food delivery applications, but there is an infinite range of possibilities that is not being taken advantage of.

Among the foods that have the greatest possibilities for development and that have the positive evaluation of the public is poultry meat. Products such as chicken, quail or capon are a healthy alternative to enjoy the best cuisine without having to light a single stove. And, to prove it, this first Avianza Challenge 2020.

This initiative also aims to young chefs from all over Spain demonstrate that home delivery orders can be prepared where poultry meat is the protagonist in haute cuisine, giving space to picantón, turkey, poularda or quail. An action that highlights the richness of poultry species in our country and its influence on gastronomy.

The participation It is very simple: chefs from hospitality schools must submit their dish proposals. Of them, three contestants from each school will be chosen by the Bocuse d'Or Spain Academy, and they must make their dishes in front of a member of the Academy in a maximum of two hours. After trying the three dishes, the finalist from each school will be chosen. Finally, the jury will choose which dish from each finalist is best and the national winner will be chosen, whose name will be announced on December 26.

For such a special competition, the jury could not be less, and therefore the evaluations will be issued by chefs Albert Boronat, winner of the Bocuse d'Or Spain 2019 and finalist of Bocuse d'Or Europe 2020; and Juan Pozuelo, technical director of the Bocuse d'Or Spain Academy and Coach of the Bocuse d'Or Spain Team 2020. They will be in charge of evaluating the aesthetics, the composition of the plate, the argumentation of its creativity and the format designed for the delivery; but, above all and as it could not be otherwise, its flavor.

  • Avianza Challenge
    Avianza Challenge 2020
  • Avianza Challenge
    Avianza Challenge 2020
  • Avianza Challenge
    Avianza Challenge 2020
  • Avianza Challenge
    Avianza Challenge 2020
  • Avianza Challenge
    Avianza Challenge 2020

Participating hospitality schools

A total of six hospitality schools will participate in this first edition of the Avianza Challenge, and each of them will have the meat of a different bird, whose product will be supplied by Avianza.

Thus, the Toledo Hospitality School will have to prepare a dish based on picantón, while the IES Hotel Escuela de Madrid He will do it with Pularda. In the Joviat Manresa Hospitality School He will do it with quail, just like the Hofmann Barcelona Hospitality School. Lastly, the Seville Higher School of Hospitality will take care of the preparations with turkey, and in the UCAM University Degree in Gastronomy of Murcia They will do it with capon.

The winner of each school will receive a special pack of products and a commemorative diploma from the Bocuse d'Or Spain Academy, while, in addition, the national winner will receive a jacket that will certify him as such.

For Jordi Montfort, secretary general of the Spanish Interprofessional Association of Poultry Meat, “This initiative seeks to highlight the variety of birds we have in Spain and their contribution to the gastronomy of our country. Furthermore, it is a way to demonstrate to restaurant establishments that decide to make the leap to home delivery that they can count on quality products and not give up the creativity of haute cuisine, in addition to something very important, offering a flavor original through a good plate of capon, pularda, turkey or quail.”

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THE INTERPROFESSIONAL PROPOLLO CHANGES ITS BRAND TO THE NEW AVIANZA

MAPA has also been requested to change its functional scope to chicken, turkey and quail meat, in such a way that it accommodates other segments of the poultry industry, and which will imply a new name such as “Spanish Interprofessional Association of Poultry Meat”

AVIANZA It will be from now on the new brand of the Spanish Interprofessional Association of Poultry Meat, a name that has also been requested from the Ministry of Agriculture, Fisheries and Food to expand its functional scope.

After more than 25 years of activity, it will leave behind its name of “Interprofessional Association of Chicken Meat Poultry of the Kingdom of Spain" either "Propollo”, as it was usually known. The new name is pending authorization by MAPA, as it represents the expansion of the functional scope of the interprofessional to the chicken, turkey and quail meat sectors.  

This brand change seeks a double objective: on the one hand, to more broadly represent the composition and diversity of its associates, as it brings together more than 95% of the Spanish poultry sector, including the production of chicken, turkey and other poultry meat.

Avianza Export

In total 65 associated companies, including the main national and international integrators that operate in our country, with more than 5,000 farms, 280 cutting and processing centers, and a total of 45,000 direct and indirect jobs. The joint production of this industry exceeds 720 million copies each year, and an annual turnover of over 2.3 billion euros.

The second objective of the new name AVIANZA is to enhance its image on an international level, also relying on the seal Avianza Export. Considered one of the priorities of its associates, the activity outside our borders seeks to value the quality and trust in Spanish poultry products, both in Europe and in other markets with high demand, such as China, Japan, the United Arab Emirates or Qatar. , among others. The recent agreement with the ICEX It is one of the pillars of this action plan.

AVIANZA is already part of the European association AVEC, and plays a main role in the negotiation with national and international public administrations to defend the interests of the Spanish poultry sector. With the new seal Avianza Export The strategic plan for the promotion and export of products of Spanish origin will be reinforced, as well as trade agreements under preferential conditions for its partners. For Antonio Sanchez, president of the Spanish Interprofessional Association of Poultry Meat, “Our new Avianza brand and the change in its name after 25 years gives us a more global image in the international context, as well as a more integrative one, as it represents the diverse industry rich in the species that we produce in our country, such as chicken, turkey, quail, etc..”

PROPOLLO AND AMACO APPROVE THE STATE AGREEMENT ON BIRD AND RABBIT SLAUGHTERHOUSES

The signing of both agreements seeks a framework of stability to face the great challenges of the industry, including ensuring competitiveness at a time of maximum pressure due to the pandemic, as well as the need to open new international markets.

Madrid, November 26, 2020. From PROPOLLO (Interprofessional Association of Chicken Meat Poultry), With AMACO (National Association of Poultry, Rabbit and Poultry Cutting Plants Processors) we announce the approval of the State Agreement on Poultry and Rabbit Slaughterhouses, signed with the representatives of the UGT-FICA and CCOO Industria unions. Likewise, the State Poultry Farm Agreement for the period 2020-2022, which remained open at another negotiating table.

With the Slaughterhouse Agreement an important milestone is set for the poultry industry, as it lays the foundations for our sector's actions for the coming years. 5 years (2021, 2022, 2023, 2024 and 2025), crucial in our transformation and adaptation to the impact of the crisis caused by the COVID19 pandemic.

In a context marked by uncertainty, with a general drop in prices, cost increases derived from the rise in raw materials, as well as additional costs assumed by increasing safety to prioritize the protection of the health of our workers, this agreement allows us allows us to focus on the measures necessary to overcome new challenges in a context of job stability.

It also supposes a important effort in economic matters for companies, as it provides salary increases that only in the Slaughterhouse Agreement will mean that by 2025 there will have been an increase of 25% in the labor costs of this segment of the value chain of the industry.

He Poultry Farms Agreement also incorporates salary increases based on the CPI, which will be of a 0.75% for 2020, 1.25% for 2021, and 1.5% for 2022. 

Sustainability and Internationalization in the face of market pressure

Our priority continues to be to strengthen our industry to be more competitive in the coming years, and above all to take the necessary measures to ensure the productivity and profitability of our operations, something that we consider essential to maintain the more than 40,000 direct and indirect jobs that we have. generates our sector. This also involves reinforcing the Premium image of our products, both in Spain and in other markets, with a strong commitment to investments in sustainability and digital transformation.

Furthermore, our associations consider that a significant effort has been made by companies to offer our workers a framework of guarantees and benefits that provide them with stability both them and their families in times as complicated as these.

Beyond the economic conditions reflected in the agreement, which incorporate progressive salary increases on an annual basis, the adoption of measures to encourage employment among the youngest, incorporate features that allow the family conciliation, improve the guarantee system when faced with health or family problems, or guarantee gender diversity.

He Slaughterhouse Agreement subscribed provides salary increases based on the evolution of the CPI, which apply to the entire period of validity of the agreement, and are based on a 1.5% increase for 2019; 0.5% for fiscal years 2020 and 2021; of 1,65% for 2022 and 2023; and 2,30% for 2024 and 2025. The “seniority” supplement is also absorbed into the base salary, amounting to a 2.6% annual salary increase. This package of economic measures is emerging as a pillar to consolidate an environment of medium-term stability among workers at a time of maximum instability. All of these measures will mean increasing labor costs by 25,77% at the end of fiscal year 2025.

Both agreements are pending publication in the BOE to be made official in their entirety.

PRE-AGREEMENT STATE AGREEMENT ON POULTRY AND OTHER ANIMALS FARMS

Madrid, October 19, 2020. From the Interprofessional Association of Poultry Farming of Chicken Meat / Propollo (propollo.es) we value very positively the pre-agreement reached with the union representatives and our organization, which we hope will conclude with the definitive signing of the State Poultry Farm Agreement.

At a time of maximum tension for the Spanish economy, with the consequences of this pandemic affecting all the productive fabrics of our society, with a general decrease in activity in the HORECA channel and therefore in the demand for meat products, and With significant investments to maintain the safety of our processes throughout its value chain, we consider it very important to have a framework of action that gives stability to the sector for the poultry industry and for all the professionals linked to it (more than 45,000 direct and indirect)

The objective is to address the important challenges that we have before us, the main ones being to ensure the competitiveness of our sector and to have the capacity to respond to our consumers' demand for an essential product in their shopping basket.

In addition to this State Agreement on Poultry Farms, in the last month we have also reached a pre-agreement for the signing of the State Agreement on Poultry and Rabbit Slaughterhouses, so in just a few weeks we have closed the bases to establish the future of our sector in the medium and long term.