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This is the consumer of poultry meat in Spain

Of the Do It Yourself to the "culinary critic", without giving up family traditions

What's behind a good roast chicken or a turkey salad? How do we integrate poultry meat into our diet? AVIANZA presents the x-ray of the most popular profiles among Spanish consumers during the summer: families, couples and singles

August 2021. Every year we produce in Spain more than 1.7 million tons of birds, to which are added imports from other countries. In the three summer months alone, more than 120 million copies are consumed, with roasted or fried chicken as the protagonist, along with grilled turkey fillets as a rising dish and the recovery of traditional recipes with native birds, such as quail.

Behind the figures, with an average of consumption per person of 14 kg of poultry meat per year, there are many stories hidden that revolve around the most demanded product in our country. Avianza (avianza.org), the Spanish Interprofessional Association of Poultry Meat, has carried out an online study on the profile of consumers in our country of this type of product, which reflects that choosing a good product, cooking it, plating it and consuming it is one of the greatest delights for anyone, regardless of their age, their gender or their marital status.

These are the main conclusions of the study:

Family consumers: from tradition to healthy experimentation

Many family celebrations in Spain are accompanied by a delicious gastronomic proposal with native poultry meats. Consumer preferences revolve around chicken and turkey meat for their versatility, price and success in the menu of the week. They also value the possibility of take advantage of all parts of the product and they are very receptive to the cooking advice they find on social networks.

Their likes: They revolve around barbecue or roast chicken, chicken or turkey salad, curry chicken, fried chicken, crispy fried or free-range chicken, among others, with a strong link also with home cooking recipes, especially if they are combined with regular ingredients in your shopping basket.

It is an environment where woman is the main buyer (72% vs 28% men), and has the widest age range, with 67% between 35 and 54 years old. Also notable is the 28% of buyers between 55-64 years old, older people who must prepare food for large groups.

Strong ties stand out intergenerational family, the cooperation in the preparation of dishes and meal planning, as well as a great love of popular recipes that are characterized by their flavor and that provide a solution to most of the diners' needs.

Its geographical location is broader than other groups, with presence in large and small cities, towns and medium-sized municipalities.

Within families, Avianza has also analyzed the profile of parents with small children, with a majority age range between 27 and 44 years, also with a predominance of women (80% vs 20% men) as a purchase decision maker. In this case, we are talking about a woman who calls herself “modern", curious, who likes to be informed, loves the properties of poultry meat and is not afraid to leave his comfort zone to find technical and specialized information, especially with the aim of offering healthy foods to their young children.

They look for security and balance in the diet, beyond the product itself. Nutritional balance and also between what is fun or attractive for children with recommendations that may not be as much to their liking, but essential for their growth. Poultry meat is therefore a creative way to, “with patience”, respond to nutritional challenges. The increase in turkey in their menu is appreciated, especially grilled or cold cuts.

These types of fathers and mothers love DIY (Do It Yourself), with its own style, without anachronisms and inclusive. They are not mothers or fathers who want to compete, they love diversity, they are multifaceted, they know it and practice it, and they are capable of doing “magic with time.”

These types of families want experience new things, create new dishes with chicken or turkey, and invite the little ones to be part of the experience.

As buyers, they don't like bargains, they distrust hoaxes and slogans, and they don't accept being told what to do, buy or take. It encourages them to draw their own conclusion. Its mission statement is: “I'm not a target and neither is my family, you don't know me”.

Coupled consumers: “gastronomy tastes twice as good with who you love”

Named “gourmet" either "food lovers” for their interests, they are defined as foodies. They are passionate about discovering new proposals, especially if they bear the seal healthy. His ideal dish during romantic moments usually revolves around poultry meat (chicken, turkey or native species such as quail) as it allows him to combine “good eating” with well-being. After all, there is nothing worse than heavy digestion after a dinner for two.

In this type of buyer profile the woman shows a lower age ranger, from 25 years old, while it rises to 35 years for them. However, increasingly we find couples without children at older ages, up to 55 years old. Highlights the group of urbanites living in big cities, with higher education, who like to travel, learn about other cultures, and enjoy a medium/high purchasing power. Concerned about ecology and climate change, innovative in their diet, and with interest in the origin of the product you consume. The Spanish poultry meat seal is a guarantee for them.  

It is the most “masculinized” profile of the four analyzed by the Avianza study, which does not mean that it is the majority, but it does reveal that Man assumes a more leading role in the decision to purchase poultry meat. It's about a man fan of good eat, knowledgeable about the product and comfortable in kitchens. Directly links the kitchen with the well-being in all its phases: from the preparation of the menu for his week (what do I feel like), the design of the route through establishments to find the product he is looking for and has in mind, the storage at home (he is an expert in redistributing the freezer), he cares about the preparations (marinades, macerates), and respect and enjoy the rhythms required to obtain the best result.

For this type of consumers kitchen time is personal time, and they do not hesitate to dedicate it for themselves and their partners. That is why they enjoy the plating, details and accompaniments to the main product. “Gastronomy tastes twice as good with your partner”, they declare. Seeing your partner enjoy such careful final preparation is part of what unites you. They view cooking as culture, even as “live art.” Are traditional consumers and their modernized versions, but without altering values or principles. Finally, they are considered gourmet fans on social networks and specialized online sites. Recipes with less common bird species, such as capon, pularda, turkey, or quail, are gaining ground.

“Single” Consumer: delivery yes, but without giving up quality food

The consumer segment that lives alone has been associated with interests in low-nutrition takeout food, but the consumption of poultry meat is a way to break that concept. The proliferation of delivery or home delivery options makes it easier to incorporate poultry dishes into your menu., which also resist travel better and the time it takes to arrive at your home.

Estudio pollo carne avicola

Singles, students, people who telework at home, we are not only talking about young people, but about older people with a situation that has become separated or divorced. The distribution by sex is equal (50%), with women between 25 and 40 years old, and men between 30 and 45, which also reflects a later departure from home for this second segment.

The “millennial chicken” consumer is “appadicted, social, critical and free-thinking.””. They attach great importance to being close to reality, and dedicate time to home management, nutrition or personal well-being. They are pragmatic, pure practicality.

They resort to the service of delivery because you don't have time or desire to cook It is not incompatible with good eating and being satisfied, beyond the usual proposals. They want to try new restaurants and play at being culinary critics.

Their visit to the supermarket is aimed at buying a cut (tray of meat) and the appropriate ingredients, because they also feel prepared to cook and produce an even better version. They have no budget limitation, but they want to check which is the best option vs delivery. They distrust sales strategies based on purely commercial campaigns, although they are encouraged to participate in contests if they see the bases clear and it represents a challenge.

They love their ability to self-manage, take advantage of their “single” situation and not miss satisfying opportunities (cinema, travel, spa, adventure,…) for tomorrow. Always accompanied by a good gastronomic proposal.  

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Open letter livestock-meat sector

This is the letter signed by the six interprofessional organizations of the livestock-meat sector in response to the campaign launched by the Ministry of Consumer Affairs and its owner, Mr. Alberto Garzón Espinosa. In it we express our "stupor" at what we consider an unjustified attack on a very important part of our population, our economy and our professionals.

From Avianza, the Spanish interprofessional poultry meat association, we could not disagree more with their statements. We are a sector that has contributed responsibly and committed to the healthy diet of society, which has not stopped working in the most complicated moments of this pandemic, when we were asked to be there to supply the population. That has made significant efforts in terms of innovation, digital transformation, sustainability and support of that Mediterranean lifestyle that you mention, and of which we are part. Excluding us or attacking our sector is erasing an important part of our gastronomic culture and our contribution of value to the economy of our country.

Letter signed by ASICI, Avianza, Intercun, Interovic, Interporc and Provacuno

Dear Minister:

The six signatory Interprofessional Organizations want to express the astonishment of the hundreds of thousands of farmers, companies, workers and technicians from all over Spain linked to the livestock and meat sectors that we represent, at the campaign signed by yourself and the Ministry of which you are headline, in which he defames the entire livestock-meat sector.

It is worrying that a minister of the Government of Spain raises a series of statements, all of them erroneous, and also does so through public channels, trying to create an artificial confrontation with a sector, the livestock-meat sector, which plays a social and economic role. of the first magnitude in our country. According to the FAO, our sector generates more than 2.5 million jobs in Spain and almost 9,000 million euros of exports to Spain's trade balance.

It is irresponsible to use data in a distorted manner when many of them are from the Government of which it is a part, such as the official consumption data of the Ministry of Agriculture, Fisheries and Food or the data from the National Greenhouse Gas Inventory of the Ministry for the Ecological Transition and the Demographic Challenge.

The sector we represent will continue its informative work through verified data, such as the following:

  • When you claim that excessive meat consumption has led to an increase in cardiovascular diseases, diabetes and even some types of cancer, you should know that all international indicators reflect that the diet and lifestyle pattern of our country is the most suitable in the world, offering profiles that place Spain at the forefront of the world:
  • Spain is the healthiest country in the world (according to the Bloomberg ranking, Healthiest Country Index).
  • Spain is the country with the highest life expectancy in the world (according to the IHME of the University of Washington and the prestigious scientific journal The Lancet).
  • Spain is the country with the highest life expectancy in the European Union (according to the “State of Health in the EU 2019” report by the European Commission).
  • Spain has a rate well below the average cancer incidence rate of all OECD countries (according to the “Health at Glance 2019” study by the Organization for Economic Cooperation and Development (OECD).
  • When you claim that 15,000 liters of water are required to produce 1 kg of meat, you should know that the 90% of water attributed to meat production is "green water", coming from rain, which would continue to fall in the event of the disappearance of animals. Only one 10% corresponds to "blue water" and "gray water", an amount less than that of many vegetable crops.
  • When you ensure that 14.5% of greenhouse gases worldwide come from livestock, you should know that:
  • Livestock and manure production account for only 5.8% of emissions (Climate Watch and World Resources Institute, Our World in Data. Oxford University. 2020).
  • Energy, whether in the form of electricity, heat, transportation or industrial processes, accounts for the majority (74%) of greenhouse gas (GHG) emissions. The global food system, which encompasses production and post-agricultural processes such as processing and distribution, accounts for the remaining 26% of emissions. And of that 26%, livestock and fishing represent only a third (Joseph Poore and Thomas Nemecek. Science, 2018).
  • 80% of greenhouse gas (GHG) emissions from livestock farming in the world come from developing countries (FAO, 2017). We cannot contribute to mitigating climate change with a Eurocentric vision.
  • The intensity of emissions (CO2 eq/kg of meat) varies between different areas of the world. In our environment (Western Europe) we have one of the lowest emission intensities in the world (FAO, 2017). Our production systems are more efficient in the use of food, management and animal health. That is why we produce fewer emissions per unit of final product.
  • It is important to remember that, in Spain, according to official data from the National Inventory of Greenhouse Gases -Ministry for the Ecological Transition and the Demographic Challenge-, livestock production of meat represents only 7.8% of our country's total GHG emissions. On the contrary, transportation accounts for 27% of these emissions, followed by industry with 19.9%, electricity generation (17.8%), fuel consumption (8.5%) or industrial processes and use of other products (8%) (MITECO, 2020).
  • It is important to also remember that the methane produced in agriculture represents around 27% of the total methane emitted in the world. This methane is part of a biogenic cycle (it is transformed into CO2 and H.2Or in 12 years), which is absorbed by plants in photosynthesis. With stable livestock censuses, we do not increase CO2 in the atmosphere over time, so we do not contribute to warming like the consumption of fossil fuels is doing. Therefore, our emissions reduction contributes to the mitigation of climate change, just like other economic sectors.
  • When you claim that “the abuse of antibiotics endangers their effectiveness for both animals and humans,” you should know that:
  • The use of antibiotics as growth promoters in farm animals has been prohibited since 2006 (Directive 2001/82/EC and its subsequent amendments). Only sometimes, as in the case of humans, is it necessary to treat food-producing animals to cure a bacterial disease. The responsible use of medicines guarantees the well-being of animals, and that the food derived from them is healthy and safe.
  • European regulations regulate what medications and how they can be used to treat animals. Thus, only medications that have been authorized after having undergone a scientifically based risk assessment and favorable results can be used.
  • This has also been confirmed by the Spanish Agency for Medicines and Health Products (AEMPS), indicating that Spain reduced sales of veterinary antibiotics by 13.6% in 2019, a reduction of 58.8 TP3T between 2014 and 2019 (National Antibiotic Resistance Plan). Antibiotics).
  • At the European level, according to the latest report from the European Food Safety Agency (EFSA) on the monitoring of residues of veterinary medicines and other substances in animals and products of animal origin, only 0.30% of non-conformities were detected in 2019. Thus , EFSA concludes that there is a high level of compliance and that the European surveillance system is solid and contributes to consumer protection.

As you know, a few months ago we had the opportunity to meet with the Secretary General of the Ministry of Consumer Affairs, with whom we had a very cordial and fruitful meeting. At the meeting, we presented all the sectoral initiatives to support the country's recovery after the serious pandemic situation. Initiatives that include strong commitments in the areas of sustainability and the transition towards production models based on climate neutrality and circularity, as well as quality employment, territorial structuring, equal opportunities and balanced and healthy for the entire population.

We said it at the meeting and we reiterate it now: the livestock-meat sector contributes to job creation and creates opportunities and has strong environmental commitments with verifiable results. From the sector, we will continue on the path of institutional collaboration and dialogue; and we will continue to trust that our public officials contribute, with their attitude and their statements, to that climate of understanding and not by constructing a confrontation that does not exist.

Sincerely,

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We sign an agreement with the Spanish Federation of Municipalities and Provinces

Our joint work continues with the rest of the interprofessionals for the construction of the Municipal Livestock-Meat Network, a joint initiative to bring together municipalities with a significant presence of livestock and industries in their territory. The next step has been the signing of an important collaboration agreement with the FEMP, and the presentation of what will be the First Network Forum, scheduled for October. We reproduce the joint press release.

The Spanish Federation of Municipalities and Provinces (FEMP) and the six Interprofessional Organizations of the meat sector (OIAS) have signed today a collaboration agreement to promote the Municipal Livestock-Meat Network, an initiative launched by the Interprofessionals to work jointly with the Spanish municipalities that have a significant presence of livestock and industrial activities in their territory. 

The agreement has been signed by the secretary general of the FEMP, Carlos Daniel Casares, and the representatives of the OIAS: Antonio Prieto (president of ASICI), Antonio Sánchez (president of AVIANZA), Javier Gómez (vice president of INTERCUN), Raúl Muñiz (president of INTEROVIC), Alberto Herranz (director of INTERPORC) and Eliseu Isla (president of PROVACUNO). The event took place at the National Institute of Agricultural and Food Research and Technology (INIA), whose director, Esther Esteban, welcomed the participants. 

In his speech on behalf of the six Interprofessionals, Eliseu Isla stated that «Having the support of the FEMP for the development of this Network is a very relevant step for this initiative. "We are sure that together we will be able to join forces to make visible the rural world and its important role in Spanish territorial cohesion, as well as to promote innovation and progress in the livestock-meat sector.". 

For his part, Carlos Daniel Casares has highlighted «the contribution of the livestock-meat sector to the economy of thousands of municipalities in our country. “Depopulation is one of the great challenges we have as a country and livestock farming and meat industries are a tool to generate opportunities in rural areas.”. 

The Municipal Livestock-Meat Network aims to give visibility to the role of municipalities in the functioning of the sector, as well as promote public-private collaboration at the municipal level, developing actions or strategies to promote the sector, which has demonstrated its capacity for resilience and strength. strategic during the Covid-19 crisis. 

The Network will constitute a space for collaboration to face common challenges and share experiences that stimulate activity in the rural world and in municipalities throughout the territory and was created with the purpose of recognizing the important support of municipalities in the development of the activity of chain. In fact, the joint work carried out by companies and municipalities has allowed the livestock-meat chain to be one of the most important economic drivers in the country for some time and to act as the largest backbone agent of Rural Spain. 

In the development of this livestock-meat activity, municipalities play a fundamental role. With their support, the chain's activity has contributed, according to the latest data, a total of 42,000 million euros to the national GDP. The Municipal Livestock-Meat Network was created precisely with the purpose of recognizing this important synergy, and the essential work and support of the municipalities of our country. 

Joint work for livestock, meat and the development of rural Spain 

In this direction, the six interprofessional organizations that promote the Network have been working together for more than a year on the design of objectives and plans aimed at the social and economic recovery of our country, including the Next Generation Livestock-Meat project that may be part of the next PERTE Agri-food, with its own investments of more than 5,000 million euros distributed in matters of sustainability, digitalization and innovation. 

Its application together with aid from the European fund will bring about an unprecedented transformation of the sector in all the municipalities that host this economic activity, creating employment in the rural world and, especially, in areas at serious risk of depopulation. Likewise, work will also be done within the framework of the Network towards the development of the National Demographic Challenge Strategy, in order to adapt the sector's action to the needs of the municipalities. 

The first Network Forum will be held in October 

After the signing of this agreement, the First Forum of the Network is scheduled to be held in October of this year, with the official presentation of the municipalities that participate in it. There are already town councils such as Totana (Murcia) or Los Tojos (Cantabria), which have formalized their membership in the Network, and others such as Ourense, Marchena (Seville) or Zafra (Badajoz), which are processing it, or such as Porriño (Pontevedra), which plans to approve its incorporation at its next plenary session at the end of this month. 

Participation in the Network will allow municipalities to be part of a platform that is visible to the authorities and have a voice through it, benefiting from the interrelation with their counterparts from other localities to share opportunities in the rural world and the sector. 

Likewise, they will be able to actively participate in the political conversation, defending the interests of a sector that contributes to the economy, society and demographics of their territory, sharing experiences that stimulate the rural world and achieving institutional, business and public opinion visibility. .

In short, the Municipal Livestock-Meat Network will be a space for everyone, towns and cities, with which to continue building a rural world with quality of life, full of opportunities and with an eye toward the present and the future. 

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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.”