• La Asociación Interprofesional Española de Carne Avícola ha organizado un taller de trinchado de pavo junto al Ministerio de Agricultura, Pesca y Alimentación, Alimentos de España
  • El chef Fernando Canales, fue el encargado de descubrir todos los secretos del pavo, el producto estrella de Acción de Gracias y de las fiestas navideñas en general, en el restaurante San Mamés Jatetxea
  • Este evento reunió a numerosas personalidades del sector empresarial e institucional, así como a periodistas e influencers bilbaínos
  • El asado de pavo es un plato que se ha convertido en un símbolo de las festividades de Acción de Gracias y navideñas en muchas culturas alrededor del mundo.

Madrid, 17 de noviembre de 2023.- Avianza, la Asociación Interprofesional Española de Carne Avícola y el Ministerio de Agricultura, Pesca y Alimentación (MAPA) y Alimentos de España, han querido llevar a Bilbao la tradicional celebración del día de Acción de Gracias, donde el pavo es el gran protagonista. Para ello, han contado con el chef Fernando Canales para llevar a cabo un taller divulgativo sobre la preparación de un asado de pavo en el restaurante San Mamés Jatetxea (C/ Rafael Moreno Pitxitxi. Estadio San Mamés)

Durante este showcooking gastronómico – al que asistieron más de medio centenar de invitados entre personalidades del ámbito político,  empresarial (a través de la red Women Lab Bilbao)  y social bilbaíno, así como periodistas e influenciadores -el chef mostró diversas técnicas de elaboración como la preparación, el tipo de cocción y las temperaturas del horno. También dio las claves sobre la técnica de trinchado y de emplatado, así como las mejores combinaciones culinarias. 

Este evento se une a las numerosas acciones de fomento de consumo de carne de aves que AVIANZA realiza gracias al apoyo del Ministerio de Agricultura, Pesca y Alimentación a lo largo del año. En esta ocasión, el objetivo de este taller ha sido poner de manifiesto los beneficios de la carne de pavo, una de las carnes más interesantes del mercado.

Pavo, un producto versátil y símbolo de celebración

El pavo es un elemento esencial en las recetas navideñas debido a su historia, versatilidad, sabor y su capacidad para reunir a las personas en torno a una comida festiva. Es un plato que se ha convertido en un símbolo de las festividades en muchas culturas alrededor del mundo.

En el caso de Acción de Gracias, una de las fiestas más importantes de Estados Unidos que se celebra el cuarto jueves de noviembre, es el plato estrella y se suele servir relleno y acompañado de salsa de arándanos. Asimismo, el pavo relleno es una de las recetas más habituales de cara a las fiestas navideñas.

El equipo de AVIANZ, Marta Lafarque, Jordi Montfort y Arán Zaldivar, junto al chef Fernando Canales y su equipo en la cena de Acción de Gracias.
Fernando Canales impartiendo el taller showcooking en el restaurante San Mames Jatetxea.
Pavo de Acción de Gracias.
Cena de Acción de Gracias posterior a la degustación.

  • La Asociación Interprofesional Española de Carne Avícola ha organizado, un año más, un taller de trinchado de pavo junto al Ministerio de Agricultura, Pesca y Alimentación y Alimentos de España 
  • El chef Javier Muñoz-Calero, fue el encargado de descubrir todos los secretos del pavo, el producto estrella de Acción de Gracias y de las fiestas navideñas en general
  • El evento en el restaurante Ovillo reunió en torno a esta ave a numerosas personalidades del sector agroalimentario español, así como a periodistas e influencers relacionados con la alimentación, la gastronomía y lifestyle 
  • El asado de pavo es un plato que se ha convertido en un símbolo de las festividades de Acción de Gracias y navideñas en muchas culturas alrededor del mundo. 

Madrid, 15 de noviembre de 2023.- Avianza, la Asociación Interprofesional Española de Carne Avícola, y el Ministerio de Agricultura, Pesca y Alimentación (MAPA) y Alimentos de España, se han vuelto a sumar, por segundo año consecutivo, a la tradicional celebración del día de Acción de Gracias, donde el pavo es el gran protagonista. Para ello, han contado con el chef Javier Muñoz-Calero, para llevar a cabo un taller divulgativo sobre la preparación de un asado de pavo en el restaurante Ovillo de Madrid (C/ de Pantoja, 8).  

Durante este showcooking gastronómico, al que asistieron más de medio centenar de invitados entre personalidades del sector agroalimentario español, periodistas e influenciadores gastronómicos, alimentarios y de lifestyle, el chef mostró diversas técnicas de elaboración como la preparación, el tipo de cocción y las temperaturas del horno. También dio las claves sobre la técnica de trinchado y de emplatado, así como las mejores combinaciones culinarias. 

Este evento se une a las numerosas acciones de fomento de consumo de carne de aves que AVIANZA realiza gracias al apoyo del Ministerio de Agricultura, Pesca y Alimentación a lo largo del año. En esta ocasión, el objetivo de este taller ha sido poner de manifiesto los beneficios de la carne de pavo, una de las carnes más interesantes del mercado.

Pavo, un producto versátil y símbolo de celebración 

El pavo es un elemento esencial en las recetas navideñas debido a su historia, versatilidad, sabor y su capacidad para reunir a las personas en torno a una comida festiva. Es un plato que se ha convertido en un símbolo de las festividades en muchas culturas alrededor del mundo. 

En el caso de Acción de Gracias, una de las fiestas más importantes de Estados Unidos que se celebra el cuarto jueves de noviembre, es el plato estrella y se suele servir relleno y acompañado de salsa de arándanos. Asimismo, el pavo relleno es una de las recetas más habituales de cara a las fiestas navideñas. 

La Interprofesional avícola quiere fomentar el consumo de aves entre la población usuaria de redes sociales

  • De la mano del popular presentador de radio y televisión y con la colaboración del Ministerio de Agricultura, Pesca y Alimentación y Alimentos de España, AVIANZA ha lanzado una campaña en Instagram compuesta por acciones de divulgación, entre ellas un sorteo de recetas de aves entre los usuarios.
  • Durante varias semanas, Tony Aguilar ha estado regalando 40 neveras portátiles firmadas entre los usuarios que han participado comentando qué receta de pollo, pavo o codorniz es su favorita.
  • Esta acción con Tony Aguilar se enmarca dentro del proyecto de la interprofesional en redes sociales, que incluye colaboraciones con los influencers Chef Bosquet, Cristina Ferrer, Clara P. Villalón entre otros.
  • Los influencers están compartiendo en sus perfiles de redes sociales sus recetas con carne de aves favoritas, que se recopilarán en un ebook gratuito, que estará disponible en la web de avianza.org.

Madrid, 13 de noviembre de 2023.- AVIANZA, la Asociación Interprofesional Española de Carne Avícola, junto al Ministerio de Agricultura, Pesca y Alimentación y Alimentos de España, están llevando a cabo una acción de fomento del consumo de aves de España en redes sociales. Para ello, se han unido al reconocido presentador de radio y televisión, Tony Aguilar, que está realizando en su perfil de Instagram una acción de divulgación de las bondades de la carne de aves.

El presentador está recordando a su público que las aves de España son un producto saludable, versátil y nutritivo y, además, el aliado perfecto para el consumidor en un contexto económico complicado porque dan la tranquilidad de saber que, de una manera asequible, están alimentándose de forma sana y equilibrada.

Para completar esta acción, Tony Aguilar está llevando a cabo un sorteo entre los usuarios de Instagram. Para participar, los interesados deben seguir las indicaciones expuestas en la publicación del sorteo e indicar cuál es su receta de pollo, pavo o codorniz favorita y etiquetar a la persona con quién la compartiría. Durante estas semanas Tony Aguilar está sorteando 40 neveras portátiles firmadas por él entre los participantes.

Campaña de otoño con influenciadores

Esta acción con Tony Aguilar es el punto de partida para una campaña en redes sociales que está desarrollando AVIANZA este otoño con el objetivo de fomentar la gran variedad de platos y recetas que se pueden realizar con productos de esta temporada.

Para ello, la interprofesional está colaborando con influencers de la talla de Chef Bosquet, Cristina Ferrer, Clara P. Villalón, entre otros. Ellos están compartiendo en sus perfiles de redes sociales sus recetas con carne avícola favoritas. Recetas que se recopilarán en un ebook gratuito, que estará disponible en la web de avianza.org.

Con estas acciones y gracias al apoyo del Ministerio de Agricultura, Pesca y Alimentación y Alimentos de España, AVIANZA continúa inmersa en su campaña de fomento del consumo de la carne de ave en España, así como de divulgación de las bondades de esta carne blanca con origen España, entre las que destacan su gran valor nutritivo, su calidad y la seguridad de su producción. España es uno de los principales productores de carne avícola en Europa, donde se consumen al año más de 750 millones de aves de origen español. 

AVIANZA defiende los intereses del sector avícola español tanto en España como en el mercado internacional y representa a más del 90% de las compañías vinculadas al sector avícola, tanto de carne de pollo, pavo y codorniz. En total suma más de 5.000 granjas y centros de producción, 281 salas de despiece y procesamiento, que dan empleo directo a más de 40.000 profesionales.

El presentador Tony Aguilar en la sede de Avianza en el comienzo del sorteo en redes sociales.

OPEN CALL:

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

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

1/ CONTEXT

Associations:

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

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

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

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

GERMANY: BVH - Bundesverband bäuerlicher Hähnchenerzeuger eV

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

SPAIN: AVIANZA - Spanish Interprofessional Poultry Meat Association

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

EURSPO - the Program:

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

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

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

The general objectives are:

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

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

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

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

2/ CALL FOR BIDS

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

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

Open tendering conditions:

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

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

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

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

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

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

7. The contracting entities reserve the right to use creative concepts (images, logos, slogans and domain names) in the context of other campaigns of their own and without time limitation.

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

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

Mandatory elements to be submitted by applicants:

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

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

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

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

3/ SUPPORT ACTIONS

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

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

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

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

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

4/ SELECTION CRITERIA

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

Selection criteria:

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

5/ PROPOSED PLANNING

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

7/ CONTACTS

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

  • The sector's interprofessional organisations promote the Livestock and Meat Forum based on two essential criteria: unity and a firm commitment to the country.
  • At the presentation ceremony, the Minister of Agriculture, Fisheries and Food, Luis Planas, highlighted the Government's support for the livestock and meat sector "for providing quality food, boosting our exports and giving life to our rural environment".


June 2022. Acting in a coordinated manner to tackle current challenges, such as sustainability and climate change, digitalisation and innovation or the demographic challenge and the structuring of rural Spain, are the strategic axes of the Livestock and Meat Forum, a new initiative of the six interprofessional organisations in the sector that was presented today at the headquarters of the Ministry of Agriculture, Fisheries and Food, with the participation of the Minister Luis Planas.


In his speech, the head of the Spanish agri-food sector stressed that "society has to know that it has in our livestock farmers, in the meat sector, one of the pillars on which it can feel reassured", stressing "the need to publicise their work and the advances they are making to produce sustainable food, respectful of the environment and animal welfare".


The minister reiterated the Government's support for the livestock and meat sector "for providing quality food, boosting our exports and giving life to our rural environment", and in relation to EU promotion aid, he said that he shared the sector's concern: "reducing support for meat in promotion without prior discussion of the analyses and the context that lead to this decision is wrong. Spain will defend this position in the EU framework", he concluded.


"All the sectors we represent are united and committed to our country", said the presidents of Interporc, Manuel García, and Interovic, Raúl Muñiz, on behalf of the six interprofessional organisations (Asici, Avianza, Intercun, Interovic, Interporc and Provacuno).


"We are determined to create a strong public-private partnership to enhance the value of our sectors and the work and dedication of the hundreds of thousands of professionals who work in them, not only for the social, economic and territorial value that we already bring, but also, and above all, to anticipate the challenges that society and the market demand of us. It is precisely this alliance that provides the best added value to this initiative", they stressed.


To this end, the Livestock and Meat Forum, which was created with the slogan "Building a country", is committed to three fundamental objectives:

  1. To share with society the chain's efforts to become more sustainable and innovative, hand in hand with economic development.
  2. To make the work and voice of Spanish municipalities more visible.
  3. Develop truthful and transparent communication with the support of the scientific world.

And all of this through the sector's contributions to the Spanish economy, to the structuring of rural Spain and the fixation of population, to sustainability and to digitalisation, innovation and development.


The Spanish livestock-meat sector is a net generator of opportunities for our country: it creates quality jobs, stimulates the areas where it is established and, thanks to its exporting vocation, is promoting the Spain brand throughout the world. And all this, without losing the sector's essence of protecting the territory and the environment, among other reasons, because its very existence depends on it.


The Forum responds to the desire of the livestock-meat chain to promote all advances in sustainability and the efforts and resources
aimed at reducing environmental impact, advancing in the circularity of production and moving towards environmental neutrality and the promotion of a more sustainable environment through significant economic investment in innovation and talent.


At the same time, the Forum also wants to raise awareness of the important efforts being made by the chain and the companies that make it up to tackle a deep integration of digitalisation and innovation processes in the sector's production processes.


The Forum also aims to become, through the Municipal Livestock and Meat Network, the main advocate of the economic and social activities that have enabled the survival of many towns and villages in rural areas. Its purpose is to establish meeting points that make visible the important work of the chain to face the demographic and economic challenges that the country must face, and to promote public-private collaboration between municipalities and the sector.


And finally, the Forum aims to provide quality information on the challenges and actions in the livestock-meat chain. In recent times, biased,
biased and targeted information has become a serious problem that affects the public sector and markets alike. The
contribution of the Forum will be transparency and the incorporation into the social debate of the world of science and research as the best means of
knowledge about the meat-livestock chain and its productions.


The Forum's presentation ceremony included the holding of two expert round tables on "Sustainability and Digitalisation" and "The stakes of the chain in the face of the demographic and generational challenge and equality", moderated by journalists Íñigo Inchusta and Elisa Plumed, with the participation of Manuel Lainez (innovation and sustainability consultant), Carlos Piñeiro (information management systems in livestock farming), Francesc Boya (Secretary General of Demographic Challenge), Margarita Rico (research professor at the University of Valladolid) and Lucía Velasco (livestock farming representative).


Link to the Forum presentation: https://youtu.be/m7HjmGH0tgU

Website: www.forogc.es


The livestock-meat chain
In order to correctly situate the enormous social and economic importance of the livestock-meat chain, we must refer to the millions of families in our country whose lives and development are directly linked to livestock production, industry and meat marketing. More than 2 million people depend on this activity in Spain, from the farmers who grow the cereals and fodder to feed the livestock, to the feed manufacturing industry, livestock farmers, meat industries, the animal health industry, veterinary professionals, the livestock and meat logistics and transport sector, auxiliary industries (agricultural machinery, livestock installations, installations for the industry, refrigeration, etc.), organised distribution (supermarket and hypermarket chains) and specialised retail distribution (butcher's and charcuterie shops).


Livestock farming is carried out on more than 350,000 farms throughout the country and more than half of our activity is located in municipalities with less than 5,000 inhabitants. Livestock farming directly employs more than half a million people and the meat industries and retail trade employ a further 200,000 people. Livestock farming contributes 16,500 million euros to Final Agricultural Production, while the turnover of the meat industry amounts to 31,727 million euros (28.5% of the entire agri-food industrial sector), with 9,107 million euros of exports in 2021 contributing to the country's balance of trade.

More information:
José Manuel Álvarez
Coordinator of the Interprofessional Platform
Ganadero-Cárnicas
[email protected]
646 65 28 46

  • The Avianza restaurant has opened (and now closed) its doors in the space of the Ministry of Agriculture, Fisheries and Food and Food of Spain, where chef Lucía Grávalos has created three avant-garde gastronomic proposals with chicken, turkey and quail as the protagonists of the event.
  • Journalists, influencers, Avianza associates and professionals from the sector in general were able to taste these dishes and discover the benefits of white meat, in an event presented by the gastronomic journalist, Verónica Zumalacárregui.

This Tuesday, the 35th edition of Salón Gourmets had an ephemeral restaurant within its walls dedicated exclusively to Spanish poultry meat. Avianza, the Spanish Interprofessional Association of Poultry Meat, wanted to highlight the value of poultry meat in this way, opening its restaurant to journalists, influencers, associations and professionals in general from the sector, so that they could all enjoy a cutting-edge menu without leaving IFEMA. Poultry meat is the most consumed meat in our country, which is also one of the main producers of poultry meat in Europe (more than 750 million birds of Spanish origin are consumed per year).

Chef Lucía Grávalos was in charge of devising and preparing this three-course poultry menu. Diners began the tasting with a turkey terrine stewed with foie sauce, followed by a marinated quail cannelloni and ended the gastronomic experience with a marinated chicken taco with lemon and herbs, all made with local products. Lucía has worked with internationally renowned Spanish chefs such as Martín Berasategui, Dani García and Álvaro Salazar.

Likewise, the presenter and gastronomic journalist Verónica Zumalacárregui was in charge of leading this gastronomic experience and accompanying Lucía in the presentation of each of the dishes.

In the words of Jordi Montfort, secretary general of Avianza, "it is very important for the association to be present and to support such important events in the sector as the Salón Gourmets and in this way continue to give prominence to Spanish poultry meat, He adds that "thanks to the collaboration of the Ministry of Agriculture, Fisheries and Food and Alimentos de España and the vision and expertise of chef Lucía Grávalos, it has once again become clear that chicken, turkey and quail, when well prepared, are gourmet and avant-garde products".

The Avianza restaurant was located in the Gastronomic space of the Ministry of Agriculture, Fisheries and Food and Food of Spain, in Hall 8 of IFEMA and was attended by more than 100 people.

The 35th edition of Salón Gourmets, Europe's No. 1 quality food and beverage fair, opened its doors on Monday 25 April and will continue to host more than 1,500 gastronomic firms and 37,000 top-quality products until Thursday 28 April.  

In the featured photo, from left to right: Francisco García, Padesa; Marta Lafarque, Avianza; Jonathan Querol, Padesa; Jordi Montfort, Avianza; Lucía Grávalos, chef; Verónica Zumalacárregui, presenter; Vicente Rico and Alberto Redondo, Sada group.

As part of Meat Week, which was held to coincide with Meat Attraction, the International Meat Industry Trade Fair, AVIANZA, together with the interprofessional organisations ASICI, INTERCUN, INTEROVIC, INTERPORC and PROVACUNO collaborated with the Mensajeros de la Paz Foundation by providing dishes made with meat products to contribute to the important charitable activity headed by Father Ángel. 

From 7 to 12 March, different rabbit, veal, lamb and poultry dishes, Iberian ham sandwiches and white layer pork sausages, prepared by the chefs and cutters of the six Spanish meat sector organisations, were served on the solidarity tables of the Foundation's soup kitchen. 

Mensajeros de la Paz, founded in Asturias in 1962 by Father Ángel García Rodríguez, currently has numerous social programmes, as well as areas of training, children, women, the elderly, immigration, etc., and the management of nearly a hundred homes for the elderly in different parts of Spain. All focused on improving the social and living conditions of the most disadvantaged citizens. 

Following the launch of the indefinite strike last Monday of the road freight transport sector in Spain, Avianza, the Spanish Interprofessional Association of Poultry Meat, which brings together 90% of the companies in the sector, is very concerned about how this situation is critically affecting both poultry farming and the distribution of product in the supermarket channel in our country.  

In a sector where timing is a vital factor, access to feed is key to rearing birds and closing production times in a timely manner. Variation in days can be a serious problem for both animal welfare and poultry management on farms with more than 46 million chickens produced every month, 1.5 million every day. Avianza represents more than 5,000 production farms, which are currently not guaranteed feed and other resources.  

Due to the characteristics of poultry meat, it is also critical to get the poultry to the production centres and, subsequently, to the shelves of markets, supermarkets and the HORECA channel. Not having agile transport corridors implies a serious problem for the conservation chain, as well as for the supply of distribution channels to meet the demand of the population.   

This is why Avianza urges the State Administrations, transport associations and the organisations involved to take measures to ensure adequate minimum services and the guarantee of being able to carry out a job that is crucial for feeding the population.  

On 8 March, the doors of Meat Attraction will open, the trade fair which will bring together the main national and international players in the meat sector at IFEMA, and where, for the first time, the Spanish poultry meat sector will be present.

Avianza will have a stand, 4B13, which will offer relevant information about the latest developments in this sector. There will be a series of activities aimed at the professional public, as well as workshops and specialised training to address new fields of marketing, innovation and export. The space will also have a showcooking and product demonstration area.  

In addition to Avianza's professional team, the stand will host the presence of 4 of our associated companies: Coren, Nutrave, Pujante and Uvesa, which will represent a committed sector that has invested heavily in recent years in innovation, process modernisation, sustainability and export capacity to new international markets.

Workshop by Spanish Michelin Star poultry farmer

Among the activities that will take place, it is worth highlighting the workshop that will take place in the Espacio Factoría Chef, on Wednesday 9th March at 14.00h, with Higinio Gómez Ortiz, a renowned poultry farmer with more than 5 decades of experience and one of the greatest poultry experts in our country.

With clients such as Coque, Lu or Diverxo, this professor from the Basque Culinary Center will show all those attending the workshop the stuffing and bridling techniques, the seasonality of the poultry or the organoleptic qualities of the poultry.  

We invite you to visit us at our stand 4B13 and join the more than 20,000 professional visitors that Meat Attraction will have in this edition.

Having just finished Gulfood, the largest trade fair in the Middle East dedicated to the food and hospitality industry, the Avianza team there, with Jordi Monfort, our Avianza general secretary, and Marta Lafarque, our international area manager, have only good words to say about the sector's participation in the fair.

In the first international incursion in the Middle East that Gulfood has meant for Avianza, we have been able, first of all, to be the communication bridge between the associated companies attending, Grupo Uvesa, Urgasa Group, Coren or Hijos de Juan Pujalte, among others, with the potential B2B customers present at the fair, carrying out our main professional task: supporting the companies in the sector.

In addition, the event has become a key networking point with entities as strategic for Avianza as the Municipality of Dubai, allowing us to strengthen commercial ties. All this in collaboration with ICEX, our partner for the promotion of the internationalisation plan in the Middle East, with which we have carried out the #MEgustaPoultry campaign that was launched last September in Dubai to give visibility and promote poultry meat.

Last but not least, Gulfood has been the visible face of the Spanish poultry sector where the more than 40,000 attendees have been able to see, first hand, the excellence and quality of national products, where we highlight the interest of purchasing managers from countries such as the United Arab Emirates and Saudi Arabia.

Undoubtedly a great experience that we hope to repeat in the near future to continue representing the poultry sector in the world.