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AVIANZA is part of the BIOTEGANIA project to improve animal health and livestock sustainability 

  • The initiative works on a comprehensive solution to control and prevent the transmission of diseases, optimize logistics and production processes and reduce environmental impact.l.
  • The BIOTEGANIA project was created to address the challenges and limitations of the agri-food sector through new technologies.
  • Funded by the CDTI and the State Research Agency of the Ministry of Science, Innovation and Universities of the Government of Spain, it has a consortium made up of seven companies and six research centers.

Livestock farming is a key activity to ensure that people have adequate access to the protein necessary to meet their nutritional needs. The pig and poultry sectors represent nearly 11% of Spanish GDP and employ more than 700,000 people.

Despite its importance, this sector faces multiple challenges and limitations such as the control of greenhouse gas emissions, nitrates and phosphorus, the need to restrict the use of antibiotics or the improvement of animal welfare. These are challenges that must inevitably be faced in order to achieve its goals. ensure the sustainability of production in an ethical and responsible manner.

To achieve this, it is essential to improve the overall health of animals and develop new technologies, methods and practices that make the sector more efficient, competitive and environmentally friendly, and which also takes into account the entire livestock value chain.

In this context, the BIOTEGANIA project was born, funded by the CDTI and the State Research Agency of the Ministry of Science, Innovation and Universities of the Government of Spain.

The initiative aims to develop a system that integrates different biotechnological, digital and artificial intelligence tools for the detection, prevention, control and treatment of emerging communicable diseases and for the optimization of logistics and production processes in the agri-food sector. In this way, through sensors and advanced diagnostics, the application of biosecurity and biocontainment, and phage therapy, the aim is to offer the food value chain a comprehensive solution, promoting significant environmental, social and economic benefits that will improve the competitiveness of livestock farming.

Social impact

The project will respond to two problems of great importance to society, such as: protection, welfare and sustainability of farm animals, and the safety of the food we consume.

On the one hand, it will contribute to improving animal health and welfare by reducing non-communicable diseases. At the same time, environmental issues will be addressed, promoting the ecological transition by reducing the impact of waste and the water and CO footprint.2 in livestock production.

Likewise, the initiative will help improve the quality and safety of the food we consume, reducing the potential transmission of zoonotic pathogens and antimicrobial resistance through the consumption of contaminated food, which will help ensure food safety and protect consumer health.

This research and knowledge transfer project involves the collaboration between seven companies and six research centres. In the business field they participate Quartet SL of Jorge Group; Sanchez Romero Carvajal Jabugo SAU of the Osborne Group; Cobb Española SA of Cobb Group Europe; White AVICOLA SL from Grupo Oblanca; Vital Professional Services SERPROVIT SL; Animal Data Analytics ADA SL; and Exopol SLU. On the other hand, in the scientific-technological field it has the participation of the technological center AZTI (Basque Country), the Poultry Quality and Animal Feed Center of the Valencian Community (CECAV), the Autonomous University of Barcelona (UAB), the Cardenal Herrera University (UCH-CEU), the Complutense University of Madrid (UCM) and the Polytechnic University of Valencia ((UPV). In addition, the project is supported by ANPROGAPOR (National Association of Pig Producers) and AVIANZA (Interprofessional Association of Poultry Meat), which will promote the dissemination of the project's progress in both sectors and enhance the continuity of the project and the exploitation of its results.

Image resource from Avianza.

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Once again, the Birds of Spain are the stars of AVIANZA's Thanksgiving celebration

● The Spanish Interprofessional Association of Poultry Meat has organized, one more year, the Thanksgiving dinner with chef Manu Berganza (Azotea Group) and the pairing of Bodegas Carmelo Rodero

● The event, which took place at the Cornamusa restaurant in Madrid, brought together prominent representatives of the agri-food sector, as well as journalists and influencers related to food, gastronomy and lifestyle.

● In addition, Aves de España will hold a raffle in collaboration with Taste of America - through their Instagram profiles - where 15 turkeys of Spanish origin and different classic American side dishes will be given away.

Madrid, November 27, 2024.- For the third consecutive year, Avianza, the Spanish Interprofessional Association of Poultry Meat, has celebrated the traditional Thanksgiving holiday with turkey and Spanish poultry as the main protagonists. For this, the chef chosen was Manu Berganza, who leads the kitchens of Azotea Grupo and prepared, at the Cornamusa restaurant (Madrid), a complete roast turkey menu with its traditional garnishes and also shared his carving technique with the attendees.


During this culinary event, which was attended by a large group of guests including representatives of the Spanish agri-food sector, journalists and renowned influencers in the gastronomic and lifestyle fields, Avianza continued to promote the consumption of poultry meat, in general, and turkey in particular, one of the most versatile and healthy options on the market. And of course, highlighting meat certified with the Aves de España seal, a distinction that certifies the Quality, Sustainability and Food Safety of the Spanish poultry product.


In addition, on this occasion, Avianza had the collaboration of Bodegas Carmelo Rodero, who created a perfect pairing to accompany the turkey. Its founder, Carmelo Rodero, and its technical director and oenologist, Beatriz Rodero, shared with the attendees the history of their company and the details of the wines of the evening: Carmelo Rodero Crianza 2022, Carmelo Rodero Raza 2021 and Carmelo Rodero TSM.


“It is a pleasure for us to continue promoting Thanksgiving, a holiday with such a beautiful connotation as gratitude and in which everything revolves around a turkey” says Jordi Montfort, Secretary General of Avianza, adding that “it is a celebration that allows us to continue giving value to the Poultry of Spain, to the work of thousands of farmers and professionals in a production chain that employs more than 40,000 people and is one of the three main producers of poultry meat in Europe. For all these reasons, combining this American tradition with a quality raw material such as the Spanish turkey seems to us to be the perfect combination.”

Turkey: symbol of celebration and versatility


Turkey has earned a prominent place on holiday tables thanks to its versatility, flavor and ability to bring people together around a special meal. It is an essential food in Christmas and Thanksgiving recipes, a holiday celebrated on the fourth Thursday of November in the United States, where stuffed turkey is the main dish.


Similarly, in the Christmas celebrations of many cultures, roast or stuffed turkey has become one of the most traditional recipes, consolidating its presence on the tables during these festivities.

Spanish turkey and American side dishes, the perfect combination


In addition to this Thanksgiving dinner, Avianza and Aves de España will be holding a raffle from Thanksgiving Day (November 28) until December 5 in collaboration with Taste of America, a company specializing in American products. 15 turkeys will be given away, as well as products to accompany them, such as pumpkin puree or the classic turkey stuffing with herbs and spices. The contest rules can be found on the Instagram profiles @avesdespana and @tasteofamericae.

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Thanksgiving or Friendsgiving, celebrate it however you like, but always with Birds of Spain

We propose a very simple and tasty recipe to surprise your guests.


Thanksgiving It is a beloved tradition that we are already adopting in our country. This celebration, originating in American culture, becomes a great opportunity to be thankful, gather family members and share a special evening around a roast turkey.

In fact, there are many who already adapt this dinner and turn it into the so-called and fun Friendsgiving, where friends get together to celebrate and give thanks for their union and friendship.


He Thanksgiving It has gained prominence in recent years and there are already numerous emblematic restaurants that include special menus of Thanksgiving in our country, but, Avianza, the Spanish Interprofessional Association of Poultry Meat, wants to go a step further and promote this celebration also having a prominent place in homes.

The goal is for Spaniards to learn how to cook turkey, but always with the quality and safety that comes from doing so using Spanish poultry meat that is certified with Birds of Spain, a seal of quality awarded to those poultry products that have been audited and that follow the premises and controls based on Sustainability, Animal Welfare and Food Safety.


To achieve this goal, Birds of Spain has had the collaboration of the company specialized in American products, Taste of America, which shares a great recipe to celebrate Thanksgiving at home on November 28th, with the perfect combination of the Spanish touch of poultry and North American products for the accompaniment.


Ingredients:


● 1 whole turkey (5-7 kilos). Serves 10 people
● 8 tablespoons unsalted butter
● 4 fresh sprigs of thyme, rosemary or sage, or a combination of all of these
● 1 lemon, cut into quarters
● Salt
● Freshly ground black pepper
● 2 cups chicken or vegetable broth


Instructions:


● Remove the turkey from the refrigerator 30/60 minutes before roasting it
● Preheat the oven to 220ºC and leave only the bottom rack open
● Melt the butter in a saucepan, together with the herbs
● Spread the turkey generously with butter all over and season with salt and pepper, even under the skin, in some areas, so that it has contact with the meat
● Place the turkey in the roasting pan with the breast facing up. Remove the herb sprigs from the butter and place inside the turkey, along with the lemon.
● Pour 2 cups of broth into the pan and hold the wings under the turkey
● Place the turkey in the oven and lower the temperature to 180ºC
● The general rule is 27 minutes in the oven for every kilo. A 7 kilo turkey will take a little over 3 hours to roast. You can check the temperature with a thermometer to ensure progress. The meat should be at least 75ºC when finished.
● Every 30-45 minutes, baste the turkey with the butter and juices from the pan


Tips:


● For crispier skin, use a baking dish with a built-in rack so that the turkey meat is not in contact with the juices during roasting.
● You can place aluminum foil halfway through roasting if the skin burns.
● Tip to check if the turkey is cooked: gently pull on one wing. If it comes off easily, the turkey is done.


Taste of America recommends a selection of the most typical products to accompany the star dish of turkey on Thanksgiving day, or weekend, such as Brussels sprouts, cranberry sauce, snow peas or mashed sweet potatoes, as well as stuffing for the turkey, which can be found in their establishments: https://www.tasteofamerica.es/.

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Avianza held its first race “10K Madrid Runs for Sustainable Poultry Meat”

The Interprofessional organised this sporting event, part of the European campaign "European Poultry Meat: a sustainable choice", where a popular race and a family walk were held.


Madrid, October 16, 2024. Avianza, the Spanish Interprofessional Association of Poultry Meat, has successfully held the “10K Madrid Runs for Sustainable European Poultry Meat” race and the 3.5K family walk, which brought together hundreds of people not only to run, but also to enjoy a true celebration of sport, sustainability and a good atmosphere that ended with a succulent poultry meat tasting.


The good weather accompanied the runners who, from the Madrid esplanade of Puente del Rey, began a spectacular route through Madrid Río and Casa de Campo.


After finishing the race, participants were able to enjoy music, gifts, children's activities, masseurs and, above all, a spectacular menu featuring chicken skewers and poultry sausages, among others.


The fastest runners received prizes in sports equipment, with €100 for the winners, €75 for the runners-up and €50 for the third-placed runners in the male and female categories. All participants were entered into a draw for a €100 voucher for sports equipment.

This event is part of the EURSPO campaign, a programme promoted by poultry associations from France, Poland, Germany and Spain under the motto “European Poultry Meat: A Sustainable Choice”. Its aim is to raise consumer awareness about the sustainability of the European poultry sector and its commitment to a more environmentally friendly food system, with a particular emphasis on reducing food waste.

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The “Birds of Spain” certificate reaches supermarkets for the first time

With this presence on the shelves of Ahorramas supermarkets, Aves de España marks the beginning of its campaign to reach consumers and highlight the quality of the processes and food safety of poultry meat certified with the seal.

Spanish poultry is at its peak and both new poultry companies and more food chains are about to join the certification.

Madrid, October 8, 2024. The quality certificate BIRDS OF SPAIN (www.avesdeespana.es), promoted by Avianza (Spanish Interprofessional Association of Poultry Meat) is already a reality on the shelves. The objective of Avianza is to progressively bring its promotion campaign to the establishments of the Distribution channel, as well as small businesses and butchers throughout Spain. Birds of Spain, with the aim of informing the consumer about the quality of Spanish poultry meat, which is produced under the premises Sustainability, Animal Welfare and Food Safety.

The first large retailer to join this initiative has been Ahorramas, a food distributor that already has poultry products identified with the “heart” of Aves de España on its shelves.

The objective of Avianza is to have a presence in the spaces dedicated to poultry meat, both in the area of Poultry shop as in the areas of Refrigerated, where the consumer can identify which products have the seal Birds of Spain thanks to the labelling provided for this purpose). Customers can also obtain all relevant information on the requirements that these meat products meet through a code bidi which redirects to the campaign website, where all the available information can be found.

For now, poultry products from such relevant companies as Avícola Hidalgo, Nutrave, Redondo and Grupo Vall Companys (through its subsidiaries Pondex and Avigal), officially certified with the seal Birds of Spain, are the pioneers that already have the labeling on the shelves. Soon, new companies that are already currently processing the certification will join, and will soon add this identifier in supermarkets. At the same time, other important supermarket chains will also join in the short term, giving space to Birds of Spain.

“For Avianza and the entire poultry sector, it is great news to be able to bring the quality of Spanish poultry meat to the consumer. And doing so in collaboration with a leading company synonymous with quality and commitment such as Ahorramas is a great satisfaction” says Jordi Montfort, Secretary General of Avianza, who adds that “this is the starting signal for an initiative that further strengthens the Spanish poultry sector, which certifies the quality of our products and, above all, which shows the unity of a sector in its commitment to differentiation”.

All the information at the consumer's fingertips

The certification Birds of Spain in poultry meat products assures the consumer that the operators who obtain it have a certified system that includes strict traceability, quality and control requirements, identifying poultry in the market for the production of meat (fresh, refrigerated or frozen , whether packaged or in bulk); and products made, transformed or processed with it.

To this end, products that meet all the requirements of the regulation and are certified will have the label. Birds of Spain on its packaging. In addition, this logo has a QR code, which the consumer can scan and learn about all the safety, quality and animal welfare certifications of the product they are consuming.

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AVES DE ESPAÑA CONTINUES TO SHOW ITS SEAL OF QUALITY WITH ACTIONS IN MUNICIPAL MARKETS IN DEMADRID

A collaboration with chef Roberto Martínez Foronda and Higinio Gómez that seeks to highlight “Aves de España” as a poultry benchmark for quality and commitment.

Madrid, July 2024 – Aves de España, faithful to its commitment to bring Spanish poultry meat closer to consumers, has carried out a new action in Tripea (Vallehermoso Market) led by chef Roberto Martínez Foronda and the renowned pollero Higinio Gómez. With this action, Avianza, through the Aves de España seal, continues to show the quality of chicken, turkey and quail and advocate for the choice of Spanish poultry products on the main shelves and national markets. This new action in the Vallehermoso Market joins the rest of the gastronomic events that Aves de España is developing in different spaces and with renowned chefs.

The objective of «Birds of Spain» is to show citizens the commitment of Spanish farmers and producers to food security, sustainability and animal welfare. That is why, for this occasion, it will have the participation of Higinio Gómez, a supplier of poultry and game recognized in the world of haute cuisine. With more than five decades of experience, it supplies numerous Michelin-starred restaurants with products of the highest quality. Its stall in the Vallehermoso Market has become a reference, offering everything from simple chicken breast fillets to Scottish grouse for the most demanding chefs. His commitment to excellence and his passion for gastronomy have made him a fundamental name in the sector.

Tripea, a gastronomic reference in the capital and the most personal project of Roberto Martínez Foronda, has been the setting where dishes have been prepared that stood out for their originality and flavor, such as candied and fried artichoke with peanut sauce and roast chicken, béarnaise huacatay, cured meat, pickled red onion, sansho pepper and lime; chicken chili croquette and botija olive cream; and, finally, quail stewed in massaman curry sauce, saffron and palo Cortado, accompanied by Robuchon puree with Chinese five spices, offering a first-class gastronomic experience.

The stamp “Birds of Spain” continues its promotional work in various municipal markets in Madrid, highlighting the importance of consuming local products and
quality. This initiative seeks to continue strengthening the link between producers, chefs and consumers, always offering quality and commitment guaranteed not only by the Spanish origin of the birds and their products, but also by traceability and transparency throughout the production cycle.

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AVIANZA COMMUNICATION: THE POULTRY MEAT SECTOR FORECASTS AN EXTRA COST OF €860 MILLION IN THIS LEGISLATURE DUE TO CHANGES IN THE EU TRANSPORT REGULATION

  • If the entry into force of the new European regulation on the transport of live animals continues, framed in regulations for the supposed promotion of animal welfare, it would mean an immediate investment of 361 million euros, plus another 125 million euros annually.  
  • For Avianza, this is a regulation that has not taken the sector into account and that is based on a totally “impossible” implementation, which would lead to the closure of Spanish meat companies and the arrival of chicken meat from countries outside the EU that do not meet minimum standards
  • The measure means reducing the loading capacity per truck by 43%, increasing the number of necessary trips by 65% (more than 15 million additional kilometers), and generating an additional 222% of greenhouse gas emissions.

Madrid, June 27, 2024. Avianza, the Spanish Interprofessional Poultry Meat Association, has presented, on the occasion of the European Poultry Conference (Valencia), the main conclusions of its “Report on the Impact on the poultry meat sector of the proposal for a Regulation on the protection of animals during transport and related operations”, amending Council Regulation (EC) No 1255/97 of the Council of the European Union and repealing Council Regulation (EC) No 1/2005. An initiative that supposedly seeks to promote animal welfare, but that neither improves it nor represents a benefit in terms of sustainability, with a negative impact in both fields, especially for Spain. 

This analysis, which has been transferred to both the European Commission and the Ministry of Agriculture, Fisheries and Food of the Government of Spain, details the disastrous implications of this regulation for both consumers and the environment, contrary to what it claims to intend, and In practice, it means the possible disappearance of thousands of farms and companies producing the poultry meat sector. in our country, given the consequences on the viability, competitiveness and restrictions of the new proposed regulations.

The regulation aims to impose a redesign of the transport containers, increasing their height, as well as regulating the density in each of them. In addition, the consumption of inputs would increase, such as fuel, wear and tear on vehicles, overtime of transporters (with the consequent occupational risk and road congestion),... It would also imply the adaptation of mechanical infrastructure systems of the processing facilities, waiting times. , etc.  

These are the main conclusions of the Report:

Resolution of a Non-existent Problem

The report highlights that the declines in poultry transport in Spain they are already extremely low, with an average of 0.3%. This figure indicates that the current regulation already guarantees a high level of animal welfare during transport. The proposal does not present a situation or impact analysis, and appears to address a problem that does not exist in the reality of the sector.

Economic Impact on the Consumer

The implementation of this regulation would have a brutal economic impact on the Spanish shopping basket, as has been demonstrated in other regulations applied in European countries regarding animal welfare defined behind the backs of the sector, and which has tripled in some cases the price of chicken, as in the case of the Netherlands.

The additional production cost is estimated at 361 million euros in the first year alone for the adaptation of infrastructure, transportation, etc., to which 125 million euros would be added annually due to the increase in travel, additional necessary personnel, consumption of energy, etc. In total, 861 million euros in this legislature. An increase that would once again affect the entire value chain, especially the population in a situation of economic vulnerability.

Risk to Food Sovereignty

Spain is a key exporter of high-quality poultry genetics. The new proposed restrictions would put export capacity at risk, affecting the food sovereignty of both the European Union and the countries supplied. Companies would be forced to relocate outside the EU to maintain their markets, which would also endanger European food sovereignty. Unfortunately, relocation can actually be the step towards the closure of companies and the entry of production from other markets not subject to the regulation that is intended to be applied.

Environmental Consequences

The proposed regulation would increase CO2 emissions, water consumption and the carbon footprint of poultry transportation, reducing the sustainability of the sector. This contrasts with the sustainability and environmental protection objectives that the EU aims to promote. In addition to an increase in the number of trips to move the same production of poultry meat (more than 65%), it would imply the emission of 222% more greenhouse gas emissions.

Assumption “Animal Welfare”

Contrary to what is intended, the new regulations could harm animal welfare. Increased space between animals during transport could increase the risk of injuries and fractures, without providing significant benefits in terms of animal welfare. Transporting animals with lower densities would be equivalent to creating very dangerous gaps in the event of braking, as well as height regulations, which could cause raised animals to fall and break limbs. For comparison, this measure “"It would be like removing the seats from a bus so that people could travel standing on the road," which is clearly truly reckless.

Avianza reiterates its commitment to animal welfare, sustainability and food safety. However, it urges that any new regulation be based on concrete data and a rigorous analysis of the real impact on the sector and consumers.

Economic impact summary table.
Arán Zaldívar, deputy technical director of Avianza and Enrique Díaz, director of Inprovo.
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Surprise your guests this summer with a different barbecue with poultry meat from Spain

The good weather has arrived and with it, the outdoor barbecue season. This year, we encourage you to surprise the grill with some different and summery poultry meat preparations that will delight your guests.

Madrid, June 6, 2024. Is there anything more summery than a good barbecue? Getting together with family and friends outdoors, with grilled meats and fish, is the perfect recipe for an unforgettable evening.

For this reason, chef Alfonso Castellano from the Seeds restaurant and AVIANZA, the Spanish Interprofessional Association of Poultry Meat, have joined forces, once again, to give the keys to success this summer by making poultry barbecue, as well as sharing three different and delicious recipes of turkey, chicken and quail with which to surprise diners.

All this without forgetting the importance of the Spanish product, of the Birds of Spain that are synonymous with quality (the Spanish production chain follows the highest standards of food control and safety); of proximity (there are farms spread throughout Spain); of versatility (it is one of the most suitable meats to prepare different dishes and combinations); of saving (it is one of the most economical, key for this inflation) and nutrition (it is a source of access to quality proteins, a key element for a healthy and balanced diet).

Jordi Montfort, welcoming the Bird Barbecue with Alfonso Castellano.

“With these actions from Avianza we want to continue promoting consumption in our country. The Spanish poultry production chain is one of the best in the world and the quality of our birds is unquestionable, which is why we have to continue spreading its benefits with actions like this," said Jordi Montfort, general secretary of Avianza, and added that "Spain It is also one of the main producers of poultry meat in Europe. We have a growing sector that we have to be proud of.” 

Chef Alfonso Castellano in a moment of the cooking show with Aves de España.

Keys to success with poultry barbecue:

  1. 1. Get out of the routine: A barbecue doesn't have to be limited to chorizo, blood sausage and bacon. There is a wide variety of meats and fish perfect for grilling. In addition, there are healthy options such as poultry.
  2. 2. Macerations and marinades: Grilled meat should not be synonymous with simplicity. To add a special touch and maintain juiciness, let the meat marinate for at least six hours with various spices and juices. Poultry meat, in particular, benefits greatly from these preparations, gaining in flavor and texture.
  3. 3. Quality product: All the above advice is worthless without good gender. Spanish Poultry is a top-level product, and the Spanish poultry sector is one of the leaders in Europe in terms of production, safety and food quality.

This Aves de España barbecue brought together gastronomic and lifestyle journalists, content creators on social networks and personalities from the livestock-meat sector among its embers, who were able to enjoy, in the gardens of the Seeds restaurant, a different experience with Poultry meat from Spain as the true protagonist.


Alfonso Castellano carried out a complete cooking show where he made three fun recipes to surprise the embers:

  1. – Turkey wing in Korean sauce
  2. – Roasted chicken with gin and tonic
  3. – Open quail with rum, honey and lemon with roasted pineapple
Spanish Bird Barbecue.

TURKEY WING IN KOREAN SAUCE


Ingredients:


● Fresh Turkey Wing 3k
● Smoked oil 120ml
● Kimchi 200ml
● Fresh cilantro 10g
● Chives 100g
● Salt 20g
● Water 2l


Elaboration:

1. Clean the feather wings and rub with salt.

2. Mix the smoked oil with the kimchi, chopped spring onion and fresh cilantro leaves. Add the turkey fillets here and leave in the refrigerator for 12 hours.

3. In a pressure cooker, add the marinated fillets and cover lightly with water, cook for 15 min. Let it cool, remove the wings and let it cool in the refrigerator.

4. With the ember at a medium intensity, we will sear the fillets until they are golden brown and we will pour them with the resulting sauce so that they caramelize over the heat.

QUAIL WITH RUM-HONEY AND LEMON


Ingredients:


● Chives 300g
● Garlic 10g
● Laurel 2 leaves
● Nail 2 units
● Allspice 10g
● Aged rum 100g
● Lemon juice 100g
● Honey 30g
● Chile 1 unit
● Extra virgin olive oil 200g
● Royal quail 8 units


Elaboration:

  1. 1. Clean the quail feathers, open them from the back and crush them, add salt and set aside.
  2. 2. Using a blender, blend the rest of the ingredients.
  3. 3. Spread the quail with the mixture and roast over low heat while watering and turning the birds on the grill.

GIN-TONIC CHICKEN


Ingredients:


● 2 roast chickens 1k each
● Ground juniper 50g
● Chamomile 10g
● Lemon juice 300g
● Gin 100g
● EVOO 400g
● Salt 20g


Elaboration:

  1. 1. Mix all the marinade ingredients and rub the chickens on all sides inside and outside the piece.
  2. 2. Let marinate for 12 hours.
  3. 3. Remove the chicken from the marinade and let it cool for 2 hours before roasting.
  4. 4. Prepare the coals for medium heat.
  5. 5. Place the chickens on the spit and place 30cm from the embers, cook for 45 min.
  6. 6. For the first 15 minutes, it will be placed on the side of the chicken's back.
  7. 7. The next 10 minutes on one side of the chicken and the next 10 minutes on the other side.
  8. 8. For the last 10 minutes we will place the chicken on the breast side.
  9. 9. We will separate the spit from the fire 50 cm and we can keep it that way for 10 more minutes if necessary, rotating it constantly.

About Birds of Spain:


Aves de España is a quality certificate for poultry meat of Spanish origin that Avianza has developed and which was born under the fundamental premises of Sustainability, Animal Welfare and Food Safety for the entire poultry meat production chain.
The Aves de España certification in poultry meat products assures the consumer that the operators who obtain it have a certified system that includes strict traceability, quality and control requirements, identifying poultry for meat production in the market ( fresh, chilled or frozen, whether packaged or in bulk); and products made, transformed or processed with it.
To this end, products that meet all the requirements of the regulation and are certified have the Aves de España label on their packaging. In addition, this logo carries a QR code, in which the consumer can scan and learn more about all the safety, quality and animal welfare certifications of the product they are consuming.


About Avianza:


Avianza, Spanish Interprofessional Association of Poultry Meat, is an interprofessional organization with 25 years of activity, which brings together more than 65 associated companies in Spain, and which defends the interests of the poultry sector both in our country and in the international market.
The association represents more than 90% of companies linked to the poultry sector, both chicken, turkey and other poultry. In total there are more than 5,000 farms and production centers, 281 cutting and processing rooms, which provide direct employment to more than 40,000 professionals.
Among Avianza's objectives is also the consolidation of the poultry sector as a benchmark of quality and professionalism in the foreign market to promote exports, thanks to the work and responsibility of everyone. Likewise, Interprofessional is a pioneer in promoting quality, environmental, consumption promotion and animal welfare measures in Europe, with which it is fully committed and which places the sector as an example of sustainable production for both distribution chains. as for consumers.

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Aves de España and Marta Verona highlight poultry meat at the Gourmets Hall

  • The chef and nutritionist carried out a cooking show in the space of the Ministry of Agriculture, Fisheries and Food of Spain, where she made three rich and nutritious gastronomic proposals with chicken, turkey and quail as the protagonists of the event.
  • Journalists and professionals from the sector were able to taste the succulent dishes and discover the benefits of this white meat in the incomparable setting of one of the most important gastronomic fairs in the country.

Madrid, April 23, 2024.-  The 37th edition of the Gourmets Show this Tuesday had a flavor of poultry meat. Avianza, the Spanish Interprofessional Association of Poultry Meat, wanted to highlight the Poultry of Spain by carrying out an interesting cooking show led by the renowned chef and nutritionist, Marta Verona.

Attendees, including journalists and professionals in the sector, were able to receive a master class on the tastiest and most nutritious options for cooking chicken, turkey and quail.

Marta Verona was in charge of devising and preparing this poultry menu consisting of three dishes. The diners began the tasting with a Taco of Caesar salad with cold cuts turkey home, they continued savoring chili pepper chicken with huasacaca, and they finished the gastronomic experience with a Saam of quail pickled with sweet potato puree, all made with local products.

This is the third edition that Avianza joins the Gourmets Hall, reiterating the importance that the interprofessional gives to being present and supporting events as important in the sector as this top-level gastronomic exhibition. With its presence, Avianza wants to continue promoting the Aves de España seal, the result of the Spanish poultry sector's commitment to quality, sustainability and food safety.  

This showcooking, carried out in the space of the Ministry of Agriculture, Fisheries and Food and Nutrition of Spain, also had a recreational part for the attendees, who participated in a fun contest answering a question about poultry meat. The winners of the raffle will receive a personalized professional chef's jacket at home, as well as the ingredients to make Marta Verona's recipes.

The 37th edition of the Gourmets Fair, the No. 1 quality Food and Beverage Fair in Europe, opened its doors last Monday, April 22 and will continue to host more than 1,500 gastronomic firms and 37,000 premium products until next Thursday, April 25. level.

Successful attendance at the Spanish Bird Showcooking at the Gourmets Hall.

A moment of Marta Verona's showcooking in the MAPA and Foods of Spain space.

Two of the dishes prepared by chef Marta Verona.

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AVIANZA, ANFACO-CECOPESCA AND ANICE JOIN TO DEFEND THE NUTRITIONAL AUTHENTICITY OF PRODUCTS OF ANIMAL ORIGIN AGAINST IMITATION VEGAN FOODS

Those responsible for the three most representative organizations in Spain in the production of products of animal origin, both terrestrial and marine, met today with the General Director of Consumer Affairs, Daniel Arribas, in order to express to him the common movement of the entire the Spanish industry.

Under the initiative #CEveryThingByItsName, aim to raise public opinion about the true composition of these vegan foods, which in no way resemble the quality of animal protein or the content of its micronutrients.

Similar action is requested from neighboring countries, such as France or Italy, which have initiated legislative processes in order to ensure accurate information that ensures a correct choice for consumers and thus puts an end to unfair competition.

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In a strategic and unprecedented alliance to date, ANFACO-CECOPESCA (Organization of the sea-industry complex), ANICE (National Association of Meat Industries of Spain) and AVIANZA (Spanish Interprofessional Association of Poultry Meat) have undertaken a common initiative national level in defense of seafood, meat and poultry products, given the growing presence in the Spanish market of imitation vegan foods whose objective is to take advantage of the reputation of products of animal origin, attempting to mislead the consumer through its advertising and labeling.

For this reason, today the three entities have met with the General Director of Consumer Affairs, Mr. Daniel Arribas, in order to present to you the joint initiative that they will call #CEveryThingByItsName, with which they aim to raise public opinion about the true composition of said vegan foods, and the need to act from the Public Administrations, both at the Consumer level, reviewing the Spanish shelves under the principles of the food information regulations for the consumer in terms of mentions on the packaging or advertising of the product, and developing new specific legislation.

In this regard, although the European Consumer Information Regulation 1169/2011 includes elements of action, the meeting discussed the draft legislative projects that are being produced in France, 2023/0510/FR, or Italy, 2023/0469/IT, with decrees already sent to TRIS that seek to restrict the commercial names of products of animal origin by establishing minimum percentages of content in the ingredients, among other measures. These decrees should constitute a working basis for the ministry in its defense of the Mediterranean diet, an internationally recognized and scientifically proven diet against new vegan trends that employ unfair competition.

It is enough to read the ingredients of these vegan foods to understand that they are derived from vegetable proteins, prepared with the aim of imitating and displacing products of animal origin, presenting themselves as advantageous in the field of health, environmental character and even from a perspective. ethics. To do this, they do not hesitate to use names such as “vegan tuna or chicken”, as well as false advertising messages alluding to the fact that their consumption benefits the environment or is more responsible.

As a reminder, The three associative entities remember that nutrition must be varied and balanced. In this sense, products of animal origin incorporate a unique digestive matrix, with authentic and incomparable elements, related to the quality of their proteins (essential amino acids), or key micronutrients, such as minerals and vitamins, without forgetting the essential Omega 3 fatty acids. , present in fish. These vegan foods can never nutritionally replace products of animal origin.

Regarding sustainability, an argument in which many of these foods abound, we subscribe to the opinion of the Economic and Social Committee, which considers that Sustainability labels or claims that are not based on a widely recognized certification regime should be prohibited. Therefore, it lacks a rigorous comparison of the carbon or water footprint that these vegan foods produce, or the origin of their ingredients, which could precisely conclude the opposite, being more harmful to the environment.

Finally, it must be remembered that Spain is a world power in the food industry, being its vital socioeconomic contribution to many coastal and rural areas, helping with its activity to support thousands of families and with standards of responsibility or animal welfare recognized worldwide, that demonstrate the good choice of consuming Spanish products of animal origin.

It is expected that this initiative will generate deep reflection in the Spanish government and invite it to act, legislating in accordance with France and Italy, thus demonstrating its defense of loyal, truthful and transparent food information, which does not mislead the consumer.

Because a soy preparation is not a vegan chicken, nor is a chickpea pasta a nugget, let's call #CEveryThingByItsName.