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Thanksgiving o Friendsgiving, celébralo como quieras, pero siempre con Aves de España

Te proponemos una receta muy sencilla y sabrosa para sorprender a tus invitados


Thanksgiving es una entrañable tradición que ya estamos adoptando en nuestro país. Esta celebración, originaria de la cultura estadounidense, se convierte en una oportunidad estupenda para ser agradecidos, reunir a familiares y compartir una velada especial en torno a un pavo asado.

De hecho, muchos son ya los que adaptan esta cena y la convierten en el denominado y divertido Friendsgiving, donde son los amigos los que se juntan para celebrar y agradecer su unión y amistad.


He Thanksgiving ha cobrado protagonismo en los últimos años y son ya numerosos restaurantes emblemáticos los que incluyen menús especiales de Thanksgiving en nuestro país, pero, Avianza, la Asociación Interprofesional Española de Carne Avícola, quiere ir un paso más allá e impulsar que esta celebración también tenga un lugar destacado en los hogares.

El objetivo es que los españoles aprendan a cocinar el pavo, pero, siempre, con la calidad y seguridad que da hacerlo utilizando carne avícola española que esté certificada con Birds of Spain, un sello de calidad que se le otorga a aquellos productos avícolas auditados y que siguen las premisas y controles basados en la Sostenibilidad, el Bienestar Animal y la Seguridad Alimentaria.


Para cumplir este objetivo, Birds of Spain ha contado con la colaboración de la compañía especializada en productos estadounidenses, Taste of America, que comparte una estupenda receta para poder celebrar en casa, el próximo 28 de noviembre, un Acción de Gracias con la combinación perfecta entre el toque español de la carne de ave y los productos norteamericanos para el acompañamiento.


Ingredients:


● 1 pavo (5-7 kilos) entero. Sirve para 10 personas
● 8 cucharadas de mantequilla sin sal
● 4 ramitas frescas de tomillo, romero o salvia, o una combinación de todas ellas
● 1 limón, cortado en cuartos
● Sal
● Pimienta negra recién molida
● 2 tazas de caldo de pollo o de verdura


Instrucciones:


● Sacar el pavo de la nevera entre 30/60 minutos antes de asarlo
● Precalentar el horno a 220ºC y dejar solo la rejilla inferior
● Derretir la mantequilla en una cacerola, junto con las hierbas
● Untar el pavo generosamente con la mantequilla por todas partes y salpimentar, incluso debajo de la piel, en algunas zonas, para que tenga contacto con la carne
● Colocar el pavo en la bandeja de asar con la pechuga hacia arriba. Sacar las ramitas de hierbas de la mantequilla y colocar dentro del pavo, junto con el limón
● Verter 2 tazas de caldo en la bandeja y sujetar las alas debajo del pavo
● Colocar el pavo en el horno y bajar la temperatura a 180ºC
● La regla general es 27 minutos de horno por cada kilo. Un pavo de 7 kilos tardará un poco más de 3 horas en asar. Se puede comprobar la temperatura con un termómetro para asegurar el progreso. La carne debe estar al menos a 75ºC al terminar
● Cada 30-45 minutos, rociar el pavo con la mantequilla y los jugos de la bandeja


Trucos:


● Para que te quede la piel más crujiente, utiliza una fuente de horno con una rejilla incorporada para que la carne del pavo no esté en contacto con los jugos durante el asado
● Se puede colocar papel de aluminio a mitad de asar si se quema la piel
● Truco para comprobar si el pavo está en su punto: tira ligeramente de un ala. Si se desprende con facilidad, es que el pavo está hecho


Taste of America nos recomienda una selección de los productos más típicos para acompañar el plato estrella del pavo en el día, o fin de semana, del Thanksgiving como son las coles de Bruselas, la salsa de arándanos, los tirabeques o los purés de boniato o patatas, así como el relleno para el pavo, que se pueden encontrar en sus establecimientos: https://www.tasteofamerica.es/.

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The Government and Avianza strengthen the poultry meat trade in Saudi Arabia

He Ministry of Agriculture, Fisheries and Food and the Spanish Interprofessional Association of Poultry Meat (Avianza) participate in a trade mission in Riyadh, capital of Saudi Arabia, of the November 12-14. This initiative is part of the promotion strategy Food from Spain and the Interprofessionall avícola, which joins forces for the internationalization of the Spanish agri-food sector.

The mission responds to the growing interest in Spanish poultry products in the Saudi market and includes the participation of representatives of Avianza, who accompany the companies Coren, Oblanca, Urgasa and Vall Companys, all of them associated with the interprofessional and selected through an internal call.

Over the three days, the mission followed an agenda of meetings and field visits focused on identifying opportunities for collaboration with local importers and distributors.

Among the most notable activities, the following have been carried out: bilateral meetings between Spanish companies and key players in the Saudi market, with the aim of exploring possible import and distribution agreements for Spanish poultry meat. Visits have also been scheduled to supermarkets and large stores in Riyadh to gain first-hand knowledge of the local business environment and consumer habits.

These actions will allow participating companies to better understand the needs of the Saudi consumer and explore opportunities to adapt their products to the demands of this market.

Saudi Arabia has become a strategic market for Spanish poultry meat, driven by the growing demand for high-quality food. Studies by Avianza They confirm that the interest of Saudi consumers in Spanish poultry products has grown significantly in recent years, reflecting the potential for expansion of the sector in this country.

This trade mission in Riyadh is part of the agreement between the Ministry and Avianza for the period 2024-2025, whose objective is to strengthen the competitiveness of the Spanish agri-food sector at an international level.

Read more. Source: https://www.europapress.es/economia/noticia-gobierno-avianza-viajan-riad-reforzar-comercio-carne-avicola-arabia-saudi-20241113101534.html

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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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THE #CADACOSAPORSUNOME INITIATIVE MEETS WITH THE SECRETARY GENERAL FOR CONSUMPTION AND GAMING TO PROPOSE ACTIONS TO IMPROVE THE PROTECTION OF SPANISH CONSUMERS

The progress made since the initiative was launched in February 2024 was presented, which has allowed the first inspection actions and favourable court rulings.
Special mention was made of the need to defend the Mediterranean diet in the face of the “plant-based” trend, as reflected in the recent report on the Strategic Dialogue on the Future of Agriculture and Food in the EU.
Four lines of collaboration were proposed, with the launching of training and information campaigns for citizens with the support of AESAN being of great importance.

The joint initiative #CadaCosaPorSuNombre in defense of truthful information for consumers led by ANFACO-CECOPESCA (Maritime-Industry Complex Organization1), ANICE (National Association of Meat Industries of Spain), AVIANZA (Spanish Interprofessional Association of Poultry Meat) and CEDECARNE (Spanish Confederation of Meat Retailers), and which represents more than 150,000 workers, met this week in Madrid with the new general secretary of Consumption and Gaming, Andrés Barragán, with the aim of presenting the path followed throughout 2024 and establishing new courses of action for the coming months. Ana Lopez-Santacruz, director of the National Food Center, belonging to AESAN, was also present during the meeting. The #CadaCosaPorSuNombre campaign, launched last February, seeks to raise public awareness and the Administration about the importance of correct labelling and advertising in the face of misinformation and confusion created by vegan products that imitate foods of animal origin.


During the meeting, the progress made to date was presented, citing: the latest reports made after a sampling of vegan products carried out in
supermarkets in Spain and which have resulted in favorable legal actions, for example, with the contentious-administrative procedure brought by the Institute
Galician Consumer and Competition Commission against the product “Filetes MerlVza” by HEÜRA; or the legal-technical analysis carried out and delivered to different Autonomous Communities, which seeks to facilitate the establishment of inspection criteria based on Regulation (EU) 1169/2011 on consumer information or others such as the Directive on misleading and comparative advertising (2006/114 / EC). Additionally, the directive that aims to end Greenwashing in the EU (2024/825) was analyzed, highlighting that said Directive “prohibits the use of generic environmental claims without a clear explanation”, and that vegan products would be in breach of compliance by using messages in their campaigns such as: “A meat burger pollutes more than your car” or “helps save the oceans”.


During the meeting, special mention was made of the risks derived from such confusion for consumers in relation to food safety. The tragic event that occurred in Australia in 2020 was recalled, when a six-year-old child died after mistaking the container of body milk for cow's milk. The case of Belgium in 2017 was also mentioned, where parents confused the suitability of giving their child cow's milk versus a vegetable drink. In the case of fish protein, the problem of vegan products that imitate canned tuna was exposed, but whose conservation must be refrigerated, with the consequent danger.


Promoting the Mediterranean diet in Europe instead of the “plant-based” diet


There was room to debate the recent European report on the Strategic Dialogue on the Future of Agriculture and Food, presented last week by the President of the European Commission, Ursula von der Leyen, together with the person responsible for the report, Professor Peter Strohschneider.


The report includes in its recommendation 2.1 the increase in the consumption of “plant-based” foods in Europe, in light of which the report suggests that this transition should be accompanied by the consumer and proposes compensation for livestock farmers who might be affected by this trend. In other words, the report supports the “plant-based” diet.


From the #CadaCosaPorSuNombre initiative, it was requested that Spain stop the concept of a “plant-based” diet, returning to the studied patterns and endorsed benefits.
scientifically from the Mediterranean diet. It is absolutely false that these “plant-based” diets are better than the Mediterranean diet. From a nutritional point of view, they lack the benefits of animal products, which offer a unique digestive matrix, rich in high-quality proteins, essential nutrients and Omega 3 fatty acids, such as in oily fish, or vitamin B12 in meat.


Specific collaborative actions


The sectors represented in #CadaCosaPorSuNombre, submitted four petitions to the
Secretary General, which were as follows:

1. Request the new European Commission to implement the delegated act contained in Article 36 of Regulation (EU) 1169/2011 to establish additional provisions for vegan products, including prohibiting their imitation as a strategy of displacement and confusion.

2. Propose the development of harmonized national legislation for all products of animal origin, which clarifies the situation, for which it will be of great importance
usefulness to wait for the ruling of the European Court of Justice on the preliminary question raised by France.

3. Strengthen control and surveillance mechanisms by the Autonomous Communities, ensuring compliance with product labelling regulations
imitation vegans, with special attention, in addition, to the HORECA channel.

4. Develop, in collaboration with AESAN, educational campaigns aimed at consumers to increase awareness of nutritional differences
between foods of animal origin versus vegan products.


In short, promoting public-private collaboration in consumer protection, promoting a clear and unified approach, because if biased information is provided or there is a lack of clarity, confusion can arise.


<< And because there are no vegan chicken nuggets, let's call #CadaCosaPorSuNombre >>

    Representatives of Avianza, ANICE, ANFACO-CECOPESCA with the Secretary General of Consumption and Gaming.

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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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    Aves de España and Marta Verona continue to highlight the properties of poultry meat at the Educate with foundation symposium

    • The chef and nutritionist carried out a cooking show at this educational meeting that is bringing together families, teachers and directors of private schools from all over Spain at the school. brains from Madrid 
    • More than a hundred attendees have been able to taste the nutritious chicken and turkey dishes and discover the benefits of this white meat within the framework of an educational meeting where nutrition at school age is also taking center stage.

    Madrid, July 2, 2024.– Avianza, the Spanish Interprofessional Association of Poultry Meat, wanted to highlight the Poultry of Spain by carrying out a cooking show with the help of the renowned chef and nutritionist, Marta Verona, at the innovation symposium, Educate with Foundation, which is taking place at school brains from Madrid. This educational meeting brings together families, teachers, directors of private schools from all over Spain, as well as professionals in different areas that have an impact on the school stage. As has been the case of María Puy del Portillo, Scientific Director of the CIBER of Physiopathology of Obesity and Nutrition (CIBEROBN), who participated in a round table with other professionals such as Javier Urra. Precisely, after this debate, the showcooking was held where Marta, in addition to preparing succulent chicken and turkey dishes, recalled the great nutritional contribution of poultry meat and highlighted the quality of the national product.

    Poultry meat is an important source of high-quality proteins, vitamins (B3 and B6), with little caloric load and cholesterol. This white meat is a pillar of the Mediterranean diet and healthy eating. With high digestibility, it provides phosphorus, iron and potassium and, in addition, contains essential amino acids for our body.

    Furthermore, Spain is in the top three European producers of poultry meat, with 750 million birds produced per year and 40,000 professionals linked to the sector. Las Aves de España generates a business volume of more than 2.3 billion euros annually, with a mission: to provide healthy, accessible and quality food for people.

    Attendees were able to receive a master class on the tastiest and most nutritious options for cooking chicken and turkey and tasted a Taco of Caesar salad with cold cuts turkey home and continued savoring the chili pepper chicken with huasacaca.

    With its presence at this educational symposium, Avianza wants to continue promoting the Aves de España seal, the result of the commitment of the Spanish poultry sector to quality, sustainability and food safety. This time in an environment as transcendental as childhood and education, where establishing good eating habits is essential for future nutritional development.

    Marta Verona during the workshop in Educate with Foundation.
    A moment of the tasting at school brains.
    Jordi Montfort, general secretary of Avianza together with Marta Verona and Candy Hernández, director of the school Brains.
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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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    THE FOOD INDUSTRY ALLIANCE MEETS WITH THE SECRETARY GENERAL OF AGRICULTURAL RESOURCES AND FOOD SECURITY TO DEMAND GREATER CONSUMER PROTECTION AGAINST IMITATION VEGAN PRODUCTS

    ANFACO-CECOPESCA, ANICE, AVIANZA and CEDECARNE launched the joint initiative #CadaCosaPorSuNombre last February. An action with which they aim to raise public opinion about the risks of an imbalance in the diet in the face of misinformation and confusion created by so-called imitation vegan products. 

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    Madrid, May 13, 2024. The strategic alliance formed by ANFACO-CECOPESCA (Organization of the sea-industry complex1), ANICE (National Association of Meat Industries of Spain), AVIANZA (Spanish Interprofessional Association of Poultry Meat) and CEDECARNE (Spanish Confederation of Meat Retailers ), which represents more than 150,000 workers, met today with the Secretary General of Agrarian Resources and Food Security, Fernando Miranda, to present the joint initiative #CadaCosaPorSuNombre and demand concrete actions from the government of Spain in defense of consumers. 

    The main objective of this initiative is to raise public opinion about the true composition of said vegan foods and advocate for the need for action by Public Administrations, both at the Consumer level, reviewing Spanish shelves under information regulations. food for the consumer in terms of mentions on the packaging or advertising of the product, as well as developing new specific legislation at national and European level. 

    The meeting follows the one held on February 20 with the General Directorate of Consumer Affairs, and the request to the AESAN for an Interpretative Note for public opinion that helps promote an adequate understanding of its nutritional values and the impacts that it has on the Diet can cause a displacement of animal protein that is essential for our body, along with the rest of the essential micronutrients. 

    Firstly, during it the possibilities that, based on the current legislative framework (Regulation (EU) 1169/2011), allow for Consumer reviews to be carried out on the shelves were discussed, citing the recent success of collaboration with the Ministry in response to the complaint of product of HEURA FOODS that was called “MErlvza Steaks”.

    Next, the current legal frameworks were analyzed in terms of sales names and commercial presentations, and the concept of evocation or unfair practices in comparative advertising (Directives 2006/114/EC and 2005/29/EC), suggesting the need for regulation at a national level that protects the denominations if they do not include said animal protein as long as the scientific species that applies. In addition, legislation that should be taken into account was reviewed, such as Royal Decree 474/2014, on the quality standard for meat derivatives, or Royal Decree 1521/1984 for fishery products, while characteristics for said products are included. 

    Systematic non-compliance without legal action shows that it does not guarantee the differentiation of animal protein foods, and that an updated legal framework is needed. In this regard, the case of France was studied, which has recently raised the possibility of publishing a decree on this matter to the Court of Justice of the European Union (CJEU), which sought to avoid possible confusion or deception of the consumer when using terms traditionally associated with products of animal origin, but which are plant-based. It was agreed that once this issue was resolved in the CJEU, a similar initiative would be evaluated in the Spanish state. 

    Finally, the need to promote the development and implementation of the delegated act contained in article 36 of the European Consumer Information Regulation, 1169/2011, to articulate vegan and vegetarian products, as a means of solution, was recalled by the Spanish government. harmonized. This request must be conveyed to the political and European parliamentary parties, so that they can activate it urgently after the next elections in June. Likewise, during the meeting, the historical context of the dispute between vegetable and dairy products was explained, where, until a few years ago, it was common to find vegetable products with names reserved for dairy products. 

    This situation was resolved with the Judgment of the Court of Justice of the European Union of June 14, 2017, which established that plant products cannot be marketed with names such as "milk" or "cheese", which is considered a mandatory reference for the adequate protection of other products of animal origin. The truth behind imitation vegan foods Vegan products, increasingly present on supermarket shelves, are often promoted as healthier and more ethical alternatives to products of animal origin. 

    However, a detailed analysis of its ingredients reveals a different reality. Made from plant protein additives and, in some cases, additives or ingredients that would make them considered ultra-processed, these foods are designed to mimic and displace their animal-based counterparts. Through deceptive advertising strategies, they are presented as beneficial options for health and the environment, using names such as "vegan tuna or chicken" making claims about supposed global environmental benefits not supported by verifiable data. From a nutritional point of view, they lack the benefits of products of animal origin, which offer a unique digestive matrix, rich in high-quality proteins, essential nutrients and Omega 3 fatty acids, as in oily fish, or vitamin B12 in meats, which vegan foods cannot match. 

    Additionally and as a parallel work, the recently published directive 2024/825 regarding consumer empowerment for the ecological transition would provide new paths for the classification of behaviors that will be studied. There is a lack of certification to support the sustainability claims of these products, raising serious questions about their actual impact on the environment. 

    In this context, the vital contribution of the Spanish food industry to the economy and social well-being is highlighted, as well as its globally recognized standards in terms of responsibility and animal welfare. 

    The #CadaCosaPorSuNombre initiative reminds us of the benefits of the Mediterranean diet, and that the consumer has access to authentic products.

    The spokespersons for the different associations together with the Secretary General of Agrarian Resources and Food Security, Fernando Miranda.
    Image from the #CadaCosaPorSuName campaign.