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OPEN CALL FOR EVALUATION BODY:

Tender for the selection of an Evaluation Agency for the assessment of a multi-Programme REA EU 1144/2014 for the promotion of poultry.

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

1/ CONTEXT

The Partnership:

CIPC - French Interprofessional Committee for Broiler Chickens (Coordinator)

Since its origins in 2007, CIPC is a French Poultry association representing 85% of the broiler sector and each of its fields: hatchery, 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 major poultry production areas, CIPC represents the interests of its members on a wide range of topics as animal welfare, sustainable production, food safety, exports and social affairs, therefore 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 foster investments in the poultry sector. At EU level, CIPC follows the works of the AVEC, the voice of the European poultry sector. At National level, CIPC developed an Observatory on the reasoned use of antibiotics in poultry and contributes to the valorial cluster on Agri-food who is one of the 3 leading agribusiness clusters and is engaged in Avipole Formation (the national training center for poultry).

KRD-IG - The National Poultry Council - Chamber of Commerce

KRD-IG is a leading poultry sector organization in Poland, based in Warsaw, aiming at protecting the interests of poultry farmers, producers and processors. Currently KRD consists of 110 members of various specializations from 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 every field of the Polish poultry business sector. KRD members produce approximately 70% of the total slaughter poultry production volume and approximately 80% of Polish exported poultry products. The organization actively stimulates Polish poultry sector growth and modernization 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.

BVH - Bundesverband bäuerlicher Hähnchenerzeuger e.V.

The BVH is the Federal Association of Farmer Chicken Producers and it is responsible for the agricultural operations at all stages of production of German chicken meat. The task of the association is bundling information about broiler production, providing competent information to all those involved, as well as authorities and institutions, and thus making the German broiler industry internationally competitive. With currently around 1000 members, 95% of the German chicken industry is organized in the BVH. As a specialized branch focusing on the topics of the poultry processing industry, BVH is a member of the umbrella and topmost organization of the German poultry industry, the ZDG - Zentralverband der Deutschen Geflügelwirtschaft e. V. (German Poultry Association). On an EU and international level, BVH is a member organization of AVEC and the International Poultry Council. BVH is the acknowledged contact for Germany's Federal Ministry of Food and Agriculture on all issues regarding poultry meat production. BVH's tasks cover a wide variety of topics representing the interests of its member companies, such as animal welfare, food safety, promotion of export activities and marketing standards.

AVIANZA - the Spanish Poultry Meat Association

The Spanish Poultry Meat Association AVIANZA has 43 companies associated, integrating more than 95% of the poultry meat market, with currently more than 5000 farms, 281 slaughterhouses and cutting plants, as well as more than 40.000 employees working for the meat poultry industry in Spain. AVIANZA's commitment is developing innovation and market access to associates looking for equal promotion activities, enabling them to develop in a constantly 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, representing 23% of the national meat production. Around 80% of Spain's total poultry meat comes from chicken.

EURSPO - the Programme:

The EURSPO Programme focuses on the promotion and information of European sustainable poultry products and the benefits of the consumption of European poultry meat with a strong emphasis on the efforts of the industry towards more sustainable European production systems and more sustainable consumption trends (zero food waste).

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

The programme's main goal is to provide general information and to raise awareness on the sustainability strategies that the European poultry meat industry has been and will continue to be implementing, most significantly in terms of the negative impact of food waste on the environment, the economy and the society.

The general objectives of this proposal are:

  1. to highlight the specificities of the European Unions, in particular in terms of environmental friendliness and sustainability in order to highlight the sustainable strategies that the European poultry meat industry has been implementing for many years;
  2. to increase the awareness of the benefits of choosing EU products in order to promote a healthy lifestyle;
  3. to 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, adapting the message to the individual challenges that they are facing and inspiring and motivating action all stakeholders.

EURSPO program focuses on three main target audience: young people, family decision makers (both of which would form the end consumer section) and key opinion leaders, in France, Poland, Germany, and Spain. By selecting these segments, the promotion campaigns plan on targeting the generations who are seeking information, learning about food choices and making their mind; those who make food decisions for themselves and their families, shaping our consumer trends; and those who can spread our sustainability message.

With an overall budget of over €4 mill and many promotion and information activities in France, Poland, Germany, and Spain the partnership will not only use online and offline channels to communicate the message but will also organize different events, tasting days and workshops to reach the highest number of consumers possible. The impact that this programme will have for the European poultry sector will also encourage other industry key players to work on their sustainability and approach to food waste.

2/ OBJECTIVE OF THE CALL: SELECTION OF AN EVALUATION AGENCY FOR THE CAMPAIGN

In accordance with the EU regulations, the promotion program must be assessed by an external Evaluation Body, in order to guarantee the respect of planned deliverables, costs and objectives.

The agency will determine a methodology to evaluate the correct implementation and effectiveness of the activities, as well as will evaluate the effectiveness of the campaign, especially on the targeted groups determined by the objectives and strategy. The selected evaluation body will have to consider for each planned action the output, result and impact indicator. They will gather data using appropriate means and use the data collected during the campaign to reach an appropriate level of information.

The evaluation body will have to be mindful of:

  • Output indicators: deliverables of the campaign (number of press ads, number of press releases, number of social media posts...)
  • Result indicators: measuring the reach of each action (viewership of videos, readership of press releases and of social media posts...)
  • Impact indicators: measure of how the campaign has increased awareness / image of the product and created a tangible economic return thanks to its various promotion actions, compared to the situation before the campaign and a baseline scenario without the campaign being implemented.

 

3/ BUDGET AND ACTIONS EXPECTED:

The budget of the evaluation of the campaign including fees is 66 000 € (VAT incl.) over a total of 2 year-campaign. The repartition of the total evaluation budget per year is the following:

  • Year 1 (01/01/2024 - 12/31/2024): 15 400 €;
  • Year 2 (01/01/2025 - 12/31/2025): 50 600 €.

The Evaluation Agency will be in charge of the following activities, for a total budget of 66 000€ (VAT incl.):

Extract from Plan B - below.

Work Package 8. Evaluation of results

Activity 1: Awareness Level Survey. In order to calculate the evolution of consumer awareness, it is necessary to carry out yearly surveys regarding the level of awareness of sustainability values of the European poultry sector in target countries at the beginning of the programme and at the end of its implementation period. This survey will be carried out by an independent third party which through a series of surveys will report on the status and measurement of indicators established necessary to correctly evaluate the achievement of the target values set for the impact indicators, the persons reached by this survey will be 150 per target country. Evaluation of results. KPI Study As with the activity 1, the study of KPIs is necessary to better estimate the real impact of the programme. The evaluation of the KPIs will include and allow all four beneficiaries to better understand information such as the increase of the recognition towards the EU sustainable poultry and the increase of its consumption and market share in target countries. Data will be extracted from the KPI monitoring to evaluate the results, level of impact and tendences. Study on Perception of Poultry Sustainability. As with the activities 1 and 2, since there is not that much information available for consumer habits and consumer behavior towards sustainability, we aim to develop a study by survey methodology on how consumer behaviors are embracing sustainability regarding the poultry industry. This study is intended to reveal the growing influence of sustainability of the post-pandemic target market's consumers, the insights into the level of engagement between different age groups, the importance of sustainability in the decision-making process, the barriers to sustainable poultry shopping and the key aspects of consumers trends towards sustainable poultry meat and production methods. The persons reached by this survey will be 175 per target country. Thanks to this information and insights, the sustainability and continuity of the programme is ensured and guaranteed.The Survey will be set up following the regulations and expectations following Annex III.

Duration: M12- M24

Lead Beneficiary: CIPC

Objectives: This work package activity is linked to Objectives 1, 2 and 3.


 

CIPC will send applicants on demand a briefing including technical information related to the selection of the target markets and the program's objectives, as well as activities foreseen and KPIs for the preparation of their applications.


4/ RULES OF THE COMPETITION
1. This call for proposals concerns the promotion programme for agricultural products co-financed by the European Union.
2. Agencies wishing to apply must have English-speaking contact people, as all exchanges with CIPC and REA will be in English.
3.The application file will include the following elements:
- A presentation of the evaluation methodology;
- A reverse planning for the evaluation of the campaign;
- A detailed quote presented in Euro's, all taxes included, respecting the broad budgetary framework.
4. The Evaluation Agency will have to bring guarantees on the absence of conflict of interests to take part in this call.
5. Once the Evaluation Agency's work has been paid, the creations of the selected agency will become property of the announcers with no limit of time or location, for use through all communication techniques and media.
6. The announcers will reserve the right to use concepts and creations in all their campaigns and the campaigns of their collective structures with no limit in time.
7. Expenses can only be put forward after a detailed quote and a framework contract have been signed between the announcers and the selected agency.

5/ DOCUMENTS TO BE PROVIDED BY THE APPLICANTS

The detailed proposition should be sent imperatively in English to Mr Yann Brice (Executive Officer of CIDEF-CIPC-CICAR-ATM Avicole) by email at [email protected] and [email protected]. It should include:

- A dated and signed motivation letter accepting the conditions of the competition, as described in the call for proposals.
- The presentation of the agency and its internal organisation.
- The name and experience level of the team in charge of the project.
- Justification of knowledge of European markets, and in particular the markets targeted by the programme.
- The presentation of local offices/relay structures who could play a role in the project for all countries concerned by the programme.


These elements will help the announcers decide how adequate the agency's offer is compared to the needs of the campaign.


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


6/ SELECTION CRITERIA


Selection criteria:
1. Quality and coherence of the proposal (20 points)
2. Quality and pertinence of the suggested methodology (20 points)
3. Qualifications of the Evaluation Agency's team (15 points)
4. Agency's experience with EU programmes (15 points)
5. Respect of the budget and best value for money (20 points)
6. Financial viability of the agency (10 points)

7/PROPOSED PLANNING
- 31 January 2024 by 18h00: Deadline for sending application to the tender. (all applications sent after this date will not be considered).
- 15 February by 18h00: Notification of the chosen agency and detailed notification to the other agencies of non-selection
After the selection, the Coordinator will sign a bilateral agreement with the selected Evaluation Agency. The contract will stipulate everyone's tasks and responsibilities.

- The list of principal references of the past 2 years for similar actions over several countries (evaluation of agricultural sector, collective or institutional communication campaign) and providing the aim, budget and length of services.


8/ CONTACTS

The Coordination Team and Mr Yann Brice (Executive Officer of CIDEF-CIPC-CICAR-ATM Avicole) are available to answer any questions candidates might have by email at [email protected] and [email protected]. Each email written in the framework of this Call for Tender shall be in English and mention "EURSPO: Call for Tender - Evaluation Agency" in the email subject.
Date of publication: 18/12/2023.

 

  • The Spanish Interprofessional Association of Poultry Meat has organized a turkey carving workshop together with the Ministry of Agriculture, Fisheries and Food, Alimentos de España, the Spanish Ministry of Agriculture, Fisheries and Food, and the Spanish Ministry of Agriculture, Fisheries and Food.
  • Chef Fernando Canales was in charge of discovering all the secrets of turkey, the star product of Thanksgiving and the Christmas holidays in general, at the San Mamés Jatetxea restaurant.
  • This event brought together numerous personalities from the business and institutional sector, as well as journalists and influencers from Bilbao.
  • Turkey roast is a dish that has become a symbol of the Thanksgiving and Christmas holidays in many cultures around the world.

Madrid, November 17, 2023.- Avianza, the Spanish Interprofessional Association of Poultry Meat and the Ministry of Agriculture, Fisheries and Food (MAPA) and Alimentos de España, wanted to bring to Bilbao the traditional celebration of Thanksgiving Day, where the turkey is the main protagonist. For this, they have counted on the chef Fernando Canales to carry out an informative workshop on the preparation of a turkey roast in the restaurant San Mamés Jatetxea (C/ Rafael Moreno Pitxitxi. San Mamés Stadium).

During this gastronomic showcooking - which was attended by more than fifty guests including political, business (through the Women Lab Bilbao network) and social personalities from Bilbao, as well as journalists and influencers - the chef demonstrated various preparation techniques such as preparation, type of cooking and oven temperatures. He also gave the keys to carving and plating techniques, as well as the best culinary combinations. 

This event joins the numerous actions to promote poultry meat consumption that AVIANZA carries out thanks to the support of the Ministry of Agriculture, Fisheries and Food throughout the year. On this occasion, the objective of this workshop was to highlight the benefits of turkey meat, one of the most interesting meats on the market.

Turkey, a versatile product and symbol of celebration

Turkey is an essential element in holiday recipes because of its history, versatility, flavor and its ability to bring people together for a festive meal. It is a dish that has become a symbol of the holidays in many cultures around the world.

In the case of Thanksgiving, one of the most important holidays in the United States, which is celebrated on the fourth Thursday of November, it is the star dish and is usually served stuffed and accompanied by cranberry sauce. Likewise, stuffed turkey is one of the most common recipes for the Christmas holidays.

The AVIANZ team, Marta Lafarque, Jordi Montfort and Aran Zaldivar, with chef Fernando Canales and his team at the Thanksgiving dinner.
Fernando Canales giving the showcooking workshop at the San Mames Jatetxea restaurant.
Thanksgiving turkey.
Thanksgiving dinner following the tasting.
  • The Spanish Interprofessional Association of Poultry Meat has held a workshop in Madrid's Mercado de la Paz, with the chef and nutritionist Marta Verona, where the recipes of chicken, turkey and quail and local products have been the protagonists. 
  • The journalists and food bloggers in attendance were able to delve into how to make the most of each part of the poultry and learn recipes to avoid wasting any of this versatile, healthy and economical meat.
  • This workshop was organized in collaboration with the Ministry of Agriculture, Fisheries and Food and Alimentos de España in order to continue promoting the consumption of poultry meat from Spain among consumers.
  • According to the Food and Agriculture Organization of the United Nations (FAO), it is estimated that approximately one third of all food produced in the world is wasted.

Madrid, October 20, 2023 - AVIANZA, the Spanish Interprofessional Association of Poultry Meat, together with the Ministry of Agriculture, Fisheries and Food and Food of Spain, have held a workshop on cooking with poultry from Spain in Madrid's Mercado de la Paz with the renowned chef and nutritionist Marta Verona as master of ceremonies.

These institutions have wanted to look more closely at food utilization given, on the one hand, the complicated economic and social context through which the majority of Spanish society is passing and, on the other, the versatility and price of Spanish poultry meat. This meat meets all the requirements to become the star product of the shopping basket in difficult times.

For this purpose, AVIANZA invited journalists and bloggers specialized in gastronomy and food to show them first-hand the benefits of chicken, turkey and quail as a healthy and profitable food.

During the workshop, Marta Verona shared with the attendees the best options for cooking the different parts of poultry, their different uses taking into account the healthiest alternatives, as well as different recipes where the use and reuse of poultry meat prevailed. For this workshop, the best local products provided by the stalls of the La Paz Market were used.

The recipes made by Marta Verona were: Toast of guacamole and homemade turkey cold cut; Vegetable chicken tacos in red wine and Pineapple and quail skewers with vinaigrette sauce, dishes that AVIANZA will share on its website and social networks after this event with the aim of providing useful and quality information to consumers. 

"In this particular workshop we wanted to focus on the use of food because, unfortunately, we believe it is the most appropriate given the economic and social context in which we find ourselves, in which we can almost speak of survival cuisine," said Jordi Montfort, secretary general of AVIANZA, adding that "in these cases the birds of Spain are an ally for the consumer and give peace of mind to families to know that, for little money, they are eating healthy and balanced with the best animal protein".

Food waste, a growing problem

With this action AVIANZA has joined the fight against the serious problem of food waste. According to the Food and Agriculture Organization of the United Nations (FAO), it is estimated that approximately one third of all food produced in the world is wasted, which is equivalent to about 1.3 billion tons of food per year. This translates into a high economic cost since, globally, the value of wasted food exceeds one trillion dollars per year.

Once again, this showcooking workshop had the collaboration of the Ministry of Agriculture, Fisheries and Food and Food of Spain, which continue to develop together with the interprofessional actions to promote the consumption of poultry in our country. Spain is one of the main producers of poultry meat in Europe, where more than 750 million birds of Spanish origin are consumed per year. AVIANZA defends the interests of the Spanish poultry sector both in Spain and in the international market and represents more than 90% of the companies linked to the poultry sector, both chicken, turkey and quail meat. In total there are more than 5,000 farms and production centers, 281 cutting and processing plants, which directly employ more than 40,000 professionals.

Marta Verona giving the AVIANZA showcooking workshop in collaboration with MAPA and Alimentos de España.
Jordi Montfort, Secretary General of AVIANZA, welcoming the attendees.
Attendees at the event on the use of poultry meat from Spain.
Marta Lafarque, AVIANZA's Internationalization Manager, chef Marta Verona and Jordi Montfort, AVIANZA's Secretary General.

Marta Verona with the turkey cold cut recipe.

We close our visit to #Dubai with the gastronomic chronicle of a day where the #carnedeaveespañola has been the protagonist thanks to the support of ICEX, the Economic and Commercial Office of the Embassy of Spain in Dubai and #SOPEXA.

The objective of this evening was none other than to highlight the quality of #avesdeespaña and, therefore, the strength of the Spanish #savícola sector to the representatives of the main food and gastronomy companies and organizations in Dubai.

Spanish #poultry, #pavo and #codorniz are synonymous with quality, excellence and versatility, as well as being a healthy and light meat. Attendees, both at lunch at the #Amazon restaurant and dinner at #SaleroDubai, whose theme was "Tapas Night", were able to see this firsthand.

With this action from #Avianza we continue betting on such a demanding and promising market as the #UnitedArabEmirates. The #PoultryFromSpain campaign is progressing satisfactorily and fulfilling the objective of positioning poultry from Spain as a synonym of quality among the Emirati gastronomic sector.

Thanks to the team of Grupo Oblanca, COREN and URGASA GROUP who have accompanied us in this action.

We would also like to thank Andres Salinero Barbolla, Economic and Commercial Counselor of the Embassy of Spain in Dubai and Carmen Olvera García, International Trade and Investment Advisor at the Economic and Commercial Office of the Embassy of Spain in Dubai, for their assistance.

#Megustapoultry#PoultryfromSpain#markets#poultryfromSpain#FoodfromSpain

One of the most appetizing plans for the summer is still the barbecue. It becomes an excellent option to spend a summer evening with friends and family around an outdoor table.

However, some believe that barbecues, although delicious, are not very innovative: the same old meat with the same old taste.

For this reason, AVIANZA, the Spanish Interprofessional Association of Poultry Meat, has teamed up with Alfonso Castellano, chef of the prestigious Seeds restaurant, to carry out some delicious and innovative recipes with grilled poultry meat. During a gastronomic workshop, conducted by AVIANZA and with the collaboration of the Ministry of Agriculture, Fisheries and Food and Food of Spain, the chef prepared four recipes with chicken, turkey and quail as protagonists.

Alfonso Castellano's recipes:

ROAST CHICKEN WITH GINTONIC

For the marinade:

  • 2 rotisserie chicken 1k each
  • Ground juniper 50g
  • Chamomile 10g
  • Lemon juice 300g
  • Gin 100g
  • EVOO 400g
  • Salt 20g
  1. Mix all the marinade ingredients together and rub the chickens all over inside and outside of the piece.
  2. Marinate for 12h                                                                       

For the barbecue:

  1. Remove the chicken from the marinade and allow to cool for 2 hours before grilling.
  2. Prepare the coals at medium heat
  3. Place the chickens on the spit and place 30cm from the grill, cook for 45 minutes.
  4. For the first 15 minutes, it will be placed on the back side of the chicken.
  5. The next 10 minutes on one side of the chicken and the next 10 minutes on the other side.
  6. The last 10 minutes we will place the chicken on the breast side.
  7. We will separate the espeto from the fire 50cm and we can keep it this way for 10min more if necessary, rotating it constantly.

BRAISED TURKEY BREAST

For the brine:

  • 2l water
  • 150g salt
  • Brown sugar 150g
  • Nail 5 pcs
  • Black peppercorns 5g
  • Cilantro seeds 3g
  • Laurel 2 pcs
  • 1 whole turkey breast
  1. In a large saucepan, distribute the sugar on the bottom and heat until a caramelization is obtained. Cut the caramelization with the water and add the rest of the ingredients, bring to a boil and remove from the heat. Cover and let cool. 
  2. Place the breast in the cold brine for 12 hours.
  3. Remove, dry and flange                                                                       

For cooking:

  • The day of the grill, at medium heat, we will brown the breast directly from cold without tempering. Brush with olive oil.
  • Mark the meat on all sides, and then hang it 50cm from the heat of the coals, so that it smokes and the indirect heat affects the interior up to a temperature of 65ºC.
  • It can be eaten at that moment or cooled and eaten as turkey cold meat.

SMOKED TURKEY LACON

For the brine:

  • 2l water
  • 150g salt
  • Brown sugar 150g
  • Nail 5 pcs
  • Black peppercorns 5g
  • Cilantro seeds 3g
  • Laurel 2 pcs
  1. In a large saucepan, distribute the sugar on the bottom and heat until a caramelization is obtained. Cut the caramelization with the water and add the rest of the ingredients, bring to a boil and remove from the heat.
  2. Cover and allow to cool.
  3. Place the turkey strings for a period of 12 hours.

For cooking:

  • Olive oil 500g
  • Poultry stock 500g
  • Paprika from la vera 20g
  • Garlic 1 head
  • Laurel 1 leaf
  • Nail 2 pcs
  • Onion 1 pc
  • 1 whole turkey breast
  1. In a pot sized to fit the turkey thigh, add all the ingredients until completely covered.
  2. Place a baking paper on top as a lid and cook over very low heat for 2 hours.
  3. Once tender, let it cool in the pot.
  4. On the day of grilling, we will hang the thigh and thigh together about 40/50cm away from the fire and let the smoke from the wood give it some heat, but only indirectly to temper it.

STUFFED QUAIL WITH VINE

For the filling:

  • 4 quails
  • Fresh foie 200g
  • Chicken minced meat 200g
  • Egg 1unid
  • Cream 50g
  • Bread crumbs 100g
  • Salt
  • Pepper           
  1. Chop the foie as well as the chicken meat and mix with the rest of the ingredients.
  2. We can debone the partridges or ask the poultry farmer for it, although the recipe can be perfectly carried out without deboning.
  3. Stuff the quails with the stuffing and tie to keep their shape.                                                                          

For the marinade:

  • Old Oloroso Wine 750ml
  • Brandy 250ml
  • Fresh thyme
  • Parsley
  • Cloves 5g
  • Cumin grain 5g
  • Coriander grain 5g
  • Peppercorns 5g
  1. Place the quails in the marinade for a minimum of 12 hours.
  2. Wrap each quail in vine leaves and tie with a bridle.
  3. On the day of grilling, at a low heat, we will brown the quails directly from the cold without tempering.
  4. We will brown the quail on all sides until the vine leaf dries and ends up detaching.
  5. At that moment we can remove from the fire, clean of possible remains of burnt leaves and serve.
  • The Spanish Interprofessional Association of Poultry Meat, with the collaboration of the Ministry of Agriculture, Fisheries and Food and Alimentos de España wants to promote the consumption of grilled chicken, turkey and quail at the beginning of the summer season, barbecue season par excellence.
  • For this purpose, a workshop and subsequent barbecue was held for journalists, bloggers and food and food influencers, where the benefits of poultry meat as a versatile and healthy product were highlighted.
  • Attendees were able to learn firsthand the best tips for a barbecue in the gardens of Seeds restaurant (MOM Culinary Institute) thanks to the collaboration of the Ministry of Agriculture, Fisheries and Food and Food of Spain.

Madrid, June 21, 2023.- AVIANZA, the Spanish Interprofessional Association of poultry meat, and the Ministry of Agriculture, Fisheries and Food together with Alimentos de España, wanted to welcome the summer season by holding a workshop and subsequent poultry barbecue in Madrid. 

The interprofessional developed this training for journalists, influencers and bloggers specialized in lifestyle, gastronomy and food, with the aim of spreading the benefits of grilled chicken, turkey and quail, among which stand out its great versatility and how nutritious and healthy this white meat is.

During the workshop, chef Alfonso Castellano and his team (Seeds Restaurant) revealed the secrets for a perfect poultry barbecue: from the preparation, the type of cooking and temperatures of the grill, to the different cuts and carving, to finish with the plating and the different culinary combinations. 

After this training, the attendees enjoyed a wonderful barbecue in the gardens of the impressive Seeds restaurant, which is located within the hotel and catering training school, MOM Culinary Institute, where they tasted such appetizing dishes as turkey lacón, braised turkey breast, chicken with gin and tonic and quail on the vine. The evening was also attended by institutional representatives and representatives of the main companies in the meat sector in Spain. 

Once again, this action had the collaboration of the Ministry of Agriculture, Fisheries and Food and Food of Spain, which continue to develop together with the interprofessional action to promote the consumption of poultry in our country. Spain is one of the main producers of poultry meat in Europe, where more than 750 million birds of Spanish origin are consumed annually. 

Chef Alfonso Castellano of Seeds restaurant during the Avianza workshop.
Jordi Montfort, general secretary of Avianza and Alfonso Castellano, chef of Seeds, during the presentation of the workshop.
A moment of Avianza's bird barbecue workshop.
Representatives of the companies that make up Avianza and institutions at the BBQ Avianza 2023 event.
From left to right: Maria del Mar Fernández Poza, from INPROVO; Jordi Montfort, from AVIANZA, Javier López from PROVACUNO Tomás Rodríguez from IINTEROVIC.

Turkey is one of the most versatile white meats available due to its excellent combination of health and flavor. In addition to being a meat with a great quality-price ratio, it can be used to make dishes to show off at Christmas celebrations.


Chef Damián González, executive chef of Dos Cielos restaurant, and AVIANZA, Spanish Interprofessional Association of Poultry Meat, detail all the possibilities and benefits of turkey, as well as the best techniques to prepare it and the side dishes that best combine.


The 3 reasons to prepare turkey this holiday season


First of all, it is one of the healthiest and tastiest white meats. It has a low fat and cholesterol content, but a great presence of proteins of high biological value (essential amino acids necessary for the organism) and vitamins of the B group. All this combined with its great taste and all the cooking and preparation possibilities it offers.


Precisely, this versatility makes it possible to show off with any dish prepared with this meat. Stuffed turkey, for example, is an eye-catching, tasty and hearty dish, which is a perfect accompaniment to any Christmas lunch or dinner.


And, thirdly, it is worth highlighting its great value for money, something that is highly valued, especially in these times of economic instability and uncertainty. As Jordi Montfort, secretary general of AVIANZA, explains, "turkey meat adapts to any type of budget, without having to give up flavor or quality. The packaging that gives any dish prepared with this meat guarantees the enjoyment and delight of all diners".


The cooking secret for a perfect stuffed turkey


One of the most appropriate preparations for the Christmas holidays is, without a doubt, stuffed turkey. For it to become the star dish, in addition to choosing Spanish meat with a European quality seal, it is essential to know the basic cooking and carving techniques, as well as the garnishes that go best with it.

Turkey for Christmas celebrations.


Cooking keys:

  • In advance: Stuffed turkey is a dish that requires time and preparation prior to cooking. It is important to take this into account when planning its preparation.
  • Hydration: the meat must be hydrated to make it juicy. To do this, the ideal is to make a brine by placing the turkey in a large bowl, cover it with a mixture of cold water and salt and leave it to marinate in the refrigerator for at least 2 hours.
  • Marinating: the next step is to prepare a mixture with which to marinate the turkey for at least 8 hours. This mixture can be made with wine (better white) and orange juice, and add salt, pepper and spices to taste.
  • Stuffing: this is the touch that will turn the turkey into a more special dish. Before adding the stuffing (which will be to taste), it is recommended to first add melted butter. Likewise, once the turkey is stuffed, it can be buttered on the outside, season with salt and pepper and add the broth in which it has been marinating.
  • In the oven: on the oven tray, with the breast side up and covered with aluminum foil, it is time to cook it. It is necessary to calculate one hour for each kilo of turkey, that is to say, if it weighs 7 kilos, 7 hours of baking will be needed. The recommended temperature is low, between 120 and 140 degrees.

During baking it is important to continue moisturizing the turkey, with its own juices and the marinade, and to turn it over several times so that it is well done on all sides.
Once it is ready, it is recommended to let it rest for at least half an hour.


Carving:

  • Tools needed: a sharp knife, a board to serve as a carving surface, tweezers, clean hands and some skill.
  • The first thing to do is to separate the thighs.
  • Next, the breast, separating it from the bone to which it is attached and then filleting.
  • The last thing to do is to plate using the tongs.

Garnish and sauces:

The perfect complement to make this dish even tastier. Turkey, being a meat that combines very well with all kinds of flavors, accepts many options.

  • The most traditional: mashed potatoes are the most typical option. Parmesan can be added to give it a special touch. It is also usually accompanied by sweet potato, vegetables such as cabbage and red fruit sauce, which goes very well with this meat.
  • The sweetest: applesauce is another of the garnishes par excellence for turkey. The sweet and salty contrast is a success.
  • In its own juice: among the most successful garnishes is the so-called Gravy sauce, which is the juice that the turkey has released and with which we have watered it during all the hours of baking. It is strained before serving (optional, if you want the sauce to be thick, add flour while hot and stirring to avoid lumps).
  • The most sophisticated: mushrooms confit with truffle; arugula, walnuts and cheese salad; or pineapple in its golden juice.
Garnishes for turkey.


And for the following days? Everything is used from the turkey

Another great feature of roast turkey is the infinite number of recipes that can be made with the leftovers. Nothing can be thrown away from this lean meat. From the skeleton for a delicious broth, to the leftover meat for croquettes, cannelloni or a Caesar-type salad to compensate for the excesses. With turkey it is possible to carry out perfectly the so called "kitchen of use", so necessary in these times of economic uncertainty.

Turkey as a food of use.

Avianza, MAPA and Alimentos de España organize this action to promote the consumption of poultry meat.

  • The renowned chef will give an online masterclass on October 19 at 18:00 on the versatility of chicken, turkey and quail and will perform a live recipe where poultry meat will be the protagonist.
  • This Avianza initiative will be carried out through the cooking courses platform, Talent Class, and will have free access for all those interested through the link: http://www.talent-class.com/avianza
  • Once again, this action to promote the value of poultry meat has the collaboration of the Ministry of Agriculture, Fisheries and Food and Alimentos de España. 

Madrid,October 14, 2022.- Avianza, the interprofessional association of poultry meat has relied on the renowned chef Aurelio Morales and the online culinary platform, Talent Class, to continue carrying out actions to promote the consumption of poultry meat. On this occasion it will be Aurelio Morales (Michelin-starred chef for the restaurant Cebo) who will develop the live class "Cooking with Poultry" with chicken, turkey and quail meat as protagonists through the online cooking courses portal.

The course will take place next Wednesday, October 19 at 6:00 p.m. and anyone interested can access it through this link: http://www.talent-class.com/avianza

During the course, Morales will explain the great versatility of poultry when it comes to cooking and will perform a live recipe specifically designed for one of the poultry meats. The class will be held via Zoom and is part of Talent Class' wide range of training courses.

Aurelio Morales is a chef from Madrid who, after being head chef of the Suria restaurant at Ramses, directed the kitchens of Cebo (restaurant at the Urban hotel in Madrid), which won a Michelin star under his command. This chef is part of the platform's extensive and professional teaching staff, with such prominent names as Carme Ruscalleda, Fran Martínez, Sergi Arola and Martina Puigvert.

Thanks to these collaborations and the support of the Ministry of Agriculture, Fisheries and Food and Alimentos de España, Avianza continues its campaign to promote the consumption of poultry meat in Spain, as well as to publicize the benefits of this white meat, including its high nutritional value and quality.

 

 

 

  • The renowned chef and Avianza, the Spanish Interprofessional Association of Poultry Meat, have joined forces to hold a cooking workshop to highlight the benefits of grilled poultry meat.
  • This masterclass took place on 7 July at the SUA by Tricycle restaurant and was attended by some exceptional students, including food and lifestyle journalists and bloggers.
  • Goya, a specialist in embers, developed the workshop by tackling the whole process to make a good poultry barbecue: from the preparation, the type of cooking and temperatures of the embers, to the different cuts and carving, to finish with the plating and the different culinary combinations. 

Madrid, 8 July 2022 - Summer is the barbecue season par excellence. Around the embers, family and friends gather to enjoy gastronomy and outdoor leisure. With the aim of continuing this tradition in the healthiest way possible, Avianza, the Spanish Interprofessional Association of poultry meat, and the expert chef Javier Goya, have joined forces to highlight the benefits of the poultry barbecue.

To this end, Goya gave a masterclass at his restaurant SUA by Triciclo, aimed mainly at journalists and bloggers specialising in lifestyle and gastronomy, where he revealed his secrets to making a first-class poultry barbecue. For more than an hour, the chef covered the whole process: from preparation, the type of cooking and temperatures of the grill, to the different cuts and carving, to finish with the plating and the different culinary combinations. 

The menu prepared and tasted by SUA by Triciclo with Javier Goya consisted of free-range chicken wings stuffed with mussel pickle and grilled; grilled smoked turkey salad, anchovy emulsion, old mustard and cured cheese and grilledquail jerky.

After this presentation as a workshop, the association will publish a free downloadable ebook with the history of grilled chicken and different and tasty recipes for barbecued poultry. Anyone interested in obtaining this digital book will soon be able to find it on the Avianza website.  

"With these actions and with the collaboration of the Ministry of Agriculture, Fisheries and Food and Food of Spain, Avianza wants to continue to promote consumption in our country. Spanish poultry meat is healthy and of high quality, which is why we must continue to promote its benefits with actions such as this", said Jordi Montfort, Avianza's Secretary General, adding that "Spain is also one of the main poultry meat producers in Europe, where more than 750 million birds of Spanish origin are consumed every year. We have a growing sector of which we should be proud".

Chef Javier Goya preparing the poultry meat and the macerations.

A moment of the masterclass for media and lifestyle bloggers.

Chef Javier Goya and Jordi Montfort, general secretary of Avianza, during a moment of the barbecue workshop with the embers lit at SUA by Triciclo.

One of the star dishes of the evening: grilled free-range chicken wings stuffed with mussel marinade.

The battle for good taste and delicious dishes is very close between the three, despite the fact that they all share virtues and win the battle to be the healthiest of the range of meats on the market. Here are five reasons why poultry meat will win your heart and, of course, your desire to cook it:

  1. Poultry meat is easy to digest and very economical. These meats, especially chicken, in addition to their versatility and nutritional properties, are one of the favourites of children. An added value when it comes to cooking for the little ones in the house. 
  2. Poultry meat's main source of nutrients is protein, as it is a good source of essential amino acids, those that our organism does not synthesise and which must be consumed for a healthy diet. A serving of 100 grams can contain between 110 and 215 calories. It is a good source of protein and monounsaturated fatty acids .
  3. With its high protein content, poultry meat helps in the fight against bone loss and provides our bodies with a large amount of phosphorus, an essential mineral that nourishes the teeth and bones, as well as the kidneys and liver.
  4. It is precisely because of the high protein levels that they provide so much energy. In addition, the metabolism burns calories so that it can manage a healthy weight and a good level of activity. It is easy to digest and is well tolerated by those suffering from digestive disorders as its connective tissue is easier to disintegrate.
  5. Poultry meat supports growth and muscle development . This is why this meat is highly recommended for youngsters. What's more, the easy digestibility of chicken meat is combined with its satiating effect, which helps us to avoid snacking between meals.

So whenever you want to celebrate something, count on poultry meats to make your dishes and your diet healthy and appetising.