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Balance 2023: the poultry meat sector has earned the recognition of representing the Spain brand

This year has been marked by a process of recovery in demand for poultry meat, which reaches production values of 2021, but with a high cost of profitability after 2 years of price increases in raw materials, energy, inputs and inflation

●      The launch of “Aves de España” as a new guarantee brand for consumers and for the sector, as well as promotional actions among consumers to show the properties of Spanish poultry meat, have been its pillars of action.

●      One of these actions has been the “European Poultry” campaign, co-financed by the European Commission, and which has reached more than 20 million people in the last two years.

Madrid, December 21, 2023.- Avianza, the Spanish Interprofessional Poultry Meat Association, takes stock of 2023 with a vision of the sector's activity during the last year. From the poultry meat production indices, which reach 2021 levels, with a forecast of reaching 1,681,722 tons (chicken, turkey and quail), compared to 1,632,740 in 2022.

However, the increase does not yet cover the great economic efforts to face the successive crises of the last two years, nor the increase in production costs associated with our activity.

Despite everything, the association has pursued two main objectives:

  • The promotion of Spanish poultry meat among Spanish consumers, positioning itself around three values: Sustainability, Animal Welfare and Food Safety. For this, it has had the support of the Ministry of Agriculture, Fisheries and Food, Food of Spain, or the European Commission, with co-financed projects that are added to the investment of the partners themselves.
  • The second major objective has been the internationalization of our sector, with the opening of new markets such as Mexico, the reinforcement of the actions started with ICEX in the United Arab Emirates, a priority market, or the anticipation of receiving trade missions from China, the Philippines or Singapore.  

All this without forgetting a great claim: the recognition of Spanish poultry meat as a representative of the Spain brand and our gastronomic wealth, as well as our contribution to healthy, affordable and safe eating.

Main activity indicators of the Spanish poultry sector

In 2023, production has increased by 2.5%, with an increase in the average weight of the birds. Household consumption has recovered in relation to 2022, becoming a refuge product for households in 2023.

SECTOR EVOLUTION:

Initiatives for internationalization

Actions to generate new business opportunities and opening of markets for the Spanish poultry meat sector in the United Arab Emirates, thanks to the framework agreement with ICEX and the Poultry from Spain initiative. In addition, we proceed to open the Mexico market.

Thus, in our mission in Dubai, Spanish poultry meat was the protagonist thanks to the support of ICEX, the Economic and Commercial Office of the Spanish Embassy in Dubai and SOPEXA.

Furthermore, in 2024, actions have been confirmed to attract companies in the distribution and restaurant sector to markets such as the Philippines, China, or Singapore, among others.

It is time to look outside Europe for poultry exports. After the closure of important markets for France (such as Japan or the United States of America) due to vaccination against Avian Influenza, the possibility of influencing markets in third countries for Spain is a great opportunity. We are talking about Southeast Asian markets such as Singapore, Japan, Hong Kong or the Philippines, where we want to promote the Aves de España brand for the consumer in the retail and HORECA channel.

Position of the sector on the animal welfare regulations proposed by the European Commission.

According to Avianza, the impact on the poultry meat production sector in Spain of a possible implementation of the EFSA recommendations (under evaluation by the European Commission) would have the following consequences:

  • Reduction of almost 70% in the useful area of the farms. It is as if 3,500 farms were closed, out of the current 5,000. Therefore, those 3,500 farms would need to be built to compensate and supply the current level of demand.
  • Construction of around one more 73% of ships to compensate and be able to supply the market. This would mean an investment of +1.8 billion euros
  • Go back on the advances in genetics that currently allow for more sustainable, efficient and environmentally responsible production and guarantee food safety
  • The price of the carcass could triple on the farm. In the most consumed product in Spain, the breast, it could reach €15 or €20 per kilo for conventional free-range chicken.
  • This increase would mean that for the majority of Spaniards, chicken would become a luxury product for families, who would lose the possibility of accessing a very high quality protein.

Position of the sector on the new regulations for the transport of meat products (already in force)

The main provisions for road transport are:

  • When temperatures between 25°C and 30°C are expected, only trips that take place between 9:00 p.m. and 10:00 a.m. will be permitted. According to the average temperatures in Spain, the operation would have to be at night from May to October, approximately
  • The number of animals per square meter inside the trucks is reduced
  • Loading and unloading must be supervised by a veterinarian
  • The maximum travel times are set at 12 hours including loading and unloading (if the destination is a processing room) and 24 hours for chicks (48 hours after hatching).

This regulation means having to increase the truck fleet by 22% (about 505 more trucks per week). Increase costs due to night shifts, both for truck drivers and veterinarians and personnel involved in loading/unloading. Likewise, by increasing the fleet, CO2 emissions, fuel consumption, etc. will increase. Therefore, this regulation will be less efficient than the one applied until now. In addition, travel times drastically influence exports.

Launch of the “Aves de España” brand and Avianza Animal Welfare Spain (AAWS) seal

We have launched the first quality certification for “Poultry of Spain” meat. This initiative establishes the foundations and tools to highlight the production of poultry meat (chicken, turkey and quail) from its breeding, production, processing and global distribution.

This certificate articulates the main values of our production chain: environmental, economic and social sustainability, Animal Welfare and Food Safety. A milestone to highlight the quality of Spanish poultry meat and consolidate Spain as one of the European leaders in the production of poultry meat.

This initiative also introduces the Avianza Animal Welfare Spain (AAWS), a new B+ Animal Welfare Commitment badge specific to our poultry meat sector. It guarantees a higher implementation of current regulations throughout our production process, strengthening our commitment to animal welfare in this industry.

Campaign with MAP and Food from Spain

Initiative to promote the consumption of poultry meat for the national market, in collaboration with the Ministry of Agriculture, Fisheries and Food (MAPA) and Food of Spain. The objective has been to highlight the benefits of chicken, turkey or quail meat.

A campaign that has led us to collaborate with renowned chefs, carry out dissemination workshops and practical advice for the preparation of poultry meat, and raise awareness about healthy and balanced nutrition.

“Sustainable European Poultry” Initiative

Through the campaign EUROPEAN POULTRY MEAT, YOUR SMART CHOICE, co-financed by the European Commission, under the coordination of the European poultry association AVEC. The main objective has been to raise awareness among European consumers about the sustainability of the European poultry sector and the high quality of its product. It has been developed in Spain, France, Belgium and Germany.

Boosting the creativity of Spanish gastronomy

Poultry meat is a fundamental piece of the gastronomic wealth of our country, and together with the most renowned chefs, as well as promising young people, in 2023 we will promote several actions to raise awareness of our birds.

  • Meat Attraction, with cooking workshops taught by the renowned chef of Canal Cocina, Sergio Fernández, with poultry as the protagonist.
  • Gourmets Hall, with Fabián León as master of ceremonies of our ephemeral restaurant, where we promoted the consumption of kilometer 0 products.
  • Barbecue workshops, with chef Alfonso Castellano, at Seeds, to highlight one of our most international products, roast chicken, as well as other dishes with turkey and quail.  
  • Promotion of exploitative cuisine, with workshops and activities in Madrid's Mercado de la Paz, with the renowned chef and nutritionist Marta Verona as master of ceremonies. In addition, we opened our first pop up store in Post 92, to promote Local Markets and knowledge of the Birds of Spain.
  • Thanksgiving workshops, to join an international holiday using our most local products, with turkey as the protagonist. With chefs like Javier Muñoz Calero or Fernando Canales.

The importance of working together

  • We are Livestock.An initiative that is linked to European Livestock Voice and its "Meatthefacts" campaign (or "Livestock Reality" in Spain), and that aims to respond to the unjustified pressure on the livestock sector and the myths that surround it. We aim to underline the importance of providing accurate information on livestock production backed by scientific data and work on farms.
  • Meat Livestock Forum & Municipal Agricultural Livestock Network. An initiative promoted by interprofessional organizations in the sector to help the Spanish economy and society face the challenges of sustainability, digitalization and the demographic challenge.
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JOINT COMMUNICATION ASAJA, COAG, UPA and AVIANZA: The future of poultry meat production depends on the commitment of the entire agri-food chain

  • The professional agricultural organizations ASAJA, COAG and UPA, as well as AVIANZA, (Spanish Interprofessional Association of Poultry Meat), present their firm commitment to ensuring a long-term sustainable supply of poultry meat.
  • The aforementioned organizations have carried out negotiations since last summer, with the sole purpose of launching a Standard Contract that ensures effective compliance with the law of the chain

Madrid, December 21, 2023. Agricultural and livestock production has been in a critical socio-economic context for almost 3 years, which requires continuous dialogue by all agents, including distribution companies. A dialogue in which we are united by our commitment to consumers.

We are faced with a sector that, despite the general reduction in meat production and consumption, maintains a positive trend, which should be reflected in the income of the entire value chain of this food, from production, companies integrators and all associated service industries.

The growth of the sector must be based on a balanced distribution of economic value among all agents, and in this aspect, distribution companies have and must assume a fundamental role.

The signatory organizations of this statement are in a process of negotiating the conditions that should regulate the aspects of integration contracts in the production of poultry meat. A process that aims to consolidate an agreement in the first quarter of 2024.

Since April 2023, the Executive Integration Committee was officially established, whose objective is to review and update the Bases of the Type Integration Contract, which establishes the main guarantees and the framework of action for the regulation of the activity between the producing companies (integrators) and their members (poultry farms), updating and improving the conditions of production, and standardizing them at the national level.

This Executive Integration Committee is an operational instrument for constructive debate and proactive negotiation of the relationship between integrating companies and farmers dedicated to the production of poultry meat in Spain.

We must emphasize here the constructive nature of the work team, and demand responsibility from all actors in the production chain, betting on truthful communication, and fighting against the misinformation present in today's society.

In Spain, more than 1.6 million tons of poultry meat are produced each year, corresponding to 793 million birds, according to data from the Ministry of Agriculture, Fisheries and Food in 2022. Our poultry meat sector has earned a relevant position in the national context. and European. Let's continue working along those lines.

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EURSPO: Selection Evaluation Agency

 

OPEN CALL FOR BODY EVALUATION:

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 PROGRAMME 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 such 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 valuable 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 eV

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 associated companies, 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 the 23% of the national meat production. Around 80% of Spain's total poultry meat comes from chicken.

EURSPO – the Programme:

The EURSPO Program 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 implemented, 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 whom 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 minds; 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 million 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 program 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 evaluated 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 distribution 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 program 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 activity 1, the study of KPIs is necessary to better estimate the real impact of the program. 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 trends. 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 among different age groups, the importance of sustainability in the decision-making process, the barriers to sustainable poultry purchasing 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 program is ensured and guaranteed.The Survey will be set up following the regulations and expectations following Annex III.

Duration: M12–M24

Lead Beneficiary: ICPC

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 programme'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 program 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 in 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 organization.
– 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 relevance of the suggested methodology (20 points)
3. Qualifications of the Evaluation Agency's team (15 points)
4. Agency's experience with EU programs (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 at 6:00 p.m.: Deadline for sending applications to the tender. (all applications sent after this date will not be considered).
·       15 February by 6:00 p.m.: 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 main 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: 12/18/2023.

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AVIANZA brings the traditional Thanksgiving dinner around turkey to Bilbao

 

  • The Spanish Interprofessional Association of Poultry Meat has organized a turkey carving workshop together with the Ministry of Agriculture, Fisheries and Food, Food of Spain
  • Chef Fernando Canales was in charge of discovering all the secrets of turkey, the star product of Thanksgiving and 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.
  • Roast turkey is a dish that has become a symbol of Thanksgiving and Christmas festivities 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 Food of Spain, wanted to bring the traditional celebration of Thanksgiving to Bilbao, where the turkey is the main protagonist. To do this, they have had chef Fernando Canales to carry out an informative workshop on the preparation of a roast turkey at the San Mamés Jatetxea restaurant (C/ Rafael Moreno Pitxitxi. San Mamés Stadium)

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

This event joins the numerous actions to promote the consumption of poultry meat 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 around a festive meal. It is a dish that has become a symbol of festivities in many cultures around the world.

In the case of Thanksgiving, one of the most important holidays in the United States that is celebrated on the fourth Thursday in 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 Arán Zaldivar, together with chef Fernando Canales and his team at the Thanksgiving dinner.
Fernando Canales teaching the showcooking workshop at the San Mames Jatetxea restaurant.
Thanksgiving Turkey.
Thanksgiving dinner after the tasting.
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Avianza promotes its first certification to promote poultry meat from Spain

  • This certificate arises under the fundamental and unifying premises of Sustainability, Animal Welfare and Food Safety for the entire poultry meat production chain.
  • That the sector has its own distinctive mark is a decisive step to highlight the quality of Spanish poultry meat and consolidate the country as one of the European leaders in production.
  • This reference will be present in the attached poultry meat products so that the consumer associates the consumption of poultry with a product that meets the highest quality standards throughout the food chain.
  • The interprofessional encourages all national producers to join the network of companies certified with the AVES DE ESPAÑA distinctive

 

Madrid, October 24, 2023. Spanish poultry meat already has its own quality certificate. Under the global initiative “BIRDS OF SPAIN” (www.avesdeespana.es), promoted by Avianza (Spanish Interprofessional Association of Poultry Meat), the bases and necessary tools are laid to value the production of poultry meat (chicken, turkey and quail) in our country, from its breeding, production, preparation of products and its distribution throughout the world.

This certificate functions as a backbone element of the main values of the entire production chain: sustainability (both environmental, economic and social), the Animal welfare and the Food safety, which is why it represents a decisive step to value the quality of Spanish poultry meat and consolidate the country as one of the European leaders in poultry meat production.

This initiative also incorporates the Avianza Animal Welfare Spain (AAWS),a new B+ Animal Welfare Commitment badge, specific for the poultry meat sector, and guarantor of its implementation, above the current regulations throughout the production process.

All the information at the consumer's fingertips

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 will have the AVES DE ESPAÑA label on their packaging. Besides, This logo carries a QR code, in which the consumer can scan and learn up close all the information on the origin and traceability of the product they are consuming.

“This launch is a priority for Avianza and the sector, because we are sure that the Spanish Birds certificate will give consumers greater confidence in the transparency of quality processes, increase the prestige of the sector and its products and, of course, will favor local consumption over imported products” says Josep Solé, president of Avianza.

A challenge for the sector

From Avianza the website has been enabled BIRDS OF SPAIN (www.avesdeespana.es) to inform the entire sector about the details of the certification process and all national producers are urged to join the network of certified companies under the umbrella of AVES DE ESPAÑA.

The pilot project for this seal is being carried out with the poultry companies PADESA and Vall Companys, and the interprofessional estimates that more than twenty companies will join throughout this year.

A certified process

Compliance with the requirements of the regulation by operators and their certification is carried out through external audits carried out by a certification entity approved by ENAC, and are authorized by Avianza.

Avianza brings together more than 65 associated companies and represents more than 90% of companies linked to the poultry sector, both chicken, turkey and other poultry. In total, it has more than 5,000 farms and production centers, 281 cutting and processing rooms, which provide direct employment to more than 40,000 professionals.

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Avianza brings poultry meat to Dubai: #PoultryFromSpain 

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

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

He #chicken, he #turkey and the #quail Spanish are synonymous with quality, excellence, and versatility, in addition to being a healthy and light meat. The attendees, both at the food in the restaurant #Amazonian like dinner #SsaleroDubai, whose theme was “Tapas Night”, they were able to see it first-hand.

With this action from #Avianza We continue to bet on a market as demanding and promising as that of #EmiratesUnited Arabs. The bell #PoultryFromSpain It is progressing satisfactorily and fulfilling the objective of positioning birds from Spain as synonymous with quality among the Emirati gastronomic sector.

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

Also, thank you for your assistance to Andres Salinero Barbolla, Economic and Commercial Counselor of the Spanish Embassy in Dubai Carmen Olvera García, International Trade and Investment Advisor at the Economic and Commercial Office of the Spanish Embassy in Dubai

#Megustapoultry#PoultryfromSpain#markets#avesdeespaña#fooddespaña

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AVIANZA and chef Alfonso Castellano prepare summer barbecue poultry recipes

One of the most appealing plans for summer continues to be 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 flavor.

For this reason, AVIANZA, the Spanish Interprofessional Association of Poultry Meat, has joined forces 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, carried out by AVIANZA and with the collaboration of the Ministry of Agriculture, Fisheries and Food and Nutrition of Spain, the chef prepared four recipes with chicken, turkey and quail as protagonists

Alfonso Castellano's recipes:

GINTONIC ROASTED CHICKEN

For the marinade:

  • 2 roast chicken 1k each
  • ground juniper 50g
  • Chamomile 10g
  • Lemon juice 300g
  • Gin 100g
  • EVOO 400g
  • Salt 20g
  1. Mix all the marinade ingredients and rub the chicken on all sides inside and outside the piece.
  2. Marinate for 12 hours                                                                       

For the roast:

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

BRAZED TURKEY BREAST

For the brine:

  • 2l water
  • 150g salt
  • Brown sugar 150g
  • Nail 5 unit
  • Black peppercorns 5g
  • Coriander seeds 3g
  • Laurel 2 unit
  • 1 whole turkey breast
  1. In a large pot, distribute the sugar on the bottom and heat until caramelized. 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 bridle                                                                       

For cooking:

  • On the day of the grill, at a medium heat, we will brown the breast directly from the cold without tempering it. Spread olive oil.
  • Mark the meat on all sides, and then hang 50cm from the heat of the embers, so that it smokes and the indirect heat affects the interior up to a temperature of 65ºC.
  • We can taste it at that moment or cool it and eat it like turkey cold cuts.

SMOKED TURKEY LACON

For the brine:

  • 2l water
  • 150g salt
  • Brown sugar 150g
  • Nail 5 unit
  • Black peppercorns 5g
  • Coriander seeds 3g
  • Laurel 2 unit
  1. In a large pot, distribute the sugar on the bottom and heat until caramelized. 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 let cool.
  3. Introduce the turkey stilt for 12 hours.

For cooking:

  • Olive oil 500g
  • Poultry broth 500g
  • La vera paprika 20g
  • Garlic 1 head
  • Laurel 1 leaf
  • Nail 2 pc
  • Onion 1 unit
  • 1 whole turkey breast
  1. In a pot sized to fit the turkey thigh, add all the ingredients until completely covered.
  2. Place 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 itself.
  4. On the day of the grill we will hang on a stilt (thigh and thigh together) about 40/50cm from the fire and let the smoke from the wood give it, but the heat indirectly just to temper it.

QUAIL STUFFED WITH THE VINE

For the filling:

  • 4 quail
  • Fresh foie 200g
  • Minced chicken meat 200g
  • Egg 1pc
  • Cream 50g
  • Breadcrumbs 100g
  • Salt
  • Pepper           
  1. Chop the foie as well as the chicken meat, mix with the rest of the ingredients.
  2. We can debone the partridges or ask for it from the pollero, although the recipe can perfectly be made without deboning.
  3. Stuff the quails with the filling and seal so they keep their shape.                                                                          

For the marinade:

  • Odorous old wine 750ml
  • Brandy 250ml
  • fresh thyme
  • Parsley
  • Nail 5g
  • Cumin grain 5g
  • Coriander grain 5g
  • Pepper grain 5g
  1. Put the quails in the marinade for a minimum of 12 hours.
  2. Wrap each quail in vine leaves and bridle
  3. On the day of the grill, over a low heat, we will brown the quail directly from the cold without tempering it.
  4. We will brown the quail on all sides until the vine leaf dries and ends up falling off.
  5. At that moment we can remove it from the heat, clean any burnt leaf remains and serve.
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AVIANZA welcomes summer with a workshop and poultry barbecue in Madrid

  • The Spanish Interprofessional Association of Poultry Meat, with the collaboration of the Ministry of Agriculture, Fisheries and Food and Nutrition of Spain, wants to promote the consumption of grilled chicken, turkey and quail at the beginning of the summer period, barbecue season par excellence
  • To this end, it held a workshop and subsequent barbecue for journalists, bloggers and gastronomic and food sector influencers where the benefits of poultry meat as a versatile and healthy product were highlighted.
  • Attendees were able to learn first-hand the best tips for having a barbecue in the gardens of the Seeds restaurant (MOM Culinary Institute) thanks to the collaboration of the Ministry of Agriculture, Fisheries and Food and Nutrition of Spain

Madrid, June 21, 2023.- AVIANZA, the Spanish Interprofessional association of poultry meat, and the Ministry of Agriculture, Fisheries and Food together with Foods of Spain, 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 disseminating the benefits of grilled chicken, turkey and quail, among which their great versatility and nutritional value stand out. and healthy that this white meat is.

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

After this training, attendees were able to enjoy 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 shanks, breasts braised turkey, chicken with gin and tonic and quail with vine. Institutional representatives and representatives of the main companies in the meat sector in Spain also joined this evening. 

Once again, this action had the collaboration of the Ministry of Agriculture, Fisheries and Food and Nutrition of Spain, which continues to develop together with the interprofessional action to promote poultry consumption 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 each year. 

Chef Alfonso Castellano from the 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 from the Avianza poultry 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.

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AVIANZA COMMUNICATE: A “World Poultry Day” with little to celebrate for the Spanish poultry meat production sector

After three years of overcoming the different crises that affected society as a whole, today, International Poultry Day, the sector is once again threatened by the implementation of regulations that would condition its competitiveness and decimate the ability of farmers to choose. consumers

Madrid, May 10, 2023. On the occasion of the meeting of its Board of Directors, AVIANZA, the majority association of the Spanish meat poultry sector, which brings together more than 65 associated companies, 5,000 farms and represents more than 90% of companies linked to the chicken, turkey and quail meat sector, has decided to launch a joint statement to express their more absolute concern given what he considers a new attack against one of the key sectors for the self-sufficiency and food diversity of our country.

  • “Today, May 10, commemorates the World Poultry Day, he International Poultry Day, but we believe that there is little to celebrate, because despite being one of the strategic sectors of Spanish meat production, we are once again in the spotlight of possible regulations that would have dire consequences for consumers, both in Spain and in Europe. as a whole.
  • One of the most recent threats comes from the European Comission, through the published recommendations of the opinion of the EFSA (European Food Safety Agency). We believe that this study has not been transparent and is based on questionable scientific opinions, in addition to lack a comprehensive vision around the three pillars of sustainability: social, environmental and economic. We strongly recommend listening to the arguments launched from AVEC/ELPHA/EPB and The Poultry Veterinary Study Group.
  • Its implementation would mean strike down the 70% of poultry meat production in Europe, causing costs to rise (up to multiplied by 3), the consequent impact throughout the entire value chain and pressure on a continuously rising CPI.
  • Again we would have a affected population, with consumers who would see how affordable access to one of the main sources of quality protein becomes more expensive, and for which the supply of types of birds to choose from would be reduced. We remember that Spain has a fifth of its population at risk of poverty according to the OECD, so making it even more difficult for a vulnerable population to access a basic shopping basket is clearly unfair. Legislating cannot mean continuing to eliminate essential European productive sectors.
  • A clearly ineffective measure, since would reduce the competitiveness of our companies to the detriment of markets outside the EU where quality standards are infinitely far from those of our country.
  • Something that we are also seeing in other European markets with the adoption by the Distribution channel of the ECC initiative (confusingly called European Chicken Commitment), promoted by animal and vegan organizations. In this sense, it is necessary to call things by their name, since The ECC aims to eradicate poultry meat production on farms with intensive systems by 2026.
  • An attack against freedom of consumers to choose the type of product to consume, under supposed principles of animal welfare and control of production by their own organizations, clearly unnecessary, since practically the 100% of the production of poultry meat that is sold to Distribution by our Spanish companies already has the certification of Welfare Quality, an independent entity managed by IRTA, among others.
  • Finally, it is worth remembering that there are many strengths that have turned the poultry meat sector into a European benchmark in modernization of facilities, professionalization of its workforce and promotion of internationalization, never before addressed. For all these reasons, we ask that an in-depth analysis be carried out, without bias, transparent and open to consumer opinion to decide what type of poultry meat we want to promote and protect today and in the future.
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AVIANZA bets on KM.0 in the second edition of its Ephemeral Restaurant at the Gourmets Hall

  • The interprofessional once again organized an event in this gastronomic hall to highlight poultry meat in the space of the Ministry of Agriculture, Fisheries and Food and Food of Spain, with the renowned chef Fabián León as master of ceremonies 
  • This year Avianza wanted to give prominence to consumption and local, sustainable products that boost the local economy. 
  • Journalists, influencers, Avianza associates and professionals in the sector in general were able to taste some innovative poultry recipes in a fun “blind tasting”

Madrid, April 19, 2023.-  The 36th edition of the Gourmets Hall once again featured an ephemeral restaurant dedicated exclusively to Spanish poultry within its walls. Avianza, the Spanish Interprofessional Poultry Meat Association, and after the success of the 2022 edition, wanted to once again highlight the poultry sector by opening the Avianza Ephemeral Restaurant, at the Ministry stand. On this occasion, the interprofessional has focused on local products.  

with the message Ephemeral Restaurant KM.0Avianza wanted to promote the consumption of products produced by local farmers in local companies and thus highlight the quality of Spanish products, also helping to protect its economy.  

"We have more than 5,000 poultry farms in Spain, so there is practically one 20 kilometers from your house and meeting the highest standards and quality controls required by Spanish and European legislation, therefore, do not hesitate to consume poultry meat. Spanish bird, benefits us all. “This is the message we want to send to society,” he assured. Jordi Montfort, general secretary of Avianza and added that "in these critical moments for the sector we have to get consumers to bet on our meat, which is synonymous with excellence and sustainability." Poultry meat is the most consumed in our country - more than 750 million birds of Spanish origin are consumed each year. In addition, we are one of the main producers of poultry meat in Europe. 

To achieve this objective, the interprofessional opened its restaurant to journalists, influencers, associations and professionals in the sector, so that all of them could enjoy an avant-garde menu without leaving IFEMA and under the command of the television chef Fabián León. 

Blind tasting of Birds of Spain

Those attending the event were able to experience a “blind tasting” where the chef prepared three original recipes with chicken, turkey and quail but without revealing what type of meat was used in each one. After the tastings, guests could vote for the meat used in each recipe, a doubt that was revealed at the end of the event. 

The recipes that attendees were able to try were: 

  • Chicken bread with artisan butter and tangerine salt (we use the skin of the tangerines and oranges).
  • Cream of pea pods with smoked turkey and dill
  • Coca of pickled quail and Aranjuez sage.

These preparations were made by Fabián León, a finalist chef in the first edition of Masterchef and who promotes easy, fast and healthy cooking at home, as well as useful cooking. 

This event has had the collaboration of the Ministry of Agriculture, Fisheries and Food of Spain, and was attended by more than 60 people. 

The 36th edition of the Gourmets Fair, the No. 1 quality Food and Beverage Fair in Europe, opened its doors last Monday, April 17 and will continue to host more than 1,500 gastronomic firms and 37,000 premium products until next Thursday, April 20. level.  

A moment from the Efímero Avianza Restaurant.
Chef Fabián León during the Avianza presentation.

Josep Solé, president of Avianza, chef Fabián León and Jordi Montfort, general secretary of Avianza.

Josep Solé and Jordi Montfort with the guest gastronomic influencers.