Data Tables
Articles
Articles
| Id | Title | Subtitle | Content | Active | Archived | Category | User | Created | Modified | Actiuni |
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| Id | Title | Subtitle | Content | Active | Archived | Category | User | Created | Modified | Actiuni |
| 1378 | UK cattle prices are rising | The market is now higher than the 5-year average keeping a trend that started back in March. | <p>Cattle prices in the UK are on an upward trend since March and the end of May marked another increase in prices setting the average at 367.14 pence/kg, with 1.88 pence higher than the week before and over 20 pence higher than the 5-year average.<br />Young bull prices have risen for the fourth consecutive week to reach 352.9 pence/kg, an increase of 6.7 pence on the previous week and 25 pence above the 5-year average. As young bull throughputs are relatively low, prices can be more volatile than heifers and steers depending on carcase quality. Nevertheless, the upward trend registered since March is showing an increased demand for the young bull beef, mainly due to the strong demand of manufacturing beef.<br />On the other hand, overall steer price gained 1.7 pence on-the-week to stand at 367.6 pence/kg and the overall heifer price increased to 367.14 pence/kg, up 1.9 pence from the previous week.<br />The number of animals slaughtered in the week ended 26 May was 8% higher (+2,700) than the same week a year ago, totalling 35,600 head.</p> | 1 | Market | 2018-06-06 06:59:50 | 2025-05-16 04:09:59 | Details Edit Delete | ||
| 3608 | Pork prices in Bulgaria are up by a third | The market is in absolute volatility due to the ASF situation that appeared last year. | <p>The pork prices in Bulgaria have increased by 33% since the African swine fever outbreak in August last year. The country's swine population has declined by almost 30% after 8 cases of ASF have been reported in large industrial farms leading to the culling of more than 140,000 pigs, almost 20% of the national pig inventory, with the difference covered by pigs culled in the backyard and small-scale farms. "At the moment, the most characteristic feature of this market is that it is absolutely volatile. We have no equilibrium price. We have seen a lot of variability in the pricing of pork", commented Vladimir Ivanov, head of the State Commission for Commodity Exchange and Markets, quoted by <a href="https://sofiaglobe.com/2020/02/10/pork-price-in-bulgaria-has-gone-up-33-since-asf-outbreak/">Sofia Globe</a> newspaper.<br />Currently, Bulgarian meat processors are using imported pork to cover the gap in production but there are hopes for the recovery in the sector later this year or at the beginning of 2021. Last year, 42 ASF cases have been reported in the country. The pressure is still present in the area as neighboring countries such as Romania, Greece and Serbia are affected by the disease.</p> | 1 | Industry | 2020-02-14 07:44:07 | 2025-05-16 09:35:18 | Details Edit Delete | ||
| 1500 | US organic poultry, meat and fish sector sets record in sales | The market for these products has surpassed the $1 billion ceiling in 2017. | <p>Last year was the first time when sakes of organic poultry, meat and fish have passed the ceiling of $1 billion, reaching a total of $1.2 billion, up by 17% compared with the previous year.</p> <p>New dietary trends and a change in attitude among consumers have influenced the market for organic products, according to a survey conducted by Organic Trade Association.<br />Market growth for organic poultry has been at about 9%, four times bigger than the one dedicated to conventional products in this sector. There were over 19 million organic broilers and 410 thousand organic turkeys that were produced in 2016, according to US Department of Agriculture’s Economic Research Service.<br />Organic poultry still accounts for the largest market share in this market but there is a considerable growth registered for organic beef also. Organic beef still only accounts for 1% of total retail beef volume, but future growth is anticipated as expansion in organic beef production is expected over the next few years. Strong demand for organic beef allows it to be sold at a premium price, 63% higher than conventionally produced beef, reports <a href="https://agnetwest.com/sales-organic-poultry-new-record-2017/">Agnetwest</a> portal.<br />Overall organic products have reached a market share of nearly 6% of all food items sold in the US. The trend is expected to continue as the survey conducted in the first quarter of this year showed a better growth rate compared to 2017.</p> <p> </p> | 1 | Market | 2018-06-28 07:00:55 | 2025-05-15 09:53:12 | Details Edit Delete | ||
| 6494 | Marel: Marinating to meet the growing trend in ready-to-cook meals | The market for ready-to-cook meals is accelerating. Consumers want to spend less time in the kitchen and access a wide variety of global flavor options. This demand for variety means processes such as marinating, take on a new level of importance for processors of prepared foods. | <p style="font-weight: 400;">Marinating provides an endless variety of flavor combinations allowing processors to create multiple meal options from the same protein source, increase the value of different cuts and have the flexibility to meet the rapid changes in consumer demand for seasonal products. </p> <p style="font-weight: 400;">With increased marketplace opportunities, processors face increased competition. To achieve and maintain brand reputation, processors need to repeatedly produce consistent products with even coverage of marinade and high-quality end-product appearance. </p> <p style="font-weight: 400;">Marel equipment such as the ValueDrum and the ValueSpray anticipate this trend, offering the perfect solution to quickly and easily marinate large quantities of all proteins: poultry, meat, fish and the growing number of alternative proteins. </p> <p><span style="font-weight: 400;">2Sisters Storteboom, a division of the UK-based 2Sisters Food Group Ltd, is one of the larger poultry processors in Europe. Plant Manager Hans van Norden recognized the vast market for 2Sisters in marinated convenience products. "We had already been producing ready-to-cook products on a small scale, using conventional tumblers. That works, but we really want to be ready to step up in scale. Conventional tumblers create all kinds of logistic problems when dealing with large quantities: there's a lot of handling and loading and they create buffers, seriously interrupting product flow. This also affects the visual and bacteriological quality of the products. Also, we would need very large tumblers, but products get crushed and damaged in those. Bad for quality and it doesn't look good when packed for retail". </span></p> <p style="font-weight: 400;">He looked to Marel to help find the solution. "Marel installed a demo version of an updated ValueDrum in our plant. The deal was it would be here temporarily, mainly for testing purposes. But after only three hours of vigorous testing, we called them: forget about 'temporary’, we are going to keep this machine!" </p> <p style="font-weight: 400;">Portions of bone-in or de-boned meat are batch-weighed and enter the ValueDrum with the precise measurement of marinade. As the ValueDrum rotates, it evenly distributes the marinade. The increased automation of the ValueDrum ensures consistent end-products, minimizes labor dependency and material costs, and reduces product handling. </p> <p style="font-weight: 400;">The media, travel and a desire for something new all influence consumers. Trends change quickly and prepared food processors need maximum flexibility to keep themselves ahead of the competition. </p> <p style="font-weight: 400;">Claus Oldenburg, plant manager of Danish Crown Oldenburg Convenience GmbH, says adding Marel's ValueSpray to the production line has been integral in keeping up with changing demands. "As a supplier to a large supermarket chain, we have to produce large amounts of pork to different specs at relatively short notice. Especially in the summer season, the morning's weather forecast determines the day's product varieties as well as volumes. This means that short-term flexibility and just-in-time production are the key to success in our business. The ValueSpray is very easy to clean and set up for the next production run. I can have the whole thing up and running again in just 5 minutes!" </p> <p style="font-weight: 400;">Marel's ValueSpray marinates portioned and fragile products of poultry, meat, fish and alternative proteins. Marinade is sprayed on one or both sides as portions move along a conveyor belt. Overshoot flows into a reservoir and is reused, creating less marinate giveaway. The ValueSpray evenly distributes marinade, including those with coarser pieces, to ensure a high-quality appearance in retail trays. </p> <p style="font-weight: 400;">With scalable equipment like the ValueDrum and ValueSpray that can create a variety of consistent, high-quality end-products, you can be sure your business makes the most of this booming market.</p> | 1 | Technology | adrian.lazar@industriacarnii.ro | 2023-06-10 00:05:50 | 2025-05-16 11:50:52 | Details Edit Delete | |
| 8398 | Development of alternative proteins: from a growth topic to a separate product area within IFFA | The market for alternative proteins, especially in Europe, has been growing continuously for several years. Exhibitors at IFFA have been presenting solutions for processing plant-based proteins for a long time. | <p style="font-weight: 400;">The trade fair is now picking up on this growth and dedicating a separate area to alternative proteins for the first time with the "World of New Proteins" in Hall 11.0. Both the established market leaders and new players in this segment will be present with their technologies in Frankfurt am Main.</p> <p style="font-weight: 400;">We spoke to Fabio Ziemßen, <strong>Chairman of the German Association for Alternative Protein Sources (Balpro e.V.), </strong>about where the field of alternative proteins is heading and what innovations the future holds.</p> <p style="font-weight: 400;"><strong>Mr. Ziemßen, can you give us an overview of the market for alternative proteins in two or three sentences?</strong></p> <p style="font-weight: 400;">"The development of the market for alternative proteins has experienced impressive momentum in recent years. Driven by a growing demand for sustainable, healthy and ethical foods, alternative protein sources, such as plant-based proteins and fermentation-based products, have developed from a niche to a serious segment of the food industry in individual categories".</p> <p style="font-weight: 400;"><strong>What is the growth in the area of new proteins and where do you see market potential, also with regard to Germany?</strong></p> <p style="font-weight: 400;">"Global investment in alternative proteins has multiplied since 2020. Market analyses predict that the global market could reach a volume of several hundred billion euros by 2030. Internationally, the reasons for this are the increasing demand for high-quality protein sources due to further population growth, but also the need for more protein diversification due to sustainability goals and health aspects. In Europe in particular, interest in innovative protein sources has risen sharply. Germany is playing a pioneering role here: Numerous start-ups, established companies and research institutions are driving the development and commercialisation of new products. And consumers in Germany are also open to new product applications".</p> <p style="font-weight: 400;"><strong>What specific innovations are driving growth?</strong></p> <p style="font-weight: 400;">"Technological innovations are a decisive factor in the success of new proteins. Advances in fermentation technology, in particular precision fermentation, enable the production of proteins that come ever closer to animal products in terms of taste and texture. Cell culture technology has also developed rapidly. While cultivated meat was considered a vision of the future just a few years ago, the first approvals have already been granted in the USA and some applications have been submitted in Europe. At the same time, advanced processing technologies, such as the extrusion and fermentation of plant proteins, significantly improve the sensory and functional properties of meat alternatives. The combination of research and practice ensures that new products can be developed faster and produced more efficiently".</p> <p style="font-weight: 400;"><strong>The market development makes it clear: alternative proteins are no longer hype, but an integral part of the food industry. When you look to the future, where do you see opportunities and challenges and what role does BALPro play here?</strong></p> <p style="font-weight: 400;">"The market development of alternative proteins is at a crucial turning point. The growing awareness of sustainable and plant-based nutrition, technological advances and political initiatives to reduce emissions offer enormous opportunities. On the other hand, consumer demand for greater transparency in production and processing is growing. Companies that invest in this area and meet changing consumer demands can benefit from a changing market in the long term.</p> <p style="font-weight: 400;">The German Association for Alternative Protein Sources BALPro e.V. sees it as its task to actively help shape this change. Through networking, educational work and political support, we are committed to ensuring that alternative proteins become an integral part of the future of nutrition. We are ready to work together with politicians, the agricultural and food industry and nutrition scientists to provide the necessary impetus for a sustainable policy.</p> <p style="font-weight: 400;">We have high hopes for the work of the stakeholder forum "Proteins of the future on the plate", which is coordinated by the Competence Center Proteins of the Future at the Federal Office for Agriculture and Food. The coming years will be decisive in driving forward the transformation of the food system. Our aim is to establish sustainable, innovative and economically viable solutions that meet the needs of consumers as well as the requirements of environmental protection and resource conservation.</p> <p style="font-weight: 400;">The time is ripe to actively shape change. Alternative proteins are not just a vision for the future, but are already an essential building block for a more sustainable food system".</p> <p style="font-weight: 400;"><strong>This is how Fabio Ziemßen summarizes the current dynamics in the market for alternative proteins. </strong>Visitors have the opportunity to experience these developments live at IFFA 2025. The leading trade fair for Technology for Meat and Alternative Proteins offers a wide range of specialist presentations, live cooking events and guided tours on all aspects of plant-based, cell-based and fermented protein solutions.</p> <p style="font-weight: 400;"><strong>The event programme has a lot in store</strong></p> <p style="font-weight: 400;">The event programme on the topic of new proteins was developed in close cooperation with the partners BALPro, Proveg and The Good Food Institute Europe (GFI). It creates space for encounters and promotes the exchange of knowledge between different target groups. A special highlight is the IFFA Kitchen in Hall 11.0 – a must for anyone interested in innovative solutions in this area. Among other things, exciting new products will be prepared and tasted here. The offer is complemented by a lecture programme that highlights current food trends, process innovations and technological innovations. Visitors can gain a deeper insight into innovations in the World of New Proteins during the guided tours of the trade fair – the Discovery Tours. These curated tours to selected exhibitors are led by industry experts and offer guidance through the wide range of products on show at IFFA.<br />At the IFFA Factory (Hall 9.1), mechanical engineering, research, start-ups and companies from outside the industry will present innovative approaches to overcoming the shortage of skilled workers. Plant-based meat alternatives are also a topic here.</p> <p style="font-weight: 400;">The range of products for the production of alternative proteins extends across the entire exhibition grounds. Many exhibitors at IFFA will also be showing solutions for alternative proteins, as these are very similar to meat in terms of processing and packaging – from seasoning, mixing, filling and forming to portioning and packaging the products. Visitors can use the online exhibitor search to find their way around by selecting "Special Interests". Here, exhibiting companies can be filtered according to their range of "Alternative Proteins".</p> | 1 | Technology | adrian.lazar@industriacarnii.ro | 2025-04-16 00:05:35 | 2025-05-16 07:19:15 | Details Edit Delete | |
| 7763 | EuroTier: Livestock farmers will be focusing on digitalisation, animal welfare and climate technology | The market environment for professional livestock farmers in Germany, Europe and worldwide is challenging, but their willingness to invest is nevertheless robust: this is the message from "DLG-Agrifuture Insights Winter 2023/2024", an international survey involving more than 3,000 participants, evaluated by the German Agricultural Society (DLG) with respect to livestock farming on the occasion of EuroTier 2024. | <p>The challenges faced by farmers in Germany, Europe and worldwide include the spread of viral infections such as bluetongue disease, African swine fever and avian influenza. Climate change is additionally impacting the supply and cost of animal feed: prices and availability are becoming increasingly volatile due to weather conditions. On the positive side, prices for milk and meat are relatively stable and are encouraging investment projects. In this turbulent market environment, it is important for farmers and agribusiness companies to become involved in actively shaping the future.</p> <p>This is where EuroTier – the world's leading trade fair for animal farming and livestock management – comes into play, offering innovations and potential solutions for adapting to changed framework conditions as an international platform under the guiding theme of 'We innovate animal farming'. EuroTier will once again be presenting innovations and trends for farming at the trade fair grounds in Hanover from 12 to 15 November 2024. Over approximately 220,000 m2 of hall space, more than 2,100 exhibitors from 52 countries will be presenting a complete range of products for modern animal farming and solutions for meeting the challenges of the future.</p> <p><strong>Turbulent times in the industry</strong></p> <p>The agricultural market is dynamic. The economic framework conditions for the agricultural sector and the upstream and downstream agribusiness remain turbulent. Besides the ongoing war in Ukraine, bluetongue disease, African swine fever (ASF) and avian influenza are posing major challenges for livestock farmers. Continuing extreme weather events are additionally leading to severe fluctuations in the availability and cost of animal feed.</p> <p> In October 2023, the first outbreaks of bluetongue disease of serotype 3 (BTV-3) were discovered in Germany, the Netherlands and Belgium (source: Friedrich-Loeffler-Institute). Since then, outbreaks have occurred in large parts of these three countries. Since July 2024, the number of cases of BTV-3 in Germany has increased significantly (more than 3,500 infections; status: 16.08.2024). Sheep, cattle, goats, New World camelids and wild ruminants are susceptible to the virus. No vaccine has been approved as yet, but an emergency regulation permits the administration of three vaccines in affected areas (status: 12.9.2024). Its use so far shows that vaccination is an effective measure for protecting animals. ASF is also continuing to spread. As of 10 September 2024, 596 cases of ASF in domestic pigs had been reported in Europe. In view of the situation on the global poultry market, the FAO published a report on 29 July 2024 in which it acknowledged the zoonotic potential of avian influenza. Zoonoses are infectious diseases that can be transmitted from animal to human and from human to animal and which occur in vertebrates.</p> <p>Meanwhile, the prices of grain and oilseeds have fluctuated significantly around the globe in recent years due to various geopolitical crises and climate change. While Germany's wheat harvest was below average in 2024, for example, global production has once again increased significantly. Prices on the commodity futures exchanges have remained at a moderate to low level on average in recent years.</p> <p>Conversely, the EU milk market has been seeing a general trend towards higher milk prices since 2021. Peak prices were registered on the EU milk market in 2022 due to the war in Ukraine and the resulting energy crisis. Since then, prices have levelled off at a consistently high level. The milk supply has also remained constant in 2023/2024. Hog prices are relatively stable in the EU. However, the export value is declining due to ASF and lower production. At the same time, the decline in the export volume is higher than the decline in the export value. This can be explained firstly by a shift in market shares between the export countries (less to China, more to the UK) and higher product prices.</p> <p>Worldwide demand for meat is increasing along with growing prosperity. Poultry remains the most in-demand meat product. Accordingly, poultry meat production has increased by more than 30 percent worldwide over the past 20 years.</p> <p><strong>Survey: farmers' willingness to invest</strong></p> <p>DLG surveyed more than 3,300 farmers from across the globe for the 'DLG-Agrifuture Insights Winter 2023/2024' survey, and again conducted a lightning survey amongst around 600 respondents in the summer of 2024 (DLG-Agrifuture Insights Summer 2024). This was focused on farmers' current willingness to invest and the increasing digitalisation of farms, also in order to tackle the current challenges posed by climate change.</p> <p>Distributed evenly across the market, poultry producers, pig farmers and milk producers assessed their farms' financial situation as being better in the winter of 2023/24 than in the summer of 2024. Reasons for this may include the ongoing war in Ukraine as well as the new conflict that has flared up in the Middle East. However, it is important not to read too much into the figures, as significantly fewer farmers took part in the study in the summer of 2024 than in the winter of 2023/24. A general trend is nevertheless evident. In order to improve and stabilise the financial situation of farms in the long term, costs need to be reduced through an improved feed conversion rate as well as the digitalisation and automation of farms, amongst other aspects.</p> <p>Milk-producing farms demonstrate a high willingness to invest in the future, closely followed by poultry farms and pig farmers. The good prices achieved over the past year are providing dairy farmers, in particular, with a financial basis for investments. Conversely, arable farms are more reluctant to invest. Farmers are primarily planning to invest in three areas of livestock farming: animal welfare, reduction of heat stress, and buildings and digitalisation. Innovative and improved barn concepts can benefit animal welfare and animal health. Increasing automation of farms can also prove helpful in this regard. Automation is also gaining in importance due to the lack of skilled workers in Europe.</p> <p><strong>Digitalisation and automation in agriculture</strong></p> <p>In the meantime, farms are already becoming more digital and digital tools are gaining in importance in all areas of agriculture. According to a study published by Bitkom Research in June 2024, the numbers have increased once again compared to 2022. Around 68 percent (2022: 63 percent) of the farmers surveyed are already using a digital field catalogue, cow or sow planner on their farm. One reason for this frequent use is their ease of integration into existing operations and the reduction in working time. Farm and herd management systems are used considerably less frequently. However, a sharp increase can be seen here. While only one in three (32 percent) were using digital tools in 2022, this figure has already increased to one in two (46 percent) in 2024. Milking and barn robots are used by 22 percent of the livestock farmers surveyed (2022: 19 percent). Demand for digital support has also increased compared to 2022.</p> <p>According to the DLG-Agrifuture Insights Winter 2023/2024 survey, dairy farmers are hoping to see new innovations in labour organisation in the future, enabling them to increase their work efficiency. Improvements in herd management and monitoring systems as well as digital innovations for reducing the use of antibiotics are similarly important to milk producers. For instance, sensor systems can be used to recognise problems in good time, and anti-inflammatory drugs can be administered so that the use of antibiotics is not necessary. This not only enables losses to be reduced but also prevents resistances from developing in humans and animals.</p> <p>Pig farmers are hoping for innovations in the area of climate control in livestock barns. This topic is becoming increasingly important particularly due to climate change and the related periods of high temperatures. The farmers who were surveyed rated innovations for needs-based feeding to improve animal health and animal welfare as equally important. Improvements in herd management and monitoring as well as in husbandry systems can lead to improved animal health and increased animal welfare and therefore also to the better integration of pigs with intact tails, for instance. This is a topic that many livestock owners in Germany are currently thinking about and will be one of the technical programme's focuses at EuroTier 2024.</p> <p><strong>Focus on needs-based feeding</strong></p> <p>Poultry farmers also regard needs-based feeding to reduce nutrients in farm manure and ensure the performance and health of poultry as important. The need for innovations for improved labour organisation follows in second place. Artificial intelligence and progressive digitalisation can help to achieve this objective and also improve animal health. The farmers who took part in the survey assessed the need for improved climate systems as equally relevant.</p> <p>With regard to the use of energy-efficient measures to protect the climate and the environment, around 50 percent of the dairy and pig farmers surveyed are planning to implement corresponding measures on their farms. Over 50 percent of poultry farmers have already implemented measures and a further 30 percent are planning to do so in the future. Measures for increasing energy efficiency result in a reduction in costs and increase the sustainability of the farm. Investments in PV systems on farms are also on the rise. An increasing number of farms are producing their own electricity, which is why technical solutions are being sought to be able to use as much of this self-produced electricity as possible. Intelligent technologies for storing electricity are also required to achieve this.</p> <p><strong>Summary</strong></p> <p>Progressing climate change necessitates the integration of energy-efficient technologies for avoiding heat stress and optimising animal health into barn concepts. Needs-based feeding is also increasingly gaining in importance. This can help to reduce greenhouse gas and nutrient emissions, promote animal health and reduce costs. Digital tools have already become firmly established on farms. They improve the efficiency of farm processes and help to alleviate the lack of skilled workers. They also help to improve working conditions and increase animal health and animal welfare. Further innovations will be required in the future in order to achieve these objectives.</p> <p>With their unique product and information offers, EuroTier and EnergyDecentral 2024 will once again be providing pioneering stimuli for both industries live at the trade fair grounds in Hanover. We are looking forward to it and to your visit.</p> | 1 | Events | adrian.lazar@industriacarnii.ro | 2024-09-30 00:05:23 | 2025-05-16 10:39:11 | Details Edit Delete | |
| 4644 | Prosciutto di San Daniele - record sales in 2020 | The market data for Prosciutto di San Daniele referring to 2020, record performances in line with the expectations of the food sector, despite a decline in exports. The product has been confirmed as one of the main drivers of the Italian food sector. | <p>The total production of Prosciutto di San Daniele PDO in 2020 was 2,546,000 legs sent for processing, coming from the 54 slaughterhouses that process the raw material supplied by the 3,641 authorized Italian farms. With respect to total production, 18% was destined for foreign markets, while the remaining 82% for domestic consumption. The total turnover reached 310 million euros.</p> <p>While recording a decline of a few percentage points in sales abroad, caused by the ongoing pandemic which reduced exports, the export data reveal interesting results, testifying to the worldwide recognition of San Daniele PDO, with sales totalling approximately 4 million kilograms of product aimed at the extra-Italian market. 57% of the total quotas went to the European Union.</p> <p>The most important export quotas confirm, in order: France with 26.1% of the market, the United States with 16.5%, Germany with 15.3% and, the last country in double figures, Australia with 12.3%, followed by Belgium (6.1%), Switzerland (5.7%), Austria (2.2%) and to a lesser extent Brazil, Canada, Japan, United Kingdom, Luxembourg and the Netherlands.</p> <p>Signs of appreciation also come from the growth of the Eastern European markets. Indeed, compared to last year, there was a positive increase in Romania (+194%), Poland (+82%), Slovenia (+49%), Ukraine (+46%) and the Czech Republic (+15%).</p> <p>The total production of pre-sliced trays records a constantly growing trend with over 21.3 million certified trays, equal to 398,968 hams, for a total of over 1.85 million kg. Of these, 22% were destined abroad. </p> | 1 | Industry | adrian.lazar@industriacarnii.ro | 2021-04-26 11:48:30 | 2025-05-16 10:02:48 | Details Edit Delete | |
| 6670 | Marfrig unit in Mineiros achieves top score in BRCGS certification | The Marfrig unit – a global leader in the production of hamburgers and one of the largest beef companies in the world – in Mineiros, Goiás, achieved the highest score (AA+) in the BRCGS (Brand Reputation Through Compliance) certification audit, a global reference in safety and food quality. The result was obtained after the unit underwent an unannounced audit for a week, that is, conducted by a third party and without prior notice, which demonstrates the company's commitment at all times. | <p style="font-weight: 400;">Large retail groups in Europe require BRCGS certification for companies that want to sell food products to the continent. To enable certification under this standard, an independent third-party company certifies the quality of the process and the food safety system of the establishment. Customers in Chile, the United States and the United Arab Emirates also require certification.</p> <p style="font-weight: 400;">The result achieved by the Mineiros unit in the BRCGS certification allows Marfrig to strengthen its relationships with the most important global markets and reinforces the company's commitment to the effective control of internal processes, the minimization of risks and the culture of food safety. </p> | 1 | Technology | adrian.lazar@industriacarnii.ro | 2023-08-17 00:05:48 | 2025-05-16 02:49:07 | Details Edit Delete | |
| 1001 | VIDEO - "The supermarket chains are going back to the roots" | The Managing Director of KOLBE Foodtec believes that the new trends in meat consumption are going to increase the demand for equipment. | <p>Bandsaws and mincers, that were the ingredients of success in 2017 for the German company Kolbe Foodtec, as Thomas Hagmeier, Managing Director, declared in an interview for EuroMeatNews at Anuga FoodTec 2018.</p> <p>"2017 was a successful year for us. We have 50/50 share in out turnover brought by bandsaws and mincers. Right now, the Asian market is looking quite well, and so is the UK market before the Brexit, and the Spanish market is rising. If we reach the last year's turnover than it's OK", believes Hagmeier.</p> <p><iframe src="https://www.youtube.com/embed/F8jOUeP-q_0" width="560" height="315" frameborder="0" allowfullscreen="allowfullscreen"></iframe></p> <p>The financial results for 2018 could be even more promising since the consumer habits are forcing the retailers to increase the presence of fresh meat products in their shelves and also the demand for new processing equipment in their stores.<br />"The supermarket chains are going back to the roots, even in Germany. That means they increased their in-house production of fresh meat and fresh products", explained the Managing Director of Kolbe FoodTec.</p> <p>In his opinion, in the next few years, we will assist to a trend that will consist in resuming to each country particularities in consumption and the development of local specialities for the supermarkets.</p> | 1 | Video | 2018-03-26 15:30:27 | 2025-05-16 07:49:26 | Details Edit Delete | ||
| 3909 | The largest meat processing unit in Germany hit by COVID-19 | <p>The largest German meat producer, Tonnies is confronted with a stressful situation after 400 workers in its Rheda-Wiedenbruck slaughter unit have been confirmed as COVID-19 carriers. The management of the company decided to temporarily shut down the processing plant as a reaction to the increased number of positive tests in a part of the production at the Rheda site.<br />"The health and protection of our employees is paramount. Therefore, together with the district of Gütersloh and district administrator Sven-Georg Adenauer, we decided today to stop our slaughter in Rheda temporarily and quickly. It's not about the company now, it's about the people and the circle. We support the authorities to the fullest extent in all measures," says CEO Clemens Tonnies. The company had managed for many weeks to keep the virus out of operation with an early hygiene concept and numerous protective measures. For now, local authorities and Tonnies pandemic crisis team are working together to find the cluster of the virus and to act against the spread of it. Tests were done since the beginning of the pandemic crisis on all Tonnies units and 128 were found infected with the virus until now. The authorities will decide how long the unit will remain close. <br />Also, at the beginning of the week, Spain's Noel Alimentaria reported 20 COVID-19 cases among its workers at one of its processing units in Catalonia. Germany, Spain and Italy remain the European countries that reported most of the cases of COVID-19 among workers in the meat industry. So far, there was no significant disruption in the EU meat supply chain. However, Tonnies is the largest German meat producer and processor and the shut down of its largest pork processing unit may have an impact in the Euro[pean market and external markets as well.</p> | 1 | Industry | 2020-06-17 13:35:56 | 2025-05-15 16:13:01 | Details Edit Delete | |||
| 6391 | Herdez introduces Mexican meat entrees | The makers of the HERDEZ® brand announced the launch of its HERDEZ™ Mexican Refrigerated Entrées line with two delicious varieties, including HERDEZ™ Chicken Shredded in Mild Chipotle Sauce and HERDEZ™ Carnitas Slow Cooked Pork. At-home cooks can now enjoy the traditions from the heart of Mexico in these convenient heat-and-eat meals with the perfect blend of spices and seasoning. Inspired by some of the most popular Mexican dishes, these entrées are packed with flavor and protein, with each containing seven grams of protein per serving. | <p style="font-weight: 400;">"The HERDEZ<sup>®</sup> brand is best known for salsas, HERDEZ TAQUERIA STREET SAUCE<sup>®</sup>, refrigerated guacamole and hot sauce", said Giselle Olson, HERDEZ<sup>®</sup> brand manager. "We love that we can offer our fans more of the bold flavors from Mexico they crave in these new, easy-to-prepare dishes".</p> <p style="font-weight: 400;">"Mexican food is the ethnic food most consumed at home. With more and more people spending time cooking and entertaining at home, consumers are looking for affordable ways to bring timeless Mexican flavors to life in the comfort of their own kitchens", said Daniel Collier, HERDEZ™ Refrigerated Meats brand manager.</p> <p style="font-weight: 400;">"Our ready-to serve HERDEZ™ Mexican Refrigerated entrées offer the simple and delicious convenience we know they want. Inspired by the culinary traditions of Mexico, HERDEZ™ Chicken Shredded in Mild Chipotle Sauce and HERDEZ™ Carnitas Slow Cooked Pork make it easy to recreate your favorite Mexican dishes — everything from tacos and burritos, to enchiladas, nachos and more — within minutes".</p> <p style="font-weight: 400;">Nearly two-thirds of consumers cite affordability as a major reason for cooking at home, and on an average weeknight, roughly half of millennials say they cook dinner from scratch.<sup>2</sup> HERDEZ™ Refrigerated Entrées provide familiar flavors of Mexico with the convenience and versatility people crave as they create at-home meals. Varieties include:</p> <ul> <li style="font-weight: 400;">Chicken Shredded in Mild Chipotle Sauce (SRP $9.99-$10.99)—This all-natural<sup>3</sup> chicken entrée combines tomatoes, garlic, onion and chipotle peppers for a bold flavor, and is slow cooked in its natural juices, making it ideal for any burrito, taco or main entrée, and is reminiscent of Chicken Tinga.</li> <li style="font-weight: 400;">Carnitas Slow Cooked Pork (SRP $9.99-$10.99)—Slow cooked and marinated with garlic and citrus for an original taste, this time-saving option makes it easy to enjoy Carnitas any time.</li> </ul> | 1 | Retail | adrian.lazar@industriacarnii.ro | 2023-04-28 00:10:10 | 2025-05-16 04:40:48 | Details Edit Delete | |
| 7555 | Hormel Foods launches new SPAM Korean BBQ Flavored variety | The makers of the SPAM® brand are turning up the heat with the official launch of SPAM® Korean BBQ Flavored, a sweet yet spicy variety that features a bold blend of umami and Korean-inspired spices. Now available exclusively at Walmart and Walmart.com, the new flavor is a flavorful tribute to the SPAM® brand’s popularity in Korean culture and the growing trend of Korean BBQ on menus across America. The variety is meant to be sizzled up and enjoyed with family and friends on the grill, over rice or on a toasted bun with kimchi slaw. | <p><span lang="DE">Since the Korean War, SPAM</span><sup><span lang="DE">®</span></sup><span lang="DE"> products have become a staple in global Korean customs. From its integration into traditional dishes like Budae Jjigae (army stew) to unique gifts during Korea’s Chuseok celebrations, the SPAM</span><sup><span lang="DE">®</span></sup><span lang="DE"> brand’s taste of comfort and symbol of resilience has made it a piece of Korean heritage that is celebrated around the world.</span></p> <p><span lang="DE">"SPAM</span><sup><span lang="DE">®</span></sup><span lang="DE"> Korean BBQ Flavored is a nod to the relationship the SPAM</span><sup><span lang="DE">®</span></sup><span lang="DE"> brand has to Korean food culture and the ongoing celebration of global tastes", said Jennesa Kinscher, senior brand manager for the SPAM</span><sup><span lang="DE">®</span></sup><span lang="DE"> brand. "This new variety not only satisfies the comfort and nostalgia our current fans crave, but it also attracts new fans who are eager to try the sweet and zesty flavors that the Korean BBQ dish and experience offers".</span></p> <p><span lang="DE">As the brand’s 12th permanent variety, SPAM</span><sup><span lang="DE">®</span></sup><span lang="DE"> Korean BBQ Flavored maintains the comforting and versatile offering of SPAM</span><sup><span lang="DE">®</span></sup><span lang="DE"> Classic, but with a tangy twist and aroma that draws fans in to explore rich and complex tastes. The new flavor brings a unique blend of soy sauce, garlic, ginger, paprika and sesame with a hint of spice from gochujang paste, a Korean fermented red chili paste that packs a punch but is well-balanced with sweetness.</span></p> <p><span lang="DE">To celebrate the SPAM</span><sup><span lang="DE">®</span></sup><span lang="DE"> brand’s latest flavor sensation, Esther Choi — New York City Chef of môkbar and Ms Yoo, TV Host, entrepreneur and loyal SPAM</span><sup><span lang="DE">®</span></sup><span lang="DE"> fan - has teamed up with the brand to help launch SPAM</span><sup><span lang="DE">®</span></sup><span lang="DE"> Korean BBQ Flavored and has ushered in the new variety to level up some of her signature dishes.</span></p> <p><span lang="DE">"Korean BBQ and the SPAM</span><sup><span lang="DE">®</span></sup><span lang="DE"> brand are both food and cultural experiences that are best enjoyed together, making this flavor team-up the perfect pairing", Choi said. "With a combo of sweet, salty and spice in this new variety, I suggest bringing the extra sizzle to mealtime by grilling it and pairing it with some kimchi".</span></p> <p><span lang="DE">SPAM</span><sup><span lang="DE">®</span></sup><span lang="DE"> Korean BBQ Flavored is now sold exclusively in Walmart stores nationwide, as well as on Walmart.com and SPAM.com.</span></p> | 1 | Retail | adrian.lazar@industriacarnii.ro | 2024-07-17 00:10:06 | 2025-05-16 10:42:44 | Details Edit Delete | |
| 7742 | National study reveals new data about Thanksgiving prep, trends and preferences | The makers of the JENNIE-O® turkey brand - a trusted brand for turkey products around the world - announced their 2024 Thanksgiving survey results, where each state was polled on their preparation methods, turkey preferences, preferred sides and much more. | <p style="font-weight: 400;">The survey, conducted by Talker Research for the JENNIE-O<sup>®</sup> brand, polled 5,000 consumers across the U.S.</p> <p style="font-weight: 400;">Thanksgiving is a beloved holiday, and 70% of Americans polled said they have celebrated their traditions for more than 20 years. The three most cherished traditions are sharing meals together (65%), spending time with extended family or old friends (52%) and cooking together (27%).</p> <p style="font-weight: 400;"><strong>Preparation</strong></p> <ul style="font-weight: 400;"> <li>Most people take up to two weeks to plan and cook their Thanksgiving meal. Actual food preparation for this monumental eating occasion adds another three days, and five hours of actual cooking on the day of.</li> <li>The longest prep-time awards go to the following states:</li> <ul> <li>Delaware: Averages 17 days of guest-list planning and another 19 days of menu building.</li> <li>Virginia: Spends almost 16 days picking guests (15.7) and nearly 17 days (16.6) on the menu.</li> <li>North Carolina: Averages more than 17 days (17.4) on menu alone.</li> </ul> </ul> <p style="font-weight: 400;"><strong>The Star of the Thanksgiving Table: Turkey (and a Surprise Guest)</strong></p> <ul style="font-weight: 400;"> <li>66% of respondents prefer their turkey baked.</li> <li>To brine or not to brine? 63% said NO to brining.</li> <li>Oklahomans would rather their turkey be smoked more than any other state.</li> <li>While most Americans prepare their turkey the same every year, keeping with their traditions, more than 30% of Americans change it up every holiday season.</li> <li>In addition to a turkey, nearly 40% of Americans also like to have ham on the table with preferences being baked (68%), smoked (18%) and slow cooked (18%).</li> </ul> <p style="font-weight: 400;"><strong>The Thanksgiving Table: Let’s Talk About Sides</strong></p> <ul style="font-weight: 400;"> <li>61% of Americans believe that turkey is the star of the meal, while a little more than two in five respondents in Idaho (43%) and Kansas (41%) believe that the side dishes are the unsung heroes.</li> <li>The most popular sides: stuffing (77%), rolls/biscuits (66%), classic mashed potatoes (60%) and cranberry sauce (55%).</li> <li>Americans from the southeast also enjoy mac and cheese — Georgia at 62%, Mississippi at 58% and South Carolina at 55%.</li> </ul> <p style="font-weight: 400;"><strong>Thanksgiving and Beyond</strong></p> <ul style="font-weight: 400;"> <li>Almost every American surveyed (96%) enjoys Thanksgiving leftovers:</li> <ul> <li>44% use turkey in a sandwich.</li> <li>41% incorporate turkey into other meals.</li> <li>32% go on to recreate the actual Thanksgiving meal.</li> </ul> <li>More than one in five (22%) would rather keep their leftovers for themselves than send some home with their guests.</li> </ul> <p style="font-weight: 400;">"Thanksgiving continues to be one of America’s most cherished holidays, bringing families and friends together to share meaningful moments and meals,” said Kim Anderson, senior brand manager for the JENNIE-O<sup>®</sup> brand. “We’re committed to helping ensure your holiday meal is a success with our quality turkeys and our wide range of services and resources. From expert advice on turkey preparation to tools for every step of the process, we’re here to support you with any turkey-related challenge".</p> <p style="font-weight: 400;">Starting Nov. 1, consumer engagement experts for the JENNIE-O<sup>®</sup> brand will be on hand to help alleviate stress around holiday meal planning at the company’s 1-800-TURKEYS hotline. Consumers can also live chat with experts on the brand’s website. They can even text “Turkey” to 73876 for helpful tips. Real-time support is available through Nov. 28 via any of these methods. From advice on how to prep and cook a turkey, to recipes for side dishes and how to use leftovers, Jennie-O specialists are available around the clock in the days and weeks leading up to Thanksgiving.</p> <p style="font-weight: 400;">Consumers can also find helpful tips on the brand’s website, including a calculator that tells hosts how much turkey to buy, full menus for Thanksgiving dinner and inspiring suggestions for preparing tasty leftovers. Jennie-O offers easy solutions for any holiday meal and is here to help make this year’s Thanksgiving the best yet.</p> | 1 | Retail | adrian.lazar@industriacarnii.ro | 2024-09-20 00:25:56 | 2025-05-16 10:45:14 | Details Edit Delete | |
| 7610 | HORMEL BLACK LABEL bacon brand team to consumers: Think beyond breakfast | The makers of the HORMEL® BLACK LABEL® brand offer the widest selection of flavored bacon in the industry, and today, they are proud to announce the latest addition to their portfolio of tasty options. For a limited time, consumers are invited to indulge their bacon cravings with the all-new HORMEL® BLACK LABEL® Garlic Rosemary flavored bacon, available at US retailers nationwide while supplies last. | <p><span lang="DE">"The </span><span lang="DE">HORMEL</span><sup><span lang="DE">®</span></sup><span lang="DE"> BLACK LABEL</span><sup><span lang="DE">®</span></sup><span lang="DE"> brand is boldly pushing the boundaries of bacon beyond breakfast with our latest limited-edition flavor", said Aly Sill, senior manager of the </span><span lang="DE">HORMEL</span><sup><span lang="DE">®</span></sup><span lang="DE"> BLACK LABEL</span><sup><span lang="DE">®</span></sup><span lang="DE"> brand. "By introducing these limited-edition flavors, we are bringing a new generation of consumers into the bacon category by offering a selection of options that no other brand can match".</span></p> <p><span lang="DE">According to recent research, Millennial and Gen Z shoppers continue to demand new, exciting and sophisticated flavors, yet the same consumer group tends to ignore bacon as a common ingredient in non-breakfast recipes. The </span><span lang="DE">HORMEL</span><sup><span lang="DE">® </span></sup><span lang="DE">BLACK LABEL</span><sup><span lang="DE">®</span></sup><span lang="DE"> brand team is attempting to bridge that gap, inviting younger consumers to enjoy bacon beyond breakfast with the introduction of their latest flavor innovation.</span></p> <p><span lang="DE">"This complex flavor profile is best served wrapped around a juicy steak or in a creamy pasta carbonara", Sill said. "Breakfast bacon is a classic and time-honored tradition, of course, but the culinary potential of bacon stretches far beyond breakfast. Try our limited-edition Garlic Rosemary flavored bacon today, and you’ll see - and taste - what we mean!"</span></p> <p><span lang="DE">Garlic Rosemary flavored bacon is just the latest in a recent line of limited-time flavor offerings from the </span><span lang="DE">HORMEL</span><sup><span lang="DE">®</span></sup><span lang="DE"> BLACK LABEL</span><sup><span lang="DE">®</span></sup><span lang="DE"> brand; Ranch Bacon and Apple Cider Bacon have also been offered in the last year. This flavor-forward approach will continue into the future, Sill said, as more exciting innovations from the </span><span lang="DE">HORMEL</span><sup><span lang="DE">®</span></sup><span lang="DE"> BLACK LABEL</span><sup><span lang="DE">®</span></sup><span lang="DE"> brand are set to be unveiled in the coming months.</span></p> | 1 | Retail | adrian.lazar@industriacarnii.ro | 2024-08-02 00:15:58 | 2025-05-16 10:39:44 | Details Edit Delete | |
| 4277 | COLUMBUS craft meats releases premium charcuterie boxes | The makers of Columbus Craft Meats, one of the fastest growing deli brands in the United States, announced the launch of three new items designed as premium charcuterie gift options: Charcuterie 101 Collection, Charcuterie Entertaining Collection and Felino Gold. | <p>Each is convenient to give and tempting to purchase for oneself. Charcuterie boxes make excellent corporate holiday gifts for employees and clients and will be shipped directly to recipients. The boxes have limited availability due to the select nature of craft salumi and are not available in stores. Online orders are open via <a href="http://www.columbuscraftmeats.com/"><u>www.columbuscraftmeats.com</u></a> and boxes are shipping now.</p> <p>"Columbus’s charcuterie boxes make the ideal holiday gift because they’re a fresh take on the classic food basket," said Evan Inada, charcuterie/partnerships director at Columbus Craft Meats. "There is a consistent desire for gift baskets every year and this one has a distinct ‘wow’ factor upon arrival and unboxing. Especially now, due to COVID-19 and social distancing, gatherings during the holiday season may look different. This is a perfect answer."</p> <p>Research shows many gift box purchasers opt to keep them for themselves or share them with friends. Approximately 52 million people bought a gift basket in the United States last year and 16% of the population bought a gift basket online as a holiday gift. Christmas is the dominant holiday for online gift basket purchases, in terms of penetration and spend.</p> <p>All gift components were selected after careful review and product testing, and Columbus<sup>®</sup> chose California local accompaniments for its charcuterie when possible. In order to experience the world of charcuterie, Charcuterie 101 Collection has flavor combinations highlighting sweet and bold pairings that complement its slow aged, artisan salami flavor. A wooden charcuterie board in cherry and a cheese knife complete the starter kit. The Entertaining Collection satisfies a grazing table get-together or multiple family charcuterie nights. The collection of bold, spicy, rustic and sweet pairings of artisan salami, cheese, crackers and more make it possible to explore or entertain with charcuterie.</p> <p>Included in the box is a "how to" guide, which offers practical tips for future use to help recipients assemble the perfect board. The guide takes the recipient through step-by-step instructions to create their board, breaking down the perfect bites, particularly the meat and cheese pairings.</p> <p>"Everyone loves charcuterie-even people who haven’t had it yet," said Inada. "That ‘wow’ factor you get after you make a board is special. We can make anybody a charcuterie pro. They just need to know which items to put next to each other and once they have the directions, they can go from there. One of the benefits of giving this as a gift is saving that person the time and effort it takes to select everything on their own."</p> <p>In addition to the collections, Felino Gold is a premium option, in a class of its own. Lauded as the "King of Salami," the Columbus<sup>®</sup> Felino follows the famous recipe originating from its namesake in western Parma, Italy. Crafted using the best ingredients, including pork made with no antibiotics ever, fresh garlic and sherry wine, this artisan salami is slow-aged for a minimum of 30 days in a natural casing to develop its traditional, rustic flavor. The 2.5-pound Felino Gold arrives beautifully presented in a wooden box, perfect for gift giving.</p> <p>"This is the most exclusive of the salami world right here," Inada said. "We put it in a box of its own because it is special enough to be presented like you would a single, high-end bottle of wine. This is what makes salumi exciting-very rarely do you see a food trend where quality is driving it."</p> <p>Great care is taken in shipping the boxes, with the perishable items kept cold during delivery and each accompaniment wrapped distinctly in order to maintain its freshness and optimum temperature.</p> | 1 | Industry | adrian.lazar@industriacarnii.ro | 2020-11-23 06:04:34 | 2025-05-16 10:53:50 | Details Edit Delete | |
| 6474 | Meat-free products have potential to cause confusion with shoppers | The majority of shoppers feel meat-free products should be displayed separately to meat products in order to avoid confusion, according to research commissioned by AHDB. | <p>The research, undertaken by AHDB’s Retail & Consumer Insight team with The Smithfield Collective, set out to understand shoppers’ behaviour towards vegetarian and vegan products that are designed to compete with meat.<br />It found there is potential for confusion for shoppers, with shopping bays where meat and meat-free products were very mixed together being seen as potentially confusing by 52% of consumers.<br />Products from unfamiliar plant-based brands, or historically meat brands which look very realistic, are the most likely to be unclear at first glance.<br />The shopping missions are very different for meat and meat-free products with a different set of needs and drivers; therefore 60% of shoppers agreed non-meat products should be displayed in a different place to meat products.<br />Consumers also agreed meat-free products are trying to replicate meat, with 69% agreeing plant-based products try to describe themselves in a way that sounds like meat.<br />Fifty per cent of shoppers agree that meat-free products shouldn’t use words like ‘steak’ or ‘bacon’, and 47% feel they shouldn’t use ‘sausage’ and ‘burger’.<br />The research found that shoppers are fond of meat packaging, with 70% likeability on average across the three meat packs tested. This was much higher than the meat-free packs.<br />It was not only overall likeability where meat packs outperformed plant-based. The research found 75% of shoppers think the amount of detail on meat labels is about right, in comparison this is only 66% for plant-based packages.<br />Grace Randall, AHDB Retail Insight Manager said:<br />“This research is helping provide retailers and processors with evidence to protect and grow red meat sales. The findings give the industry the evidence needed to challenge retailers or government that meat and meat-free products shouldn’t be displayed together.<br />"AHDB will use these findings for further research in to how best to optimise meat packaging.”</p> | 1 | Retail | adrian.lazar@industriacarnii.ro | 2023-06-02 00:04:10 | 2025-05-16 10:14:29 | Details Edit Delete | |
| 280 | Strategic alliance between Interpack, Ipack-Ima and UCIMA signed | The major agreements first announced at Interpack 2017 between Interpack, Ipack-Ima, Interpack alliance and UCIMA were recently signed. | <p> </p> <p>The aim of the partnership is to offer a reference network to companies in the packaging branch and related processing industries. Under the terms of the agreements, Interpack and Ipack-Ima will reciprocally support their packaging trade fairs held in Düsseldorf and Milan.</p> <p>In particular, the cooperation with Ipack-Ima includes communication measures like websites, mailings, brochures, press meetings or information booths for the reciprocal support of Interpack in Düsseldorf and Ipack-Ima in Milan.</p> <p>UCIMA will provide support to the international events of Messe Düsseldorf organized as part of Interpack alliance.</p> | 1 | Events | 2017-10-08 07:05:51 | 2025-05-16 07:00:57 | Details Edit Delete | ||
| 3213 | Belgian Meat Office opens the annual round table | The main topic for 2019 is getting a clear message for the consumer. | <p>The annual Round Table hosted by the Belgian Meat Office is focusing on defending the meat industry by getting the right message to the consumer. "Quality improvements in the attention economy" is the main topic of the conference organized in Mechelen and Prof. Dr. Jeroen Dewulf, a specialist in biosecurity and epidemiology; Dr. Lic. Liesbet Pluym, Coordinator and Quality Advisor Belpork; and Erik Lenaers, Associate Director, Belgian market lead at Weber Shandwick will provide useful information on how the pork sector in the country has managed to deal with the challenge of biosecurity risks raised by the ASF outbreak in the wild boar population.<br />Joris Coenen, Manager of the Belgian Meat Office, will act as a moderator after guiding the guest in a visit to Colruyt Group Fine Food Meat in Halle, the meat and meat processing plant of COLRUYT, Belgium’s number one retailer.<br />Belgium was affected by the ASF outbreak since mid-September last year and has managed to contain the virus in the wild boar population. Experts and journalists from the EU member states have been invited this year at the annual Round Table to learn about crisis management and efficient ways to communicate in this situation. A team of reporters from Euromeatnews is present at the event.<br />Also, another topic of interest is regarding the reduction of antibiotics used in livestock farming, where Belgium has achieved 2 of the 3 targets set in its national program.</p> | 1 | Industry | 2019-08-29 06:20:33 | 2025-05-14 23:35:31 | Details Edit Delete | ||
| 3067 | Sheep meat demand in the Chinese market increases | The main suppliers, Australia and New Zealand, may see a decline in their market share due to anticipated supply shortages. | <p>China has increased demand for sheep meat in the first 4 months of 2019 leading to higher export volumes for Australia and New Zealand. China' Custom data reveals that during the first four months of the year, sheep meat imports have increased by 18% compared to the same period last year, reaching 140,600 tonnes.<br />The two suppliers for the Pacific area accounts for 98% of that volume shipped to China, with Australia sending 51,500 tonnes (+30%) and New Zealand delivering 86,500 tonnes (+11%) in this market.<br />"The increase in product availability from Australia could be a result of extensive drought conditions that has led to increased slaughterings with an anticipated annual flock decline of 3.7% by June 2019", commented Alex Cook, AHDB Analyst.<br />Nevertheless, both countries will find it hard to keep up the pace with China's demand for animal protein to substitute the pork. "Australian and New Zealand lamb exports are forecast to decline in 2019 as a result of anticipated supply shortages, according to MLA. However, Chinese import demand is expected to continue to grow as the country begins to open markets for other protein sources to lessen the impact of ASF. Under ordinary circumstances, if the UK sheep industry were to gain access to Chinese markets, prices would have to become competitive with the main sheep meat exporters to gain market share", says the analyst.</p> <p>Since the start of 2019, the average wholesale price for sheep meat in China has been relatively stable around the 60 yuan/kg level ($8.60/kg). Prices throughout this year have been above both last year and the 3-year average.</p> | 1 | Market | 2019-07-04 08:53:51 | 2025-05-16 06:31:52 | Details Edit Delete | ||
| 3880 | Vietnam targets 100,000 tonnes of pork imports for 2020 | The main suppliers of pork are Canada, Poland, Brazil, the US and Spain. | <p>Vietnam looks to increase its pork imports for 2020 to reach a total volume of 100,000, according to the Ministry of Agriculture and Rural Development (MARD). Officials hope to lower the prices in the domestic market since the import products are much cheaper than local pig meat, reports Saigon online.<br />Deputy Minister Phung Duc Tien affirmed that he would create the most favorable conditions for enterprises under the Prime Minister's direction to import 100,000 tons of pork this year. The time of documenting and quarantine procedures for customs clearance is shortened by the ministry according to the "single-door" customs mechanism and the quality of imported meat must meet the European standards.</p> <p>The ministry also updated that since the beginning of this year, the volume of imported pork from countries including Canada, Brazil, Germany, Poland, the US, and Russia, has reached around 50,000 tons.</p> <p>Deputy Minister Phung Duc Tien said that up to now Vietnam has allowed 24 countries to export meat and cattle and poultry meat products into the country, of which, 19 countries have been given permission to export pork and pork products. In the first quarter of 2020, Vietnam has increased pork imports by 300%, reaching 70% of the total volume imported last year.</p> | 1 | Industry | 2020-05-29 07:31:22 | 2025-05-15 12:26:09 | Details Edit Delete |
