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Articles
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| 1418 | France imported 10% more pork in Q1 | French pork imports in the first quarter of 2018 also increased, growing 10% year-on-year to 77,600 tonnes, according to the Agriculture and Horticulture Development Board (AHDB). | <p>Spain remained the largest supplier of pork into France, with its share of the market increasing to 73% as shipments grew 13% (+6,000 tonnes) on a year earlier. Volumes imported from Germany, the second largest supplier, also increased by around 1,000 tonnes, although Danish imports fell by a similar amount.</p> <p>AHDB analyst Bethan Wilkins says the average unit price of French pork imports was stable on the year in the first three months of 2018, contrasting with the trend in export prices and finished pig prices at the time. This meant the total value of French pork imports also increased 10%, reaching €193.5 million.</p> | 1 | Industry | 2018-06-13 06:10:00 | 2025-08-01 23:30:19 | Details Edit Delete | ||
| 4509 | 5.1% increase in Spanish meat production in 2020 | The slaughtering figures have dropped for most of the species except for pigs. | <p>Spain reports a 5.1% increase in meat output for last year, despite the fact that slaughtering figures have dropped for almost all species with one exception: pigs. Increased demand for pork in China, the main market for Spanish pig meat, has raised the slaughtering figures by 6.57%, to 56,461,218 head, according to official data released by the Ministry of Agriculture (MAPA). Also, the weight was higher than usual favoring a rise of 8.24% in pig meat production (5,023,534 tonnes).<br />Overall, Spanish meat production during 2020 totaled 7,603,932 tons due to a rise in pig meat and poultry output (0.74%). Nevertheless, the number of birds slaughtered has dropped by 2.04% to 800,615, 356. For the rest of the species the were slight decreases in both slaughtering figures and meat output:<br />- cattle 2,444,480 head (-2.64%) , with a total production of 677,295 tonnes (-2.57%).<br />- goat 1,202,083 head (-7.77%), totaling 10,160 tonnes (-2.50%).<br />- sheep 9,456,150 head (- 6.00%), totaling 114,305 tonnes (- 5.30%).<br />- rabbit 40,743,739 head (-0.64%), with a total production of 51,229 tonnes (-1.75%).<br />The difference is represented by the horse meat production, 9,530 tonnes (-1.05%) from 36,949 animals. Basically, the numbers are closed to the figures reported in 2018, when Spain had an increase in meat production of 5.51%.</p> | 1 | Industry | 2021-03-02 08:43:04 | 2025-08-01 17:56:02 | Details Edit Delete | ||
| 2329 | Spain wants to access the Japanese beef market | ANAFRIC, held last week a meeting with the vice minister of international affairs of the Ministry of Agriculture of Japan to address the issue of Spanish beef exports to Japan. | <p>Spain wants to access the Japanese beef market and is hoping to achieve this very soon. The Spanish meat levy body, ANAFRIC had a meeting with the vice minister of international affairs of the Ministry of Agriculture of Japan to address the issue of Spanish beef exports to Japan.<br />This meeting took place within the framework of the annual General Assembly of the UECBV (European Union of Livestock and Meat Trade), which was held in Brussels and which includes the national federations representing the sectors of live and meat trade of the bovine, equine, sheep and swine species, as well as those of the meat industries (slaughterhouses and cutting plants), informs CdeComunicacion website.<br />During this meeting, representatives of ANAFRIC tressed the importance of the visit made this week by a group of inspectors from the Japanese authorities in order to standardize the protocol of the pre-list system, by which the Japanese authorities delegate to the Spanish authorities the authority to authorize companies to export and establish the list of establishments authorized to export beef to Japan.<br />Also, Antonio Jove, one of the members that participated at the meeting considers that "it is of enormous importance for the sector to be able to open the Japanese market to our beef, especially because Japan does not recognize the European Union as a single market for meat and, therefore, the trade in meat products is regulated through bilateral agreements".</p> | 1 | Market | 2018-12-12 12:50:51 | 2025-08-01 23:53:15 | Details Edit Delete | ||
| 4878 | Czechs are the biggest consumers of rabbit meat in the EU | 40,000 tonnes of rabbit meat is consumed every year in the Czech Republic. | <p>Spain, Italy and the Czech Republic are countries that lead when it comes to rabbit meat consumption, with 51,000 tonnes, 45,000 tonnes and 40,000 tonnes respectively, consumed every year for the last two years, according to ‘EU – Rabbit Or Hare Meat – Market Analysis, Forecast, Size, Trends and Insights’ report from IndexBox. However, considering the population size for each of those countries, Czechs are the most dedicated consumers of rabbit meat in the EU.<br />In 2019, the highest level of rabbit meat per capita consumption was registered in the Czech Republic (3.72 kg per person), followed by Spain (1.09 kg per person), Slovakia (0.82 kg per person) and Italy (0.75 kg per person), while the world average per capita consumption of rabbit meat was estimated at 0.46 kg per person.<br />All three countries mentioned above are accounting for 57% of rabbit meat consumed inside the EU. They are followed by France, Germany, Bulgaria and Slovakia, accounting for 36% in rabbit meat consumption.<br />In value terms, the largest rabbit meat markets in the European Union were Germany ($249M), Spain ($213M) and Italy ($193M), together accounting for 58% of the total market. These countries were followed by France, the Czech Republic, Slovakia and Bulgaria, which together accounted for a further 36%.</p> | 1 | Industry | 2021-08-12 07:51:02 | 2025-08-02 02:24:35 | Details Edit Delete | ||
| 1630 | Spanish pork is at its lowest price in the last 5 years | Packers and pork producers are finding it more difficult to get agreements driven by international markets. | <p>Spain, the fourth-largest pork producer in the world, is having a hard time to keep up with the evolution of the global market.<br />The Spanish pork industry is affected by the low demand for pork products on the Chinese market and the producers are surfing around their break-even point. "The cost of production for the first six months of 2018 has been around of 1.04–1.05 €/kg average. On the packers side the profit per market hog is between 2.27 and 3.4€ average", explains Mercedes Vega, Genesus General Director for Spain, Italy & Portugal, in a market report.<br />Last year, Spain has reported a pig population of about 49.6 million pigs and 4.25 million tons of pork produced in the country. "The packing plants are experienced a lot of tension in the market, mainly because of changes on China’s market which have decelerated its pork demand damming the volume of stored pork. There are a lot of uncertainty about pork exports outside the EU causing these lower prices domestically. It seems like right now the packers are starting to lose money", added Mercedes Vega.<br />There is more demand than offer from the packing plants, since they need to cover a minimum volume in order to avoid higher loses, on the other hand, the packers are facing the frozen storages stock. On the other hand, a cool summer has pushed up the weight of slaughtered pigs, which created a strange situation in the market. At this time "Spain is at its lowest prices of the last five years and its highest live weights going to the market. The price is well below a year ago, while the liveweight is higher", observed Vega.</p> | 1 | Industry | 2018-07-21 10:56:41 | 2025-08-01 23:40:52 | Details Edit Delete | ||
| 3439 | Spain is free to explore niche market for pork in China | The main European producer of pork is increasing its pig inventory and processing volume. | <p>Spain, the largest supplier of pork in the Chinese market, is expected to set a stronger foothold in Asia as more and more processing plants are receiving approval for export to China. Currently, Spain is increasing its pig inventory at the highest rate in Europe (4,2%) and the processing volume is also high, according to the latest Genesus report. "Spain has the lowest price of all major European producers. Even so, they are at € 1,488/kg live weight, far from the € 1,038/kg live weight of a year ago. We also continue to see heavier market weights than last year - 114.19 kg compared to the 113.31 kg of 2018 same week.<br />More hogs, more weight and price continue to rise - this can only be a response to very strong demand. Producers are in no hurry to sell and recover hogs’ weight.</p> <p>A European leader in pig production, Spain is increasing pig inventory and processing volume. This November, although no official figures yet released, there has been record activity in the processing plants", reported Mercedes Vega, General Director for Spain, Italy & Portugal, Genesus.<br />For the following years, pork exports to China can increase not only the volume but also the value thanks to the protocol that authorizes Spanish exporters to deliver products such as bone ham, sausages, pepperoni and loin. Although the protocol was signed in 2018, the first shipment of high added value products was made in October this year. "This opens new opportunities for Spanish pork products in a high-quality niche market. Since Spain has the pork, the knowledge and ability to make end-products with high added value, changing from that current 'commodity' to a niche market will encourage them to offer and strengthen high-quality products", added Mrs. Vega.<br />That can also bring some relief for the processors that are confronted with record-high prices for raw material and can't afford to transfer it all in end-product prices. <br />Spain has remained one of the few producers in the EU that is still increasing the pig inventory, while Germany and the Netherlands are in decline. Denmark was reporting a decline in pig inventory in the last couple of years, but recently Danish Crown, the country's largest pork producer announced a programme that is expected to add 1.2 million pigs in the processing plants in 2020.</p> | 1 | Industry | 2019-12-05 07:17:40 | 2025-08-02 01:48:27 | Details Edit Delete | ||
| 3760 | Poultry consumption in Spain, up by 25% | The demand for poultry in retail compensates for the losses in HoReCa, says the Spanish Association of Poultry Producers (Propollo). | <p>Spaniards are consuming more poultry products during the coronavirus crisis, shows a report from the Spanish Association of Poultry Producers (Propollo). According to the industry body, the demand in the distribution channel for chicken, turkey and other birds has increased at the national level by 25%, compared to the previous normal volume, which was around 24,000 tons per week.<br />Madrid, Catalonia and Andalusia are the provinces that reported the largest increase in demand for poultry meat over the last three weeks of March. Madrid, the first to adopt school closure measures, registered an increase in demand of more than 410 tons only on March 10 and 11, (15%), which has risen to the average national rate of 25% in the period analyzed.</p> <p>During the first week of general confinement, Catalonia recorded a peak in demand with 13.8% (470 tons); while in Andalusia it was 10% (520 tons). At a national level, retailers have sold more than 6,000 extra tons in the week of March 9 to 15, when the state of alarm for the coronavirus began; 3,600 tons in the week of March 16 to 22, and has normalized again in the week of March 23 to 29. tHat helped to level at some extent the losses expected after the closure of foodservice sector in the country, according to the report. "Currently, the sector keeps all its production centers active and is currently committed to the health of workers to continue with the normal supply of the market, to stabilize the demand curve for the month of April. The management team is in permanent contact with the Public and Health Administrations to inform the sector of the different changes in the guidelines, being one of the industries with the highest demands and standards in biosecurity for all personnel," declared Jordi Montfort, general secretary of Propollo and spokesperson for the association, for Carnica magazine.<br />In total, Propollo brings together more than 65 companies, with more than 5,000 farms and production centers, 281 cutting and processing rooms, and directly employs more than 40,000 professionals, representing 90% of the sector.</p> | 1 | Industry | 2020-04-06 07:09:32 | 2025-08-02 01:55:37 | Details Edit Delete | ||
| 2558 | Spain and Austria have the highest rate of meat consumption in Europe | On a global scale, the average per capita meat consumption has increased by approximately 20kg in the last 50 years. | <p>Spaniards are leading the top of meat consumption in Europe with 94.04kg consumed every year. They are followed by Austrians (90.87kg) and French, who are consuming around 86.76kg, according to a UN chart.<br />On a global scale, the average, per capita meat consumption has increased by approximately 20kg since 1961, with the average person consuming around 43kg of meat in 2014. Nevertheless, meat consumption in North America and Europe is at nearly 80kg. Still, In Europe, countries to the east saw much lower consumption per person, compared to their western counterparts, which could be attributed to average income, says the report. Among the lowest average consumers of meat were Bosnia and Herzegovina (32.21kg), Azerbaijan (31.1kg), and the lowest Georgia (27.89kg).<br />Even if dietary habits are changing in some countries, such as France, the UK or Germany, Europeans are still consuming much more meat than they were a few decades ago, particularly in the west.</p> | 1 | Industry | 2019-02-11 05:13:54 | 2025-08-02 03:45:59 | Details Edit Delete | ||
| 2952 | Spaniards are planning to give up on processed meat | 1 in 3 consumers wants to reduce the consumption of these products in the future. | <p>Spaniards are tempted to buy meat because of its appearance, according to a study made by AECOC and FECIC. But that is for fresh meat only, which, according to the report, is usually sold in supermarkets mostly. "The visual appearance and colour of the meat are some of the most important factors at the time of purchase, as considered by 77% of the shoppers. But it is also true that the section is ordered by type of animal or that it is clearly identified if it is of organic production", mentioned the study.<br />Researchers have discovered that 90% of the Spanish consumers are reading the labels to see details about the meat they want to buy. Also, independent channels are visited when there is a special occasion to celebrate. The essential information is the expiration date, the type of animal -which has already been seen as one of the main decision factors of the purchase- and the price per kg of the product.<br />Despite the fact that Spaniards are enjoying to have meat in their dishes at least 3 times a week, "there is also a feeling of guilt in the consumer. This feeling is activated by the social pressure that is transmitted through the media, with messages such as that eating meat is bad for health and the environment, or that they refer to animal abuse. All this interferes with the frequency of consumption of meat, and causes some consumers to opt for new trends on the rise, such as flexitarianism or even vegetarianism," says the report.<br />Still, almost half of the meat consumers, consume it for pleasure (48%), 42% because they understand that the consumption of meat is part of a balanced diet, and 30% to maintain good health.<br />Nevertheless, the Spanish meat market is confronted with a decrease in meat consumption and the profile that has most reduced this consumption are women (33%) and those over 55 (39%). The main causes of this decrease are related to health in general, cholesterol, or because you have the perception that it is fattening. If you look at the data, you can see that 2 out of 3 have reduced their consumption by health issues, 30% because they believe that cholesterol increases and 11% because it fattens. In the case of sausages, this percentage increases considerably to more than 20%, according to the study. Still, some types of meat are perceived differently such as chicken meat, turkey or rabbit meat.<br />In fact, processed meat is mostly seen as a risk for the health and the environment, with one-third of the consumers declaring that that next year will consume less of these products. "The main message is that the consumer likes to consume meat, is an experience that he enjoys, but sometimes lives with certain remorse. Remorse that is given by issues related to health, but also 22% say they have reduced their consumption of meat for issues related to animal welfare and 15% for the impact of meat production on the environment," reveals the research.</p> | 1 | Retail | 2019-05-29 09:55:34 | 2025-08-01 21:00:41 | Details Edit Delete | ||
| 3281 | Spain pork consumption shows little improvement | Six provinces in the country account for 70% of the pork consumed last year, said Interporc. | <p>Spaniards have increased their consumption of pork in 2018, according to data released by Interporc, the Interprofessional Association of Capa Blanca (White Coat) breed. The increase is of 0.14% in volume and 0.82 in value but is the only one registered last year in the Spanish meat market as consumption is dropping rapidly. The consumption of processed products grew by 3%, both in cured processed products (+ 3.2% in volume and + 2.35% in value), and in cooked products (+ 1.82% in volume and +0 , 42% in value). Chorizo and curred ham consumption have been preferred by the Spanish consumers, with an increase of 6.12% for chorizo and of 3.35% for hams. Andalusia, Catalonia and Madrid are the provinces where pork consumption is the highest, followed by Valencia, Galicia and Castilla y Leon. Altogether, these 6 provinces account for 70% of pork consumption in Spain. Last year, per capita consumption of meat in Spain was 46.2 kilograms, with pork accounting for 43% of that volume.</p> | 1 | Market | 2019-09-26 08:31:29 | 2025-08-01 19:18:10 | Details Edit Delete | ||
| 1509 | PGI beef product awarded with Guinness World Record prize | A huge portion of Cecina de Leon was prepared and served at a Spanish fiesta. | <p>Spaniards have managed to win a Guinness World Record title for one of their traditional beef dishes, Cecina de Leon.<br />A huge portion of the dish weighing 283 kilograms and covering 80 sqm was prepared and served in Leon, Spain by the locals that were targeting a World Record, informs Guinness World Record portal. Cecina de Leon is a dish made from beef that was cured for a least 7 months through a process of salting, washing, settling and drying before it's sliced thinly and eaten raw.<br />67 professionals were required to prepare the largest Cecina de Leon in the world. "The carvers were a very dedicated and knit-tight group of people who did a great job while enjoying the event", declared adjudicator Victor Fenes.<br />Cecina de León has a Protected Geographical Indicator (PGI), which the Consejo Regulador IGP Cecina de León enforce.</p> <p>PGI means that Cecina de León must be traditionally and at least partially manufactured (prepared, processed or produced) within León to carry the official name. The event was organized by the Consejo Regulador IGP Cecina de León to promote the regional delicacy.<br />In the area, there is another delicacy wearing the name of Cecina, a goat meat dish called Cecina de Vegacervera.<br />(<em>Photo source: Guinness World Records</em>)</p> | 1 | Events | 2018-06-29 12:32:16 | 2025-08-02 03:39:50 | Details Edit Delete | ||
| 3087 | Texture improvement and different forms of burgers are to be created by Carpisa Foods through cutting-edge technology. | <p>Spanish beef producer Carpisa Foods plans to invest €4 million in the area of innovation and developments applied to the food industry. In 2018, the company opened The Beef Kitchen Lab, a pioneer center in research and innovation applied to the world of meat.<br />Now, Jorge Castello, CEO of Carpisa Foods, hopes to transform traditional products and new ones with the help of deep-freezing technique to create customized products for each type of consumer targeted by the company. <br />"Deep-freezing, a technique in which we are leaders, allows us to guarantee quality and differentiate ourselves. This ability to offer products tailored to each customer is one of the keys to our success and growth engine in recent years. Integrating food research into the process of developing new products allows the company to detect new consumer trends and respond better to current needs," said Mr. Castello, in an interview for <a href="https://carnica.cdecomunicacion.es/noticias/33160/carpisa-foods-invertira-cuatro-millones-de-euros-nuevas-lineas-negocio?utm_source=newsletter&utm_medium=email&utm_campaign=20190412carnica">CdeComunicacion</a>.<br />At this time, the company has launched in the Spanish market the Brooklyn Town, the first deep-frozen hamburgers on the market and a deep-frozen vegan burger, Vegreen. Also, HAQ is the first brand of halal deep-frozen burgers delivered in the domestic market. <br />Carpisa Foods, which has four consecutive years of double-digit growth, invoiced €101 million in the 2018 fiscal year, which represents an increase of 15.7% compared to the previous year (€87.3 million). In terms of volume sold, the company closed last year with sales of 23,000 tons of frozen products and 2,000 tons of refrigerated products.</p> | 1 | Industry | 2019-07-10 10:43:03 | 2025-08-02 03:43:00 | Details Edit Delete | |||
| 2185 | Spanish beef was promoted in Saudi Arabia | PROVACUNO has organized in Jeddah a day of presentation of the Spanish beef for media, influencers, and bloggers. | <p>Spanish beef was presented to the Saudi consumers in a culinary show organized by PROVACUNO in Jeddah for media, influencers, and bloggers. More than 25 of Jeddah's most representative media have actively participated in this event, which has highlighted the differential characteristics of Spanish beef and the many possibilities it offers to incorporate it habitually in Saudi cuisine.<br />"The attendees, who have been very interested in checking the quality of the products, have maintained a relaxed conversation with the people in charge of PROVACUNO, expressing their pleasant surprise at having discovered beef as tender and tasty as ours. The question that now arises is 'where can we find this type of beef', an issue that becomes an opportunity for our industry, to intensify their commercial activity and can meet the demand that, sure, can be expected by part of the Saudi consumer", mentioned the Spanish organisation on its Facebook page.<br />The day ended with a tasting cocktail of beef tapas, designed by the renowned Spanish chef, Fernando del Cerro, who explained the differences between the different cuts and their different culinary possibilities; Fernando explained that each cut of our beef is a different world from other cuts and that different culinary treatments are required for each one of them. "The common characteristic of all the cuts of our beef is the maximum quality, the tenderness and a pleasant flavor that makes us different to other suppliers", explained the organizers. This action is one of the actions included in the "What a Wonderful Beef" Plan, a promotion program co-financed by the EU.</p> | 1 | Market | 2018-11-13 09:37:00 | 2025-08-01 12:51:40 | Details Edit Delete | ||
| 3866 | Spanish beef enters new big Asian market | Filipino government granted access for beef products from Spain after three-year negotiation. | <p>Spanish beef will compete against Brazil, Ireland and US products to gain a larger share of the Filipino beef market, following the opening of this new Asian market this week. With 106 million inhabitants, the Philippines stands as the second-largest market in South East Asia, following Vietnam. Spanish pork is already present in this market, which is the third-largest market for pork and pork products for the European producers, after China and Japan.<br />According to OECD data, the Philippines has a self-sufficiency level of beef of 67%, meaning that the deficit in the domestic market reaches 163,000 tonnes and is expected to increase in the following years due to changing habits in consumption. growing population and higher income for its inhabitants. Besides that, the country is confronted with an ongoing ASF outbreak that may also contribute to the switch to other animal protein. Currently, Brazil, Ireland and the United States are the main suppliers of beef to this Asian country.</p> | 1 | Market | 2020-05-22 11:55:29 | 2025-08-02 02:01:11 | Details Edit Delete | ||
| 3280 | Zero unemployment for Spanish butchers | The sector is developing fast following the latest trends in the market and implementing new technologies, explains Maria Sanchez, General Director, Carnimad. | <p>Spanish butcher and charcuterie sector has managed to keep the pace with the latest trends in the market and is responding fast to new technologies that simplify the operations in a butcher-shop. The development of the sector has created a continuous need for professionals and, as a result, there is no unemployment in this line of business. "Carnimad, handcrafted butcher’s association of Madrid, has worked in recent years to have a training center and reference for the meat sector, which has resulted in Educarne, the Center for Training, Innovation and Development for meat Sector that opened in February this year,", explains Maria Sanchez, General Director, Carnimad, in an interview for EuroMeat News. During Meat Attraction fair in Madrid, last week, Spanish butcher have proved their talent but also have presented fellows counterparts from different regions of the world such as Australian butcher Anthony Pucharich.</p> <p><br /><strong>Most sectors of the meat industry complain about the lack of staff. How is the union of Spanish butchers from that point of view?</strong></p> <p>In the case of Spain and I want to emphasize this fact, in our industry, there is no unemployment. It is a sector where there is no unemployment and the demand for qualified professionals is continuous. Literally, the young people trained and experienced professionals are highly desired by butchers-delicatessens.</p> <p>Aware of them, Carnimad, handcrafted butcher’s association of Madrid, has worked in recent years to have a training center and reference for the meat sector, which has resulted in Educarne, the Center for Training, Innovation and Development for meat Sector that opened in February this year.</p> <p>We trust because we're working on it, that Educarne and training work carried out at the Center will be the germ of the future of the sector. We will form great qualified professionals, ready to be incorporated into butcheries and delicatessen, helping to build a pool of professionals who are part of the new generations of meat artisan sector.</p> <p>Driven by this desire, during 2019, we launched two editions of the Certificate of Competence of butchery and meat processing, with a duration of 510 hours. The first, in which 13 students participated and which began on April 15, ended successfully last July, although this month they are still doing 80 hours of labour practices in companies.</p> <p>Another fact that supports the goal of Educarne, is that when there are still three short months to the end of the year, 400 students have passed through our training center, which shows that we are an interesting place for many young people and our professionals that may have the clear purpose to further consolidate his business career. We invite you to visit our center on the second floor of the Mercado de Barceló in Madrid and meet our wide range of training in www.educarne.es</p> <p>Training that enhances employability both workers in the sector and is also aimed at all stakeholders in some areas including trade in meat products, such as our training programs for apprentices butchery charcuterie and dual training through the contract for training and learning. </p> <p><strong>During the last decade, meat production in Spain has increased. Is that evolution helped butcher shops owners to develop and expand too? </strong></p> <p>Not necessarily raised in this way. I think increasingly, production, industry, distribution is more professionalized. I could not tell if that is the reason for an increase in production, but I think it is a result of social and economic evolution. All sectors became more “corporate” and this is also happening in the specialized area of meat butchery and charcuterie.</p> <p>In this regard, the Interprofessional branches, INTERPORC, INTEROVIC, PROVACUNO, of which CEDECARNE (Spanish Confederation of Retail Meat) is a member, have done a great job in recent years towards promoting our meats and knowledge about its benefits.</p> <p>The participation of these organizations in European campaigns promoting our meats, results more directly in the development of producers and industry, but also within them, it is doing important work in promoting the benefits of the meat and meat products, with performances that are having a direct impact on our domestic market, improving knowledge of the consumption of meat.<strong> </strong></p> <p><strong>The constant change in consumer preferences regarding meat is rapidly changing trends in the market. What can you tell us about the latest trends emerging in Spain and how local butchers are keeping up with them?</strong></p> <p>It is clear: consumers and their buying habits and consumption are changing. The new consumer is looking for flexible and simple solutions that save time. And companies that want to continue to live with the new trends, will have to adapt to this requirement.</p> <p>Time and convenience are today more relevant than ever and the products, therefore, have to adapt to city models and new forms of consumption and lifestyles that this imposes. Yes, the consumer is not willing to give up a loss of quality of the nutritional properties of food, so that new solutions must be associated with both the product and the process of purchasing and consumption, with tools and services make life easier and eliminate barriers to buying consumers.</p> <p>In this sense, artisan butchery and delicatessen products are foods that can consumers clearly save time. In addition, we cannot forget that man has a hunter status and as such are attracted to exclusive products able to express their identity.</p> <p>Another strategy being taken by the industry to be competitive is specialization. Many professionals have chosen counters with niche products to reach new consumers.</p> <p>And if we talk about experience, it hastens to add that the specialist professional is who has direct contact with the consumer, and this makes it the prescriber for meat. A qualified counsellor. Therefore no one better than him, to advise on meat products, poultry, cheese, etc, from the knowledge, in order to maximize the shopping experience, and thus make it memorable.</p> <p>Not for nothing, but we should not be so misguided when many business models are going to incorporate traditional formats in their ensigns.</p> <p><strong>Consumers are putting a lot of pressure when it comes to issues such as animal welfare, the safety of meat consumed or traceability. How difficult it is to meet these requirements?</strong></p> <p>Spanish livestock-meat sector is very committed to improving the environment and the safety and quality of its productions, being an international benchmark for his work on the sustainability of their products by improving processes, facilities and management and making significant innovations in waste management.</p> <p>Even with the use of new technologies, they are developing production systems and new techniques with lower environmental impact, with the aim of progressively reducing emissions of greenhouse gases. Examples of engagement, among others, are sectoral actions to reduce by 15% the carbon footprint for cattle, or reduction of a 47% ammonia emissions and 54% of methane in pig meat, with savings of up to 30% water use per kilo of meat produced and the promotion of sustainable production of rabbit meat.</p> <p>These measures are not outside the specialized trade butcher-charcuterie, which among other things, implements rigorous self-control systems through the guides to good hygienic practices specific to the sector, with automatic control systems traceability based on new technologies, selecting suppliers with strict controls approval, is committed to reducing plastic with a firm commitment compostable materials and contributes to the reduction, elimination and recovery of meat by-products reducing its environmental impact.</p> <p>And since a picture is worth a thousand words, butchers and delicatessen in Madrid have since 2010 its own Self-Control Agenda hygiene based in HACCP system. A working document put in place by Carnimad, to help professionals to implement the self-monitoring system in their establishments, based on good hygiene practices guides. In January next year, we will post its eleventh edition.</p> <p>In this document, our membership collects on their pages records verifying hygiene plans, which are recorded and encompassed by day and week and whose purpose is the simplified control daily activity and strengthening of food safety culture.</p> <p>Also committed to the environment, Carnimad aligned with the demands of our sector, and to help them to reduce sustained consumption of plastic bags, signed an agreement with Plastipapel, a dealer for compostable packaging so that our members could be involved with environmental policies for new packaging at a lower cost.</p> <p>We are proud to affirm that specialized meat, reduced in our city, 50% the delivery of plastic bags, and there are establishments that have managed to eliminate 95% of plastic bags light, replacing other delivery formats, such as paper bags.</p> <p>In short, the Spanish livestock-meat sector applies the model, the most demanding European production in the world in terms of quality, traceability, animal health, food safety, livestock welfare and environmental and social sustainability, ensuring that foods are put on the table comply with the highest standards of quality and traceability.</p> <p><strong>What is planned for the future in this field line and how modern technologies respond to the needs of a modern butcher?</strong></p> <p>The area of meat butchery and charcuterie specialized is no stranger to new technologies and innovation, the proof is the growing number of establishments that opt for these tools to improve their processes, not only in the manufacture of its products but also in the management of their establishments and thus adapt to changing consumer habits.</p> <p>These technologies include the Big Data in which, through various applications and tools, can know the profile of their customers, schedules busiest and the average ticket, allowing them to develop sales activities tailored to their audience.</p> <p>Also, automatic tracking control systems, integrated with elements of weighing (scales) allow them easily and ensure automated product information and even provide it directly to consumers.</p> <p>Automatic payment machines are one of the most recently introduced elements that are enabling to improve efficiency in managing the company while helping to ensure food security avoiding manual handling of money. In short, with the butchers and delicatessens of Madrid, the meat and meat products are in the best hands. </p> | 1 | Industry | 2019-09-25 09:23:52 | 2025-08-02 04:34:42 | Details Edit Delete | ||
| 3788 | Spanish butchers forced to go online or for click&collect | The sector is highly impacted by the lockdown in Spain, with a significant drop for the most valuable pieces. | <p>Spanish butchers have managed to keep their clients close by adopting several novelties in taking orders such as online sales and click&collect orders, says a press release from CarniMad, the professional association of butchers from Madrid. A survey among butcher shops in Spain revealed an increase of 50% in home-delivery and 85% in orders to pick up in-store.<br />"Butcher shops have adapted to the new reality in a very short time, and many, more than 50%, are ordering at home, and almost 85% are preparing orders to pick up directly at the establishment. (click & collect) and thus avoid the client staying longer than necessary in the premises. In 30% of cases, orders are made through the Internet, followed by a phone call or WhatsApp," according to CarniMad.<br />Following the State of Alarm decree in Spain, traditional meat shops have seen their sales decline because a large number, specifically almost 50%, have restaurants, bars or dining rooms closed as clients at the moment. Others also report declining sales due to their location, in the case of establishments in tourist areas or areas of second residences. Therefore, more than 40% acknowledge that their turnover has been affected, for one reason or another and in half of these, the reduction percentage is greater than 25%.<br />And is not only the closure of the foodservice sector that generates losses at this time. Consumption habits have changed fast and many Spaniards are trying to preserve their budget by consuming cheaper meats such as poultry. "The meat most demanded by consumers these days is chicken, according to all professionals. The client demands these meats in almost 50% of the visits to the establishments, the remaining 50% being divided between beef and white pork if we talk about fresh meat.<br />Also, elaborate artisanal products are being consumed. And in relation to charcuterie, 40% of purchases are distributed between foods such as cheese and cooked ham.<br />On the contrary, lamb meat, Iberian meat and premium beef cuts are hardly sold these days, as they are considered by the establishments themselves as meats that are more destined for the Horeca sector," says CarniMad. Last week, the Spanish Association of Poultry Producers (Propollo) informed that chicken meat sales have increased by 25% since the COVID-19 crisis.</p> | 1 | Industry | 2020-04-14 12:16:05 | 2025-08-02 01:17:42 | Details Edit Delete | ||
| 4769 | Spain's Coren may export fresh organic pork in Japan | Since July 16, 2020, a new certificate (JAS Livestock) is necessary for organic products of animal origin imported by the Asian country. | <p>Spanish company Coren is able to export fresh organic pork to the Japanese market as it has obtained the JAS Livestock certificate granted by the Spanish agency CAAE. In Spain, CAAE is the first and only entity that has the authorization of the Japanese government to certify these products. After carrying out all the appropriate procedures and passing the relevant audits, the Galician company Coren has received the JAS certification, which will allow it to market its fresh organic pork products in Japan.</p> <p>The managing director of CAAE, Juan Manuel Sánchez Adame, stressed that Japan and Europe “are experiencing a very positive moment that favors an increase in the volume of imports and exports. This movement is very favorable for Spain for several reasons: Japan is the second country in the world to which Spain exports the most pork in terms of value (10% of exports), only surpassed by France (18%); almost half of Spanish food and beverage exports to Japan are pork products”.<br />Another factor that increases the possibility of business in the Japanese market was the entry into force, in February 2019, of the EPA trade agreement, which, with reference to tariffs, for pork products remained at 0%. In addition, this treaty provides for the progressive reduction of tariffs on other products, as well as the protection in the Japanese market of three Spanish Denominations of Origin for hams: Guijuelo, Jabugo and Jamón de Teruel / Paleta de Teruel.</p> | 1 | Industry | 2021-06-24 11:26:26 | 2025-08-02 02:46:07 | Details Edit Delete | ||
| 2255 | VIDEO: "We are facing a restructuration period in the swine sector" | <p>Spanish company Patel strengthens its position in the Romanian market in a period when domestic production is affected by the ASF outbreaks reported in the last 6 months.<br />"The Romanian market is important for our company. Here we sell different cuts which are much better consumed here that in our country, such as pork collars. We are linking relations with producers and retailers, here in Romania, and we are supplying on weekly basis on long-term agreements. At this point, we are working with all the main players in the Romanian market", explained Emilio Becker, International Consultant and Area Sale Manager for Patel, in an interview for Euromeatnews.</p> <p><br />Even before the ASF crisis, Romania wasn't able to cover the domestic demand so imports of pork in the country are no surprise. Despite the fact that East Europeans pig producers, such as Romania and Poland, have accelerated imports due to the ASF crisis in the region, the EU swine sector is facing a big challenge in the years to come.<br />Ï think we are facing a restructuration period because is not balanced the production of pigs, the demand, and the export opportunities, so, somehow, there are some imbalanced which are going to be corrected by the market but is going to take time. This will not happen overnight", added Mr. Becker.<br />On the other hand, regarding the ASF crisis that is threatening the global industry Emilio Becker considers that every event of this type has taught a lesson for the meat industry. "Every time this kind of events happens, the industry is improving because we are learning a lot about this sanitary problem we are facing", he said.</p> | 1 | Industry | 2018-11-27 13:49:03 | 2025-08-02 01:21:11 | Details Edit Delete | |||
| 5432 | Spanish Grupo Costa increases its energetic self-sufficiency | Solar panels will be installed at all its production units over the next two years. | <p>Spanish Grupo Costa takes a further step in its sustainability plan with the installation of solar panels at all its production units across the country. The measure, whose main objective is energy efficiency and the reduction of environmental impact, will be implemented from April in four phases until completing the 35 centers that Costa has in Spain. The entire process will last two years and will be developed by the company MNM Solar, announced the company.<br />In total, the installed power will exceed 10,000 kW and its annual production will mean a self-consumption of 15,173,000 kWh per year, which will no longer be consumed from the electricity grid.<br />Consequently, CO2 emissions into the atmosphere will be reduced by 9,120 tonnes, the equivalent of the effect of planting 456,047 trees each year. In addition, the measure contemplates that the possible surpluses of these photovoltaic installations be derived to the electrical network so that other consumers can make use of them and their production is not wasted, Carnica magazine announced.</p> | 1 | Industry | 2022-04-18 09:30:35 | 2025-08-02 00:13:24 | Details Edit Delete | ||
| 1096 | VIDEO- "There is a new trend in the Spanish lamb and mutton" | <p>Spanish meat producer Carnes Felix presented its new value-added products at this year's edition of Gulfood alongside its classical products such as beef, lamb and poultry with the aim to conquer new markets.</p> <p>Felix Lurbe Bellido, export manager at Carnes Felix, told EuroMeatNews that the company promotes in the Middle East markets mostly mutton and lamb such as cuts or carcases and cooked products.<br />"The idea is to build again the markets that we had here in Saudi Arabia and also in the EU. on this market we promote basically mutton and lamb in cuts or at carcases and also other products that are a bit more value-added as our cooked products.", said Bellido.</p> <p><br />In addition, Mr Bellido believes that the Middle East market is going to be really good for business this year as the Spanish lamb and mutton products are becoming more popular among consumers for their quality. "I think that the market is going to be really good because there is a new trend in the Spanish lamb and mutton and the quality of it, of course, is outstanding", mentioned the export manager of Carnes Felix.</p> | 1 | Market | 2018-04-13 16:36:05 | 2025-08-02 03:11:56 | Details Edit Delete |
