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7495  Argentine exported 2900 tons of meat to Russia in the first five month  In the first five months, 2,900 tons of meat were exported to Russia. Although this is a low figure compared to other destinations, it shows strong growth. In addition to China, another market that shows a strong and unusual decline is Israel.  <p><span lang="DE">There is no doubt that the beef export business moves at the pace set by China, which in the case of for Argentine represents nearly 80% of the total exports by meat packing plants.</span></p> <p><span lang="DE">But the scenario began to change &ndash; both in volumes sent and prices to that destination &ndash; and new options appear on the horizon.</span></p> <p><span lang="DE">According to the Argentine Meat Exporters Consortium ABC, there is a &ldquo;resurgence of the Russian Federation as a relevant destination for Argentine beef exports.&rdquo;</span></p> <p><span lang="DE">Although the numbers are lower than those of other destinations, the Russian market has begun to show signs of good business. In May, almost a thousand tons of frozen meat were shipped to that destination, at an average of US$ 4,500 per ton.</span></p> <p><span lang="DE">The data to take into account is not the quantity shipped, but the value. Meat Exporters Consortium ABC calculated that this price is 34.1% higher than that received by China in the same month.</span></p> <p><span lang="DE">Step by step, the Russian market began to gain space and between January and May of this year, 2,900 tons were shipped to Russia, worth US$12.2 million.</span></p> <p><span lang="DE">On the Chilean side, ABC warned that "historically low levels are being recorded for boneless chilled meat shipments". In May, 1,666 tons were shipped, which marked a drop of more than 40% compared to May 2021.</span></p> <p><span lang="DE">Shipments of certified Kosher meat also moved downward and in May 1,239 tons were shipped, at an average price of US$6,071 per ton.</span></p> <p><span lang="DE">"Israel ended up as the fifth most relevant destination of the month, something unusual and caused by the delay in the start of the new harvest", they explained.</span></p> <p><span lang="DE">Analyzing shipments to Europe, shipments of boneless chilled meat grew by 70% between April and May. The data to be taken into account is that this is due to the effect of the shipment window for the third quarter of 2024 of quota 481, added to the closing of the 2023/24 cycle of the Hilton Quota.</span></p> <p><span lang="DE">In this way, although exported volumes grew by almost 2,000 tons compared to April, when compared to May of last year they fell by 11.5%. With these figures, Europe was the second most relevant destination of the month, behind China.</span></p> <p><span lang="DE">Finally, the North American market showed stability in chilled meat shipments and an increase in the case of frozen meat. Between January and May, exports were 12,800 tons, 62.1% higher compared to last year.</span></p>    Retail adrian.lazar@industriacarnii.ro 2024-07-01 00:44:48  2025-07-03 18:24:37  Details Edit Delete
7496  Looking to enhance belt lifespan while reducing operational expenses and boosting productivity?  Looking to enhance belt lifespan while reducing operational expenses and boosting productivity?  <p>The red meat processing industry contends with some of the most demanding conditions in the food industry. From cold and wet environments to stringent washdown procedures, both workforce and equipment must endure harsh environments to ensure product quality and safety.</p> <p>In primary red meat processing, conveyor belts are crucial. Ammeraal Beltech uni DTB stands out as the premier choice, boasting innovative design and durable materials.</p> <p><strong>Here Are 4 Reasons Why uni DTB Is The Ideal Choice:</strong>&nbsp;</p> <ul> <li><strong>Cut-resistant properties</strong>: Increased top-deck surface for improved lifetime.</li> <li><strong>Polyketone material</strong>: Improved impact strength, ductile properties, and proven chemical resistance.</li> <li><strong>Effortless mounting and dismounting</strong>: Thanks to innovative 8mm lock-pin technology.</li> <li><strong>Optimised belt design</strong>: Reduced knife-impact area, reinforced belt edges.</li> </ul> <p>"<em>The uni DTB represents our most advanced red meat deboning and trimming modular belt. Its innovative design and durable material make it perfect for extending belt lifespan and reducing operational costs while boosting productivity</em>&rdquo;, says Sander Bakker, Global Industry Segment Manager &ndash; PROTEIN Meat, Poultry, &amp; Fish at Ammeraal Beltech.</p> <p><strong>Leading Food Safety Measures</strong></p> <p>&ldquo;<em>In a landscape where food safety is crucial</em><em>, the uni DTB belt emerges as a game-changer</em>&rdquo;, Bakker continues. &ldquo;<em>Its cutting-edge design not only raises hygiene standards but also acts as a shield against foreign body contamination. With SingleLink<sup>&reg;</sup> technology extending up to 28 inches and UltraClean one-part sprockets, it minimises contamination risks, ensuring product integrity and setting new reliability and safety benchmarks</em>.&rdquo;</p> <p><strong>Unlock the Future of Meat Processing</strong></p> <p>Elevate your meat processing operations with the uni DTB belt from Ammeraal Beltech. Engineered to excel in demanding environments, it offers durability, efficiency, and unmatched food safety standards.</p> <p>For further information on the uni DTB belt, <em><a href="https://www.ammeraalbeltech.com/en/products/modular-belts/uni-DTB/"><strong>visit our website</strong></a></em> and <a href="https://www.ammeraalbeltech.com/en/contact/"><strong><em>contact</em></strong> <strong>our expert</strong>s</a>!</p>    Technology adrian.lazar@industriacarnii.ro 2024-06-28 12:47:18  2025-07-03 13:12:58  Details Edit Delete
7498  INTERPORC’s resounding success at Food Taipei 2024  INTERPORC’s resounding success at Food Taipei 2024  <p>The participation of the Interprofessional Agri-Food Organization for White Pork (INTERPORC) at Food Taipei (26-29 June), held at the Taipei Nangang Exhibition Centre, can be described as a resounding success. This event, in which INTERPORC participated with the support of MAPA (Spanish Ministry of Agriculture, Fisheries and Food), allowed INTERPORC and Spanish companies in the pork sector to highlight the quality of their products, and thus strengthen their position in the Taiwanese market and Asian markets.</p> <p>INTERPORC&rsquo;s 90 m&sup2; pavilion featured six prominent companies: Faccsa-Prolongo, Friselva, Grupo Jorge, Famadesa, Costa Food and Olot Meats. Attention has been focused on the programmed activities, which have been essential in attracting visitors and professionals from the sector.</p> <p>The daily showcookings, led by a local chef, presented innovative recipes using Spanish white pork as the main ingredient. These demonstrations were also attended by a large audience, who was able to taste the versatility and excellence of the Spanish products. In addition, Jes&uacute;s Garc&iacute;a, winner of the INTERPORC SPAIN 2019 International Ham Carver Competition, held various ham carver demonstrations, generating great interest in his skills and the quality of the ham.</p> <p>The B2B meetings organized by INTERPORC in collaboration with the fair organisation, have also proved to be crucial in establishing meaningful business contacts with Taiwanese importers. These meetings allow us to create new business opportunities and strengthen existing business relationships.</p> <p>Since the opening of the Taiwanese market to Spanish pork in 2014, Spain has maintained a solid position as a reference partner. In 2023, Spain was the second supplier of pork to Taiwan, exporting 30,125 tonnes worth 108.3 million euros, representing 24.5% in volume of all Taiwanese imports.</p> <p>INTERPORC's success at Food Taipei 2024 demonstrates the effectiveness of its international promotion strategy and its ability to stand out in competitive markets. The white pork sector in Spain continues to position itself as a quality benchmark and, with actions such us this one, continues to open up new business opportunities for its companies.</p>    Events adrian.lazar@industriacarnii.ro 2024-07-01 10:03:10  2025-07-03 21:50:18  Details Edit Delete
7499  USDA’s latest packers and stockyards rule will increase costs  The United States Department of Agriculture (USDA) announced its “Fair and Competitive Livestock and Poultry Markets” proposed rule that would attempt to change the legal standard that parties must demonstrate harm to competition and make it easier to sue and win under the Packers and Stockyards Act (PSA).  <p><span lang="DE">In response to the announcement of the proposed rule,&nbsp;National Chicken Council&nbsp;(NCC) Interim President Gary Kushner&nbsp;released the following statement:</span></p> <p><span lang="DE">"This latest rulemaking retreads a failed proposal from more than a decade ago, which was written by a plaintiff&rsquo;s lawyer who made his money suing poultry companies. This current facelift to the &lsquo;Harm to Competition&rsquo; rule would open the floodgates to frivolous and costly litigation. This was largely confirmed today by Assistant Attorney General Jonathan Kanter during the unveiling of the rule when he said that he hopes plaintiffs &lsquo;will bring a PSA case, or two, or 20&rsquo; against poultry processing companies.</span></p> <p><span lang="DE">"Eight different federal circuit courts of appeal have addressed the key issue underpinning the proposed rule-the need to establish injury to competition to demonstrate a violation-and they have uniformly and resoundingly rejected the position advanced by USDA in this proposed rule. USDA participated directly in many of those cases. Rather than accept the courts&rsquo; decisions, however, Secretary Vilsack and this administration are trying to circumvent Congress and misuse the rulemaking process to achieve what they have not won in court and what Congress has never authorized &ndash; all under the guise of somehow lowering costs for consumers.</span></p> <p><span lang="DE">"Today&rsquo;s livestock and poultry contracting and marketing practices are already and remain regulated by USDA&rsquo;s Agricultural Marketing Service, which administers and enforces the Packers and Stockyards Act to protect farmers, ranchers and consumers.</span></p> <p><span lang="DE">"This proposal is ill-advised, would inflict billions of dollars of economic harm on American agriculture, line the pockets of plaintiffs&rsquo; lawyers, exceed USDA&rsquo;s statutory authority, and increase costs for consumers who are already struggling with inflation in most of their everyday lives".</span></p>    Industry adrian.lazar@industriacarnii.ro 2024-07-02 00:05:20  2025-07-03 19:47:46  Details Edit Delete
7500  Abiec debates the transition of livestock farming towards sustainability and traceability in Oslo  The Brazilian Association of Meat Exporting Industries (Abiec) participated, on June 25th and 26th, in Oslo, Norway, in the Oslo Tropical Forest Forum (OTFF). This is the main global conference on the topic, and brings together political actors, multilateral institutions, the financial sector, civil society, indigenous peoples and the private sector in search of actions to protect tropical forests.   <p><span lang="DE">The conference is organized by Norad, the Norwegian Development Cooperation Agency, on behalf of the Norwegian International Climate and Forests Initiative (NICFI). At the invitation of the Tropical Forest Alliance and the World Economic Forum, Abiec participated in a panel at the event, addressing the sustainability and traceability of livestock farming in the protection of tropical forests in Brazil, and the sector's transition in this regard.</span></p> <p><span lang="DE">In addition to Abiec's Sustainability director, Fernando Sampaio, the panel included Jos&eacute; Octavio Passos, from the NGO The Nature Conservancy, Raoni Raj&atilde;o, director of Deforestation and Burning Control Policies at the Brazilian Ministry of the Environment, Leila Harfuch, managing partner of Agroicone, Mauro O'de Almeida, state secretary of Environment and Sustainability of the Government of the State of Par&aacute;, Jack Hurd, executive director TFA, of WEF, Toby Gardner, director of SEI and Trase, Maggie Charnley, head of the International Unit of Forests, UK Department for Business, Energy and Industrial Strategy and Alice Gargano, Global Forests and Lands Manager, Mars Global Petcare.</span></p> <p><span lang="DE">For Abiec, global demand will continue to increase, driven by the increase in population and income in emerging countries. The challenge is to reconcile the country's contribution to global food security with actions to mitigate the climate and biodiversity crisis. Brazilian livestock, among the various groups of&nbsp;<em>commodities</em>&nbsp;produced in tropical regions, is the one most correlated with deforestation, according to the data presented. Next, palm oil from Indonesia.</span></p> <p><span lang="DE">"Talking about a transition in the Brazilian meat chain means continuing to produce, but reducing impact. To achieve this, we need to act, mainly, to end illegality and promote the implementation of the Forest Code, and have traceability as a tool to add environmental guarantees to sanitary guarantees in Brazilian meat&rdquo;, says Fernando Sampaio. On the other hand, according to the director, "it is necessary to promote greater efficiency in production, and we understand the market as a driver of production efficiency. It is because we are part of a global market that our productivity has increased by 183% in the last three decades", he ponders.</span></p> <p><span lang="DE">Accelerating this transition is the issue. Abiec and Agroicone have led a sector consultation and engagement effort to identify priority actions for the transition. These include technical assistance, environmental regularization and financing and inclusion of producers. &ldquo;Attracting investments for this transition is crucial to ensure increased productivity and reduced emissions in the chain. Today the financial sector is averse to the risk represented by Brazilian livestock farming. We need to undo this image&rdquo;, argues Sampaio. Still according to him, countries and organizations that are capable of mobilizing public and private finances to protect forests should also help to facilitate the transition in livestock production, placing the producer and his needs at the center of discussions.</span></p>    Events adrian.lazar@industriacarnii.ro 2024-07-02 00:10:42  2025-07-03 21:50:18  Details Edit Delete
7501  How "snackification" and innovation are transforming the global seafood market  NSC research has revealed that 3 in 4 seafood consumers say a wide assortment of seafood drives their choice of retailer. This desire for choice, alongside consumer interest in healthy proteins and on-the-go eating is sparking greater ‘snackification’ and innovation in the seafood industry.  <p style="font-weight: 400;">With a host of new digital channels giving retail and OOH more opportunities to satisfy evolving consumer needs, this reveals significant potential to increase the consumption of healthy, sustainably sourced seafood.</p> <p><strong>Rising demand for high protein, healthy, on-the-go foods</strong></p> <p style="font-weight: 400;">Health remains high on the agenda for consumers - long after the pandemic brought it into sharp focus. Now we&rsquo;re back in the office at least a few days a week, snacking and on-the-go eating has become more prevalent. There&rsquo;s less time to prepare healthy meals and snacks, but we&rsquo;re not willing to compromise. So we&rsquo;re seeing greater innovation in the seafood market with more convenient yet nutritious on-the-go options.</p> <p><strong>Meal skipping has increased</strong></p> <p style="font-weight: 400;">The number of consumers skipping meals has risen. In 2013, 30% of consumers said they had &lsquo;skipped at least one main meal&rsquo; yesterday. By 2021 this had climbed to 40%.</p> <p style="font-weight: 400;">This could be due to busy &lsquo;on-the-go' lifestyles, but it could also be attributed to a rise in fasting for health reasons, or consumers tightening their belts due to economic pressures. Whatever the reason, snacking seems to be picking up the slack now a high proportion of meals are off the proverbial table.</p> <p><strong>Snacking is on the rise</strong></p> <p style="font-weight: 400;">While mealtimes become less frequent, snacking is on the rise, and according to Mondelez International, 88% of consumers worldwide snack daily. These results are amplified among Gen Z and millennials, 94% of whom eat one or more snacks per day, with one-in-three (33%) indulging in three or more.</p> <p><strong>Morning snacks show growth</strong></p> <p style="font-weight: 400;">Afternoon snacking has increased 22%, but morning snacking has seen most growth - a 42% increase from 2013 to 2021. Digging into the factors that drive these 6:00am to 10:00am choices: Mondelez reveals consumers want snacks to sustain and nourish, energise and fuel, indicating a window of opportunity for healthy snacks.</p> <p><strong>Increased interest in proteins</strong></p> <p style="font-weight: 400;">Meanwhile, protein&rsquo;s reputation as a &lsquo;fuller for longer&rsquo; macronutrient with additional health benefits has led to greater demand for protein-rich foods. Euromonitor attributes this to health concerns, highlighting an opportunity for snacks and foods that highlight protein&rsquo;s contribution to energy levels, weight loss, muscle repair and satiety.</p> <p style="font-weight: 400;">Fortunately, seafood has a strong reputation as a nutritious protein packed with omega-3s and other key vitamins and minerals. It&rsquo;s hardly surprising, therefore, that snacks like salmon jerky and seaweed snacks are starting to populate the shop shelves, while bite-sized on-the-go options like sushi remain popular in food outlets.</p> <p><strong>New routes to market</strong></p> <p style="font-weight: 400;">Technology has been driving change in seafood retail for consumers, with exciting new opportunities to satisfy food cravings &ndash; whatever the time. The number of channels has increased with delivery apps to omnichannel services such as &lsquo;click and collect&rsquo; becoming mainstream.</p> <p style="font-weight: 400;">What&rsquo;s more, these digital options are showing huge value as a sales channel, with snacks sold worldwide through e-commerce increasing from $18 billion in 2019 to $30.5 billion in 2021, according to Euromonitor.</p> <p><strong>Innovative seafood dishes from food operators</strong></p> <p style="font-weight: 400;">When we asked consumers how they were responding to increased seafood prices, the key theme was a shift towards eating at home more often &ndash; cooking at home more, buying fewer ready meals and eating less often at restaurants.</p> <p style="font-weight: 400;">Against these odds, food operators have risen to the challenge, offering tempting dishes that provide an array of options, while showcasing fresh sustainable seafood as the centrepiece.</p> <p><strong>Sushi to sashimi to pok&eacute;</strong></p> <p style="font-weight: 400;">With the exception of bacalao on the Iberian Peninsula, salmon is one of the most popular fishes enjoyed out of home. When it&rsquo;s eaten out, raw rules &ndash; with sushi, sashimi or pok&eacute;. bowls most popular across most of the markets studied.</p> <p style="font-weight: 400;">In France, Germany and Spain, consumers are more likely to opt for browned or seared salmon when they eat out, while in Saudi Arabia, the UK and the US, frying comes out top.</p> <p><strong>Greater customisation &amp; variety</strong></p> <p style="font-weight: 400;">Satisfying both heath and snacking trends, sushi has been a winner for some time. Over the last few years, however, more food operators have started to serve pok&eacute; bowls. Inspired by Hawaiian cuisine, diners can customise their seafood or protein of choice with a tempting array of healthy ingredients and sauces.</p> <p style="font-weight: 400;">Quick and simple to prepare, and easy to grab and go, they are well-suited to the booming food-to-go market, and help operators to overcome widespread recruiting challenges.</p> <p style="font-weight: 400;"><em>"What&rsquo;s striking when I move around the markets where we operate and have offices, is just how global pok&eacute; bowls have become. They&rsquo;re in Brazil, the US, in China, in Japan, in France. You find them from Sweden to Greece. The endlessly adaptable options allow each country and each consumer to tailor their bowl to their tastes", says&nbsp;</em><span style="font-weight: 400;">Christian Chramer,&nbsp;</span>CEO of the Norwegian Seafood Council.</p> <p><strong>Luxurious seafood options in retail</strong></p> <p style="font-weight: 400;">Convenience has become a megatrend. Today, people around the world can have sushi delivered in minutes, snack on healthy, nutritious seafood on the go, or prepare a seafood dish at home easily and quickly using a meal kit.</p> <p style="font-weight: 400;">Seafood is perceived as a luxury by many, so innovative new freezing technologies are being introduced to improve the quality of frozen seafood. Retail is also providing tempting alternatives for consumers dining out less, creating luxurious &lsquo;at home&rsquo; occasions with high-end, easy to create meal kits.</p> <p><strong>Advanced freezing technologies</strong></p> <p style="font-weight: 400;">Technology is revolutionising the seafood freezing process, improving its freshness, taste and nutritional value. This has the potential to transform perceptions of frozen seafood, turning it into a high-quality convenient alternative with a longer &lsquo;shelf life&rsquo;.</p> <p style="font-weight: 400;">Originally developed to freeze stem cells, Cells Alive System (CAS) generates a magnetic field around fresh food, consisting of pulsed magnetic fields, low-frequency waves and other types of weak energy. This causes the water molecules in the seafood to vibrate, so the cell tissues remain intact during freezing.</p> <p style="font-weight: 400;">As a result, seafood retains its flavour, texture and nutrient profile once defrosted, improving customer experience. And because the technology prevents degradation over longer time periods, seafood lasts longer, reducing food waste in the home.</p> <p><strong>Convenient 'at-home' indulgence</strong></p> <p style="font-weight: 400;">Chilled or frozen ready meals are not new, but have seen a notable increase in quality, with high-end options now available in most markets. Highlighting quality, provenance and nutritional benefits as well as convenience, these are amping up seafood&rsquo;s appeal too.</p> <p style="font-weight: 400;">Meal kits boomed during the pandemic as subscription schemes attracted more users and restaurants carved out new ways to keep their business afloat. With the ability to filter kit orders by ingredients, these are making it easier to cater for those with allergies or specific dietary needs.</p> <p style="font-weight: 400;">Seafood meal kits provide pre-portioned ingredients and easy-to-follow recipes, so even those with limited cooking skills can enjoy restaurant-quality meals, without meal planning or grocery shopping.</p> <p style="font-weight: 400;">Distinct from the weeknight ready meal, seafood meal kits usually offer greater indulgence, with options such as Cajun shrimp and sweet pepper, wild Alaskan salmon, spicy maple-glazed tilapia with fig and roasted vegetable rice, or baked parmesan- and panko-coated salmon with squash and garlic kale. And due to their portion size, range of nutrients and lower fat content compared to most meat dishes, these are also attractive to consumers managing their weight.</p> <p><strong>Premiumisation of traditional seafood formats</strong></p> <p style="font-weight: 400;">Increasing value by assuring consumers of sustainability through origin labelling, accreditations and harvesting methods, has become common practice in the industry. There are also numerous brands &lsquo;premiumising&rsquo; seafood with luxurious marinades, inventive curing techniques and innovative concepts like seafood charcuterie.</p> <p style="font-weight: 400;">Moving beyond assurances on the value chain and increased product innovation, however, the last few years have seen a rise in brands making traditional seafood formats ultra-covetable, with eye-catching packaging and quirky brand messaging.</p> <p style="font-weight: 400;">With savvy promotion via social media, these are able to command higher margins and revive consumer interest in traditionally less &lsquo;glamorous&rsquo; formats.</p> <p><strong>Fishwife: adding glamour to tinned seafood</strong></p> <p style="font-weight: 400;">It was during the pandemic while raiding the cupboard for tinned fish staples that Becca Millstein and co-founder Caroline Goldfarb had a &lsquo;lightbulb&rsquo; moment. Recognising the growing appetite for easy, clean, simple foods, they realised that canned fish checked a lot of boxes. Having spent time in Spain and Portugal, they spotted a gap in the US market for high-quality canned fish. So they founded&nbsp;Fishwife&nbsp;in 2020, bringing Iberian conservas culture to the US.</p> <p style="font-weight: 400;">"The canned fish grocery segment is worth more than $2.2 billlion in the US" says Millstein, "with three big brands dominating around 80% of the market share. So it&rsquo;s not a new, unfamiliar concept. But at the same time, it hadn&rsquo;t been innovated in at all".</p> <p style="font-weight: 400;">Today, Fishwife sells products so beautifully packaged and of such a high quality that people give them as presents. You can sign up for a subscription, buy Fishwife merchandise and gift cards. The brand has been featured in The New York Times and Vogue. And the firm&rsquo;s smoked salmon, which comes from Kvar&oslash;y Arctic, is one of its best sellers. It hasn&rsquo;t been hard to convince current fans of Fishwife of its merits, but Millstein acknowledges that nationwide retail expansion will require greater education.</p> <p style="font-weight: 400;">"We need to transform everyone&rsquo;s understanding of their use cases, from mashing it with mayonnaise and spreading it on bread, to putting it over a rice bowl or on ramen. [&hellip;] It&rsquo;s a really fun education process because it&rsquo;s not a totally novel product, like mushroom jerky or even plant-based meat: this is canned fish!".</p> <p><strong>Spotlight: South Korea&rsquo;s appetite for innovation</strong></p> <p style="font-weight: 400;">Fast-paced lifestyles and changing demographics are having a big impact on seafood choices in South Korea. A generational shift has led traditional choices to lose ground to those of younger generations.</p> <p style="font-weight: 400;">Alongside, there has been an increase in single-portion seafood options, catering to the growing number of single-person households. In this dynamic market, consumers expect a stream of convenient and inspiring innovations and products from seafood suppliers.</p> <p style="font-weight: 400;">"Koreans are interested in all kinds of species: whitefish, pelagic species or shellfish. And there&rsquo;s a lot of diversity around a single species", explains NSC Country Manager South Korea, Mia S&aelig;tre Bernhardsen.</p> <p style="font-weight: 400;">"[Take] mackerel, for example. In Norway, if you eat mackerel, you probably eat it one way: in tomato sauce on bread. But in Korea, there are many different ways to eat it".</p> <p style="font-weight: 400;">To satisfy demand for new products amid rising costs, there has been a boom in sauces &ndash; from teriyaki to soy sauce to different kinds of spices &ndash; as an easy way to deliver new tastes, without necessarily adding new species.</p> <p style="font-weight: 400;">E-commerce is advanced and Korea has an established cold chain, so new products are also focused on convenience. This ranges from microwaveable products through to innovation in child-friendly salmon fillets, using offcuts too small for a standard "grown-up" portion.</p> <p><span style="font-weight: 400;">These innovations in the seafood market highlight a pivotal shift towards more accessible and sustainable seafood consumption. As consumer preferences lean towards healthy, high-protein, and convenient eating options, the seafood industry is responding with snackable and premium products that cater to these.</span></p> <p style="font-weight: 400;">Digital platforms in retail and out-of-home dining are boosting their ability to meet and expand consumer expectations, promising a significant increase in seafood consumption. And efforts to add value to traditional seafood with attractive packaging, luxurious meal options, and customisable dishes underscores an exciting evolution in how seafood is being marketed and enjoyed.</p> <p style="font-weight: 400;">Catering to the growing appetite for variety and sustainability, these developments are setting the stage for continued innovation and growth in the seafood sector.</p>    Retail adrian.lazar@industriacarnii.ro 2024-07-02 00:15:25  2025-07-03 13:51:10  Details Edit Delete
7502  US Red Meat Symposium provides deep dive into Mexican market  With U.S. red meat exports reaching record levels in Mexico, USMEF held the inaugural U.S. Red Meat Symposium in Mexico City June 13-14 to examine its economic and political climate, highlight the market’s continued growth potential and explore emerging opportunities for U.S. red meat.   <p><span lang="DE">USMEF Chair Randy Spronk and Secretary/Treasurer Dave Bruntz participated, along with key USMEF staff from Mexico and the Denver headquarters, to emphasize the industry&rsquo;s commitment to this critical market.</span></p> <p><span lang="DE">"Mexico is a very important customer for us, especially with its potential for undervalued cuts", says Spronk.&nbsp; "The turnout for this symposium was outstanding, we even had to limit the number of importers who could attend. I expect it will become a recurring event for the industry".</span></p> <p><span lang="DE">An important component of the symposium was the face-to-face networking opportunities for U.S. suppliers and Mexican importers, including product displays and samplings. Also featured were influential speakers who offered assessments on U.S.-Mexico trade relations, Mexico&rsquo;s agricultural production and digital trends in the meat industry.</span></p> <p>"There&rsquo;s uncertainty on exporters&rsquo; minds related to the recent presidential election, while importers were asking about our cattle cycle", says USMEF President and CEO Dan Halstrom. "But mostly, buyers and sellers were talking about demand. Some may see Mexico as a mature market, but it is still a growing market. As reflected by the market tours, presentations and trade discussions these past two days, there are new and emerging opportunities here for our products".</p> <p><span lang="DE">Jonn Slette, the director of USDA&rsquo;s Agricultural Trade Office in Mexico City, also sees Mexico as a growth market.</span></p> <p><span lang="DE">"I would say that Mexico is still a developing market. Over 60% of Mexicans are still at or below the poverty line and as they move into the middle class, that&rsquo;s where our growth is going to be", says Slette.</span></p>    Market adrian.lazar@industriacarnii.ro 2024-07-02 00:20:11  2025-07-03 16:12:21  Details Edit Delete
7503  JBS recycles 40,000 tons of plastic in 10 years  Through Ambiental, a group company dedicated to the circular economy, in 2023 alone, almost 6 thousand tons of new products and raw materials were produced from recycled plastic.  <p><span lang="DE">Ambiental, a JBS business unit specializing in solid waste management, development of projects and solutions focused on circular economy and recycling and transformation of plastic waste, recycled 40 thousand tons of plastic waste that would have been destined for landfills in ten years . The volume would fill the equivalent of 16 Olympic swimming pools. In 2023 alone, Ambiental recycled approximately 3 thousand tons of plastic, generating more than 6 thousand tons of raw materials and new products.</span></p> <p><span lang="DE">Of the total plastic material recycled in the last decade, 35% was used for industrial inputs and 65% was used for the production of plastic products, such as packaging, flooring, cages and pallets.</span></p> <p><span lang="DE">For&nbsp;Thuany Taves&nbsp;,&nbsp;Executive Manager&nbsp;at Ambiental&nbsp;, in addition to contributing to the environment by correctly disposing and recycling plastic inputs, the company also helps to mitigate industrial impact by promoting the circular economy and producing new products from recycled plastic. "</span><span lang="DE">Ambiental started with the purpose of managing waste. Today we are a company specializing in plastic recycling, with a focus on promoting circular economy, creating solutions for applying the raw material into new products", says&nbsp;Thuany&nbsp;.</span></p> <p><span lang="DE">One of the most innovative destinations for difficult-to-recycle plastic developed by Ambiental was the 'green floor', launched in 2021. After two years of study, the company placed on the market an interlocking floor suitable for outdoor environments using plastic used in vacuum packed products. The green floor meets the ABNT - Brazilian Association of Technical Standards - standards and offers the same resistance as a material made 100% of concrete. Recently, the product was certified with the ABNT Ecological Seal of Environmental Quality. In 2023 alone, 22 thousand square meters of 'green floor' were produced, equivalent to 2 football fields.</span></p> <p><span lang="DE">"Our focus remains on innovation and operational excellence so that we can have high quality and performance raw materials for application in various product lines. Therefore, we encourage our technical team to develop solutions for reusing packaging that is difficult to recycle", explains&nbsp;Thuany.&nbsp;</span></p> <p><span lang="DE">A large part of the plastic recycled by Ambiental (80% of the total volume) comes from the operations of JBS business units, such as Friboi, Seara, Swift, Couros and Novos Neg&oacute;cios and generates new products to serve its companies and the market. Today, Ambiental operates 23 units in Brazil, focusing on the management and treatment of recyclable and non-recyclable post-industrial solid waste.</span></p>    Technology adrian.lazar@industriacarnii.ro 2024-07-03 00:05:58  2025-07-03 01:50:04  Details Edit Delete
7504  Red meat exporting companies to lead Taste Pure Nature programme  New Zealand’s country of origin beef and lamb marketing programme Taste Pure Nature is to move into a new phase following an agreement between Beef + Lamb New Zealand (B+LNZ) and the Meat Industry Association (MIA).  <p><span lang="DE">New Zealand exporters will take the lead in advancing the Taste Pure Nature brand and activity programme, which is designed to raise awareness and drive preference for New Zealand grass-fed beef and lamb.&nbsp;</span></p> <p><span lang="DE">"As a sector, our future lies in driving more value and ultimately higher premiums for our products", says Kate Acland, chair of B+LNZ.&nbsp;</span></p> <p><span lang="DE">"The Taste Pure Nature programme has successfully proven the value of our farmers&rsquo; story, and the impact that can be generated through targeted investment in international markets.&nbsp;&nbsp;</span></p> <p><span lang="DE">"Given the challenging market conditions we are facing, it is more important than ever that we continue to invest in marketing.&nbsp;&nbsp;</span></p> <p><span lang="DE">"The aim of B+LNZ&rsquo;s Market Development programmes was to provide a strong foundation that meat processing and exporting companies could then build on as part of their international marketing efforts.&nbsp;&nbsp;</span></p> <p><span lang="DE">"We believe the time is right for companies to take the lead role in designing, governing and funding ongoing activity and for B+LNZ to transition into a supporting role.&nbsp;</span></p> <p><span lang="DE">"This is a great outcome for B+LNZ, farmers and the whole sector. We&rsquo;re confident that companies will continue to build on the success of the programme and take it to the next level".&nbsp;</span></p> <p><span lang="DE">Under the agreement, MIA will take on the leadership role of Taste Pure Nature on behalf of processing and exporting companies. B+LNZ and MIA will each contribute $2 million to the programme over three years. B+LNZ and MIA are in discussions with the Government about potential support for the programme.&nbsp; &nbsp;</span></p> <p><span lang="DE">Nathan Guy, chair of MIA, says exporting companies have collectively decided to lead the marketing programme going forward and have committed $2 million over three years.&nbsp;&nbsp;</span></p> <p><span lang="DE">"We believe this new phase will help unlock greater value for our brand and the New Zealand red meat sector as a whole.&nbsp;</span></p> <p><span lang="DE">"Importantly, this programme will play a key role in ensuring our relevancy against the increasingly fierce competition in markets such as China".&nbsp;</span></p> <p><span lang="DE">The MIA and exporters will initially focus on China -- a critical market for New Zealand red meat -- &nbsp;with a tailored programme aiming to capture greater market value for farmers, companies and the wider red meat sector, says Guy.&nbsp;</span></p> <p><span lang="DE">B+LNZ launched Taste Pure Nature in 2019</span></p> <p><span lang="DE">"We recognised some time ago that agriculture is facing rapid change globally as consumers rightly want to know more about how their food is produced", says Acland.&nbsp;</span></p> <p><span lang="DE">"There are growing concerns about the environmental and animal welfare aspects of red meat production, and pressure to reduce meat consumption. At the same time, we are seeing growing interest in natural, grass-fed, hormone free, antibiotic free meat, which is the way New Zealand farms.&nbsp;</span></p> <p><span lang="DE">"Our extensive research found that consumers know little about New Zealand&rsquo;s farming systems.&nbsp;&nbsp;</span></p> <p><span lang="DE">"We realised we had to be smarter about how we do it and tell the story of our unique grass-fed, free range farming systems to achieve better returns for our farmers and New Zealanders.&nbsp;</span></p> <p><span lang="DE">"Our research found that country of origin is the primary factor a consumer takes into consideration when choosing what food to buy and is a shortcut to understanding and trust. That drove the development and launch of Taste Pure Nature".</span></p> <p><span lang="DE">The programme features integrated marketing programmes alongside exporters that includes digital and social media marketing, media and influencer relations, events and advertising.&nbsp;</span></p> <p><span lang="DE">"We are really pleased with the outcome of the Taste Pure Nature programme and we look forward to New Zealand&rsquo;s red meat exporters building on our work and achieving great results for farmers and our sector", says Acland.&nbsp;</span></p>    Market adrian.lazar@industriacarnii.ro 2024-07-03 00:10:39  2025-07-02 20:04:11  Details Edit Delete
7505  British Lion unveils Version 3 of cutting-edge processing Code  The British Egg Industry Council (BEIC) has launched an enhanced Code of Practice for the Production of Lion Quality Egg Products.  <p><span lang="DE">The new standard embraces the latest food safety advances, including 64 new criteria, and recognises the fast-moving innovation within the sector. The latest update, Version 3, comes amid ongoing food safety outbreaks linked to eggs and egg products produced outside of the UK.</span></p> <p><span lang="DE">More than 30 years after the launch of the processing Code in 1995, it remains the only recognised industry standard for processed eggs anywhere in the world. It sets standards across all systems of production, protecting eggs from the moment they are laid to the time they are delivered to food manufacturers and foodservice operators.</span></p> <p><span lang="DE">In addition to the stringent standards of the British Lion shell egg Code of Practice, which includes over 700 auditable points, processors of Lion Egg Products must adhere to a further wide range of additional standards.<br />Gary Ford, Chief Executive of the British Egg Industry Council, said: "With food safety incidents continuing to be linked to eggs and egg products produced outside of the UK, maintaining the highest standards remains as important now as it ever was.</span></p> <p><span lang="DE">"For more than 25 years, the Code of Practice for the Production of Lion Quality egg products has provided peace of mind, ensuring retailers, food manufacturers, foodservice operators, wholesalers, and other organisations can safely serve UK consumers British egg products without the risk, food miles and challenges of traceability involved in importing egg products.</span></p> <p><span lang="DE">"I am proud to say that Version 3 pushes the standards even further, incorporating new industry advice and providing specific measures and controls, particularly around some of the new and more innovative products, to ensure that the British public gets the quality, safe and domestically produced egg products they expect and deserve".</span></p> <p><span lang="DE">Food safety expert Sterling Crew, President of the Institute of Food Science and Technology, says: "The announcement of the updated Lion egg processing Code is welcomed by myself and my peers involved in food safety. There&rsquo;s an assumption that once an egg has been pasteurised that it&rsquo;s automatically safe but there&rsquo;s a lot more to it, especially where some egg products, such as egg white, are heat treated.</span></p> <p><span lang="DE">"With ongoing food safety incidents involving eggs and egg products produced outside the UK, there are potential risks associated with egg products that aren&rsquo;t produced to the standards of the British Lion Code of Practice, and I will always insist my colleagues, customers, and friends ask for British Lion egg products if they want food safety assurance. The code of gives assurance on not only on egg safety, but also on quality, authenticity, provenance and welfare".</span></p>    Industry adrian.lazar@industriacarnii.ro 2024-07-03 00:15:49  2025-07-03 22:18:17  Details Edit Delete
7506  The Belgian's favorite BBQ meat is… sausage  7 out of 10 Belgians consider barbecuing a nice tradition.  <p><span lang="DE">We had to wait a long time, but now it's finally here: summer is here and that heralds the start of the barbecue season. VLAM asked a thousand Belgians what they like to put on their grill. Sausage turns out to be the most popular barbecue preparation, followed by brochettes, bacon and steak.</span></p> <p>71% of Belgians believe that barbecuing is a tradition that should not be lost. This is evident from research by VLAM. On average, Belgians sit around the barbecue ten times a year, both at home with the family and elsewhere (with family, friends, events, etc.). More than half of Belgians (54%) start to get the itch to barbecue as soon as the weather is nice.</p> <p id="m_2141692825502263763e7af7"><strong><span lang="DE">Preferably meat on the grill</span></strong></p> <p><span lang="DE">For 53% of barbecue-loving Belgians, meat is indispensable on the grill. Furthermore, 25% really like meat at a barbecue and 15% prefer it. For only 7%, meat is not necessary. The products that most often end up on the barbecue are mainly sausages (34%), brochettes (21%), bacon (16%) and steak (16%). Spare ribs (15%) and fish (14%) are also popular.</span></p> <p id="m_2141692825502263763gmail-a4ha6"><strong><span lang="DE">Vegetables &amp; potatoes as side dishes</span></strong></p> <p><span lang="DE">A barbecue also includes vegetables (both in salads and grilled), we find: for 32% of respondents they are indispensable, 37% would like them very much and 23% would prefer them as well. For only 8% of Belgians vegetables are not necessary. Lettuce, tomatoes, cucumber and carrots are the favourite cold vegetables of the Belgian. Bell pepper, aubergine, courgette, onion, mushrooms and corn are the vegetables that are most often put on the grill.</span></p> <p><span lang="DE">Who says barbecue, also says potatoes. 90% of Belgians prefer potatoes at a barbecue, of which 25% even find them indispensable. Consumers like them both warm (grilled or baked on the barbecue) and cold (in a potato salad).</span></p> <p><span lang="DE">Finally, Belgians serve various drinks at a barbecue. Wine (red, white and ros&eacute;) appears to be the biggest favourite, followed by water, soft drinks and beer.</span></p>    Retail adrian.lazar@industriacarnii.ro 2024-07-03 00:20:33  2025-07-04 01:18:08  Details Edit Delete
7507  Kirkintilloch High School triumphs again in the Better Burger Challenge 2024  The Better Burger Challenge, a contest designed to inspire students to reformulate classic burgers into healthier and innovative versions using Scotch red meat, has announced its winner for 2024. Kirkintilloch High School in East Dunbartonshire has emerged victorious once again with their extraordinary creation - the ‘Sandman Burger’.  <p><span lang="DE">Burgers are hugely popular in Scotland with this year&rsquo;s shop sales showing an eight per cent increase to &pound;23.6 million, and the competition for pupils in Scotland aged 11 to 15 received numerous entries. The challenge, developed in partnership with Food and Drink Federation Scotland (FDF Scotland) and Quality Meat Scotland (QMS), continues to inspire young minds to innovate and think critically about food production, nutrition, and enjoying healthy eating. The winning &lsquo;Sandman Burger&rsquo; was developed by secondary 3 pupils Adam Solyman and Elisha Hossell from Kirkintilloch High School and captivated the judges with its exotic Moroccan-inspired flavours and commitment to health-conscious ingredients.</span></p> <p><span lang="DE">The 'Sandman Burger' features Scotch Beef infused with aromatic spices such as cumin and coriander, and the pupils sealed the burger in a frying pan before grilling it to meet the dietary goal of reducing total fat intake.</span></p> <p><span lang="DE">Gordon Findlater and Alison Bankier, QMS Cookery Demonstrators led the judging panel alongside OMS&rsquo;s Health &amp; Education Co-Ordinator, Tracy Martin and Food and Drink Federation (FDF) Scotland Skills Manager, Moira Stalker. The &lsquo;Sandman Burger&rsquo; was praised for its bold creativity, unique flavour profile, and adherence to the Scottish Dietary Goals.</span></p> <p><span lang="DE">Tracy Martin said: "QMS was delighted to work with FDF Scotland on the Better Burger Challenge for 2024, and it was a struggle to choose just one very worthy winner. The winning creation &ndash; 'The Sandman' &ndash; was chosen for its exotic flavours, but also because the pupils, Adam and Elisha, worked hard to reformulate their ingredients to ensure that the burger was using healthy cooking methods and ingredients alongside our Scotch Beef. It&rsquo;s great to highlight to pupils how red meat can be consumed as part of a healthy, balanced diet".</span></p> <p><span lang="DE">Moira Stalker, Skills Manager at FDF Scotland, added:</span></p> <p><span lang="DE">"The Better Burger Challenge is a fantastic initiative. It educates young people on the processes and people involved in making food and the many careers available, helping to develop the workforce of the future for the vital food and drink sector".</span></p> <p><span lang="DE">Miss Susan Miller, their teacher, shared her pride in the students&rsquo; achievement: "Adam and Elisha&rsquo;s dedication and creativity were exceptional. The 'Make it With Meat' resources provided an excellent framework for teaching and the competition itself was a fantastic opportunity for the pupils to explore food reformulation and product development".</span></p> <p><span lang="DE">As a reward for their innovation and hard work, the students were thrilled with a class trip to the Royal Highland Show, where they received their certificates and prizes in front of their classmates.</span></p> <p><span lang="DE">Elisha and Adam said: "We're really happy to win the QMS Better Burger Competition and enjoyed taking part in developing our own product. Our Moroccan-inspired &lsquo;The Sandman Burger&rsquo; fuses flavours that tantalize the taste buds and elevate the burger experience to new heights. Its succulent grilled beef, infused with aromatic spices, transports diners to the vibrant streets of Morocco with every bite".</span></p>    Market adrian.lazar@industriacarnii.ro 2024-07-04 00:05:31  2025-07-03 14:42:46  Details Edit Delete
7508  Australia: Maintained fodder supply leads to MSA success  Running their grazing operation like a dairy farm to ensure a year-round supply of quality feed for their cattle has underpinned success for Gippsland beef producers, Neville and Karen Beecher.  <p style="font-weight: 400;">The Beechers run a mix of Angus, Hereford, and Angus-Hereford cross cattle on their farm at Churchill, and their MSA results have seen them win Most Outstanding Non-Grain Fed MSA Larger Producer in Victoria in the most recent MSA Excellence in Eating Quality Awards.</p> <p style="font-weight: 400;">The Beechers, who have been MSA registered producers since 2017, achieved an average MSA compliance of 99.7%, and average MSA Index of 63.51 across 2021&ndash;23.</p> <p style="font-weight: 400;">With an average annual rainfall of approximately 800mm, the Beechers run their property like a dairy farm, growing as much ryegrass and clover as possible while maintaining a good supply of fodder to ride out tough seasons.</p> <p style="font-weight: 400;">They sell the best of their silage to dairy farming clients with the rest kept on-farm for their cattle.</p> <p style="font-weight: 400;">"We put down a base fertiliser on our paddocks&nbsp;and use the advice of our agronomist. We also re-sow ryegrass and clover each year to top up the paddocks and make sure we have feed for winter", Neville said.</p> <p style="font-weight: 400;">The cattle are supplementary fed silage in autumn and have access to hay to feed on&nbsp;<em>ad lib</em>&nbsp;in winter.</p> <p style="font-weight: 400;">"Cattle have a tendency to lose condition in winter, but we make sure they have plenty of grass and hay to keep them moving forward", Karen said.</p> <p style="font-weight: 400;">"We don&rsquo;t have a set target weight for turning them off, but we aim for around a 400kg carcase weight".</p> <p style="font-weight: 400;">Rotational grazing is also used on-farm to carefully manage pastures and maintain weight gain.</p> <p style="font-weight: 400;">"We don&rsquo;t graze our paddocks down to picking level, even in autumn", Karen said.</p> <p style="font-weight: 400;">In the yards and during transportation, the focus on low-stress stock handling continues.</p> <p style="font-weight: 400;">The Beechers transport their cattle themselves, supplying the Greenham Bass Strait Beef brand.</p> <p style="font-weight: 400;">The Beechers are part of the Greenham NEVER EVER Beef Program, which specifies:</p> <ul style="font-weight: 400;"> <li>cattle are grassfed</li> <li>cattle are MSA certified</li> <li>no hormone growth promotants (HGPs) are used</li> <li>no antibiotics are used</li> <li>cattle are free from Genetically Modified Organisms.</li> </ul> <p style="font-weight: 400;">Their close proximity to Greenham means Neville and Karen can continuously select the best of their cattle for processing.</p> <p style="font-weight: 400;">The Beechers look at their MSA feedback in myMSA and attribute their ongoing high rates of MSA compliance to their feeding regime.</p> <p style="font-weight: 400;">"We&rsquo;re not buying in the most expensive, top lines of cattle, but I think our results come down to how we feed our cattle and maintaining quality feed all year round", Neville said.</p> <p style="font-weight: 400;">For the Beechers, the path to becoming award-winning MSA beef producers started as a sideline to their agricultural contracting business.</p> <p style="font-weight: 400;">"Our approach to our cattle business has been more opportunistic, and dependent on the market and seasons", Neville said.</p> <p style="font-weight: 400;">"We produce silage and pasture hay and provide cultivation services for clients. We used to run about 200 head, mainly for fodder management, but when drought hit about five years ago and cattle prices dropped, we increased our numbers to more than 1,000 head.</p> <p style="font-weight: 400;">"We were buying in steers and heifers at the right price and sold them at a good time.</p> <p style="font-weight: 400;">"When we could see cattle prices getting high, we transitioned to cows and calves. As our calves are growing out to heavy heifers or bullocks, we are selling our cows and transitioning back to buying in steers, which is more a work/life balance decision.</p> <p style="font-weight: 400;">"We buy through AuctionsPlus and local store markets, to source weaners between 200&ndash;300kg from producers who we have bought from previously and had good results with".</p>    Industry adrian.lazar@industriacarnii.ro 2024-07-04 00:10:43  2025-07-03 05:52:37  Details Edit Delete
7509  Frimancha Canarias and Montesano Canarias SA close their business integration process  With this process, the shareholding of Frimancha Canarias will be 75% for Grupo Vall Companys and 25% for Montesano.  <p><span lang="DE">The company Frimancha Canarias, owned by the Vall Companys Group, and the Canarian meat operator Montesano Canarias SA, have closed their business integration process. This integration takes place in a context of globalization of the sector, where all operators are increasingly competitive.</span></p> <p><span lang="DE">The objective of integrating the businesses of the two companies in the Canary Islands is to establish possible synergies that would allow them to optimise and make their operations more competitive and act as a single entity. With this operation, the shareholding of Frimancha Canarias will be divided into 75% held by the Vall Companys Group and the remaining 25% for Montesano. Likewise, the company Log&iacute;stica Montesano will be integrated under the same terms of the operation.</span></p> <p><span lang="DE">The Vall Companys Group, which closed 2022 with a turnover of 3.01 billion euros, is the leading operator in pork, poultry and flour production in Spain with more than 60 years of history. It currently generates more than 12,500 jobs, of which 415 are in the Canary Islands.</span></p> <p><span lang="DE">Montesano, also with more than 60 years of history in the Canary Islands, has a volume of more than 4,000 tons of processed meat per year. Its facilities with a surface area of 22,000 m2 are located in the Tenerife town of El Rosario. Currently, Montesano Canarias and Log&iacute;stica Montesano employ more than 275 professionals in the Canary Islands.</span></p>    Market adrian.lazar@industriacarnii.ro 2024-07-04 00:15:29  2025-07-03 18:46:33  Details Edit Delete
7510  Opening of Mexico for 1-day-old chicks boosts Brazilian segment  The Brazilian Animal Protein Association (ABPA) celebrated the announcement made by the Ministry of Agriculture and Livestock about the opening of the 1-day-old chick segment from Brazil to Mexico.  <p><span lang="DE">The announcement occurred after the official acceptance, by the Mexican authorities, of the International Zoosanitary Certificate for the import of this high-value-added segment of Brazilian poultry farming.</span></p> <p><span lang="DE">"Mexican poultry farming has faced impacts on its flocks resulting from occurrences of Avian Influenza. In this sense, Brazil, which already supplies fertile eggs, now presents itself as a reliable partner for the supply of 1-day-old chicks. It is worth highlighting that it is another important achievement for Minister Carlos F&aacute;varo and his team for Brazil", analyzes the president of ABPA, Ricardo Santin.</span></p> <p><span lang="DE">"The expectation is that Mexico, which is already the largest importer of Brazilian fertile eggs, will also establish itself among the highlights in the 1-day-old chick segment. It&rsquo;s another seal of approval for Brazil&rsquo;s biosecurity", adds ABPA&rsquo;s markets director, Lu&iacute;s Rua.</span></p>    Market adrian.lazar@industriacarnii.ro 2024-07-04 00:20:33  2025-07-03 23:31:51  Details Edit Delete
7511  AHDB ANALISYS: Chinese pig supplies remain tight as sow inventory declined 6.9 percent year-on-year  According to the Ministry of Agriculture and Rural Affairs (MARA), the number of sows has declined by 6.9% year-on-year to 39.86 million as of the end of February, resulting in a tightening of fattening pig supply. There has been significant liquidation of sows due to disease outbreaks and financial pressure, with some further decline in the sow heard anticipated amid liquidation of smallholders.  <p><span lang="DE">In the latest forecast, the Food and Agriculture Organisation of the United Nations (FAO) has estimated global pigmeat production to decline year on year by 0.9% in 2024. This is primarily due to decline in Asia of which China is the major contributor.</span></p> <p><span lang="DE">Wholesale prices in China began the year with a steady note, however holiday demand has provided some uplifts, such as Chinese New Year in February and the Dragon Boat Festival in June.</span></p> <p><span lang="DE">In June the wholesale pork price peaked at 24.8 yuan per kg on 18 June after trading in the range of 20-22 yuan per kg over the previous three months (March-May). The average price for the year so far (Jan-Jun) sits at 21.3 yuan per kg, up 3% compared to the same period last year.</span></p> <p><span lang="DE">Chinese liveweight pig prices have also echoed the positive tone in recent weeks. Prices at the end of June were sitting around 18.4 yuan per kg, up from 16.7 yuan per kg at the end of May. It has been commented that strong weaner pig prices have been supporting the liveweight prices.</span></p> <p><span lang="DE">For the remainder of the year, prices are anticipated to be more volatile with a positive bias as supplies remain tight and relatively stable consumption is expected.</span></p> <p><span lang="DE">Overall Chinese pig meat imports are in decline for the year to date (Jan &ndash; May), but it remains a two-sided story. Volumes of pigmeat excluding offal have nosedived by 48% year-on-year to 423k tonnes. This is the lowest volume recorded since the ASF outbreak in 2018. However, on the flip side imported offal volumes continue to grow, up 2% year on year for the period, to 474k tonnes.</span></p> <p><span lang="DE">Higher domestic inventories of frozen product are reportedly driving lower imports. Market interference is common practice in China. The Chinese government keeps a reserve of frozen pork to ensure supply and price steadiness.</span></p> <p><span lang="DE">Despite volumes falling substantially from all key trading partners, the EU27 remains dominant, holding a 47% market share. Spain has retained its position as the largest individual country exporting pigmeat excluding offal to China, while Brazil is a close second. Brazil continues to hold a competitive advantage of lower prices on the global market.&nbsp;</span></p> <p><span lang="DE">Looking specifically at the offal category, the EU27 also continues to dominate Chinese import volumes with a 51% market share. However there has been some change seen in individual countries. The US and Spain remain the largest exporters, but the Netherlands and Denmark have lost market share to Canada. &nbsp;</span></p> <p><span lang="DE">Volumes imported from the UK follow the same overall trend. Imports of pig meat excluding offal have declined, while offal has increased with the UK holding a 5% market share of both categories.</span></p> <p><span lang="DE">A key watch point</span><span lang="DE">&nbsp;for the global market is the recent and widely reported development of an anti-dumping investigation by China into imports of EU pork. The increased tensions could have major repercussions if it results in trade restrictions between the two nations. The volume of pig meat looking to find a new home on the global market would be significant and would likely trigger falling prices as the market adjusts. Exports of offal and fifth quarter currently help generate a higher value for the whole carcass with China taking in product that has limited demand elsewhere.</span></p> <p><span lang="DE">According to the latest Rabobank report, GDP growth in China remains lower compared to the previous year, although economic conditions are said to be improving. Consumer confidence is gradually improving, but many consumers remain wary of spending amid the higher cost of living and so continue to look for more affordable cuts. However, national holidays continue to provide some seasonal uplifts with the mid-autumn festival coming at the end of September and National Day break in October.</span></p>    Market adrian.lazar@industriacarnii.ro 2024-07-04 00:25:57  2025-07-03 13:51:57  Details Edit Delete
7512  Good grazing management and sheep genetics is a winning combination for Welsh farmer  Red meat producers from across north Wales gathered on a beef and sheep farm on the outskirts of Caernarfon last week to hear the latest results from two major industry projects.  <p><span lang="DE">The event was hosted by farmer Alwyn Phillips of Pen y Gelli, a participant in the RamCompare and GrassCheckGB projects which are jointly funded by Hybu Cig Cymru &ndash; Meat Promotion Wales (HCC), along with the other UK levy bodies and industry organisations.</span></p> <p><span lang="DE">Experts Sam Boon of Signet, and Taro Takahashi of the Agri-Food and Biosciences Institute (AFBI), spoke about the importance of utilising genetics and grass effectively and efficiently to capitalise on flock performance.</span></p> <p><span lang="DE">This was echoed by Mr Phillips who, whilst leading the farm walk, said: &ldquo;You can achieve a high performance on grass if you&rsquo;ve got the right genetics.&rdquo;</span></p> <p><span lang="DE">He has been involved in the RamCompare and GrassCheckGB projects for several years since their inception and has reaped the benefits on his farm. These include reducing fertilizer use &ndash; and therefore its cost - by half, whilst also both growing and using more grass to finish lambs.</span></p> <p><span lang="DE">Mr Phillips is one of 12 beef and sheep farmers in Wales involved in GrassCheckGB, a project that across 5 years of UK data has recorded an average of 8-12tDM/ha, at 11ME and 19% crude protein with 80% being utilized. This is almost double typical figures across all UK farms. The grass quality is similar to values in bought in concentrate, so well managed grazed grass is not only the cheapest feed for our sheep and beef but is of high quality too.</span></p> <p><span lang="DE">He said: "I now understand how to grow grass and how to graze it, I know exactly how much of it I grow and I understand the strengths and weaknesses of each of my fields.</span></p> <p><span lang="DE">"What&rsquo;s great about both projects is that they cover a number of years and therefore produce credible results and meaningful data that takes everything that can impact on performance into account".</span></p> <p><span lang="DE">Mr Phillips added: "I feel that a combination of maximising the use of grazed grass and selecting sheep that perform well on a forage-based system is essential, and a way to prepare for the possibility of a life without production subsidies. Developing this system takes time and improvements in genetics &ndash; it doesn&rsquo;t happen overnight".</span></p> <p><span lang="DE">To date, the RamCompare project has evaluated 468 terminal sires (birth to slaughter data) which have over 44,000 progeny on commercial farms in the UK. Farmer Alwyn Nutting from Aberhafesp, near Newtown is one of seven RamCompare farmers in the UK who are testing high index rams across their commercial flocks, providing valuable information for other sheep farmers to use when they choose terminal sires.</span></p> <p><span lang="DE">He said: "The RamCompare project is important, it will hopefully influence the way that terminal sires are bred, making them more suitable for use in commercial sheep flocks in the UK.</span></p> <p><span lang="DE">"It&rsquo;s important that you select the right sire for the goals for your flock, you don&rsquo;t want to be aiming for extremes in growth and conformation if you want those rams to perform on a grass-based diet".&nbsp;</span></p> <p><span lang="DE">HCC&rsquo;s Dr Heather McCalman, Research and Development and Sustainability Executive said: &ldquo;The purpose of the event was to demonstrate how sheep genetics and efficiently grazed grassland combine to produce a very high quality and efficient red meat product. These superior sheep genetics are available to all commercial farmers and the techniques for well managed grazing are becoming well recognized. &nbsp;</span></p> <p><span lang="DE">"A high performing, healthy and efficient flock can directly, and indirectly, contribute towards minimizing the carbon footprint of farms and therefore further improve the sustainability of the sector and help to tackle the challenges ahead".</span></p>    Market adrian.lazar@industriacarnii.ro 2024-07-05 00:05:53  2025-07-02 20:50:44  Details Edit Delete
7513  El Pozo King Upp inovates with its new Quesadilla & Salsa products  El Pozo Alimentacion presents a line of products with two new recipes that respond to the current market trend.  <p style="font-weight: 400;">El Pozo Alimentaci&oacute;n launches a new fusion of flavours with Quesadilla&amp;Salsa, a line of products that expands the ElPozo King Upp family and innovates in the street food universe. This new launch combines Mexican flavours adapted to the tastes of the Spanish consumer and caters to emerging trends in international cuisine, Tex-Mex gastronomy.</p> <p style="font-weight: 400;">ElPozo King Upp quesadillas come in two recipes made with selected, high-quality ingredients: Cheesy Pepperoni Quesadilla, with Hot Tomato Sauce; and Cheesy York Quesadilla, with Mild Cheese Sauce. Both varieties stand out for their high percentage of meat and their size, as well as for the careful selection of ingredients that guarantee a unique culinary experience in every bite.</p> <p style="font-weight: 400;">The new dishes stand out for their flavor and feature a groundbreaking and colorful visual design that pays homage to Mexican culture. In addition, they are quickly cooked in the oven, air fryer, pan or microwave, and can be ready in minutes to enjoy anywhere.</p> <p style="font-weight: 400;">With this launch, El Pozo Alimentacion reaffirms its ability to adapt to new market demands without losing its essence. Its youngest and most vibrant brand, ElPozo King Upp, seeks to satisfy the new emotions of consumers and offer authentic flavors and new gastronomic experiences at any time.</p>    Retail adrian.lazar@industriacarnii.ro 2024-07-05 00:10:54  2025-07-03 22:09:31  Details Edit Delete
7514  Australian lamb making waves in American charcuterie market  Lamb pastrami featuring Australian lamb is being made available across 73 Costco stores across the Southeastern United States.  <p style="font-weight: 400;">This comes following a project between Meat &amp; Livestock Australia (MLA) and Aussie Select, a company specialising in hand-crafted, modern charcuterie products featuring premium Australian lamb.<br /><br />The aim of the project was to develop and test a suite of Australian lamb products by Aussie Select to build on the ready to eat and deli meats trend to grow demand in value added Australian lamb in the United States of America.<br /><br />MLA&rsquo;s Group Manager - Science and Innovation, Michael Lee, said that American retailers had seen a 154% increase in weekly ready-to-eat or deli meat purchases, but that there were no lamb products on offer.<br /><br />"Research indicated that US consumers spent $7.7 billion a year on deli meats, including ready-to-eat or ready-to-heat foods", Mr Lee said.<br /><br />"Turkey, pork, chicken and to a lesser extent beef dominate the deli. Yet, lamb, particularly lamb from Australia, is growing in popularity in the United States".<br /><br />"American consumers indicated pressures around cooking time and that they have little confidence in cooking lamb. As the number one provider of lamb to the US market, the Australian industry has a massive opportunity to break into this market as the first to market ready-to-eat lamb products".<br /><br />Despite challenges associated with the COVID-19 pandemic, Aussie Select developed four hand-crafted, modern charcuterie offerings. They included:</p> <ul style="font-weight: 400;"> <li>Agave Rosemary Lamb</li> <li>Tikka Masala Lamb</li> <li>Lamb Pastrami</li> <li>Lamb Prime Rib</li> </ul> <p style="font-weight: 400;">Chief Executive Officer of Aussie Select, Jaclyn Glatzer, said that after multiple rounds of research, Aussie Select met or exceeded market demands for taste, sustainability, innovation, and health &amp; wellness.<br /><br />"Based on the research, current tonnage projections to meet the demand for Aussie Select show a potential for 3,700,000+ pounds of exclusively Australian raw product over the next five years", she said.<br /><br />"We&rsquo;re thrilled to see Aussie Lamb products rolled out throughout the Southeast (Georgia, Florida, Alabama, Tennessee, North Carolina, South Carolina and Puerto Rico). The initial products in the Aussie Select line only scratch the surface; there is exciting growth opportunity for lamb in the ready-to-heat, ready-to-eat and snack-kit categories".</p>    Retail adrian.lazar@industriacarnii.ro 2024-07-05 00:15:39  2025-07-04 01:24:05  Details Edit Delete
7515  China, Japan and South Korea, the relevant markets for Chilean meat  Pork exports to Japan, South Korea and China represent 73% of the total value of Chilean pork exports. Given the importance of this market, Rodrigo Castañon, Business Manager of ChileCarne, was part of the delegation that accompanied the Director of the Agricultural and Livestock Service (SAG), José Guajardo, with the objective of advancing negotiations on zoning protocols for African swine fever (ASF) and the reopening of poultry exports to China.  <p>Chile has established itself as a global pork exporter, according to the ranking of the United States Department of Agriculture (USDA). Today, the country ranks fifth as a pork exporter in the world, and in 2023, 73% of total pork exports will be destined for Asia. Thus, the recent mission to these three strategic markets for the Chilean pork and poultry production and export sector was very relevant.</p> <p>Japan is the second largest export destination for Chilean pork, with 40 thousand tons exported in 2023, which represented 14% of the total volume and a value of US$157 million, equivalent to 21% of the total value. Chile is positioned as the sixth supplier of pork to Japan.</p> <p>Japan's per capita pork consumption was expected to be about 20 kg per capita per year in 2023, accounting for 37% of the country's total meat consumption. Japan is the world's second-largest importer of pork, behind only China, with imports equivalent to 1.21 million tonnes in 2023.</p> <p>In this country, on May 28, the Chilean delegation held a meeting with Norio Kumagai, Deputy Director General of the Department of Food Safety and Consumer Affairs, with the aim of discussing the terms of a new framework agreement for pork exports to Japan and reviewing technical issues necessary to advance a zoning agreement for Highly Pathogenic Avian Influenza (HPAI).</p> <p>South Korea has established itself as the third largest export destination for Chilean pork, with 35 thousand tons exported in 2023, representing 12% of the total volume and a value of US$163 million, equivalent to 22% of the total value. Chile is responsible for 4% of pork imports to South Korea, ranking fifth among the main suppliers.</p> <p>Per capita consumption of pork in South Korea is 38.5 kilos per inhabitant per year, one of the highest in the world. The recovery of the HORECA sector (hotels,</p> <p>restaurants and cafes) after the pandemic has boosted consumption, highlighting the importance of pork in the South Korean diet.</p> <p>And in this market, on May 31, the Chilean delegation visited the facilities of the Animal and Plant Quarantine Agency (APQA) at Incheon airport. Subsequently, they held a meeting with the Chilean ambassador to South Korea, Mathias Francke, where they discussed the importance of advancing a zoning agreement for ASF.</p> <p>For its part, China has remained the main market for Chilean pork. In 2023, Chile exported 129 thousand tons of pork to China, which represented 44% of the total exported volume and a value of US$223 million, equivalent to 30% of the total value. In addition, China occupies the fourth position as a destination market for Chilean poultry meat, with 7% in volume and 9% in value.</p> <p>China is the world's largest producer, consumer and importer of pork, with production reaching 57 million tonnes in 2023. Per capita pork consumption in China exceeds 42 kilos per inhabitant per year, consolidating it as an essential source of protein in the Chinese diet.</p> <p>And it is in this market that the visit concluded, with a meeting between the Chilean delegation and Mr. Liu Jinlong, Deputy Director of Division 2 of Animal Quarantine of GACC, the Chinese government's Customs Agency, with the aim of advancing negotiations for the reopening of poultry meat and exploring the signing of a Memorandum of Understanding (MOU) for pigs, which could be signed during an upcoming visit to China by the Minister of Agriculture or another high-ranking authority from Chile.</p> <p>The National Director of the SAG, Jos&eacute; Guajardo Reyes, highlighted: &ldquo;We made progress with Japan in updating animal health protocols and we proposed that China sign an agreement on pork and expand an existing one for cattle and sheep. With South Korea, we manage the opening of the market for sheep meat. We reinforce the importance of zoning agreements for safe trade and highlight the recognition of Chile for its certification model.&rdquo;</p> <p>Rodrigo Casta&ntilde;&oacute;n, Business Manager of ChileCarne, added: "The mission in Asia focused on making crucial progress to lift the suspension of poultry exports to China and consolidate negotiations in Japan and South Korea. This mission made it possible to achieve significant progress, reinforcing Chile's strategic position in these markets and ensuring the growth and diversification of our meat exports".</p> <p>In the coming months, collaboration with the Ministry of Agriculture will be intensified to finalize the signing of the Memorandum of Understanding (MOU) on pigs with China, an&nbsp;initiative that promises not only to strengthen trade relations between Chile and China, but also to significantly expand the export offer of Chilean meat products to the Asian giant.</p>    Retail adrian.lazar@industriacarnii.ro 2024-07-05 00:20:09  2025-07-03 23:19:02  Details Edit Delete
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