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| 6949 | Vion breeding and livestock appoints Ole Meyer | After almost eleven years at the helm of Vion Zucht und Nutzvieh GmbH, Dr Holger Looft will leave the management of the Vion subsidiary at the end of this year. Ole Meyer, Director Purchase Cattle Vion Germany, will take over the duties at the head of the German livestock trading organization. | <p><span lang="DE">Holger Looft, who holds a doctorate in agricultural engineering, joined Vion Zucht und Nutzvieh (ZuN) in 2013 from the British breeding and genetics consultancy PIC and has successfully maintained and developed the company during this time despite strong competition and declining cattle livestock numbers. With the takeover of Viehhandlung Hausner, Dr. Looft transferred the processes of two separate companies into the Vion system and was able to leverage significant synergies by centralising their processes. In 2023, he also transferred the slaughter cattle volume of Vion’s livestock trading subsidiary to contract slaughtering in the region.</span></p> <p><span lang="DE">Vion appointed Ole Meyer (32) as a successor to the management of ZuN. He "grew up" in his grandparents’ livestock business and a cattle slaughterhouse founded by his grandfather. The business administration graduate with a master’s degree in leadership and management took on various management roles in the industry early on before joining Vion in 2019. He has been Purchasing Manager for the Bamberg slaughterhouse since 2020 and was appointed Germany-wide Director Purchase Cattle in autumn 2023. In his new additional role, Ole Meyer will also report to Dr. Stephan Kruse, Director Farming at Vion Food Group.</span></p> <p><span lang="DE">"'During this recent period of drastic change, the entire ZuN team under the leadership of Holger Looft has gone above and beyond the call of duty for the company,” says Philippe Thomas, COO Germany at Vion Food Group. “With this in mind, we would like to thank not only the entire team, but especially Dr Looft – for his successful work and outstanding commitment and wish him all the best for the future. In Ole Meyer, we have found an exceptionally experienced internal successor who will successfully continue Dr. Looft’s work".</span></p> | 1 | Market | adrian.lazar@industriacarnii.ro | 2023-12-09 00:05:54 | 2025-08-06 19:37:31 | Details Edit Delete | |
| 6905 | Q&A with Wim Mennes, EFSA’s working group chair on flavourings | Smoke flavourings serve as an alternative to traditional smoking, a long-standing practice used to preserve certain foods such as fish, meat, and dairy products. The smoking process also changes their flavour. | <p><span lang="DE">Smoke flavourings do not have the same preservative function but when added to foods they give them a smoky taste.</span></p> <p><span lang="DE">EFSA has assessed the safety of eight smoke flavourings on the EU market, the authorisation of which was due for renewal, according to the applicable legislation.</span></p> <p><span lang="DE">Wim Mennes, chair of EFSA’s working group on flavourings, guides us through the main findings of this work and the next steps.</span></p> <p><em><strong><span lang="DE">First, in which foods are smoke flavourings used?</span></strong></em></p> <p><span lang="DE">Smoke flavourings are added to foods – like meat, fish, or cheese – as an alternative to the traditional smoking process. But they can also be used as flavourings in other foods such as soups, sauces, drinks, crisps, edible ices, and confectionery.</span></p> <p><em><strong><span lang="DE">Why has EFSA evaluated their safety?</span></strong></em></p> <p><span lang="DE">EFSA’s work on smoke flavourings is defined by EU legislation, which requires that the safety of smoke flavourings must be assessed before they can be marketed. Also, those currently on the market must be reassessed before the end of their authorisation period.</span></p> <p><span lang="DE">The eight products just assessed have been on the EU market for the past 10 years and the applicants have requested the European Commission to extend their authorisations for an additional 10. For the other two products currently on the EU market, the applicant did not request a renewal of their authorisation.</span></p> <p><em><strong><span lang="DE">And what are the health risks?</span></strong></em></p> <p><span lang="DE">Based on the available scientific evidence, we could not rule out concerns regarding genotoxicity for any of the eight smoke flavourings.</span></p> <p><span lang="DE">Genotoxicity is the ability of a chemical to damage the genetic material of cells. Changes or mutations to the genetic information within a cell may increase the risk of developing conditions like cancer and inherited diseases.</span></p> <p><span lang="DE">For this type of toxicity, it is not possible to define a safe level.</span></p> <p><em><strong><span lang="DE">Did EFSA already assess these flavourings in the past?</span></strong></em></p> <p><span lang="DE">Yes, we assessed them between 2009 and 2012, to inform the decision by the European Commission and EU Member States on whether or not to authorise their use.</span></p> <p><span lang="DE">At that time, the Panel identified safety concerns for most of the products due to their insufficient margin of safety at the proposed levels of use.</span></p> <p><span lang="DE">This led the European Commission and EU Member States to revise the levels of use proposed by the applicant and to allow for a more limited use in foods.</span></p> <p><em><strong><span lang="DE">So what was new this time?</span></strong></em></p> <p><span lang="DE">We used an updated methodology to assess the new data submitted by applicants. It is described in the updated 2021 EFSA scientific guidance, which was not available at the time of the first assessment. It recommends that if a single component of a complex mixture (like smoke flavourings) is confirmed as genotoxic, the whole mixture is to be considered as genotoxic.</span></p> <p><span lang="DE">We concluded that six of the smoke flavourings that we assessed contain genotoxic substances and therefore raise safety concerns. And we could not rule out safety concerns for the other two due to a lack of data.</span></p> <p><em><strong><span lang="DE">What does EFSA’s advice on smoke flavourings mean for consumers?</span></strong></em></p> <p><span lang="DE">In general, there may be an elevated risk of harmful effects when consuming genotoxic substances. However, the likelihood of these effects emerging depends on various factors, including an individual’s genetics and dietary habits. The chance that such harmful effects would occur as a result of consumption of foods flavoured with smoke flavourings has not been investigated by EFSA. However, it is worth noting that EFSA takes a conservative approach to its assessments, meaning that we consider worst-case scenarios to estimate hazards and risks.</span></p> <p><span lang="DE">A balanced diet generally reduces the likelihood of exposure to food risks. Balancing the diet with a wide variety of foods, e.g. meat, fish, vegetables, could help consumers to reduce their intake of harmful substances.</span></p> <p><em><strong><span lang="DE">What happens now?</span></strong></em></p> <p><span lang="DE">The European Commission and EU Member States will carefully consider EFSA’s scientific advice as part of discussions on appropriate risk management options for the smoke flavourings which are currently on the market.</span></p> | 1 | Technology | adrian.lazar@industriacarnii.ro | 2023-11-23 00:05:23 | 2025-08-06 00:58:25 | Details Edit Delete | |
| 6906 | PROVACUNO culminates its promotional campaign in Southeast Asia in Vietnam | From November 15 to 23, PROVACUNO carryed out a series of promotional activities in Vietnam, as part of the European project "What Wonderful Beef 2.0". The cities of Da Nang and Hanoi are the epicenters of this campaign aimed at promoting Beef in the Asian market. | <p><span lang="DE">Vietnam, a country that has allowed the import of beef from Spain since the end of 2018, has established itself as a priority destination for Spanish establishments. Currently, nearly 30 establishments are authorized, placing Spain as the main EU supplier of beef to Vietnam and the sixth worldwide. Export figures in 2022 reached close to 2,100 tons, consolidating Vietnam as one of the 10 main destinations of the Spanish sector.</span></p> <p><span lang="DE">The inauguration of the mission took place on November 15 with an exclusive event aimed at commercial agents and media in Da Nang, a tourist booming town on the coast of Vietnam, known for hosting important hotel chains. The ceremony was chaired by the vice-consul of Spain in Vietnam and vice-president of the Spanish Chamber of Commerce in Vietnam, José Sánchez-Barroso González, and also had the participation of the president of the Da Nang Tourism Association, Mr. Cao Tri Dung. This event, which brought together more than 70 people, offered the opportunity to present beef to the main purchasing managers of hotel chains, prominent importers from the Da Nang region and the specialized press. The evening concluded with a product tasting by MICHELIN Star chef Kisko García.</span></p> <p><span lang="DE">The Vice Consul highlighted the importance of this activity as a significant step in the introduction of beef in a rapidly growing tourist area, destined to become a key hub for national and international tourism in the near future.</span></p> <p><span lang="DE">The campaign continued on Monday the 20th with an information day in the Hanoi region, where the Spanish ambassador to Vietnam, Pilar Méndez Jiménez, shared the distinctive characteristics of Spanish beef. Aspects such as cereal-based nutrition, rigorous commitment to sustainability, animal welfare, traceability and food safety were highlighted, in full compliance with the European Production Model, the most demanding control system in the world. The meat resulting from this process is characterized by its tenderness, juiciness, delicate flavor and low fat content, making it ideal for healthy diets.</span></p> | 1 | Market | adrian.lazar@industriacarnii.ro | 2023-11-23 00:10:04 | 2025-08-06 09:38:17 | Details Edit Delete | |
| 6907 | Danish Crown: Significant progress in turnover despite challenges | Danish Crown has faced headwinds on many fronts in the past year. Nevertheless, in the financial year 2022/23, the group has managed to raise revenue by five percent and is now beginning to see the results of the efficiencies and adaptations of the production capacity that have been carried out. | <p>A setback for the export of Danish pork to the high-price markets outside Europe, high inflation, rising interest rates, as well as one-off costs for adjusting production capacity leave their mark on Danish Crown's annual accounts for 2022/23. Conversely, revenue has risen by five percent from DKK 64.2 to DKK 67.6 billion ( 1 DKK = 0,13 EUR) and the average settlement for the unit owners' deliveries of pigs has been the highest for almost 40 years. </p> <p><span lang="EN-GB">"</span>It was a poisonous cocktail that hit us, but we have reacted consistently and taken the necessary decisions. We cannot be satisfied with the accounts, but it is important to maintain that we have, after all, been able to pay a price for the unit owners' deliveries of slaughter animals, which has ensured them a reasonable income. However, this does not change the fact that our settlement for pigs in a European perspective has not been competitive, and we must have corrected that", says Jais Valeur, Group CEO of Danish Crown. </p> <p>Danish Crown's operating earnings (EBIT) fall from DKK 2,885 million to 2,398 million. At the same time, interest expenses have increased by DKK 310 million and shutting down two factories in Sæby and German Boizenburg, respectively, costs DKK 200 million. In contrast, the tax payment falls by DKK 286 million, so the net result comes to DKK 1,469 million compared to DKK 2,180 million in 2021/22. </p> <p>The board proposes a residual payment of DKK 1.10/kg for pigs and sows and DKK 1.30/kg for cattle, so that just over DKK 1.2 billion is sent back to the unit owners. For a farmer who annually delivers 10,000 pigs to Danish Crown, this corresponds to approximately one million kroner. </p> <p>On average, the settlement to the owners increased by 24 per cent for pigs, 56 per cent for sows and two per cent for cattle, compared to the financial year 2021/22.</p> <p>The supply of pigs to Danish Crown's Danish slaughterhouses has, however, fallen by 17 percent compared to the previous year. As a consequence of the declining raw material base, as well as a targeted adaptation and simplification in everything from production to sales efforts to administration, by the end of the calendar year 2023, Danish Crown will have said goodbye to around 1,500 production employees and more than 200 white-collar workers in the core business.</p> <p>"We have launched a savings and improvement program which, over a two-year period, will raise earnings by DKK 1.5 billion. As a consequence, we have unfortunately said goodbye to over 1,700 colleagues in our core business in the past year. Already, however, we are seeing significant progress, which is positive for both Danish Crown's owners and the group's more than 25,000 employees. We owe them thanks for their efforts in a year marked by turmoil. I am full of respect for the commitment they meet every single day", says Jais Valeur. </p> <p>Danish Crown Beef delivers a stable turnover and earnings on beef and veal. Strong concepts such as Burger BOOST have been successfully developed for the Danish domestic market. At the same time, there is satisfactory earnings in the two German cattle slaughterhouses and the hide company Scan-Hide, which continues the development of Nordic SPOOR, which sells high-quality leather primarily to the furniture and fashion industries.</p> | 1 | Market | adrian.lazar@industriacarnii.ro | 2023-11-23 00:15:35 | 2025-08-06 14:25:54 | Details Edit Delete | |
| 6908 | Marel: How to process local and organic chicken | In Europe, slower growing “concept chicken” are becoming ever more popular with consumers, who care increasingly about what they are putting in their shopping trolleys. Often, such concept chicken are also called organic, country, label, or biological. | <p><span style="font-weight: 400;">The best-known concept chicken in Europe are the iconic Label Rouge, Loue and Poulet de Bresse products, reared and sold in France. Both Italy and Spain have their own local specialties, among which are Christmas capons in Italy. These birds are more like the chicken our grandparents remember, longer in the leg with narrower, more pointed breasts. Since the industrial broiler market took off many decades ago, most breeders have concentrated on producing birds, who put on the maximum amount of breast meat in the shortest possible time. The premium consumers are prepared to pay for their concept chicken, varies from market to market. In France, Italy and Spain, consumers really appreciate their traditional local delicacies and are prepared to pay a much higher price for them. In Northern Europe, consumers, new to such products, are happy to pay a bit more but certainly not as much as their French opposite numbers.</span></p> <p style="font-weight: 400;">The process itself is the same as for standard broilers. There are, however, two caveats. Firstly, modern equipment has been designed to process commercial broilers, which have a completely different shape. Secondly, concept chicken are more valuable, implying a big role for efficiency. Eviscerating concept chicken is where the primary process differs most radically. Modern eviscerating equipment has been designed to handle today’s flatter, wider mass-market broilers, where the accent is on providing as much popular breast meat as possible. Concept chicken with their thinner hocks, longer legs, larger wings and narrower breasts are more like layers. This demands a different approach, which respects the very different ratio between a concept chicken’s constituent parts.</p> <p><span style="font-weight: 400;">Marel can adapt its Nuova eviscerator to process concept chicken. A U-shaped breast presser accommodates the product’s more pointed breast. Because of its longer legs the machine has to sit lower too. Special devices ensure that concept chicken are positioned correctly, an important pre-condition for eviscerating these products in the best possible way. Lungs must be removed completely and care taken when removing these to avoid damaging the ribs, as rib damage is particularly unwelcome with a potentially more valuable product. The Marel FIM Rotovac Final Inspection Machine ensures complete lung removal with any rib damage kept to an absolute minimum. As with regular broilers, the Marel Nuova eviscerator leaves the kidneys in the abdominal cavity. If there is a need to remove these, as some markets object to their dark color when cooked, this must be done manually.</span></p> <p style="font-weight: 400;">The ideal situation is if concept chicken can be processed on their own dedicated evisceration line. This is, however, not always possible. When doing regular broilers on the same evisceration line as concept chicken, live bird weights should be roughly comparable. If there is too much difference, yield and quality will suffer. If the same line has to accommodate both products, changeover time from one product to the other can be as little as fifteen minutes. Settings have to be changed and, where concept chicken are sold with their heads still on, the Neck Skin Inspection Machine and the Neck Cracker are switched out of line. Where concept chicken are sold complete with hocks and feet, such products will have to be unloaded ahead of the kill to evisceration line re-hanger and rehung manually to the evisceration line shackle. These can then be handled by all Marel evisceration line automatic equipment. Maximum hourly throughput speeds for concept chicken will always be lower, certainly not faster than 12,000 bph [200 bpm]. At higher speeds, processes become super critical for valuable concept chicken. Concept chicken are also less uniform, making precise processing much more difficult. In addition, when paying more, the consumer expects higher quality!</p> <p><span style="font-weight: 400;">Looking further afield, the Americas have no concept chicken of their own. In the USA, a lot of broiler meat goes into industrial products such as nuggets. Birds are therefore often grown to heavier weights than elsewhere. These are, however, standard broilers and not concept chicken.</span></p> <p style="font-weight: 400;">South-East Asia and particularly China is, however, a different story. Here, concept chicken are known as yellow birds and native birds. The market for yellow birds in China is similar to that for standard broilers. The problem is that a 2.5 kg yellow bird can vary significantly by region and breed. Whereas you can reasonably predict what a 3 kg broiler will look like in any market across the world, you can’t do the same for Chinese yellow birds. This makes coming up with standardized automatic solutions challenging to say the least.</p> <p style="font-weight: 400;">In South-East Asia, where native birds are sold whole, damage to heads and feet must be avoided at all costs. Particular attention has to be paid to the kill cut and heads must be free of feathers. Processors often use off-line drum pluckers to avoid damage to hocks and feet, although the labor intensiveness of this process and the rising cost of this labor are forcing them to move to plucking birds in-line in conventional plucking systems. Suffice it to say, Marel pluckers have a system of synthetic guide rails, which in conjunction with crossbars on the killing shackle hold product firmly during the plucking process. This reduces to an absolute minimum the risk of damage to hocks and feet. Yellow Birds and native birds sold with hocks and feet on will need to have these tucked carefully into the abdominal cavity. It is possible to tuck in the feet before chilling, but it is more common to do so after whole bird grading, even if they are less flexible at that stage.</p> | 1 | Technology | adrian.lazar@industriacarnii.ro | 2023-11-24 00:05:54 | 2025-08-05 22:41:32 | Details Edit Delete | |
| 6909 | Australia: Producer’s commitment to quality pays dividends | An early adopter, Western Australian beef producer Graham Ayres has been MSA registered since its inception in 1998, driven by a commitment to quality and to give his business a competitive edge. | <p><span lang="DE">Based at Bornholm, Western Australia, Graham, alongside daughter, Ingrid, run 250 head of Angus-Friesian F1 cross breeders across the 540-hectare property, joined to Charolais bulls.</span></p> <p><span lang="DE">The Ayres have won the award for Western Australia’s Most Outstanding Non-grainfed Band 1 Producer in the 2023 MSA Excellence in Eating Quality Awards.</span></p> <p><span lang="DE">The cattle the Ayres consigned for processing over the two-year period of 2021–23 achieved an average MSA Index of 66.33 and MSA compliance of 99%.</span></p> <p><span lang="DE">Being a MSA registered producer supports Graham’s aim of delivering a quality and consistent product to his customers, and to attract premium prices for his cattle.</span></p> <p><span lang="DE">"Our milk calves are ideally sold between 10.5–11 months, with a minimum carcase weight of 220kg and an ideal target of 250kg", Graham said.</span></p> <p><span lang="DE">"We maintain a clover rye mix in the pasture, provide supplementary pasture hay, regularly topdress with fertiliser and lime, and invest in reseeding during autumn to ensure a constant supply of high-quality feed.</span></p> <p><span lang="DE">"We supply our cattle to Woolworths which has remained consistent over the last six to seven years, continually striving to get them the best-we-can-do product.</span></p> <p><span lang="DE">"MSA has helped us bring our best-quality product to market, setting us apart. And the financial rewards have been good.</span></p> <p><span lang="DE">"Our motto is clear: only the best of the best makes the cut. We critically evaluate each animal before they get on a truck.</span></p> <p><span lang="DE">"This focus on quality over time has helped us foster a good reputation and drive strong business relationships with customers over the years, knowing that they’re getting not just a quality, but a consistent product".</span></p> <p><span lang="DE">Graham said the results speak for themselves.</span></p> <p><span lang="DE">“Particularly over recent years, MSA has been a factor that encouraged us to further evolve our cattle management approach,” Graham said. “It helped us look more closely and better assess cattle behaviour, emphasising the utmost importance of understanding and respecting our animals.</span></p> <p><span lang="DE">"This shift in perceptions has impacted our entire herd management strategy.</span></p> <p><span lang="DE">"So, whether we’re in the yards or the paddock, our focus is on creating and maintaining a quiet environment for our livestock through our handling techniques, which has paid dividends.</span></p> <p><span lang="DE">"We introduced quiet Charolais bulls who are known for their muscling and docility, sourcing them from the same breeder for over two decades now because we know we’re getting a consistent animal, with a good temperament.</span></p> <p><span lang="DE">"When purchasing bulls, we do look at Estimated Breeding Values (EBVs), mainly birth weight, as we like to target smaller framed bulls".</span></p> <p><span lang="DE">"And our cattle now know their routine well, which has helped eliminate the need for pre-transport preparation for example".</span></p> <p><span lang="DE">Graham said he has learned valuable lessons over the years.</span></p> <p><span lang="DE">"We just want to run the best herd and deliver the best product we can", Graham said.</span></p> <p><span lang="DE">"MSA has been a key factor in helping us bring our best to market, where we’re now consistently delivering a quality product that’s grading MSA, meeting specifications for customers, and getting a premium price.</span></p> <p><span lang="DE">"While we might not have a silver bullet to achieving good MSA outcomes, the results are starting to speak for themselves".</span></p> | 1 | Market | adrian.lazar@industriacarnii.ro | 2023-11-24 00:10:14 | 2025-08-06 19:25:59 | Details Edit Delete | |
| 6910 | AHDB: Beef trade stable but exports remain in annual decline | Beef import volumes in September remained close to the previous months level, up by 250 t to 18,350 t, informs AHDB. This brings the total for Jan-Sep 2023 to just under 165,000 t. This is a drop of 7,000 t (-4%) from the same period last year, with volumes particularly subdued in the first quarter of 2023. | <p><span lang="DE">Volumes from our largest supplier – Ireland – totalled 13,600t for September, up marginally from August but down 3% against September last year. Volumes from Ireland have largely stabilised over the past three months. The price differential between GB and Irish steer prices continued to widen through September and October, but has since come back marginally. The gap stood at almost 89p for the week ending 06 November as Irish prices have risen in recent weeks. If this price differential continues at similar levels, this could keep imports of Irish product supported in the run up to Christmas to meet seasonal consumer demand.</span></p> <p><span lang="DE">Indeed, weekly Irish cattle slaughter has increased at pace since September to exceed 40,000 head in early November, slightly above last year’s levels. More recent market reports suggest that demand for cattle is firm as buyers secure Christmas supply, with the latest week’s quotes ticking up to reflect this. Going forward, youngstock figures point to some tightness in supplies next year.</span></p> <p><span lang="DE">Export volumes have held relatively steady but have remained in decline against 2022, as has been the trend for most of this year. Volumes for September totalled 8,250 t, which represented marginal growth from August, but a fall of 1,150 t (-12%) from September 2022. GB cattle prices remain at an elevated premium over EU prices, limiting competitiveness in this market. Similarly, the EU market has been affected by lower demand for beef, which looks set to continue as per the European Commission’s latest forecasts (1% fall in consumption for 2024).</span></p> <p><span lang="DE">The market share of UK exports to the EU has fallen from last year, when looking at the year to date (Jan – Sep). In 2022, the EU imported 72,500 t of fresh/frozen beef from the UK, with a market share of 36%. For the same period in 2023, these volumes have fallen to 51,300 t with a market share of 28%. Volumes exported to Japan have fallen in the year to date, by 1,650 t to 900 t, as falling demand for beef continues to weaken imports.</span></p> | 1 | Retail | adrian.lazar@industriacarnii.ro | 2023-11-24 00:15:49 | 2025-08-05 17:13:13 | Details Edit Delete | |
| 6911 | In December China will audit 15 meat processing plants in Brazil | China will send auditors to Brazil, between December 4 and 15, to inspect 15 slaughterhouses that requested authorization to export meat to the country. | <p><span lang="DE">The measure is an important step towards expanding access for Brazilian meat to that market. The Asians will also have to audit three units that have already received permission.</span></p> <p><span lang="DE">The industry noted that the list is made up of geographically diverse units and includes plants of the three largest companies (JBS, Marfrig and Minerva) and others with regional operations.</span></p> <p><span lang="DE">A letter from the Ministry of Agriculture sent to the country's meat business associations says that "the indication of the establishments was made by the General Administration of Customs of China [GACC]” and that the Department “does not have knowledge of the criteria used for such indications".</span></p> <p><span lang="DE">The definition of the plants to be visited generated doubts among representatives of the sector. This is because the Brazilian government recently sent a list of 20 slaughterhouses for the GACC to evaluate for qualification, following a chronological order of accreditation of the requirements to request access to that market.</span></p> <p><span lang="DE">The visit of technicians from China will aim to "qualify new plants and verify compliance with the requirements of already qualified plants", says a letter from the ministry.</span></p> <p><span lang="DE">The Ministry says that it requested the GACC that "the 15 establishments that will be visited represent the others for qualification purposes". In the understanding of the industry, the suggestion is that the audit is a "sample" and can serve as a parameter to qualify other plants that were left off the list. It is considered unlikely, however, that China will promote a "massive" qualification of national slaughterhouses, assessed one source. Among those already enabled that will be visited are a Marfrig meat plant, a GTFood chicken plant and a Seara pork plant.</span></p> <p><span lang="DE">The letter also says that the plants will have to be fully operational before and during the mission and that "the new indications are temporarily suspended by the GACC until the completion of this audit process".</span></p> | 1 | Industry | adrian.lazar@industriacarnii.ro | 2023-11-25 00:05:48 | 2025-08-06 13:31:38 | Details Edit Delete | |
| 6912 | AHDB: Summer staples sausages and burgers see mixed performance | Pork sausages and Beef burgers can be recognised as a staple across many plates in British households, according to the Agriculture and Horticulture Development Board (AHDB). | <p><span lang="DE">According to the most recent Kantar data pork sausages account for 18.2% of the total pork category. They are closely followed by sliced cooked meats (17.3%) and bacon (16.1%), making them key competitors for sausages within the pork category (Kantar, 52 w/e 03 September 2023). Sausages saw volume growth of 2.1% year-on-year (YOY), making it one of main cuts to experience growth within pork. This is a result of existing pork sausage customers buying a larger quantity per shop, now averaging 0.6kg per shopping trip in the 52 w/e 03 September 2023 (Kantar). Penetration has fallen slightly but remains high with 80% of households buying pork sausages in the last year.</span></p> <p><span lang="DE">Price is a key purchase driver for consumers, and as a result, lower tiers such as economy are seeing a 29.9% uplift in volume sales vs last year, while premium and healthy branded sausages, which command a higher price point, have seen volume reductions of 1.5% and 13.1% respectively. Competition in terms of price is also noticeable amongst non-pork sources of protein. More budget friendly alternatives such as chicken wings, leg, and thighs, have been the only cut to see switching from sausages to them within the past year. Chicken wings, legs and thighs sit at an average price point of £3.43/kg whereas pork sausages can be priced at £5.15/kg, significantly higher. Despite this, pork sausages are still considered a budget friendly cut and are gaining shoppers.</span></p> <p><span lang="DE">In terms of frozen pig meat, sausages take up the largest share and account for 20% of all pork sausage volumes. Frozen sausages sit at an affordable price point of £2.99/kg and continue to gain share of the sausage market with a YOY increase in sales of 9.1% (Kantar, 52 w/e 03 September 2023).</span></p> <p><span lang="DE">Meat-free sausages have seen volumes decline significantly over the last year, down 14.2%. However, chicken sausages have seen volumes increase by 4.4%. Taste remains a key need for shoppers and as they look to cut back on the number of ingredients in dishes to save money, they are looking to meat to provide taste. We have seen this in sausages with caramelised onion and pork and apple flavours seeing the biggest growth.</span></p> <p><span lang="DE">Pork sausages are a versatile cut and can be consumed throughout the year at various mealtimes, within multiple dishes including British staples such as sausage and mash, toad in the hole, and a full English breakfast.</span></p> <p><span lang="DE">The story for beef burgers is not as positive as that of pork sausages. Burgers account for 10.1% of the total volume share within the beef category, however their volumes are in decline with a fall of 3.4% year-on-year (Kantar, 52 w/e 03 September 2023). Frozen beef burgers and grills however have seen a 1.5% increase in volumes. Despite beef burgers being a cheaper cut of beef, they are still perceived to be a more expensive protein source priced at £7.45/kg, compared to more affordable options such as total chicken (£5.89/kg) and beef mince (£6.40/kg). They face competition from these other protein sources, with shoppers switching to options such as chicken, bacon and even pork sausages. Within the beef burgers category, value burgers were the only tier to see volume increase, with higher price point options such as standard, premium, and branded declining. However, the uplift in value does not counteract the declines in the other tiers as this is where the majority of the market remains.</span></p> <p><span lang="DE">Burgers are not solely dedicated to beef, and this presents further competition for beef burgers. Despite beef being one of the cheapest burger options, they have seen the biggest actual volume decline, down 3.3 thousand tonnes over the last year. Some burgers have seen faster declines with meat-free burgers down 6.8% and lamb burgers down 10.2%. However, pork burgers have had a strong performance, up 14.7% albeit from a small base.</span></p> <p><span lang="DE">Demographic also plays a key role within the performance of beef burgers. Despite being the group, which buys the highest volumes of beef burgers and grills, retired shoppers are also a significant contributor to the decline in recent sales. Trends have however shown that pre and young families are responsible for growth within the beef burger category accounting for 38.5% of new shoppers (Kantar, 52 w/e 03 September 2023).</span></p> <p><span lang="DE">Beef burgers are not just for consumption during the busy summer BBQ months, but can be enjoyed throughout the year. Demonstrating this to consumers and providing them with inspiration is a great way to drive sales.</span></p> <p><span lang="DE">Both pork sausages and beef burgers are recognised as a staple element of a summer BBQ. However, how does this impact their all-year-round performance?</span></p> <p><span lang="DE">Burgers are much more reliant on a good summer than sausages, which actually see an over index around Christmas.</span></p> <p><span lang="DE">During this year’s summer period, the consumption of beef burgers saw an uplift of 58.6% versus the rest of the year. The volumes of beef burgers declined by 6.8% versus last summer (20 w/e 03 September 2023) , with very little growth in terms of new shoppers, as well as existing buyers reducing the frequency they purchase per shop. Furthermore, despite increased beef burger promotion from retailers during the summer period, 2023 promotions were not as successful as previous years. Temporary price reductions failed to entice shoppers, but Y for £X deals saw burger volumes grow by 27.9% (Kantar, 20 w/e 03 September 2023). However, despite an increase in sales in summer due to light buyers (customers who purchase a product infrequently or in smaller quantities), this is not a long-term occurrence, and sales tend to fall once colder weather conditions return.</span></p> <p><span lang="DE">Pork sausages under traded slightly during the summer, with the average 4 weeks period 2% smaller than the rest of the year. Despite this, volumes of pork sausages grew by 2.4% versus last summer (20 we/03 September 2023).</span></p> <p><span lang="DE">The promotional situation with pork sausages mimics that of beef burgers, with retailers also increasing promotional activity for them during the summer months. However, despite retailers increasing promotions in summer, data collected by Kantar demonstrates that the sales of sausages increase over the Christmas period, even when promotional activity is not so evident. Pork sausages saw a 15% uplift versus the average 4 weeks for the 4 weeks ending 25 December 2022. This data does not include pigs in blankets, and may indicate that shoppers are having a go at making their own. This is backed up by data which shows that regular pork sausage is the flavour of choice over the Christmas period, with a jump in volume share from 41% to 47% compared to alternative flavours.</span></p> <p><span lang="DE">This prompts the question of whether seasonality is a good thing? Particularly within the UK climate where ‘BBQ weather’ is now a scarce occurrence. Perhaps positioning and marketing beef burgers and pork sausages in alternative dishes, other than at a summer BBQ could help to drive popularity.</span></p> | 1 | Retail | adrian.lazar@industriacarnii.ro | 2023-11-25 00:10:23 | 2025-08-06 05:21:22 | Details Edit Delete | |
| 6913 | Goatmeat exports to China increased 4,053 percent | Australia is the largest exporter of goatmeat in the world, and in the July–September quarter of 2023 goat slaughter, production and exports all lifted markedly from already high levels compared to the past several years, informs Meat & Livestock Australia (MLA). | <p><span lang="DE">Goat slaughter lifted 49% year-on-year (YoY) to 698,424 head, making the July–September quarter the largest quarter for goat slaughter since 2017. At the same time, goat carcase weights have fallen by 1kg YoY to 15.5kg, which is below the five-year average of 16.6kg. The decrease in carcase weights is likely partially driven by the increase in slaughter. Elevated slaughter is more likely to come from rangeland systems than managed systems, who tend to turn-off at heavier weights. </span></p> <p><span lang="DE">As such, production lifted 39% to 10,805 tonnes, the highest quarterly production figure since March 2023. Given almost all Australian goat is exported, increases in production are usually absorbed in overseas markets.</span></p> <p><span lang="DE">So far in 2023, goat exports have lifted by 47% YoY to 27,816 tonnes, which is the second-highest export volume on record. Importantly, Australia’s goatmeat export mix has also shifted markedly as supply has improved.</span></p> <p><span lang="DE">In 2022, the United States was Australia’s largest goatmeat market, accounting for 57% of Australia’s exports. So far in 2023, the United States only accounts for 41% of exports, even as total volumes have lifted 3% YoY.</span></p> <p><span lang="DE">The main change this year has been a huge increase in exports to China, from almost nothing to Australia’s second largest market. In 2022, Australia exported 289 tonnes of goatmeat to China, 1% of our total exports. This year, exports have lifted 4,053% YoY to 5,587 tonnes, or 20% of our total export volume.</span></p> <p><span lang="DE">In periods of high supply, a diverse range of export markets is useful to drive demand for our exports. In this case, a big boost in export volumes to China shows that demand can be found for Australian red meat, even for products that had not been in high demand in the past.</span></p> | 1 | Market | adrian.lazar@industriacarnii.ro | 2023-11-26 00:05:57 | 2025-08-06 04:06:54 | Details Edit Delete | |
| 6914 | Mexico declares Sonora free of bovine, caprine and ovine brucellosis | Improving the sanitary status favors the trade of cattle, goats and sheep and the products and by-products of these species in Sonora, where livestock has a value of more than five billion pesos. | <p style="font-weight: 400;">With the new recognition, the entity's livestock activity becomes more competitive and profitable, since it favors the trade of cattle, goats and sheep and that of products and by-products of these species.</p> <p style="font-weight: 400;">The Mexican Ministry of Agriculture and Rural Development declared Sonora as a Zone Free of bovine, caprine and ovine brucellosis, caused by Brucella species of the genus B abortus and B melitensis, which has a positive impact on state livestock, whose production value exceeds the five billion pesos.</p> <p style="font-weight: 400;">The federal agency published in the Official Gazette of the Federation (DOF) the Agreement that endorses and strengthens the zoosanitary status of the entity, which since 2016 has been free of brucellosis in cattle.</p> <p style="font-weight: 400;">He pointed out that through representative epidemiological sampling of cattle populations, technicians from the National Agri-Food Health, Safety and Quality Service (Senasica) confirmed that during the last 36 months the entity has been free of Brucella of the genus B abortus and B melitensis.</p> <p style="font-weight: 400;">With the new recognition, the entity's livestock activity becomes more competitive and profitable, since it favors the trade of cattle, goats and sheep and that of products and by-products of these species.</p> <p style="font-weight: 400;">This achievement is the product of coordinated work between the federal government, the state authority and the ranchers of Sonora, who develop and execute health actions for the diagnosis, control, eradication and epidemiological surveillance of the disease.</p> <p style="font-weight: 400;">In order for Sonora to remain free of these Brucella species, the Agreement establishes that producers must maintain sanitary measures of diagnosis, prevention, epidemiological surveillance, control of the mobilization, transportation, transit, marketing and traceability of animals, regulations contained in the Official Mexican Standard NOM-041-ZOO-1995, National Campaign against Brucellosis in Animals.</p> <p style="font-weight: 400;">The presence of brucellosis in livestock causes significant economic losses for the livestock sector, since it generates abortions and is a zoonosis of relevance to public health if unprocessed dairy products are consumed, noted the federal agency.</p> | 1 | Market | adrian.lazar@industriacarnii.ro | 2023-11-26 00:10:14 | 2025-08-04 12:39:02 | Details Edit Delete | |
| 6915 | Massive progress in sales of branded goods in Danish Crown Beef | A growth of 35% in the sale of branded goods contributed to Danish Crown Beef increasing the average settlement to the unit owners in 2022/23. | <p>The Danes are willing to pay a little extra to get a really good steak in their burger. Danish Crown Beef's BOOST series has more than doubled in sales of branded products in the past year, and overall a new record was set for the sale of products with the Danish Crown crown after a growth of 35%. This progress is important in order to be able to match the settlement in the surrounding countries. For the financial year 2022/23, Danish Crown Beef has increased the average settlement by just over two percent to DKK 31.17/kg. </p> <p><span lang="EN-GB">"</span>It is absolutely fantastic to see how consumers have accepted our products. It also shows that it is possible to develop and create growth in a time when we are met almost daily by calls to choose beef, but consumers clearly still have a taste for our products", says CEO of Danish Crown Beef, Finn Klostermann and adds: </p> <p>"Our strategy of creating value from our Danish raw materials is working. Now we must continue that development with ongoing investments in marketing and product development. Our noblest task is to make it easy for the consumer to choose and prepare Danish beef and veal. Now we have proven that it can be done, and we must build on that success", explains Finn Klostermann. </p> <p>Danish Crown Beef's turnover is just like last year at DKK 6 billion (1 DKK = 0,13 EUR).</p> <p>"It has been a reasonable year in which we have delivered stable and satisfactory accounts for Danish Crown Beef. We have managed to stay in the middle of the road in a difficult market and avoid the big swings, even though the summer was challenging due to the bad weather in Northern Europe. At the same time, great praise must go to the employees, who have delivered a solid, committed and flexible effort all round. It is absolutely crucial for us to achieve the goals we have set ourselves", says Finn Klostermann. </p> <p>It is no secret, however, that the sale of beef is influenced by the economic conditions in society, and therefore inflation through 2022/23 has left its mark on the sale of veal and beef. </p> <p>"Inflation has pressured the market for the large steaks and the large increase in our home markets in Denmark and Germany. On the other hand, we have benefited from good export markets in Southern Europe in particular, so we are helped by both a broad and balanced sales in our business", says Finn Klostermann. </p> <p>A record high average settlement and a relatively stable listing is important for the shareholders in Danish Crown Beef in a year when costs have again been high. </p> <p>"Despite the drop in listings towards the end of the year, it is still at a relatively high level. Going forward, we will continue to focus on investing in sustainability and innovation, because that is the way to give our owners a settlement that supports a stable business in the value chain", says Karsten Willumsen, chairman of Kreaturforum in Danish Crown Beef. </p> <p>For the financial year 2022/23, Danish Crown Beef has gained around 3,000 more animals for slaughter and a total of over 300 new share owners. </p> <p>"I see this as an expression of trust in our joint enterprise", says Karsten Willumsen. </p> <p>Operations in the two German slaughterhouses and Scan-Hide, one of Europe's leading leather companies, as well as the investment in Nordic SPOOR, which sells premium leather to leading manufacturers of luxury products and furniture, are progressing as planned. Investments have been made in the last year in particular in the latter, and the unit owners will, according to plan, see the results in the coming year and the years to come. </p> | 1 | Retail | adrian.lazar@industriacarnii.ro | 2023-11-27 00:05:34 | 2025-08-06 16:40:19 | Details Edit Delete | |
| 6916 | Chinese company wants to install a mega refrigerator in Brazil | Shenzhen Agriculture Power, a Chinese mega-company that operates primarily in wholesale markets, is analyzing the possibility of building a mega-processing plant in the Brazilian state of Mato Grosso, the state with the largest livestock population, to export beef to the Asian giant. | <p><span lang="DE">The Chinese state company that manages the complex stated that it will analyze the possibility of installing one of the largest meat processing plants in the state of Mato Grosso, a state that holds the title of having the largest livestock herd in Brazil with 34.4 million head. This state alone is responsible for feeding approximately 20 million people annually, both in Brazil and abroad. In 2022, beef export revenues reached US$3 billion, consolidating Mato Grosso's position as the country's main exporter of red protein.</span></p> <p><span lang="DE">The Chinese giant, a leader in the distribution of food, including vegetables, fruits and meat, supplies more than 200 million Chinese and exports to Southwest Asia. With a turnover of about US$30 billion last year and more than 20 thousand employees, the company represents a potential significant injection into the economy of Mato Grosso. "We are going to Mato Grosso to analyze the possibility of installing a refrigeration plant in the state to export to China", said the company representative, Lei Yu.</span></p> <p><span lang="DE">Shenzhen Agriculture Power is the country's largest company in the distribution of food, such as vegetables, fruits and meats. "The food that feeds more than 200 million Chinese passes through here. In addition, we also export to Southwest Asia", he reinforced. In revenue alone, the company totaled $30 billion last year and employs more than 20,000 people.</span></p> | 1 | Market | adrian.lazar@industriacarnii.ro | 2023-11-28 00:05:49 | 2025-08-06 16:49:03 | Details Edit Delete | |
| 6917 | Australia: Cattle weights ease on high cow slaughter | The release of livestock production and slaughter statistics from the Australian Bureau of Statistics (ABS) each quarter is important for understanding how the market is operating, and what we might be able to expect over the coming months and years. | <p><span lang="DE">One of the key figures was the average carcase weight of cattle, which fell by 6.5kg over the quarter to 308.5kg. This was the lowest figure since early 2020 and suggests that drier conditions over the quarter are impacting condition and encouraging turn-off at lighter weights.</span></p> <p><span lang="DE">However, looking at the figures in more detail shows that most of the change in carcase weights came from changes in slaughter composition, and not from a major shift in condition or quality.</span></p> <p><span lang="DE">Male carcase weights only fell by 2.2kg, and remained above 346kg, which is well above historic averages and is close to the weights seen during 2022, an all-time peak.</span></p> <p><span lang="DE">Given this, there were two main factors in the decline in overall carcase weights. Firstly, female slaughter increased much more than male slaughter (though both did rise), meaning the female % of slaughter lifted considerably. Given that cows and heifers tend to be considerably lighter than steers and bulls, the increase in female turnoff naturally depresses overall carcase weights.</span></p> <p><span lang="DE">Secondly, female carcase weights fell by 9.5kg to 269kg. It is unlikely that this decline is due to markedly worse condition. If it was, there would have been a similar decline in male carcase weights. Instead, it is more likely that breeding cows were turned off in higher numbers than the previous quarter, especially if they were older or under-performing. This would pull carcase weights down, especially as these cows were less likely to have been fed before going to processors.</span></p> <p><span lang="DE">Taken together, the ABS data suggests that while the herd rebuild is over, the cattle being turned off are still of good quality and steer weights have largely held firm. Recent rain across the east coast will have a positive effect on grass cover over the summer, which means that Q4 data may show carcase weights stabilising, or at least easing by less.</span></p> | 1 | Market | adrian.lazar@industriacarnii.ro | 2023-11-28 00:10:53 | 2025-08-06 18:50:16 | Details Edit Delete | |
| 6918 | Brazil: Poultry genetics shipments grow 74.6 percent in 2023 | Exports of poultry genetic material (embryonated eggs and 1-day-old chicks) totaled 2,448 thousand tons in October, reports the Brazilian Animal Protein Association (ABPA). The number exceeds the total exported in the same period last year by 67.2%, with 1,464 thousand tons. | <p><span lang="DE">In revenue, the increase is 33.7%, with US$ 20,567 million this year, against US$15,384 million in the same period in 2022.</span></p> <p><span lang="DE">Considering the period between January and October, exports of poultry genetic material totaled 21,572 thousand tons, a number 74.6% higher than that recorded in the same period last year, with 12,358 thousand tons.</span></p> <p><span lang="DE">In revenue, the increase is 43.8%, with US$200,567 million in 2023, compared to US$139,474 million in 2022.</span></p> <p><span lang="DE">Among the main export destinations in October, Mexico remains the leader, with 615 tons imported. The number, however, is 31.6% lower than that recorded in the same period last year. On the other hand, Senegal increased its imports by 281.2%, importing 568 tons in the month.</span></p> <p><span lang="DE">"One of the highlights is South Africa, a country that has sought to overcome the effects of outbreaks of Avian Influenza on its production, and which this month summarized its imports of poultry genetics from Brazil, with a total of 465 tons in October, assuming the third place", details the president of ABPA, Ricardo Santin.</span></p> | 1 | Market | adrian.lazar@industriacarnii.ro | 2023-11-28 00:15:07 | 2025-08-06 05:32:14 | Details Edit Delete | |
| 6919 | AHDB: BBQs took a hit as sunshine hours lower in August | This summer (16 w/e 3 September 2023) was a tale of two halves, with soaring temperature in the early part of June yet a wet July and August. Average sunshine hours hit a four-year low in July, which had significant impacts on consumer eating habits, particularly BBQs, according to the Agriculture and Horticulture Development Board (AHDB). | <p><span lang="DE">Eating out and takeaway occasions increased since last summer, indicative of wider consumer trends prioritising convenience, but have still not recovered to pre-pandemic levels. They were also impacted by the weather, with eating out occasions peaking in June with the good weather, and more occasions moving into the home during the duller August.</span></p> <p><span lang="DE">Taste remained the highest ranked need this summer, reaching a five-year high in importance to the consumer (Kantar, 16 w/e 3 Sept 2023). The majority of MFP occasions remain firmly within the evening meal, although lunches have increased in overall importance since the pandemic. We see growth in servings picked for their practicality, driven by the need for the meal to be filling, alongside increasing influence of pester power from children or a partner (Kantar, 16 w/e 3 Sept 2023).</span></p> <p><span lang="DE">Pigmeat takes the greatest share of total MFP servings over the summer, a trend we have seen consistently over the last five years. The importance of sausages grows over the summer, owning just over one fifth of all pigmeat occasions (Kantar, 16 w/e 3 Sept 2023). They are considered a budget friendly cut and are gaining shoppers, switching from protein sources with a higher price point.</span></p> <p><span lang="DE">Pigmeat scores highly with consumers for taste and speed of preparation and saw a five year high in scores for treat or reward. This may present opportunities for growth particularly at breakfast time and snacking, where pigmeat can provide a tasty treat.</span></p> <p><span lang="DE">Beef saw an increase in consumption compared to last summer, driven by young families, families with children aged 10+ and older dependants, with all categories showing increases of over 10% in consumption (Kantar, 16 w/e 3 Sept 2023). </span></p> <p><span lang="DE">Looking at the different cuts, burger and grill occasions saw a 26% uplift this summer, compared to pre-pandemic numbers in 2019 (Kantar, 16 w/e 3 Sept 2023 vs 2019). However, volumes for fresh and frozen burgers have declined by 5.4% year on year, a greater decline that we saw in the wider beef category, which was down 2.2% on last year (Kantar, 52w/e 3 September 2023).</span></p> <p><span lang="DE">Beef steaks and roasting joints have seen large declines, down 33% and 37% respectively, when comparing this summer to the same period in 2019 (Kantar, 16 w/e 3 Sept 2023 vs 2019). This can be attributed to trading down behaviours as consumers feel the squeeze of the cost of living. In light of this, mince remains an important cut due to its affordable price point and versatility, with the greatest share (30%) of beef occasions this summer (Kantar, 16 w/e 3 Sept 2023).</span></p> <p><span lang="DE">Lamb showed the greatest increase compared to both last summer and the total MFP category, with consumption occasions up 17% on 2022. This was particularly driven by increased engagement in young families and growth at lunch occasions (+7.3 million occasions vs 2022) (Kantar, 16 w/e 3 Sept 2023 vs 2022). Year round we see that 79% of primary lamb volumes was made up of shoppers aged over 45, so this drive in younger consumers over the summer indicates good potential for future growth of lamb if it can be maintained.</span></p> <p><span lang="DE">The primary motivation for serving lamb remains enjoyment (claimed just under 80% share of servings). However, this year we have seen lamb more likely to be chosen for its perceived health benefits compared to 2022, with consumers citing themes such as “naturalness” and “varied diet”. Despite this, lamb is viewed as less easy to prepare than other MFP, showing the importance of meal inspiration and clear cooking instructions on labels and in store. </span></p> <p><span lang="DE">This summer there were 64 million BBQs, the equivalent of one BBQ per consumer in the 16 w/e 3 September 2023 (Kantar Usage). This is a five-year low, a decrease of 15% on the same period last year, and down 28% on the highs seen in the summer of 2020 (Kantar, 16 w/e 3 Sept 2023 vs 2022 and 2020).</span></p> <p><span lang="DE">Consumer views reiterated the importance of seasonality of BBQs, with taste and right weather taking the top two spots on reasons for a BBQ occasion. Therefore, it not surprising that we saw an early peak for BBQs in May and June, before occasions plummeted in the poorer weather of the school holidays, and then recovered slightly into September.</span></p> <p><span lang="DE">Another key reason for the decline in BBQ occasions has been the types of gatherings consumers are choosing to BBQ at. Small gatherings (2-4 person occasions) struggled, down 11.1 million occasions on the same period last year. However, gatherings of 5+ increased by 20% year on year, although this only accounts for an additional 1.7million occasions (Kantar, 16 w/e 3 Sept 2023). As such, it appears that this year BBQs are less likely to be used as a cooking method for an everyday meal, and more likely to be used for a planned gathering or party, possibly providing a cheaper alternative to eating out of home.</span></p> <p><span lang="DE">We also saw change in what was being cooked at BBQs, with reductions in both total MFP and red meat. Breaking it down, this summer recorded declines in share for beef alongside small uplifts for lamb and fish and some upwards movement for chicken. However, these losses in MFP didn’t appear to be movement into meat alternatives or vegetables, and we instead saw share growth in bread buns and salads.</span></p> <p><span lang="DE">Classic BBQ cuts of burgers, sausages and steaks all had year on year consumption declines, however, treat and fancied a change scored highly on consumer reasoning, indicating that red meat BBQs fulfil an indulgent moment and that feeling of a special occasion.</span></p> | 1 | Retail | adrian.lazar@industriacarnii.ro | 2023-11-29 00:05:48 | 2025-08-06 16:23:44 | Details Edit Delete | |
| 6920 | UK: Farmers urged to be vigilant after pig flu strain confirmed in human | All pig keepers have been urged to remain vigilant and maintain biosecurity levels, after an influenza strain currently circulating in pigs in the UK was confirmed in a person in North Yorkshire. | <p style="font-weight: 400;">This was first case of Influenza A(H1N2)v detected in a human in the UK, although it has been reported elsewhere, including in Europe and the US.</p> <p style="font-weight: 400;">While the announcement initially prompted dramatic headlines and comparisons to the H1N1 ‘swine flu’ pandemic in humans of 2009, the NPA stressed that H1N2 was only transmissible from pigs to humans, but not from human to human.</p> <p style="font-weight: 400;">"There is no evidence there is any risk to humans from either handling or eating pork", National Pig Association (NPA) chief executive Lizzie Wilson said. "The NPA understands that the UKHSA is investigating how this virus strain was contracted by a human and we await their conclusions".</p> <p style="font-weight: 400;">There has been a marked increase in reports of flu in pigs in recent weeks and months. </p> <p style="font-weight: 400;">Ms Wilson added: "Pig keepers should be vigilant to any signs of ill health amongst their animals and maintain high levels of hygiene and biosecurity when working with pigs. We also encourage the use of the APHA and SRUC free testing service and to consult the Code of Practice for Swine Influenza. If you are concerned, please consult your veterinary surgeon".</p> <p style="font-weight: 400;">The message was reiterated by Chief Veterinary Officer, Christine Middlemiss. “We know that some diseases of animals can be transferred to humans – which is why high standards of animal health, welfare and biosecurity are so important", she said.</p> <p style="font-weight: 400;">"Through our animal and human surveillance systems, we work together to protect everyone. Pig keepers must also report any suspicion of swine flu in their herds to their local vet immediately".</p> <p style="font-weight: 400;">UKHSA stressed that human infections with swine influenza viruses occur 'sporadically'. There have been 50 human cases of influenza A(H1N2)v reported globally since 2005, although none were related genetically to this strain.</p> <p style="font-weight: 400;">Based on early information, the infection detected in the UK is different from recent human cases of influenza A(H1N2) elsewhere in the world, but similar to viruses in UK pigs, it said.</p> <p><strong>Swine influenza symptoms</strong></p> <p style="font-weight: 400;">Clinical signs in pigs can include:</p> <ul style="font-weight: 400;"> <li>sneezing, coughing and difficulty breathing</li> <li>abortions (in some cases)</li> <li>increased discharge from eyes or nose</li> <li>high temperature</li> <li>loss of appetite</li> <li>weakness</li> <li>swollen and red eyes.</li> </ul> <p style="font-weight: 400;">Infected animals will usually recover in 5 to 7 days.</p> | 1 | Market | adrian.lazar@industriacarnii.ro | 2023-11-29 00:10:51 | 2025-08-06 12:51:53 | Details Edit Delete | |
| 6921 | Vion: Positive results for butcher formula De Groene Weg | Organic butcher formula De Groene Weg, continues to experience remarkable growth. The successful third quarter testifies to rising sales and increasing customers in their 10 butcheries. The company, which has stood for high-quality organic meat for more than 40 years, sees this success as a reflection of the growing demand for more sustainable food choices among consumers. | <p><span lang="DE">After an initially slower first quarter with an average sales index just below 100, De Groene Weg experienced robust growth in the third quarter, with a sales index of 107.1. This increase in sales was partly due to higher prices, but mainly due to an increase in the number of customers in the butchers’ shops, with a cash claims index of 106.5.</span></p> <p><span lang="DE">De Groene Weg has been the supplier for organic meat in the Netherlands for more than 40 years. In that time, the company, which was founded by Peter de Ruijter, has grown from a small-scale butchery in Utrecht to a company that puts high-quality organic meat on the map throughout Europe. In addition to 10 De Groene Weg butchers, spread across the country, and its own webshop in the Netherlands, the company supplies organic meat to producers across Europe.</span></p> <p><span lang="DE">The success of De Groene Weg is attributed to its unwavering focus on the EU organic label. This label (‘the green leaf’), subject to strict EU legislation and independent control by Skal Biocontrole, offers consumers the guarantee of organic quality from farmer to packer. The company emphasises the added value of organic meat, with extra living space and organic feed for the animals, as well as the butcher’s use of 100% organic ingredients.</span></p> <p><span lang="DE">Despite inflation, consumers remain loyal to De Groene Weg’s more expensive organic products. Figures show that once customers switch to organic meat, they do not readily return to non-organic alternatives. This testifies to a willingness among consumers to pay for the quality and sustainability of organic meat. Organic chicken, for instance, has an average price increase by a factor of 2 compared to non-organic meat. However, organic chicken meat is a top-3 product at all De Groene Weg butchers.</span></p> <p><span lang="DE">De Groene Weg is committed to further growth and, through its communications, aims to make consumers even more aware of the added value of organic meat and inspire a wider target group to make more sustainable choices. Innovative projects, such as the 'calf-by-cow' initiative, mark De Groene Weg’s pioneering role in the sector. Butchers are enthusiastic. Their butchers are doing well and the story they can tell their customers every day is right. And all with a delicious piece of quality meat.</span></p> <p><span lang="DE">With 10 butcher shops in the Netherlands and a growing demand for organic meat, De Groene Weg remains committed to its sustainable mission. The formula has the ambition to further expand the number of branches in the future.</span></p> | 1 | Retail | adrian.lazar@industriacarnii.ro | 2023-11-29 00:15:21 | 2025-08-06 12:50:14 | Details Edit Delete | |
| 6922 | Pilgrim’s UK slashes GHG emissions as it accelerates progress towards net zero | Pilgrim’s UK, one of the UK’s largest food and farming businesses and higher welfare pork producer, has recorded a 62.5% reduction in its Scope 1 & 2 greenhouse gas (GHG) emissions, compared to a 2019 baseline. | <p>The announcement, included within the business’ first sustainability strategy progress report, follows a full net zero road mapping process at each of its 11 production sites.</p> <p>The Pilgrim’s UK 2030: Sustainability Strategy Progress Report outlines the business’ progress against its sustainability roadmap and strategy, which is built around five core pillars: sustainable farming, sustainable food production, sustainable packaging, sustainable people and community, and sustainable products.</p> <p>The business works with more than 1,000 British pig farmers and 450 of the UK’s leading independent lamb producers, plus 2,500 Red Tractor Assured lamb producers, and is leading the way in its regenerative practices where it uses livestock to regenerate soil. This, coupled with its low GHG diet formulations means its pork farm footprint is 2.53 Kg CO2e/ Kg liveweight compared to the 4.68kg UK average. Thanks to its extensive investment in feed R&D, the producer has the lowest soya inclusion levels in Europe.</p> <p>The business has set a series of ambitious targets as part of its net zero pathway, including:</p> <ul> <li>Using 100% recyclable or reusable packaging by 2025</li> <li>Sourcing deforestation risk commodities from Verified Deforestation and Conversion free areas by 2025</li> <li>Achieving a 50% reduction in water intensity by 2030</li> <li>Targeting 5% soya inclusion in pig diets</li> </ul> <p>The business already uses 100% renewable electricity, sources cardboard from sustainable sources and uses plastic made from at least 30% recycled plastic in its packaging. Its current soya inclusion is 7% against an industry average of 15-20% and it has already achieved a 50% reduction in food waste.</p> <p>Ivan Siqueira, President of Pilgrim’s UK, said: "As Britain’s number one higher welfare pork producer and a leading processor of pork and lamb products, as well as being part of the world’s largest food company, we have an important part to play in helping the UK’s transition to net zero.</p> <p>"We’re laser-focused on delivering our Pilgrim’s UK 2030 sustainability strategy, which is underpinned by a robust investment and programme. While we’re proud of the progress we’ve made so far, we’ll never stop working to deliver our goal of being the most sustainable producer and supplier in the industry".</p> <p>Matt Dight, Head of Sustainability at Pilgrim’s UK, said: "Our Pilgrim’s UK 2030 strategy demonstrates our long-standing commitment to sustainability. That means going beyond basic industry standards while continuing to innovate to bring high quality, affordable food to supermarket shelves and food service outlets across the country. We’re determined to revolutionise the food supply chain, working with our retail and agriculture partners and industry stakeholders to reduce the impact of the food and farming sector.</p> <p>"To do that, it’s important we hold ourselves to account, and while our 2022 sustainability report may be the first step in our reporting journey, we’re always looking to improve and go further".</p> <p>Over the past 12 months, the business’ activity has been underpinned by a commitment to spending £10 million of its capital expenditure to implement a series of process innovations and operational improvements at its manufacturing and processing sites. Its sites are centres of operational excellence and deploy techniques to uphold this status, which has helped to reduce its overall GHG emissions to date thanks to lean manufacturing processes.</p> | 1 | Technology | adrian.lazar@industriacarnii.ro | 2023-11-30 00:05:29 | 2025-08-05 17:11:23 | Details Edit Delete | |
| 6923 | New report unlocks productivity, profitability and sustainability of suckler cows | With one in five of Scotland’s farming’s workforce directly employed by suckler beef sector, Quality Meat Scotland’s (QMS) new report is set to unlock greater productivity, profitability and sustainability for a wealth of individuals and businesses. | <p>QMS, HCC and AHDB commissioned ADAS to conduct the comprehensive study titled, 'Building Better Beef'. It looks at on-farm management practices and provides an accessible, yet detailed understanding, of how to improve the profitability, productivity and sustainability of suckler beef herds.</p> <p>"This is the first time all the information in the industry has been pulled together, making it a one-stop shop for the factors which can make your suckler enterprise more resilient", explained Bruce McConachie, Head of Industry Development at QMS.</p> <p>"While you may be familiar with some of the elements within the report, we encourage you to reflect on what works and what’s challenging your suckler enterprise, and use this report as a prompt to review your business structure and processes. It could help you drive productivity and profitability.</p> <p>Kim Matthews, AHDB Head of Animal Breeding and Product Quality added: "AHDB was delighted to partner with the other red meat levy bodies across the UK to commission this report. It brings together in one place the evidence to support farmers’ drive to improve the profitability and sustainability of their suckler enterprises. Many of our professional suckler producers will already be following the best practice recommendations made, but it is always worth reviewing what we are doing and seeing if there are any areas of opportunity to further improve. Importantly the work has also highlighted areas where there is more research needed to fill gaps in the evidence on what is best practice. We will use these in future months to inform our discussions with researchers and other research funders around the needs of the sector".</p> <p>John Richards, HCC Producer and Processor Lead said: "We were pleased to work with AHDB and QMS on this important area of work on understanding best practice for beef producers. Maintaining beef suckler herds is a crucial element to the UK and Wales’ agri-food supply and this report will inform and empower farmers to understand and implement research-led initiatives to maximise productivity and profitability".</p> <p>The report acknowledges the diversity of enterprises by explicitly outlining the reasoning, benefits and limitations of the approaches for the environment, infrastructure and set-up of different businesses – whether that’s an extensive upland hill farm, a more intensive lowland enterprise or something in between.</p> <p>As well as delving into emerging ideas and technologies, researchers have used the breadth and depth of scientific evidence to identify eight priority areas for improving performance. They are presented as the 'foundations of efficient suckler management' and include reviewing your cow base, tightening calving blocks and adopting artificial insemination to improve performance.</p> <p>Bruce said: "One study quoted in the report saw a 16% increase in calve income when cows have ideal, rather than low, body condition scores (BCS). It’s a good example of a fundamental management practice that can be overlooked when the pressure is on but has a significant financial impact".</p> <p>ADAS outlines other areas where scientific literature shows there are additional gains to be had. "While there is less research for these practices, there’s still important evidence showing they can have a significant effect on the bottom line", explained Bruce. "They are for those who’ve got solid foundations and are looking to further enhance performance. The areas include tightening the block calving window, cull timings, breeding for improve calving ease and genomic techniques".</p> <p>Finally, the report looks at newer and less well researched approaches for refining high performing herds. "There are many exciting developments in suckler beef production - from rotational grazing with the use of geo-fencing to the use of sexed semen and artificial intelligence - and it’s important that these are also brought to the fore and put into context".</p> <p>"'Building Better Beef' is another tool to allow you to reflect on where your suckler enterprise is today and where it could be in the future with the potential adoption of new technologies and ideas".</p> | 1 | Technology | adrian.lazar@industriacarnii.ro | 2023-11-30 00:10:16 | 2025-08-06 14:48:15 | Details Edit Delete |
