Data Tables
Articles
Articles
| Id | Title | Subtitle | Content | Active | Archived | Category | User | Created | Modified | Actiuni |
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| Id | Title | Subtitle | Content | Active | Archived | Category | User | Created | Modified | Actiuni |
| 4683 | Spanish food sector shows more resilience than other industries | According to the Spanish Federation for Food and Beverages (FIAB), the sector maintains over 30,000 companies and 431,800 direct workers. | <p>The food industry in Spain has been tested by the pandemic but proved more resilient than other industries. The Spanish F&B sector is still represented by more than 30,000 companies and 431,800 direct workers, according to data released by FIAB. However, experts within the industry argue that 2020 may represent the end of a six-year cycle of continuous growth in parameters such as production, the weight of added value, or job creation.</p> <p><em><strong>Household consumption is rising</strong></em></p> <p>Even so, the data place food and beverages as the industrial sector that has best withstood the threat of the pandemic, with a smaller drop than that of the manufacturing industry and the economy as a whole. “Food and beverage companies have been consolidating the foundations of a robust and stable industry for years. This effort has allowed the sector to better resist the strong impact of Covid-19 and to be in a position, with the impulse and public-private collaboration, to lead the change for the economic and social recovery of Spain ”, affirms the general director of FIAB, Mauricio García de Quevedo, quoted by the Retail Actual magazine.<br />As a result of the containment measures for the expansion of the coronavirus, the real production of the sector has totaled €129,854 million and reflects a decrease of -5.3% with respect to the results of the year 2019. However, this fall is situated well below the decline in the Spanish economy as a whole of -11%.<br />In line with production, the Gross Value Added has also experienced a decrease to €24.5 billion, that is, -8.37% lower than the 2019 records. The share of the GVA of food and beverages on the total economy has remained at around 2.4% and 14.75% of the total for the industry, which underlines the strategic nature of food and beverages.</p> <p>A major part of this drop was caused by the restrictions imposed in the food service and hospitality areas. However, household consumption has registered a 16.15% rebound and reached €71.3 billion between the months of January and November, the latest data available. The confinement measures have raised the average per capita expenditure made at home to close to €1,610, a behavior that represents a growth of 19.0% in relation to the same period of the previous year.</p> <p><strong><em>Demand from China supports the Spanish meat industry</em></strong></p> <p>Exports of the Spanish meat industry in 2020 reached €33.9 billion, a 4.4% increase over the previous year. Although the strength of the Spanish sector abroad is demonstrated, this growth is strongly supported by the Chinese demand for meat products, without which, the industry would suffer from the oscillation of international markets and the limitations imposed by Covid-19.</p> <p>As a result of the pandemic, the trade balance of the food and beverage industry was €12.6 billion, a considerable increase driven by a fall in imports. As a noteworthy data, the base of exporting companies increased by 1.3%. Although it does so at a lower rate than in 2019, this data acquires more value because it is situated in a difficult context for the viability of companies.<br />By markets, the EU continues to be the main destination and absorbs 54.9% of the Spanish food and beverage exports. The ranking is led by France (€4.9billion), followed by Portugal (€3.4 billion), Italy (€3.4 billion) and Germany (€1.8 billion). Outside the EU, it is worth highlighting the performance of China (€3.7 billion), which in the general classification ranks as the second trading partner due to the growth in demand for meat products; United Kingdom (€2.1 billion), already as a third country; and the United States (€1.8 billion).</p> | 1 | Market | 2021-05-13 07:53:02 | 2025-08-01 03:19:04 | Details Edit Delete | ||
| 66 | Spanish fishermen can catch more than 1,800 tons of swordfish this year | Spain's Ministry of Agriculture, Food and Environment announced recently that during the 2017 campaign Spain's share of Mediterranean swordfish will amount to 1,822.49 tons, or 24.6% of the total stock of the European Union. | <p> </p> <p>This is the first time that the European authorities allocate quotas for the fishing opportunities for this species in Mediterranean waters.</p> <p>The General Secretariat of Fisheries will distribute individual quotas per vessel, which will depend on the historical catches, the size and accredited employment. There is a total of 78 surface longline vessels that will be granted access to these catches. The Spanish authorities also reserve a 2.7% share of the total quota for possible random catches to the trawl fisheries and the small pelagic fisheries in the Mediterranean waters.</p> <p>"For Spain, this stock is a priority, since it maintains the bulk of the activity of the surface longline fleet operating in the Mediterranean," the ministry announced in a statement.</p> <p>Furthermore, the Spanish swordfish fleet has made "an important modernization effort in recent years, improving its selectivity and the pattern of exploitation of the swordfish stock," the ministry added.</p> <p>The share of swordfish stock for the member states of EU is appointed by the European Council Regulation on Total Allowable Catches (TACs) and fishing quotas for the 2017 financial year. The quotas are negotiated between the International Commission for the Conservation of Atlantic Tunas (ICCAT) and the EU.</p> | 1 | Market | adrian.lazar@industriacarnii.ro | 2017-08-11 14:11:48 | 2025-08-01 22:23:29 | Details Edit Delete | |
| 1621 | Spanish firm Incarlopsa announces new acquisition | <p>The factory, located in the town of El Repilado (Huelva), and belonging to the municipality of Jabugois, has a two-story ham dryer that occupies 4,000 square meters in total. The plant's slaughter capacity reaches 500 pigs per week and it has a storage capacity of some 130,000 pieces.</p> <p>"With this acquisition, we made progress in the development of the Iberian pork sector; we increase our productive capacity while maintaining our identity of the highest quality and the best price," Clemente Loriente, head of Incarlopsa said.</p> <p>According to the acquisition agreement, Incarlopsa also said it will keep all the current employees of the facility.</p> <p>The company has not yet offered any financial details regarding the transaction.</p> <p><em>Photo Source: Wikimedia Commons/<a class="mw-redirect" title="User:Grez" href="https://commons.wikimedia.org/wiki/User:Grez">Grez</a></em></p> | 1 | Industry | 2018-07-19 10:18:40 | 2025-08-01 16:13:13 | Details Edit Delete | |||
| 3052 | Spanish farmers are asking for high biosecurity levels against ASF | COAG has presented its own decalogue of measures to protect the Spanish pig industry in a petition sent to MAPA. | <p>A petition signed by Miguel Blanco, general secretary of COAG, and Jaume Bernis, head of pig, Fernando Miranda, general secretary of Agriculture, and Valentin Almansa, general director of Animal and Plant Health was sent to the Spanish Ministry of Agriculture (MAPA) to present a decalogue of preventive measures on African Swine Fever (ASF).</p> <p>COAG leaders have recommended the Ministry to use the Spanish interprofessional association Interporc as a tool to coordinate a wide-ranging strategy with the main Autonomous Communities that produce pigs. Also "biosecurity measures and requirements should be maximized in livestock farms, with homogeneous criteria throughout the territory. It is essential to demand 100% compliance with these measures. At present, 30% of farms do not yet have external perimeter fences that prevent the proximity of wild animals in the vicinity.<br />It is necessary to reinforce biosecurity by improving the cleaning and disinfection of animal transport vehicles when leaving slaughterhouses. These vehicles move throughout the territory, entering the different farms, so the danger of spreading a possible focus is very high," said the document.<br />The association has identified several vulnerabilities in Catalonia, Aragon, Navarra, and the Basque Country, where border entry controls are considered to be necessary. "It is important to request animal welfare documentation for all trucks entering with piglets and other animals such as calves, especially those from countries positive for ASF. It should be remembered in 2018 1.8 million piglets entered our country and so far this year about 200,000 per month.<br />There is a need to prevent the entry of food at the borders, especially from destinations from countries with cases of confirmed ASF. Not only in airports, but also in ports and roads, with coordination and/or participation of State security forces and bodies", said the petition.<br />Besides the decalogue on ASF, COAG leaders have also asked officials to raise the level of prevention in the National Swine Pest Surveillance Program (PPA).</p> | 1 | Industry | 2019-07-01 10:51:19 | 2025-08-01 13:01:51 | Details Edit Delete | ||
| 5959 | Spanish exports of cured ham increased by 10.78 percent | The Spanish Serrano Ham Consortium has announced the sectorial export figures for hams and shoulders until the third quarter of 2022, during which a total of 40,595.68 tons were exported, compared to the volume obtained in the same period of 2021, with 36,644.25 tons; which meant an increase of 10.78%. Also, exports were carried out in a total amount of 420,408,798.48 euros, which involved an increase of 15.47% compared to the previous year. | <p>In addition, the average price of a kilo of ham has risen during this period , standing at 10.36 euros, specifically 4.23% compared to 2021, when it was 9.94 euros/kg. For its part, the average price in European Union countries stood at 9.61 euros, compared to 12.77 euros in third countries, leading to an increase of 6.69% and 2.91%, respectively.</p> <p>In global figures, the countries of the European Union imported a total of 28,253.15 tons during this period, increasing by 6.11%, while the third countries registered a volume of 12,342.53 tons, 23.20% more . Thus, during the first nine months of the year, the European Union accounted for 69.6% of cured ham exports, while 30.4% corresponded to third countries; data that translates into a greater participation of these countries in the global export of cured ham.</p> <p>Within the European Union, the main markets for Serrano ham continue to be France, which has seen the value of its exports increase by 10.73%, followed by Germany, which has decreased in exports by 4.80%; although both markets continue to show stability by continuing to account for 50% of the total exports of this product. For their part, the markets that have increased the value of their exports to a greater extent until the third quarter of 2022 have been Austria, by 32.77%; Italy, by 28.50%; and Portugal, by 26.43%. On the other hand, Sweden continues to stand out as it is the European market with the highest average price, with €14.08/kg, leading to an adjustment of 2.70%.</p> <p>On the other hand, the third countries that have reflected the most significant growth in terms of value have been Japan, at 119.94%, China, at 35.69%, and Mexico, at 31.50%. China, for its part, ranks as the market with the most attractive prices with €16.58/kg and perceives a 35.69% rise in exports; while Australia, <wbr />which has fallen by 7.55%, places its average price in this market at €10.47/kg, which represents an increase of 13.34% in relation to the same period of the previous year, when it was €9.23/kg.</p> <p>The United Kingdom, for its part, has seen its exports increase by 28.95%, after the recovery experienced after the period of uncertainty generated by Brexit and Covid. Thus, the price in this market is currently the second highest in the world, and during the first nine months of the year, it has stabilized at €14.89/kg.</p> <p>Regarding formats, 18.07% of the pieces exported in this period correspond to the bone-in format, which has led to a growth in terms of volume of 4.81% and 12.17% in value. Brazil and Mexico were the countries that have registered the greatest growth in terms of the value of exports<em>. </em>Finally, boneless ham rose 12.09% in volume and 16.13% in value, placing the United Kingdom and China as the consumers with the highest prices in relation to this format.</p> | 1 | Market | adrian.lazar@industriacarnii.ro | 2022-12-20 04:51:19 | 2025-08-01 18:58:24 | Details Edit Delete | |
| 4189 | Spanish chorizo finds perfect market conditions in the UK | This year, a record volume of 1.04 million kilos of certified chorizo has been exported to the UK alone, according to the Consorcio del Chorizo Espanol. | <p>The Consorcio del Chorizo Espanol (Spanish Chorizo Consortium) has reported that, throughout the pandemic, the Spanish cured meats industry has established itself as one of the steady pillars of the Spanish economy in both the domestic and export markets. <br />The cured meats industry was the only food sector to see a historic 38% increase in worldwide exports during the first half of 2020, compared to the same period in 2019. <br />The United Kingdom continues to be one of the greatest importers of Spanish sausage products, second only to France: in 2019, over 12.4 million kilos of Spanish cured meat products were exported to the UK, with 9.5% of that volume certified by the Consorcio del Chorizo Espanol – chorizo certified with a quality seal. In the first six months of 2020, the average value of Spanish sausage exports increased from 6.32€ per kg to 6.62€ per kg in the first six months of 2020.<br />Despite the pandemic, in the first half of 2020, the consortium saw a very promising increase in production figures, already 550,000 kg more than in 2019. 1.7 million kilos of the certified chorizo were exported worldwide, 600,000 kilos more than the volume exported in 2019. <br />Alejandro Alvarez-Canal, Technical Director of the Consorcio del Chorizo Espanol, said: “The current situation with the pandemic and its effect on the Spanish chorizo industry for the remainder of 2020 still remains extremely uncertain. For a project as relatively new as the consortium, achieving nearly 3 million kg in total production volume already this year is undoubtedly a success. <br />That being said, our overall aim is not only to maintain these healthy production figures but also to establish the brand’s presence abroad, especially in the UK as the consortium’s largest export market.”<br />The UK is the consortium’s largest export market, followed by France, Hong Kong, Belgium, Germany, Colombia, Ireland, Czech Republic, Portugal and the Dominican Republic.</p> <p>So far in 2020, the consortium has practically doubled its market quota in the UK. A record volume of 1.04 million kilos of certified chorizo has been exported to the UK alone, therefore accounting for 18.4% of the Spanish export sector. <br />Alvarez-Canal added: “These record results reflect the hard work of our members to strengthen their position in the key British market. The results also reinforce the importance of the promotional activity that has been carried out in collaboration with ICEX, the Spanish Economic and Commercial Office and Foods from Spain, as a part of the Chorizo Sector’s promotional plan.”<br />This year’s promotional campaign aims to position the Chorizo from the Consortium as a high-quality product in the UK market. Campaign activity included recipe placement in national consumer print titles that encouraged the versatility of Spanish chorizo as a product beyond its use as tapas or served with fish. <br />Between the businesses that make up the Consorcio del Chorizo Espanol, approximately 8 million euros have been spent over the past year to invest in new machinery and equipment. These investments have updated the technology used in the Spanish chorizo industry by the way of installing new production and packaging lines, new drying and slicing machinery, and reducing plastic waste in production.<br />The Consorcio del Chorizo Espanol is a voluntary association that groups companies in the Spanish meat sector, all experts in chorizo production and export, with the aim of producing and marketing authentic high-quality Spanish chorizo. All companies associated with the consortium must comply with the quality regulations and certified procedures. Chorizos with the consortium seal are distinguished by their appearance, texture, smell and taste, and their impeccable presentation. The consortium is made up of 22 producers/exporters and was established in 2016.</p> | 1 | Market | 2020-10-28 09:32:40 | 2025-08-01 18:58:27 | Details Edit Delete | ||
| 4801 | Spanish chorizo enjoys large sales increase in the UK | Spanish Chorizo Consortium plans large investments to increase overall production capacity. | <p>The British market continues to be the main destination for quality-approved chorizo from the Consorcio del Chorizo Español (Spanish Chorizo Consortium), with 607,500 kilos of Consortium-labelled Chorizo exported to the UK in the first quarter of 2021. This number is a staggering 28% increase in the volume sold in the first quarter of 2020, during which a total of 473,000 kg of Consortium-labelled chorizo was exported.<br />Consumer demand for chorizo is growing in the UK, and the increase in chorizo sales under the Consortium label puts the Consortium in a very strong market position with an almost doubled export market share of 25.95%. This means that every 1 in 4 Spanish chorizos marketed in the UK is endorsed with the Consorcio del Chorizo Español seal. <br />The Consorcio del Chorizo Español is a voluntary association that groups companies in the Spanish meat sector, all experts in chorizo production and export, with the aim of producing and marketing authentic, high-quality Spanish chorizo. All companies associated with the consortium must comply with the quality regulations and certified procedures. <br />Chorizos with the consortium seal are distinguished by their appearance, texture, smell and taste, and their impeccable presentation. Chorizo that carries the Consorcio del Chorizo Español label is fully quality-assured and made in compliance with specific criteria in terms of traditional and authentic Spanish ingredients and production methods. <br />Chorizo of the Spanish Consortium must carry garlic and paprika, differentiating this particular sausage from other origins and other sausages. It is cured outdoors or smoked. The main base is minced pork and marinated with spices such as paprika that gives it its typical red colour.<br />Last year, Consortium chorizo producers exceeded 2 million kilos sold with their logo (2,196,723 kg), accounting for 21% of all Spanish chorizo exports to the UK, and so the association now hopes to exceed last year’s export volumes by the end of 2021.<br />To meet growing demand, Consortium producers La Hoguera and Boadas have finally been able to start work this year on efforts to expand and construct new production facilities, plans that had been delayed due to the pandemic. The planned extensions will see the construction of large new surface areas, which will be used for cleanrooms and slicing machinery, to increase overall production capacity.<br />This year’s trade and consumer promotional campaign aims to position Spanish chorizo from the Consortium as a high-quality, authentic product in the UK market. Campaign activity will include trade and retailer advertising, and recipe placement in national consumer print titles and online publications that encourage the versatility of Spanish chorizo as a product beyond its use as tapas or served with fish.</p> <p> </p> | 1 | Industry | 2021-07-09 10:10:35 | 2025-08-01 23:56:06 | Details Edit Delete | ||
| 3788 | Spanish butchers forced to go online or for click&collect | The sector is highly impacted by the lockdown in Spain, with a significant drop for the most valuable pieces. | <p>Spanish butchers have managed to keep their clients close by adopting several novelties in taking orders such as online sales and click&collect orders, says a press release from CarniMad, the professional association of butchers from Madrid. A survey among butcher shops in Spain revealed an increase of 50% in home-delivery and 85% in orders to pick up in-store.<br />"Butcher shops have adapted to the new reality in a very short time, and many, more than 50%, are ordering at home, and almost 85% are preparing orders to pick up directly at the establishment. (click & collect) and thus avoid the client staying longer than necessary in the premises. In 30% of cases, orders are made through the Internet, followed by a phone call or WhatsApp," according to CarniMad.<br />Following the State of Alarm decree in Spain, traditional meat shops have seen their sales decline because a large number, specifically almost 50%, have restaurants, bars or dining rooms closed as clients at the moment. Others also report declining sales due to their location, in the case of establishments in tourist areas or areas of second residences. Therefore, more than 40% acknowledge that their turnover has been affected, for one reason or another and in half of these, the reduction percentage is greater than 25%.<br />And is not only the closure of the foodservice sector that generates losses at this time. Consumption habits have changed fast and many Spaniards are trying to preserve their budget by consuming cheaper meats such as poultry. "The meat most demanded by consumers these days is chicken, according to all professionals. The client demands these meats in almost 50% of the visits to the establishments, the remaining 50% being divided between beef and white pork if we talk about fresh meat.<br />Also, elaborate artisanal products are being consumed. And in relation to charcuterie, 40% of purchases are distributed between foods such as cheese and cooked ham.<br />On the contrary, lamb meat, Iberian meat and premium beef cuts are hardly sold these days, as they are considered by the establishments themselves as meats that are more destined for the Horeca sector," says CarniMad. Last week, the Spanish Association of Poultry Producers (Propollo) informed that chicken meat sales have increased by 25% since the COVID-19 crisis.</p> | 1 | Industry | 2020-04-14 12:16:05 | 2025-08-02 01:17:42 | Details Edit Delete | ||
| 4517 | Spanish butchers are adding more women to their teams | The Butcher's Assistant Course, hold by EduCarne, which opened in September, has 51.5% women among the students, reaching 80% in its last edition. | <p>Two years ago, most of the wannabes' Butchers in Spain were represented by men. However, there is a new trend in the workforce market for this sector, according to Carnimad, the professional association of the butchers in Madrid. Butcher shops, delicatessen, poultry, and offal have historically been trades carried out mainly by men. And of the women who worked in the sector, few were in charge of the business. In fact, of the more than 1,300 associates of Carnimad, the organization of specialized meat professionals in the Community of Madrid, less than 5% are women; a figure that they hope will begin to change, as many are beginning to get out of that background, which they have sometimes acquired out of social custom. Wives, daughters, granddaughters, nieces ... who dare to lead the family business, and even women with no connection to the sector, who see future job opportunities in these companies, since it is a sector without unemployment.</p> <p>The HR Director of Carnimad, Roman Díaz-Tovar, explains that this change is not something that occurs only in senior positions, but also in employees and new hires: “many entrepreneurs in the sector are hiring women for their human teams, as well as profiles of different ages and with different training and work experience. It is proven that the diversity of the workers gives better results. It is not a matter of now only hiring women, but of enhancing the employability of new profiles, who provide these businesses with other points of view and new skills ”.</p> <p><strong>Starting with training</strong></p> <p>The change has also reached the classrooms. From Educarne, the center for training, innovation, and development of the meat sector, they also experience, in this regard, an evolution in the average profile of their students.<br />Meat and, above all, the trades related to it have been subjects in which mainly men were trained. Just two years ago, the women who attended each course taught could be counted on the fingers of one hand. However, in recent months this has radically changed.<br />The Butchery Assistant Course taught by Educarne, and which has a job bank managed by Carnimad, was released last September, as soon as the situation derived from Covid-19 allowed it. Since then, four editions have been held, in which 51.5% of the students were made up of women, reaching up to 80% in the last edition.</p> <p>The diversity of the profile of these students also stands out. Regarding previous training, most of them have a baccalaureate degree, although they also come from FP or ESO. The most common age group is occupied by those under 30, but they have had students who were over 45.<br />It is a course with a high rate of employability, as it has access to the job bank managed by Carnimad. Of the total number of students who made use of it, 90% have obtained a job opportunity in the sector, in charcuterie, poultry, offal, and, above all, butcher shops.</p> <p><strong>II Meeting of Women in the Meat Sector</strong></p> <p>Carnimad and Educarne celebrate next Monday, March 8, in online format, the second edition of an event that seeks, precisely, to value women in the sector, pay tribute to them, and give visibility to those female success stories that, They are not only worthy of admiration but also serve as inspiration to many women who are looking for a job opportunity and who, perhaps, had a wrong or inaccurate idea of ??what it meant to work in professions related to the meat sector.</p> | 1 | Industry | 2021-03-04 08:43:00 | 2025-08-02 00:17:33 | Details Edit Delete | ||
| 2185 | Spanish beef was promoted in Saudi Arabia | PROVACUNO has organized in Jeddah a day of presentation of the Spanish beef for media, influencers, and bloggers. | <p>Spanish beef was presented to the Saudi consumers in a culinary show organized by PROVACUNO in Jeddah for media, influencers, and bloggers. More than 25 of Jeddah's most representative media have actively participated in this event, which has highlighted the differential characteristics of Spanish beef and the many possibilities it offers to incorporate it habitually in Saudi cuisine.<br />"The attendees, who have been very interested in checking the quality of the products, have maintained a relaxed conversation with the people in charge of PROVACUNO, expressing their pleasant surprise at having discovered beef as tender and tasty as ours. The question that now arises is 'where can we find this type of beef', an issue that becomes an opportunity for our industry, to intensify their commercial activity and can meet the demand that, sure, can be expected by part of the Saudi consumer", mentioned the Spanish organisation on its Facebook page.<br />The day ended with a tasting cocktail of beef tapas, designed by the renowned Spanish chef, Fernando del Cerro, who explained the differences between the different cuts and their different culinary possibilities; Fernando explained that each cut of our beef is a different world from other cuts and that different culinary treatments are required for each one of them. "The common characteristic of all the cuts of our beef is the maximum quality, the tenderness and a pleasant flavor that makes us different to other suppliers", explained the organizers. This action is one of the actions included in the "What a Wonderful Beef" Plan, a promotion program co-financed by the EU.</p> | 1 | Market | 2018-11-13 09:37:00 | 2025-08-01 12:51:40 | Details Edit Delete | ||
| 5519 | Spanish beef sector faces uncertainty | Consumption is down, while production costs are getting higher. | <p>The Spanish beef industry is currently facing a difficult situation. On the one hand, the increase in production costs due to higher prices for raw materials and inputs, increases in the price of electricity and energy, as well as labor, have also been aggravated by the inflationary trend of recent months and are stressing the distribution chain, and generating uncertainty in the sector in the short and medium-term.</p> <p>One of the main consequences of this situation is the verification of the drop in the consumption of beef, due to the high cost of the product and the diversion towards other products, such as pork; in addition to the decrease in production also caused by the conjunction of all these factors, which could become evident as of the third quarter.<br />The few expectations of recovery are placed on the summer season, with the reactivation of tourism and the hotel industry, although it is expected that in autumn the situation will worsen again and become more complex, according to a note released by the ANICE Beef Group.<br />On the other hand, beef exports are rising due to increased demand in international markets. In 2021, 243,612 tonnes of beef worth more than €943 million were exported, which represented a growth of 4.6% in volume and 16.5% in value compared to the previous year.</p> <p>The latest data available so far corresponding to the first four months of the year also reflects growth in beef exports, with more than 59,000 tonnes exported, up 7.51% compared to the same period in 2021. Although its largest market is in the European Union, where almost 90% of sales are directed, Spanish beef continues to gain presence in third countries, with destinations such as Canada, Indonesia and the United Kingdom standing out. "Although current expectations are good and exports continue to grow, efforts must be made in the medium term to focus on opening new destinations and diversifying markets," ANICE Beef Group pointed.</p> | 1 | Industry | 2022-06-20 09:45:03 | 2025-08-01 14:01:48 | Details Edit Delete | ||
| 7200 | Spanish beef rises to the ''top ten'' exporters in Japan | PROVACUNO, the Interprofessional Beef Organization of Spain, has actively participated in the 49th edition of FOODEX JAPAN, the main agri-food fair in Japan, in Tokyo and which brought together the main operators in Southeast Asia. This fair, recognized as the epicenter of agri-food events in Japan, has been a crucial stage for the presence and promotion of Spanish beef in the Japanese market. | <p><span lang="DE">With the participation of nearly 2,500 companies from more than 70 countries, and an attendance of almost 100,000 professional visitors, FOODEX JAPAN continues to be a vital event for Spanish exports. Spain, which obtained authorization to export beef from animals over 30 months and processed products to Japan in 2020, has maintained an upward trajectory in this market, reaching figures close to 2,100 tons annually, thus consolidating itself as one of the main foreign suppliers of beef in the Asian country.</span></p> <p><span lang="DE">Javier López, director of PROVACUNO, highlights the qualitative importance and economic value of beef exports from Spain to Japan. With a demand for beef close to 700,000 tons per year, "the Japanese market seeks products of the highest quality, where Spanish beef has positioned itself as a premium option preferred by informed Japanese consumers." Currently, and after 3 years of exports to Japan, Spain has become the 10th Japanese supplier of beef to Japan and the 2nd to the EU, with a value of almost €14 million annually.</span></p> <p><span lang="DE">Prior to the Fair, PROVACUNO organized a business meeting between Japanese buyers and Spanish companies, thus facilitating a networking space where the quality of Spanish beef could be highlighted in detail. This event included the participation of the Minister Counselor of the Spanish Embassy in Japan, Don Miguel Gómez de Aranda, and made it possible to evaluate the interest of the Japanese market in Spanish meat products.</span></p> <p><span lang="DE">During the meeting and the fair, the distinctive characteristics of Spanish beef were presented, emphasizing compliance with the rigorous European and Spanish Production Model. This model guarantees the highest standards in animal welfare, sustainability, traceability, food safety and quality, among other aspects. In addition, detailed information was provided about the animals' feeding system, based on high-quality cereals and oilseeds, and the absence of hormonal promoters, antibiotics and unauthorized substances in the production process was highlighted.</span></p> <p><span lang="DE">As a highlight of the activities, the renowned Spanish chef Juanlu Fernández, awarded with a Michelin star, prepared exclusive recipes with beef from Spain, demonstrating the versatility and quality of the products in international cuisine.</span></p> <p><span lang="DE">This initiative has been possible thanks to the financial support of the European Union, within the framework of the What Wonderful European Beef/Beef from Spain Plan, which promotes quality European products in international markets.</span></p> | 1 | Market | adrian.lazar@industriacarnii.ro | 2024-03-12 00:10:55 | 2025-08-02 03:28:16 | Details Edit Delete | |
| 3087 | Texture improvement and different forms of burgers are to be created by Carpisa Foods through cutting-edge technology. | <p>Spanish beef producer Carpisa Foods plans to invest €4 million in the area of innovation and developments applied to the food industry. In 2018, the company opened The Beef Kitchen Lab, a pioneer center in research and innovation applied to the world of meat.<br />Now, Jorge Castello, CEO of Carpisa Foods, hopes to transform traditional products and new ones with the help of deep-freezing technique to create customized products for each type of consumer targeted by the company. <br />"Deep-freezing, a technique in which we are leaders, allows us to guarantee quality and differentiate ourselves. This ability to offer products tailored to each customer is one of the keys to our success and growth engine in recent years. Integrating food research into the process of developing new products allows the company to detect new consumer trends and respond better to current needs," said Mr. Castello, in an interview for <a href="https://carnica.cdecomunicacion.es/noticias/33160/carpisa-foods-invertira-cuatro-millones-de-euros-nuevas-lineas-negocio?utm_source=newsletter&utm_medium=email&utm_campaign=20190412carnica">CdeComunicacion</a>.<br />At this time, the company has launched in the Spanish market the Brooklyn Town, the first deep-frozen hamburgers on the market and a deep-frozen vegan burger, Vegreen. Also, HAQ is the first brand of halal deep-frozen burgers delivered in the domestic market. <br />Carpisa Foods, which has four consecutive years of double-digit growth, invoiced €101 million in the 2018 fiscal year, which represents an increase of 15.7% compared to the previous year (€87.3 million). In terms of volume sold, the company closed last year with sales of 23,000 tons of frozen products and 2,000 tons of refrigerated products.</p> | 1 | Industry | 2019-07-10 10:43:03 | 2025-08-02 03:43:00 | Details Edit Delete | |||
| 6643 | Spanish beef is promoted in the Philippines | Taking advantage of PROVACUNO's participation in the WOFEX Fair in the Philippines, promotional activities have been organized to consolidate and increase exports to this important country. | <p><span lang="DE">Since the opening of the Philippine market in 2020, this destination has become one of the main buyers of beef from Spain. In just three years, and with figures that already exceed 5,000 tons/year, Spain is the main supplier in the EU and in the top ten of world suppliers.</span></p> <p><span lang="DE">With the aim of continuing to show the characteristics of the Spanish beef, a promotional trip has been organized with the collaboration of the Ministry of Agriculture, Fisheries and Food, within the framework of the provisions of the collaboration agreement for the promotion of meat food products Spaniards signed with meat interprofessional organizations.</span></p> <p><span lang="DE">This promotional campaign includes a training activity for future Filipino chefs, with culinary possibilities courses on beef from Spain, which are held at the prestigious Enderun Gastronomy School in Manila. The courses will be directed by renowned chef Fernando del Cerro, holder of a Michelin star for 25 years. The objective is to provide knowledge of the product and its culinary possibilities to future professionals of the Philippine gastronomy, so that in the near future they incorporate Spanish beef in their gastronomic proposals, as a product of the highest recognition and quality.</span></p> <p><span lang="DE">On August 1, a presentation day for Spanish beef took place at the residence of the Spanish ambassador to the Philippines, Mr. Miguel Utray Delgado. During the day, commercial contacts between Filipino buyers and representatives of Spanish companies have intensified, to promote exports. The day ended with a tasting where the Spanish beef has become the true protagonist.</span></p> <p><span lang="DE">Beef from Spain dresses up as an ambassador of quality food from Spain in the Philippines for 10 days, thus strengthening the interest of a market, the Philippine market, which has appreciated this product since its recent opening.</span></p> | 1 | Market | adrian.lazar@industriacarnii.ro | 2023-08-07 00:15:48 | 2025-08-01 14:24:34 | Details Edit Delete | |
| 4455 | Spanish beef gets approval for EU promotional funds | "What Wonderful Beef 2.0" campaign adds Vietnam, Japan and Saudi Arabia as new markets targeted by Provacuno. | <p>Provacuno, the Spanish interprofessional association of beef producers, gets a second round of EU funds to promote its products in third countries. "What Wonderful Beef 2.0" campaign adds Vietnam, Japan and Saudi Arabia as new markets targeted by Provacuno for the next three years. The ‘What Wonderful Beef 2.0’ plan provides continuity to the ‘What a Wonderful Beef’ project launched in 2018 and which ends in February this year. This action, which has been the first that has been launched by the Interprofessional in the field of internationalization, "has managed to increase exports and the recognition of our beef in the world", highlighted from PROVACUNO. Obtaining this approval is, according to Jose Ramon Godoy, director of the international area of ??PROVACUNO, "an EU recognition of the work carried out in recent years by the interprofessional and a reflection of the results obtained in the execution of the Plan", informs Carnica magazine.<br />"Environmental sustainability, animal welfare, traceability and quality of our products, food safety and animal health are the qualities that position our beef in a differential status with the rest of the world," explained Javier Lopez, director of PROVACUNO.<br />The 'What Wonderful Beef 2.0' plan, which is scheduled to start during the second half of this year, includes face-to-face actions of various kinds in different destinations, online actions and supporting documentary support, to facilitate and enhance the dissemination of the characteristics differentials of Spanish beef in the world.</p> | 1 | Industry | 2021-02-03 10:59:13 | 2025-08-01 02:46:26 | Details Edit Delete | ||
| 7100 | Spanish beef farming emits 66 percent less greenhouse gases | Spanish scientists publish the report "Evaluation of the environmental impact of beef production chains that integrate grazing and landless systems". This study, published in the journal Animal, sheds light on the environmental impact of beef cattle farming in Spain. | <p><span lang="DE">The research, led by scientists from the Polytechnic University of Valencia such as Fernando Estellés, highlights the need for its implementation, "since until now the true impact of beef cattle farming in our country was not known". According to Raisa Tinitana, another of the scientists in the study, she emphasizes that this study "will allow us to lay the foundations to evaluate whether livestock farmers in Spain are making progress towards the climate neutrality goal proposed by the European Commission for 2050". </span></p> <p><span lang="DE">One of the most notable findings of the report reveals that the carbon footprint of beef cattle in Spain per kilo of meat produced is 66% lower than the global average, when contrasted with FAO data. Manuel Laínez, scientist of the study, emphasizes that this is due to the efficiency of the production system used in beef cattle farming in Spain.</span></p> <p><span lang="DE">In addition to the reduction of greenhouse gas emissions, scientists have confirmed other relevant points such as that the water footprint of beef cattle in Spain is one third when compared to the world average. Other aspects that stand out are:</span></p> <p><span lang="DE">Unaccounted for carbon capture: The methodology currently used to measure the carbon footprint does not consider the carbon capture carried out by the pastures where the cows are. Thus, it is estimated that carbon sequestration can offset 60% of emissions from grazing animals. Nor is another positive aspect contemplated, such as the promotion of the biodiversity of beef cattle farming in its environmental impact. Competition with human food: 92% of the food consumed by beef cattle in Spain does not compete with human food and the remaining 8%, mainly cereals such as barley or corn, does not put pressure on the increase in the price of the food.</span></p> <p><span lang="DE">Livestock efficiency: Beef production systems in Spain demonstrate high levels of efficiency in their production system, optimizing the use of available resources. Impact of eliminating cows on the planet: Eliminating cows could lead to other wild herbivores occupying their space, emitting greenhouse gases in a similar way to current ruminants, but without contributing to feeding the planet.</span></p> <p><span lang="DE">Climate commitment: The livestock sector in Spain is committed to reducing carbon emissions. Proof of this has been the launch of the "Carbon Neutral Beef Strategy 2050" and some guides of good environmental practices before the European Commission launched the "Green Deal" and "Farm to fork" strategy, with real measures to move forward in the search for climate neutrality in 2050 reflected in the codes of good environmental practices in livestock farming, industry and points of sale. Scientific-livestock collaboration: Collaboration between the scientific community and the livestock sector is an essential reality to achieve climate objectives.<br /></span></p> <p><span lang="DE">The report prepared by Raisa Tinitana-Bayas, Neus Sanjuán, Elena Sanchís Jiménez, Manuel Laínez and Fernando Estellés marks a very important milestone in being able to know the true environmental impact of beef cattle farming in Spain, where efficiency and sustainability are identity stamps of beef cattle farming in Spain.</span></p> | 1 | Market | adrian.lazar@industriacarnii.ro | 2024-02-14 00:10:05 | 2025-08-01 17:41:30 | Details Edit Delete | |
| 3531 | Spanish beef enters the Japanese market | The Asian country imports more than 700,000 tonnes of beef per year. | <p>Spain is free to export beef, sheepmeat and goat meat in the Japanese market, following a rigorous sanitary inspection. Japan is the second-largest importer of meat and meat products in the world, which represents a great commercial opportunity for Spanish producers.<br />However, to export these products, the Japanese Ministry of Agriculture, Forestry and Fisheries must authorize both the company and all those involved in the product manufacturing process: slaughterhouse, cutting room, cold warehouses and repackaging center.<br />At this time, Japan produces 470,000 tonnes of beef per year and imports more than 700,000 tonnes. "The profile of the meat demanded by the Japanese consumer fits perfectly with the offer that is offered from the Spanish beef sector: meat produced from cereals and oilseeds, from animals under 30 months, which guarantee juiciness, tenderness and excellent taste," commented Provacuno in a press release.<br />Another very important aspect that favours the commercial relationship of Spanish beef in the Asian country is the maintenance of the Free Trade Agreement between the European Union and Japan, which entered into force in early 2019.<br />To present the qualities of the Spanish beef, sheepmeat and goat meat Provacuno and Interovic will form a large delegation of companies to showcase their products at Foodex Tokyo 2020, the most important agri-food fair in Japan.</p> | 1 | Market | 2020-01-17 11:02:21 | 2025-08-01 21:28:46 | Details Edit Delete | ||
| 3866 | Spanish beef enters new big Asian market | Filipino government granted access for beef products from Spain after three-year negotiation. | <p>Spanish beef will compete against Brazil, Ireland and US products to gain a larger share of the Filipino beef market, following the opening of this new Asian market this week. With 106 million inhabitants, the Philippines stands as the second-largest market in South East Asia, following Vietnam. Spanish pork is already present in this market, which is the third-largest market for pork and pork products for the European producers, after China and Japan.<br />According to OECD data, the Philippines has a self-sufficiency level of beef of 67%, meaning that the deficit in the domestic market reaches 163,000 tonnes and is expected to increase in the following years due to changing habits in consumption. growing population and higher income for its inhabitants. Besides that, the country is confronted with an ongoing ASF outbreak that may also contribute to the switch to other animal protein. Currently, Brazil, Ireland and the United States are the main suppliers of beef to this Asian country.</p> | 1 | Market | 2020-05-22 11:55:29 | 2025-08-02 02:01:11 | Details Edit Delete | ||
| 4158 | Spanish Animal Welfare certification to be posted in 30,000 stores | An agreement signed between CEDECARNE and INTERPORC will distribute the certificate throughout the national territory. | <p>Almost 30,000 meat points of sale in Spain will post the Animal Welfare certification as INTERPORC and CEDECARNE have signed an agreement to point out the establishments that guarantee to meet the highest standards of animal welfare in terms of meat and products derived from white-coated pigs. María Sanchez, general secretary of CEDECARNE, considers that specialized butcher and delicatessen establishments “thus acquire a further commitment to sustainability and to the consumer, being aware that animal welfare and food safety are one of the basic pillars of the values ??for which we have always bet from the organization ”.<br />According to her, thanks to the certification, now the professionals "can be participants in a protocol that has been developed by the entire chain and that also emphasizes our proximity and excellent treatment of the product." In addition, it considers that "it will give more value, if possible, to pork products." To obtain the certification, the companies that request it ensure that they comply with the Technical Regulation of Animal Welfare and Biosecurity developed by INTERPORC. According to the director of INTERPORC, Alberto Herranz, the Regulation "is technically impeccable" since it has been carried out in collaboration with companies in the sector, certifiers, administration, scientists and experts in animal welfare, and is also endorsed by a Scientific Committee independent and has been presented to large retailers and organizations for the protection and defense of animals.</p> | 1 | Industry | 2020-10-14 09:12:32 | 2025-08-02 00:46:56 | Details Edit Delete | ||
| 1535 | The Spanish shopping basket is considered competitive compared with other EU states. | <p>The latest Eurostat report shows that the Spanish shopping basket is 5% cheaper than the European average, only bread and cereals overpassing the average by 6%. Oil, meat, non-alcoholic beverages and fish have lower average prices than in the EU, while fruits, vegetables and potatoes are on average.<br />Prices differ a lot within the EU, with Denmark paying 42% more than the average and its price level is the highest, followed by Luxembourg (27% more), Ireland and Sweden (both 25% more), Finland (22%) and the Kingdom United (17%). At the opposite extreme are Bulgaria (48% below), Romania (52%) and Poland (56%).<br />Felipe Medina, director of the agrifood chain ASEDAS, believes that there are several reasons for the competitivity of the Spanish shopping basket. "The distribution chain is efficient, we only have to look at Italy, which usually has higher prices, silent nighttime discharge and the variety of products and prices is relevant, in fact, distributors in Spain have 500,000 products to choose from. they between 10,000 and 12,000 go to stores so you can look for the specific buyer profile. The Spaniards spend 100,000 million to eat, of which the third part of them are destined to eat out, a percentage that fell in the crisis", he said.<br />Spaniards are looking now for healthy, sustainable, easy-to-cook products and the boom is recorded in the prepared salads segment that already accounts for 60 million euros and grows at the rate of 12%.<br />Also, frozen products are registering a growth of 5.1%, especially salmon (13.2%), cod and blue whiting (11.1%) and hake and whiting (5%). Fish dishes (+ 37.3% in sales), or sushi (+ 12.5%) have become temporary substitutes for fresh fish. Not in vain, the prices of these have gone up with trout (16%), hake and whiting (9.9%), rooster and sole (7.4%) at the top. Cod and fresh salmon are the exceptions, which go down and increase sales, according to La Informacion magazine.<br />Fresh meat occupies the third place among the foods most consumed by the Spaniards. This is the main data for the meat sector of the Report on food consumption in Spain 2017 presented by Minister Luis Planas, reports <a href="https://carnica.cdecomunicacion.es/noticias/27732/los-espanoles-comen-42-6-kg-de-carne-fresca-al-ano-segun-el-informe-del-consumo-de-alimentacion-en-espana?utm_source=newsletter&utm_medium=email&utm_campaign=ponte-al-dia-de-las-noticias-mas-importantes-del-sector-carnico-durante-la-navidad">CdeComunicacio</a>n portal. The foods that suppose a greater volume of the total consumption are the vegetables, with a per capita consumption of 101.2 kg/person/year, followed by the fruit, consumed mainly at home, with 96.4 kg/person/year, and third, fresh meat, with 42.6 kg/ person/year.<br />The document indicates that the expenditure of the Spaniards in feeding ascended the past year to 102.584 million euros, with a rise of a 3.6% in front of 2015. The 80,4% corresponds to the purchase of foods and the remaining 19,6 % to cold and hot drinks.</p> | 1 | Retail | 2018-07-04 14:31:59 | 2025-08-01 16:01:11 | Details Edit Delete |
