Quality competition for ham and sausage

"Quality must be more important than price"

The German Agricultural Society (DLG) held its "International Quality Competition for Ham and Sausages" in the Kassel exhibition halls. The competition, which takes place annually at various locations, is the largest neutral quality test of meat products in Germany. Around 5.000 meat products were qualitatively assessed by 500 experts. At the same time, tests are being carried out in several laboratories. According to DLG Managing Director Dr. Reinhard Grandke, a special infrastructure and special logistical requirements are necessary for the smooth running of such a large event. The functional trade fair construction in Kassel optimally fulfills these requirements. "That's why we come we always like to come here."

dr Grandke was pleased that product registrations for this year's "Schinken und Wurst" competition increased by four percent compared to the previous year. This makes it clear that many companies in the butcher trade and the meat products industry rely on neutrally tested quality. He took this as the right signal. "Because when it comes to meat and meat products, we have to ensure that good quality becomes more important again than the lowest possible price."

The quality concept of the DLG is excellently suited to give the consumer a valuable orientation for the purchase decision. "Because our definition of 'food quality' includes a wide variety of parameters," says Dr. Grandke, "because quality is very complex". For example, the DLG takes into account statements on the enjoyment and nutritional value and on product safety. It is also crucial that the DLG quality concept is always adapted to current requirements and is therefore subject to constant change. This dynamic understanding of quality makes the DLG awards unique and meaningful for consumers. According to Dr. Grandke has been built up and further developed over many decades with the accumulated expertise from science and practice. "In terms of its professionalism and industry coverage, it is also unique in an international comparison."

Trend: Health is booming

"Meat and meat products remain staple foods, but they must meet new desires for enjoyment at a high level of quality," says Dr. Grandke on the products registered for testing. It can be seen that the meat industry has also reacted to the changed eating habits of consumers. In addition to the classics, such as salami or boiled ham, combinations with other foods such as fruit, mushrooms, chives or vegetables are now a matter of course for many. Also in the meat industry, following a general trend, the health aspect is increasingly emphasized. In 755 registered products (16%) this year there is about one reference to the use of iodized salt. Probiotic cultures were used in 48 samples; the number of organic products is 28.

Satisfied consumers as the goal

The aim of the DLG quality competitions is to help consumers to find the better product from the variety on offer. "We don't tell the consumers what they should like. With a DLG award, we give them the good certainty that the product, which has received such an award, lives up to what it promises in the package or at the counter," says Dr. grandke. With the award, the DLG makes it easier for consumers to buy good food. Eating good food increases the quality of life and ultimately promotes health.

Industry get-together for experts

More than 500 experts are on duty in Kassel, which increases the character of an industry get-together. They are experienced experts from trade, industry, science and food control. They are trained by the DLG for their task and checked for their qualifications. You must have the DLG test pass, an EU-wide recognized license for testing.

In order to maintain the objectivity of the test, the experts are only presented with the products for assessment after they have been neutralized - i.e. the manufacturers can no longer be identified. The products are subjected to a sensory assessment (sensory test) on site. Here it is determined whether a product meets the strict standards of the DLG for good craftsmanship. Product defects are detected and recorded in a test report. In addition, aspects of product safety and the truthfulness of the declaration are checked in a control system based on laboratory tests.

The highest award, which is given after completing the tests and evaluating all the results, is the Golden DLG Prize. It proves that a meat product has been manufactured as well as possible, starting with the selection of raw materials, through processing and composition to the finished product.

A product that has been awarded the silver or bronze DLG prize does not quite achieve this high standard, but it is still of above-average quality.

Source: Kassel [dlg]