Only a third marketed as "organic"

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Eating out: downward trend weakened

The “greed is cool” mentality and the poor economic development in Germany in 2003 also had an impact on the catering industry. In 36,1, sales totaled 2003 billion euros, 2,9 percent lower than in the previous year. Fast food restaurant owners were best prepared to offer their customers offers and promotions at low prices. As a result, visitor frequency in this segment rose by 1,3 percent. In contrast, the classic gastronomy had to accept a decline in the number of guests. Only the German gastronomy increased its market share. These two developments make it clear: There are also opportunities in the catering sector to counteract the downward trend through appropriate measures. However, precise market knowledge and targeted strategies are necessary. This is the result of a representative study on behalf of the CMA Centrale Marketing-Gesellschaft der deutschen Agrarwirtschaft mbH. Higher frequency of visits to fast-service restaurants 

The negative development in the fast-service restaurant / snack area in 2003 was significantly more restrained than in the classic gastronomy. Sales here fell by only 2,5 percent, but visitor frequency rose by 1,3 percent. Price-conscious consumers in particular seem to have discovered the fast-service restaurant as a cheaper alternative to the service restaurant. There is also a trend towards “take-away meals” that are consumed at home. The top products are also ranked according to the structure of the fast food service: 20 percent of the visits are accompanied by side dishes (e.g. French fries), followed by 19 percent burgers, 17 percent meat-based snacks, 13 percent pizza and pastries / baked goods, 9 percent meat. Main courses as well as 8 percent salad and sandwich / open sandwiches. In contrast to the service catering, the clientele of the fast food restaurants is to be found disproportionately in the age groups of 10 to 39 year olds. 

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DFV / CMA seminar imparts knowledge and practical skills

Hundreds of German cheeses, from mild to piquant, from delicately melting to spicy and hot, ensure a surprisingly large variety of flavors. The cheese product group enriches the range in many butcher shops. An appealing presentation and expert customer advice promote the sale of exciting cheeses. Regional cheese specialties in particular increase the butchers' chances of success and high profit. For this reason, the CMA Centrale MarketingGesellschaft der Deutschen Agrarwirtschaft mbH and the DFV Deutscher Fleischerverband eV are targeting butchery specialist salespeople with a good knowledge of cheese with their seminar “Culinary foray with cheese”. In the one-day seminar on June 02nd, 2004 in Kassel, the speaker Verena Veith, an experienced consultant in retail, provides practical skills and information on the product. 

At the beginning, the participants can expect a little cheese knowledge. You will learn interesting facts about cheese production, individual cheese groups, the pricing and the principles of product presentation. The speaker also provides information on the careful care and storage of cheese and gives instructions on the correct cutting technique. In sales practice, the staff must observe the criteria of the HACCP concept (Hazard Analysis Critical Control Points), which enables hazard and risk analysis as well as the definition of critical control points in food production. Verena Veith provides practical advice on using the concept and working with checklists. In the second part of the seminar, the participants themselves are encouraged to test and act. A culinary journey with German cheese is on the program. Each federal state has numerous cheese specialties from which the participants can try and enjoy a selection. In addition, the principles for the production of cheese platters should be developed and applied. After so many insights and exercises, the specialist butchers' salespeople are ready for customers and can use their acquired specialist knowledge professionally. Individual advice and quality in sales - this is what distinguishes the competence of the butchers' shops not only in sausage but also in cheese sales. 

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It is your own fault who eats too much

The 9th civil division of the Bonn Regional Court today dismissed an action for compensation for pain and suffering against the Haribo company.

(Judgment of April 19, 2004, Az: 9 0 603/03)

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350 tons of stored meat destroyed - damage estimated at 10 million

Last Thursday, a fire broke out in a cold store of the EDEKA meat factory in Pinneberg, which quickly spread through the insulation. As a result, the 30.000 square meter metal cooling building could no longer be saved when the fire brigade arrived. A spread to other buildings of the meat factory could be prevented. The fire was brought under control with a total of 170 emergency services.

110 employees, all unscathed, had to leave their workplaces during the fire because of the heavy smoke development. The population was asked to keep "windows and doors" closed. According to what we know so far, however, there were no further dangers. Measurements by the fire brigade and the responsible district veterinary will continue to be carried out.

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Our recommendation: read and then live by it!

In his book "Glücklich und Schlank", Nicolai Worm reckons with the fat-reducing and carbohydrate-preferring diet culture and breaks a medically and nutritionally well-founded lance for a species-appropriate diet with lots of protein, the right fat and fewer carbohydrates. Worm describes sensible menus for changing food, gives recipe tips and makes it clear that a regular exercise program is part of a change in diet.

It is now considered an "American paradox": more and more light and so-called diet products will be consumed and yet more and more are becoming more and more rounded. Worm investigates the question of why this might be? And rightly there is a fundamental flaw in the system:

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Product idea for the counter

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Kraft Grillstudie 2004: Women would like to grill with Rudi Völler, but usually their own husband is at the grill

Germans are absolute grill fans - this is shown by the representative "Kraft Grill Study 2004", for which 1.071 Germans were surveyed. Around 80 percent grill regularly, sizzling is mostly men's business and is the most popular in southern Germany. It is a shared experience: when asked who they would like to have a barbecue with, around half of Germans answered “with family and friends”. Among the celebrities, Rudi Völler is not only the most popular with men, but also with women. How the Germans fare at the grill in an international comparison will be shown from June 4th to 6th at the Grill World Championship in Pirmasens.

Especially around Easter, when the days are getting longer and the evenings are getting milder, the barbecue fever breaks out in Germany. Men, women and children - everyone is involved: In the garden, on the terrace and balcony, barbecues are held between April and October. The results of the current, representative “Kraft Grill Study 2004” show what this popular leisure activity is all about. On behalf of the grill expert Kraft, an independent market research institute asked 1.071 women and men between 16 and 60 years of age nationwide about their personal grill preferences.

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Gross indigenous production is falling

At the end of 2003 the pig population in the EU-15 was slightly decreasing. Compared to the counting results from the end of 2002, around 700.000 pigs or 0,6 percent fewer were to be found in the stalls. Only in Germany, Denmark and Sweden was there a slight increase in stocks. In the EU accession countries, the pig population was also reduced, with a decrease of 4,0 percent, usually even more than in the old EU.

The lower number of pigs is likely to lead to a decline in EU production in 2004. At the end of March, the experts in the EU Commission's forecasting committee assumed that gross domestic production in the EU-15 could decrease by around 650.000 animals or 0,8 percent in the current year.

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Declining slaughter, also across the EU

The slaughter of domestic and foreign calves in Germany fell overall in 2003. The main reason was the increased export of live calves: exports are likely to have increased by around 15 percent to 590.000 animals. The most important customers were the Netherlands and Italy. Imports also rose, but they could not compensate for the extensive exports. Hardly any slaughter in the east

According to the results of the slaughter statistics available so far, the reportable German slaughterhouses slaughtered around 338.000 calves last year. According to the DVO, around 92 percent of the animals were billed at a flat rate. In North Rhine-Westphalia and Lower Saxony, most of these animals, which are billed as a flat rate, have been slaughtered. In contrast, in Bavaria, Baden-Wuerttemberg and Schleswig-Holstein, calves classified mainly according to trade class were used for accounting; the vast majority was classified in the R2 trade class. Calf fattening and slaughtering hardly play a role in the new federal states. Only 12.800 calves were slaughtered here in the past year.

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In Germany, however, another increase in production

In relation to the EU as a whole, poultry meat recently had to endure a “dry spell”: after years of continuous growth, slight declines in production were already recorded in 2002. In 2003 poultry meat production in the EU even plummeted; According to estimates available to date based on national data, there is a decrease of almost six percent to 8,82 million tons.

The 2003 losses were greatest in the Netherlands; Against the background of last year's avian plague wave, poultry meat production has so far been reduced by a good 25 percent. However, significant reductions have also been reported from other important production countries - for example France and Italy. In Spain, the production curve is also pointing down again after a previous sharp increase. However, there are doubts about the reliability of the Spanish statistics. As the only well-known producer country, Germany again recorded an increase in poultry meat production, namely by three percent to 1,07 million tons.

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