Significant declines in France and Great Britain

European turkey production continued to decline last year: According to ZMP calculations, a total of 2003 million turkey chicks were housed in the EU in 230,4, 4,4 percent less than in the previous year.

In line with the decline in stables, the turkey slaughtering in key EU countries also missed the previous year's result. In France, the largest turkey meat producer in the EU, around 611.900 tons were produced, 8,6 percent less than in 2002. In Germany, turkey slaughter amounted to 355.150 tons, 1,3 percent less than a year earlier. In the United Kingdom, slaughter fell by 3,5 percent to a good 229.900 tons. The ZMP estimates the total gross domestic production of turkey meat in the EU-15 at around 1,69 million tons, which is a good eight percent less than in 2002.

1.   0 comment
2.   Displayed 828 times

DFG Senate Commission presents the volume of the symposium

Functional foods are foods that are intended to promote health or reduce the risk of illness in addition to their purely nutritional purpose. One example of this is foods that are believed to lower cholesterol. The possibilities that such functional foods promise have increased the interest of manufacturers and consumers in these products and the corresponding market offer worldwide by leaps and bounds in recent years.

However, deliberately changing food, for example by adding additives, also harbors the risk of negative effects on health. In addition to the scientific proof of the beneficial effects of functional foods, a well-founded safety assessment is therefore necessary. In the opinion of the DFG Senate Commission for the Assessment of the Harmlessness of Food, it is precisely the safety aspects that have not yet been adequately taken into account. For this reason, at an international symposium in 2002, the Senate Commission focused on the question of the safety of functional foods and is now presenting the results in a symposium volume entitled "Functional Food - Safety Aspects". In addition to individual contributions from the conference, the publication contains conclusions and recommendations from the Senate Commission, in particular on gaps in knowledge and the resulting need for research.

1.   0 comment
2.   Displayed 961 times

Increasing beef production after joining the EU?

Poland is by far the most important beef producer in the ten acceding countries. Nevertheless, compared to the other areas of Polish meat production, beef plays a rather minor role. This applies not only to generation, but also to consumption.

The beef produced in Poland comes mainly from selected dairy cows or from calves and young cattle from milk production. A specialized beef production as in Western Europe hardly exists so far. However, this could change in connection with EU accession and the EU agricultural reform: Polish producers should benefit from the decline in cattle herds expected in Western Europe as a result of the decoupling. The supply gap in the countries of the old EU could then be partially covered by deliveries from Poland.

1.   0 comment
2.   Displayed 1141 times

At the end of February 2004, the first 25 Belgian broiler fatteners received the certificate of the new basic quality assurance system "Belplume". The production is required according to a load book, which essentially corresponds to the legal husbandry requirements (food safety, quality and traceability). Compliance is checked by independent inspection bodies.

A total of 1.200 farms and thus more than 90 percent of Belgian broiler holdings (rearing, multiplying and fattening farms) as well as some service companies (transport, disinfection, cleaning, beak trimming) have registered to participate in the system. Controls are currently being carried out at 400 other companies, of which 200 are expected to be certified. All controls should be carried out before summer. Then the first phase of the Belplume project would be over. In a second step, hatcheries and slaughterhouses are also to be included in the quality assurance system. Compatibility with other quality assurance systems such as the Dutch IKB is sought.

1.   0 comment
2.   Displayed 910 times

Better fat composition and more aroma with grazing

Appropriate and environmentally friendly grazing leads to the production of beef with improved nutritional properties. Such beef enriched with n-3 fatty acids is a healthy food and an important component in the supply of people with essential fatty acids.

Increasing the content of nutritionally valuable fatty acids in beef and improving the meat quality for the consumer has been the subject of joint research over the past three years by the Research Institute for the Biology of Farm Animals (FBN) with cooperation partners in Great Britain, Ireland, France and Belgium. As part of the EU-funded “Healthy Beef” research project, the changes in the distribution of nutritionally important fatty acids in meat in different production systems, e. B. Stable and grazing, and different beef cattle breeds examined. 

1.   0 comment
2.   Displayed 1106 times

How the junior association of the German butcher's trade eV sees itself

In the following we document the newly developed "vision statement" of the butcher's junior. We are the youth organization in the German butcher trade.

With our Mission Statement® "connect with joy, exchange, realize" we bring committed juniors from our profession together.

1.   0 comment
2.   Displayed 1086 times

The low-fat novelty from Markt Berolzheim promises "enjoyment without regrets"

"Fat!" No word has a more contemptuous undertone among nutritionists than this substance, which is found in one form or another in almost all staple foods. An entire industry now lives from selling products that are low in fat, fat-free or have a positive effect on cholesterol levels. In rows, TV spots flicker over the screen every evening, promoting "light products".

The butcher around the corner has found it relatively difficult to translate the changed consumer behavior into new products. Fat is simply the number one flavor carrier and so far it has been hard to imagine sausage without it. Diet products that have always existed often couldn't keep up in terms of taste.

1.   0 comment
2.   Displayed 1354 times

Happy chickens with exercise in the country thanks to mobile stalls

The Bauckhof, a Demeter business that has been operating biodynamically for over 70 years, has approached the subject of eggs in a double innovative way. On the one hand, an optimal, healthy way of keeping was introduced through mobile chicken coops, on the other hand the Bauckhof sends the eggs of its happy chickens by post. And the best thing about it: the packaging is so stable that no scrambled eggs arrive. The Bauckhof employees subjected the specially developed special packaging to an endurance test. "We played soccer with the filled boxes and most of the eggs even survived that without breaking," says Carsten Bauck. The special cardboard not only protects against vibrations, the temperature also remains consistently low, so that the biodynamic eggs guarantee maximum enjoyment.

The hens on the Bauck farm are doing particularly well. You get 100 percent Demeter or organic feed and thanks to the mobile stables you always have a green run. Like huge sleds, the stables are pulled to a different spot in the large meadow every month, so that the eagerly scratching poultry always have fresh, green pasture available.

1.   0 comment
2.   Displayed 1060 times

As the Ministry of Food and Rural Areas announced on Monday (April 5th), the Federal Research Center for Virus Diseases in Animals on the island of Riems / Baltic Sea (Mecklenburg-Western Pomerania) has confirmed a BSE case in the district of Göppingen in a cow born in 2000 . The ministry and the lower administrative authorities involved immediately initiated the necessary measures. This is the 35th BSE case in Baden-Württemberg.

Further information on BSE can be found on the Internet at: www.mlr.baden-württemberg.de Keyword: BSE.

1.   0 comment
2.   Displayed 1049 times

Production and consumption decreased

In France, the controlled gross domestic production of so-called "red" meat (beef, veal, pork, sheep and goat meat as well as horse meat) fell slightly in the past year: With a total of 4,05 million tons, the level of 2002 was 0,4. 2003 percent below. The decline in production was concentrated in the second half of the year; from January to June 1,3 production was still 2003 percent higher than in the same period of the previous year. The controlled consumption of “red” meat fell again in 3,85 after the increase in the previous year, by one percent to XNUMX million tons.

If you compare gross domestic production, i.e. slaughter plus export and minus import of live animals, expressed in tonnes of slaughter weight, and consumption of "red" meat, France has a self-sufficiency rate of 105 percent, which is half a percentage point more than in 2002 .

1.   0 comment
2.   Displayed 928 times

Delicate pleasure experience

Veal fillet slices in puff pastry, “Mediterranean” veal medallions, the “classic” Wiener Schnitzel and many other delicacies invite you to cook and feast in the new “Veal Recipes” brochure from the CMA Centrale MarketingGesellschaft der Deutschen Agrarwirtschaft mbH. 

The fine-grained, light pink-colored and lean meat is becoming more and more popular because it is ideal for enjoyable and imaginative taste compositions. Delicious dishes can be prepared quickly and easily. In addition to the numerous recipes, there is worth knowing information about veal from local production. Readers learn that this type of meat not only provides highly aromatic and varied enjoyment, but also supplies the body with essential nutrients and thus contributes to well-being. In addition, the hobby cooks receive explanations of the individual pieces and their various possible uses. Neck / neck, club, thinning or bow - a schematic representation shows where all the valuable parts are located. Small product-related photo motifs complete the overview.

1.   0 comment
2.   Displayed 981 times