Abstracts - Economie et Consommation

Taking stock of the main meat sectors in Algeria (sheep, beef, goat and camel) helps us to understand Algerian consumers' perceptions and expectations regarding meat products. These sectors need to innovate in order to adapt to changes in consumer preferences. This book attempts to provide a practical summary for all stakeholders involved in these sectors.

Against a backdrop of steadily increasing numbers of game being taken and a resurgence in game damage, the hunting and venison industries, along with public authorities, have stepped up their efforts in recent years to improve the value and marketing of game meat. Unlike the situation in the UK and Germany, game meat in France, despite its abundance, is neither well promoted commercially nor popularized with consumers. The reasons for this include strict health regulations, a weak game collection and processing network, and a lack of public awareness of the benefits of this meat. In this article, we present the main findings and recommendations of the CGAAER report (Mission no. 21032, October 2021) on venison, and the main measures taken since then by the Fédération Nationale de la Chasse (FNC) to reverse this situation.

The Label Rouge (LR) beef sector is based on the compliance to precise specifications which are verified at the various stages of production by recordings and controls. In order to improve the added value of all the information gathered in the context of the operation of the LR beef sectors, new technical methods may be considered. One such method is the blockchain, a technology in strong development in several fields including agri-food traceability. The blockchain could be a solution to meet this new challenge. The development prospects of this technology have been identified through a technical feasibility study and a SWOT analysis. Finally, blockchain is suitable from a technical point of view to address the Label Rouge sector's concerns and the SWOT analysis enables the sector to visualize the implementation of this technology. To further evaluate the technical and financial feasibility of this solution, the development of a proof of concept of a blockchain on a Label Rouge sector would be necessary.

The agricultural sector faces many challenges, not least population growth and the resulting increase in demand for food (around 70%), while natural resources and arable land are limited. Against this backdrop, livestock production is highly criticized, particularly with regard to respect for the environment and animal life and welfare, but also with regard to the competition between animal feed and human food and the risks associated with excessive consumption of animal products, especially red meat and sausages. Criticism of animal agriculture and animal products has never been stronger, which explains the enthusiasm for alternative solutions such as plant proteins, insects and cell-cultured products. The first part of the session focused on cultured meat, examining a bibliometric analysis of scientific articles and consumer acceptance. The second part of the session focused on alternatives to animal products, including plant proteins, fermentation products, processed eggs and dairy products. The final part of the session focused on the quality management of conventionally farmed meat, underlining the importance of meat quality in meeting consumer expectations. This session therefore provided an opportunity to jointly examine the evolution of research into alternatives to animal products and the management of conventional meat quality, while highlighting the challenges and opportunities associated with these areas.

Forty years ago, the French pork industry carried out a foresight study. Where does it stand today? What factors will determine its future? What scenarios can we envisage? Using a foresight method based on the representations of industry players, we attempt to anticipate potential developments in the French pork industry, and present various scenarios.

“La joie de manger”, written by a recognized specialist in nutrition and member of the French Academy of Agriculture, places the act of eating in its globality with its three equally important functions: to nourish, to delight and to bring people together. He recalls the cultural dimension of our food. It shows how the food offer in our country is qualitatively and quantitatively remarkable and does not poison us, even if progress can and must still be made. The question of animalism and anti-speciesism, which are opposed from an anthropological point of view to the place of man, is largely developed from a moral and ethical angle. A spiritual approach to our diet gives this book an additional originality. Gratitude, respect, sharing, sobriety are values that can guide us far from dogmatic nutritional and ecological discourses. Thus, a peaceful relationship with our food and with others can be born. This book contrasts with many anxiety-provoking or moralistic books on food. Through five chapters, it addresses five facets of the place of food in human life.