La revue Viandes et produits carnés

La revue française de la recherche en viandes et produits carnés  ISSN  2555-8560

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Structures and organization of the poultry meat sectors in Europe: Compared analysis of the German, British, Spanish, Dutch and Belgian sectors

Publication : lundi 12 janvier 2015 11:29
Écrit par P. Magdelaine, G. Coutelet, R. Chenut

Within the European Union, the dynamics of the poultry meat sectors are very different depending on the Member States and reflect various levels of competitiveness. The structural and organizational characteristics of five national chains, contributing significantly to European production, were analyzed: Germany, UK, Spain, The Netherlands and Belgium. The diversity of the situations characterizing the main poultry meat sectors in the EU was highlighted through three main areas: characteristics of national markets; structures of the farms and industrial tools; level of integration of the stakeholders and relationships between farmers, manufacturers and retailers. Although a strong vertical coordination seems favorable to the overall optimization of the supply chain, the financial integration of the various stakeholders is, however, not necessary, as long as some long-term technical and commercial partnerships between the stakeholders exist. In an increasingly unstable and difficult economy, the ability of firms and sectors to anticipate demand, through product innovation and adapted market segmentation, and to manage price volatility, will determine their level of competitiveness. This capacity will be increased by flexible organizational models, working just in time to avoid overcapacity and overproduction. A downstream management, directly connected with final demand, and strong partnerships between industry segments appear to be favorable to the competitiveness and sustainability of the sectors.

Modified atmosphere packaging and butchers, delicatessen butchers and caterers

Publication : vendredi 12 décembre 2014 14:38
Écrit par I. Legrand, P. Tribot Laspière

Some butchers, delicatessen butchers and caterers would like to package products under modified atmosphere, but do not have enough information adapted to the craftsman sector. A study was set up to determine what these craftsmen butchers are interested in, their practical and theoretical knowledge and their expectations regarding this process. Thus two surveys were conducted by mail and interviews, by the French Livestock Institute. These surveys identified the interest that craftsmen have for modified atmosphere packaging along with their practical and theoretical knowledge and their expectations. Some craftsmen have limited knowledge of this specific packaging and sometimes confuse this with vacuum-packed goods. There are a few atypical craftsmen who use modified atmosphere packaging in their companies: out of 11 people concerned by the questionnaire, 10 have large companies and often several sales locations. These craftsmen depend on the information provided by the companies that furnish the material. They would appreciate additional technical-economic information and tests or training (at their own company) on how to condition their products under a modified atmosphere.
The data gathered was used in the elaboration of a summary review, providing easy-to-read information for craftsmen.

Quality of meat products: what kind of marketing to create an added-value?

Publication : mardi 4 novembre 2014 08:00
Écrit par S. Gouin

The quality of meat products constitutes a major stake for all networks. It is considered as a mandatory pathway for food processors and retailers and a due for the consumers. The various food crises have questioned not only the approach of the intrinsic and extrinsic quality, but also the strategies of products / markets of the various actors of the meat networks. From the breeding to the food processing products, from retailing to consumption, the consumers express new expectations in terms of received and studied quality. Today, marketing can play an essential role in the perception and understanding of the quality approach with the actors of the network. This article tries to explain the marketing and commercial steps for the meat network.

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