La revue Viandes et produits carnés

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

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 PROCESS ET TECHNOLOGIES

 
 

The challenges of the Algerian beef sector facing a steady increase in consumption.

The book "The beef supply chain in Algeria" published by the publisher “L'Harmattan” describes the cattle farming systems, processing and distribution of beef in Algeria. It is organised in seven chapters related to the characteristics of the sector, imports of cattle and beef, producers and collectors of beef cattle, distributors, structures of consolidation and processing, weaknesses in the competitiveness of the sector and the perception of beef by the Algerian consumer.

The Dublin declaration of scientists on the societal role of livestock

The "Dublin Declaration" was initiated by the members of the Committee who organized the "International Summit on the Role of Meat in Society - What Science Says" which took place on 19 and 20 October 2022 in Dublin at Teagasc (the Irish Agriculture and Food Development Authority which provides integrated research, advisory and training services to the agriculture and food industry and rural communities). Animal breeding and meat production contribute to the health and well-being of animals and people, maintain ecological balances and guarantee socio-economic livelihoods, states this declaration, signed by around 220 scientists from all over the world. as of October 27, 2022.

Poultry supports meat consumption

Poultry is the only species of meat to have seen its per capita consumption increase in France in 2021 (+1%), indicates the annual report on the consumption of meat products established by FranceAgriMer. At the same time, pork and lamb consumption remained stable and those of beef and veal fell by 0.6%. All species combined, the individual consumption of meat per inhabitant in France has continued its slow erosion for 25 years. It stood at 84.3 kg carcass equivalent of meat (kgec), far from the peak of 93.6 kg per inhabitant observed in 1998. Individual meat consumption, however, suffered only a very slight decline compared to 2020 (-0.1%). Thanks to population growth, the overall balance of French meat consumption is even on the rise (+0.7%).

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