PROVACUNO faces a new stage, emphasizing internationalization and national consumption

The Interprofessional Beef Organization (PROVACUNO) faces a new stage in which it will prioritize as objectives internationalization and internal consumption, as it informed during its act of longing, celebrated last May 29th in Madrid. Thus, this Interprofessional Organization has launched an ambitious Internationalization Plan, which will be developed during the period 2017-2021, to promote Spanish beef in foreign markets. Likewise, work is being done to ensure that Spanish consumers adequately value domestic beef, according to the director of PROVACUNO, Javier López.

President of Provacuno, Marino Medina: “Our Internationalization Plan seeks to position Spanish beef abroad as a product of the highest quality, guarantee, confidence and food safety, in addition to exhibiting its wide range of products and meat products, both in consolidated markets as in emerging countries”

Among the actions of foreign promotion, it stands out its presence in European countries like Italy, Portugal or Spain. Outside the European Union (EU), Provacuno will represent the interests of the sector in other markets such as Egypt, Arabia, the Emirates, China or Dubai.

In relation to the actions planned to improve the perception of the Spanish citizen of beef and, by extension, to encourage the national consumption of this product, the director of the Interprofessional explained that the consultant Sigmados has been entrusted with a study of market with about 10,000 interviews throughout the national territory, which includes actions such as dynamics, group, analysis by age and habits of life or listening in social networks. “We want to know a little more about the knowledge and habits that the consumer has about beef,” he said.

Provacuno is the interprofessional livestock of more recent creation. Created in 2014, it launched in August 2016 its Standard Extension mechanism, the procedure that allows to finance its actions.

Exports of cattle, upward

The export of Spanish beef reaches 170,000 tonnes worth 900 million euros in 2016. Its main customers are the EU countries with Portugal, Italy and France in the lead; and third countries, with significant growth in recent years such as Algeria, Hong Kong and Morocco

In these countries, it is an added value that the Spanish beef sector is based on the requirements of the European Production Model (MEP), with the highest standards of food quality and safety in the world, controlled by a system of traceability of the Farm to the table, and which guarantees a healthy, safe, high quality food and produced with low environmental impact.

Javier Aranda, chef with Michelin star: “Beef is an indisputable figure within the pattern of the Mediterranean Diet, considered one of the healthiest in the world, for the variety of foods it incorporates”

In the words of this renowned chef, owner of the restaurants “La Cabra” and “Gaytán“, “the positive characteristics of beef that provide added value are their adaptability, gives a lot of play and allows optimum use thanks to its Large number of cuts and their organoleptic composition “. “In the range of percentages, beef occupies approximately 70%, has a great weight because of its great organoleptic composition and enhances our charts.”

Source: PROVACUNO

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