The meat industry analyzes with concern the effects of ‘Bréxit’ in its sector
Group Processed of the National Association of Meat Industries of Spain (ANICE), which brings together the main Spanish manufacturers of meat products, has expressed its concern about the possible impact that the departure of the United Kingdom of the European Union (‘Brexit’) can have on the Spanish meat sector. The new legal and commercial situation, the depreciation of the pound and the new framework for future trade relations with the British Isles are emerging as some of the causes which may affect the good figures of the Spanish meat exports to this country.
The possible scenarios that may occur after the ‘Brexit’ were explored during a round table in which intervened Cleto Sanchez Vellisco, Deputy Director General of Agricultural Affairs and Fisheries (Ministry of Foreign Affairs and Cooperation), Agustín Velilla, Deputy Director General of Foreign trade of Food Products (Ministry of Economy and Competitiveness), Jaime Palafox, foreign trade expert, and Daniel de Miguel, Director of the SOEC. They go through the integration of the UK in the European Economic Area (as other countries such as Switzerland and Norway), the implementation of a free trade agreement with the EU, or position itself as a third country again, with tariffs on goods imported.
The UK is the fifth country of destination of the Spanish meat exports, which have registered significant growth in recent years, both cured and cooked and cured hams and palettes. In cured sausages they were sold to the British market 11,270 tonnes last year, with a cumulative growth of 67% since 2011, while in cured hams, exports were 3,578 tonnes, with a sharp rise from the 404 tonnes sold in 2011.
During the roundtable was highlighted the character of net importer of food of the UK, where Spanish products have positioned positively in recent times, enjoying a positive assessment by British consumers and the catering sector. Why it is expected that the effects for the Spanish meat sector are not particularly negative in the medium term if finally outputs the British EU country.
Good progression of Spanish exports
Group Processed ANICE also analyzed the market situation of the pig, which is having a positive performance thanks to strong export demand. In 2015, Spain exported 53,506 mt of cured sausages, which means a significant increase of 22%, with France, UK, Belgium, Germany, Portugal and the Netherlands as the main customers, but with significant growth in third countries such as Chile, USA or Mexico.
In turn, cured hams and pallets 52,256 tonnes were exported in 2015, 16% more than the previous year. The main recipients remain the EU countries, mainly France, Germany, Portugal, Italy and the UK, but favorably advance shipments to third countries, especially Mexico, Japan, Chile, USA and Australia.
As for cooked sausages, Spain exported 11,409 tonnes last year (+ 9% over 2014 and + 24% compared to 2011), with Portugal, France, Lebanon, Congo, United Kingdom, Greece, Andorra and Equatorial Guinea as the main Destinations.
From ANICE it noted that the Interprofessional Organizations must lead meat exports, for its unifying role of the sectors, with the aim of promoting foreign trade and the development of Spanish industry.
The Group Processed conveyed the concern of Spanish manufacturers for the green light from the European Union to origin labeling of France for processed products, to understand that it is a breach of EU internal market and a negative example that could be followed by other countries.
One of the commitments made at the meeting by companies in the sector was continuing to work on improving the image of the sector and the role of developed as staples in a comprehensive, balanced and healthy eating. All this betting sectorally transparency, accountability, social commitment and sustainability, and advancing specific commitments to gain credibility in society, consumers and institutions.
About ANICE
ANICE is the leading business association of Spanish meat industry, and brings together more than 650 companies distributed throughout the country: abattoirs, cattle and sheep, and factories made, cured ham and Iberian products. This organization participates in the Interprofessional Organizations white pig INTERPORC, Iberian pork ASICI, sheep and goat INTEROVIC and beef cattle PROVACUNO in CONFECARNE and the Office of Export Meat Spain (OEEC) and the Federation Spanish of Food and Beverage (IFLA). It’s also a member of the Alimentia Foundation and the Advisory Board of the Information Agency and Food Control (AICA).
Internationally it participates in the l’Union Européenne du du Commerce et de la Viande Bétail (UECBV), the Federation of Meat Processing Industry of the European Union (CLITRAVI) and the International Meat Secretariat (IMS).
Source: ANICE
