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Month: January 2024

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A European and sustainable Winter holidays

German Christmas Goose

Goose can be the king of the Christmas table in Germany, specially with a recipe as comforting and delicious as this one.

Roast Goose Recipe for German Christmas (Weihnachtsgans)

Ingredients:

For the Goose:

– 1 (approximately 2 kg) goose

– 15 ml salt, plus extra for seasoning

– A pinch of pepper

– 10 g dried thyme

– 2 medium apples, cored and quartered

– 1 small onion, cut lengthwise into 1 cm strips

 

For the Gravy:

– 30 ml pan drippings

– 30 g all-purpose flour

– 400 ml chicken broth

– Salt (optional)

– Freshly ground black pepper (optional)

– 5 g dried thyme (optional)

 

For Serving:

– Canned peach halves

– Currant jelly (or cranberry sauce as a substitute)

– Buttered Brussels sprouts

– Potato croquettes (or mashed potatoes)

– Cooked apples and onion

Instructions:

  1. Preheat the oven to 180°C.
  2. Wash and dry the goose thoroughly. Season the cavity with a pinch of salt, pepper, and dried thyme, then fill it with apple quarters and onion strips. If there is leftover filling, you can cook it alongside the goose in a small, buttered dish.
  3. Mix 15 ml of salt with 240 ml of water and pour it into the bottom of the roasting pan. Place a roasting rack on top. Pierce the goose skin in several places to allow fat to drip out during cooking.
  4. Place the goose, breast-side down, on the roasting rack and roast in the oven for 50 minutes. Baste the goose with the salt water mixture several times during this period, adding more water to the drip pan if needed. After 50 minutes, turn the goose over onto its back and continue cooking, basting as needed, for an additional 50 minutes.
  5. Allow the goose to rest for 5 minutes while preparing the gravy.
  6. For the gravy, mix 30 ml of pan drippings with 30 g of flour in a small saucepan and cook for 1 minute. Gradually add the chicken broth, stirring well after each addition. Season with salt, pepper, and thyme (if using), to taste. Keep the gravy warm.
  7. Serve the roasted goose with the prepared gravy, accompanied by canned peach halves decorated with currant jelly (or cranberry sauce), buttered Brussels sprouts, potato croquettes (or mashed potatoes), and the cooked apples and onions. Enjoy your festive German Christmas meal!

France: Roasted French-Style Turkey with Glazed Chestnuts and Buttery Mushrooms

In France, the Christmas table is adorned with elegance, and a classic Roasted French-Style Turkey with Glazed Chestnuts and Buttery Mushrooms takes center stage.

Ingredients:

  • 1 turkey (4-5 kgs)
  • 2 lemons, halved
  • 120 g butter, softened
  • 3 cloves garlic, chopped
  • Salt and black pepper
  • 5 gr ground nutmeg
  • 240 ml white wine
  • 60ml vegetable oil
  • 900g cooked and peeled chestnuts
  • 480ml milk, plus more as needed
  • 2-3 gr pan drippings
  • 680g mix mushrooms, chopped
  • 2 shallots, finely chopped
  • 30g parsley, chopped
  • 240 ml full-bodied red wine
  • 480 ml turkey (or chicken) stock
  • 120 ml crème fraîche

Instructions:

  1. Preheat the oven to 180°C.
  2. Prepare the turkey by wiping it inside and out with paper towels. Rub the skin thoroughly with cut lemons. For the marinade, whisk together garlic, salt, pepper, nutmeg, wine, and oil. Rub some of the marinade over the turkey, reserving the rest.
  3. Truss the bird, cover, and let it stand at room temperature for 30 minutes. Heat the oven to 350°F (180°C).
  4. Place the turkey in a roasting pan, spread with butter, and pour over the remaining marinade. Roast until the breast is brown (25-30 minutes). Baste with pan juices, cover loosely with foil, and continue roasting for about 2 hours or until done.
  5. Peel chestnuts and simmer in milk until almost tender. Drain, coat with drippings, salt, and pepper, then roast until glazed and tender. Set aside.
  6. Clean and cut mushrooms; sauté with butter, salt, and pepper until juices run. Cream the remaining butter with shallots, garlic, parsley, salt, and pepper. Set aside. Both mushrooms and butter can be prepared ahead.
  7. For the gravy, pour off fat from the roasting pan, leaving pan juices. Add wine, simmer until reduced, then add broth and simmer until reduced by half. Strain, whisk in crème fraîche, and bring to a boil. Adjust seasoning.
  8. Reheat chestnuts and mushrooms. Stir shallot butter into mushrooms, adjust seasoning, and serve in a warmed dish. Reheat gravy, spoon some over the turkey, and serve the rest separately.

Spain: Stuffed Capon with Plums and Almond

In Spain, the Stuffed Capon with Plums and Almond graces the festive table. Spain’s Christmas traditions are deeply rooted in family gatherings, and this dish reflects the warmth and richness of Spanish culture.

Ingredients:

For the Capon:

– 1 whole capon (approximately 4 kg)

– Salt

– Black pepper

-2 tablespoons olive oil

For the Stuffing:

– 150g dried plums, pitted and chopped

– 100g almonds, chopped

– 1 cup breadcrumbs

– 1 onion, chopped

– 2 cloves garlic, minced

– 2 tablespoons fresh parsley, chopped

– 2 tablespoons olive oil

– Salt and pepper (

For Roasting:

– 1 lemon, halved

– 2 sprigs of rosemary

– 2 tablespoons butter, melted

Instructions:

  1. Prepare the Capon: Preheat the oven to 180°C and rinse the capon under cold water and pat it dry with paper towels. Then, season the capon both inside and out with salt and pepper.
  2. Prepare the Stuffing: In a large bowl, combine chopped plums, almonds, breadcrumbs, onion, garlic, and parsley. Drizzle olive oil over the mixture and season with salt and pepper. Mix until well combined.
  3. Stuff the Capon: Stuff the capon cavity with the prepared stuffing mixture. Use a kitchen twine to secure the capon legs and keep the stuffing in place.
  4. Roasting: Place the stuffed capon in a roasting pan and squeeze the juice from the lemon halves over it, to later place the lemon halves in the cavity. Then, add rosemary sprigs to the roasting pan and brush the capon with melted butter.
  5. Roast the Capon: Roast in the preheated oven for approximately 20 minutes per 500g of capon weight. Baste the capon with pan juices every 30 minutes. Ensure the capon reaches an internal temperature of 75°C in the thickest part of the thigh.
  6. Rest and Serve: Once cooked, remove the capon from the oven and let it rest for 15-20 minutes before carving. Serve the stuffed capon with plums and almonds on a platter, garnished with additional fresh herbs if desired.
  7. Optional Gravy: Use the pan drippings to prepare a delicious gravy by adding some chicken broth, thickening with a bit of flour, and seasoning to taste.

Serve and enjoy with your family and beloved ones!

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The dynamic workforce of the European poultry sector: professionals who balance between tradition and innovation

The European poultry sector has a significant impact on rural areas by providing and supporting labour. European poultry farms and processing plants are often located in these regions, and provide employment opportunities for the local population. The economic boost from the sector extends beyond direct employment and benefitsbusinesses such as local markets, feed suppliers, and service providers.

There has also been a welcome increase in the number of women taking on various roles in the European poultry sector. From farm management to research and development, women are contributing their skills and expertise, opening up new perspectives to the industry. Initiatives to promote gender equality and inclusion have contributed to more women choosing a career in the sector.

This article examines the different jobs in the European poultry production chain, highlighting the impact on rural areas and the changing dynamics of gender representation, distinguishing between direct and indirect jobs and how these are linked along the production chain.[1]

Direct jobs

Some of the jobs directly linked to  the poultry sector are:

  • Hatchery Workers: At the beginning of the production chain, hatchery technicians play a vital role in ensuring the health and quality of chicks. Their tasks include monitoring the temperature and humidity levels, managing incubation processes, and overseeing the hatching of eggs.
  • Farmers: Poultry farmers oversee the day-to-day operations of poultry farms, ensuring the well-being of the birds, managing resources, and implementing biosecurity measures. Their role is crucial in maintaining optimal conditions for poultry growth.
  • Veterinarian: Veterinarians in the poultry sector are responsible for the health and well-being of the birds. They provide medical care, disease prevention strategies, and contribute to the overall biosecurity of farms.
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  • Quality Control Inspector: Quality control inspectors play a vital role in maintaining the high standards of poultry products. Their responsibilities include monitoring production processes, conducting inspections, and ensuring compliance with food safety regulations.
  • Research Scientist: Research scientists focus on innovations in poultry genetics, nutrition, and disease resistance. Their work indirectly influences the productivity and sustainability of the entire poultry value chain.
  • Processing Plant Worker: Workers at processing plants are involved in the slaughtering, processing, and packaging of poultry products. This direct job contributes directly to the availability of poultry products on the market.

Indirect jobs

Some of the jobs that are indirectly linked to the poultry sector are:

  • Feed Production jobs: Professionals in feed production are responsible for formulating balanced and nutritious diets for animals, including poultry species. This indirect job is vital for the health and productivity and contributes indirectly to the overall success of the poultry sector.
  • Transportation crew: Workers in transportation manage the logistics of moving live poultry from farms to processing plants. This indirect function is essential to maintaining the integrity of the supply chain and ensuring timely deliveries
  • Packaging and Distribution Specialist: Specialists in packaging and distribution ensure that poultry products are packaged and delivered efficiently to retailers and consumers. This position is crucial for meeting market demands.
  • Sales Representatives and Marketing Managers: In the marketing and sales domain, representatives connect producers with distributors, retailers, and consumers. They play a pivotal role in promoting poultry products, negotiating deals, and ensuring a steady flow of goods through the supply chain.
  • Retailers: Jobs in retail involve managing the display, pricing, and sales of poultry products in supermarkets and grocery stores. Merchandisers ensure that products are attractively presented to consumers.
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In conclusion, the European poultry sector’s production chain involves a myriad of direct and indirect jobs that collectively contribute to a robust and sustainable industry. The impact extends beyond urban centers, reaching into rural areas and fostering economic development. As the sector continues to evolve, the increasing participation of women adds a valuable dimension to its workforce, ensuring a diverse and dynamic future for the European poultry sector.

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Sustainability is a ‘Must Have,’ Not a ‘Should Have’

Helping the planet: Lower energy use

One major success is the significant drop in the environmental footprint of the production of poultry meat in Europe. Thanks to the improved use of feed and fast-growing poultry species, the European poultry sector has cut down on the greenhouse gasses it produces by an impressive 19% in the last 20 years. This not only helps the environment but shows that the European poultry industry has been trying to reduce its impact and works to fight climate change

Improved performance: The biologically efficient poultry

The improved performance of modern poultry is proof of biological efficiency. With a reduced feed requirement of 320 g per kilogram of live weight, and a 40 g increase in total eviscerated yield, the European poultry sector has achieved a balance between sustainability and productivity.

At the same time, this progress has led to improvements in the quality of life, health, and welfare, emphasizing the holistic approach of poultry farming.

Reduced pollution potential: A cleaner, more responsible sector

Beyond greenhouse gas reductions, advances in feed conversion ratio (FCR) have also led to a 28% reduction in nitrate and phosphate excretion, addressing concerns about pollution potential. This originates in a commitment to responsible nutrient utilization, in line with sustainable agricultural practices and environmental responsibility.

Water use: Striving for efficiency and health

In addition to sustainability efforts, water utilization has also developed positively improved water intake has not only contributed to better gut health and litter quality but has also led to a reduction in water consumption of 0.57L per 1 kg of poultry. This is an example of the industry’s commitment to efficient and sustainable water management, which is crucial in the face of increasing global water scarcity.

Progress in live weight and feed efficiency: Lower energy use

Progress has also been made in terms of energy efficiency, with advancements in live weight, shorter rearing times, and reduced feed production and transport have contributed to a remarkable 19% reduction in overall energy consumption. This is a significant step towards an energy-efficient and environmentally conscious poultry sector.

Less land use and transport: A win-win scenario

In terms of land use and transport, improvements in FCR have resulted in 2.5 kg of poultry requiring 0.8kg less feed. This means that 42% less agricultural land is needed for poultry feed production.

Additionally, there has been an 18.3% decrease in road trips for delivering raw materials and feed for poultry, showcasing a commitment to reducing the environmental footprint associated with transport.

In conclusion, the European Poultry sector has demonstrated that sustainability is not just a desirable feature but an integral component of successful poultry farming that continues to improve with time and effort.

The efforts made over the past two decades prove the industry’s commitment to environmental responsibility, efficient resource utilization, and the overall well-being of the poultry population.

As the sector continues to evolve, these achievements serve as a foundation for future innovations and reinforce the idea that sustainability is a “must” not just a “should have.”

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  • [1] Source: DELIVERING IMPROVED PRODUCTIVITY AND SUSTAINABILITY for the broiler industry over the past 20 years” by AVIAGEN, March 2023.
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Spotlight on sustainability measures in the European Poultry sector

All the photos by Javier Bernal Revert

On Wednesday 29th November, AVEC hosted an event in Brussels which brought together key stakeholders to discuss sustainability in the European poultry sector. The event “Sustainability in practice: Spotlight on European Poultry” has been organised within the SUST EU Poultry Project and aimed to highlight the concrete sustainability measures companies have taken and facilitate a panel discussion with representatives from the European Parliament, the European Commission and the sector itself at a crucial time ahead of the European elections in 2024.

More than 90 people joined the event to learn about how we must prepare for the future with a growing population and an urgent need to preserve our planet for future generations.

The event showcased concrete examples of how European poultry companies have implemented sustainability measures with solar power, new transportation vehicles and recycled waste to ensure significant energy and water savings whilst reducing the environmental footprint.

Spotlight on best practices

Download the presentation by Helen Niemann & Michael Hoffschroer — Rothkötter Group, (Germany) here

Download the presentation by Christian Bagourd — LDC Groupe (France) here

Download the presentation by Jaume Coma — Grupo Vall Companys (Spain), here

The presentations were followed by a roundtable with MEP Martin Hlaváček from the European Parliament, Ricard Ramon i Sumoy, Deputy Head of Unit – Policy Perspective, DG AGRI, European Commission, Nan-Dirk Mulder, Senior Global Specialist Animal Protein from Rabobank and Saulius Petkevicius, Chair of the Sustainability Working Group at AVEC. The panel discussed how to ensure affordable European Poultry meat, food security, profitability and explored the main challenges and opportunities for continuous ‎improvement of the sustainability of the ‎European poultry meat sector.‎

Birthe Steenberg, Secretary General of AVEC, concluded the event stating: “Our sector is urgently calling for more dialogue about European Poultry! We ask national and European policy-makers to ask, listen and engage with us to ensure a balanced and fact-based discussion when legislation is made”.

If the European poultry sector continues producing sustainable food that is good for both the citizens and ‎planet, change must be on fair terms for farmers and consumers. ‎

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The role of packaging in the EU Poultry sector: way to a more sustainable packaging chain

The European Union’s regulations pertaining to packaging include all categories of packaging and packaging waste introduced to the European market. This encompasses various materials and packaging types, from all different sectors including the European poultry sector.

These regulations dictate the permissible types of packaging that can be introduced into the EU market, in addition to overseeing the management of packaging waste and implementing measures to prevent packaging waste.

1. The EU’s efforts for sustainable packaging [2]

The Commission is introducing fresh regulations for packaging across the EU to address the ever-increasing problem of waste. On average, each European generates nearly 180 kg of packaging waste annually. Without intervention, the EU is projected to witness a 19% surge in packaging waste by 2030, with plastic packaging waste escalating by an alarming 46%.

The objective of these new rules is to reverse this trend:

  • First, it aims to prevent the generation of packaging waste by reducing its quantity, limiting unnecessary packaging, and promoting reusable and refillable packaging solutions.
  • Second, it seeks to enhance high-quality recycling by ensuring that all packaging on the EU market can be economically recycled by 2030.
  • Finally, it intends to reduce the demand for primary natural resources and increase the utilization of recycled plastics in packaging through mandatory targets.

These proposals are pivotal components of the European Green Deal’s Circular Economy Action Plan and its goal to establish sustainable products as the standard.

The headline target is to decrease packaging waste by 15% per Member State per capita by 2040, compared to 2018.

2. The impact on sustainability

By 2030, the proposed measures are predicted to reduce greenhouse gas emissions from packaging to 43 million tons, compared to 66 million without these changes, equivalent to Croatia’s annual emissions. Water use will be reduced by 1.1 million m3. The economic and societal costs of environmental damage will decrease by €6.4 billion by 2030 compared to the baseline scenario.

Luckily, the production and use of biobased, biodegradable, and compostable plastics have been steadily increasing. However, certain conditions must be met to ensure that these plastics contribute positively to the environment instead of exacerbating issues such as plastic pollution, climate change, and biodiversity loss.

The proposed packaging and packaging waste regulations will be evaluated by the European Parliament and the Council through the ordinary legislative procedure.

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3. Packaging in the European Poultry sector [3]

In the present day, a significant portion of poultry meat within the EU is distributed fresh through retail channels, typically in small quantities. Given the utmost importance of maintaining the meat’s safety and quality, packaging plays a pivotal role. Currently, it is customary to package poultry meat in polystyrene or plastic materials, but the sector is evolving and progressing every day to change this trend.

According to AVEC’s Sustainability Charter, the European Poultry sector includes improving packaging in more sustainable ways in the list of priorities.

The two main actions taken would be:

  1. To gather data on the utilization of eco-friendly packaging and disseminate exemplary approaches: Our sector is acutely aware of the environmental repercussions associated with these materials, from their fossil fuel-dependent production to the plastic waste they generate. Hence, data on adoption of recyclable packaging materials by European businesses will be annually compiled, to facilitate the exchange of best practices in this domain.
  2. Promote sustainable packaging options as alternatives to plastic: It is imperative to undertake research initiatives aimed at identifying eco-friendly packaging materials. Consequently, the European poultry sector and its members will actively promote and provide backing for research projects aimed at creating substitutes for plastic and polystyrene packaging materials in the broiler industry. Additionally, the sector will champion the execution of scientific investigations into sustainable packaging materials that can ensure an equivalent level of food safety.

Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the European Research Executive Agency (REA). Neither the European Union nor the granting authority can be held responsible for them. For guidance on balanced and healthy diets, please refer to the National Food Dietary Guidelines: https://knowledge4policy.ec.europa.eu/health-promotion-knowledge-gateway/food-based-dietary-guidelines-europe-source-documents-food_en

Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the European Research Executive Agency (REA). Neither the European Union nor the granting authority can be held responsible for them. For guidance on balanced and healthy diets, please refer to the National Food Dietary Guidelines: https://knowledge4policy.ec.europa.eu/health-promotion-knowledge-gateway/food-based-dietary-guidelines-europe-source-documents-food_en

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No matter which European country the poultry meat comes from, consumers can always rely on food safety, environmental protection, and animal welfare. Being a major trading partner in the global poultry meat market, the EU has proved to be a role model by having some of the highest standards in the world.