Beef and veal producers Committed to a green economy
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1 Beef and veal producers Committed to a green economy
2 Working for a green econo The beef and veal sector counts more than 500,000 beef producers in the EU28 and contributes to sustainable development. Production also takes place in vulnerable rural regions, which therefore sustains employment in these areas and the countryside, whilst also preserving 60 million hectares of grassland. Over the past decade, the EU beef and veal sector has invested a considerable amount in order to provide high-quality, nutritious food for EU citizens, produced by cattle from grass and fodder. This food is produced in respect of the highest food safety standards and complies with detailed traceability rules, as well as stringent animal health, welfare and environmental standards. With world beef consumption expected to increase by 1.2% per year until 2030, the EU beef and veal sector will be an important contributor to food security and provide a vital component of a balanced diet. DID YOU KNOW? The difference between Bos Taurus (EU) and Zebu (South America, Africa, India) Source photos Charolais: «Terres de Bourgognes», France
3 my A consumer oriented economic sector The EU beef and veal sector plays a fundamental role within EU agriculture, representing 8.3% of agricultural output, i.e billion. It contributes to preserving family farms and employment in the EU, given that around 91% of the labour involved is carried out by family members. Beef producers have a low income, totalling a mere 12,000 to 13,000 per year. With production at around 7.5 million tonnes in carcass equivalent, the EU comes in third in the world ranking for beef production, after the USA and Brazil. In 2015, the EU exported some 600,000 tonnes of beef and veal in carcass weight equivalent (~50% frozen beef, ~25% breeding animals and the rest fresh or other), totalling around 2 billion. The main destinations were Hong Kong, Turkey and Lebanon. Of the 7.5 million tonnes of beef produced in the EU, 600,000 tonnes are high value cuts. When compared to EU beef imports, around 80% of these imports are high value cuts. A wide range of final products can be found across the EU, which are presented to consumers in an attractive manner that showcases the quality of the goods. Beefmeat consumed as part of a balanced diet provides high-value protein as well as micronutrients, in particular minerals such as iron and zinc, and vitamins such as vitamin A, which have a positive impact on health. DID YOU KNOW? The World Cancer Research Fund recommends a meat consumption limit of 500 gr a week. With a consumption of 10.6 kg/capita/year, EU population is already eating less beef meat (three days a week without beef meat). Source: Interbev
4 Beef production FR DE UK ES IT PL IE NL DID YOU KNOW? The average cow makes more than 40,000 jaw movements per day, chewing cud or grass about 40 times a minute. DID YOU KNOW? The hide from one cow can make 20 footballs. Copyright: Interbev/photographer: Georges Humbert DID YOU KNOW? More than 100 medicines, including insulin and estrogen, come from cattle.
5 A highly diverse organisational model There is a large variety of beef production systems in the EU, including breeders, breeders and fatteners, and fatteners. Beef comes from both the beef herd and dairy herd (2/3), which differs from the production model in the USA and Brazil. Bos Taurus is the type of beef produced in the EU, as opposed to Zebu, which is produced in South America, Africa and India. Beef and veal holdings are essential for the economy. Holdings in the fattening system are important, directly and indirectly, for businesses both downstream (slaughterhouses and cutting plants, the by-products industry, traditional butchers, supermarkets, etc.) and upstream (feed suppliers, veterinarians, inseminators, etc.), and are also vital for farm equipment suppliers and animal transporters, etc. The EU livestock sector absorbs 40% of all cereals produced in the EU and 100% of rapeseed meal. Copyright: Interbev/photographer: Georges Humbert
6 Beef cooperatives: a key role for beef trading, slaughtering and processing, and development and innovation A farmer and technician from the Coop discussing good practices Source: Interbev/photographer: Aldo Soares Being producer organisations, cooperatives can pool their members resources in order to re-establish the balance in trade relations between upstream and downstream activities. They ensure that production develops in line with the market. Cooperatives across the EU are investing in beef slaughtering and processing, thus ensuring a degree of continuity between livestock production and processing. Faced with societal demands, beef cooperatives advise their members about their efforts to improve their economic, environmental and social performance. Beef cooperatives and their members are therefore becoming more and more involved in carrying out environmental performance diagnoses, defining action plans to optimise production systems, and measuring their impact on the environment. Not to mention the advice they provide on ensuring animal traceability through the animal identification system, complying with animal welfare and veterinary aspects, etc.
7 A strong commitment to consumer safety Cattle producers across the EU follow a consumer safety approach and respect their animals in a way that goes beyond existing requirements, thanks to their involvement in voluntary quality schemes, charters of good cattle farming practices, and their savoir-faire concerning the natural behaviour of the animal. Administering hormones or growth promoters is forbidden by EU law, unlike in other parts of the world, which guarantees to European consumers that beef and veal are produced according to the strictest production standards. In addition, each animal has to be individually identified from the moment of its birth. This is carried out by the livestock producer at his own cost in order to ensure traceability from farm to fork. Beef producers must keep a holding register for their animals, which includes specific information on each animal, thus ensuring full and transparent data for the benefit of consumers. Livestock producers also pay close attention to their herds health and nutrition through keen observation and technology that can help take better care of the animals. Animals that are well cared for and healthy are productive animals. Breeding and genetic selection in particular make it possible to improve resistance to disease and positively contribute to animal welfare. By closely observing their animals, gaining a better understanding of their needs, and employing new techniques, such as IT technology, beef producers can really take care of their livestock. Animals that are healthy and well-nourished decrease production losses and cause less damage to the environment, whilst also providing more value for consumers, both in terms of quality and safety.
8 Contributing to environmen There has always been a cycle between cattle farming and the natural environment, which is maintained and enhanced by generations of cattle farmers. Cattle farmers have a responsible approach towards the environment (soil, water quality, etc.), on which their economic performance depends. Keeping land in a good agricultural and environmental condition, in particular by respecting cross-compliance, is a precondition to receiving direct support. Maintaining permanent grassland is also part of the greening payments and requirements, and makes it possible to maintain a high level of biodiversity. In recent years, cattle farmers have made considerable investments to ensure that their buildings and equipment are compliant in order to improve the collection and processing of manure, and their own working conditions. Cattle producers invest in renewable forms of energy by maximising resources, such as the sun and wind, or using animal manure to produce biogas, thus allowing them to produce the energy needed on farm. They pay attention to
9 tal sustainability waste, using straw for bedding, animal by-products such as manure and slurry to fertilise the soil with organic matter (according to a strict fertilising schedule and method), and also make use of industry by-products (cakes, cereal bran and grains, beet pulp, etc.) to feed their animals, therefore recycling matter that cannot be used by the food industry. Greenhouse gas emissions are largely compensated by grasslands that store carbon in the soil, and hedges, which exist thanks to this economic activity. With this cycle, cattle producers contribute to the objectives of the COP21. What s more, they use animal manure as a fertiliser and produce their own forage, which also contributes to reducing GHG emissions.
10 DID YOU KNOW? 1 kg of meat = l. of water 93% of the water used comes from rain (natural sources), which would have evaporated in any case, with or without livestock. Source photo: «Terres de Bourgognes», France EU grassland covers around 33% of EU Utilised Agriculture Area, meaning ha (or rugby pitches) and is today valorized by livestock producers. Grazed grasslands stock more carbon than the grasslands used to produce fodder.
11 Adding value to rural regions Cattle producers contribute to shaping the countryside, rural vitality and gastronomy. Beef and veal holdings in the breeding system play an important territorial role, given that there are limited possibilities for them to switch to another production system because of landscape features, the climate or soil conditions, and there is a low population density in those areas. Keeping cattle on this land contributes to preserving a diversified landscape, thus enriching the countryside. This gives society a place for recreation, where nature and humans can connect. It helps build bridges with the countryside, by giving tourists and local citizens direct access to local farm produce through local markets. This also develops agritourism packages (board and lodging on the farm, catering, leisure activities and visits) for ruminant farms. Beef production is also a good way to maintain employment on polyculture/livestock farms. Copyright: Interbev/photographer: Georges Humbert
12 Blanc Bleu Blonde d Aquitaine Charolaise Gasconne Limousine Parthenaise Rouge des Prés Salers This brochure was created by Copa-Cogeca, with the participation of the Fédération Nationale Bovine and the Institut de l Elevage, France. Credit photo: Interbev, France.
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