The Business Federation of Meat and Meat Industries (FECIC), the Meat Business Association (ANAFRIC), the Association of Beef Vaccine Producers of Catalonia (ASOPROVAC) and the Catalan Poultry Federation (FAC) jointly promote the initiative ‘LA FUERZA DE LA CARNE’. This aims to highlight meat and its fundamental role in the gastronomy, economy and culture of Catalonia.
In a presentation that took place yesterday in the city of Vic, this union was exemplified with the signature of a proposal that was also signed by the Secretary of Food of the Department of Agriculture, Rosa Cubel.
Cubel highlighted the good work that the sector is doing, highlighting the value chain: from the producers who take care of the origin of the meat, passing through the intermediary companies that handle and distribute it, up to the cooks.
The project ‘La Fuerza de la Carne’ has a special significance this year, since Catalonia holds the distinction of World Gastronomy Region, a recognition granted by the IGCAT (International Institute of Gastronomy, Culture, Arts and Tourism).
The phrase that gives number to the initiative symbolizes the “force of the earth” through the herds that graze and the respect for the product; the “power of the people” in its ability to unite families and generate moments of conviviality and the “power of the product” thanks to its diversity and richness of flavors (veal, sheep and goat, poultry, pork, etc.). In addition, it is a “power that feeds” due to its essential contribution of proteins of high biological value, heme iron and group B vitamins, crucial for a balanced and healthy diet. Finally, it is the “force of our cuisine”, an essential element both in the Catalan culinary tradition and in its constant innovation
To transmit this message, different promotional and visibility actions will be carried out, such as advertising or sponsorships. Informative actions will also be carried out that will be developed progressively, with the objective of consolidating the proposal and reaching a wide and diverse audience. The proposal has a microsite with relevant information and downloadable materials designed so that they can be easily shared on social networks or used in stores and points of sale.
Some figures
Catalonia annually produces more than two and a half million tons of meat of all species: pork, beef, sheep, goat, horse, poultry and rabbit.
In 2024, the most meat produced in Catalonia was pork (with more than 2 million tons), followed by poultry (with 367 thousand tons), beef (143 thousand tons), sheep (12 thousand tons) and rabbits (5 thousand tons). Almost all meats (with the exception of sheep and rabbits) will experience, compared to the previous year, small increases of 2-3%. Beef had the most growth with 8%.
The member associations
FECIC: Created in 1978, it is the result of the union of different business associations, which are dedicated both to the slaughter of animals of the bovine, porcine, goat and equine species, as well as to the cutting of their meat and the transformation of these into processed meat products.
ANAFRIC: Association that defends the interests of companies in the livestock-meat sector, in a transversal and plural form. Formed by companies with very diverse activities such as cattle breeding, fattening, slaughtering, cutting meat, transformation, storage, importation and exportation, among others.
ASOPROVAC CATALUÑA: Professional organization of the Catalan beef producer sector. It represents the interests of beef farmers and works to improve the sustainability and competitiveness of the sector
FAC: Association, founded in 1977, which represents, defends and promotes the interests of companies in the poultry sector, both egg and poultry producers, both before public and private bodies and entities.
