Solutions for Export Meat
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BEEF SOLUTIONS FOR EXPORT MEAT LEADER IN THE ECO-RESPONSIBLE BOVINE SECTOR CONTENTS ELIVIA IN FIGURES 4 EVERYONE COMMITTED 5 TERRENA MEAT SECTOR 6 The No. 2 French agri-food cooperative 6 Breakdown of turnover 7 AN EFFECTIVE INDUSTRIAL COMPLEX 8 1. Vertical boning technology 8 2. Trimming ready-to-cut muscle 9 3. Thermoforming ready-to-cut muscle 9 4. Packaging adapted to your needs 10 FRENCH BEEF 12 FRENCH BREEDS 13 ® LA NOUVELLE AGRICULTURE 14 ORGANIC AGRICULTURE 15 2 EXPORT OF FRENCH BEEF 16 Charoluxe : Germany 18 Bovillage: Greece and Italy 19 French Beef for export 20 CARCASSES, MUSCLE & OFFAL 22 Carcasses 23 Ready-to-cut muscle 28 Offal 35 BY-PRODUCTS 36 BURGER STEAKS 40 Round 41 Oblong 42 Waffled 43 COOKED PRODUCTS 44 Ground beef 45 Meatballs 46 COOKED PRODUCTS 47 3 ELIVIA IN FIGURES Number 2 in France for beef, Elivia is an industrial and commercial complex, with the vocation of promoting quality measures in the sector. A company devoted to its territory, its activity depends on technical specifications of excellence, that place taste, product quality, animal well-being and safety at work at the heart of its company project. 152 000 More than 2 400 Turnover of 937 tonnes of employees million euros meat sold excluding temps and contractors Breakdown of production in tonnes Tonnage (t) CARCASSES 60 000 50 000 53 500 MUSCLES FRESH PP* 40 000 38 500 36 500 30 000 FROZEN PP* 23 000 20 000 sites 10 000 16 in the main production areas 0 *Processed products Slaughter by species Slaughter by category in number of head (per year) of bovine (per week) BOVINES 431 000 BEEF COWS / HEIFERS 2 450 CALVES 20 300 YOUNG MILK AND YOUNG LAMBS 16 700 MILK COWS BULL 3 200 2 915 4 EVERYONE COMMITTED TO A RESPONSIBLE, SUSTAINABLE AND FAIR COMPANY Sustainable development is a major concern for Elivia. This is why Elivia wanted to enter a new phase by placing Corporate Societal Responsibility at the heart of its strategy, so that economic performance goes together with human progress and respect for the environment. INTEGRATE OUR CONCERNS... WHAT SOCIAL RESPONSIBLE ENVIRONMENTAL IS CSR ? TO MOVE TOWARDS WAYS OF DEVELOPMENT THAT ARE... ECONOMICALLY ENDURING SOCIETAL SUSTAINABLE A LEVER FOR A LEVER TO HAVE A POSITIVE IMPACT COMPETITIVENESS ON SOCIETY AND BETTER RESPECT WHY CSR ? AND ECONOMIC THE ENVIRONMENT PERFORMANCE 6 STAKES & INDICATORS EBITDA* 176 -45 % Certified employees accidents at work from +40 % ANIMAL 2010 to 2016 from 2014 to 2016 WELL-BEING QUALITY OF LIFE AT WORK Animal Quality of life Economic well-being at work performance “SteakExpert” CONTROL st OF ENVIRONMENTAL 1 day, -10 % IMPACTS LINKED ECONOMIC IFS FOOD, FSSC 22 000, in electricity, water TO OUR ACTIVITIES PERFORMANCE actor in France ISO 9001 standards and fuel consumption from 2014 to 2016 Eco-responsible Quality of our Environmental bovine sectors products impacts CONSUMER ECO-RESPONSIBLE SATISFACTION AND SECTOR COMMITTED THE QUALITY OF OUR HEALTH • QUALITY • SAFETY • ENVIRONMENT PRODUCTS *Earnings before interest, tax, depreciation and amortisation 5 TERRENA MEAT SECTOR THE NO. 2 FRENCH AGRI-FOOD COOPERATIVE €5bn 14 000 22 000 Employees member turnover in 2016 farmers 2 million hectares of useful agricultural land producers Producers CEREALS 8 000 6 715 RABBITS 6 000 SEEDS FRUIT TREES VEGETABLES RUMINANTS 4 000 MILK PIGS 2 407 63 2 000 POULTRY WINES EGGS agri-food 846 567 607 133 installations in France 68 80 106 80 36 and Europe 0 6 TERRENA : BREAKDOWN OF TURNOVER BY SEGMENT OF ACTIVITY 0,2% 12,3% Various Partnerships 4,5% 40,3% Specialised Upstream segment plant segment 22,5% Poultry segment 18,6% Meat product segment 1,6% Distribution 7 AN EFFECTIVE INDUSTRIAL COMPLEX Our Lion d’Angers industrial site is one of the most effective in France in the processing of bovine carcasses. Our industrial tools have been modernised to optimise work on the carcasses and the muscles. 1 VERTICAL BONING TECHNOLOGY Boning beef quarters vertically ensures precise cutting of the meat by the operators. This technology also allows better ergonomics for the operators and contributes to improving safety at work, which is at the heart of our company project. 8 2 TRIMMING READY-TO-CUT MUSCLE Our cutting tables allow operators to precision trim the muscles while reducing the carrying of loads as much as possible. 3 THERMOFORMING READY-TO-CUT MUSCLE The ready-to-cut muscle is packed in thermoformed bags to guarantee that the meat keeps better. This technology also allows the meat to have a better visual appearance and limits exudate. Each ready-to-cut muscle is thermoformed with its own label, showing all the traceability information. 9 4 PACKAGING ADAPTED TO YOUR NEEDS To send you the ready-to-cut muscles, we put 3 different types of packaging at your disposal. 4.1 BOXES The ready-to-cut muscles are packed in boxes. These boxes have two handles to facilitate carrying. The boxes are delivered on wooden pallets. 10 4 PACKAGING ADAPTED TO YOUR NEEDS 4.2 RED PLASTIC BINS We also offer packaging of ready To send you the ready-to-cut muscles, we put 3 different types of packaging at your disposal. to cut muscles in red plastic bins. These bins allow for easy handling. They are placed on plastic pallets. 4.3 BLACK PLASTIC BINS We can also, on request, deliver your order in black plastic bins. 11 FRENCH BEEF Our presence in the main French production areas allows us to offer a complete range of VBF products. A GUARANTEE OF TRACEABILITY : The VBF technical specifications apply to meat and offal from large bovines (as from 8 months), and guarantee that the animals are born, raised, slaughtered, cut and processed in France, with respect for the health standards in force and traceability procedures. 100% of the animals slaughtered by Elivia are born and raised in France SUPPORT FOR THE FRENCH LIVESTOCK SECTOR Today there are several hundreds of thousands of people working in animal feed, breeding, slaughtering, cutting, processing and selling meat. 12 FRENCH BREEDS At Elivia, we value the breeds rooted in the French territory. LIMOUSINE BREED The Limousin breed is native to the western part of the Massif Central. orer draught reed, it has ept an eceptionay fine and soid bone structure. Its taste qualities : uch appreciated or its particuary finegrained eat, reputed or its tenderness, it is finey ared and uite ean. CHAROLAISE BREED he estnon eat reed, the haroais pays a u part in the Charolais culture, art and landscape in Burgundy, but also in the region around Nevers and in the Bourbonnais. Its taste qualities : n eceent ee reed, appreciated or the uaity o its ared meat and its low fat content. NORMANDE BREED The Normande breed is emblematic of Norman pastureland. However, it has etended its influence to neighouring regions or a ong tie. Its taste qualities : eat ith a ery good coour, aost purpe hen ature, finey marbled with good succulence and lots of smoothness. ROUGE DES PRÉS BREED atie to nou, it has a strong presence in the asaine and aut Anjou. Its presence extends to the Pays de la Loire region which represents 90% of production. Its taste qualities : An exceptional beef breed, its meat is famed for its marbled taste and its great tenderness. It is perfectly suited to demanding palates. BLONDE D’AQUITAINE BREED arge ee reed, natie to southest rance, it resuts ro the erging of the Blonde des Pyrénées, Blonde de Quercy and Garonnaise breeds. Its taste qualities : aed or the tenderness o its eat, it aso has a ery red coour and is uite ean, hich is uch appreciated y consuers. 13 LA NOUVELLE AGRICULTURE® 800 COMMITTED BREEDERS «We are breeders organised into a cooperative. We are developing La Nouvelle Agriculture ® (the New Agriculture) to raise our animals in a different way and offer quality food, accessible to all. La Nouvelle Agriculture ® supports a positive future for both consumers and for French agriculture.» SPECIFIC TECHNICAL SPECIFICATIONS FAMILY FARMS CONTROLLED situated in the west of France, signed up BY AN INDEPENDENT to a charter of good breeding practice with THIRD-PARTY 3 main criteria: nutrition, environment and ORGANISATION. animal well-being. A VARIED DIET FOR CATTLE OBJECTIVE with high nutritional quality (1) Improve the nutritional profile of the meat, Intake of flax seeds, naturally rich on OMEGA 3, according to the technical specifications of Bleu-Blanc-Coeur, an initiative the well-being and recognised by the French Ministries of Health and Agriculture. health of the animal. Fed with forage produced on the farm. Dietary supplements, composed of nutrients extracted from plants known for their calming and preventive properties (turmeric, ginger, black pepper, lemon balm, artichoke, dandelion). PLAN OF PROGRESS IN ANIMAL WELL-BEING TESTED MEAT, PREPARED AND THE ENVIRONMENT according to precise technical Breeders are selected on their commitment to improve practices respectful of animal specifications well-being and their environment: On reception in our abattoirs, the animals are rigorously • Building : straw or dry bedding (duckboard forbidden); reduction in density according checked and only the carcasses meeting the criteria of colour, to IDELE (Institute of the French breeding) standards; massage brush. conformation, fatty acids, state of finishing and age defined • Strong reduction in exposure to antibiotics (except curative). by “ La Nouvelle Agriculture ® ” technical specifications are approved. • AgriCO initiative aiming to reduce emissions of greenhouse gases. 2 (1) In the finishing phase, for the last 70 days. • Regular livestock audits according to the Tibena standard. 14 ORGANIC AGRICULTURE WHAT IS IT ? Organic agriculture is a way of producing and processing that is respectful of the environment, animal well-being and biodiversity.