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Meat and Fish Products and Processing

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Meat and Fish Products and Processing New Agriculture for a New Generation: Recharging Greek Youth to Revitalize the Agriculture and Food Sector of the Greek Economy MEAT AND FISH PRODUCTS AND PROCESSING Project Leader: Ms Mathildi Saritza Researchers: Dr Panagiotis Kotsios Ms Foteini Theodorakioglou Mr Papadakis Theodoros Mr Savvidis Michalis Μs Tsiasidou Despoina 1 | 2 | EXECUTIVE SUMMARY The current study is focused in the Greek meat and fish processing sectors, in order to explore and evaluate chances for youth entrepreneurship and job creation. A variety of secondary and primary sources was utilized to cover the objectives of the study. The importance of the meat and fish industry in total food manufacturing is relatively high in terms of employment and production value, when considering the total number of companies in the sector. The processed meat sales exceeded 1,4 billion € in 2013, whilst the processed fish sector hardly reaches the 340 m €. The value of crafted meat products prepared in the traditional butcheries is not included, because of lack of reliable data. Despite the severe economic crisis, the employment in the processing sector was relatively stable, although variations were exhibited through the years. It should be noted though, that the total number of employees in the processing sector lacks far behind the number of independent traditional butcheries, that have the license to offer locally both to consumers and food service operants a limited variety of traditional processed meat products as defined by the Greek regulations. The number of meat processing firms remains relatively stable during the years of the economic crisis whilst the number of fish processors increased in the same period. Unfortunately, a substantial decline in the value added could be noticed for both sub- sectors during the period of the economic crisis in Greece. The meat sub-sector is highly depended on imported raw materials, as Greece shows very low levels of self sufficiency in most meat categories. On the other hand, the fish sector is based both on the domestic production of raw materials from fisheries and aquaculture, as well as on imports. The food regulatory framework in Greece is characterized by a restless nature. However, the impact of food legislation does not seem to affect the operations of small producers. In contrast, small scale producers such as butchers perceive hygiene and safety legislation as one of the bigger threats to their way of doing business. It should be noted though, that traditional production is subject to national derogations from hygiene requirements. The sector produces a wide range of products with diversity in the ways of producing and raw materials used, which results in a great variety of processed meat and fish products. The meat sub-sector is relatively traditional, with large and medium 3 | companies to include traditional or specialty product lines in their offerings. Many of the small scale processors produce traditional regional products, applying traditional production methods. Some small-scale producers successfully focus on specialization, such as using local raw materials or meat from Greek breeds or rare meat types or processing methods, aiming in offering unique product characteristics. Some of them do not see benefits in the protection of unique product character, whilst others use patents as source of competitive advantage. Whilst there is a recognized number of traditional meat delicacies, the sales potential for protected geographic indication and “traditional speciality guaranteed”, remains unexploited for the sector. Wholesalers, retailers and food service companies are an important link between the processors and consumers. Small size processors are lacking the power to cooperate with S/M chains, although they control almost 95% of the overall food sales. Butchers are the most important group among the specialized retailers. Deli shops, mini markets, restaurants, hotels and culinary tourism are the main focus areas of the small scale processors that focus on tradition and locality. The analysis has shown that the meat processing sector offers a number of opportunities for entrpreneurship and job creation by existing frims. The sector can take advantage of a number of opportunities in order to foster new youth employment opportunities. The most important ones are the creation of better quality products, culinary tourism, the demand for traditional products as well as the growing demand for poultry. More longterm opportunities are the demand for gourmet products, the international demand for specialty products, the international niche markets and import substitution potential. Regarding the fish processing sector, even though this is viable sector that offers about 1800 employment positions in the Greek economy, there are no immediate opportunities relative with the project’s goals. 4 | ΠΕΡΙΛΗΨΗ Η παρούσα μελέτη επικεντρώνεται στους τομείς της μεταποίησης κρέατος και ψαριών, προκειμένου να διερευνήσει και να αξιολογήσει τις προοπτικές για νεανική επιχειρηματικότητα και δημιουργία θέσεων εργασίας. Μια ποικιλία δευτερογενών και πρωτογενών πηγών χρησιμοποιήθηκαν για τους στόχους της μελέτης. Η σημασία της βιομηχανίας επεξεργασίας κρέατος και ψαριών στο σύνολο της μεταποίησης τροφίμων είναι σχετικά υψηλό όσον αφορά την απασχόληση και την αξία παραγωγής, κατά την εξέταση του συνολικού αριθμού των επιχειρήσεων του κλάδου. Οι πωλήσεις επεξεργασμένων κρεάτων ξεπέρασαν τα 1,4 δισεκατομμύρια € το 2013, ενώ ο τομέας των μεταποιημένων ψαριών φτάνει σχεδόν τα 340 €. Η αξία των προϊόντων με βάση το κρέας στα παραδοσιακά κρεοπωλεία δεν συμπεριλαμβάνεται, λόγω της έλλειψης αξιόπιστων στοιχείων. Παρά τη σοβαρή οικονομική κρίση, η απασχόληση στον τομέα της μεταποίησης ήταν σχετικά σταθερή, αν και παρουσιάστηκαν διακυμάνσεις στο πέρασμα του χρόνου. Όμως, ο συνολικός αριθμός των εργαζομένων στον τομέα της μεταποίησης είναι μικρός σε σχέση με τον αριθμό των ανεξάρτητων παραδοσιακών κρεοπωλείων, τα οποία έχουν την άδεια να προσφέρουν, τοπικά, τόσο για τους καταναλωτές όσο και για την εστίαση, μια περιορισμένη ποικιλία παραδοσιακών μεταποιημένων προϊόντων κρέατος, όπως ορίζεται από την ελληνική νομοθεσία. Ο αριθμός των επιχειρήσεων επεξεργασίας κρέατος παραμένει σχετικά σταθερός κατά τη διάρκεια των ετών της οικονομικής κρίσης, ενώ ο αριθμός των εταιριών επεξεργασίας ψαριών αυξήθηκε κατά την ίδια περίοδο. Δυστυχώς, μια σημαντική μείωση στην προστιθέμενη αξία θα μπορούσε να παρατηρήθει και για τους δύο υποτομείς, κατά την περίοδο της οικονομικής κρίσης στην Ελλάδα. Ο τομέας του κρέατος εξαρτάται ιδιαίτερα από εισαγόμενες πρώτες ύλες, όπως η Ελλάδα παρουσιάζει πολύ χαμηλά επίπεδα αυτάρκειας σε αρκετές κατηγορίες κρέατος. Από την άλλη πλευρά, ο τομέας των ψαριών στηρίζεται τόσο στην εγχώρια παραγωγή πρώτων υλών από την αλιεία και την υδατοκαλλιέργεια, όσο και στις εισαγωγές. Το κανονιστικό πλαίσιο των τροφίμων στην Ελλάδα χαρακτηρίζεται από μια ανήσυχη φύση. Ωστόσο, ο αντίκτυπος της νομοθεσίας για τα τρόφιμα δεν φαίνεται να επηρεάζουν την λειτουργία των μικρών παραγωγών. Αντίθετα, τα κρεοπωλεία αντιλαμβάνονται την υγιεινή και την ασφάλεια ως μία από τις μεγαλύτερες απειλές για τον τρόπο που διεξάγονται οι δουλειές. Θα πρέπει να σημειωθεί, ότι η παραδοσιακή παραγωγή υπόκειται σε εθνικές παρεκκλίσεις από τις απαιτήσεις υγιεινής. 5 | Ο τομέας παράγει ένα ευρύ φάσμα προϊόντων με διαφορετικούς τρόπους παραγωγής και των πρώτων υλών που χρησιμοποιούνται, η οποία οδηγεί σε μια μεγάλη ποικιλία επεξεργασμένου κρέατος και προϊόντων ψαριών. Ο τομέας του κρέατος είναι σχετικά παραδοσιακός, με μεγάλες και μεσαίες επιχειρήσεις να συμπεριλαμβάνουν παραδοσιακές σπεσιαλιτέ ή σειρές προϊόντων σε προσφορές τους. Πολλοί από τους μεταποιητές μικρής κλίμακας παράγουν παραδοσιακά τοπικά προϊόντα, εφαρμόζοντας τις παραδοσιακές μεθόδους παραγωγής. Ορισμένοι παραγωγοί μικρής κλίμακας έχουν επικεντρωθεί με επιτυχία στην εξειδίκευση, όπως είναι η χρήση τοπικών πρώτων υλών ή κρέας από ελληνικές φυλές ή σπάνια είδη κρέατος ή μεθόδους επεξεργασίας, με σκοπό να προσφέρουν προϊόντα με μοναδικά χαρακτηριστικά. Ορισμένοι μικροί παραγωγοί δεν βλέπουν τα οφέλη για την προστασία του μοναδικού χαρακτήρα ενός προϊόντος, ενώ άλλοι χρησιμοποιούν τα διπλώματα ευρεσιτεχνίας ως πηγή ανταγωνιστικού πλεονεκτήματος. Ενώ υπάρχει μια αναγνωρισμένη σειρά από παραδοσιακά εδέσματα με βάση το κρέας, το δυναμικό των πωλήσεων με προστατευόμενες γεωγραφικές ενδείξεις και το «ειδικό εγγυημένο παραδοσιακό προϊόν», παραμένουν ανεκμετάλλευτα για τον τομέα. Οι χονδρέμποροι, λιανοπωλητές και οι εταιρείες παροχής υπηρεσιών εστίασης αποτελούν σημαντικό κρίκο μεταξύ των μεταποιητών και των καταναλωτών. Οι εταιρίες επεξεργασίας μικρού μέγεθους δεν έχουν την δύναμη να συνεργαστούν με αλυσίδες S/M, παρόλο που ελέγχουν σχεδόν το 95% των συνολικών πωλήσεων τροφίμων. Τα κρεοπωλεία είναι η σημαντικότερη ομάδα μεταξύ των ειδικευμένων λιανοπωλητών. Τα ντελικατέσσεν, τα μίνι μάρκετ, τα εστιατόρια, τα ξενοδοχεία και ο γαστρονομικός τουρισμός αποτελούν το κύριο μέλημα των μικρών εταιριών που εστιάζουν στην παράδοση και την τοποθεσία. Η ανάλυση έδειξε ότι ο τομέας της μεταποίησης κρέατος προσφέρει μια σειρά από ευκαιρίες για επιχειρηματικότητα και δημιουργία θέσεων εργασίας από τις υπάρχουσες εταιρίες. Οι σημαντικότερες από αυτές είναι η τάση για ποιοτικά προϊόντα, ο γαστρονομικός τουρισμός, η ζήτηση για παραδοσιακά προϊόντα, καθώς και η αυξανόμενη ζήτηση για πουλερικά. Πιο μακροπρόθεσμες ευκαιρίες είναι η ζήτηση για προϊόντα gourmet, η διεθνής ζήτηση για specialty προϊόντα, οι διεθνείς niche αγορές και
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