PROVACUNO crosses the Atlantic to boost exports of Spanish beef in Canada
This participation took place in collaboration with the interprofessional organization for sheep and goat meat, INTEROVIC, and under the Agreement signed with the Ministry of Agriculture, Fisheries and Food of Spain for the promotion of quality agri-food products.
In recent years, Canada has become a priority destination -always in the top three- of foreign beef markets, exporting more than 4,000 tons per year and almost 20 million euros in 2022.
José Ramón Godoy, director of International at PROVACUNO, stresses that "Canada is a priority destination for the Spanish beef sector", and this is a "relevant aspect, as it is an eminently producing country, connoisseur of meat of quality and with an exporting experience of many years”. The Canadian consumer, since the opening of this market was achieved four years ago, has begun to get to know meat from Spain. The demand for Spanish beef is growing year after year, both in volume exported and in sales value. From the interprofessional it is expected "that this promotional activity will serve to further stimulate trade with this market of important opportunities".
SIAL CANADA, through different initiatives, offers food industry professionals an unprecedented opportunity to connect and participate in shaping a prosperous and sustainable future, fueled by new ideas, creative solutions and innovation.
The Spanish pavilion where beef was exhibited also had the participation of several Spanish companies, which value the Canadian market as a priority in the foreign market. Not in vain, Spain has become the 5th supplier of meat in Canada, a market with a gastronomic culture based on the consumption of sustainable, healthy and quality products.
PROVACUNO's promotional activity was completed with the organization of a B2B meeting that seeked to activate the contact of Spanish companies with Canadian buyers, informing them about the characteristics of the Spanish meat and showing them their behavior in the kitchen, hand in hand with one of the most prestigious chefs, Kisko García, recognized with a Michelin star, so that they can enjoy tender, juicy meat with a delicate flavor.
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