Dubai gets a taste of Polish meat at EU event

European Meat event held in Dubai highlights quality of Polish meat

Polish contribution to the EU's meat export industry was 385,000 tonnes of beef and 1,426 thousand tonnes of poultry meat during 2011.
Polish contribution to the EU's meat export industry was 385,000 tonnes of beef and 1,426 thousand tonnes of poultry meat during 2011.

The Embassy of the Republic of Poland in Abu Dhabi and the Association of Butchers and Producers of Processed Meat of the Republic of Poland held a VIP event and press conference on March 26 2013 to raise awareness of Polish meat in the UAE.

The conference revealed that in 2011 the European Union's contribution to the world meat production reached about 8 million tonnes of beef, and about 11 million tonnes of poultry. Polish contribution was, respectively 385,000 tonnes of beef and 1,426 thousand tonnes of poultry meat.

The event was held at The Grand Hyatt in Dubai.

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UN forecasts assume that with continuing population growth of about 1.5% per year, and the increase of domestic product by 1% per year, the world meat production will be increasing by about 0.7% and in 2050 will reach about 624 million tonnes.

The international goods trade in 2011 turned around about 24 million tonnes of meat, including 6 million tonnes of beef and about 8.5 million tonnes of poultry meat. During this period, the EU countries exported 449 thousand tonnes of this kind of meat.

For poultry meat, the exports from the EU countries amounted to 1035 tonnes. Polish share in the international export was respectively: beef - 329 thousand tonnes, and poultry meat - 481 thousand tones. This represents half of the total EU sales to third countries.

The event intended to highlight the high quality of Polish meat thanks to its agricultural practices. Of about 312 thousand square km of land area, over 90% is occupied by agricultural land and forests.

Environment protection systems cover more than 30% of the surface area of the country. Agricultural production is fragmented and based on low and medium-intensive methods. This allows the promotion of meat with a unique flavor and aroma, both culinary-grade, and that intended for the manufacture of meat products.
 

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