Iberian ham consumption contributes to 45 percent of the recommended iron quantity for the Spanish male population, and 23 percent for the female one, with higher metabolic needs, according to a study made by the Meat Technology Centre and the University of Granada. Continue reading
We would like to publish an article by the journalist Manuel Sánchez that can be found in the number 1219 of the Spanish magazine XL Semanal (available only in Spanish) Continue reading
Brazil, total meat consumption per capita jumps 17.5% in 10-year timeIn 2010, Brazilians consumed 94 kg (208 lbs) of meat, what represents a 17.5% growth over the 80 kg per capita (177 lbs) registered in 2001. Continue reading
We are in the midst of the worst financial crisis since the 1930s. To be sure, it is not the prelude to another the Great Depression. History does not repeat itself. The banking system will not be allowed to collapse as it did in 1932 exactly because its colapse then caused the Great Depression. Continue reading
Many livestock farms have disappeared and others will do it as they live under profitability threshold. Continue reading
The Black Iberian Pig, also known in Portugal as Alentejano Pig, is a breed, Mediterraneus, of the domestic pig (Sus scrofa domesticus) that is indigenous to the Mediterranean area. The Iberian pig, whose unique origin can be traced back to ancient times, is found in herds clustered in the central and southern territory of the Iberian Peninsula. Continue reading
The British company Tissue Regenix gained European approval for its “dCELL vascular patch”, which repairs damaged veins and valves. At present, surgeons use synthetic materials, but Tissue Regenix’s patch is derived from pig tissue. Continue reading
In the Management Committee for Cereals which was held on Thursday 26 February in Brussels, the Commission has submitted its proposal to close the private storage for pigmeat. Continue reading
