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  • 1 |

    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

    s Tsiasidou Despoina

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    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

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    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 projects goals.

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    Table of Contents

    1. INTRODUCTION ......................................................................................................................... 12

    2. LITERATURE REVIEW .............................................................................................................. 13

    3. METHODOLOGY ........................................................................................................................ 17

    4. ANALYSIS: MEAT AND FISH PROCESSING SECTORS ....................................................... 19

    4.1 GLOBAL PROCESSED MEAT & FISH MARKETS ................................................................ 20

    4.2 MEAT AND FISH CONSUMPTION IN GREECE .................................................................... 21

    4.3 MEAT AND FISH SELF-SUFFICIENCY .................................................................................. 23

    4.4 GREEK MEAT AND FISH PROCESSING SECTORS ............................................................. 27

    4.3.1 MEAT AND FISH PROCESSING: TURNOVER ............................................................... 33

    4.3.2 MEAT AND FISH PROCESSING: PRODUCTION VALUE ............................................ 35

    4.3.3 MEAT AND FISH PROCESSING: VALUE ADDED ........................................................ 36

    4.3.4 MEAT AND FISH PROCESSING: NUMBER OF EMPLOYEES ..................................... 37

    4.3.5 MEAT AND FISH PROCESSING: IMPORTS AND EXPORTS ....................................... 38

    4.3.6 PROJECTIONS .................................................................................................................... 49

    4.3.7 BUTCHER SHOPS .............................................................................................................. 51

    4.3.8 STAKEHOLDER ANALYSIS ............................................................................................. 51

    4.5 MEAT PRODUCTS & PROCESSING ....................................................................................... 58

    4.5.1 PROCESSED MEAT CATEGORIES .................................................................................. 58

    4.5.2 MEAT PROCESSING TECHNIQUES ................................................................................ 59

    4.5.3 TRADITIONAL MEAT PRODUCTS ................................................................................. 64

    4.6 FISH PRODUCTS & PROCESSING .......................................................................................... 70

    4.6.1 FISHERY PRODUCTS CATEGORIES .............................................................................. 70

    4.6.2 PROCESSING OF FISH & FISH PRODUCTS ................................................................... 71

    4.7 HYGIENE AND SAFETY LEGISLATION ............................................................................... 74

    4.7.1 FOOD HYGIENE LEGISLATION ...................................................................................... 75

    4.7.2 TRACEABILITY AND LABELLING LEGISLATION ..................................................... 80

    4.7.3 SPECIAL LEGISLATION FOR THE BUTCHER SHOPS ................................................. 98

    4.8 THE LEGAL FRAMEWORK ON SPECIFIC CHARACTER FOOD CERTIFICATION

    SCHEMES .............