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Butchers in Europe are beginning to counter-attack

European meat sector is preparing to strike back at anti-advertising meat products from various social groups.

European meat sector is preparing to strike back at anti-advertising meat products from various social groups.

Industry representatives of several European and other countries have begun to actively promote the production of pork, beef and lamb.

Organization BPEX, EBLEX, Quality Meat Scotland, Hybu Cyg Cymru Livestock Commission and Northern Ireland in the United Kingdom, Bord Bia in Ireland and the Association of Producers and Exporters of livestock and meat producers in Australia and the Union of beef and mutton New Zealand had a massive advertising campaign to improve reputation of meat products. Marred the reputation of the scandals with the discovery of horse meat in beef products.

These shares and marketing campaigns appeal more to the emotions of consumers and the first results of the impact on consumer consciousness is already visible: the sale of meat products increased.

manufacturers of meat products often come under attack from various social organizations, claiming that eating meat is a health hazard. For example, in the UK organization PETA released a promotional video, where the harm from eating meat for children equal to the harm of smoking because of the risk of developing heart disease. Representatives of the meat processing industry in response advertising messages note the important role of red meat in a healthy balanced diet because it contains proteins of high biological value, important minerals such as iron and zinc, B vitamins

French meat industry has decided not to wait for the attacks, and she went on the offensive. Industrial Organization SNIV-SNCP said that based on the results of recent research nutritionists obvious that people need to eat meat at least once a day. We know that people should eat three dairy product, and five kinds of vegetables and fruits a day. According to representatives of the meat industry in France, the same criteria should be developed for meat products.

Source: meatinfo.ru

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