Embargo leaves local processors without profit

At meat assure that the cost of the sausage to recoup the increased demands of farmers, should be 400 rubles.

Since the entry into force of the Russian sanctions on the import of meat processing enterprises of workers did not go with us on the contact - writes the regional portal of Orenburg orenday.ru. It is no secret that the factories are mostly working in the foreign block meat. Phones some small businesses do not respond. As it turned out, they just shut down - about 30 percent. Yes, and large enterprises to discuss the topic were not ready.

Only on Novotroickoe meat factory, but without specifying a name, one of the leaders agreed to talk with us.

as a victim

- We bought abroad chilled beef. Now there was a shortage of raw materials. Have to take the local farmers, and they are not thinking took and killed a purchase price! Relevant authorities control because only the cost on the shelves of our yes, but they somehow do not pay attention! We were a month, 700 tons of beef, local farmers such volumes are not pulled. Have to add chicken.

In recent years, profitability has fallen from 20 percent to four, that is, we work with little or no profit. This is due, of course, not only with the embargo, but also with innovation - killer shops. Bacon, sausage a mandatory component, rose by 200 percent. If so, and continue to go, the quality of products is uniquely affected. In fact, sausage today should cost about 400 rubles, but who it will take for the money?

Save the stocks

In this case, the chairman of SEC them. Gagarin in the Orenburg region, the regional deputy Vladimir Puzy says that demand for grown cattle did not increased and prices have not risen.

- The other day a party of calves to 420 pounds each passed Abdulinsky slaughterhouse. 90 rubles per kilogram of live meat, whereas a year ago prices were 97-98 rubles, - says Vladimir. - Meat plants have large stocks, so, most likely, they are still working on the rest of the production, and the embargo have not yet touched.

Source: Meatinfo