Lamb and mutton of Hungary

Published 2021년 9월 28일

Tridge summary

A new project aimed at promoting the consumption of lamb and mutton in Hungary and Spain has been launched by the Hungarian Sheep Product Council and its Spanish partner. The project aims to increase the assessment of sheepmeat and lamb by at least 5% and the production method by at least 4% by 2023. It also targets to increase the choice of lamb of European origin in the HORECA sector by at least 10%, increase consumption by at least 1.51% in the EU, including Hungary, and introduce the health benefits of lamb, which is rich in essential vitamins and minerals. The project also highlights the ecological and social benefits of lamb and sheep meat production, including the improvement of pasture productivity through grazing.

Disclaimer:The above summary was generated by Tridge's proprietary AI model for informational purposes.

Original content

Europeans should consume more lamb and mutton. Not only because it makes the diet delicious, healthy and varied, but also because of its many economic, social, cultural and ecological benefits. Already before the closure of their first joint program in 2020, they submitted their next application, which again won the support of the European Union. The opening event of the new project was held on 23 September in the framework of the Great Plain Animal Husbandry and Farmer Days in Hódmezővásárhely. Don't be a luxury! While products made from the milk and meat of small ruminants are basic foods in areas to the east of Hungary, such as the Balkans, in Hungary they typically appear as luxury consumer goods. The domestic demand for the products of the sheep sector is minimal, its share is extremely low compared to our total meat consumption - said dr. Mihály Soós, managing director of InnoFood Marketing Kft., Hosts the event. These facts motivated the elaboration of the tender, which the ...

Source: magyarmezogazdasag