Pierre Sans

World meat consumption patterns: An overview of the last fifty years (1961-2011).

Driven by economic development and urbanisation, protein consumption has surged worldwide over the last 50years, rising from 61g per person per day in 1961 to 80g per person per day in 2011 [Corrected]. This contribution analyses the apparent convergence of dietary models worldwide with respect to the proportion of ABP and especially meat in intake. By using FAO data for 183 countries over the period 1961-2011, the authors show the connection between annual per capita GDP and the level of ABP (R2=0.62) and meat consumption (R2=0.62). They emphasise the surge in ABP intake in emerging countries (China, Brazil) which has partly replaced plant protein. However, for similar degrees of economic development, the composition of ABPs and the position of meat within this category vary significantly among countries, suggesting that historical, geographical, cultural and religious factors may be involved.

Perinatal, neonatal, and rearing period mortality of dairy calves and replacement heifers in France

Dairy calf and replacement heifer mortality in France was assessed by calculating mortality rates at 0 to 2d (calves), 3d to 1 mo (calves and heifers), 1 to 6 mo of age, and 6 mo of age to first calving (heifers) using the national identification database. Between birth and 2-d-old, 261,000 and 251,000 of the 3.56 and 3.43 million calves born in 2005 and 2006, respectively, died. The overall 0- to 2-d-old calf mortality rate was around 6.7%, which is similar to the low range of values reported in the literature. Among the 2.38 and 2.39 million calf-month, 139,000 and 133,000 died between 3d and 1 mo of age in 2005 and 2006, respectively. Among the 3d to 1 m of age group, dairy calf mortality rate was around 5.7%. Such a rate has not been reported previously because of the great differences in age classes between studies. For the 0- to 2-d-old and 3-d- to 1-mo-old calves, annual mortality was zero on 26 and 44% of the farms, respectively. Calf mortality during the first month of life increased in winter (to 12-17%) and decreased in summer (to 8-12%), with a small peak in June or July. Mortality during the first month of life is higher in males than in females, with a mortality odds ratio of 1.20 (and 95% confidence interval of 1.19-1.21). Such a difference is also found within the noncrossed or beef-crossed calf subpopulations. Disregarding the sex, the mortality of beef-crossed calves is slightly less than that of noncrossed dairy calves, with a mortality odds ratio of 0.98 (and 95% confidence interval of 0.98-0.99) before 1 mo of age. In heifers, around 51,000, 35,000, and 40,900 out of the 1.2 million 3-d- to 1-mo-old, 1.1 million 1- to 6-mo-old, and 950,000 6-mo-old to first calving heifers died, respectively. The respective mortality rates were 4.5, 3.1, and 4.1%; these rates are similar to the low range of values previously published. The proportions of farms with no heifer mortality during a year were higher than for calves, between 60 and 70%. The mortality probability for heifers was very high for the first day of life (95% survival between 2-30 d of age), then decreased during the first year of life and became constant up to around 3 yr of age (88% survival at 36 mo of age). The risk of mortality is higher in Montbéliarde and Normande heifers compared with Holstein. In conclusion, and beyond the average mortality rates, farmers and farm advisors should keep in mind the broad range of mortality values, which shows that very low mortality (1-2%) can be achieved, even in animals with a known high risk of mortality, such as beef-crossed dairy calves.

Challenges and prospects for consumer acceptance of cultured meat

Consumer acceptance of cultured meat is expected to depend on a wide diversity of determinants ranging from technologyrelated perceptions to product-specific expectations, and including wider contextual factors like media coverage, public involvement, and trust in science, policy and society. This paper discusses the case of cultured meat against this multitude of possible determinants shaping future consumer acceptance or rejection. The paper also presents insights from a primary exploratory study performed in April 2013 with consumers from Flanders (Belgium) (n=180). The concept of cultured meat was only known (unaided) by 13% of the study participants. After receiving basic information about what cultured meat is, participants expressed favorable expectations about the concept. Only 9% rejected the idea of trying cultured meat, while two thirds hesitated and about quarter indicated to be willing to try it. The provision of additional information about the environmental benefits of cultured meat compared to traditional meat resulted in 43% of the participants indicating to be willing to try this novel food, while another 51% indicated to be ‘maybe’ willing to do so. Price and sensory expectations emerged as major obstacles. Consumers eating mostly vegetarian meals were less convinced that cultured meat might be healthy, suggesting that vegetarians may not be the ideal primary target group for this novel meat substitute. Although exploratory rather than conclusive, the findings generally underscore doubts among consumers about trying this product when it would become available, and therefore also the challenge for cultured meat to mimic traditional meat in terms of sensory quality at an affordable price in order to become acceptable for future consumers.

Herd-level and contextual factors influencing dairy cow mortality in France in 2005 and 2006

Dairy cow mortality causes financial loss and is increasing over time; it indicates suboptimal herd health or welfare. To describe the herd-level and contextual factors affecting cow mortality, the French National Bovine Dataset Identification was used to create dairy, beef, or fattening units within farms, for 2005 and 2006. Mortality rate (MO-RA, outcome variable) and most variables were calculated at the unit level, whereas contextual variables were defined at the municipality level [cattle density, inhabitant density, agricultural land always with grass on overall agricultural land (ALWG/OAL)]. The localization (11 dairy production areas, representative of the farming systems) was also included. The statistical analysis was performed with a probit regression model (MO-RA=0 or>0) and with a linear model corrected by the Heckman method for bias sample selection. For 2005 and 2006, 3.8 and 3.7 million dairy cow-years, 101,445 and 96,954 dairy units, and 141,677 and 143,424 deaths were recorded, respectively. Over one-third of the units had no dairy cow mortality in 2005 or 2006. Overall MO-RA was 3.7 and 3.8% for 2005 and 2006, respectively. Restricted MO-RA (farms without death excluded) was 5.8% for 2005 and 2006. The correlation of MO-RA among units between the 2 yr was 0.25. The same effects and close estimate values were reported for 2005 and 2006 with both models. Mortality rate was positively associated with the number of cow-years, having a beef unit in addition to a dairy unit, the proportion of purchased cows, the proportion of first-calving cows, the average calving interval, being a Milk Control Program member, inhabitant density, not being in dairy production area Grand-Ouest, and ALWG/OAL. Negative associations were reported for breed other than Holstein, being a Good Breeding Practices member, having a calving peak in autumn, culling rate, and municipal cattle density. This study reports an average mortality rate for the French dairy cows. It suggests that the farmers management style highly influences mortality. In addition, farming system has an effect on the mortality. A possible association between municipal intensification of production and decreased mortality was also reported.

Meat safety as a tool of differentiation for retailers: Spanish and French examples of meat “supply chain brands”

Purpose – Since several food crises have strongly affected the production of animal food products, food safety has become one of the most important aspects of quality products for both consumers and retailers. The aim of this article is to analyse how the health crises have contributed to increasing the segmentation of the supply of fresh and little‐processed food products under the impetus of a reinforcement of regulations (affecting the supply chain as a whole) and of strategies adopted by the stakeholders.Design/methodology/approach – The authors carry out an empirical and comparative analysis of the reactions of two neighbouring countries (Spain and France) faced with major health crises caused by similar events: the emergence of Bovine Spongiform Encephalopathy (BSE) cases. A special focus is made on the initiatives taken privately by two French retail groups (Carrefour and Auchan) operating in both countries.Findings – The analysis shows that retailers have developed systems of quality insurance dev...

Influence of social dominance on production, welfare and the quality of meat from beef bulls.

The aim of this study was to assess the effect of social dominance on some indicators of welfare, production and meat quality of young bulls. A total of 60 bulls of the Gasconne breed, 9 months old, housed indoors were used. Indices of success order were calculated to reflect social dominance of each bull into three ranking categories (low, middle and high). Blood samples were taken to measure cortisol, lactate, glucose, creatine kinase, non-esterified fatty acid and neutrophil/lymphocyte ratio (N/L). M. longissimus samples were analysed in terms of pH, water holding capacity (WHC), texture, colour and sensorial attributes. Social rank influenced cattle stress response, which had an effect on productive performance but not on meat quality traits, with the exception of the sensory traits. These results emphasize the importance of implementing best management practices during pre-harvest handling of cattle in order to modulate any possible risk factor for social stress.

Quality characteristics of fresh meat from pigs of the Gascon breed

Chemical parameters involved in technological meat quality for dry cured processing of Gascon pigs were studied in longissimus dorsi (LD) and biceps femoris (BF) muscles. Muscles from Gascon pigs showed 2.60 and 2.84% of intramuscular fat content, 23.64 and 22.14% protein content and 1.34 and 4.63mg of myoglobin per gram of muscle (respectively LD and BF). Intramuscular fat (IMF) and myoglobin levels were higher than those reported for commercial pigs, but lower than those previously found in Iberian pigs. A similar situation was detected in the fatty acid composition of neutral and polar lipids of both muscles. Thus, monounsaturated fatty acids (MUFA) in neutral lipids of Gascon pig muscles (LD and BF respectively) were 58.27 and 51.98%, while polyunsaturated fatty acids (PUFA) levels were 5.61 and 14.13% respectively; values similar to those found in Iberian pigs and quite different to usual values in commercial pig breeds. The same trend was found in polar lipids. Both muscles showed a low susceptibility to induced lipid oxidation, in agreement with their fatty acid composition. These results pointed out that meat from pigs of the Gascon breed showed optimal characteristics for dry cured processing.

Consumers’ willingness to pay for beef direct sales. A regional comparison across the Pyrenees

Willingness to pay (WTP) for direct market of beef is investigated in two Spanish and two French regions located on both sides of the Pyrenees. Given the novelty of this distribution system, especially in Spain, a contingent valuation approach is undertaken, and a double-bounded model is estimated. Different patterns of awareness, use and WTP are found across regions. Likewise, the profile of current and potential users of direct sale chains is investigated. Experience in the different stages involved from choice to final consumption of beef, intensity of varied beef consumption, familiarity with direct market of food in general, and beef in particular, are some of the relevant factors to explain WTP and the probability of getting engaged into a direct distribution system of beef.

Quality of Food Products and Consumer Attitudes in France

The French animal food product market is nowadays very segmented, particularly with the proliferation of quality marks relating to: (1) official labels identifying a superior quality (Label Rouge), environmental quality (organic farming) or quality linked to origin (PDO and PGI); (2) product descriptions highlighting a specific feature such as ‘on-farm processed’ or ‘mountain produce’; (3) certification of products aimed at applying normative standards. For official labels, professionals voluntarily undertake to set up and monitor a quality-focused approach individually (organic farming) or collectively (PDO, PGI, Label Rouge). Independent and competent bodies carry out regular checks, and the public authorities supervise the system. Fresh beef and lamb under quality schemes represent about 6 % and 15 % of French meat production. Geographical indications identify a product as originating from a region, when a given and unique trait is attributable to this region. Protected Designation of Origin (PDO) was firstly developed mainly for dairy products. The integration of local breeds into PDO includes all PDO ewe cheeses, the majority of PDO meat, about half of PDO cow cheeses and a third of PDO goat cheeses. The breed may contribute to the product’s specificity or may be mainly a means of differentiation and a marketing claim. The evolution of demand results from changes in: (1) demographic composition and way of life of consumers; (2) characteristics of agriculture and food products; and (3) preferences of consumers for specific attributes (e.g. taste, health and locality). For beef, French consumers seem to favour a beef eating-quality guarantee. The market outcome of certification programmes depends upon consumer awareness, understanding and confidence in high quality labels.

Status Report on Education in the Economics of Animal Health: Results from a European Survey

Education on the use of economics applied to animal health (EAH) has been offered since the 1980s. However, it has never been institutionalized within veterinary curricula, and there is no systematic information on current teaching and education activities in Europe. Nevertheless, the need for economic skills in animal health has never been greater. Economics can add value to disease impact assessments; improve understanding of peoples incentives to participate in animal health measures; and help refine resource allocation for public animal health budgets. The use of economics should improve animal health decision making. An online questionnaire was conducted in European countries to assess current and future needs and expectations of people using EAH. The main conclusion from the survey is that education in economics appears to be offered inconsistently in Europe, and information about the availability of training opportunities in this field is scarce. There is a lack of harmonization of EAH education and significant gaps exist in the veterinary curricula of many countries. Depending on whether respondents belonged to educational institutions, public bodies, or private organizations, they expressed concerns regarding the limited education on decision making and impact assessment for animal diseases or on the use of economics for general management. Both public and private organizations recognized the increasing importance of EAH in the future. This should motivate the development of teaching methods and materials that aim at developing the understanding of animal health problems for the benefit of students and professional veterinarians.