Uruguay beef has become scientifically synonymous with “the best meat in the world.”
“Meat Sciences”, an important original scientific journal from the Netherlands, published a study by the National Institute of Agricultural Research (INIA) of Uruguay that offered results and very good news for the Uruguayan meat industry.
According to a report in the Dutch magazine “Meat Sciences”, it can be scientifically stated that Uruguay today produces the best meat in the world. As if that data were not enough praise for the Uruguayan meat industry, according to the scientific magazine, on average, the Uruguayan is among the five largest world consumers of animal protein and in first place in beef.
In addition, according to the study, Uruguay is the country that exports the most meat per inhabitant in the world , due not only to the culture of grilling and roasting but also to the quality of Uruguayan meat.
All these statements that were made known through the publication of the publishing house Elsevier (Netherlands), dedicated to disseminating scientific studies from around the world, occurred in a particular year in which several difficulties coincided in the international meat trade. Vaccine.
Despite this, the world market for this food continued to grow and was taken advantage of by countries such as Uruguay, which did not hesitate to occupy the space in world trade left by an important producer such as Argentina.
“In recent years the beef market grew at least 75%, since it went from 6 million tons sold in 2012 to just over 10 million that would be sold this year” the consultant Federico Santángelo told the Bichos de Campo portal at a recent conference organized by FIFRA (the Federation of Regional Meat Processing Industries).
According to the expert, this year, Brazil exported 932 thousand tons of shipment weight and Uruguay 214 thousand tons . In the first case, there was a growth in relation to the first half of last year of 25%, while for Uruguay the increase was 19%.
The average consumption in the world of all types of meat is 34 kilos per person per year and in Uruguay it is 86.9 kilos (INAC data to 2019 that took the analysis). In 2021 it was 91.2 kilos, says the study presented in Europe.
Consumption in Uruguay
The study showed that 9% of the 600 respondents do not consume meat. Of that percentage: 1% are vegans, 5% are vegetarians, 3% are pescetarians and there are 2% argue not to consume meat for health reasons.
An interesting conclusion about the Uruguayan consumer is that 85% consider the effect of what they consume on the environment to be important or very important.
65% of those surveyed said that they were willing to pay more for meat that contemplates at the time of being produced with certification of animal welfare and environment. 61% would pay more for grass-fed meat, 60% for organic meat, 55% for sustainable meat (zero carbon), 52% for branded meat, 50% for traceable meat, 45% for meat without antibiotics and 43% without growth promoters. Only 18% of those surveyed said they were willing to pay more money for meat from cattle finished in the corral.
The scientific work published by El País also included consulting consumers on whether or not they intend to reduce meat consumption in the future. 65% said no and 24% plan to reduce it, particularly beef and pork, but not chicken. The argument is about prices, animal welfare and human health.
One of the people in charge of the teams that worked on the study, the researcher Fabio Montossi, said that “it is clear that this study reveals positive associations between the consumption of meat and the culture of Uruguay. Clearly the different socio-demographic variables are influencing consumption”.
A study conducted by researchers from Uruguay and New Zealand
The analysis was financed by the National Institute of Agricultural Research (INIA), covered consumption preferences and trends and was an initiative of the aforementioned publication, which invited researchers from all over the world. The field work was carried out by Consulting Teams based on a survey carried out by the researchers and included 600 consumers, who represented the Uruguayan population, but the analysis of the data was carried out by the team of researchers.
Participating for Uruguay were Carolina E. Realini and Mustafa M. Farouk (AgResearch researchers – New Zealand), Gastón Ares and Lucía Antúnez (Faculty of Chemistry), Gustavo Brito, Marcia del Campo, Fabio Montossi and Santiago Luzardo, (Meat and Wool Program from INIA Tacuarembo), and Caroline Saunders (Lincoln University – New Zealand).
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