USANDO AS TENDÊNCIAS PARA ALAVANCAR A INDÚSTRIA DE CARNES
Transcript of USANDO AS TENDÊNCIAS PARA ALAVANCAR A INDÚSTRIA DE CARNES
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USANDO AS TENDÊNCIAS PARA
ALAVANCAR A
INDÚSTRIA DE CARNES
INSTITUTO INTERAMERICANO DE
COOPERACIÓN PARA LA AGRICULTURAPROGRAMA AGRONEGOCIOS Y COMERCIALIZACIÓN
PROGRAMA SANIDAD AGROPECUARIA E INOCUIDAD DE ALIMENTOS
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Globalización y Precios
Consumidor Activista
Medios sociales
Inocuidad
Valor agregado
Tipos de Mercados
Tendencias demográficas Tecnologías
Regulaciones Certificaciones
Sustentabilidad
Salud y NutriciónTENDENCIAS
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Salud y Nutrición
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PRODUCTOS BUENOS PARA EL CORAZÓN
Salud y Nutrición
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ACEITE DE OLIVA
EVOO Aceite de Oliva Extra Virgen
Salud y Nutrición
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BAJO SODIO
Corazon
Salud y Nutrición
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BAJO SODIO
Tensión arterial
Problemas del corazón
Reduce sodio hasta en 50% (30% en cárnicos)
Reemplaza 1:1 a la sal común
Salud y Nutrición
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MÍNIMO PROCESAMIENTO/ NATURAL
Salud y Nutrición
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SIN CURARSalud y Nutrición
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SIN CURAR
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SIN CURAR
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LIBRE DE GRASAS TRANS
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OMEGAS
Nuggets y Tiras de PolloPollo Premium
Balanceado vegetariano de granos
No antibióticos
Empanizado: flax, granos y cereales enteros (integrales),
Omega 3 y Fibra
No freídos
Baja grasa saturada
Libre de grasas Trans
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SEGURIDAD ALIMENTARIA Y
CRECIMIENTO POBLACIONAL
20% Nuevos cultivos
10% Intensidad de cultivosFAO, 2010 Simmons J., 2010
Sustentabilidad
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MEDIO AMBIENTE Y RECURSOS
Uso y reutilización de aguaUso y fuentes de energíaEmisión de gases
Huella de carbono
Manejo de deshechosBiodiesel
Sustentabilidad
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TENDENCIAS ECOLÓGICAS
Bio polímeros
Poli-lactatos
Almidón de maíz
Caña de azúcar
Sustentabilidad
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TENDENCIAS
ECOLÓGICAS
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CONTROLLED ATMOSPHERE STUNNING
(CAS) Beneficios
Optimiza tratamiento humano
Menos huesos rotos
Menos moretones
Mejora la calidad
Mejor sangrado
Consistencia de color
Menos contacto humano
Anestesia/ anoxia
Facilita matanza
Dióxido de CarbonoArgónNitrógeno
Sustentabilidad
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Sustentabilidad
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ESTRUCTURA DEL HOGARTendencias demográficas
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OTROSTendencias demográficas
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EL CONSUMIDOR TIENE LA RAZONConsumidor Activista
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FRESCO… EN SERIO Y LOCAVOREConsumidor Activista
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PRECIOS POR PRODUCTO
http://www.ams.usda.gov/pymarketnews
ItemCentavos por Libra
ItemCentavos por Libra
Pollo Entero 97.0 Alas Enteras 185.00
Pollo Entero en Piezas 124.00 Cuarto Trasero 79.00
Pollo Piezas Frito 585.00 Pierna Entera 125.00
Pechuga sin hueso/ piel 269.00 Entrepierna 121.00
Pechuga sin hueso tajada 395.00 Muslo 122.00
Tenders 329.00 Alas IQF 218.00
Pechuga con hueso 150.00 Patas/ Garras 191.40
Globalización y Precios
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TRAZABILIDAD
ProducciónLoteIncubador/ GeneticaGranja de origenEstablecimientoAlimento (balanceados)IngredientesQuímicos administrados
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TRAZABILIDAD DE ADN
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PINK SLIME.......... LFTB
“pink slime” was coined by microbiologist Gerald Zirnstein, formerly of the USDA Food Safety Inspection Service. He first saw it being mixed into burger meat when he was touring a Beef Products Inc (BPI)
Medios sociales
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CHEFS ACTIVISTAS
Campaña de almuerzos escolares …USDA
Jamie Oliver
Medios sociales
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PINK SLIME.......... LFTB
Gerald Zirnstein, Microbiólogo del USDA-FSIS, 2002
Beef Products Inc (BPI)
Tratamiento con Amonio
Petición en línea +250k adeptos
Youtube 1.5’ vs 19K del AMI
Medios sociales
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EFECTOS DE LA DEBACLE PINK SLIME
Modificación de contratos USDA
Reacción de supermercados
McDonalds Blogger Community
BPI cierra 3 de 4 plantas
Despido de 700 operarios
Efecto indirecto en carne molida
Demanda de BPI a ABC News por 1,200 millones de USD$ Medios
sociales
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EVOLUCIÓN EN
GESTIÓN DE LA INOCUIDAD
Inocuidad
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NAP
Análisisde Riesgos
Objetivo de Inocuidad Alimentaria
HACCP
BPA, BPV, BPH, BPM, POES, CA
Food Control. 16: 801-809, Gorris, 2005
Nivel País
Nivel Industria
Inocuidad
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Ho - ∑R+ ∑A+ ∑C<OIA
Food Control. 16: 817-823, Zwietering, 2005
OIA
Ho
∑R ∑A+ ∑C
Objetivo de Inocuidad Alimentaria
Inocuidad
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Inocuidad
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GROWTH PREDICTOR IFR Inocuidad
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Conveniencia:
• Facilidad de preparación
Versatilidad:
• Propiedades funcionales
Lugar de expendio:
• Restaurante, supermercado, feria
Tiempo:
• Congelados, pre-cocidos, vida útil
Forma:
• Deshuesado, porcionado, novedoso
Identidad:
• Sabor, preferencia, marca, estatus
Nutrición y Salud:
• Proteínas, grasas, alérgenos
Inocuidad:
• Regulaciones, patógenos emergentes
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CENTROS CULINARIOS DE SERVICIO AL CLIENTE
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MARKETING EN LINEA
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MARKETING EN LINEA
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WHOLE FOODS BIENESTAR ANIMAL
Step 1: No cages, no crates, no crowding
Step 2: Enriched environment
Step 3: Enhanced outdoor access
Step 4: Pasture centered
Step 5: Animal centered; no physical alterations
Step 5+: Animal centered; entire life on the same farm
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WHOLE FOODS BIENESTAR ANIMAL
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FRIGORÍFICOS Y DELI
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SUPERMERCADOS
Carne empacada en perchas (colgada)
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SUPERMERCADOS
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MAQUINAS DE VENTA
Snacks, larga vida útil
Sándwich Deli, comidas rápidas, etc.
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PARQUES DE DIVERSIONES, FERIAS
Costo de oportunidad
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PARQUES DE DIVERSIONES, FERIAS
Costo de oportunidad
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NOSTÁLGICO
Costo de oportunidad
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JUEGOS, ESTADIOS, ETC.
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RESTAURANTES, GOURMET
• Chicken Swewers with Asian Noodles
• Free Range Chicken Spiedini
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RESTAURANTES, GOURMET
• Pechugas rellenas de asparragos y crema de Marsala (vino blanco)
• Gourmet Hamburger, Pan Ciabbatta con Alcaparras
• Hamburguesa de recortes de entrepierna y alcaparras fritas
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RESTAURANTES, GOURMET
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OPERACIONES MECÁNICAS
TECNOLOGÍA WATER JET
Vertical
Horizontal
Nugget Tiras
Peso fijo Altura Fija
Tecnologías
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CORTADOR STEIN DSIAutomatic water jet cutting
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FMC DSI 624 PORTIONER™
Tecnologías
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Tecnologías
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Tecnologías
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Tecnologías
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Cortesía de: Unitherm
Tratamientos Termicos
Tecnologías Inocuidad
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PASTEURIZACIÓN POST-EMPAQUE:DUCHAS DE SUPERFICIE
Cortesía de:
Intercambiador de Calor
Ducha estilo “deluge”
Entrada de Producto
Salida de Producto
Zona 1
Zona 2
Zona 3Zona 1 = Pasteurización
Zona 2 = Ducha de agua a temperatura ambiente
Zona 3 = Brine chiller
Tecnologías
Inocuidad
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BROTE DE LISTERIA CANADA Tecnologías
Inocuidad
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EQUIPOS PASTEURIZABLES
Tecnologías Inocuidad
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MARCAS DE PARRILLA “CHARMARKER”
Tecnologías
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EMPAQUE MAP
Tecnologías
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MONÓXIDO DE
CARBONOTecnologías
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MICROHONDAS
Tecnologías
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SUSCEPTORS
Tecnologías
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SUSCEPTORS Tecnologías
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SusceptorsTecnologías
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SUSCEPTORS
Tecnologías
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SUSCEPTORS
Tecnologías
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SUSCEPTORS
Tecnologías
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SUSCEPTORSTecnologías
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PATÓGENOS DE IMPORTANCIA EN
CÁRNICOS CRUDOS Y MARINADOS
ResEscherichia coli O157:H7E. coli no O157 (verotoxigenicas) o STECs:
O26, O111, O103, O121, O45, O145
Salmonella spp. (multiresistente a antibioticos)
CerdoToxoplasma gondii (parásito)Salmonella spp.Campylobacter spp. (coli), Yersinia enterocolitica
AvesSalmonella spp.Campylobacter spp. (jejuni)
Regulaciones Certificaciones
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PATÓGENOS DE IMPORTANCIA EN
CÁRNICOS PROCESADOS
Embutidos crudos formuladosSalmonella spp.
EHECs (Con materia prima de res)
Empanizados (par-fried)Salmonella spp.
Listeria spp.* solamente en Listos Para Comer (LPC)
Embutidos cocidosSalmonella spp.
Esporulados (Clostridium perfringens y C. botulinum)
Listeria spp.
Regulaciones Certificaciones
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COOL. COUNTRY OF ORIGIN LABELING Regulaciones Certificaciones
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ESTÁNDARES PRIVADOS
BRC - British Retail Consortium Global Food Standard Version 5Dutch HACCP Option BIFS - International Food Standard Version 5SQF - Safe Quality Food 2000 Level 2SQF - Safe Quality Food 1000
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CARGILL MEAT SOLUTIONS ®RETAIL
Entrega de productos bajo
especificaciones
Respondiendo a las necesidades
de los consumidores
Creando demandas para
nuestros productos
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OPORTUNIDADES
Crecimiento poblacional vs alimentos
Perdidas y desperdicio de alimentos
Alimentación y obesidadEnfermedades asociadas a la dieta
Calorías
Fuente (Vegetal vs. Animal)
Azucares, Grasas, Sodio, Granos refinados
Nutrición Personalizada
Biología Molecular (Metagenomics)
Ecología Microbiana
Patógenos emergentes
Biotecnología
Nanotecnología: 1-100nm
Percepción de la población
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PERDIDA DE ALIMENTOS Y DESPERDICIO
1/3 de alimentos producidos globalmente
P y D incluyen1,300 millones de ton de alimento/ año
Recursos usados en producción
Impacto ambiental
Costo de oportunidad
El P y D Per Cápita en países de Ingresos Alto/ Mediano vs. Ingresos Bajos:
EEUU y la UE: 95-115 Kg/ año
Otros: 6-11 Kg/ año