Following a 30 year period of steady increases in poultry production, France lost about 300,000 t per year between 1998 and 2003. So far 2004 appears to be more stable, and consumers are increasingly looking for prepared and processed meats.
This article can also be found at World Poultry Volume 20 number 7. To view the article online simply click on the link below.
Keywords: France, segmentation, markets, trade, label, production, free range, production, broiler, poultry meat, eggs