The meat in France and in the world: production, conso ...

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Re: Meat in France and in the world: production, conso ...




by Ahmed » 09/02/17, 19:49

There is little risk of having a fall by "lack" strictly speaking.

"Lack" is a perception of the fear of forced renunciation of the unbridled dissipation of energy; false perception that hides the reality of an excessively abundant energy, to the point of constituting the real problem ...
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Re: Meat in France and in the world: production, conso ...




by sen-no-sen » 09/02/17, 21:11

Meat is not only beef, it is also fish.
Small unequivocal graph once again of the evolution of the salmon consumption curve from 1970 to today:

Image
http://geoconfluences.ens-lyon.fr/doc/transv/DevDur/DevdurDoc10.htm
Consumption which should only exist in our latitudes by pure snobbery and the phenomenon of imitation (imitation of the richest classes).
This absurd trend which has transformed a quality product of exceptional character into filth filled with dioxin also affects other sectors such as foie gras and recently caviar (!):

Caviar for 10 euros? The secret of a large area
After the foie gras, the hard-discount brand Lidl offers caviar for parties for less than 10 euros per box. But how does the brand manage to cut prices on a product considered to be one of the most expensive?

Château Yquem and foie gras at low prices and now caviar at low prices. Lidl's advertising for the holidays has not escaped anyone. The hard-discount brand is doing a great marketing operation by offering the box of caviar at € 9,99. Operation orchestrated by a survey which reveals that 54% of French people say they have never tasted caviar because of its high price. And that 43% of them could change their habits if prices fell.
Small boxes purchased in very large quantities

Neither one nor two, Lidl who claims to want " democratize luxury goods »Decided to strike a blow, as explained Michel Biero, director of purchases of Lidl in France to our colleagues from BMF Business.

How? 'Or' What? By playing on a few tricks. First, hard-discounter caviar is sold in 15 gram boxes when its competitors market it in 20 or 30 gram boxes. Then and above all by sourcing from the Italian company Agroittica, the world's leading producer of caviar.

http://www.ouest-france.fr/economie/consommation/du-caviar-10-euros-le-secret-d-une-grande-surface-4670986
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Re: Meat in France and in the world: production, conso ...




by Ahmed » 21/02/17, 22:09

Un article interesting in Télérama.
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Re: Meat in France and in the world: production, conso ...




by Janic » 22/02/17, 08:47

Hello
An interesting article in Télérama.
effectively! but it skips a fundamental part for our "modern" societies where the consumption of meat, all animals included, corresponds to a socio-cultural imagination where meats are the exclusive property of the rich, the well-off and it is therefore a way of to assert its social position (even illusory). However, vegetable "meats" do not meet this criterion where taste matters less than cost "afford to pay for meat"as Sen no sen emphasizes.
Yet I tick as it passes: "This absurd trend that has transformed a exceptional quality product". We find there the conditioning anchored in the minds by the lobbies of the bidoche. Dietetically, that is to say by analyzing each component of the bidoche, no element allows to declare that it is an exceptional product And still less quality regardless of industrial handling.
It would be like decreeing that nuclear power and industrial chemicals are also " exceptional quality product"and yet this remains partially true when one does not consider which the particularly interesting points and by "voluntarily forgetting" all its drawbacks (as for vaccines which is not surprising since it is the same spirit which animates these various lobbies categories.)
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Re: Meat in France and in the world: production, conso ...




by sen-no-sen » 22/02/17, 10:44

Janic wrote:Yet I tick as it passes: "This absurd trend that has transformed a exceptional quality product". We find there the conditioning anchored in the minds by the lobbies of the bidoche.
Dietetically, that is to say by analyzing each component of the bag, there is no evidence that it is an exceptional product and even less of quality regardless of industrial handling.


It has nothing to do with any lobby.
Salmon meat is very rich in protein, it contains phosphorus, selenium and a multitude of vitamins (B1, B3, B5, B12, D).
It is also rich in omega 3 which gives it virtues in the prevention of cardiovascular disease ... provided that it is wild unpolluted salmon, which is becoming quite difficult these days.
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Re: Meat in France and in the world: production, conso ...




by Janic » 22/02/17, 15:39

It has nothing to do with any lobby.
As soon as we move from personal consumption to an economy, lobbies come out to defend THE PROFESSION.
Salmon meat is very rich in protein, it contains phosphorus, selenium and a multitude of vitamins (B1, B3, B5, B12, D).
It is also rich in omega 3 which gives it virtues in the prevention of cardiovascular disease ... provided that it is wild unpolluted salmon, which is becoming quite difficult these days.

without denying the composition of this product, all our foods (not adulterated) contain elements rich in various elements which do not, however, make them "exceptional quality product". Too often, unfortunately, quantity and variety are confused with quality (especially in salmon farming). In fact, it is less what products (animals and plants) contain that make them valuable, than their assimilability (an important point to which Obamot was rightly attached as well as to the pH). That a single element is missing or is in excess in the chain absorption, digestion, transformation, assimilation and elimination and the "product of exceptional quality" can become a product without exceptional nutritional value, even damaging by the waste it produces or even a poison ... which is the case with most fish! :(
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Re: Meat in France and in the world: production, conso ...




by sen-no-sen » 22/02/17, 19:06

Janic wrote: without denying the composition of this product, all our foods (not adulterated) contain elements rich in various elements which do not, however, make them "exceptional quality product". Too often, unfortunately, quantity and variety are confused with quality (especially in salmon farming).


I reformulate: (wild) salmon is a quality product (as all Grizzly thinks) with an exceptional character because originally consumed during the end of year celebrations, therefore consumed during special events, which is not necessarily the case of rice or turnips.
The democratization of luxury products has transformed salmon into a daily consumer product (some garnish pizzas ...), the downward trend in profits and the race for profitability has therefore transformed this product into a commercial stew.
It's the same thing with foie gras (except that foie gras is a shit from a nutritional point of view), to a lesser extent lobsters and soon caviar ...

The process is always the same, the middle classes want to copy the bourgeoisie, because this is a symbol of success (of domination in reality).
The market is therefore adapting to provide the masses with the products they "wish" * to consume.
The generalization of production leads to a drop in prices and profitability, which leads (effect of the red queen) to an increase in consumption ... and a proportional drop in quality.
Once in place, the industry can hardly go back because it brings with it thousands of jobs that must be kept.
Producers then have no choice but to produce in industrial quantities to stay afloat.
The same principle also applies to the tourism and air transport sector.


* Wishes to somewhat implement ...
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Re: Meat in France and in the world: production, conso ...




by sen-no-sen » 22/02/17, 19:12

Avian influenza: a “crawl space” will be set up in an area concentrating the majority of cases

The Minister of Agriculture announced in the morning that the 600 ducks still alive in the Landes would be slaughtered. Finally, they will only that 360 to be killed "Within the next 15 days".


http://www.lemonde.fr/planete/article/2017/02/21/grippe-aviaire-tous-les-canards-des-landes-vont-etre-abattus_5082763_3244.html

As a result of intensive breeding, the multiplication of epizootic cases, leading to the slaughter, "for nothing", of hundreds of thousands of ducks ... let us remember that its breeding is used to supply the foie gras sectors.
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Re: Meat in France and in the world: production, conso ...




by Janic » 22/02/17, 20:30

I reformulate: (wild) salmon is a quality product (as all Grizzly thinks)

Except that the grizzly bear is one of the rare true omnivores, which we are not.
Otherwise in terms of quality, poisonous mushrooms or bubble fish are. Except that in addition they are toxic (for us)
For the rest I obviously agree!
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Re: Meat in France and in the world: production, conso ...




by Janic » 23/02/17, 08:13

Once in place, the industry can hardly go back because it brings with it thousands of jobs that must be kept.
Producers then have no choice but to produce in industrial quantities to stay afloat.
The same principle also applies to the tourism and air transport sector.
the same observation can be made with regard to conventional medicine which has even made it a sprawling monopoly which affects and employs tens of thousands of health professionals and millions of consumers trapped in an infernal cycle of disease-treatment; side effects-treatment; -hospitalization -treatment.
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