Upcoming Trade Shows in France for Animals & Pets

In a groundbreaking move to build consumer trust, the animal industry in France has taken several measures to ensure customer satisfaction. Every pig in France is uniquely identified with a number tattooed on its shoulder, which provides precise information about its origin. Rigorous veterinary monitoring is conducted both before and after slaughtering as a way to ensure both safety and quality. Animal welfare has been the leading trend for animal farming and processing in France. The ""Porc français"" logo is set to evolve to incorporate criteria related to the treatment of livestock. One significant stride in enhancing animal welfare is the sector’s achievement in reducing pig antibiotic treatments by half. Embracing alternatives to medication, industry professionals are conducting granulometric analysis of foods in order to scrutinize protein digestibility and quality. Innovative approaches include the exploration of clay, essential oils, probiotics and zinc oxide in pig feed. French hog farmers are not only prioritizing the well-being of their animals but also actively working to minimize their environmental footprint. Over the past 25 years, nitrogen emissions per animal have been slashed by over 40% with phosphorus emissions seeing an even higher reduction of 60 to 70%. The adoption of methanation systems by a growing number of farmers is transforming manure into biogas, offering a sustainable source for heat and electricity. France ranks as the third-largest European producer of pork and generates export revenue that’s evaluated at EUR 1.2 billion. Key export markets include Italy (23%), the United Kingdom (9%), Asia (9%) and Russia (9%). The pork sector contributes significantly to the economy, employing nearly 100,000 individuals directly or indirectly. Notably, 75% of French pork is crafted into charcuterie with each region boasting unique specialties like Duck Foie Gras from Gers, Ham from Lacaune, Noir de Bigorre Ham, and Ham from Bayonne.