Summary
In the world of culinary delights, where the flavors of farm-fresh chicken tantalize our taste buds, an eye-opening revelation emerges: in France, nearly half of the chicken consumed is imported. A recent report by the Court of Auditors probes into this surprising statistic, revealing that despite France’s stature as an agricultural titan, foreign markets hold the upper hand in poultry pricing. The annual per capita chicken consumption in France soars to about 28 kilos, solidifying this bird’s status as the second most popular meat after pork. To ensure you are feasting on chicken sourced from French farms, one need only gaze at labels and designations. The golden emblem of “label rouge” beckons, assuring you of a farmer-quality chicken that has roamed the lush fields of France. Similarly, chicken from Landes carries the essence of its origin, echoing the verdant pastures of the region, while chicken hailing from Gers encapsulates the flavors of its birthplace. However, tread carefully; a significant portion of chicken—especially that found in restaurants and prepared meals—might quietly arrive from foreign shores without a whisper of where it started its journey. What accounts for this price disparity? Three compelling factors shape the landscape. First and foremost are the labor costs; these are significantly steeper in France compared to nations like Poland or Ukraine, where labor is more affordable. Secondly, French farmers face stringent environmental standards that enhance production costs, a testament to the country’s commitment to sustainability. Lastly, the scale of poultry farms is a formidable element—as monstrous farms in Eastern Europe churn out millions of chickens each week, France lags behind in volume, making it challenging to compete. Imported chicken often infiltrates eateries, typically appearing in prepared dishes or served in meals without any clear indicators of its origin. Meanwhile, supermarkets are mandated by law to reveal the source of their meats right on the labels. Recently, restaurants too have been required to disclose the origins of their chicken, yet this information can sometimes be elusive, woven subtly into the menu, prompting some restaurateurs to downplay it, fearing it might sway diners’ choices.
Original Source: www.rtl.fr
