European poultry

The process of raising animals and producing meat in the European Union is subject to strict regulations and must meet rigorous quality standards.

Detailed technical, sanitary, and hygienic regulations are associated with quality system standards, and quality control, as well as a suite of safety standards, apply to each stage of poultry production.

High breeding standards such as:

Use of feed without hormones, antibiotics, growth promoters, and genetic modifications
Ensuring a high level of animal health and welfare protection
Ongoing strict veterinary control

guarantee the consumer access to tasty, fresh, health- and nutrition-safe, wholesome products.

Poultry farming in Europe is a key branch of agriculture, with a tradition dating back hundreds of years. Combining this tradition with the latest knowledge, sustainable production methods, and the efforts and experience of European breeders has resulted in a new, high, and systematically improved quality of European poultry.

Poultry meat is a valuable component of the daily human diet. Its main advantages include high protein content, digestibility, low fat content (especially in the case of chicken, turkey, and guinea fowl), low calorie content, a content of easily digestible vitamins and minerals, flavorful qualities, and unlimited possibilities for use in cooking.