Bernadette Byrne, Paris Office, Bord Bia – Irish Food Board

French organic meat production increased by 15% in 2016 achieving almost triple growth compared to 2006 thanks to an increase in the demand and availability of organic animals. Of the 34,100 tonnes of organic meat produced, the majority was beef (22,441tonnes) followed by pigmeat (10,381tonnes) and lamb 1,276tonnes, according to figures released by Interbev, the French Meat Board.

Increased culling due to the bad weather coupled with increased conversion of suckler farms in 2014 triggered a significant increase in the suckler beef category (+26%). The average price of organic beef recorded in 2016 was almost 20% above that of the conventional one which fell by 6%. The additional volumes generated a 17.7% growth in the fresh organic minced beef category with a particularly buoyant last quarter (+26% vs 2015). This positive trend continued in the first quarter of 2017 reaching a total of 770 tonnes representing a +17% increase in volume and a 16.2% increase in value compared to 2016.

Multiple retail remains the number one distribution channel, according to Interbev, with over half the volumes, followed by specialised organic stores (16%) and artisan butcher shops (15%). The latter two channels emerged as the most dynamic recording 20% and 18% growth respectively.

Direct sales accounted for 10% of volumes (+17%) while the food service sector posted low growth (2%) as certain institutional caterings bodies continued to prefer local origin. This situation will change in 2017 as purchasing practices evolve to align with government policy in favor of developing the share of organic food products within the sector.

The conversion to organic lamb farms continues to grow at a steady pace with approximately 191,511 ewes or an increase of +12% compared to 2015 resulting in a 17% increase in production (1,131tonnes). 28% of organic lamb is sold in multiple retail while 25% is sold in artisan butcher shops. Direct sales represented 20% of volumes.

The future remains very promising with opportunities for an Irish meat offer. A recent IFOP survey commissioned by Interbev stated that 9 out of 10 French shoppers consumed organic meat during 2016. 77% consider it beneficial for their health and the environment and 62% see it as a civic act. The 35yrs+ age category recorded the biggest consumption at 73% with 78% located in the Paris region.

For more information contact bernadette.byrne@bordbia.ie