Eat&Think Pink UK

UK Project lines

The “Eat &Think Pink UK – Say yes to the Best, Eat European Pork Meat!” project is aimed to respond to the strategic objectives set by the European Commission in the context of Reg. 1144/2014 and with the 2023 Work Program with specific regards the topic Agrip-Simple 2023 -TC-OTHERS.

The target country is Great Britain.

The target groups identified are:

• Consumers: sportsmen/women (young rugby players), rugby fans, socially aware consumers
• Food and retail/distribution sector operators.

The action aims to improve the knowledge and reputation of European pork meat considering in particular the specificities of agricultural production methods in the EU, especially in terms of sustainability coherent with the guidelines of the European Green Deal and the Farm to Fork strategy.

It is therefore focused on the topics of food safety, traceability, authenticity, labelling, nutritional and health aspects, animal welfare, respect for the environment and sustainability (including benefits for the climate such as the reduction of greenhouse gas emissions and/or increased carbon dioxide removals).

The agrifood products covered by the campaign will be promoted by highlighting their characteristics in terms of quality, taste, diversity and traditions.

During the three years, the program envisages a series of actions with a particular focus on the Rugby sports world: Great Britain boasts not only an important history - rugby was born on the island - but above all because it involves millions of fans and young athletes through the so-called "Third Half", i.e. the end of the match which sees athletes and spectators gathering in a convivial context.

Moreover, in Great Britain, pork meat has particularly important consumption patterns.

The messages will be disseminated through in-person events such as promotional days in stores, fair stands, promotional events during sporting events and through social medias channels, a specific website and advertising (online advertising and digital billboards).

Who is OPAS?

O.P.A.S. Soc. Coop. Agr. (Product Organization of Pig Breeders) is the largest Product Organization in the pig sector in Italy, representing 12% of Italian pig farming. The main activity of OPAS consists in the slaughter and sale of pork meat from pigs supplied by 64 breeding members for a total of approximately 1,500,000 pigs raised per year.

The plant, with a covered area of 30,000 square meters.

In Italy, OPAS is the pig slaughter company that processes the largest number of heads (approximately 25,000 pigs per week) and that manages the largest number of supply chains, with constantly growing production volumes.

The Carpi slaughterhouse also has the certifications and health permits required by the main foreign pork-consuming countries.

The traceability, sustainability and quality of the OPAS pork supply chain are guaranteed by the following certifications:

• BRC-IFS Food Safety
• Organic Farming REG.CE N. 848/2018 (certification issued by "Suolo e Salute" and valid only for organic pigs)
• Traceability and Guaranteed Supply Chain / UNI EN ISO 22005/2007 and DT 33
• Antibiotic Free Supply Chain / UNI EN ISO 22005/2007 DT 35 which guarantees the absence of use of antibiotics from the first weeks of the animal's life (from the 49th day of the pig's life) until slaughter.
• Animal Welfare Supply Chain and responsible use of drugs / UNI EN ISO 22005/2007 DT 40 to safeguard aspects relating to animal welfare (stress reduction, controlled feeding, comfortable environments) and the correct and responsible use of drugs in pig farms.

OPAS: from farm to fork

Our chain production if fully traced for the origin.

The pigs arrive from our breeding members and are processed in our factory in Carpi.

Pigs production in Italy is unique.

We are part of the Parma and San Daniele DOP circuit, which means that our breeders, the breeding and production methods must all follow the rules established by the production disciplinary.

Farming

The production process of the PDO heavy pig is regulated by the disciplinary of Parma and San Daniele DOP.

Authorized by the European Union and controlled by the Italian Ministry. Requirements and controls in all phases:

Genetics: Large White, Landrace, Duroc; Diet: Mais, Cereali (orzo, frumento, avena), Crusca di frumento, Proteine (soia, semi girasole, piselli), Sali minerali, Vitamine. Weight: Italian heavy pigs reach 170-180 kg at 9 months old.

Production

The sectioning is carried out in the traditional hot way, according to the requirements of the DOP specification. In other countries the sectioning is done cold, that is, one day after slaughter.

Our products

• PRIMARY CUTS AND UNPROCESSED MEAT: obtained from the first sectioning process, fresh or frozen, for industries, food processors and wholesalers.
• SEMI-PROCESSED MEAT: trimmed, portioned or processed cuts e.g. sausages, hamburger pork meat preparation, minced, sliced, portioned products, for indu-stries, wholesalers, retail channel.
• TENDERIZED MEAT and READY TO EAT MEAL, produce in the EAT PINK area, fresh or frozen for industries, food service, retail channel.

EU Dimension

According to the most recent Eurostat data, European pork production by 2030 should be around 48 million tons.

The sector is therefore of great importance to the European Union (EU) and it represents a significant part of the value of EU agricultural production.

Considering that internal meat consumption will continue to gradually reduce over the next few years, exports to third countries (especially to the Asian continent) will be essential.