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MARKET OVERVIEW

1.1 Definition and presentation

The beef market is a sub-segment of the meat market . Elements concerning the production and consumption of veal, in addition to beef, will be included in this study

The French consume on average 23kg of beef per year compared to an average of 15kg in Europe ( FranceAgriMer ). This consumption is experiencing a gradual lowering for the last 20 years or so, just like other meats. In addition, more and more French people prefer chicken, which is cheaper and less polluting

In addition to the decrease in consumption, there is a decrease in changes in consumption patterns The trend among the younger generation to consume prepared meals and to eat outside the home transforms the way beef is sold but also the supply chains s, in favour of lower quality beef from other European countries ( INSEE ). There has also been a change in consumption habits due in particular to health scandals (mad cow disease, meat of origin and concealed nature), the awareness of the French people of the impact on health and the environment of excessive meat consumption (particularly red meat), the rise of movements advocating the non-consumption of meat..

1.2 Evolution of the world beef market

At the global level, meat consumption in all its forms is constantly increasing and it is since the ****s that it has grown significantly, particularly in emerging countries where it has since tripled. Meat production has followed the same curve, reaching *** million tonnes today.

Evolution of meat consumption - Meat

Source: ...

1.3 The beef market in France

Each year, approximately *.* million tonnes of beef are produced in France, and *.* million tonnes are consumed, representing **% of French meat consumption (***).
Turnover of the cattle industry : around €** billion (***) Growth by eliminating supply volatility, the market is mature and beef production and consumption are slowly declining

Source: ****
On average, the French consume ...

1.4 Foreign trade

The French trade balance is slightly in deficit, with a self-supply rate of **.*% (***).
Imports of fresh and frozen meat from South America and Australia Europe, ****-****, thousands of tonnes

Source: ****

Source: ****
The prospect of exporting to China for the first time in ** years (***) does not compensate for imports.

Source: ****
Imports are ...

DEMAND ANALYSIS

2.1 Stable demand overall, growth in out-of-home consumption

Source: ****
We are also witnessing a change of application form The increase in the number of purchases in hypermarkets and butcher's shops is due to a reduction in purchases in hypermarkets and butcher's shops in favour of consumption outside the home.
Indeed, sales in the out-of-home catering sector have grown by ...

2.2 Demand Determinants

Source: ****
Since the ****s, meat consumption in France has risen sharply. According to figures from France AgriMer and relayed by Libération we've got
- In ****, the average annual meat consumption of a Frenchman was **.* kg, made up of **.* kg of pork, ** kg of cattle and calves The total weight of ...

2.3 Demand trend

Le développement des plats préparés corrélé à la baisse du temps passé à cuisiner
L’un des principaux vecteurs de croissance qu’offre le marché de la viande en France est celui des plats préparés/composés ; ce qui d’ailleurs est lié aux taux de croissance ...

MARKET STRUCTURE

3.1 Organization and market dynamics

The meat market in France is driven by more than *,*** companies employing ***,*** people (***) dominate a large part of the market.
Source: ****
The meat industry has on average a lower margin than the rest of the food industry. However, the industrial preparation of meat products (***) offers a higher profitability than the industry, ...

3.2 Beef production in France

The National Livestock Confederation details certain characteristics of beef production in France.
It is organized in two herds:
- The "dairy herd" represents **% of the total herd and is made up of animals from and destined for milk production. **% of the animals are selected for herd renewal. **% of the calves marketed ...

3.3 A distribution mainly carried out in supermarkets

Source: ****
The main meat distribution channel in France is the wholesale distribution (***). Beef has the same characteristics as the rest of the meat industry.

Source: ****
The supermarkets are the privileged places the French to buy their fresh beef. The proportion that the processing industry represents in the outlets for French beef ...

ANALYSIS OF THE OFFER

4.1 Beef prices in France

Price per type of meat World, ****, US$ per ton

Source: ****
Beef is *.* times more expensive than pork or chicken worldwide, which explains their higher consumption.
Evolution of beef sales and prices France, ****-****, €/kg

Source: ****
Purchase price of beef France, ****, % and €/kg

Source: ****
The beef is relatively more expensive than pork ...

4.2 Profit structure of enterprises in the beef sector

Composition of the annual average retail price in MSG of the seasonal beef basket France, ****-****, €/kg

Source: ****
In ****, the gross margin rate in the butcher's department was **.*%, *.* points lower than in other departments, despite an above-average staffing requirement. However, distribution accounts for more than half of the gross margin in ...

REGULATION

5.1 The main regulatory standards governing the meat market in France

This list is not exhaustive.
The « Hygiene Package » The European Hygiene Standard: a set of European hygiene standards to ensure the minimum level of food safety at the European level and imposed on all players in the food chain. They mainly include the following regulations Regulation (***) No ***/**** , Regulation (***) No ***/**** , Regulation (***) No ...

5.2 Future regulations

In July ****, an agreement between the EU and Mercosur was signed concerning the entry of Latin American agricultural products into Europe, in particular (***). If the authorised volumes of beef represent only *.*% of European consumption, this could put pressure on a market already saturated with beef, especially as Brazilian beef is up ...

POSITIONING OF THE PLAYERS

6.1 Segmentation of players

  • Agrial
  • Sodiaal
  • Cooperl Arc Atlantique
  • Terrena
  • Bigard
  • Maïsadour

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Hugo Schott

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Mathieu Luinaud

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PhD Industrial transformations

Robin Charbonnier

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Pierre Doussau

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Arnaud Walter

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Amaury de Balincourt

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Maelle Vitry

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Héloise Fruchard

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Imane Essadiq

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Jules Decour

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Alexia Vacheron

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Emil Ohlsson

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Anna Oeser

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Gabriel Salvitti

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