The Polish beef sector has the potential to develop, as emphasized by prof. Ph.D. Agnieszka Wierzbicka, member correspondence PAN, IGBZ PAN in Jastrzębiec; Institute of Human Nutrition Sciences, SGGW in Warsaw, during this year's Winter School of Cattle Breeders.
The Polish cattle population can be increased by at least 50-70 percent.
– The Polish beef sector still has potential for development. First of all, in terms of population, because it can be increased by at least 50-70%. In the 1980s, there was a significant decline in the cattle population due to low demand, which was related to, among others, except that beef was no longer used for the production of meat products, sausages, etc. It was replaced by additional substances. As a result, beef, which was slightly more expensive than the others, lost buyers – explained Prof. Wierzbicka.
First of all, quality and safety
Another reason was the BSE problem occurring at that time. As our interlocutor pointed out, Poles had different levels of trust in food verification and safety at that time, so consumers preferred to choose meat of other species, which resulted in a drastic drop in beef consumption.
– Another unfavorable factor was the uneven quality of beef at that time and the fact that this meat requires slightly more skills and time for processing – said Prof. Wierzbicka. – However, the situation is completely different now. The BSE problem has been controlled, the quality of beef has been improved and equalized, and consumers are becoming aware of the positive impact of beef on health, she added.
Growing awareness of the positive impact of beef on health
It is worth remembering that, compared to meat from other slaughter species, it is meat with the highest nutritional and health-promoting value for the body, as our interlocutor emphasized.
– This is related to the content and bioavailability of protein, heme iron, selenium, vitamins, including fat-soluble vitamins and CLA. In addition, beef is characterized by a favorable ratio of protein and collagen content, which are necessary for regeneration and maintaining good health – said Prof. Wierzbicka.
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Beef supports emotional balance
Prof. Wierzbicka also noted that it is worth remembering the beneficial effect of beef on emotional balance, which is becoming more and more important for consumers and provides an opportunity to expand the market.
– Beef is also the best in terms of promoting stable emotional levels. It is crucial in this matter because it contains the highest level of vitamin B12, which is responsible for stabilizing mood and reducing stress. However, the deficiency of this vitamin cannot be compensated by the body, and in the plant world it is unavailable, so it is necessary either supplementation, which, however, the level of bioavailability may be unsatisfactory, or consumption of beef, which contains everything we need for everyday life in good health. More and more consumers are aware of this, which allows us to rebuild the market – explained our interlocutor.
The beneficial impact of better quality guarantees – the QMP system and tripling of beef consumption
Prof. Wierzbicka also pointed out that the guarantee of better quality resulting from, among others, from the beef production quality system, i.e. the QMP system.
– Thanks to this, over the last decade we have tripled beef consumption in Poland – from 1.2 kg it increased to almost 4 kg. We are still far from the EU average, but we will change that, because thanks to the maturation of meat, among others, As part of the QMP System, we manage to obtain meat from groups with a higher collagen content, i.e. from the second or third group, to the first group, making it suitable for quick processing, such as grilling or frying – said Prof. Wierzbicka.
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What are the biggest advantages of the QMP system for cattle producers?
Higher profitability without increasing prices
As she explained, as a consequence of the enzymatic decomposition of collagen and its hydrolysis in natural conditions during ripening, it is possible to obtain a higher price for these elements and, as a result, achieve higher profitability without increasing the price of basic, well-known elements, such as entrecote, strip steak or tenderloin.
– Changes are also taking place in the field of exports. Between 2010 and 2015, most of our beef was exported as live animals. Now, however, among others thanks to the QMP system, we cut and mature, and then export a large part of the beef in ready-made cuts, in portions adapted to consumer needs, which allows us to achieve better economic results – noted prof. Wierzbicka.
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