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Beef : producers and wholesalers get together

Beef : producers and wholesalers get together
The magazine Réussir Bovins Viande organized a round table discussion on 4 April last around the theme “Beef: how to make production more aware of Rungis Market strengths and expectations”, with the participation of Rungis Market wholesalers and producers-cattle farmers. The speakers included:

• Mr Guy Eschalier, President of the meat wholesaler employers’ federation (Chambre syndicale des grossistes en viande) of Rungis Market, president of Mecarungis.
• Mr Pierre Simiou, Chairman of Busnel Brévier, Vice-president of the meat wholesaler employers’ federation of Rungis Market.
• Mr Hubert Bertin, Chairman of Interbev Bourgogne, cattle farmer and livestock broker (Saône-et-Loire).
• Mr Alain Denieulle, cattle farmer (Blonde d’Aquitaine breed) from Maine-et-Loire, administrator of the Fédération nationale bovine.
• Mr Didier Ramet, cattle farmer (Charolais breed) from Nièvre, administrator of the Fédération nationale bovine.
• Mrs Annie Soularue, cattle farmer (Limousin breed) from Corrèze, President of the farm cooperative company Bevicor, President of the Label Rouge Limousin Blason Prestige.

After introducing the speakers, the discussion opened with a review of the extent and organization of the meat market at Rungis, by Mr Guy Eschalier.
The discussion then went straight to the heart of the matter with the question: What products does Rungis want?
According to Pierre Simiou, “Rungis’ specialty is proposing a multitude of products because there is great diversity in demand and there is no other market in Europe capable of doing the same thing in terms of real time cutting. We need to offer good quality meat, not too light or too dark and not too fat. We need steady supplies to do that.”
On the question of possible areas for developing the meat activity at Rungis, Pierre Simiou explains “it is possible to go further in terms of elaborated products with the development of modified atmosphere containers for local retailers, or by creating cutting and packaging workshops for ready-made products, and redeveloping the notion of service.”
Didier Ramet (farmer) considered this a valid option.
In reply to Annie Soularue’s question about “room for Label Rouge at Rungis,” Pierre Simiou explained that “Label Rouge is a micro-market at Rungis, which has earned its place, although a partnership might help advance matters, by selling 5 to 10 labelled carcasses/week. Look on us as your commercial department. Place your products with us, we’ll find you the clients.”  For Didier Ramet “trust would be placed in Rungis in this new plan”. To the latter’s question relative to “yearly contracting of the producer,” Pierre Simiou asserts that “we are increasingly moving towards a contractual procurement system. We just have to define the quantities and modify the downstream relations.” To Hubert Bertin’s question on the ideal carcass weight at Rungis, Guy Eschalier and Pierre Simiou explained that “the ideal weight at Rungis is between 380 and 420 kg.”
To conclude the discussions, Pierre Simiou reminded everyone of “the need to open up new sales channels and develop loyalty actions with the upstream sector.”
According to Guy Eschalier, “It is useful for building ties with farmers, through the abattoir channel.”
For Hubert Bertin, “This debate allowed us to dialogue with real professionals and to develop a Bourgogne platform at Rungis.”
“An interesting meeting, but there’s still a lot of work to do together,” concludes Didier Ramet.
Alain Denielle was “happy to see that we can move ahead on contracting and long-term relations.”
Lastly, Annie Soularue was satisfied with the meeting and “hopes to see more labelled products at Rungis.”