Spain pork consumption shows little improvement
Spaniards have increased their consumption of pork in 2018, according to data released by Interporc, the Interprofessional Association of Capa Blanca (White Coat) breed. The increase is of 0.14% in volume and 0.82 in value but is the only one registered last year in the Spanish meat market as consumption is dropping rapidly. The consumption of processed products grew by 3%, both in cured processed products (+ 3.2% in volume and + 2.35% in value), and in cooked products (+ 1.82% in volume and +0 , 42% in value). Chorizo and curred ham consumption have been preferred by the Spanish consumers, with an increase of 6.12% for chorizo and of 3.35% for hams. Andalusia, Catalonia and Madrid are the provinces where pork consumption is the highest, followed by Valencia, Galicia and Castilla y Leon. Altogether, these 6 provinces account for 70% of pork consumption in Spain. Last year, per capita consumption of meat in Spain was 46.2 kilograms, with pork accounting for 43% of that volume.
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