Rabbit meat sector value chain

[EN] The aim of this research was to study the cuniculture industry in Spain, according to the Food Value Chain model, and analyse what its main operators are. Four components were identified in the rabbit meat production chain: input suppliers, producers, abattoirs and cutting plants and distribution. Distribution can follow 2 paths, the traditional channel and the modern or large-scale distribution channel. Rabbit feed, which represents the main input for producers, is a minority product, especially when compared to feeds formulated for other livestock species, as its manufacture calls for specialist companies. Rabbit production is linked to the rural environment and constitutes a significant economic option, not only for farms but also for the industry around it, such as feed producers and distributors, technicians, slaughterhouses or leather processors, among others. Rabbit farms are generally independent and not usually integrated, as found in other types of livestock. Slaughterhouses currently represent one of the main axes of the rabbit meat production chain and are either focused on traditional or large-scale distribution. The main strategic changes are apparent in slaughterhouses focused on large-scale distribution by seeking cooperative ways of working, using slaughterhouse groupings and vertical integration processes. This way, they manage to adjust margins by working with economies of scale and, ultimately, lower prices. Slaughterhouses whose strategies are based on traditional distribution may achieve higher margins than those focusing their efforts on large-scale distribution, but their growth is limited. In traditional retail premises, the majority of sales consist of whole carcasses in bulk, which are prepared and quartered as per consumer tastes. Large-scale retail distribution outlets sell both cut produce from the meat counters located in their own premises and pre-packaged products, more suited to self-service formulae. Brand presence is minimal, as is that of processed or semiprocessed products. This current situation requires support from the entire sector in order to provide rabbitmeat with new features better adapted to consumers’ needs, above and beyond price and with greater added value.The authors would like to thank INTERCUN for supporting the research.Baviera Puig, MA.; Buitrago Vera, JM.; Escribá Pérez, C.; Montero-Vicente, L. (2017). Rabbit meat sector value chain. World Rabbit Science. 25(1):95-108. doi:10.4995/wrs.2017.656595108251Aaker D.A., Kumar V., Day G., Leone R. 2013. Marketing research. 11th ed. Wiley, Hoboken, NJ, USA.Briz J., De Felipe I. 2011. La cadena de valor como espina dorsal del sistema alimentario espa-ol. In: Alimentación en Espa-a, Producción, Industria, Distribución y Consumo, 2011. Mercasa, Madrid, Spain, 16-26.CESFAC, Confederación Espa-ola de Fabricantes de Alimentos Compuestos para Animales. 2012. Mercados Estadística 2011. Fundación Cesfac, Madrid, Spain.Chinarro E. 2014. La piel en el escandallo de la carne. Cunicultura, 229: 20-21.Chinarro E. 2015. Principales genéticas de híbridos comerciales para granjas que operan en Espa-a. Cunicultura, 230: 12-13.Contera C. 2013. ASEMUCE presenta el expediente de aprobación y reconocimiento oficial de las razas cunícolas de Espa-a. Cunicultura, 224: 42-44.González-Redondo, P., & Sánchez-Martínez, R. (2014). Characterisation of wild rabbit commercial game farms in Spain. World Rabbit Science, 22(1), 51. doi:10.4995/wrs.2014.1213Hair J.F., Wolfinbarger M.F., Ortinau D.J., Bush R.P. 2013. Essentials of Marketing Research. 3rd ed. McGraw-Hill, New York NY, USA.Langreo A., Benito I. 2010. Estudio: Análisis de competitividad del sector cunícola espa-ol. Trabajo de investigación. Intercun, Organización Interprofesional para Impulsar el Sector Cunícola, Madrid, Spain.McNitt J., Way R., Way M., & Forrester-Anderson I. (2010). GROWTH OF FRYERS REARED AND(OR) FINISHED USING CONTROLLED GRAZING IN MOVABLE PENS. World Rabbit Science, 11(4). doi:10.4995/wrs.2003.507MARM, Ministerio de Medio Ambiente y Medio Rural y Marino. 2009. Encuesta Nacional de Cunicultura 2008. Memoria. Ministerio de Medio Ambiente y Medio Rural y Marino, Secretaría General Técnica, Madrid, Spain.Montero L., Escribá C., Buitrago J.M. 2015. Coyuntura del sector cunícola, desafíos actuales y entorno internacional. In: EXCELCUN 2015 – Informe de coyuntura del sector cunícola. Grupo Asís Biomedia S.L., Zaragoza, Spain, 51–85.Pascual M., Serrano P., Cartuche L., Gómez E.A. 2014. Análisis de la evolución de resultados de gestión técnica y precios de mercado. Boletín de Cunicultura, 171: 58-61.Petracci, M., & Cavani, C. (2013). Rabbit meat processing: historical perspective to future directions. World Rabbit Science, 21(4). doi:10.4995/wrs.2013.1329Porter M. 1985. Competitive advantage – creating and sustaing superior performance. Free Press, New York NY, USA.Rafel O., Ramón J., Piles M. 2013. Estrategias productivas en el sector cunícola ante una situación de crisis. In: XXXVIII Symposium de Cunicultura de ASESCU, 30-31 May, 2013 Zamora, Spain. Editorial Agrícola Espa-ola, S.A., Madrid, Spain, 86-93.Roca T. 2004. Manual de Cunicultura Hoffmann. Marcelo E. Hoffmann e hijos S.A., Santa Fé, NM, USA.Saborá. 2009. Estudio de la cadena de valor y formación de precios del sector de la carne de conejo. Ministerio de Medio Ambiente y Medio Rural y Marino, Madrid, Spain.Sevilla L., Cuadriello R. 2013. Costes de producción en función de la productividad. In: XXXVIII Symposium de Cunicultura de ASESCU, 30-31 May, 2013, Zamora, Spain. Editorial Agrícola Espa-ola, S.A., Madrid, Spain, 22-30.Xiccato G., Trocino A. 2007. Italia, un sistema de producción cunícola integrada. In: II Congreso Ibérico de Cunicultura. ASESCU. 5-6 June 2007, Vila-Real, Portugal, 163-172