Conclusion of Heinz-Werner Suess, President, German Butchers‘ Association:
“With a total of around 3,000 products, the International Quality Competitions of the German Butchers’ Association (Deutscher Fleischer-Verband – DFV) at IFFA broke all records. Over 2,300 products were judged at IFFA while over 300 products took part in each of the two IFFA international DFV competitions in the USA and Russia. The participants of these two competitions, which were held during the run-up to IFFA, were presented with their certificates, medals and trophies at the fair. Traditionally, the participants of the IFFA quality competitions come from all over the world. Although German butchers always represent a large proportion of the entrants, there are also many participants from neighbouring European countries. Austrian, Swiss, Spanish, Luxemburg, Belgian and French companies regularly send their products to Frankfurt, as do companies from Poland and the Balkans. The IFFA competitions are also popular overseas, e.g., Columbian meat products were to be seen on the judging tables as were specialities from Japan, Thailand and Mongolia.”
The International Quality Competitions of the German Butchers’ Association (Deutscher Fleischer-Verband – DFV) are held at the competition area of Hall 4.1., Stand B81. There, all participating butchers can measure the variety and quality of their artisan products against those of international competitors. It is not only the cups, medals and certificates that make the competitions attractive. They are also an important tool that butchers can use for checking and improving the quality of their products.
|Saturday, 7. May
|International Young Butcher Competition|
|Sunday, 8. May
|International Quality Competition for Products in Cans and Jars
|Monday, 9. May
|International Quality Competition for Sausage Products|
|Tuesday, 10. May
|Grand Award for the Best Sausage|
|Wednesday, 11. May
|Butchers’ classes show their skills|
|Thursday, 12. May
|International Quality Competition for Ham|
All events are held at the competition area, Stand B81.
Butchers from Germany and abroad are invited to enter products they have made themselves for the following competitions:
International Young Butcher Competition, at 9.00 hrs on Saturday, 7 May
Here, Europe’s best young butchers compete in several different disciplines. Under the eyes of an international jury of experts, the six two-person teams from Germany, England, France, Austria, Switzerland and the Netherlands have to prepare and present barbecue specialities and a main course with meat, as well as make two ready-to-eat products. All competitors qualified in prior national competitions and will demonstrate their skills at the competition area of the German Butchers’ Association (DFV) on the first day of the fair, Saturday 7 May.
International Quality Competition for Products in Cans and Jars, at 10.00 hrs on Sunday, 8 May
Convenience products continue to be very popular in the wake of the population’s rapidly changing consumption habits. More and more people are buying ready-made meals with side dishes for eating at home. This new competition at IFFA takes account of the trend towards convenience food. Participants can enter ready-made dishes, such as roulade, goulash, veau zurichoise, meat balls, stews and soups, as well as sausages in tins, jars, tubular bags, trays, etc.
International Quality Competition for Sausage Products, 10.00 hrs on Monday, 9 May
The focus of the International Quality Competition for Sausage Products is on artisan production and tradition, and participants have the chance to demonstrate their skill in making boiled, cooked and raw sausages and other ready-to-eat meat products, such as roast meat and corned beef, to a broad audience of trade visitors. The products entered are judged on the basis of their external finishing and container condition, appearance, colour and composition, consistency, smell and taste.
Grand Award for the Best Sausage, 10.00 hrs on Tuesday, 10 May
Sausages are extremely popular throughout the world but particularly among German butchers. There are hundreds of traditional recipes and imaginative butchers add more every year. This competition honours the artisanal variety and long tradition of this world-renowned and much-loved meat product. All butchers from home and abroad are welcome to enter. Boiled, raw, grilled and cooked sausages are judged according to external finishing and container condition, as well as colour and composition, consistency, smell and taste.
Butchers’ classes show their skills at 10.00 hrs on Wednesday, 11 May
In the competition for students from vocational schools for the butchers’ trade, participants show the high standards set and achieved in their chosen trade. Consisting of a trainee butcher and a trainee sales assistant, the teams compete against each other in the following competitions:
International Quality Competition for Ham, at 10.00 hrs on Thursday, 12 May
This competition shows the broad spectrum of hand-crafted cooked and raw hams and thus offers an overview of the capabilities of butchers from all regions of the world. The products are judged by their external finishing and container condition, their appearance, colour and composition, consistency, smell and taste