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7.–12.5.2016, Frankfurt

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20.12.2012 International quality competitions at IFFA New: ‘Products in jars and cans’

Organised guild excursions to IFFA: quick, comfortable and great value

At IFFA – The No. 1 for the meat industry – from 4 to 9 May 2013, an important segment for the butchers’ trade will be located for the first time in Hall 4.1 of Frankfurt Fair and Exhibition Centre. There, the focus will be on leading suppliers from the ‘Sales – everything for butcher's shops’ segment. In Hall 4.0, visitors will find the latest trends and products in the fields of ingredients, spices, additives, casings and packing. The market leaders from home and abroad taking part there are important business partners for artisan meat processing.

Parallel to the vast range of products on show, the international quality competitions organised by the German Butchers’ Association (Deutscher Fleischer-Verband – DFV) will once again be genuine crowd pullers. In Hall 4.1, participating butchers can measure themselves the variety and quality of their artisan products against those of international competitors. However, it is not only the trophies, medals and certificates that make the competitions so attractive. They are also an important opportunity for butchers to set benchmarks for themselves and to increase the quality of their products.

The butchers from Germany and abroad taking part enter products made on their own premises for the following competitions:

New: International Quality Competition for Products in Cans and Jars
Sunday, 5 May, 10.00 hrs
Convenience products remain highly popular as the population’s eating habits continue to change rapidly. More and more ready meals, including side dishes, are purchased for consumption at home. This new competition to be held on the occasion of IFFA 2013 takes due account of the trend to convenience foods. Participants can enter ready dishes, such as roulade, goulash, emince de veau, rissoles, stews and soups, as well as sausage products in cans, jars, tubular bags, dishes, etc.

International Quality Competition for Sausages
Monday, 6 May, 10.00 hrs
The focus of the International Quality Competition for Sausages is on artisan production and tradition. It gives the broad audience of trade visitors the opportunity to see for themselves the high standards set by international participants from the cooked, boiled and raw sausages, as well as other ready-to-eat meat products, such as roast meat and corned beef. The entries are judged by external finishing and properties, appearance, colour and composition, consistency, smell and taste.

Small Sausage Grand Prix

Tuesday, 7 May, 10.0 hrs
Sausages are very important around the world but nowhere more so than among Germany’s butchers. There are hundreds of classic recipes with new ones being added every year by imaginative butchers. The aim of this competition is to honour the artisanal variety and long tradition of this internationally renowned and highly popular meat product. It is open to all butchers from home and abroad. Cooked, boiled and raw sausages are judged by external finishing and properties, appearance, colour and composition, consistency, smell and taste.

Butcher classes demonstrate their skills
Wednesday, 8 May, 10.00 hrs
In this competition for students of vocational schools for the butchers’ trade, entrants demonstrate the high levels of achievement expected in their chosen profession. The teams, which comprise a trainee butcher and a trainee salesperson, compete against each other in the following competition categories:
- Make and display 20 canapés
- Prepare and present a barbeque platter
- Prepare and present a ready-to-cook product.

International Quality Competition for Ham
Thursday, 9 May, 10.00hrs
This competition shows the broad spectrum of artisanal hams and thus offers an overview of the capabilities of butchers from all over the world. The competition is for raw and cooked ham and the products are judged by external finishing and properties, appearance, colour and composition, consistency, smell and taste.
Entries for all competitions must be made via the German Butchers’ Association (Deutscher Fleischer-Verband – DFV) in Frankfurt am Main. Further information: c .day atfleischerhandwerk .de
or: +49 69 63302-250.

Organised guild excursions: quick, comfortable and great value
IFFA 2013 is a must for everyone in the butchers’ trade. The comprehensive range of products and services being shown by the approx. 950 exhibitors gives proprietors and employees in the business the chance to find out about technical innovations in the sector and to improve their specialist knowledge. To make the best possible use of this opportunity, guild members are advised to travel to the fair by coach. These guild excursions mean participants have no worries about planning their visit and getting to the fair. Moreover, Messe Frankfurt supports these organised day trips. Each participant receives an admission ticket to the fair and a voucher for a snack, to ensure everyone starts the day on the right foot. All guilds wanting to take part in the coach excursions to Frankfurt can ask for the IFFA Package 2013 by sending an email to Claudia Renné at claudia .renne atmessefrankfurt .com or calling her on +49 69 7575 6805.

Messe Frankfurt expects to welcome around 950 exhibitors, including all market leaders, from 47 countries to IFFA 2013. On an area of over 100,000 square metres, they will present innovations for all parts of the meat-processing change.
In 2013, IFFA will have a new hall structure with Halls 11.0 and 11.1 being occupied for the first time. There, visitors will find the packing, supply facilities, measuring and weighing technology and companies from the processing / cutting segment. Manufacturers from the slaughtering and dismembering segment remain in Halls 9.0 and 9.1. As in the past, the processing segment will be located in Hall 8.0.

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