Save the date

  • August 10, 2021 [ONLINE]
    Celebration of WPC centenary
  • September 2021 [ONLINE]
    New call for abstracts
  • September 2021 to May 2022 [ONLINE]
    Monthly webinars
  • August 7 to 11, 2022 – PARIS
    World Poultry Congress
WPC-webinaire

August 10, 2021 [ONLINE]

Celebrating the centennial anniversary of the first World's Poultry Congress

With the support of

Next webinar

9 NOVEMBER 2021 [ONLINE]

Egg quality

Webinar organised with the working group EF4
Chairs: Dr Cristina Alamprese (Italy) & Joël Gautron (France)

In order to attend a given webinar, you need to connect to your personal space and select the webinar you wish to attend. 

Sponsors

Dear friends
and colleagues

The French branch of WPSA has the great pleasure to invite you for the 26th WPC in Paris. After WPC2016 in Beijing, we are now preparing to welcome you all in Paris for WPC2022.

Agriculture in general, and livestock in particular, are facing major challenges in the near future. The poultry sector has major assets to meet the expectation of the world population, provided that it can anticipate changes needed for sustainable production systems. Our ambition is that WPC2022 brings a major contribution to these challenges for the benefit of the world population.

Our ambition is to prepare an affordable congress to attract a large number of participants from all over the world. We will give a special consideration to the Mediterranean and African Poultry Networks, by offering them the possibility of holding specific satellite symposiums and we plan to organise a symposium with FAO. As usual for a WPC, the program will include an exhibition for companies within the Congress Centre and we will offer a Youth program as well as a Young Scientist program. We will plan the scientific program to make it highly interactive and interdisciplinary. Finally, you can expect an attractive social program and excellent food.

Dear friends and colleagues

The French branch of WPSA has the great pleasure to invite you for the 26th WPC in Paris. After WPC2016 in Beijing, we are now preparing to welcome you all in Paris for WPC2022.

Agriculture in general, and livestock in particular, are facing major challenges in the near future. The poultry sector has major assets to meet the expectation of the world population, provided that it can anticipate changes needed for sustainable production systems. Our ambition is that WPC2022 brings a major contribution to these challenges for the benefit of the world population.

Our ambition is to prepare an affordable congress to attract a large number of participants from all over the world. We will give a special consideration to the Mediterranean and African Poultry Networks, by offering them the possibility of holding specific satellite symposiums and we plan to organise a symposium with FAO. As usual for a WPC, the program will include an exhibition for companies within the Congress Centre and we will offer a Youth program as well as a Young Scientist program. We will plan the scientific program to make it highly interactive and interdisciplinary. Finally, you can expect an attractive social program and excellent food.

The World’s Poultry Congress 2022

Local sector

In Europe, France ranks first for egg production, and second for poultry meat production. It is hosting major companies, at all levels of the poultry production chain, selection, multiplication, feed and premix , egg and meat industries. Many of these companies are global players in the field. The French poultry sector exhibits 3 unique features which will be illustrated throughout the WPC, and more particularly for the youth program and technical excursions.

Local sector

In European Union, France ranks first for egg production, and third for poultry meat production. It is hosting major companies, at all levels of the poultry production chain, selection, multiplication, feed and premix , egg and meat industries. Many of these companies are global players in the field. The French poultry sector exhibits 3 unique features which will be illustrated throughout the WPC, and more particularly for the youth program and technical excursions.

A DIVERSITY OF SPECIES

Chicken, turkey, Pekin duck, Muscovy duck, guinea-fowl, goose, quail, pigeon, pheasant, red and Grey Partridge.

A DIVERSITY OF PRODUCTION SYSTEMS

Conventional, free-range, organic, etc… A strong asset of the French poultry sector is the definition of quality signs which rely on a list of requirements the producer has to meet in order to certify both the production system and the quality of the final product. The main quality signs are: the ‘Label rouge’ (since 1967), the ‘Protected Origin’, such as the Bresse chicken (since 1957).

GASTRONOMY, HEALTH AND POULTRY

Several poultry products contribute to the French gastronomy which is
acknowledged worldwide. Poulet de Bresse, foie gras, ‘omelette de la Mère Poulard ‘ in the Mont St Michel … are among our stars. Besides tradition, poultry products are also open to technological innovations, regarding egg or meat products.
Nutrition for health is a strong driver for innovation, as shown for example by the omega-3 enriched eggs.

France is thus a poultry-friendly country, from the producing to the consuming viewpoints and  will remain so in the future.

A DIVERSITY OF SPECIES

Chicken, turkey, Pekin duck, Muscovy duck, guinea-fowl, goose, quail, pigeon, pheasant, red and grey partridge.

France is thus a poultry-friendly country, from the producing to the consuming viewpoints and  will remain so in the future.

A DIVERSITY OF PRODUCTION SYSTEMS

Conventional, free-range, organic, etc… A strong asset of the French poultry sector is the definition of quality signs which rely on a list of requirements the producer has to meet in order to certify both the production system and the quality of the final product. The main quality signs are: the ‘Label rouge’ (since 1967), the ‘Protected Origin’, such as the Bresse chicken (since 1957).

GASTRONOMY, HEALTH AND POULTRY

Several poultry products contribute to the French gastronomy which is
acknowledged worldwide. Poulet de Bresse, foie gras, ‘omelette de la Mère Poulard‘ in the Mont St Michel … are among our stars. Besides tradition, poultry products are also open to technological innovations, regarding egg or meat products.
Nutrition for health is a strong driver for innovation, as shown for example by the omega-3 enriched eggs.

Supported by

Supported by

CONTACT US

Colloquium for WPC 2022 – All Right Reserved – Legal notice

Colloquium for WPC 2022 – All Right Reserved – Legal notice