14 DECEMBER 2021 [ONLINE]
Webinar organised with the working group EF12
Chairs: Dr Barbara Tzschentke (Germany) & Dr Michel Duclos (France)
Hygiene and pathology
Webinar organised with the French branch of WVPA
Chairs: Nicolas Eterradossi (WVPA, France) & Michèle Tixier-Boichard (France)
In order to attend a given webinar, you need to connect to your personal space and select the webinar you wish to attend.
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.
The World’s Poultry Congress 2022
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.