Pale meat from young ruminants in the mediterranean, Diversity and common traits, Implications for trade

摘要

The main characteristics of ruminant meat in the Mediterranean areaare its colour (pale), the age of (young), and the feeding (grain). This livestock systems contribute to maintain rural population in less favoured areas, but is not competitive in terms of price with commodity on the global market. Segmentation and promotion of Mediterranean specificity, is the strategy adopted in order to improve the competitiveness of Mediterranean meat producers. Several ways used by farmers and processors are discussed.