Meat Attraction 2023: You can now participate in the grouped stand of Anafric!

Save the appointment in the calendar. The next 6, 7 and 8 March. The meat sector has a new appointment with the sector at Meat Attraction. The fair has the support of the interprofessional organizations of the livestock-meat chain, INTERPORC, PROVACUNO, INTEROVIC, INTERCUN, ASICI and AVIANZA, in addition to sectoral associations such as ANAFRIC and AGEMCEX.

 

[vcex_button url=”www.anafric.es/contacto” title=”Visit Site” style=”flat” align=”left” color=”green” size=”medium” target=”self” rel=”none”]Participate with Anafric at the Meat Attraction stand’s[/vcex_button]

 

 

 

At Anafric, as we have been doing in recent editions, we organize one of the stands with the largest surface area at the fair and with the largest representation of fresh beef, sheep and pork meats. In the last decision of 2021, companies MurgacaOvinos ManchegosSucarnFribin y Celevant / Meat Center Ibérica, compartieron stand.

According to the organization, the next 2023 edition is scheduled for the participation of 400 exhibitors and 20,000 professionals from 50 countries. Specific actions will be carried out to favor and promote the exports of all the exhibiting companies.

 

2022 Edition

Innovation and knowledge were protagonists during the last fair with a new edition of the Innovation Hub, the directory of novelties and star products presented by the exhibitors, the Innovation hub awards to support companies from both the product area and the auxiliary industry , and meaTIC, a complete program of technical conferences, training and specialization.

 

[vcex_button url=”#” title=”Més informació edició 2022″ style=”flat” align=”left” color=”pink” size=”mediuml” target=”self” rel=”none”]More information 2022 edition[/vcex_button]

 

 

 

 

For the retail channel, specific spaces were organized such as IbéricoLand or The Butcher’s Shop. And, in parallel, the Meat Week was planned, with informative actions that contributed to giving visibility and recognition to meat and its professionals.

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