EU Seeks Definition of Veal

BRUSSELS - Mar 1/05 - SNS -- The European Commission has launched an internet-based consultation of consumer perceptions of veal as part of an effort to develop a standard definition for veal.

The survey raises questions on what characteristics consumers expect veal to have as well as on the production of calves. At the moment, meats with different characteristics are sold on the EU market under the denomination 'veal' without the consumer always being correctly informed on what she or he is buying, the commission asserts.

"In the single market, correct information to the consumer is essential and several Member States have requested a harmonized definition of veal," the EU Commission said. "The answers to the questions raised in the consultation might not be as uniform across Europe as one might think."

On the basis of the information received through the on-line consultation, and following discussions with Member States and other stakeholders, the Commission intends to develop proposals for a European definition of 'veal'.

In the European Union (EU) production and consumption of veal are significant only in some of the Member States: just 3 countries account for almost 75% of EU production of veal. However, veal is produced and consumed in almost all EU countries.

Meats sold in the EU market under the denomination 'veal' result from animals produced in different livestock-farming systems. The characteristics in terms of feed, age and weight of the animals at the time of slaughter vary appreciably.

Generally speaking, the older the animal becomes, the less milk products it consumes. These products are replaced by fibers and cereals, and the weight of the animal increases. In certain cases the milk diet is completely suppressed. Characteristics such as color, texture, and flavor of the meats obtained, which are closely connected to the method of livestock-farming, change accordingly.