STAGNATION DES RÉSULTATS TECHNICO-ÉCONOMIQUES ET DU COÛT DE PRODUCTION DU POULET STANDARD ET DE LA DINDE MEDIUM EN FRANCE DEPUIS LA FIN DES ANNÉES 1990

During the eighties and the nineties, the technical and economic results of the two main poultry meat productions in France (standard broiler and medium turkey) improved rapidly and regularly. These technical gains lead to a reduction in production costs per kilo, and hence to an increase in competitiveness against other French meats and against poultry meat in the European market. However, since the end of the nineties, technical and economic results have flagged: most indicators stagnated or even deteriorated, and production costs tended to rise. Although standard broiler and medium turkey productions were both affected, the causes of this slow-down were not exactly the same in both cases. In standard broiler production, the stabilisation of productivity is due to a stagnation of the main indicators (density and rearing time), which had contributed to productivity gains over the past two decades. In medium turkey production, longer rearing time to increase the carcass weight was long compensated by other factors, such as higher densities and shorter cleanout times. However, since the mid-1990s, these two parameters remained stationary or even deteriorated, hence the stagnation of productivity. Theses trends are mostly due to the degradation of the economic environment, stricter regulations and high volatility of raw material prices. These changes have and continue to affect the competitiveness of the two poultry meat productions in absolute terms, as well as their relative competitiveness against each other.