PRODUCTION, MARKETING AND CONSUMPTION OF ANIMAL PRODUCTS IN FRANCE

The share of french agriculture employing about 6 per cent of total working population, on gross net product lies by about 3.3 per cent. With a share of 43 per cent animal production in France has a considerable part on total agricultural production. During the last decades significant regional centres (Bretagne, Pays de la Loire) have been developed in the different parts of animal production. Since 1970 in almost all branches of animal production a clear increase of the average herd size can be observed, mainly caused by decreasing farm numbers combined with growing or at least constant herd population. Especially in poultry and porc production the degree of farm concentration has reached a significant level. Also in the backward linked agribusiness considerable structural changes have taken place. In the dairy sector, which is heterogenous in the different regions, a lot of small dairies stopped their activities, while the number and importance of big enterprises increased. In the slaughterhouse sector further processing is mainly done within specialized family enterprises and big meat processing industries. Selling of animal products to the consumers is mainly done by big trade enterprises (super- and hypermarkets), though butchers have an important place in the selling of sausages to consumers. The total demand for animal products increased significantly since 1970 (esp. yogurt, cheese) and the French have with 111.2 kg (1991) the highest per capita consumption of meat with in the European community. External trade with animal products is of great importance for France to reduce the total trade balance deficit. The longterm aims of the national agricultural policy are based on the orientation law (1960). During the 70s the policy aims changed, but still rural social policy contains the biggest part of the total agricutural budget.