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Increase in French processed meat exports between 2014 and 2015.

We can note an increase of 4% in value and 1% in volume of French processed meat exports between 2014 and 2015.

Not all products have undergone the same evolution. Indeed, the volumes exported for salted, cured, dried, smoked pork, homogenized preparations, sausages and sausages, hams and other pork-based preparations have decreased. However, chicken, liver, turkey, beef and shoulder preparations have seen their volumes improve.

Exports are mainly within the European Union. The first third party exporting country is Saudi Arabia with exports of poultry-based sausages.