The French slaughterhouse industry is a crucial component of the food production chain, responsible for transforming livestock into meat for consumption. As of 2020, France had approximately 1,200 slaughterhouses employing around 60,000 people, primarily in production roles. This sector faces significant challenges, including increasing demands for animal welfare, stricter environmental regulations, and the need for…

French slaughterhouses are increasingly adopting modern technologies to enhance automation and efficiency in meat processing. Key innovations include robotics for precise animal handling, artificial vision systems for quality assurance, and automated cutting equipment that improves speed and accuracy. Additionally, advanced temperature and humidity control technologies, along with real-time management software, ensure optimal storage conditions and…

The article focuses on the consumption of meat in France and the role of abattoirs in this sector. It highlights a significant decline in meat consumption, with a 10% decrease from 2000 to 2020, as more consumers adopt flexitarian diets and favor plant-based alternatives. The popularity of organic and local meat is rising, driven by…