Abstract：The number of cows in the EU has contracted by 10% in the last 10 years, due to the continuous restructuring of the dairy industry (in the EU, about 2 in 3 cows are milked). The EU beef production has consequently decreased. French beef production has fared better over a long term, but it underwent a sharp decrease in the last 2 years. This drop has affected the profitability of both beef farmers and processors. In addition, French processors have also had to suffer from the “social dumping” used by their competitors in Germany, Poland or Ireland. However, positive signals from the market are starting to appear.
Philippe CHOTTEAU. 法国肉牛业：欧洲的一个例外[J]. 肉类研究, 2015, 29(2): 40-42.
Philippe CHOTTEAU. The French Beef Industry: an Exception in Europe. Meat Research, 2015, 29(2): 40-42.
