Everything increases, even the price of meat: this will begin to affect the customer, “we will have to accept increases of 10 or even 20%”

Every week, rising prices make headlines. Those of energy particularly affect us but it is not just them. The war in Ukraine and certain shortages have not helped. Without forgetting the speculators, those who make their money on the backs of others. “For us, all prices have increased since February, but these increases will only be reflected today or in the coming weeks on the consumer ticket”, warns Julien Marmifero who works in the agri-food sector. . “I have been producing charcuterie for fifteen years. We need processed meats and I can confirm that prices per kilo, whether pork, beef or chicken, have risen sharply in recent months.”

From €0.75 to €1.24 per kilo

It is true that by consulting the curves of the markets in question, they have tended to climb in a vertiginous way. The kilo of pork, meat reputed to be very cheap, went on average from 0.750 €/kg to 1.240 €/kg. Roast beef was displayed, still on average, at €14.69/kg, i.e. €1.39 more than at the end of May 2021. Chicken per kilo climbed from €8.46 at the start of February to €8.98 at the end of april.

It is not just the war in Ukraine that explains these increases. “The food we give to livestock costs more because Ukraine provided us with a lot, especially wheat. There were the pig crises in Germany and France which meant that we bought more pigs from us. There was the indexation of wages and the surge in energy prices. However, to make dumplings like we do, they have to be cooked. It’s very energy-intensive.”

Dumplings sold a few weeks ago for two euros could soon be worth three or even three euros fifty. “All processed products, such as salami, are affected. But to buy a raw steak or a pork chop, you’re going to have to shell out more. Until now, we could still make do with margins of 10 cents, but this is no longer possible. The supermarkets have tried to curb these price increases. This time, they realized the obvious, they accepted the increases”.

It was about the survival of a sector which is aware that this cannot last more than a few months. “I came out of a Salon and I talked to other meat suppliers. We all agree that the consumer will not be willing to pay such high prices for these products for long. We can ultimately hold out until the end of the year, but these prices will have to come down. Otherwise, they will still prefer to buy caviar rather than our products,” he says jokingly, with a hint of bitterness.

“Increases of 10 or even 20%”

He does not count, he specifies, on government aid.

“No, as far as pork is concerned, France and Germany are starting to relaunch production and this will undoubtedly have a downward impact on prices. In the meantime, we will have to accept increases not ranging from 2 to 3% but from 10 to 15%… or even 20%”.

Pierre Nizet

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