Competitions at IFFA 2010

Interesting quality competitions will be held every day of the fair at the competition area of the German Butchers’ Association (Deutscher Fleischer-Verband – DFV) in Hall 6.1. The competition participants come from numerous butchers’ shops at home and abroad.

International Young Butchers Competition

Saturday, 8 May

Alongside the international product competitions, the International Young Butchers Competition is another highlight of IFFA. This is where Europe’s best young butchers gather to compete in various disciplines. The participants, who were chosen in national competitions, will be showing off their skills on the first day of the fair, Saturday 8 May, in the area set up by the DFV.

Innovative and Creative: European Platter, Finger Food and Party Service Competition

Sunday, 9 May at 11 a.m.

The DFV is organising the European Platter, Finger Food and Party Service Competition in cooperation with the International Association of Master Butchers. In this competition, participants show how the butchers’ trade reacts to changing consumer expectations and creatively interprets new developments. They can create and present platters, as well as snacks, finger food and canapés.

Established popular method for presenting butcher's skills: 1st International Front Cooking Competition

Sunday, 9 May at 1 p.m.

For the first time, the German Junior Butchers Association will be conducting a Front Cooking Competition in conjunction with the German Butchers' Association (DFV) at the meat industry's international trade fair IFFA. This competition offers an opportunity to show off the creativity, love of innovation and high performance of the butchers and meat cutters trade in an impressive fashion

International Test of Strength: Sausage Quality Competition

Monday, 10 May at 10 a.m.

The International Sausage Quality Competition demonstrates the variety and high quality of international artisan sausage production. The products will be judged in the categories of cured sausages, boiled sausages, cooked sausages and other ready-to-consume products.

Artisan Tradition in the International Quality Competition for Cured and Cooked Ham

Tuesday, 11 May at 10 a.m.

At the International Quality Competition for Cured and Cooked Ham, international butchers show high-grade products made using traditional artisan methods. The competition is open to cured and cooked ham products.

"Trainee butchers show off their skills": competition run by the German Butchers' Association for students at vocational colleges

Wednesday, 12 May

By pitting the skills of one vocational school class against another, the German Butchers' Association seeks to support the artisan butchers of tomorrow – trainee butchers and meat sales staff – in their initial and advanced professional training, and inspire them to achieve great things in their chosen profession.

The Best of the Best: Grand Prix of the Best Sausages – International Quality Competition for Bratwurst, Boiled, Cured and Cooked Sausages

Thursday, 13 May at 10 a.m.

This renowned artisan meat-processing tradition is spotlighted by the International Quality Competition for Bratwurst, Boiled, Cured and Cooked Sausages and participants show the enormous variety and high standards of quality in the big sausage product segment.