Nowadays, technologies adapt and develop at great speed while consumers worry about aspects such as sustainability, animal welfare or how food affects human health. The future of poultry farming will be at the point where changing consumer demands meet emerging technologies.

Technology companies like TIGSA must develop technically feasible, economically practical products that meet consumer trends.

We want to contribute to technical advances that improve the performance and welfare of broilers, layers and turkeys. We cannot lose sight of trends in the consumption of cage-free or free-range eggs, slower-growing breeds, or poultry raised without antibiotics.

At the sustainability level, poultry has the lowest greenhouse gas emissions of all foods of animal origin. The estimated emission intensity (ie the volume of emissions per unit of economic activity) for poultry meat and eggs is equivalent to 4 kg CO2 per kilogram of edible protein. This is considerably lower than that of milk and meat from ruminants. For example, the emission intensity of milk is between 12-140 kg of CO2 per kilogram of edible protein, depending on the type of animal and production system. Therefore, eating poultry may be more environmentally friendly than eating many other foods.