Resumen de Factores que condicionan el acabado de terneros de raza tudanca en Cantabria
I. Vázquez, F. Gomez, Ana Olaizola Tolosana, Helena Resano, E. Serrano, M. Dominguez
In this paper the main factors that could encourage Tudanca calves finishing in Cantabria were determined by a SWOT analysis. Information has been obtained through the application of the Delphi method to 22 interviews with experts (15 farmers and 7 representatives of the meat market chain). Lack of distinction of native breeds meat within the PGI "Carne de Cantabria" was highlighted as the main internal weaknesses along with the low added market value of the products. As external threats, degradation of common pasture surfaces and the absence of a specific market for native breeds beef were stressed. The main strengths identified were high quality of Tudanca meat, possibility to offer consumers differentiated meat and access to communal grazing areas. The main external opportunities highlighted were increase of the presence of meat included in quality labels, as PGI or Organic Production, in retail points and the possibility of increase Tudanca beef quality improving Tudanca breed without crosses with other breeds.
