MercoPress. South Atlantic News Agency

Plan to promote Magallanes lamb “nutritional values”

Magallanes organic lamb and mutton have a high “nutritional quality” and a competitive edge over other produce and these advantages should be concentrated in a distinct origin-denomination labelling, suggests the Chilean Foundation for Agriculture Innovation.

The suggestion follows a report from the Chilean Agriculture Research Centre and the Nutrition and Food Technology Institute from the University of Chile which highlights the nutritive contents in proteins, in mono and poli-saturated fats plus the presence of minerals such as iron and zinc.

Each 100 grams of Magallanes ovine meat has over 20% raw protein level, 6,4% fat and almost 140 calories. The level of fatty acids which are beneficial for human health is above those found in beef and other world lamb indexes, according to the report.

Iron and zinc mineral content in Magallanes lamb are also superior to those in meats of regular consumption.

Besides in Magallanes anabolic products and growth stimulants are strictly banned.

Apparently the report will help Magallanes lamb and mutton promote not only its organic condition given its friendly environment breeding practices, but nutritional values.

The Chilean flock numbers 3,5 million head of which just over two million are reared in Magallanes Region, mostly Corriedale.

Magallanes abattoirs are the only certified to export and the region's lamb is by far the most demanded both in the domestic and international markets.

Chile has a tariff free 5,000 tons lamb quota in the European Union to where 80% of Magallanes production is shipped.

However Chilean domestic consumption of lamb and mutton is an insignificant 400 grams per capita per year.