It plans to grow sales of by-products into markets such as China, Mexico and Egypt. The business reported that dishes from chicken feet, pig’s ears or trotters are a local speciality in China, Mexico and Egypt while Filipinos like breaded and fried trotters, as well as barbecued pig intestines and hearts.
China is already the leader in importing meat by-products, with customs statistics reporting that 1.2 mt of poultry, pork, and beef by-products were brought into its territory last year. Mexico and Egypt rank second and third, with 0.5 mt and 0.25 mt of imported by-products, respectively.
“This year, China has become the major destination for Cherkizovo by-products: by the end of 2019, the Group's exports of chicken feet, a favored local beer snack, may reach some 8,000 tonnes. This is a delicacy the Chinese cook in many different ways – deep fry in a wok, stew, smoke, or boil,” said Andrey Dalnov, Cherkizovo Group’s chief analyst.
Dalnov said if China allows Russian pork into its market, Cherkizovo will also be able to export pig's ears and trotters, which will find their way into local cuisine. “For example, pig’s ears are boiled with sugar, soy sauce and spices (black and chili peppers, ginger), anise and spring onions, and served in slices. Similarly, trotters are braised in soy sauce, spices, and wine.”
If it is to grow in Mexico, Cherkizovo faces some stiff competition - US supplies Mexican gastronomes with plenty of by-products of all sorts, including tripes, beef rumens and tongues, lamb brains, and even pig skin. These are fried and put in tacos (corn or wheat tortillas made with a variety of fillings).
Meanwhile in Egypt, beef liver is a popular dish. Cherkizovo said consumers often have it served in pitas from street vendors. Cut in small pieces, liver is fried and mixed with garlic, pepper, lemon juice, and other spices.