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Expocarnes 2022

The exhibition for the meat and dairy industry of the world

21 · 22 · 23

February 2023

Monterrey, N.L.

Cintermex
RegisterEvent schedule

Entrance fee:

$600 MXN

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Exhibit hall hours: 12:00 - 20:00 (GMT-6)

  •  0 Visitors
  •  0 Exhibitors
  • Visitors from 0 Countries
  •  0 Speakers
  •  0 Training sessions

Entrance fee

General price

$600 MXN

Register

Expo Carnes y Lácteos is the most important meat and dairy industry event

Conferences and training sessions

  • Master conferences
  • Technical conferences
  • Virtual conferences
  • Roundtable discussions
  • Continuous training
  • Exhibitor conferences
David barreiro - El futuro de la carne

Adán Sánchez Pérez

Johnson Controls

CO2 refrigeration systems

David barreiro - El futuro de la carne

Raúl Alanis

Güntner

Improvement in the quality of pork products

David barreiro - El futuro de la carne

Gabriel Cruz

VC999 Packaging Systems

Vaporization point in meat products, VC999 packaging

David barreiro - El futuro de la carne

Javier García Pina

Chemital S.A.U.

INBAC-NF. An alternative to nitrite

David barreiro - El futuro de la carne

Mario Armijo Bribiesca

Grupo Aislacon

Refrigeration 4.0, optimizing critical control points

David barreiro - El futuro de la carne

Alberto Estrada

Marel

Manufacturing execution system for meat processing

David barreiro - El futuro de la carne

Gemma Marín; Salvador Castells

Vedeqsa

LAE, the natural-component-based conservative

David barreiro - El futuro de la carne

Zabadiel Martínez Cruz

TLV Engineering

Efficient heating of service and process water

David barreiro - El futuro de la carne

Mauricio Baena

RCR Refrigeración

CO2 refrigeration systems for the meat and dairy industry

David barreiro - El futuro de la carne

Roy Campos

Mitofsky Group

Mexico. Current situation, social and political perspectives.

Víctor Ochoa

Granjas Carroll de México

Sustainability; only way to do to agriculture business.

Juan Cortina Gallardo

Consejo Nacional Agropecuario

Mexico and 2030 agricultural outlook

Claudia Restrepo

Deloitte Spanish Latin America

Sustainability in the future of food

Jonathan Heath

Banco de México

Perspectives on inflation and monetary policy

David barreiro - El futuro de la carne

José Manuel Samperio

Consultor independiente

Temperature-mapping impact.

David barreiro - El futuro de la carne

Francisco Najar

Kansas State University

How can the meat industry be more sustainable?

David barreiro - El futuro de la carne

Roberto Mondéjar

ITRASIG

The role of molecular techniques.

David barreiro - El futuro de la carne

Jorge Torres

UNAM – FES Cuautitlán

What is quality meat?

David barreiro - El futuro de la carne

Michael Miranda

Circular-economy development in the meat sector.

David barreiro - El futuro de la carne

María de la Luz Zambrano

FES Cuautitlán, UNAM

Nano-active packaging of fresh meat

David barreiro - El futuro de la carne

Eduardo Posadas

Grupo La Comer

Beef cuts naming

David barreiro - El futuro de la carne

Eduardo Santiago

Grupo La Comer

Beef cuts naming

David barreiro - El futuro de la carne

Antonio Guerrero

Grupo La Comer

Beef cuts naming

David barreiro - El futuro de la carne

David barreiro

EUROCARNE

Ten years is nothing.

David barreiro - El futuro de la carne

Santiago Fuentes

Delta Protect

The importance of cybersecurity.

Jorge Welti Chanes

Tecnológico de Monterrey

Contributions and challenges of food science

David barreiro - El futuro de la carne

Juan Carlos Anaya

GCMA

Challenges of the livestock and agroindustrial sector.

David barreiro - El futuro de la carne

Elein Hernández

UNAM

Animal welfare in poultry farming.

David barreiro - El futuro de la carne

Diego Braña

Elanco Animal Health

Relevance of meat consumption.

David barreiro - El futuro de la carne

Víctor Piñal

Umbrella

Digital transformation and use of data

David barreiro - El futuro de la carne

Jesús Cruz

Revista Eurocarne

To produce and sell meat in troubled times.

Patricia Vizcaya

Asociación Nacional de Transporte Privado

CFDI with bill of lading complement

Doug McNicholl

Meat & Livestock Australia

Australian red meat industry sustainability frameworks.

Arturo Lemus

La Comer / Fresko / City Market

Guidelines for registering as a supplier

David barreiro - El futuro de la carne

Hiram Cruz

El mundo del envase

Moderator

David barreiro - El futuro de la carne

Bernd Schreiber

MULTIVAC México

Sustainable packaging for meat.

David barreiro - El futuro de la carne

Josu García

ULMA Packaging

Sustainable packaging solutions.

David barreiro - El futuro de la carne

Mariano Iocco

Sealed Air Corporation

Sustainable technology in packaging.

David barreiro - El futuro de la carne

Carla Suárez

Xignux

Moderator

Julie Anna Potts

North American Meat Institute

Protein PACT

Chris White

Canadian Meat Council

Overview of Canada’s red meat industry

Juan Ley Zevada

Mexican Beef Exporters Association

México Unido Proteína Animal (MUPA)

Lines of business

Aditivos, ingredientes y saborizantes

Additives, ingredients and flavorings

Equipo para cortar y deshuezar

Cutting and boning gear

Equipo de procesamiento

Processing equipment

Equipo de refrigeración

Refrigeration equipment

Aditivos, ingredientes y saborizantes

Safety equipment

Equipo para cortar y deshuesar

Packing equipment

Equipo de procesamiento

Slaughtering equipment

Equipo de refrigeración

Casings

Supporters

Frequently Asked Questions

Where is the event?

At Centro Internacional de Negocios Monterrey, CINTERMEX, in the city of Monterrey, Nuevo León, México; located at Av. Fundidora 501, Col. Obrera, CP 64000.

When is the event?

From Tuesday 21 to Thursday 23 February 2023.

What are the exhibitions hours?

The expo opens from 12:00 to 20:00 all three days.

What kind of companies will be seen at the exhibition?

International companies, leaders in technology and meat and dairy processes, get to know our participating companies here

Who is the event for? Can children enter?

The event is aimed for members of the meat and dairy industry: professionals, researchers, processors, packers, small and medium-sized companies, restaurateurs and everyone involved in the meat and dairy sector. The exhibition is for people over 18 years old.

Do you have special rates with hotels?

Yes, some hotels have a preferential rate for the event. You can check all the information here

How can I be an exhibitor?

Request information and availability at info@expocarnes.com or in our contact form

What sanitary measures precautions will be taken?

You can check all the measures here

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