El Encinar de Humienta S.A. was founded in 1998, thanks to the entrepreneurial vision of the Collar and Yartu families, who are well-versed in the meat industry with extensive experience. Their expertise has allowed the company to become a leader in the beef sector in Spain.
This growth led to the creation of a Joint Venture between El Encinar de Humienta and OSI Foods, under the name ENOSI Foods Iberica S.L., through which all mature cattle processed in our facilities are marketed.
The headquarters is located in Mercamadrid, in a 12,000 m² facility that houses the main offices, a cutting room, and a factory for fresh prepared products. The production plant is located in Almaraz (Cáceres), where the slaughterhouse is currently being expanded to include a new production area, adding an additional 12,000 m².
Currently, the company has an average workforce of 560 people engaged in beef production, encompassing activities from live cattle procurement, through slaughtering and cutting, to marketing and distribution.
Our meat processing facilities are equipped with the latest technology for producing burgers, minced meat, sliced cuts, packaging, and custom preparations for the hospitality sector, all under the most rigorous certifications.
70% of the production volume is marketed within Spain, while the remaining 30% is destined for export.
CORPORATIVE INTRODUCTION
El Encinar de Humienta leed the commercialization of beef meat in Spain, with a growing presence in Europe and other international markets. The company focuses on beef cattle, from the live cattle supply through the slaughter, cutting and commercialization phases. |
The production plant is strategically based in Almaraz (Cáceres), in which influence area is located 60% of the cattle population in Spain, making available to our customers vanguard facilities with the latest technologies and allowing us to offer the highest quality and productivity ratios. |
MUCH MORE THAN A MEAT SUPPLIER. A PARTNER. A GUARANTEE OF SATISFACTION.
THE TEAM
Growing as people in order to evolve as a company. A philosophy that is internalised by the more than 500 people who make up El Encinar de Humienta, and which is reflected in the spirit of self-improvement that drives our day-to-day work.
We have a multidisciplinary staff with extensive experience in our sector and a common goal: to promote and strengthen commercial relations with customers and suppliers.
María Silvela
Office Manager
Fernando Arce
Food Service Manager
Luis González
Key Accounts Manager
Ana Pérez
Invoiding Manager
Javier Naranjo
Live Purchase Chief
INDUSTRIES AND CLIENTS
At El Encinar de Humienta we are in continuous contact with our customers. This allows us to understand their needs and adjust to their business dynamics, offering programmes for active cooperation and maximum flexibility. We strive to become strategic partners in your business.
El Encinar sales can be broken down into the following market segments:
Our international expansion plan has allowed us to bring our products to markets such as Asia, the Arab countries and Africa, as well as the European countries with an increased demand.
The future excites us. We stand poised to continue meeting the highest standards in product quality, always coupled with a total approach to service excellence.
OUR NUMBERS
Our company is a leader in the domestic meat sector. The figures speak for themselves in terms of our sustainable growth and our support of customers and suppliers:
Turnover: 210,000,000 euros.
Workforce: 510 workers.
Export: 30% of production
Carcasses sold: 150,000
Sold kilograms: 50,000 tons.
Owned trucks: 50 units.
Certified animals sold: 75,000 heads per year
Annual de-boning in cutting room: 37,000 tons
Own brand: Navalcarne.
Own Quality, Food Safety, Environment and Animal Wellness Department. APPCC System, IFS Certification, ISO Norm 140001: 2015 and Animal Wellness Certificate.
Export department: SAE Certification.
R+D PROJECTS
El Encinar de Humienta keeps a firm commitment to corporative R + D, promoting improved processes, incorporating new technologies and ensuring scientific and technological progress within the industry.
El Encinar de Humienta is involved in various research projects in regional and national level.
The R+D Department has consolidated through the years and keep and active research activity getting involved in lots of projects, among which are:
OMEBOS Project - Extremaduran Beef meat quality improvement through nutrition
The project goal is an improvement of the meat quality thanks to a greater component of Omega3 fatty acids, through an animal diet based on complements rich in such polyunsaturaded fatty acids.
R+D Project of the Centre for Industrial Technology Development, 2015 call for Extremadura (FEDER-Innterconecta Program) in 2015-2017
El Encinar de Humienta SA, in consortium with Soltel IT Solutions, S.L., Ambling Ingenieria y Servicios, SL, Matadero Frigorífico Victor
R+D project from the State Scientific and Technical Research and Innovation Plan (2013-2016). Retos Project - Collaboration with the State Research, Development and Innovation Program.
EL ENCINAR DE HUMIENTA, with Laurentia Technologies, CTAEX and PRODINTEC technology centers and the Politechnical
Nutritional quality improvement of fresh meat and beef products through an enriched diet of the animal
Project with partially repayable aid granted by CDTI: El Encinar de Humienta, S.A. has been given a project funded by CDTI, with a given title of "Nutritional quality improvement of fresh meat and beef
R+D Project from the National Plan developed in 2012-2015. INNPACTO Subprogram.
El Encinar de Humienta S.A., in consortium with CTAEX and ACOREX, has been given a project funded by the Ministry of Economy and Competitiveness, subprogram Innpacto (2012-2015), with the given title "IMPROVED
R+D Project of the Centre for Industrial Technology Development, 2014 call for Extremadura (FEDER-Innterconecta Program) in 2013-2014
El Encinar de Humienta S.A., in consortium with ACOREX and EMBUTIDOS MORATO, has been given a project
Sustainable and farm-managed exclusive quality beef meat
Project with partially repayable aid granted by CDTI: El Encinar de Humienta, S.A. has been given a project funded by CDTI, with a given title of "Sustainable and farm-managed exclusive quality
Operative group to quantify the sustainability of the national's beef meat productive system. SOSTVAC.
Operative groups are key elements in the European Innovation Agency's development for productive and sustainable agriculture. They are collectives formed by different
Operative group to improve pig and beef meat quality and safety through hyperscpectral imaging. HYPERMEAT.
Operative groups are key elements in the European Innovation Agency's development for productive and sustainable agriculture.
Sustbeefnability (2018-2020) Project. Innterconecta call. New feeding strategies to generate sustainable beef meat.
El Encinar de Humienta, S.A., together with the companies Troil Vegas Altas Coop Ltda, Domca, S.A., Cate, S.A. has been given a project
Ecofeed Project. Retos Collaboration (2018-2020).
El Encinar de Humienta, S.A., together with the companies Domca, S.A., CTAEX, Universidad de Extremadura, Universidad de Sevilla, has been given a project funded by the Science, Innovation and
Greenmeat (2018-2019) Project. 40/2016 Decree.
El Encinar de Humienta, S.A. has been given a project funded by the Extremaduran government, Economy and Infrastructure Council, with the title ECOLOGICAL SUPERIOR QUALITY BEEF MEAT THANKS TO
TOMACOW Project. Decree 113/2017.
Improvement of oxidative stability of beef meat and its derivatives (TOMACOW).
Clever Project. 113/2017 Decree.
System to improve beef meat quality by identifying its microbiologic content using hyperspectral technology.
Nantioextrem Project. 113/2017 Decree.
Characteristic natural vegetable sources of the Extremadura Region in feeding beef cattle in an intensive bait system.
Call Order October 26, 2020.
Emerging technologies for environment disinfection in the meat industry.
Project: Technological improvements in the meat industry.
Grant received under the agro-industrial incentives program. Decree 208/2018.
Project: Dehlidia.
Fighting bull meat as a final product with differentiated quality.