Quality and the future
of meat

Representative – IICA Brazil
Southern Region Coordinator – IICA
Executive Secretary of CAS (Ministers of Agriculture of Mercosur + Chile and Bolivia)

Agricultural economist and PhD in Finance, he completed part of his education at the Purpan Higher School of Agriculture in France and participated in the Executive Program at Singularity University in Cupertino, California. Since 1998, he has been an economist at the National Institute of Agricultural Technology (INTA), where he has held both research and institutional positions. Among other roles, he served as Director of the INTA Center for Economics, Sociology and Public Policies and General Manager of INTeA S.A.

He served as Secretary of Agriculture, Livestock and Fisheries of the Nation. He was a professor for approximately 20 years in undergraduate and graduate programs and served as President of the Argentine Association of Agricultural Economics, publishing several articles and books in the agricultural field.

He is currently an agricultural producer, Representative of IICA in Brazil, Southern Region Coordinator of the Institute, and Executive Secretary of the Southern Agricultural Council (CAS).

Agricultural Engineer from the University of Buenos Aires and Master of Science in Business Administration and Management from West Texas A&M University.

He has an extensive career in the livestock and meatpacking industry, with more than three decades of experience in production, commercial management and operations.

He currently serves as Chief Operations Officer at Frigorífico Rioplatense S.A.I.C.I.F., a position he has held since 2005.

PhD in Veterinary Sciences.
Specializations in genetics and meat quality.

Experience in agricultural extension, agricultural business management, producer associations and the meatpacking industry. Member of the technical team responsible for developing the Paraguayan carcass classification system.

Veterinarian graduated from UFMT (2010), specialized in animal reproduction, with experience in the food industry, inspection, and sanitary surveillance. Currently an Information Management Analyst at the Mato Grosso Meat Institute (IMAC).

Journalist specialized in gastronomy, he has spent more than two decades exploring, researching and documenting Argentine cuisine. He writes for media outlets such as La Nación, Radar (Página/12), Maleva and 7 Caníbales, and is a radio columnist for Radio con Vos.

He is the author of Cocina Porteña, Coctelería Argentina, Cervezas Argentinas, Menú del Día and Picadas.

Master grill chef and winner of the 2015 National Grilling Competition, he is an expert in meat aging and the art of cooking over fire. His skill in carving meat transforms each cut into a canvas to be enjoyed by both the eye and the palate.

Jon Ayala’s experience reflects a journey built on patience, learning and a passion for cooking. Trained at the University School of Hospitality and Tourism of Sant Pol de Mar (Barcelona), he developed his career at renowned establishments including Achafla Baita (Ascain, France), Mutiloa (Pamplona), Akelarre (3 Repsol Suns Guide) and Urepel.

Executive Chef at Four Seasons Hotel Buenos Aires, responsible for Latin America and the Caribbean.

Breeder, livestock consultant, international speaker and judge, with more than 155 livestock shows judged worldwide and over 130 international conferences. A fifth-generation member of an agricultural family, he is a leading figure in genetic selection and cattle production, influencing more than 300,000 breeding cows per year.

Founder of Ojea Rullán & Cía. and OR Genética, among other initiatives, he was also the founder and introducer of the Speckle Park breed in Argentina and has received major recognitions for his career and influence in livestock genetics.

PhD in Veterinary Sciences. Master’s Degree in Meat Science and Technology.

Operations Manager – Meat Inspection and Certification Department. International consultant specializing in beef classification and certification and international speaker. Expert in livestock processing and beef carcass evaluationwithin the meatpacking industry.

Developed branded meat protocols for breeders’ associations, including Brangus, Braford, Brahman, Pampa Criollo and Nelore.