Why Hungarian Grey specifically? Under this title, the Agricultural and Food Industry Section of the Hungarian Economic Association (HEA) will hold its next professional meeting on Monday, February 16, 2026, starting at 2:30 p.m., in the HEA community space (ELTE Faculty of Law, Building B, 1053 Budapest, Kecskeméti u. 10–12., 4th floor, room 403) and on the HEA YouTube channel.
At the event, in addition to the genetic characteristics of Hungarian Grey cattle, the possibilities of their gastronomic use will also be reviewed by the two speakers: Endre Kaltenecker, Executive Director of the Association of Hungarian Grey Cattle Breeders (MSZTE), and Sándor Kerekes, creative chef. The discussion will be moderated by our fellow member András Halász, as a researcher of the topic. The participants will be welcomed by Attila Zöldréti, President of the Agricultural and Food Industry Section of the HEA.
The event can be followed live on the HEA YouTube channel at the following link: https://www.youtube.com/watch?v=xE6qTqtHjbc.
Personal participation in the event is free of charge, but due to the seating capacity of the room, prior registration is required. We kindly ask those interested to indicate their intention to participate as soon as possible in advance at mkt@mkt.hu!