Page 127 of articles about meat

This eases the establishment of the compulsory labeling of origin for meat and milk as of January 1st 2017.

In the last 10 years, the total UE pork exports (except offal) to third countries have increased, going from 1,410,000 tonnes in 2006 to 2,108,000 tones in 2015.

Pork consumption reached 12.4 kilos per capita in the first quarter of the year, 17% more than the same period in 2015.

Last year's main destination for pork exports was South Korea, with 27% of total exports, followed by Japan (22%) and China in the third place. However...

During the meeting, the Minister reported on the Ministry's actions for supporting the national pig herd production.

When fully implemented, the Canada-Ukraine free trade agreement will provide duty-free access to Ukraine for an unlimited quantity of beef and veal, duty-free access for 20,000 tonnes of frozen pork.

In 2015 Spain exported 53,506 tonnes of cured sausages: an important increase by 22%.

The start of the exports of pork to China marks a milestone in the Mexican pig industry.

Mexican authorities notified the MAGRAMA the animal health requirements for pork imports from Spain.

Brazilian exports of pork (all products considered) amounted to 61,322 tonnes in June, 29.5% more than the same period last year. 

During 2015, Spain exported pork amounting €4,087.19 million, France being the main destination followed by Portugal, Italy and China.

The ABPA foresees a decrease in the foretold growth for the Brazilian pig production. The current forecasts show a production of 3.64 million tonnes, the same volume as in 2015.  

Agri-food exports reached €129 billion in 2015, more than 7 % of all goods exported from the EU.

The aim of the Meat Market Observatory is to provide the EU beaf & veal and pigmeat sector with more transparency by means of disseminating market data and short-term analysis in a timely manner.

An old technology that uses natural bacteria predators, called bacteriophages, is the focus of new research at the University of Nevada, Reno. The technique is being used to reduce salmonella bacteria in meat products.