In 2007, US pork exports to Mexico slowed somewhat due to heavy supplies of domestic Mexican pork that were available, according to Mexico City-based Chad Russell, the US Meat Export Federation’s regional director for Mexico and the Dominican Republic.
“There was a large liquidation last year, particularly among the smaller and medium-sized producers,” Russell said. “That was one of the reasons our exports last year were down because there was an excess supply of domestic Mexican pork in the marketplace. But that inventory has been worked off. So there is less domestic product in Mexico and there’s a need to import — particularly to large processors who have large facilities. They need raw ingredients to keep their operations running so they’re turning to US pork.”
So far this year, pork exports to Mexico have increased about 17%, as the industry strives to recapture the record levels achieved in this market back in 2006.
According to Russell, Mexico is a price-sensitive market, but its remains a promising region for further growth. Already the largest importer of US beef, Mexico is now the third-largest export market for US pork and second-largest market for pork variety meats. Related Website
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