US pork secures Taiwan access
Agreement ends 100% batch-by-batch inspection for ractopamine residues and country of origin labeling requirements on US pork products in favor of import inspection rates based on compliance history.
In a key win for US pork producers, President Donald Trump has finalized a beneficial trade agreement with Taiwan, a direct result of the National Pork Producers Council’s long-fought effort to secure greater market access in the Asian nation.
“Our 15-plus year endeavor to break down trade barriers in the high-value market of Taiwan has paid off. This means more US pork on international tables and more opportunities and prosperity for American producers,” said NPPC President Duane Stateler, a pork producer from McComb, Ohio. “Thank you, President Trump and Ambassadors Greer and Callahan, for ensuring American pork producers were included in and greatly benefit from this historic agreement.”
The agreement stands to boost US pork exports by:
- Cutting tariffs on US pork exports by half.
- Following maximum residue levels (MRLs) set by the Codex Alimentarius Commission for ractopamine in pork fat, kidney, liver, and muscle. For other edible swine offal, the MRL is set at 0.09 ppm (90 ppb) or any Codex MRL.
- Eliminating import licensing procedures that restrict US imports, as well as removing facility and product registration requirements.
- Ending 100% batch-by-batch inspection for ractopamine residues and country of origin labeling requirements on US pork products in favor of import inspection rates based on compliance history.
- Accepting US pork exports from all plants listed in the US Department of Agriculture’s Meat and Poultry Inspection Directory, which is maintained by the Food Safety and Inspection Service, without requiring audits before exporting.
- Accepting USDA FSIS-issued export certificates and electronic data elements and limiting unnecessary attestations.
Additionally, within six months Taiwan must recognize the African swine fever protection zone established by the United States.
Source: National Pork Producers Council
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