May 26, 2006

 

New Japanese import rules make US pork industry cautious

 

 

New Japanese food import standards may require more US testing and could force some US pork producers to change what they feed their hogs.

 

With the Japanese ban on US beef due to worries about mad cow disease, the pork industry is being cautious. Japan buys about 750 million pounds of US pork muscle a year, 45 percent of all US pork exports at a value of more than US$1 billion, according to the Denver-based US Meat Export Federation.

 

In March, pork exports to all countries were almost 23 percent above March 2005, an occurrence the US Department of Agriculture at least partially attributes to foreign restrictions on US beef.

 

The National Pork Board says one animal in violation of Japanese product specifications could imperil that lucrative market. The regulations go into effect Monday (May 29).

 

"Importers in Japan and exporters in the US saw what happened in case of an infraction with the (mad cow) regulations several months ago," said Kevin Smith, assistant director of export services with the Meat Export Federation. "Importers in Japan need to be prepared, want to avoid risk and make sure with the US that products will be OK"

 

The new rules change maximum residue limits on all food products for 799 feed additives, veterinary drugs and agriculture chemicals. Old Japanese standards limited only 283 substances. Producers may have to stop giving hogs these additives for a longer time before slaughter to meet new limits.

 

"While we should be able to comply with this, it is such an important market, it is going to be extremely important that producers look at information available and work with packers and veterinarians to avoid any problems," said Liz Wagstrom, assistant vice president of science and technology with the National Pork Board.

 

Japan has been developing the new regulations for more than three years, with official information trickling in.

 

Within the past 60 days, pork industry leaders received specifics about the new limits and have been working with manufacturers, packers and processors to comply, Wagstrom said.

 

Many producers are staying away from feed additives to comply with the new requirements.

 

The new Japanese standards are based on Codex Alimentarius, a set of international standards established by the Food and Agriculture Organization of the United Nations and the World Health Organization to ensure food safety. US producers follow US Food and Drug Administration standards, which differ for some products and protocols.

 

New Japanese regulations call for testing levels to remain between 3 percent and 5 percent for all imported pork, but the samples that are taken will be tested for a larger number of compounds, Wagstrom said.

 

The first violation will trigger increased testing, according to the US Meat Export Federation. Repercussions for repeated violations are not entirely clear, and all procedures are subject to change.

 

Also unclear is when enforcement will begin, Wagstrom said. Some processed products, such as bacon, already are on the market and may have been produced before the new standards were in effect.