News Update

News Update
June 30, 2006

China Resumes Beef Trade — Sort Of

China announced yesterday a limited market opening to U.S. boneless beef under 30 months of age.

According to a statement released by Secretary of Agriculture Mike Johanns, China had agreed in April to reopen its market to U.S. beef by today, following the development of a science-based trading protocol. It’s announcement Thursday of limited trade was met with disappointment.

“We have fully described the numerous safeguards in our system, answered many questions and delivered an abundance of factual, science-based assurances that U.S. beef is safe,” Johanns said. “It’s time for China to open its market to all U.S. beef products, in accordance with the international standards established by the OIE (World Organization for Animal Health).

“We will not be satisfied until a full range of U.S. beef products are once again accepted into the Chinese market. … We stand ready to continue our technical discussions with China to finalize a protocol based on international scientific guidelines, which we hope will result in a significant market opening in the coming weeks.”

Canada Lifts Import Restrictions

U.S. cattle producers will again be able to export cattle into Canada, including those for breeding purposes born after 1999, the National Cattlemen’s Beef Association (NCBA) reported. In addition, beef from cattle more than 30 months of age will also be eligible for export to Canada under certain conditions.

“Full access to Canadian buyers is especially important to many of our cattlemen who produce feeder cattle and breeding stock,” Mike John, NCBA president said. “We have also been looking forward to regaining full access to this market for U.S. beef.”

Canada’s import restrictions were imposed following the announcement of bovine spongiform encephalopathy (BSE) in Washington State in 2003.

Study Disputes Antibiotics Dangers

A study to be released Monday by the Institute of Food Technologists shows antibiotic-free foods aren’t necessarily safer, according to an article appearing in the Houston Chronicle.

The study, which examined 20 years’ worth of research into antibiotic and antimicrobial resistance, raises questions about promotions claiming antibiotic-free foods are better for human consumption, the article noted. The group warns against reducing antibiotic levels in food production, saying the practice would hurt animal health and food production.

According to Michael Doyle, chairman of the study, panel researchers found that overuse of antibiotics in humans, not regular use in animals, creates strains of resistant bacteria.

— compiled by Crystal Albers, associate editor, Angus Productions Inc.