Page 110 of articles about meat

Pork production rises over the projection period, with increases also supported by rising slaughter weights.

Spanish swine sector estimates for 2016 a growth of 3.5 percent for total slaughters and of 3.9 percent of pork production.

Germany (28.3 million swine, or 19% of the EU total) and Spain (26.6 million, or 18%) were by far the two Member States with the largest numbers in 2014.

The highest increases in monthly export values were witnessed for wheat as well as for vegetables and for pork.

During the last Agriculture and Fisheries Council, the Polish delegation briefed the Ministers on the constant difficulties faced by the pig and milk sectors.

The Minister of Agriculture of Japan has informed the SAGARPA of the approval of the Animal Health Exportation Certificate through which the TIF establishments located in any of Mexico's states are eligible for exporting to Japan.

The total production of pork increased compared to 2014 by 0.8% (+43,800 tonnes) to reach 5.56 million tonnes.

Bacteria in humans, food and animals continue to show resistance to the most widely used antimicrobials, says the latest report on antimicrobial resistance in zoonotic bacteria in Europe.

The report focuses on the existing frameworks for fighting against unfair business practices.

For the full calendar year, pork exports were down 2 percent from a year ago in volume (2.13 million mt) and 16 percent lower in value ($5.58 billion).

The programme will receive €30 million, especially addressed to the dairy and pig sectors, that are facing difficulties.

The aim of this instrument is to provide staff coordinating the follow-up of health and safety programs with the tools required to maintain and raise standards of performance.

EFSA’s experts recommend refining the safety assessment of substances used in food contact materials, including the introduction of a more comprehensive approach to estimate consumer exposure.

The Meat Price Index moved 1.1 percent lower than its revised December value, with prices of all meat categories falling, except pigmeat, which was sustained by the opening of private storage aid in the EU.

FSIS revised entries of five antimicrobial systems and also added a proprietary blend of vinegar, spice extractives and natural flavor to be used as an antimicrobial for raw meat and poultry products.