Page 165 of articles about meat

Between January and May 2012 exports of pork from the European Union amounted to a total of 1,285,605 tons.

In the case of pig production, in May there was a 4.2% increase over the same period last year.

The aim is that within 2 years, retail development and sale of these products can be offered with 10% less salt and less than 5% fat.

Belgium has requested the Commission to authorise eight methods for grading pig carcasses on its territory.

Since the beginning of the year there has been a 4% decrease over the same period last year.

A European Commission report shows that thanks to the EU's Rapid Alert System for Food and Feed many food safety risks have been averted or mitigated and safety controls ensure our food is safe.

The centre would also build the capacity of food safety services in the region

The report reveals a general decrease in dietary exposure to dioxins and dioxin-like PCBs, comparing the period 2008-2010 with 2002-2004, of at least 16 % and up to 79 % for the general population.

More than 90% of EU citizens find quality and price an important factor when buying food, and more important than origin (71%) and brand (47%).

Pig producers would provide information directly to the administrator, and identify all pigs in their care and control with tags or tattoos.

Increased demand for meats will mostly stem from large economies in Asia, crude oil exporting countries and Latin America, where income gains are expected to be significant.

The ECA’s special report (No. 9/2012) concludes that a number of competent authorities in the Member States do not sufficiently fulfill their supervisory role over control bodies.

Examination of that request has revealed that the conditions for authorising those grading methods are fulfilled.

According to the Italian statistical institute (ISTAT) in the first quarter of this year, imports of live pigs have suffered a significant decline.