Page 63 of articles about pork

China will provide 50%, or 7 Mt, of the additional output, although the overall volume is significantly lower relative to the years of persistent oversupply over the past decade.

World meat exports in 2025 are projected to be 23% higher than in the base period, according to the OECD-FAO Agricultural Outlook 2016-2025.

International food commodity prices shot up 4.2 percent in June, their steepest monthly increase of the past four years.

EU pig meat production i n 2016 is expected to stabilise at around 23.4 million tonnes, despite the positive feedback from export markets and a first glimpse of price recovery.

EU pigmeat prices went above the 2015 price level by half May and reached 150 EUR/100kg in mid - June.

Thanks to the boost in exports to China, EU pigmeat exports are expected to reach a record level in 2016 at 2.4 million tonnes (+18% on annual basis).

China needs to increase imports to cover the supply gap in 2016. In total, we expect China to increase pork imports by 30%.

Over 140 European Geographical Indications of food and drink products will enjoy a high level of protection in the Canadian market.

The Chilean pork is the first to join this treaty with the EEU.

During the first 5 months of 2016, the entrance of pork (especially of Brazilian pork) has grown by more than 50%.

As incomes improve, especially in emerging economies, demand for meat, fish and poultry will demonstrate strong growth.

New guidance has been published, aimed at healthcare and social care organisations, to help reduce the risk of vulnerable groups in their care contracting listeriosis.

EFSA assessed the impact of time and temperature on the growth of spoilage bacteria in fresh beef, pork, lamb and poultry.

Examples include Toxoplasma gondii and Taenia solium (pork tapeworm) which can be carried by animals and transmitted to humans when they eat contaminated meat that is raw or undercooked.

The guidelines adopted by the Codex Alimentarius Commission focus on practices from primary production to processing to prevent, reduce, or eliminate Salmonella in fresh beef and pork.

The new regulations of the Labelling Act deliver a clear message indicating, in a simple way, when foods are high in sugar, sodium, saturated fat and calories