USMEF Statement on U.S.-China Phase One Trade Deal

 

 

China is the world’s largest and fastest-growing destination for imported red meat, and the U.S. industry is excited about the prospects for expanded opportunities in China. We look forward to learning more details about this Phase One agreement.

 

U.S. pork and beef products have been subject to burdensome retaliatory duties in China since 2018, and this has made it very difficult for the U.S. industry to capitalize on China’s rapidly growing need for high-quality proteins. But long before retaliatory duties entered the picture, non-tariff barriers were a major, persistent obstacle for U.S. exporters looking to expand their business in China. USMEF thanks the Trump administration for bringing these issues to the forefront in an effort to persuade China to follow international standards for red meat trade.

 

 

Video: Season 6, Episode 10: Defining Resiliency and the Research Driving Swine Health Forward

Genetic research and new technologies continue to influence the future of swine health and production efficiency. In this episode, we explore how research and technology are being used to support stronger, more resilient pigs, while also improving overall production outcomes. In this episode, we are joined by Dr. Jenelle Dunkelberger, geneticist with Topigs Norsvin, to discuss both routine and emerging strategies for improving piglet, pig, and sow livability. She outlines two primary approaches to enhancing resiliency: gene editing and traditional selective breeding. Continuing the resiliency conversation, we also hear from Dr. Lucina Galina, director of technical research projects at the Pig Improvement Company. She shares insights into ongoing gene-editing work focused on PRRS, detailing the pathway to success, regulatory and practical considerations, and the questions that still remain as the technology evolves. Together, these conversations provide a closer look at how research, genetics and innovation are shaping the future of swine health and livability.