The country has 1,147 facilities intended for the slaughter of livestock and other edible animals. The Mexican meat industry has been able to access and increase its participation in markets such as Japan, the United States, China and Korea thanks to the quality of its products, the health status and the specialization and flexibility in the production of products in accordance with international requirements.
In order to guarantee the health and safety of Mexican agri-food and fishery products, the National Service for Health, Safety and Quality of Agricultural Food (SENASICA) carries out actions such as the implementation of trust seals, such as the Federal Inspection Type (TIF) that guarantees the safety of meat products produced in certified facilities that, in accordance with national and international standards, are the only ones that can export this type of product.
The country has 1,147 facilities intended for the slaughter of livestock and other edible animals, of which 387 operate certified under the TIF seal; that is, every third.
TIF plants are located in 28 federal entities: Nuevo León (16.8%), State of Mexico (13.7%) and Federal District (12.4%), concentrating 43 percent; Of these, seven out of ten have spaces for storage in cold storage, as well as for food processing and sausage production. In Coahuila, Guanajuato, Puebla, Jalisco, Sonora and Veracruz there are 27.4% of centers dedicated to slaughtering, cutting and boning; One out of every two kilograms of certified beef and pork is produced in these entities: more than half of the total national amount (55 percent).
In 2011, Mexico was the world’s sixth largest producer of beef (1.8 million tons), above France and Canada, and the seventeenth largest producer of pork (1.2 million tons), overtaking Chile and Argentina. In the same year, meat exports amounted to 169,000 tons: 105,000 beef and 64,000 pork. The main clients were the United States of America with 60% of the value of beef exports and Japan with 79% of pork. In the last decade, the volume of beef exports reached an average annual growth rate of 59.2 percent, and pork exports 14.2 percent.
Quality and compliance with strict safety and hygiene standards have influenced Mexican meat products to take a place in international markets; An example of this is that one out of three TIF factories exports this type of goods to Japan and the United States; However, the commercial potential has expanded in recent years and currently more than 30 countries are destinations for this type of food: Korea, China, Belgium, France, the Netherlands, Vietnam, Switzerland, Russia, Angola, Guatemala, El Salvador, Cuba and Costa Rica, between others.
Source: MEXICAN MEAT COUNCIL with information from the Agri-Food and Fisheries Information Service.