Comparison of international competitiveness of pork in China and suggestions

Introduction: 1 Comparison of international competitiveness 1 The Uruguay Round Agreement on agricultural products and the Sino US agreement on agricultural products stipulate that the tariff on frozen pork and water will be reduced from 20% in 2002 to 12% in 2004, and non-tariff import restrictions will be lifted 2 The world pork trade products include: pork (fresh meat, chilled meat, frozen meat), processed pork, pork sausage, pork ham, live pig 3 The world pork export countries include: Denmark, the Netherlands, the United States, Belgium, Canada, France, Germany, Spain, China 4 The world pork importing countries include: Japan, Germany, Italy, France, the Russian Federation 5 China's exports have declined significantly Mainly exported to: Hong Kong, Macao, Singapore 6 Top 10 countries in meat production: China, the United States, Brazil, France, Germany, Mexico, Spain, India, Russia, Italy 7 There is no obvious advantage in price competitiveness 2 Comparison of non price competitiveness 1 Quality and safety In the early 1990s, the standard and detection method of residual limit have been formulated In the end of 1990s, some international standards of residual limit have been formulated, but the detection method and monitoring system are relatively lagging behind There is a big gap in the prevention and control of swine diseases, animal food safety, such as: antibiotic abuse, quarantine diseases out of control, etc 2 Productivity level measurement indicators: the rate of slaughter, the meat yield of each pig on hand 3 Slaughtering, commercialized processing and transformation of current pig slaughtering methods: individual slaughtering, joint slaughtering, with many problems Post slaughter commercialization treatment mainly includes pre cooling, segmentation, packaging, refrigeration, freezing, transportation, sales and other links after slaughter The facilities are simple, and the shortage of funds provides very limited cold fresh meat to the market In terms of processing transformation, the processing transformation rate is low (3-4%, 30-40%), the processing varieties are few (500 varieties in 7 categories, 1500 varieties); the technology is backward, and the processing quality is poor 4 The business scale is small, the technology is poor, the efficiency is low, and the benefit is poor; it is relatively scattered, the production, supply and marketing cannot be integrated, the market competitiveness is low, and it is difficult to adapt to market changes Wum 3: countermeasures and suggestions: compared with other agricultural products, Chinese pork has a comparative advantage, but its competitiveness in the international market is weaker, especially the non price competitiveness Therefore, while giving full play to the existing cost and price competitive advantages, we should strengthen and improve the non price and price competitiveness 1 The promotion of improved varieties, the prevention and control of epidemic diseases, the development of high-efficiency and low or no residual feed, the establishment of non epidemic areas, the training of organizations and technologies for the detection and monitoring of residues, and the research of processing and transformation 2 Vigorously develop and use microecological preparations with no toxic side effects, no residue, no drug withdrawal period and high safety and efficiency 3 Implement the designated slaughtering system, establish a whole process meat quality assurance system 4 Improve and perfect the market system of meat products including spot and futures, pre and post production, and encourage brokers and other intermediate organizations to enter the market 5 Implement the modern marketing strategy, give full play to the advantages of the local market, establish an international brand, UUM (author:), share to feed micro blog, share to: