Canadian beef exports to Hong Kong could nearly double under an agreement signed earlier this month.
Federal agriculture minister Gerry Ritz secured an agreement-in-principle to expand beef exports during a trade mission to Hong Kong and India.
The agreement sets out a clear timetable to improve access to the Hong Kong market.
Ritz and Hong Kong secretary for food and health Dr. York Chow agreed to a staged process to allow “commercially significant” Canadian beef cuts into Hong Kong.
The first stage allows access for rib cuts and most bone-in beef products from cattle younger than 30 months of age. This excludes vertebral column cuts.
Read Also
Government, industry seek canola tariff resolution
Governments and industry continue to discuss how best to deal with Chinese tariffs on Canadian agricultural products, particularly canola.
Meeting Hong Kong’s requirements during the four-month phase-in period would then open the door to rib cuts, boneless beef and offal from all Canadian cattle.
If Canada meets remaining requirements by the end of 2009, the border will then open to all beef exports, including T-bones and porterhouse steaks, from cattle 30 months of age and less.
“Canada produces the best beef in the world and I am absolutely certain that we can meet and exceed Hong Kong’s high quality and safety standards before the end of this year,” Ritz said in a news release.
The Canada Beef Export Federation said improved access could increase exports by $26 million, or almost double current levels.
