China has recently ended some of its most severe restrictions in a move away from the country’s “Zero-COVID” policy. The moves should open new opportunities for U.S. red meat as restaurant and food retail eventually rebound. But as Joel Haggard, U.S. Meat Export Federation vice president for the Asia-Pacific, points out, it will initially be a bumpy ride as a COVID wave moves through the country.
China has had a low infection rate, meaning lower levels of natural immunity than other countries. But Haggard says Chinese residents are anxious to travel and go out to restaurants as soon as they feel safe.
Through October, U.S. beef export value to China is up 50% from the previous year to just under $2 billion. Pork exports to China are lower year-over-year but have regained momentum in the second half of 2022.
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