On Sun, 1 Sep 2019 08:39:07 -0000 (UTC), news18
wrote:

On Sat, 31 Aug 2019 13:33:44 -0700, wrote:

On Saturday, August 31, 2019 at 2:57:34 PM UTC-5, AMuzi wrote:

I see in today's paper that pork in Beijing moved from 18 yuan/kilo to
32 this year and rising on trade limits and swine flu (weigh that out -
both are factors). That's really nice for Iowa.

--
Andrew Muzi
www.yellowjersey.org/
Open every day since 1 April, 1971

Not really. Pork is down 50% since April.
Does the USA now have an over supply to domestic markets from that whch
previously went to china?

I'm not sure if they had an oversupply as the Chinese had been
refusing to buy pork tainted with ractopamine, a feed additive that
helps pigs bulk up with more lean meat in the final weeks before
they're sent for slaughter. It's fed to between 60% and 80% of
American pigs but is banned by China, Russia, and the European Union,
citing concerns over its effect on human health.

(as of 27 Nov 2018) Australia's beef exports to China grew by a
whopping 55 per cent to 151,402 tonnes during the 12 months ending
September.

But: Farmers in China produce in the range of about 450 million hogs
each year to feed a growing nation that is, far and away, the top
consumer of pork products in the world. (North Carolina's entire hog
and pig population is about 9 million.)

Last year, (2017) about 96 percent of the pork consumed in China was
produced by Chinese hog farmers.


And current price is about
equal to what it was one year ago. So despite swine flu and other
problems, pork has stayed the same for one year. China is just doing
without meat and/or buying it from other parts of the world.

They are substituting beef for pork in some parts. Widescale drought in
Australia is seeing massiver amounts of cattle go to slaughter but the
local price has doubled. AFAIK, china has relaxed the beef import quotas
for Aussie Beef and there is significant amount,for Australian market,
being now sent to China.


My wife is Chinese and I'd point out that I can't think of any dish
that she cooks that contains beef. This is not to say that no Chinese
ever eats beef but I would guess that the general public eats beef
very rarely.



I suspect
the pork market, as well as the soybean business that has moved to Brail
and Argentina, will never return to the USA. Its gone forever.
--

Cheers,

John B.