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Hong Kong Opens to Canadian Beef
Alberta Beef Producers
Hong Kong’s Food and Environmental Hygiene Department has today announced that it would resume processing applications for beef imports from Canada effectively immediately.
The Hong Kong market will initially open to boneless beef derived from cattle under 30 months of age with Specified Risk Materials (SRM’s) removed.
“Having been satisfied with Canada’s implementation of enhanced control measures against Bovine Spongiform Encephalopathy (BSE) we will partially lift the suspension of imports of Canadian beef,” says a spokesman for Hong Kong’s Food and Environmental Hygiene Department.
“At the initial stage, only boneless beef from cattle less than 30 months old, with high risk materials such as brain and spinal cord removed during slaughtering would be imported from Canada. Each and every consignment of beef shall have the department’s prior written permission and shall be accompanied by a health certificate.
“But we will closely monitor the situation and review our import requirements as and when necessary,” says the spokesman.
Exports of Canadian beef to Hong Kong have been suspended since May 21, 2003, following the detection of a case of BSE in Alberta. Hong Kong has long served as the gateway to the Greater China area, which includes the special administrative regions of Hong Kong and Macau, and Mainland China. Prior to May 21, 2003, exports of Canadian beef to Greater China were on the increase, reaching a total of 3,064 tonnes - or $9.5 million dollars - in 2002.
Macau opened to all classes of Canadian beef and offal products in February 2004 and to date has imported 5,000 tonnes of Canadian product. The Federation expects that Macau, with its unrestricted access, will continue to be a key importer for Canadian beef exports, providing a market for the full range of Canadian beef products.
Alberta Beef Producers
Hong Kong’s Food and Environmental Hygiene Department has today announced that it would resume processing applications for beef imports from Canada effectively immediately.
The Hong Kong market will initially open to boneless beef derived from cattle under 30 months of age with Specified Risk Materials (SRM’s) removed.
“Having been satisfied with Canada’s implementation of enhanced control measures against Bovine Spongiform Encephalopathy (BSE) we will partially lift the suspension of imports of Canadian beef,” says a spokesman for Hong Kong’s Food and Environmental Hygiene Department.
“At the initial stage, only boneless beef from cattle less than 30 months old, with high risk materials such as brain and spinal cord removed during slaughtering would be imported from Canada. Each and every consignment of beef shall have the department’s prior written permission and shall be accompanied by a health certificate.
“But we will closely monitor the situation and review our import requirements as and when necessary,” says the spokesman.
Exports of Canadian beef to Hong Kong have been suspended since May 21, 2003, following the detection of a case of BSE in Alberta. Hong Kong has long served as the gateway to the Greater China area, which includes the special administrative regions of Hong Kong and Macau, and Mainland China. Prior to May 21, 2003, exports of Canadian beef to Greater China were on the increase, reaching a total of 3,064 tonnes - or $9.5 million dollars - in 2002.
Macau opened to all classes of Canadian beef and offal products in February 2004 and to date has imported 5,000 tonnes of Canadian product. The Federation expects that Macau, with its unrestricted access, will continue to be a key importer for Canadian beef exports, providing a market for the full range of Canadian beef products.
