Key Topic – Trade with South Africa
Exporter Alert. UPDATE: South African customs officials are applying an “absence of lymph tissue” standard for any U.S. pork cuts designated for unrestricted sale (in other words, all cuts not destined for an approved facility in South Africa for further processing). Because this resulted in the rejection of some U.S. bone-in and boneless pork butts and boneless picnics in the initial trial shipment of U.S. pork to South Africa, the FSIS Export Library for South Africa has now been amended to reflect this standard, with the removal of the words “all visible and superficial” from the pork documentation requirements. USMEF provided more details on this situation in this Exporter Update. UPDATE: In August 2016, USMEF held its first buyers seminar in South Africa. More details are available in this USMEF news release. UPDATE: Since the South African market reopened to U.S. meat, several U.S. facilities have been added to the eligible plant list for South Africa. South Africa has already emerged as a significant destination for beef variety meat (mainly livers). In the first three quarters of 2017, South Africa was the fourth-largest volume destination for U.S. beef variety meat, with exports totaling reaching 10,444 mt – an increase of nearly 250 percent from a year ago – valued at $8.2 million. South Africa is the second-largest destination for U.S. beef livers, trailing only Egypt. UPDATE: In December 2017, the unrestricted pork cut list for South Africa was expanded. This list represents cuts/products that are exempt from further processing upon arrival in South Africa. Unlike cuts that are not on the list, unrestricted cuts are not required to be shipped to an approved further processor. USMEF and the National Pork Producers Council have been working with industry partners and USDA to align the U.S. list with those of other countries approved to export pork to South Africa, and the additions to the U.S. list represent progress toward this goal. The additional cuts listed include loin (center-cut, boneless), tenderloin, back fat, front and hind feet, skin (excluding mask) and tails.