U.S. broiler exports post volume gain in first quarter on increased shipments to Mexico

U.S. broiler exports for the first quarter increased slightly in volume, according to new trade data released by USDA Foreign Agricultural Service.

Broiler exports through March were 820,387 metric tons, up 1.0 percent from the same period of last year, while export value was $759.0 million, down 10.2 percent (Figure 1). Of the total shipment, 51.4 percent or 421,423 tons were shipped to the top six markets, including Mexico, Taiwan, Hong Kong, Cuba, Vietnam, and Angola.

Shipments to Mexico for January- March 2019 were 158,600 metric tons, up 9.1 percent from the same period a year earlier. During the same period, Brazilian chicken exports to Mexico were 15,210 metric tons, a decrease of 38.7 percent year over year.

See more in the May 13 edition of MondayLine.

Prospects for U.S.-China trade deal take a turn with new tariffs, but talks continue

Trade negotiations between the U.S. and China took a turn this week, and not for the better from the perspective of those hoping for an agreement.

As the week was ending, the U.S. had boosted tariffs to 25 percent from 10 percent on $250 billion worth of Chinese goods, and was working to place tariffs on another $325 billion of goods, prompting China to promise retaliation.

While talks between the two countries continued, President Trump tweeted that, “there is absolutely no need to rush …” towards a pact.

See more in the May 13 edition of MondayLine.

Uses, health benefits of U.S. turkey topics at India Turkey Challenge

The Grand Finale of the Great India Turkey Challenge was held recently at one of the leading institutes of the country, Banarasidas Chandiwala Institute of Hotel Management Catering Technology in New Delhi.

The challenge featured unique recipes from leading hotel management and Culinary Institute, from across the country including Delhi, Maharashtra, Karnataka, Telangana, Kerala and Rajasthan, and others.

The top 10 finalist recipes were selected for the cook-off celebration in Delhi. Chef Sabyasachi Gorai, president of the Young Chefs Association of India, gave a presentation of the uses, health benefits and versatility of U.S. turkey. The event was attended by more than 25 budding chefs including the 10 finalists who traveled from different parts of the country to participate in the challenge. The selected finalists were from leading hotel management institutes of the country.

See more information in the May 13 edition of MondayLine.