Pork meat gains preference in Mexican food

Published 2023년 4월 21일

Tridge summary

Pork exports from the US to Mexico have seen a 9% increase in the first two months of the year, according to the US Meat Export Federation. This rise is largely due to increased demand in the hotel sector, particularly in tourist areas such as Riviera Maya, Riviera Nayarit, and Los Cabos. Factors contributing to this include lower pork prices and the impact of avian influenza on the chicken market. Meanwhile, red meat producers in the US are expecting a growth in pork production of between 1 and 2% this year. The prices of beef and pork have been affected by the drought in the US and the grain shortage resulting from the war in Ukraine, but there is optimism with the recent rainy weather and expectations of falling grain prices.

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Original content

US pork exports to Mexico were up 9% in the first two months of the year, said Gerardo Rodríguez, regional director for Mexico, Central America and the Dominican Republic for the US Meat Export Federation. “There is a greater demand in the hotel sector, mainly in tourism in the areas of Riviera Maya, Riviera Nayarit and Los Cabos, and that is why there are more orders for pork, due to the all-inclusive hotel service,” he said. In 2021 each Mexican consumed an average of 20 kilos of pork per year, per capita consumption of chicken was 35 kilos and beef, 15 kilos, last year beef remained at the same level, while chicken meat increased by one kilo and pork two kilos. “This year it is necessary to be aware that avian influenza has affected the chicken meat market, but the price of pork has decreased, deliveries and supplies have influenced and, above all, there is a significant consumption of kilograms of sausages, where 50% are sausages, 40% hams and 10% chorizo, bologna or pork ...

Source: Suinoculturaindustrial