Creating Harmonized Meat Standards for Domestic and International Sectors

Transcription

1 Creating Harmonized Meat Standards for Domestic and International Sectors Kerry R. Smith, Ph.D. Livestock and Meat Marketing Specialist USDA, Agricultural Marketing Service Livestock and Seed Program

2 Domestic standards Supporting American agriculture with quality marketing services that matter

3 Directs the Secretary to, develop and improve standards of quality, condition, quantity, grade, and packaging, and recommend and demonstrate such standards in order to encourage uniformity and consistency in commercial practices. inspect, certify, and identify the class, quality, quantity, and condition of agricultural products when shipped or received in interstate commerce, under such rules and regulations as the Secretary of Agriculture may prescribe Agricultural Marketing Act of 1946

4 Auditing Quality Management Systems for unique marketing claims Reporting on the markets The MISSION of AMS is to facilitate the competitive and efficient marketing of agricultural products. Adding value through grading & certification Helping convey quality attributes to the consumer Agricultural Marketing Service

5 Identify Differences of Value Identify Consumer Preference Transmit Signals to Industry Assist in Promotion and Marketing What is our purpose? The principle behind the shield

6 Marketing tool for meat and meat products for producers/processors Guide to meat quality for consumers/purchasers Maintains link to research and academia and industry needs Facilitate fair international trade and prevent technical barriers to trade Promote high quality, sustainable production Create market transparency for buyers and consumers Benefits of Standardization

7 Develop and Maintain U.S. Grade Standards Live and Carcass Current Projects Catfish (Farm Bill) Bison Live animal sheep Goat Class/Quality Standards

8 Instrument Grading Innovative technology for carcass assessments Image based assessment Obtain image, determine numerous metrics, calculate factors using approved equations Utilize beef carcass factors to determine official quality and yield grades and certifying branded programs COLLABORATION Government, trade associations, industry, and academia Precise, accurate, uniform prediction equation developed from evaluating 1.2 million carcasses Performance Standards

9 Beef 7 plants approved + 2 next week Represents 26,000 head/day Lamb Assessment of lamb carcass lean-meat yields 4 trials seasonal variation 1 st trail (Fall) completed Performance Standards

10 Institutional Meat Purchasing Specifications (IMPS) All species Series 100 (fresh beef) and 400 (fresh pork) under revision Draft versions - Comment period closed North American Meat Processors Uniform Retail Meat Identity Standards (URMIS) Retail uniform product codes Product Specifications

11 Indentify need Request input from stakeholders Propose in Federal Register public comment Analyze comments Publish final marketing claim Marketing Claim Standards

12 Grass Fed Naturally Raised Currently, there are NO regulatory definitions for many (there are some exceptions) of the animal productions claims 1 st Amend. Rights FSIS does not restrict companies to only one standard not false or misleading Industry Voluntary Consensus Standards Tenderness ASTM Marketing Claim Standards

13 Industry verses Government Standards Regulatory verses Voluntary Domestic verses International Standardization Process

14 International Standards

15 AMS helps develop new global partnerships to promote trade in agricultural products USDA s participation in creating international standards for meat products works towards seamless international commerce Role of AMS Develop Global Partnerships

16 AMS works with multiple countries to conduct audits for Process Verified Programs to make specific claims/production practices 24 different international market reports creates a transparent global marketplace International Service

17 The U.S. Technical Advisory Group (TAG) to International Organization for Standardization (ISO) Technical Committee 34 for Food Products/Subcommittee 6 for Meat and Meat Products is administered by the LS Program (for the American National Standards Institute). TAG is responsible for formulating United States positions relative to the development and maintenance of ISO standards in the field of meat and meat product foodstuffs, as well as sampling, methods of test and analysis, product specifications, and requirements for packaging, storage, and transportation of meat and meat products. TAG is currently developing a number of issues including international meat product standards/codification as well as standards for maximum residue limits. International Standards Body

18 The LS Program has been appointed to the U.S. TAG to ISO/TC 176 to represent the interests of the U.S. agricultural industry in the development of international quality management and assurance standards. The LS Program also is continuing its investment in ISO 9000 training of its employees to ensure its capability to provide technical assistance to U.S. companies that wish to incorporate ISO 9000 quality system management and assurance into their manufacturing processes. International Standards Body

19 United Nations Economic Commission for Europe LS Program is the Vice-Chair of the Specialized Section on Standardization of Meat in the Working Party on Agricultural Quality Standards Committee for Trade, Industry, and Enterprise Development Composed of representatives from North American, South American, European, and Asian countries. A number of standards are currently under review, including meat cut standards for Porcine, Ovine, Carpine, and Bovine. A standard for retail meat cut items is currently being drafted by the LS Program. International Standards Body

20 Subprimal Product Codes

21 Describes retail items commonly cut and derived from existing cuts Defines a coding system for communication and electronic trade Myology based UNECE Standard for Retail Meat cuts

22 FULL RIB PLATE Different countries and regions use different codes for cuts of meat UNECE #4162 IMPS #416A URMIS #4163 ST. LOUIS STYLE RIBS Setting the Standards

23 Coding - 4 digit Utilizing species 1 st 2 nd 3 rd -4 th Location Species Retail cut 1 = Leg 1 = Bovine Bone-in, Boneless 2 = Sirloin 2 = Veal # 1-49 = Bone-in 3 = Loin 3 = Porcine # = Boneless 4 = Rib/Blade 4 = Ovine 5 = Shoulder/Blade 5 = Caprine 6 = Shoulder/Arm 7 = Rib Cuts 8 = Belly 9 = Thin Cuts, Misc Action Plan

24 5 Shoulder/Blade 4 Rib/Blade 3 - Loin 2 - Sirloin 7 - Rib cuts 6 Shoulder/Arm 8 - Belly 9 - Thin cuts, misc. 1- Leg Action Plan Location code

25 EXAMPLE with species 1 st, cut location 2 nd Retail Cut # 3370 Porcine, loin, tenderloin (bnls) Concerns Existing code conflicts Common language muscle nomenclature Action Plan

26 Purchaser-specified requirements 3.x Fat trim specifications 3.x Tail lengths 3.x Thickness parameters Roast, Steak, Slice 3.x Cutting style Cubed, cutlets, filets, strips, skinless 3.x Weight requirements What can be consistent across species? What might need require different modules? Action Plan Purchaser Specified Requirements

27 Gather country specific retail cuts with codes and names Cross reference cuts from various coding schemes Rapporteurs meeting on beef retail cuts November 16-20, 2009 Oklahoma State University Stillwater, OK Retail cut fabrication Photography Beef Retail cuts Standard Draft Spring 2010 Pork retail cuts draft October UNECE Action Plan What s s next?

28 Many countries do not adopt international standards WTO rules provide little leverage Regulatory processes trump trade pressure Gaps in international standards Lack of funding to develop new standards Consensus driven processes tend to be slow Major players often cannot agree Conflicting voluntary standards Limitations of International Standards

29 Harmonization Harmonize the technical message in international organizations. Simplification Simplify the message so consumers can understand the technical issues. Information Inform consumers on technical issues. Promote science-based regulatory systems Strengthen strategic focus of existing USDA international training and technical assistance programs. Work with partners to leverage resources and add credibility. Resolution

30 (202) Thank You!