A comprehensive set of guidelines for managing and expediting the export of meat products to Mexico has been developed by the U.S. Meat Export Federation.
The 74-page booklet covers everything from paperwork done at the processing plant to documentation, SENASICA inspection, customs verification and answers to commonly asked questions.
“These recommendations were developed after many visits by USMEF technical staff to different agencies and groups engaged in transportation, freight forwarding, inspection, verification and customs clearance of red meat products along the U.S.-Mexico border,” said Chad Russell, USMEF regional director for Mexico, the Dominican Republic and Central America.
“Our exporter members have asked us for this kind of information over the years,” Russell said. “This document brings the answers to many questions together in one place for easy reference.”
The guidelines were developed with the support of funding from the USDA Market Access Program (MAP), the pork checkoff program and the beef checkoff program.
A printable English-language PDF of the document can be found on the USMEF website.