Indonesia and Barbados re-open to U.S. beef

Indonesia and Barbados re-open to U.S. beef

USDA and Indonesian authorities agreed to allow access for all U.S. beef and beef products. Barbados also ends restrictions on U.S. beef.

The United States Department of Agriculture (USDA) Food Safety Inspection Service has revised its Export Library for U.S. beef export requirements to Indonesia.

Under the new import conditions, the Indonesian Ministry of Agriculture's Directorate General of Livestock Services (DGLS) recognises the safety of the U.S. beef food safety regulatory system, and all beef products except for USDA-defined specified risk materials (SRMs), are now eligible for export to Indonesia.

Exporters must obtain a Certificate of Islamic Slaughter from a member of a North American Islamic Center or an Islamic organisation that is approved by the Indonesian Ulemas Council (MUI). The MUI has approved four U.S. establishments and one Halal-approval authority for handling beef for export to Indonesia.

Like other Asian markets, Indonesia closed to U.S. beef imports shortly after the first U.S. BSE finding in late 2003. Indonesia re-opened to U.S. boneless beef and several offal products derived from cattle under 30 months of age in August of 2004, but closed the market again in June 2005 after the second U.S. BSE case.

Indonesia imported just over 350 tons of U.S. beef cuts in both 2004 and 2005 but 10,390 metric tons and 13,949 tons of U.S. beef variety meat in the same years, respectively.

Furthermore, all fresh, frozen or chilled beef and beef products derived from cattle slaughtered on or after January 16, 2008, are now eligible for export to Barbados. Cattle 30 months of age and over must remove specified risk materials (SRM) as listed in the Food Safety Inspection Service (FSIS) Export Library.

Barbados is a key market in the Caribbean for bone-in prime rib, veal rack chops, and T-bone and porterhouse steaks, currently being sourced from Canada. Barbados imported an estimated $2.6 million of beef and beef products in 2007, 92% of which was boneless beef.
Source: American Meat Institute (AMI)