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2008 USMEF China Meat Processing Field Trip – April, 2008

2008 USMEF China Meat Processing Field Trip – April, 2008. Joel Haggard Donald Song Chad Anderson. China Meat Processing Field Trip: March 30 – April 13. Beijing Hormel Foods Co. Beijing Shunxin Agriculture Co., Ltd., Pengcheng Foods Co., Ltd. Qianxihe Food Group Limited

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2008 USMEF China Meat Processing Field Trip – April, 2008

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  1. 2008 USMEF China Meat Processing Field Trip – April, 2008 Joel Haggard Donald Song Chad Anderson

  2. China Meat Processing Field Trip: March 30 – April 13 • Beijing Hormel Foods Co. • Beijing Shunxin Agriculture Co., Ltd., Pengcheng Foods Co., Ltd. • Qianxihe Food Group Limited • Henan Zhongpin Food Co., Ltd. • Luohe China Shuanghui Industry Group Co., Ltd. • De Li Si Group • Linyi Xincheng Jinluo Meat Products Co. Ltd. • Yurun Group • Shanghai Ng Fung Shan Shi Food Group, Ltd. • Gao Jin Food Company • New Hope Group

  3. China & US Live Hog Prices 2003-2008(4) US Dollar Equivalent Price US$/cwt. Year

  4. China Pork Market: Major Parameters • Current live hog (90-100 kg.) price = US $ 110/cwt. • Current prices stable, but disease issues persist. • Total 2007 Pork Production = 41.6 mmt (↓ 9.2%) • Total 2007 Processed Meat Output = 10 mmt • Total 2007 Pork & V-Meat Imports = 1.217mmt (↑ 97%) • Estimated 2008 Pork & V Meat Imports = 2 mmt tons (↑ 65%) • China Pork Exports 2006, ’07, ’08 (f) = 419, 269, 160 (f) tmt

  5. HK/China : Quarterly Pork & Pork Variety Meat Imports metric tons (Thousands) Yr. Source: China customs statistics.

  6. Chinese Meat Processing Categories High Temperature – Shelf Stable Low Temperature – Refrigerated 10,000,000 Metric Tons Annually of Processed Meats

  7. High Temperature Specifications Fine or Coarse Emulsion Sausages Stuffing Diameter 18mm to 45 mm Stuffed in Plastic Casings or Cans Cooked to an Internal temperature of ~100°C in a Batch Retort System. Sold either refrigerated or non-refrigerated areas in the market.

  8. High Temperature Candlestick Sausages

  9. High TemperatureCandlestick Sausage SKIN EMULSION 9.80% Pork Skin, Ice, Bone Extract PRE-BLEND (CURED) 14.30% Pork 85/15, Liver, Salt, Phosphate, NO3, Water ICE 13.70% SOY EMULSIONS 34.90% Soya, Water SPICE 2.67% EGGS 11.00% COLOR 1.10% BLOOD 0.98% CORN STARCH 11.73% TOTAL 100.00%

  10. Form Fill Machines

  11. High Temperature Meat Products

  12. Retort Ham Sausage 72% PORK TRIMMINGS 50.00% Pre-blend Cured PORK FAT 9.00% CHICKEN SKIN 3.00% WATER/ICE 22.00% SALT 1.90% CURING SALT 0.15% PHOSPHATE 0.30% ISOLATED SOY PROTEIN 2.30% NON-FAT DRY MILK 1.00% EGG POWDER 1.00% SUGAR 1.35% SODIUM ERYTHORBATE 0.05% CORN STARCH 7.40% SPICES 0.55% Total 100.00%

  13. Low Temperature Specifications Fine or Coarse Emulsion Sausages – Traditional Chinese Sausages, Hotdogs, Dry Sausage, Bologna Whole Muscle Meat Items – Ham, Deli Meats, Bacon, Hocks, Knuckles, Tails, Traditional Chinese Smoked Meats Typically smoked, No casing, Netted, Collagen, Cellulose, or Fibrous Cooked to an Internal temperature of 70°C in Batch Smokehouse or Cooking Chamber Sold in the refrigerated area

  14. Low Temperature Stuffing Machines

  15. Low Temperature Smoked Sausage PORK SHOULDER 25.00% PORK FAT 17.40% 72% PORK TRIMMINGS 16.20% WATER/ICE 28.00% SALT 2.00% CURING SALT 0.20% PHOSPHATE 0.30% ISOLATED SOY PROTEIN 3.70% SUGAR 0.63% DEXTROSE 0.63% SODIUM ERYTHORBATE 0.20% MODIFIED FOOD STARCH 5.32% SPICES 0.42% Total 100.00%

  16. Low Temperature Packaging Machines

  17. Low Temperature Meat Products

  18. Low Temperature Traditional Chinese Meat Products

  19. Low Temperature Traditional Chinese Meat Products

  20. Pork Raw Materials 72% Trimmings Boneless Shoulders Boneless Hams 1.0 Billion kg / annually

  21. Better Packaging 6” Diameter Frozen Pork Logs 2500 # Combos of Logs No Collapsed Wet Boxes - Thaw No Oxygen Quicker Freezing and Thawing No Handling losses

  22. Pork Trade Absolutely!

  23. Questions Thank you!!

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