Chicken Meat Is First Sent to China And Then Reaches U.S. Tables

Are you ready to hear some shocking news about your favorite chicken meat you buy in local supermarkets every day? Well, the USDA limited the number of Chinese companies allowed to process poultry and then export it to the U.S.

They also allowed the companies to ship chicken products only from birds raised in U.S and Canada.

But, would the government expand the rules?

The worst of all is that these products are sold in the United States, but they don’t even have their origin label.

Unfortunately, in the last few years, China doesn’t have a good food safety. We are all witnesses of a series of shocking events such as rat meat, contaminated organic food, plastic rice, or thousands of dead pigs found in the waters of Shanghai. But, why the USDA approves food made in China?

The chickens will be slaughtered in a country that’s allowed to ship slaughtered chicken to the United States. Then, the slaughtered chicken will be exported to China for processing. Then, the processed chicken will be returned to the U.S.

Unfortunately, there won’t be any USDA inspectors in the processing plants. This is quite concerning because this is the first time China is allowed to export poultry to the United States. It means that there is no guarantee of the slaughtering place.

No Point-of-Origin Label

USDA doesn’t require a country-of-origin label for cooked foods. So, because the chicken is processed, they don’t put a point-of-origin label. So, you’ll be in a position to guess if you’re buying chicken nuggets processed in China or the U.S.

The same situation happens for the U.S. seafood. According to Seattle Times, the processing of the Dungeness crab and Pacific salmon happens in China. The processed seafood is then exported to the U.S.

According to Charles Bundant, the founder of Trident, the best way to remove the 36 pin bones in a salmon is by hand. His annual harvest is about 1.2 billion pounds, and 30 million pounds of them are shipped to China for processing.

Of course, he does this to save money. Something that would cost him $1 in U.S., in China will cost only 20 cents per pound labor.

However, the USDA didn’t sign-off this in the interest of the U.S. consumers. Fortunately, the U.S. beef is not allowed for import into China, but anyway, the U.S. poultry and beef producers think that the Beijing will do the same thing and that will open its market to more meat exports from the U.S.

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