MINNESOTA PORK PRODUCER SCHWARTZ FARMSPUTS FAMILY FIRST.

On a gravel road west of Sleepy Eye, Minnesota, is a well-kept yet unassuming farmstead. The farmhouse has been remodeled into an office, but there are no signs to tell you this is the headquarters of Schwartz Farms, Inc.

The plain, hardworking surroundings are by design. Inside the office, John Schwartz admits, “We like to keep a low profile.”

He would be the last to nominate himself as a top farmer, but Schwartz and his brother, Joe, are two of the most respected independent pork producers in the U.S. Their family-owned company owns 62,000 sows and finishes all the pigs produced. Another brother, Mark, and many other family members are involved in the business, as well.

The growth of the farm has been slow and measured. Schwartz Farms was founded by John and Joe in 1978 as a crop farm. Originally, the brothers wanted to remain on the dairy farm where they grew up.

“Joe and I wanted to start farming. We discussed our wishes with Dad to expand the dairy. He said we were better off doing something on our own,” explains Schwartz. “It was a hard decision to make, but in hindsight it was the best thing that happened.”

In 1981, John and Joe purchased a 700-head finishing barn to diversify their corn and soybean operation. That was their entry into the pork industry.

Contract growers are key ingredient

In the early 1990s, they pioneered the first farrow-to-wean contract in the state of Minnesota. Schwartz credits their contract growers with much of the company’s success.

“When I started going out to sign up contract growers in the early 1990s, I would lay awake at night worrying about the risk,” says Schwartz. “I felt a tremendous amount of responsibility toward those people. They would ask me, what’s this barn going to be worth in 10 years? I didn’t know. Now we know if was a good deal. Those barns held their value and are still going today. It was a success story. That has been rewarding.

“I know the hog industry has had its controversies, but it’s been a real success story from the standpoint of making equity. Even in terrible economic cycles, the assets really held their value. Back in the early 1990s, people didn’t know the value of manure, but that value is accepted now.”

Today, about two-thirds of Schwartz Farms pigs are housed and fed by more than 125 independent family farm contactors. Schwartz would like the number to be even higher, but many contract growers are aging and don’t have children coming back to the farm.

“We have to put our labor in the facilities because of the aging demographics. It’s not like the hog industry 20 years ago. But our first choice is to work with independent family contractors. They are hard to beat.”

Conservative growth

By purchasing, not building, sow farms, Schwartz Farms grew to 25,000 sows by 2003 and 50,000 sows in 2015. Today, the company owns sows in Minnesota, Iowa, Nebraska, and South Dakota.
Schwartz sells hogs to most of the packers in the Midwest. The family is not involved in the packing industry. Yet.

“We’ve been on the short end of the stick for past 24 to 36 months because we are not integrated,” says Schwartz. “The percent of the cutout pork producers have been receiving has been historically low during this time frame.”

He hopes when the new Seaboard-Triumph Foods plant in Sioux City, Iowa, gets a second shift and the new Prestage Foods plant opens in Iowa there will be a better balance between the supply of hogs and slaughter capacity. “It’s been a challenge for those of us that aren’t integrated.
“It has always been my hope that being a live producer and supplier to a packing plant can be a viable business model. However, the last 24 months have definitely challenged that in my mind,” says Schwartz. “We are looking at all options and not ruling anything out.

“We’re good at raising pigs, and they are good at packing, but we may have to go our own direction to get an equitable share of the cutout.”

Market discovery needed

Schwartz Farms negotiates 7% to 10% of its hogs on the open market. The goal is to keep the Iowa and Southern Minnesota negotiated hog market alive for the sake of market discovery.

“If we don’t keep it alive, the only thing we have is the cutout,” says Schwartz. “There is no producer participation in the cutout; it’s all the packer and retailer. Price discovery needs to be competitive and transparent. This has been a concern of mine for years. I encourage producers to negotiate more pigs. If they are not comfortable negotiating, there are firms available that will negotiate for them.”

He says the company has strategically aligned itself with some of the best employees, contractors, meat processors, and consultants in the industry. His parents, Jim (now deceased) and Irene Schwartz, instilled in their children five main values that still guide them today: integrity, respect, excellence, innovation, and adaptability.

“It’s been an interesting ride,” says Schwartz. “We are proud of our legacy and remain confident in the future.” BY BETSY FREESE.

ILLINOIS FARMER DOUG MARTIN IS ALWAYS HUNTING FOR FARMING OPPORTUNITIES.

In 1997, Doug Martin graduated from college and started farming with his dad, Jeff Martin. With only 150 acres of his own, Doug knew that he would have to be on the hunt to grow the operation to make a career of it.

At the same time, he worked alongside his dad on the family farm near Mt. Pulaski, Illinois.
Between the two of them, they have now grown their operation by 250%, in the last 20 years.

“We had a gradual growth, for a while,” Martin says. “But in the last 10 years, we have doubled the size of our operation. So, with that growth and Dad contemplating his retirement, Derrick (my brother) has returned to the operation to farm with us.”

Over the years, the Martins have used unique strategies to stay competitive in acquiring land by purchasing and leasing.

For instance, several years ago, the Martins started a conservation tree and grass business. Also, they have developed biological products to improve soil health to boost yields, all while balancing relationships with several different landlords.

“It takes a lot of communication and attention to detail, keeping everyone informed and working together to be able to remain successful,” Martin says.

He adds, “We pay attention to what we are doing and remembering the reason we are out here farming. Not too many people have the opportunity to do what we do. While it’s a challenge to be successful, it’s an enjoyable challenge.”

Staying connected to the landlords is a key factor in being successful. To do that, the Martins have used today’s internet technology to their advantage.

“Whether it’s a simple text message, email, phone call, or our activity on social media, there is just a whole array of ways we keep in touch with landlords, nowadays,” Martin says.

The Martin family started a website and Facebook page to post photos of planting, crop growth, and harvesting for landlords to see.

“The way we communicate is landlord-specific. Some want to hear from you through a phone call once in a while, some want to know about everything going on, others text a few times a week to stay in contact, and others enjoy the website we created to display our progress on their land,” Martin says.

After writing a weekly blog on the family farm’s website, Martin has shifted more of his social network reporting to platforms such as Facebook and Twitter.

“We can give our landlords quick updates more often than through the weekly blog,” Martin says. “The landlords feel like it is so easy to stay in touch this way, even though they might be on the other side of the country.”

Going forward, Martin and his brother plan to double the size of their operation in the next 10 years.
“We want to grow with land that is geographically and economically feasible. We don’t want to have to travel the whole state of Illinois just to be able to grow,” Martin says.

On The Hunt

So, the hunt is on for more land. And the Martins know all about hunting. It has been a family passion for decades.

“Our family have been outdoorsmen for several generations. My kids are getting old enough now to get them involved in hunting,” Martin says. “We’ve always felt that hunting and farming go hand-in-hand.”


Martin adds, “My great-grandpa, grandpa, and father all enjoyed hunting and have passed the passion down to my brothers and I. And we consider ourselves conservation farmers with a lot of land in the conservation reserve program and places to enhance wildlife habitat. So we take advantage of that during the hunting season.” BY MIKE MCGINNIS.

SOYABEANS CLOSE 11C HGHER TUESDAY.

DES MOINES, Iowa -- On Tuesday, the CME Group’s soybean market felt the support of buyers, to end the day on a double-digit rally.

At mid-session, the July corn futures are 2¢ lower at $3.65, while December futures are 1 3/4¢ lower at $3.83.

July soybean futures are 2 3/4¢ higher at $9.68, November soybean futures are 1/4¢ lower at $9.60.
July wheat futures are 3¢ lower at $4.20.
July soy meal futures are $0.50 per short ton higher at $313.00. July soy oil futures are $0.04 higher at 33.06¢ per pound.

In the outside markets, the Brent crude oil market is $0.01 per barrel lower, the U.S. dollar is lower, and the Dow Jones Industrials are 15 points higher.

Deanna Hawthorne-Lahre, StatFutures co-founder and trader, says this market is just so flatline.
“The damage done in the hard red winter wheat areas was marginal, and the wheat market is eroding as we head into harvest,” Hawthorne-Lahre says. “Investors are looking for areas to take a shot from the long side, but volality indicates there is no hurry, as do the spreads.”

She adds, “The corn market should be checked for a pulse. Haven't seen a market this dead since 2002 or 1985. And soybeans got a freckle of life with some business, Tuesday from China. But, it feels iffy to me at the moment.”

The July/November soybean futures spread will be an indicator if this market comes alive again, she says.

“With plantings moving along, in spite of some weather issues, and of course very little drought around, this could be a long year in a trading range,” Hawthorne-Lahre says.

Monday’s Grain Market Review

On Monday, the CME Group’s farm markets sold off strength in soybeans, while corn remained in negative territory.
At the close, the July corn futures settled 3½¢ lower at $3.67½, and December futures closed 3¾¢ lower at $3.85.

July soybean futures finished 2¾¢ higher at $9.65¾; November soybean futures finished 1¼¢ higher at $9.61.

July wheat futures finished 9¾¢ lower at $4.23.
July soy meal futures closed 90¢ per short ton lower at $312.40. July soy oil futures settled 0.25¢ higher at 33.09¢ per pound.

In the outside markets, the Brent crude oil market is 99¢ per barrel higher, the U.S. dollar is lower, and the Dow Jones Industrials are 93 points higher.

Dustin Johnson, EHedger LLC grain analyst, says weather and rumors about China are moving the market.

“All we have heard is that China was rumored to be buying U.S. beans. No confirmations on the Chinese buying and very little weather to support the market one way or another are the factors that the investors are using to place bets,” Johnson says.
“There is still high conviction that soybeans are overpriced to corn and the market may be working some of those position holders out,” he adds. BY MIKE MCGINNIS.

BRAZIL ACTS TO PROTECT ETHANOL PRODUCERS AS U.S IMPOTS JUMP.

SAO PAULO, May 15 (Reuters) - Brazil is toughening requirements for ethanol importers to protect domestic producers from an incoming surge of U.S. corn ethanol, a minister said on Monday, adding that he opposed the idea of new tariffs that could trigger costly retaliation.

Buyers of foreign ethanol will now have to follow a rule applied to Brazilian ethanol producers regarding minimum stocks to guarantee supplies in the market, according to a government decision published in the official gazette on Monday.

Energy Minister Fernando Coelho said the measure aims at giving "fair treatment" to importers and producers in the face of a "violent" increase in shipments from the United States.

Brazil is the main market for U.S. exports of corn ethanol, which have swelled in recent months to fill a gap left by falling domestic output. Brazilian mills have diverted more cane to sugar production because of better returns for the sweetener.

Ethanol imports from the United States increased fivefold to a record 720 million liters in the first quarter, worth some $363 million, according to Brazil's trade ministry.

Local mills currently need to have ethanol stocks equivalent to at least 8 percent of their total sales in the prior year by March 31 each year. The rule was created to guarantee enough ethanol between Brazil's cane harvests in the main center-south producing region. That period runs from December to the end of March.

"This measure means that an importer will have to invest in infrastructure. It will probably take out of the market those smaller traders who do opportunistic deals," said a local ethanol trader who declined to be named.

Coelho said Brazil needs to protect its ethanol industry from U.S. corn ethanol with measures other than import tariffs, which could trigger a U.S. response. "I think tariffs could cost us even more in retaliation," he said.

Reuters reported on April 27 that Agriculture Minister Blairo Maggi had asked Brazilian trade authority Camex to impose tariffs on U.S. ethanol imports. The cane industry in northeast Brazil, the main point of entry for ethanol imports, is leading calls for a 20 percent tariff.
The Camex executive committee held off deciding the matter at a meeting this month to consider the broader implications of a tariff. It is expected to make a decision at a meeting in early June. (Reporting by Luciano Costa; Additional reporting by Anthony Boadle in Brasilia and Marcelo Teixeira in Sao Paulo; Writing by Bruno Federowski; Editing by Brad Haynes and Paul Simao). BY LUCIANO COSTA.

FARM GROUPS OPPOSE END TO USDA'S RURAL DEVELOPMENT OFFICE.

Fearing the demotion of rural economic concerns and harm to their communities, a coalition of rural and farm groups urged leaders of the House and Senate Agriculture Committees to oppose the USDA’s plan to eliminate the Office of Under Secretary for Rural Development.

Last week, Secretary of Agriculture Sonny Perdue announced a reorganization of the USDA that would eliminate the rural undersecretary office and transfer the duties to a special assistant.
“Rural America is much more than production agriculture,” said National Farmers Union president Roger Johnson, one of the participants in the group. “Family farmers and ranchers need vibrant rural communities because they provide desirable amenities and jobs. Underfunding, understaffing, or demoting the Rural Development Mission Area within USDA would cause real harm to programs that benefit farming and rural communities.”

Rural families, businesses, and cooperatives need strong, healthy communities with efficient transportation infrastructure, high-speed broadband, affordable housing and water, quality schools, and public safety, the group’s letter to Congress said. “We support and encourage the efforts to strengthen agricultural trade, but our underserved rural communities also need a robust RD program to be competitive in the national and global market.”

They pointed out that rural development is currently overseen by an undersecretary who is part of the USDA subcabinet. The reassignment would end direct congressional oversight on the office’s work, the letter said.

They viewed elimination of the office as part of a series of events “causing concern” in rural areas. The group cited the White House’s recent budget proposal that eliminates rural utilities and business programs, the Community Development Block Grant program, and the entire portfolio of Rural Business Cooperative Service programs and the Rural Water Wastewater Program. BY CHUCK ABBOTT.

THE 9 BEST SITES TO BUY HIGH END MEAT ONLINE , ACCORDING TO CHEFS.

Not everyone has a corner butcher they can count on. But thanks to the Internet, you don't need a local meat market to get the best cuts of beef, pork or even chicken. But where in the world-wide-web are the best slabs of meat to be found? Here are nine excellent places to start, according to the chefs who use these sites themselves.

Meats by Linz

Meats by Linz is for member's only, but Jason Hall, chef de cuisine of Jane Q at The Kimpton Everly Hotel in Hollywood, Calif., says you won't regret your membership, or the mail-order program a membership includes. The site offers veal, pork, lamb, and angus beef from farms near to its Chicago location. Hall recommends ordering the site's New York strip steak. "It's cheap, but really high quality," Hall says.

Foods in Season

If you're searching for, say, wild game straight from Scotland and a side of sea beans from the Washington coast, Foods in Season can be your one-stop online shop, says RJ Cooper, chef of Henley in Nashville, Tenn. "This website is great because they not only have high-end meat they also offer all kinds of other goods," he explains. In fact, he says, "Foods In Season carries so much variety it's hard to choose just one item." foodsinseason.com

Debragga

This New York City-based meat supplier comes with very high praise from Fabio Capparelli: "This is the only recommendation you will need," the executive chef of The Main in Norfolk, Va., promises. You'll could spend a pretty penny (or thousands of pennies) on Debragga's site, Capparelli warns. "But it's well worth it if you are a meat lover. All the top steakhouses in New York City use it," Capparelli says. debragga.com

Meat the Butchers

Novice and serious cooks alike will appreciate Meat the Butchers, says Chris Crary, executive chef of Farmspoke in West Hollywood, Calif. Why? Its website is packed with beautiful photos of every cut. "Sometimes people aren't great with the names of the cuts, so the pictures really help," Crary admits. Crary cruises this site for ribeye. "It's tender but not too tender," he says, "and has loads of flavor." meatthebutchers.com

D'Artagnan

The meat you can purchase through D'Artagnan comes from free-range animals who were humanely raised and harvested, making this the right site for a conscientious meat-buyer, says Stefan Bowers, chef of Battalion in San Antonio, Texas. What to get? "They have a porcelet baby pig that's been milk-fed," recommends Bowers. "It's the pork-equivalent of veal and it's just so tender and amazing." dartagnan.com

44 Farms

Another ideal stop for shoppers who care deeply for the welfare of the animals they eat is 44 Farms, says Peter Laufer, executive chef of Willard in Washington, D.C. On this site, consumers can read about its Right Way program, a 12-step protocol that ensures each animal's welfare. And the fair treatment of their animals seems to pay off. "Their beef is so tender and flavorful that you didn't need anything stronger than a plastic fork and knife to cut it," Laufer says. "It practically melts in your mouth." 44farms.com

Ham Cheese Wine Corporation

"When I'm buying high-end meat products, I want to see quality, authenticity and customer service," says Wendy Lopez, executive chef of Tapa Toro in Orlando, Fla. And she says she finds just that at Ham Cheese Wine Corporation. "I buy jamón ibérico, jamón Serrano, and chorizo on a weekly basis [from the website]." she says, adding that not only does the site offer a wide selection of rare and imported meats, but is capable of shipping "large quantities on short notice." ham-cheese-wine.com

Lone Mountain Wagyu

Real Wagyu beef can be hard to find-and that tough search is what makes this site stand out. "Lone Mountain Wagyu is one of the few 100 percent full blood-and not cross bred-Wagyu producers in the states," says chef Jess Pryles. When you shop the site, Pryles recommends adding the ribeye to your cart. "The quality is so superb it's always guaranteed to cook well and be a luxurious treat," she explains. lonemountainwagyu.com

Marx Foods

You'll find everything from beef to yak steaks, bison, elk, guinea fowl, and even pheasant on this online market. Marx Food is well-known for its owner Justin Marx's talent for finding rare, quality eats-think: pansies-and reasonable prices. marxfoods.com

SEEKING PERFECTION. WHY IS JAPANS BEEF ARGUABLY THE BEST IN THE WORLD.

The Japanese are renowned for being perfectionists, taking meticulous pride in everything they do. When it comes to food, Japan leads the way, never compromising on quality or freshness for the benefit of the consumer.
It is all
aboutrespect.
This respect starts right at the beginning – on the farms, at the fisheries, at the tea and rice plantations and the brewery too. A respect for time honored traditions and the people that honed and developed them. The pride taken at every step is inspiring.

Some things are meant to evolve and develop using new techniques and technology, and some things simply aren’t. The Japanese seem to know just what is required, and when to produce some of the best ingredients available. When I think of the perfect beef – the wonderful melting fat bursting with flavor – I think of Japanese Wagyu. The same goes for green tea, rice, sake and Japanese Seafood. They are all products that are supreme in quality and synonymous with Japan. They are a true reflection of the respect that is ingrained within their culture.

Japanese Wagyu beef has a reputation for being one of the best beef in the world, for very good reasons too. Seeing the farmer’s eyes light up when he spoke about his cattle on his farm in Kyushu, south of Japan, goes to show just how much respect they have for, not only the cows but the way they rear them.

The feed is organic oats and a combination of 10 different grains and minerals, which I tried, and it tasted good! You are what you eat after all. The meat is marbled to an extent that is impossible to describe - you have to see and taste it to believe it! And, once lightly grilled for barely a minute and simply seasoned, it quite literally melts in your mouth.

Japanese rice is possibly one of the most tasty, delicious rice we can find in Europe and the United States.
Rice is the cornerstone staple for many countries, and Japan is certainly one of them. Japanese rice is possibly one of the most tasty and delicious in the world.

The Japanese have multiple ways of serving it ranging from a simple accompanim
ent to a curry or seasoning it with vinegar for Sushi, to shaping and garnishing with fermented plums for Onigiri. Each way is special in its own right, with rice being the foundation for a nourishing and tasty meal.

Learning how to make sushi was so interesting, but the simplicity of the onigiri is what really captured me. It's the perfect lunch box staple; it’s easy to transport and tastes just great. Who knew a simple grain could be so versatile!
The secret
to Japanese
seafood
Icy, clear water and a boat full of yellow tail. An army of Japanese workers ready to weigh, grade, gut and fillet the fish, and pack them fresh for shipment. That is what I witness while standing at the port at 5am Nagashima Island, visiting a yellow tail farm and processing factory.

The Japanese seafood producers practice military-like precision and efficiency, with very careful cold storage management systems throughout the entire shipping logistics to keep the fish fresh. These are the extremes gone to get Japan’s finest seafood to our plates on the other side of the world.The Japanese seafood producers practice military-like precision and efficiency.

Sake is a drink that I’ve heard of for years, but never really understood. As is expected with anything from Japan, it’s brewed using century old traditions that are refined with the technology of today. The result? A smooth, wonderful drink with a complex flavor profile that tastes phenomenal.

But what I find really fascinating is how versatile it is; not only does it go great with Japanese cuisine, but it can withstand the richness of a creamy chicken dish from France or the bold flavors of British cooking. The slight sweetness means it could stand up to a spicy curry too, no doubt. That's what I love about it, there really is no one true time to drink it! NEWS FROM AROUND THE WORLD.

CHINA, US REACH AGREEMENT ON BEEF, POULTRY AND NATURAL GAS

Trump administration officials hailed the deal as a significant step in their efforts to boost U.S. exports and narrow America's trade gap with the world's second-largest economy.

The United States would also allow U.S. companies to ship liquefied natural gas to China as part of the bilateral agreement reached following President Donald Trump's meeting with Chinese President Xi Jinping in April. The agreement covers a number of long-standing barriers in areas ranging from agriculture to energy to the operation of American financial firms in China.

Commerce Secretary Wilbur Ross hailed the agreement as "a herculean accomplishment" forged in record time.

"This is more than has been done in the whole history of U.S.-China relations on trade," Ross told reporters Thursday evening at the White House. "Normally trade deals are denominated in multiple years, not tens of days."

But while the agreement touches on many of the trade barriers American companies have long complained about, it remains to be seen just how far China will go to allow more American exports. Previous administrations have hailed market-opening agreements, only to be left disappointed.

"The key in these negotiations is specifics that are enforceable — literally the devil is in the details," said Scott Mulhauser, the former chief of staff at the U.S. Embassy in Beijing.

"The more these agreements include real, concrete outcomes rather than platitudes, rehashing old ground or punts to the future, the better they are. American companies, workers, farmers and more are eager for more access to Chinese markets and they'll look to ensure reality matches the rhetoric of these promises," Mulhauser said.

Trump made America's massive trade deficits and specifically the gap with China a major issue in his campaign and during the early days of his administration. He's argued that America's perennial trade deficits have cost millions of factory jobs and pledged to take a tougher stance in trade negotiations to lower the imbalances.

Under the agreement, the United States would welcome Chinese companies negotiating agreements to purchase U.S.-produced liquefied natural gas. The Energy Department has already authorized the shipment of 19.2 billion cubic feet per day of natural gas exports to China and other interested countries, the Commerce Department said.

A number of U.S. companies are seeking permits to build facilities to process liquefied gas, which would allow America to become a net exporter of gas, something it has not been since the 1950s. China is attempting to turn to natural gas as a way to reduce its dependence on coal and combat the country's extensive air pollution. The move would allow China to diversify its supply and provide a significant market for American suppliers — though the expansion could boost prices for U.S. consumers.

Ross downplayed the impact, pointing to the decline in natural gas prices. "If you look at it on a historical basis, there's plenty of room to go back up," he said. "It's not as though this is going to wreck anybody's pocketbook."

The agreement would also ease import restrictions on agricultural goods, including ending China's restrictions on beef imports. China imposed a ban on American beef in 2003 after a case of mad-cow disease, a ban that has remained in place despite extensive efforts by the Bush and Obama administrations to get it removed.

In exchange, the U.S. would allow the sale of cooked Chinese poultry — a move Ross said could be done safely. "We do not intend to endanger anybody's health or safety in the U.S.," he said.
The agreement would also streamline the evaluation of pending U.S. biotechnology product applications; pave the way for allowing American-owned suppliers of electronic payment services to begin the licensing processes in China; and facilitate the entrance of Chinese banks into the U.S. banking market, among other measures.

The agreement grew out of negotiations both countries agreed to start after Trump's meeting at his Mar-a-Lago estate in Florida with the Chinese president. The areas dealt with in the initial agreement represent export opportunities that American companies have long sought.

America's trade deficit in goods and services with China totaled $310 billion last year, by far the largest imbalance with any country. The deficit with China represented about 60 percent of the total U.S. deficit last year of $500.6 billion.

The two countries have also agreed to hold high-level talks this summer to be led by Ross, Treasury Secretary Steven Mnuchin and Chinese Vice Premier Wang Yang to work on a one-year plan.
These talks represent the latest effort to resolve contentious trade issues between the world's two largest economies in a process that began during the administration of George W. Bush under Treasury Secretary Henry Paulson. Both countries got together twice a year. The Obama administration continued that effort but reduced the frequency of the talks to once a year. BY MARTIN CRUTSINGER AND JILL COLVIN.

AMERICAN MEAT FARMER BUOYED BY CHINA.

In what they hope to be the first of many deals that would further open the world’s largest market of middle-class consumers, President Trump and his trade team, led by Commerce secretary Wilbur Ross, began taking steps to settle  two prominent trade disputes with China that have stumped the American livestock business for years.

Starting later this year, U.S. cattle ranchers will be able to sell their beef in China, which has refused American imports since the mad cow disease breakout in 2003. Trade bans of U.S. beef around the world, including China, contributed to the value of U.S. beef exports falling from $3 billion in 2003 to $1.1 billion in 2004, according to trade publication Food Safety News.

The U.S. beef industry has been lobbying for years to reopen the Chinese market. A breakthrough came in September when China announced its intent to lift the ban without specifying a time period, and further negotiations on technical details began.

The push to reopen the Chinese beef market likely was aided by the U.S. approval to allow fully-cooked Chinese chicken to enter the U.S., a deal that was also announced Thursday. Chinese chicken has been banned in the U.S.  due to sanitary and health concerns.

Livestock industry officials welcomed the announcement. U.S. beef producers will sell more to Chinese customers who are increasingly willing spend on foreign meats, including Australian and Brazilian imports. 

 Allowing Chinese chicken to be sold in the U.S. would mean more global competition, but it could lead to the end of a ban on U.S.-produced chicken in China, says Jim Sumner, president of USA Poultry & Egg Export Council, an advocacy group. China stopped accepting American chicken imports in 2015 due to fears of bird (avian) flu. “It’s more important for us get that market back,” Sumner says.

“We’re making a lot of progress” on China, he says. “We can’t produce enough chicken wings to satisfy demand here. So it’s all good. We’re glad to see it happen because our industry believes in free, open trade.”

Chinese chicken farmers got a huge break last year when Agriculture Department inspectors completed a review of China’s poultry slaughterhouse inspection systems and concluded that its sanitary and food safety standards were adequate.

Sumner says opening the U.S. chicken market is gradual. Fully cooked chicken from China won’t be sold directly in grocery stores and are used mostly by restaurants and pre-packaged food manufacturers as ingredients for other meals, such as soup, he says. “Any imports from China would be very limited and (serve) special variety niche markets,” he says.

Some critics of imports say concerns about Chinese chicken processors are valid. Outbreaks of the avian flu have been frequent in the country, and its labeling standards are lagging, they say.
Still, accepting Chinese chicken imports -- a top priority of Chinese officials -- likely was in exchange for lifting China's ban on U.S. beef, Sumner says. And American beef producers are eager for more business.

“China has really become a major importer of beef over the last few years. We certainly missed out on that without having access,” says Kent Bacus, director of international trade and market access for the National Cattlemen's Beef Association. “This is something we’ve been working on for the last 13 years.”

Asian consumers tend to favor certain cuts that aren’t as popular in the U.S. – chuck roast, tongue, stomach, short ribs and heart – and demand for these items in China could help raise the value of U.S. cattle, he says.

With more Chinese consumers seeking western restaurants, U.S. beef producers also are hoping to see their beef in steakhouses in Beijing and Shanghai. “We’re going to get better prices,” Bacus says.  BY ROGER YU

COWS, HORSES AND FORKLIFTS

Iris Ordonez, 25, is an assistant manager at Fair Oaks Farms in Fair Oaks, Ind.

Q. What is your background for working on a farm?

A. I was born into it. My family is from New Mexico, where my father was the foreman on a dairy farm. One of my early memories is bottle-feeding the calves at 5 or 6. They were as big as I was, and I could hardly hold the bottle. My older sister Imelda showed me how to stick my finger in their mouth so that they would start suckling and I could switch to the bottle.

When did you move to Indiana?

When I was about 7. The owner of Fair Oaks Farms once owned the New Mexico farm, and a lot of employees from the first farm followed us when we came here, so we’re with people we’ve known for years. My three siblings also work on the farm with me, and I get to spend time with my nieces and nephews.

What are your responsibilities as assistant manager?

I help my dad manage the work that has to be done, including giving employees their work assignments. I also manage the feeders and manure scrapers and do some clerical work.

What else do you do?

I can drive all our vehicles, including a tractor, forklift and front-end loader. We’re one of the Fairlife co-op farms, and occasionally I drive a semi truck and deliver feed to our other dairy sites. I vaccinate our cows and birth them, although a breeder or herdsman is with me during the births in case I need assistance. I also inseminate our cows.

Have you tried other jobs?

I worked in retail at a mall for a while because I thought I might like selling.

What might surprise visitors to your farm?

How much farming has changed over the years. There’s still a bit of a stereotype of farmers in overalls doing many jobs by hand, but it’s not like that. Even the way we milk cows has changed. We have what’s called a milking parlor, where they’re milked in a circle by machine, and we’re also using crops for fuel now.

How do you relax?

I ride horses three or four times a week in the afternoons. We have over 20 on the farm. That, to me, is fun. BY PATRICIA R OLSEN