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CME: Nebraska Leads States in Beef Export Value

28 November 2019

US - USDA Economic Research Service (ERS) publishes state-level export statistics of selected commodities based on farm-cash receipts data, reports Steiner Consulting Group, DLR Division, Inc.

The statistics are reported annually from 2000 through 2018 on a value basis. In 2018, US exports of animal products were reported to be over $30 billion. Iowa was the top exporter of animal products at $3.4 billion followed by Texas at $2.1 billion and California at $1.9 billion.

Nebraska led all states in beef export value at $1.3 billion followed closely by Texas and Kansas at $1.1 and $1.0 billion, respectively. These three states accounted for approximately 40 percent of US beef export value which was $8.5 billion in 2018, according to the ERS data.

The pork export value was reported at $6.4 billion for 2018. Over 58 percent of the pork export value was from Iowa ($2.3 bil), Minnesota ($0.8 bil), and North Carolina ($0.6 bil). Iowa has long been the leader in pork export value and in 2018 the state captured 36 percent of the total.

Over half of the $3.2 billion broiler export value is from four states Georgia ($453 mil.), Arkansas ($406 mil), North Carolina ($383 mil), and Alabama ($343 mil). Two-thirds of the $5.5 billion dairy export value comes from California ($994 mil) and Wisconsin ($780 mil) with the remaining states making up less than 7 percent each.

Although USDA ERS state-level export statistics are based on farm-cash receipts and may not reflect actual product flow, the statistics provide insights into the relative importance of exports to each state’s agricultural and livestock industry.

USDA Foreign Agricultural Service (FAS) released a final rule on 25 November 2019 that clarifies the reporting requirements for reporting foreign sales of beef and pork under the Export Sales Reporting Programme.

Exports of beef and pork "muscle cuts" are required to be reported to USDA FAS. This rule updates the definition of "muscle cuts" to include beef and pork whole carcasses, whether divided in half or further subdivided into individual primals, sub-primals, or fabricated cuts, with or without bone. Further details on the final rule can be found at the federal registrar’s website.

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