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Agricultural News

China is the Hot Potential Market of the Day for US Beef Producers- Gregg Doud of NCBA

Mon, 11 Oct 2010 6:48:44 CDT

China is the Hot Potential Market of the Day for US Beef Producers- Gregg Doud of NCBA

Whenever we spend a few minutes in a conversation with Gregg Doud, Chief Economist of the National Cattlemen's Beef Association, it seems like the conversation will always wind its way around to Japan and our inability to get any additional opening of that market to US Beef coming from animals older than 21 months of age.

The interesting thing about this time around- Doud says that the groundwork has finally been laid in place in Japan to get some stability at the Ag Ministry in that country, which will help the ability of the US Government to have someone to actually dialogue with. Everytime we have had discussions with an official with the Japanese government on this subject- and some promises are made to begin a process to get this looked at- another head rolls and another Ag Minister is gone- and with it, the promises that were made to US negotiators. Our picture here is of one of the current US Beef Promotion campaigns in Japan in conjunction with 7-11.

Besides Japan, Doud sees real potential for progress in selling more US Beef into China. And, we also discuss where we are with South Korea, as they have moved forward with taking more of our US Beef product- the worry here is the Obama Administration dragging their feet on the FTA with that nation.

We talk about all of these Asian issues with Gregg Doud on this edition of the Beef Buzz.

The Beef Buzz is a regular feature heard on radio stations around the state on the Radio Oklahoma Network- but is also a regular audio feature found on this website as well. Check out our archives for older Beef Buzz shows covering the gamut of the beef cattle industry today. Just click on the Beef Buzz button found on the left hand side of any page on this website.


Ron Hays Beef Buzzes with Gregg Doud of the NCBA- talking Asian Beef Export Prospects.
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