2024-01-29 12:51:28
Although it is more expensive, certified meat reduces health risks due to its consumption.
MEXICO CITY.- Nearly 22 out of every 100 kilos of meat consumed in Mexico do not meet sales standards, since they do not come from slaughterhouses or certified processing plants, which is why they can cause public health problems, warned the president of the National Association of TIF Establishments (ANETIF), Alonso Fernández.
Although meat with a TIF certificate or seal is 10% to 15% more expensive than meat without recognition, it is less risky for human health, he told El Universal.
What risks are there in selling meat without certification?
Bovine, poultry, pork and sheep meats that do not have certification are sold with bacteria, microorganisms or foreign materials that can cause health problems, especially in flea markets, markets or informal meat businesses.
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One of the problems is that, in the midst of the current economic situation, for which a slowdown, high inflation, pressures from abroad, increased grain prices and an increase in the cost of labor are predicted, there may be meat products that, by registering increases, are out of reach of a sector of the population.
He added that the inputs to produce beef, chicken and pork, among other varieties, rose in accordance with inflation by approximately 10%, “which impacts the final price of the product and has to be passed on to the consumer.”
What is the TIF certificate and seal?
The ANETIF is an organization of businessmen whose objective is the modernization of the meat industry and its derivatives, through the positioning of the TIF seal.
The Federal Inspection Type (TIF) seal or certification is a recognition granted by the Ministry of Agriculture and Rural Development (Sagarpa), through the National Agri-Food Health, Quality and Safety Service (Senasica), through an inspection and supervision procedure of slaughterhouses and industrial establishments dedicated to producing, storing, slaughtering, processing and distributing all types of meat and its derivatives.
Fernández recalled that total meat consumption in 2023 reached 10 million 317 thousand tons, of TIF and non-certified meat.
Of that total, the fastest growing protein was turkey, with almost 18%, followed by beef, with almost 6%; sheep, with 5.2%; pork, 4.5%, and chicken, with 4.3%.
In addition, he commented that the meat most consumed in Mexico is chicken, with 47.5%, and is followed by pork, with 30%; beef, 20%; turkey 1.4%; goat, 0.7%, and sheep, with 0.4%.
Fernández said that by 2024 the trend is for the consumption of beef, chicken, pork and sheep to grow between 4% and 4.5%.
National production is expected to register a slight recovery in pork and poultry, he added, since in 2024 there will be a “slight decrease in the price of basic inputs.”
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