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Changing tastes could boost U.S. pork exports to China

There are growing signals that China’s taste in pork is evolving toward higher-value muscle cuts, like roasts and chops, as that country’s middle class continues to expand and demands higher-value meats.

That change could add more value to the export market for U.S. pork, an export official said last week. It was also the primary driver of the acquisition of Smithfield Foods by a Chinese meat...




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