Just another example

[Traveler]

There's numerous foreign sources for this story. So if anyone smells a rat, or a fox for that matter.........

http://www.ghanaweb.com/GhanaHomePage/NewsArchive/Video-Rat-and-fox-meat-disguised-as-boneless-chicken-wings-from-China-419505

 

[Traveler]

U.S. Beef Shines in Holiday Gift Basket Promotions in Korea

http://www.usmef.org/news-statistics/member-news-archive/u-s-beef-shines-in-holiday-gift-basket-promotions-in-korea/

Traditional gift baskets featuring U.S. beef increase sales in the Korean market and raise awareness of U.S. beef's safety and quality

Tastings at major retail stores in Korea were part of a campaign to increase awareness of U.S. beef

Two major meat-eating holidays were the focus of a USMEF campaign to increase U.S. beef sales in South Korea and displace competing suppliers. Gift basket promotions and in-store tastings in preparation for the Lunar New Year and "Chuseok" – Korea's version of Thanksgiving – were funded by the USDA Market Access Program (MAP) and the Beef Checkoff Program.

The promotions highlighted the quality, safety and availability of U.S. beef to capitalize on supply challenges facing the Hanwoo (Korea's domestic cattle) industry, as well as the rising cost of beef produced in Australia, a major U.S. competitor in the region.

"Family and relatives traditionally gather together and share food during those two holidays, and it is common to exchange gift sets that include meat as an expression of gratitude," explained Junil Park, USMEF-Korea senior marketing manager. "Hanwoo gift sets are traditionally a premium gift, but Hanwoo — and Australian — prices recently soared so USMEF saw this year's holiday season as an important opportunity for U.S. beef."

In advance of the holidays, buyers from Korea's major retail chains – Emart, Home Plus, Costco and Lotte Mart – turned to U.S beef for traditional gift baskets and holiday meals. Pre-order discounts and in-store taste samplings conducted by USMEF encouraged sales and emphasized the advantages of buying U.S. beef.

"People enjoy assorted beef dishes – grilled ribs, Korean barbecue and marinated beef bulgogi on these holidays," said Park. "Bone-in short rib for LA Galbi – barbecued beef short ribs cut thinly across the bone – and bone-in chuck short rib for Korean braised ribs are the most popular cuts. These cuts have widely been used in gift sets, too."

Park noted that retailer reports for the holiday period revealed that U.S. beef sales significantly increased, reflecting greater consumer confidence in the safety of U.S. beef.

"The positive responses show that more and more Korean consumers trust U.S. beef," said Park. "The holiday promotions positioned U.S. beef as a great option for consumers, not only for baskets and holiday meals, but for future special occasions."

 

[Traveler]

Supermarket Promotions in Lebanon Highlight Advantages of U.S. Beef

To increase demand for chilled and frozen U.S. beef products in Lebanon's retail sector, USMEF launched a campaign at Spinneys, a major supermarket chain with many outlets in the Middle East. "U.S. Beef Takes Care of Your Health," the theme for the 24-day promotion held at the three largest Spinneys stores in Beirut and its southern suburbs, received funding support from the USDA Market Access Program (MAP) and the Beef Checkoff Program.

Chefs grilled U.S. beef and served it to shoppers, as USMEF representatives emphasized marbling as the unique characteristic of grain-fed U.S. beef that gives it its tenderness, juiciness and flavor. An educational leaflet titled "Eat Right with U.S. Beef" – describing U.S. beef safety, quality, proper storage, cooking methods and health aspects – was also distributed to consumers.

T-bone steaks were featured in the tastings, along with filets, cube rolls, and chuck rolls used for burgers. Processed items such as premium beef franks, smoked sausages, beef salami and other products available at Spinneys were also promoted to create visibility and demand for U.S. beef deli items.

Spinneys has been a loyal advocate for U.S. beef ever since USMEF first partnered with the retailer more than two years ago. Lebanon's retail sector is growing rapidly, creating demand for products that feature cutting-edge quality and safety.

The retail campaigns were promoted on Spinneys website, flyers, Facebook posts and other social media platforms before and during the promotions.

Spinneys meat department has a new portioning and packaging facility to cater to shoppers' growing interest in economical, portion-controlled U.S. beef ribeye, tenderloin and burgers. The company launched portion-controlled U.S. beef cuts customized to shoppers' demands at the promotion.

USMEF representatives Lebanon reported that considerable number of shoppers who participated in the U.S. beef grilling and tasting sessions at Spinneys made immediate purchases because they enjoyed the samples provided and trusted the product source.

 

[Traveler]

http://www.usmef.org/news-statistics/member-news-archive/azerbaijan-chefs-learn-about-value-of-u-s-beef/

Azerbaijan Chefs Learn About Value of U.S. Beef

USMEF conducted a U.S. beef workshop in Azerbaijan that focused on the value and availability of alternative cuts for the country's HRI sector. The workshop, held in Baku and attended by several members of the recently-revitalized American Beef Club, was funded by the Beef Checkoff Program.

Some of the most well-known chefs in Baku shared their experiences in preparing less expensive cuts that can be highlighted on restaurant menus in times of economic challenge and uncertainty. Azerbaijan, located on the western shores of the Caspian Sea, is a rapidly-growing country of more than 8 million people, with tremendous growth potential and a bustling hospitality sector.

"The market has a great number of high-end restaurants that cater to tourists, but the restaurateurs in the region all agree that there is both need and desire for interesting and attractive – yet profitable – beef cuts for customers," said Galina Kochubeeva, USMEF representative in Russia and the surrounding region. "Those in the HRI business are constantly reminded that restaurants 'weathered the storm' due to financial struggles in the country. They also are aware that weak oil and gas prices could erode purchasing power and a slowdown in the amount of money available to dine out. Educating them about the alternative cuts of U.S. beef is a very important component of our efforts to increase demand."

The alternative cuts workshop allowed chefs in the region to share menu ideas for premium beef items (striploin and ribeye), as well as secondary muscle cuts such as top blade, top sirloin butt cap, brisket, hanging tender and short ribs. The chefs discussed ideas for barbecue, Asian cuisine and alternative steaks. Okhtar Mukhtarov, brand chef for the Absheron Hotel Group, introduced the secondary cuts and explained their potential value to Azerbaijan restaurants.

Kochubeeva was pleased with the participation by members of the American Beef Club, an organization that promotes U.S. beef around the region and shares the advantages of cooking with U.S. beef.

The American Beef Club, which had been dormant for nearly a decade, revived its website to provide information on where to buy U.S. beef, as well as how to handle, fabricate and cook the product.

 

[Traveler]

Literally.

Article from June 25. Must have missed it.

For what they catch, how much gets through the system and where does it all end up?

http://www.cnn.com/2015/06/24/asia/china-smuggled-meat/index.html

 

[Traveler]

http://www.usmef.org/news-statistics/member-news-archive/galbitang-promotion-blogger-class-promote-u-s-beef-ribs-in-south-korea/

Working with one of South Korea's best-known galbitang restaurants and offering a cooking class for food bloggers, USMEF was able to highlight the value and versatility of U.S. beef ribs. The "galbi" promotion, held at 11 Songchu Gamagoll restaurant locations in Seoul, received funding from the Beef Checkoff Program.

Galbitang is a variety of guk, or Korean soup, made primarily from beef short ribs, along with stewing beef, daikon, onions and other ingredients. "Galbi" refers to grilled short rib, while the suffix "tang" is another name for soup. This hearty dish is made by slowly simmering short ribs in water, and is often served with a bowl of rice.

Jihae Yang, USMEF director in Korea, said that unlike other galbitang restaurants, Songchu Gamagoll does not serve only the traditional type of galbitang. Instead, it offers several varieties of the popular dish – all made with U.S. beef back ribs and barbecue ribs.

"The promotion focused on nine galbitangs and asked diners to choose their favorite and explain why as part of a quiz game," said Yang. "We used this as an opportunity to remind the diners of the huge role U.S. beef plays in the dish's flavor."

USMEF also conducted a galbitang cooking class for 16 bloggers at a Songchu Gamagoll location. The restaurant's chef explained the dish and the importance of each of the key ingredients. In the days following the class, 15 of the 16 bloggers posted reviews on the experience.

"Food bloggers, like many galbitang restaurants in Seoul, say that U.S. beef ribs provide excellent flavor at a reasonable cost, when compared to beef ribs from other origins," said Yang. "After participating in events like this, there is no doubt that U.S. beef ribs are considered to be the core ingredient for popular Korean dishes."

Yang reported that about 60 metric tons of U.S. beef ribs were used during the promotion and that sales of galbitang at Songchu Gamagoll's locations increased 39 percent compared to the previous month.

 

[Traveler]

Despite tariff gap, U.S. beef ready to reclaim market share in Japan

http://beefmagazine.com/beef-exports/despite-tariff-gap-us-beef-ready-reclaim-market-share-japan

 

[mrj]

Great work by our MEF! We can sell those ribs to people who really want them and get better prices than here in the USA where most people need/want quick preparation of meats instead of taking the time to cook like Grandma did! I knew SKorea liked US beef from the days ten years ago or so when a son in law was stationed there. He was adventurous enough to try the 'local' meats, too, including some that made his family cringe when hearing about it. They didn't go over there with him, so only had internet and rare phone contact, so their loss of that experience was our gain in having dau. and 4 and 7 year old grand girls living with us for a year.

Also thanks for the link to the Beef Magazine story re. MEF work in Japan. Makes me wonder why so many people are against the TPP when cutting the taxes on our beef going to Japan will help sell more of it if the taxes are less. We met Joe Schuele many years ago and know his work ethic and expertise is excellent and are glad to have him working on that project.

mrj

 

[Mike]

Japan's wagyu carcass prices are at near-record levels (averaging $9.80 per pound in February), and high feeder cattle prices indicate that beef production could decline again this year. Prices for wagyu feeders have increased about 80% in the past four years and set a new record in January, averaging $6,500 per head.

The U.S. is sucking hind teat on prices again?

 

[Mike]

Japan's wagyu carcass prices are at near-record levels (averaging $9.80 per pound in February), and high feeder cattle prices indicate that beef production could decline again this year. Prices for wagyu feeders have increased about 80% in the past four years and set a new record in January, averaging $6,500 per head.

The U.S. is sucking hind teat on prices again? Things never seem to change.

 

[Traveler]

http://bigstory.ap.org/article/8f64fb25931242a985bc30e3f5a9a0b2/ap-global-supermarkets-selling-shrimp-peeled-slaves

 

[Traveler]

Clenbuterol??

http://newyork.cbslocal.com/2016/05/04/duane-brown-mexico-meat/

https://www.washingtonpost.com/world/the_americas/mexico-watches-out-for-banned-steroid-clenbuterol-in-food/2016/04/27/7386ea52-0cd4-11e6-bc53-db634ca94a2a_story.html

 

[Traveler]

http://www.usmef.org/news-statistics/member-news-archive/u-s-beef-showcased-for-london-chefs-media/

USMEF showcased the quality and diversity of U.S. beef to chefs and food journalists in the United Kingdom at a lunch and dinner in the U.S. Embassy's Wychwood House in London. Titled, "#USAinUK Presents #USBeef," the event was funded by the Beef Checkoff Program.

USMEF prepared U.S. beef for top chefs and food journalists at "#USAinUK Presents #USBeef," in the U.S. Embassy in London

"This is part of USMEF's marketing strategy to raise awareness of U.S. beef in Europe and make it known among chefs, traders and end consumers that U.S. beef is available," said Felipe Macias, USMEF representative in the European Union. "Our goal is to educate food industry professionals about a wide range of beef cuts and inform them and the food media about creative ways to cook U.S. beef. To gain an edge on our competition, we promoted the consistency, marbling, juiciness, tenderness and flavor – what we call the 'U.S. beef difference.'"

More than a dozen top London-area chefs attended the lunch. A similar number of food journalists accepted the dinner invitation. The two meals had identical menus featuring U.S. beef. Among the dishes served were U.S. ribeye with sprouted grain porridge, beef striploin tartar on wild black rice with sorrel and smoked U.S. beef striploin pastrami on rye mustard seeds.

Elizabeth Dibble, deputy chief of mission at the U.S. Embassy in London, welcomed attendees. John Brook, USMEF director for Europe, Russia and the Middle East, followed with an overview of the U.S. beef industry. Chef Byron Hogan prepared and described the dishes as they were served. Stan Phillips of the USDA Foreign Agriculture Service (FAS) in London also attended the lunch.

The hash-tagged title of the event was designed to attract social media, and it certainly did. Within days, a total of 90,761 Twitter accounts had been reached with about 165,000 impressions.

An example was a tweet by Wendy Bartlett, owner and director of Bartlett-Mitchell, a well-known catering company in London. She took to Twitter shortly after the event to note, "#USAinUK presents #USBeef amazing 2-month USA rib eye sprouted grain porridge, wild asparagus & oatmeal jus – fabulous lunch."

USMEF invited several food journalists from London to promote U.S. beef though traditional and social media

 

[Traveler]

Sufficient motivation doesn't seem to be there, as things stand. Too bad. It could have been, or could be, a more useful tool.

http://cattlebusinessweekly.com/Content/Headlines/-Cattle-Management/Article/Using-BQA-standards-may-assure-consumers-beef-is-safe/1/456/8060

BQA is constantly evolving to meet producer needs, she explains. The focus of BQA is on feedstuffs, health, animal care, and husbandry. Unfortunately, less than 30 percent of cattlemen have sat through a BQA program, and fewer than 20 percent have become certified. Atkinson says this needs to change.

 

[mrj]

What a range of subjects, just on this one page! From totally deplorable (the slavery of people to process food) to the innovative and positive use of our Beef Checkoff dollars to demonstrate the versatility, high quality, and great flavor of our beef in other nations.

We do have a great product and sound practices both raising and processing it in this country, and I'm proud of the initiative of cattlemen self-funding to demonstrate those facts to the world!

How can we balance the atrocious practices in the shrimp (and likely others) of holding people in slavery to process food? Yet how do we justify our 'low cost' exotic foods when we should be willing to pay true living wage (and just what that is is a whole other story!) to people who help to prepare such foods.

We all need to do more to eliminate slavery of people, whatever the form, or wherever in the world it exists, don't we? Maybe we even need for our government agencies to seek it out more effectively in order to end it. Prayer seems so often to be the only way we can 'help', yet there needs to be effort to help in answering those prayers. Our SD Representative, Kristi Noem has long worked to end slavery of people in this country. And we need to encourage her efforts, too.

I was totally un-aware of people being held in such bondage to work in motels, restaurants, etc., believing the ancient practices of enslaving people into the sex trades, horrible as that is, was the limit of slavery in modern USA times. It seems there are just degrees of the abuses of humans as slaves, while it continues on and on! It is good to see the growing number of "Safe Place" signs in public places. How brave of them to volunteer to help people who need it! It surely is time to joke about the sex slavery and take seriously the damages still resulting from it and stop looking the other way and supporting politicians and actors and anyone else perpetuating such abuses, with our votes and our money!

Back to the food industries, that story about the 'ancient' beef being sold in China, how could that benefit anyone, holding the meat that long without getting it sold???? Where is the profit in that?

mrj

 

[Traveler]

What a range of subjects, just on this one page! From totally deplorable (the slavery of people to process food) to the innovative and positive use of our Beef Checkoff dollars to demonstrate the versatility, high quality, and great flavor of our beef in other nations.

We do have a great product and sound practices both raising and processing it in this country, and I'm proud of the initiative of cattlemen self-funding to demonstrate those facts to the world!

How can we balance the atrocious practices in the shrimp (and likely others) of holding people in slavery to process food? Yet how do we justify our 'low cost' exotic foods when we should be willing to pay true living wage (and just what that is is a whole other story!) to people who help to prepare such foods.

We all need to do more to eliminate slavery of people, whatever the form, or wherever in the world it exists, don't we? Maybe we even need for our government agencies to seek it out more effectively in order to end it. Prayer seems so often to be the only way we can 'help', yet there needs to be effort to help in answering those prayers. Our SD Representative, Kristi Noem has long worked to end slavery of people in this country. And we need to encourage her efforts, too.

I was totally un-aware of people being held in such bondage to work in motels, restaurants, etc., believing the ancient practices of enslaving people into the sex trades, horrible as that is, was the limit of slavery in modern USA times. It seems there are just degrees of the abuses of humans as slaves, while it continues on and on! It is good to see the growing number of "Safe Place" signs in public places. How brave of them to volunteer to help people who need it! It surely is time to joke about the sex slavery and take seriously the damages still resulting from it and stop looking the other way and supporting politicians and actors and anyone else perpetuating such abuses, with our votes and our money!

Back to the food industries, that story about the 'ancient' beef being sold in China, how could that benefit anyone, holding the meat that long without getting it sold???? Where is the profit in that?

mrj

Thanks for commenting mrj. Just think, the next first......whatever, if it's Bill Clinton, has been jetting around with a pedophile and partying on Orgy Island, according to a 17 year old sex slave. http://nation.foxnews.com/2015/01/24/sex-slave-claims-bill-clinton-visited-epstein-s-orgy-island

 

[Traveler]

Hepatitis A linked to Egyptian sourced frozen strawberries.

http://hosted.ap.org/dynamic/stories/U/US_SMOOTHIES_HEPATITIS?SITE=AP&SECTION=HOME&TEMPLATE=DEFAULT&CTIME=2016-08-30-07-02-01

 

[Traveler]

http://www.usmef.org/news-statistics/member-news-archive/u-s-beefs-arrival-in-israel-celebrated-with-nebraska-black-angus-dinner/

USMEF recently participated in an event celebrating the return of U.S. beef to Israel, where it is available for commercial distribution to restaurants, hotels and supermarkets following an agreement signed earlier this year between USDA and the Israeli Veterinary Services. The U.S. beef celebration, funded by the USDA Market Access Program (MAP) and the Beef Checkoff Program, was held in Tel Aviv at the residence of U.S. Ambassador to Israel Dan Shapiro.

Israel, which had been closed to U.S. beef since the December 2003 BSE case, re-opened in January to U.S. beef products that meet Israel's requirements for kosher certification. The first significant shipment came from WR Reserve, located in Hastings, Nebraska. The company first had to comply with an inspection process that included visits from Israeli government regulators and USDA inspectors.

There is optimism that the U.S. can gain some of the market share in Israel, said Monty Brown, USMEF representative in Europe, the Middle East and Africa, who spoke at the event.

"There is a strong willingness by some local restaurant owners to put U.S. beef on their menus, but all of them feel they will need training, and USMEF will step in and assist with that," said Brown. "Distributors, retailers, and HRI establishments will need to be educated on the attributes of U.S. beef, and be shown that there are high-value cuts like the flatiron that can be produced from the forequarter and successfully added to menus."

More than 150 people attended the U.S. beef event, which featured a dinner where cuts of Nebraska-produced chilled U.S. Black Angus were served. Israeli importers, retailers and hotel and restaurant operators in attendance had face-to-face discussions with U.S. representatives about U.S. beef products. David Lau, Chief Rabbi of Israel, along with officials from the Israeli Ministry of Agriculture and Ministry of Health – organizations that were key contacts in meeting Israeli health and kosher standards – also participated.

Media coverage of the event was very positive. In addition to the print journalists, a number of food bloggers and local social media posters lauded the quality of the U.S. beef served at the dinner. A video of the event can be found online.

Nebraska Lt. Governor Mike Foley and Director of Agriculture Greg Ibach were in attendance. Foley expressed confidence in U.S. beef.

"I'm so thrilled to be in Israel to celebrate the arrival of high-quality beef from my home state of Nebraska," said Foley. "U.S. beef, especially Nebraska beef, is known as the best in the world, and I'm sure that Israelis will soon agree."

Shapiro, who worked with USDA and Nebraska officials to help get the shipment of U.S. beef into the country, told his guests he is hopeful that it was the first of many.

"This development marks yet another milestone in our government-to-government cooperation and one which further strengthens the economic ties between our nations," said Shapiro.

The arrival of the product and subsequent celebration kicked off a series of meetings organized by the USDA Foreign Agricultural Service (FAS) in Tel Aviv to begin marketing U.S. beef.

"In the coming weeks, exporter WR Reserve will meet with Israeli hotel owners, leading chefs and beef distributors to discuss the branding and marketing of U.S. beef in Israel," Brown said. "Marketing will first focus on high-end butcher shops, restaurants and hotels, but could later expand to other vendors. FAS-Tel Aviv and USMEF will support this effort as needed."

Brown noted that U.S. beef exports to the Israeli market are somewhat limited due to a quota on chilled beef imports. Still, officials are expecting an additional 100 metric tons of U.S. beef to be imported to Israel by the end of the year. FAS-Tel Aviv estimates that sales of U.S. beef to Israel could reach $16 million in 2017.

According to USDA, $433 million of beef products were imported by Israel in 2015, with more than 90 percent coming from South America and Europe.

U.S. Ambassador to Israel Dan Shapiro speaks at an event in Tel Aviv celebrating the return of U.S. beef to Israel

A dinner held at the U.S. Embassy in Tel Aviv featured U.S. beef from Nebraska

A shipment of U.S. Black Angus from Nebraska recently arrived in Israel, a milestone capped by a U.S. beef event featuring Nebraska Lt. Gov. Mike Foley (second from left) and Director of Agriculture Greg Ibach (far right)

 

[Big Muddy rancher]

That's good news

 

[Traveler]

United States food safety body FSIS said it was in contact with Brazil's government and monitoring the situation. It said food supply in the U.S. was safe due to a re-inspection system applied to all imported meats.

Isn't it nice that they can inspect 100 percent of the meat that comes in. Makes me want to go out and get some Brazilian imported meat for my grandkids. Surely they found EVERYTHING that was tainted!

http://www.reuters.com/article/us-brazil-corruption-food-idUSKBN16O1LH

By Brad Haynes and Sergio Spagnuolo | SAO PAULO/CURITIBA, BRAZIL
Brazilian police raided the premises of global meatpacking companies JBS SA and BRF SA on Friday, as well as dozens of smaller rivals, in a crackdown on alleged bribery of health officials that could threaten $12 billion in annual exports.

The probe, known as "Operation Weak Flesh," found evidence of meatpackers bribing inspectors and politicians to overlook unsanitary practices such as processing rotten meat and shipping exports with traces of salmonella, police said.

Police investigator Mauricio Moscardi Grillo said there was evidence of some companies manipulating certificates for meat exports to European markets, raising the risk of foreign restrictions on Brazil's powerhouse protein industry.

"We've never seen a scandal like this in the sector ... It's horrifying," said Alex Silva, a livestock analyst with Scot Consultoria. "This stains the entire system that Brazil has spent years building."

Brazil exported $6.9 billion of poultry and $5.5 billion of beef last year, according to industry groups, as producers ramped up shipments to China and started sending fresh beef to the United States.

Shares of JBS and BRF plunged 11.0 percent and 7.0 percent, respectively, in Sao Paulo. JBS, the world's biggest meat producer, booked net revenue of 170 billion reais ($55 billion) last year from sales in 150 countries. BRF, the largest poultry exporter, booked net revenue of 39 billion reais in 2016.

Police said they arrested three BRF employees and two from JBS in Friday's raids, as well as 20 public officials.

JBS said in a securities filing that three of its plants and one of its employees were targeted in the probe, but its senior executives and headquarters were not targeted. The company said it followed rigorous quality standards and sanitary regulations.

BRF also said it followed industry regulations and was cooperating with authorities in the investigation.

March 13 how health officials could help defend the company after inspectors in Italy found traces of salmonella in four containers shipped from a plant in Goiás state in central Brazil.

The ruling by federal judge Marcos Silva also included transcripts of BRF government relations executive Roney Nogueira allegedly discussing bribery of health inspectors, including one called on to help avoid the closure of the same Goiás plant.

The judge also ordered that BRF Vice President José Roberto Pernomian Rodrigues be brought in for questioning.

Baldissera, Nogueira and Rodrigues could not be reached for comment.

PLANTS CLOSED

Brazil's Agriculture Ministry temporarily closed three plants cited in the investigation, one run by BRF and two run by smaller rival Grupo Peccin, and began removing their meat products from supermarkets.

Eumar Novacki, the ministry's executive secretary, said there was some concern that other countries would begin blocking shipments of Brazilian meat. Agriculture Minister Blairo Maggi will meet on Monday with foreign ambassadors to allay concerns.

Sergio De Zen, a livestock expert at the University of Sao Paulo, said other countries may be eager to block Brazilian exports in the fiercely competitive protein market."But the impact will not be as big as it would be if another country had discovered this problem," he said. "It is Brazil itself that is revealing this."

United States food safety body FSIS said it was in contact with Brazil's government and monitoring the situation. It said food supply in the U.S. was safe due to a re-inspection system applied to all imported meats.

The food industry investigation is the latest in a string of corruption probes in Brazil, as a tougher judiciary takes on cozy relations between the government and powerful businesses, backed by public outrage during a deep economic s8lump.

After investigations into political kickbacks on public works and oil and gas contracts, Friday's probe struck at the heart of the booming agricultural sector, one of the few bright spots in Brazil's economy and a major source of exports.

Police said there was evidence that meatpackers falsified documentation for exports to Europe, China and the Middle East.

Judge Silva wrote in his ruling that employees of some meatpackers, including BRF, arranged bribes and favors for inspectors ranging from political donations and favorable bank loans to small bribes including hams and other meat products.

In some cases, those inspectors would then allow employees of the meatpackers to enter government offices, access computers and issue their own export certificates, investigators said.

(Reporting by Brad Haynes; Additional reporting by Sergio Spagnuolo in Curitiba, Pedro Fonseca in Rio de Janeiro, Guillermo Parra-Bernal, Brad Brooks, Marcelo Teixeira and Alberto Alerigi in Sao Paulo, Mark Weinraub in Washington; Editing by Daniel Flynn, Marguerita Choy and Bernard Orr)