These Measures are formulated in order to strengthen the administration of the central meat reserves, ensure the true quantity, good quality, safe storage, adequate supply, sound management, smooth deployment, and effective use of meat reserves, and give full play to the role of such reserves. The term “meat reserves” as mentioned in these Measures refers to the meat products reserved by the state for coping with the abnormal fluctuations of the market caused by major natural disasters, public health incidents, animal epidemic diseases or other emergencies, and for market regulation, including livestock reserves (including live pigs, live cattle, and live sheep, the same below) and frozen meat reserves (including frozen pork, frozen beef, and frozen mutton, the same below). The State Council oversees policy direction for central reserve meat. The National Development and Reform Commission (NDRC) and the Ministry of Finance coordinate the operation, financing, and policy implementation. The Ministry of Commerce (MOFCOM) ensures the execution of purchase, storage, and release plans. Reserves must meet specific quality standards and be stored in certified facilities with proper refrigeration and monitoring systems. Designated storage enterprises are responsible for maintaining meat quality, ensuring safety, and complying with inventory requirements. Meat is released during supply shortages or price volatility and replenished during market surpluses.
Chine · 2007-08-13