USDA launches a phased reopening of southern ports for livestock trade

The cattle markets will be closely watching the USDA’s new plan to reopen the southern border for livestock trade. Ag Secretary Brooke Rollins says both sides of the border have made a lot of progress in recent weeks in combatting New World Screwworm.

The Department has launched a phased reopening as soon as Monday, starting in Douglas, Arizona because of its lowest risk. If things go to plan, Sec. Rollins says more ports will open in New Mexico and then Texas. Those additional reopenings will depend on the number of cases and the potential for the pest to travel North.

NCBA is showing its appreciation. CEO Colin Woodall calls the plan “measured” and “thoughtful.” NCBA was on board with the decision to close the border back in May, saying it was needed to allow the Department to assess the problem. Woodall says he has full trust in Secretary Rollins, saying she will hold Mexico accountable for its role in eradicating New World Screwworm.

Related Stories
Florida’s import rule shows New World screwworm concerns are already affecting livestock movement and market conditions.
South Texas producers remain on alert as screwworm concerns grow; sterile fly efforts underway to prevent spread.
Strong demand for U.S. beef in Mexico is boosting exports, with buyers seeking both variety meats and high-quality cuts like Prime and Choice ribeye.
Oklahoma livestock economist Dr. Derrell Peel helps us break down the April Cattle-on-Feed report and what it signals for herd rebuilding, supplies and prices moving forward.
Groundbreaking Marks Next Major Milestone in Strengthening U.S. New World Screwworm Preparedness
Texas Agriculture Commissioner Sid Miller joins us with an update on the most recent case of New World screwworm 90 miles from the U.S. Southern border.

LATEST STORIES BY THIS AUTHOR:

It is in there, the mold — those rich blue veins in creamy blue cheese that make you either love it or loathe it — but how does it get there? This bonus scene from “Clemson Dairy,” Season 4, Episode 4 of Where the Food Comes From, explains how and why that happens.
No, it is not some new college course — Clemson has been making blue cheese since 1941, and the product has developed a worldwide following and won some pretty big awards. With good reason — it is fantastic stuff. It is also fascinating to see how it is made. Check out this sneak peek look at the latest episode of Where the Food Comes From, “Clemson Blue.”