Brazilian Pork Exports

Brazilian Pork – Studies and investments in pig farming positioned Brazil in fourth place in the ranking of world production and export of pork. Some elements such as health, nutrition, good management of the farm, integrated production and mainly managerial improvement of producers, contributed to increase the domestic supply and put the highlighted country on the world stage.

Brazilian experts also invested in genetic evolution of the species for 20 years, which has reduced by 31% beef fat, 10% of cholesterol and 14% of calories, making Brazilian pork more lean and nutritious as well as tasty. Consequence of investment, production has been growing at around 4% per year, and the states of Santa Catarina, Parana and Rio Grande do Sul major pork producers in the country. Currently, Brazil accounts for 10% of the exported pork volume in the world, reaching profit over $ 1 billion a year.

These factors point to a more satisfactory growth: it is estimated that pork production reaches an annual average of 2.84% in the period from 2008/2009 to 2018/2019, and their consumption, 1.79%. Regarding exports, the representative of the Brazilian market for pork will jump from 10.1% in 2008 to 21% in 2018/2019.

Main Brazilian Pork Types / Specification

Brazilian pork exports (considering all products, in natura and processed) totaled a balance of US $ 814.7 million between January and June of 2017, 28.5% more than in the same period of last year, US $ 633.8 million. This is the best biannual foreign exchange performance of the only five years. In tons, the total accumulated in the first six months of 2017 reached 343.3 thousand tons, 2.8% less than in the same period of the previous year, of 353.3 thousand tons.

In June, shipments totaled 64.1 thousand tons, 4.6% more than in the sixth month of 2016, with 61.3 thousand tons. In revenue, the increase came to 26.9%, with US $ 156 million in the sixth month of this year and US $ 122.9 million in the same period of 2016.

Europe outside the European Union remains the main semester destination for pork shipments, with 138.6 thousand tonnes between January and June, 13.5% more than in the first six months of 2016. Secondly, Asia imported 118.4 thousand tons, – 22.3% decrease, according to the same comparative period. In third place, the countries of the Americas imported 51.1 thousand tons (+ 27%). Fourth, Africa was destined to 22.4 thousand tons (-7.8%).

The cuts were the main products imported in the first six months, with 289.9 thousand tons, the number equivalent to the one made in the first half of 2016. Of the total exports, 35.3 thousand tons (-4.4%) were exported; Of preparations, 4.7 thousand tons (+ 3.6%); 4,5 thousand tons (+ 9%); Of carcass, 3.8 thousand tons (-66.2%); Of fat, 3.4 thousand tons (-28.3%); Of gut, 893 tonnes (-32.9%); Of salted, 489 tons (+ 80%); And of hides and skins, 115 tons (+ 14.573%).

Pork Carcass

The carcass shall be dressed "packer style"; i.e., without the head and kidneys and practically free of internal fat. There shall not be any objectionable scores on the outside of the carcass and, unless otherwise specified, the carcass shall be skin on.


Pork Shoulder

The shoulder is separated from the side by a straight cut, approximately perpendicular to the length of the side, posterior to, but not more than 1.0 inch (25 mm) from, the tip of the elbow and shall not expose the elbow.


Pork Leg

The leg is separated from the side by a straight cut approximately perpendicular to a line parallel to the shank bones. The cut passes through a point which is not less than 1.5 inches (3.8 cm) from the anterior edge of the aitch bone.


Pork Loin

The loin is that portion of the side remaining after removal of the shoulder, leg, belly, and fat back leaving a portion of the blade bone, its overlying lean and fat, not less than two (2) sacral, but no caudal vertebrae on the loin.

Pork Belly

The belly is prepared from the side after removal of the leg, shoulder, loin, fat back, and spareribs. All bones and cartilages shall be removed. Practically all leaf fat shall be removed. The fat back shall be removed by a straight cut not more than 1.5 inches (3.8 cm) from the outermost dorsal curvature of scribe line.

Pork Spareribs

Spareribs shall contain at least 11 ribs and associated costal cartilages and may include portions of the sternum and diaphragm. The membranous portion of the diaphragm must be removed close to the lean. Any portion of the diaphragm not firmly attached shall be removed close to the inside surface of the ribs. The lean shall not extend more than 2.0 inches (5.0 cm) past the curvature of the last rib and costal cartilage.

Brazilian Pork Export


Contract time: 12 to 60 months
Departure: Port of Santos or other brazilian port
Packaging: 50 KG bags
Minimum: 12.500 MT and multiple

To request a quote

1. Type of Pork
2. Monthly Amount of MT
3. Contract Time (if not SPOT)
4. Country of Destination and Port

Essential documents to start trading commodities:

With your target price in hands or right after receiving and accepting the informed price of the commodity by seller, please, send us:

LOI with all this information: 1) Product 2) Product Specification 3) Country and Port of destination (If not FOB) 4) Quantity (in MT) 5) Time of Contract (if not SPOT) 6) Packaging (pack specification or bulk) 7) Other Mandatory Procedures 8) Target or accepted price 9) Payment Alternative (SBLC, DLC and other payment specifications) 10) Other details and requeriments 11) TOP 50 Bank Information (Bank, Address, Account Number, Holder and Bank contact) 12) Date, Address and Stamp of the purchasing company and director name and signature.

ICPO: The same information request for a LOI plus Proof of Funds (RWA or BCL).

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News about Brazilian Pork Exports

Global pork export price continues to fall but remains above 5-year average

AUGUST, 2020

Animals farmed: China's pig demands, Brexit lamb cull fears and KFC praised

AUGUST, 2020

Pig outlook: fundamentals improving but futures continue to languish

AUGUST, 2020

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