Los chinos prefieren la carne uruguaya

Si bien la Argentina se adelantó a Brasil y EE.UU. que han tenido o siguen teniendo restricciones para ingresar a China por la vaca loca, los importadores valoran más la carne uruguaya que lleva varios años en ese destino. “Nuestra vinculación con China continental comenzó antes de que la Argentina […]

Si bien la Argentina se adelantó a Brasil y EE.UU. que han tenido o siguen teniendo restricciones para ingresar a China por la vaca loca, los importadores valoran más la carne uruguaya que lleva varios años en ese destino.
“Nuestra vinculación con China continental comenzó antes de que la Argentina pudiese exportar hacia ese destino. Participamos del SIAL China 2011, junto al IPCVA; ahí hicimos los primeros contactos y luego los importadores vinieron a visitar nuestra planta. Los negocios arrancaron en 2012”, recordó Ricardo Schiavoni, Director del frigorífico Forres-Beltrán, ubicado en Santiago del Estero. Y agregó que hoy “la exportación de carnes representa el 30% de la facturación de la empresa, a pesar de la lejanía al puerto de Buenos Aires, y China es el tercer destino tras la Unión Europea y Rusia”.
De acuerdo al protocolo sanitario vigente entre ambos países, la Argentina sólo puede exportar a China carne congelada, sin hueso, excluyéndose el producto enfriado y las menudencias. “Los cortes de alto valor como el bife y el lomo que se destinan a supermercados, hoteles y restaurantes, los compran en Australia que además de estar autorizada para el enfriado tiene la ventaja de la corta distancia”, contó.
Entonces, los frigoríficos locales embarcan ese tipo de cortes finos a la Unión Europea, con mejores valores, y a China se envían algunos del delantero, de menor precio, sobre todo garrón, brazuelo y tortuguita, muy apreciados para sus comidas típicas. “Aquí, estos productos tienen escasa salida, por lo que se destinan a industria para molido, pero en China cotizan muy bien. Los preparamos como ellos prefieren, por ejemplo, quitándole la bananita a la tortuguita y envasando al vacío ciertos recortes de la despostada, en paquetes de 1 kg. De esta forma, agregamos valor y logramos precios 20 a 30% superiores a los del mercado interno. Es un negocio potencialmente interesante”, sostuvo Schiavoni.
En tanto, menudencias y cortes con hueso, en lugar de colocarse en el mercado chino se destinan a Hong Kong. “En invierno, cuando baja la demanda del consumo interno, les mandamos asados de inferior calidad. Sabemos que los clientes redireccionan esta mercadería a China continental, pero esta informalidad tiene su costo, hay más gastos de fletes, papeleo, etc. Ingresando en forma directa, seríamos más competitivos”, planteó Schiavoni.
“Los clientes valoran el producto australiano y el uruguayo; el nuestro logra menores precios. Hay que considerar que además de haber ingresado mucho antes que la Argentina, Uruguay exporta cuatro veces más. Los importadores chinos ya conocen su marca y la pagan, es un gran reto mejorar nuestra posición”, subrayó.
Schiavoni sostiene que “como en todos los mercados, la Argentina está limitada por las retenciones, los ROEs y el tipo de cambio. En China, a estos obstáculos hay que sumarle el bloqueo al enfriado y a las menudencias. Por eso, es importante profundizar las negociaciones para ampliar el acceso”.
Por Liliana Rosenstein, Editora de Valor Carne.

113 thoughts on “Los chinos prefieren la carne uruguaya

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Los chinos prefieren la carne uruguaya

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