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North American Meat Institute Applauds Passage of Ocean Shipping Reform Act

Monday, June 13, 2022


CONTACT: Sarah Little (443) 440-0029

WASHINGTON, DC – The North American Meat Institute (Meat Institute) today applauded the House of Representatives for passing a bipartisan bill to address unreasonable ocean carrier practices undermining the competitiveness of American exporters, including the meat and poultry industry. The bill , the Ocean Shipping Reform Act, which was introduced by Senators Amy Klobuchar (D-Minn.) and John Thune (R-S.D.), now goes to the President to be signed into law. The Meat Institute also thanks Representatives John Garamendi (D-Calif.) and Dusty Johnson (R-S.D.) for their leadership on the House version of the bill.

“The problems at our ports include delays of shipments of American-made goods to overseas trading partners due to the unreasonable practices of foreign-owned ocean carriers,” said Julie Anna Potts, President and CEO of the North American Meat Institute. “These delays are a huge cost to meat and poultry companies as their perishable products await transport.”

Carriers are declining or cancelling export cargo bookings, while frequent ship delays and cancellations with little or no notice to exporters are delaying shipments by weeks or even months. The resulting inability of shippers to deliver their products on schedule affects the reliability of American exports, and decreases export values and market share.

According to the Agriculture Transportation Coalition on average 22 percent of US agriculture foreign sales could not be completed in 2021 due to ocean carrier practices including: exorbitant freight rates; declined booking requests; unreasonable freight and demurrage/detention charges; and failure to communicate schedules in a timely manner.

About North American Meat Institute
The Meat Institute is the United States’ oldest and largest trade association representing packers and processors of beef, pork, lamb, veal, turkey, and processed meat products. NAMI members include more than 350 meat packing and processing companies, the majority of which have fewer than 100 employees, and account for more than 95 percent of the United States’ output of meat and 70 percent of turkey production.

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