Mexican pork is carefully raised in a production environment surrounded by the beauty of nature. Sonora, Yucatan, Sinaloa, and Jalisco are the major Mexican pork-producing states. They have perfect locations for pig farming, blessed with warm weather and abundant water resources. High-quality pork is produced through the use of good feed, mainly wheat, through an integrated management system.


Products exported to Asia are produced only in government-certified plants.

Mexican Pork products exported to Asia are produced only at TIF(*1) plants, which are plants certified by the Ministry of Agriculture, Ranching, Rural Development, Fisheries, and Food Supply (SAGARPA) and fulfill facility and equipment standards, as well as hygiene control and inspection standards. All these plants adopt the HACCP system (*2).

In addition, more plants have recently been adopting certification programs such as MEXICO SUPREME QUALITY (*3) (MEXICO CALIDAD SUPREMA, approved by the federal government), SSPF(*4) (Sonora Safe Pork Farms of Sonora State), and SQF (*5), an international safety and quality management system.  




The federal government of Mexico grants TIF approval only to those plants that fulfill facility and equipment standards and hygiene and inspection control standards. The government has certified around 400 plants producing pork, with standards of strictness equivalent to those of the United States.

All MPEA packers that supply Mexican pork products to Asia have been granted TIF plant certifications. A federal government inspector (a veterinarian) is on duty full-time at each TIF plant and runs rigorous checks on safety and hygiene. The TIF plants are operated under control systems where facilities, equipment, and management also fulfill strict international standards.



HACCP is a certification program for safety, hygiene and quality control of meat products, and is becoming a world standard.

In this system, checkpoints are designated at each stage of operation, from receipt of the pigs to processing, storage, to dispatch of products, in order to prevent hazards and growth of microorganisms. At the same time, the checkpoints are designed to reduce risks through improvement of recording and storage. 




MEXICO SUPREME QUALITY is a certification by federal government bodies, including SAGARPA, the Ministry of the Economy, and the Mexican Foreign Trade Bank (BANCOMEXT). It ensures that, from the production stage onward, export goods from Mexico meet overall requirements of safety and quality. This certification is evidence that the product meets Mexican federal government standards: Hygiene (safety), guaranteeing trust for safe products made in a safe, controlled system, starting with the overall production process and continuing through distribution, processing and packaging; Harmlessness, that the product is not harmful to the health of people; and Quality, guaranteeing excellence of quality, including color, taste, appearance, and condition.

In order to obtain the MEXICO SUPREME QUALITY approval, rigorous control system standards need to be met. For pork, these standards begin at the production farm, and apply to transportation, abattoirs (from dressed carcass to various cuts, value-added and special cuts), to packaging, packing, and product storage. In addition, products need to pass the inspection conducted by an independent certification body approved by the government.

MEXICO SUPREME QUALITY is given to farms, abattoirs, and plants.




Apart from the rigorous certification systems of safety and quality, there is an increasingly large number of producers obtaining certification provided independently by state governments.  

SSPF was introduced by the Sonora state government in April 2000 and is a program that sets comprehensive regulations at farms. The standard of certification consists of 17 items regulating controls in detail, including hygiene control of pig farms, health control of pigs, hygiene and safety instructions for transport of pigs to the abattoir, and hygienic control of slaughtering and dressing. Technical competency, levels of pig farm operation and bio-security of pig farms, as well as use of medication for hogs, are also covered. Particularly, in relation to the standard for medication use for hogs, three levels of certificates are issued according to the duration of the use of antibiotics, leveraging the geographical advantage of Sonora State as being less prone to outbreaks of pathogens.

Similarly to MEXICO SUPREME QUALITY, SSPF is given to farms, abattoirs, and plants. 


SQF Certification System


HACCP is a requisite to obtain the SQF Certification. This certification not only meets general requirements of safety and security, but also the social demands of environmental conservation, such as further improvement of quality and reduction of environmental burdens. Therefore, some MPEA member packers have adopted this certification.


Total integration and traceability

In their efforts to produce safe and secure products in all stages of the production cycle, many pig farms and MPEA packers producing Mexican Pork are adopting the total vertical integration system, which controls the entire cycle from breeding, raising, fattening, slaughtering and dressing, treatment and processing, processing of value-added products such as portion products, up to export.

Also, rigorous efforts are being made in terms of traceability, which enables tracing of the history of each product. The tracing system, established by farms, is able to provide data, including production and processing dates and information on the feeding of the animal.



Each company's efforts


  >  Total integration (integrated production system)

  >  Traceability that can check production history




Farms have established a system that can track a product’s production history, including production date, production time, and which facilities were used.




Integrated production system

Many of the farms that produce Mexican pork have introduced a system called "total integration" to complete management of ,breeding, raising, slaughtering, treatment, processing, and transport, in order to ensure safety and quality of pork products.