After China joined the WTO, the export of rabbit meat experienced a significant decline. In the five years following its accession, the average annual export volume dropped by 66.3%, and the total value fell by 67.92%. The unit price of rabbit meat also declined by 8.85%. From January to May 2007, a total of 2,682 tons were exported, valued at $8.094 million, with an average price of $3.02 per kg. Compared to the same period in 2006, the export volume decreased by 13.7%, but the price rose by 14.9% to $2.57 per kg. Despite the drop in volume, the total export value increased by 1.5%. What caused this trend?
First, the EU imposed green barriers on Chinese rabbit meat imports. Shandong is China’s largest rabbit product exporter, but in January 2002, the EU banned all imports of Chinese rabbit meat, causing a loss of $100 million in export revenue and 2,500 tons of inventory. After the ban was lifted in July 2004, exports gradually recovered, reaching over 10,000 tons by 2006. However, in January–May 2007, exports fell by 13.7% compared to the same period in 2006, showing that the situation remained challenging.
Second, quality and safety issues persist. Most rabbit farming in China is still done by small-scale households, leading to low levels of industrialization. Contamination can occur at any stage—before production, during processing, or after distribution.
To address the decline, several solutions are needed. First, improving the quality of rabbit meat is essential. Efforts should focus on reducing drug residues and preventing pesticide contamination, aiming to produce safe, eco-friendly products that meet international standards.
Second, expanding export markets is crucial. While traditional markets like Western Europe, Japan, and South Korea remain important, there is potential in the Middle East, including countries such as Saudi Arabia, Bahrain, Kuwait, and Libya, where rabbit meat consumption has been rising. China has yet to tap into these markets effectively.
Third, increasing domestic demand is key. China produces over 500,000 tons of rabbit meat annually, but only about 10,000 tons are exported. The rest are sold domestically. For example, Sichuan alone produces nearly 200,000 tons, most of which is consumed locally. In contrast, per capita rabbit meat consumption in countries like France and Italy reaches 3–5 kg annually, while in China it's only around 0.3 kg. With rising living standards, there is huge potential for growth. After the summer, pork and egg prices soared, but rabbit meat prices remained stable. Many people are unaware of its health benefits. More efforts are needed to promote rabbit meat and encourage consumption.
2. Forceps: A tool used for grasping and holding tissues or organs during surgery.
3. Retractors: Surgical instruments used to hold open incisions or wounds to provide better visibility for the surgeon.
4. Scissors: Used for cutting tissues and sutures during surgery.
5. Hemostats: Used to clamp blood vessels and prevent bleeding during surgery.
6. Suction devices: Used to remove fluids or debris from the surgical site.
7. Needles: Used to suture or stitch wounds.
8. Electrocautery: A tool that uses an electrical current to cut or coagulate tissues during surgery.
9. Endoscopes: Used for minimally invasive surgeries, these instruments allow the surgeon to see inside the body without making large incisions.
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Disposable surgical instruments are single-use medical devices that are used during surgery and discarded after use. Some examples of disposable surgical instruments include:
1. Scalpel 2. Tweezers 3. Scissors 4. Needle 5. Suture material 6. Surgical drapes 7. Surgical masks 8. Surgical gloves 9. Ironing pen 10. Trocar and cannula.
2. Forceps: A tool used for grasping and holding tissues or organs during surgery.
3. Retractors: Surgical instruments used to hold open incisions or wounds to provide better visibility for the surgeon.
4. Scissors: Used for cutting tissues and sutures during surgery.
5. Hemostats: Used to clamp blood vessels and prevent bleeding during surgery.
6. Suction devices: Used to remove fluids or debris from the surgical site.
7. Needles: Used to suture or stitch wounds.
8. Electrocautery: A tool that uses an electrical current to cut or coagulate tissues during surgery.
9. Endoscopes: Used for minimally invasive surgeries, these instruments allow the surgeon to see inside the body without making large incisions.
10. Laparoscopic instruments: Used for minimally invasive surgeries, these instruments include a camera and specialized tools for performing surgery through small incisions.
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Changzhou Weipu Medical Devices Co., Ltd. , https://www.cnweipumedical.com