Pork Sample Clauses
The "Pork" clause defines the rules and restrictions regarding the use, inclusion, or handling of pork or pork-derived products within the context of an agreement. This clause may specify whether pork is permitted or prohibited in products, services, or facilities, often due to religious, cultural, or dietary considerations. For example, it might require that food served at an event be pork-free or that manufacturing processes avoid pork-based ingredients. Its core function is to ensure compliance with specific requirements or sensitivities related to pork, thereby preventing misunderstandings or violations of contractual obligations.
Pork. The term ‘‘pork’’ means the meat of a por- cine animal.
Pork. Japan will eliminate duties on nearly 80% of tariff lines, including processed pork. Remaining tariffs will be cut and the “Gate Price” system significantly altered. Nearly all Malaysian tariffs will be locked in at 0% and Vietnam will eliminate tariffs.
Pork. (1) Chops - loin cut, spare-ribs, country style ribs and barbecued.
(2) Roast - sliced and tenderloin.
(3) Ham - sliced.
Pork. USDA inspected, USDA Grades 1-4. Bacon, sausage and whole/full muscle pork items. Whole/full muscle cured ham and natural juices or cured ham with water added not to exceed 15% pump (ham and water product, ham with water and isolated soy protein added and turkey- ham is not allowed).
Pork. According to the December 2010 modifications to the initial agreement, South Korea will phase out its 25% tariff on one tariff line of frozen pork cuts on January 1, 2016. This change will affect about 75% of all U.S. pork exports, as recorded by 2010 value. This is two years later than what both sides had agreed upon in the 2007 text (i.e., January 1, 2014). Korea’s tariffs on most other U.S. pork products were phased out on January 1, 2014. On U.S. fresh/chilled pork, South Korea’s 22.5% tariff will be phased out in stages over 10 years (2021). In the interim, a safeguard is available to protect against import surges of only this pork product category, which will expire in 2020. The National Pork Producers Council acknowledged that, even with the last minute concession on pork in order to resolve the auto issue, the ▇▇▇▇▇ FTA is “a good deal.” It expected the agreement to “be one of the most lucrative for the U.S. pork industry,” with a substantial increase projected in exports to South Korea, live hog prices, and direct jobs.56 U.S. pork exports to South Korea in 2013 totaled $234 million, higher than sales levels seen in the late 2000s. 55 Reuters, “South Korea to scrap rice import caps, farmers stage protest,” July 18, 2014. 56 NPPC, “U.S.-South Korea FTA Remains A Good Deal For U.S. Pork Producers,” December 3, 2010. The U.S. dairy sector in late 2010 expressed concern that the geographical indications (GI) provisions that apply to various EU cheeses in the KOREU FTA would undercut the potential benefits negotiated under the ▇▇▇▇▇ FTA for U.S. cheeses with identical names that sell into the Korean market. GIs (similar to a trademark) refer to marks that “identify a good as originating in the territory of a country, or a region or locality in that territory, where a given quality, reputation or other characteristic of the good is essentially attributable to its geographical origin.”57 To illustrate, “champagne” and “Idaho potatoes” are examples of GI designations. Products so designated are eligible for relief from acts of infringement and/or unfair competition under a country’s trademark laws and regulations. Because GIs are commercially valuable in the international trade of agricultural products, wines, and spirits, the EU in negotiating its bilateral trade agreements has sought to secure additional protection for its GI-designated agricultural and beverage products in FTA-partner country markets beyond what multilateral trading rules currently pro...
Pork. Ham/Picnic Boner . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Knife . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ▇▇▇ ▇▇▇▇▇▇▇ and . . . . . . . . . . . . . . . . . . . . . . . . . . . .