1 Attachment 14 -2: Quarantine Requirements for the Importation of Deboned 
(chilled or frozen) pork  from Paraguay into the Republic of China  
 
(In case of any discrepancy between the Chinese text and the English translation thereof, the Chinese text 
shall gove rn.) 
 
1. The pork for importation to Ta iwan shall originate from pigs  that were born, 
raised and slaughtered in Paraguay.  
"Pork " refers to edible parts derived from pigs for human consumption 
including  meat, back fat, skin , aorta  and diaphragm.  
2. The pigs for slaughter shall be transported directly from the raising farm to the 
slaughterhouse without any contact with other animals.  
3. Upon arriving at the slaughterhouse, each lot of pigs for slaughter shall be 
subject to ante - and post -mortem inspection within 24 ho urs respectively before 
and after  slaughter  to determine whether it is suitable for slaughter and its meat 
is suitable for human consumption .  
4. The pigs shall be produced during their lifetime from raising farms which have 
been fre e from foot and mouth disease, classical swine fever and African swine 
fever . 
5. Foot and mouth disease , classical swine fever and African swine fever  should 
not have occurred in Paraguay within period of 12 months prior to exportation.  
6. The artiodactyl animals in the raising farm shall not be vaccinated with 
modified or attenuated live v accines against foot and mouth disease. The pigs 
in the raising farm shall not be vaccinated with vaccines against foot and mouth 
disease , classical swine fever or African swine fever . 
7. The carcasses of the pigs shall be subject to maturation at a temperatu re from 
2℃ above for at least 24  hours after slaughter. The pH value of the meat after 
maturation shall be 5.8 or below, and the pH value of the imp orted pork shall 
be 5.8 or below.  
8. The following measures shall be implemented on the pork before exportation:  
(1) The pork shall be cleaned. All bones, blood clots, and lymphoid tissues 
shall be removed.  
(2) For aorta  and diaphragm: maturation at a temp erature 2℃ for 24 hours or 
more.  
9. The pork shall not be in contact with meat from countries (zones) which are 
recognized as coun tries (zones) infected with foot and mouth disease, classical 
swine fever or African swine fever .  2 10. Certifications with official stamps from the competent authorities of the 
Paraguay shall be required during the processes of slaughter, trimming of 
carcasses and packing.  
11. The pork shall be processed and transported under sanitary conditions and shall 
comply with the relevant regulations governing meat inspection of our country.  
12. The slaughterhouses shall be inspected and pass the inspection by the Bureau 
of Ani mal and Plant Health Inspection and Quarantine (BAPHIQ), Council of 
Agriculture (COA), Executive Yuan. The slaughterhouses eligible to export 
pork to Taiwan are subject to the inspections conducted by BAPHIQ, on a 
regular basis.  
13. The pork shall be transport ed with containers, and the containers shall be 
sealed with numbered seals (hereinafter referred as “original seal”) before 
exportation. The number of the container and original seal shall be stated in the 
certificate issued by the competent authorities of  the Paraguay. The container 
and original seal shall be kept with integrity during importation. However, the 
pork can be transported by air shipping by complying with following 
requirements:  
(1) The container or package of the products is without significant d amage, 
numerous amount of dirt, or blood leakage. Each open place is sealed by 
original seals with numbers.  
(2) The n umber on the seals shall be recorded on both the veterinary certificate 
issued by the competent authorities of the Paraguay and the Bill of Lading.  
14. An original veterinary certificate issued by the animal quarantine authority of 
the Paraguay shall be accomp anied with each consignment. The certificate 
shall state that the meat to be imported comply with Articles 1 to 13 of these 
requirements.