1Attachment 14-2: Quarantine Requirements for the Importation of Deboned 
(chilled or frozen) pork from Paraguay into the Republic of China 
(Draft)  
(In case of any discrepancy between the Chinese text and the English translation thereof, the Chinese text 
shall govern.) 
 
1. The pork for importation to Taiwan 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 hours 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 raised during their lifetime from raising farms which have 
been free from foot and mouth disease, classical swine fever and African swine 
fever. 
5. Foot and mouth disease, classical swine fever and African swine fever shall 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 vaccines 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 temperature from 
2℃ or 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 imported 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 temperature 2℃ for 24 hours or 
more. 
9. The pork shall not be in contact with meat from countries (zones) which are 
recognized as countries (zones) infected with foot and mouth disease, classical 
swine fever or African swine fever.  210. 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 Animal 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 transported 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 damage, 
numerous amount of dirt, or blood leakage. Each open place is sealed by 
original seals with numbers. 
(2) The number 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 accompanied with each consignment. The certificate 
shall state that the exported meat is in compliance with Articles 1 to 13 of these 
requirements.