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Saint Vincent and the Grenadines - Export requirements for meat and poultry products

1. Eligible/ineligible product


2. Product specifications, production controls and inspection requirements

A check on the strength of brine used to pack pickled meat is to be made using a salometer.

3. Labelling, packaging and marking requirements

To prevent problems at the time of import inspection, the establishment number appearing in the export stamp must be the establishment number of the manufacturing establishment shown on the label of the product.

4. Documentation requirements


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