INAC: Second half of February with a focus on Japan - Supermarkets Trade Show
Japan is the world's fifth-largest importer of beef, accounting for 6% of global imports by value. Eighty-five percent of the beef imported into Japan comes from Australia and the United States.
Uruguay has sanitary authorization to export boneless beef. In 2025, exports totaled $41 million, representing 1% of the country's total exports.
In 2025, 94% of Uruguayan tongue exports were destined for Japan, which is equivalent to 22 million dollars - Uruguay acquired the authorization to export bovine tongues in 2022.
The tariff gap between Uruguayan beef and its competitors acts as a significant constraint on the growth of this export flow. While Uruguayan beef faces a tariff of 38.5%, competitors are subject to a rate of 21.6%. This disadvantage could be mitigated if Uruguay completes its accession to the Trans-Pacific Partnership.
This trade fair, which begins on February 18, is considered one of the most important events in Japan and Asia in this sector. It is organized by the Japan Supermarket Association in conjunction with Congres Inc.
The Institute has participated since 2023 and will have a 72-square-meter booth at this year's event.
The Uruguayan delegation will be led by INAC Vice President Leonardo Bove, along with board members Guillermo Pigurina (representing industry) and Domingo Estévez and Ricardo Reilly (representing producers). The rest of the team, from the technical management area, includes Market Access Manager Alvaro Pereira, Brand Manager Andrés Angulo, and Promotion Specialist Cecilia Shaw. Three exporting companies will participate in the stand, making up a total delegation of nearly 15 people.
The 2025 edition was visited by more than 77,300 people and featured over 3,600 exhibitors from 15 countries and regions.
As usual, the stand will offer walk-up tastings of beef tenderloin and ribeye steak for visitors.
As part of INAC's participation in the fair, the Institute will host a tasting of Uruguayan beef for importers, distributors, chefs, and industry organizations at the Super Bacana Ginza restaurant in Tokyo. The tasting will feature sirloin, ribeye, and beef tongue prepared in various ways.
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