A ban on meat from Samoa being exported to American Samoa has been lifted.

But the decision comes with the condition that the meat product must be taken for the intention of personal consumption and funeral purposes. 

The green light was given by the American Samoa government through the Department of Agriculture, becoming effective on 1st January 2020.

It stated that locally produced raw and cooked meat and meat products from Samoa is now allowed into Am. Samoa for personal consumption and funerals. 

“A person who intends to take any locally produced raw or cooked meat to Am. Samoa must within 24 hours of travel, take the meat/meat products to the M.A.F. Quarantine Division at Matautu-tai for inspection,” reads the notice. 

Inspections are free of charge. 

“Where an inspection approves the meat/meat products are free from pests and diseases and is safe for human consumption, and the amount and type of raw and or cooked meat which must not exceed the limits specified…”

Furthermore, it stated the Am. Samoa Department of Agriculture has the sole discretion to determine the issuance of an Import Permit for the raw or cooked meat subject to their own terms and conditions of independent inspection. 

A maximum limit for the meat products is also imposed for personal consumptions up to 45 kg and 136 kg for meat intended for family funerals. 

In 2016, the two Samoa talks saw discussions from the Governments to lift a ban on meat exports into Am. Samoa.

The ban was not imposed by Am. Samoa but by the U.S.D.A. because Samoa does not have a U.S.DA. certified abattoir. 

The ban on pork and beef meat is due to the risk of disease with the only mea that Samoa can export to the territory is cooked chicken.

The Government of Samoa moved to setup a permanent abattoir in previous year to improve hygiene meat for domestic consumptions and ultimately to satisfy international quarantine regulations curtaining meat exports. 

The slaughterhouse facility at Nu’u which was funded by the World Bank  for $3million was intended to process all meat products from poultry, cattle and lamb before they can be sold commercially.