Brazil opens market for beef offal exports to Vietnam
Apr, 22, 2026 Posted by Sylvia SchandertWeek 202618
Brazil has concluded negotiations to export beef offal to Vietnam, expanding access for Brazilian protein to one of the country’s key agribusiness markets. The opening includes products such as heart, liver, and kidneys, thereby maximizing the utilization of the carcass.
The measure reinforces Brazil’s presence in international trade and broadens opportunities for the beef production chain.
Strategic market in Asia
Vietnam holds a prominent position among the destinations for Brazilian exports, ranking as the fourth-largest partner for the country’s agribusiness sector.
In 2025, the Asian nation imported more than US$3.5 billion in agricultural products from Brazil, with corn, soybeans, and fibers among the highlights.
Expansion of the export portfolio
Authorization to ship beef offal represents a diversification of the export basket, allowing for greater economic use of slaughtered animals.
This move is expected to add value to the production chain and reduce losses by expanding destinations for less traditional products.
Growth in market openings
With this new authorization, Brazil reaches a total of 592 market openings since the beginning of the current administration. The figure reflects the country’s strategy to expand its agribusiness presence internationally, focusing on diversifying both destinations and products.
Coordinated government action
The negotiation was jointly conducted by federal government agencies responsible for sanitary and diplomatic coordination with the Vietnamese market. The opening highlights the role of international relations in expanding agricultural exports.
Impact on the cattle sector
The new export opportunity may help improve profitability in the cattle sector, especially as demand for different cuts and by-products increases. Access to new markets remains a strategic factor in sustaining the growth of Brazilian exports.
Source: Ministry of Agriculture and Livestock (Mapa), adapted by the Feed&Food team
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