Although the turkey was first domesticated by indigenous people in Mesoamerica thousands of years ago, Mexico now looks north when it wants turkey meat. More than 90 percent of the turkey eaten by Mexicans comes from the United States. And when U.S. processors book an export sale, almost half of the time, the destination is Mexico, says an article in the semi-annual Livestock and Poultry: World Markets and Trade report. “The United States and Mexico have a unique and nearly exclusive turkey meat trade relationship,” it says. Turkey farming is nearly nonexistent in Mexico and the only competing supplier, Chile, had a market share of 6 percent in 2015.
According to the National Poultry Association, a trade group in Mexico, almost 90 percent of imported U.S. turkey meat is turned into hot dogs, sausages, hams and cold cuts, along with sales of turkey legs. “More than 80 percent of hams produced are blended turkey-pork hams,” says USDA. The blend rate is adjusted to reflect the price of the two meats. Pork is forecast to decline more in price than turkey this year. “Turkey meat will remain relatively expensive, weakening Mexican demand for U.S. turkey meat,” says USDA.