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Railway building within Argentina and the invention of refrigerated trains and ships in the late 19th century made an export market and Argentina's beef export industry started to thrive. [4] From 1864 to 1888, the number of cattle in Argentina increased from just over 10 million to nearly 23 million. [ 4 ]
Between 1880 and 1930, the country witnessed remarkable economic advancement largely propelled by the exportation of beef and grain. Largely limited to stock-raising activities and centered on the export of cattle hides and wool, Argentine agriculture languished during the colonial era and well into the 19th century. [ 1 ]
In 2005 Argentina exported 40% more beef with respect to the previous year, for about $1.4 billion. [5] In late 2005 and 2006, months of unsuccessful negotiations went on between the national government and the beef producers and traders, which included considerable political and media pressure by the former.
"Beef is an integral part of the Argentine diet, it is as if pasta were eliminated for Italians," retiree Claudia San Martin, 66, told Reuters while waiting in line at the butcher shop. She said ...
An Argentine industry group is currently in China looking to promote the South American country's famed T-bone steaks and sirloins, while Chinese teams have recently inspected Argentine local meat ...
Evolution of GDP growth. The economic history of Argentina is one of the most studied, owing to the "Argentine paradox". As a country, it had achieved advanced development in the early 20th century but experienced a reversal relative to other developed economies, which inspired an enormous wealth of literature and diverse analysis on the causes of this relative decline. [2]
In an industry shaken by factors such as expanded soybean production and global commodity trading, it has become more and more difficult for Argentinian gauchos, or modern-day cowboys to make ends ...
Beef is a main part of the Argentine diet due to its vast production in the country's plains. In fact, Argentine annual consumption of beef has averaged 100 kg (220 lb) per capita, [1] approaching 180 kg (400 lb) per capita during the 19th century; consumption averaged 67.7 kg (149 lb) in 2007. [2]