They manifest losses of money at the border with the U.S.

Mexico. Economic losses amount to more than $12,000 a night for every shipment of meat transported by ship that stops at the U.S.-Mexico border for customs checks. According to Guillermo Máynes Gil, executive president of the Mexican Meat Council, this is the cost that entrepreneurs in the sector must assume to keep the freezers running while the cargo is paralyzed at the customs crossing. For a market as delicate as that of food, the preservation of the cold chain is, perhaps, the most important element of the production process. Therefore, it is impossible to think of turning off engines in the time that the border review lasts, and keeping them in operation is representing a leak of money that both businessmen and representatives of the sector consider unnecessary, because as they argue there are other options. During the Interactive Seminar of Customs Meat Sector that was held in Mexico City, the official indicated that "what we want is that revisions are made in the plant of origin, in Mexico, and in the destination, in the United States, and not in customs, so that the cold chain is not broken." As indicated by representatives of the industry, although this issue has been under discussion between the two countries for some time, there is still no definite date to agree. However, reaching a communion of opinion has become a challenge for the Aztec country.