Factors Affecting U.S. Pork Consumption

• 查看报告

英文名称：

Factors Affecting U.S. Pork Consumption

作者：

Christopher G. Davis; Biing-Hwan Lin

工作单位：

USDA's Economic Research Service

来源地址：

https://www.ers.usda.gov/publications/pub-details/?pubid=37378

关键词：

Pork;  consumption;  fresh pork;  processed pork;  per capita use;  ethnicity;  region;  gender;  age;  income; 

年份：

2005

出版地：

Washington, DC, USA

总页数：

18 pp

语种：

English

摘要：

Pork ranks third in annual U.S. meat consumption, behind beef and chicken, averaging 51 pounds per person. The Continuing Survey of Food Intakes by Individuals (CSFII) indicates that most pork is consumed at home. Pork consumption is highest in the Midwest, followed by the South, the Northeast, and the West. Rural consumers eat more pork than urban/suburban consumers. Pork consumption varies by race and ethnicity. Higher income consumers tend to consume less pork. Everything else remaining constant, demographic data in the CSFII suggests future declines in per capita pork consumption as the share of Hispanics and the elderly in the population rises because those two groups eat less pork than the national average. However, total U.S. pork consumption will grow because of an expansion of the U.S. population.