 The Egg Products Industry Structure, Practices, and Costs, 1951-69Fred L. Faber No 312140, Marketing Research Reports from United States Department of Agriculture, Agricultural Marketing Service, Transportation and Marketing Program Abstract: Though historically the West North Central region accounted for over 70 percent of U.S. liquid-egg production, the share is now half or less; such production has increased in the South and West. Further shifts in regional importance are expected in the 1970's. Per capita consumption of egg products has gone up since 1951, while shell egg consumption has decreased, causing a 20-percent decline in total per capita egg consumption during 1951-69. Egg breaking remains highly seasonal though not as much as it was in the early 1950' s. The percentage of liquid eggs for immediate consumption has increased slightly in the past two decades. Output of frozen liquid eggs fell from being two-thirds to about half of total output, but the share of liquid eggs being dried went from 15 to almost 40 percent. Heat remains the pasteurization method for liquid eggs, with costs of 0.20 to 0.45 cents a pound; irradiation is not yet economically feasible. Keywords: Demand and Price Analysis; Food Consumption/Nutrition/Food Safety; Livestock Production/Industries; Marketing; Production Economics (search for similar items in EconPapers) Downloads: (external link) Related works: Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text Persistent link: https://EconPapers.repec.org/RePEc:ags:uamsmr:312140 Access Statistics for this paper More papers in Marketing Research Reports from United States Department of Agriculture, Agricultural Marketing Service, Transportation and Marketing Program Contact information at EDIRC. |
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